IHG One Rewards is launching a two-month-long dining promotion, featuring exclusive offers at 19 participating IHG restaurants and bars in Singapore.
SINGAPORE – Top mixology and culinary talent from IHG Hotels & Resorts in Southeast Asia share the latest trends that are transforming how people drink and dine, and how these trends are influencing their menu creations.
To allow people to experience these trends and the latest food and drink experiences from culinary talent across Singapore, IHG One Rewards is launching a two-month-long dining promotion – Eat Out with IHG Hotels & Resorts, featuring exclusive offers at 19 participating IHG restaurants and bars in Singapore. IHG One Rewards members can enjoy limited-time menus, along with additional dining rewards from 1 May to 30 June 2023, without the need to be a hotel guest. (more info in the Appendix).
Curating every detail: How IHG Hotels & Resorts is elevating dining experiences in Southeast Asia
As the industry continues to evolve, there are several trends emerging that highlight the importance of sustainability, local ingredients, storytelling, ambiance, and aesthetics in creating a memorable food and drink experience for guests. These include:
Embracing sustainability as a necessity
Incorporating sustainable ingredients into menus is no longer just a trend, but a necessity. Leading hospitality establishments recognise this and are making a concerted effort to work with suppliers who share their commitment to sustainability. At voco Orchard Singapore, part of IHG’s premium brands portfolio, Executive Chef Shannon Batten and his team work closely with a roster of suppliers to incorporate MSC-certified seafood and carbon-neutral beef into their sustainability-minded menus.
Locavores coming to the fore
There is a growing sense of community and support for local businesses and suppliers, and the desire to band together and help local communities. Diner’s preferences also lean towards locally sourced foods from the restaurant’s locality.
At the soon-to-open InterContinental Chiang Mai Mae Ping, Executive Chef Denwers Rattan’s deep understanding of local ingredients offers exciting possibilities using seasonal vegetables from the hotel’s locale and is a crucial part of designing menus that emphasise natural, sustainable food sourced from local farmers and food producers.
Mixing spirits and stories
Crafting a unique cocktail experience goes beyond just the flavours and presentation; it involves storytelling to create a more immersive experience. According to Stanislav Andruskevic, Bar and Beverage Manager at Kimpton Maa-Lai Bangkok, the cocktails at the hotel’s Ms.Jigger are not just drinks, but an opportunity to transport people. Each cocktail on the menu is created with a backstory, based on the past travels by Ms. Jigger, the connoisseur of curiosities, ensuring every drink has a unique story to tell.
The hotel’s narrative-led cocktail menu, ‘The Tales of Thailand’ takes guests on a sensory journey through the diverse flavour profiles of the country. The Siam Milk Punch, for instance, is a modern and local interpretation of a classic milk punch cocktail, featuring Lod Chong Nam Kathi, pandan infused rice flour droplets, served in an aromatic blend of coconut milk and palm sugar, accompanied by a glass of icy Cha Yen or Thai milk tea.
Sip on guilt-free indulgence
The cocktail scene is set to experience a major shift in 2023 as guests are increasingly seeking out low or zero alcohol options, and the demand for mocktails is on the rise. At the forefront of this trend is the Ms.Jigger at Kimpton Maa-Lai Bangkok and the Opus Bar collaboration at voco Orchard Singapore, set to launch in June 2023 with an exciting new range of voco-inspired cocktails.
Spice up your feed
The adage ‘you eat with your eyes first’ continues to ring true – but today, so does the camera. Guests are constantly seeking opportunities to share the exceptional creations served to them via their social media feeds. And now since the flavours can’t be shared digitally, the visual element is quintessential, now more than ever – from the glorious Sunday brunch at LUCE by David Giacomeli, to bursts of colours presented through popular afternoon tea experiences at InterContinental Singapore’s The Lobby Lounge and voco Orchard Singapore’s D9 Cakery.
For example, the latter created a sweet replica of the hotel’s mascot, Mavis, made from ivory chocolate mousse and cocoa sponge with a Yuzu curd filling for a citrusy zing, and the Opus Pot Plant – the rich chocolate genoise sponge features sea salt caramel, zesty calamansi cremeux and a hazelnut streusel and is topped with chocolate crumble, to fashion an Insta-worthy experience.
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Theodore is the Co-Founder and Managing Editor of TravelDailyNews Media Network; his responsibilities include business development and planning for TravelDailyNews long-term opportunities.