Singapore’s bird park is getting ready to welcome visitors to its new location in Mandai. Called Bird Paradise, it will house a population of 3,500 birds across 400 species when it soft opens on May 8.
After 52 years of operations, Jurong Bird Park closed earlier in January for the big move from Jurong to Mandai where, for the past few months, over 100 staff have been busy making the transition as stress-free as possible for both the birds and their caretakers.
Conditioning the Scarlet Macaws at Hong Leong Foundation Crimson Wetlands (Photo: Mandai Wildlife Group)
Luis Neves, vice president of animal care, Mandai Wildlife Group, remarked that the birds are adapting well to the new environment and that the birds’ welfare and adjustment to their new habitat remains the group’s priority.
The new Sky Amphitheatre will feature an LED wall, and is designed for longer flights, with higher platforms to showcase flights from heights that were not previously possible at Jurong Bird Park.
Some new highlights guests can look forward to include eight walk-through aviaries where visitors can experience the different habitats of the world; the multi-level indoor Ocean Network Express Penguin Cove that is home to four penguin species; and close encounters with the birds and interactions with the animal care team.
Visitors to the new Bird Paradise can look forward to spotting several species making their debut, such as the Goldie’s Lorikeet, the European Bee-eater, the Brown-headed parrot, the Pompadour Cotinga, the Epaulette Oriole and the Grey-winged Trumpeter.
Bird Paradise will redouble its focus and take a prominent role in avian care, research and conservation efforts while providing opportunities for visitors to connect with these amazing creatures. It will also participate in over 75 ex-situ managed breeding programmes as part of its commitment to be a globally recognised hub for avian conservation and research.
Aarron Nelson has been appointed as the general manager of INNSiDE by Meliá Bangkok Sukhumvit.
He joins the Meliá team after five years as general manager of citizenM Kuala Lumpur.
With over 28 years of hospitality experience, Nelson has worked in countries such as Malaysia, the Maldives, Pacific Islands, Australia and New Zealand.
Japan eased border control measures on visitors from mainland China today and will end border control measures for all overseas travellers on May 8.
The announcement follows the government’s recent relaxation of recommendations to control infection risk, including encouraging individuals to decide when to mask, ahead of the country’s reclassification of Covid-19 to a common disease on May 8.
From May 8, travellers will not need to show evidence of Covid-19 vaccination doses or a negative Covid-19 test
From April 5, arrivals from mainland China will be able to enter Japan by presenting proof of having received three doses of a Covid-19 vaccine rather than proof of a negative Covid-19 test taken within 72 hours of departure.
According to chief cabinet secretary Hirokazu Matsuno, the government decided to alter the measures for China “in light of the infection status at home and abroad, as well as border control steps taken by other Group of Seven nations”.
From May 8, in line with Japan’s downgrade of Covid-19 from a Class 2 disease (such as tuberculosis and SARS) to a Class 5 disease (such as seasonal flu), travellers will not be required to present evidence of three Covid-19 vaccination doses or a negative Covid-19 test taken within 72 hours of departure, which is done currently.
Instead, the government will start new genomic surveillance at ports that will test arrivals for fever and other symptoms of infectious diseases.
The relaxation is welcome for the travel trade as recent long queues at Japanese airports, particularly in Tokyo and Osaka, prompted warnings of delays to be issued by agents overseas, including in popular departure destination Hong Kong.
Japan Airlines updated its notice to passengers on April 4, stating that “due to enhanced border measures, it may take a long time to complete the entry process after arrival at airports in Japan”.
Japan’s reclassification of Covid-19 will also mean the quarantine period for infected persons and close contacts will be scrapped, and any hospital — rather than solely designated facilities — will be able to treat people suspected of having the disease.
Destination NSW and Port Authority of NSW has released an updated comprehensive cruise guide including new products and experiences in each of the state’s nine port destination.
Titled Cruise Sydney & New South Wales – Along the Blue Highway, the guide was showcased at Seatrade Cruise Global in Florida, the world’s largest cruise industry trade event. It also provides updated port parameters and infrastructure, making it an essential resource for the cruise sector.
New products and experiences in NSW are featured in the updated cruise guide
Destination NSW CEO Steve Cox remarked that cruising had never been more important for the state’s visitor economy. He said: “Cruise Sydney & New South Wales – Along the Blue Highway is a fresh and up-to-date resource that will help sell NSW as one of the world’s best cruise destinations for years to come.
“As we continue to work towards our goal of NSW being the premier visitor economy of Asia-Pacific, Destination NSW is committed to investing in industry resources that help shine a bright light on NSW shore experiences to potential passengers.”
Philip Holliday, CEO, Port Authority of NSW, commented that one million passengers were expected to pass through Sydney cruise terminals in the 2022-23 financial year, with visitation rates in NSW approaching pre-pandemic figures at a faster rate than expected.
“Sydney is among one of the most sought-after destinations worldwide for cruising. The provisioning of cruise ships with locally-sourced produce and the 9,000 jobs the sector creates will see long-lasting benefits for NSW, so it’s fantastic to have this updated guide as a key industry resource,” Holliday added.
A slew of initiatives were announced at Singapore’s Tourism Industry Conference (TIC) this morning to ensure the success and future of the industry, as the country welcomed one million international visitor arrivals (IVA) in March and saw continued momentum in tourism recovery.
Minister of state (MOS) for trade and industry Alvin Tan, expressing cautious optimism, said Singapore was expected to register between 12 and 14 million IVA and around S$18 billion (US$13.6 billion) to $21 billion in tourist receipts this year.
STB’s Keith Tan sheds light on the tourism bureau’s direction for tourism recovery
This is approximately two-thirds to three- quarters of pre-pandemic levels of 19 million and S$28 billion respectively.
MOS’s Tan added: “In the next three years, the Asia-Pacific will likely be our main sources of international visitor arrivals, with China joining them as it continues to reopen.”
But the future is “quality tourism”, “driving higher yield” and “creating good jobs”, according to Singapore Tourism Board (STB) chief executive Keith Tan, and to focus on “Redefining our Destination”, “Reconnecting with our Fans” and “Reinventing our Industry”.
“Singapore cannot be a low-cost destination”, he continued, and urged the industry to “think hard about long-term success”.
Singapore’s recovery arsenal will include a refreshed brand campaign focusing on Passion Made Possible – with the aim to inspire travel by showing how Singapore turns ordinary moments into extraordinary experiences.
The campaign will be launched in September and zero in on six key competitive strengths of Singapore: World’s Best MICE City – a leading MICE destination; Culinary Capital – a top culinary destination; Family Playground – an ideal family-friendly destination; Twice the Fun – a vibrant and exciting city that maximises all opportunities and spaces to create fun experiences, including in our after-dark hours; City that Connects – a multi-cultural hub that is well connected to the region; and Travel Well – a sustainable city and wellness haven.
Also announced at TIC, attended by 400 on-site and 600 virtual members of the industry, is a S$10 million Singapore On-screen fund.
Co-funded by STB and Infocomm Media Development Authority, the fund aims to attract global players to use Singapore as the backdrop to create content and deep story telling on a multitude of platforms.
STB’s Tan elaborated: “With this joint fund, we hope to catalyse production of major film and TV projects set in Singapore, and made in collaboration with international media and entertainment partners. This will provide our home-grown talents opportunities to work with their international counterparts and allow our people and companies to grow their capabilities and increase their global exposure.
“We will invite selected media conglomerates, major streamers and production studios with regional or global networks to apply for the fund and be a part of Singapore’s branded entertainment efforts.”
Meanwhile, Singapore icon Orchard Road will be rejuvenated with “better signage” and a way-finding experience that will make navigation easier.
Apart from better access, Orchard Road’s rejuvenation will include embracing sustainability, social impact and local lifestyles along the 2.2km stretch of Tanglin Road, Orchard Road and Dhoby Ghaut.
In its sustainability commitment and Singapore’s certification by the Global Sustainable Tourism Council, STB will be working closely with the Singapore Association of Convention and Exhibition Organisers and Suppliers (SACEOS) to mount a two-year programme.
As for Singapore’s tourism attractions, they will be getting a digital leg-up with the inauguration of a step-by-step technical road map on customer service, marketing and sustainability.
During a Q&A session, STB’s Tan said new international areas of opportunity included the rise of Indian female visitors “who can have fun and feel safe”, sports spectators and “entertainment events”.
He added that STB was looking at the possibility of partnering event promoters “to curate and create multiple peaks throughout the year”.
Wicked, The Musical will be playing at the Sydney Lyric Theatre from August 25 this year.
One of the most successful musicals in the world, Wicked, The Musical has won over 100 major awards including the Grammy Award, the Olivier Award, six Helpmann Awards, three Tony Awards and six Drama Desk Awards.
Catch Wicked, The Musical playing at the Sydney Lyric Theatre this August
The musical is based on the novel by Gregory Maguire, with music and lyrics by Stephen Schwartz. It tells the story of what happened before the iconic Wizard of Oz, with themes on good vs wicked; popularity and belonging; knowledge and truth; equality and justice.
Wicked, The Musical also features catchy songs and meaningful messages that will make this production a big drawcard for theatre lovers of all ages.
Jed Arricivita has been named Alma Resort’s commercial director. He will oversee commercial management, sales and marketing management, digital strategy and more, with focuses on leisure, business and MICE travel in his new role.
Having amassed more than two decades of business development, sales and marketing experience, Arricivita was most recently director of sales at The Peninsula Bangkok, a position he held for 10 years.
Following the introduction of an Expedia plug-in for ChatGPT users last month, the travel company has now rolled out the beta launch of a new in-app travel planning experience powered by ChatGPT.
The new function allows Expedia members to have an open-ended conversation in the Expedia app for recommendations on destination activities and tourism products, and have hotels discussed in the conversation saved for future booking. Expedia members can choose dates, check availability, and add on other trip components, such as flights, cars, or activities.
Expedia members can move from trip recommendations to bookings
The conversational trip planning beta experience is rolling out globally in English on the Expedia iOS app.
“Every great trip can be made or lost while planning and shopping. As the leader in travel tech, Expedia continues to build out the core operating system for the industry, constantly enhancing capabilities and making trip planning faster, simpler and even more informative,” said Peter Kern, vice chairman and CEO, Expedia Group.
“By integrating ChatGPT into the Expedia app and combining it with our other AI-based shopping capabilities, like hotel comparison, price tracking for flights and trip collaboration tools, we can now offer travellers an even more intuitive way to build their perfect trip.”
Expedia already integrates artificial intelligence (AI) and machine learning (ML) throughout its platform to create a seamless experience from planning to post-booking.
To help travellers shop, AI and ML are used to deliver personalised and relevant trip options out of 1.26 quadrillion variables like hotel location, room type, date ranges, price points and much more.
For confidence in flight booking, Price Tracking uses Expedia’s comprehensive flight data, AI, and ML to compare today’s flight price with historical price trends and track price fluctuations, so travellers can confidently decide when to book and earn rewards.
For unexpected trip changes, travellers can resolve issues quickly using Expedia’s AI-powered Virtual agent available 24/7.
Ambul thiyal, polos, wambatu moju, kola kanda and kiribath – some of Sri Lanka’s beloved dishes are often unfamiliar to those setting foot on the South Asian island country for the first time, and hint at the swathes of gourmet discoveries waiting to be unravelled by food lovers.
Over dinner with TTG Asia, Manoj Devaraj, group head – sales and marketing, Teardrop Hotels, and Chamintha Jayasinghe, co-founder of luxury travel curator Ayu in the Wild, said Sri Lankan cuisine is often misunderstood to be the same as that of neighbouring India.
Join the stylish crowd at Smoke & Bitters where smoked dishes and creative cocktails dominate the menu
“Both make different use of spices and cooking styles. We consume a lot more seafood here. Our food has huge influences from our historical interactions with the Portuguese, Dutch, Arabic and English,” defined Devaraj.
Furthermore, different cooking styles across the country – from north to south and from coastline to hill country – also birth unique flavours and dishes, pointed out Jayasinghe.
Travellers looking to take their first bite can start onboard SriLankan Airlines, where inflight meals have recently been reinvented to showcase traditional food and its nutritional benefits. Themed Sri Lankan Flavors, the airline’s local meal options are available onboard long- and medium-haul flights as well as at its Business Class lounges at Bandaranaike International Airport in Colombo. Some home favourites on the menu include polos baby jackfruit curry and kuruluthuda rice with chicken pepper curry, as well as a wide selection of local tea.
Richard Nuttall, CEO of the flag carrier, said: “The idea is for passengers to experience Sri Lanka right from the moment they are onboard. Our food philosophy has always been to reflect the country’s culinary culture. We often hear from our Sri Lankan customers that the best local breakfast is found on SriLankan Airlines.”
Another memorable way to get acquainted with Sri Lankan cuisine is through lunch prepared by village folks, served and eaten on a kamatha – a clearing in the middle of lush paddy fields. Arranged by Ayu in the Wild, the kamatha lunch experience introduces guests to the life of rural farmers back in the good old days as well as their traditions. As the space is sacred, only vegetables and non-alcoholic beverages are allowed there along with positive chatter. Farming families involved in delivering the experience gain additional income – a point of appeal for travellers who want to ensure that their spend reaches the hands of the local community.
Amanwella’s herb and spice garden
Food lovers can even recreate their favourite Sri Lankan dishes back home, following an immersive cooking class led by a chef of Shangri-La’s Hambantota Golf Resort & Spa. The Spice Tales activity sees guests joining the chef at the fishing harbour and vegetable market to score some fresh ingredients before returning to the kitchen to prepare their own tasty lunch. Guests are also gifted a pack of essential Sri Lankan spices and a recipe book.
For a more modern take on Sri Lankan flavours, head to Paradise Road The Gallery Café, set in a stylish section of Colombo. Here, a mix of western and Sri Lankan dishes – such as curried fish head soup and coconut crusted modha fish – are served beautifully plated and accompanied by creative cocktails.
Yet another pleasant surprise awaiting visitors is Sri Lanka’s vibrant and cosmopolitan food scene – a vastly different view compared to recent portrayals of civil unrest and resource shortages in some mainstream media. While those were issues the country had to grapple with in 2022, the authorities and people have since established systems to ensure critical resources – including food and fuel – are available to most residents as well as tourists.
“Some imported items, like wine and cheese, may not be easily available here now, but that is only due to an import curb to preserve foreign currency reserves. This does not affect Sri Lanka’s ability to feed tourists, who can continue to enjoy dishes and beverages made with fresh local produce,” Jayasinghe told TTG Asia in early January.
Kamatha lunch
Echoing her view, Nuttall emphasised: “We need tourists to understand that they are not taking food away from Sri Lankans. It is the high cost of living that has resulted in some families not having enough money to buy as much protein as they need. In fact, the return of tourism and tourist expenditure can allow more Sri Lankans to generate more income to feed their families.”
At press time, tourism is stirring once more in Sri Lanka. Visitors who came calling in December 2022 and January this year found popular dining and entertainment venues buzzing at meal times, after dark and over weekends.
Both Sri Lankan flavours and international alternatives are widely available in the tourist hubs, from Colombo and Galle to Hiriketiya and Hambantota.
At Park Street Mews in the capital city, where old warehouses have been converted into an entertainment district, guests can enjoy Japanese, South-east Asian, Middle Eastern, Italian, French favourites and more from across eight restaurants.
Over at the UNESCO World Heritage Site Galle Fort, travellers benefit from a lively dining scene populated by stylish restaurants, cafés and bars tucked within conserved buildings and reimagined boutique hotels. For food lovers, Galle Fort is a gourmet paradise to be slowly savoured across several days.
And should sensible living be needed after days of indulgence, check into luxury coastal resort, Amanwella, where executive chef Shantha Peiris will nourish guests with balanced meals. Peiris takes pride in using traditional herbs and spices harvested from the onsite gardens and forest to create dishes served across the resort’s F&B venues. Menus change with the season, and can be customised according to the dietary needs of guests.
Travellers who scrutinise their carbon footprint and value opportunities to support the local community will be heartened to know that several hospitality operators in the country have intensified sourcing from producers at home. Such decisions were borne out of practical need – supply chain disruptions during the pandemic and earlier import curbs on certain ingredients – as well as a conscious desire to uplift local communities as these operators rebuild their business.
Teardrop Hotels, which run seven hotels across the country, has improved the conditions of its four fruit and vegetable gardens since 2020 for better harvests. Today, 30 per cent of its fruit and vegetable supplies are from these gardens.
Seafood, meats and other ingredients are also obtained from local producers “as much as possible”, shared Devaraj.
Close to 85 per cent of ingredients used in Teardrop Hotels kitchens are now locally sourced – up from about 60 per cent pre-pandemic.
“We have even looked at how suppliers work with us,” he added. To encourage local producers to deliver orders more sustainably, the company supplied reusable, stackable crates.
“The pandemic and import disruptions made us realise that relying on local producers is more reliable, offers greater value, and enables us to support our own people,” Devaraj said.
Smoke & Bitters, a cocktail bar and smokehouse that sits on Hiriketiya’s Pehebiya Beach, takes pride in supporting local producers. A product of two Sri Lankan sons with vast global F&B experience, Smoke & Bitters sources almost 100 per cent from local producers, resulting in an award-winning cocktail menu built on local rum, arrack and home-made syrups, as well as a tantalising food menu featuring dishes prepared with traditional smoking techniques.
SriLankan Airlines’ home favourites
Shangri-La’s Hambantota Golf Resort & Spa, too, is keen to source more of its food supplies from within the country. It plans to engage a village near Yala to supply the hotel with vegetables.
“This community is dependent on seasonal wildlife safari. By having them grow and supply food to our hotel, they can earn income during the off-season,” explained general manager Refhan Razeen.
As the best holiday memories are made of glorious food and exquisite experiences, Jayasinghe believes that “Sri Lanka is absolutely ready to welcome travellers”.
Jayasinghe, who connected TTG Asia with various hotels and dining venues on a research trip in January, said: “Anyone who visits today will realise that this is a country with everything.”
Sri Lanka is gifted as a tourist destination, she opined, thanks to its varied geography and attractions, ranging from whale watching and nature parks to community-based tourism opportunities and specialised tours for those keen to learn about the country’s archeology, conservation efforts, culture, heritage and more.
With over 28 years of hospitality experience, Nelson has worked in countries such as Malaysia, the Maldives, Pacific Islands, Australia and New Zealand.
Having amassed more than two decades of business development, sales and marketing experience, Arricivita was most recently director of sales at The Peninsula Bangkok, a position he held for 10 years.
Following the introduction of an Expedia plug-in for ChatGPT users last month, the travel company has now rolled out the beta launch of a new in-app travel planning experience powered by ChatGPT.
The new function allows Expedia members to have an open-ended conversation in the Expedia app for recommendations on destination activities and tourism products, and have hotels discussed in the conversation saved for future booking. Expedia members can choose dates, check availability, and add on other trip components, such as flights, cars, or activities.
The conversational trip planning beta experience is rolling out globally in English on the Expedia iOS app.
“Every great trip can be made or lost while planning and shopping. As the leader in travel tech, Expedia continues to build out the core operating system for the industry, constantly enhancing capabilities and making trip planning faster, simpler and even more informative,” said Peter Kern, vice chairman and CEO, Expedia Group.
“By integrating ChatGPT into the Expedia app and combining it with our other AI-based shopping capabilities, like hotel comparison, price tracking for flights and trip collaboration tools, we can now offer travellers an even more intuitive way to build their perfect trip.”
Expedia already integrates artificial intelligence (AI) and machine learning (ML) throughout its platform to create a seamless experience from planning to post-booking.
To help travellers shop, AI and ML are used to deliver personalised and relevant trip options out of 1.26 quadrillion variables like hotel location, room type, date ranges, price points and much more.
For confidence in flight booking, Price Tracking uses Expedia’s comprehensive flight data, AI, and ML to compare today’s flight price with historical price trends and track price fluctuations, so travellers can confidently decide when to book and earn rewards.
For unexpected trip changes, travellers can resolve issues quickly using Expedia’s AI-powered Virtual agent available 24/7.