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インナーサークル
ゴールデンサークル会員へのニュース
Issue 106 - 7 May 2008
Secrets Shared
Key facts you need to know about Shangri-La's newest resort opening in the Maldives this fourth quarter.
Claim to fame: First luxury resort on the Addu Atoll in southern Maldives.
How many people working on it right now? More than 1,766 construction workers from 19 countries.
What's unique about it: The tree house villas, 218sqm in size, and perched on stilts with private infinity pools.
What facilities will it have? Two restaurants and five bars; CHI, The Spa at Shangri-La; and "The Village", a 30,000sqm leisure and water activity focal point.
Green facility: The Shangri-La Environmental Centre at "The Village" showcasing conservation works around Villingili - marine and coral preservation, eco-friendly and energy saving measures - as well as talks about the marine life.
Diving at Addu Atoll: More than 25 good diving sites teeming with marine life.
Best dive experience: The dramatic 140m shipwreck "British Loyalty" a half-hour boat ride from Villingili Island. The shipwreck, with its hull resting at 33 metres, is covered in black coral.
Key facts about Villingili island: Three km long, 12 ha of of lush vegetation, 17,000 coconut trees, towering banyan trees, 45 species of plants, three natural lagoons and nature trails.
Now you know.
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Secrets Shared
facts, trivia and such
Key facts you need to know about Shangri-La's newest resort opening in the Maldives this fourth quarter.
Insider's Circle
expert tips
Shangri-La's food and beverage guru, Jean Michel Offe, answers two of the most often-asked questions about drinking wine.
ニュース
Hotel guests had the chance to try out the Solartaxi and meet the man behind it.
Since its re-opening, the Penang resort has pursued an aggressive environmental programme.
コメント
プレスからのコメント
Blu Lobster Magic
"Shangri-La Hotel, Beijing has one of the most exciting restaurants in the city: the Blu Lobster, in which award-winning Irish chef, Brian McKenna, prepares the rare blue lobster. If one is lucky he can sit at the chef's table in the middle of the kitchen, where McKenna serves coconut milk on dry ice personally - a little bit of molecular cuisine."
Vanity Fair,
Germany,
March 2008
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