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    Our New Chapter and Greener Future

    VOL 13

    Our New Chapter and Greener Future

    Recently, we’ve been looking forward to things both big and small… To our new chapter in Japan. To a greener future. To a fun few nights in Singapore with cocktails.

    At the peak of cherry blossom season, we hosted an exclusive evening in Tokyo to celebrate our future House in Japan where we premiered our new art film. In our kitchens, we’ve been building a more sustainable future for the next generation. But alongside all of this hard work, we’re not forgetting to play hard either. Across our Houses, we’re celebrating our nominations in the Condé Nast Traveller Readers' Choice Awards and in just a few short days, we’ll be popping up in Singapore with zero-waste cocktails.

    Articles
    01
    THROUGH OUR LENS: A NEW CHAPTER IN TOKYO
    02
    A GREENER FUTURE WITH GREEN KITCHENS
    03
    POPPING UP IN SINGAPORE
    04
    FOUR REASONS TO CELEBRATE

    THROUGH OUR LENS: A NEW CHAPTER IN TOKYO

    Tokyo, we can’t wait. The House Collective is arriving in Japan with a new House, due to open in fiscal year 2027. To celebrate these new beginnings, we brought together dancers, choreographers and a filmmaker to create a short film set in the iconic Tokyu Department Store, the future site of our as-yet unnamed House.

    The film celebrates our new chapter in Japan whilst bidding farewell to the legendary department story. The camera follows the dancers as they engage and connect through contrasting movements and spaces, telling a story of honoured tradition, modernity, harmony and new possibilities. 

    Our belief that creativity comes best from crossing cultures is the driving force behind our art programme Encounters Across Cultures. This extension of the programme, documented on film, features five dance artists – Benito García, Gildas Lemonnier, Hana Sakai, Reijiro Tsumura, and Kyoka Yamamoto across different ages, nationalities and dance disciplines.

    Beginning in Tokyu’s now-shuttered flagship store, the dance flows through the building and on to the streets of Shibuya as the dancer engage with the changing environments. As the show concludes, they gather on the Store’s rooftop in a salute to the site's future as the new House.

    Alongside a live performance of the dance, the film premiered at an evening that we hosted in Tokyo on March 29th. Symbolic of rebirth and renewal, Japan's sakura cherry blossoms bloomed as VIP guests, including our partners from luxury labels and cultural trendsetters, enjoyed The House Collective experience through our Michelin-starred cuisine and tea-inspired cocktails. 

    Chef Tony Xu of The Temple House curated special canapés, which he created to showcase Sichuan cuisine’s 24 traditionally recognised flavours, while House Mixologists designed cocktails to pay tribute to the tea culture and cultural heritage of our Houses’ four cities.

    Discover More

    A GREENER FUTURE WITH GREEN KITCHENS

    Sustainability is a key focus across our Houses. We’ve turned our kitchens “green” with our Green Kitchen Initiative – a collaborative, group-wide effort to ensure our kitchens and restaurant spaces are designed to run as sustainably as possible. Watch our chefs speak with the next generation as they share more about Green Kitchen and how we're working towards a more sustainable future.

    Just how much water, energy and resources are we saving through the Green Kitchen Initiative?

     

    At The Temple House, we’ve been saving energy and water while reducing our waste across the board. We implemented a transducer control system for our restaurant kitchen hood which aims to save 1440kwh per year. This smart system intelligently adjusts based on cooking activity to save energy and release fewer carbon gases. 

    Furthermore, by replacing faucet bubblers at The Temple House, we are on track to save an average of 673m3 of water per year, which equals 9,000 bathtubs’ full.

    Our kitchen produces nearly 500KG of waste oil (about the size of a polar bear) each year, but with the help of our partners we recycle it, turning the waste oil into biodiesel. To minimise our waste in landfills, we use our kitchen waste processor to decompose the waste into liquid.

    At The Opposite House, we've replaced our large chiller to create enough energy savings annually to drive an electric car around the earth 30 times. By installing a sophisticated system of water pumps, cooling towers and kitchen vents, we've also reduced our annual energy consumption enough so that we could power seven houses for a year. 

    At The Upper House and The Opposite House, replacing components of our refrigeration compressor has allowed us to minimise electricity by 30kw, which is enough power to run an average household.
    Discover More

    POPPING UP IN SINGAPORE

    Our House mixologists will be shaking and stirring their way through Singapore next month as they make the trip for Singapore Cocktail Festival. Sip on zero-waste cocktails with Gail (Salisterra), Matthew (Café Gray Deluxe), Harry (Union) and William (JING) during their guest shifts at two of Asia’s best bars.

    Location: 28 Hong Kong Street
    Date: May 4th
    Time: 8pm - 12am

    Location: Smoke & Mirrors
    Date: May 7th
    Time: 8pm - 12am

    Both ranked on the Asia’s 50 Best Bars 2022 list.

    The Opposite House’s Harry will be mixing up his Apple Pie Martini, made using leftover ingredients from the House’s homemade apple pies.
    The Opposite House’s Harry will be mixing up his Apple Pie Martini, made using leftover ingredients from the House’s homemade apple pies.
    Gail will be bringing a taste of Salisterra with the Salty Lime Sour, inspired by the classic Hong Kong flavour. The Salty Lime Sour packs a punch with syrup made from leftover lime husks. 
    Gail will be bringing a taste of Salisterra with the Salty Lime Sour, inspired by the classic Hong Kong flavour. The Salty Lime Sour packs a punch with syrup made from leftover lime husks. 
    From JING Bar, William will be slinging Go Bananas paired with a delicious bar snack, both upcycling parts of the banana. 
    From JING Bar, William will be slinging Go Bananas paired with a delicious bar snack, both upcycling parts of the banana. 
    Matthew will be serving up Singaporean flavours from Café Gray Deluxe with the Cheese Teh Tarik, a play on the quintessential southeast Asian milk tea drink
    Matthew will be serving up Singaporean flavours from Café Gray Deluxe with the Cheese Teh Tarik, a play on the quintessential southeast Asian milk tea drink

    FOUR REASONS TO CELEBRATE

    All of our four Houses have been nominated for the Condé Nast Traveller Readers' Choice Awards 2023! We couldn't have done it without your continual support and would be grateful if you'd take a moment to vote for us. We can't wait to welcome you back to our hotels soon!
    Discover More

    THROUGH OUR LENS: A NEW CHAPTER IN TOKYO

    Tokyo, we can’t wait. The House Collective is arriving in Japan with a new House, due to open in fiscal year 2027. To celebrate these new beginnings, we brought together dancers, choreographers and a filmmaker to create a short film set in the iconic Tokyu Department Store, the future site of our as-yet unnamed House.

    The film celebrates our new chapter in Japan whilst bidding farewell to the legendary department story. The camera follows the dancers as they engage and connect through contrasting movements and spaces, telling a story of honoured tradition, modernity, harmony and new possibilities. 

    Our belief that creativity comes best from crossing cultures is the driving force behind our art programme Encounters Across Cultures. This extension of the programme, documented on film, features five dance artists – Benito García, Gildas Lemonnier, Hana Sakai, Reijiro Tsumura, and Kyoka Yamamoto across different ages, nationalities and dance disciplines.

    Beginning in Tokyu’s now-shuttered flagship store, the dance flows through the building and on to the streets of Shibuya as the dancer engage with the changing environments. As the show concludes, they gather on the Store’s rooftop in a salute to the site's future as the new House.

    Alongside a live performance of the dance, the film premiered at an evening that we hosted in Tokyo on March 29th. Symbolic of rebirth and renewal, Japan's sakura cherry blossoms bloomed as VIP guests, including our partners from luxury labels and cultural trendsetters, enjoyed The House Collective experience through our Michelin-starred cuisine and tea-inspired cocktails. 

    Chef Tony Xu of The Temple House curated special canapés, which he created to showcase Sichuan cuisine’s 24 traditionally recognised flavours, while House Mixologists designed cocktails to pay tribute to the tea culture and cultural heritage of our Houses’ four cities.

    Discover More

    A GREENER FUTURE WITH GREEN KITCHENS

    Sustainability is a key focus across our Houses. We’ve turned our kitchens “green” with our Green Kitchen Initiative – a collaborative, group-wide effort to ensure our kitchens and restaurant spaces are designed to run as sustainably as possible. Watch our chefs speak with the next generation as they share more about Green Kitchen and how we're working towards a more sustainable future.

    Just how much water, energy and resources are we saving through the Green Kitchen Initiative?

     

    At The Temple House, we’ve been saving energy and water while reducing our waste across the board. We implemented a transducer control system for our restaurant kitchen hood which aims to save 1440kwh per year. This smart system intelligently adjusts based on cooking activity to save energy and release fewer carbon gases. 

    Furthermore, by replacing faucet bubblers at The Temple House, we are on track to save an average of 673m3 of water per year, which equals 9,000 bathtubs’ full.

    Our kitchen produces nearly 500KG of waste oil (about the size of a polar bear) each year, but with the help of our partners we recycle it, turning the waste oil into biodiesel. To minimise our waste in landfills, we use our kitchen waste processor to decompose the waste into liquid.

    At The Opposite House, we've replaced our large chiller to create enough energy savings annually to drive an electric car around the earth 30 times. By installing a sophisticated system of water pumps, cooling towers and kitchen vents, we've also reduced our annual energy consumption enough so that we could power seven houses for a year. 

    At The Upper House and The Opposite House, replacing components of our refrigeration compressor has allowed us to minimise electricity by 30kw, which is enough power to run an average household.
    Discover More

    POPPING UP IN SINGAPORE

    Our House mixologists will be shaking and stirring their way through Singapore next month as they make the trip for Singapore Cocktail Festival. Sip on zero-waste cocktails with Gail (Salisterra), Matthew (Café Gray Deluxe), Harry (Union) and William (JING) during their guest shifts at two of Asia’s best bars.

    Location: 28 Hong Kong Street
    Date: May 4th
    Time: 8pm - 12am

    Location: Smoke & Mirrors
    Date: May 7th
    Time: 8pm - 12am

    Both ranked on the Asia’s 50 Best Bars 2022 list.

    The Opposite House’s Harry will be mixing up his Apple Pie Martini, made using leftover ingredients from the House’s homemade apple pies.
    The Opposite House’s Harry will be mixing up his Apple Pie Martini, made using leftover ingredients from the House’s homemade apple pies.
    Gail will be bringing a taste of Salisterra with the Salty Lime Sour, inspired by the classic Hong Kong flavour. The Salty Lime Sour packs a punch with syrup made from leftover lime husks. 
    Gail will be bringing a taste of Salisterra with the Salty Lime Sour, inspired by the classic Hong Kong flavour. The Salty Lime Sour packs a punch with syrup made from leftover lime husks. 
    From JING Bar, William will be slinging Go Bananas paired with a delicious bar snack, both upcycling parts of the banana. 
    From JING Bar, William will be slinging Go Bananas paired with a delicious bar snack, both upcycling parts of the banana. 
    Matthew will be serving up Singaporean flavours from Café Gray Deluxe with the Cheese Teh Tarik, a play on the quintessential southeast Asian milk tea drink
    Matthew will be serving up Singaporean flavours from Café Gray Deluxe with the Cheese Teh Tarik, a play on the quintessential southeast Asian milk tea drink

    FOUR REASONS TO CELEBRATE

    All of our four Houses have been nominated for the Condé Nast Traveller Readers' Choice Awards 2023! We couldn't have done it without your continual support and would be grateful if you'd take a moment to vote for us. We can't wait to welcome you back to our hotels soon!
    Discover More
    01
    THROUGH OUR LENS: A NEW CHAPTER IN TOKYO
    02
    A GREENER FUTURE WITH GREEN KITCHENS
    03
    POPPING UP IN SINGAPORE
    04
    FOUR REASONS TO CELEBRATE
    Articles

    VOL 12

    SPRINGTIME HAPPENINGS AT OUR HOUSE

    Read More

    VOL 12

    SPRINGTIME HAPPENINGS AT OUR HOUSE

    Read More

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