‘Our repeat and new guests alike are telling us the renovation has been absolutely well done,’ says Shangri-La’s Fijian Resort & Spa’s general manager, Francis Lee, who, with director of sales and marketing, Peter Donlevy, was in New Zealand last week promoting the property’s new look to trade and business events clients. The resort now has three strategically different wings – the Lagoon Wing for families, the Ocean Wing that suits business events guests as well as leisure, and the adults-only Reef Wing. Reef Wing guests ‘turn left’ as soon as they cross the causeway onto Yanuca Island and drive past the golf course and Chi Spa directly to the Reef Wing for private checkin and complimentary drink. Free cocktails are served daily from 5-6pm at Reef Bar & Dining, along with a rotating menu of canapés that are served in a three-tiered ‘bird cage’. All 78 Reef Wing rooms have ocean views and are close to the adults-only pool, including the six one-bedroom reef bures that come complete with golf buggy. The new 19-piece water park in the lagoon is Fiji’s largest and will keep kids (and corporate groups) amused for hours. Shangri-La’s restaurants have had back and front of house makeovers with the Black Marlin Bar relocated and reinvented in ‘Tiki’ style. Offering 108 rums, Black Marlin Bar has collaborated with Fiji Rum to create two rums that are only available to drink in the bar. If it’s gin that guests are after, Takali Asian Kitchen offers 40 craft varieties that can be paired with Chef Chee Hoe Wong’s Asian fusion dishes. For European fare, Golden Cowrie Coastal Italian is led by Italian sous chef Bruno Bettinazzi, who hand-makes the soft cheeses and pasta that are the foundation of this premium restaurant.