SINGAPORE – 160 VIPs gathered for a mint experience designed by the Grand Hyatt Singapore on April 24, 2014. It was an opportunity to showcase their brand-new residential-style events space on level two.

El interviewing the chefsThe evening started with pre-dinner drinks in the form of signature cocktails and delectable canapés served in the Loft Kitchen (pre-function area). Those curious about the new spaces were ushered to the four Salons set up in different styles. The Drawing Room, located in the middle of the Salons, is an ideal place to hang out during pre-evening events or relax during meeting breaks. The dinner was held in the Grand Salon located adjacent to the smaller Salons, where the room was dressed in a way that it allowed the wall fixtures and overall design to speak for itself. The tables were dressed in a contemporary style that matched its surroundings, while the centrepiece of fresh flowers reflected those in the hand-delivered invitations.

The hotel drew the crowd’s attention impressively with its carefully procured catering concept and the theatrical unveiling of the Show Kitchen and the cuisine brigade. The Show Kitchen is literally inside the event space. It has optional sliding glass panels for those who prefer the views of an open kitchen without the sounds and smells of food preparation. Theatrics aside, the fully equipped Show Kitchen can prepare any cuisine the event planners’ budgets allow. It is a fine example of serving restaurant-quality food in a banquet scenario.

As family-styled platters of entrees were served out of the Show Kitchen, a well-dressed banquet service team took down each guests’ personal preference from a selection of three main courses – a choice concept that will definitely appease event guests with different tastes.

 

Chef Lucasmicenet ASIA spoke to executive chef Lucas Glanville, executive sous chef Stefan Beer and director of food and beverage Guillaume Delemarle in the Show Kitchen during service about what they loved most about the showcase. Their unanimous response was that they were all having fun, and the challenge would be to go home after the event.

We set a micenet CHALLENGE to chef Lucas Glanville on behalf of our readers. When asked how he would like to be challenged by MICE planners, he said he likes when clients ask for something different from the traditional.

“We love being creative and surprising our guests with the unlimited possibilities the hotel world has. Tell me your objective and budget and leave the rest to us. We’ll make sure to shape a completely new exciting experience for you.”

Challenge Grand Hyatt Singapore with a unique brief by emailing it to our editor at kristie@micenet.asia.

For more pictures from the event, check out our Facebook page and Instagram.

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