asian hotel

& Catering Times

Published since 1976 Vol 34 September 2009

RESORTING TO REVENUE
Macau properties balance
gambling declines

SHY MALAYSIA INVESTORS

Penang, Klang keep positive outlook
LOCKING IN DATA
Keycard security solutions

GLOBAL REACH
Hong Kong SAR HK$50
China RMB50
Singapore S$15

Expanding Asian brands

Malaysia RM30
Thailand Bt300
Rest of Asia US$10
 E d i t o r ’ s M e s s a g e

W
elcome to September’s insightful
issue of the hospitality industry’s
favourite read.
At a time when few of the markets across
the globe are thriving, the idea that Asian
brands need to transform themselves into
global chains might seem a little ambitious.
Yet one industry veteran tells us that if Asian
brands do not do just that they will never truly
become global players.
Giovanni Angelini has given 48 years of
his life to hospitality and can speak with a
certain authority on the subject. His advice is
to think globally and act regionally. Angelini
gives our readers a 14-point action plan for
making the leap from regional respect to
global visibility.
If that seems like a gamble, perhaps it is
less of a one than the investment in Integrated
Resorts of the past few years. As properties
find their revenue from gambling diminishing,
they are having to up their game with the
rest of their product to ensure their offering
remains competitive.
Some hotels in Malaysia are taking
advantage of a quiet year to upgrade their
facilities. At a time of disappointing tourist
arrival numbers (some of which are disputed),
investment in the industry has also been
dropping. A pick-up is expected for next year
though.
If resurgent growth in China and the
end of technical recessions in some major
European countries as well as Japan and Hong
Kong has any meaning, let’s hope that it is a
pick-up that is generalised across Asia.
Mischa
Moselle

Managing Editor
Mischa Moselle
ENDORSEMENTS
mischa@thomsonpress.com.hk

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Contributors
Zara Horner
Muuniandy Jegathesan Association Of Singapore Hong Kong Hong Kong Singapore Hong Kong
Maitre D’hotel Association
Christina Kautzky International
Hoteliers Shanghai
Chefs Association Bakery & Confectionery
Association
Hotel Association Bartenders Association

Anneliese O’Young
Debbie Reyes-Coloma
Glen Watson
Ruth Williams
Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association
Chefs Association Association Of Hotels Association Hong Kong

Associate Publisher
Sharon Knowler
sharon@thomsonpress.com.hk

Advertising Sales Manager

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September 2009 AHCT 
 CONTENTS
V o l u m e 3 4 September 2009

MANAGEMENT DRINK
12 Globalising Asian brands 36 Water – sales and ethics seem
14 Making up for gambling losses to clash

MARKET REPORT EQUIPMENT

40
18 Pinpointing Malaysia’s successes 40 Bakery ovens that work for you
44 Laundering possibilities

18
Cover photography courtesy of Shangri-La’s
Rasa Sayang Resort & Spa, Penang Bread basket case
NEWS
48 EVENTS CALENDAR
CULINARY
28 Escoffier training; New menus and
49 Food & Hotel Vietnam previewed
promotions; Mid-Autumn festival; Guest
50 Hotel Expo Macau previewed
chefs Malaysia on the rocks? 51 Texcare Asia previewed
52 Wine & Gourmet Asia previewed
INDUSTRY
6 Doing it tough in Thailand; So far so
APPOINTMENTS
Sofitel; Amazing email & Online accuracy
56 See who is moving where
PRODUCT
38 Light curves; Intuitive interfaces;
Recharge; Wi-Fi

Savvy brands

12 Up and Coming...
Advertisers’ Ind e x
Alpha International
Boncafe
53
34 & 35
Electrolux Professional OBC
October FHC Shanghai 17
• Spas Friedr.Dick 23
• Market Report: Macau
Global Search International 15
TECHNOLOGY • Revenue/Yield Management
HICAP 54
22 Intelligent keycards safeguard data • Spa design
• Halal; Meat
HIFI 57
• Wine HK Wine and Spirits 31
DESIGN • Spa amenities; Tea & Coffee IHM&RS 55
26 Lobbying for the right look Ingersoll Rand Security Technologies 19
November IPSO 45
FOOD • Loyalty programmes La San Marco IFC
• Market Report Hong Kong LRT 9
32 Clawing at the crab top table • In-room entertainment Lutron IBC
• Bar design Manitowoc Foodservice 7
• Banqueting
Monin 29
• Whisky
Mundial 33
• Tea & Coffee; Room safes
Pacific Valley Foods 11
Saflok/ Illco 25
Salva 43

 AHCT September 2009 September 2009 AHCT 

I n d u s t r y N e w s
Phuket outlook
positive despite
slowdown
C9
Managing
Director Bill
Barnett
They’re doing it tough in Thailand’s largest and
most well-known holiday island, Phuket where
up to 48 percent of all new hotel developments
are experiencing major construction delays,
according to hospitality consulting firm C9’s
‘Phuket Hotel Market Update Mid Year’ report.
The hold ups, they say, have been
triggered by the global economic downturn,
and concerns over Thailand’s political stability.
However, plans for new developments
continue with 38 properties offering 6,231
rooms at various stages of the process,
and ‘non-traditional’ product such as hotel
managed villas and condos now representing
34 percent of the upcoming inventory.
According to the research, first half
trading for 2009 shows tourist arrivals down
14 percent. However, the report also noted
branded hotels’ rates outperformed non-
branded properties by 33.7 percent, although
LVS properties in Macau have chosen Experian CheetahMail
 AHCT September 2009
the non-brand sector outperformed the brands
on occupancy by 12.4 percent.
“Looking forward, short-term trading
will focus on occupancy at the expense of
long-term rate strategies,” Phuket-based C9
Managing Director, Bill Barnett noted, adding:
“Cash flow is a key underlying consideration in
this market with most hospitality assets largely
carrying low debt ratios. Defying the trends
are the luxury high-end tier properties which
operate in a favourable supply and demand
segment and budget tier hotels who have
captured changing demographics and are
experiencing business from price conscious
travellers.”
The report concluded that Phuket’s long-
term outlook remained positive with brand
concentration, growing airlift and infrastructure
improvements, though recovery in 2009 has
effectively been written off with prospects
pushed into 2010.
In the meantime, what’s being hailed as
the country’s first world-class luxury marina
Only connect
Hotel internet marketing company, Vizergy
has introduced an interface that allows
independent hoteliers to connect from their
central reservation system (CRS) directly to
online travel company, Expedia. Whereas
hoteliers had previously to log into different
systems to cover such things as distribution
of inventory, rates and restrictions, and last
room availability, now the process falls into
one grouping. Vizergy says clients are always
looking for new ways to automate and simplify
the distribution of inventory, and this tool offers
just that, “giving them a competitive edge in
I n d u s t r y N e w s
Sofitel
as one of the Andaman Sea’s hidden gems.
The award-winning beach is surrounded by
highlights
limestone cliffs offering a secluded desert
island experience. Access to this rarity just
got easier as the Sofitel Krabi Phokeethra
The renowned Sofitel Metropole Hanoi, Golf and Spa Resort now whisks people
Vietnam is the first in the French hotel group’s there in just seven minutes by speedboat. The
portfolio to be branded under the new property’s complimentary shuttle boat departs
signature brand “Legend”. daily at 8:30 and returns at 15:00 with drinking
The 108-year-old, multi award-winning water, beach towels, beach mats, snorkelling
French colonial-style hotel is one of the few equipment and a kayak and butler included.
remaining hotels of its era in the region. Picnic baskets are available for 500 baht
Six more hotels have been earmarked as (US$14.65) per person.
Sofitel ferries guests to Hong island
‘Legends’, denoting “living heritage” and
palace hotels and will be re-branded once
extensive renovation programmes are
complete.
Elsewhere on the Sofitel radar, the first
MICE resort hotel under the new Sofitel
Luxury Brand concept, the Sofitel Shanghai
Sheshan Huanghe has been awarded
“Shanghai’s Presidential Suite with the Best
Luxury Bathroom” and “Shanghai’s Best
Aquaminium condos are bucking the Phuket trend
Executive Club Lounges 2009” by the Hurun
Presidential Awards. Opened in March
community, Thailand’s Royal Phuket Marina
this year, the hotel reached 100 percent
has completed its latest development phase.
occupancy on total inventory of 368 rooms
And, bucking the aforementioned trend 12 of
continually for two days in July and is located
the 15 luxury properties have already been
in Sheshan National Tourism Resort.
sold. Launched in 2007, the new concept
Hong Island has long been recognized Award-winning Sofitel Shanghai Sheshan Huanghe
in marina living, the triplex ‘Aquaminium’
condominiums, are distinguished by their
three-storeys and private drive-in boat berths.
Located on Phuket’s eastern seaboard
overlooking scenic Phang Na Bay, developed
by tycoon Gulu Lalvani, founder of Binatone,
the world’s second largest manufacturer
of digital cordless phones and designed
by Palmer and Turner Hong Kong – the
group behind many of Hong Kong’s most
distinctive structures, including CITIC Tower,
Exchange Square, and the Harbourside,
Aquaminium condos are setting record
prices for condominium sales in Phuket. The
development also features five waterfront
luxury villas, a health club and spa, exhibition
and conference centre, trendy restaurants,
bars and designer shops.
today’s ever-changing market place.”
Experian CheetahMail, a global provider
of email marketing and customer intelligence
technologies, has been selected by Sands
Macao and The Venetian Macao-Resort-Hotel
to increase the relevancy and success of their
permission-based email marketing campaigns.
The programme helps to manage credit risk,
prevent fraud, target marketing offers and
automate decision-making. Designed to
achieve the highest return from each email
campaign and to increase customer loyalty,
Experian CheetahMail is a “robust” marketing
and analysis tool, which both establishments
hope will optimise email programmes in terms For more detail on KitchenologyTM or equipment solutions from our leading Manitowoc
of open and click-through rates. Foodservice brands - including Cleveland, Convotherm, Delfield, Fabristeel, Frymaster,
Garland, Jackson, Kolpak, Lincoln, Manitowoc, Manitowoc Beverage Systems, Multiplex,
Merrychef, and Servend - visit www.manitowocfoodservice.com
September 2009 AHCT 
I n d u s t r y N e w s
Packaging it up
Asian hotel operators continue to offer
innovative packages to boost occupancy
levels. Until December 31st 2009 The
Kowloon Hotel is including a meeting
venue from 9am to 5pm as part of its single
occupancy superior room accommodation
price of HK$888 (US$115). As well as
breakfast and discounts on laundry and at the
business centre, standard meeting stationery,
equipment and refreshment breaks are also
part of the deal with a booking minimum
of 8 rooms.
Taking advantage of a Saturday mid
Autumn festival this year, the Royal Plaza
Hotel Hong Kong is running a special offer
between September 28th and October
4th which includes daily non accumulative
F&B credit, department store vouchers,
complimentary use of fitness facilities, shuttle
bus services, and a welcome mooncake (or
A pool villa suite at V Villa in Hua Hin, Thailand
Royal Plaza Hotel in Hong Kong has a week of special offers
 AHCT September 2009
chocolate). There’s more for Executive Club
floor guests such as complimentary breakfast
and suit pressing.
From now until December 31st 2009, one
night’s accommodation in a Main House suite;
Sunday brunch for 2 at Oyster & Wine Bar
(valued at HK$1,176/US$152), with free flow
of champagne; late checkout at 4pm (subject
to availability) is available at The Sheraton
Hotel & Towers Hong Kong for HK$2680
(US$346) +10 percent.
Harbour view from the Sheraton Hotel & Towers in Hong Kong
V Villas, Hua Hin is offering a V Business
Residential Meeting package for 10 persons
in the Pool Villa Suites. A booking for 10 or
more will receive one complimentary Pool Villa
Suite for one night. Monday to Thursday only
the package includes breakfast, refreshment
breaks, amenities, and butler service. Extras
include golf, spa and fitness packages,
vineyard tours, cooking classes and team
building exercises.
Available worldwide, the Four Seasons
‘Meetings with More’ package is for new
meetings booked before October 30th, 2009,
and includes breakfast, 10 percent savings on
banquet menus, internet access, no penalty
for up to 25 percent attrition and 10 percent
credit on the next booking.
Between September 30th and December
31st this year, the Ritz-Carlton Hotel
Company is ‘reaching out’ with the message:
“It’s not extravagant, if it produces results”. For
groups of ten or more the hotel’s ‘Meetings
Within Reach’ package, therefore, includes
suite upgrades, 20 percent savings on
audio-visual equipment, internet access and
breakfast.
Clarification
The appointment announcement of
Adriano Vences in the August issue
was confusingly worded. Vences is
the Hotel Manager of the Marco Polo
Hongkong Hotel.
Charity begins
at hotels
The beach at the InterContinental Bali
One of the worst natural disasters to ever hit the island of Taiwan,
Typhoon Morakot, which struck in August, devastated whole southern
regions. In response to the catastrophe the Grand Formosa Regent,
Taipei has launched ‘A Trinity for Charity’.
A three-pronged donation platform the charity drive has already
had an overwhelmingly positive response. The hotel itself says it’s,
“Determined to play a role and to fulfil [our] adherence to corporate
social responsibility.”
Putting its money where its mouth is, the hotel has pledged one
day of revenue, while staff are donating one day of salary, and a day of
volunteer work to help re-build destroyed communities.
In response to the shortage of blood supply, the Grand Formosa
Regent Taipei has authorized a blood bank vehicle outside the premises.
All proceeds from the charity drive will be given to Taipei’s Typhoon
Morakot Disaster Relief Fund, the Red Cross, World Vision, and other
social welfare groups.
To commemorate the opening of the first luxury resort in the Gaafu
Alifu Atoll, Southern Maldives, The Alila Villas has introduced its ‘Gift
to Share’ Programme in which accommodation charges for every
second night of a stay have been waived. However, guests may choose
to share the good fortune by donating an amount to any of the three
local charity projects the resort has initiated. These include building
up reference and research libraries in local schools; re-introducing
Maldivian traditional crafts into primary schools; and community farming
projects.
Guests at the InterContinental Bali are being encouraged to
participate in an environmental programme, which releases turtles back
into the wild. Every Thursday and Saturday at 5pm the precious marine
animals are re-introduced to their habitat at Jimbaran Bay with paying
participating guests receiving souvenirs for their contribution.
The Marco Polo Hongkong Hotel, Gateway Hotel, and Prince
Hotel have participated in the Hong Kong Red Cross’ ‘Fun in Red’
fundraising campaign in commemoration of the Geneva Conventions
which conferred neutrality on the charity. Staff have been encouraged
to donate, and dress up in red and wear limited edition commemorative
stickers while red décor days meant workplaces were decorated in
red and staff cafeterias served red-themed food and beverages. It’ll
be interesting to see if any of the “candid and quirky” ‘red’ moments
captured by a “roving photographer” ever see the light of day, but
winning photos will bag staff exciting prizes.
Marco Polo staff give the Red Cross a boost
I n d u s t r y N e w s
IN BRIEF
Heavenly sleep at the Westin Macau
Langham Hotels International (LHI)
has doubled its footprint in Thailand to
four properties following the signing of a
deal with Bangkok Mass Transit System
Public Company Limited (BTSC) to
manage two new five-star properties in
the country’s capital.
LHI owner Dr K S
Lo swaps contracts
with BTSC Executive
Chairman and Chief
Executive Officer,
Keeree Kanjanapas
The former Mandarin Oriental hotel in Macau
has been re-named the Grand Lapa Hotel.
This follows the recent sale by Mandarin
Oriental Hotel Group of its 50 percent interest
in the property to Sociedade de Turismo e
Diversoes de Macau S. A. (“STDM”).
The Mandarin Oriental Macau becomes Grand Lapa Hotel
A piece in the Shilla Seoul’s sculpture garden
South Korea’s The Shilla Seoul, already
known for its impressive outdoor ‘Sculpture
Garden’ the first of its kind in Korea, has
extended its gallery indoors, where around
2,000 paintings, drawings, pottery and
sculptures are on display.
Honouring Professor Cathy Hsu
Cathy Hsu, Associate Director and
Professor of the School of Hotel and
Tourism Management at The Hong
Kong Polytechnic University, was recently
honoured by the International Council on
Hotel, Restaurant and Institutional Education
(I-CHRIE) with the John Wiley & Sons
Lifetime Research Achievement Award for
her significant contribution to the industry
through scholarly research.
10 AHCT September 2009
A good night’s sleep trumps great sex, according
to more than half of the Asian respondents to a
new global survey of sleeping habits conducted
by Westin Hotels & Resorts. In celebration of a
decade if its Heavenly bed the group discovered
53 percent of survey participants would rather
have a sleeping pill on their hotel pillow than
the ubiquitous chocolate, and more than half of
them take a relaxant, sleep or stress medication
when travelling overnight. More than 50 percent
of frequent travellers in Asia prefer a great night’s
sleep to great sex, compared to 31 percent who
chose sleep over sex 10 years ago.
Thistle Johor Bahru
Thistle Johor Bahru, Malaysia is the second
Thistle hotel to be opened in Asia. With 34
hotels across Britain, the opening of Thistle
Johor Bahru marks Thistle’s aggressive plans
for expansion across the region in the group’s
first foray out of Britain.
The secrets of Thailand’s traditional, famed
martial art Muay Thai boxing are being revealed
at Anantara Koh Samui Resort & Spa,
Thailand. One hour introductory classes up
to full week courses are offered with special
classes for children over the age of 12.
Get a kick out of staying at Anantara Koh Samui
Luxury boutique hotel operator, Alila Hotels and
Resorts, has unveiled Alila Villas Uluwatu in Bali’s
Bukit. Also this year: Alila Villas Hadahaa in Gaafu
Alifu Atoll, southern Maldives and Alila Villas Soori
West Bali. Alila Villas properties are designed,
constructed and managed in accordance
with Green Globe’s environmental and social
responsibility benchmarks and certification
programme. Developments of further properties
are underway in China, India, Indochina, Oman
and the Gulf region.
 M a n a g eme n t
An industry veteran tells
Mischa Moselle that Asian
hotel brands have to
expand to become truly
global players, and gives a
14-point expansion plan
Asian brands
global?
Can
go
G
iovanni Angelini has been in the hotel industry for 48
years, “working in every position from the front door to
CEO,” as he tells AHCT. His career has taken him from
summer internships as a teenager to a stint at London’s
Savoy where he was paid £6 a week when it cost him £9 to live,
through to senior positions in Asia, Europe and North America.
Angelini has worked for many different hotels and 15 different
ownership structures. For 18 years he was with Shangri-La Hotels
and Resorts, moving up the ladder from General Manager of the
Kowloon Shangri-La to CEO. He stepped down in 2008 after close to
10 years in this post to become an Executive Director, finally retiring
in May of this year to become an independent consultant.
This is a man who can speak with authority on the future of the
hotel industry.
Angelini believes that for hotel chains to realise all their potential,
they have to be global. He couches this theory in the context of the
continued growth of the global travel industry, the second largest
employer in the world after government. For a hotel company to be
truly global it needs to have at least 120-150 hotels across the key
cities and resorts of the five continents.
Angelini remembers the huge impact that Japanese tourists had
on the hospitality industry when they started to travel yet, he points
out, that outbound Japanese traveller numbers never exceeded 19
12 AHCT September 2009
Angelini became General Manager of the iconic hotel in 1988
million. This is a fraction of what can eventually be expected from
the China market and while Chinese travellers are currently short-stay
guests unwilling to pay European or North American rates, Angelini
believes this will change. However, Asian guests will want to stay with
brands they are already familiar with and thus Asian brands must go
global to remain competitive.
The basics are very clear – grow or be left behind.
The big question though is what the Chinese brands will do. Will
they go after the many distressed properties around the world that
are on the market now? If so, how will they operate them without
repeating the mistakes the Japanese made in the 1980s? Japanese
brands wanted to become global players but tried to impose their
own way of operating and controlling hotels around the world and
failed. A global industry must be globally operated.
The 14-step programme
The commitment and full support of the shareholders and board
of directors is essential to grow and expand. Both must be willing to
see where the industry will be in 15-20 years time, and be ready to
expand by moving out of their comfort zone and region.
Hand-in-hand with that commitment, must come the
appointment of a qualified and expert leader, a CEO who is tasked
with building a strong team of committed and focussed professionals.
The Savoy in London, not a paying proposition but great experience
There must also be a clear delegation of authority from the owners
to the CEO and his team. The chairmanship should remain with
the owners.
Angelini has worked for 30 years in Asia and has found some
owners in this part of the world difficult. However, many have also
been in a prime position to assess the situation and see tremendous
possibilities if things are done correctly.
Angelini finds the owner-operator formula too idealistic and
recommends that any company seeking to expand should form two
companies: one holding the assets and another with the management
team. The estimated cost of forming a management company with
systems in place, programmes, standards, people and offices is around
US$50 million.
“From a quick overview of the present Asian hotel brands, one
will notice that in most cases, behind those brands there is a strong
local family/owner who is very hands-on and for good or bad directly
drives the fate of the company.
“Let the professionals do what they are good at and run the
management company with consistency and profit,” says Angelini. A
professional management team is the cornerstone of Angelini’s plan
and without them all that follows is “a waste of time.”
The next step is for the board to define its direction, whether that
means owning, leasing, managing or franchising properties, and what
the required ROI is. Angelini is a big fan of management agreements
in Asia, firmly believing that brands can use them to expand with only
a small equity participation and that they give a better ROI.
Companies have to develop their culture, vision, mission,
values and guiding principles and convey them to every employee.
“Many Asian companies failed because they had not developed a
company culture. Knowing what you want to do and who you are
is critical.”
M a n a g eme n t
Closely related is the need to define the brand category and the
product and market positioning. It’s vital not to confuse consumers
with a mix of physical products. Stick to 5-star, 4-star or 3-star but
make clear your strengths against the competition. A follow-on to
this is the creation and implementation of a strategic plan detailing
steps to achieve that personality. The board has to be aligned with
this plan and whatever it takes be it short or long term incentives
and success fees to market the brand to developers and investors.
There also need to be incentives for the employees assigned the role
of expanding the brand.
Consistency is vital and must be a prime consideration when
developing the design and layout standards of the agreed brand
position and the physical properties, particularly when passing on
briefs to architects and designers. Differentiation from the competition
is one of the key points here. For new hotels the ideal situation is to
develop mixed-use complexes with offices, retail and residential units
as well as the hotel itself.
Angelini is a proponent of technology and says hoteliers have to
invest in systems that make them more efficient.
“We are a people business and a computer will never cook you a
meal or make up your bed, but a proper system will make operations
efficient and facilitate the bookings,” he says.
Along with efficiency comes standards, both for service to guests
and for administration. Each
Giovanni
Angelini,
of a hotel’s many divisions
48-year
must have proper quality
hospitality and service benchmarks and
career
there must be accountability.
Angelini warns that while
this sounds basic he knows
of companies that have
failed simply by not having
the proper structures in
place.
Marketing is the next
crucial phase and it must be
in place before properties
open; the sales network
must be operating in the
right markets. Marketing
prog rammes, the right
image, the market position and loyalty programmes are all crucial, as
is making it easy for customers to book by having the right technology
and a global presence.
What about the workers?
Employees make a great hotel even better, and must work in a
culture of continuous learning and improvement based on the
company’s guiding principles. Staff also need to be well-rewarded
with competitive compensation packages and abundant career
growth opportunities. Angelini points out that much work in a hotel
is labour-intensive and done by the unskilled, for whom income is a
very important incentive.
Suppliers should be seen as partners and should be selected on
the basis of quality and consistency. For Angelini a hotel is “like a
small town” that needs everything from engineering equipment to
laundry facilities to kitchen supplies. These are heavy investments
and are only worth making with partners who can be relied upon,
and who can be flexible when times are tough.
Lastly Angelini thinks that hotels should implement both
customer and employee satisfaction programmes to ensure that
both are satisfied in their relationship with the hotel. Employees who
are happy will stay with the company and help to make a lasting
impression on each and every guest.
September 2009 AHCT 13
 M a n a g eme n t M a n a g eme n t

“We are all now

focussed on making
all components of our
business profitable”
Grant Bowie
Wynn Macau has
expanded its F&B and
retail offerings

Gambling on A
s visitor arrivals everywhere drop leading integrated resort
(IR) facilities have realized the need to sing to another
The MGM Grand Macau is running a
series of promotions to attract guests

business
tune in order to maximize revenue.
Lackluster gambling revenues recorded over the last

new
few quarters by the Gaming Inspection and Coordination Bureau
indicate the Macau casino sector’s gross receipts from games of
chance fell 12.4 percent year-on-year to 51.42 billion patacas (US$

models
6.427 billion) in the first half of this year.
Tightening of travel visa procedures for mainland Chinese, and
With casino revenues so low the introduction of cross-strait flights between China and Taiwan
had already taken a toll on Macau’s visitor arrivals. The H1N1 scare
how are integrated resorts further dampened the desire to travel and according to government
statistics, visitor arrivals continue to drop with the first six months of
adjusting their product? 2009 recording 10.4 million visitors, down 11.4 per cent compared
Anneliese O’Young finds out to the same period last year.
A large portion of Macau IR income comes, of course from
mainland Chinese gamblers, or it did, so can these hotels operate at
a loss now that gambling revenues are down?
Newest player, the City Of Dreams

Taking a punt
The opening of Las Vegas-style Wynn Macau in 2006 breathed life
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and even some sophistication into Macau’s gambling scene. But with
the downturn in 2008, the resorts’ former emphasis on gambling
facilities came up short and survival is now the name of the game.
The IR business model moves the industry focus from casino
revenue to multiple ancillary revenue outlets like F&B, retail, spa
treatments and entertainments that diversify risk. Macau IR operators
appear to be putting this theory into practice with vigour in their EXECUTIVE RECRUITMENT
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“I think that the days when most organizations operate at a loss exceed the expectations of every unique guest.
are over. We are all now focussed on making all components of our
business profitable.”
This may explain why the property is running different themed
property-wide campaigns to facilitate visits and attractions. The
current “Panda Carnival at MGM Grand Macau” celebrates the
60th anniversary of the PRC in tandem with the 10th anniversary
establishment of Macau SAR. The campaign will run until
February 2010.
Likewise, Wynn Macau claims the IR is carefully designed to
create a balance between all of its elements, from hotel and gaming
to fine dining and entertainment. The ‘blended resort’ underwent an
expansion in late 2007 and now has 380 tables, 1,240 slot machines, For visual demonstrations; enter ‘Wayne Fitzharris’, on www.youtube.com
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A hotel spokesperson said: “We don’t break out numbers for Tel: ++ 44 (0) 207 7 033 666 Fax ++ 44 (0) 207 2525 212
individual business segments, however, in the second quarter of

14 AHCT September 2009 September 2009 AHCT 15

 M a n a g eme n t
The industry focus moves from casino
The 5-star Crown Towers
revenue to multiple ancillary revenue outlets
Wynn Macau claims the IR is carefully designed to create a balance between all elements
2009, net revenues were US$410.4 million compared to US$529.9
million in the second quarter of 2008. Wynn Macau generated
adjusted property ‘earnings before interest taxes, depreciation and
amortization’ of US$117.2 million, compared to US$155.2 million
in the second quarter of 2008.
“Our occupancy continues to remain over 80 per cent for 2008
and the first two quarters of this year. With the challenging market
conditions, we are very pleased with our strong performance.”
Further expansion is underway and the new ‘Encore’ at
Wynn Macau is expected to open in the first half of 2010, adding
approximately 400 luxury suites and four villas, along with additional
gaming spaces, food and beverage and retail amenities.
The spokesperson continued: “We do not consider our offerings in
terms of being loss leaders. Rather, Wynn Macau is designed to be a
truly integrated resort with each of our elements working in concert.
When one element does well, we find that the others do, too.”
Versatile marketing strategies have been adopted to play down the
impact of lost gambling revenue. For example, F&B promotions like
the Wynn Chef ’s series bring the resort’s star chefs into the spotlight.
Over the next 6 months Wynn Chef ’s Series will offer guests and
gourmet foodies a range of exciting culinary opportunities.
16 AHCT September 2009
The Rock Spa is part of the Hard Rock experience
Cards on the table
Newcomer, City of Dreams (COD) rolled out the red carpet on
June 1st this year. The city’s newest leisure and entertainment resort
boasts a 420,000-square-foot (39,000 square metre) casino with
approximately 520 gaming tables and 1,350 gaming machines as
well as over 20 dining outlets and entertainment facilities such as
The Bubble, an audio visual multimedia experience, and four hotels
with a total of 2,200 rooms.
Two of the hotels are open so far – the roughly 300-room, 5-
star Crown Towers and the 300-room, 4-star Hard Rock Hotel. A
great deal of thought has been put into the F&B offering, which
ranges from a food court to fine dining in several different cuisines
and an archetypal loud Cantonese restaurant. A ‘dream team’ of
chefs specializing in differing cuisines has been assembled by the
exuberant Swedish chef and Director of Culinary Operations
Kristoffer Luczak.
A spokesman said: “The concept is Lawrence Ho’s vision to
cultivate a contemporary integrated approach that provides a
multitude of diverse experience under one roof. Diversity is a key
element in leisure and entertainment positioning.”
In order to build up market share and rapport, COD is
offering Hard Rock Hotel packages, spa summer promotions, chef
summer specials, special Sunday brunches and various shopping
promotions.
As the largest single-structure hotel in Asia, Venetian Macao
brands itself as a “destination” saying its presence helps Macau
realize its future as a multi-day stay leisure and business destination
for millions of people across the region.
“The concept of an integrated resort is that it provides everything
under one roof, so that our guests can enjoy the many different
offerings without having to go to different places,” said a hotel
spokesman. “For example, a guest who comes to The Venetian Macao
might first be attracted to a concert. Then he or she will also dine at
our F&B outlets, may stay at The Venetian for one night and then
also shop and play at the casino.”
Local operators like the Hotel Royal have borne witness to the
rise of the IR sector. Deputy General Manager, Kevin Chan said:
“We will wait to see if IRs on the Strip become a major attraction
compared to the existing cluster of [established] casinos on the
Macau peninsula.
“The entire IR concept is great for tourists as long as they can
keep the standards up. With more IRs coming onto the Strip, [such as
Galaxy and Studio City] it is going to be ultra competitive. Gaming
revenues drive developers to build fancy hotels, restaurants and
entertainments. Developers need extra features to attract customers,
but it will take a lot longer for the IR to find other revenue, which
will overtake the [lost] gaming revenue. We need the business,
entertainment, MICE, and family resorts to be well developed in
order to achieve that.”
M a r k e t R e p o r t

MALAYSIA
TO BEAT THE
ECONOMIC
STORM AND
SWINE FLU
While new hotel investments
have declined, parts of Malaysia
are shining blips on investors’
radar. Muuniandy Jegathesan
has more

T
here’s no doubt hotel performance has been ‘sluggish’
in 2009 but some operators in Malaysia say the industry
has in fact held up better than expected with steady and
even improved arrivals of regional and local tourists, plus
stimulated travel through fare reductions courtesy of low cost carriers
AirAsia and Australia’s Jetstar.
Analysts concede there has been a slump in hospitality
investments. However, they remain optimistic amid signs year-
end figures will indicate investments and occupancy numbers are
picking up.
Malaysia’s hotel industry is weathering the economic meltdown
by forging ahead with planned extensive renovations, not letting go
of its experienced staff and even launching recruitment drives.
One such operator is Marco Battistotti, General Manager of the
luxury G Hotel in Penang, a state that has been growing as a local
powerhouse of industry and technology development for the past 15
years. Battistotti says the latest lean economic period is being used to
prepare the hotel for when things pick up: “The economic slowdown
period will allow us to refocus our business strategy and prepare our
staff to be ready when business returns.”
Battistotti believes the current economic dark clouds will soon
pass as two new brand hotels are scheduled to open in September:
Hard Rock and Flamingo by the Beach will replace the Casuarina
Hotel and the Crown Jewel respectively.
In addition, Battistotti, who also heads the Penang chapter of
the Malaysian Association of Hotels, said G Hotel would construct
a new hotel in Penang in the next two to three years.
“So far there is no serious implication from the swine flu. We are
forecasting a strong second-half for Penang,” he says. “All hotels in
Penang are looking for staff.”
As well as locals, tourists from the Middle East, Singapore, and

Photography courtesy of the Mandarin Oriental, Kuala lumpur

18 AHCT September 2009
M a r k e t R e p o r t
corporate guest arrival numbers continue to be strong despite the
swine flu outbreak.
“Forty percent of our hotel guests are from the corporate sector.
The numbers have stayed stable despite the slowdown,” Battistotti
notes.
Styling itself as the “Silicon Valley” of Southeast Asia, Penang
houses hundreds of companies such as Intel, Motorola, Dell, Sony
and Agilent Technologies.
Ten new hotels have been earmarked for construction on the
island resort in the next four to five years with an expected combined
investment of 1.0 billion ringgit (US$286 million dollars).
On average, occupancy rates in Penang are at about 60 percent,
down from 65 percent last year.
“There is no slowdown in Penang as compared to the Kuala
Lumpur market,” Battistotti says. “We (in Penang) are happy with the
numbers. More direct flights into Penang by budget carrier AirAsia
are bringing in regional tourists [and] this is stimulating demand for
rooms,” he added.
Down but not out
There is not so much optimism in the rest of Malaysia where
hospitality investments have plunged and occupancy rates are down.
In the capital Kuala Lumpur, for example they are down by about
25 percent.
Tourism Minister, Ng Yen Yen admits this year’s countrywide
target of 20 million tourist arrivals might not be achieved due to the
global economic crisis and swine flu and that the projection figures
have been revised to 15 million tourists.
Previndran Singhe, Chief Executive Officer, Zerin Properties
agrees there has been a sharp decline in hotel investments in 2009
compared to 2005 but predicts this will pick up and hit 450 million
ringgit by year end.
The G Hotel in Penang, a second is to be built before 2012
“For 2009, there has already been an investment of 156 million
ringgit by Novotel. We expect by year end, there should be hotel
investments of about 450 million ringgit.”
Singhe attributes the steep decline in investments to hotel owners
holding back from selling in 2007 and 2008 when they enjoyed
high occupancies but says investments will pick-up next year as new
economic growth corridors emerge and the boom in air travel into
20 AHCT September 2009
Malaysia is further fuelled by budget carriers.
“Yes, investments will pick up in 2010 as more investors are
looking at Malaysia’s fantastic tourism arrivals and attractions as a
tourism destination.
“Malaysia is hot on investors’ radar but assets are hard to come
by,” he added.
Data provided by Real Estate Mergers and Acquisitions company
Zerin Properties shows that in 2008 investors poured 205 million
ringgit into purchasing hotels. In 2007 it was 756 million, in 2006 it
was 1.03 billion and in 2005 it was 1.10 billion ringgit.
This year, business hotel Goldis Tower with 190 rooms, Regency
Hotel (170 rooms) and two other as yet unnamed hotels with a total
of 170 rooms are expected to begin operating in the Klang Valley.
And after 2011, at least eight new hotels including Four Seasons
and Raffles Hotel will contribute to a total of about 2,323 rooms.
Penang remains attractive as a
business and leisure destination
IHG’s Glenmarie-Kuala Lumpur, one of many international brands in Malaysia
City breaks
Shaharuddin Saaid, Executive Director with the Malaysian
Association of Hotel Owners notes the hotel industry started the
year “a bit slow”, going on to point out, “Compared to last year
occupancy rates are down by 20 to 25 percent nationwide ... mostly
affecting city hotels. The fall is drastic.”
M a r k e t R e p o r t
“We are
But, Shaharuddin confirms resort hotels in Penang and in the
Marco Battistotti,
G Hotel General
historical city Malacca are still enjoying good occupancy levels.
There are about 2,286 hotels in Malaysia and of that 83 are 5-
forecasting
Manager
star and mostly located in the capital Kuala Lumpur.
With the country having recorded swine flu deaths, Shaharuddin
a strong says it’s difficult to predict how long it will take for the industry to
recover.
second half “Things are not going to be easy,” he says, adding tourist arrivals
from the United States, Europe and Japan have all declined.
for Penang” According to Shaharuddin, operators are expected to build in
new growth areas such as the southern Johor state on the east coast
Marco
and in Sabah on Borneo island and said another phenomenon in the
hospitality business in Malaysia was the “mushrooming” of serviced
apartments especially around Malaysia’s capital Kuala Lumpur’s
Battistotti business district.
“Around the iconic Petronas Twin Towers there are at least 10
serviced apartments. Middle East tourists with big families are staying
there. This is hurting the hotel business,” he laments.
Meanwhile, Suleiman Tunku Abdul Rahman, Director of
Communications for both the Shangri-La’s Rasa Sayang Resort and
Spa and the Golden Sands Resort in Penang says 33 million ringgit
has been earmarked to renovate the latter resort.
“We are speeding up work. We have 2,500 people (from Amway
India) coming in November. We are buoyant about the outlook.”
Suleiman said with the redevelopment, there will be a total of
387 rooms, 218 of which will face the ocean with average room
rates at 500 ringgit.
“I think we made the right decision to redevelop this property at
this point of time when some people are avoiding Penang.
“We are still enjoying stable occupancy levels as Malaysia is
considered a safe destination with greater accessibility due to better
air connectivity.”
Some 40 percent of G Hotel’s guests are there on business
Shangri-La is renovating a Penang offering
September 2009 AHCT 21
 T e c h n o l o g y T e c h n o l o g y

“As lock
providers our
encoders and
systems are only
used to ‘relay’
or record the
information to
Keycard technology
providers are developing the keycards”
sophisticated systems to
keep properties informed
Robert Krause
about entry and exit, while
keeping information secure, Lock by Onity HACCP_ProDyn 90x130engl.4c 21.08.2009 12:02 Uhr Seite 1

finds Christina Kautzky

Keycards T
he tired myth that keycards hold on them a host of personal
information rife with potential for theft has – hopefully
– long been proven wrong. But hotel operators still need
to link individual staff and guest cards with personal
information, varying levels of access to the property’s facilities, as
Companies like Onity and Salto System use smart chips which
track activity on staff cards differently than guest cards for more
advanced data reading purposes. Most hotels choose not to track Traditionsmarke der Profis
guests as closely as they do their staff (guests are constantly attempting
to enter the wrong room, making false alarms a common problem

and room
well as the ability to track who is going where, and when. and not a real cause for concern). ProDynamic
Keycard technology companies have devised systems that Confir ms Ivan Aramayo, Director of Marketing and
separate the functions of the card, the lock and a hotel’s property Communications for VingCard, the cards for guests are generally HACCP

safety new
management system, revealing personal information and the tracking just access cards, whereby “the hotel can authorize entry for particular Hygiene made easy
of staff and guest access only to those who need to know. locks by particular keycards at particular times” during the day.
While this might all seem logical, separating the roles of keycards, andle
The card locks and readers serves two key purposes, especially if a keycard is p ro ved hties
im varie
Today, at the most basic level magstripe cards, smart cards and lost: the information cannot be picked up by a third party that finds more
other types of access keys are programmed with information that the card, and all the activities of the person who originally held the
allows or denies a staff member or guest entry into a particular card are kept safe on the centralized system. ■ Clear
area. The card therefore has room number and zone information separation
on it, but beyond that, says David Rees of Salto Systems, “Almost The lock of different
foods by
no information pertaining to the hotel guest is kept on the card … It is in fact the components of the lock itself and the way the reader coloured
it’s just operational cues.” installed inside it is wired that is at the heart of the operation. Whether handles
■ Superb
Adds Robert Krause, Vice President of Business Development, the information is kept at the door, or connected to a PMS system, quality,
Asia Pacific for Saflok and ILCO under the Kaba Lodging Systems the lock itself does the reading and the reporting, each with a unique economic
banner, “The amount of information that a keycard stores depends identifier that can be searched and monitored at all times. This, says price
■ Hygienically
on the size and type of the keycard. For example, magstripe keycards Krause, provides the hotel with an audit trail if any unusual activity impeccable
only have the ability to store access control information, while or theft is reported. “This audit trail would contain information such due to
more advanced types contain chips with both reading and writing as door entry with time and date, and whether the keycard used was seamless
connection
capabilities that report back to the main system.” granted access to a room. Interrogations into a lock also reveal any of handle
Says Arne Engel of Onity, “Our keycards store encrypted lock error codes, such as low battery indication.” Ideal for restaurants, and steel
canteens and catering services blade
algorithms that specify pre-defined user groups. For example, “guest” The lock also helps report problems, like a door being left ajar
or “staff ”, authorization levels, audit trails and the like.” or the status of the room. While a keycard itself can’t tell a hotel knives . ancillary items . sharpening steels . grinding machines
Friedr. Dick GmbH & Co. KG · Postfach 1173 · D-73777 Deizisau
mail@dick.de · www.dick.de

22 AHCT September 2009 September 2009 AHCT 23

 T e c h n o l o g y

Cards help track staff and guests

Saflok entry cards, now under the Kaba banner

whether people are in the room, Ingersoll Rand

Security Technologies’ Celia Feng explains, “We can judge
Ving’s solution the status [of the room] through information read from the lock. For
example, if the deadbolt is screwed from inside, we can see that the
door is locked and that there are people in the room.”
Because the lock itself carries and relays so much information,
most are encrypted to prevent the download of information by
unauthorized staff or any would-be hackers.

How the PMS ties it all together

Krause summarizes the technology supplier’s role, saying, “As lock
providers our encoders and systems are only used to ‘relay’ or record
the information to the keycards,” not to handle the information itself.
“That is left to the PMS technology,” he says.
Onity’s Engel says the only way to “associate the data from locks
and cards back to individual users and guests” is through the PMS.
In addition to the safeguarding of information, says Saflok
system’s Rees, it helps the hotel to have more control over the security
of the property. “System operators can choose which doors they
want information about, note which staff they want to have more
information collected on, etc.” And, with varying levels of access to
the information, unlike old magstripe card systems he explains, not
everyone is able to see all of a guest’s details. Only staff with the
appropriate log-ins are able to view any or all guest information.
Aramayo notes that as a result of this, “Front-desk operators are
limited to the basic operations of issuing guest cards, while security
managers and IT managers have superior access levels to manage
the system information and other operations.”
It is therefore important for hotels to understand the entire
process and how the system works, as it is their responsibility to track
and monitor information and access. Rees, again, “We try to make
certain the hotels are self-sufficient. It’s our job to tell them how to
use the system as they see fit.”
Typically, says Engel, “these include representatives from IT to
front office to security,” all at differing access levels.
Day-to-day operations will in general require very few red flags
in the security department, but when they do arise, a sophisticated,
data-oriented, auditable keycard system is essential for staff and
guest safety. And for everyone’s peace of mind, knowing that the
summer intern at the front desk does not have access to credit card
information, and that cards left in the gym cannot be used for illicit
purposes is one more step toward engendering customer loyalty
and trust.

Information on cards is encrypted

24 AHCT September 2009

 D e s i g n
Filling the vacuum of space
The concierge lounge is a venue for sharing local knowledge
I
nterContinental Hotel Group’s (IHG)
Hotel lobbies 158-property-strong InterContinental
can be more brand has started making a more
creative use of its lobby space.
than a vacant In tandem with a web-based concierge
initiative to provide guests with the kind of
area for guests to detailed local information only a concierge
wait in as they can have, the chain is converting lobby space
in selected hotels into what it terms concierge
check in or out, lounges.
The brand has 40 properties in Asia
Thora Jacobsen Pacific, with 36 in the pipeline but not all
reports are intended to have the facility.
The InterContinental Bangkok recently
acquired a concierge lounge as part of a Baht
890 million (US$25.9 million) refurbishment.
Aimed at creating “sophisticated new
facilities”, the renovation also had the goal
of providing, “the kind of subtle elegance
and functional luxury favoured by frequent
international travellers attuned to authentic
26 AHCT September 2009
Italy or Hong Kong? Inside the ‘leaning’
lobby of the Harbour Plaza 8 Degrees
The InterContinental Bangkok’s renovated lobby
experience,” according to Panasporn Pam
Nopasri, the hotel’s Director of Marketing
Communications.
“The changes become evident upon
arrival, with the reconfigured entrance
driveway and the glass-covered walk-in entry
at pavement level. Inside, guests take in a
completely transformed hotel. In the lobby,
clean lines and subtle textures are carried
throughout, anchored by a contemporary
crystal chandelier, pleated sculptural columns
and rich wall features inspired by traditional
Thai motifs,” Panasporn says.
Local knowledge
To one side of the lobby is an elegant glassed
area that serves as the concierge lounge.
Here guests meet the Chief Concierge and
his team in an atmosphere of understated
elegance that is supposed to chime with
the brand philosophy of also providing
The main focus of Link@Sheraton is to provide connectivity in the lobby
understated service.
Panasporn tells AHCT that the Concierge
Lounge at InterContinental Bangkok, “is
where we connect our well-travelled guests
to what’s special about Bangkok, by sharing
our knowledge so they enjoy authentic
experiences that will enrich their lives and
broaden their outlook.
“Our desire is to help guests make the
most of their time, whether it is learning
about Buddhist culture at the 150-year old
Pathum Wanaram temple near the hotel or
receiving our shopping tips.”
Another brand rethinking the use of its
lobby space is Sheraton by Starwood. The
latest initiative, Link@Sheraton, turns the
lobby into a useful area for guests by adding
computers. The recently opened Sheraton
Incheon in South Korea is typical. Starwood
describes the aim of the programme: “The
Link – at the heart of the hotel lobby – is
designed as a communal space where guests
can socialize for business or leisure, work
or simply relax. As well as being a social
environment, The Link also allows guests to
check their email, research local attractions
and even print boarding passes.”
The concept has been taken up by all
properties in the brand. It can be wider than
hooking guests up to the internet. Sheraton
on the Park in Sydney, Australia has a link
area that is open 24 hours and features a
communal lounge area, board games and
international newspapers and magazines.
On the tiles
Lobbies of course have always also been
about first impression. If the Harbour Plaza
Hotels & Resorts’ Harbour Plaza 8 Degrees
in Hong Kong wants to shout its uniqueness
to the world, then the lobby is certainly a
good starting point.
D e s i g n
The lobby is now more than a waiting area
Link@Sheraton provides a further relaxation area for hotel guests
The lobby is based around a visual illusion
that the floor slopes by eight degrees.
No, “the floor is not actually sloping,
rather it is the marble floor pattern, walls,
features and ceiling that are inclined,”
designer Patrick Leung of PAL Design
Consultant Ltd tells AHCT.
Where the emphasis of much
contemporary hotel design is to give the
guest an authentic local experience, the latest
Harbour Plaza lobby is different in aiming to
make guests feel as though they are “inside
Italy’s Leaning Tower of Pisa.”
Rather than being a space that
disorientates guests, Leung defines it as fun
and a ‘stunner’ as “seldom can such a unique
and playful lobby be found.”
The 702-keys new-build property,
located near H o n g Ko n g’s fo r m er
Kai Tak airport will open in mid-October
this year.
September 2009 AHCT 27
 C u l i n a r y N e w s
Plating up
autumn
Le Soleil, The Royal Garden’s exotic
Vietnamese restaurant - listed in the current
Michelin Guide to Hong Kong Macau with
BIB Gourmand choice, has a new autumn
menu. Signature items include stir-fried
escargots with mushroom in black pepper
sauce, Vietnamese duck curry with pumpkins
and ox-tail glass noodles in curry soup
– made by Chef Dennis Wong using a secret
family recipe.
Japan’s sweetest delicacy, the Botan
Ebi prawn, debuts at Hong Kong’s The Mira
restaurant Yamm’s all-you-can-eat dinner
buffet. An array of dishes will include Himi
Amaebi Sashimi with Saffron Oil; Botan Ebi
Sushi and Wasabi Crab Roe; Karuma Prawn
and Ohba Dumpling. As a sidebar, guests
may feast on Spanish Jamon Serrano paired
Vietnamese noodles at Le Soleil
Star power of Caprice and Jourdin
When Chef Philippe Jourdin last did a guest
chef stint at the two-Michelin-starred Caprice
at the Four Seasons Hotel Hong Kong his
own restaurant had one Michelin star.
The French chef is now set to return for
five days in late October and he will be bringing
a coveted extra star with him, awarded in the
meantime to his restaurant Faventia at the Four
Seasons Resort Provence at Terre Blanche.
The five-year-old restaurant is noted for its
location between the mountains and the sea
and is in a region famed for its ingredients and
Mediterranean cooking.
The menu is to include warm duck foie
gras des Landes with lemon macaroon,
candied citrus peel Badian anise and
Sisteron lamb aux herbes de Provence
with confit shoulder, olives, courgettes and
piquillos farci. All the dishes are supposed
28 AHCT September 2009
with fresh figs; hand-tossed Caesar salad
with smoked salmon; and freshly shucked
oysters from America, Europe and Tasmania
while Pastry Chef Thomas Lui showcases
delectable dessert favourites including Earl
Grey Tea Chocolate Mousse.
Café Kool restaurant at Kowloon
Shangri-La, Hong Kong presents a wine
buffet, dinner on weekdays and lunch and
dinner every Saturday, Sunday and public
holiday where guests may enjoy an endless
flow of over 20 varieties of red and white
wines from Australia, Chile, New Zealand,
South Africa, France and Italy to complement
the buffets of authentic global cuisine with an
emphasis on home-style cooking.
Regal Hongkong Hotel is presenting
its “Lobster Supper Buffet”, offering a series
of lobster delicacies prepared by Executive
Chef Ray Yau, including lobster congee,
lobster pizza, stir fried lobster and even
lobster cheesecake.
Executive Chef Tam Shek Lun of the
Dynasty Restaurant at the Renaissance
Harbour View Hotel Hong Kong presents a
new menu with an emphasis on seafood and
to bring to mind Provence’s famous summer
days and hence the menu is called Cuisine
of the Sun.
With 30 years of experience in the
kitchen, the chef has developed an outlook
on cooking that he summarises as “Focus
fruit as well as vegetables like winter melon,
which suits warmer months as it helps to
cool the body by quenching thirst, and bitter
melon which is said to relieve heat and
detoxify the body.
Fairmont Singapore has caught the
F1 bug and is shifting to sixth gear as it revs
up a head-spinning collection of exciting
F1-inspired promotions. Inagiku’s F1 offering
is an exclusive food and wine-pairing
extravaganza featuring Japanese delicacies,
wines and saké. Paying homage to the 61
Yamm presents the perfect shrimp
laps of the Singapore F1 Grand Prix circuit, M
the hotel will also offer four lucky diners a
Y
unique opportunity to experience 61 courses
at Szechuan Court. 61 specially created CM
dishes will be presented and diners who are MY
able to finish all of them in one sitting will
CY
be eligible to win two tickets to the 2010
Lobster congee from the Regal Hong Kong Hotel
Singapore F1 Grand Prix. CMY
In September Aurora at Altira Macau’s K
four course set dinner pairing with wine will
feature foie gras with basil orange compote
Have pan,
and garden herbs, senatore cappelli
spaghetti with black ink and pink prawns and
rum baba.
will travel
This autumn a series of outstanding gourmet events is set to
tickle the taste buds of even the most sophisticated palate
as luxury travel company, The Leading Hotels of the World
organizes regional visits by several of the world’s top chefs. At
the Sukhothai, Bangkok Swedish Chef Jonas Lundgren will be
in the kitchen from September 3-5. The 30 year-old Stockholm
native is a Bocuse D’Or 2009 silver medalist.
At the hob in Taipei’s The Sherwood, Tokyo’s legendary
3-Star Michelin Chef Hiroyuki Kanda takes on the guest chef role
from September 20-26.
Huka Lodge in Taupo, New Zealand will host a “Mt Difficulty
Winemakers Dinner” on September 5th. A five-course meal will
be paired with wines strictly sourced from vineyards situated in a
very specific area of Bannockburn.
Caprice welcomes Jourdin
This will be followed by a gala ‘Champagne Bollinger Dinner’
on 19 September, a celebration of the new partnership between
on what’s essential, respect your products, and Champagne Bollinger and Huka Lodge.
enjoy the pleasure of cooking and sharing with
others.”
Chef Philippe will be cooking a three-course
lunch and, with two-Michelin-starred Caprice
Chef Vincent Thierry, a seven-course dinner.
 C u l i n a r y N e w s
A slice of
tradition
In celebration of the important Mid Autumn
Festival, the restyled Man Ho Chinese
Restaurant at the JW Marriott Hotel Hong
Kong is offering mooncake gift sets until
October 2, 2009. Mini egg yolk in white lotus
seed paste mooncakes are presented in a
nine-drawer chest.
SkyCity Marriott has a full mid-autumn
festival programme to celebrate this important
time of year. Traditional mooncakes come with
a one-time free delivery to one location within
the airport area for the purchase of 10 boxes
ore more. Special menus have been devised
for the festive days at SkyCity Bistro and Man
Ho Chinese restaurant.
Mooncake from the Sheraton
Free delivery for Marriott SkyCity mooncakes
30 AHCT September 2009
The Island Shangri-La’s Platinum hamper
By popular demand Bitan Piaoxue
mooncakes are back at the Parkroyal on
Beach Road, Singapore’s Tian Fu Teahouse
and Si Chuan Dou Hua Restaurant. Using
specially harvested tea leaves from Sichuan,
which have been blended with jasmine for
extra flavour, taste and, supposedly, nutritional
value the resulting mooncakes are said to
be best paired with wu yi da hong pao tea,
a famous Oolong grown at UNESCO world
heritage site Mt Wuyi.
Continuing an annual tradition, Sheraton
Hong Kong Hotel & Towers’ Chef Chan
Sui Kei has prepared various kinds of
extraordinary mooncakes. Packaged with
premium jade-decorated gift boxes orders
on or before 15 September receive 5 percent
early bird discount. More discounts will also be
offered for bulk orders.
Escoffier
launches
training
programme
In response to what it says is a “deficiency of
experienced and trained chefs” the Escoffier
Delegation Greater China in cooperation with
Metro, Sopexa and Silliker, has introduced the
4 SeasonTrainingEducationProgram or STEP.
This year long professional culinary training
programme is targeted at young chefs below
28 years of age.
A maximum 15 candidates will attend
two-day lesson cycles conducted in the first
week of each of the four seasons and a variety
of seasonal topics and cooking techniques
including sanitation and safety, understanding
and preparing poultry, seafood, dairy, French
cuisine and meat, will be covered.
Candidates must be recommended and
have worked in the industry for at least two
years. All programmes must be successfully
completed and an exam taken after which
candidates may be awarded the 4Step
Culinary Diploma; Escoffier Apprentice
Diploma and/or Silliker Hygiene Diploma
while the best candidates have the possibility
to become a Junior Member of Escoffier
Delegation Greater China. Course fee: RMB
2000(US$293).
For enquiries email 4step@disciples-escoffier-china.org
or info@discples-escoffier-china.org
 F o o d
The easy to extract meat makes Alaskan
Alaska
crab a favourite at ONE°15 Marina Club
gets its
claws in
the Asian
market
Singapore is famous for
its chilli crab, but a rival
crustacean dish is fast
becoming a favourite in the
Asian food paradise,
Debbie Reyes-
Coloma reports
The snow crab can be
served poached
Courtesy of ASMI
The king crab has six legs, a
crusher claw and a pincher claw
32 AHCT September 2009
Courtesy of ASMI
A
laskan king crab has captured the taste buds of a growing
number of Singapore’s diners who are often seen queuing
at seafood buffets in top hotels or ordering it à la carte in
prime restaurants all over the city.
Zyron Schoniwitz, General Manager of the world-famous steak
house Morton’s branch in Singapore, says its Alaskan king crab legs,
served chilled or steamed in appetizer and entrée portions, is one of
its top sellers.
“Our diners love it because of its quality. It is very sweet. And
it’s not messy. You can pull out the meat and juicy chunks will
come out.”
According to Neil Bailey, Executive Chef & Acting Director of
F&B at the exclusive members-only ONE°15 Marina Club on Sentosa
island, “Alaskan crab meat is considered sweet to an Asian taste. Due
to the extreme cold water the crabs dwell within it offers a taste not
found in any of the warm waters of the region. They are the best.
Meat to shell ratio is extremely high, with the finest texture.”
Bailey says Alaskan crabs are best served on the buffet line as a
cold dish, just the way they are presented at the Latitude Bistro, one
of the club’s F&B outlets. “Diners can easily cut the shell with scissors
as opposed to needing large metal hammers.”
Anatomy class
Weighing an average of ten pounds or 4.5 kilogrammes, with a
leg that could span up to six feet (1.8 metres) from tip to tip, the
Alaskan king crab is North America’s most famous variety for
its exceptionally rich leg meat. Most crabs have ten legs, but
king crabs have six walking legs, one larger crusher claw,
and one smaller pincher claw. Three different species are
commercially sold under the name king crab: the red, the
F o o d
King crab and (behind the octopus)
queen crab at Royal Plaza on Scotts
Alaskan king crab. Alaskan producers typically export about 80
percent of their production, a majority of which ends up in Japan.
Of its 8.5 million tonnes of annual seafood consumption, Japan’s
crab consumption is about 200,000 tonnes.
Alaskan king crab is highly prized, something the culinary world
considers equal to caviar or vintage French wine.
No other shellfish in the world makes quite an impression as
Alaska king crab. Unmatched for its sweet flavour and rich, yet tender
texture, the largest of Alaska’s three crab species is a luxury with wide
consumer appeal, according to Yao.
“North American crabs are considered one of the premium crabs
in the market. They are larger compared to Sri Lankan and Australian
crabs and are sweet and have a silky richness that is comparable to
lobster meat,” Tan of Royal Plaza on Scotts, says.
“It’s a delicacy. It’s hard to get. Our jumbo Alaskan crab legs
come directly from our [Chicago] headquarters,” adds Morton’s
Schoniwitz.
Bailey, who worked onboard cruise ships including an Alaska-
based liner before joining ONE°15 Marina Club, believes that the
difference between Alaskan crabs and other species available in
Asia lies in their unique flavour because they are harvested from
unpolluted waters.
“Most crabs in Asia Pacific region are farmed to yield maximum
returns. Alaskan crabs are not farmed, but harvested from the depths
of the harshest environments known to man. No chemicals, just
natural taste and quality,” says Bailey, adding that Alaska has the
highest anti-pollution regulations in the world.
As for Singapore’s unofficial national dish, many still favour using
mud crabs and Sri Lankan crabs.
“I would not offer a chili or pepper cooking style for Alaskan
crabs. It does not lend itself to the taste,” remarks Bailey.
A prized Alaskan export
blue and the golden. The red king crab is the most coveted of the
three for its meat.
Dungeness and snow crabs are also harvested from North
America.
“Asian diners find North American crab appealing due to its size,
appearance and texture,” says Lynn Tan, Director of Marketing
Communications of Royal Plaza on Scotts, Singapore. The hotel’s
restaurant, Carousel, poaches snow crabs and serves them with
lemon or mayonnaise, a dish well received among diners. Tan adds:
“It has a delicate flavour, tender texture and [is an] excellent source
of high-quality protein, and low in fat and calories.”
Dungeness crab is known for its succulent meaty claws, legs and
body. Averaging six to nine inches wide (15-23 centimetres), it is said
to be the most flavoursome with a sweeter flesh than many crabs. It’s
also the most versatile crab, commonly used in salads, chowders and
stuffed inside mushrooms.
“With its one-of-a-kind sweet, almost nutty flavour and
tender, flaky white meat, Alaska Dungeness crab is developing a
reputation as the best kept secret in crab, distinctive yet versatile
and exceptional value due to its ease of preparation,” says Jane Yao,
SMH International, the China In-Market Representative of Alaska
Seafood Marketing Institute (ASMI).
Fresh flavour
ASMI reports that in 2007 Alaska’s seafood harvest was 2.49 million
metric tonnes commanding a first wholesale value of US$3.6 billion.
The agency is a public-private partnership between the state of Alaska
and the Alaska seafood industry that was created 20 years ago to
foster economic development of a renewable resource.
The Uni ted States and Japan are the primary importers of
September 2009 AHCT 33
 D r i n k
Message in a
bottle
Fiji Water has issued strong rebuttals to allegations
in Mother Jones magazine
Most Hong Kong consumers are still spending
money on brands that they feel attached to
W
Bottled water sales ater is vital to our survival. In order of importance,
we need to consume air, then water and, finally, food.
It’s curious, then, that even where we’re fortunate to
are taking a dive be provided with clean drinking water from municipal
sources, each year millions of people choose to often pay a higher
globally due to
price per litre for bottled water than for petrol.
Of course the provision of clean tap water is far from universal in
Asia and even clean tap water will not necessarily be trusted by hotel
the recession and guests. Those guests may also have more than one environmental
concern – rather than the issue of whether tap water is a more
sustainable, eco-friendly source of water, there may be worries over
green concerns. the container the stuff comes in. There is the issue of using recyclable
glass over plastics made from hydrocarbons.
The InterContinental Bali provides complimentary bottled water
Glen Watson rather than tap water in guest rooms (two bottles in the room, two in
the bathroom) and in its restaurants. The hotel recently changed from
asks if these issue
plastic to glass bottles, as these were considered more environmentally
friendly, the resort’s Public Relations Director Dewi Anggraini told
AHCT. Plastic has been retained for poolside and garden use as it
affect Asia is considered safer.
The hotel’s newsletter explained to guests that “A major step in
environmental conservation for the resort was changing from plastic
to glass bottles. This simple initiative has dramatically reduced waste
levels. You will notice that the complimentary mineral water in your
guest room comes in reusable glass bottles that are a visually appealing
and more sensible alternative.”
36 AHCT September 2009
D r i n k
Many of us have long assumed that bottled water is
cleaner and better for us than what comes out of the tap, thus
we’re willing to pay a premium for it. However, this simply is not
the case. In the United States and elsewhere, it turns out there is little
regulation of bottled water – certainly not as much as municipal
water systems.
N
es
tlé
br
an
d
S.
Pe
lle
gr
in
o
Trouble in paradise
That’s not the only issue in the bottled v tap debate, which has
recently gone very public with Mother Jones magazine writer Anna
Lenzer taking direct aim at Fiji Water. “Even though it’s shipped
from the opposite end of the globe, even though it retails for nearly
three times as much as your basic supermarket water, Fiji is now
America’s leading imported water, beating out Evian. It has spent
millions pushing not only the seemingly life-changing properties of
the product itself, but also the company’s green cred and its charity
work,” Lenzer wrote after her trip to Fiji.
Lenzer goes on to criticise such things as the island’s faulty public
drinking water supplies, which can result in health problems, and Fiji
Water’s signature plastic bottles that are made in China and shipped
around the world.
Fiji Water’s rebuttals in direct reply to Lenzer’s article (such as:
“We are the only bottled water company in the industry to publicly
report its entire life cycle carbon emissions. We are independently
audited and report to the Carbon Disclosure Project. And we are
offsetting these emissions by 120 percent.”) can be found in the
blog section at www.fijigreen.com and its community improvement
programmes are outlined at www.fijiwaterfoundation.org.
Gas-guzzlers
The InterContinental Bali retains plastic bottles for poolside use
The bottled water industry seems to be defending attacks from all
sides. Several towns, cities and even states have banned spending
The company’s bottled water sales fell 3.7 percent by volume. The
company’s financial statement noted that “The organic growth reflects
taxpayer money on bottled water, or just banned them completely the current environment in the bottled water industry as a whole,
as is the case in the rural town of Bundanoon, Australia. The New particularly in Western Europe and North America. The emerging
South Wales state premier also banned all state departments and market businesses achieved double-digit organic growth.”
agencies from buying bottled water, calling it a waste of money and The future for the industry as a whole may not be any more
natural resources. Decisions like these are being made around the buoyant. High-spending corporations such as Britain’s national
world, right now. broadcaster the BBC, under a legal duty to supply employees with
Studies by the Pacific Institute and Government Accountability
Office indicate that 44 percent of “purified” bottled water sold in the
United States originated as municipal (or mains) water; the energy
drinking water, have come under media pressure to switch to tap
water – in the name of creating less CO2, using less plastic derived
from oil and saving money.
required to bring a one-litre plastic bottle of water from France to Los
Angeles is 5.8 to 10.2 mega joules, or 1,100 to 2,000 times more than
Yet the environmental argument may not be the key factor in
any change in drinking habits in hotels and restaurants across Asia.
the energy cost of producing tap water; and the energy equivalent The sales figures also seem less gloomy.
in oil required to produce enough polyethylene terephthalate (PET) Several Hong Kong companies, including two 5-star hotels and a
bottles to satisfy global bottled water demand each year is 50 million Michelin-rated restaurant, say their customers tend to prefer bottled
barrels. Another recent issue was the presence of Bisphenol A (BPA)
in certain now-banned plastics used for baby bottles, water bottles,
etc. BPA is known to cause serious health problems, such as heart
water and they haven’t noticed any appreciable drop in orders,
although the overall number of customers is somewhat lower this
year due to the recession.
disease, breast cancer and diabetes. According to a May 2009 survey by pollsters Synovate, 54 percent
In August Nestlé published half-yearly results showing a decline of Hong Kong consumers surveyed are still spending money on
of almost three percent in sales by value in its bottled water division luxuries and 75 percent are still buying the same brand of bottled
(which includes S. Pellegrino, Poland Spring, Perrier and Deer Park). water as before the financial market meltdown.
September 2009 AHCT 37
 P r o d u c t N e w s P r o d u c t N e w s

Recharge your
Curves in all the light places batteries!
Spanish company Arturo Alvarez presents its Nevo range of lights. Bluelounge, whose exclusive agent in China, Hong Kong and
Macau is Leader Radio Technologies, is introducing a new compact
Name of the collection: Nevo version of its The Sanctuary multi-device charger. The Refresh
Model: Table lamp charging hub has some strategic advantages:
First made in: 2009 - compact form
Manufactured by: Arturo Alvarez - it’s focussed on iPod/iPhone and all devices with micro, mini
Designer: Arturo Alvarez and standard USB connectors
Finish: White, black, orange or blue silicone. - compatibility with all other major phone brands via additional
Family: This collection comprises two sizes of table lamp, floor lamp, connectors.
three sizes of suspended lamp and two sizes of wall lamp.
Philosophy: A vibrant shape that seems to be constantly changing. There are six built-in connections – two for iPod/iPhones, one
A cloud of suggestive curves, of impossible volumes where the future each for a micro USB and mini USB and two USB sockets. The
intersects with the present in a subtle way. A self-confident shape made mini and micro USB connectors are fast becoming the standard for
of cutting-edge materials. most major phone brands, so the compatibility of the Apple certified
Dimensions: 28x22x28cm. Refresh will be ever expanding and never obsolete. Refresh’s
Bulbs: Incandescent E14-Max 2x60W simultaneous device charging versatility means the product is
or Compact fluorescent suitable for a couple or small family sharing a guestroom.
E14-Max 2x11W Additional compatibility is ensured via the extra connections.
The connectors plug into the USB sockets in Refresh to enable
For more information: 1,500 other phone models and game consoles not currently
For more information:
Arturo Alvarez supported by mini or micro-USB to charge.
Leader Radio Technologies Ltd
San Miguel de Sarandón, 9, Three colours are available – black, white or pink. Refresh ships
Hotline: +852 2395 3913
15886 Vedra A Coruña, Spain. with an AC adapter with 4 interchangeable plugs, make it suitable
Email: info@leader.com.hk
Tel: +34 981 81 4600 for any market worldwide.
Fax: +34 981 50 2000
Email: calor-color@arturo-alvarez.com
www.arturo-alvarez.com

Creating Wi-Fi hotspots

Now all places where there is a need for Wi-Fi - whether they be hotels, or cafes

Dynamic lighting at your fingertips
For more information:
elite@ecue.de
www.ecue.de/light-drives
Osram company e-cue lighting control brings the world of theatrical
Digital Multiplexing (DMX) to your fingertips with its ‘light-drive elite’
control system.
The system allows you to control lighting intensity, colour and
speed as well as setup your favourite colour-changing effects
through a glass interface with touch-sensitive keys and touch
wheel.
Specifically designed for the end-user, this innovative DMX
controller features a high-end sleek design and an intuitive interface
that allows anyone to create static and dynamic lighting scenes.
The glassy interface features an LED ring around the touch
wheel to guide users in selecting and adjusting colours, intensity,
and speed as well as select four colours for graceful colour-
changing lighting scenes.
The package also includes a power and data merger to simplify
the connection to the light-drive elite.
The product is designed for wall-mounting, which happens
easily using the bracket included in the package. The sleek design
without push-buttons is designed for preservation and easy
cleaning. Light-drive elite features a cleaning mode, by holding the
on/off key for five seconds, allowing easy cleaning of the glassy
interface without affecting the touch keys or the touch wheel.
An optional remote control device is available for use with the
device’s IR receiver.
around the world - can benefit from a new hotspot firmware (a type of software),
whether they want to allow free internet access to their guests or charge money for
the service.
A suitable router from Linksys With HotspotWRT, a new firmware by HotspotSystem.com, people can
have their own hotspot up and running within a few minutes. No need to buy
expensive hardware, no additional computers required - the system can
run on low-cost routers, like Linksys WRT54GL.
“Wi-Fi access is now a must have service that busy locations need
to provide.” said Oliver Faludi, Managing Director of HotspotSystem.
com. “Even if they would like to provide the internet for free, they still
need a Wi-Fi management software allowing them to control their
users.”
Using the HotspotWRT Firmware and the services of
HotspotSystem.com, operators can give unique vouchers to
their customers that allow them to use the internet for a limited
time. They can also request that users register before they are
able to use the service. It is also possible to charge a fee for
access, using the built-in revenue stream that comes with the
service. Operators can create access packages and create their
own pricing using their local currency.
“Since people might not have enough technical knowledge to setup
a hotspot service, they need a system which is very easy to set up. They can buy
the equipment for themselves, then register on our website. After that, installation
only takes about 10 minutes,” Oliver Faludi says. Big companies have stopped their
services for smaller operators, but there is still a big demand. “We receive 10-20
For more information:
registrations daily from all around the world,” Faludi adds.
Oliver Faludi
sajto@hotspotsystem.com
www.hotspotsystem.com

38 AHCT September 2009 September 2009 AHCT 39

 E q u i p me n t
Rack and rolls
German company Eloma have been
manufacturing ovens for over 35 years
Having sourced the best ingredients,
mixed, kneaded and experimented
with recipes, bakers and pastry chefs
need reliable ovens that bake to
perfection. Ruth Williams finds out
what choices are made
40 AHCT September 2009
The Roll-in from Miwe
M
any manufacturers of bakery
ovens, most of who are based
in Europe, share the passion
that bakers and pastry chefs
bring to the art and science of bread and
pastry making.
For instance, Germany’s Eloma has
been manufacturing ovens for over 35 years
and earlier this year introduced another
baking technology. Anita Mair from the
company’s marketing department explains
that Eloma’s small Backmaster EB 30 and
EB 30 XL (three trays) as well as the larger
EB 50 (five trays) and EB 80 (eight trays) are
now available with either a T or B control
panel and also have the preferred autoclean
system as an option.
“For all the new Backmaster models
we also provide the multi-eco-hood. And,
thanks to the Eloma Modular Solutions, a
combination of two baking ovens or a mix
of one baking oven and one combi steamer
is now possible,” says Mair.
The multi-eco hood is a condensation
hood that replaces venlitation systems. “The
small models – EB 30 and EB 30 XL – have
“A passion is
reignited when
you begin
producing
bread from
scratch” Antony
McNeill
compact dimensions and fit in almost every
area. Furthermore, they are very easy to
operate and guaranty perfectly even baking
results,” she adds.
Eloma supplies hotels in Japan, China
and throughout Asia. Eloma’s clients include
Hyatt Regency Hong Kong, Bread Papa
China, Atlantis Hotel Dubai and Muffinaris
in Japan.
On-site, on time
Good European-style bread was relatively
hard to find in China when the Hilton
Shanghai opened in 1988. The first
international 5-star hotel in newly reopened
China, the Hilton also had one of the first
modern European bakeries in the country.
Today the hotel’s delicatessen and bakery
Gourmet Corner occupies a prime position
in the French Concession area selling a range
of homemade specialties and is still one of
the best places in Shanghai for freshly baked
bread. Its European breads, including classic
baguettes, dinkel gruenkern, multi-seed,
Bavarian rye, country bread and muffins
have legions of fans.
Chef Christian Rast leads a team of 23
people that operates 24 hours a day, seven
days a week. A glance at the bakery timetable
reveals that most of the many types of
breads sold are baked twice a day so regular
customers know what time to pick up their
favourites. Croissants have to be baked three
times a day on Fridays and Saturdays just to
keep up with the demand.
The property has been using a German
Winkler Wachtel oven.
E q u i p me n t
Hilton Shanghai’s bread
How good can it get?
Today European-style bread can be found
all over China, but some locations present
unique challenges for bakers. Far away from
Shanghai on Hainan Island, Antony McNeill,
The Ritz Carlton Sanya’s Executive Chef is
passionate about producing fresh bread from
scratch. “Sanya is still a developing resort
location; we have limited access to major
producers for pastry and bread product.
We have a Chief Baker with several support
chefs led by our Executive Pastry Chef, Chris
Busschaert,” explains McNeill as he warms
to his theme: “A passion is reignited when
you begin producing bread from scratch, it
opens the mind to endless combinations and
the challenge to make the perfect baguette
or croissant is endless.”
What makes on-site baking even better
for hotel guests, McNeill says, is the freshness.
“The product produced in-house does
not need to be frozen and reheated or
transported great distances. It is literally from
the oven to the table. Fresh is best. You can’t
take that quality away! Guests understand
this and they comment regularly on the
quality and flavour.” Miwe’s Condo oven
September 2009 AHCT 41
 E q u i p me n t
Eloma supplies hotels across Asia
Rising to the occasion
Also based in Germany, Miwe produces
baking ovens and bakery refrigeration
equipment. It has been working with
Japanese distributor Aicohsha for 20
years and while Japan remains its most
important market, it sells ovens all over Asia.
Hong Kong distribution is by long-standing
partner Kolb.
Its equipment can be found in 20 or so
hotels in Hong Kong including the Hong
Kong Disneyland Hotel as well as the Park
Royal InterContinental in New Delhi, the
Taj Mahal Hotel in Bombay and the Taj
Bengal Hotel in Calcutta.
Miwe’s bestselling ovens in Asia are the
Miwe Condo, Miwe Gusto and the Miwe
Roll-in, which are able to produce the
42 AHCT September 2009
standard demanded for European bread
and pastries.
The company says the Miwe Roll-in is
especially successful because it combines
the efficiencies of a rack oven with solutions
devised from decades of practical experience.
The spacious oven has a powerful circulation
fan that can be controlled exactly in every
baking phase for perfect even baking for
every type of baking product. Its air control
system also saves energy, up to 20 percent
compared to their oven systems, due in part
to the door, which stays steam-proof because
of an adjustable sealing ring.
Miwe says its oven technology is
designed so that even those unskilled in the
baking arts may produce high quality goods
without mistakes.
Starting point – the Hilton Shanghai’s Gourmet Corner
A matter of choice
For a hotel the final choice of bakery oven
may be determined by the cuisine they
offer. At the Kowloon Shangri-La, Hong
Kong Chef Hung Chi-yin oversees a team
of 16 and a pastry kitchen that produces
bakery items for seven deluxe F&B outlets.
The chefs use a rack oven for hard and
soft rolls and grissini and a deck oven for
Italian traditional breads and other bread
loaves.
The Grand Hyatt Hong Kong has one
dedicated oven within its Italian restaurant
Grissini that bakes nothing but grissini. The
bread sticks are freshly prepared on a daily
basis and baked in the restaurant as the meal
period starts so they can be served fresh
and warm.
Meanwhile, Gregoire Michaud is the
Pastry Chef at the Four Seasons Hotel Hong
Kong and the author of Artisan Bread. He
uses an electric bakery oven with a stone
base to bake all the breads and pastries at
the Four Seasons.
Michaud outlines how an oven
contributes to successful bread: “Firstly, the
temperature calibration of the oven must be
accurate. Then, the oven must have a steam
system where the baker can put more or less
steam in the oven. Also, the insulation of the
doors must be good enough to keep the steam
and the heat constant while baking.”
In Michaud’s opinion: “The bottom of
the oven must be stone, or stone composite in
order to bake any bread properly, indeed the
direct heat transfer makes better bread than
Grand Hyatt
Hong Kong’s
Grissini
restaurant has an
oven dedicated
to making its
famed grissini
simply baking on trays. Finally, the intensity
of the heat must be controllable in order to
produce the crust the baker needs.”
Michaud says that making bread
on-site enhances a hotel’s individuality,
suggesting that while frozen bread may
seem convenient, the result is many hotels
in the same city end up serving bread that
tastes the same. Baking their own allows
chefs to, “produce ‘signature’ items that
won’t be found anywhere else,” as well as
producing “100 per cent natural breads
- the opposite of some frozen bread
brands [which] use countless chemical
bread improvers. Finally, it perpetuates
the art of bread making - a trade that is
slowly disappearing with the emergence of
products of convenience.”
 E q u i p me n t
Clean
balance
sheets
Ruth Williams discovers
that investing in the right
laundry equipment might
not be cheap, but the
financial and efficiency
rewards can make it
worthwhile
C
risp clean sheets and fluffy towels and robes have the most
contact with hotel guests during any stay so it makes sense
to ensure they are well-cared for and an excellent laundry
service is of course essential to do so.
For hotels that have made the decision to have laundry services
on-site taking the time to investigate the efficiency of that laundry
system and equipment could reveal new savings.
Jason P. Gerling, Director of Hong Kong Operations, Castic-
SMP Machinery Corp recently commented on the current economic
situation ahead of trade fair Texcare Asia. “The global economic
downturn has given us and our United States partner Pellerin Milnor
the opportunity to develop new models and new technologies that will
serve to assist our customers in terms of lowering operating costs and
offering significant savings in capital investment expenditure.”
Pellerin Milnor is a New Orleans-based manufacturer in
operation since 1947. The Milnor range includes washer-dryers,
batch washers, dryers and extraction systems. Castic-SMP Machinery
is Milnor’s manufacturing licensee in China.
“We manufacture a full range of Milnor washer-extractors
ranging from 9kg to 125kg in our Shenzhen manufacturing facility.
By manufacturing such models in China, we are able to offer our
valued customers located throughout the world significant savings
on capital investment expenditures.
44 AHCT September 2009
Point of contact E q u i p me n t
Photograph courtesy of Frette
UniMac’s UniLink has many money-saving features
Versatile – IPSO’s Cygnus Professional
“The China-made Milnor washer-extractors are held to the
same stringent quality standards utilized at Milnor’s United States
manufacturing facility. The China-made Milnor product line has
been well received in the Greater China market and is currently being
exported to the United State, Europe and various other international
markets,” Gerling adds.
With many hotels experiencing lower occupancy at present
budgets are tight and most hoteliers are not keen to incur additional
expenses. Andrew Kan, Senior Regional Sales Manager, Asia of
Alliance Laundry Services acknowledges that while it may appear
counter to conventional wisdom to consider increasing capital
expenses during an economic downturn any investment in efficiency
will reap rewards.
“As the world economy slowly turns the corner and has begun
to pull out of the recession, now is the time for hotels to look very
closely at improving the efficiency of operations, particularly in the Get further information on
laundry. www.unimac.com/intl or contact Kitty
“Too often management only thinks about the laundry when Zhang (Area Sales Manager China).
it is forced to replace a piece of broken down equipment. Taking a tel.: (86)-21 52060475
hard look at not only the efficiency of washers and dryers, but also tel.: (86)-138 1833 3540
processes and staffing can actually save money over the long term,” e-mail: kitty.zhang@alliancels.com
says Kan.
Antonella Favaro, who works in product management and
marketing for manufacturer Electrolux adds a further argument
in favour of change – now is a good time for hotels to replace
laundry equipment so that they can take advantage of advances in UniMac is part of Alliance Laundry Systems, a world leader in manufacturing commercial
technology. laundry equipment. Since its start, more than 50 years ago, the UniMac brand
Intelligent control systems allow the user “to handle everything has become renowned for building some of the most durable on-premises laundry
from terry towels to complete mastering of the laundry process, products available.
including the control of stocked items and consumption.” Alliance International
Kan’s first advice for hotels that want a review of laundry As part of Alliance Laundry Systems, UniMac employs a ‘Customer One’ approach to Nieuwstraat 146
operations and equipment is to enlist the help of a factory-authorized, business. This means UniMac clients are provided with services targeted to their specific B-8560 Wevelgem - Belgium
full-service laundry equipment distributor. needs, including superior technical support, laundry design and layout services and Tel +32 56 41 20 54
Kan says improved efficiency and a streamlined laundry process industry-leading after sales parts support in their market. www.unimac.com/intl
“will leave your property better positioned to handle the increased
September 2009 AHCT 45
 E q u i p me n t
A significant investment but one that can pay off with lower running costs
The higher the G-force, the lower the
moisture retention, so that more drying
energy can be saved” Wendy Chi
loads when occupancy rates return to normal. The savings will add
up quickly to offset the cost of the upgrade.”
Favaro advises that Electrolux has a Singapore-based Professional
Laundry division tasked with meeting customer demands.
When to change
Kan suggests that upgrading laundry equipment should also be
considered when a hotel is renovating or re-branding a property.
“Re-branding of a property almost always includes a move to
higher quality linens both bed linens and towels. Such a transition
to higher thread count linens places a heavy demand on the laundry
operation.”
Kan advises hotels to review the age of their equipment as well as
capacity during a re-branding process. Before the renovation starts it
is worth considering how well the laundry is coping with the existing
linens. “If the laundry is currently experiencing significant overtime
hours or has already had to add additional staff, the new linens and
re-branding will only add to those problems.
“Likewise, if drying and finishing areas have a difficult time
keeping up with the washers, again, things will get worse with high
thread count linens,”
When considering new equipment to cope with high thread
count linens, Kan says the most important thing to consider is the
washer extractor speed, saying, “Anything less than 300 G-force will
severely handicap the operation.”
High G-force extraction is required because the high thread count
linens hold much more water during washing than other blends. The
high G-force removes significantly more water from the load than 86
46 AHCT September 2009
E q u i p me n t
water levels and a rapid jetspray rinse setting will also reduce water
consumption.
Another option with a high G-force is to be launched at Texcare
Asia. Chinese manufacturer Sailstar is to launch its Global Premier
line of tilting and non-tilting machines. The company’s Marketing
Director Wendy Chi tells AHCT that the tilting line of machinery is
an improved version of a previous model.
The machine has been strengthened and made more convenient
to service. Some previously optional settings have become standard,
for instance the double drain function. “This not only saves ‘non-
productive’ draining time, but also saves up to 40 percent of total
water used. This is a good response to increasing water costs in
China,” says Chi.
The aesthetics of the machine have also been improved with a
new finish.
The non-tilting Global Premier model is based on a 5-year-old
machine built for export to Japan and which has, the company says,
been critically acclaimed there.
“It offers 350 G-force, which, as far as we are concerned, is the
highest G-force among all local washer extractors. The higher the
G-force, the lower the moisture retention, so that more drying energy
can be saved,” Chi explains.
The machine is also designed to be speedy, saving 15 percent
on time compared to other Sailstar models. High quality stainless
steel has been used to prevent corrosion and the door structure is
Electrolux offers advances in laundry technology
completely new to protect linen from nipping.
or 140 G-force spin speeds. “With high speed extraction, often linens
can go directly to the finisher with little or no conditioning [drying]
necessary,” Kan notes.
What to choose
So which laundry equipment is best to ensure an efficient laundry?
Jindi Hu, Dry-Cleaning & Laundry Finishing Equipment General
Manager of Shanghai Weishi, comments that, “China’s laundry and
dry-cleaning industry is still relatively new, the techniques currently
adopted are not the most efficient in terms of cost, time and energy.
Recognising this, we will be launching our entire wet and dry pressing
line of products including our first wet-pressing machine, which
returns suits to their original shape after washing.”
Electrolux is also hitting the market with a wet-pressing machine.
The company’s Lagoon wet-cleaning system is being positioned as the
only alternative to dry-cleaning and as environmentally friendly.
“While each hotel has unique needs, a five-star property places
a premium on the finest quality finished results. This requires great
flexibility in the laundry, especially on the washing side,” says Kan.
In his opinion: “Only UniMac’s UniLinc control and IPSO’s Cygnus
Professional control can deliver the versatility such a property
requires.”
According to company information, as well as a 300 G-Force
extractor, UniMac’s UniLinc control machines’ many money
saving features include a real-time clock that enables laundry
managers to monitor exactly when the machine is in use, and can
be pre-programmed when necessary to utilse labour more efficiently.
Water usage can be controlled by choosing one of 30 different
Alliance International bvba | Nieuwstraat 146 | B-8560 WEVELGEM (BELGIUM)
Tel. +32 56/41 20 54 | Fax +32 56/41 86 74 | info@ipso.be | www.ipso.be September 2009 AHCT 47
 E v e n t s E x h i b i t i o n s

Date Event Details ORGANIzER

Sept 1 – 3


Restaurant & Bar
Hong Kong 2009
Hong Kong Convention and
Restaurant & Bar Hong Kong is the fastest growing
exhibition for the hospitality sector in Asia Pacific. In
addition to presenting hundreds of excellent product
Diversified Events Hong Kong Ltd
Tel: +852 3105 3970
Fax: +852 3105 3974
Opportunity
knocks for
Exhibition Centre and service offerings from around the world, it also Email: info@restaurantandbarhk.com
Wanchai, Hong Kong attracts visitors with educational demonstrations, www.restaurantandbarhk.com
tastings, seminars and competitions.

Sept 24 – 26


Viethotel 09 Expo
National Convention Centre
Hanoi, Vietnam
Viethotel 09 is the first major international expo
& conference in Hanoi for the hotel, restaurant,
catering and foodservices industry and will be where
decision makers meet to do business.
AMB Exhibitions Sdn Bhd
Tel: +603 40454993
Fax: +603 40454989
Email: fizan@ambexpo.com
Vietnam
www.ambexpo.com

Oct 1 – 3 Food&HotelVietnam 2009 Vietnam’s premier food and hospitality sourcing Singapore Exhibition Services
Incorporating and networking trade event returns for the 5th No 1 Jalan Kilang Timor
FranchisingVietnam 2009, year. Running concurrently with Vietnam’s major #09-02 Pacific Tech Centre
Saigon Exhibition & franchising trade event, and introducing the Singapore 159303

A
Convention Center inaugural ‘Vietnam Barista Competition’ to promote Tel: +65 6233 6638
the expertise, creativity and talent of top local coffee Fax: +65 6233 6633 ccording to the organizers, over 280 companies from 19 countries and
baristas. Co-organised by Singapore Exhibition Website: www.foodnhotelvietnam.com regions will be exhibiting their wares at this year’s edition of the biennial
Services and Kerry Ingredients. www.franchisingvietnam.com Food & Hotel Vietnam show.
Vietnam’s market for food and hotel related equipment is growing with the
Oct 14-16 Hotel Investment Conference Asia’s longest running hotel investment conference, BHN and Horwath HTL Food & Hotel Vietnam 2009 increase in tourism in the country, which earned revenues of about US$941 million
in the first six months of 2009. During the same period the country recorded about


Asia-Pacific (HICAP)
InterContinental Hong Kong
HICAP brings strategic insights to investors,
financiers, developers and leading industry
Tel: +1 714 540 9300
Fax: +1 714 540 9306
Saigon Convention &
1.8 million foreign travellers and 11.7 million domestic travellers with targets to
Tsim Sha Tsui professionals about developments, changes and Email: hlewis@burba.com Exhibition Center achieve 4.3 million for the year 2009, 4.5 million in 2010, 4.8 million in 2011 and
Hong Kong opportunities in the region. www.hicapconference.com
Ho Chi Minh City 5.2 million in 2012, according to Vietnam’s General Statistics Office.
Vietnam Travel and hospitality companies are not blind to the opportunities and have
Oct 14-16 Hotel Investment Forum Bringing hotel executives, investors, lenders, BHN and Horwath HTL been investing in the market.
India (HIFI) developers and the professional advisory community Tel: +1 714 540 9300 October 1-3, 2009 Several significant hospitality projects are slated for launch between 2009
Renaissance Mumbai together, HIFI presents a forum dedicated to Fax: +1 714 540 9306
– 2011, including the Hyatt Regency Danang Resort and Spa, the JW Marriott
Hotel & Conference Centre hospitality investment in India. Email: hlewis@burba.com
Mumbai www.hicapconference.com www.foodnhotelvietnam.com Danang Resort, the Novotel Hanoi On The Park, the Novotel Phu Quoc, the MGM
India Ho Tram, the Pullman Vung Tau, the Sheraton Nha Trang Hotel & Spa, the Westin
Resort & Spa in Cam Ranh and many more.
Jetstar, the budget carrier of Australia’s Qantas airline, has teamed up with
Oct 22 – 24 Wine & Gourmet Asia Wine & Gourmet Asia is a trade, networking and Koelnmesse Pte Ltd
Hall C, The Cotai Strip Cotai culinary platform showcasing the very best of Asia- 152 Beach Road, #25-05 Gateway East Vietnam’s Pacific Airlines to launch Jetstar Pacific, Vietnam’s first low-cost value-
Expo at The Venetian Pacific’s fine wine, gourmet and hospitality industry. Singapore 189721 based airline. Panama’s Jupiter Cruises launched its sea travel service in Vietnam,
Macao-Resort-Hotel Tel : +65 6500 6700 becoming the first foreign operator to provide cruise services for tourists in coastal
Fax: +65 6294 8403 areas like Hai Phong, Da Nang, Nha Trang, and Ho Chi Minh City.
Email: info@koelnmesse.com.sg
Local operators are also keen to cash in.
www.koelnmesse.com.sg
Marking its first appearance alongside Food&HotelVietnam2009,
FranchisingVietnam2009, Vietnam’s premier franchising trade event, will serve as
Nov 4 – 6 Hong Kong International Wine and spirits companies introduce their wares to Exhibitions Department a timely platform for international and regional brands to meet with the business
Wine & Spirits Fair the new regional wine hub. Hong Kong Trade Development Council community, to network, gather market intelligence and develop franchising
Hong Kong Convention & Unit 13, Expo Galleria
Exhibition Centre Hong Kong Convention and Exhibition Centre opportunities in Vietnam. The event aims to introduce players from the hospitality
Wan Chai, Hong Kong and retail sectors to fast food chains, accounting, cleaning services, convenience
Tel: +852 2824 0026 stores, delivery services, health & fitness, hotel and motels, laundry and spa
Email: exhibitions@hktdc.org services.
www.hktdc.com/abouttdc
Visitors to the 9,000-square-metre show will also be able to meet with leading
international and local companies including Chinatown Food, Del Monte, EuroChef,
Nov 7-10 International Hotel/Motel The world’s largest showcase and exchange of GLM Shows Flanders Investment & Trade, Grand Place Chocolate, Herman Laue, Hosen, Illy
& Restaurant Show industry products, trends and developments Lynn White, Show Manager Coffee, Lamb Weston, Libbey, Meat & Livestock Australia, Pasabahce, Qson, Q
Jacob K. Javits Convention continues to attract every segment and facet of the Tel: +1 914 421 3263 Industries, Simplex, Tai Hua Sauces, Tong Garden, USA Poultry & Egg Export
Center hospitality and restaurant industry. Email: ihmrs@glmshows.com
New York City Council, US Meat, Unilever, WUSATA and many more.
www.ihmrs.com
USA Local Vietnam exhibitors include Andy Mannhart, Annam Fine Food, BT
Corporation, Charles Wembley, Hoan Cau, MHS, Minh Long, New Viet Dairy, Tan
Uc Viet and VietSolutions.
Nov 11 – 13 HI DESIGN ASIA 2009 The first HI DESIGN for Asia will provide key Atticus Events Ltd
Shangri-La Rasa Sayang specifiers, buyers and suppliers of the hospitality 11 Windsor End, Beaconsfield, Buckinghamshire,
Resort & Spa, Penang, design industry with one-to-one meetings, first- HP9 2JJ, UK
Malaysia class networking, a supplier showcase and crucial, Tel: +44 1494 678766
industry specific seminars. Email: events@atticusevents.com
www.hidesign-asia.com

Nov 12 – 14 Hotel Expo Macau International Hotel Equipment & Supplies Expo Coastal International Exhibition Co., Ltd.
Hall C, The Cotai Strip Cotai incorporating Foodservice Equipment, Food & Room 2106, China Resources Building,
Expo at The Venetian Macao- Beverage Expo is the largest gathering of the hotel, 26 Harbour Road, Wanchai, Hong Kong
Resort-Hotel hospitality and tourism industries in Macau. Tel: +852 2827 6766
Fax: +852 2827 6870
Email: general@coastal.com.hk
www.coastal.com.hk

48 AHCT September 2009 September 2009 AHCT 49

 E x h i b i t i o n s E x h i b i t i o n s

Macau show looks Fair to highlight

to the future industry trends

T
he Chinese government’s economic stimulus package that includes tax cuts,

C
rebates and exemptions is resulting in an estimated benefit of US$75 billion
onstruction may be delayed and the tourism arrival numbers for the
in 2009 for small and medium sized enterprises, including laundry industry
first half of 2009 may be down but Macau has still seen the opening
distributors, sales agents and laundry service proprietors.
of some major projects this year – City of Dreams and the Lan Kwai
Hotels are also likely to be among the beneficiaries of a US$3 billion government
Texcare Asia
Hotel Expo 2009 Fong Hotel to name but two.
allocation of subsidies for emission and energy consumption reducing technologies. International Trade fair for
In the next one-three years, if plans go according to schedule, a
The 5th International Hotel plethora of projects will complete and Macau will witness the openings
One impact of these two factors is the healthy bookings for Texcare Asia. As early Modern Textile Care
as three months before the October show some 90 leading brands had signed up as
Equipment & Supplies Expo of L’Arc, Macao Studio City, Oceanus, Wynn Encore, Jumeirah Hotel,
exhibitors at the fifth edition of the biennial fair.
Sheraton Hotel, Fairmont Cotai Strip, Conrad, Galaxy Cotai Mega Resorts,
Brands represented come from Belgium, China, Germany, Italy, Japan, Portugal, China International
Hilton Hotel, St. Regis and the extension of Fisherman’s Wharf.
Cotai Expo, Venetian Macao Despite the downturn, Macau still has an economic potential.
Spain, Sweden, Switzerland, Turkey and the United States. Exhibition Center
Indeed Germany and Italy have their own country pavilions, occupying some of the
November 12-14, 2009. Hotel Expo 2009, the fifth edition of the niche International Hotel Beijing, China
available 10,000-square-meter exhibition space.
Equipment & Supplies Expo, hopes to provide industry operators and
One company featured in the German pavilion is heavy-duty laundry equipment October 28-30, 2009
vendors with an ideal platform to meet, network and do business.
general@coastal.com.hk This year’s Hotel Expo is adding a Foodservice Equipment, Food &
manufacturer Kannegiesser, appearing at Texcare Asia for the fourth time.
Kannegiesser has found as a result of newly enacted environmental legislation and www.texcare.com
www.coastal.com.hk Beverage Expo as a special feature, showcasing not only foodservice
the ongoing development of large-scale central laundries in China, “more and more of
equipment and supplies but also many F&B products including wine, coffee
our complete turnkey solutions are being installed in laundries across China to achieve
and tea.
greater levels of efficiency. We will therefore be showcasing our entire range of low
Some 300 senior hotel managers from across Asia (general managers,
water, chemical and steam washing systems, energy saving extracting and fast drying
senior executives and procurement directors and managers) will gather for
systems, high speed ironer and finishing lines as well as logistical equipment for hotel
the Asian Hotel General Managers Forum for a third time. The forum allows
and health care laundries at the fair this year,” said company General Manager Mr.
vendors to meet their target buyers.
Heinz.
The Hosted Buyer Program is also intended to attract a high quality and
Of course it is not just the German brands that are represented.
quantity of visitors.
Shanghai Sailstar Machinery (Group) Co Ltd will be showcasing their latest product
The show will also host its regular activities – a Spa & Wellness Forum,
range of laundry, dry-cleaning and folding equipment, “which has yet to be launched in
Business Matching Program, Cooking Demonstrations; other highlights
China”, noted Marketing Manager Wendy Chi. “These products include the immensely
include the Barista & Bartender Performance, Coffee Culture Day, Hotel
popular re-use rinsing water system, which generates water savings of up to 50
Furniture Design Competition, and a Cooking Competition.
percent.”
Jean-Marc Vandoorne, Senior Vice-President International Sales, Alliance
International revealed, “Given the internationalism and professionalism of Texcare Asia,
we will be introducing our top brands and products at this show.”
Concurrently, there will be a Texcare Forum Asia, focussing on the latest
developments in the global professional textile care industry.

50 AHCT September 2009 September 2009 AHCT 51

 E x h i b i t i o n s
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W
Wine & Gourmet Asia 2009 ine & Gourmet Asia mark three, a dedicated trade fair featuring
The Venetian Macao Resort 909, Chai Wan Industrial City, Phase 2,
‘high-end’ food and beverage producers, will open its doors at
70 Wing Tai Road, Chai Wan, Hong Kong.
Hotel The Venetian Macao Resort Hotel on Macau’s Cotai Strip on
October 22nd this year. Tel: (852) 2889 2123 Fax: (852) 2889 1757
The Cotai Strip Showcasing major wine producers from around the world and http://www.eurocave-alpha.com
Macau introducing several innovative wine programmes, show organizers say the Email: alpha@eurocave-alpha.com
October 22-24, 2009 five country pavilions from return nations Australia, Portugal and Singapore Model: D-290
and new comers South Korea and Spain, represented by the region of
Aragon where climatic and soil conditions are known to produce quality Made in France
www.wineandgourmetasia.com wines, will be a highlight.
New features include a silent bid auction of rare vintages with proceeds
going to charity; wine tasting seminars and wine buyers and investment
programmes. While the Asian Cocktail Championship, sponsored by

asian hotel
Seapower the biggest spirits and wine distributor in Macau, attracts more
than 100 competitors and, together with the newly established Association Subscribe Today!
of Bartenders and Sommeliers Macau, helps to “highlight the importance of Asian Hotel & Catering Times
the cocktail culture”, say organizers.

& Catering Times

Running until October 24th, for the first time the show will be held in
(AHCT) has been serving the
partnership with the largest international trade fair in Macau, the Macau Asian-Pacific region as a familiar
International Trade and Investment Fair. and trusted industry publication
for three decades, and is widely Published since 1976
acknowledged to be the only
magazine that covers all aspects
of the hospitality industry.

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Mail or Fax to: THOMSON PRESS (HK) LIMITED

Rm 1205-6, 12/F., Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong.
52 AHCT September 2009 Tel: (852) 2851 7068/2815 9111 Fax: (852) 2851 1933/2581 9531 E-mail: enquiry@thomsonpress.com.hk Website: www.thomsonpress.com.hk
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 A p p o i n t me n t s
Sofitel Shanghai Hyland has announced the
appointment of Carl Artmann as Resident
Manager, moving from Swissotel Beijing.
He has more than 19 years’ experience in
hospitality operation and management.
Artmann has worked for various luxury hotel
brands including Swissotel, Ritz-Carlton and
Mandarin Oriental in Germany, the United
States and China.
Carl Artmann
Pan Pacific Hotels Group has announced
the appointment of Kenneth Chan as Vice
President, Strategy and Planning. A black
belt qualified Lean/Six-Sigma practitioner,
Chan, in his new appointment, will design,
implement and maintain Pan Pacific Hotel
Group’s strategic blueprint in line with
corporate objectives.
Kenneth Chan
Banyan Tree Phuket has announced the
appointment of local Chaowalit Thinsuku
as Director of F&B. Chaowalit has over
18 years’ experience in F&B at a variety
of prestigious locations including the Blue
Elephant London, the Grand Hyatt Erawan
and Four Seasons in Bangkok and the Four
Seasons, Maldives, Landaa Giraavaru, his
last posting.
Chaowalit Thinsuku
Harbour Plaza Hotels and Resorts has
announced the appointment of Christina
Cheng as General Manager of Harbour
Plaza 8 Degrees, scheduled to open in October
2009. With hotel experience spanning more
than 20 years, Cheng has worked at various
chains, including Mandarin Oriental, Ritz-
Carlton, The Peninsula and Harbour Plaza
Hotels & Resorts.
Christina Cheng
Pan Pacific Hotels Group has announced
the appointment of Chua Chi Min as
Vice President, Openings and Rebranding.
With 15 years of experience in hospitality
and property development, Chua will lead
a combined team from operations, brands,
revenue, people, technical services, finance,
quality and information technology to work
on hotel openings and rebranding.
Chua Chi Min
Waldorf Astoria has appointed Dirk De
Cuyper as General Manager of Waldorf
Astoria Shanghai on the Bund, scheduled to
open in 2010. With a career spanning over
15 years at Hilton Hotels Corporation, De
Cuyper has worked in Brussels, New York,
Malaysia, Indonesia, Thailand and China. His
last post was Pre-opening General Manager
of Conrad Shanghai.
Dirk De Cuyper
56 AHCT September 2009
Starwood Hotels & Resorts has announced
the appointment of Coetzer Deysel as
General Manager of the soon to open W
Retreat Koh Samui. Prior to his appointment,
he was Resort Manager for the W Retreat &
Spa – Maldives.
Coetzer Deysel
Indigo Pearl has announced the appointment
of Stephane Duvacher as F&B Director.
Trained chef Duvacher has worked in many
prestigious restaurants including the one-
Michelin-starred Restaurant Hotel L’Aigle
Noir. Hotel experience includes work in the
Middle East, Asia and the Caribbean.
Stephane Duvacher
Pan Pacific Hotels Group has announced
the appointment of Ian Ekers as General
Manager of Parkroyal on Kitchener,
Singapore. A highly experienced hotelier
whose previous experience spans terms at
Raffles the Plaza (now Fairmont Singapore),
Ritz-Carlton, and Shangri-La, Ekers returns
to Singapore after a stint at Sunway Resort
Hotel and Spa in Malaysia.
Ian Ekers
The Opposite House has announced the
appointment of Michael Faulkner as
Director of Sales and Marketing. The
Englishman’s experience includes five years
with well-known and international luxury
hotels in China and Australia, as well as several
years at the Metropolitan in London where he
also had a DOSM role.
Michael Faulkner
Westin Hotels & Resorts’ first foray into
Thailand will have Greg Findlay as General
Manager. Findlay comes to The Westin
Siray Bay Resort, Phuket having opened the
award winning The Westin Auckland Lighter
Quay.
Greg Findlay
Taking the helm as General Manager
of the 133-year-old Mandarin Oriental,
Bangkok, Jan D. Goessing is a 26-year hotel
industry veteran having held senior positions
throughout Asia, The Americas and Europe.
Most recently, Goessing was General Manager
of Mandarin Oriental, Washington DC
and has worked for groups Regent-Beverly
Wilshire, InterContinental and Kempinski
Jan D. Goessing Hotels.
 A p p o i n t me n t s
Ayana resort Bali has announced the
appointment of William Gumport as Chef
de Cuisine in its Dava restaurant. Gumport
comes fresh from Las Vegas, where he worked
as Executive Sous Chef at Michael Mina at
Bellagio, and before that Chef de Partie, Sous
Chef, at Joel Robuchon at the MGM Grand
Hotel and Casino. Prior to this, Gumport
worked with many well-known chefs and
restaurateurs throughout the United States.
Martin B. Jones is now Vice President,
Food & Beverage, for Starwood Hotels &
Resorts, Asia Pacific Division. With 25 years’
experience in the hospitality industry Jones
joined Sharwood in 1999 and is a recipient
of the Starwood Business Excellence Award
for “Most Creative Innovator”. Jones
was General Manager of the Westin
Kuala Lumpur.
With over 20 years’ experience in the hotel
industry, Benjamin Lee has joined the pre-
opening team of Harbour Plaza 8 Degrees
as Rooms Division Manager. Having worked
throughout Asia, for the past three years,
Lee has been Director of Operations at New
World Hotel, Wuhan.
Doris Li has moved from Director of Sales
– Travel Trade to Director of Sales and
Marketing of Harbour Plaza, Hong Kong.
Li joined the group 12 years ago in 1997 and
has worked in several departments including
corporate sales, MICE, catering and events.
Pan Pacific Hotels Group has announced the
appointment of Fabien Linsay as General
Manager of Parkroyal Serviced Suites and
Pan Pacific Serviced Suites in Singapore.
Linsay has worked for the Ascott Group and
Millennium & Copthorne. His last position
was General Manager at the Changi Village
Hotel, Singapore.
Pan Pacific Hotels Group has appointed
Mark Losi General Manager of Pan Pacific
Orchard, Singapore. Losi has spent the last
six years as General Manager of Parkroyal
Penang.
58 AHCT September 2009
Louis Sailer has been appointed Chief
It controls the lights. It adjusts the shades.
Executive Officer, Fullerton Hotels & Resorts
adding to his role as Chief Executive Officer
of The Fullerton Heritage, and General
It saves energy beautifully.
Manager of the Fullerton Hotel Singapore.
A 25-year industry veteran, Sailer has worked
in a number of properties across the United
States and Asia, including those of Ritz
Carlton, Hilton & Conrad International and
William Gumport Louis Sailer Raffles International.
François Sigrist has been appointed
General Manager of Parkroyal Penang
in Malaysia by Pan Pacific Hotels Group.
Having worked throughout the world for Four
Seasons, Shangri-La and InterContinental,
the Swiss national’s last position was at Meritus
Pelangi Beach Resort & Spa in Langkawi,
Malaysia.
Martin B. Jones François Sigrist
Frenchman Nicolas A. Vienne, has been
appointed Executive Chef at Sofitel Shanghai
Hyland. With more than 10 years’ experience
in kitchens throughout the United States,
Lebanon and South Pacific Islands, award
winning Vienne created Sofitel’s first organic
restaurant at the group’s Bora Bora Motu
Private Island.
Benjamin Lee Nicolas A. Vienne
Regina Wilson joins the Westin Siray Bay
Resort from Le Meridien Nirwana Golf &
Adjust shades Control lights Save energy Enhance the experience
Spa Resort, Bali as the Director of Sales &
Marketing.
GRAFIK Eye® QS total light and shade control
Lutron introduces the first solution that
simplifies control of both lights and shades,
Doris Li Regina Wilson providing your clients with comfort and
flexibility while complementing your design.
The new Director of Revenue Strategy at the
Renaissance Harbour View Hotel Hong Kong And, like other Lutron solutions, it can
is Dwight Yang. Prior to this appointment, save 60% or more in lighting energy.
Hong Kong native Yang was Director of
Revenue Strategy for the JW Marriott Hotel
Experience the power of GRAFIK Eye QS
Seoul.
at www.lutron.com/hctgqs, or contact
Lutron at +852-2104-7008 (Hong Kong),
+86-10-5877-1823 (Beijing), Product shown in three of the hundreds
Fabien Linsay Dwight Yang
+86-21-6103-8462 (Shanghai), of color combinations.
Travelport GDS has announced the +65-6220-3662 (Singapore),
appointment of Michael Yates as Marketing 001-800-120-665853 (Thailand), Actual product dimensions: 239mm x 119mm
Director, Asia Pacific. A former journalist, +91-11-4051-4300 (India) and
Yates brings more than 20 years of experience
in strategic marketing and communications +81-3-5575-8411 (Japan) or
almost exclusively in travel and tourism roles. email to asianad@lutron.com
He spent eight years with PATA and worked
for the Australian Tourist Commission for
14 years.
Mark Losi Michael Yates
© 2009 Lutron Electronics Co., Inc.
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