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- Customer
- Marina Bay Sands
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- Completion Date
- December 2014
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- Form Of Contract
- Main contractor
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- Project Manager
- Marina Bay Sands
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- Structural Engineer
- Arup Singapore
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- Area
- 12,000 sq ft
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- Program Duration
- 14 weeks
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- Architect
- Aedas and Michael Fiebrich Design
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- ME Engineer
- Parson Brinckerhoff
Introduction
ISG delivered the fast track fit out of The Club at Marina Bay Sands, a VIP lounge situated on Level 55 of Tower 2 of the hotel on programme in readiness for ringing in the 2015 New Year.
The Club features a new dining experience that captures sweeping, unobstructed views of the city skyline. To achieve the highest quality standards, prototyping incorporating the new interior finishes was undertaken in tandem with the initial construction works. This included the new window bulkheads, metal rod feature walls, buffet joinery and stone flooring – which features Zecevo marble with a star burst vein pattern and brass inlay trim. Our scope of works included the construction of the main dining area and its new commercial kitchen along with the refurbishment of the lift lobbies. Associated works included construction of a new gym reception and office.
The project
ISG developed a programme that ensured that there would be minimal impact to the hotel’s usual activities throughout the construction period. This included adherence to noisy works restrictions and the phased handover of the lift lobbies to enable access to the hotel’s Sands Skypark pool deck and maintenance of access for the Hotel’s VIP guests to the gymnasium.
Integrating the new commercial kitchen with its associated services required significant structural works. Ten tons of structural steel was required for the new kitchen ceiling framing as well as a steel access deck with the Skypark belly, approximately 200m above the ground level, to install the new kitchen exhaust duct up to Level 56. Structural demolition at Level 56 was required within the façade and construction of new concrete structural beams requiring our submissions to the Building and Construction Authority for approval. ISG also undertook the construction of the kitchen which required significant coordination with the hotel’s designated kitchen supplier, to manage its fabrication and installation.
Careful consideration was paid to logistics planning and the sequencing of works. In addition to installing all of the new facility’s mechanical, electrical and plumbing services, ISG ensured they were integrated into the existing building services, undertaking a full testing and commissioning regime - including the coordinating of electrical and gas shutdowns within the live Hotel environment- in close association with the hotel’s facilities team. Working in a busy operating hotel also required deliveries and storage on site to be strictly managed, with access to level 55 for all materials and the construction team restricted to just one goods lift.
After the 14-week construction period ISG handed the project over to Marina Bay Sands in readiness for the opening of the stunning 130-seat venue.
