We owe it to the community and the environment,” he said during his remarks, noting that they are now close to their goal of securing certification for all locations.
Cluster Genaral Manager Rennan John Reyes togther with Mayor Lani Cayetano and Assistant Regional Director of the DoT-NCR Ivanovich Dmitri Tan Agote with the BGC team as they light up the christmas tree.
The Christmas tree adorned with capiz shell ornaments made by Bataan Shell Trading, celebrating the artisans of Capiz.
Ascott Bonifacio Global City lit the way home for the holidays with a festive Christmas Tree Lighting event last 21 November, celebrating local artistry through handcrafted capiz shell décor.
This year, the hotel partnered with Bataan Shell Craft Trading—capiz artisans known for their exquisite craftsmanship—to adorn the lobby’s towering Christmas tree. The result is a shimmering centerpiece dressed in delicate shell ornaments that bathe the space in a soft, pearlescent glow.
The tree also marks the property’s 11th anniversary, a milestone that Cluster general manager Rennan John Reyes proudly celebrated. He highlighted Ascott BGC’s achievement as the top-ranked Ascott property on TripAdvisor, as well as among hotels in the Philippines.
Adding to the accolades, Ascott Bonifacio Global City also reclaimed the title of Asia’s Leading Service Residence for 2025, having first won the distinction in 2022.
Reyes also emphasized the brand’s progress in sustainability, sharing that 15 of their properties have now earned GSTC certification—an achievement he calls the cornerstone of their operations. “We owe it to the community and the environment,” he said during his remarks, noting that they are now close to their goal of securing certification for all locations.
Following the ceremonial tree lighting, guests were treated to a preview of the hotel’s Christmas Countdown Menu—a thoughtfully curated five-course feast. The evening opened with canapés including Mushroom Sisig on Crispy Tofu, Caldereta Croquettes with cheese sauce, Mini Roasted Cherry Tomato Crostata and Davao Kesong Puti.
A creamy potato-garlic soup served in a bread bowl followed, before a vibrant shrimp salad with lemon-cilantro aioli, soy caramel tapioca, string potatoes, and cured egg yolk. The main course featured a perfectly cooked herb-crusted flank steak, tender and flavorful, capped off with a heavenly Black Forest gâteau adorned with a chocolate clock motif.
As the night wound down, it was clear that Ascott BGC had created more than a holiday spectacle—it crafted a heartfelt celebration of culture, community and craftsmanship. With its capiz-lit tree, award-winning service, and commitment to sustainability, the hotel continues to shape meaningful traditions that welcome guests home for the holidays in the warmest way possible.
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