Northstar

www.travelweeklyweb.com www.travelweeklyweb.com 18 | ■ TRAVELWeekly AsiA | JULY 2014 MIcE The St Regis Singapore now offers the option of conducting power meetings without having to set foot from your room. SINGAPORE – The St. Regis Singapore has introduced a unique meeting experience in their luxurious guest rooms, complete with bespoke services and epicurean refinement. The hotel's well-appointed guest rooms now offer intimate settings for one to one consultations or breakout meetings with a serene view of the embassy district and Botanic Gardens. Equipped with state-of-the-art technology, there rooms can be transformed to accommodate a variety of configurations which include a boardroom set-up for four or a U-shape set-up for up to nine guests. Meeting delegates can enjoy a variety of dining options for coffee breaks and epicurean luncheons with decadent light fares and handcrafted presentations served to the comforts of your room. For a tranquilising luncheon to rejuvenate the senses, there is always the option of Italian alfresco dining by the pool at LaBrezza or French elegance at the contemporary Brasserie Les Saveurs, or simply enjoy refined dining at Yan Ting, for authentic Cantonese cuisine. Boardroom meetings from the privacy of your room Besides its guest rooms, The St. Regis Singapore also offers 1,500sqm of event space which includes five distinctive meeting rooms and a luxuriously majestic John Jacob Ballroom for prominent conferences, prestigious social events and influential cocktails and dinners. were no service elevators that led to Tiki, we spent a few hours playing hide and seek with guests so that we could transport the ping pong balls to the eighth floor via guest lifts and corridors. After that, we have to clean all 10,000 ping pong balls, and spent around 2 hours to put them into the water so that the pool does not get dirty. The next big challenge was to identify the guest room in which the projector can be placed in so as to achieve the best images. Following that, we had to rig it up so that the heavy duty projector draws power from the building as the guestroom's power outlets were sufficient only for daily electrical appliances. There was a nerve wrecking moment just before the start of the evening event because when the sun started to set, the ping pong balls began looking more and more like a solid surface and we were afraid that people would walk over it. Within 30 minutes, we managed to gather more than 50 stanchions from throughout the hotel to cordon off the pool. This was quite a feat in co-ordination given the very large size of our hotel. The event turned out to be very successful and the ping pong balls worked like a charm. The client was very satisfied and pleased because we came up with the perfect solution for the client. 7. Most memorable event? (If any can be shared) Sherwin Lucas: We have a client who has been with us since the opening of the hotel. She is very particular and expects things to be perfect down to the very last detail. She will always challenge us with new things and concepts. The Brief: For last year's event, the client wanted a gala dinner with an East Meets West theme for 2,500 people. The food had to be top of the line and the presentation had to be exceptional. The Challenge : Because of the size of the event, a lot of planning had to be done to make sure that everybody was served at around the same time and that plates were cleared quickly. The timing was critical as we had to make sure that the service sequence matched the program rundown. To do this, we had to find out how many plates each service staff could carry and how many trips they had to make back to the kitchen in order to serve one table. We also needed to find out how long it takes to serve each course to every single guest and how long it takes to clear all the used plates. The Solution: We had 500 service staff on-site for the event. In preparation, the event concierge conducted several rounds of service rehearsals (with no actual food but with equipment as well as the service and kitchen lines set up. All the staff was properly briefed about the food they were serving). Aside from the rehearsals, we also conducted several food tasting sessions for the client. Each took about five to six hours and it was difficult because the client challenged everything from the dishes to the presentation to the table set up. We had our culinary team ON standby to execute all the changes on the spot. The client also wanted an enormous backdrop that could show the most updated information. The external production house kept saying that it could not be done but our Event Concierge did some brainstorming and came up with the idea to use multiple TV screens that were connected wirelessly and to a computer to make up one huge screen so that every time there was an updated information, the image would be flashed up on the TVs as if it was a single backdrop. The client was very happy with the backdrop idea as well as the execution of the event. Meeting Set-up in Guestroom

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