Marriott Hotel Manila has recently organized a grand bridal show, “Marry Me at Marriott”, as part of a marketing campaign to introduce its upcoming meetings facility, the Marriott Grand Ballroom (MGB).
MGB is set to open in March 2015. It has over 8,000 square meters of indoor and outdoor event space, 28 break-out rooms, a main ballroom, and three restaurants. In its July 10, 2014 issue, Hospitality News has extensively covered the development of MGB, including the new sales, marketing, and support teams in place to handle the huge facility.
Marry Me at Marriott saw 500 guests attending, consisting of influential fashion designers, celebrities, soon-to-wed couples, industry partners, and suppliers.
The event featured a 13-course lauriat, showcasing the talent of the newest member of the hotel’s culinary team, Chinese Executive Chef Law Wui Wing.
Dishes included assorted barbequed meat combination with suckling pig, braised diced seafood broth with crab meat, sautéed asparagus with shrimps and scallops in x.o.sauce, braised sea cucumber with bai ling mushrooms and vegetables, steamed lived pink garoupa fish, pan-fried beef short ribs with onion in black pepper sauce, marinated pigeon with soya sauce, steamed live crab with garlic sauce, and sautéed broccoli topped with conpoy and enoki mushroom.
Chef Law will the executive chef Marriott’s upcoming signature Chinese restaurant, Man Ho which will be operational in 2016.
Spectators were also given a special preview of the MGB.
The highlight of the night was also the celebration of the 30th anniversary of designer Frederick Peralta.
More than 30 masterpieces were showcased by his closest friends and top models. It was a sight to behold as each piece gracefully floated the runway serenaded by Mark Mabasa and colleagues, Bernie Pasamba Orchestra, ballet dance performances, Airdance, and Primo Opera.