The very first L'Occitane Spa has opened up in Singapore at the luxurious Four Seasons Hotel Singapore and this brand new collaboration has brought about a few new promotions and spa deals that you should take advantage of. The Four Seasons Spa & L'Occitane will be running a One-Day Wellness Package and the award-winning One-Ninety Restaurant will be featuring Michelin-starred cuisine of Couvent des Minimes Executive Chef Jerome Roy from 13 March 2017 to 19 March 2017 where diners will be able to savour dishes crafted from key L’Occitane ingredients such as Lavender.
The Four Seasons Spa & L'Occitane will be running a limited-time One-Day Wellness Package from 13 March 2017 to 30 June 2017 that includes a facial or massage treatment of choice, a 3-course Provencal lunch designed by Chef Jerome and complimentary usage of the spa (e.g. sauna and steam room) facilities and pool facilities. You will also have access to complimentary WiFi and parking to complete the entire experience. The award-winning One-Day Wellness Package starts from just S$199++ for a 60-min treatment and S$265++ for a 90-min treatment.
The Four Seasons Spa & L'Occitane also features the launch of the Harmonie Divine Facial (S$299++ for 90-min treatment). Experience this eternal beauty treatment regenerates, firms and adds radiance to the skin with the launch of L’Occitane’s new powerful anti-aging facial treatment. Combining the power of the earth and the sea of Corsica into the new Harmonie Divine skincare, L’Occitane harnesses the fusion of two precious ingredients with exceptional properties: Immortelle Millésimée essential oil - from the flower that never fades; and Jania Rubens - the algae with the ability to eternally regenerate –into this exceptional anti-aging facial treatment.
At the award-winning One-Ninety Restaurant from 13 to 19 March 2017, dishes are crafted utilizing L’Occitane ingredients such as Lavender which is brought to life in roasted rack of lamb with lavender, chickpea galette and cream with saffron; Lemon which is used for a refreshing lemon cocktail concocted with cream, biscuit, sorbet, foam and crystallized sugar; Almond in crispy almond biscuits; Orange Blossom in orange blossom shortbread and more. Dinner ($98++/pax; or $138++/pax including wine pairing). 3-course dinner from S$98++ (S$138++ including wine pairing) and Lunch starts from S$46++.
The Warehouse Hotel which was one of the most highly-anticipated hotels to open in Singapore this year has now officially become part of Design Hotels under the portfolio of Starwood Hotels and Resorts. What this means for us point-chasers is that you will now be able to earn Starpoints on eligible room and F&B spend at The Warehouse Hotel.
The Pan Pacific Hotels Group (PPHG) has just officially opened the flagship Pan Pacific Beijing on 20 August 2017 where Mr. Larry Lv was also recently appointed as the General Manager of this 220-room property. Located at the gateway of the Xicheng District, the Pan Pacific Beijing is walking distance from the Beijing Financial Street as well as famous landmarks like the Forbidden City.
Escape to Hotel Vagabond, A Tribute Portfolio Hotel, Singapore on weekends when you book the Maxout Weekends package which starts from just S$265++ per night! Enjoy a complimentary late check-out at 2:00PM as well as a choice of breakfast or a 3-course set lunch by Chef Aaron.
ANA is set to open a brand new 300-seat Japan-theme food court in Terminal 2 of the Changi Airport. For those of you familiar with the airport, this newly-planned food court which will become the airport's largest restaurant, will occupy the space where Seafood Paradise and Fish & Co used to be.
AccorHotels has just unveiled Kuala Lumpur's very first Sofitel-branded property in Damansara - the Sofitel Kuala Lumpur Damansara. Located in the affluent neighbourhood of Damansara Heights, the 312-room property is part of an 8.5-acre integrated development by GuocoLand which comprises of two condominum blocks, office towers and a lifestyle mall.
The Seoul Dragon City is South Korea's first lifestyle hotel-plex that will feature four distinct AccorHotels brands (a grand total of 1,700 rooms and suites), 11 restaurants and bars, 17 meeting rooms, two multi-function grand ballrooms and four floors of entertainment in a Sky Bridge that is suspended between two of the towers.
After being closed for slightly over two months, the famous Tea Lounge in Regent Singapore (who has only quite recently gotten her first Michelin-star restaurant in Summer Palace) will be re-opening on 12 August 2017 (Saturday). The newly-refurbished Tea Lounge will feature 96 seats in an approximate 185 sqm space and it will be the creative space for Gold culinary
Olympian Pastry Chef Alex Chong and his team to showcase their delectable sweets
Slated to open in January 2018, Hyatt Centric Ginza Tokyo is set to become Asia's first Hyatt Centric hotel. The relatively new brand by Hyatt offers full-service lifestyle hotels that are strategically located and they have been created for the millennial travellers in mind. The Hyatt Centric Ginza Tokyo will join the current portfolio of three (Park Hyatt Tokyo, Andaz Tokyo Toranomon Hills, Grand Hyatt Tokyo and Hyatt Regency Tokyo) to become the fifth property to open in the city of Tokyo.
Sofitel Foshan by AccorHotels has just opened in the city of Guangdong in China. The 5-star luxury property is located in China Leading Furniture City – Lecong in Shunde and it offers a direct connection to the 200,000 square-metre Louvre International Exhibition Centre, a destination hub for design aficionados. Sofitel Foshan is the brand’s first property to debut in Foshan and the 23rd property in the Greater China network.
Conrad Bali will be presenting a limited-time "Yum Cha Festival" in August 2017 which will showcase unique steamed and fried gourmet dim sums and Peking duck at the Suku Restaurant (which is located in Conrad Bali Suites.), its all-day-dining restaurant and also Azure, pool-side bar. The buffet spread will also feature dishes prepared by Chinese Executive Chef Simon Leung of Conrad Beijing.