Thursday, December 20, 2018

Disney’s Mary Poppins Returns with New Afternoon Tea



On 16th February 2019, to celebrate the release of Disney’s Mary Poppins Returns, Belmond British Pullman is launching a ‘Practically Perfect’ inspired afternoon tea on board its vintage 1920s and 30s carriages.


Practically Perfect Afternoon Tea

On board, guests will enjoy Mr Dawe’s selection of sandwiches, Ellen’s warm goat’s cheese tartlets and a ‘Practically Perfect’ selection of sumptuous cakes and pastries. Mary Poppins Returns activity packs, along with balloon artists, face painters and magicians will entertain the families on board as the train passes through the British countryside.





A Return to 17 Cherry Tree Lane

This all new original musical and sequel starring Emily Blunt, Ben Whishaw, Dick Van Dyk, and a host of stars, takes place in 1930s London, 24 years after the first film was set. Grown up Michael and Jane Banks, Mr Dawes Jr and housekeeper Ellen, and of course Mary Poppins herself, are joined by new characters including Mary’s friend, street lamplighter, Jack and her eccentric cousin, Topsy.

As Mary Poppins returns to 17 Cherry Tree Lane, to help the next generation of the Banks family, back at Victoria Station, Belmond British Pullman guests will be greeted by a live performance of music from the new film before boarding the steam-hauled journey for tea.




A Family Day Out in Half Term


This quintessential London experience is a magical day out for all the family – youngsters new to the enchantment of Mary Poppins and parents who remember the beguiling nanny from childhood.

Belmond British Pullman offers a host of journeys throughout the year from London Victoria Station, visiting some of Britain's most famous cities, country houses, sporting and social events. Prices for the Mary Poppins Returns inspired Afternoon Tea on 16th February 2019 start from £285 per person for adults and £142.50 for children under 12 or approximately USD361 per person for adults and USD180 for children under 12.

For more information, visit belmond.com or call 0845 077 2222.

Wednesday, December 19, 2018

Alila in Bali Achieves Zero Waste to Landfill



In August 2016, Alila Hotels & Resorts announced the launch of its Zero Waste to Landfill initiative, to be piloted across its four flagship properties in Bali: Alila Villas Uluwatu, Alila Ubud, Alila Manggis and Alila Seminyak.

Alila Manggis

Fast forward to November 2018, all mechanisms for achieving zero waste are now fully established, to meet the goals set when Alila first embarked on this journey. With the implementation of the Zero Waste Policy, Alila Hotels and Resorts now have a zero contribution to the waste situation in Bali.

As in urban societies the world over, much of Bali’s waste ends up in overflowing landfills, contributing to the production of toxic methane gas, which is 20 times more potent than CO2, and leaches into the farmlands and waterways used by the local communities. Waste that does not make it to the landfill is either dumped on the side of the road, in rivers or ends up in the ocean or washed up on beaches.

Alila Seminyak

Doing its part to address this growing environmental threat, Alila is approaching waste in a whole new way, tackling waste at its source and recycling it into useful resources. The centrepiece of its Zero Waste Policy is an Integrated Sustainable Resource Recovery Facility (iSuRRF), an on-site laboratory where all waste streams are transformed into higher value products and services through a series of simple yet proven mechanical and biological engineering systems.

Alila Ubud

For instance, plastics, glass and ceramics are shredded and crushed to produce aggregate, sand and fibre that is reused to produce green building materials. Metals and high-value plastics are recycled. Uneconomical waste plastics, such as wraps and films, are converted into a light crude oil that is distilled down to diesel, kerosene and gasoline for reuse in the hotels.

In addition to the laboratory, each hotel has put in place a composting section and an organic garden. All organic waste is processed into compost and the compost is put back into the garden to produce organic food for the kitchen, from the garden to plate.

Alila Villas Uluwatu


Organic Garden

Beyond its own zero waste efforts, Alila’s hope is to get the community on board and be a catalyst for other businesses. A PIONEER team (Positive Impact on Nature, Environment and Earth’s Resources) in each hotel, is not only responsible for upholding the zero-to-landfill status but will also look at ways to encourage local communities and guests to think differently about waste and the impact it has on the environment.

Initiatives include incentivising waste collection for local village residents. Primary school children will be encouraged to bring their waste to school and, in return, Alila will contribute to the school fund. Guests can take part in cooking classes in the organic garden, learn how to design their own permaculture garden, and witness the workings of the iSuRRF.



All Alila properties in Bali are operated to EarthCheck standards. Since adopting EarthCheck, the four resorts have collectively reduced their waste that would have normally filled sixty-four 20-ft shipping containers. The next step will be to replicate the system at other Alila properties.

More about Alila Hotels & Resorts: alilahotels.com

Wednesday, December 05, 2018

Modern European Classics Take Centerstage at Tablescape



Contemporary restaurant and bar in Singapore’s City Hall forges traditions with modernity

Set Lunch

In an age of novel trends, Tablescape—a brand new Modern European restaurant and bar located within the luxurious Grand Park City Hall—is a breath of fresh air. Tablescape focuses on delivering hearty, comforting favourites that can be enjoyed time and again, paired with artisanal cocktails, and extensive premium wine and craft beer lists – all underscored by attentive, unobtrusive service. The Tablescape experience is one that cuts out the fluff associated with fine dining to focus on what’s most important – serving up non-pretentious, great classic flavours executed with exceptional traditional cooking techniques.

Connecting tradition and modernity in a truly beautiful setting, the restaurant accords a neoclassical interior design style which features decorative Peranakan-style accent floor, pastel coloured chairs, and plenty of natural light through its floor-to-ceiling windows. At the bar, one can choose to lounge comfortably at the private sofa seats with warm cove lighting, or unwind with friends at the solid wood feature communal table that delicately connects the bar and restaurant. The interiors exude a quiet elegance, setting the stage for a cosy, relaxed time.

Dessert Trolley

The menu is comfortingly nostalgic and showcases a timeless European repertoire, featuring starters like Steak Tartare, Pan Roasted Foie Gras and Salmon Gravlax, with subtle updates that make the experience both familiar yet surprising. The Steak Tartare is given a fresh spin; finely hand-chopped USDA beef—an

example of impressive knife skills, carefully honed over time—mixed with the consummate red onions, gherkins, parsley and capers, is stacked with a crackly, battered poached egg, bringing a new dimension to the dish. The French delicacy Pan Roasted Foie Gras takes on an Asian twist with braised turnip and lotus root chips, topped off with brandied cherries For a bright start to your meal, go for the Salmon Gravlax — house-cured fish sits on a bed of crunchy, seasonal vegetables dressed in lemon-myrtle oil and a hint of dill, topped with a quenelle of cream cheese ice cream; the varying textures and temperatures add a welcome complexity to the classic dish.

Salmon Gravlax

For mains, be treated to the nutty sweetness of the Norwegian Fjord Trout, dulcified with red wine. Contrasting flavours from the pickled cabbage and citrus salsa brings the dish full circle promising a delight for the senses. The Smoked Braised Black Angus Short Rib —browned and braised with red wine, carrots, celery, and onions for 8 hours in the oven, completely tenderises and soaks in all the delightful flavours of the sauce—is an all-time dinner favourite. Horseradish is pureed with potatoes to create a silky smooth, tangy side for the ribs and freshly roasted bone marrow completes the dish. Also on the a la carte menu, an offering of Josper-grilled meats and seafood are perfect for sharing. Best served alongside the mains are your choice of sides, which range from creamed spinach to quinoa with pumpkin.

Steak Tartare

The gorgeousDessert Selection from the Trolley —the restaurant’s take on guéridon service—brings a bit of flair and fun to round off the dining experience, featuring a rotation of house-made sweets including Spicy Mango, a mango mousse cake encased in a shell of white chocolate, bringing the heat with the addition of pink peppercorns; the Raspberry Lychee with Almond Cake, a tribute to the classic Ispahan, offers a burst of tartness from the raspberry and the light sweetness of the lychee in a single bite; and Camembert Cheesecake, which presents a twist to the traditional cream cheesecake, served alongside perennial favourites such as meringue, lemon tart, and more. The restaurant’s dedication to ensuring that each diner is brought on a journey through the classics, modernised with restraint, is evident through to the meal’s close.

Tablescape’s diverse bar menu showcases premium wines, craft beers, and the best of classic cocktails with a modern twist, well suited to city dwellers. The cocktail programme focuses on a decidedly European approach accented with floral, savoury nuances including enticing, playful concoctions such as the refreshing The Affair made with a coconut flavoured rum, house lemongrass syrup, and a tinge of pear brandy, or the Silly Superstition made with Leblon Cachaca, Mancino Bianco Vermouth, pink guava, pineapple juice and finished with a sour plum powder rim. While at the bar, nibble on a Mediterranean- inspired bar bites featuring familiar classics like the Charcuterie Meat Platter, or indulge in Beef Rump, Cajun Prawns, and Blue Mussels with Tomatoes from the Josper grill.

Cocktail Mood

Peanapple Renegade



UPCOMING PROMOTIONS

Set Lunch and Dinner Menus
Valid: Every Monday to Sunday, Ongoing

Tablescape offers a la carte as well as set lunch and dinner menus every day. The attractive two- or three- course set lunch (priced at S$32++ and S$42++ or approximately $23++ and $31++ respectively) is a fantastic option for a weekday business meal, or a leisurely one in between museum stops on the weekend — the restaurant is located conveniently just a 5-minute walk to the National Gallery and a short walk to the Singapore Art Museum. The three- or four-course set dinner (priced at S$48++ and S$58++ or approximately $35++ and $42++ respectively) provides true value for a delectable night out.

Weekend High Tea
Valid: Every Friday to Sunday, until 31st December 2018

Tablescape introduces their new high tea menu, featuring a selection of sweet and savoury classics like Black Sesame and Gula Melaka Macaroons, dainty sandwiches, mini buttermilk scones and speciality infused teas by The 1872 Clipper Tea Co. The high tea is priced at S$70++ or approximately $51++ for two persons and is the perfect choice and a stone's throw away for a quiet and relaxing break from the weekend city bustle. Guests can opt to enjoy a glass of wine or prosecco with Tablescape’s 1-1 menu, including housepours, spirits and draft beers.

Tablescape
Level 3, 10 Coleman Street, Grand Park City Hall, S179809 T: +65 6432 5566
E: hello@tablescape.sg