Northstar

INSIGHTS | EDITOR'S PICK NOV-DEC 2017 51 meetings & conventions • mcmag-asia.com I t may be 46 years old, but Shangri-La Hotel Singapore's oldest extension is looking every bit the fresh-faced teenager. Opened last December after an eight-month revamp, the hotel's 503-key Tower Wing now sports an urban resort look that captivates guests from the get-go. A TROPICAL OASIS In the lobby, stuffy chandeliers have made way for a soaring installation of floating metallic leaves depicting wind – one of five natural elements that Bond Design Studio drew upon in designing the space. 'Water' is portrayed by Korean artist Yi Hwan Kwon's whimsical installations of children playing around an infinity pool, which offer an interesting perspective – they appear flat or dimensional – depending on how you view them. MEETINGS, A WALK IN THE PARK Admire the reimagined lobby from Level 4 before heading to any one of the seven meeting rooms for business. Here, rattan chairs and Oriental lacquered cupboards add to the elegance of the versatile spaces, some of which can be combined to accommodate up to 150 in a classroom-setting. After a long day, retreat to the Horizon Club Lounge on Level 24 available 24 hours to guests of the Horizon Deluxe rooms. Refined Japanese aesthetics permeate the living room- like space with minimalist furniture as well as Shoji screens that offer the option of closing up sections for private meetings (reservations necessary) over complimentary refreshments. Shangri-la Hotel Singapore Words Lee Xin Hui Refined nature-inspired designs and authentic cuisines are at the heart of the hotel's newly revamped Tower Wing. "Steering away from the usual lounge food suspects, the hotel pays tribute to the local culinary scene with dishes made from recipes of well-known hawkers at its Lobby Lounge." FOOD PARADISE Steering away from the usual lounge food suspects, the hotel pays tribute to the local culinary scene with dishes made from recipes of well-known hawkers at its Lobby Lounge. My favourite signature dish is Bak Chor Mee (minced meat noodles), accompanied by an umami broth made from pork bones and dried sole topped with threadfin fish maw, stewed mushroom and egg bits. Top up for the semi-buffet spread, which includes authentic snacks like Kueh Pie Tee (pastry tart shells filled with prawns, vegetables and sauces) and ondeh ondeh (coconut-topped rice cake balls with liquid palm sugar) served in exquisite Peranakan crockery. For a meal that's set to impress, head to Japanese NAMI Restaurant & Bar, where seafood is freshly flown in from Japan four times a week. Must-tries include the Saga wagyu beef and sea urchin rice bowl and pan-fried tuna head. The larger of the two private rooms can accommodate up to 12 and comes with a projector screen for presentations. TOTAL EVENT VENUE SIZE: Over 5,300sqm TOTAL MEETING SPACES: 15 (Mezzanine level, Tower Wing) CONTACT: hazel.lim@shangri-la. com; +65-6213-4919

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