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正常运行08日17:53The&Legend&of&Ramada&Plaza&Shanghai&上海传奇——记南新雅华美达大酒店
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&The Legend of
Ramada Plaza Shanghai
上海传奇——记南新雅华美达大酒店
Story：Cherry
Li& English version:
Sophie&& Photos by Ramada Plaza
The Sunya Restaurant on East
Nanjing Road has been best-known in Shanghai for its delectable
Cantonese cuisine. Its owner, Shanghai Xing Hua Lou Group, has
shouldered the responsibility to restore the glory of Shanghai’s
time-honored restaurants. In the late 1990s, Xing Hua Lou built its
flagship hotel next door to the Sunya Restaurant. This hotel was
named Grand Nation Hotel, taken as the embodiment of the group’s
mission in the new era, and later renamed Ramada Plaza Shanghai.
The brand heritage is carried forward and further developed by
Ramada Plaza Shanghai who breathes new life into the old
Shanghai Xing Hua Lou Group is
a large-scale enterprise specializing in catering, hotel management
and food processing. In addition to Sunya, the group also owns a
good number of old specialty restaurants of time-honored brands who
have received countless gold and silver prizes in both national and
international cooking contests. The 5-star Ramada Plaza Shanghai,
constructed and managed by Xing Hua Lou, is ranked one of the
leaders of Shanghai hotels in terms of occupancy and F & B
sales revenues.
Nine years have elapsed since
1998 when Ramada Plaza Shanghai, then known as Grand Nation Hotel,
was first opened. In 2001, the hotel joined the international chain
Ramada Plaza, accommodating travelers from across China and the
world with great hospitality and outstanding quality service as
well as with a diverse range of amenities. Its elegant
European-style architecture and resplendent interior makes the
hotel a perfect match to one of Shanghai’s premier shopping
streets, Nanjing Road. Since its opening in 1998, the hotel has
played host to a string of grand events, such as China WTO Entry
& Enterprise Development Conference in 1999, Facing the New
Century International Forum in 2000, Ramada International Brand
Conference in 2002 and the latest, the Reception for the 2nd Art
Festival of the Shanghai Cooperation Organization in 2006. It’s
worth noting that in 2004, the refurbished Executive Floors was
awarded the Decoration Prize by Ramada International Group, and it
has appealed to the artistically inclined guests ever
Hotel architecture is typically
western, with a solid podium and a fa&ade
sunken vertically in the middle. When the night falls, the entire
building is illuminated, adding to the brilliance of the city’s
romantic night scene. The hotel had a renovation and extension in
2003, and the result is the exclusive Mayflower Executive Club
(floors 22-25) atop the old floors. All the Executive rooms are
facing an atrium decorated in an extravagant style, with rich
detailing inspired by the European art and brilliant golden lights
to double the resplendence. Steel lattice balconies, palm trees and
a white marble-column sculpture (part Corinthian, part Ionic), with
a plump angel standing on top of the ornate Corinthian capital and
another sitting atop each of the four simpler Ionic capitals,
combine to make for a romantic atmosphere.
Walking through the Lobby and
up to the new Executive Lounge on the 25th floor, one is deeply
impressed by the harmonious blending of the Oriental elegance and
the Occidental extravagance, which is duly toned down to avoid
being ostentatious. Guest room is of vital importance to guarantee
a comfortable and enjoyable stay. Ramada Plaza Shanghai offers a
total of 388 rooms and suites (including 88 luxurious Executive
rooms and suites), tastefully decorated to ensure a delightful
visual impression. The elegant color matches make a welcome
complement to the deluxe furnishings.
Elevator takes you to the
second floor where you can find the Golden Elephant, the hotel’s
luxuriously appointed Thai restaurant. It is quite spacious, and
the extravagant golden detailing makes it fit neatly into the
hotel. The Li Jing Xuan Chinese Restaurant on the 4th floor turns
out to be a completely different story. Instead of adopting the
traditional Chinese layout, the restaurant uses large areas of
glass curtain wall, lamps of simple geometric patterns and lighting
arranged in a fairly unconventional manner to deepen the
contemporary feel. Settle yourself comfortably in the curve wooden
boat seat, and let your eyes feast on the dome overhead and the
red, red lanterns, which are typically Chinese, conjuring up images
of Old Shanghai in the 1930s. You’re so taken to the boat and the
legend of the city that not ordering a bottle of 10-year Hua Diao
(a kind of Chinese red wine) appears absurd. With the busy Nanjing
Road just outside the hotel, travelers from each corner of the
world are more keenly aware of the fusion of Old Shanghai and the
new ― if only they stay long enough. Don’t forget to have a taste
of the moon cakes and zong zi which represent the cream of
local Shanghai gastronomic culture.
The exclusive Yayi Cafe and
Mayflower Lounge (25/F) deserves a few lines. It looks more a
private club than a hotel lounge. The garden is remodeled just
recently, added with gravel lanes and lush greenery and palm trees
which largely reduce the outside noises. Secure a place for people
who are not drowned in mundane consciousness was the guiding
concept when the management made plans for this area, and it is
wise of them to arrange it as a place for reading and thinking
rather than a sanctuary merely for temporary rest. The result is
the E-Book Bar, duplicate of the tranquil Reading Room in an
English aristocratic household, where business travelers can hold
their busy paces for awhile and indulge themselves with deep
thinking. The tastefully appointed Executive Conference Room
provides an ideal place for high-level meetings. We can say Ramada
Plaza Shanghai sets a model for the intelligent, learned and
The hotel boasts an elite
international team: the western food director from Australia,
Russian GRO and Philippine chef for the Executive Floors, the
latter two being new recruits. We can tell the difference from the
staff’s looks, from the way they smile to the guests and to each
other, full of pride and happiness, and sprouting from the bottom
of their hearts. David Meljanic the western food director admires
General Manager Mr. Yu Weize enormously for the latter’s bold
courage, keen insight and superior judgment. It is the same courage
that helped Ramada Plaza Shanghai survive the hardships and grow
bigger and stronger.
When David and I were in the
elevator, we happened to run across a business traveler who was on
his way to checkout. On seeing the American's undisguised fondness
for the hotel and his thumbs-up for the attentive service, David
could no longer hide his pride. After all, a customer has no
obligation to sing hymns of a hotel to an executive in the face of
a total stranger, unless this customer is completely
convinced.
We say “Style is the man” to
indicate that one’s writings can reveal his/her personality,
knowledge scope and the capability to use the language, but we
seldom say “Cooking is the man”. However, it is acknowledged in
the culinary circles that we can tell a hotel restaurant’s
thinking on its development and the chef’s competence from the
quality of the food it serves.
Ramada Plaza Shanghai is under
mountainous pressure, being on the Nanjing Road Pedestrian where
gathered a plethora of famous Chinese restaurants and snack bars.
However, the writer is under the impression that it has taken
advantage of the superior location to improve its Food &
Beverage service. In addition to launching Comely Bar &
Restaurant――an Italian restaurant of simple decoration――on the
neighboring Guizhou Road, Ramada Plaza Shanghai introduced early
this year another five chain eateries of international reputation
into the hotel as a response to the call of the Municipal
Government to develop by-streets about the Nanjing Road Pedestrian.
Both the locals and tourists passing by will be more than happy to
find Costa Coffee, Jamaica Blue, Subway, Cousin Cafe and Gelato Ice
Cream open to serve tasty snacks and beverages loved by
white-collar workers. Dining outdoors at a fashionable eating
place, you would take the food with more passion, believe it or
Hardly had we been seated in
the second-floor cafe when the western restaurant deputy executive
chef Andy came up to greet us. Having input all his time in
studying Italian food and sharpening his own skills, this talented
young man leaves an unforgettable impression by his remark of “we
should cook with passion”. No wonder the three kinds of Italian
pasta he presented are of distinct flavors. Andy has never compiled
a cook book. His devotion to conducting a strenuous study has
endowed the food he prepares with a soul, and helped him to come up
with dishes superb in taste and presentation, dishes that are the
gems of the western food on offer at Ramada Plaza Shanghai. Today,
people flock up at the hotel for the delicacies.
The success of Ramada Plaza
Shanghai lies in its innovative spirit, and in the fact that it
combines cultures of the East and the West to build a Chinese brand
with Shanghai accent. As a result, you can taste not only Andy’s
authentic western fare, but also the finest of local Shanghai
cuisine and delicacies of Sichuan and Cantonese flavors. While
carrying on the traditions of the established brand, Ramada Plaza
Shanghai has never ceased innovating in its F & B service in
the hope of strengthening the brand recognition, making it more
widely known. Consequently, the business is hot even in Shanghai, a
city forested with foreign-funded grand hotels.
Good brand recognition,
inventive management and premium location seem to indicate that
Ramada Plaza Shanghai is destined to succeed. However, we are more
impressed by the people there. From the management to average staff
members, everybody shows strong sense of responsibility and an
enterprising spirit. Headed by Mr. Yu Weize who serves concurrently
as the general manager of Xing Hua Lou Group and that of Ramada
Plaza Shanghai, the management cares very much for the staff,
making them feel great by creating an intimate atmosphere. In
consequence, better service is delivered to the
customers.
Ramada Plaza Shanghai attained
to one of the peaks in its history when the hotel was rated five
stars in October 2006. It is the pride of Shanghai, and the honor
南京东路上南新雅的粤菜在沪上是出了名的。上世纪末，肩负沪上众多餐饮老字号崛起重任的杏花楼集团在上海南京路上建了一个象征自己新世纪使命的旗舰酒店——上海南新雅大酒店（GRAND
HOTEL）。今天，传承了历史，又将其发扬光大的南新雅华美达大酒店正在这条充满传奇的路上续写着她自身新的传奇。
上海杏花楼集团是以餐饮、酒店和食品加工业为主的大型企业集团，汇集了中华美食之精华。集团拥有众多特色饭店和老字号酒楼。全国烹饪大赛和中国烹饪世界大赛，并多次荣获金、银奖项的优异成绩。集团拥有自己投资建造和管理的五星级宾馆——南新雅华美达大酒店，其客房出租率和餐饮销售均位居上海酒店业前茅之列。
南新雅华美达大酒店1998年开业，2001年加盟国际酒店品牌RAMADA
PLAZA行列，至今已经走过了9个年头。酒店典雅的欧陆式建筑与繁华的南京路交相辉映，金碧辉煌的装饰，完善的设施，还有殷勤好客的服务，每天迎送着各地前来的中外宾客。开业以来，已先后接待了一系列重要会议，如：中国入世与企业发展会议（1999）、“面向新世纪”国际论坛（2000）、华美达全球品牌会议（2002）以及上海合作组织成员国第二界艺术节欢迎酒会（2006）。值得一提的是，雅逸行政楼雕琢的风格吸引了不少艺术爱好者的眼球，行政楼的改建工程荣获了华美达国际酒店集团颁发的2004年全球装饰奖。
酒店大楼仿西式风格而建，正立面中间部分略微凹陷。每当夜幕降临，酒店内流光异彩，为申城浪漫夜增添了一道亮丽的风景。酒店在2003年进行了扩建，在原有楼层的基础上加盖了豪华的雅逸行政楼（22
25层），客房套间分列四周，面对正中的超大中庭。中庭的装修十分考究，处处流露着对欧洲艺术的向往，精致的晒台，摇曳的棕榈树，巨大的白色大理石雕立在显眼的位置，展现着天使和石柱的主题。四根爱奥尼亚式立柱环绕着一根雕工繁复的科林斯石柱，柱头分别有一个可爱的小天使，或坐或立，憨态可居。从进入南新雅大堂到二十五层新建商务楼层酒廊，第二个感觉就是中西结合，珠联璧合。南新雅汇集了中西文化的经典，豪华精致而不张扬，典型的海派风格而不失典雅。客房舒适与否，在很大程度上决定了酒店的居住质量。南新雅华美达大酒店拥有别具一格、装饰高雅、设备齐全的各类客房共388间，其中88间为行政房。装修颜色素雅大方，与客房设施相得益彰。豪华房不仅更加宽敞，商务功能也越发强大。
从电梯上二楼的金象泰国餐厅，内部的金色装饰和整个酒店的金碧辉煌颇为统一，大气而又华贵；而四楼中餐厅却一反中式传统格局--大面积的玻璃幕墙、简约而呈几何图形的照明构件配合极富现代感的灯光，无不显露近现代的时尚风格。只有当你细品其中，那穹形屋顶及弧形船舷座位设计，厚重的木质和鲜明中国特色的大红灯笼--你才能顿悟这里叙述的船与这座城市的故事--老上海三十年代的风格跃然眼前。这种内敛的怀旧让人感动，让人不禁想要坐下来点瓶十年绍兴花雕。国内外游客小住就能体会新上海风情（要知道这里的月饼和棕子都代表着上海杰出的饮食文化）。出了酒店大堂是繁华的南京路，入得酒店方能体会到新老上海的融合。
更值得一提的是25层行政酒廊与咖啡厅。那简直就是一个高档的私人商务会所。新装修的庭院花园有精心铺就的卵石子路和郁郁葱葱的草木及棕榈。在灯红酒绿的上海滩上忽然就有了一个安静私会的所在，外面的车马喧嚣已是另外一个世界的背景。与其说这里是小憩的所在，不如说那里更适合读书与思考。后者也显现了管理层睿智的一面，今天的万丈红尘中仍然有淡定的思考者，他们把这一理念带到了酒店的设计与经营管理上。咖啡厅的布置有如一家英国贵族图书室的复原，给步履匆匆的商旅客人一个安谧思考的空间；陈设考究的行政会议室更为海内外商界领袖提供了高层私密会晤场所。儒雅而又不失智慧，新雅就是这样一个典范。
走进南新雅华美达，第一个感觉就是人的精神面貌不同，员工那发自内心的微笑透着自豪的喜悦。这是一个日益国际化的团队，除了来自澳洲的西餐总监，新近加盟的有来自俄罗斯的GRO和来自菲律宾的行政楼厨师。西餐总监DAVID
MELJANIC对总经理郁为泽先生的远见与胆略更是佩服得五体投地。正是这种“至今思项羽，不肯过江东”的豪迈精神，使新雅人顶着压力逆境生存，愈战愈勇，越做越大。
和西餐总监David一同乘座电梯，上来一位正要离店的美国客人，这位商旅客人毫不掩饰对酒店的喜爱，并对酒店服务生的周到热情竖起了大拇指，看着身边的David，真是自豪写在脸上，一个酒店客人绝无义务当着陌生人的面对酒店管理层夸赞服务生的上乘服务，除非深感心悦诚服。
文如其人意为文章里可以显示出一个人的个性，最能看出作者的学识和功力。菜如其人，却没有人这样提，但想必这说法在餐饮界一定有人认同，那就是做菜的好坏，也显示了主厨的功底和酒店餐饮的发展思路。南新雅在名吃荟萃的南京路上，酒店餐饮的压力不可谓不大。笔者又一感觉是，南新雅正是把这地理优越当成不可多得的财富。年初，酒店在毗邻的贵州路新辟了一个装潢简洁的意大利餐厅-
金莱西餐厅（COMELY BAR &
RESTAURANT），与此同时，为配合区政府有关南京东路步行街支路开发的新举措，酒店同时引进了另外五家国际知名餐饮品牌入驻，形成国际休闲小吃一条街。市民在逛南京路时会惊喜地发现英国连锁咖啡咖世家（COSTA&&COFFEE）在上海首次亮相的身影；JAMAICA&BLUE啤酒吧，赛百味（SUBWAY）意大利经典三明治，表哥茶餐厅（COUSIN
CAFE）和杰纳多冰激凌（GELATO
ICECREAM）等这些令新一代上海白领们迷恋的食品，都会由国际品牌供应商在这里原汁原味地奉献给来这里的游客们。露天休闲的环境、时尚的主题让人感觉这里的美食是带着激情的，信不信由你。刚在二楼咖啡厅落座，西餐行政副总厨Andy就过来打招呼。这位年轻的总厨把所有时间都放在了研究意大利美食上，潜在研究自己的厨艺。而让人不能忘记的是他说的“做菜要有激情”，难怪他做出了三种风味迥异的意大利面,每个都具特色。Andy并未著书立说，但其钻研精神，令其所做食物有了灵性，味道和品相都极佳。让你忽然明白，南新雅西餐的精华所在，今天仍然吸引着大批本地主顾。南新雅大酒店，它的成功就在于勇于创新走出中国自己品牌的道路。将新上海、中西文化有机结合，于是在南新雅，令人能尝到Andy的正宗西式餐饮，又能品到代表当地最高水准的本帮佳肴。这里不仅汇聚了粤菜、川菜等不同菜系的风味，又能作精作强，打出响亮的品牌。不但秉承了老品牌优质的传统，又在不断地革新创变。无怪乎南新雅在外资管理酒店如林的上海仍然能从容不迫将业务做得风声水起，红红火火。
&&&&南新雅的品牌有优势，管理有创新，又独占上海滩南京路上这块风水宝地，似乎有着先天的成功因素。但从南新雅的采访过程中，给人印象最深的仍然是人，酒店的管理层到普通服务人员都有着极强的责任感和进取精神。以杏花楼集团总经理兼南新雅大酒店总经理郁为泽为代表的酒店管理层对员工倾注了人文关怀，这种工作的气氛让人心情舒畅，也把优质的服务带给了客人。2006年10月，南新雅华美达大酒店又荣膺国家五星级酒店，一步一步走向了成功的极致。南新雅是上海的骄傲，更是国人的骄傲！
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