Home-grown club Kyo to close for renovations, second outlet to open in Kuala Lumpur

Kyo, a basement nightclub in the Central Business District, has grown to be a go-to party destination for clubbers into underground dance music genres and RnB and hip-hop. -- PHOTO: KYO
Kyo, a basement nightclub in the Central Business District, has grown to be a go-to party destination for clubbers into underground dance music genres and RnB and hip-hop. -- PHOTO: KYO

Homegrown nightclub Kyo in Cecil Street will be undergoing a major $400,000 facelift early next year.

The club, which will be installing a new DJ console and improved sound system, is expected to close for two weeks for renovations and will relaunch in time for its 2nd anniversary next March.

Lifestyle and entertainment group Limited Edition Concepts (LEC), which owns club Kyo, will also open a sister outlet in Kuala Lumpur by the third quarter of next year.

It will be the fourth established homegrown nightlife brand to set up shop across the Causeway, joining Zouk, Massive Collective and the Neverland Group.

A spokesman for LEC says it will release more details about the renovations and new club opening in Malaysia soon.

Kyo, a basement nightclub in the Central Business District, has grown to be a go-to party destination for clubbers into underground dance music genres and RnB and hip-hop.

It was also a finalist for Best Nightspot Experience in this year's Singapore Experience Awards. The awards honours 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 also launched a record label, putting out its debut mix CD with artist Oxia, which was featured in electronic dance music magazine Ibiza Voice.

LEC's 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."