Tuesday, 24 May 2016

Grand Copthorne Waterfront Hotel Unveils New Integrated Dining Destination at Exclusive Sneak Peek




I have been working in the Marketing Communications Department at the Grand Copthorne Waterfront Hotel for the past four years and have witnessed many changes that the hotel has gone through over the years. However, the most significant change is the recent transformation after the massive makeover which commenced in late 2015. The entire makeover costs $17 million and it includes the lobby area, the F&B outlets and addition of two function rooms. The brand new lobby and integrated dining destination will be launched in June while the function rooms (located on level two) will be completed in the third quarter of the year.

The Grand Copthorne Waterfront Hotel was launched in 1999 and I remember it was the new kid on the block amongst the other older hotels at the Havelock area. I was a teenager then and did not imagine that I would be doing Marketing for the hotel after I graduated. Together with my friends, we would dine at the hotel before adjourning to Zouk which was just next to the hotel.

The hotel’s F&B outlets such as Café Brio’s, Pontini and The Piano Bar have established a good reputation and have garnered many accolades over the past decade, particularly Pontini which has been continuously voted one of the best restaurants by Singapore Tatler's Best Restaurants Guide and Wine & Dine’s Top Restaurants Guide. The restaurant has also won Top Restaurant (Italian Category) for the Weekender Singapore’s Foodmania Awards 2015. Building on the goodwill that the restaurants have established over the years, it is time to revamp to offer a fresh, new look for our guests.

With invited media and bloggers

Last Friday, 20 May, we were very proud to unveil the hotel’s new integrated dining destination at our brand new lobby to our friends from the media and blogging community. Café Brio’s, Pontini and The Piano Bar have been transformed and will be replaced by all day dining buffet restaurant, Food Capital, Southern Italian restaurant, Grissini and dynamic bar, Tempo in June. All three outlets are housed under one roof at the hotel's lobby on level one and provide guests with an integrated and interactive dining experience.

The spanking new lobby

The lobby has also been given an overhaul and the reception desk looks more modern and spacious. The molo clouds lighting gives a dreamy look to the entire lobby, making one feel that you have entered a new world, a place to experience new things and to leave your daily cares behind. The flight of stairs outside Café Brio’s has also been removed making the lobby area a lot larger. The entire lobby and integrated dining destination design is conceptualised by Design Director, Joris Angevaare from designphase dba.

The evening commenced with our special guests receiving a signature mocktail served in the hotel's designer flat water bottle.   

The lovely welcome drink station

A close-up shot of our welcome drinks


Kelvin and Celestia, our first guests for the evening.

Guests were brought to a tour of Food Capital, Tempo and Grissini. Many of the invited media and bloggers were dazzled by Food Capital which offers a very exciting and engaging concept.

Interior of Food Capital

The mannequins with trendy shoes were featured throughout the entire dining destination, giving it  a sexy, stylish feel.

The Japanese and tempura station

Dining at Food Capital is akin to watching a live performance where all your five senses are engaged. The restaurant showcases theatrical show kitchens and cuisines from around the world. Vibrant flavours come together in a kaleidoscope of tastes that pay homage to well-loved original recipes. From the east to the west, the team of award-winning chefs showcase the best of these cuisines live from the show kitchens.


The Asian and local station

Executive Chef, David Toh in action

Fresh scallop with shell

The seafood station was a hit with many of the guests who indulged in an unending array of fresh scallop with shell and snow crab leg.

The cold appetisers

Shrimp with marinated feta and watermelon salad

From the cold station, guests were treated to summer bean salad with smoked trout and lemon aioli, shrimp with marinated feta and wintermelon salad, shrimp with marinated feta and watermelon salad and shredded smoked duck with bean sprout and spinach.

Roasted lamb loin with glazed shallot

At the Western station, guests helped themselves to roasted lamb lion with glazed shallot, BBQ beef short ribs with glazed vegetables and natural jus and squid stuffed with prawn mousse and spicy tomato sauce.

The Indian delights

The Asian and local station was very popular and the hot favourites include fillet of cod with ginger in black been sauce and stir-fried scallop with hot garlic and ginger Szechuan. The laksa, which is a regular item on the menu is not to be missed. The rich coconut gravy is fragrant and bursts with flavour.  The Indian station satiated the palates of those who like spicy food. My personal favourites are the chicken kali mirch kebab and sofi fish (fish marinated with dill leaf and Indian spices).

Lemon meringue

Valrhona chocolate passion delight

All the guests were bowled over by the delicately crafted dessert station which featured a sensational assortment of delectable treats such as lemon meringue, Valrhona chocolate passion delight, assorted macarons and more. The lemon meringue was tangy and refreshing and was presented in a pretty cone while the Valrhona chocolate passion delight was oozing with divine flavours.

Grissini

Grissini is a Southern Italian restaurant offering hearty creations from the South, premium meats and seafood, cheese and charcuterie room and wine cellar. Guests were enthralled by the exquisite antipasti selection which included vol-au-vent with prawns and avocado cream, bruschetta chicken liver, parma ham, bruschetta tomato concasse and more. We did not get to try the main course as the oven was not ready yet. When Grissini opens on 11 June, there will be a unique oven which combines a grill and oven in one. This oven is fired by charcoal and flavoured wood to bring out the texture and aroma of the ingredients. What wowed the guests during the event was the silver mannequin with trendy sneakers and headphone holding a bunch of grissini (bread sticks) on her left hand and some spaghetti on her right. 

With newly appointed Italian Chef from Naples, Antonio Cocozza


Tempo

Tempo is a dynamic bar featuring a resident deejay, mixologist and adventurous signature concoctions. The main attraction of the bar is the circular bar counter which provides a stunning showcase of the mixologist in action as he crafts his concoctions.

Mixologist Darren Lim charmed guests with his unique concoctions and dashing smile.

#LOCOTEMPO 61 - chendol inspired cocktail

Cocktails served during the evening include the #LOCOTEMPO 61(deconstructed chendol - an ingenious mix of pandan infused rum, malibu rum, coconut milk, gula melaka syrup, chendol and grass jelly), #LOCOTEMPO 78 (the deconstructed cheng tng,  a refreshing combination of cheng tng infused gin, hibiscus tea and secular seeds) and the coco cabana, a delightful mix of earl grey tea, mango juice, pineapple juice and basil seeds. The #LOCOTEMPO 61 and #LOCOTEMPO 78 are signature cocktails of Tempo and are priced at $22++ each while the coco cabana was a special mocktail created for the evening.

The eventful evening concluded with the announcement of results for the Facebook and Instagram contest. Jesslyn, writer from Gourmet Living was the winner for the Facebook contest while blogger, KW Leong won the Instagram contest. Both winners walked away with a night's stay at our La Residenza Suite with a $100 dining voucher at Food Capital.

General Manager, Mr Benedict Ng presenting the gift certificate to Ms Jesslyn Poh from Gourmet Living.

General Manager, Mr Benedict Ng presenting the gift certificate to Blogger, KW Leong.

Publisher of Wine & Dine with Interior Designer, Mr Joris Angevaare from Designphase

With our friends from Wine & Dine, Asian Food Channel and MsBabeLoveBebes Blog

With Managing Editor of Epicure, Ms Adeline Wong and Business Director, Mr Ashad Shah 

Hotel Manager, Mr Yogeswaran Veerasamy, Ms Anne Chong and Ms Janet Wee and Ms Tan Ann Nee from Singapore Press Holdings

 Director of Sales & Marketing, Mr Freddy See with the team from Northstar Travel Media

Our President, Millennium & Copthorne, Asia, Mr Cetin Sekercioglu with Irene and Esther from Northstar Travel Media

With our friends from SPH radio

With Michelle from MummyWee Blog

Final shot for the evening

Stay tuned as we unveil more happenings when the dining destination opens on 2 June.
If you wish to make reservations in advance, kindly call 6233 1100 or email dining.gcw@millenniumhotels.com.


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