Home-grown nightclub Kyo will soon be undergoing $400,000 worth of upgrading, as well as branching out of Singapore into Malaysia this year.
It will introduce a new DJ console and improved sound system after two weeks of renovations and will relaunch in time for its second anniversary in March.
Lifestyle and entertainment group Limited Edition Concepts, which owns club Kyo, will open a second Kyo outlet in Kuala Lumpur by the third quarter this year. A spokesman says it will release more details about the renovations and new club opening in Malaysia soon.
The move will make Kyo the fourth established home-grown nightlife brand to set up shop across the Causeway, joining other Singapore nightlife operators Zouk, Massive Collective and the Neverland Group.
Another home-grown nightlife brand, The Butter Factory, opened a franchise outlet in Kuala Lumpur in 2012. But the club closed in January last year due to contractual breaches in the franchise agreement with Malaysian operator JV entertainment.
Kyo, a basement nightclub in Cecil Street in the Central Business District, has grown to become a go-to party destination for clubbers into mainstream and underground dance music genres.
The 6,600 sq ft venue caters to executive types with its themed nights spinning hip-hop, R&B, techno and house music.
It was a finalist for Best Nightspot Experience at this year's Singapore Experience Awards, which honour outstanding experiences offered by individuals and organisations in the tourism and entertainment sectors.
This month, kyo was recognised as a world-class clubbing venue by reputable English dance music publication Mixmag. The club launched a record label, putting out its debut mix CD with artist Oxia, which was featured in electronic dance music magazine Ibiza Voice.
Limited Edition Concepts' director and co-founder Godwin Pereira, 40, says: "Kyo has had a sterling year in 2014, with many highlights. Kyo's achievements mean we have been intuitive in our approach to what our guests want and that we're on the right track. That also means we have to work harder to raise the bar next year."
This article was first published on January 1, 2015.
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