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Top News In நான்கு பருவங்கள் ஹோட்டல் சிங்கப்பூர் Today - Breaking & Trending Today

Pre-event Covid-19 testing: Logistics, cost among concerns for couples and event organisers

Couples and event organisers have to sort out who should pay and where to conduct tests.. Read more at straitstimes.com. ....

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Four Seasons Celebrates Culinary Excellence Around the World with 27 Michelin Stars

Highlights
With three of Michelin’s most prominent guides unveiled in January, the exceptional restaurants of Four Seasons are embracing a new year and a renewed commitment to excellence.
With three of Michelin’s most prominent guides unveiled in January, the exceptional restaurants of Four Seasons are embracing a new year and a renewed commitment to excellence. Sparkling under 27 Michelin stars across 19 restaurants, Four Seasons maintains the most Michelin Stars of any single luxury hospitality brand.
“There’s no question that the past year has brought unprecedented challenges to the culinary world and the broader hospitality industry – but through these difficult times, we grow stronger and adapt to deliver on our commitment to quality and excellence,” says Christian Clerc, President, Global Operations. “Our Chefs and culinary teams around the world are continually evolving in order to find creative ways to offer our guests the best possible dining e ....

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Four Seasons Celebrates Culinary Excellence Around the World with 27 Michelin Stars

Press release content from PR Newswire. The AP news staff was not involved in its creation.
Four Seasons Celebrates Culinary Excellence Around the World with 27 Michelin Stars
February 2, 2021 GMT
TORONTO, Feb. 2, 2021 /PRNewswire/ With three of Michelin’s most prominent guides unveiled in January, the exceptional restaurants of Four Seasons are embracing a new year and a renewed commitment to excellence. Sparkling under 27 Michelin stars across 19 restaurants, Four Seasons maintains the most Michelin Stars of any single luxury hospitality brand.
“There’s no question that the past year has brought unprecedented challenges to the culinary world and the broader hospitality industry – but through these difficult times, we grow stronger and adapt to deliver on our commitment to quality and excellence,” says Christian Clerc, President, Global Operations. “Our Chefs and culinary teams around the world are continually evolving in order to find creative ways ....

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Four Seasons Singapore Appoints Albert Au as Executive Chef of Jiang-Nan Chun

Four Seasons Singapore Appoints Albert Au as
Executive Chef of Jiang-Nan Chun
(14 Jan 2021)
The Four Seasons Hotel Singapore has appointed Albert
Au 歐國強 as Executive Chef of the one Michelin-star Cantonese
restaurant Jiang-Nan Chun.
Born and raised in Hong Kong, Chef Au began his culinary career at the tender
age of fourteen years old. Today, he has almost three decades of
experience working in prestigious Chinese restaurants in Mainland
China, Hong Kong and Macau, and is as passionate as ever about the
art of fine Chinese cuisine.
Chef Au became the world’s youngest three Michelin-starred
Chinese chef in 2014 while
at The 8 Restaurant, Grand Lisboa Hotel in Macau and was most recently the Executive Chef for Hong Kong Lai Sun F&B Management ....

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Luxury hotel creates rooms specifically designed for allergy-prone guests-529021

Luxury hotel creates rooms specifically designed for allergy-prone guests
Sun Online Desk
11th January, 2021 03:54:06
A luxury hotel has unveiled new hypoallergenic rooms where everything from the bedding to the wallpaper has been designed with the allergy-prone guest in mind.
We re talking allergy-friendly pillows, purified air, and fabrics designed so they don t release allergens into the air.
The Four Seasons Singapore is behind the unique rooms, which open for bookings this month, and they really have thought of everything.
For a start, the room itself uses breathable wall coverings which contain anti-fungal and low volatile organic compounds (VOC) properties, while portable HEPA and UV air filters help to purify the air that guests breathe. ....

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