Myanmar-Wyndham Grand Yangon

Shinelong was responsible for the Engineering, Supplying and Installation of the All-day-dining Kitchen and Buffet Area, Banquet Kitchen, Staff kitchen, Thai Kitchen, Executive Lounge, Laundry and Boiler Room.

The whole catering section can be roughly divided into back-of-house space and front-of-house space. Back-of-house space has its own set of unique challenges. We provided up to 4 kitchen proposals, which focus on not only the hotel operation standard, but also the actual requirement from developer and owner. That means you can compare function and estimates side by side, and choose the BEST SOLUTION.

And your front-of-house space, is the perfect place to use decor to set the THEME of your restaurant. Especially when it is in a star hotel. Thinking of what the guests would like to eat, and what environment they would like in terms of the ambiance, the music and lighting, we help F&B team to choose the right set of utensils and equipment in the open catering area.

It is important to think about the dining experience as a whole, not just a sum of the parts. Our objective is help hotel to create a memorable experience for the guests, to inspire them to return and talk about our restaurant with their friends.

With an international technical business and engineer team, SHINELONG offers a full range of catering products and services from master planning and conceptual design through to detailed installation and current maintaining. From the FINISHING, you will feel the concentration and delicacy.