CEM’s “Macau Energy Saving Contest 2015,” re-launched in 2015 for the seventh time between May and October, yesterday held its award ceremony to commend the winning buildings and hotels. The company partnered with the Office for the Development of Energy Sector (GDSE) to fulfil its corporate social responsibility of protecting the environment, as per government policy.
The “Macau Energy Saving Contest” includes two categories: the Public Building Facilities Group and the Hotel Group. The contest’s seven editions have saved a total of 116.4 million kilowatt-hours (kWh) of electricity. Last year, 43 hotels and 393 buildings participated in the contest, collectively saving up to 48 million kWh of energy.
The power consumption in Macau has hit record highs in recent years amid the booming hotel industry, leading buildings and hotels to map out environmental policies based on their unique operating conditions.
The contest will resume from May to October in 2016, and enrollment opens in April.
Master of Sushi – Tsutomu Shimamiya
wynn’s mizumi features three michelin-starred chefs
Wynn’s Japanese restaurant, Mizumi, has launched signature dishes in collaboration with three Michelin-starred chefs from Japan.
The chefs serve customers authentic Japanese food at the counter. In addition to this traditional feature, Mizumi has also allocated a main dining area for larger parties, a new benchmark in the Japanese dining experience. The restaurant promises to serve the finest seasonal ingredients from Japan and around the world to create sushi, tempura, teppanyaki and kyodo (regional) cuisines. Sea urchin from Hokkaido, tuna from Aomori, and marbled beef from Ishigaki Island will be specially served by Mizumi.
The restaurant’s setting complements the pleasures on the plate. Upon entry, guests are welcomed by artist Gerardo Hacer’s steel yellow dogami sculpture. Japan’s national colors of white and red can be seen throughout the restaurant, which is decorated with custom artwork by renowned artist Sush Mashida.
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