Cover Kwee Wei Lin

It was a gala dinner meant to celebrate the 10th anniversary of Capella Singapore this month. The momentous occasion, however, took on a slightly sombre undertone with Nicholas Clayton, CEO of Capella Hotel Group Asia, mentioning in his speech of the group’s intention to place a stronger emphasis on sustainability. It aims to reduce single-use plastics on the properties as well as to implement new ways of cutting down energy and reducing waste. “We must not lose momentum, and will continue to find innovative solutions to promote sustainability,” he said. 

While the call to drive sustainability at the Capella properties sounded serious, it resonated with everyone, especially after polar explorer Robert Swan, the world’s first person to walk to both the North and South poles, took to the stage to drive home the message that the health of the planet is fast deteriorating.

(Related: Here's How You Can Celebrate Your Wedding At Capella Hotel Singapore In Sentosa)

In line with that evening’s theme, the ingredients used in the five-course meal served during the event in the hotel's Grand Ballroom were sustainably sourced and beautifully put together by the hotel’s culinary director David Senia, and chefs from Capella Ubud, Regent Singapore and Palace Hotel Tokyo. Proceeds that evening, which totalled some $100,000, were donated to the World Wide Fund for Nature Singapore’s voluntary business initiative, Plastic Action.

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