An Urban Resort

MANILA, Philippines – EDSA Shangri-La’s new general manager Amit Oberoi moved from beach and party island Boracay (where he was general manager of Shangri-La’s Boracay Resort and Spa for three years) to the concrete jungle earlier this month, but he says it is not completely different: “EDSA Shangri-La is an urban resort. The feel of the hotel is still quite relaxed and casual. We rarely see people wearing suits even if they’re on business and people enjoy the relaxed environment here.”

The GM adds, “We also get staycation weekenders who are looking for a resort experience, so we can take a page from Shangri-La Boracay or Cebu.”

Among Oberoi’s flagship projects is the new Health Club which offers five fitness zones that boast modern and innovative facilities. The cardio section has state of the art cardiovascular machines that have Internet connectivity and are smartphone-compatible for customized workout settings. The triathlon training zone provides world-class equipment including the Vasa Swim Ergometer and Google Map-powered Tour de France bike and treadmill. Those who are into Pilates will appreciated the flexibility and stretching section which has the Flex Area by Pavigym and Stott-Pilates spring wall. There is also the training zone and the boxing and mixed martial arts section.

“We want to develop a concept of wellness and relaxation,” says Oberoi, who adds they are also working on the famed CHI spa to expand their treatments and offer holistic wellness for a healthy lifestyle. All the hotel’s food outlets will also be offering more healthy options.

The hotel’s restaurants are also being refreshed with a new line up of chefs, led by executive chef Tobias Unger and executive sous chef Roxanne Castillo, who Oberoi says will bring a new, exciting flair. Following the renovation of HEAT restaurant, Oberoi is setting his sights on the Summer Palace Chinese restaurant. “Summer Palace is legendary,” says Oberoi, who is quick to assure patrons that they do not plan to change the restaurant’s concept. “But we will renovate it next year and make it brand new.”

Following the urban resort ambience, the restaurants will offer more sharing options for a relaxed and informal vibe, and Oberoi’s team is also working on offering a larger poolside menu to enhance the resort feel.

The concentration on the hotel’s restaurants can be owed in part to Oberoi’s extensive experience in the food and beverage area. “I’ve always been a hotelier,” he says.

After attending hotel school in Switzerland, Oberoi started work as a head waiter in Dubai. He then worked in different hotels in India, and in 2009 moved to the Philippines as resident manager of Makati Shangri-La. Shangri-La’s Boracay property was his first GM position.

Oberoi values his beginnings as a waiter and his experience rising through the ranks.

“A lot of times, if you have not done the role at the level, you can’t understand the problems your people are facing,” he says. “A lot of the basic problems in the hotel business you have on the shop floor. If you can’t relate to the issue, you will not be able to fix that problem.” Through his experience of the different aspects of a hotel’s inner workings, Oberoi says he can identify more quickly what needs to be fixed. “Spending those years in that position was important.”

Oberoi looks forward to the enhancements being done in EDSA Shangri-La. “We’re really trying to make a hotel where everyone feels comfortable. We are strengthened by the product. It’s newly renovated. It’s always nice to come to a hotel that’s brand new,” he says.

At the same time, Oberoi notes they will not lose the distinct Shangri-La signature despite the changes. “The hotel has a lot of history. The essence of Shangri-La will always be its people and its hospitality, showing a lot of personal care.”