Sheila Ong Jing Ying, Spa Manager

Sheila Ong Jing Ying

In this interview, Sheila Ong Jing Ying tells what her role as spa and recreation manager at Anantara Desaru Coast Resort & Villas entails.

What do you do?

I oversee the operation of both the spa and recreation divisions at Anantara Desaru Coast Resort & Villas. I ensure that the level of our spa is up to Anantara standards. The recreation side is pretty hectic. It involves things such as making sure that pool towels are always stocked up, organising kids club activities, taking care of the fitness centre and the resort’s bicycles.

How did you get into the industry?

I first got involved when I started as a part-time retail assistant in the Parkroyal Penang near my house. The hotel industry was so fascinating with the challenge of making sure every guest has a pleasant stay was enough to lure me to this sector. I then joined Rasa Sayang Shangri-la as a Spa Receptionist.

Share with us a story from behind the scenes.

Behind the scenes, a lot of work goes into making the conditions perfect for guests before they even arrive. We start the day by collecting the linen from the linen room, setting up the treatment beds, lighting the burners with essential oil, replenishing the amenities, checking the water temperature in the bath, sprinkling rose petals and doing the actual treatment.

What’s a food memory from your childhood or travels that stands out?

My grandma and mum’s signature Penang ju hu char, which is a traditional Nyonya dish consisting of shredded white radish, cuttlefish, carrot and mushrooms. As this dish is normally served during special occasions – it always reminds me of family gatherings during the Chinese New year and birthdays.

What’s the best/ worst part of your job?

The best part is that I get to engage with my guests and receive feedback about their experience, allowing us to deliver better quality services to our guests. I also love seeing the happy faces of children who join our kids’ activities.

Sheila Ong Jing Ying’s your favourite food and beverage pairing?

Penang laksa and cendol are two of Penang’s signature dishes. The tangy tamarind soup with mackerel is to tantalise your tastebuds. Then cendol (shaved ice with red beans, palm sugar, coconut milk and kidney beans) is the ultimate way to cool off after a spicy laksa. 

What’s one of the scariest things you’ve seen behind the scenes?

The scariest thing would be a fire in my previous property’s treatment room. It spread so fast that the entire treatment room burnt down in five minutes. We were relieved that no one was injured. Still, it was an unnerving feeling, especially when it was a pre-opening property.

The perfect day off would be…

La Dolce Far Niente – The Sweetness of Doing Nothing. Imagine your day just starting with simple things such as yoga and meditation, having an indulgent breakfast, reading a book, and having a great nap. This is a luxury as I rarely have nothing to do on my day off.  

A day in the life of Sheila Ong Jing Ying is…

Walking a lot! I must inspect all the areas to ensure the cleanliness of the fitness centre, make sure the towels have been placed at each sun lounger, and the pool deck is clean and ready to welcome guests. The same goes for the spa. I ensure all treatment rooms are ready for our guests with sufficient linen, towels, essential oils and, of course – staff.

What do you do for fun?

I like to do a lot of different activities. I love to listen to music, cooking and travelling. All these fun things keep me motivated for the daily grind.

What’s something you’d like guests to know about Anantara Spa?

Each and every one of our spas have some local element that is injected into our spa experience as the Anantara brand always incorporates the local culture to create a memorable journey. 

How has the pandemic changed you, your perspective, or the way you operate?

I have learned to appreciate life and whenever you are. In some difficulties there is always a light at the end of the tunnel. 

What’s something you’d like people to know about being a spa and recreation manager as a profession?

You need to balance between tech and software, keeping current with trends yet discovering traditional methods that bring additional value to the table. Managing people’s feelings, both staff and guests, is a big part of my workday.

What’s your view on the hotel scene on Desaru Coast?

Desaru Coast is a charming former fishing village where you can slow down your pace. It’s also one of the best places for seafood and to do yoga in the mornings by the beach.

What practices do you currently implement or hope to implement in the future to work towards social responsibility and sustainability?

We implement various methods such as using used coffee powder for gardening purposes and also for our foot ritual.

What’s in store for you in the upcoming months?

We have lined up exciting programs with a visiting nutritionist to enhance our wellness programme and a sound bath practitioner to give a variety of activities for our guests to have a holistic experience during their time at the resort.

Read more interviews such as this one with Sheila Ong Jing Ying here, and stay up to date with the latest food and beverage happenings in KL here.