Shimmy and shine at Shake and Bubbles party
Print Edition
THE Ritz Bar brought back the 1930s with an evening of classic cocktails and canapés last Thursday.
With the energetic music from the bar’s Russian DJ, it was a toe-tapping good time at Shake and Bubbles, a monthly party organized by the Marriott hotel group to improve awareness of the brand.
“Renovation is a celebration,” said Derek Flint, the newly appointed general manager of the Portman Ritz-Carlton Shanghai.
“It’s a golden chance to allow our top guests to learn about our renovation projects.”
By the end of August, the Ritz-Carlton will have completed the renovation of its front entrance and four new restaurants will open in the hotel by October.
The latest Shake and Bubbles party combined elements of old and new Shanghai. Waitresses wearing qipao added a touch of elegance and nostalgia while modern DJ music ensured guests knew what century they were in.
“The hotel is taking this opportunity to showcase its charm and capacity,” said the general manger. “Top customers with great influence have embraced it.”
This marks Flint’s second stint in China and he is charged with overseeing all aspects of this iconic 610-room hotel operation while trying to create memorable experiences for guests.
“It is time to showcase the innovation of Shanghai,” Flint said. “I love people here. They are cheerful, empathetic and caring.”
Before coming to Shanghai, Flint served as the general manager of The Ritz-Carlton Key Biscayne, Miami for almost six years.
Prior to that, he was the general manager at The Ritz-Carlton Beijing, Financial Street. During his leadership period that coincided with the Beijing Olympics, the hotel was recognized by prestigious travel industry magazine Condé Nast Traveler on its yearly Gold List. He was nominated for Top General Manager of a Luxury Hotel/Resort Worldwide by the Luxury Travel Advisor’s Award of Excellence.
“China always has held a special place in my heart, I am delighted to make a return to the country and to have the opportunity to work in Shanghai,” he said.
It took several months for Steve Grein, executive chef of The Portman Ritz-Carlton Shanghai, to prepare the Shake and Bubbles menu.
“The party makes the food and the alcohol comes to the forefront. Exotic ingredients and traditional canapés uncommonly seen today were served. It was a throw-back to an earlier era,” Grein said.
“Smoked salmon and tuna was the biggest highlight. Adding desserts such as finger bananas and white chocolate in a lollipop made it more fun for our guests.”
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