Marina Mandarin held four events in the hotel and three outside catering events during the F1 period, two of which were for automobile companies participating in the fringe events of F1. The hotel catered to the guests of these companies, as well as technical crew and drivers.

Outside catering was a challenge as it was mostly in the race grandstand with catering set-up times only available between midnight and 5am. The hotel’s best asset was its location within the track, which offers great views – especially so for the rooms facing Raffles Boulevard, where the cars travel at their highest speed.

 
Mandarin Oriental issued its guests with detailed road maps and information kits before they even arrived in Singapore.

Despite the challenges faced in terms of transportation or transfers, event organisers found it convenient for VIP guests who were attending F1 to get to the grandstand or Paddock Club from the hotel.

Lamborghini held a cocktail reception at Mandarin Oriental’s ballroom during F1, which featured 20 of their luxury sports cars parked in the hotel’s driveway. The hotel also provided off-site catering at the Paddock Club, which catered for 400 people over the three days.

Ritz-Carlton, Millenia was one of the official caterers at the Pit Building and Singapore Flyer, feeding 16,000 guests during the three-day race period.

The extensive preparations for afternoon tea, dinner and supper each day involved 750 litres of soup, 6,000 assorted sandwich rolls, 7,000 assorted mini-cupcakes, 10,000 savoury pastries, 15,000 desserts and 26,000 dinner bread rolls.

A team of stewards worked constantly behind the scenes to wash and polish 40,000 drinking glasses. Executive assistant manager, food and beverage, Tarik Temucin says: “The hotel worked hard to ensure guests enjoyed the personalised hospitality they are accustomed to while in the hotel.”

CORPORATE ENTERTAINMENT
In anticipation of the rounds of corporate entertainment and off-track celebrations, the beverage store was stocked with 300 bottles of Dom Perignon, 450 bottles of Moet et Chandon and 2,500 bottles of wine. Pan Pacific says it received positive feedback from guests during the Grand Prix.

The hotel features newly renovated rooms and a wide variety of quality dining options within the hotel. Specially selected turndown gifts included race-themed photo frames, which made wonderful souvenirs. For Pacific Club guests, hand-painted plates customised with guests’ names were presented.

The hotel’s function rooms were booked for the race weekend and the hotel also provided outside catering for the corporate suites. Pan Pacific’s team of 360 chefs were involved in preparing almost 150,000 meals during the event.

The service team from the hotel comprised almost 1,900 associates. As guests were expected to come from all over the world, the menus were planned to cater to sophisticated palates and showcased the culinary team’s forte with a variety of cuisines ranging from Italian to Indian and local signatures.

CATERING CHALLENGE
Raffles City Convention Centre, one of the appointed caterers for the Sky and Club Suites, had the challenge of serving an array of local and international cuisine to over 3,000 guests daily – 9,600 covers in all.

Chef Otto Weibel, director of kitchens, says: “It was the single-largest catering task for the Singapore Grand Prix. In all, we catered for over 30,000 meals – both off-site and at F1-related events within RCCC.”

Conrad Centennial hosted several race teams during F1, including McLaren, the team of world champion Lewis Hamilton. “It was a truly memorable event and a good experience for all team members at the hotel. We’re already looking forward to next year’s F1,” says Heinrich Grafe, general manager, Conrad Centennial Singapore.