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Hotelier Indonesia


Salazón is a new, industrial-chic restaurant and bar in Seminyak with an emphasis on wood-fired, cured, smoked and grilled meats and fish and leading the kitchen is Australian Executive Chef Paul Lewis.After learning his trade in Australia, Chef Paul embraced the adventure of cooking and worked all over the world in various luxury hotels and restaurants, developing a passion for creating food that allows the true essence of the ingredients to shine.

His philosophy is to take seasonal, fresh ingredients and create simple, pure and delicious menus. Respectful and modest, Chef Paul has applied his extensive experience and skills from his travels to create the wonderful dining experience at Salazón. His love of barbeque, however, he puts down to his Australian background.

“When it comes to cooking I am a bit of a traditionalist,” said Executive Chef Paul Lewis. “I look for honesty in cooking, like with really great barbeque, where the ingredients speak for themselves. For me here at Salazón it’s all about genuine, old-school cooking, using traditional aging, smoking and pickling processes. It’s back to basics, but delivered with passion.”

Chef Paul’s team at Salazón make everything on-site; the dry-aged meats, the charcuterie, vinegars, tomato sauces and relishes, chili sauces, ice cream and pastries - even the sourdough bread and the butter served with it. Chef Paul plans his menu well ahead with the dry-aging and pickling processes being different in length and process for cold cuts through to duck, fish, pigeon, chicken, pork and beef.

Chef Paul places great importance on the source of his fresh ingredients and the building of trusted relationships with suppliers. All produce, apart from the beef, is locally sourced, including local lamb.

‘Singapore is the Mecca for amazing food in the region, but Indonesia is really up and coming so it’s an exciting time to be here,’ said Chef Lewis. ‘I think it will only get better and better. What’s really important is to be passionate- about creating great, unpretentious food that I would like to eat. You won’t see any dry ice coming out of my kitchen!’

#seminyak #bali #topchef #topresto #food #kitchen #salazon

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Hotelier Indonesia

In celebration of Culinary Month, the man himself Nobu Matsuhisa will be visiting Nobu at Atlantis The Palm from the 14th till the 17th of November. On the evening of the 16th of November, experience dining at its finest as Celebrity Chef Nobu teams up with Michelin-starred Italian Chef, Giorgio Locatelli, for the ultimate 'Four Hands' experience.

16th November from 7pm

For bookings please call: +971 4 426 2626, or email [email protected]

Atlantis Culinary Month

We have once again welcomed the world's esteemed Michelin Star Chefs to host a month of culinary delights at Atlantis, the Palm, Dubai.

With Gordon Ramsay, Giorgio Locatelli and Nobu Matsuhisa all in Atlantis, hosting extravagant gastronomic evenings at their respective Atlantis restaurants. Plus our own chefs teaming up with other international renowned chefs to create a month of dining events that are not to be missed. What's more, grab a great deal during Atlantis' very own restaurant week.

Don't miss out! Atlantis Culinary Month runs from 9 November until 7 December 2017 

Culinary Month - 10 November Till 7 December 2017

Giorgio Locatelli At Ronda Locatelli

Continuing our delicious dinning events will be none other than Giorgio Locatelli, who joins us at Ronda Locatelli from 12 November 2017 until 17 November 2017. Giorgio will be hosting us for two incredible nights to enliven your senses.

Thursday 16 November 2017
7:00pm - Four Hands Dinner with Giorgio Locatelli and Nobu Matsuhisa

Friday 17 November 2017
7:00pm - Truffle set menu by Giorgio Locatelli and the master of truffles Carlo Caporrici
From early November, we will once again welcome some of the world's most esteemed Michelin Star Chef's to host a month of culinary delights at Atlantis The Palm. To top if off, from 16 November - 30 November 2017, you will have the chance to dine with our special culinary menu offerings and taste the very best the world has to offer, for a very special price. It all begins this November!

Nobu Matsuhisa At Nobu

Get ready for the man himself, Nobu Matsuhisa who will be visiting us at Nobu, at Atlantis The Palm, Dubai, from 14 November 2017 to 17 November 2017.
On the night of 16 November 2017, you will witness a never before seen spectacle where chef Nobu will host a four hands dinner alongside Giorgio Locatelli in a fusion of styles and tastes. Two celebrity chefs infusing two very different cuisines!
It's a night not to be missed! 
Thursday 16 November 2017
Four Hands Dinner with Giorgio Locatelli and Nobu Matsuhisa

Four Hand On Dinner With Chef Gregoire Berger And Stephane Buron

A month of amazing culinary delights reaches its peak as we welcome 2 Star Michelin Chef Stephane Buron and the most awarded Chef in Dubai, Gregoire Berger.
On 23 November 2017 and 24 November 2017, both Stephane and Gregoire will take centre stage to host a four hands dinner showcasing the most elegant fine dining cuisine.Excellence awaits you.
Thursday 23 November 2017
7:00pm - Four Hands Dinner with Stephane Buron and Gregoire Berger
Friday 24 November 2017
7:00pm - Four Hands Dinner with Stephane Buron and Gregoire Berger

Dario Cecchini At Seafire Steakhouse & Bar

As our month of culinary excellence reaches its finale, we welcome celebrity Butcher Dario Cecchini to Seafire Steakhouse & Bar on 23 and 24 November 2017.
On each night, you'll witness Dario in his element, giving us a fascinating look at how he prepares his famous meats and the techniques that has made his famous restaurant Solociccia such a force in modern cuisine.
Thursday 23 November 2017
7:00pm - Four hands dinner with Dario Cecchini and Raymond Wong
Friday 24 November 2017
7:00pm - Dinner hosted by Dario Cecchini

Atlantis Restaurant Week

We're giving you the chance to taste the very best cuisine the world has to offer for a very special price. As a resident of Dubai, we are inviting you to join us between 16 November and 30 November to be part of extraordinary culinary offers. Try our mouthwatering set menus from Nobu, Seafire, Ossiano and more.
It's your chance to dine like royalty, but for an affordable price!
16 November 2017 - 30 November 2017
AED 150 - Ronda Locatelli, Bread Street Kitchen, Ayamna, YUAN, Nasimi Beach
AED 350 - Seafire Steakhouse & Bar, Ossiano Underwater Restaurant & Bar, Nobu

Gordon Ramsay At Bread Street Kitchen

Here's something to sharpen your palate. Chef Gordon Ramsay, the legendary celebrity chef himself will be at Bread Street Kitchen in Atlantis, The Palm on 9 November 2017 and 10 November 2017. Not only is he dropping by, but he's even hosting some speciality events that you won't want to miss.
Thursday 9 November 2017
7:00pm - 11:00pm
Trivia Night with Channel 4
Friday 10 November 2017
12:30pm - 4:00pm
Family Brunch
Friday 10 November 2017
7:00pm - 10:00pm
Pie and A Pairing Night
Come and take your seat at Bread Street Kitchen and join us and Gordon for our first two nights in a month of culinary delights.

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Hotelier Indonesia

World Famous Chef Nobu Matsuhisa Returns to His Hong Kong Restaurant with Sake Master Fumio Hazu (November 25 & 26)

Tags: Nobu Matsuhisa, Fumio Hazu, sake pairing, NOBU InterContinental Hong Kong, Sake Tutorial, Omakase, Hokusetsu Sake, Harbourview dining, #harbourview, NOBU, Sake Dinner

World famous chef Nobu Matsuhisa will be back at NOBU InterContinental Hong Kong on Saturday, November 25 & Sunday, November 26, along with Mr. Fumio Hazu, President & Owner of Hokusetsu Sake Brewery to host two special 8-course Omakase Dinners.
The dinners will showcase special Sake from Hokusetsu Brewery, the sole maker of Nobu's private label Sake which is only available in NOBU restaurants globally. The special NOBU Gala Dinner is HK$1,488 per person, with the Sake Pairing for an additional HK$550 per person.
Please click here for the NOBU Sake Pairing Dinner Menu. On November 25, learn the subtleties of Sake with Mr. Fumio Hazu, President & Owner of Hokusetsu Brewery, who will conduct a Sake Tutorial Class and Tasting at NOBU InterContinental Hong Kong. During the class, Hazu-san will share the background of Hokusetsu Brewery and its unique brewing methods, while providing guidance during a Sake tasting, which will be accompanied by NOBU style canapes. Sake Tutorial & Tasting: Saturday, November 25 (4:30pm – 5:45pm): HK$988+10% per person Alternatively reserve the Sake Tutorial Class inclusive of the NOBU Sake Pairing Dinner at HK$2,488+10% per person. Please add 10% service to all prices.

INTRODUCTION TO NOBU AND HOKUSETSU Nobu's first experience of Hokusetsu Sake was when a friend Eikichi Yazawa, the Japanese rock musician, brought a bottle over to America from Japan.  After tasting the chilled Hokusetsu Sake, Nobu was amazed with how good the sake tasted, and so decided that he wanted it on his menu.  With the help of a trading firm that Nobu used to import fish for his restaurants, they managed to persuade Hokusetsu to limit their exports to Nobu alone, and they agreed. Nobu soon took on more and more of Hokusetsu's products, until all his restaurants in the U.S., Europe and even Japan stock Hokusetsu products only

INTRODUCTION TO HOKUSETSU Sado Island is the largest Island in the Sea of Japan. It is famous for its harsh cold winters and of course Hokusetsu - Nobu's preferred Sake brewery.  The Hazu family started as purveyors of Sake and other alcoholic beverages in 1871 and has been brewing its own brews since 1886.  In 1993 the brewery adopted the name Hokusetsu, which means' Northern Snow'. Hokusetsu has been awarded many of Japan's coveted prizes for the brewing of their uncompromisingly dry Sake.

The brewery maintains the highest of traditional Sake brewing, although the company has accepted and utilized many of the state-of-art technology and has developed creative storage techniques, some inspired by tales of Sake folklore. NOBU InterContinental Hong Kong is open daily for lunch from 12 noon - 2:30pm and dinner from 6:00pm - 11:00pm. Attire: Smart casual. The NOBU Bar lounge is open daily 12 noon-2:30pm and from 6:00pm to midnight. NOBU InterContinental Hong Kong Second Floor, InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong Restaurant reservations: (852) 2313-2323 Reservations fax: (852) 2366-5205 E-mail: [email protected]

Book a cruise to the Caribbean or Panama Canal and enjoy $1 deposits + FREE Gratuities.
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Hotelier Indonesia

Classified November Cheese and Wine Pairing

Hong Kong, 10th November 2017

Truffle Cheese & Wine

Classified will host its next cheese and wine pairing this November, in collaboration with Cheese Affineur, Patrice Marchand from Les frères Marchand, family cheese maker since the 1800s, also accredited world record of the biggest cheese platter.

We will feature four truffle cheeses including Gouda aux truffes, Brie aux truffes, Raclette à la truffe and the notably famous Brillat Savarin à la truffe, these amazing cheeses will be paired with a selection of wines from France and Italy.

The event will be held at Classified Sheung Wan at 108 Hollywood Road for $598 per guest. Available to book now for the evenings of Monday 27th and Tuesday 28th November from 7pm – 9pm, while seats last.

About Classified

Credited with bringing European-style al fresco dining to Hong Kong, Classified serves an all-day menu of wholesome dishes, gourmet coffees, and artisan cheese. Since its launch in 2006, the casual café concept has expanded to 10 locations throughout Hong Kong and 2 locations in Jakarta. Each outlet reflects and embraces their surrounding neighbourhood with individual identities and unique local outreach programs. For people looking for fresh food and a welcoming environment, Classified offers a place that is comfortable and familiar.

Tags: #cheese, #Wine, #food, #Pairing,#tasting, #Truffle, #brie, #Gouda, #raclette, #hong kong, #Central, #hongkong, #classified

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Reverie Saigon Opens Vietnam House with Celebrity Chef

Restaurateur, author and MasterChef host, Luke Nguyen, collaborates with leading Vietnamese hospitality group to raise the bar on Vietnamese cuisine

HO CHI MINH CITY, Vietnam – Vietnam House, a downtown Saigon restaurant that first opened in 1992 in a 1910-built colonial French building, has re-opened with a celebrity chef at its helm and one of the country’s most dynamic hospitality companies, WMC Group, leading the way.

WMC Group, which opened The Reverie Saigon hotel in September 2015 to worldwide acclaim, and Chef Luke Nguyen have teamed up on the Chef’s first restaurant project in the country.

Though the restaurant’s facade on the city’s famed Dong Khoi Street stays true to its French colonial roots, the restaurant’s interior is an exploration of the same lavish design that’s informed the interiors of the nearby Reverie Saigon.

“With the debut of The Reverie Saigon and the re-opening of Vietnam House – as well as other projects we’ve launched in the past year and those we have in the pipeline – we see WMC Group as a beacon for a progressive and dynamic Vietnam,” said Eva Hue Van Truong, managing director of The Reverie Saigon and CEO of WMC Group. “With every new addition to the Group’s rapidly expanding and increasingly diverse portfolio, we’re stirring up conventional perceptions of our rapidly modernising city and introducing new perspectives to locals and international travellers alike.”

Opened originally as Cafe L’Imperial in the early 1900s, the first Vietnam House opened in 1992 and quickly set a standard for the atmospheric appeal of high-end Vietnamese dining. The latest incarnation will elevate the experience through its posh decor and Luke Nguyen’s distinctive culinary vision.

The Australian-born Vietnamese chef brings numerous accolades and experience to his latest endeavour. Nguyen has hosted the popular ‘MasterChef Vietnam’ television program in the country in addition to making guest appearances on the show’s Australian edition. He has also authored several award-winning cookbooks, opened a number of popular restaurants in Australia, and led armchair travellers through culinary journeys of the Greater Mekong, Vietnam, United Kingdom and France, with travel shows that have aired in over 150 countries.

“With Vietnam House, I’m bringing together the strands of my heritage, my journey of discovery in Vietnam and my career in the culinary industry to make this place something very special,” said Nguyen.

It’s through his exploration of Vietnam that the chef crafted a menu that spans the length of the country. Familiar favourites, like banh xeo, a crispy Vietnamese-style savoury pancake filled with local produce and fresh tofu, sit alongside elevated versions of classics such as Wagyu Beef Pho and Wagyu Beef La Lot, succulent Japanese beef served with betel leaves, herbs and angel hair noodles.

Nguyen’s influence from Down Under comes through with fusion dishes such as Australian pork ribs slow-cooked in young coconut juice and served with carrot puree and choy sum. Seafood also plays a prominent role on the menu, from char-grilled lobster in a Phu Quoc pepper sauce, an island in Vietnam’s south famous for its spicy pepper, and soft rice paper rolls with seared sesame salmon.

Vietnam House acts as a local complement to The Reverie Saigon’s dining venues, which highlight the best in French, Italian and Chinese cuisine. As with Vietnam House, the country’s only member of The Leading Hotels of the World has collaborated with culinary stars from the respective countries to ensure each cuisine’s authenticity.

Vietnam House
93-97 Dong Khoi Street
Ho Chi Minh City | District 1
T: +84 (28) 3822 2226

Hours of Operation
Lunch: 11:00 am - 3:00 pm
Dinner: 5:30 - 11:00 pm

About Luke Nguyen

With an endless series of accomplishments under his belt, Australia-born Vietnamese celebrity chef Luke Nguyen has made quite the name for himself over his culinary career. At only 23, Luke realised his dreams by opening his first restaurant, the critically acclaimed Red Lantern in 2002. Luke is also the man behind the much-loved Fat Noodle, an Asian noodle bar concept at The Star in Pyrmont Sydney as well as in Brisbane. While cooking is his passion, so is his love for imparting culinary wisdom. Luke is the author of seven best-selling and award-winning cookbooks, including Secrets of the Red Lantern, The Songs of Sapa, Indochine, Luke Nguyen’s Greater Mekong, Food of Vietnam, Luke’s Food of France and Street Food Asia.

Recently, Luke was inducted into the Food Hall of Fame for his popular cooking and travel programs televised in over 150 countries, including Luke Nguyen’s Vietnam, Luke Nguyen’s Greater Mekong, Luke Nguyen’s France and Luke Nguyen’s UK. He is also the host of Masterchef Vietnam series 1 and 2, and has even made special appearances in Gordon Ramsay’s Great Escape and Masterchef Australia.

In addition, Luke is the Ambassador for award-winning travel group APT, hosting culinary discovery trips to Vietnam, Cambodia, China, Myanmar and Japan. As the official Food Ambassador for ETIHAD Airways, he crafts the airline’s First Class, Business Class, and Economy Class menus.

Luke’s entrepreneurial streak led him to launch GRAIN Cooking Studio in Saigon in March 2015, which offers hands-on cooking classes where guests can experience a culinary and cultural journey through Vietnam. Vietnam House represents Luke’s first restaurant opening in Vietnam.

About WMC Group

Windsor Property Management Group Corporation (WMC Group) is a hospitality and property services management company headquartered in Ho Chi Minh City, Vietnam. The company's diverse management portfolio includes hotels, serviced apartments, offices, restaurants, and commercial shopping centers.

Guided by the company vision and mission, WMC Group is now embarking on a dynamic path of expansion and growth to become one of Vietnam's leading hospitality and property management groups.

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Hotelier Indonesia

NUO Hotels celebrates the depth and richness of Chinese culture and shares it generously for the pleasure of guests in a contemporary way with the opening of its 5-star flagship property - NUO Hotel Beijing. Located near Beijing's Art Zone 798, the pulse of China's dynamic art movement, NUO Hotel Beijing is a contemporary showcase of unique design inspired by the “Golden Age” of prosperous Ming Dynasty heritage literature, art and culture, the perfect example of tradition blending in harmony with the future of contemporary China.
As art, literature and music are the ultimate expressions of culture, NUO Hotel Beijing proudly positions it centre stage of the guest experience in striking ways. 
The hotel serves as an art destination in its own right, with dedicated artworks in the hotel lobby, guestrooms and suites, food & beverage outlets acting as backdrops for a stunning series of carefully curated pieces by the country's most critically acclaimed artists, from newly emerging to world-renowned, including four exclusive, custom-created artworks by Zeng Fanzhi, considered by international art experts as “China's greatest living artist”. 
In his role as Beijing NUO Hotels Management Co., Ltd. honorary art consultant, Mr. Zeng created two majestic masterpieces, “Le Shan”, a silver and bronze sculpture, and “Landscape 2014”, an oil painting, as the dramatic centre pieces of the hotel's grand lobby. 
A lifestyle destination with key interiors designed by Hirsch Bedner Associates, NUO Hotel Beijing is comprised of 438 guestrooms and suites as well as an Executive Club Lounge, all with floor-to-ceiling views of the city. Elegant furnishings in warm woods and leather, hushed jewel-toned accessories, plush silk-patterned walls, rich wooden and textured marble floors combine harmoniously in a contemporary interpretation of Ming Dynasty-inspired residential style. Guestrooms bring the hotel's art destination experience vividly to life with each room featuring an artwork originated from Zeng Fanzhi's paintings on paper, an interpretation of “Stepping on Snow to Look for Plum Flowers”, “ Mountain”, and “Rempike”.
All guestrooms have been thoughtfully designed and equipped with the modern traveller's security, comfort and productivity in mind: complimentary broadband and wireless Internet access, flat-screen high-definition televisions, Bluetooth-enabled Bose stereo speakers, in-room bars and Nespresso coffee machines, walk-in wardrobes, ensuite laundry and valet delivery cabinets, sophisticated air purification systems and high-level soundproofing, all-marble bathrooms with large soaking tubs, glass-enclosed rainforest showers and custom NUO Pu'er tea-infused bed and bath accessories.
Guests may avail of the hotel's round-the-clock butler service, in-room dining and lifestyle concierge whilst Club accommodation and suite guests have exclusive access to the hotel's 25th floor Executive Club Lounge. 
Committed to serving authentic cuisine, NUO Hotel Beijing carefully sources ingredients from partner local green farms and producers, which are then creatively prepared in the hotel's six restaurants and bars by a team of global culinary experts from 10 different countries.

Diverse dining and entertainment venues at NUO Hotel Beijing include Jia, the hotel's signature Chinese restaurant; N'Joy for international all-day dining; NUO'Ki for contemporary Japanese cuisine; sleek avant-garde O'Bar with its craft cocktails and outdoor terrace; gourmet boutique U'Deli as well as the hotel's sumptuously elegant, art-bedecked Lobby Lounge.
The tradition of tea is a significant highlight and unique to NUO Hotel Beijing is the Yuan Tea House, with its graceful interiors evoking an exquisite courtyard and garden in a contemporary interpretation of a Ming Dynasty-era tea house, and where a variety of premium teas sourced directly from tea plantations in Yunnan, Anxi and Wuyi mountain regions are offered, including bespoke teas created exclusively for NUO Hotel Beijing. 
For relaxation and wellness, guests may avail of NUO Fitness' well-equipped lifestyle gymnasium and a 25-metre heated indoor swimming pool, and NUO Spa with its eight treatment rooms. With its opening, NUO Hotel Beijing unveils a total of 2,500 square metres of conference and banqueting facilities, including 14 function rooms and the pillar-free 1,600-square metre Yongle Grand Ballroom, which can accommodate up to 1,500 guests and features natural daylight, a 9 metre-high ceiling designed for flexible lighting installations, LED dynamic lighting to change the room's mood, and direct-access elevators with the capability to accommodate cars. Event organisers benefit from a dedicated events manager on standby at all occasions.
A fleet of limited-edition supplied by NUO Travel as the hotel's exclusive limousine service, are deployed to meet NUO Hotel Beijing's guests' transport needs. Proudly “Made in China”, the iconic “Red Flag” limousines were luxury vehicles used for the transport of foreign dignitaries in China's past and have recently experienced a nostalgic resurgence in popularity.
In keeping with NUO Hotels' commitment to “low-carbon green intelligence”, NUO Hotel Beijing is equipped with a sophisticated air-purification system with high performance “F8 classification recognised by the European Committee for Standardisation (CEN), an intelligent lighting system and an energy-saving curtain wall system designed by German firm Schüco which reduces air-conditioning and heating wastage in the hotel. The hotel has stayed faithful to the “green building” template, carefully adhering to gold-level certification standards in LEED (Leadership in Energy & Environmental Design Building Rating System), as well as achieving gold level pre-certification. Tags: Luxury hotel, art hotel, contemporary art, Spa, green hotels, Culture Travel, Hotels, Beijing, Luxury, art

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Nusa Dua, Bali, Indonesia, September 2017… Food lovers are in for a real treat as four Master Chefs will be joining forces at The Westin Resort Nusa Dua, Bali on Saturday, 7th October 2017 for an evening of flavor and flair. This curated dining event promises to please palates with a vibrant four-course menu and a selection of corresponding wines. Each dish will be prepared at a long-table setting in full view of diners and accompanied by an interactive commentary during the plating process.

Former MasterChef Australia 2017 contestant Ben Bullock will be responsible for an original vegetarian entrée. Having first ventured into the kitchen as a means of survival, Ben is actually a lawyer who uses cooking as a creative outlet. He will be passing through Bali for this event on his Hunter motorbike whilst making a travel documentary entitled From Perth to Perth. Along the way, Ben will be riding, tasting and cooking regional cuisine, as well as raising awareness about depression.

Known for his stints on MasterChef Indonesia and Hell's Kitchen Indonesia, Chef Juna is a force to be reckoned with in the kitchen. For this one-off dinner, he will be serving up a seafood dish that reflects his personal leaning towards culinary diversity and eclectic cuisine. Working as a television personality and respected restaurateur, Chef Juna is committed to quality and his dishes are always perfectly articulated.

The third dish of the evening will be from The Westin Resort Nusa Dua, Bali's very own Italian Chef de Cuisine, Alessandro Molini (Alex). He has chosen to hero meat, which plays to his strength of keeping things simple and letting natural flavors shine. As an Italian who lives for good food, Chef Alex is passionate about seasonal ingredients and handles them with the utmost respect.

Ben Ungermann is the popular runner-up of MasterChef Australia 2017 who consistently wowed judges with his innovative ice cream flavors. Throughout the competition, he drew inspiration from his Dutch/Indonesian heritage by using an array of exotic spices. He will be putting his own twist on dessert and guests can expect some unique combinations of ingredients to end the dinner on a high.

Generously sponsored by Maybank and Hunter Motorcycles Australia, this prestigious dining event will be priced at just IDR 790,000++ person. A special 15% discount will be extended to all Maybank cardholders. It will also include an elegant pre-dinner cocktail reception for all guests, live entertainment and a lucky draw with some great prizes to be won.

Seats are limited and reservation is essential to avoid missing out. For further information and reservations, please contact +62 361 771906 or email to [email protected] or visit the website or follow the resort's social media channels Facebook and

About The Westin Resort Nusa Dua, Bali
The Westin Resort Nusa Dua, Bali enjoys a prime beachfront location within an exclusive enclave on the island's southern shores. With 433 modern rooms, it is a place where guests can be at their best and experience total renewal. Exciting dining venues anticipate global tastes with delicious cuisines and healthy SuperFoodsRx options. There is a choice of swimming pools, award-winning Heavenly Spa by Westin™ for relaxation, WestinWORKOUT® to stay in shape and little ones get to play at the Westin Family Kids Club. The adjacent Bali International Convention Centre provides comprehensive meeting resources with space for up to 10,000 delegates. The resort caters to the needs of leisure and business travellers alike with exceptional services and facilities to match.

About Westin Hotels & Resorts
Westin Hotels & Resorts, a leader in wellness and hospitality for more than a decade, lives its philosophy "Empowering a Better You™" through the brand's Six Pillars of Well-Being: Feel Well, Work Well, Move Well, Eat Well, Sleep Well and Play Well. At more than 200 hotels and resorts in nearly 40 countries and territories, guests can experience offerings that include the iconic Heavenly® Bed, RunWESTIN™ and Westin Gear Lending with New Balance®, delicious and nutritious SuperFoodsRx™ and more. To learn more, visit Stay connected to Westin: @westin on Twitter and Instagram and

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