Raini Hamdi turns event planner for a day and throws a surprise party at Lord Jim’s, Mandarin Oriental Bangkok

My party was for 70 pax and it was a surprise for my life partner who was turning 70 years old. But my birthday bash would work for any incentive or event planner with a group 70 to 100 pax who, like me, dreams of a celebration that sparkles and leaves a lasting impression.

My RFP, sent on September 16, 2014, was attended to within 24 hours.

MICE application

I picked Mandarin Oriental Bangkok because I was planning the party remotely and had a lead time of less than three months, so I needed a venue and people I could trust. Another reason was that I had previously met the hotel’s young and supremely talented executive chef, Stefan Trepp, and I believed he would cook up a fantastic menu for me.

Upon reviewing what I intended to achieve, F&B director Thomas Kinsperger proposed four venues which were available on December 13, 2014: Le Normandie (maximum capacity 70 pax), Regency Room (50 pax), Lord Jim’s (100 pax) and The China House (60 pax). One look at Lord Jim’s and I knew that was it for me. It’s the 180° breathtaking view of the River of Kings. At night, this was especially sexy, with lights twinkling from the buildings across and traditional boats plying the river. It’s also the open layout, which enabled me to fit in eight tables of eight and nine pax. Its ambience was relaxed and youthful, yet without a doubt, classy.

The rest of the planning was truly effortless. General manager Amanda Hyndman, Kinsperger, Trepp and senior catering and event sales manager Pandajade Tantrakul backed me up fully. I had expected professionalism, but what a beautiful surprise to be dealing with real pros who had a sense of fun, mischief and real passion to wow and surprise people. I actually enjoyed planning this banquet because of them.

F&B concept

Lord Jim’s serves seafood and international cuisine. For my party, Trepp whipped up several four-course menus. Each was mouth-watering and if there was one difficult moment in planning this event, it was deciding which to pick. I settled on the following: Sauternes-marinated foie gras terrine, roasted Brittany langoustines, refreshing trio of granite, a choice of roasted Atlantic sea bass or roasted grade four marbled wagyu beef tenderloin, and millefeuille of golden backed puff pastry and vanilla Chantilly with fresh berries.

All the thank you’s I received after the party showed that Trepp had dazzled my guests with his brilliance – not one failed to mention how amazing the food was in taste and presentation. Each course was a work of art.

Food that matches the setting

Service

The other factor they mentioned was the “sleek yet friendly service”.

For me, it was as if all the staff, led by restaurant manager Krit Subanarat, went beyond their usual duty to make sure the event was successful. This must be the ultimate perception a venue wants to impart to a planner.

In the end, there was a lot of heart and attention to detail by all the staff in that room that evening and this was what made my event outstanding.

With such youthful, creative and enthusiastic leaders behind her, no wonder the grande dame’s legend lives on.

Amari Phuket will boast a total of 345 rooms from June 1 as a result of the addition of 148 one- and two-bedroom units and suites from parent Onyx Hospitality Group’s residences development adjacent to the hotel.

Four new meeting rooms with seat capacity of 20-80 pax will also be added to the resort, which has undergone a US$20 million renovation and is now under the charge of Pierre-Andre Pelletier, who has been promoted to Onyx’s vice president-area general manager, South Thailand.

Before this promotion, Pelletier had raked up a lot of billings in MICE from neighbouring Asian markets, particularly Singapore and Malaysia, for Amari Watergate Bangkok, where he was general manager.

With smart and stylish new rooms, and new services such as a facility akin to a first-class airline lounge that enables early arrivals or late check-outs to shower, work or just relax, Amari Phuket aims to be the best upscale hotel in Phuket and siphon off a larger share of corporate meetings and incentives.

According to Pelletier, the hotel has been seeing more incentive groups from Singapore and Malaysia banking, insurance and oil companies, and expects more growth, especially now that it has more rooms and MICE capability, aside from the fact that Phuket beaches have also regained their ‘resort’ feel after a clean-up of deep-rooted vendors and sunbed operators by the military.

“Our location is just great, as we’re just a stone’s throw from Patong, yet away from it all,” said Pelletier. “And now that the beaches have been cleaned up, we’re seeing more interest from Asian MICE groups to hold their events in Phuket, whose image is changing for the better.”

Meanwhile, Onyx is also embarking on a US$20 million renovation of its other established property in the south, Amari Samui. This will see the hotel being closed for a year from April.

The popular Prego restaurant, however, will remain open and can accommodate smaller groups seeking quality dining experience comprising excellent Italian food, service, ambience and value for money. – Raini Hamdi

Integrated resort Thanyapura Phuket is training its sights on corporate groups looking for motivating off-site retreats, as more want vacations with a purpose, whether it is losing weight, getting fit, reconnecting with oneself or communing with nature.

“Many people are talking about mindfulness today, and more companies are seeking balance for (their) high performers to relieve stress,” said Philipp Graf von Hardenberg, president and CEO of Thanyapura Phuket.

Thanyapura Phuket boasts its own team of leading coaches, sports scientists and therapists offering cutting-edge programmes from triathlon and weight loss to education and preventive medicine.

Renowned experts at the resort include four-time triathlon world champion and Thanyapura’s executive chairman Chris McCormack, and Alan Wallace, an ordained monk and former translator to the Dalai Lama who now heads mind-training programmes for corporates.

Said von Hardenberg: “You don’t come to us if you want a vacation by the beach; you come to us if you really want to do something for yourself, whether it’s to lose weight, de-stress, increase your sports performance or seek mind training.”

Corporates still comprise a small component of Thanyapura’s current business, however.

The 23ha destination comprises four centres: Thanyapura Sports and Leisure Club, Thanyapura Mind Centre, Thanyapura Integrative Health Centre and Phuket International Academy Day School, in addition to the 77-room Thanyapura Sports Hotel and the 38-room Thanyapura Retreat Hotel. Separately, the resort will debut new track and field programmes this year and plans to partner professionals to develop indoor golf clinics. – Xinyi Liang-Pholsena

Singapore celebrates its 50^th year of nation-building and hotels are starting to roll out deals to leverage the milestone.

At Orchard Hotel Singapore, book 50 tables for your dinner event and get an exclusive S$50 (US$38) off per table from the package price, representing a discount of S$2,500. The hotel’s pillarless Orchard Grand Ballroom has been refurbished. Experienced event specialists will be by your side to ensure a spectacular event, the hotel said.

Orchard Hotel Singapore also has a multi-purpose Conference Centre with 13 versatile function spaces well equipped for any meeting or seminar regardless of size and scale. As part of 50SG, a MICE event for 50 persons enjoys 50 per cent off the hotel’s AV rental list.
Email: catering.ohs@millenniumhotels.com

Kuala Lumpur Convention Centre (KLCC)’s latest dining option offers delegates a tailormade menu of appetisers and desserts, followed by a main course of hot sharing platter. Thus, diners can choose whatever they wish to eat and do not have to follow the tradition of having starters first, followed by main course and dessert. Food sharing is a Malaysian heritage, besides.

Executive chef Richmond Lim said the idea is to provide choice without the hassle of queueing at the buffet station; to enable guests enjoy a selection of small bites but not in the stand-up cocktail fashion; to recognise the Malaysian heritage of sharing food but in a way that is elegant; and to transform banqueting at the centre into a culinary art.

Deputy general manager, Simon Lomas, said: “With our 10^th anniversary (this year) and in line with continuous efforts to enhance the guest’s experience and further differentiate ourselves from the competition, the innovative culinary team felt an unconventional food and beverage service experience was the way to go.”

Selected media and bloggers were recently invited to sample the new dining experience and also given a tour of the centre’s state-of-the-art kitchens. Guests donned aprons and toques and participated in interactive experiences, creating house-smoked salmon and a variety of vol-au-vents.

At 3,157m², KLCC boasts the largest fully fledged kitchen in Malaysia. Furnished with the most advanced equipment and a designated area for food preparation behind every large function room, the facility can comfortably handle up to 6,000 meals a day.