Shangri-La’s Fijian Resort & Spa now has three strategically different wings – the 180-room Ocean Wing that suits business events guests, the adults-only Reef Wing and the Lagoon Wing for families.
Business events bookings from New Zealand have rebounded, plus the resort will see two buyouts of all 443 rooms during this month by groups from North America and Australia.
‘Our repeat and new guests alike are telling us the renovation has been absolutely well done,’ says Shangri-La’s Fijian Resort & Spa’s general manager, Francis Lee,
who, with director of sales and marketing, Peter Donlevy, was in New Zealand last week promoting the property’s new look to clients.
The new 19-piece water park in the lagoon is the Fiji’s largest and not only keeps kids amused for hours but is proving popular for ‘time trials’ and team building with corporate groups.
Guests arriving at the adults only Reef Wing ‘turn left’ as soon as they cross the causeway onto Yanuca Island and drive past the golf course and Chi Spa directly to their accommodation for private check-in and complimentary drink. Free cocktails are served daily from 5-6pm at Reef Bar & Dining, along with a rotating menu of canapés that are served in a three-tiered ‘bird cage’. All 78 Reef Wing rooms have ocean views and are close to the adults only pool, including the six one-bedroom reef bures that come complete with golf buggy.
Shangri-La’s restaurants have had back and front of house makeovers with the Black Marlin Bar relocated and reinvented in ‘Tiki’ style. Offering 108 rums, Black Marlin Bar has collaborated with Fiji Rum to create two rums that are only available to drink in the bar.
If it’s gin that guests are after, Takali Asian Kitchen offers 40 craft varieties that can be paired with Chef Chee Hoe Wong’s Asian fusion dishes. For European fare, Golden Cowrie Coastal Italian is led by Italian sous chef Bruno Bettinazzi, who hand-makes the soft cheeses and pasta that are the foundation of this premium restaurant.