Latest news with #LeRoyalMeridien
Fashion Value Chain
3 days ago
- Business
- Fashion Value Chain
Vaseline India Debuts ‘Cloud Soft' with Sky-High Launch
Vaseline India has taken brand storytelling to new heights with the launch of Vaseline Cloud Soft Light Moisturiser, its first-ever face moisturiser, through an innovative #LaunchInTheClouds activation. The campaign was staged at Skydive Dubai, where top digital creators including Ruhee Dosani, Agasthya Shah, Richi Shah, Nagma Mirajkar, Funcho, Radhika Sharma, and Shreemayi Reddy experienced the product's airy, cloud-like texture mid-air. Their real-time reactions and behind-the-scenes content amplified the launch across social platforms, showcasing the moisturiser's key benefit—lightweight hydration. Post-event, influencers engaged in a Cloud Soft Sensory Lounge at Le Royal Meridien, Dubai, featuring immersive zones like a texture lab, fragrance bar, charm stations, and experiential product displays that merged science with sensorial storytelling. Sharing insights on the launch, Pratik Ved, Vice President & Head – Skin Care, Hindustan Unilever, said: 'This launch being Vaseline's entry into face moisturizing we had to ensure it was a blend of brand's trusted moisturising heritage and modern sensorial technology. Consumers today are seeking more than just efficacy from their skincare—they're looking for products that feel sensorially delightful, seamlessly fit into their daily routines and reflect the elevated standards they hold. With Cloud Soft, we have delivered a breakthrough moisturiser that combines intense hydration with an incredibly lightweight texture. This launch was designed to reflect that very promise, to create a moment that's as memorable and uplifting as the product itself.' The campaign film is available here: Watch Now. With this high-impact debut, Vaseline India marks its entry into the face moisturiser category, setting new benchmarks for experiential marketing while catering to consumer demand for lightweight yet effective skincare solutions.
Hi Dubai
23-06-2025
- Health
- Hi Dubai
UAE, Korea Strengthen Cancer Treatment Ties Through Medical Korea 2025 Symposium
South Korea and the United Arab Emirates took a major step toward enhancing cancer treatment collaboration at the Medical Korea 2025 symposium, held today at Le Royal Meridien in Abu Dhabi. The event focused on cutting-edge advancements in radiation therapy, particularly proton and carbon ion therapies. Jointly organised by the Embassy of the Republic of Korea and the Korea Health Industry Development Institute (KHIDI), the symposium brought together leading international specialists in radiation oncology. Themed 'New Horizons in Radiation Therapy: Particle Beam Therapy,' the gathering underscored both countries' shared commitment to advancing precision medicine and improving patient outcomes. In his keynote address, Park Jong Kyoung, Minister and Consul General of the Republic of Korea to the UAE, cited World Health Organisation data, warning that global cancer diagnoses are expected to surpass 35 million annually within the next 25 years. He described cancer as one of humanity's most pressing health challenges and urged deeper scientific cooperation between Korea and the UAE. Park also highlighted Korea's leadership in applying advanced radiation technologies and noted the UAE's recent move to introduce a carbon ion accelerator facility as a testament to its commitment to cancer care. He concluded by affirming the strength of Korea-UAE strategic ties—originally rooted in nuclear and energy cooperation—and expressed hope that this partnership would continue to expand into the healthcare sector. News Source: Emirates News Agency
Hospitality Net
23-05-2025
- Business
- Hospitality Net
Jay Williams has been appointed Culinary Director at Radisson Blu Hotel Dubai Deira Creek
Radisson Blu Hotel, Dubai Deira Creek has appointed Chef Jay Williams as its new Culinary Director, bringing over two decades of international culinary and hospitality experience. Williams has previously held senior culinary leadership roles at Sofitel Dubai Downtown, where he led the launch of the hotel's offsite catering division. He has also managed large-scale operations for prestigious venues and events, including Coca-Cola Arena, Expo 2020, and the Dubai Air Show. Williams has also led the culinary teams at Le Royal Meridien Abu Dhabi, revitalising multiple dining outlets and expanding offsite catering. He holds certificates in Tourism and Hospitality, Introductory Cookery, and Advanced HACCP, along with a Level 4 Advanced Food Hygiene qualification. His achievements have been recognised with accolades, including 'Executive Chef of the Year' at the Hotelier Middle East Awards in 2020.
What's On
18-05-2025
- Entertainment
- What's On
Review: The Beam Dubai
Thanks to Dubai's ever-increasing traffic, there are a handful of areas I largely chose to avoid during peak hours – Dubai Marina being one of them. So, I'm surprised to find myself heading – albeit glacially – for a 7pm dinner reservation at Le Royal Meridien one mid-week evening. But this is no ordinary dinner reservation. At the helm of newly opened The Beam is Nick Alvis, one of a collective of independent chefs who paved the way for Dubai's homegrown restaurant scene to flourish in the late twenty-teens. After departing his renowned Madinat Jumeirah restaurant folly in 2022 and spending some time consulting, he's back on the pots and pans at The Beam. Taking over what homesick Brits will remember as Geales, The Beam is a bistro-style dining experience set in a corner of the resort's neatly landscaped grounds. An immaculate garden greets guests, a trickling water fountain provides a pretty centrepiece, leading to an indoor-outdoor space, bi-folding doors expanding out fully to let one lead into the other. Tables in the garden and on the covered terrace offer lovely views of Ain Dubai on the skyline, while those seated indoors are enveloped in an unpretentious warmth of neutral interiors and soft lighting. We make a reservation only a week after opening, and the spacious restaurant is already abuzz with guests. While some come from staying in the hotel, many are here for Alvis, who greets each table with warm hospitality and proudly shows them around the restaurant when we arrive. The culinary offering is reflective of a European bistro, elevated with a Dubai touch that's fitting for the city's competitive culinary scene. As well as the a la carte menu, a fresh fish display is adorned with towers of seafood and locally caught fish on ice, further enhancing the menu. For starters, we order the venison tartare (Dhs110), which is prettily plated, tender cubes of venison dressed with smoked egg yolk and root ginger. But it's the flat bread that we dream of long after we've finished the final bite. From the dedicated section of skillet baked flat breads, we opt for the sun-dried tomato and burrata one (Dhs60). The bread is the perfect crispy crust and spongy base, swirls of creamy burrata and crunchy pine nuts add rich flavour and texture. We go to the fresh fish display for mains and order the seabass (market price). It arrives as a whole fish, and despite being a very generous portion, it's cooked perfectly and tastes even better when drizzled with a lemon beurre blanc. The ribeye (Dhs360), a juicy piece of Westholme Australian grass-fed Wagyu, is also excellent. It's simply seasoned and served alongside a portion of piping hot chunky chips and a roasted rib sauce. For a sweet ending, the burnt cream (Dhs55), The Beam's take on a crème brulee, is deliciously velvety, laced with raspberry and topped with a scoop of sorbet to add a light note. Verdict: A great restaurant worth braving the traffic for. The Beam by Nick Alvis, Le Royal Meridien Beach Resort & Spa, Al Mamsha Street, Dubai Marina, 5pm to 11pm Mon to Fri, 1pm to 11pm Sat and Sun. Tel: (0)4 316 5550. > Sign up for FREE to get exclusive updates that you are interested in
