asian hotel

& Catering Times

Published since 1976 Vol 36 April 2011

GROWTH OF
GURGAON
India’s newest FAR OUT MANPOWER
hotel market Staffing in distant locations

DESIGNING IN WOW
Hong Kong SAR HK$50
China RMB50
Singapore S$15
Malaysia
Thailand Bt300
RM30

Rest of Asia US$10

Hangzhou and Asia-wide
 E d i t o r ’ s M e s s a g e

W
elcome to the bumper April issue
of AHCT.
As I write the worst fears
about the disaster in Japan are receding,
with the official death toll at over 9,000 and
16,000 missing. Sad as the numbers are,
they are also a tribute to Japanese society’s
willingness to invest in technology that can
surmount nature at its worst and less than
many had originally anticipated.
Brave crews at the Fukushima Dai-ichi
nuclear plant have averted an apparent
meltdown with consequences that could – reversing a positive trend of lowering food
have been as damaging as the (much-hyped) prices since the end of the Second World War.
Chernobyl and Three Mile Island accidents. Nowadays if Herbert Hoover offered
What was not averted was the spread the slogan “a chicken in every pot” it would
of some radioactive elements into the food be seen as an invitation to boredom rather
chain – although modern scrutiny regimes than luxury.
mean that the elements were spotted almost
rapidly and dangerous foodstuffs withdrawn.
Those regulatory regimes have many
positive benefits but weighing against them is
the fact that more investment in regulation is
causing an underlying rise in the price of food
Mischa
Moselle

Managing Editor
Mischa Moselle
mischa@thomsonpress.com.hk
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Victoria Burrows
Helen Dalley
Andrew Dembina Association Of Singapore Hong Kong Hong Kong Singapore Hong Kong

Zara Horner International

Hoteliers Shanghai
Chefs Association Bakery & Confectionery
Association
Maitre D’hotel Association Hotel Association Bartenders Association

Tracey Furniss
Debra Meiburg
Saul Symonds
Jane Ram
Ruth Williams Shanghai
Chefs Association
Myanmar Chefs
Association
Malaysian Association
Of Hotels
Macau Hotel
Association
Club managers Association
Hong Kong

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Sharon Knowler
sharon@thomsonpress.com.hk

Advertising Sales Manager Asian Hotel & Catering Times

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April 2011 AHCT 3

 Volume 35 April 2011 Beech Ovens 15
Beerenberg 81
Boncafe 44 & 45
MARKET REPORT TECHNOLOGY Bord Bia 55
36 India’s Gurgaon undergoes rapid 50 Locks that fit the property’s design Chilewich Sultan 111
expansion aesthetic Connxion 11
Crem International 63
40 A snapshot of rates across Asia DESIGN Custom Culinary 7
54 Resorts that provide memorable Docomo Intertouch Pte Ltd 121
46 Hainan hoteliers look beyond Sanya experiences Euralis Gastronomie / Rougie 93
Everything Under The Sun 119
58 China’s contemporary classic FHA 143
FHM 135
Fuchun Resort

32
Full Comfort Technology (Group) Ltd 103
GLION 33
Global Hotelware Ltd 49
Cover photography courtesy of the
Fuchun Resort Global Search International 9
Golden Sun Home Products Ltd 43
Guest Supply Asia Ltd 57
Gustosia 105
HD+A Expo 145
NEWS HOFEX 139
CULINARY HOSFAIR 129
90 New restaurants and menus; US food Host Milan 59
trends; Jelly in a funeral parlour Hotels HR 149
Hyperlux IBC
IDeaS 115
INDUSTRY
IHIF 147
8 Japan quake impact; India online;
IHS Global Alliance 35
Bangkok bustles; IHG leadership Ingersoll Rand 51
IPSO 95
PRODUCT Kerry Ingredients 127
106 Software; Buffet systems; Cosmetics Lactalis 87
and more Leader Radio Technology 47
M.Schaerer 37
MANAGEMENT Magic Seasoning Blends 41
28 Recruitment to more distant Manitowoc Foodservice Asia Pacific Private Limited 75
Meiko 125
properties in China can be a
Micros Fidelio IFC
challenge
Ming Fai 25
Pacific Valley 21
32 Marketing for independent hotels Pevonia 26 & 27
Rancilio Macchine per Caffe Spa 17
Restaurant & Bar 131
Record-breaking Singapore Routin
Safemark
99
113
Desert leisure Saflok 53
Up and Coming...
Santos 39
May Schreiber 89
• Housekeeping SIAL 141
• Japan Advertisers’ I ndex Smart Candle Asia 71
• CRM SMH International 109
• Restaurant St Dalfour 83
• Seafood A/S Wodschow & Co, Bear Varmixer 123 Steelite 67
ADA 91 The Hotel Show 148

24
• Beer
• Mini bars; Bathrobes Agilysys 69 Top Hoteliers 31
Agon Hotels and Resorts 29 Valrhona 73
June Alpha International 77 Villeroy & Boch OBC
• Investment opportunities American Food Service 13 WMF 65
• Market Report: India Andy Mannhart 85 Zieher 19
• POS Athena Tableware 97 & 101
• Design: hotel Austrian Federal Economic Chamber 61
• Condiments Barry Callebaut 23
• Flavourings/syrups
• Buffets; Gym
4 AHCT April 2011 April 2011 AHCT 5

64
FEATURES
What should a property offer the
128 Ice cold
True Artistry
Elevate your menu with the true taste of Custom Culinary® Gold Label Bases
and Master’s Touch® Sauce Concentrates.
younger customer

70 Cost and benefits of green certification

74 The challenges of rising food costs

FOOD
78 Jams that give breakfast an oomph

84 What cheeses are Asian guests eating

DRINK
98 Matching wine with sushi and sashimi
Visit
102 Wine culture in Asia – the latest figures HOFE us at
from Vinexpo Boot X 2011
h #1A
Hall -320
EVENTS AND EXHIBITIONS
1
132 Events calendar

134 Gulfood reviewed

For more than half a century, we’ve focused on a single mission at Custom Culinary®
136 Hofex previewed to create the finest quality, most authentic culinary flavor systems for our customers.
Developed by our chefs to deliver made-from-scratch taste and inspired results in just minutes,
140 Hotel Show Dubai previewed
our products bring exceptional aroma, flavor and consistency to all your signature dishes.
142 Thaifex previewed
True Taste Begins With Custom Culinary®
144 International Furniture Show reviewed

54
APPOINTMENTS
149 See who is moving where

First resort Child’s play

EQUIPMENT
112 Offer reassurance with in-room safes Represented in Hong Kong & Macau by : Represented in Singapore by :

116 Outdoor furniture turns empty space

into contact points
A &W Food Service Ltd Kaiser Foods (Singapore) Pte. Ltd.
122 Dough mixers allow properties to offer Block A, 1st Floor, Valiant Industrial Centre 103 Kallang Avenue
2-12 Au Pui Wan Street #07-02/03 AIS Industrial Building
the allure of freshly-baked bread Fo Tan, Sha Tin, N. T., Hong Kong Singapore 339504

64
Phone :(852) 2606 2000 Phone: +65 6841 4747
128 Home-made ice cream with the latest in Fax :(852) 2694 8342 Fax :+65 6841 7997
Website: www.anwfood.com
churning technology

Visit us at www.customculinary.asia or www.customculinary.com

authentic culinary flavor systems
I n d u s t r y N e w s
Japan quake-
tsunami damage
At the time of writing the full impact of the force nine
earthquake and subsequent seven-metre tsuanmi that struck
Japan on March 11 was unclear.
The death toll stood at over 9,000 but with many people still
missing the figure was expected to rise. Police were predicting
a death toll of 23,000. Explosions and releases of radiation
were also causing concern after damage to nuclear reactors at
Fukushima Dai-Ichi plant.
Millions remained without electricity, food, adequate water
supplies and shelter.
Goverment estimates the damage to cost ¥25 trillion
(US$308 billion).
The government deployed 100,000 Self-Defense Forces for
search-and-rescue efforts. One of the worst-affected cities was
Sendai – prior to the disaster the city boasted temples, castles
and hot springs among its tourist attractions.
ANA Holiday Inn Sendai evacuated 120 guests and was
scheduled to remain closed for new bookings until full public
services were restored. Other ANA IHG hotels in northern
Japan and the Tokyo metropolitan area were affected by rolling
power cuts.
Starwood’s The Westin Sendai was scheduled to be closed
until March 25, with all cancellation fees waived.
A statement from the company said, “The security and
well-being of our guests and associates is our utmost concern
and priority at Starwood Hotels & Resorts Worldwide, and we
would like to inform guests our hotels in Japan are currently all
operational and fully functional, playing a major role in serving
stranded guests.”
Hyatt International reported that, “There have been no
The Novotel
Christchurch on
Cathedral Square
(file photo)
8 AHCT April 2011
I n d u s t r y N e w s
Galaxy Entertainment Group’s Lui Che Woo
HOSPITALITY
Sendai in happier times
BILLIONAIRES
Hospitality entrepreneurs from or with a connection to Asia
injuries to guests or associates at Hyatt hotels in Japan, and all
loom large on Forbe’s latest list of billionaires.
eight hotels are currently operational.”
At 11 on the overall list is Li Ka Shing whose diversified
Marriott International extended its thoughts and prayers to
portfolio includes hotel operator Hutchison Whampoa and
those affected by the disaster, adding that “there have been no
is valued at US$26 billion. Sheldon Adelson, the exhibitions
reports of guest or employee injuries, and no reports of significant
and casinos magnate behind Las Vegas Sands – now
structural damage at any of our hotels.”
operating integrated resort complexes in Macau and
The Hongkong and Shanghai Hotels was able to reassure
Singapore – lies five places behind Li in the list and has a
Photography courtesy of Hutchison Whampoa Limited
that, “The Peninsula Tokyo is intact and secure, with no injuries or
fortune of US$23.3 billion.
casualties to in-house guests, restaurant customers or hotel staff.
Macau has also been kind to Lui Che Woo of Galaxy
All hotel systems have been thoroughly tested and operations are
Entertainment and owner of several properties in Hong
returning to normal, with in- house guests advised to remain in
Kong. Lui’s fortune is given as US$3.8 billion, enough to
their rooms for the time being.”
rank him 288th in the list. The Galaxy Macau opening this
The Pacific Asia Travel Association (PATA) – which has
coming May will no doubt have an impact on the 2012
launched an appeal to raise funds for disaster relief – sent
listing. One conspicuous Macau absentee from the rankings
messages of concern and support to members in Japan.
is Stanley Ho whose squabbles over shareholdings with
PATA Interim CEO, Bill Calderwood said: “PATA sends its
his family had left him ineligible for the list at the time it was
condolences and support to members in Japan and across the
created.
Pacific. Given the magnitude of the quake and tsunami, the impact
Sun Hung Kai Property’s Thomas and Raymond Kwok
would have been much worse were it not for Japan’s rigorous
and families come in at 23rd on the list, their hotel interests Li Ka Shing’s The Kowloon Hotel
building codes and high level of earthquake preparedness.
helping them gain a fortune of US$20 billion. Lee Shau Kee
Earthquake and tsunami preparedness is an essential life-saving
of Miramar Hotel and Investment has amassed a fortune of
investment that all potentially affected countries should make.”
US$19 billion and a ranking of 28.
Some 12 countries issued advisories against travel to Japan
Robert Kuok is the Malaysian tycoon whose interests
or quake-damaged zones. Both South Korea and Taiwan,
include Shangri-La Hotels and Resorts and is ranked 61 in
respectively the country’s first and third largest source markets,
the Forbes list with a worth of US$12.5 billion. The Hong
advised against visiting the area north of Tokyo.
Kong-based Cheng Yu-kong is the driving force behind New GLOBAL SEARCH INTERNATIONAL INT. GUILD OF BUTLERS & HOUSEHOLD MANAGERS
According to Japanese government estimates, tourism can
World Development and his fortune of US$9 billion ranks
potentially provide 5.3 percent of the country’s GDP and 6.7
him 100. ENHANCE YOUR SERVICE WITH
percent of total employment. The same source gives figures of ROYAL BUTLER TRAINING
Aman Resorts has been kind to owner Kushal Pal Singh,
9,603 hotels and 50,846 Ryokan (traditional inns) for the country
who at 130 on the list is worth US$7.3 billion. Refined and highly regarded Luxurious Butler
in 2009. training designed specially for Butlers & would-be
Hotels in Tokyo have helped Akira Mori and family
Estimates from the Ministry of Justice and Japan National Butlers. Helping to re-define service excellence
reach 143 on the list and a value of US$6.8 billion. Michael
Tourist Organization show some 8.6 million visitor arrivals in Japan Teaching essential skills, developing standards &
Kadoorie also owns a hotel in Tokyo and his Hong Kong and
in 2010. services by targeting the mindset of the butler to
Shanghai Hotels brings him to 159 in the list with US$6.1 understand, meet and exceed the expectations of
billion. every unique guest.
New Zealand aftermath
The list also highlighted some billionaire hoteliers from Tailor made Hospitality programmes
WWW.IGBH.COM
Also on the Pacific ring of fire, the New Zealand city of
China such as Evergrande Real Estate’s Hui Ka Yan (US$5.1 Email: Wayne@igbh.com
Christchurch was struck by an earthquake measuring 6.3 on the
billion and 200th) and Wang Jianlin of the Wanda group that OTHER HOSPITALITY COURSES
Richter scale on 22nd February.
owns hotels in Hainan (US$4.6 billion and 232nd). Indonesia • The Guest Stay, Pre-Arrival To Departure.
The tremor has left the city’s CBD an exclusion zone, shutting • Improve Your Service Mindset.
• Household Management.
and Malaysia are represented by R Budi Hartono and Quek • Hospitality Refinement & Education.
down three out of four Accor properties located there. The fourth • The Art Of Valet Service.
Leng Chan. While Hartono’s US$5 billion and 208th ranking • The History Of Hospitality.
is still open but only for emergency service personnel. • Exceptional Food & Beverage Training.
• Guest Care - Who Is The Customer?
mostly comes from clove cigarettes, he also owns some • Luxury Villa Training.
None of the properties has suffered major damage, according • Inside The Mind Of The Guest.
• Royal Standards Of Service.
Kempinski properties in Jakarta, according to Forbes. • Communication Skills.
• Perfect Room Service.
to Peter Hook, General Manager Communications - Asia Pacific • Who Is The Guest & Where Are They From?
Malaysian Quek has interests in the rapidly-expanding • Teaching Others - Training Techniques.
for the chain. • Thinking Like A General Manager.
Guoman and Thistle chains and is 219 on the list with a
Accor held a month-long fundraising effort over March that EXECUTIVE RECRUITMENT - GLOBAL VACANCIES
fortune of US$4.8 billion.
by the middle of the month had seen the company’s 25-property “Executive candidates for luxury boutique resorts and hotels worldwide”
The attractions of hotel ownership to high net worth Recruitment and Executive Search for Asia, South Pacific, Middle East and Africa,
strong New Zealand network contribute over NZ$50,000
individuals seem as powerful as ever. North and Central America, and South America
(US$36,000) – representing NZ$2 for every room night occupied.
Among other fundraising efforts, the Accor Foundation gave an VACANCIES WORLD WIDE - WWW.GLOBALSEARCHINT.COM
immediate grant of NZ$20,000 for the provision of bottled water Email: Wayne@globalsearchint.com
and other relief measures. Tel: ++ 44 (0) 207 7 033 666
April 2011 AHCT 9
I n d u s t r y N e w s

Macau
announces
record
results, new
resort
The Ho family-controlled SJM Holdings
announced mid-March that audited
annual results for 2010 showed an
increase in gaming revenue of 67.9
percent.
The growth rate exceeded the rate
of growth of 57.8 percent to give the
company gaming revenue of HK$57.2
billion (US$7.33 billion) and a net profit of
HK$3.6 billion (US$456.7 million).
Profit attributable to the owners grew
by 292.4 percent.
The company noted in an
announcement that it continued to be
leader by market share – overall and for
mass-market gaming and VIP gaming
revenue. Performance at the Casino
Grand Lisboa was especially strong in
2010 as it opened new VIP and premium
mass market gaming areas. SJM Holding’s Grand Lisboa on peninsula Macau

The results come on the back of a

late February government announcement
of record casino revenue for 2010 of
MOP$188.34 billion (US$23.54 billion).

New competition
Angling for a share of the market from
May 15th onwards will be the Galaxy
Entertainment Group’s HK$14.9 billion
(US$1.91 billion) Galaxy Macau.
Although the three-hotel integrated
resort will feature gaming on several
hundred tables and at over 1,000 slot
machines, the resort is being positioned
as diversifying Macau’s leisure and
tourism industry. Galaxy Entertainment
Group’s Founder and Chairman Lui
Che Woo said at the opening date
announcement, “The Macau SAR
Government’s stated goal, in accordance
with the 12th Five-Year Plan, is to build The opening date announcement of the 2,260-keys Galaxy Macau

for its economic future by diversifying its

leisure and tourism industry. We believe
Galaxy Macau will lead this development
by offering what has been missing so far
from the local integrated property market.
“From the beginning, our vision has
been to develop and operate a resort
that delivers both international-calibre
standards but also captures the heartfelt
service culture and unique flavour of Asia
- something we call ‘World Class, Asian
Heart’.”
Accommodation at Galaxy Macau will
be provided by three Asian hotel brands.
the 250 suites and 10 floating villas of
the Banyan Tree Macau; the 500-room
Hotel Okura Macau; and the 1,500-room
Galaxy Hotel, which will become GEG’s
flagship Cotai hotel.

10 AHCT April 2011

I n d u s t r y N e w s
Thailand
business
activity
picks up
With the political situation
currently calm and GDP
growth for 2011 predicted at
3.5-4.5 percent, activity in the
hospitality sector is taking off
again Zara Horner reports
Minor Hotel Group will reflag one of its
Bangkok properties this November. The
riverside 413-room Bangkok Marriott
Resort & Spa is set to join Minor’s luxury
hotel brand, Anantara Hotels, Resorts
& Spas. The resort is being enhanced
and upgraded prior to the November
renaming, but remains fully operational
throughout 2011 with all guest bookings
unaffected. Bangkok Marriott Resort &
Spa is the city’s only riverside resort, thus
providing Anantara with a one-of-a-kind
city resort property. Minor International
and Marriott work together on additional
properties in Thailand, including the JW
Marriott in Phuket and Marriott resorts in
Pattaya and Hua Hin. Anantara Hotels,
Resorts & Spas currently boasts 15
properties across Asia, the Middle East
and the Indian Ocean.
The brand has also launched its
first urban hotel, the Anantara Bangkok
Sathorn. Twin towers of 37 floors offer
short and long-term stays in a choice
of one and two bedroom suites with
comprehensive leisure and business
12 AHCT April 2011
facilities and associated recreational
services including complementary Wifi
internet access in all public areas.
Meanwhile, Hilton Hotels & Resorts
continues the expansion of its new global
spa concept, eforea: spa at Hilton, with
two openings in Thailand. Millennium
Hilton Bangkok opened the country’s
first eforea: spa at Hilton at the beginning
of last month in the Millennium Hilton
Bangkok. The next is at Hilton Pattaya.
There are more than 100 eforea locations
currently in development. The eforea:
spa at Hilton is “being well received by
hotel owners in Thailand, as a cost-
The iconic Sukhothai at 20
effective, turnkey spa solution that is easy
to implement and operate,” says the
company. The eforea spa at the riverfront
Millennium Hilton Bangkok will feature
outdoor meditation gardens. A roster
of massages will be offered at a private
spa cabana on the hotel’s man-made
beach. At Hilton Pattaya, which opened
in November 2010, a Thai massage
pavilion will serve as a centrepiece that
embraces the local culture for indigenous
massages.
Island life
InterContinental Hotels Group (IHG)
has reached a management agreement
with Thailand’s Elite Villa Company to
launch the InterContinental Resort brand
in Koh Samui. IHG will take over the
management of the existing 79-room
Baan Taling Ngam Resort & Spa, the
island’s first luxury resort, which will
undergo an extensive refurbishment as
more than US$15 million will be invested
to upgrade it. InterContinental Samui
Baan Taling Ngam Resort is projected to
Minor are re-branding the Bangkok Marriott to Anantara
open by 1 December 2011.
Having opened nearly 100 properties
in the region in 2010, Wyndham Hotel
Group, part of Wyndham Worldwide
Corporation has announced agreements
to open and manage a Wyndham hotel
in Thailand, to be developed in Khao
Lak. The beachfront Wyndham Khao
Lak Resort is now under construction
and scheduled to open later this year.
The hotel will feature 134 resort rooms
and 66 villas, outdoor swimming pools,
spa, gym, meeting and banquet space,
all-day-dining restaurant, American bistro
and a beach bar.
It’s not just development in Thailand
that bodes well for the industry there
– outside the country Thai companies
are expanding. Thai-based Onyx
Hospitality Group will take over the
management of the Herathera property
on the Maldives Addu Atoll. The 271 all-
villa resort has undergone an extensive
refurbishment and will relaunch in
November 2011 under the Onyx Amari
banner as Amari Addu Maldives. This is
the group’s first management contract
outside Thailand.
Back to Bangkok
One of the world’s leading upper
mid-scale hotel brands, Novotel has
unveiled its latest style guest room with
the opening of its 370-room Novotel
Bangkok Fenix Ploenchit property. The
rooms are designed to “re-humanise
travel,” the company says, by creating
a sanctuary. Once established, the
room-type will be deployed throughout
the hotel network. “The new generation
guest room has been considered
differently,” explains Frederic Josenhans,
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US: Pint, 5 Quart, and 3 Gallon
& Whiteface Raspberry.
Metric: 473mL, 4.73L, and 11.353L
Seasonal: Peppermint Frost, Rum Raisin & Pumpkin.
CALORIES:
210 to 310 calories per 1/2 cup (73g) depending on flavor TRADITIONAL PACKAGING:
US: Pint, 1/2 Gallon, 5 Quart, and 3 Gallon
GEOGRAPHIC DISTRIBUTION:
Metric: 473 mL, 1.89 L, 4.73 L, and 11.353 L
USA, Europe, and Pacific Rim
INTERNATIONAL INQUIRIES:
www.americanfood.nl
Gerard Chin-A-Kwie HEADQUARTERS:
+31 (0) 30 - 261 36 04 Mercer’s Dairy
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I n d u s t r y N e w s

The ultra-
modern Novotel glass partition for the bathroom that
Bangkok Fenix
Ploenchit becomes opaque at the flick of a switch.
The rooms are decorated in sober,
timeless colour schemes with highlighting
splashes of red, yellow or blue mainly
around the raised enthroned bed, which
has a contoured headboard to fully
support guests’ backs. Novotel currently
operates 86 hotels and resorts in Asia
Pacific with new properties scheduled
to open this year in China, India, New
Zealand, Vietnam and two in Bangkok,
Thailand.
Turning from the new to the older,
The Sukhothai Bangkok is celebrating
two decades with its 20th anniversary
package of special rates and F&B and
spa privileges.

Custom Designed
Stone Hearth Ovens

Senior VP Marketing and Brands

Development for Accor. “The room is
a cocoon, a place where guests feel
at ease and from which they emerge
re-energised. It gives the impression Pizza Ovens
of spaciousness and freedom of
movement.” Intended to suit all types
of guest — business, leisure, singles,
couples or families — the room has
many new practical features including a
Char Grills
range of technical connections. There Parillas & Churrascos
is no space separation apart from a
Custom Designed
InterContinental Samui Baan Taling Ngam Resort – extensive refurbishment starts soon

Grills
CHANGES AT the industry.” Noting the company, the
world’s largest hotel group by number of
contemporary music. He sits on the
Executive Committee of the World Travel

IHG TOP rooms, is “making progress and growing

Andrew Cosslett has announced his
decision to step down as Chief Executive
of InterContinental Hotels Group (IHG).
Having held the position since 2005,
Cosslett says, “It has been a real privilege
to lead the IHG team and work alongside
some of the most talented people in
strongly,” Cosslett also made mention
and Tourism Council and is a member of
the President’s Committee of the CBI.
of the fact IHG has executed the move “Andy has been an outstanding Chief
to an asset-light business model with Executive,” said IHG Chairman, David
some success, has rejuvenated Webster. “While we understand and
the Holiday Inn brand and has respect his decision to leave at this
established leading positions in stage, we are extremely sorry to see Tandoor Ovens
the fast-growing Asian markets, him go.”
including China. Cosslett simply plans to
“After six years, this is the spend more time with his
right time to hand over the family.
reins,” Cosslett said. “We The board has appointed
have a powerful portfolio Richard Solomons as
of brands and prospects Cosslett’s successor.
are excellent with IHG Presently Chief Financial
entering the next phase of Officer and Head of Duck Ovens
its development.” Commercial Development,
Cosslett joined IHG Solomons joined the group in
having occupied several 1992 from investment banking
marketing and managerial firm Hill Samuel. Solomons was
roles throughout his 14 years appointed IHG Finance Director
at Cadbury Schweppes, in 2003. “It’s been great working
including Chairman of the with Andy for the last six years,”
company in Australia and notes Solomons. “His outstanding
CEO of the Asia Pacific leadership has placed IHG in a Rotisseries
business. At 55 years of age, terrific position.”

www.beechovens.com
Cosslett is married with two At time of going to press the
children and lists his interests search for a replacement Chief
as rugby, tennis, golf and Financial Officer was on-going.

Andrew Cosslett – planning to spend more Richard Solomons – successor

time with his family

14 AHCT April 2011

I n d u s t r y N e w s
Hilton Chennai
marks a further step
in the company’s
expansion into the
country

Olympia and Tamarai and famous tourist

attractions such as the Guindy National
Park, Marina Beach, and the old town of THE NEW CLASSE
Mylapore.
“India is one of Hilton Worldwide’s
key growth markets,” says Martin Rinck,
President, Asia Pacific, Hilton Worldwide.
“We plan to open another six properties
in India this year, which will more than
double our trading estate for 2011. The
opening of Hilton Chennai marks another
milestone in our growth plan. With three
other operating hotels, Hilton New Delhi
Janakpuri, Hilton Garden Inn New Delhi
Saket and Hilton Mumbai International
Airport, which opened in January, we are

India leads
online
bookings
By Victoria Burrows

A study by the India arm of global

information services company Experian
has found that India is the most dynamic
and fast-growing online travel market
in the Asia Pacific region. Online travel
contributes 70 percent of all e-commerce
activities globally, and it is booming in
India.
Navin Chandani, Managing Director
of Marketing Services, Experian India
says that Indian travellers look to
websites that compare features and
price across service providers to hunt
out the best deal. “The research findings
from Experian Hitwise suggests that the
usage of the internet has percolated to
all aspects of travel booking including
air travel, hotel bookings and rail travel
making it popular among all sections of
the Indian internet consumer,” he says.
The top five trends the company
identified include that online travel is
going mobile, that religious travel is
becoming a sought-after segment in
online travel, that meta search engines
that provide data from hundreds of travel
sites at once are increasingly popular,
that competition in online booking
is moving away from air to non-air
segments, and that social media will
exert greater influence on travel planning
and purchasing.
The Crowne Plaza New Delhi Rohini launches this quarter
Chennai, Delhi add rooms
In other news, two of the biggest
upscale hotel projects to be launched in
recent weeks in India include the Hilton
Chennai, Hilton Hotels and Resorts’
first hotel in India’s fifth most populous
city, and the Crowne Plaza New Delhi
Rohini, an upscale hotel brand of the
InterContinental Hotels Group.
The Hilton Chennai, a new-build,
10-storey hotel, offers 204 guest
rooms ranging from deluxe to executive
rooms and suites, and features more
than 7,000-square-feet (350-square-
metres) of event space. There are five
restaurants and bars, an infinity outdoor
pool and a 24-hour state-of-the-art
fitness centre. The full-service hotel
is a 15-minute drive from Chennai’s
domestic and international airports,
and is close to major technology parks
steadily expanding our footprint in the
key cities of India.”
Additionally the Crowne Plaza New
Delhi Rohini launches this quarter. It will
be the first upscale hotel in the North-
West Delhi area. The 16-storey hotel
features 183 guest rooms, three food
and beverage outlets, a spa, commercial
complex, and events and conferencing
spaces running in conjunction with the
Meeting Success Programme, which
offers personalised attention for meetings
solutions.
“I’m thrilled at having the opportunity
to launch the hotel that will offer one
of Delhi’s largest banquet facilities,
comfortable rooms and an impressive
F&B selection. [It] will also be the ideal
venue for social events and MICE
activities,” says Nalin Mandiratta, General
Manager of the hotel.

www.rancilio.com
16 AHCT April 2011
I n d u s t r y N e w s
Social media
to expand
this year
To help provide insights into the
challenges faced by hoteliers across the
region in relation to social media, global
revenue management provider IDeaS
– gathered together some of the most
influential figures within the Asian hotel
sector for AHCT a high level discussion
on how widely social media is used
across the industry, what is it being used
for and any inherent risks.
In Asia, social media is increasingly
being used as a key communication
tool across the industry. “According to
a recent study only 28 percent of travel
business and hotels in Asia Pacific are
engaged in social media. However,
research published by Forrester claims
that in 2011, 82 percent of the Asian
travel industry will be using social
media,” says Arnaud Girodon, General
Manager, Indigo Pearl, Phuket.
Social media is changing the way
Asian hotels market themselves as
well. Yeoh Siew Hoon, from Web In
Travel said, “It allows hotels to be more
targeted – by interests – and, most
importantly, to get more personal with
an individual customer. I think it could
18 AHCT April 2011
change loyalty marketing. The word
‘loyalty’ has lost its value in today’s
marketplace where a hotel group can
have millions and millions of ‘loyal’
customers, defined as members of their
frequent guest programmes. Social
media could allow hotels to target the top
one percent or top 10 percent and create
a ‘hyper loyalty’ programme that has a
deeper, more personal relevance to the
customers.”
There are many meaningful ways in
which hoteliers across Asia are already
Brett Henry,
Vice President,
Marketing, Abacus
International
using social media to enhance their
business. Grahame Tate, Managing
Director Asia Pacific, IDeaS highlights
this: “One of the most interesting
ways social media is being used is
to proactively deal with issues that
arise in terms of service or room
problems when they’re broadcast by
VIP guests or other influential figures.
By taking the initiative of dealing
with problematic customers online,
you show your guests, potential and
otherwise that your guests mean
more than a room rate.”
Meaningful answers
Brett Henry, Vice President,
Marketing, Abacus International,
went as far to say that it didn’t even
matter if a hotel wanted to join the
social media conversation or not,
because chances are it already had.
“Even if you think you are doing
nothing with your property [in terms
of social media], consumers on sites
like TripAdvisor have already changed
how your hotel is marketed.”
When addressing which social
media outlet’s Asia’s hoteliers
should prioritise to ensure they are
connecting with the right markets,
Henry highlights, “Every property and
brand will have different answers to
this question. If you are a property
based in China which targets Chinese
Indigo Pearl, Phuket
Indigo Pearl, Phuket
General Manager
Arnaud Girodon
travellers the answers would be
completely different than if you were a
property based in Singapore primarily
targeting North American and European
travellers. You have to understand
who are your most valuable customers
and then understand where they are
online in order to develop a meaningful,
measurable social media engagement
programme.”
For Tate, social media should be
approached in a targeted manner and
hoteliers risk their brand reputation
through a scattergun approach. He
said, “There is an alignment of brands
in hotels with various social media
activities/or sites and strategies. It
does not make sense for hotels to be
participating in social media spaces that
are significantly different to their brand
image.”
Engagement
To ensure a hotel’s relevance and
that it is engaging with partners and
consumers in a meaningful way
through social media, hoteliers need
to offer meaningful content. Yeoh said,
“It’s important to not just push offers
because then you train your customers
to look out for them before they buy.
The internet has become that kind
of ‘commoditised’ medium and it’s
important to not let social media fall into
the same trap. Social media enables
you to have more interesting dialogue
with customers. Share with them things
they wouldn’t normally know about your
company, make it personal, allow open
engagement whereby they feel free to
give feedback, positive or negative.
„Bloxx“
Have faith in human nature that when
people are allowed to express openly,
they usually want to share positive
experiences. Yes, there will always be
the whingers but why shut down on a
collective force for good for the sake of
shutting up one or two dissenting voices?
Dissent adds credibility. Differences add
diversity.”
There are a number of potential
pitfalls that hoteliers need to be aware
of when trying to engage with partners
and guests (including potential guests)
through social media. According to
Girodon, “Social media is a low risk/
high reward channel. However, there are
several pitfalls hoteliers must be aware
of in order to avoid social mediocrity.
Hoteliers must outgrow applying www.zieher.com
„Donna“
„Walnut!“
Your property is visible on social media if you
want it there or not
outdated sales and marketing metrics
on social media due to the dynamic,
ever-shifting environment of social
media – social media doesn’t exist in a
vacuum. The second issue to tackle is
the need to foster a culture that aligns
with the consumer expectations: having
the right people and systems in place to „ConeDisplays“
provide faster reaction times, authentic
responses, and genuine engagement.
The third drawback is lack of a proactive
and holistic social media strategy aligned
with the company’s overall sales and
marketing strategy. The fourth major
pitfall is the validity, authenticity and
security-related issue with social media, „Tricky“
hotels feel vulnerable and lack total
control on what is published about them
online. There is a universal obsession
regarding company reputation and brand
image protection phobia caused by
brand and image ‘vultures/destroyers’.”
Savvy
Across the Asian region western hotel
groups “are certainly more social media
savvy than Asian hotel groups,” says
29.03. - 01.04. HOTELEX SHANGHAI
Booth E2-2G60/66 (with Equip Asia Ltd.)
11.05. - 14.05. HOFEX HONGKONG
Booth 1D-414 (ZIEHER KG)
I n d u s t r y N e w s

Girodon, which may in part be due

to a lack of education he says. The
biggest barrier to success is the lack of
Measuring social media
knowledge on how to properly manage
In addition to engaging with partners, staff and customers through social
social media.”
media –hoteliers also need to pay particular attention to measuring
While some hoteliers may not yet
their social media presence and what is being said about them online.
have fully embraced social media, it
According to IDeaS’ Tate, there are three main types of analytics for
will become an increasingly important
social media, each providing a different type of insight:
communication channel in the region
over the coming years. Social media
• Descriptive statistics: this level of analytics provides basic
has the power to directly influence a
performance information by channel. It answers questions like “How
hotel’s brand and hoteliers should be
many friends and followers do I have?” or “Which sites are most
careful about how they engage with the
productive?” Descriptive statistics are very useful in the tactical, day-
public via this evolving medium. Abacus
to-day management of social media programmes
International’s Henry says, “Social media
• Social Network Analysis: this analysis identifies influencers within
goes beyond reputation management in
your social networks. Not just the prolific writers or tweeters, and not
protecting brand reputation. It must be
just the ones with the most friends and followers, but those who are
used to also identify and sustain travel
listened to the most
product differentiation. A negative tweet
• Social Media Analysis: social media analysis uses text analytics to
can be instantaneously multiplied into
turn volumes of unstructured text data into meaningful, actionable
thousands of views. To reap the best
insight. Text mining, like data mining, uncovers linked topics and
benefits from social media, hoteliers
can provide insight into what is important to the customer base.
need to accept that they cannot control
Sentiment analysis uses natural language processing to understand
the conversation. Hoteliers should use
how customers feel about your brand, your products and your services.
real tools to monitor the dialogue and
Sentiment should be tracked over time, so you can identify trends, or
understand the difference between a
analyse the effectiveness of a marketing effort
one-off problem and a negative trend that
will rouse concerns.”

Hospitality the city to access information, including

maps, on restaurants, spas, public

technology transport, attractions, shopping, the

outdoors and more. The device features

news one-hour free international calls covering

Accor’s app for Samsung
Langham Hospitality Group will extend
implementation of Ezyield’s channel
management solution to several of
their new hotels. The automated online
programme enables rates, restrictions
and inventory management all from one
screen. Fully customisable, the platform
allows real-time access, 24 hours a day
in multiple languages and 168 currencies,
which Langham says will give them a
distinct advantage as the group expands
into new markets.
Phone smarts
A combination of rental mobile
smartphone (Samsung Galaxy S i9000)
and city guide, Ting Ting is the newly
launched all-in-one mobile device
available upon check-in at Eaton Smart
Hong Kong. For HK$250 (US$32) per
day the Ting Ting device allows visitors to
40 countries for every full-day rental.
Named after the local nickname for the
tram system, hire also includes free local
calls, internet and email access via WiFi
connection.
Blackberry and Samsung Bada
smartphone users now have a dedicated
Accorhotels.com application, providing
access to more than 3,000 hotels around
the world that operate under the Pullman,
McGallery Novotel, SuiteNovotel,
Mercure, Adagio, ibis and all seasons
brands. The apps include search
functions according to predefined criteria
such as geolocalisation and current date
as well as enabling users to refine their
search depending on preferred brands,
for example. A search memory helps
save time. Accor loyalty programme
members may also enter their card
number to earn points, while business
travellers will be able to use the app to
negotiate rates.

20 AHCT April 2011

I n d u s t r y N e w s
IN BRIEF
Lava stone reflexology at Ayana

Ayana Resort and Spa Bali is

launching four new treatments after
receiving a slew of awards.
Taker of the title of World’s Best
Spa in the 2010 Conde Nast Traveler
Readers’ Survey, the resort also recently
took the title of Best Resort Spa in Asia-
Pacific in the 2011 Destinasian Readers’
Choice Survey.
The new treatments are a hot shell
massage; a fusion massage that uses
steamed herbs to relax muscles; the
Seven Chakra Dhara Ayurvedic massage
and lava stone reflexology.

Marco Polo Hotels has signed a
contract with Shui On Land to manage a
property in Foshan.
The 5-star Marco Polo Hotel &
Residence Foshan Lingnan Tiandi is
located at the city centre in a mixed
commercial and residential complex
and will have 391 rooms. Other facilities
include a wedding hall, honeymoon
suite, function rooms, club house and
restaurants.
Marco Polo Hotels President
Steve Kleinschmidt and Shui On Land
Managing Director Freddie Lee attended
the signing.
Freddie Lee and Steve Kleinschmidt seal the deal
The 97-villa Six Senses Laamu is opening this month in the Maldives.
The resort is the only one on the Laamu Atoll and is a 40-minute flight and
20-minute speedboat ride from Male airport. According to the company, the resort is
environmentally friendly, “created … using local, sustainable materials and made only
the lightest of footprints on the outstanding natural beauty of the island.”
The resort is also described as a “surfers paradise” and offers diving, water skiing
and snorkeling.
The Chill bar has the Maldives only ‘mixologist’ and the wine cellar is a glass tower
rising out of the sea.
Spa treatments are in four wicker nests, two beside the sea and two in treetops.
Starwood Hotels & Resorts Worldwide
is launching two Four Points by
Sheraton hotels in India.
The company is in partnership
with Duet India Hotels in Pune to run a
216-room property (168 guestrooms,
48 serviced apartments). Located on
Nagar Rd, convenient for the airport
and retail outlets, the Four Points by
Sheraton Pune, Nagar Road hotel has
10,500-square-feet (975 square metres)
of meeting and function space.
The hotel opened in mid-February.
The Four Points by Sheraton
Visakhapatnam is being launched with
Vishnupriya Hotels and Resorts and
was set to open last month.
The 122-room property has three
restaurants and bars, a swimming pool
and spa, a business centre and meeting
and function space.
India-based Bharat Hotels have
announced that they will roll out
their mid-segment hotel brand, Lalit
Traveller, from next year. The first Lalit
Traveller brand hotel will be set up in
Pune and will commence operations in
2012. The group aims to open around
25 mid-segment, 2- to 4-star budget
hotels across India in the next three to
four years.
“Our objective is to open hotels in
this segment with inventory ranging
from 25 to 90 rooms,” says Dr Jyotsna
Suri, Chairperson of Bharat Hotels.
“Except for the Pune property, all
other properties in this category will be
Greenfield properties.”

Over-the-water villas at the newly opened Six Senses Laamu in the Maldives

22 AHCT April 2011

I n d u s t r y N e w s
IN BRIEF

Singapore recorded its highest ever

January international visitor arrivals (IVA)
this year says the Singapore Tourism
Board.
The IVA for January grew by 16.2
percent over the same month in 2010 to
reach 1,055,000. Gazetted hotel room
revenue grew by 25.8 percent to S$176
million (US$137 million).
Indonesia (208,000), China
(132,000), Australia (98,000), Malaysia
(78,000), and India (63,000) were
Singapore’s top five visitor-generating
markets in January 2011. These
markets accounted for 55 percent of
total IVA for the month.
In the same month, Hong Kong
(+51.0 percent), Thailand (+34.9
percent), and China (+33.4 percent)
registered highest growth out of the top
15 markets.

Singapore draws record international visitor arrivals

Aston International is to concentrate on

growing its Kamuela and Royal Kamuela
brands in Bali.
Kamuela Seminyak recently added
new villas with private rooftop sun decks
and Aston Legend Villas & Suites Sanur
has just been extensively renovated
and re-branded as a 5-star plus Royal
Kamuela. The company opened the
12-villa boutique Royal Kamuela at
Monkey Forest, Ubud towards the end
of March. Further Kamuela and Royal
Kamuelas are under development in Nusa
Dua and Malaysia.
One other consequence of the focus
on Kamuela and Royal Kamuela is that
Aston International will no longer provide
management services for the Bhavana
Private Villas Seminyak, Bali.
A Royal Kamuela bedroom by Aston international

Pan Pacific Hotel Group’s Parkroyal
brand is to be launched in China with
the opening of two properties.
Parkroyal Serviced Suites, Green
City, Shanghai will have 325 rooms and
will be located in a expatriate residential
community in Pudong. The developer
is Shanghai Jinqiao Export Processing
Zone United Development.
Parkroyal Taihu Resort, Suzhou will
be operated on behalf of Suzhou TEDA
Construction Investment and will open
in 2014.
24 AHCT April 2011
Delta Hotels and Resorts of Canada
has its eye on the China market and is to
open a representative office.
The company is not only aiming for a
share of China’s MICE market but is also
hoping to boost brand recognition among
Chinese travellers to Canada.
National Account Director of Delta
Hotels Melissa Deally said, “The rapid
growth in the number of China’s leisure
and business travellers not only promotes
China’s domestic market but also has a
significant potential for Canadian tourism.”
Canada has had China Approved
Destination Status since May 2010.
Hong Kong welcomed a further hotel
training school at the end of last month
with the opening of the T-Hotel.
The Hospitality Industry Training and
Development Centre of the Vocational
Training Council (VTC) has converted the
6th floor of its VTC Pokfulam Complex
into 30 guest rooms and suites. The
hotel will be run by trainees under the
guidance of HITDC instructors and it will
serve “as a vehicle for trainees to practice
their technical skills, while offering guests
a welcoming hotel experience,” says the
school.
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Rapid expansion such as in Guangzhou can
bring its own quality of life problems

“As long as there are job

opportunities in main cities and
urban regions remoter locations will
be competing for the best staff to
come, and to stay.” Rene Schillings
decade.’ Schillings believes. But he feels are more positive about recruitment to
that the staffing of these — mostly resort remote spots.
— locations is often an after-thought. “The Wayne Fitzharris, Director and
project itself is conceived with due diligence Chairman of Global Search International
on the potential to build a stunning resort as well as Director of The International
to attract short-term visitors, without Guild of Butlers and Household Managers
considering staff who have to live there says, “There are a vast number of exceptional
permanently. As long as there are plenty candidates who are keen to explore the
of job opportunities in the main cities and world and share their knowledge and
urban regions like Guangdong and the east experience with new and exciting cultures.
coast of China, those remoter locations will The destination doesn’t always matter as
always be competing for the best staff to long as the cultural experience is exciting
come, and to stay.” and beneficial to all sides.”
While China is admittedly facing Attracting people to these places is “pure
problems attracting top talent to out-of-the- inspiration,” he says. “The more exciting and
way locations, other voices in the industry motivational we can be, the more inclined
Far-flung Harbin
Remote
recruit
H
otel development in China
is not just limited to
‘the big three’ – Beijing,
Shanghai, Guangzhou – but
is happening all over the mainland. From
Harbin in the north, the site of the country’s
fêted annual ice festival, to the sunny
Hainan island in the south.
With so much choice available how
to lure, and retain, top talent to remote or
lesser-known places such as Wenzhou, Lhasa
and other far-flung locations in Asia, not
only China, is a priority for hotel groups
now establishing themselves further afield.
Rene Schillings, Managing Director
of Top Hoteliers says, “Traditionally, a lot
of remote locations in Southeast Asia and
Luring top talent to the Indian Ocean, such as the Maldives
could pool from immigrant workers. In
remote locations is China, however, there is a limitation on
the number of expatriates hotels are willing
a big challenge, but to employ, so the staff has to be sourced
from a country that already has plenty of
retaining it is even employment opportunities. “Due to China’s
sheer size, there is of course an abundance
more problematic, of regions that are still ‘virgin’ territory for
tourism development, and this is where
Helen Dalley discovers the opportunities will be in the coming

28 AHCT April 2011 April 2011 AHCT 29

 M a n a g eme n t M a n a g eme n t

Sanya – beautiful but far away and not much to do

at details such as the availability of flights,
the level of development — what there
is besides the resort — and even if a city
has a good supermarket, clean air, and so
on,” explains Schillings. Agon adds that
physical challenges such as a harsh climate
or high altitudes, can be difficult, or even
impossible, for some candidates to adjust to.
While a hotel group can do little to
control the physical environment in which
it is set, they are doing an increasing amount
to attract and retain top talent in the face
of fierce competition, particularly in China,
where there are staff shortages even in
the tier one cities. Michael Shia, General
Manager of Mandarin Oriental Sanya, says,
“We’ve been told by staff that we have one
of the best living quarters; there’s even a
swimming pool and a canteen.” The hotel
group also has a buddy system in place,
gives staff a week’s training before they
start work, and offers financial incentives
for introducing suitable friends and family
members to the company.
However, Shia admits that there’s
a high turnover in housekeeping and

Lijiang in Yunnan province – picturesque

but what are the supermarkets like?

security departments, as there are not many

opportunities to move around or develop
one’s career. But, he points out, Sanya
isn’t the place it used to be. “There’s a lot
of government activity, and promotion
to develop Sanya as an internationally-

Photography courtesy of the InterContinental Beijing Beichen

our candidates are to try something new.
What might seem remote to some can
be exotic and invigorating to someone
who has spent time in a city location. We
specialise in international destinations and
our candidates come to us because they are
specifically looking for a change of career
destination. The trick is in finding a recruiter
HotelsHR tells AHCT that distant postings
might just be used as staging post by an
ambitious professional.
“Once they have achieved their goal
in attaining their desired title, they’d
probably move on to a key city with a
better lifestyle after a couple of years.
With a naturally higher rate of turnover in
recognised destination.”
Even without development, some
hoteliers actually love these remote regions,
suggest Schilling. “We regularly visit
such locations to ask hoteliers if they
are happy there, and while many admit
that if there is a job offer elsewhere they
and asking about the next better location would go immediately, we do meet those
as soon as the 12 months or two years are who say ‘I like it here’. Some areas like
done, the employer may be at odds to find Lijiang and Sanya are now considered less
the next person for the location, so will try remote as more hotels have opened, and a
to stretch the commitment to the location. number of staff decide to make it a longer
If this goes on for too long, the employee engagement.”
is likely to be tempted by other companies
that can offer them a more desirable location Recruitment is not a problem in a cities such as Beijing

who understands candidates, knows the
destination and can sell it to the candidate
while remaining honest and upfront about
any challenges.”
Remote opportunities
Darryl Agon, Executive Director of Agon
Hotels and Resorts, says that working in
more remote locations is something of a
carrot and stick approach, with the promise
of career advancement for those who are
willing to move out to the sticks for a while.
“This is in fact endemic of the industry
as most brands are growing so quickly. They
may not have enough senior management
to run their new hotels, which are now
cropping up in third and fourth tier cities,
as a result, lower staff ranks are given more
opportunities, as big-city posts are often
reserved for the more senior staff.”
Veon Tsang, Managing Director of
senior management, the lower ranking staff
will clearly lack direction and leadership.
Henceforth, this is a vicious cycle that hasn’t
been resolved.”
Filling posts depends on what they are
says Tsang.
“Positions such as HR/Training Director
and Sales/Marketing Director are difficult to
fill in remote locations. There is difficulty
recruiting suitable locals with experience to
keep up with the 5 star properties’ standards.
While hiring expats talents to run the above
mentioned departments, these expatriates in
return have difficulty trying to understand
and motivate the local community.”
However, as Schilling says, while many
young ambitious managers are willing to do
a few ‘bush’ years, their ultimate aim is to
end up in a bigger city, preferably with the
same company, at a higher level.
“While the employee starts thinking
and promotion straightaway.”
After recruitment comes retention,
which even the upbeat Fitzharris admits can
be a problem, particularly on the mainland.
“We may be sold a wonderful position We were the first international hospitality recruiter to open an office in Mainland China in 2004. With
only for the candidate to discover that our local presence and many years of experience in the area, we are most familiar with the needs of
our industry. Our clients are the major international 5* hotel chains, well-established local hotels and
none of the promises exist. Many Chinese top restaurant & catering operators.
ventures are privately-owned by investors
who are not hoteliers and sometimes have a Our clients are constantly looking for local talent, Mandarin speakers and expatriates with Asia
Hong Kong Shenzhen Beijing
experience. Feel free to send your resume to any of our consultants. Your resume will be treated
limited understanding of exactly how hotels with respect and confidentiality. You will always get a personal reply.
should operate. The opposite is true for
the hospitality professionals who not only For current jobs, visit our website: http://www.tophoteliers.com
deliver their promise, but exceed it resulting
in good staff retention.”
But many hotels only offer single-only
positions and many managers are not
prepared to be apart from their families for
months at a time, he adds.
Part of the ability to ‘sell’ a location
comes from actually having visited it and MAINLAND CHINA OFFICE BEIJING OFFICE HONG KONG OFFICE
understanding how remote it is. “We look Gintian Building, Room 2004, 20/F Wanda Plaza, Building # 5, Room 1605, 16/F Room # 1211-1212, 12F, Tower 2, Silvercord Tower
1199 Heping Road, Shenzhen, PR China 93 Jian Guo Rd., Chaoyang District, Beijing, PR China 30 Canton Road, Tsim Sha Tsui, Kowloon, Hong Kong SAR
Tel: (86) 755-2559 6216 Fax: (86) 755-2559 6715 Tel: (86) 10 5820 8922 Fax: (86) 10 5820 8924 Tel: (852) 3488 3738 Fax: (852) 2377 1139

30 AHCT April 2011 April 2011 AHCT 31

 M a n a g eme n t
Managing marketing
Membership of hotel
marketing organisations is
growing. Mischa Moselle
asks two industry leaders to
explain their offer
32 AHCT April 2011
A
sia is on the move. There are numerous examples to
underline this, such as the fact that The Singapore
Tourism Board is targeting 12-13 million visitor
arrivals in 2011, which would bring in total tourism
receipts of approximately S$22-24 billion (US$17.4-
19 billion). And, according to figures from the Bali Hotels
Association, arrivals to the island from Singapore grew by 122
percent from 2009-2012, while Malaysian visitor numbers grew
by 40 percent and ASEAN arrivals by 67 percent.
Similarly, marketing associations for independent hotels are
not shy in predicting a brighter future for the industry heralding
strong growth in their networks where the development is strong
and the arrivals robust.
Indeed, one of the key indicators to confirm future growth is
the development pipeline. In the two largest regional players, China
and India that is continuing to spread from the major cities to the
further-flung reaches of both countries. Economic development
is also spreading, with even unstable, flood-prone Bangladesh
enjoying GDP growth rates of 5.7 percent in the period 2008-2012,
according to World Bank estimates.
By coincidence both Château & Relais and Worldhotels —
two of the world’s leading property marketing groups — added 14
properties to their Asia Pacific networks in 2010.
Whose done what
Worldhotels’ Vice President Asia Pacific Roland Jegge tells AHCT
that while the organization grew 25 percent worldwide in terms
of room nights and bookings in 2010, it grew 30 percent in Asia
Pacific. The 14 properties added in the region were part of a total
73 added globally. The group added four hotels in Japan, and one in
M a n a g eme n t
Singapore when Hotel Fort Canning was converted from a heritage
site into an 86-room boutique hotel in the centre of the city-state.
The company is also undertaking significant developments in
India. Not only did it add two properties in Bangalore and one in
Mumbai in 2010, it has also just opened an India office. That move
will allow Worldhotels to scope out prospective members in Goa,
Hyderabad, Pune and Calcutta but also in Sri Lanka, Nepal, the
Maldives and Bangladesh. The latter country is one that Jegge sees
as having an underappreciated potential while he describes Sri Lanka
as “a beautiful destination with potential for the European market.”
Within the next few weeks Worldhotels is to announce
partnerships with local companies in China and Indonesia that will
facilitate growth in both countries. Jegge is looking at development
not just in Jakarta and Bali but also neigbouring Lombok and the
port of Surabaya. “Menado and Yogyakarta are also interesting,”
says Jegge.
The Indonesian partner will offer support across the entire
ASEAN region.
Relais & Château gained 36 new members worldwide in 2010,
14 of them in Asia Pacific. While three of those were in India and
three in China the growth also included a new destination for the
organization – Vanuatu.
New members also came from Japan — two in Kobe — and
one each in New Zealand, Thailand and Bali.
Relais & Château Director of Development Asia Pacific
Stéphane Junca tells AHCT that 2011 will be a year of consolidation
Worldhotels in Bali at the Ayodya Resort
but that there are already interesting candidates for 2012.
“The perfect
venture for working
professionals”
Jacqueline Volkart is General Manager at the Ritz-Carlton in
Coconut Grove, Miami.
She is currently studying the Online MBA in International
Hospitality and Service Industries Management program with
the Glion Institute of Higher Education.
Meet our representative at HOFEX 2011, 11-14 May.
Email us at:
inquiry@gliononline.com
Visit the Glion website:
www.gliononline.com
April 2011 AHCT 33
 M a n a g eme n t
Worldhotels Vice President
Asia Pacific Roland Jegge
Relais & Château Director of
Development Asia Pacific Stéphane
Junca – 2010 was a good year
Relais & Château member Villa Mathis on Bali
The hip Matthan in Bangalore
joined Worldhotels in 2010
34 AHCT April 2011
The Serai Jaisalmer – a Rajastan
member of Relais & Château
With his eye on development in China and India, Junca notes
that where the two countries share the similarity of large populations
they differ in that many Indians have been educated abroad and are
willing to travel more independently.
Junca would like Relais & Château to go back to its roots of
affiliating properties along an itinerary suitable for motorists by
adding members in Jaipur, Udaipur and Jodhpur, as the organization
already has members in Jaisalmer and Ranthambhore in Rajastan.
There is also potential for synergy between different Relais
& Château regions as company research indicates travellers from
Europe hope to find member hotels when they travel in Asia and
Asian travellers do likewise when they explore Europe and North
America. The number of Asian travellers staying at Relais & Château
properties is a small percentage of the total – last year Relais &
Château members’ revenue totalled €1.3 billion (US$1.836 billion)
and 5.5 percent or 118,000 room nights came from Asia Pacific
guests. Members achieved an average room rate of €320 (US$451).
Clients from Hong Kong are among the most enthusiastic, says
Junca, booking more room nights than those from the whole of
Mainland China.
The synergy works in other ways, too. Many small European
hotels close for the winter and their chefs volunteer to come to
Relais & Château members in Asia for promotions or to teach staff.
Interestingly, the European chefs always seem to choose Asian beach
resorts, Junca says.
M a n a g eme n t
Worldhotel’s member Sunshine Hotel, Shenzhen in southern China
Web-wide
For both Relais & Château and Worldhotels, technology is also key
to further growth. The company guide is now available in Mandarin
while the organization’s new website has smaller versions available
in Thai, Indonesian and Malaysian. There is also a website available
in English with a focus on India as well as sites in Japanese and
Brazilian Portuguese. The websites will have video embedded in
them, not only allowing potential guests to go on virtual property
tours, but also boosting ranking and search engine optimisation as
videos are linked on Youtube or daily motion.
Worldhotels is offering a number of new technologies to
members including Spider and OTA360º. While Spider is aimed
at boosting business on the individual property’s own website,
OTA360º is an Online Travel Agency system.
One of the benefits of the technology to potential guests is the
dynamic packaging, allowing guests to tailor-make a stay online
rather than buy a package or promotion created by the property.
The technology is suitable for mobile phone and hybrid (eg
iPad) use and while some of the older generation may be using
their pdas for research only – finding hotels on a map for example
— “Gen X are very savvy in this area,” Jegge says, and are booking
and amending bookings on the move.
April 2011 AHCT 35
M a r k e t R e p o r t
Gurgaon’s
potential
I
f there is one word to describe Gurgaon, it’s “booming”.
From a small farming village 25 years ago, Gurgaon is
now the industrial and financial hub of Haryana state in
northern India. Located 30 kilometres south of national
capital New Delhi, Gurgaon is one of India’s call centre
capitals and is home to a wide selection of multinational companies,
including General Electric, Airtel, KPMG, IBM, The Coca-Cola
Company, American Express, Maruti Suzuki, Microsoft, and the
Bank of America.
Gurgaon saw large increases in its population and economy after
the real estate developer, DLF Group, bought land from local farmers
and started developing housing estates. Today, many residential
parts of the city are still located within a numbered DLF “Phase”.
Retail is another big industry in Gurgaon, and there are 43 malls
including the biggest, Mall of India.
Hotels are plentiful, at all budgets and levels. The vast majority
of hotels are in the lower star category, but the number of upmarket
and luxury hotels is increasing rapidly, with developments by The
Westin, Trident, Crowne Plaza, Marriott, Leela Kempinsky, the
Hyatt Group, and the Hilton already built or in the pipeline.
“There is tremendous potential for hotels,” says Ajay Dahiya,
36 AHCT April 2011
Lobby of the recently-opened
The Westin Gurgaon (artist’s
impression)
Hotels are developing as
rapidly as the rest of the new
city, Victoria Burrows reports
Club Head, The City Club, Gurgaon, a DLF luxury club
development. “Gurgaon is a major hub of the corporate world and
it is close to national and international airports. Condominium
living with ultra luxury facilities has given great opportunities for
people to move to the city so the service industry is set for many-
fold growth. Big name food outlets such as TGIF and Hard Rock
Café are multiplying, as are big name hotels.”
The luxury sector
The Westin Gurgaon launched recently and is nearing completion,
with just the spa and bar yet to open for business. Located in the
epicentre of Gurgaon, it is the first Westin hotel in India in three
years. Arif Patel, Executive Assistant Manager, Sales and Marketing
at the hotel, says when complete, the hotel will be a market leader.
“Our concept is ‘modern luxury’, and we offer 42-square-metre
rooms, floor-to-ceiling windows, and modern food and beverage
venues designed by world-renowned interior designers such as Super
Potato,” he says.
While the ratio of foreign guests to Indian guests so far is 80:20,
Patel says that Westin and Starwood brand recognition in India is
increasing rapidly, and more Indian guests are starting to book. Of
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and fifth place rotate between Singapore, Hong Kong and Sydney.
Most guests are business travellers, but this is also shifting,
says Patel.
“Gurgaon is largely corporate, but the leisure business is
increasing. Around 10 to 12 percent of guests are holiday-makers.
The nearby Kingdom of Dreams theme park is developing into a
must-see, and many leisure guests stay with us for one night before
and one night after visiting the Golden Triangle of Delhi, Agra and Schaerer Coffee Art Plus
Jaipur,” he says.
Medical tourism is another sector attracting guests. There are a Because milk inspires
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number of 5-star hospitals in Gurgaon including Vedanta, Artemis,
and Max Hospitals. Patel says that 30-40 percent of patients are
foreigners from the Middle East, Africa and South east Asia.
Schaerer’s automatic espresso machines encompass
Upmarket shift
To keep up with the demand for high-quality rooms, the 256-
everything that is important in today’s demanding
room Radisson Blu Hotel Delhi is now undergoing a three-phase world of coffee including professional milk preparation
renovation. The 5-star hotel, which opened in 1998 and is part of in all its variations – from fully automatic to manual.
the Carlson group of hotels, checks in 80 percent business travellers
and 20 percent leisure travellers, according to Simon C. Barlow, www.schaerer.com
President, Carlson Hotels, Asia Pacific.
Catering to business guests on the go the hotel provides
complementary breakfast, airport transfers and free wireless internet
access in all rooms. It also recently launched the ‘Grab & Run’
promotion in which guests who need to check-out early can opt
A Premier room at Pride’s Park Premier
for a take-out breakfast pack that includes coffee, tea, bottled water,
whole fruit and breakfast energy bars.
Other enhancements include sound proof rooms with quadruple
glazed windows, international power sockets, laptop compatible
digital in-room safes, digital door locks and ergonomic work
stations. R, the award winning spa, is also being renovated.
SWISS MADE
M a r k e t R e p o r t
Girish Bindra, General Manager of the Crowne Plaza Today
Gurgaon, a 5-star property that opened in 2007, says there is a
shift towards more upmarket properties, but that there is enough
opportunity for all categories to get a fair share.
“Whether it’s MICE, corporate or leisure, Gurgaon has enough
choice that caters to different levels and budgets,” Bindra says.
“Offerings differ greatly based on the level of the hotel. For example,
for a high profile event, one would opt for the luxury category due
to the space, quality and capacity to organise the event.” Bindra
Pride property Park Premier,
a member of Worldhotels
IHG’s 5-star Crowne Plaza Today Gurgaon
believes luxury hotels provide peace of mind to guests as there is a
certain level of guarantee that comes with the brand and the category.
“I think it’s more of a mindset. Given the number of luxury hotels
coming up, there is bound to be price corrections where 5-star will
be more affordable, whether in terms of F&B, room or MICE. If
they are getting more services and benefits, with that peace of mind
people will be inclined to switch to the luxury option.”
Midscale
Carlson currently operates hotels across all its four brands in
Gurgaon, namely the Radisson Blu Suites Gurgaon, Park Plaza Hotel
Gurgaon, Country Inn & Suites Gurgaon Sector 12, Country Inn
& Suites Gurgaon Sector 29, and Park Inn by Radisson Gurgaon.
The group has another two midscale hotels under development.
They are the Country Inn & Suites Gurgaon scheduled to open in
June this year and the Park Inn by Radisson Gurgaon Sector 14
38 AHCT April 2011
scheduled to open in April 2012. Both hotels will predominantly
cater to business travellers.
Carlson’s Barlow says the midscale market is booming in
Gurgaon, and across India. “The country’s tourism industry is
experiencing strong growth and one of the key contributing
factors is the strong domestic travel growth. China and India alone
account for almost 40 percent of the world’s population. The
growing wealth and emerging middle class in these markets will
drive demand for domestic travel and value for money midscale
The Westin Gurgaon – Starwood is enjoying
increasing brand recognition in India
An Executive room at Pride’s Park Premier – much business in Gurgaon is corporate
hotel accommodation.”
Barlow notes Carlson is currently the market leader in the
midscale segment with a portfolio of three Park Inn by Radisson
hotels and 10 Country Inns & Suites hotels in India. Park Inn by
Radisson is Carlson’s bright, bold and fresh midscale brand, and it
is a key growth focus for Asia Pacific.
“Its scalability and moderate cost makes Park Inn by Radisson
an ideal brand for new build hotels,” says Barlow.
The group has ambitious plans to expand its midscale hotel
portfolio in markets such as India, China, Thailand and the
Philippines, with plans to operate at least 50 new Park Inn by
Radisson hotels in India in the next few years.
Indian hotel companies are also operating in Gurgaon at all
levels, including the luxury Leela Kempinsky Gurgaon and the more
midscale Pride Park Premier, a new four-star hotel part of the Pride
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M a r k e t R e p o r t
A Super Potato-designed F&B
outlet at The Westin Gurgaon
Premier, part of the Worldhotels network, is primarily a business
hotel with 94 rooms, three restaurants and a bar lounge as well as
two conference rooms catering for up to 200 people.
Supply and demand
With the number of hotels in Gurgaon expanding rapidly, will
supply outstrip demand? Kshitij Deopujari, General Manager of
The Country Inn and Suites by Carlson, Sector 29, says not any
time soon.
“Location-wise, every hotel has its fair share of business. For
the next two years I do not see any problem of business loss,” he
says. “The Carlson brand is quite popular internationally and we
are also located in a developed area of Gurgaon. Our rooms are
spacious and it is kind of a boutique hotel with modern facilities.
So I think we will continue to fill a niche in the market.”
Barlow agrees: “There continues to be a strong demand for hotel
rooms in Gurgaon. We expect that over 3,500 new rooms will be
added over the next five years to meet the city’s accommodation
needs,” he says.
And Bindra says that despite the increased competition in the
luxury category, there is still huge potential.
“Gurgaon is definitely growing from strength-to-strength.”
The demands are more than the inventory, which is good news.
We have been able to retain our market share and have achieved
8 percent revenue growth over our budgets and 10 percent year-
on-year.”
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M a r k e t R e p o r t M a r k e t R e p o r t

Photography courtesy of the Mandarin Oriental, Hong Kong

Hong Kong rate growth leads Asia

“They are discovering the

benefits of the internet
and pricing transparency”
Johan Svanstrom

demand to Hong Kong, notably Shanghai (37 percent),

Singapore (32 percent) and Sydney (32 percent).
As well as being appealing cities for tourists, these
increases could be attributed to: Shanghai hosting the
World Expo, Singapore’s record tourist arrivals driving

H
otels.com had some good news for hoteliers in
Hong Kong last month when it released the
results of its annual Hotel Price Index. The global
average rise for hotel room rates paid by its online
customers was two percent in 2010, but in Hong
Kong the room rates rose on average by 33 percent to HK$929.
Now in its eighth year, the Hotels.com Hotel Price Index (HPI)
is a regular survey of hotel prices in major destinations across the
world by Hotels.com, which is part of the Expedia group and
operates in all major hotel markets worldwide. The company
operates more than 75 Hotels.com websites around the world and 13
demand and the strong Australian dollar pushing up
hotels across Australia.
Singapore recorded visitor arrivals of an exceptional
11.6 million in 2010, which accounted for tourism
receipts of approximately S$18.8 billion (US$14.85
billion) – a 49 percent growth over the challenging
year of 2009, according to a report by Horwath HTL
hotel consultancy.

Asia rate
sites in eight languages across Asia Pacific alone. In Hong Kong the

Discover the Tastes of

company also offers telephone support in English and Cantonese.
Hong Kong hotels are on average the 15th most expensive in

rld
the world.
o CHEF PAUL PRUDHOMME’S
growth
New York topped the list with an average room rate of
t h e W
HK$1,897, up 14 percent on 2009 followed closely by Macau
Serving e 1985!
Sinc
HK$1,472 and Singapore at HK$1,338.
On first glance the prices in Hotel.com’s HPI rates may be lower

beats a flat
than expected for major global cities. That is because the HPI tracks
the real prices paid per room by Hotels.com customers around the
world using a weighted average based on the number of rooms sold Across the U.S.A. and in over
in each of the markets that Hotels.com operates.

global trend
29 countries, food lovers are
In addition, the survey looks at a whole range of hotel categories.
Approximately 110,000 properties in more than 18,000 locations discovering the incredible taste
make up the sample set of hotels from which prices are taken. The of Chef Paul Prudhomme’s all
sample incorporates both chain and independent hotels, as well natural Magic Seasoning Blends.
as options such as self-catering and bed and breakfast properties.
Available in fourteen (14) tempting
The HPI survey acknowledges that averages can be misleading,
however the international scale of Hotels.com – in terms of both varieties.
A survey shows that Asia is leading customers and destinations – makes the index one of the most
For More Information Contact:
comprehensive benchmarks available and a timely snapshot of online
Anna Zuniga
the world in room rate growth. hotel bookings in 2010.
Director of International Sales
Johan Svanstrom, Managing Director, Asia Pacific for Hotels.
(504) 731-3522
Ruth Williams finds out why com told AHCT the rate increase is clearly on the back of the general
azuniga@chefpaul.com
boom in the business segment, however he notes the story across
OR
Asia Pacific is a mixed picture.
John McBride
Hotels.com reports a strong demand for travel particularly
Vice President-Sales
from mainland China. A few cities experienced similar increases in
(504) 731-3578
jlm@chefpaul.com

www.chefpaul.com
40 AHCT April 2011 April 2011 AHCT 41
M a r k e t R e p o r t M a r k e t R e p o r t

Average hotel prices in 2010

What does HK$1,000 buy compared to 2009 (in HK$),
The star rating that can be purchased abridged version
by travellers spending HK$1,000
per night in the world’s top cities, in Average Average Percent
alphabetical order price per price per change
room per room per year-
City and star rating London 2 San Francisco 3 City night 2010 night 2009 on-year
Bangkok 4 Los Angeles 3 Seoul 3
Beijing 4 Madrid 3 Shanghai 4
Berlin 5 Melbourne 3 Singapore 2 New York 1,897 1,657 14
Budapest 5 Milan 3 Sydney 3 Macau 1,472 1,239 19
Chicago 3 Moscow 3 Taipei 5 Singapore 1,338 1,016 32
Dubai 3 Munich 3 Tokyo 3 Frankfurt 1,337 1,291 4
Guangzhou 5 Nice 5 Toronto 2 Rome 1,334 1,418 -6
Hong Kong 3 Orlando 5 Vancouver 2 Dubai 1,307 1,303 0
Las Vegas 4 Paris 2 Vienna 5 Sydney 1,189 900 32
Lisbon 5 Prague 4 Honolulu 1,162 988 18
Vancouver 1,154 1,094 5
Tokyo 1,118 1,256 -11
Johan Svanstrom, Managing Director,
Asia Pacific for Hotels.com Toronto 1,114 916 22
Los Angeles 1,049 1,107 -5
Gold Coast 1,048 943 11

Wifi tops favourites among app-loving business travellers Seoul

New research by Travelport suggests more than half of
business customers now use mobile technology for searching
and booking hotels, indicating a rapid increase in the use of
mobile technology in the business travel sector.
Travelport’s global distribution system business includes
the Galileo and Worldspan brands and it also owns
approximately 48 percent of online travel company Orbitz
Worldwide.
The business services provider to the global travel industry
polled over 600 corporate travel buyers, agents, hospitality
and travel professionals globally and 56 percent of business
customers said they use mobile technology to search and/
or book hotels.
The survey revealed that 71 percent of respondents rank
WiFi as one of the most important technology solutions and
believe it should be included as standard in hotel rooms.
Furthermore, 82 percent of travellers expect this service to
be in all guestrooms within five years.
Hybrid devices mean hotel rooms are an extension of the office
“The responses seem to indicate that hotel rooms are
no longer a place of rest but an extension of the office when
travelling for business and as such it is important to move with
the times and provide these services in a way that travellers
want and expect,” said Niklas Andréen, Global Vice President
of Hospitality and Partner Marketing at Travelport.
Just over half (54 percent) of respondents said they
wanted more transparency and choice when it comes to
charges for optional extras. Many commented they should
only have to pay for the services they really want or use when
travelling for business.
When asked which mobile apps would make their business
travelling easier, most favoured restaurant and recreation
recommendations but there was limited appeal for mobile
apps which could record TV channels remotely or apps that
would allow them to adjust the temperature of the room
when away. Clearly one step too technical...what’s next,
robot butlers?
Hong Kong
942
929
1,031
699
-9
33
Shanghai 890 650 37
Osaka 802 1,178 -32
Auckland 780 700 11
Shenzhen 748 676 11
Kuala Lumpur 733 664 10
Beijing 705 744 -5
Bangkok 701 754 -7
Elsewhere Seoul (-9 percent), Tokyo (-11 percent), Beijing (-5
percent) and Bangkok (-7 percent) all experienced declines in their
rates, however Svanstrom noted: “In Asia, the average price of a
hotel room in this region was still 15 percent higher than when
the Hotel Price Index began in 2004. It’s fantastic to see the hotel
industry reflect the growth that other business sectors in Asia are
experiencing.”
Apart from Asia, all other regions were either flat or down year-
on-year in the first half of 2010, the average annual price went up
one percent in Latin America and the Caribbean, two percent in
North America and stabilised in Europe.
Hotels.com does not offer different rates for corporate and
leisure customers. Svanstrom acknowledged there is a trend for
small businesses and entrepreneurs to book their hotels online for
business travel. “They are discovering the benefits of the internet
and pricing transparency.”
To attract these high frequency travellers Hotels.com has
launched a new rewards programme – Welcome Rewards - that
particularly suits this type of business traveller whose travel spend
comes out of their own company’s budget. “You book and stay 10
nights and we give you one free night – whatever the brand of the
hotel and without blackout dates.”

42 AHCT April 2011 April 2011 AHCT 43

 “I
n a service business customers
have to come first otherwise
your reputation suffers,” PR
professional Paul Seaman tells AHCT.
He adds that the main ‘don’t’ is never
to antagonise customers or journalists
more than is already the case following
a complaint – even if the customer or
journalist is being unreasonable.
Seaman knows a tough situation when
he sees one – one former client is Chernobyl
The P
The Professionals’
rofessionals’ C
Choice.
hoice.
nuclear power plant.
“There’s a fine line between a genuine
cause for complaint and someone who is just
taking the hotel for a bit of a ride. However,
Withbyafarheritage
the most sensible approach is usually
steeped in the art of
classic service recovery,” says Eddie Veale*,
coffee roasting
a regional hotel PRand blending, you can
executive.
Veale adds that
be certain of the tremendouswhile it’s impossible to of
quality
pre-empt every situation, good briefing can
Boncafé products.
ensure some problems are avoided.
The key weapons in the PR armory are:
remaining calm, humour, a willingness to
From an extensive range of gourmet coffee
investigate and try and fix problems, plus
blends, to an
the budget international
to smooth selection
ruffled tempers with of
free nights or meals.
automated coffee machines, Boncafé
AHCT asked the two veterans how they
offers
wouldyou everything
respond to a series you needtaken
of situations to further
from real
develop life.foodservice business.
your
One – the angry hack
Boncafé.
A tired, Your professional
very angry journalist with a severe
hangover is at reception, checking out. He
coffee partner.
has a long list of grievances and is, at the
moment you encounter him, definitely
going to go into print with them. His
grievances include:
• The lock on his door broke three times
over the course of a one-night stay
• He is a non-smoker and found a
cigarette butt in his bathroom
• He was promised a complementary
breakfast but has no paperwork
to show for it and due to internal
miscommunication
C o f fe e M a c h i n e Pa r t n e r s o f : the front desk has
no record. He is refusing adamantly and (from left to right):
loudly to pay Egro Coffee Systems, Solis Coffee Machines,
• He is shocked and upset that he almost Rancilio Semi Automatic Coffee Machine (in
witnessed a fist-fight at breakfast when Singapore and Malaysia only), and Victoria
two sets of people were promised the Arduino (In Hong Kong only).
same table.
Coffee Specialist Since 1962 • www.boncafe.com
Both Seaman and Veale suggest that
turning the complaints around can have Call us today for a free coffee consultation
positive benefits for the hotel. Ensure thatH O N G KO N G
SINGAPORE M A L AY S I A
the complaints are investigated and thatBoncafé (Far East) Ltd
Boncafé International Pte Ltd
the journalist knows this, they advise. Ask
Boncafé Roasting House, 208 Pandan Loop 1011 Tower 2, Silvercord,
Être Bon Gallery and Academy
Block N-1-2, Plaza Damas, No.60 Jalan Sri
SINGAPORE: (65) 6776.2216
HONG KONG: (852) 2375.1111
the writer to delay filing any story until30 Canton Road, Tsim Sha Tsui,
Singapore 128401 Hartamas 1, Sri Hartamas, 50480,
the complaints have been dealt with, VealeKowloon, Hong Kong
T: (65) 6776 2216 F: (65) 6779 2620 Kuala Lumpur, Malaysia
further suggests, while Seaman recommends
E: salesenquiry@boncafe.com T: (852) 2375 1111 F: (852) 2375 3026
E: sales@boncafe.com.hk
T: (60) 3 6204 0146 F: (60) 3 9285 3351
E: saleskl@boncafe.com.my MALAYSIA: (60) 3 6204.0146
M a r k e t R e p o r t A villa master bedroom at Mandarin Oriental, Sanya
I
t is Sanya and its surrounding
environs in the south of Hainan
Island that generally gets all the
tourism attention. And perhaps for
good reason: it has always been fringed with
picture-postcard beaches; from the start of
the new millennium international resorts
mushroomed across its coast.
The provincial capital Haikou and the
central eastern part of the island that is some
34,000 square kilometres in size (similar in
scale to Belgium) are now under substantial
redevelopment. And within both areas this
will mean more hotels and F&B operations.
Hotels are popping In the first half of 2010, the number of
overseas tourist arrivals to Hainan nearly
up in the most tripled, year on year to 316,000, reported
unexpected parts one mainland hospitality news website last
July. Domestic visitors in 2009, numbered
of China’s tropical 1.9 million, an increase of 11.1 percent from
holiday destination. 2008, according to Sinomedia. From this
year, overseas tourists can claim tax refunds
Andrew Dembina of 11 percent of their purchases from certain
unearths some new shopping malls in Hainan Province when
leaving China. The minimum purchase at
properties a shop within a day is RMB 800 (US$121).
Hainan development
spreads from Sanya
Mandarin Oriental, Sanya – expect luxury resorts in the smallest of Hainan bays
46 AHCT April 2011
M a r k e t R e p o r t
Flying start
Airline routes connecting Hainan with
other mainland cities, as well as Southeast
Asian cities have increased in line with the
surge of leisure and business travellers.
Hong Kong Airlines and partner airline
Hong Kong Express fly daily to both
main cities, which accounts for around 15
percent of total routing. “More than 20,000
passengers selected our flights from Hong
Kong to Hainan each month, last year,”
a spokesperson for Hong Kong Airlines
told AHCT, “around 12,000 passengers
to Haikou and 8,000 to Sanya. Operating
frequency from 10 daily flights per week
both ways from Hong Kong to Haikou
increased to 21 flights weekly from the end
of last year.
Already well into tourism overdrive,
Hainan was officially declared Hainan
International Tourism Island in early 2010.
While this might seem a redundant tag,
it meant that the island was earmarked
for more committed central government
funding. Hence, a high-speed rail link
between Haikou and Sanya, launched in
April 2011 AHCT 47
M a r k e t R e p o r t
Zhang Yimou’s Hainan Impression theatre
December 2010, was part-funded by the
national Ministry of Railways.
Cruise passengers are on the increase,
mainly arriving at Sanya’s Phoenix
International Cruise Terminal. Most
come from visa-free countries, which were
increased to 26 this in 2010, with the largest
numbers from South Korea and Russia.
Haikou in the early-to-mid-1990s was
peppered with hulking half-built concrete
tower blocks, abandoned by developers
who had run out of funding. Today, every
available square metre is sought after. In
the last few years it has transformed into
a pleasantly planned and greened city. An
outlandish semi-open theatre was built to
permanently house Hainan Impression, an
audio-visual extravaganza written by cinema
icon Zhang Yimou. A yachting harbour –
Maryland Marina – is under construction,
its first phase was completed at the start of
the year.
Hotels and resorts, however have been
slower to arrive. The pioneering international
resort was Sheraton Haikou Resort, opened
in 2005, fronting Holiday Beach, which
lies around 10 kilometres north of the city
centre. Its 341 guest rooms and suites,
sprawling resort pool, piped in hot water
spring pools, kids’ club and seven F&B
outlets make it far and away the city’s best
world-class hotel. Briefly, it was challenged
by a Sofitel-managed property a few years
48 AHCT April 2011
Sheraton Haikou Resort was a
pioneer on Holiday Beach
ago, but that fell by the wayside. Mission
Hills Resort, Haikou, is a new upmarket
option for golfers and their families. An
18-storey luxurious resort block, a nine-
storey resort annex, a three-storey clubhouse,
shopping arcades, meeting facilities, and
fully-equipped sports and recreation centres,
including mineral springs and spa facilities,
brings 518 rooms with panoramic views
of the Blackstone tournament golf course.
Features also include 12 restaurants, indoor
and outdoor swimming pools, games rooms
and a kids’ club.
The best of the rest are hotels with
self-awarded star ratings. One of the more
comfortable, bang in Haikou’s CBD,
is Hainan Mandarin Hotel, bearing no
relationship to the Mandarin Oriental
Group and, despite it’s five stars, offers
quality and facilities that would seem
more three star to those used to top-end
accommodation. The Westin Haikou is
scheduled to open in June 2012.
Pipeline
South of Haikou, in Wenchang County,
ever since an upgrade of the Wenchang
Satellite Launch Center was announced by
China Aerospace in 2007 and a new tourist
attraction, an associated space/science
theme park was announced in 2008, some
neighbourhoods have been cleared, luxury
housing is being built and new hotels are
expected. Further south, just 30 to 40
kilometres north of Sanya, in Lingshui
County new resorts and coast-hugging golf
courses are sprouting. Resorts along Haitang
Bay are popping up: Conrad Sanya was the
first in December 2010; Renaissance Sanya
Resort & Spa opened in March; Shangri-La,
Sheraton and Fairmont resorts are due to
launch before the year is out.
Slightly closer to Sanya City, 403-room
Wyndham Sanya Resort, situated along
Sanya Bay in China’s Hainan Province, will
A twin room at Sheraton Haikou Resort
provide immediate access to the beach when Y
it opens in 2014. CM
Some 30 kilometres southeast of Sanya MY
City, Yalong Bay, redeveloped from a
pristine National Marine Park with its
CY
7.5-kilometre sweep of golden sand that CMY
had just one domestic resort operating in K
the early 1990s is now wall-to-wall with
resorts, many managed by big international
hospitality brands. Crowne, Hilton, Holiday
Inn, Marriott, Sheraton, Ritz-Carlton and
Pullman all have a presence.
With Yalong Bay nearing capacity, the
next two bays west are also being developed.
In one, Qingshui Bay Resort, a new, multi-
billion dollar mixed-use project is currently
under construction, with six major resorts
– most top-tier luxury – expected to be
unveiled from late 2011 to 2013. These
include JW Marriott, Jumeirah, Outrigger,
and Hilton resorts.
Two notable resorts that selected their
own private bays close to Sanya, that look
unlikely to be impinged upon, are all pool-
villa Banyan Tree and Mandarin Oriental,
which offers low-rise block rooms or
several categories of villa. They opened in
2008 and 2009, respectively. Both have
plenty of restaurants, swimming pools and
excellent spas.
Expect to see as-yet undeveloped small
bays on this island being bagged by more
get-away resorts in the future.
 T e c h n o l o g y
LOCKED
UP Saul Symonds reports that lock
manufacturers are keen to be part
of the design process
W
hen a marketplace is saturated with hotels offering
a wide range of different guest experiences even
the smallest element of room design is taken into
consideration – and the lock that holds the room
door shut is no exception.
“Hotels try to set themselves apart more and more from the
competition with design and technology elements,” says Arne Engel,
Managing Director, Asia Pacific, Onity, a provider of electronic
locks and smartcard applications for hotels and resorts. “Aesthetics
are very important and increasingly so.”
Celia Feng, Asia Pacific Product Manager of Ingersoll Rand
Security Technologies, manufacturers of the Cisa MiFare lock
system, agrees. “Hotels pay a lot of attention to the look of their
locks simply because guests see them,” she notes. “But, it’s rare for
customers to ask for a brand-new look, they usually want to choose
from several samples already in stock.”
Feng says the design process is becoming more and more
important in the lock industry. “We always [analyse] competitors’
latest models or the most popular models in the market as reference,”
she admits. “We then design several finishes and lever options,
and we can also provide customised products for key accounts or
extremely large volume orders.”
Nowadays winning an account means winning-over the designer
first, Feng says, and that although security remains the priority,
“When all the competitors have similar or same brand awareness
and quality levels, then the look matters. And hotel customers
always have specific requirements for lock technology, for example
magnetic or contact-less, since it influences maintenance and
management costs.”
The diversification of customer needs and the increasing
requirement of creative technology are the two most difficult
Brass finish on a white door from VingCard Elsafe
50 AHCT April 2011
T e c h n o l o g y
The Saflok product range allows for customisation
questions to answer, Feng says.
Hotel and resort properties are more open nowadays, with
many featuring natural air spaces which effects how those spaces
are then enclosed, and secured. As Engel says, “Closed-in lobbies
with one central chandelier have given way to garden settings,
natural landscaping features and open corridors for a more spacious
feel — not only in resort properties, but in an increasing number
of urban hotels as well.”
Engel cites the example of the InterContinental Hotel in Hanoi,
which is built on stilts over the lakes of the city and uses the Onity
Proximity locks for its guests room. The proximity technology allows
a hotel to choose any kind of ‘key’ shape or design they want, be it
in a wristband, token, sticker or card.
“Since the mid 2000s, the electronic lock industry for hotels has
moved from a traditional functionality industry where the function
and reliability of the lock was the most important factor and the
design element was a secondary aspect, into the decision process,
towards a truly design-aesthetic industry,” says Ivan Aramayo,
Director of Marketing and Communication, VingCard Elsafe, a
worldwide provider of guest room security. “Now, hoteliers around
the world are paying attention to how the lock looks and fits into
the overall design of their hotel.”
Keep it simple
In order to cope with the increasingly wide array of styles of locks
that different hotels require, some manufacturers have opted for a
minimalistic design aesthetic.
Aramayo believes that minimalist locks are easier to adapt
to different hotel styles be it modern, traditional, contemporary,
boutique or resort, adding the Signature by VingCard range of
electronic locks takes design needs into consideration. Some of
April 2011 AHCT 51
 T e c h n o l o g y
A brass finish from Onity
Chrome finish from Onity
Saflok’s Quantum range
incorporates RFID technology
Cisa MiFare can be customised
the elements that hoteliers can choose in order to personalise the
electronic lock are the finish of the lock, the type of handle and
the reader design.
Engel agrees with this sentiment. “Minimalistic dimensions
will always be a more adaptable aesthetic than a product that is
larger in size.” He says that Onity strives to maintain a balance
between pleasing aesthetics and functionality or security, which
manifests in the sturdiness of the handles, mortises, readers and
other components of the locks.
Onity has customised locks for a number of hotels, including the
Pullman Hotel in Sydney where the handles match the property’s
52 AHCT April 2011
modern look, and the Banyan Tree Bali where the lock body was
completely eliminated in favour of wall readers and electronic strikes.
But the company also considers aesthetics early in the design process,
evaluating the look of the lock against standards and input from
all regions worldwide.
This trend for minimalism was made possible by changes
in technology, such as the introduction of RFID contact-less
technology. According to Aramayo, “Changes in technology
produce changes in design. VingCard introduced the RFID version
of Signature line in 2006 with the Signature RFID by VingCard,
which made RFID technology popular and a standard technology
for hoteliers.”
Other technology
trends, including
contactless readers and
miniaturisation, as
Alastair Cush
Director
Product Marketing,
Kaba points out, allow
locks to be both small
and less imposing as well
as more aesthetically
pleasing.
“One of the biggest
trends in electronic
locks right now is the
Salto’s AElement solution sectional trim concept.
This means the lock has
less impact on the look of the door. Locks are available with lever
and finish options to allow a certain level of customisation,” Cush
points out, adding the Saflock product line is particularly popular
with design hotels and the company receives a lot of requests for
custom levers and finishes.
Minimalism has also given designers greater freedom of choice.
“Developing technologies permitted Salto to design a much smaller
reader component that allows it to be a part of the design around the
door, rather than something the designer wants to hide. The lever
is separated from the electronic components, allowing an almost
limitless choice of handle design so the door lock can become a
part of the overall design for the hotel,” says David Rees, Regional
Manager, Asia Pacific, Salto Systems.
Rees added that Salto strives to offer its clients the greatest choice
possible, and when the AElement was designed enabling clients to
make it “their own” was a priority.
“Ultimately the most important requirement for hotel locking
is to provide safety and security for the guests and staff. In the past
there may have been a need to sacrifice good design to achieve this
goal, but with the introduction of AElement by Salto that is no
longer the case. A whole-of-property solution can be implemented
that satisfies the needs of all stakeholders,” Rees says.
Products such as AElement also allow hotels to implement a
consistent, property-wide lock ‘look’. “It used be that a hotel would
try not to have a room lock on non-guestroom doors, because the
Stop by and see us at
locks were big and chunky and detracted from the look they were HOFEX at Stand # IC-443
trying to achieve, rather than be sympathetic to it,” Rees notes. He
adds, that with the introduction of AElement changing the finishes
and lever can give a completely different aesthetic to a door while at
the same time allowing it to be a part of the overall access control
solution at the hotel.
 D e s i g n Wow! A guestroom D e s i g n
Singapore’s Hotel Michael by Michael Graves
in Hotel Michael

for it,” Karlusic says. “A hotel can have the best service or be located
in a great location but if it feels drab, and doesn’t lift your spirits
through its spaces, then who’d want to stay there?”
The Marina Bay Sands Hotel complex by Israeli-Canadian
architect Moshe Safdie typifies the power of design, according to
Russell Arthur Smith, a hospitality and tourism development expert
and Associate Professor in the Nanyang Business School, Nanyang
Technological University, Singapore. The hotel, for which HBA
collaborated on the design of rooms and conference spaces, consists
of three hotel towers crowned by the jaw-dropping Sands SkyPark,
a 12,400 square metre space of tropical garden with a 150-metre
infinity swimming pool and restaurants. With over 2,500 rooms
and suites, the hotel is the biggest in Singapore.
“For iconic design, it is hard to surpass the newly-opened
Marina Bay Sands. Its rooftop recreational deck has defined the
hotel complex as well as the Singapore skyline,” says Smith.

How it’s done

Stay …
A guest room by Ilija
Most architects do not have the budget for such enormous projects,
Karlusic at Shangri- but no matter the size of the development, the same basic criteria
La Beijing World
Trade Centre for design apply. Every residential or resort space has three layers of

just a
understanding that need to be taken into account.
“There are three critical aspects for successful hotel design,”
explains Smith, who has extensive academic and professional tourism
experience in Asia, North America and the Middle East. “The first

little bit
relates to function and making sure the hotel is efficient and can
operate well. The second is concerned with reinforcing the hotel

longer
Hotels and resorts have
discovered that paying
attention to every design
aspect means guests will book
lengthier stays, and come
again. Victoria Burrows reports

T
The pool at HBA-designed
Chi spa, Shangri-La Beijing
World Trade Centre
he way a hotel looks can determine whether a guest
makes a booking in the first place, but thoughtful
and appealing design can also ensure a guest stays
longer or makes a return visit.
With new hotels and resorts constantly pushing
the boundaries of design and raising the bar for what guests can
expect from their home away from home, attracting and retaining
guests through efficient, high-quality and exceptional design is
crucial.
A hotel without design would be like a hotel without rooms,
according to Ilija Karlusic, Principal of global hospitality interior
design consultants HBA, whose diverse portfolio includes the new
ICC Ritz-Carlton, Hong Kong ESPA and the Shangri-La hotel in
Beijing’s China World Tower.
“Guests want to experience high design and something they have
never experienced before, and so they should when they’re paying

54 AHCT April 2011 April 2011 AHCT 55

 D e s i g n

www.ferragamo.com
spaces, almost like a house: I’d rather watch TV in a lounge than in
my room alone, or go to the kitchen where I could make a snack and
prepare a drink rather than using the little mini bars that have nasty
snacks and limited equipment to do anything except make noodles
or coffee. When a hotel feels like I’m in my own grand special home,
that makes me want to stay another day, if not a week.”
While this applies especially to resorts where guests ordinarily
stay longer for relaxation, it is also relevant for hotels that attract
business travellers. Many hotel properties operate with a mix of
leisure and business guests, so the design needs to cater to both.
Villas that have their own private pools are another major
draw-card for holidaymakers, especially at resorts in hot climates.
For parents, the more facilities a hotel offers for children, the more
likely they are to stay longer.
“Having four small boys myself, I know that kids get bored easily
and constantly need to be stimulated,” says Karlusic. “Playrooms are
good but what is even more important is that they cater for different
age groups. Many times I’ve seen playrooms that are generally for all
HBA/Hirsch Bedner
ages of children, which doesn’t work as five-year-olds have different
Associates Principal Ilija interests to eight-year-olds. When you put them together problems
Karlusic
occur and kids want to just get out.”

Resort design Professor Keeping it natural

Russell Arthur Smith
A major design trend at the moment is incorporating natural features
into and around resorts. Landscape architects are successfully
emphasising the external landscape and bringing this into the public The Espa at the ICC Ritz-Carlton Hong Kong by HBA

areas of contemporary hotels. But, Smith says the challenge is to

bring plantings and other natural features into hotel guestrooms in
much nature, hotels built in more untouched areas can benefit from
an integrated and aesthetic manner.
opening up to the outside, allowing nature to take centre stage, or
Resort hotels generally incorporate such ideas more than urban
at least play a significant role.
hotels, and that is usually due to the topography. While urban
“I went to a small boutique resort near tropical northern
hotels are usually vertical, limited in space and not surrounded by
Australia, which was perched on top of a large, lush rainforest hill
and the main reception lobby space had a huge gum tree growing in
the middle of it,” recalls Karlusic. “It was almost as if the forest had
taken over the structure and was overgrowing it – the line between
man-made spaces and nature was almost blurred. It made you feel
Creating memorable experiences brings guests back
like you were living in the rainforest.”
Harmony is also important in a hotel’s design, even in properties
image, whether the property is branded or not, so that there is a that deliberately aim to surprise guests with radical, different
need to project the required level of quality. The third is all about spaces. Smith points to the contemporary Resorts World Sentosa
providing the desired setting for memorable guest experiences.” in Singapore’s signature Hotel Michael by architect Michael Graves
Design features that might lead to memorable experiences could as an ideal example of holistic, appealing design.
include anything from a mini kitchen in a private villa in which “The comprehensive design from buildings to interiors,
one of the resort’s chefs cooks a meal specifically for the guests, or furniture, cups and spoons is a tour de force that envelops guests
a large lawn-covered area on which guests could enjoy a number in an integrated and beguiling manner,” he says.
of activities ranging from picnics to archery or bowls. A library, Such good hotel design, as exemplified by Resorts World
wine cellar or art gallery also offer new spaces for guests to explore. Sentosa and Marina Bay Sands Hotel, has come a long way in
These zones can sometimes be added into existing properties. the past decade or so in response to guests who travel the world
Smith says older properties need to go beyond maintenance and becoming increasingly sophisticated in their tastes and thirsting
introduce new concepts through renovations and, where necessary, for new experiences.
build extensions to remain current with ever-changing guest desires The discipline is only likely to get more creative and challenging,
and expectations, despite the costliness. Karlusic predicts.
For Karlusic, how long a guest chooses to stay depends on their “Half a century ago, hotels were generally designed by architects,
emotional reaction to the hotel – whether they feel comfortable and architects are often more concerned about their building than
and good about the space, in the same way they do about their the emotions that will be created through the interior spaces,” he
own home. says. “Now you will find many good hotel design specialists around Tuscan Soul, a new Luxury Lifestyle experience
“A hotel should make you feel like you aren’t just paying for a the world that do good work, and are driven by passion. I’m excited By Salvatore Ferragamo
room but for the whole hotel, and the hotel is an extension of your about what the future holds.”
room,” he says. “I believe hotels should create more private guest For information on Ferragamo hotel line, contact:
Guest Supply Asia Ltd.
Michael Graves designed everything down to the forks and spoons at Hotel Michael Email: info@guestsupply.com.hk
Phone: (852) 2808 4133
www.guestsupply.com.hk
56 AHCT April 2011
 D e s i g n A guest room
D e s i g n

F
or travellers who make a point of experiencing the upper

Putting the
levels of luxury resort accommodation and hospitality
pampering, Fuchun Resort is a must-see.
The resort has 29 rooms, 41 suites and 12 villas and
is situated on the outskirts of Hangzhou, the largest city

luxe in
of Zhejiang province in Eastern China. From a purely aesthetic point
of view, Fuchun Resort is where Chinese classicism meets Japanese
Zen simplicity — all set against a man-made landscaped backdrop
so ‘grown in’ it looks as if it evolved over centuries.

luxury
In Fuyang District, around 45 minutes drive southeast of
the provincial capital city, the resort and it’s surrounds look like
something out of a classic Chinese ink painting – and it is. A
700-year-old painting that took 10 years to complete, by painter
Huang Gong Wang in the Yuan dynasty (1279-1368 AD) was the
Taiwanese landowner’s starting
The perfect place to connect – Tai Chi point for building and
landscaping – including a
lake, which is a man-made
add-on to an existing stream.
Nowadays the serenity-
inducing picturesque
grounds are nothing short
Combining tradition and of incredible. Through
comfort at Fuchun Resort in dissipating early-morning
mist, verdant terraces of a
China’s Zhejiang province. small longjing tea plantation
Andrew Dembina reports climb up from a lake that laps

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58 AHCT April 2011

 D e s i g n

A is advanced.
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Hall 1B 615, 3C 303

3c-422 | bt-watzke
www.bt-watzke.at 3c-309 | interdel
Producer of tin bottle caps, polyamine caps, www.interdel.at
thermo caps, sparkling wine caps and aluminium Pork, Beef & Poultry
screw caps for wine and spirits 3c-404 | weingut kaiser
3c-416 | domäne müller gutsverwaltung www.weingut-kaiser.at
www.domaene-mueller.com Top wines from Austria
Top wines from Austria 3c-406 | weingut pmc münzenrieder
A sumptuous villa setting
3c-323 | greisinger www.weingut-pmc.at
www.greisinger.com Top wines from Austria
Meat products & Sausages 3c-311 | destillerie ollmann
up to the hotel’s main block. Many of the low rolling hills within 3c-313 | gunz www.destillerie-ollmann.at
the resort are part of its own 18-hole golf course, but beyond those
www.gunz.cc Schnaps & Brandys
grounds, nearby grey-green mountain ranges form an elevated
Confectionary, pastries and bakery products,
horizon. 3c-408 | panaroma - lehner
The design work of Jean-Michel Gathy of Denniston
chocolate and filled chocolates, snacks, nutriments, www.panaroma.at
International Architects and Planners, who is also a designer for beverages, country specific product lines, licensed Top wines from Austria
Aman Resorts Group, all exterior and interior structures follow products, seasonal articles
a palette of charcoal and light grey, chocolate and honey brown, 3c-402 | rosenhof
cream and white. In public areas and guestrooms nothing but the 3c-400 | privatquelle gruber www.rosenhof.cc
very highest-grade materials have been used. Solid wood rather than www.montes.at Top wines from Austria
veneers has been used for in-room cabinets and fittings; lacquer- Natural Mineral Water
3c-414 | rudolf trischler
sealed wooden floorboards; and stonework and sanitary ware all
3c-321 | haidacher ziegenhof www.sunnygrapes.com
seamlessly joined.
The Spa www.alpbachtaler.at Trading with Austrian wines
In guestrooms and suites no luxury feature has been omitted.
Goat products, cheese, meat, organic
All have deep-sunken baths, a choice of two bathrobe types for each 3c-420 | vinothek österreich
guest — thick fluffy toweling or Japanese yukata-like thin cotton — 3c-301 | walter heindl www.vinothek-oesterreich.at
Japanese-style heated WC seats, and high-quality audio-visual units www.heindl.co.at Austrian Quality Wines & Sparkling
and systems. By way of a welcome, complimentary Italian prosecco Confectionary
and sparkling water greets guests. 3c-418 | weingut weinrieder
Fuchun’s Villa Zone contains 12 freestanding units, each with 3c-410 | leo hillinger www.weinrieder.at
pantry, private balcony, outdoor Jacuzzi and light-flooded entrance www.leo-hillinger.com Top wines from Austria
atriums. They range from one to three bedrooms (68 to 262 square Top wines from Austria
3c-412 | wm³ weinmanagement
metres) with five even larger ones, each with unique layouts, atop
tea-planted hills. With architectural designs influenced by the
1b-615 | ime www.wmhoch3.at
www.ime.at Top wines from Austria
Southern Sung Dynasty period, these luxury four-balconied villas
feature natural wood and stone as the design backdrop with select Ovens & Grills
Chinese objects d’art displayed throughout. Every one of the villas
affords views of the mountain ranges beyond the resort, and has its
own luxuriously appointed indoor swimming pool pavilion. for more information:
The Aqua Lounge
austrian trade commission | Mr Christian H. SCHIERER, Austrian Trade Commissioner
13/F, Diamond Exchange Building, 8-10 Duddell Street, Central Hong Kong, China
T +852 2522 2388 | F +852 2810 6493
E hongkong@advantageaustria.org | W www.advantageaustria.org/cn

60 AHCT April 2011

 D e s i g n

The man-made lake

Sporting needs
Keen golfing guests are well-catered for at Fuchun. The course
has been designed by Daniel J. Obermeyer using a US Golfing
Association course-rating system. Its 18 holes are a par 72. There is
also a split-level driving range, and a professional golf instruction
programme.
Numerous other health-conscious pursuits and wellness areas
are spread around the grounds. A large indoor swimming pool
surrounded by cool grey slate, is kept light with plenty of floor-to-
ceiling glass wall panels; a long shallow children’s pool is set in a
separate building. At the dark wood, grey brick spa, a tall-ceilinged
neutral-hued foot massage lounge overlooks its own water terrace
and in an indoor polished wood yoga studio and outdoor wood-
decked terrace is where classes are led by an in-house master from
India.
The grounds are bordered by a tea plantation
Fine dining
The Lake Lounge restaurant makes the most of its enviable tranquil
setting, indoors or on a wooden-decked terrace, overlooking the
water and hills. With a few more Chinese motifs, Asian Corner
offers authentic Hangzhou cuisine and other menu items from
throughout China and the rest of Asia to ensure all palates are
satisfied. At the Aqua Lounge bar needs info are in keeping with
over-all resort design.
Fuchun Resort has already received a fistful of awards since
it quietly opened in 2005. In 2010, UK-based World Travel
Awards, a premier accolade-bearing association in the travel
industry, named Fuchun Asia’s leading luxury golf resort,
Asia’s leading villa resort and China’s leading resort. Also
last year, Fuchun was inducted into the Leading Hotels of the
World organisation.

62 AHCT April 2011

 F e a t u r e

coffee wakes up the world

... Like a Barista

Please visit us:
HOFEX 2011, Hong Kong
11th – 14th May

Familial welcome NRA SHOW 2011, Chicago

21th – 24th May

Is enough being done

today to satisfy the
paying-guests of
tomorrow … children?
Tracey Furniss finds out

T
op hotels have been divided over the years, as to whether
or not they should cater to children and families. If
they are too overt in promoting childrens’ facilities
and amenities, it may put off the thick-wallet business
traveller who, just as on an aircraft, usually doesn’t want
The new

2000 S
to be anywhere near ‘kid row’.
Marketing communications specialist Therese Necio-Ortega who

WMF
has worked in the hospitality industry for 25 years, including in the
Peninsula Hotels corporate office and at JW Marriott Hotel Hong
Kong, thinks that hotels do not necessarily need to be ‘either/or’ when
it comes to marketing and should cater to a wide range of clientele.
“Catering to a wider range of guests is better as it means it will At busy times you can prepare all ‘Standard’ This is for a
assure income streams from various sources throughout the year, the coffee specialities made voluminous milk foam for extra-
particularly off-season,” Necio-Ortega says. “It also means that you with milk quickly and large quantities and layered
can support various source markets that may have both types of guest. automatically, at the touch of a products. Typical product: latte
Pampering the little ones Business travellers can be your most loyal customers when they then button. You can also offer your macchiato.
too, Anantara Seminyak
travel for personal reasons. One business segment over the other may clients that individually made
Resort & Spa in Bali
not necessarily produce more revenue all the time but providing a ‘barista feeling’, by creating The WMF 2000 S is the answer
memorable experience and exceeding their expectations to suit the foam and heating milk in a jug to a medium demand with a
placed underneath. daily capacity of up to 200 cups,
purpose of their visit and stay will be the ultimate goal of a service
this capacity can also be released
provider.”
In addition, you have a choice within one hour.
In Asia at least, no doubt due to the socio-economic lifestyle of of three grades of milk foam:
mid- to high-earners who enjoy spending on luxury, the hotels and WMF AG Coffee Machines
resorts wanting to attract families have definitely raised standards ‘Superfine’ With this extremely International
with recent openings of children’s spas, spectacular shows and even dense foam with a shiny, creamy Eberhardstraße
a ‘Kids’ City’ in Macau. consistency, even tricky latte art D-73312 Geislingen/Steige,
creations turn out well (with the Germany
necessary skill!). Phone +49 7331 – 25 8482
Fax +49 7331 – 25 8792
‘Fine’ This the normal quality Professional@wmf.de
64 AHCT April 2011 for Cappuccino, etc. http://www.wmf.com
 F e a t u r e
“Catering to a wider
range of guests assures
income streams
from various sources
throughout the year,
particularly off-season”
Therese Necio-Ortega
Some families are asking for healthier kids’ eating options
What’s on offer
The 1,000 square metre ‘Kid’s City’ at City Of Dreams in Macau caters
to all ages of children with four distinctive zones, and is the biggest
children’s attraction in the enclave. For little ones, there are slides,
tunnels, double corkscrew slides, ball pits and more — in short, any
child’s dream playground against a backdrop of LED changing colours.
For older children, the ‘Excite’ zone provides the latest in arcade-
style video games across the gamut of music, driving, activities and
sports. There is also a PlayMotion video game wall that responds to
movement. Adjacent to the arts and crafts room the bubble fountain
randomly erupts with a flurry of bubbles, which people of all ages
respond to with a smile. Lastly, the dream zone is for young guests
who enjoy performing, which is in addition to the spectacular shows
and events staged by the hotel.
The Venetian Macau has a 9,000 square foot Kids’ Zone called
Qube for children four to 17-years. Hotel literature describes Qube
as, “a fun tool for personal development to boost children’s abilities
and confidence”. Teenagers can access the internet, play video games
or shoot some pool. There are theme parties as well as a Manchester
United interactive experience.
Recognising that we live in stressful times, whatever our age,
Anantara Seminyak Resort & Spa in Bali offers an exclusive kids spa
menu with a range of massage and beauty services, even for the under
two’s and babies. For a truly decadent touch, the two to 12-year-olds
can enjoy a chocolate massage with a footbath and hand massage
The Peninsula, Hong Kong’s complimentary gift for
junior guests who check in at the hotel
66 AHCT April 2011
Photography courtesy of COD Macau
that uses fresh strawberries. While specialised ‘tweens’ manicures and
pedicures ensure that age group doesn’t feel neglected.
City-bound
It seems that nowadays resorts and spas go out of their way to
encourage families. However, for those visiting cities, the choice is
still limited.
“There aren’t that many hotels offering children’s amenities,” say
two Hong Kong mothers who frequently travel abroad with their
children. Maria Chan usually takes the opportunity to travel with
her husband and 10-year-old daughter during school holidays, about
three times a year. “There’s not much choice when looking for a child-
friendly [city-based] hotel,” says Chan. “Not many urban hotels offer
facilities for children.”
Jo Yee whose children are now 10 and eight-years-old has been
travelling with them since they were babies and agrees that the choice
of city hotels with adequate provision for children is limited, and that
in the ones that do provide for children, they often don’t have much
for babies. Yee notes, “There are usually no diapers or formula milk
available at housekeeping in case of emergencies, or diaper-changing
facilities or private breast-feeding areas.”
But some hotels in Asia are trying to remedy these omissions. The
Mandarin Oriental now offers complimentary baby amenity kits that
include diapers, baby lotion, powder and shampoos, cribs and linen as
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 F e a t u r e

Get inside the mind of your customer,

and you’ll find the way to their heart.

“Not many
urban hotels
offer facilities
for children”
Maria Chan Requested red roses upon check-in.
Decorate table with red rose.

Returning for one-year anniversary. Ordered Chardonnay last visit.

Offer private dining on first night. Serve two complimentary glasses.

Maria Chan and family

The Venetian Macao’s Qube – a fun tool for personal development

well as, for older children, DVDs, books for reading and colouring,
including crayons, board games and Xboxes. As an extension of this,
from now until the end of the year the hotel is offering a ‘family
affair’ package based on two weekend nights with the second room Agilysys provides you with unmatched insight about your guests, so you and your staff can create an unforgettable customer
at 50 percent discount, buffet breakfast for two people per room, experience. Control every aspect of your property including booking, check-in, tee times and more. Collect information in real time —
and late check-out. In addition to the children’s facilities already
mentioned, youngsters staying over the Easter weekend will receive from food selection and entertainment preferences, to gift shop purchases and spa favorites — and use it to enhance each visitor’s
a personalised Easter egg, can go on an Easter egg hunt, do egg- experience. Plus, take advantage of open standards solutions that work seamlessly with existing systems and share information
painting and enjoy complimentary in-room chocolate treats, too. property wide. It’s the insight you need to create a memorable experience, repeat business, and a more profitable property. Find out
Meanwhile, The Peninsula has a similar baby-kit service using what Agilysys can do for you. Call +852 2526 1750 or email hsgsales@agilysys.com | www.agilysys.com
Mustela baby products, which includes shampoos and lotions,
teething rings, terry cloths and even bathrobes to fit all sizes from Attending HOFEX? Visit us at stand 1C-128.
two-years-old and up.
Oscar Lam, a seasoned eleven-year-old traveller says he’d like
to see more healthy food options on the children’s menu. “I’d like
to see more fruit and abalone,” says Lam. “Oh yes, and a computer
in each room.”
Yee agrees that there is still room for improvement when it comes
Agilysys solutions include:
to children’s menus across the board, suggesting there are too many
chips, burgers and fried foods and that hotels should try introducing
“healthier food such as Vietnamese vegetarian rolls, lean satay sticks
and soup noodles, for example.”
The Kid’s City at City of Dreams Macau

68 AHCT April 2011

 F e a t u r e F e a t u r e

W
ith global energy consumption for buildings
predicted to grow by 45 percent between 2002 and
2025, and commercial buildings the biggest culprit,
there is still much work to be done in reducing the
energy output of hotels. While environmental measures promise
savings, they usually require investment in new equipment and staff
training and certification. So how can one work towards becoming
a more eco-friendly establishment? Chantal Dunbar, Marketing and
Communications Manager for EarthCheck, a green certification
provider, says, “Always start by measuring where you’re currently
at. You won’t know the level of your improvements or what your
return on investment is unless you can measure how far you’ve come.
What’s more, you’ll want to benchmark your progress to ensure you’re
remaining competitive against your peers.”
The largest savings at the least cost are always behavioural ones, says
Dunbar ensuring sustainability practices are taught during induction
for new staff so their habits are ‘best practice’ from day one is essential.
Place a big sustainability policy in the staff area and have each staff
member pledge their commitment to it. Follow this up with annual
training and reward innovation, commitment and results.”
taking rising energy prices into consideration. says, the company
“Return on Investment will be obtained within ten years maximum.”
Siemens also believe that hotel guests should get involved, and suggests
offering ‘green’ loyalty points as part of a CRM strategy.
At the InterContinental Bali green initiatives include recycling
70 percent of landscape and garden material. “This year we have
increased our target to recycle 75 percent of all waste tree cuttings,
shrub foliage, plants and grass cuttings throughout the resort into
organic compost. Food waste, meanwhile, is used for feeding local
live stock and at the water treatment plant for irrigation purposes,”
says Engineering Director Michael Ginevra.
“Going green can involve a small outlay of funds initially, if
you take into account the purchase of items such as separate waste
containers for glass, plastic, metal, food waste and so on. But this is a
one-off payment which will only have to be repeated after some time.”
Ginevra admits that budgetary constraints can be an issue. “With the
increasing amount of natural disasters that seem to be occurring each
year, the holiday guest or corporate visitor is after value for money
more than ever. This tightens yearly budgets and limits the amount
of money that can be spent on new water plants, more efficient diesel
generators and water control equipment, such as flush controls or bath

“You’ll want to and shower faucets,” he adds.

The resort has EarthCheck Bronze certification.

benchmark your Reduce, reuse, recycle

progress to ensure you’re
The hotel Wende achieved green goals
in collaboration with Siemens
Marriott International is another hotel group with strong green
credentials, and is expanding its green hotel development tenfold over

remaining competitive
against your peers”
Will going green turn Chantal Dunbar
the bottom line red or
Cost effective
black? Helen Dalley While many general managers remain worried that adapting green
policies will prove costly, today’s technologies mean inital costs are
asks hotels and green often quickly recouped. “The ROI is a rapid one and the ongoing cost
savings further benefit the triple bottom line. What costs money is
equipment suppliers doing nothing while your competition improves their margins, their
market face and have less of a liability to fear when they enter into
how to implement the carbon economy,” Dunbar says.
At the Eaton Hotel in Hong Kong, “They fabricated aqua locks to
sustainability without reduce water flow in existing shower heads from 18 litres per minute
down to 12 litres per minute,” Dunbar gives as an example. They achieved
breaking the bank a 33 percent savings on water consumption with zero complaints from
guests!. Looking at a totally different sector, the Sydney Convention

Certifiable
Green technology from the InterContinental Bali
Centre in Darling Harbour achieved a 51 percent reduction in no wax. no mess. no fuss.
the volume of waste sent to landfill; reducing costs and emissions no flame. no heat. no danger.
accordingly.”
One good case study that highlights how ‘green’ can be cost- We know electronic candles because we invented them, and remain
the global market leader for our quality and ever evolving innovative
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designs. smart candle® is the real alternative to traditional candles.
Division and the hotel Wende in Austria, which was keen to improve

– Green
its energy balance. Siemens has brought about savings of more than 28
percent of the requirement for primary energy, such as natural gas and
electricity to the hotel. This is the equivalent of an annual reduction
of carbon dioxide emissions of 145 tons, and annual savings made
on energy and water of approximately €22,000 (US$31,200) without
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April 2011 AHCT
network 71
 F e a t u r e
Wilson Chan, Director of Engineering
at the JW Marriott Hong Kong
The JW Marriott has changed to LED lighting in many public areas
the next five years. But cost-efficiency is a priority, too.
Wilson Chan, Director of Engineering at the JW Marriott Hong
Kong, says, “Before implementation of any green initiative, we will
conduct a Return of Investment analysis by using either payback
period calculation for a simple project or life-cost cycle analysis for
a large project to ensure the project is financially feasible. Replacing
halogen lamps with LED lamps in the health club equalled a 70
percent saving in electricity consumption, and the motion sensor for
escalators saved 30 percent saving in electricity consumption, as did
the variable speed drive for water pumps.”
The hotel achieved even further savings by installing LED lighting
in as many public areas as possible.
72 AHCT April 2011
It’s not just the building itself but also hotel supplies that can be
switched to more planet-friendly versions. One supplier that offers
green chemicals is Johnson Diversey, and part of its sales process
involves advising hotels on how to cut back on chemical use. Vishal
Sharma, Global Sector Leader for Lodging, Commercial Laundry
and Food Safety, says, “We have a range of products classified as
Germany’s Wende hotel receives
green building certification
‘green products’. These are green in every
sense of the word, from the chemistry,
raw materials used, the biodegradability
profile, the manufacturing process, the
amount of water they consume during use
and so on. They are also certified as green
by the Green Seal organization using the
GS 37 standards.” The products currently
include floor cleaners, surface cleaners, and
glass cleaners.
Sharma adds, “We advise customers on
what is best for them. The idea is not to
cut back on chemical use, as our products
don’t cause any harm to the environment
anyhow. At the same time, we are trying to
follow the principles of sustainability, hence
we have a strong focus on reduce, reuse and
recycle. As a part of that effort, we often try
to minimise the use of products, packaging
material, and water use in the facilities.
Optimisation of usage is attained by using the right products to start
with, adopting the right processes, training, and adhering to the right
dosing and dispensing systems.”
The company has recently announced a new global alliance with
Green Globe certification to expand the availability of sustainability
assessments and certification under the Green Globe certification
seal, assisting customers in the hotel industry to prepare for the Green
Globe audit process and provide consulting on sustainable business
operations to help them achieve the Green Globe seal. Sharma advises
hotels to convert to green products now if they haven’t already, as
he believes legislation may soon be enacted on the use of non-green
products.
 F e a t u r e F e a t u r e

Food prices are set to rise
World Bank President Robert Zoellick warns of dangerous food price levels
prices up in the long term. He also believes
that opening new land to production and
increasing yields will have some balancing
effect and that humanity will have to accept
the benefits of a secure food supply chain
come at a cost.
According to some commentators,
the switch of land use from agriculture to
growing bio-fuels or use as conservation
areas and national parks has increased prices
but Groenveld says these factors have not yet
impacted on prices.
“Population and development and the
economic progress in countries like China
and India are an influence on availability of
food,” says Groenveld.
Groenveld tells AHCT that the rapidly-
increasing populations of India and China are
putting upwards pressure on prices but given
the investment in infrastructure both could
raise their productivity. “China is so large and successful examples of countries boosting the World Trade Organisation), the large
has the right climate to produce,” he says. their agricultural production, with both companies producing the ingredients that

The challenge
Other countries that have underdeveloped
agricultural production are Russia – “a
huge country with a lot of potential” – and
Australia.
exporting premium products to Europe. start the food chain have been successfully
Groenveld also comments that in investing in technologies to improve yields.
situations where there has been a stable Fresh water aquaculture is one example –
investment environment and low trade costs have been reduced and quality improved

of rising prices
Thailand and Malaysia are given as barriers (due to the increasing influence of rapidly within the last decade.

Food security comes at a

cost but a creative chef can
overcome the obstacles,

C
Mischa Moselle reports hefs need to be prepared for an
environment in which food costs
could spiral upwards – and they
will have to be creative to deal
with it.
Cor Groenveld, Global Food Product
Manager, LRQA – an organization that
audits and oversees quality certification over
a number of industries – tells AHCT that,
“food prices will rise for at least the next year.”
Since the end of the Second World
War subsidized agriculture and scientific
breakthroughs such as the 1970s Green
Revolution pushed the price of food relative
to income down in the developed world.
Families that used to spend half their income
on food now spend between 10-25 percent.
February this year were 29 percent higher
than in the same month a year before and
only three percent lower than in the last food
crisis of 2008.
“Global food prices are now at dangerous
levels,” said World Bank President Robert
Zoellick when announcing the high price
index.
Problems and solutions
Some commentators even believe that
high prices have been at least one of the
issues underlying the current revolutionary
situation in the Middle East and North
Africa.
Of course there is a world of difference
between wondering if you can eat in a

Everything but the kitchen chef.

One of the development success stories
of the late 20th and early 21st centuries was
the removal of several 100 million people
from the threat of starvation. According to
the World Bank 44 million people have been
pushed back into extreme poverty by recent
food price rises.
The World Bank says food prices in
fine-dining establishment and wondering
if you can eat at all but the same pressures
pushing up the prices of staples apply across
all foodstuffs.
Fortunately there are also some solutions
that apply across the board.
Groenveld believes increasing population
and scrutiny of the food chain are pushing
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74 AHCT April 2011

 F e a t u r e
“Try to build
on a food
safety culture”
Cor Groenveld
Price of security
While aquaculture in Asia has been a success,
especially production of fish such as tilapia in
Vietnam, Groenveld sounds a note of caution
– pressure from retailers to lower prices could
lead to a poorer quality product as farmers
have to cut corners especially on scrutiny.
Scrutiny of the food supply chain was the
crucial factor that found melamine in Chinese
baby milk formula, dioxins in some German
products and saw the rapid withdrawal from
sale of radiation contaminated produce from
Japan.
Groenveld urges hotels and restaurants to
take a pro-active role in vendor assurance –
making sure that you can have confidence in
your suppliers. A supermarket might be able
76 AHCT April 2011
Certification keeps the food supply chain safe
to blame the brand if something goes wrong
but everything sold in a hotel or restaurant
should be considered as ‘own brand’.
Groenveld recommends implementing
the 1SO 22000 standard, the international
equivalent of the HACCP system increasingly
common in Asia.
“Try to build on a food safety culture,
making sure personnel are well-trained and
aware of what they are doing in the kitchen
and the risks,” he says.
Groenveld also points out that premium
products are the most volatile, price-wise.
When exclusive goods become more expensive
they are the first thing cut from budgets as
they are not a primary need for living.
“Chefs can be creative. A good chef can
look at daily prices and if oysters are too
expensive look at cooking lobster that day,”
says Groenveld
A manufacturer has to produce the same,
identical product every single day no matter
the cost of the raw materials, “a chef does have
a part to play in adjusting to prices and must
use creativity,” he adds.
Executive Pastry Chef Grégoire Michaud
of the Four Seasons Hong Kong says he has
noticed a rise in prices of about a third in
World leader in Wine Cellars
Cor Groenveld – leading food supply chain expert
the last year, something he finds inevitable as The EuroCave come in different size with
the territory imports much of its food. Chef
Grégoire says one tactic taken by the hotel
different finishes.
has been to think local for products including
lettuce and tomatoes.
“The price is cheaper and the taste
For a free brochure containing full details,
is succulent. It’s a win-win situation for please contact:
everyone. We get to keep our prices reasonable,
help the local community, reduce the carbon
footprint and still serve an excellent quality Alpha International Food Services
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“We are also trying to develop new
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Chef Grégoire adds that restaurants
should never compromise on delivering what
http://www.eurocave-alpha.com
they promise customers. Email: alpha@eurocave-alpha.com
Made in France
 F o o d
Conserving
breakfast
J
ams, conserves, marmalades and a
Condiments never myriad of other spreads are daily
go out of fashion essentials on hotel breakfast tables.
The choice is wide, but the premium
and the breakfast brands are few and far between. And, the
higher the fruit content of jams and jellies,
range just keeps the better the quality, the higher the price.
French food specialist St. Dalfour, for
getting bigger, instance, claims 100 percent fruit in recipes
writes Jane Ram for its 18 varieties of jam. Everything is
made without sugar, colourings, additives or
preservatives of any kind. The natural pectin
Kowloon Shangri-La jam made with Boiron purées
78 AHCT April 2011
F o o d
French apricot jam
in the fruit is sufficient to achieve the desired
‘set’, says the company. The St. Dalfour
range includes familiar favourites such as
black cherry, strawberry and blackcurrant,
plus some more unusual flavours such as fig,
pineapple and mango, orange and ginger,
gourmet pear, kumquat and raspberry and
pomegranate.
Bonne Maman is another long-
established French brand known for the
high percentage of real fruit in its jams. This
is the brand of choice at Crown Towers at
The St. Dalfour range
April 2011 AHCT 79
 F o o d
Macau’s City of Dreams, and the Kowloon
Shangri-La which also makes some of its
own based on French fruit purées from
Boiron.
The Kowloon Shangri-La Executive
Chef Gael Moureau tells AHCT that
“Generally speaking, guests in Hong Kong
enjoy the fruity flavoured jams, including
orange, strawberry, apricot and raspberry.
Unique flavours such as passion fruit,
pineapple and cinnamon are also very
popular among our guests.”
The rose petal jam at
the Mandarin Oriental,
Hong Kong
Tea with St. Dalfour
80 AHCT April 2011
Spreading the word
But, the French do not have a monopoly
Precious little.
in the premium jam market as a number
of British jam makers have a strong claim Beerenberg’s selection of jams
for attention, notably Tiptree Wilkin & and honey are made to traditional
Sons, Royal Warrant holders for jam and recipes on our farm in the Adelaide
marmalade as well as honey. This is the
Hills of South Australia, where our
brand favoured by East in Hong Kong and
Wynn Macau among other leading hotels in family has lived for over 170 years.
Asia. Smaller British producers like Peyton
and Byrne have yet to make any real impact Then they’re sealed into 28-gram
on international markets although they jars and served with pride by some
offer some interesting flavours including
of the world’s best airlines and
pear and chocolate spread, plus premium
heather honey from Dartmoor and Sussex five-star hotels as an individual
Downs honey. delight for their guests.
At Balinese resort Karma Kandara
Steven Grande, the hotel’s Executive Chef, Made with farm-fresh
says Australian Yarra Valley products are
ingredients and no additives,
breakfast favourites. This brand uses fruits
from local organic orchards dedicated to it seems good things really
growing crops for the brand. Kandara also do come in small packages.
uses a few products from another premium
Australian jam brand, Beerenberg.
The farm-based company’s range
of flavours includes apricot, blueberry,
raspberry, strawberry and an orange
marmalade. Managing Director Anthony
Paeth tells AHCT that a luxury jam is
Strawberry, Apricot, Raspberry,
Blackberry, Australian Honey,
Orange Marmalade, Sauces & Mustards,
in 28gm glass jars.
Beerenberg Australia
The True Taste of the Farm
Ph +61 8 8388 7272
info@beerenberg.com.au
Hahndorf Australia www.beerenberg.com.au
Available from:
Angliss Hong Kong Food Service Ltd
47-51 Kwai Fung Crescent
Beerenberg 1056 HK
Kwai Chung NT Hong Kong
Ph +852 2481 5111
info@angliss.com.hk
www.angliss.com.hk
 F o o d F o o d

Karma Jimbaran’s home-made organic jam

different flavours and textures. My favourite

at the moment is organic pineapple and
Full breakfast orange zest, which is like marmalade but
with a stronger tropical fruit flavour. These
Hotel keeping is such an international business that F&B planners have a hard jams are available for guests to take as
time catering to all comers – Miso soup for Japanese customers, kimchee for presents for friends or as a reminder of their
Koreans and cheese for continental Europeans. Southern Chinese generally go for own wonderful stay here in Bali.”
rice porridge while Northern Chinese like noodles. The Kowloon Shangri-La even Fresh fruit flavours seem universally
has a noodle puller giving demonstrations at breakfast time. popular, as Chef Gael says, “Coming from
So, what makes for a ‘luxury breakfast’ in an Asian property? Perigord truffle France, I believe our favourite flavours aren’t
scrambled eggs or perhaps foie gras on brioche. At Crown Towers in Macau’s that much different from the locals here (in
City of Dreams guests can enjoy Abalone congee, while Sofitel’s brand standards Hong Kong) when it comes to jam. The
include Champagne on the breakfast table. French like flavours bursting with fresh
Stephen Grande, Executive Chef of Karma Kandara, Bali, says breakfast is no fruit tastes as well. Of course in France, we
different than other meals in terms of creating an exquisite experience – quality have some really delicate jam flavours like
ingredients are the single most important factor. “We define ‘luxury’ not only by blackberry with bay leaf, blood orange and
the prestige of our ingredients, but also the quality and wellness of our cuisine. red currant, among about a dozen others.
We have a world-wide clientele base and breakfast is the one meal where people One thing worth mentioning is that many
really prefer to stick to tradition the most.” Breakfast should be familiar of the French are really good jam-makers,
At the Cinnamon Lakeside, Colombo, Sri Lankan specialities add colour and we love to experiment with a variety of
as well as spice to the breakfast array of fresh fruit, yoghurt, cereals and eggs for breakfast once a week. “It’s a 36-hour ingredients and combinations, and create
cooked on the spot. Local porridge called ‘kola kenda’ is red rice cooked in process from the local market to the new, special preserves as gifts for our family
coconut milk, garlic, fenugreek and ground green herbal leaves. (Sri Lanka has breakfast table,” he says. “With all the and friends.”
many herbs which can be used). Milk rice is served with accompaniments such as wonderful fresh fruits in Bali, we feel it As Beerenberg’s Paeth says, “Exotic
‘lunu miris’ — spiced, finely diced onions mixed with chilli, salt and fresh lime juice. is important to utilise them as much as flavours are nice, but breakfast seems to be
A dry smoked black fish curry or a chicken curry also goes with the milk rice and possible. We are still experimenting with a time to stick to the familiar.”
lunu miris. Sometimes, locals eat the milk rice with a dash more milk and grated
jaggery (unrefined cane sugar).
The Hyatt Regency Hong Kong, Shatin, has recently added more Chinese
items to the breakfast buffet to give visitors a taste of traditional local flavours.
Sha Tin chicken congee is presented with a variety of home-made condiments. charaterised by the quality of the product
“This famous chicken congee is an iconic Sha Tin delicacy,” says Executive Chef and its exclusivity. “It has to look prestigious.
Hongman Cheung. “In the old days, it was offered in local food stores, freshly The labelling must be classy, yet simple and
prepared à-la-minute. I remember enjoying it when I was a child, and it is certainly understated.”
something that people remember Sha Tin for.” The Hyatt Regency in Sha Tin, Hong
Kong, makes a big effort to be different,
featuring local honey (some still in the
comb) on the breakfast table. The Opposite
House Beijing also emphasises local honey
among its buffet attractions. Alongside
imported jams and other spreads, guests
will find honey from Shangri-La Farms (no
connection with the hotel group) Yunnan.
A growing number of hotels pride
themselves on serving at least some preserves
made in-house, using local fruit wherever
possible. These make popular souvenir
purchases as well as helping the breakfast
buffet to stand out from the competition.
One of the most enduring such items is the
rose petal jam at the Mandarin-Oriental
Hong Kong, using a recipe created by
Executive Pastry Chef Yves Matthey over
20 years ago. This has long since become
a staple part of the hotel’s breakfast and a
popular take-home present also.
At the Karma Jimbaran resort, Bali,
Chicken congee – an iconic Sha Tin delicacy Executive Chef Miles Belfield makes jams

82 AHCT April 2011 April 2011 AHCT 83

 F o o d Fondue – a gentle introduction to cheese
F o o d

Cheese – not a
hard sell

Curiosity about the dairy

product is on the rise.
Mischa Moselle reports

L
ate last month French celebrity pastry chef Stephane
Glacier traveled to Indonesia to introduce the market
to a new cheese.
The chosen method of introduction for Elle &
Vire’s Original American Cream Cheese was via
demonstrations and tastings in the culinary hubs of Jakarta and
Bali. Chef demonstrated the product’s versatility through taking
the audience through 15 recipes. The demonstrations (co-hosted
with local importer Sukanda Djaya) were a first for the company
in Indonesia.
Demonstrations may be the way forward in informing the trade
about cheese as – with so many products that are relatively new to
the region – Asian buyers have many questions.
At newly-opened bistro Bouchon in Hong Kong the young
French Head Chef Jerome Billot tells AHCT that the commonest
question asked by Asian guests before ordering is to ask if blue
cheese is available.
When the cheese platter arrives the guests show more interest
in the national origin of each cheese.
Chef Giovanni Pugliano of the Eaton Hotel Hong Kong
comments that guests also ask what milk the cheese comes. Cheese
specialist Romain Jourdan for the Classified Group of restaurants
that includes a specialist cheese room and a foodservice operation,
says diners have many questions about their cheeses.
Mostly they are curious about the origins of the cheese, if a
cheese is good for a beginner, what the differences are between
supermarket and artisan cheeses, which cheeses are good for cooking
and which cheeses go well with wine.

Artisan cheese from Classified

84 AHCT April 2011 April 2011 AHCT 85

 F o o d Is the cheese creamy, buttery or hard?

Behind every
excellent dessert
is an excellent
cream.

The traditional
accompaniment

“Guests appreciate a good Quizzing the customer

selection” Chef Jerome However, for Jourdan in a restaurant situation the important
questions are those that the staff ask the guest to ensure they are
getting a cheese they like.
The point of the questions is to find out what flavours the guest
likes and to see if there is an appropriate match.
“Although with cheese for the moment tasting notes are less
developed and with fewer adjectives, we can still find many familiar
flavours,” says Jourdan.
Key is to describe the paste – if it is creamy and buttery or hard;
the feel, which can vary between nutlike and fruity, and the flavour.
A Roquefort can be creamy, vegetal and mild or strong.
At Classified staff are put through a training process so they can
explain the cheeses to guests. As a foodservice supplier Classified “Cream puff with strawberry,
also trains its customers. lemon and ginger“
Of course several bigger companies also operate in the market. By Laurent Jeannin,
The Lactalis Group collects 9.2 billion litres of milk a year an turns Head Pastry Chef,
Hotel Le Bristol, Paris
into cheeses as well known as President Brie and Camembert and
Galbani mozzarella and mascarpone.
Cooked cheeses are the first introduction to cheese for many
diners, often on pizzas or in pasta dishes.
“That’s not a bad thing as they have learnt the traditional ways
to enjoy some basic cheeses, the next step is to educate the public
on the finer cheeses and that’s my job as chef,” says Chef Giovanni.
United States-based Schreiber Cheeses produce the full range of
processed to speciality cheeses to suit the new wide range of Asian
P29212 RCS B 334 024 528 - © Thomas Duval.

diners’ interests. Président Whipping Cream (35.1 % fat) Hit

Jourdan relates that during a Hong Kong food festival visitors Product made in France the
swamped Classified’s stall for its platter of eight small samples that
ranged from goat’s milk to aged Comté cheeses.
Excellent holding quality, even after 48 hours. Top
One type of cheese that is more difficult to obtain in Asia is the High whipping rate makes light and airy whipped cream.
Nouveau Monde DDB Nantes

fresh variety, as the shelf life is too short. Aged cheeses are a different Perfect for dessert toppings.
Cold cuts also match cheese An even texture for hot dishes.
Used by top French chefs.

86 AHCT April 2011

 F o o d

Galbani’s mascarpone – a Lactalis brand

Chef Giovanni Pugliano

matter. Jourdan has stock space in which he ages cheeses – ripening

them for foodservice customers.
He started his career working for an affineur (cheese-ageing
specialist) and almost fainted from the ammoniac smell of washing
cheeses in a small cellar.
Bouchon’s platter
What’s the story?
It seems that the cheese world is awash with anecdotes and that
knowing some can turn a prospective customer into a purchaser.
More Than Great Cheese.
There are two legends about France’s iconic blue cheese
Roquefort. One is that the legendary Emperor Charlemagne
discovered some French peasants eating the cheese but discarding
Much More.
the blue mold. The emperor tried the mold himself and discovered
that it was the best part.
Another legend attached to the cheese is that a farmer started
Process Cheese • Natural Cheese • Specialty Cheese
making some sheep’s milk cheese, went to visit some mistresses and
by the time he came back it had become Roquefort.
Cream Cheese • Yogurt • And More!
Jourdan has another suggestion for boosting sales – in the
Classified Group’s shops customers can buy small amounts that
would be too small to sell in Europe. But small portions mean
customers can try a wide range and will come back for more. ®
One of the world’s best-known cheese brands ®
Chef Giovanni also serves guests at the Eaton a wide variety,
with cheeses from France, Italy, Switzerland, England, Australia
“Tasting notes are less and New Zealand. TM

developed … we can Typically on a Bouchon platter there are three-six cheeses

still find many familiar
flavours” Romain Jourdan
supplied by a cheese master in France, usually with a mix of cow’s
and goat’s milk and soft, hard and creamy varieties.
Chef Jerome says guests, “appreciate a good selection. It’s a good
way to discover the regions of France in one dish.”
Is there any link between more interest in cheese and more
®

interest in wine?
Jourdan believes they go hand-in-hand but Chef Giovanni is
not so sure of the link.
“We also tend to sell a lot of tapas and Italian cured meats with
red wine,” he says.
Schreiber Foods is a global leader in dairy innovation offering a complete line of
cheese and other dairy products. Visit www.schreiberfoods.com for more information.
88 AHCT April 2011
 C u l i n a r y N e w s

Chocolate icon
Young company Francesca is to be the
chocolate sponsor for the opening of
Hong Kong’s latest 5-star property, the
Icon Hotel, developed the Hong Kong
PolyU’s School of Hotel Management
and Tourism. (See our March issue for
more on the property.)
Known for its innovative chocolate
pairing and education events, the
company will be participating in the
hotel’s opening conference (2-5 June)
The company will also be teaching
at Hong Kong’s Baptist University this
coming summer. The 30 hour course,
spread over 10 Saturdays will cover
wines and chocolates from all over the
world and registration is already open.
Chocolate by Francesca
Sha Tin
18 new
Spring menu
Wishing Winter adieu, Chef Nelson at
Hyatt Regency Sha Tin 18 presents a
series of new dishes using seasonal
ingredients to reflect the best of the
Spring season. Marinated mandarin
fish with sweet and sour sauce, wild
mushrooms and enoki mushrooms with
Chef Desmond’s
pistachio
coriander uses vinegar and sesame oil to chocolate
ganache tart
give the mixed mushrooms a refreshing with vanilla ice
taste. Lots of Spring soups to wake up
cream

and leading a workshop on matching the palates and as Spring is the best time
chocolate with wine.
Founder and Managing Director
Cornelia Francesca Maeder will also be
for carp fishing, Chef Nelson will prepare
an assortment of delicious carp fish Regal art
dishes.
sharing her innovative approach in a At anther Hyatt, this time on the Bund Regal Hotel International presents its ‘culinary art’ dining
speech. in Shanghai, the open kitchen Xindalu experience promotion. The promotion comprises winning
has introduced new Spring menus and dishes from competitions held internally in Hong Kong
an executive lunch last month. The menu Regal hotels where master chefs specially created Chinese
creations are by Chef Du. and Western delicacies. At the Regal Oriental, golden-fried
prawns stuffed with mashed shrimps in secret sauce were
served by Chef Kong. These deep-fried tiger prawn balls were

Bar lunch
garnished with crab yolk and gold flakes, and were served
with crab meat, fried egg white and cream. Chef Ko at Regal

at 208
Hongkong Hotel served five different kinds of vegetables
chopped in cubes and mixed with mashed bean curd, served
in hot pot with soya bean soup, while Chef Ray Lam plumbed
New York-style Italian lunches are now for a western dish of traditional mushroom chicken soup
available weekdays at Hong Kong’s specially served in a boiling drip coffee maker to enhance the
The Bar at 208 Duecento Otto. Daily mushroom flavour. At the same hotel, Chef Desmond Shiu
specials include a variety of six dishes opted for a dessert and has produced a pistachio chocolate
every day — and the price includes a ganache tart with vanilla ice cream.
soft drink, as well as tea or coffee.
Ginseng chicken from
South Korean guest
chefs at The Mira
Upstairs at 208 – the Italian restaurant
The open kitchen at Xindalu
designed by Turkish architects

High quality food

Food Standards Australia New Zealand (FSANZ) is considering an application to
use cannabis in the manufacture of some foods. Former Sydney doctor, Andrew
Katelaris (deregistered for supplying cannabis to terminally ill patients) says the
seeds of industrial hemp contain more Omega 3 acids than seafood and that,
“We’re looking at making ice cream and health food bars.” Anything made using
soybeans or dairy can be better made with hemp seed, Katelaris contends.
Cannabis ice cream, cake and even beer could be coming to supermarkets
soon, after a FSANZ investigation concluded hemp contained such low levels
of the psychoactive substance delta 9-tetraydrocannabinol (THC) that anyone

Korea at Yamm
consuming the food would not feel its effect. “Hemp seed is a nutritious
food containing sizeable amounts of protein, polyunsaturated fats and
dietary fibre . . . (and) micronutrients such as thiamin, vitamin E, phosphorus,
potassium, magnesium, calcium, iron and zinc,” the report stated. In 2002, a The Mira’s award-winning Yamm restaurant dinner buffet put
Sherbet with fa dew and preserved
recommendation to approve hemp as food was overturned for fear it would plum at the Hyatt Regency Sha Tin Korean cuisine centre stage in March, featuring guest chefs
“send the wrong message to the community”. Jo Yong Jun and Chun Young Jin from Korea’s Lotte Hotel.
Piquant Korean delicacies and sashimi proved most
popular with diners.
90 AHCT April 2011
 C u l i n a r y N e w s

Lovely lamb DEVEINED DUCK FOIE GRAS

April is Aussie lamb month in Hong Kong with
top chefs – some with Michelin stars – from
three fine-dining establishments presenting
new lamb dishes. The ‘Aussie lamb – natural, Chef Philippe
Orrico’s Turkish
healthy and good’ promotion will include prime lamb saddle harirra
lamb cuts rarely used in regular fare. Turkish
lamb saddle harirra soup will be served by Chef
Philippe Orrico at Hullett House. At Isola diners
can enjoy Chef Gianni Caprioli’s soft potato
gnocchi with lamb saffron ragout and at Agnello,
three cuts of lamb prepared three ways, roasted,
stewed and grilled will be served.

What’s that
Thi nk Easy ?
Australian lamb
cooked as a

you say?
traditional gigot

A number of interesting findings have emerged

from the United States’ National Restaurant
Association’s ‘What’s Hot’ survey. FLASH-FROZEN VEINLESS
More than 1,500 professional chefs who
belong to the association — which totals
DUCK FOIE GRAS
945,000 restaurant and foodservice outlets and
a work force of nearly 13 million employees This ready-to-cook, veinless, flash frozen foie
— answered a series of questions to reveal
that local sourcing, healthy children’s meals, gras is vacuum-packed and specially presented
sustainable seafood and gluten-free cuisine to ensure quick and easy seasoning. The time
will be among the hottest trends on restaurant
menus this year in the United States. saved in pre-cooking preparation means more
The respondent chefs also predicted that time for you to give added inspiration to your
mobile food trucks and pop-up restaurants
would be the top operational trend in
High tea at The Victoria creativity. Rougié, solutions for inspired chefs.

w w w. r o u g i e. c o m
DING DONG THE BELLS
restaurants.
Rounding out the top 20 hot predictions are

ARE GONNA CHIME

artisan liquor, locally produced wine and beer,
smaller portions for a smaller price, organic
produce, nutrition as a culinary theme, culinary
cocktails, new cuts of meat, fruit and vegetable
children’s side items, ethnic-inspired breakfast
items and artisan cheese.
But by far the leading culinary theme
revealed by the survey was sustainability. In
tune with increased consumer awareness and
interest in food sourcing, chefs say farm-to-fork
practices will be top of the menu in 2011.
The survey also touched on recession
strategies, operational trends, and social media.
Chefs said offering value specials, simplifying
menus to save on preparation, labour and
ingredients, and increased marketing efforts
were the most successful strategies for
building business during a period of economic
weakness.
92 AHCT April 2011
To celebrate Prince William and Kate Middleton’s nuptials, Sydney’s The Victoria
Room is hosting a Royal wedding high tea within its British-Raj surrounds. Guests
are invited to toast the couple with champagne, sip Darjeeling tea and feast on a
traditional Royal high tea, as the ceremony is replayed on the venue’s big screen. A
wedding cake, topped with lookalike Prince William and Ms Middleton figurines, has
been created for the occasion by Planet Cake, for guests to take a slice home. There
will be prizes for ‘Best Dressed Royal Guests’.
The event is not the only ‘special occasion’ in the Australian culinary calendar.
Funereal jelly
Nelson Bros Funeral Services, a funeral parlour in Williamstown, recently hosted a
discussion on all-things funereal with a number of food and cultural experts speaking,
as well as entertainment by British duo Bompas & Parr as they shared their love of all
things jelly. Chinese, Jewish and Greek bereavement traditions were discussed after
which, Bompas & Parr told of discovering and working with jelly and how they came
to develop their unique funeral jellies. Their specially-prepared Prosecco and plum
jellies were served. Co n t a c t R o u g i é : g s l @ r o u g i e. c o m
H o n g - K o n g : c ff - h k @ c l a s s i c fi n e f o o d s. c o m / S i n g a p o r : p h i l i p p e @ c l a s s i c . c o m . s g
w w w. c l a s s i c fi n e f o o d . c o m
 C u l i n a r y N e w s
Curry and
steak
The newly opened Grand Hyatt
Steakhouse is a 110-seat classic
American steak restaurant with prime
cuts of beef from the United States,
Canada and Japan on the menu,
supported by an impressive seafood
and oyster bar, an elaborate salad bar, a
stylish wine room and an intimate cigar
tasting room.
Naan bread and dips at Café
Located on the hotel’s second floor,
the main dining room affords a bird’s eye
view of the lobby, while a semi-private
dining room accommodates up to eight
people, and a private room for 12-18
guests is also available.
All bone-in steaks will come from
triple-A rated Canadian heritage Angus
beef. From pasture-raised cattle which
have not been fed antibiotics, growth
hormones or animal by-products, the
cattle has spent its life freely grass
grazing before being finished on silage to
enhance meat flavours and marbling.
Tenderloin, ribeye, entrecôte, rump
and flank choices are from Nebraska
prime beef cuts. Raised in the corn belt
of the US this prime grade is given to only
two percent of the entire US beef stock.
Known especially for its fat marbling, this
Opening M
Kitchen M, the Italian fusion restaurant above
artisan pastry shop Ovenhouse Deluxe, has
opened. The 30-seat restaurant in the K11
complex in Hong Kong, which allows guests
the opportunity to select wines from the
exclusive Ovenhouse cellar, without paying
corkage, will present Chef Marton Ho’s
Italian fusion dishes. Chef Ho was formerly
at the Four Seasons Hotel. Kitchen M is only
accessible through the Ovenhouse shop.
94 AHCT April 2011
A porterhouse steak
from the Grand Hyatt’s
newest restaurant
beef is described as extra juicy, tender
and flavoursome.
Striploin and more tenderloin cuts
are offered from Japanese Kumamoto
Wagyu beef, which comes from Red
Wagyu cattle raised in the Aso plains of
Kyushu. Said to be pampered throughout
their lives, this cattle is raised while
listening to soothing music and being
massaged. The meat then contains a
higher percentage of monounsaturated
fat than any other beef breed, making
it a healthier red meat option. It is also
renowned for its extreme marbling, fine
texture, juiciness and sweetness.
All steaks will be cooked in a
custom-built grill heated to over 900ºC
to perfectly sear the outside of the steak
and capture flavours.
For diners who don’t want steak,
Dutch veal chops, all-natural rack of US
lamb, roasted organic chicken, ocean
prawns, line-caught fish are all available
as well as freshly shucked oysters from
Brittany and Normandy, Maine lobster,
Alaskan King crab legs and premium
caviar.
Chef will guide diners through the
oyster and seafood Bar to discuss the
provenance and quality of each item.
To accompany the food, hotel
sommelier, Christophe Orlarei has
selected over 160 labels and over 600
bottles from around the world. Sixteen
different wines are available by the glass.
Italian cuisine at Kitchen M
Regional specialities
Hong Kong’s most popular regional
Indian curries and fresh garlic naan
bread are heating up the menu at the
lobby level Cafe in sister property Hyatt
Regency Hong Kong in Tsim Sha Tsui,
this month. Native Indian chefs Prasad
and Singh team up to present authentic
curries and tandoor items served on
a rotational basis during lunch and
dinner buffets. From northern Kashmir
comes tandoori chicken tikka, and the
region’s famous lamb curry, Rogan Josh.
Other Indian regions are represented
with cheese and green pea masala
and the butter chicken of the region
in a rich onion, cashew and fenugreek
gravy. Showcasing the Punjab area,
green vegetable curry gently simmers
vegetables in cashew-based gravy.
Hyderabadi chicken biryani and lamb
dumplings will be cooked as well as
Malabar-style fish curry and Goan lamb
vindaloo. From the Bengal area, comes
prawn masala with its unique spiced
curry coconut milk curry. Aside from
Indian regional curries, Cafe will also offer
different live cooking stations, such as
Japanese sushi and sashimi, teppanyaki
and tempura, Chinese wok-fried dishes,
daily double-boiled soup and barbequed
items, Western antipasti, salads, cold
cuts, pasta, pizza, and seafood as well
as home-made desserts and soft ice
cream coupes.
C u l i n a r y N e w s
Team Italy wins Mother’s Day
Team Italy has won the 2011 42Below
Cocktail World Cup in New Zealand. In
At Morton’s
the most fiercely contested competition
At Morton’s Hong Kong, Shanghai,
of its seven-year history, the Italian
Singapore and Macau a specially
team was the firm crowd favourite,
selected three-course set menu will
possibly because right up to the final
help celebrate Mum on Sunday 8th
they had been in last place. When
May. Hearty American fare in generous
it counted, Team Italy delivered a
proportions will include grain-fed prime-
flawless performance, and drink.
aged beef, fish, lobster, chicken and
The Elisir d’amore was described by
special desserts.
judges as ‘incredibly well-balanced
and totally surprising.’ The winning
cocktail combined black pepper infused
Team Italy’s winning cocktail
pineapple juice, limoncello, orange,
lemon and ginger syrup, Chambord
and Fernet Branca shaken over ice and The recipe
strained into a glass. Team USA came Elisir D’Amore
second with PT pear fizz and Scotland
third with Let’s get fizzical. Teams from 45 ml pineapple and black pepper-
London, Europe, Scotland, Australia, infused 42 Below
New Zealand, the US and Italy competed 5 ml lavender-infused 42 Below
in the week-long contest and New York- 20 ml limoncello
based judge, best-selling drinks writer 15 ml orange, lemon and Ginger syrup
David Wondrich said the competition 5 ml Chambord
was the hardest he had ever judged, 50 ml fresh pineapple juice
“the standard of the competitors and the 2 dashes Fernet Branca
competition itself is like nothing I have Shake with ice. Strain into a bottle,
ever experienced before,” he said. serves two. Single cut filet mignon from Morton’s The Steakhouse
Get further information on
www.unimac.com/intl or contact Kitty
Zhang (Area Sales Manager China).
tel.: (86)-21 52060475
tel.: (86)-138 1833 3540
e-mail: kitty.zhang@alliancels.com
UniMac is part of Alliance Laundry Systems, a world leader in manufacturing commercial
laundry equipment. Since its start, more than 50 years ago, the UniMac brand
has become renowned for building some of the most durable on-premises laundry
products available.
Alliance International
As part of Alliance Laundry Systems, UniMac employs a ‘Customer One’ approach to Nieuwstraat 146
business. This means UniMac clients are provided with services targeted to their specific B-8560 Wevelgem - Belgium
needs, including superior technical support, laundry design and layout services and Tel +32 56 41 20 54
industry-leading after sales parts support in their market. www.unimac.com/intl
April 2011 AHCT 95
 C u l i n a r y N e w s
Summer cuisine from Latest Recipe
Seafood and Coffee app
vodka at Le
Meridien
Bangkok
Until the end of the month,
contemporary Thai, Chinese and
Japanese seafood dishes, combined
with the hotel wines of the world
selection, makes up a special menu at
Le Meridien Bangkok restaurants. At the
same time, for pre- or post-prandial, the
hotel’s Bamboo Chic bar will showcase
Grey Goose vodka creations.
The same hotel’s Latest Recipe
restaurant will be offering traditional
Thai cuisine “Khao Shae”, which is
appropriately light for the Bangkok
summer. Dishes include fried chicken
with smoked salt, sweet pork floss with
coriander seeds or grilled tiger prawns
with sweet tamarind sauce.
The 2010 finalists of the Hans Bueschekens Junior Chefs Challenge
New contest for chefs
The World Association of Chef’s Societies (WACS) has announced that the Global
Chefs Challenge is for the first time to be held in conjunction with the Hans
Bueschekens Junior Chefs Challenge Semi-Finals.
Han Bueschekens was president of WACS from 1981-88 and one of the first
chefs in the role to recognize the importance of bringing forward young talent.
Ragnar Fridriksson of the WACS office tells AHCT that the contest represents
an opportunity for younger chefs to show their talent on the international scene.
“Bringing together both competitions exposes Young Chefs to the same level
of interaction and learning as the professionals,” says Fridriksson.
At each stage contestants cook a three-course meal for eight people in five
hours except at the final, where the requirement is to cook a four-course meal for
12 people in six hours and 45 minutes.
The contest is currently in full swing with seven semi-finals scheduled in the run
up to the Grand Final in Daejeon, South Korea in May 2012.
96 AHCT April 2011
Anyone hunting for a perfect cup of Jo
in Sydney need not look far, as long
as they have an iPhone or iPad that is.
The Sydney café culture app provides
everything there is to know about Sydney
cafés with information on more than
200 of them. From surf-dude chic to
sleek inner-city cafes, some combined
with galleries or bookshops with others
serving organic food or open 24 hours-a-
day. Each app entry includes a link to the
timetable page of appropriate transport
and can be sorted by category, such as
free Wifi, outdoors or all-day breakfasts.
BILL
HOOVER RIP
There are people who devote their whole
life to producing the perfect potato crisp,
the best butter popcorn or unsurpassable
soft drink flavour.
Bill Hoover actually managed it. The
food scientist, who worked at the North
Carolina State University, is attributed
with inventing the best honey roasted
peanut.
Hoover died recently, aged 94.
Having dabbled in cocktail sauce,
cheese spread, barbecue sauce and
three-bean salads — all successfully — it
is Hoover’s honey roasted peanut recipe
for which he will be best remembered.
Others’ recipes and methods were
patented earlier, but Hoover’s 1987
patent meant the nuts were now coated
after roasting. Up till then, coating the
nuts pre-roasting had resulted in a loss
of nut colour, and flavour. Hoover roasted
first, then coated with hot emulsified
liquid so the nuts didn’t get sticky, and
stayed fresher longer.
Throughout his extensive career,
Hoover also conducted experiments
in his home basement, and used his
family as guinea pigs. Colleagues recall
a committed scientist, who was also an
ideas man.
 D r i n k
Fishing for
complements
Debra Meiburg explores the
intriguing challenge of finding the
right wine for sushi and sashimi
98 AHCT April 2011
I
’m not convinced that the saying that ‘champagne goes with
everything’ really applies when matching Japanese food.
I find the acids can overpower subtle flavours but I may
be in a minority.
Here I will be discussing the most popular of Japanese
food styles in the region – the indulgences of sushi and sashimi as
the other key categories of teppanyaki, robatakya, sukiyaki, yakitori,
shabu-shabu and Wagyu beef dishes are all worthy of separate stories
in their own right.
A friend who recently attended a dinner matching Veuve A
Devaux Champagne with a menu of Japanese seafood, mostly
sashimi and sushi but also grilled eel and a salmon roe and crabmeat
salad at Ginza Sushi KYU in Hong Kong. He found the champagne
was a surprisingly good match for the flavour of grilled eel even
if it was sometimes defeated by the wasabi flavours picked up on
the sushi.
D r i n k
sashimi is “one of the more tantalizing challenges in the realm of
wine and food pairing.
“Because of the delicacy of the food, the matched wine should
be appropriately delicate in flavour and overall style.”
Shah recommends having the food and wine in the mouth at
the same time as the, “the flavour of sashimi in particular is often
so delicate that once swallowed, it disappears making a wine match
tricky.”
Shah not only recommends Chardonnay-driven champagnes
and Methode Traditionelle sparkling wines but also wines with
some texture such as Pinot Gris from New Zealand, Savennières
or Chablis.
Jordi Chan, who has been a sommelier at several leading Hong
Kong hotels and restaurants told me that for him the oil content
of the fish was the issue.
“During the sashimi tasting I found the fish oil content affected
the pairing of the wine. For those fish with a high oil content like
salmon, we should pair white wine with a higher acidity – unoaked
is preferred. For fish with a lower oil content like tuna, a wine with
more body and texture is a better pair – this could be an oaked white
or Pinot Noir,” Chan says.
Traditional or contemporary?
Sydney-based wine writer Yoshiji Sato gave me some insights into
a Japanese approach to the challenge.
One approach Sato favours at home, but could no doubt be
Possible matches seem endless
Along with myself and quite a few others, Sarah Wong was a
judge at the Cathay Pacific Hong Kong International Wine & Spirit
Competition which last time round added a section on matching
wine with sushi. Wong says it is hard to find a single wine that
can go well with all types of fish. While delicate white wines and
Champagnes will complement white fish such as hirame (halibut
or sole), fish with a higher fat content such as salmon and medium
to fatty tuna are better matched by fuller-bodied whites such as
Pinot Gris or Chardonnay without too much new oak. Rosés also
work in this situation.
Intriguing
Harshal Shah, a sommelier, wine consultant and wine writer from
Sydney, Australia, currently living and working in New Delhi, was
also a judge at the same contest. Shah says that matching sushi and
April 2011 AHCT 99
 D r i n k

“The flavour of sashimi in particular is often

so delicate that once swallowed, it disappears
making a wine match tricky” Harshal Shah

adapted to restaurant service if the sommelier feels the guests

are willing, is to have two or three bottles open at one time.
Fish with a red meat are a poor match with white wines
because of the fish’s iron content. A light red wine such as a
Pinot Noir will work or a Merlot, Sangiovese or Tempranillo.
Oysters and fish with a white meat can be paired with
sparkling wines, an aromatic wine such as a Riesling or a crisp
Chablis.
Alternatively guests could be encouraged to order white fish
A much-loved delicacy in Asia
and oysters with one wine first and red fish with red wines second.
The oils in fish
such as salmon
Traditional and contemporary ways of eating sushi and
and tuna are sashimi will also produce different (if somewhat similar) pairings.
a challenge to
some If eating sushi and sashimi the traditional way with soy sauce,
your guests could again drink red wine with fish with a red meat.
The fermented soy sauce could have a few drops of sesame oil
added to it to enhance the match. A more contemporary way
of eating sushi is with salt and lemon or local citrus. Here again
sparkling and aromatic white wines come into their own and
enhance the flavour of squid, shellfish, fresh oysters, blue skin
fish and white-fleshed fish.
World-famous and award-
winning Sydney restaurant Tetsuya
takes a different tack again to
matching contemporary Japanese
food and wine. The degustation menu
presents diners with many courses,
each of which is a single dish matched
with a single wine, as no single wine
could compete with the many flavours
if the dishes were presented together.
If the wine exerts I spoke to agree
on anything it’s that matching wine
and sushi is one of the bigger food
pairing challenges. It can also be a
great deal of fun for your restaurant
guests.

Some of the panelists at the Cathay Pacific Hong Kong International Wine & Spirit Competition

1 00 AHCT April 2011

 D r i n k
Raising a glass
Spotlighting the
inexorable growth of
the wine and spirits
markets in Asia. By
Mischa Moselle
The thirst for knowledge is matched by the thirst for reds
H
ong Kong-headquartered wine school AWSEC
recently celebrated its 16th birthday with a gala
dinner in honour of its students and new alumni
association.
Attendees were mostly local Chinese with an
age range from early 20s to the more veteran, but entirely typical of
Hong Kong’s new wine drinkers – from all walks of life, passionate
and eager to learn.
The interest in wine is the well-known effect of Hong
Kong’s decision to become a wine hub, even if as legendary wine
commentator Hugh Johnson recently remarked, “We are all still all
waiting to hear what a hub is.”
AWSEC’s activities are not limited to Hong Kong though,
with branches in Shanghai, Zhuhai, Manila, Mumbai in India and
Moscow. The spread across Asia reflects the whole region’s growing
interest in wine and spirits, a subject also covered by some of the
school’s courses.
In China students are fairly balanced between the sexes and
young. Manila students tend to be females of all ages while in Russia
and India students come from the trade.
1 02 AHCT April 2011
D r i n k
Vinexpo Chief Executive Robert Beynat says
global wine sales turnover reached US$183
billion in 2009
“Quality is the challenge for
wine producers” Robert Beynat
According to research from
the International Wine and Spirits
Record (IWSR), commissioned
by wine fair organizers Vinexpo,
consumption across the continent
Hong Kong students
pick up wine knowledge
is rising. This is the ninth such
at AWSEC study and it covers 28 producing
countries and 114 markets where
wine is consumed.
The report shows that China,
along with the United States
and Russia, is one of three AWSEC’s alumni and student body reflect Hong Kong’s social mix
countries driving the growth in
consumption of still, light wine and Asia as a whole consumes 44.6
percent of the world’s spirits.
While the school has certainly felt a growing interest in wine in
co-founder and Managing Director Jenny Mack’s native Philippines,
the actual level of consumption remains ambiguous.
“There is a huge divergence of opinion concerning the actual
size of the Philippine wine market,” Vinexpo Chief Executive Robert
Beynat told AHCT. “With predictions ranging from 500,000 cases
to over one million cases. The still light wine market developed
further by 5.9 percent in 2008, with United States and Spanish
wines leading the category; Spain already represents over 60 percent
of the market. Australian wine is the third-largest import and is
becoming increasingly influential, it rose by seven percent on 2007.”
South Korea and India
The IWSR figures for South Korea and India are much clearer, with
both showing clear rises from a low base.
Consumption of still light wine in India is predicted to grow by
more than 57.9 percent between 2010 and 2014. In South Korea a
52.4 percent growth over the same time period is forecast.
While Indian wine production and consumption may be rising,
both are dwarfed by the numbers from China. The country is now
firmly ensconced in the world’s top 10 producers, producing a
volume of 115,000 nine-litre cases in 2010, a volume expected to
grow to 128,000 cases or by 77.1 percent by 2014. At number seven
in the top 10 producers, China’s production outstrips Chile, South
Africa and Germany in quantity and threatens to eclipse sixth placed
Australia by 2014. China is expected to have the largest increase in
production in the period 2010-2014 for all producing countries.
Vinexpo’s Bordeaux venue
April 2011 AHCT 103
 GUSTOSÍA
D r i n k

The spirits market The specialist in dessert making

Globally the two key trends are: a decline in interest in local spirits; and the apparently unstoppable rise of vodka 甜品製作的專家
consumption.
In the period 2005-2014 world consumption of spirits is expected to rise by just over nine percent to 2.741 billion cases.
Having posted a 20 percent increase in consumption by volume in the period 2005-2009, Asian consumption will rise by

Italian tradition and innovation

4.76 percent in the period 2010-2014.
However, the rise follows a global drop in consumption in 2010. Local spirits, mainly rice-based traditional Asian drinks,
are losing out to wine and more of the internationally-known spirits except gin.

for the stars of the kitchen.

Gin has been a losing category for some time. “Gin continues its inexorable decline worldwide despite the efforts to
reposition the product by the major brands. Between 2005 and 2014, gin will have lost the equivalent of seven million cases,”
Beynat tells AHCT.
Globally, rum consumption is expected to rise by double-digit growth figures, but not in Asia. “Culturally it is an American

揉合意大利傳統及創新的星級甜品
and South American product,” says Beynat.
It might be time to stock the bar with tequila though – in Hong Kong consumption of Scotch whisky is expected to grow
by 28.2 percent from 2010-2014 and tequila by 27.4 percent, having grown 51.1 percent in the preceding five years.

Local spirits are losing out

to international categories

The mainland is also a good example of another trend – an “When the level of consumption per inhabitant is compared
increasing preference for wine at over US$10 a bottle. According with per capita rates of the other top 10 large consumer countries,
to Beynat the challenge for the world’s wine makers is to provide the extraordinary potential of the Chinese market becomes clear,”

The world of restaurants has got an

the quality of wine that drinkers expect.
“All over the world, we can see that the consumption of
‘premium’ wine is growing faster than inexpensive wine. That’s why
the quality is the challenge for wine producers.
“In China for example, consumption of wines priced at more
than US$10 per bottle is expected to grow by 104 percent between
2009 and 2014.”
The country is also the 10th largest market in the world for
consumption of still, light wines sold for more than US$10 a bottle.
Further testimony to Chinese drinkers’ predilection for an expensive
tipple is the fact that the value of total sales of wine increased by
156 percent between 2005-2009, one-and-a-half times faster than
the growth in volume consumed.
Despite the fact that China is the seventh largest consumer
country in the world by volume, eighth largest by value and fifth
largest of red wine by volume, the high population of legal drinking
age adults means average consumption per head remains at around
said Beynat.
Hong Kong’s wine fans drink (or at least purchase) four times
the mainland’s one litre, making them the highest per capita wine
drinkers in Asia. exclusive new protagonist.
Consumption by value will have grown 209.05 percent in the
period 2005-2014 to a volume of 4.253 million cases. Growth
will be across all price points. In the five years from 2009-2014 全球餐飲業上的新星
sales of wine at US$5 and under will grow by 24.1 percent; wines
between US$5-10 by 67.4 percent and wines at US$10 and above
by 31 percent.
It is no surprise that both Hong Kong and mainland drinkers
still prefer red to other wines – in China the ratio is 90 percent red
to 10 percent white, rosé and sparkling; in Hong Kong the ratio is
86 percent red, 14 percent others.
美味甜點
Vinexpo Bordeaux is to be held 19-23 June in Bordeaux and for
the first time will feature ‘Tastings By Vinexpo’ – state-of-the art tasting ®

one litre. facilities for exhibitors to be able to conduct tutored appreciations of

phone:+39 0541 859411 - info@gustosia.com
www.gustosia.com
1 04 AHCT April 2011
 P r o d u c t N e w s
Classy coffee
New from the Rancilio Group the Classe
7 is made of aluminium and steel, making
it one of the company’s most sturdy and
reliable coffee-makers. The Classe 7 features
chrome group covers and all the expected
Rancilio range accessories. Available with
two or three group heads in automatic
and semiautomatic versions, the Classe 7
comes also in a compact version, and ‘tall’
version ideal for coffee shops and chains that
serve drinks in tall glasses or cups. Rancilio
has also introduced a dual function steam
wand on the Classe 7, the YouSteam. This
simplifies the steaming process with one turn
of the C-lever handle. The steam wand heats
milk and with the second turn, it infuses air
while steaming.
For more information: www.rancilio.com
DIY on the web
IHS’ step-by-step interactive website allows clients to
design their own. In an industry-first, with the click of a
button, clients create their own cocktail, dining, buffet and
coffee tables.
Allowing for the creation of a unique style and point
of difference, the ‘Cross Cube Design your Own’ module
allows clients to select a basic table format and then
customise size, colour and finish. The module produces a
render of what the end product will look like.
For more information visit www.ihs2000.com.au
New Ideas
IDeaS Revenue Solutions, provider of revenue management
software, services and consulting has released an enhanced
version of its IDeaS V5i Revenue Management System
to Asia hoteliers. The IDeaS V5i 5.2 now includes a new
reporting framework that facilitates the delivery of enhanced
business intelligence, improved navigation and cutting-
edge data presentation. The new reporting framework is an
open source, cross platform, web development structure,
which will help day-to-day revenue management tasks by
providing uncomplicated line and bar graphs, the ability
to filter various data elements and an option to export to
various formats. An additional feature is the Quoted Rate
functionality, which gives Asia hotel clients the option to
evaluate a group based on a client-entered rate, providing
greater flexibility in the group evaluation process.
For more information: www.ideas.com
106 A HCT April 2011
P r o d u c t N e w s
Cosmetic
extraction
Groupe GM has launched a new line of
hospitality products, created in association
with Algotherm, the pioneering marine
cosmetics brand. Developed under exclusive
license the new range will enable Groupe
GM to complement its established spa
products. “Body care products containing
active marine ingredients are increasingly
sought after by consumers,” Laurent
Marchand, President of Groupe GM notes.
Indeed, according to a study by Minitel,
the use of algae extracts for skin care has
doubled since 2004. The range contains
no parabens and no phenoxyethanol and
consists of shower gel, shampoo, hair and
body gel, conditioner and body cream (32ml
tube), as well as a 25g soft soap bar, a 45g
exfoliating soap enriched with algae, liquid
soap, a hair and body gel in a 300ml eco-
pump dispenser bottle and a reviving mask.
For more information: www.algotherm.fr
All for faux
Chilewich Hospitality started in 2001 as the hospitality
division of Chilewich l Sultan. The division serves the
company’s to-the-trade collection of tabletop and
flooring products specifically for use in hotels, clubs and
restaurants. Concentrating on stain resistance, easy
maintenance and durability, founder and creative director,
Sandy Chilewich is a New York-based textile specialist who
transforms industrial materials into modern, hardworking
textiles for tabletops and floors, each with a distinctive
pattern, colour, and texture. The latest range is Faux
Bois (fake wood), a rectangular tablemat and coaster,
available in two digitally printed simulated wood grains:
driftwood and walnut. Manufactured exclusively in the
United States, Faux Bois can be used indoors and out,
and comes in an extensive range of standard styles, sizes,
colours and textures, which will be stocked for at least two
years. Custom tray liners are available to complement the
tabletop offerings, as are coasters and napkin rings.
For more information: www.chilewich.com/hospitality
April 2011 AHCT 107
 P r o d u c t N e w s P r o d u c t N e w s

Rolling stock Facebooking

Tableware manufacturer Zieher is evoking
rolling hills and undulating landscapes Last month Availpro officially presented
with its latest offering, the Collina range its booking engine for Facebook at
of crockery. a press conference entitled “Make
Designer Wima Greim has produced Facebook a true sales channel for your
a porcelain plate, which incorporates hotel”. Facebook’s Sales Manager,
either four or nine dips to allow for food David Zanazaka, was present at the
presentation. Several plates may be conference, attended by more than 100
strung together to create a food chain. hotels. Internet users can now book
Ideal for fruits, antipasti and pastries directly on the hotel’s Facebook page,
the Collina range would be useful as a using Availpro’s booking engine
purely decorative item as well for small Facebook has become a genuine
item storage such as keys in guestrooms. communication and sales channel for
From the Italian word for ‘the hill’ hotel owners
or ‘hill country’, Collina comes with Up until now, hotel owners have
sponged rubber feet to protect tabletops seen Facebook as a social medium for
if necessary. keeping their friends/customers (and, in all the risks of diversion that this entails. For more information: www.availpro.com
turn, the friends of their friends) updated Aware of the financial importance of
on their offers or news. This was limited on-line booking for hotels, Facebook
as it meant that, for them to actually developed its technical language to allow
make a booking, they would have to for rooms to be sold directly from the
log in to the hotel’s official website, with hotel pages.

For more information: www.zieher.com

Keeping it sweet
…. and sour
Until now most bars had to concoct their own sweet and
sour mix everyday, but now Monin’s new Sweet & Sour
does the job. Additionally the mixture binds ingredients,
which creates a little foam on the beverage. Made from
pure sugar, Sicilian lemons and a little lime juice, Monin’s
ready-to-use Sweet & Sour is perfect for margaritas,
martinis daiquiris, lemonades, mocktails and more.
Available in 1 litre PET packaging.

Here’s a suggested recipe:

Ocean Wave
• 20 ml Monin Sweet & Sour
• 15 ml Monin Blue Curaçao syrup
• 15 ml Le Fruit de Monin Coconut
• 30 ml vodka
• 20 ml rum
• 60 ml pear juice
Shake, serve on the rocks in the highball
glass. Garnish with a pear slice and cherry

For more information: www.monin.com

108 A HCT April 2011 April 2011 AHCT 109

 P r o d u c t N e w s
Cold and warmth
Designed by Manuel Vivian, the ice-white and
bell-shaped Kudlik light has two features that bring
to mind the cold world of the Inuit and their igloos:
given this resemblance, the Axo Light hanging
light collection has been called Kudlik, after the oil
lamp used to light, heat and cook inside the igloo.
The contrast between the freezing white walls of
the ice house and the warm light emanating from
this pocket hearth creates a welcoming, and in
no way cold, environment, which Axo has sought
to capture with this light. In point of fact, the Axo
Light Kudlik is to all intents and purposes a lamp
which leaves its mark through illumination with
a cold exterior but a warm heart, giving every
environment a touch of simplicity and refinement.
The Kudlik hanging light collection is in etched
white blown glass with a white-painted metal
frame. It is available in two sizes: 35 cm and 50 cm
diameters, with a fluorescent light source.
For more information:
axolight@axolight.it
www.axolight.it
The Duke of Argyll unveils the whisky
110 A HCT April 2011
P r o d u c t N e w s
Milking it
Italian dessert manufacturer, the award-winning
Gustosia is known for its extensive range of products,
which are 90 percent gluten-free. From tiramisu, pastry,
flavoured cheesecakes and a variety of oven-baked
goods — and their decorations — to almond brittle,
rice pudding, meringue, fondue, gelato and sorbets,
the company is also known for its custards and sauces
and has introduced the latest in this line. Gustosia’s
milk froth is a substitute for whipped cream. The pre-
weighed powdered preparation is available in150 gm
bags (carton is 24 bags) one bag may be mixed with
half a litre of milk to produce a froth that can be used on
desserts and hot drinks as it doesn’t melt. Gluten-free
the milk froth is low in fat and can be flavoured.
For more information: www.gustosia.com
Ultimate luxury Featured in top hotels and restaurants worldwide, Chilewich offers innovative,
versatile, and original woven textile designs to the hospitality industry. Made
HOFEX
Scotch whisky
Hong Kong Convention
almost exclusively in the USA with a collection of over 90 color options, Chilewich and Exhibition Centre
provides durable and easy care placemats, table runners, tête-à-têtes runners, Hong Kong
coasters and customized tray liners solutions for both interior and exterior settings.
Accredited as the world’s and first leading luxury Scotch whisky May 11-14, 2011
WWW.CHILEWICHHOSPITALITY.COM STAND #1D-418
brand and still championing in the over 21 year old category, Pernod
Ricard’s Royal Salute 62 Gun Salute is the brand’s most prestigious
blend with exceptional age, taste and stature. An extraordinarily rare
blend of the most special whiskies set aside by each of the four Royal
Salute Master Blenders since the brand’s creation in 1953, and stored
for decades in the Royal Salute vault. Royal Salute 62 Gun Salute
is uniquely the only permanent blend to include whiskies aged for a
minimum of 40 years.
Originally created as the Ultimate Tribute to Britain’s Queen
Elizabeth II and to mark her coronation 1953, the world’s leading
luxury Scotch, Royal Salute 62 Gun Salute is continuing this tradition
of honouring the monarch by adopting the name ‘62 Gun Salute’ –
the mark of respect paid on the Queen’s official birthday. Since then,
Royal Salute is a symbolic image of Ultimate Tribute to powerful and
successful people.
For more information: www.royalsalute.com
April 2011 AHCT 111
 E q u i p me n t
Safemark’s front-opening Executive 5.1 safe
VingCard Elsafe’s Infinity II
Safe options
Ruth Williams
finds out what
sturdy products
L
are available for osing a computer is not the end of the world, but
even with sophisticated remote back-up systems, not
properties seeking being able to access data can cost thousands and waste
new in-room safes a frustrating amount of time. Business and leisure
travellers expect to be able to lock up their computers
securely in any decent hotel.
Jennifer Ferris Vice President Sales, Asia Pacific & Middle East
Safemark Systems Asia says that laptops are still the biggest factor
determining safe design, with most 5-star hotel customers looking
for an in-room safe that will accommodate a 17” laptop. Safemark
offers hotels a choice of either a front-opening or top-opening safe.
Safemark carries out extensive research before launching new
safes on the market. Ferris says product development is driven by
hotel customers’ requirements for improvements for models that
tackle situations differently or overcome problems they are having.
“Customers want a safe that is easy for the guest to use, easy
for the hotel operators to manage and easy to maintain. Safemark’s
product offers all of that, with simple computer-driven safe set-up,
simple one-step overrides and audit trails that identify the users by
name on a two part audit report that protects the confidential hotel
information,” she says.
Headquartered in the United States, Safemark has installed over
700,000 safes worldwide. “In Asia the company’s clients include
Fairmont, Starwood, Hilton, Wyndham and InterContinental
Hotels Group,” says Ferris.
Maintenance
Internal charging points in safes appear to have been a fad that
Most prized possession
has now past according to Ferris: “Top international management
112 A HCT April 2011
VingCard Elsafe’s Sentinel II
companies have taken this option out of their specifications, viewing
them as a potential liability.”
Ease of maintenance and cost effective solutions are always
priorities for hotels so Safemark offers a five year warranty, and
provides all the parts required to keep the safes in good working
order during that time. “Maintaining the safe is simple and can be
done in-house, so no need for expensive maintenance contracts,”
says Ferris.
Safemark’s most popular model at present is the front-opening
Executive 5.1 safe, which accommodates a 17” laptop, the latest
version the EN5.3 is sleeker-looking and features with a laser cut
door and tilted keypad plus incremental improvements in other
areas. Ferris says top opening drawer safes have become noticeably
more popular with hotels in recent years.
“Interior designers are finding new and novel installation ideas
and actively seek to get the safe out from sitting on top of cases and
goods inside the wardrobe,” she adds.
Drawers
Safemark has addressed some of the common issues caused by
incorporating a safe into drawer units and has eliminated the need
to strengthen drawer slides and avoids heavy lids that could trap
guests’ fingers.
“We are also just about to release a drawer pullout safe - this
one is getting great feedback from the customers who have had an
opportunity to view it. It still gives the guest that wonderful top-
down view into the safe, and the designers have flexibility to install
in a variety of areas in the room.”
Safeplace Limited was among the first companies to offer top-
 E q u i p me n t

Safemark’s En 5.3

You know which

Safeplace’s Tiara drawer safe
“The guest does not have to bend
down or assume an uncomfortable
position to open the safe” Eve Tai
opening safes and today it’s the Magna 800 and Tiara Top Drawer
safes are its most popular hotel safes.
guests will ruin
Established in Israel, Safeplace’s first client in the hospitality
industry was Caesar’s Palace Las Vegas. Recent clients in Asia
your rooms.
include the Hotel Okura Macau and the Banyan Tree Macau at
the Galaxy Macau.
Safeplace’s Eve Tai says the Magna 800 and Tiara safes can easily
fit in almost any size drawers and will accommodate most laptops.
“The guest does not have to bend down or assume an uncomfortable
But which guest
position to open the safe and can easily locate anything inside. Hotels
are pleased with the top open safe because it does not clash with
pricing will ruin
their luxury decor or require any special installation requirements
as wall safes do,” she adds.
your revenue?
Part of locking solutions provider group ASSA ABLOY, the
latest safe product lines from VingCard Elsafe promise the most
advanced security features and management features of hotel in-
room safes today.
Both the Infinity II by Elsafe or
Sentinel II by Elsafe offer UL-1037
certification, plus all the most advanced
security features and management
features of hotel in-room safes, Ivan
Aramayo, Director Marketing and
Communication at VingCard Elsafe
tells AHCT.
“Both Infinity II by Elsafe and Sentinel II by Elsafe are the
only safes in the hospitality market that have the prestigious
and demanding UL-1037 for physical security under external
independent UL, “ says
Elsafe’s security features include the hook interlocking
mechanism and an advanced audit trail and tracking system.
“The latest Infinity II by Elsafe and Sentinel II by Elsafe safes
are equipped with Radio Frequency (RF)-online capabilities so they
can be linked to the company’s Visionline RF-online network to
IDeaS helps hotels find the revenue opportunity in every situation.
manage both the locks and safes of the hotel online, adding a new
layer of benefits never seen before,” adds Aramayo.
By connecting safes via wireless online platform, the hotel can
manage the safes remotely in order to retrieve the audit trail, check
the battery status remotely. When guests check out the system
automatically checks whether the guest has left the safe locked and
therefore some of their belongings inside, like passport, etc. The
time and effort and risk involved in returning a guest’s belongings
is immediately eliminated.

Download our White Paper on Enhancing Your Hotel's Pricing Strategy at http://drive.ideas.com/LP=31
114 A HCT April 2011
 E q u i p me n t E q u i p me n t

opportunities
The Pavillion
at the Crowne
Plaza Hong Kong
Causeway Bay,
designed as a
Balinese garden
Outdoor

Hooray at the World Trade Centre – a tennis court

becomes a new outdoor venue

H
ong Kong is one of many
Asian cities that have been
adding glamorous rooftop
and outdoor spaces to venues
in recent years. Owners have also decided
al fresco and outdoors does not have to be
all about the daylight hours. All over Asia,
rooftop bars and sidewalk seating are opening
up areas that were previously ignored.
Others have rethought the concept of the
swimming pool area. Does the pool deck have The Muffin range from Alma Contract (Mondecasa) is meeting a demand for al fresco dining
to close completely when the sun goes down?
Is the pool area just for sun worshippers, He says that Dedon’s focus on flexible flexible products with plenty of options.
Beautiful outdoor furniture can swimmers and kids? Apparently not, as the furniture that can be used in multiple ways Made from moulded polypropylene and
addition of tables and chairs and comfortable helps hoteliers and restaurateurs make the hand-woven synthetic fibre, customers can
transform underused outdoor sofas has been shown to increase guest spend most of their space. “People tell us they need ‘play’ with a choice of chair colours, weave
spaces, helping venues generate and, with the right combination, make the furniture that is flexible, stackable and easy colour combinations and seating materials
zone a dining destination as well. to maintain,” Rauberg notes. to create their own version of the collection.
more revenue for more hours, and “A lot of hotels are starting to be less fixed Last year, the German furniture company Wood seating is offered as an alternative
enhancing the guest experience, about the pool area – the traditional borders launched the Play chair-armchair designed to weave and the Play chairs complement
are becoming blurred,” says Ole Rauberg, by Phillipe Starck for Dedon. Rauberg says Dedon’s Bistro collection of dining tables and
Ruth Williams discovers Regional Sales Director Asia Pacific, Dedon. Play is a good example of the trend towards the new Dedon Lighting by Flos.

W Taipei was partly supplied by Everything Under The Sun

116 A HCT April 2011 April 2011 AHCT 117

 E q u i p me n t
An aqua lounger
from Vincent
Sheppard – suiting
an elegant colonial-
style setting
Vincent Sheppard’s Joe bar stool
Rauberg says the company’s move into
outdoor lighting is just one example of how
it seeks to help customers make the most of
their furniture: “We’re no longer sticking to
traditional product categories, it’s more about
creating an ambience.”
At the Crowne Plaza Hong Kong Dedon
furniture has been used to create a very
sophisticated space that offers guests an
alternative place to rest and relax, bringing
an outdoor feel indoors. The Pavilion on the
hotel’s 27th floor has a mix of modular sofas,
tables, chairs and daybed sets from which
guests may enjoy all-encompassing views
of Hong Kong. The Pavilion was designed
as a Balinese resort-like sky garden with
tiled pools, water features, illuminated glass
sculptures and lanterns adding to the vibe of
this hidden oasis.
Urban space transformation
Also in Hong Kong, at the World Trade
Centre owners decided to take a space once
used as a tennis court and create a new
118 A HCT April 2011
outdoor venue. Designed by Hands Interior
Design, Hooray is an Italian restaurant and
bar that claims to be the largest al fresco venue
in Hong Kong. With outdoor heaters to take
the edge off mild Southern China Winter
evenings, Hooray boasts a mix of outdoor
furniture for guests to relax and enjoy.
Some of the outdoor furniture at
Hooray was supplied by Hong Kong-based
Everything Under The Sun. As the name
suggests the company supplies everything
from designer outdoor furniture and parasols
to barbecues, planters, outdoor heaters and
Alma Contract (Mondecasa) uses
stainless steel as a base for sleek design outdoor air-conditioning systems. Working
with hospitality projects throughout China,
Asia, Australia, the Middle East and the
United States and representing over 15
leading brands from around the world,
Everything Under the Sun recently started
representing Spanish firm Kettal in Hong
Kong, Macau and Southern China. It also
offers its own line of custom-made teak from
sustainable sources and its own SunWeave
brand of artificial weave furniture.
“We have the experience, quality
products, variety and design to suit all types
of property. It’s the complete solution,” says
Managing Director, Craig Pallister, whose
most recent project has involved supplying a
suitably eclectic selection of outdoor furniture
to the W Taipei, which opened in February.
Spotlight on shades
For hotels and restaurants investing in outdoor furniture the right kind of fabric
is essential. In Asia’s variable climate opting for poor quality furniture and non-
weatherproof fabric will quickly result in fading and issues with mould in the first
season of use.
Suniture specialises in supplying umbrellas, cushion covers and outdoor
sofas made exclusively from Sunbrella fabric and Quick Dry Foam. Kurt de
Wilde, Sales and Marketing Manager says clients usually choose products
because they offer a good balance between quality and price as Sunbrella fabric
is fade-free, stain resistant and provides U.V. protection. Suniture umbrellas and
cushions can be seen at locations including Hong Kong’s Zuma restaurant, Alila
Group resorts and ski lodges in Europe. “In Asia especially, people love shade
so umbrellas and awning systems are essential,” he says.
Everything Under The Sun Managing Director Craig Pallister agrees, saying
there has been a big increase in demand for outdoor shading — umbrellas,
parasols and sail shades in particular. “They provide a larger area of coverage,
without poles and are very easy to remove,” he says. All the fabric in Everything
Under The Sun sail shades and umbrellas is by Sunbrella. “Hotels are
recognising the value of investing in original design and quality,” he adds.
Dedon has developed its own line of fabric with Italian company Arazzo,
which specialises in weather-resistant, outdoor furniture fabrics. The fabric line is
water- and oil-repellant and resistant to stains and mould and sunlight.
 E q u i p me n t
Hooray – partly furnished by
Everything Under The Sun
The hotel is making the most of its panoramic
views of the bright lights of Taipei and the
iconic 101 Tower with the Wet pool skydeck.
Beyond its usual function as a pool in the
daytime the Wet bar is an evening destination
in itself and the deck is separated from W
Taipei’s international restaurant The Kitchen
Table with giant sliding doors to give guests
the option of indoor or alfesco dining.
Designed by London’s GA Design
International the Wet pool skydeck features
modern, clean lines surrounded by a
boardwalk deck, open-style fireplace, foliage
and live green walls. At the edge of the pool,
a metal bubble sculpture evokes giant silver
droplets of water, while a flock of multi-
patterned ceramic butterflies flutter skyward.
Everything Under the Sun co-ordinated
over a dozen suppliers for the project and
Dedon – extending the
indoors into the outside
The Wet pool skydeck of W Taipei
supplied a range of furniture including Cane
Line Kingston Sunchairs. Custom-designed
fabric was used for cushions and parasols by
Woodline, South Africa. Stand-out pieces
include the Serralunga Zuff stool, the Willy
Guhl loop chair and the intriguingly-shaped
vondom lava lounger.
“There’s a real mix of styles and materials,
including custom-made teak for day beds and
synthetic weave,” says Pallister. “It’s a great
mix and it’s definitely wow.”
Asked to identify trends in outdoor
furniture, Pallister says he has noticed more
demand for shades for all kinds of venues
[see box] and says there is a move away from
artificial weave. He says people are looking for
products that need minimal maintenance so
sling fabric on aluminium is an increasingly
popular option as items are light and easy to
move about.
120 A HCT April 2011
Sleek Singapore
Outdoor furniture specialist Alma Contract
(Mondecasa) in Singapore says outdoor
furniture design is favouring a sleek and
clean outlook, with creative usage of stainless
steel. General Manager Lydia Lee says using
stainless steel as a base material to design and
create new collections is increasingly popular.
Alma Contract (Mondecasa) has supplied
an extensive number of five-star hotels in
Singapore and Asia. Its latest collections
include Boston, featuring tempered glass and
stainless steel.
“We have just launched a whole new
collection of stainless steel furniture. We
believe that we are one of the few furniture
manufacturers in the world that has a
treatment process to the stainless steel to
ensure that it does not rust easily,” says Lee.
“The electro-polishing treatment that
we apply to stainless steel furniture puts our
stainless steel collection at the very high-end
and makes it suitable for full outdoor use,
including cruise liners and beach resorts.
Many stainless steel furniture which does
not undergo this treatment would rust under
such conditions or in those environments.”
Mixing old and new
For some restaurants and hotels, sometimes
only traditional styles and materials will do.
Three years ago when Hongkong & Shanghai
Hotels was renovating The Verandah at The
Repulse Bay it opted for classic Lloyd Loom-
style wicker chairs by Vincent Sheppard. “The
brief was to suit an elegant colonial-style
setting,” explains Winston Lam, Kitchens +
Interiors, Hong Kong.
“The refurbishment of the original
building needed sympathetic furniture.
They chose Vincent Sheppard chairs because
they are exceptionally comfortable, natural
Room 407 wants to connect their tablet,
materials were preferred, and the Lloyd Loom
woven furniture ages beautifully.”
smart phone and notebook. They expect
The Verandah chose to feature one ‘loom’
colour in a selection of chairs and sofas from
the connection to be simple, seamless and
different Vincent Sheppard collections.
However, Lam points out while the concept
secure. Is your network up to it?
of Vincent Sheppard is to stay true to the
legacy of well-loved, classic techniques, it also
produces collections that balance traditional It better be. Because if it isn’t, your guests will probably choose a different hotel next time. At DOCOMO interTouch, we
and contemporary. understand this. Which is why we invest in an extensive research and development program. So we can deliver the most
“What makes our furniture modern and
exciting is the large range of loom colours that advanced high-speed internet and in-room entertainment solutions as well as comprehensive round the clock managed
we offer. Even a traditional style in an aqua network support services for the hospitality industry.
or red becomes a suitably stylish piece for
any modern setting. However, we do have a
couple of contemporary styles – the Joe, Gigi
and Butterfly collections.”
To find out more about DOCOMO interTouch technology and services please contact our HK office on Tel : +852 2511 3468
or visit our website at www.docomointertouch.com
 E q u i p me n t E q u i p me n t

T
he art of baking great bread
lies in being able to feel the
consistency of the dough.
The graft of baking great
bread is in the mixing and kneading of
large quantities of dough and then sizing it
symmetrically. Dough mixers can take the
sweat out of the mixing, leaving the baker
to concentrate on the creativity.
What are the hallmarks of a good mixing
machine?
Joshua Chu is General Manager and

Less elbow grease,

Executive Chef at Posto Publicco, a New
York-style Italian restaurant in Hong Kong
that has gone from baking its own bread to
setting up Commune, a wholesale supplier

more passion
to other restaurants and retail outlets.
Mixing enough dough 600 loaves of
bread and 200 burger buns, Chef Joshua
tells AHCT that his team uses two mixers,
one a 40-litre Hobart and the other a larger
spiral mixer. He finds the spiral mixer in
which the bowl of dough turns round a
corkscrew mixes the dough perfectly.
The criteria used for buying both
mixers was reliability. “You can’t walk in at
midnight and find your bread mixer not

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30, 40 and 60 litres AR models available in black, stainless

steel and of course, classical white.

A/S Wodschow & Co. Industrisvinget 6 · DK-2605 Brøndby · Phone: +45 43 44 22 88 · Email: info@wodschow.dk · www.bearvarimixer.dk
Chef David Féau’s bread

122 A HCT April 2011 April 2011 AHCT 123

 E q u i p me n t E q u i p me n t

working,” says Chef Joshua. There’s this delicate relationship between

The range of breads made for Posto
Publicco includes ciabatta, focaccia,
semolina bread, traditional baguette,
grissini, farmer’s loaf and rye bread.
A Bear Mixer and accessory Flours are organic and French or Italian
and all loaves are hand-shaped.
Variety
Posto Publicco Founding Partner and
Chief Executive Officer Todd Darling tells
AHCT that when the restaurant started
some two years ago ciabatta was the only
bread made. The bread was made in the
restaurant kitchen at six in the morning
and the only available space for proofing
was the bar counter. Eventually so much
“It’s the first
thing down on
the table and
it’s either ‘meh’
you and the dough. If you can’t sense
that relationship you will never be a good
baker!” Chef David explains.
As with the team at Posto Publicco who
felt they couldn’t get the bread they wanted
from an external source, Chef Davis also
likes to rely on his own bread rather than
an outsiders.
“I have more control over its
consistency,” he says, adding that it’s
cheaper too.
The Royce serves New American
Cuisine and to match that the chef
currently offers four types of bread – bacon
bread with apple cider wine, Greek olive
bread, rustic rye and pain noir, a black
bread. The black bread has a very low gluten
content and contains a lot of buckwheat,
which makes it good for guests on special
diets.
Chef David says that the bread offering
changes seasonally but the guest reaction
doesn’t. “Guests love our bread.”
All breads are made from scratch,
Hand-crafted loaves at Posto Publicco
mixed in a Hobart. “I want my mixer to

or ‘wow’”
Todd Darling
bread was being baked in the same four
deck steam injected oven that the situation
was unsustainable and the restaurant had
to rent the upstairs premises to expand its
bakery facilities.
Darling finds a lot of bread available
in Hong Kong to be too soft and sweet
and wanted to produce something better,
believing that a great bread can be part of a
memorable restaurant experience.
“It’s the first thing down on the table
and it’s either ‘meh’ or ‘wow’. It sets the tone.
I always remember the bread if its good.”
Another chef keen to provide his diners
with good bread is French-born baker David
Féau, Chef de Cuisine at The Royce at The
Langham Huntingdon, Pasadena. Chef
David trained with Guy Savoy and worked
at Lutece in New York but he first got his
hands into a bowl of bread dough at the
tender age of 10.
“I bake my own bread because I have
a deep passion for it which stems from me
making my first loaf of bread when I was
10 years old. I took a class back then and I
learned how to make country white bread.
As a kid it was so satisfying to touch and
feel the dough – to really work with it.
Wynn Macau Excutive Pastry Chef Luc Capus

124 A HCT April 2011 April 2011 AHCT 125

 E q u i p me n t
The bread served
should match the dish
have a perfect rotation and at least two
speeds to activate the starch of the dough.
A modern technique is to start slow to mix
the ingredients then mix fast to develop the
strength of the dough.”
Chef David says it might be easier to buy
in his own bread but he doesn’t because “It
wouldn’t be my own.”
It helps the restaurant stand out simply
because, “Most restaurants don’t offer
homemade bread from the chef.”
At the Wynn Macau, Executive Pastry
Chef Luc Capus is less sure that a homemade
bread will help a restaurant or hotel stand
out from the crowd but is certain that it is
worth doing.
The Royce Chef David Féau
126 A HCT April 2011
Match the menu
The bread is part of a restaurant menu and
years of shared culture
must match the dishes. It is also one of the
first items a guest will notice in a restaurant.
Chef Luc believes that bread served at the
start of a meal should be like an amuse-
bouche, with a strong flavour and texture
– Wynn Macau serves Parmesan bread and From land selection to culinary creation,
focaccia with olives. Later on in the meal
the bread should be plainer and good for
dipping in a sauce if necessary.
Ravifruit celebrates in 2011, 30 years of excellence.
Many guests at Wynn Macau are from
mainland China and more used to eating We would not only like to celebrate with you having
steamed rice with a meal than bread. been in existence for 30 years, but 30 years of sharing
“For this kind of guest, I want to provide
culture together; with you, producers, for your careful
a good quality bread but not one with a
complicated taste. The bread can be plain farming methods; you, distributors for your support
but must be of high quality,” Chef Luc says. and service, and you, chefs and culinary artists,
With a large number of restaurants and
for your endless sense of creativity.
1,000 rooms to bake for, volumes are large
and the hotel bakes three times a day. Breads
on offer change approximately every three We are delighted and proud to have created
or four months.
Using a mixer to blend and knead the together each one’s achievements and
dough “takes the non-skilled part out of the we wish you many other years of
equation. Checking the quality needs skills,” excellence.
says the chef.
One of the market leaders in mixing
machines is the Bear range from Danish
company Wodschow. They have recently
redesigned some elements of the mixer.
A c c o r d i n g t o t h e c o m p a n y,
“Improvements particularly worth a
mention include the more distinctive design
of the panel, which has been given a rubber
seal, and a front which matches the stainless
steel elements of the mixer, where improved
ergonomics and an easier-to-clean surface
have also been incorporated into both the
VL-1 and the VL-1S models.
“The previous buttons on the panel have
now been replaced by recessed buttons for
safer, easier operation as well as improved harvested by a processed by embellished by a
hygiene. Producer... Ravifruit... Chef...
“Featuring automatic speed control
and bowl lowering via the front panel, the
VL-1S model requires less free space, as the
| © Photos : Philippe Barret.
machine is operated from the front only.
The VL-1 model retains its familiar levers
on the side. The new design also features a
new, digital timer as a replacement for the
old “egg timer”. The new electronic timer
means 100 percent accuracy.” Natural frozen fruits
Natural pasteurised
For Chef Luc the point of using any and vegetables purees Frozen fruit IQF Fruit preparations Fruit coulis
fruit purees
mixing machine is that there are many steps
(Block, Fruit grains)
involved in baking and the machine takes
Your distributor in Thailand: LA VANILLE SA CO. Ltd. - 1575 New Petchburi Rd, Makkasarn Bangkok
out the dull ones allowing bakers to “put
Tel: +66 (0)2652 6945-6 ext. 13 - www.lavanille.co.th
more passion into the bread.”
Your distributor in Hong Kong: MAXLY FOOD CO. Ltd. - 9/F Kingsun Computer Ind. Bldg No. 40 Shek Pai Wan Road, Aberdeen, Honk Kong
Tel: +852 (0)2552 7128 - Email: maxly@netvigator.com
Your distributor in China: GOODWELL CHINA Marketing Service CO Ltd - Room 1901 N° 228 Mei Yuan Road Enterprises Square, Shangai 200070 China
Tel: +86 (0)21 64876287 - www.goodwellchina.com
Ravifruit - 26140 Anneyron - France - Tél. : +33 (0)4 74 84 08 53 - www.ravifruit.com
 E q u i p me n t E q u i p me n t

The scoop on ice Home-made doesn’t have to be

cream machines
hand-cranked. Jane Ram reports
on the latest ice cream-making
technology

I
ce cream and similar frozen desserts are firm favourites
year-round, although naturally demand rises with summer
temperatures.
Technically ice cream can only be classified as such if it
has a minimum milk fat level of 10 percent, but in premium
brands the percentage of milk fat can be as much as 16 percent.
‘Gelato’ is the Italian word for ice cream, but it is usually applied
to ice cream made the ‘Italian way’, which uses more milk, plus egg
yolks instead of cream. Ingredients are not homogenised together
and there is no added air, which produces a denser texture with a
richer and creamier mouth-feel although it has a lower fat content
than ice cream.
A sorbet is basically a smooth but soft textured, ice made from
sugar, lemon juice and fresh fruit, with a simple, often sharp flavour
that clears the palate between richly flavoured courses. It should
not have any ice crystals in it. A sherbet is like a sorbet, but usually
contains milk, white of egg or gelatine. The milk fat content is
rarely more than two percent, which keeps the texture much lighter
than ice cream.

The jet set

Only serious nostalgia addicts mourn the passing of the old hand-
cranked ice cream makers. These days the chef can choose from
a number of machines to handle all the manual labour and also
eliminate the guesswork when making frozen desserts. Some of the
smaller ones have removable containers that can be kept in the freezer
once the ice cream is ready, but these are generally not suitable for
making low fat ice cream, sorbets, sherbets and gelato.
Machines with their own built-in compressors to keep all
ingredients at temperatures below freezing point, simplifying
preparation of all types of frozen desserts. Modern self-contained
units require the chef to do no more than press a button once the
ingredients are all assembled.
Swiss-made Pacojet seems to be the general favourite as it is
versatile enough to be used for all types of frozen desserts and a
number of other applications.
Miles Belfield, Executive Chef at Karma Jimbaran Bali,
appreciates the flexibility of Pacojet’s removable cylinders (capacity
approximately one litre) that can be stored in the freezer until
needed. “We can have as much ice cream and sorbets in the freezer
as we want. When a guest orders, the cylinder – with the ice cream
frozen inside – is removed from the freezer and placed onto the
Pacojet base machine which has a blade that spins at a very high
rpm and effectively ‘churns’ the ice cream instantly so every guest
Photography courtesy of Café Grey

receives an ice cream with perfect texture.”  

At Wynn Macau the Pacojet copes well with small batches of
special flavours like salty cheese ice cream for the hotel’s Japanese
restaurant Okada or the Osmanthus and pineapple ice cream for
the Chinese restaurant, Wing Lei

Some machines can produce both sorbets and ice creams

128 A HCT April 2011 April 2011 AHCT 129

 E q u i p me n t

as it will adversely affect the shelf life of the sorbet or ice cream,
which starts to develop ice crystals after a few days. Correctly made
ice cream products will have a shelf life up to three months in a
freezer, he says. He uses fresh seasonal ingredients and tries always
Tamarind and to leave enough time – at least overnight – for flavours to develop
crushed pepper
ice cream from and mature.
Cinnamon in
Sri Lanka
Local flavours
Spoon Pastry Chef, Yannick Oppermann
At the Cinnamon Lakeside in
“It helps Colombo, Sri Lanka, chefs rely on
an Italian made Musso machine that
differentiate they find copes well with all their
requirements, including making the
us from our hotel’s signature black pepper and
tamarind ice cream. The makers claim
competitors” that Musso’s self-contained freezer
enables the chef to produce high
Reto Borer As much as chefs
experiment, vanilla
quality frozen desserts of all kinds
including low fat recipes (which need
remains a favourite flavour
lower temperatures). Quantities range
Spoon’s citrus sorbet
from 750 grams from the 100 watt
Musso Lussino to 1.5 kilos (4.5 kilos
per hour) from the 300
watt Musso Pola model.
It ’s u n d o u b t e d l y
cheaper and saves labour
to buy-in ice cream made
in commercial quantities,
but ice cream made in-
house will always have
the edge for quality and
creativity.
Luca Signoretti,
Executive Chef at stand-
alone restaurant H one
Chocolate and Kirsch ice cream in Hong Kong says, “We
from the Karma Jimbaran
only serve ice cream made
in-house. Of course it would be cheaper to buy it in, but the quality
would not be the same.” Signoretti is a fan of Pacojet as he finds it
easy to adjust the quantity as required. “We make fruit ice creams
Sweetness and sorbets, also white truffle signature ice cream, spicy sausage,
However, not all chefs find Pacojet measures up to their requirements. gazpacho and cappuccino.”
Where space permits, two machines give the chef more flexibility. The recently opened Fairmont Hotel, Beijing, has already
At the Mandarin-Oriental Macau, Chef Dirk uses a Pacojet and established a high reputation in the capital’s very competitive
an Italian-made Carpigiani ice cream maker. Pastry Chef Yannick F&B world. They make all their ice cream using an Autofrigor
Oppermann of Spoon at the Intercontinental Hotel Hong Kong GelatoMaker with a 4-litre capacity and in-built pasteurisation
regards the Pacojet as best suited to making sorbets as he finds it process to make it compliant with local laws on ice cream
changes the texture of true ice cream, for which he favours the production, explains General Manager Hans Hordijk. He regards
traditional US-made Coldelite with which he makes an average the additional costs (including the need to maintain a separate ice
one litre of ice cream every three days. Coldelite was established in cream production room) as well worthwhile. Executive Chef Reto
the early 1990s as a division of the Carpigiani Group, specialists Borer appreciates the flexibility and the opportunity to be more
in equipment for Italian ice cream. Coldelite was designed to fill a creative in making ice cream in-house. “It helps differentiate us
perceived gap in the market as its fully automatic touchpad controls from our competitors,” he says.
are simple to operate yet the machine is flexible enough to make “We like to be able to use local ingredients such as all flavours
premium and gourmet ice cream and other frozen desserts. of Chinese teas, lychee, longan, winter melon, baby mandarin,
But Oppermann cautions that no matter what equipment tamarind, red bean and candied fruit.” Guest feedback is mixed
is used, the making of ice cream calls for the utmost precision. concerning some of the more original flavours, says Borer and vanilla
Even one gram too much or too little of an ingredient change the remains the general favourite. He would like to experiment more,
composition of the finished product. He also warns that the quantity but so far he has not persuaded customers of the merits of garlic
of sugar in the recipe is paramount. Too much sugar will taste too ice cream, although apple tart with white truffle ice cream remains
sweet, but too little sugar is more serious than a matter of flavour on the menu.

130 A HCT April 2011

 E v e n t s E v e n t s

Date Event Details ORGANIzER

April 6 – 11 Food and Hotel Indonesia International exhibitors showcasing a full range of PT Pamerindo Indonesia Sept 6 – 8 Restaurant and Bar Hong Kong Now in its ninth year, Restaurant & Bar Hong Kong Diversified Events Hong Kong LLC
The Jakarta International Expo food and hospitality products including food and 13F Deutsche Bank Building, Jl. Imam Bonjol 80 2011, Hong Kong Convention attracts over 11,500 top-end restaurant buyers and is Rm 2707B, 27/F, Island Place Tower, Island Place,
Kemayoran drink; foodservice equipment and supplies; bakery Jakarta 10310, Indonesia and Exhibition Centre, widely regarded as the definitive event for the bar and 510 King’s Road, North Point, Hong Kong
Jakarta equipment and ingredients, and hotel interiors. Tel: +62 21 316 2001 Wan Chai, restaurant industry. Tel: +852 3105 3970
Indonesia Fax: +62 21 316 1981 Hong Kong Fax: +852 3105 3974
www.Pamerindo.com info@restaurantandbarhk.com
www.restaurantandbarhk.com
May 11 – 14 Hofex 2011 Join 35,000+ trade buyers and 1,800+ exhibiting Hong Kong Exhibition Services Ltd
The 14th International companies including 44 national groups at Asia’s most Unit 2010, 20/F, China Resources Building, Sept 20 – 23 Food and Hotel Malaysia 2011 FHM 2011 is anticipated to be bigger and more Malaysian Exhibition Services
Exhibition of Food & Drink, anticipated and established tradeshow - Hofex 2011. 26 Harbour Road, Wanchai, Hong Kong Kuala Lumpur Convention elaborate than the last edition, with countless activities Suite 1401, 14th Floor, Plaza Permata, Jalan Kampar,
Hotel, Restaurant & Foodservice This biennial tradeshow will showcase the newest Tel: +852 2804 1500 Centre that will entice and benefit trade buyers of the food & Off Jalan Tun Razak, 50400, Kuala Lumpur
Equipment, Supplies & Services collections of hospitality and foodservice equipment Fax: +852 2528 3103 Kuala Lumpur beverage and hospitality sectors. Tel: + 603 4041 0311
Hong Kong Exhibition and and the trendiest food and drink products from exhibit@hkesallworld.com Malaysia Fax: + 603 4043 7241
Convention Centre worldwide exhibitors. www.hofex.com enquiry@mesallworld.com
WanChai, Hong Kong www.foodandhotel.com

May 17–19 The Hotel Show Dubai
Dubai World Trade Centre
UAE
Established in 1999, The Hotel Show is the exclusive Suite 502-509
The Palladium
 Sept 28 – 30 Food & Hotel Vietnam Food&HotelVietnam2011, the sixth edition of Singapore Exhibition Services Pte Ltd
international B2B hospitality event for the Middle Cluster C,
Jumeirah Lake Towers
 2011 Vietnam’s most established international food and 1 Jalan Kilang Timor

East and GCC region. An important event in the PO Box 33817
 Saigon Convention and hospitality trade event is the unrivalled sourcing #09-02 Pacific Tech Centre

industry calendar for international and regional Dubai, UAE

 Exhibition Centre ground and networking trade event for food and Singapore 159303

suppliers, manufacturers, distributors to meet qualified Tel:
+9714 4380355 Vietnam hospitality trade professionals in Vietnam. Tel: +65 6233 6638

buyers, procurement directors and general managers Fax: +9714 4380358 Fax: +65 6233 6633
from dynamic markets like UAE, Saudi Arabia, North www.thehotelshow.com www.foodnhotelvietnam.com
Africa or the Levant.

May 18-20 Sial China 2011 SIAL China 2011 will welcome 1,500+ exhibitors Comexposium Shanghai 
 Oct 21 – 25 HOST – International Host is the leading international trade fair for the Organizing Secretariat, Laura Loncà
Shanghai New International from around the world and 35,000+ domestic and Room 301, Dongyi Building, 
 Exhibition of the Hospitality B2B system of hospitality with six specialized areas: Tel.: +39 02 4997.6626
Exhibition Centre foreign trade visitors. With international pavilions 88 Changshu Road, Industry food service equipment, bread/pizza/pasta, bar/coffee laura.lonca@fieramilano.it
Shanghai from 20 countries. Shanghai 200040, China
 Fiera Milano – Milan (Italy) machines, ice cream parlours/confectioneries, coffee,
China Tel: +86 21 62 49 20 28 
 hotel&spa emotion. Host is organized every two years International Sales Department, Francesca Cavallo
Fax: +86 21 62 49 34 14 and is open exclusively to trade professionals. Tel.: +39 02 4997.6611
www.sialchina.com francesca.cavallo@fieramilano.it

May 19 – 20 India Hotel Expanson Riding on the economic growth and rising income levels Catriona Scanlon, Nov 12 – 15 International Hotel, Motel A show specialising in décor, technology, foodservice GLM
Summit that India has witnessed in recent years, hospitality Communications Manager Restaurant Show equipment, flavours, linens, amenities, tableware and 1133 Westchester Avenue,
JW Marriott Hotel has emerged as one of the key sectors driving the Noppen Co Jacob K Javits other industry essentials. White Plains, NY 10604-3547
Mumbai country’s economy. The current market size is US$23 T: +86 21 6085 1000 Convention Center Tel: +1 914 421 3346
India billion, accounting for 2.2 percent of India’s GDP. This F: +86 21 6192 1908 655 W 34th St New York, Fax: +1 914 948 6197
summer will examine hotel expansion in India and how catrionas@noppen.com.cn NY 10001 ihmrs@glmshows.com
international and domestic players can come together Website : www.noppen.com.cn www.ihmrs.com
to create the most advanced hotels for the fast-growing
hospitality market.
Nov 16 – 18 FHC China The 15th international exhibition for food, drink, China International Exhibitions Ltd
Shanghai New International hospitality, foodservice, bakery and retail industries. Room 2402, Singular Mansion No. 318 - 322 Xian
May 25 – 29 Thaifex – An international trade exhibition covering food & Koelnmesse Pte Ltd Expo Centre Xian Road
World of Food Asia beverages, featuring Halal and organic food, food 152 Beach Road, #25-05 Gateway East Pudong, Shanghai Shanghai 200336, China
Impact Exhibition Center, catering, food technology, hospitality service and retail Singapore 189721 China Tel: +86 21 6209 5209
Bangkok and franchise. Tel: +65 6500 6700 Fax: +86 21 6209 5210
Thailand Fax: +65 6294 8403 fhc@chinaallworld.com
info@koelnmesse.com.sg www.fhcchina.com
www.worldoffoodasia.com

Nov 17 – 19 Texcare Asia Texcare Asia is the leading international laundry Messe Frankfurt Shanghai (Beijing Office)

May 31 – June 2 Hospitality Architecture + The HA+D Expo focuses exclusively on products HA+D Expo China International and dry-cleaning trade fair in the region. Over Rm 1721, Tower 2, Bright China Chang An Building

Design Exhibition & and services for the design and build of Asia Pacific Marina Bay Sands, 10 Bay Front Avenue Exhibition Center 10,000 sqm will feature a wide array of products and No. 7 Jian Guo Men Nei Avenue, East District

Conference hospitality projects with its comprehensive industry Singapore Beijing services including laundry, ironing, dry-cleaning, Beijing 100005, PR China

Singapore trade show and two-day design conference. lproeschel@questexasia.com China dying machinery and agents, equipment, textiles Tel: (86) 10 6517 1388

Tel: 65 63954592 and accessories for rental services, laundry and dry- Fax: (86) 10 6510 2799
cleaning related measuring instruments. The sixth info@china.messefrankfurt.com
edition will focus on environmental compatibility and texcare.messefrankfurt.com
June 30 – July 2 China Import and Export Hosfair Guangzhou has been successfully held for Guangzhou Huazhan Exhibition Co., Ltd sustainability.
Fair Complex eight years with a 30 percent rate of growth every 9H, Jinsui Tower, and No.900 Guangzhou Ave. Mid,
Guangzhou year and has already become one of the hospitality Guangzhou, China
China fairs with the quickest development, highest Tel: +86-20-38866965 Nov 23 – 25 The 7th International Hotel Hotel Equipment & Supplies Expo incorporates Coastal International Exhibition Co., Ltd.

internationalisation and best impact in China. Fax: +86-20-22223568 Expo <Hotel Expo 2011> not only the largest collection of hospitality-related Room 2106, China Resources Building, 

hosfair@hosfair.com Cotai Strip®CotaiExpo TM exhibitors in the country but also foodcourts, stalls, 26 Harbour Road,
www.hosfair.com (The Venetian Macao) and demonstration areas where visitors can sample the Wanchai, Hong Kong

latest foods and flavours, coffees and other beverages Tel: (852) 2827 6766
 Fax: (852) 2827 6870

all at the one event. general@coastal.com.hk

Aug 25 – 27 The 9th Natural Products The international exhibition for natural, organic and New Hope Natural Media, a division of Penton Media Inc., www.hotel-exhibition.com
Expo Asia health products and supplies. Unit B, 3/F, EIB Centre, 40 Bonham Strand, Sheung Wan,
Hong Kong Convention & Hong Kong
Exhibition Centre, Tel: (852) 2975-9051
Wanchai, Fax: (852) 2857-6144
Hong Kong expoasia@penton.com
www.naturalproductsasia.com

1 32 AHCT April 2011 April 2011 AHCT 133

 E x h i b i t i o n s

Gulfood gets the

tills ringing

T
o say business was brisk at Gulfood 2011 is an understatement – German
equipment manufacturer Baking Technology sold a US$273,000 oven while
their stand was still being built and before official start of business.
At the time of writing final figures for confirmed orders had yet to be received
but information received by the organizers indicates, “record sales levels across
the board.”
Promoted as the largest show in the world for the F&B industry, Gulfood this
year occupied in excess of one million square feet of exhibition space (93,000
square metres).
VIP visitors included the Prime Minister of Spain Jose Luis Rodriquez Zapatero
and the Deputy President of the Philippines Jejomar Binay. Trade visitors (not
mutually exclusive from VIPs) numbered 62,024 and came from over 150
countries. Those visitors saw the products, services and innovations of 3,800
exhibitors from 100 countries.
“We closed five new deals in different categories this week – two confectionery
and chocolate, one in snacks, one in dairy and one in eggs. Gulfood is the place
to meet suppliers and manufacturers, particularly of the most prestigious brands
in the world that are eyeing the market as a potential opportunity. We have applied
to double our space for next year as we believe this show holds the greatest
promise,” enthused Adel Al Nowais, Managing Director of Federal Foods, one of
the top FMCG marketing and distribution companies in the UAE.

New?
Of the many participating pavilions, the United States, Malaysian and Swedish all
gave the organizers positive feedback.
The United States pavilion took US$34 million in confirmed orders. Jude
Akhidenor, Regional Director of the Agricultural Trade Office of the U.S. Consulate,
said: “The GCC is now one of the top 10 markets for US agricultural exports, and
the business transactions conducted here this week affirm the key role the region
is playing in generating global growth for the industry.”
Coming next The Malaysian pavilion hosted 54 companies that took a combined US$16.32
Gulfood million in sales. The Swedes were in their first pavilion and reported that the show
19 – 22 February 2012. had met their expectations. “Our exhibitors are interested in establishing contacts
in the MENA region and Gulfood allowed us to test this market,” explained Mona
Dubai World Trade Centre Hedenskog, Project Manager at the Swedish Trade Council.
UAE There were new companies as well as new pavilions. Overall some 1,400
attended for the first time in 2011, including some big names. PepsiCo enjoyed
www.gulfood.com strong export market introductions from the show and DuPont was surprised by
the global diversity of attendees”.
The show promoted quality as much as novelty, with 19 winners at the Gulfood
Awards and some 1,500 chefs participating in the Emirates International Salon
Culinaire.

134 A
HCT April 2011
 E x h i b i t i o n s
Hofex – all the
fun of the fair
A
s one of Asia’s leading food and hospitality tradeshows, Hofex —
or the International Exhibition of Food & Drink, Hotel, Restaurant
& Foodservice Equipment, Supplies and Service — is back for its
14th edition this coming May.
Held biennially since 1987, Hofex has managed to introduce industry
players to new sector elements in every edition. And organizers vow this
year will be no different.
With increased exhibition space – 10 percent more than last time at
48,000 square metres — 11 halls and concourses will make Hofex 2011
the largest event of its type in Asia this year.
More than 1,800 participating companies from over 48 countries and
regions, including 44 national groups will exhibit their products, services
and equipment in several dedicated spaces, including for wine and spirits,
equipment and supplies, hospitality technology, and tea and coffee.
Additionally, 10,000 “mainstream and avant-garde” exhibits, as
organizers describe them, will be shown in the global products arena,
many of them new to Asia.
Chefs get creative
Several events, conferences, competitions and seminars will run
concurrently with Hofex as “value-added co-occurring events”, to add to
the networking and trading function of the show.
At the Hong Kong International Culinary Classic (HKICC) – endorsed by
World Association of Chefs Societies (WACS) — gifted chefs and reputable
judges from around the globe will demonstrate the culinary art of fine food
in a series of live workshops.
At the Hong Kong International Wine Challenge (HKIWC), co-organized
by the Hong Kong Sommelier Association, wine-makers will display and
uncork some of the world’s top-quality wines from different terroirs. This
year the HKIWC has already received over 200 international entries,
including from Austria, Australia, Argentina, Chile, France, Hungary, Italy,
HOFEX 2011 South Africa and Spain, to compete for the ‘Best of Show’ in their wine
Hong Kong Convention & and spirits category.
Exhibition Centre
Wan Chai
Hong Kong
11 – 14 May 2011
www.hofex.com
136 A
HCT April 2011
E x h i b i t i o n s
Cocktails and coffee
The Allworld Open Cup awards creative classic and bartending flair.
Always a highlight of Hofex, world-class bartenders will gather to compete
and amaze the crowd with their talent with the additional aim of gaining
prominence in Asia.
The Grand Barista Championship@HOFEX is in its third year in Hong
Kong but for the first time is at Hofex. Numerous world-class barista will
battle for the Grand Barista crown. Another first at Hofex 2011 is the Asian
Hospitality Technology Educational Conference (AHTEC@Hofex) – co-
organized with Hospitality Financial Technology Professionals (HFTP). At
this event IT experts will provide insights and perspectives on the rapidly
evolving technology market. Within this specialised hospitality technology
sector latest hospitality and food technology innovations such as property
management systems, point of sales systems (POS), payroll systems,
food & beverage management systems, security and safety systems and
reservations systems, will be presented.
Hot equipment
This year’s Asian Club Management Conference has the theme of ‘In
and out – Sustainability and Waste Management – Responsibilities and
Implications for the Hospitality Industry’. The conference aims to provide
insights and inspiration on sustainable solutions. Meanwhile, the invitation-
only Regional Hotel General Managers Forum has been a popular
side event at Hofex for many outings. In 2011 the meeting is designed
particularly for hotel GMs and industry VPs to unearth new management
concepts, latest trends and developments as well as discuss possible
solutions to cope with upcoming challenges.
Hofex 2011 visitors will have firsthand opportunities to view and
sample new and cost-effective ideas and industry developments from
the world’s leading suppliers. One of the “hottest sectors” in Hofex will
be the equipment sector, say organizers, where, for example, De’Longhi
Kenwood will present their Total Food Preparation Concept, the Kenwood
Cooking Chef, a food mixer, which can cook and stir simultaneously and
April 2011 AHCT 137
 E x h i b i t i o n s

The 14th International Exhibition of Food

& Drink, Hotel, Restaurant & Foodservice
Equipment, Supplies & Services

11 – 14 MAY 2011
Hong Kong Convention & exhibition Centre

AsiA’s
LeADiNg
Alsto-Shaam will showcase its electric rotisserie series, which offers a
simple interface that commands all cooking functions. Chicago-based
Libbey will exhibit its latest barware line. FOOD &
HOsPitALitY
Not to be outdone, the Global Food and Drink zone will showcase
renowned brands from countries including Belgium, China, Germany,
Korea, Taiwan, Turkey, the United States and more, to introduce buyers
to their complete range. Worldwide Seafood, for example will present

trADesHOW
all types of fresh and frozen seafood from around the world. Global
Fine Foods will present premium healthy and high-quality meat and
poultry while Stephen James Luxury Organics will exhibit a wide range
of individually made, raw, organic products. In the coffee and tea arena
international exporters and distributors will impress with an exclusive
range of the latest coffees, Ceylon, green, black, Chinese teas and
many more. • 48,000m² Exhibition Area
After a turbulent period and economic instability, things are looking • 1,800+ Exhibiting Companies
up for the hospitality industry in Asia. Tremendous potential in Asia
Pacific markets makes for a promising outlook this year, and beyond. • 44 National Groups
Hofex 2011’s ground-breaking selection of global foods and drinks, • 10,000+ Global Products
equipment and services and products manufacturers, distributors and
suppliers makes it the leading regional trade platform for professionals in
exhibit Profile
the food and hospitality industry. • Food & Drink
• Foodservice / Bakery Equipment & Supplies
• Wine & Spirits
• Tea & Coffee
• Hospitality Technology & Interiors

exciting events
• Hong Kong International Culinary Classic
• Hong Kong International Wine Challenge
• Asian Hospitality Technology Education Conference
• Asian Club Management Conference

Pre-register NOW @
www.hofex.com
Organiser Show Supporters

Hong Kong Exhibition Services Ltd

Tel: +852 2804 1500
Fax: +852 2528 3103
Email: exhibit@hkesallworld.com
Hong Kong Tourism Board Meeting and Exhibitions Hong Kong Hong Kong Hotels Association The Hong Kong Chefs Association

138 A
HCT April 2011
 E x h i b i t i o n s

The hi-tech, green

Hotel Show

F
rederique Maurell, Exhibition Director, The Hotel Show says that the
“spectacular” phase of growth for the regional hospitality industry has
slowed to “solid”.
However, Maurell adds that, “With over US$6 billion worth of hotel
projects still due for completion by 2013, competition is only going to get
tougher, but the industry is looking forward with greater confidence.”
The emphasis will be on sustainability and technology and “As such hotel
owners and managers will no doubt be on the look-out for products and
services that match this trend.”
The latest products and services for all aspects of the hospitality and
leisure sector will be displayed by over 400 exhibitors across 22,000-square-
metres of exhibition floor space at the Dubei World Trade Centre. Here some
400 exhibitors will show over 500 products from 25 countries.
Visitors will see national pavilions from France, Belgium, Britain, Italy,
Thailand, Cyprus, China, Hong Kong and Germany. Last year’s show
attracted over 10,000 visitors and the organizers are hoping for more this
year.
“In previous years, more than 60 percent of our visitors have placed
orders whilst onsite or at a later date but as a direct result of attending
The Hotel Show. We believe that substantial investments will be made in
sustainable products and technology this year,” said Maurell.
“To make it even easier for exhibitors and visitors alike, we have divided

MAY
the show into four main product categories: Interiors & Design, Operating
Equipment & Supplies, Security & Technology, and The Resort Experience,”
she said.
New initiatives this year include a focus on green technology; a

www.stockfood.com / design by meoenchine.com

technology conference and special section on design. Other highlights

Shanghai 1 8 -2 0
include a key buyers programme; a meeting of the Emirates Culinary Guild;
The Hotel Show a meeting of the Housekeepers Group and a meeting of the Front Office
Managers Association.
17-19 May, 2011
Dubai World Trade Centre
New International
2011
UAE
www.thehotelshow.com
Expo Centre

Images by
An exhibition organized by the

network
www.sialchina.com
140 A
HCT April 2011
 E x h i b i t i o n s

Special Thaifex

S
ignalling renewed confidence in a newly stable Thailand this year’s
Thaifex show looks set to be bigger and better than ever.
In its eighth edition having started in 2004, the show has grown
41 percent in terms of exhibitor numbers and is now recognised as one of
the region’s leading trade business and networking events.
The increasingly strong Asian markets will be well represented at the
2011 Thaifex — World of Food Asia show with more than 1000 exhibitors
registered representing all areas of the F&B industry.
From produce and technology to retail and franchise, experts in every
field will use the show as a business platform to the more than 22,000
expected international visitors. The number makes this the largest F&B
trade show in Southeast Asia this year.
Country and regional pavilions will be set up for Brunei, Cambodia,
China, Europe, Japan, Jordan, Laos, Malaysia, Myanmar, the Philippines,
Singapore, Taiwan, Turkey, The Netherlands and the United States. For the
first time Indonesia will have a stand at the show and South Korea’s stand
has more than doubled in size from the 2010 show with three new regional
groups participating — Gangwon-do, Geumsan Jeollanam-do and Seoul.
Concurrent events include the welcome return of The Thai Chef
Competition, which will showcase culinary expertise in one of the world’s
largest and most advanced producers and exporters of processed food.
Since 1978
Contestants — 250 of them — will compete to produce the best recipe
using only sponsored products. Also running concurrently with Thaifex will
be a number of industry seminars, and the ‘World of Halal’ zone where
around 100 Halal suppliers and manufacturers will discuss marketing
strategies, regional regulatory frameworks, branding and useful tools as
well as showcase products, new technologies and catering.
Thaifex
Impact Exhibition Center
Bangkok,
Thailand
25-29 May 2011
www.thaifex.com

142 A
HCT April 2011
 E x h i b i t i o n s

Where
hospitality
meets furniture

“W
e will have to look for a bigger production factory after IFFS
ends,” said Martin Filskov Olsen, President of Asian Design
House.
“That is how successful the fair has been for us,” said the returning
exhibitor at Deco Asia 2011.
The International Furniture Fair Singapore 2011 and 28th ASEAN Furniture
Show (IFFS/AFS 2011) attracted a total of 20,873 visitors from 112 countries C

over its four day course – a 20.8 percent increase over the last edition.
The show co-located with Deco Asia 2011 and the first edition of
M

Hospitality Asia 2011. Y

The trilogy of shows also saw spot transactions totaling US$289 million, CM

a rise of US$19 million on the last time. However, follow-on sales from the fair MY

are expected to top US$3.02 billion. Spending some of the money were 128
buying delegations that included companies such as Restoration Hardware
CY

from the United States, Nitori Co from Japan and Spanish department store El CMY

Corte Ingles. K

The shows attracted the participation of 536 exhibitors, occupying 70,000

square-metres with over 120,000 pieces of furniture. Over 79 percent of the
exhibition space was occupied by overseas exhibitors, including country and
region pavilions from China, Hong Kong, Indonesia, Malaysia, the Philippines,
Taiwan, Thailand and Vietnam.

Design
Design took centre stage with a spectacular visual extravaganza. The
Designers’ Space or D’Space segment featured displays by 10 promising
design talents at Platform, the winning entries from Furniture Design Award
2011, creative show by No Boundaries, the Design Inevitable showcase, in
collaboration with renowned Japanese minimalist Naoto Fukasawa and the
Push showcase from DesignS. Yin Tzu-Chi, a Taiwanese student from National
IFFS 2012/29th AFS
Taiwan University of Science and Technology, won the Grand Award in the
9-12 March Students category, while Jerry Low, a Singapore designer with Air Division
Singapore Expo Centre clinched the top award in the Designers category.
This year’s Furniture Design Forum hosted internationally distinguished
speakers such as Naoto Fukasawa from Japan, architect Vincent Van Duysen
from Belgium and Marco Cappellin from Moroso in Italy.
Christoph Hampel from Garant Mobel Japan concluded, “This is the one
fair in Asia where you establish contacts, find resources and check out new
products and I’m very satisfied to have met all my objectives.”

144 A
HCT April 2011
 C

CM

MY

CY

CMY

K

In May 2011,
where do the world’s leading
hospitality professionals
connect?
Only at The Hotel Show.
A showcase for the latest products and a forum for industry thought
leaders, The Hotel Show 2011 is the ‘must attend’ event for the world’s
top hoteliers. Meet suppliers, specifiers, asset managers, architects,
designers, technologists, innovators and fellow professionals at the
heart of one of world’s fastest growing markets. Altogether, The Hotel
Show 2011 offers great hospitality.
Register Now! www.thehotelshow.com/visit
The Hongkong and Shanghai Hotels has
announced the appointment of David
Batchelor as Managing Director, The
Peninsula Shanghai. The Australian has
worked for HSH since 1994 and in General
Manager roles since 2001. Batchelor has
extensive experience in both accountancy
and hospitality.
David Batchelor
InterContinental Hotels Group has
announced the appointment of Jolyon
Bulley as Senior Vice President of Operations
for Greater China. Bulley joined IHG in
Australia in 2001 before becoming Vice
President Southeast Asia Operations & Asia
Australia Operations Performance.
Jolyon Bulley
Cosmo Kowloon Hotel announced the
appointment of Anita Chan as General
Manager – Cosmo Hotels. The University of
Hawaii at Manoa graduate has been promoted
from a general manager role at the company
and previous Hong Kong experience includes
roles in Sales & Marketing at The Peninsula,
The Kowloon and Ramada Renaissance
Hotels.
Anita Chan
Principal: Veon Tsang
Email: info@hotelshr.com
17 - 19 MAY 2011
th th
DUBAI WORLD TRADE CENTRE Hong Kong Office: (852) 2523 1882
Shanghai Office: (86) 21 6137 3022
Beijing Office: (86) 10 8518 4788
A p p o i n t me n t s
The Renaissance Harbour View Hotel Hong
Kong has announced the appointment of
Danny Chan as Director of Engineering.
He was last Director, Property Operations at
Wynn, Macau. Chan’s 20-years of experience
in engineering includes 10 with hotels and he
has qualifications in mechanical and electrical
engineering.
Danny Chan
The Hongkong and Shanghai Hotels has
announced the appointment of Joseph
Chong as General Manager, The Peninsula
Shanghai. Since joining HSH in 2000 Chong
has risen from the post of Director of Rooms
at The Peninsula Beijing to pre-opening
Hotel Manager in Shanghai. The Malaysian
has studied Hotel, Catering and Tourism in
France and Management in Hong Kong.
Joseph Chong
The Renaissance Harbour View Hotel Hong
Kong has announced the appointment of
Choo Tze Huei as Assistant Director of F&B.
Choo comes from a role as Assistant F&B
Manager at the Park Lane Hotel in London.
Choo majored in hotel management at the
University of Queensland in Brisbane and
moved straight into banqueting.
Choo Tze Huei
HotelsHR is a hospitality-focused executive search firm based in
Hong Kong with branches operated in Beijing and Shanghai. We
specialise in providing regional recruitment services to hospitality
clients including 5-star international hotel chains, restaurant
groups, clubs and golf courses in Hong Kong, Macau, China,
Taiwan and South East Asia.
For job openings: www.hotelshr.com
April 2011 AHCT 149
 A p p o i n t me n t s
The Hongkong and Shanghai Hotels has
announced the appointment of Jonathan
Crook as General Manager, The Peninsula
New York. Joining HSH in Beijing in 2000,
Crook has since worked at the company’s
properties in Tokyo and Manila. Crook has
lived in Europe and Africa and worked with
leading hotels in London and Colorado.
Jonathan Crook
The Hotel Maya Kuala Lumpur has
announced the promotion of Danny Goh
to General Manager. Goh was previously in
charge of the sales team. Over 35-years in the
industry, Goh has spearheaded sales teams for
a number of international brands.
Danny Goh
InterContinental Hotels Group has
announced the appointment of Jerry Huang
as President for Greater China. The Shanghai
native has been with IHG for 20 years in
management positions in the corporate
office and at individual properties. Huang
was previously the Senior Vice President of
Operations, IHG Greater China.
Jerry Huang
Langham Hotels International has announced
the appointment of Andrew Jessop as Vice
President Development (Worldwide House).
The promotion from the post of Regional
Vice President – Asia reflects Jessop’s 28-years
experience with luxury hotel groups in
Thailand, Australia and China.
Andrew Jessop
Concorde Hotel Singapore has announced
the appointment of Stephanie Lee as
Marketing Communications Manager. Lee
has over 12 years’ experience and previously
worked in development with Millennium &
Copthorne International Ltd. Lee’s task will
be to raise brand visibility.
Stephanie Lee
The Landmark Mandarin Oriental, Hong
Kong has announced the appointment
of Sherona Lau as Director of Sales and
Marketing. Lau moves from a similar post
at The Ritz-Carlton Sanya. The Hong Kong
native has also worked with IHG in mainland
China and The Peninsula Hotels both in a
regional and a Bangkok role.
Sherona Lau
150 AHCT April 2011
IDeaS Revenue Solutions has announced
the appointment of Eric Munoz as Regional
Director of Sales Asia Pacific. Sydney-based
Munoz has a wealth of hotel industry
technology sales experience. He is also
experienced in distribution and revenue
management.
Eric Munoz
The Park Plaza Sukhumvit Hotel Bangkok
Thailand has announced the appointment
of Veronique Sirault as General Manager.
Sirault brings some 11 years of industry
experience to Carlson, much of it in Asia. Not
only has she worked in Thailand but also in
China and India.
Veronique Sirault
Minor Hotel Group announced the
appointment of Caroline Stevens as Vice
President of Human Resources. The business
graduate joins Minor from a similar post at
Hilton Worldwide and has previous regional
and property level experience with Jumeirah
and Hyatt International.
Caroline Stevens
The Hongkong and Shanghai Hotels has
announced the appointment of Paul Tchen
as General Manager, Operations, Planning
and Support. Tchen has been with HSH
since 1991, fist joining The Peninsula Beverly
Hills and progressing to become first General
Manager of the Shanghai property that
opened in 2008. The Frenchman has a BSc
in Hotel & Restaurant Management.
Paul Tchen
The Hongkong and Shanghai Hotels has
announced the appointment of P T Wong
as General Manager, Projects Group. The
Hong Kong and UK educated Malaysian
first joined HSH in 1996, left in 2002 and
rejoined in 2006 as General Manager, Project
Co-ordination and Technical Services.
P T Wong
The Hongkong and Shanghai Hotels has
announced the appointment of Sonja
Vodusek as General Manager, The Peninsula
Manila. The Australian brought 16-years
luxury hotel experience with her when she
joined HSH in 2010 as Hotel Manager of
The Peninsula New York. Executive positions
include those at Four Seasons hotels in the
United States, Japan, Ireland, Australia and
Sonja Vodusek the Czech Republic.