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[Written by Grace K from Entertainment]
I gave my intern Sara-Jean the assignment to check out the Rockafellas, our resident B-Boys in Unversal Studios and to assist me in writing a blog entry on them. Here’s what she had to say:
I have to start this post with a confession. A confession that might make the rest of this blog post seem irrelevant. But please, I beseech you, do read on. I hate dance movies. I have never watched an episode of ‘So you think you can dance’.
So, the long-awaited day had finally arrived, as four of Resorts World Sentosa’s hotels — Crockfords Tower, Hotel Michael, Festive Hotel and Hard Rock Hotel were open to the public yesterday (Jan 20, 2010).
But this is obviously not the end, as we still have other properties to roll out, including Universal Studios Singapore, FestiveWalk, our casino and the Marine Life Park.
That said, what is most important to us is that you enjoy yourselves, the moment you step foot into our resort.
Hence, we need your feedback. Tell us about your experience. Tell us how we can improve. Talk to us. We value every bit of feedback, so we can become better.
Our call centre (+65 6577 8888) is open 24/7. Or better, email us at email@example.com with details about your dining experience, hotel stay, your visit to us.
We look forward to hearing from you through these channels. And rest assured we will act on your feedback!
[Written by Grace K from Entertainment]
ChildAid is finally over. After months of preparation leading up to the final three weeks of heated meetings, sleepless nights, late night site recces, dry runs and show rehearsals, the three days of shows have come and gone in a flash. And I am so happy to read in the papers, blogs and facebook that it was a resounding success in the eyes of the public and media.
Believe me, it was not easy. The resort is still partly under construction and to watch our carpark miraculously transformed in 2 weeks from a dusty, wet construction zone to a clean, clear driveway just for this event, was amazing to see. Every day of the show, we would be setting up the front of house area to the cacophony of drills and construction, but by 6pm, all work would be stopped and replaced by the soothing sounds of High Society Smooth Jazz.
I finally had a tour of Festive Grand during our dry runs. It’s a beautiful theatre with good acoustics. I wandered through the back of house to see the huge training room for our Voyage de la Vie performers (at that time crowded with excited school kids waiting for their turn on stage to rehearse), a luxurious green room and my favourite – the hair & make up room with 6 hair sinks worthy of a top hair salon in Singapore. (I know where I’m getting my hair washed from now on…) But I digress.
Back to ChildAid. I was so proud of everything. Proud of the theatre, proud of our RWS staff for their dedication and enthusiasm and proud of the concert that RWS had co-produced with SPH. My favourite part of the evening was during the first night when all the staff spontaneously lined up on either side of the theatre entrance to cheer and wave the guests off as they left the theatre – cruise-line style. A bit OTT, I know, but it was sincere, unpretentious enthusiasm and our RWS “kampung spirit” that I hope will remain with all RWS staff for every event that we do in future. With the positive response from the farewell on the first night, we decided to do the line up for the two remaining nights. On the last night, little children and some guests joined us in the line to clap and wave farewell to other guests. It was fun to see J
All in all, it was a good learning experience for our very first show and I’m looking forward to our next show on 28 Jan 2010 – Boys Like Girls concert, at the Compass Ballroom, Resorts World Convention Centre.
For more info and to buy tickets, please visit www.sistic.com.sg
See you there!
Gastronomical delights await gourmands in search of great food, right in the heart of Resorts World Sentosa.
Indisputably a leading culinary maestro in Japan, four-Michelin-starred Chef-Owner Kunio Tokuoka is passionate about showcasing the traditional haute Kaiseki cuisine to the world. Chef Tokuoka started his apprenticeship at Kyoto Kitcho Arashiyama at age 15 and trained at Kitcho Osaka and Kitcho Tokyo before rising to the title of executive chef of the former in 1995. Since inheriting the family business (his grandfather Teiichi Yuki started the restaurant in 1930), Chef Tokuoka has captured the essence of centuries-old Japanese haute cuisine and blended it with innovative modern nuances to showcase the innate flavours of the freshest Japanese produce.
In 2008, he was the first Japanese chef, handpicked to showcase his culinary prowess at the Masterpiece Dining series, an event organised by the James Beard Foundation in New York and in the same year, he catered for the main dining of the G8 Hokkaido Toyako Summit in Japan; while professionally, he was honoured to be on the panel of Japanese masterchefs invited to The World Summit of Gastronomy in Tokyo in 2009 and being the first representative of Japanese cuisine to be invited to the 2005 International Summit of Gastronomy in Madrid. Also highly lauded at the Salone del Gusto food and wine fair in Turin, Italy in 2004 and 2006, Chef Tokuoka is truly making waves on a global scale. He authored his first book entitled, 四季の食卓 in 2007 which features seasonal ingredients, and his second book which is about Kyoto Kitcho Arashiyama and his cooking philosophy is due for release out of Japan in autumn 2010.
Chef/Co-Owner of Carrington Place
New South Wales, Australia
“To open an outlet of my successful Osia dining brand in Singapore is both exciting and challenging. It will serve sophisticated, modern Australian cuisine— composed of healthy, light seasonal dishes featuring the freshest ingredients from Australia as well as the Pacific Rim and Asia Pacific regions.
As one of the world’s most discerning culinary markets, Singapore will allow me to challenge myself and my staff to continually move forward and create new and exciting dishes for my customers. Food and wine should be a journey of discovery; service should be professional and relaxed. So all my customers should just sit back and enjoy the ride.”
Scott Webster will be opening the re-birth of his famous London restaurant Osia in the first quarter of 2010 in Resorts World Sentosa’s all-suite hotel, Crockfords Tower.Epitomising the face of eclectic Australian cuisine is celebrity chef and successful entrepreneur, Scott Webster. He is the main powerhouse behind Australian Culinary Consultants (ACC), which has planned and developed dining concepts for some of the world’s major hospitality projects including Hyde Park Corner in London for the InterContinental group and the Westin Hotel in Sydney on the former GPO site. Through hotel and airline food promotions, assisted menu planning, trade exhibitions, seminars and lectures abroad as well as through educational tours throughout Australia for executive chefs and importers, ACC has assisted in placing Australia at the forefront of many a chef’s preferred supplier list.
Chef Webster’s latest accomplishment was opening the highly-anticipated Carrington Place in New South Wales, Australia, in April 2009 with his wife, Jennifer. A beautifully restored and modern guesthouse, the dining room serves contemporary cuisine using superb primary products with indigenous flavours from Australia and wines from the renowned Hunter Valley region. As a chef, he had the privilege of working at the legendary Savoy Hotel in London, UK, and in Leysin, Switzerland at the Grand Hotel on top of his impressive career track throughout Europe, the USA, Canada and Asia. In 1998, he was the coordinating chef for the athletes’ village at the Winter Olympic Games in Alberta, Canada. Together with Jennifer, the couple launched ‘The Young Outback Chef Scholarship’ in 2006, creating career opportunities for promising young chefs from around regional Australia bi-annually. Also known as the founder behind ‘The Masters of Australian Food and Wine’, a leading bi-annual gastronomic event held at Crown Casino Melbourne, Chef Webster is continually changing the landscape of the Australian culinary scene.
Heralded as one of the ‘Ten Chefs of the Millennium’ by Food & Wine magazine in 1999, Susur Lee is regarded by food critics and gourmands around the world as ‘a culinary genius’, quoting the famous Zagat guide. Rising to fame with his bold interpretation of juxtaposing classical Chinese cooking with the classic techniques of French cuisine which is dubbed nouvelle chinoise, Chef Lee owns and manages Lee (opened in 2004); Madeline’s (opened in 2008) also in Toronto, Canada; Shang (opened in 2008) in New York; and Zentan (opened in 2009) in Washington, USA. He made waves as the Executive Culinary Consultant for the Tung Lok group in Singapore during the late nineties and in particular, expanded the culinary repertoire of Club Chinois to one of world-class standards.
Other than being feted by the Gault Millau guide, Art Culinare, Gourmet, and the list runs on, Chef Lee’s widely acclaimed Madeline’s (previously known as Susur) was named one of the World’s 50 Best Restaurants by Restaurant magazine in 1998. In addition, Chef Lee was also awarded a host of accolades, including the ‘At-Sunrice GlobalChef© Award 2006’; ‘American Academy of Hospitality Services, Five-Star Diamond Award’ in 1998 where he was selected as one of the World’s Best Chefs; the ‘James Beard Foundation Award’ in 1997; and the ‘CAA Diamond Awards/Four Diamond Award’ for seven consecutive years from 2002 to 2008.
It’s official — we will open our doors to the world come Jan 20, 2010, where four of our hotels: Festive Hotel, Hotel Michael, Hard Rock Hotel and Crockfords Tower, will make their debut.