Brought to you by PARKROYAL COLLECTION Pickering, Singapore
Nestled in the heart of Chinatown and at the gateway to Singapore’s Central Business District stands the 367-key PARKROYAL COLLECTION Pickering, Singapore, known not just for its eye-catching design of abundant greenery, but for leading the way in sustainable hospitality.
Since its opening in 2013, PARKROYAL COLLECTION Pickering, Singapore has championed sustainability through its design, operations, building management, and in-room amenities. Not to mention, the hotel’s green design makes up over 15,000m² contributing to more than twice its total land area.
Certified by the Global Sustainable Tourism Council, where it achieved the global standard for sustainable travel and tourism, the property has implemented systems to reduce and reuse wherever possible in its operations.
For instance, the rainwater harvesting and auto-irrigation systems conserve six million litres of water annually, while 262 solar panels generate 65,000 kWh of renewable energy per year. The hotel even converts food waste into greywater, which is discharged into sewage instead of landfills.
Innovative methods for greater efficiency and impact
Central to PARKROYAL COLLECTION Pickering, Singapore’s sustainability efforts are its innovative measures that leverage technology to reduce environmental impact and improve operational efficiency.
For one, check-in has been streamlined and made more efficient with the hotel’s E-Visitor Authentication, which uses facial recognition technology to automate parts of the process. Guests can go online to input their details ahead of their stay or via an iPad at the reception for a paperless experience. For guests driving to the hotel, they can easily scan a QR code to fill in a form for parking coupons.
As for in-room convenience, guests will soon get to experience a more integrated and seamless smart room with the introduction of a tablet featuring an AI-powered voice assistant. This allows them to control room settings, request amenities and housekeeping, order in-room dining, and make reservations at Lime Restaurant and Bar.
Behind the scenes, various processes have also been enhanced with the help of technology.
An all-in-one cloud-based service management mobile platform utilises AI to prioritise tasks based on factors like room occupancy, check-out times, and guest requests, ensuring efficient resource allocation and timely room cleaning.
Bluetooth Low Energy beacons track movable objects such as in-room dining trays, improving the tray retrieval process. Additionally, items like uniforms, linens, and banquet chairs are tagged with Ultra High Frequency RFID technology for accurate asset tracking, eliminating the need for manual counting.
Guests get to play their part
All sustainability measures by the hotel enable guests to minimise their environmental impact as well, from thoughtfully planned in-room amenities to dining options.
Rooms no longer provide single-use plastic water bottles – instead, premium filtered water dispensers are available in all rooms, saving around 230,000 plastic bottles each year. Recycling bins are also found in guestrooms and public areas throughout the hotel.
In a tropical country like Singapore, the hotel conserves energy through naturally ventilated corridors, water features and green walls, which also ensure a cool and comfortable indoor climate for guests.
When it comes to food, guests will appreciate the hotel’s Urban Farm on the top floor – home to more than 50 varieties of vegetables, fruits, herbs, and edible flowers – which supplies ingredients to Lime Restaurant and Bar, embodying the farm-to-table concept.
Plus, the restaurant embraces conscious dining, showcasing nutritious dishes made from locally sourced ingredients, a commitment that has earned it the highest tier recognition in the Singapore Food Agency’s Farm-To-Table Recognition Programme.
This dedication to sustainability extends beyond the plate. Lime Bar exemplifies this sustainability ethos with its zero-waste cocktails where bartenders use every part of the fruit – from seeds and leaves to skin and roots – while displaying their creativity in crafting innovative and delicious drinks.
As for what lies ahead, PARKROYAL COLLECTION Pickering, Singapore is certainly not one to rest on its laurels. The hotel remains fully committed to reducing its impact and continues to set the benchmark for sustainable hospitality through the integration of advanced technology and the implementation of innovative practices.
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The Park Lane Hong Kong is celebrating 50 years in business this year.
It all began in 1974 when The Park Lane Hong Kong, owned by the Chan family, first opened its doors under the name Hotel Plaza, which was part of a cluster of great hotels in Causeway Bay, together with the Lee Garden hotel and The Excelsior.
Since then, this sole grand dame has been a fixture here – it underwent a transformation in 1985 and was renamed The Park Lane Hong Kong, encapsulating the hotel’s commitment to offering timeless luxury, personalised experiences, and perfecting the art of hospitality.
Today, the hotel boasts 807 rooms and 13 suites, an executive lounge, three distinctive dining venues and over 1,700m² of event spaces, as well as recreational facilities.
The property’s continuous investments, modernisation and unique repositioning has strengthened its appeal to today’s traveller.
Next year in 2025, The Park Lane Hong Kong will join Marriott’s Autograph Collection under a 15-year franchise deal.
Luc Bollen, general manager of The Park Lane Hong Kong, shared: “We embarked on a transformational repositioning of the hotel in early 2015. The classic feel was replaced by a tech-savvy, engaging and interactive feel, all restaurants were completely recreated, and state-of-the-art meeting facilities were developed on the highest floors with breathtaking views over the views of the harbour, Victoria Park, and the Kowloon skyline. Rooms were turned into contemporary yet classy and tech-rich experiences. Today, SKYE Roofbar & Dining has become iconic in the Hong Kong dining vibe.”
He continued: “In order to bring our farm-to-table culinary concept to life, we have established our own rooftop Secret Garden, where we source fresh fruits, herbs, and spices. It also highlights the hotel’s commitment to sustainability and low carbon emission, ensuring an eco-friendly and sustainable future.”
In addition, The Park Lane Hong Kong’s dedicated staff members, many of whom have been with the property for a decade or more, are at the core of its exceptional service.
Over the years, the hotel has hosted heads of state and other celebrities. In recent years, it welcomed notable guests like US vice president Dan Quayle, as well as top celebrities such as Japanese actor Koji Yakusho, British fashion designer Vivienne Westwood, British singer Henry Moodie, and Australian celebrity chefs Curtis Stone and Dan Hong.
Additionally, The Park Lane Hong Kong has served as the official hotel for various events, including the Soccer Sevens, Hong Kong Open (tennis), World Open (snooker) 2024, FIBA 3×3 World Tour 2024, and Clockenflap 2023, a music and arts festival.
The property is celebrating its 50th anniversary with a theme of Where Heritage Meets Innovation. Since November 2023, a series of celebratory events centred around art, sustainability, heritage, and innovation have been launched.
Bollen contended: “My vision for The Park Lane Hong Kong is to strengthen it as a community icon in Causeway Bay, and to engage meaningfully with all stakeholders over the next 50 years. My greatest aspiration is for the hotel to be recognised as a benchmark for exceptional guest experiences, locally and globally. We strive to meticulously tailor every aspect of our guests’ stay to their needs and expectations. I firmly believe that the hospitality industry thrives on creativity, flexibility, and adaptability.
“By embracing innovations and staying abreast of new trends, we can continually raise the bar and provide even better guest experiences. Moreover, during my time here at The Park Lane Hong Kong, I am excited to lead my team in adopting more sustainable practices. By prioritising sustainability, we aim to make a positive impact on the environment and encourage others in the hospitality industry to follow suit.”