MICE organisers can benefit from Regal Hotels’ Book More, Enjoy More promotion; the more rooms booked, the more privileges offered.

From now until December 31, planners who book at least 15 guestrooms for any meeting and conference event at Regal Hotels in Hong Kong and China can pick at least three privileges.

For bookings of 15 to 35 rooms, event attendees can choose from Option A:
– one room upgrade to the next category
– in-room local phone calls
– coffee, tea and soft drinks throughout the meeting
– 10 per cent discount on rental of in-house audiovisual equipment

Groups that reserve up to 54 rooms can choose four privileges from Option A and the following perks, Option B:
– one room upgrade to Suite with Executive Club Floor privileges
– upgrade to themed break
– Internet access in general session meeting room
– 10 per cent discount on F&B consumption in the hotel’s restaurants and bar for in-house guests

Delegations that take up more than 55 rooms may select from Option A, B and C.

Option C entails
– use of one secretariat room
– one evening cocktail reception for one hour
– one free guestroom for the event
– 10 per cent discount on event master bill.

Terms and conditions apply.

For enquiries, visit www.Regalhotel.com.

DESIGNED to give guests an opportunity for work and play in South Korea, Grand Hyatt Incheon is offering a new Grand Value Meeting Package until June 30, 2016.

Available for groups with at least 20 pax, the package provides half- and full-day meeting options, which include rental of meeting rooms for five hours and nine hours respectively, and coffee breaks and lunch.

Wi-Fi access, conference amenities as well as free rental of LCD projectors and flip charts will also be offered. A dedicated event planning personnel will handle all meeting arrangements from start to end.

The half- and full-day packages cost 77,000 won (US$71) and 99,000 won per pax respectively.

For planners with longer events in mind, meeting and stay options include a one-night stay plus breakfast. The full-day meeting package with stay is available for 285,000 won per pax, while the half-day meeting package including stay costs 263,000 won per person.

Package guests also enjoy a special discount at Inha International Medical Centre and can choose between a Seoul or Incheon day tour, a gala dinner or transportation to and from wherever they want to visit.

All prices stated include 10 per cent VAT.

For reservations, call (82) 32-745-1234 or visit www.incheon.grand.hyatt.com.

THE A$100 million (US$79 million) beachfront resort and conference centre, Elements of Byron, opens in December on Belongil Beach in Byron Bay, New South Wales as part of Accor’s MGallery brand.

The new build with its “1987 beach shack” aesthetic will feature 193 one- and two-bedroom villas, 94 of which will be completed by Christmas.

A large lagoon pool will weave its way throughout the resort, which will also be home to a signature restaurant and lobby bar, pool bar, gym and a five-suite garden spa.

Elements of Byron will also be equipped with a dedicated conference wing with capacity for 400 delegates in one room or across four spaces.

Accor vice president franchise hotels, Dino Mezzatesta, said the resort’s beachfront location made it a perfect fit with the MGallery’s Serenity category and that the resort would appeal to key Asian markets including China, India, Singapore and Malaysia.

“Accor has identified that our luxury and upscale growth sits comfortably within the Asia-Pacific region and we have an increased focus on elevating our luxury product via a number of channels, including tradeshows at which Elements of Byron will be showcased,” said Mezzatesta.

“There are few true resort venue options in the Byron Bay market, so Elements of Byron will certainly be a distinct and sought-out option for leisure and business travellers.”

BRINGING the cook-and-chill method of food preparation to the buffet line next month is the Borneo Convention Centre Kuching (BCCK), which hopes that this will ensure consistency in the quality of food served.

Already deployed for off-site catering and western set menus, the cook-and-chill method also does away with the need for the food to be kept at high temperatures for long periods of time.

The decision was announced in a BCCK media statement. Commenting on the effectiveness of this method for western set menus, executive chef Thomas Schmid said in the release: “A set menu for 1,500 guests can be served in less than 20 minutes with food being at its absolute peak of freshness. The flavour and appearance are retained as well.”

He added that BCCK intends to develop new menus and revise current popular menus to benefit from the cook-and-chill process.

“Our focus is on careful and thorough experimentation to bring out the best that food can deliver, especially in large event settings where time is of the essence,” said Schmid.