Shangri-La Singapore impresses Ernst & Young

Challenges
The biggest challenge for the catering team from the Shangri-La was to transform the office into a cocktail reception venue.
Space was tight – office desks were used for food preparation and the pantry area was cleared
to hold chaffing dishes.
The office’s reception counter, which was converted into a full bar, was only available after 5.30pm with the function due to begin at 6pm. The banquet team worked twice as quickly to ensure the space was set up on time.
A stunning ice carving, to be placed at the office reception area, was a challenge to transport.
Extra care was also taken to ensure water did not drip onto the marble floor, and rubber
mats were also laid down to ensure the safety of guests.

Execution
To fit the minimalist décor and glass interior of Ernst & Young’s office, a simple setting was
created with cocktail stands and glass tabletops. In addition, the dramatic ice carving and
a chocolate fountain were erected at the entrance.
To deliver the food and equipment on the event day, prior arrangements were made
to secure the cargo lifts for the caterer’s exclusive use.
The “live” cooking at food stations became a talking point among guests as they witnessed
the theatrics of food preparation.

Verdict
Simon Yeo, Ernst & Young partner and Entrepreneur of the Year programme director, says:
“The Impressions team displayed sheer creativity in making clever use of our reception area to provide guests with an elegant and unique cocktail experience. Food presentation was brilliant
and original.
“The service crew was attentive and accommodating, leaving our guests suitably impressed.”