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Inspired by the journey of a seasoned traveller with refined tastes, TUX Bar & Lounge is an elegant new venue where people from diverse backgrounds can gather, exchange stories, and forge meaningful connections.

The intimate venue blends contemporary design and warm ambience, offering a total seating capacity of 85. For those seeking an even more private setting, TUX Bar & Lounge also features an exclusive Private Lounge, perfect for intimate gatherings of up to eight guests, whether for special celebrations, business meetings, or private parties.

In the last quarter of 2024, the guests can also enjoy a stylish alfresco area with stunning city views, comfortably accommodating up to 35 people.

Business travellers are invited to relish the moment with a curated collection of premium spirits and the masterful execution of classic tipples, including Sazerac, French 75, Whisky Sour, and Negroni.

Complementing the beverage selection is a refined food menu designed to delight every palate, ranging from savoury tapas to epicurean delights like perfectly cooked beef cubes, Marmite Chicken, and seafood platters.

Whether to unwind after a long day or to socialise and network in a vibrant atmosphere, TUX Bar & Lounge promises an unforgettable experience for hotel patrons and city dwellers.

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The post TUX Bar & Lounge Opens at Carlton Hotel Singapore first appeared on The Art of Business Travel.

Partnering with Swire Properties, 1880 Hong Kong will debut by the end of the year across four floors of Hong Kong Island’s Two Taikoo Place, creating a completely new category in workspace entertainment that reimagines the ‘future of work’ by seamlessly integrating work and play. The dynamic new venue will also serve as a place where people can come together for conversations, be exposed to new ideas, and build thriving communities.

At the heart of the umbrella brand is the 1880 Hong Kong members club, located on the fourth floor and offering exceptional dining, lounge areas, a spa, and a gym. Spanning across the first three floors is the brand-new 1880 SOCIAL concept, which will be accessible to the public, inviting not only 1880 Hong Kong members, but also Taikoo Place tenants and the wider community to indulge in eclectic dining, curated drinks, and multi-faceted co-working and event spaces.

Both 1880 Hong Kong members and 1880 SOCIAL guests will be privy to a calendar of exciting events, ranging from thought-provoking talks, parties, film festivals, music performances, and immersive experiences that stimulate the intellect and senses. While 1880 SOCIAL offers a range of dynamic and inclusive events that foster community engagement, the 1880 Hong Kong members club provides an exclusive lineup of premium, curated experiences. Whether unwinding after work or seeking new avenues for discovery, this new hub brings the joy of conversation to life, creating a vibrant atmosphere where ideas and interactions flourish.

“1880 exists to inspire conversations that make the world a better place,” says 1880 Founder Marc Nicholson. “With the launch of 1880 Hong Kong, we’re not just introducing our unique brand of amenities and programming; we’re creating a space and a movement that brings together agitators, creators, explorers and adventurers to raise our collective consciousness. We look forward to embarking on this journey with Swire Properties and Taikoo Place to develop more platforms for conversations, and foster and create meaningful connections,” said 1880 Founder Marc Nicholson.

The brand-new 1880 SOCIAL concept on the first three floors also serves up a diverse array of culinary options to suit every palette, including coffee and wine bar The Double, Southeast Asian-inspired restaurant Hoi Polloi, fine-dining venue Té Bo, and American diner The Sports Bar.

The third floor is a natural extension of the working environment, which boasts fully serviced and publicly accessible amenities including state-of-the-art meeting rooms, a high-spec board room, podcast studios, a green screen room, a large-scale conference event space, an upscale social lounge, and more.

Seamlessly integrating elements of work and entertainment, the new concept will provide a holistic workspace setting that is uniquely designed for not only office workers in the global business district of Taikoo Place but also the broader community. With the support of an in-house event concierge team, 1880 SOCIAL is ideal for professional gatherings or casual get-togethers, ensuring an inviting atmosphere for any occasion.

Occupying the fourth floor, the 1880 Hong Kong members club is designed to elevate members beyond the ordinary from the moment they step through the doors. In addition to a signature restaurant outpost, Leonie’s, the club will house a bio-hacking-focused spa that is at the forefront of the wellness industry, and exceptionally equipped QUARRY Gym led by professional athlete Max Woodward – with both the spa and gym accessible to the public community as well for a fee (preferential rates and priority booking available for 1880 Hong Kong members).

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Offering corporate dining with panoramic views of the Saigon River and the vibrant cityscape, Residence Eleven and Song Bar are poised to become iconic dining destinations in Vietnam’s southern capital.

Boasting modern, luxurious design, guests can enjoy refined Chinese cuisine and innovative cocktails in a sophisticated ambience.

At the heart of the restaurant is its signature wood fired oven, a culinary centerpiece that promises to elevate the art of roasting to new heights. Guests can expect perfectly roasted meats with a smoky depth of flavor and texture that can only be achieved with wood-fired cooking. Residence Eleven’s menu also comprises classic Chinese dishes, such as Peking duck and dim sum, as well as creative fusion dishes, including Bird’s Nest and Crab Soup, stir-fried Australian lobster prepared Hong Kong style, and steamed Leopard Coral Grouper. Each dish is a celebration of the traditional and the contemporary, embodying the essence of Southern Chinese culinary heritage.

Oenophiles can also delight in the restaurant’s meticulously curated wine collection, which features a library of complex and storied Old-World wines and bolder selections from the New World.

Located on the highest floor of Hilton Saigon, Song Bar encompasses wraparound views of the city skyline through its floor-to-ceiling windows, offering spectacular sunset views for its guests. The bar’s interior is a blend of oriental and contemporary design with rich wood panelling, plush velvet seating and striking statement lights.

The menu showcases a sophisticated collection of fine wines and innovative cocktails, with each concoction carefully crafted with local ingredients to reflect a sense of place. These include East Meet West, which is a harmonious blend of flavours that seamlessly bridges the culinary traditions of the East and the West. Or guests can enjoy the Tequila-infused Saigon Opera House cocktail, inspired by the iconic SaigonOpera House. This creation infuses the vibrant spirit of Saigon with a twist of tequila, offering a unique and unforgettable taste experience.

“The introduction of Residence Eleven and Song Bar reflects our commitment to elevating and enriching the experience for our guests,” said Andrew Nisbet, General Manager of Hilton Saigon. “I am confident that these new additions will become standout features, attracting not only international visitors but also local residents. Residence Eleven will offer modern Chinese cuisine in a luxurious setting, while Song Bar is a perfect place for gathering and enjoy city’s panoramic views. We invite everyone to join us in discovering these remarkable new experiences on the 39th and 40th floors of Hilton Saigon.”

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Ideal for corporate events and catch ups, Fleet rooftop bar is a breath of fresh air in the cultural capital and the perfect vantage point to watch day turn to night, with a drink in hand.

In a city known for its ubiquitous wine and cocktail bars, Fleet stands tall – not only as the tallest rooftop bar on Melbourne’s Flinders’ Street – but as one of a handful of venues leading the modern-day rum renaissance.

The bar is home to one of the city’s most iconic and picturesque views, with Paul Kelly Design (formerly of Black Star, Crown Casino) transforming the hotel’s former penthouse apartments into a chic, 90-pax rooftop bar reminiscent of an intimate private suite.

Kelly’s fun yet sophisticated fit out, with design touches from the 1980s, is complete with amber and dusty pink tones, custom made furniture and a long bar where rum reigns supreme. A wraparound outdoor terrace is decked out with green and white striped upholstery to add a garden party frisson, while the retractable roof and glass panelling not only caters to all weather conditions, but frames stunning city views to perfection.

Fleet’s stylish, travertine bar is generously stocked with more than 70 different rums from around the world. Award-winning mixologist, Grant Collins, has consulted and created a drinks list where local distillers JimmyRum, Boatrocker Distillery and Queensland’s Beenleigh Distiller sit alongside international rum producers from Guatemala, Puerto Rico, Jamaica, and Cuba. A vintage and rare bottle collection, dating back to the 1930s, completes the rum offering.

Beyond rum, guests can also voyage through 50 different gins from international and local producers such as Four Pillars, Bass & Flinders, and Patient Wolf distilleries; fine whisky from around the world; local craft beers; and a selection of wines from the Yarra Valley, Geelong, Mornington Peninsula, and surrounds.

There’s also a strong list of timeless cocktail classics, signature blends and experimental combinations, all with a distinct Melbourne-style and nautical flavour.

Chef Asish Kumar’s bar-snack menu pays homage to Victoria’s best producers and is the perfect complement to Collins’ drinks selection. Think half shell seared scallops drizzled in lemon chili and butter topped with Yarra Valley caviar; torched Skull Island prawns with orange gastrique and puffed wild rice; Yurrita Cantabrico anchovies served with tomato butter and rye bread crisp; grilled corn tostada; braised pork cheek croquettes; and grilled lamb tenderloin served with olive salsa, pickled fennel, and black garlic jus.

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Led by chef Lam Wai Leung, the culinary team has carefully prepared five signature dishes that are paired with three famous Martell cognacs, including Martell Cordon Bleu, Martell Noblige, and Martell XO. This collaboration creates a feast for the taste buds, where guests can savour the harmonious blend of flavours and aromas. From now to March 31, guests who order the designated dishes can also enjoy a glass of cognac at a special price.

Led by Ah Yung, the legendary abalone expert and multi Michelin-starred restaurateur, Ah Yung Kitchen at Nina Causeway Bay exhibits decades of dedication towards exquisite ingredients selection, nurturance and quality assurance, manifesting the authentic essence of Cantonese delicacies in a modern and elegantly designed gourmet restaurant.

The five signature dishes include Ah Yung’s Big Four: Braised Dried Fish Maw in Brown Sauce, Braised Sea Cucumber with Stuffed Shrimp Paste in Sichuan Sauce, Braised Superior Shark’s Fin in Brown Sauce and Braised Humphead Grouper with Garlic. The popular Ah Yung’s Big Four showcases the extraordinary skills of the talented culinary team. It includes braised Yoshihama dried abalone, fish maw, sea cucumber and goose web, creating a rich and flavourful experience that pairs well with any of the cognacs.

Food pairing combinations include tender braised fish maw matched with Martell XO, which carries notes of dried fruits, beeswax and Russian leather, a marriage that’s sure to captivate the taste buds of food enthusiasts, while the exquisite braised sea cucumber in Sichuan sauce, filled with shrimp paste with water chestnut, mushroom, and pork, offers an insightful pairing with Martell Cordon Bleu, which has a well-rounded mellowness with floral and spice aromas.

The braised Humphead grouper with garlic perfectly complements the delicate flavours of Martell Noblige, which carries abundant fruit notes of pear and prune, exotic hints of vanilla pod and caramelised grape, and a distinctive woody character with notes of myrrh, cedar and fine-grained oak.

Ah Yung Kitchen, B1/F, Nina Hotel Causeway Bay, 18 King’s Road, Hong Kong; +852 35532633; Opening hours: Daily 11:30am – 2:30pm, 5:30pm – 10:30pm

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One of the city’s most popular venues for corporate gatherings and intimate meetings, the restaurant, known for its traditional Vietnamese favourites and modern interpretations of fine Vietnamese cuisine, has reopened with a new menu spotlighting à la minute preparation, meaning freshly made to order, in contrast to the buffet dining that was formerly on offer.

Authentic dishes are served in individual portions or shared family-style and the menu represents all of Vietnam, with a focus that extends well beyond the northern regions. The use of the freshest, highest-quality seasonal ingredients sourced from top suppliers, along with sustainable and organic produce and subtle spices, ensure an upscale dining experience.

Highlights on the new menu include Deep-Fried Rice Paper Spring Rolls, made with prawn and flower crab, served with fish sauce and herbs; Crispy Stuffed Pigeon, featuring pigeon stuffed with young rice, minced pork belly and five spices; and Tiger Prawns with Salted Egg, with wok-fried prawns, salted egg sauce and crispy panko crumbs.

Recommended drinks on the new menu include Lotus Flower Tea with a light gold color, flowery flavor and a light finish, and the Herbs cocktail, made with Royal Sedang gin, Thai basil and purple shiso.

The interior of Spice Garden has been refreshed to create a more intimate space with plenty of natural light, as well as locally produced linens, handcrafted pottery, natural fabrics in earth tones and all-new cutlery, dishes, glasses and more. The service approach is elevated and bespoke, with plating techniques that tend toward modern presentations.

The restaurant artfully combines an ambiance of cozy luxury and comfort with authentic Vietnamese touches. It’s more than a dining experience; it’s a celebration of the artistry and warmth that define Vietnamese hospitality.

Other highlights at the new Spice Garden include two private dining rooms that are available for more intimate dining experiences; and an enhanced selection of Vietnamese teas and Vietnamese spirits.

“In a country celebrated worldwide for its extraordinary cuisine, we are thrilled to offer diners our special take on Vietnamese culinary tradition redefined with French flair,” says George Koumendakos, the general manager of Sofitel Legend Metropole Hanoi. “With the relaunch of Spice Garden, foodies have a new ‘must-try’ dining experience in Vietnam’s capital.”

Formerly known as Spices Garden, the venue is now simply known as Spice Garden. The outlet closed for refurbishment during the pandemic and has long been a celebrated destination for authentic Vietnamese cuisine in Hanoi.

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As Meliá Hotels International continues to expand its presence in Vietnam, the Spanish hotel group has massaged its roots with an extensive renovation of Meliá’s first hotel in the country.

Meliá Hanoi recently completed an extensive makeover, renovating and revitalizing several key areas of the hotel, including the top suites, meeting and function areas, and fitness spaces. One of the most significant changes was a complete overhaul of all the property’s gastronomic offerings and restaurant interiors.

“The launch of our new dining concepts has positioned our hotel as a gastronomic hub in Hanoi,” says Santiago Cabre, general manager of Meliá Hanoi. “Given our Spanish roots, stellar cuisine and a just as impressive atmosphere to enjoy a meal or a drink are essential. With our new design and restaurant concepts we’ve created just that.”

In the lively lobby area, Garbo Bar draws inspiration from the golden era of ’50s Hollywood with its new sleek gold and emerald green bar counter and selection of classic cocktails. The Spanish touch endures with a delectable selection of tapas and Meliá’s signature Spanish-inspired afternoon tea.

Mosaico, Meliá Hanoi’s all-day restaurant deepens the hotel’s European heritage with Mediterranean cuisine on offer throughout the day and designs on becoming one of the best international breakfast buffets in the city. From delicately crafted pastries baked in-house to Spanish Iberico ham, and a healthy juice bar to more decadent dishes spanning a variety of cuisines, breakfast is a grand affair. New live cooking stations showcase culinary techniques in a modern, bright environment. A hanging garden and lush tropical plants feature throughout the space.

The former El Oriental Restaurant is set to emerge in October as Cham Restaurant serving sophisticated Cantonese dim sum and Asian noodle dishes in a hip, modern space. The new chef de cuisine, Madam Lê Minh Thái, has 27 years of experience in the craft of dim sum and Cantonese cooking. She has worked alongside a number of Chinese and Singaporean dim sum masters to perfect her skills over the last three decades and will bring that wealth of knowledge to each plate at the new restaurant.

A new concept that combines the best of a sophisticated cocktail bar and luxury barbershop, The Ministry of Men (part of the House of Barbaard group), also launched in the hotel in May. The masterfully mixed beverages and exquisite ambience provide the perfect place for cultivating connections and networking.

The top two keys, the Grand Suite, an opulent 135-square-meter space and the Presidential Suite, an elegant space coming in at 168-square meters, were both re-imagined with more contemporary, regal furnishings, a fresh colour palette of soft greys, taupe, creams and gold, new state-of-the-art entertainment systems, and floor-to-ceiling windows that make the most of the impressive city views.

The Level Meeting Room, available exclusively for The Level guests, has completely new furnishings, along with more ergonomic chairs and artwork. The larger MICE areas, including the Grand Ballroom and its dedicated pre-function area along with the Thang Long Ballroom, have new carpets, furniture, and a new interior design with a crisp white colour palette. The Function Room space, ideal for intimate meetings, now features an entirely new interior with nature-inspired panelling framing the space. Meliá Hanoi has some of the largest meeting facilities in the city with two ballrooms, 10 function rooms and a total capacity to host up to 1,200 guests.

The spacious open-air swimming pool has a new deck and the fitness center has been remodeled with new cardio equipment.

“Meliá Hotels International brings a wealth of leisure expertise to Meliá Hanoi to create the ideal bleisure hotel in the heart of this busy metropolis,” says Ignacio Martin, Meliá Hotels International managing director for Asia Pacific. “With the hotel’s unique location in the heart of the city and considering the growing interest in Hanoi as a tourist destination, Meliá Hanoi is positioned to be the perfect hotel for travellers looking to explore the capital’s culture and history, while also experiencing all the comforts of a 5-star international hotel.”

The 306-room property, ideal for business and leisure travellers, is located in Hanoi’s downtown, near government ministries, embassies, shopping areas and tourist attractions.

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Adorned with the captivating “Mystical Banquet” mural by Hallowall’s Vanvun and Peter Hermanto, this rooftop oasis provides a rejuvenating urban escape amidst Surabaya’s twinkling city lights.

Amid Surabaya’s hustle, Soiree Rooftop and Bar offers a respite. The mural’s “Mystical Banquet” theme narrates the essence of a soiree—a gathering of friends and family in a twilight setting, accompanied by music and delectable offerings. Rich in Surabaya’s identity, the mural features iconic landmarks like the Suramadu Bridge and Balai Pemuda, the “Sura” and “Baya” figure, Javanese Batik Kawung fuse with art deco and tropical floral patterns.

Soiree Rooftop and Bar caters to spirited urbanites who appreciate artistry and a welcoming ambiance. Amidst the enchanting fusion of garden, beach, cityscape, and music, visitors can indulge in the venue’s signature House of Cocktails, masterfully crafted by its team of mixologists.

The menu boasts more than 20 cocktail selections, including standouts like Nothing Campari 2 U. Guests can also savor non-alcoholic concoctions and even create their own blends. Visitors can also delight an array of Shisha flavors and delectable light bites like Cajun Cheese Fries.

Soiree Rooftop and Bar also offers immersive music entertainment, with weekends hosting DJs and other days showcasing live bands. Special collaborations with Surabaya’s diverse communities further enrich the weekend experience.

The venue champions eco-consciousness and supports local SMEs. Ingredients are sourced responsibly from regions like Bali, Jakarta, and Mojokerto. Eco-friendly glassware, including watermelon and melon rinds, underscores their commitment

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The newly launched cocktail bar located at the Skybridge at HKIA, in keeping with Plaza Premium Group’s core mission of making travel better, has introduced takeaway options that are perfect for on-board dining, and which are designed for travellers who have the shortest available interval of time and are unable to sit down for the experience.

In addition, Intervals will be extending its opening hours and operating daily from 7am to 11pm and offering a full service menu from breakfast through to evening, from 31 July onwards.

Intervals’ takeaway set is specifically designed to fit perfectly on an in-flight tray table, making it the ideal on-board dining option. The takeaway set includes a selection of four signature pinchos, with a choice of coffee, tea, or a canned version of Intervals’ cocktails, created in collaboration with Young Master Brewery. As with all Plaza Premium Group ventures, a sense of place has been created by partnering with a homegrown Hong Kong brand.

Guests can currently choose between three canned cocktails: Yuzu Gin, made with a Juniper berry heavy London Gin accompanied by a bright and zesty yuzu peel for a complex and bitter citrusy character; Salted Lime Highball, inspired by a classic Hong Kong diner drink, made simply with salt-cured lime, cane sugar and organic vodka, this crushable highball has uplifting sourness and nourishing minerality; or a Mala Mule, buzzing with fragrant and numbing Mala spices from Sichuan, this highball is an amped up Mule with fresh ginger and lime with organic vodka.

Intervals’ extended food offering stays true to the bar’s elevated and global take on “pinchos”, while introducing new menu items for breakfast, lunch and dinner. For breakfast, guests can choose between Smoked Scottish Salmon Eggs Benedict, Intervals All Day Breakfast, Smashed Avocado Toast with Poached Egg or Classic French Toast, available from 7 to 11am. New main courses are available from 11am until closing, including Lobster & Prawn Spaghetti and an Omni Beef Burger served with sweet potato fries.

“Intervals represents an unparalleled airport F&B experience,” says Mei Mei Song, director of Global Brands and Transformation from Plaza Premium Group, “Our goal is to continue innovating and going beyond the expectations of what we can offer to travellers. We are excited to extend our offering and provide customers with the option to take a piece of our concept with them on their journey, even when they leave Hong Kong.”

“Whilst there’s no experience quite like enjoying a ‘flight’ of cocktails watching the planes on the runway from a seat at our bar, we want travellers to be able to experience the best of Intervals even on-the-go. We are delighted to now have a high-quality takeaway offer that reflects our brand’s DNA and adds a little extra magic to your flight,” says Intervals’ creative director Victoria Chow.

Intervals’ takeaway sets can be ordered directly from the venue and will be prepared promptly by the team for travellers to pick up on-the-go. The extended hours of operation and takeaway sets will be in effect from 31 July onwards.

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