By Shamsul Bahrin Zainuzzaman on April 3, 2012
Kuala Lumpur, 1 April 2012 : Dorsett Regency Kuala Lumpur joined other international participants for Earth Hour Day today on 31 March 2012, a movement initiated by World Wide Fund for Nature (WWF).
Recognising the many environmental issues the world faces today, Dorsett Regency Kuala Lumpur is committed towards a greener and better future ahead. All lights except essential lights within the hotel were turned off for an hour from 8.30 pm to 9.30 pm, aimed at promoting awareness pertaining to prevailing global climate changes.“As part of our commitment to contribute towards a greener and better future ahead, Dorsett Regency Kuala Lumpur has been supporting the Earth Hour initiative over the last few years. We have also been practising the ‘Go Green’ concept of recycle, reuse and reduce throughout our hotel operations,” said the hotel’s General Manager, Ms. Christina Toh.Toh launched the event by breaking a specially designed Earth Hour ice sculpture with a small plant inside it. She explained; “The plant symbolises life on this planet and its importance to the environment we live in. Hence, we hope to remind ourselves and everyone else to play a part towards preserving the planet we are living on.”
In addition to “switching off” for one hour, the hotel also organised a photography competition themed ‘In the Dark’ for guests who purchased the exclusively designed Dorsett Regency Kuala Lumpur Earth Hour t-shirt. Proceeds from the sales of the t-shirts will be channelled towards a charitable cause, in line with the hotel’s on-going corporate social responsibility programmes.
The hotel’s culinary team also participated in the Earth Hour 2012 campaign by creating a special Earth Hour-themed menu that was prepared based on several “energy-saving” and “environment friendly” cooking methods. The special menu included Tapas Foie Croquette with yuzu marmalade; appetiser sashimi Australian king fish and pastrami spice; soup heirloom tomato consommé mozzarella ravioli (heritage tomato consommé and home-made mozzarella ravioli); entrée ballantine of organic chicken on osso bucco of organic carrots and dessert steamed chocolate brownies topped with organic hazelnut ganache.