By Kristie Thong
NAME OF EVENT 2013 Appreciation Event
ORGANISER Grand Hyatt Macau
TYPE Corporate party
VENUE Grand Hyatt Macau, third floor pool terrace
WHEN November 1, 2013
PAX More than 1200
Grand Hyatt Macau hosted a corporate appreciation party on November 1, 2013, inviting more than 1200 guests including dignitaries from owning company Melco Crown Entertainment, City of Dreams and Hyatt Hotels Corporation, business partners, frequent customers, and high-profile media from Hong Kong and Macau.
With annual appreciation events from the past three years setting the bar high, the Grand Hyatt Macau team aimed for a fresh experience. While 2010 boasted a chic theme, 2011 an opulent ball, and 1930s Shanghai in 2012, the event this year sought to provide guests with a journey of sensory indulgence, defined by different venues, ambiences, and entertainment.
The event took over three months of brainstorming and planning for a team of 10, led by hotel general manager, Paul Kwok, who has over 22 years of experience in event planning and execution in Greater China.
Grand Hyatt Macau built anticipation for the event by sending gifts in October. Invited guests each received a gift box containing three enchanting fragrances and a party invite for up to four guests.
Grand Hyatt Macau’s event services and engineering teams were responsible for the decoration and set-up, while an external production house was commissioned solely for the set-up of lighting and AV.
The third-floor pool terrace was transformed into a custom-designed fun and food fiesta, featuring distinct flavours and design for each outlet. The hotel’s 40-metre swimming pool was lined on each side with glowing blocks of carved ice, weighing a total of 30 tonnes.
Dividing the evening into three time periods each represented by a different colour, the “Sunset Cocktail” saw guests enjoying alcoholic jellies coordinated in sunset colours.
Open and elevated bars showcased a wide range of premium spirits and wines, champagne, beer and whiskey, as well as a selection of Chinese spirits and fine cigars.
A sumptuous banquet by the pool followed, treating guests to an abundant selection of seafood. Featuring freshly-shucked oysters, lobsters, scallops, crab legs and clams served atop the ice blocks, the Japanese kitchen had also prepared two blue-fin tuna, each weighing 35 kg.
12 elevated dining podiums each featured a different culinary offering: Raclette and champagne; ham and wine; Japanese sushi and sake; foie gras and roast quail; garoupa and abalone rice; Asian wok and beer; dim sum and noodles; kebab and steak sandwiches; satay and tandoori; and desserts.
The final part of the experience was an outdoor marquee transformed into a club. One of the biggest hotel marquees in Macau, the interior was adorned with velvet and leopard skin prints, along with special coloured lighting and a live DJ. Supper was also available for guests who arrived after the banquet.
Challenges & triumphs
As two-thirds of the event was held outdoors, weather was undoubtedly a factor.
With an elaborate set-up of different sections and themes, it took the team eight full days to complete the scene for the event. Also involving the display of more than 150 candles on the pool, it needed to be completed with minimal effect to guests’ experience prior to the event.
“The events team had to be flexible when it came to the arranging of set-up schedules,” general manager Paul Kwok said.
The ice blocks around the pool had to be displayed in a prompt and timely manner to minimise the melting process, which would affect the overall presentation.
Positive feedback received from guests was proof to Grand Hyatt Macau that its annual appreciation event remained one of the most anticipated society events.
“For our corporate appreciation party, we were looking to create an event that added a fresh sense of excitement for parties and corporate occasions in Macau. An impressive and fun alternative to the usual ballroom event, the party at the pool terrace and Marquee is our newest offering for memorable events in 2014,” Mr Kwok said.