HONG KONG, CHINA. Plaza Premium Group hosted the Grand Opening of its Intervals Sky Bar & Restaurant on Friday (18 August) at Hong Kong International Airport (HKIA) during a spectacular event that simultaneously celebrated the company’s 25th anniversary {look out for the official photos and video soon}.
The Moodie Davitt Report was on location for the occasion, with Founder & Chairman Martin Moodie honoured to join the Intervals ribbon-cutting ceremony.
As reported, Intervals is located 28 metres above the ground on HKIA’s majestic new Sky Bridge. Plaza Premium Group calls the venue “an unprecedented airport destination”.
The concept is designed to elevate (in more ways than one -Ed) the airport experience with a chic food and drinks programme on the world’s longest airside bridge, featuring magnificent views of the airfield and Lantau beyond.
Believing the airport lacked a world-class bar, Plaza set about creating an elegant, chilled-out environment offer a selection of artisanal drinks and sophisticated food options set against the majestic backdrop of the airfield.
The concept and the name ‘Intervals’ draws inspiration from the fluidity of time during travels, where standard time conventions give way to intervals of time. This philosophy translates to a unique airport experience where every hour can be a cocktail hour, Plaza Premium Group said.
{Click on the podcast icon to her Plaza Premium Group Founder & CEO Song Hoi See in conversation with Martin Moodie]
The project was co-created by Plaza Premium Group (PPG) Director of Global Brands and Product Transformation Mei Mei Song; Creative Director Victoria Chow, the celebrated founder of renowned Hong Kong bar The Woods; and Australian architect Mitchel Squires, Design Director & Partner at AVTStudio.
Speaking just before the ribbon-cutting, Mei Mei song told guests, “We are very excited to officially launch our cocktail bar Intervals. Twenty-five years ago we opened our first independent lounge when this airport opened in 1998. And I am very proud to share our latest project 25 years on.
“This project has weathered through the uncertainty of the social unrest as well as the pandemic. In fact, this was three years in the making. So this somehow seems like a good capture of our experience as airport hospitality pioneers. We listen, observe and innovate concepts.
“At PPG we dare push the boundaries. And we are grateful that we have the support of the airport authorities who are committed to challenging the status quo.
“This project is our quest to not only make travel better, but with good drinks, an amazing view and cool vibes. We want to make the airport a destination in itself. We want travellers to come early and look forward to their stay at the airport.”
“In this 25th anniversary statement, we committed ourselves to put technology, sustainability and people first. And we added the word culture to our brand promise,” she continued before thanking the people and partners behind the project.
Airport Authority Hong Kong Executive Director, Commercial Cissy Chan told guests that Intervals was unique in the airport sector both for its dramatic setting atop the world’s longest footbridge in a restricted area and for its “stylish, beautifully decorated interior offering the best cocktails and a glorious experience for our travellers.
“I’m sure this will be the perfect place to relax, enjoy some good food and drinks while appreciating the views. It will be particularly charming at sunset, I promise. So this will become the best destination for travellers from all over the world.”
{Click on the podcast icon to hear Plaza Premium Group Deputy CEO Ali Bora İşbulan, pictured below with Martin Moodie, talk about what Intervals means to the company}
Chan paid warm tribute to Plaza Premium Group’s quarter-century contribution to HKIA and its strong partnership with Airport Authority Hong Kon over the past 25 years.
“Plaza Premium Group is a great example of a company that continues to innovate and progress. And in the last 25 years of partnership, Mr and Mrs Song have been constantly introducing new ways to make the products better and to make the services faster. Together, we are paving the way for an even better travel experience at the end.”
In an impassioned speech, Plaza Premium Group Founder & CEO Song Hoi See spoke of the company’s willingness to invest in such an ambitious project at a time when the pandemic was ravaging revenues.
“Initially we thought, okay, COVID will be a maximum of one year or one and a half years, but it took three years. This was very painful for the company as we lost about 95% of our revenue.”
Many people told him to walk away from the business to stop the heavy losses, he recalled. “But PPG cannot walk away, The reason is that before COVID we had 5,000 people working for us, a lot of them for more than 20 years. What we built up in those 25 years is not me alone but a team of people who put their dedication and their heart and their commitment to build this, so no way can I walk out.”
Song praised Airport Authority Hong Kong’s heavy investment in new facilities and services at HKIA, including a third runway, allowing the gateway to eventually cater to 120 million passengers. “Look also at the technology they have introduced in the airport at every touch point… so that the traveller enjoys more convenience and more comfort.”
Plaza Premium Group had responded in kind, he said, evolving its offer and its business model. “You know PPG as a lounge operator but through evolution we have moved from that into hotels with Aerotel, meet & greet services and food & beverage [as with Intervals]. Why we do that? Because we try to provide 360° end-to end services to the airport.”|
Song closed with a message of gratitude to Airport Authority Hong Kong. “I must thank Hong Kong International Airport for giving us to this opportunity to extend ourselves. We started from here and have since flourished around the world. But if Hong Kong International Airport had not given me this opportunity, I would not be here speaking to all of you.”
Plaza Premium Group hits new heights at Hong Kong Airport It may just be the coolest setting for any cocktail bar in the airport world, where guests can enjoy an equally cool food and drinks programme while taking in magnificent panoramic views of the airfield and Lantau island beyond. |
Later, Song Hoi See told The Moodie Davitt Report (click on The Moodie Davitt Podcast above to hear the full conversation) that the dual celebration was especially rewarding given the tough challenges posed by the pandemic. “During COVID, for three years we lost a lot of money… US$125 million,” he said.
“But I continued. I have a commitment with my people and with the business, so we continued to move on as I believed the travel would come back.”
Underlining the company’s resurgence, Song said PPG – buoyed by acquisition – now has 302 outlets compared with 168 pre-pandemic, growth that reflected his conviction that the market would bounce back strongly from its COVID lows.
He also underlined HKIA’s importance and potential. “There is a reason why they spend so much money to build a third runway and why they looking to cater to 120 million passengers up from 70 million,” he said, noting Hong Kong’s central status as a key hub within China’s ambitious aviation development plans.
“Also we have 86 million people in the Greater Bay Area with US$2 trillion of GDP. This will create a lot of future potential for travel.” ✈
FAB EZINE SET TO RETURNThe Moodie Davitt Report is delighted to announce the return of the FAB eZine, a standalone digital magazine dedicated to airport and other travel-related food & beverage views, news, trends, tastes, people, product and principles. Initially quarterly, beginning in Q4 2023, The FAB eZine will devote year-round coverage to the burgeoning airport food & beverage sector, including broader hospitality services such as hotels and lounges.  The FAB eZine will complement the annual Airport Food & Beverage (FAB) Conference & Awards and our already extensive F&B and hospitality coverage on The Moodie Davitt Report.com and in The FAB Newsletter.  Elişa Roche has been appointed Editor-in-Chief, bringing a rare combination of culinary and journalistic excellence and experience to the role. Elişa trained as a chef as part of ‘Jamie’s Kitchen’, a British TV show watched by millions and fronted by celebrity chef Jamie Oliver. She went on to work as Chef de Partie at some of London’s top Michelin-starred kitchens, e.g. Fino (now Barrafina), The Ivy and Bambou. Cooking later turned to food writing and presenting, most recently as overseeing editorial partnerships at Food Matters Live. Elişa was also Host and Producer of award-winning B2B podcast ‘Career Conversations’, encouraging young people into the food & drinks industry. *For editorial enquiries please contact Elişa Roche at Elisa@MoodieDavittReport.com. For advertising please reach out to Martin Moodie at Martin@MoodieDavittReport.com |
