Megu Restaurant – The Pearl
setup
GDP provided specialist catering design advice to HDC – the Hospitality branch of UDC – for the complete implementation of the kitchen facilities of 8 external Restaurants on The Pearl.
The kitchens of Megu (Japanese), as well as others among which, Tse-Yang (Chinese), Pampano (Fusion Mexican), La Tabkha (Lebanese) etc. are extensive and have the capacity to produce over 2,000 mix culinary meals within the island’s hotel restaurants and a further 1500 meals to support the catering events. GDP, worked closely with the Operators’ F&B Beverage personnel to find solutions for all kitchens, in order to meet operational requirements.
goals
Megu kitchens, Pantry and Bars were developed to overcome shortfalls within preparation, cooking, service and wash-up areas. Each New Kitchens was required to:
- suit modern production methods, using modern technology as appropriate.
- meet anticipated future service requirements.
- meet the standards of best hygienic practice in accordance to HACCP guidelines
Design Principales
Megu facilities have been attentively studied to avoid to jeopardize operations with cross-contamination worked out to be ideal associated with their design and space allocations. GDP has optimized the space for refrigerated storage, preparation, cooking, service and ware-washing and was enhanced from the original Hotel Company’s allowances. As a result, the extensive facilities have been designed to suit operations perfectly.