Fiesta Resort Saipan upgrades entertainment and dining offerings

fiesta

Fiesta Resort & Spa Saipan relocated its dinner show to a custom-built stage. The new show relocated in December along with a yakiniku-style dining concept.

BY THOMAS JOHNSON
Journal Staff
Fiesta Resort & Spa Saipan has experienced a series of upgrades over the past several months, most notably in its dinner show and Restaurant Plaza offerings.

According to General Manager Abner Acosta, the dinner show has been relocated to a custom-built stage on the previously vacant left side of the property, and the Restaurant Plaza has been altered to keep World Café and Mai Teppanyaki separate. In addition, the concepts and menus for each venue have been altered.

“We moved the dinner show because we wanted to free up the center of the property,” Acosta said. “The show was facing the building and now faces the sunset.”

The custom-built location has increased the show’s seating capacity from about 180 to around 300. It makes use of the property’s former French fine dining venue, which provides guests easier access to the bar and restroom facilities while easing the operations of the staff.

The show’s dining concept has changed from a buffet-style meal to a yakiniku-style dinner in which guests cook at their tables while enjoying the show.

The new show launched in December after approximately five months of construction of the stage.

In renovating the Restaurant Plaza area, Acosta said Fiesta retained RIM Architects to design the layout of the now-separated World Café and Mai Teppanyaki restaurants.

The World Café has now an additional 100 seats, bringing its capacity to 300. Additional outside seating and a private room have also been added as well as a live cooking station.

“Our goal was to make the restaurants bigger and more upscale,” Acosta said.

In addition to the World Café renovations, Acosta said Fiesta also arranged for a chef from Japan to upgrade the menu at Mai Teppanyaki.

“We brought him in to fix the menu and train our staff,” he said, “and we’re now using very different kinds of ingredients than your typical teppanyaki restaurant.”

As an example, Acosta said the restaurant now serves higher end alternatives, such as Wagyu beef and foie gras, in addition to its popular live lobster.

Acosta said that the hotel will be working on developing the central area of the property and will also be updating the outdoor grounds and commencing lobby renovations in the near future.


This article was originally authored by Thomas Johnson of the Marianas Business Journal and published on May 18th, 2015. All rights, recognition and acknowledgment are belong to the author and the Marianas Business Journal.