The unwritten maxim of the Mice sector is: 'Mice need cheese'. It's all very well to stage mega business extravaganzas, but delegates' brains need fuelling at regular intervals, which is where Hong Kong's brigade of caterers comes to the fore.
The city's hotel kitchens and independent caterers are past masters at laying on mammoth spreads, planning menus and scouting venues with military precision. Apart from anything else, the final product - be it a buffet for several hundred with accompanying musical razzmatazz or coffee and snacks between breakout sessions - is a discreet showcase for Hong Kong's superlative business skills. On the doorstep of the Hong Kong Convention and Exhibition Centre in Wan Chai, the Grand Hyatt is used to catering for major events for international and local clients.
Earlier this year, the hotel was requested at short notice to cater for a three-day event in the China Resources Building where Chanel was due to exhibit its exclusive jewellery lines.
'Chanel wanted to hold a cocktail party for 200 on the first day, provide catering for press sessions and private viewings on the second, and a sit-down dinner for 100 guests on the third,' explains Vivian Wan, the Grand Hyatt's director of conventions and events. 'We only had six weeks to plan after we received the inquiry and agreed the pricing, but luckily we were familiar with the venue layout, so that made things a little easier.'
The menu formed a major part of the planning operation, as it had to be in keeping with Chanel's black and white theme.
Initial tasting sessions were followed by the despatch of photos of the dishes before Chanel gave the thumbs up to executive chef Marcus Mathyssek's HK$1,500-per-head dinner menu that included foie gras, lobster bisque, scallops with black truffle puree, and chocolate-coated raspberries.
