Dining Inside

Hotels Elevate Staycations and Room Service as They Go Beyond the Typical— From Burgers and Beer to Nasi Lemak and a Bottle of Wine

- Jaclyn Clemente-Koppe

“What was the most ridiculous room service order you’ve ever encountered?”

Shangri-La at the Fort’s executive assistant manager for food and beverage Simon Côté humored us with a highly intriguing answer. He exclaims, “Twenty kilos of chocolate to be melted in the bathtub of the guest for a liquid chocolate bath!” The French-Canadian has helmed the brand’s premier flagship in Bonifacio Global City a year before it opened, lording over its glamorous eateries and VVIP events. The Shangri-La brand is known to attract an A-list clientele, many with their eccentricities and out-of-this-world habits, making the perfect execution of an indulgent dip in a thick, sticky dessert one of the quirky demands of Côté’s job.

The Germans, it seems, are more difficult to crack. Michael Luedtke, director of food and beverage and culinary operations of Hyatt City of Dreams keeps decidedly mum. “If it is what the guest wants then it is not really ridiculous,” he quips.

There was actually a time when these requests were not a priority. Côté admits that when he started in the industry, room service “was more of a commodity rather than an experience, providing the option and convenience to the guest of eating in their own room at any hour.” Choices were limited to simple continental fare, safe options that would satisfy most guests regardless of ethnicity and age.