ahct april 2010

asian hotel& Catering times

Published since 1976 Vol 35 April 2010

hong Kong sAR hK$50 china RMb50singapore s$15 Malaysia RM30 Thailand bt300 Rest of Asia us$10

LUXURIANT GROWTH – THE SPREAD OF GREEN RESORTS

Internationals Target India Mid-Market

Singapore’s road to recovery

Mischa Moselle

AsiAn Hotel & CAtering tiMes is publisHed MontHly by tHoMson press Hong Kong ltd (tpHK)

The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Print, Unit B 8/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong

All rights reserved (c) 2009Thomson Press Hong Kong Ltd

Welcome to a record-breaking 132-page issue of Asia’s favourite hosp i ta l i t y read , the on ly

publication that covers every aspect of your working life.

We have always known that hoteliers in Asia will take the most imaginative steps to keep their guests happy and are constantly amazed at the level of detailed thought that goes into keeping 4- and 5-star property guests satisfied, be it a door keycard that can regulate the air conditioning or more simply ensuring

Hong Kong Hotels AssociAtion

Hong Kong cHefs AssociAtion

federAtion of Hong Kong restAurAnt owners

tHe federAtion of Hong Kong Hotel owners

AssociAtionof tHAilAnd

BAKing industry trAining centre

AssociAtion of internAtionAl

Hoteliers sHAngHAi

singAporecHefs AssociAtion

Hong Kong BAKery & confectionery

AssociAtion

singAporeHotel AssociAtion

Hong Kong BArtenders AssociAtion

Hong Kong MAitre d’Hotel AssociAtion

sHAngHAi cHefs AssociAtion

MyAnMAr cHefsAssociAtion

MAlAysiAn AssociAtionof Hotels

MAcAu HotelAssociAtion

cluB MAnAgers AssociAtionHong Kong

HONG KONGThomson Press Hong Kong Limited/Media Transasia LimitedRoom 1205-6, 12/F, Hollywood Centre,233 Hollywood Road, Sheung Wan, Hong KongTel: +(852) 2851 7068, 2815 9111 Fax: +(852) 2851 1933, 2581 9531Email: [email protected]: Mr Mischa Moselle

AUSTRALIAMass Media PublicitasLevel 9, 215-217 Clarence Street Sydney NSW 2000 Australia Tel: + 61 2 9252 3476 Fax: +61 2 9251 3726 Email: [email protected]: Mr Charlton D’Silva

INDIAMedia Transasia (India) LtdK-35 Green Park, New Delhi-110016Tel: +91 (0) 11 26862687 / 6868775 Fax: +91 (0) 11 26867641Email: [email protected]: Mr. Xavier Collaco

Media Transasia (India) Ltd1, A & B, Diamond House, 35th Road,Linking Road, Bandra West, Mumbai - 400 050 Tel: 91 22 26053702-06 Fax: 91 22 26053702-06Email: [email protected]: Mr. Xavier Collaco

THAILANDMedia Transasia Thailand Ltd14/F, Ocean Tower II, 75/10 Soi Wattana,Sukhumvit Soi 21, Asoke Road, Klongtoey,Prakanong, Bangkok 10110, ThailandTel: +66 2 204 2370 Fax: +66 2 204 2391Email: [email protected]: Mr Gaurav Kumar

UNITED KINGDOMThe Powers Turner GroupGordon House, Greencoat PlaceLondon SW1P 1PH, United KingdomTel: +44 (0) 20 7592 8300 Fax: +44 (0) 20 7592 8301Contact: Mr Chris Morgan

USARiverside Media159 Main Street, 2nd Floor, Lake Placid,NY 12946, USATel: +1 518 523 4794 Fax: +1 518 523 4708Email: [email protected]: Ms Christina Eccleston

Marston Webb International60 Madison Avenue, Suite 1011,New York, NY 10010, USATel: +1 212 684 6601 Fax: +1 212 725 4708Telex: (023) 420773 BRANINTContact: Ms Madlene Olson

ITALYEdiconsult Internazionale s.r.l.Piazza Fontane Marose, 3-16123 GenovaTel: +39 010 583684 Fax: +39 010 566578Email: [email protected]: Mr Vittorio Negrone

JAPANEcho Japan CorporationGrande Maison Rm 303, 2-2 Kudan-kita 1-chome, Chiyoda-ku, Tokyo 102-0073Tel: +81 3 3234 2064 Fax: +81 3 3263 5065Email: [email protected]: Mr Ted Asoshina

MALAYSIAPublicitas International Sdn Bhd.S 105, 2nd Floor, CentrepointLebuh Bandar Utama, Bandar Utama47800 Petaling Jaya, Selangor, Malaysia.Tel : 603 7729 6923Fax : 603 7729 7115 Email: [email protected]: Ms Shallie Cheng

four different types of milk are on offer at the beverages station.

Reinvention and an improved product can take a far more substantial form as well – visitors to Macau will soon be able to enjoy an all-singing, all-swimming Las Vegas style spectacular in a dramatic, purpose built theatre. The difference between this imported extravaganza and certain others is that The House of Dancing Water actually pays homage to Chinese culture rather than ignoring it.

Singapore is taking a gamble that its

Managing EditorMischa Moselle

[email protected]

dEsign byKoon Ming Tang

[email protected]

ContributorsHelen DalleyPiers Evans

Tracey FurnissZara Horner

Euan McKirdyRobin LynamRuth Williams

assoCiatE PublishErSharon Knowler

[email protected]

advErtising salEs ManagErClaire Sancelot

[email protected]

CirCulation ExECutivEBecky Chau

[email protected]

ChairManJS Uberoi

dirECtorGaurav Kumar

endorseMents

hotel-casino-entertainment complexes will attract more visitors to the island after a rough couple of business years. The resorts may not be opening at an auspicious time but hotels are 50-year projects – hopefully.

So AHCT says hats off to the hospitality industry.

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April 2010 AHCT �We will be exhibiting at Gulfood 2010. Please come and visit our booth in the USA Pavilion!

tEChnology36 Locks that help you access new

market segments

42 Back office software that takes the grind out of number crunching

dEsign46 Hong Kong design guru Steve

Leung talks us through two hotel projects

50 Sustainability doesn’t mean hair shirts for luxury resorts

MarKEt rEPort28 Singapore seems to be attracting

more rooms than guests

32 International brands are pinning their hopes for India on mid-market hotels

nEWs Culinary60 Italian masters; Easter surprises;

Revamped menus

industry10 Thailand’s travails; Gaming linked

to gangsters! Carlson’s billion-dollar plan

ProduCt104 An Aladdin’s cave of useful

equipment

ManagEMEnt24 Feedback shouldn’t just be

measured, it should be acted on

cover photography courtesy of shangri-la’s Villingili resort and spa, Maldives

28

Singapore’s gamble

22 Eyes on the industry

� AHCT April 2010 April 2010 AHCT �

UpandComing...May• Education• Market Report: Guangzhou• In-room technology• Restaurant/bar design• Seafood• Beer• Minibars; Bathrobes

June• Investment opportunities• Market Report: Shanghai• Networking• Hotel design• Condiments• Flavourings/Syrups• Buffet; Gym

Agilysys 11 Alpha International 83 American Food Service B.V 13 Andy Mannhart 79 Athena Tableware 53 Beech Ovens 17 Bega Cheese Limited 81 Bodum 55 Boncafe 58 & 59 Bravilor Bonamat B.V 61 Bunn-o-matic 107 Chee Seng Oil Factory 123 Chilewich 49 Comenda Ali Spa 19 Corman 23 Crem International 31 Dedon 8 & 9 Duravit 7 Easy Revenue Management Solutions 45 Egro Coffee Systems Ag IFC Elle & Vire International 69 Food Hotel Indonesia 122 Friedr.Dick GmbH & Co. KG 89 Global Chef 47 Global Hotelware Limited 15 Global Search International 33 Grohe Hong Kong Limited 117 Helvar 95 Hosfair 121 HotelWorld Asia Expo & Conference 129 Hyperlux IBC IHIF 124 IHS Global 101 IPSO 99 IRCO 41 Italian Trade Commission 27 Lactalis International 65 Lesaffre Group 67 Lomig 87 LRT 43 M.Schaerer 109 Manitowoc Foodservice 119 Martin Braun 21 Meiko 103 Mondecasa 97 Monin 63 Mundial 51 Onity Pty Ltd 37 Pacific Valley Foods 77 Rak Porcelain 71 Rancilio Macchine per Caffè Spa 85 Ravika Olive Oil 105 Routin 35 Rubbermaid 57 Safemark 93 Saflok 39 Santos 111 Selten 119 SIAL 125 Tabasco OBC Valrhona 73 Vinexpo 126 Wine and Gourmet Asia 127 WMF 121

Advert isers’ indexCONTENTSV o l u m e 3 5 A p r i l 2 0 1 0

Food 66 Enrich without fattening with the right

creams

74 Cooking contests that raise younger hopefuls standards

drinK 78 Wine consumption in Asia is growing,

but what is everyone drinking?

84 Mixology means creative cocktails 42

46

100

EQuiPMEnt90 In-room safes – choose a brand that

matches your own

94 What outdoor furniture do you need?

100 A small space shouldn’t mean no baked goods – with the right oven

EvEnts and Exhibitions114 Events calendar

116 Horeca previewed

118 Hotel Show Dubai previewed

120 SIAL China previewed

aPPointMEnts130 See who is moving where

File under pressure

Green gables

The master bakers

� AHCT April 2010

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10 AHCT April 2010

Accor’s Vietnam expansionAccor, the largest international hotel operator in Vietnam, which has operated there since 1991, has announced major strategic expansion plans for the country. Nine developments include: the opening of Le Belhamy Hoi An Resort and Spa; two new ibis

Land of frownsHaving gained the world’s attention by splattering 300 litres of their own blood outside the Prime Minister’s office, Thai red shirt protestors’ “sacrifice to democracy” was another headline-grabbing attempt to get PM Abhisit Vejjajiva to hold elections.

Andrew J Wood is General Manager of the Chao Phya Park Hotel & Resort as well as SKAL International Councillor, Thailand, “Bored. Fed up. Wish they’d go home,” he says in response to the question of how everyone is feeling about the latest protests.

There is not much chance of new elections though, analysts predict, given that Abhisit appears to have the backing of the military as well as the Thai ruling classes, and nominally of Parliament, too. Indeed, though consumer confidence seems to be failing,

outside investment in the country is growing with cheap share prices and high dividend yields proving too attractive to ignore. PM Abhisit, who has steered clear of his home, office and Parliament since the beginning of March, choosing instead to camp out in a military base, is refusing Thaksin Shinawatra supporters’ calls for elections, saying the deep divisions in the country would automatically undermine any chance of a peaceful poll. And (at time of going to press) has instead opted to extend tough security legislation giving the military the option to impose curfews, operate checkpoints, and restrict movements in the Thai capital and outlying districts.

March downObservers have noted the longer the situation continues the more chance of radical elements turning nastier as they did in April 2008, denting Thailand’s image as a safe tourist destination. Two grenades, which exploded in the Public Health Ministry compound

mid-March heightened security concerns, but red shirt demonstrators, tens of thousands of whom have taken up residence in an open-air encampment in Bangkok, insist these were staged to discredit them and their cause.

According to Wood, “The Thai Chamber of Commerce (TCC) has literally held up a white flag to say they give in, we just can’t do business like this so please work it out.” Wood says the travel and tourism industry enjoyed some recovery in January and February but all that’s been undone in March. “Under 10 percent on last year’s figures and 2009 wasn’t good,” he bemoans. “And the TCC is painting an even blacker picture. April is looking soft in forward bookings. Our competitors are doing well from all this.” Wood says the hardest thing is getting the message across that Thailand is still a safe holiday place. “The longer this drags on more people won’t come – be that business people negotiating deals or tourists. We need a quick resolution and we could end up with a good 2010.” But he’s not holding his breath.

Afp pHoto/christophe ArcHAMBAult

hotels for Ho Chi Minh City, which represent the first two international economy hotels for Vietnam; Novotel Imperial Hoi An; Novotel Resort Phu Quoc; Novotel Saigon Centre; the second MGallery for Vietnam in the capital – Hotel De L’Opera Hanoi; Le Belhamy Hoi An Resort and Spa (opening April 1, 2010) and the introduction of the upscale Pullman brand to Vietnam with Pullman Vung Tau opening later this year. Mercure Hado Hanoi scheduled to open late 2010. Accor is also set to double the number of rooms under management in Vietnam by 2012. Accor currently has 13 hotels and 2,147 rooms in operation

throughout the country. These new openings represent an additional 2000 rooms to the company portfolio.

In further news from Accor, Sofitel Luxury Hotels has signed a management contract with Hainan Tiantuo Investment Exploit Co. Ltd and Jinyi Real Estate Development Co. Ltd for the Sofitel Haikou. Across the road from the only duty free shop on China’s Hainan Island in the centre of the business district, the 398-room hotel boasts the usual facilities; numerous restaurants and bars, and indoor and outdoor swimming pools to provide guests with “a complete experience”.

Iconic brand expands to Tianjin Soft opening this month with a grand opening scheduled for May this year, Raffles Tianjin sits on top of the Tianjin Centre. Occupying floors 36 - 48 it’s the city’s “tallest penthouse hotel” with 116 rooms and suites, banquet and meeting facilities. The rooftop bar and Japanese restaurant, SóU (sou being Japanese for imagination and creativity) boast dramatic panoramic views of the city. Raffles Tianjin is also the only hotel in the city to offer 24-hour business concierge and 24-hour Raffles Butler service. At 60 square metres, Grand Rooms are more than double the size of a typical hotel room in Tianjin.

Another fine mess for Stanley?The on going saga that is MGM Mirage and Pansy Ho’s joint project in Macau has taken a new twist as the New Jersey Casino Control Commission (CCC) approves a stipulation of settlement between the New Jersey Division of Gaming Enforcement and MGM Mirage. The company now has to surrender its qualification for a casino license in New Jersey, and place its 50 percent interest in the Borgata Hotel Casino & Spa in Atlantic City into a divestiture trust.

The settlement relates to the May 2009 report of the Division of Gaming Enforcement (DGE) to the CCC regarding MGM and Ho’s venture to develop, own and operate the MGM Grand Macau.

In the Table of Contents of that report is a sub heading: “The Growth of gaming in Macau and the involvement of organized crime in Stanley Ho’s casinos”.

While saying it’s in a “strong financial position”, Mandarin Oriental Hotel Group has admitted “difficult market conditions [have] affected performance” as the company posts its latest results (year ending December 31st 2009). Combined total revenue of hotels under management (includes turnover of the Group’s subsidiary hotels in addition to 100 percent of revenue from associate, joint venture and managed hotels) was US$838.3 million, down 18 percent year-on-year. Earnings before interest, tax, depreciation and amortization were US$87.5 million, down 47 percent. Underlying profit attributable to shareholders (exclude non-trading items) was US$12.4 million, down 82 percent. “While markets

An impressive and comprehensive history of gambling in the SAR from the 1800’s to present day, it says, “Asian organized crime, attracted by the growing gaming market and accommodated by the establishment of VIP rooms in STDM [Sociedade de Turismo e Diversoes de Macau] casinos, penetrated the Macau gaming market.”

It goes on, “The VIP rooms in the STDM casinos provided organized crime the entry into the Macau gaming market it had previously lacked.” Noting, and seeming to agree with a so-called “academic report” that, “with the establishment of the VIP rooms STDM created a lawless space.”

The report, made public on March 17th this year, describes both Stanley Ho and his daughter Pansy, as “unsuitable” and directs MGM to disengage itself from any business association with the pair.

Rather than contest the reports MGM Mirage, which owns 20 casinos in Nevada, Michigan, Mississippi, Illinois and China has decided to divest its one half interest in Borgata (Boyd Gaming Corporation owns the other 50 percent). MGM will receive all proceeds of the sale, which has to happen

Mandarin Oriental suffers 2009 downturn

are expected to stabilize further in 2010, the strength and timing of an improvement in earnings will depend on economic conditions,” said Chairman, Simon Keswick.

Mandarin on the waterDespite the downturn in revenue, the group continues to expand.

The Mandarin Oriental Macau is slated to open mid 2010. Positioned on Macau’s waterfront Peninsula, and blending modernity with subtle inspirations from the territory’s European heritage, the 231 room and suite hotel is Macau’s only non gaming five star hotel and is part of the mixed use complex, One Central.

MacautowelcomeathrustingnewMandarinOriental

within 30 months.“The integrity of casino operators and

owners has always been of paramount concern to the Division of Gaming Enforcement, and that concern extends to a licensee’s associates,” said Director Josh Lichtblau.

According to a mid-March article on the Bloomberg newswire, “Stanley Ho hasn’t seen the report and doesn’t want to speculate on its content,” Janet Wong, a spokeswoman for Ho, said in an e-mail. “His position on the record is clear that there is absolutely no foundation in any suggestion that he is associated with organized crime or triads,” Wong said. Pansy Ho declined to comment via an e-mail sent by a representative, Jenny Lau.”

RafflesbringsanewdimensionofhospitalitytoTianjin


12 AHCT April 2010

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In 2006, Mercer’s mastered the art of blending luscious ice cream with superb wine to create an incredibly elegant adult dessert, Mercer’s Wine Ice Cream. We are proud to be the pioneer in the ice cream industry bringing you this exciting creation. Each wine is hand-picked and blended with only the freshest ingredients. Mercer’s invites you to try our newest dessert innovation for an experience your taste buds won’t soon forget.

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Hotels report reduced dividendsHong Kong and Shanghai Hotels (HSH) has admitted their 2009 results “reflect a difficult business environment”.

Clement Kwok, HSH CEO notes, “The hotel industry continued to be significantly affected throughout the year, with the revenue in our hotels generally down by about 23 percent in the period January to August 2009 as compared to the corresponding pre crisis period in 2008.” Kwok goes on to note a “new business paradigm” has emerged whereby some markets have become increasingly important. “There is greater reliance on domestic and regional patrons and the perception of luxury has become more value conscious.” HSH cites a combination of factors for the poor figures, including weak business from the corporate sector especially in the United States, the threat of the H1N1 flu epidemic and an oversupply of hotel rooms in several cities. “By the fourth quarter there were signs of hotel occupancies stabilising and recovering, yet room rates in markets

such as New York, Chicago, Beijing, Bangkok and Manila remained significantly below pre financial crisis levels,” Kwok said. The group’s strongest performance came from flagship property The Peninsula Hong Kong, which experienced a marked recovery in the last quarter as the local economy bounced back and visitor numbers from Mainland China

Carlson’s ambitionsAs part of its ‘Ambition 2015’ plan for the Radisson brand, Carlson Hotels Worldwide has unveiled the ‘Yes I Can!’ service philosophy. A comprehensive strategy it includes new room concepts such as: relax; naturally cool; New York mansion; ocean and urban highlighted with bold colour schemes, special lighting and the emphasis on comfort, as well as new restaurant brandings, and service concepts, which focus on individual guest experience. The programme entails an investment of US$1.5 billion in North America alone. Billed as places of, “vibrant, contemporary and engaging hospitality” the hotels will be tiered into Radisson Blu for “upper upscale” and Radisson Green for “upscale” the differentiation being primarily location based – key locations considered to be cities - and will be reflected in the level of investment. “We expect to grow the portfolio to at least 600 hotels by 2015,” says Carlson President and CEO, Hubert Joly.

TheRadissonbrandistobethemotorofCarlson’sgrowth

and the Middle East increased accordingly. Meanwhile, at The Peninsula Shanghai – which the group has a 50 percent interest in and is its newest opening – “business pick-up has been good”.

The Peninsulas Beijing and Tokyo both faced stiff competition in markets which continue to “absorb the new supply of luxury hotel rooms” - particularly in the Chinese capital. Continuing political instability has affected the group’s property in Bangkok while, like the rest of the city, the Manila hotel was laid low by the effects of Typhoon Ketsana in September.

“The balance between revenue and costs continues to be a challenge to manage,”

Kwok admits. “In particular we look to the growth prospects of The Peninsula Tokyo in what will be its third full year of operation, The Peninsulas New York and Manila following extensive renovations and The Peninsula Shanghai in its first full year. Our mindset is geared towards sustainable growth and development while addressing resources and quality issues.” Much of the group’s future investment is focused on HR departments and staff training programmes.

HSH’s commercial properties division cites Hong Kong’s Repulse Bay complex as its, “most important asset” where income has held up “relatively well” despite total revenue falling 10 percent to HK$469 million (US$60 million).

The group’s total turnover decreased by 15 percent to HK$4,218 million and Earnings Before Interest Taxation Depreciation and Amortisation fell by 35 percent to HK$924 million. (2008: HK$ 1,425 million) Board directors recommended a total dividend for the year at HK cents 9 per share compared to HK cents 10.5 in 2008.

At Shangri-La Asia Ltd profits increased from US$165.9 million in 2008 to US$255.5 million in 2009. Nevertheless, the board recommended a final dividend of HK 12 cents per share compared with HK 24 cents per share in 2008.

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on top of one of the world’s largest pools, which at a capacity of 3.7 million gallons is five times larger than an Olympic pool.

Michael JacksonThe production is supported by a team of 32 professional divers, who are responsible for the underwater safety of the performers and for scenery. The divers, show diving is a new profession for them, use 36 percent oxygen and have had the sectors of the pool colour-coded so they know where they are.

During a performance 20 divers will be in the water, all under the supervision of Head of Aquatics, Michael Jackson, a former navy SEAL.

All the equipment is controlled from a nerve centre, appropriately called The Control Room. While the building could arguably be said to be built round the production, it is also built around the lighting, which is designed by French Canadian Luc Lafortune, veteran of several Cirque du Soleil productions. Lafortune, who has also lit the Dixie Chicks, says the challenge is to ensure the cavernous building did not have dark spots that detracted from the excitement of the spectacle. He draws his inspiration from the colours of Van Gogh, the naïve drawings of Marc Chagall and the creativity of Salvador Dali.

The 85-minute show will run eight-10 times a week after a scheduled mid-year opening. Ticket prices have yet to be determined.

City of Dreams recently refreshed its Bubble theatre experience, adding new scenes to the entertainment in which the audience stands in a bubble. The resort complex has also added a new children’s play area with a variety of games and activities. Parents can stay with children or leave them under supervision.

Melco Crown is near the completion stages of a US$250 million theatre for Macau’s City of Dreams casino resort complex.

City of Dreams President, Greg Hawkins described the investment as significant, explaining investors were aiming to create a “world class experience” that would make City of Dreams and Macau an international tourist destination.

The Pei Partnership Architects’ designed building will house The House of Dancing Water, a production created by Franco

Dragone, the creative force behind Cirque du Soleil and Las Vegas spectaculars Le Rêve and Celine Dion’s A New Day.

The story is inspired by Chinese culture and based on Dragone’s travels through the country.

The show is described as, “A beautiful princess, gifted with the martial arts, a clever youth who will undertake anything to conquer love and a mischievous, fun-loving companion caught up, through the power of destiny, in an awe-inspiring journey and a triumph of love

over sinister forces, involving laughter and tears, combat, wit and agility.”

The show is told in “spectacular” form featuring a 77-strong cast including acrobats, contortionists, dancers, special trapeze artists and motorcycle stuntmen supported by a crew of 130, recruited from 18 countries.

The 2,000-seat theatre is arranged as a 270-degree theatre in the round. The stage is

Melco creates water world for COD

Abird’seyeviewofthetheatrefromtheperformers’catwalk

Costumedesign–therewillbe27wardrobestaffsupportingtheproduction

Underwaterliftsraisethestagethroughthepool

AworkingstoryboardfromTheHouseofDancingWater

A couple of months behind schedule, The Peninsula Shanghai has opened its doors. The L- shaped site, construction of which began in October 2006, fronts the historic Bund and was designed by New York architects BBG with interiors by Pierre-Yves Rochon of Paris who took his inspiration from Shanghai’s golden era, the Art Deco Movement of the 1920s and 1930s. 235 rooms and suites, five F&B outlets, a grand ballroom, spa, pool, fitness centre and retail arcade are joined by 39 luxury apartments in a separate hotel tower.

Alila Hotels and Resorts recently opened its fourth property in Bali with the launch of Alila Villas Soori in West Bali. The secluded spot is part of the group’s high-end Villas line, which seeks to combine luxury and sustainability. Located off the tourist trail in the Tabanan Regency, the resort is set amid black sand beaches and rice fields and will offer guests horse-riding activities, among others. Meanwhile Pan Pacific Hotels Group announced in February that it will open a Pan Pacific resort in Bali’s South West Coast, re-branding the 5-star Le Meridien Nirwana Bali Resort as Pan Pacific Nirwana Bali Resort.

The Group’s second hotel in Indonesia, they take change of the 103-hectare, 278 rooms integrated luxury resort and 18-hole world class Greg Norman designed golf course from PT Bali Nirwana Resort (BNR), a subsidiary of the Hotel & Resort business unit of the Jakarta-listed PT

European luxury hotel brand, Kempinski opens the Siam Kempinski Hotel Bangkok, incorporating the 98 serviced apartments block, Kempinski Residences Siam, in June.

The tropical gardened, 303-room and suite city resort, adjacent to the royal palace, aims to “bring together the best of East and West and create an opulent sanctuary in the heart of the city”. With at least four fine dining outlets, a tea lounge and the 1897 bar, named after the year Kempinski first started business in Berlin, the new property will feature a 900 square-metre pillar-free ballroom, rooftop spa, kid’s club and Royal suite with a private rooftop garden. Afternoon fashion shows are planned for the T Lounge. Another Kempinski tradition will also feature as a ‘lady in red’ - a guest service officer in a flowing red dress – is available to advise and assist guests. 1,500 pieces of art, including over 200 original paintings and sculptures by Thai artists commissioned by the property, will be on permanent display.

Orient Express has launched its first service crossing the Friendship Bridge connecting Thailand with Laos with the Eastern & Oriental Express.

The new four-day three-night ‘Voyage to Vientiane’ tour itinerary takes in Northern Thailand and the Mekong river, as per older trips, but now crosses the border into Laos via the bridge for a one-day culture stop in capital.

Worldhotels welcomes three new properties into its portfolio.

Two Australian casinos run by entertainment group Tabcorp are to join the group this month. The Conrad Treasury Brisbane will be rebranded as Treasury Casino & Hotel and Conrad Jupiters Gold Coast changes its name to Jupiters Hotel & Casino.

Treasury Casino & Hotel and Jupiters Hotel & Casino join sister casino hotels Star City Hotel & Apartments in Sydney and Jupiters Townsville in Northern Queensland as Worldhotels affiliates.

While, in time for the upcoming Expo, the Group adds the 264-room Yue Shanghai to it’s list of seven Shanghai property affiliates.

Bakrieland DevelopmentTbk, an integrated property developer. Re-branding is planned for April 1, 2010. At time of going to print investigations continue into a fire that burned down a two-story spa, but caused no injuries, in the Como Uma Ubud resort. Spa services have been moved temporarily to allow for repairs.

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IN BRIEF Despite on going problems in Thailand Phuket tourism continues to flourish, with a luxurious new property, and destination website recently launched. Paresa Resorts has opened a luxury boutique resort in the Kamala ‘Millionaire Mile’ area of Phuket. Six different suite and villa types offer private infinity pools, private balconies and views of the Andaman sea.

Relaxation is encouraged by way of the spa that uses local products and ingredients, including the Panpuri brand.

Four dining options are available including one ‘Infinity Alfresco Dining’, where guests are invited to “recline on “private islands in the shallow waters of the fibre optic lit infinity pool,” and “dine under the stars, accompanied by the sound of the waves and the warm ocean breeze.”Guests to the Outrigger Hotels and Resorts in Phuket may benefit from the company’s newly-launched website, www.OutriggerPhuket.com, which marks a new branding exercise for the established group. The website contains social media opportunities as well as resort information, photo galleries and online booking.

Preliminary figures released in March by the Pacific Asia Travel Association (PATA) indicate the numbers of international visitors to the Asia Pacific region fell by an estimated three percent year-on-year for calendar year 2009 – an improved result compared to a drop of six percent for the first half of the year.

South Asia emerged as the only sub-region in Asia Pacific to record a full-year gain in international arrivals, with visitor numbers rising one percent year-on-year, supported by Myanmar (+26 percent), Malaysia (+7 percent), Cambodia (+2 percent) and Indonesia (+1 percent). Thailand, Singapore and Vietnam logged declines of three, four and ten percent respectively.

In Northeast Asia, arrivals fell two percent, with Macau and China showing minus five and three per cent declines.

Just three countries in the sub-region showed increases. Taiwan (+14 percent) Korea (+13 percent) and Hong Kong, which rose 0.3 percent.

Shangri-La Hotels & Resorts has opened a new hotel in Guilin.

The seven-storey property, Shangri-La Hotel, Guilin, is situated near Yushan Bridge, 35 minutes from Guilin Liangjiang International Airport and features 449 rooms, with starting sizes of 42 square metres.

Suites range from an 84-square-metre executive suite to the 210-square-metre presidential, while a 1,800-square-metre Grand Ballroom, the largest ballroom in Guilin, can hold up to 2,000 people, and with six additional function rooms is geared toward the MICE market.

Guilin’s regional cuisine is served at restaurant Shang Palace, which also features Cantonese, Hunanese and Huaiyang dishes.

An outside pool bar will serve snacks and cocktails.

Intercontinental Hotels Group (IHG) has announced its 2000th Holiday Inn hotel relaunch – the Holiday Inn Express Edinburgh – Waterfront, in Scotland.

First announced in October 2007, the company-wide relaunch focuses on aspects that research shows matter most to guests

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– modern, contemporary hotels with efficient, friendly service. With a US$1 billion investment across more than 3,200 hotels and 430,000 rooms worldwide, relaunched hotels feature new logos and upgraded amenities including showers and bedding and new lighting and landscaping.

Malaysian YTL Hotels & Properties will purchase Niseko Village, in Niseko, Japan in a deal negotiated by Jones Lang LaSalle Hotels for Citigroup Principal Investments Japan Co., Ltd.

The resort comprises a 506-room Hilton Hotel, a 200-room Green Leaf Hotel, two 18-hole golf courses including a par 72 golf course designed by Arnold Palmer, and 155 hectares of ski area set against the foothills of Mt. Niseko An’nupuri.

A spokesman for JJLH, said that YTL plans to position the resort as an all-year-round destination in the vein of Whistler in British Columbia, Canada or St Moritz in Switzerland. TheHiltonNisekovillageformspartofthedeal

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The Da’an district of Taipei, Taiwan is home to a new luxury boutique hotel.

Hotel Éclat is a 60-room upmarket art hotel owned and conceived by Hong Kong entrepreneur George Wong and features his own personal art collection, fine wines and rare Chinese mao tai wine.

Rooms are equipped with such luxury amenities as Mont Blanc desk collections, Salvatore Ferragamo toiletries, and a menu of ten speciality pillows.

The signature Éclat Suite is decorated with Swarovski chandeliers, Murano glass sculptures and a Hasten bed from Sweden favoured by royalty and costing US$48,000.

Looking to capture regional MICE market share, Aston Primera Pasteur Hotel and Conference Center opened in Bandung, Indonesia in March.

The 4-star property, located on Jalan Pasteur, offers a grand ballroom with capacity for 1500 guests, modern meeting rooms with built-in video recording and Internet Protocol Television in all 204 guest rooms and suites – a first for the hotel market in Indonesia.

This latest opening marks the company’s third in Bandung.

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Hotels region-wide switched off lights and lit up candles in a stream of eco-events, timed to coincide with Earth Day on March 27th.

Begun three years ago by the World Wildlife Fund, Earth Hour highlights concern for global climate change by asking participants to orchestrate a one-hour ‘blackout’. Now, as the annual event gains pace, hotels are becoming more creative – organizing innovative events for guests, often with an eye to other environment issues.

In Hong Kong, a darkened Langham Place Hotel enticed its staff to give up a Saturday night off to host Earth Hour parties - complete with solar-lit break dancers, chemical-free soy candles, organic shooters and a 100 percent sustainable Champagne and canapé menu, as all external signage and lights in the forecourt, lobby, restaurants, bars and spa were flicked off.

Shangri-La’s Villingili Resort and Spa, Maldives, contributed to a company-wide list of events by offering moonlit massages using locally produced virgin coconut oil. Sheraton Pattaya, part of the Starwood Group, used in-room voicemail and television networks to promote the Earth Day message, joining

hundreds of other properties in the group which scheduled community walk-a-thons, candlelight ‘unplugged’ concerts and receptions offering ‘green’ cocktails.

Singapore went a step further, as parks and landmarks, including a string of ten malls lining shopper’s paradise Orchard Road, went black.

Conrad Centennial Singapore made a fleet of hybrid taxis available to guests not staying for candlelit dinners in F&B outlets. The Four Seasons linked with 47 other company locations, offering an organic three-course menu. And InterContinental Singapore’s Olive Tree hosted a ‘blackout’ draw offering drinks promos.

For parent company IHG, who featured events in all four Singapore outlets, Earth Hour is a sign of the times and reinforces a recent eco-aware direction for the brand, which is embarking on an online environmental programme, ‘Green Engage,’ allowing general managers to manage consumption more efficiently. “By inviting guests to take a personal interest in Earth Hour – in a novel way – we not only support the cause but also educate and increase awareness of the impact we have on our environment,” said IHG spokesman, Mark Winterton.

SingaporetakespartinEarthHour(filephoto)

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IN BRIEFi n d u s t r y n E w s

22 AHCT April 2010

Getting it right for guests is top priority for Patsy Chan at Hong Kong’s Kowloon Shangri-La. When asked for

a specific example of when guest feedback has been used to implement actual change, the Marketing and Communications Director gets to the nitty gritty of customer satisfaction.

“Upon receiving comments in the guest relations logbook and on guest comment cards, we adopted the suggestion of placing ice cubes in the guest rooms if and only when required. To avoid the ice from melting, we only deliver a bucket of ice cubes to guest rooms upon request. By doing so, not only can we meet guest satisfaction by delivering ice cubes at their preferred time of delivery, but it also helps cut down on the production

of ice cubes, which in turn helps protect the environment and avoid wastage of natural resources.”

“All leading and successful chains and individual properties nowadays rely significantly on guest feedback by both traditional and ‘new’ channels to monitor service satisfaction and engage in continuous improvement and adaptation to changing trends and needs,” says Irwin Hankins of Research Alliance, a global network of medium-sized research companies. “Nowadays, given the speed with which new media permit positive or negative views to spread, given the fierce levels of competition for the traveller’s wallet combined with an unprecedented level of choice in many markets, the need for management to obtain feedback not only in as much detail

as possible but as rapidly as possible is critical.”

Due to the unique nature of the hotel industry, it tends to be reliant on customer feedback to a degree not seen in other industries. “In hospitality, the customer buys and then consumes the entire product in the presence of the hotel’s staff, on the hotel’s terra firma,” explains Jim Coyle, President, Coyle Hospitality Group. “This leads to dialogue that cannot be ignored, is often intimate, and presents problems that are happening right then and there. Secondly, while travelling, the guest is outside of their safety zone. They have a heightened need for everything to be going well because they are so vulnerable.”

Provoking a responseIn addition to utilising feedback from websites like TripAdvisor, there are a number of resources available to hoteliers to ensure their guest’s expectations are being met. These range from the simple – traditional guest feedback forms found in every hotel room – to the complex, with firms offering Customer Experience Management solutions and mystery shopper schemes to help identify weaknesses within the organization.

As simple as they appear, in-room (or increasingly online) feedback forms are a key source of customer information and a good gauge of guest satisfaction. Guests tend to give feedback when they are either exceptionally pleased with the service, or conversely, when they are particularly

As travellers become ever-more sophisticated and canny, making sure hotels provide every need and live up to every expectation has become increasingly important, Euan McKirdy reports

dissatisfied with the quality of the service. Hotels’ own surveys, combined with peer-generated online forums such as TripAdvisor offer a wealth of data, which can be analysed and actioned by hotels and market research firms like Coyle Hospitality and Research Alliance. Detail and speed of data collection are both key factors in utilising this information successfully.

Mystery shoppers, a tool used by market research firms to test a range of customer services within an organization, are anonymous, undercover employees posing as regular guests, to check the actual service experience, measured against prescribed standards and provides invaluable feedback to

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“Guests have a heightened need for everything to be going well because they are so vulnerable” Jim Coyle

Listen

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Likewise, Customer Experience Management (CEM) so lut ions are comprehensive processes implemented by hotel management – largely on the advice of marketing firms and using their frameworks – to ensure a high level of customer satisfaction. “We use algorithms to provide Action Plans that put the focus on repeated and significant defects which we call ‘Exceptions’,” says Jim Coyle. “Some clients will convene a task force, source the root of the problem, implement a plan and ask us to come back and measure progress. Others simply task the manager to limit their number of ‘Exceptions’ per year to a specific number, which is good because it makes no sense to be perfect, but rather to recover.”

Wan uses the Ritz-Carlton’s unique CEM solution, Mystique, on a daily basis. “All constructive feedback is recorded in Mystique within 24 hours and published in the next morning’s briefing packet for all department heads to review with their employees, coach and analyse the problem and rectify,” she says. “At the same time, senior management uses the information to identify those guests who are still staying in the hotel and give a courtesy call. All constructive feedback in Mystique is resolved and closed within 24 hours.”

The system is also designed to cope with issues varying from misunderstandings over billings to lost property.

Feedback is a two-way street. Equally important is gauging employee satisfaction. Contented, valued employees in a hotel, from the management down, necessarily give the hotel environment a more positive, helpful and friendly atmosphere. “As corny as it sounds, our research has shown that a smiling face and upbeat attitude is consistently cited as the most important thing to travellers,” according to Coyle. “Service is all about how people feel they have been treated. Many hotels use employee satisfaction surveys to gauge the level of satisfaction.”

Feedback can be used on a wider spectrum as well, as opportunities to expand into growing markets such as India and China – where there are burgeoning middle classes with a largely domestic travel mentality – increase. Feedback from these markets ensures that templates that have worked well in other markets – templates for design, service models, the range of services and amenities that are offered – can be adapted and crafted to fit the prevailing tastes and expectations of these cultures and mentalities. “Some western hotel operators have found that ‘blind transference’ of their ‘model’ for the look and feel of rooms, for what services to offer in-room, even what to offer in bathrooms and how to equip rooms, lacks saliency and is way off the expectations or needs of many in these new markets,” says Hankins.

firms on their standard operating procedures. “[Mystery shoppers] are a very important tool to provide continuous and objective feedback to management of chains/large groups, especially,” says Research Alliance’s Hankins. “But such programmes need to be properly designed and executed – we see far too many hoteliers treating this as a commodity service [and preferring] price-driven decisions resulting in checkers who are the wrong profile for the property or who are inadequately trained. Mys-shop programmes if properly designed would be treated by progressive managers as an investment, not an expense, and can provide invaluable and continuous feedback at chain, property and department level.”

Daily responseMichelle Wan, Director of Public Relations, The Ritz-Carlton, Millenia Singapore, says, “Mystery Shoppers are extremely important to The Ritz-Carlton. We have two categories of mystery shoppers – first companies that provide professional mystery shoppers and secondly, individual guests who volunteer themselves for the mystery shopping audit. We use feedback provided by these mystery shoppers to look into the gaps and thereafter employees are involved in an action plan to close the gaps.” The hotel was awarded ‘Best Hotel Experience’ at the inaugural Singapore Experience Awards organized by the Singapore Tourism Board.

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“All constructive feedback … is resolved and closed within 24 hours” Michelle Wan

Occupancies were beginning to recover in the fourth quarter of 2009, and in January 2010 visitor arrivals were up a cheering 17.6 percent over January 2009, to 908,000 – the highest ever figure for the month.

Rates under pressureAs occupancies fell, hotels slashed rates, so will they now rise again? Opinions differ.

“As 2010 is a year of recovery, we do not expect the rates to be where they were in 2008. However, we do not foresee they will decline further,” says Ritz-Carlton Millenia Singapore Director of Sales and Marketing, Andreas Kohn.

Ben Bousnina, General Manager of the Rasa Sentosa Resort is more optimistic, forecasting a rise in rates of 10 percent to 15 percent. Given that according to government figures rates fell on average by 22.3 percent in 2009 year on year there is still plenty of lost ground to make up.

One reason rates are likely to remain under pressure is that for the foreseeable future room supply in the city may well outstrip demand. During the course of 2010 and 2011 new hotels opening in Singapore

will bring more than 6,000 new rooms on-stream.

Projects include the Fullerton Bay Hotel, the Mövenpick Hotel Sentosa, the Park Regis Singapore, the Grand Park Hotel Orchard, and the two new “integrated resorts” (IRs), as Singapore likes to refer to casino developments.

Between them the Marina Bay Sands and the six hotels in Resorts World Sentosa will contribute more than two thirds of that total - about 4,400 rooms. Looking further ahead the increase in room supply by the end of 2012 will number more than 10,700 rooms.

ImpactWhether the new Marina Bay and Sentosa properties will have the effect on Singapore’s tourism desired by the government – and whether they will be able to operate without the undesirable associated businesses that casinos usually attract – remains an open question.

What is clear is that they will have an impact on the businesses of Singapore’s other hotels.

Can rising occupancy keep pace with rapidly increasing room

supply asks Robin Lynam

percent and 29 percent, compared to 2009. The forecast for tourism receipts is S$17.5-S$18.5 billion.

One hotel that will feel the effects of Resorts World immediately is the Rasa Sentosa, but Bousnina takes a positive view.

“Rasa Sentosa Resort is now neighbours with Southeast Asia’s first Universal Studios and Singapore’s first casino. These attractions are expected to draw millions of tourist arrivals to Singapore and Sentosa. The island will be able to cope with high room demand as there will be a total of 12 hotels on Sentosa – six by the integrated resort and another six currently. To help us compete better and gear up for the challenges ahead, since 15 March this year Rasa Sentosa Resort is undergoing a complete makeover. A full revamp will be carried out in all the guestrooms and facilities including the swimming pool, spa, gym, food and beverage outlets, function rooms and the children’s club. The project is targeted for completion in early 2011. With the revamp we hope the resort becomes the destination of choice for both business and leisure travellers,” he says.

Softening the blowLim Kok Thay, Executive Chairman of the Genting Group that developed and manages Resorts World Sentosa, certainly has high hopes for its impact on Singapore’s tourism.

“Resorts World Sentosa is my vision for a trail-blazing tourism product with universal appeal. Genting and its partners will fulfil this visionary collection of ideas that will shift the paradigm of tourism in the region,” he asserts.

Boosting Singapore

“We can expect these developments to impact the number of visitor arrivals and the length of stay of visitors - both of which will have an impact on the hotel industry here,” observes Vincent Huang, Area Director, Hong Kong & Macau, of the Singapore Tourism Board (STB).

“The opening of the two IRs will broaden our leisure and entertainment options and enhance Singapore’s tourism appeal and reputation as a destination for leisure and

business visitors. Together with Singapore’s strong line up of year round signature leisure and business events, and exciting retail, dining, lifestyle and entertainment scene, the integrated resorts are expected to contribute to the projected record numbers for visitor arrivals and tourism receipts this year.”

The STB certainly takes a rosy view of the future. The board forecasts 11.5-12.5 million visitor arrivals in the course of 2010, which translates to an increase of between 19

With the doldrums of 2009 seemingly behind them, you might think that Singapore’s

hoteliers would be in a merry mood. Up to a point they are, but optimism is cautious.

According to government statistics last year the average occupancy rate slid from 81 percent in 2008 – already down from 87 percent in 2007 – to 76.4 percent. Average room rates fell from S$245.2 (US$175.7) to a dismal S$190.6 (US$136.6), although luxury properties fared rather better than other sectors of the market.

“[The IRs will] … make Singapore an exciting destination” Andreas Kohn

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28 AHCT April 2010


April 2010 AHCT 29

Kohn is similarly upbeat, predicting the IRs will produce a “plethora of spillover benefits in other industries revolving around lifestyle, retail and dining making Singapore an exciting destination. With the economy in recovery and aggressive marketing initiatives from the industry stakeholders, we look forward to a year of growth”.

The analysts of CB Richard Ellis (CBRE) Hotels also believe visitor arrivals for 2010 will be healthier, but nevertheless predict a challenging year for the industry.

CBRE’s projections for visitor arrivals are lower than the STB’s. They forecast annualised growth of between 5 percent and

10 percent that works out at between 10.1 million and 10.4 million.

The firm’s analysts take a pessimistic view of the prospects for rates, given the exponentially increasing room supply.

Looking beyond the 2010 to 2011 increases, CBRE’s analysts point out that if hotel projects announced but still in the planning stage proceed, Singapore will have an additional 13 hotels with a total of 4,300 rooms by 2015.

That adds up to 42 new hotels with over 15,000 rooms – an increase of almost 50 percent on the rooms available in October 2009.

“Many market participants have serious concerns as to whether the anticipated demand will be sufficient to absorb the additional supply,” says CBRE Hotels Senior Consultant, Alison Poore.

“Fortunately for Singapore, the massive investment in tourism infrastructure in the form of the two IRs will help generate significant additional demand, which, when combined with improving business and consumer sentiment, will help to soften the impact of such a dramatic increase in supply over time.”

In the shorter term CBRE’s analysis provides cold comfort for the city’s hoteliers. It predicts a further decline in rates by up to

4 percent, bringing the daily average down to between S$187 and S$196.

That certainly puts the onus on the STB to continue improving and promoting the city’s tourism product. Both Kohn and Bousnina think they are on the right track.

“With sporting events having grown exponentially in Singapore in the past decade, more companies are using the country as the launch pad for unique and large-scale sporting events,” says Kohn.

“The inaugural Youth Olympic Games in August and the Formula One race, now in its third year, will be heavyweights on this year’s sporting calendar. Apart from this, city-wide events including the Singapore Airshow, Inter-Pacific Bar Association annual meeting, Tax Free World Association and CommunicAsia will reinforce Singapore’s role as a leading conventions venue. STB has taken destination-marketing up

another notch through the recent launch of YourSingapore.com. This web platform aims to personalise the visitor experience even before the visitors arrive in Singapore. On the hotel front, we work closely with STB’s representative offices in the key markets and tap into their resources to support our marketing initiatives.”

Bousnina also expresses confidence in the way Singapore is being sold, particularly through the S$90 million Building On Opportunities to Strengthen Tourism or BOOST campaign launched last year (2009).

“BOOST is a multi-pronged initiative

that includes tactical marketing campaigns and training schemes to improve key areas in the tourism industry, such as demand for travel to Singapore and outreach to Singapore residents [around 19percent of Rasa Sentosa’s guests are Singapore residents]. Rasa Sentosa Resort worked with STB for one of its 2009 Reasons to Enjoy Singapore campaign, offering room packages at S$209.

“We are confident that the government will continue with initiatives to enhance the tourism sector. These will be complemented by projects in the pipeline such as the new International Cruise Terminal in Marina South, Gardens by the Bay and the National Arts Gallery. We are also looking forward to the opening of the second integrated resort, Marina Bay Sands this year,” he says.

Robert McIntosh, CBRE Hotels Execut ive Director, a l so expresses confidence in Singapore’s “underlying market fundamentals” and “updated tourism strategy” but sounds a cautionary note.

“Whilst it is extremely difficult to forecast hotel performance beyond 2010, it is likely that performance may continue to soften in 2011 and stage a recovery from 2012 onwards. However, it is highly unlikely that hotel performance in Singapore will return to the market highs of 2008 for a number of years”.

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“Generally, there is a strong level of bureaucracy that needs to be effectively navigated,” concedes Raju Shahani, Development Consultant S.E. Asia, India & Middle East, Langham Hotels

International. “This can be a challenge for any new brands without strong local knowledge looking to break into the Indian market.”

With their first property scheduled for opening next year in Pune, the group sees, “metro cities like Mumbai, Delhi, Bangalore and so on [as] opportunities for us. The major cities are where we see our brands fitting well.” Shahani believes the Indian hospitality market is “relatively underdeveloped” and despite massive building projects over the past few years, “there is a need for hotel rooms in all categories.” Particularly, he says in the 3- and 4-star segment.

Some hoteliers are of a different opinion. “On the contrary,” asserts Andrew Clough, SVP Development, Hilton Worldwide - Middle East & Asia Pacific in response to the comment that India has a reputation of being difficult to do business in. And Hilton Worldwide is certainly tipping its cap at the country. “We are looking at the opportunities. In November 2009, we opened the Hilton Garden Inn New Delhi Saket, and in February this year, we opened the Hilton New Delhi Janakpuri. We will open the Hilton Chennai in June this year and another two or three hotels in the country by year-end. Our pipeline features over 20 hotels across our portfolio of brands from the focused service segment up to the luxury brand.” Currently Hilton Worldwide is looking at over 100 cities in India, spanning from the key primary gateway cities to those in secondary locations. “Our pipeline includes projects under development in Delhi, Gujarat, Tamil Nadu, Punjab, Karnataka and Gurgaon.” More than that, Clough points out that in his opinion, “The Indian Government is moving apace to address micro economic reform especially in regards to hotel development. For example, policies have

been implemented to increase site-plot ratios as well as a raft of tax incentives to stimulate development.”

Expensive?Falling somewhere in the middle of the argument, K.B Kachru, Executive Vice President South Asia, Carlson Hotels believes, “every market has its challenges. India today represents around three percent of our business [and] about 20 percent of our global pipeline.” Kachru thinks with increased spending power and improved air and road infrastructure it will be the domestic traveller who “drives” tourism in India. “India is certainly a priority market for Carlson given its growth prospects.” In terms of focus, again major cities such as Delhi, Mumbai and Chennai are in the company’s sights. But, “The spiralling real estate prices and shortage of space has led to a rising demand for affordable holiday experiences among middle income Indian travellers. The same applies for the corporate sector where tier two cities are gaining attractiveness among multi-national corporations primarily due to the lower operating costs relative to a tier one city.”

While he predicts growth will be “broad based” with a continued demand for upscale and luxury brands, Clough is in agreement with his industry colleagues, saying the real growth area in the country will be in the mid range establishments. “The real opportunity lies in the mid-market segment particularly as this segment has not really been penetrated by branded hotel chains yet. Due to several factors, such as the smaller parcel of land required, simpler construction and so on, the mid-market offers the opportunity for fast paced multi-unit growth.”

This predicted increase in room supply is bound to have a knock on effect on room rates of course. The consensus is that India’s comparatively high ADR’s are not sustainable. “Rates are a result of demand and supply,” says Langham’s Shahani. “As the supply of rooms increases, rates will correct and gradually come down.”

“If one follows expert opinion on the demand/supply imbalance, the ADRs in India are clearly running above the long term average. We expect that as the supply increases in India, this will be corrected,” Clough says. Likewise Kachru believes, “As more and more

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The country has a reputation as a difficult place to do business. Mischa Moselle and Zara Horner ask if these challenges are a disincentive to entry by international brands

“One of our key challenges is around infrastructure in India” Jan Smits

Mid-rangeestablishmentsarelikelytomotorgrowthTheHolidayInnManali

IHGhasbeeninIndiasincetheearly19�0s

international hotel groups [move into] India there will be an increase in room supply. [Also] the growing domestic traveller is price sensitive and looking [for] value for money, mid-scale options.”

Going to GoaWhile conceding every market has its unique advantages and challenges, Jan Smits, Managing Director IHG Asia Australasia points out, “One of our key challenges is around infrastructure in India.” Nevertheless, the group is on track to open 41 hotels in major metros, and secondary cities over the next few years. “IHG entered India as early as 1962, and more than 40 years on we are still optimistic about India and our growth in this market. We are focussing on 12 key cities: Delhi, Mumbai, Goa, Bangalore, Chennai, Jaipur, Agra, Kochi, Hyderabad, Pune and Kolkata. We see significant opportunities for domestic, international, leisure and business travellers.”

Based on research conducted for and by the company, IHG is focussing on increasing the number of managed hotels in the upscale and mid-market segments and will open 23 Holiday Inn branded hotels in the next few years, which accounts for more than 50 percent of development pipeline in the country. Smits has a different take on the question of ADR’s in India, “In general, [they are] still lower than the world’s most expensive hotel rooms. A recent survey [Hogg Robinson and latest STR Global data] showed that ADRs in Moscow, Abu Dhabi and New York last year [were] higher than Mumbai – a key Indian city. Mumbai also had the largest decrease in ADRs in January this year, with a fall of 8 percent. As ADR is driven by demand and supply, it’s still early days to say what this means in terms of sustainability of high ADR rates in the long run.”

Returning to the mid-market theme, Carlson recently launched its mid-market brand Park Inn in India. There are now two in development and three operational, including one in Goa, a state all industry operatives are keeping a close eye on. “Goa, and Kerala are the most popular tourist destinations in the country,” Kachru asserts. “There’s plenty of potential for luxury and high-end accommodation. Tourism has emerged as a focal point for development in these states.”

While noting Goa’s “potential” Hilton’s Clough says it’s important to point out the local government also recognises the growth potential in tourism and is positioning the state for the upscale market now. “A large geographical area, Goa already offers a wide spectrum of accommodation and in that sense has lost the ‘backpacker destination’ label of old. Goa also has significant potential given its size and the fact it is still relatively undersupplied with resorts. The appeal of the region will undoubtedly give it the potential to compete with destinations such as Bali or Phuket. It’s a credit to the Government that development in Goa is being carried out sensitively in terms of the environment, which will help ensure the longevity and appeal of Goa to tourists and [locals alike].”

Likewise the northwestern state Rajasthan offers plenty of scope. “Rajasthan is just simply amazing,” enthuses Clough. “Its diversity, history, culture, climate, architecture, heritage and natural beauty position it as one of a kind, clearly as a leisure market the destination has a wonderful future.” Hilton Worldwide has a Doubletree by Hilton under construction in Jaipur, and aims to establish “a portfolio” of hotels and resorts in Rajasthan. IHG already has one hotel in the state and is looking for opportunities to open more there. Says Smits, “Rajasthan is recognised as one of the world’s leading heritage destinations and does well as both a leisure and business destination. The rich cultural heritage of the state with its palaces and forts, handicrafts, music and dance all contribute to developing Rajasthan as one of the largest travel and tourism markets in India.” Interestingly, the figures support these comments. Notes Smits, “The number of domestic and international travellers to Rajasthan has been increasing rapidly. Rajasthan received 8.3 million domestic and international tourists in 2001 (three percent of India’s tourists). This figure more than tripled to 29.8 million tourists in 2008. The upcoming Commonwealth Games in New Delhi will be a major driver for tourist arrivals due to Rajasthan’s proximity to the capital.”

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The way hotel rooms lock and are opened is being overhauled as new access control technology offers improved security, and multiple functions on one keycard, Piers Evans reports

Unlocking the potential in access control

Hotels are expert at offering exceptional comforts – but, almost inevitably, they provide some petty irritants as well.

Many guests must wish their bedrooms were as tidy as their hotel rooms. A few may even miss the neat triangle in the toilet paper. Until now, though, few have found anything aspirational about a hotel lock.

No longer. Over recent months new upscale residential properties are also coming with keycards – now seen as a selling point rather than a drawback.

The revamp of hotel security systems to give a more welcoming experience follows a fundamental shift in technology, says Bernard Lefebvre, Vice-President of International Sales at Kaba Lodging Systems.

“Probably the most significant change has been the movement away from magstripe to Radio Frequency Identification (RFID) technology” he says. “The demand for which has led to the development and availability of several RFID locks such as ILCO’s 790 contactless electronic lock, Saflok’s brand RT, MT RFID and Quantum RFID locks.”

In Asia, Kaba Lodging Systems recently installed its Saflok MT in Marina Bay Sands, Singapore, and the Quantum lock in the Peace Hotel, Shanghai, the Fairmont, in Kunshan, and the Ritz Carlton, Shanghai.VingCarddesign

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Messenger is a bi-directional wireless lock communication system that operates with a ZigBee-compliant platform running the latest ZigBee Prostack software.

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Kaba Lodging Systems (Asia)Tel: +86.10.5861.3561/62

Kaba Ilco Inc.Tel: 1.514.735.5410 Ext. 163

www.saflok.com

© SAFLOK 2010, all rights reserved. Patents pending and protected

Ingersoll Rand Security Technologies is also expanding brands like Shlage, Von Duprin and Cisa in Asia, and is currently installing solutions for the Macau Venetian parcel 5 and 6.

“As experts in the security industry, we can not only provide a complete set of mechanical hardware and electronic systems, but also help our customers on design and technical service,” says Celia Feng, Product Manager, Marketing and Business Development, Asia Pacific Ingersoll Rand Security Technologies.

Like Lefebvre, she sees gathering momentum for RFID, despite some concern over the security of the Mifare technology, after the encryption algorithm within the system’s chip was subjected to well-publicised hacks.

Hinging on technology“Recently hotel customers have increasingly demanded a one-card solution, which can be realized via Mifare technology. But since it’s claimed that there is some security risk on this technology, now some hotels, especially those state-owned hotels in China require the additional CPU function on hotel locks and cards,” Feng says.

VingCard is also setting the pace in RFID, says Vegard Prytz, Vice President & Regional Director VingCard Elsafe Asia Pacific. “Signature RFID made contact-less a standard in electronic locking systems for hotels, thanks to its flexible technology platform being compatible with all the main ISO standards making customer decision on what technology to choose very simple and easy,” he says.

The next stage will be new functions and services.“Because RFID keycards allow read-write technology and

multi-application with third parties, hotels will be looking at converging more and more services into the same guest keycard,” Prytz predicts.

“Probably the most significant change has

been the movement away from magstripe to RFID technology”

Bernard Lefebvre

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real-time and sent out to security staff. Once security has investigated and taken appropriate action, they close the task. This allows the hotel to proactively respond to issues before the guest notices,” Lefebvre explains.

Prytz of VingCard claims his company’s Visionline system, which connects electronic locks with a central server via a wireless open secured platform, has already enabled big hotels over the last three years to “drastically improve their bottom line, operations, and offer a complete new array of services to their guests.”

The benefits he lists for Visionline’s wireless network include instant cancellation of lost mastercards and live tracking of employees and guests, as well as online reports on what rooms need furniture fixing.

This year, “VingCard Elsafe will launch new add-on solutions, products and features based on the Visionline platform that will once again set a new reference in electronic security for hotels,” he says.

Style by designRivals in Asia’s hotel market are in agreement that the winners in the access systems industry will offer good looks as well as smart functions.

For Feng, one of the market’s new characteristics is the wider choice of appearance, as multiple styles emerge.

“I don’t see very clear trends, since it’s quite diversified to comply with the whole design style of hotels,” she says.

Prytz thinks there’s “a revolution in terms of design” led by the minimalist style of systems such as VingCard’s Signature, – “An approach that was requested by both hotels, architects and interior

designers, who were searching for a seamless integration of the locking systems with the overall design and décor of the hotel.”

Lefebvre sees design becoming increasingly responsive to aesthetic considerations. “Saflok’s stylised approach to design is apparent in the patented lock that offers a custom lever option: Apogee.

also features a flush mounted reader with LED indicators as part of the reader.”

In addition to , Saflok offers the sectional trim Quantum lock which features less hardware on the door.

“Some existing customers have included the use of an underplate featuring their logo. While some others have even gone as far as etching their logo on the RFID reader’s lens. All these enhancements contribute to the hotel’s branding and image,” Lefebvre adds.

Unlocking the futureDespite the flurry of recent developments, the wave of innovation is not letting up. Kaba Lodging Systems is currently working on a prototype lock that uses acoustic key technology to open doors.

Through its Saflok brand, the company is in collaboration with OpenWays, a global provider of mobile-based access-management and guest-service solutions, to develop an interface that enables Saflok locks to read a ‘key’ delivered by an OpenWays-enabled cell phone.

In a similar initiative, VingCard is running a pilot programme in which selected Starwood Preferred Guest members, with enhanced RFID keycards, are texted their room number on the day of a planned stay at the Aloft Lexington – enabling them to skip check-in.

As these innovative technologies spread, the hospitality industry can clearly expect access control to start opening up markets as well as doors.

For Lefebvre of Kaba Lodging Systems, both guests and hotels have plenty to gain from RFID: “Guests no longer have to insert their keycards to unlock the door and RFID credentials are available as keycards, fobs, or as wristbands.

“For the hotel, RFID credentials can also be used to store use-history or lock audit information. This becomes useful for monitoring staff activities or drawing information on lock status such as low battery indication.”

The other ‘hot-button’ is “smart-room interoperability”, Lefebvre adds. “There has been significant interest in in-room control, which essentially refers to communication between in-room devices such as the energy management system, television and in our case the electronic lock,” he says.

Complete controlPart of Saflok’s Messenger wireless lock communication system, the LENS component, is a way to send real-time web-based notifications from Saflok locks to various groups of subscribers.

“A guestroom could become a custom experience tailored to the guest’s preference,” Lefebvre notes.

“For example, when Messenger is partnered with an in-room controller, lights can be adjusted to the appropriate level, the television can be turned on with the appropriate channel and volume, powered blinds open or close, and the temperature can be adjusted all to the guest’s liking.”

As well as these ‘smart room’ applications, Messenger LENS can work with the third-party workflow management systems.

“For example, when a door is left ajar a service order is created in

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eliminate the need for costly fine-tooth combing of accounts. In addition, well-documented and easy-to-read data can facilitate reductions in expenses by decision-making based on timely access to operational data. Online or electronic data storage has the practical and cost benefit of a reduction in the cost of handling and storing large amounts of paper forms, and efficient goods control in Food & Beverage operations means a reduction of waste and theft.

Today’s systems are multifaceted and dynamic, given their need to interface with multiple other hotel systems – Property Management, Point of Sale, Time Clocks, Payroll Services – on a continuous basis. Emphasis, says Brent Bensetler of DPHS, one of the leading producers of accounting software, is placed on daily reporting and statistics. Up-to-the-minute, ever reactive systems that rely on interactivity and cross-departmental communication are key.

SoftBrand’s Purcell explains that vendors have improved the software in the last five years to tailor applications specifically to industry requirements and that data warehousing has improved to deal with heavy daily reporting and budgeting demands. Most significantly for Purcell has been the adoption of cloud computing, allowing properties to access complicated software via the internet. Indeed Purcell’s ideal accounting system would be cloud based, and have a limited or reduced need for manual entry.

Currently, Bensetler says, hotel accounting software used across the board is being offered more and more on a SaaS (Software as a Service) basis, referring to another name for cloud computing. The development of the programming, mindful of user feedback from first-generation hotel accounting software has led to some crucial improvements in usability, including the inclusion of Business

Accounting can be a hotel’s best friend

– and the software is becoming ever-more sophisticated. Euan

McKirdy reports

Computerising the paper ChaseAccountancy may have a staid image but technological

developments for bookkeepers are seemingly as rapid as in any other sector.

Hotels are establishments that rely heavily on proper, up to the minute accounting processes to realise the best way to utilize funds. As time has progressed, accounting systems have evolved with the establishments they serve, and today’s hotel accounting software is efficient and exacting.

David Purcell, Director, Solutions Marketing, Hospitality Solutions, Softbrands, an affiliate of Infor that provides software solutions to the hospitality industry including SunSystems financial management, points out the unique nature of hotel accounting systems. “Extended analysis of market segments, room types and meal types; must typically handle mixed property types; must satisfy industry standards – USALI 10th Edition and have heavy daily reporting and budgeting requirements.”

The Uniform System of Accounts for the Lodging Industry has been in use since 1926. Commonly accepted across Asia – except in Japan – it creates a good basis for making apples-to-apples comparisons.

Saving gracesAlthough the total savings manifest in employing an efficient, infallible accounting system remain intangible to some extent, there are key elements of the accounting process that, when streamlined, undoubtedly benefit from the savings made by reliable software solutions. Labour, in terms of man-hours, spent moving data from one system to another is vastly reduced. An efficient package can

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Intelligence tools to allow for better reporting, and the increased use of HTNG (Hotel Technology Next Generation) standards for interfacing using SOAP/XML messaging.

Concrete savings, which also improve a hotel’s environmental records, have come to accounting software in the form of greater usage of document management to reduce storage of paper forms.

An efficient system can also save on the salaries of two or three full-time employees and the 55 square metres of prime real estate they occupy, along with the energy they consume and servers and sundry computer equipment, says Purcell.

Ideal systemInitiatives like the above have made hotel accounting processes ever-more streamlined and user-friendly, but DPHS’s Bensetler says the ideal system is still some way off. An ideal system, he suggests, would “Provide a central repository of all data needed for the management of the hotel coupled with an easy to use reporting and inquiry tool that includes dashboards for visual presentation. At the same time, the ideal system would provide

complete integration through interfaces with all other systems used in the hotel.” Systems in current use are getting close to this kind of next-gen usability and total accounting control, but are still lacking.

So how can back-end systems provide support in areas such as payroll and automating bill payments? “Payroll expenses can be imported from a service,” says Bensetler. “Payroll can be run as an application with direct links to the Time & Attendance system as well as the General Ledger, and analysis based on the back-end database can include Payroll data such as labour expenses by position, hours worked and FTE’s (Full Time Equivalents). Bill Payments can be scheduled to occur automatically, and can be made via Electronic Funds Transfer, thus reducing the cost of printing cheques and mailing payments.”

Given the ever-increasing connectivity of a multitude of hotel systems, a first-class accounting system should be able to talk to these different systems and extract relevant data for managing and streamlining the establishment’s accounting processes. 2.0 online systems are a perfect way of sharing this information, either within one establishment, or if necessary, across a network of hotels, as with in a chain. “Management companies or owners can consolidate data from multiple locations in a variety of ways using the internet to transfer data into a central repository if they are not already on a shared system,” Bensetler explains. “Comparing multiple locations allows management to set standards of performance such as Average Rate and Occupancy Percentage; and then measure results side by side. Management can then focus on correcting the problem areas.”

Onesolutionforanaccountingrevolution

Steve Leung’s design signature is a space that is “contemporary but has to be functional and comfortable,” the renowned designer tells AHCT.

The seasoned traveller likes to stay in a different hotel every night of his many trips and he has been taking notes.

Leung’s pet hates are stylish looking rooms where it is difficult to find the light switch or the way to the bathroom without waking up his spouse. That has led him to design interiors that are “user friendly, functional and comfortable.”

The multiple award-winning Hong Kong designer recently escorted a group of journalists around the Hyatt Regency Hong Kong, Sha Tin as the property celebrated the first anniversary of its opening and explained the thinking behind the design as he went.

Many design features incorporate subtle nods to Sha Tin, but the Sha Tin of Leung’s youth, then famed for the beauty of the Tolo Harbour and known for its pomelos (called Sha Tin grapefruit in Cantonese). From afternoon teas with his parents to dates with girlfriends, Leung has many “sweet memories” of the town.

As the hotel aims at a relaxed, resort-like atmosphere Leung, working with architects Wong Tung & Partners, set himself the objective to ‘bring the outside in’, an aim helped by the large amount of natural light in the building. To this end he used several different woods. Leung told AHCT that he can find wood too cold but in this instance he used oak with a semi-gloss finish because of its “very natural feel” and because sycamore and birch would be too elegant for a resort ambience.

When to wood?Leung also decided to work with a wood called weng, which has a warm, dark colour.

A nature-inspired feature greets the guest in the lobby, a tree-patterned wall mural built up from layers of stained wood veneers behind the service counter. The tree design is echoed in other fixtures such as an oversized rectangular lighting pendant. Equally spectacular is the backlit marble frontage of the counter, sliced at a thickness of 5-10 mm. The backlit marble theme continues in an archway leading through to the function room, a large, subdividable space near the lobby. This feature has become especially popular with wedding couples. Much of the flooring is an Italian marble, chosen for the colour variations and natural patterns.

The themed use of wood and marble continues into the guest rooms, which either fan out towards the large picture windows or taper towards the corridors.

Marble flooring extends from the door into and past the bathroom until it meets a single coloured carpet. Walls decorated with a light wood with a horizontal grain face walls with subtle, vertical bamboo motif wallpaper.

SteveLeunglikesuser-friendlyspaces

TheRegencyClubloungewithSkyGarden(atrearofphoto)overlookingShaTin,theToloHarbourandMaOnShanmountain

TheHyattRegencyHongKongShaTincelebratesayearinoperation

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DesignerSteveLeungStunningly practicalA Hong Kong designer explains the process of creating resort and business hotels. Mischa Moselle reports

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The furniture is all designed by Leung and custom-built in China, except for the chairs for the workspace. The room design displays Leung’s love of the practical. Sockets are easy to find as is the air-conditioning control and rooms come with wired and wireless broadband, a 42-inch LCD flatscreen TV, and the ever-popular ‘naughty bathroom’, one that has a glass wall, so guests can watch TV while soaking in the tub. Leung is quick to point out the blinds that can be drawn for privacy.

Dream homeBiggest of the guest rooms is the Presidential Suite. Leung says the aim was to create a space that didn’t have the archetypal chandeliers and gold trimmings but was, “comfortable, stylish and tasteful”. In fact, Leung is far more used to working on residential properties, especially show rooms for luxury developments.

The suite has a large foyer area, a study, a separate service entrance, a large living area with obligatory 50-inch LCD TV and two bedrooms with king-sized beds. The master bathroom has a feature that Leung says all his clients insist on – his and her toilets – as well as a bathtub, rainforest shower and a steam room.

Less exalted but nonetheless premium guests staying in Regency Club floors have access to an executive lounge on the 25th floor, a large, quiet space with views again over Tolo Harbour. The room adjoins a Sky Terrace, (the weather was too windy to use it on the day of AHCT’s visit), a small, al fresco garden taking full advantage of the views.

The sky garden concept is very much in evidence at another Leung project – the Crowne Plaza Hong Kong Causeway Bay.

The top two floors of the property are gardens inspired by the Balinese resort concept. There are plenty of waterways, Balinese art and spaces for guests to lounge. The top floor has a small infinity pool next to the bar, giving swimmers a view over Times Square. A pool lower down is actually a tiled area containing outdoor furniture such as sun loungers and designed to be flooded during the summer. This

will give guests views over the Happy Valley racetrack.As tranquil as the design is, the roar of traffic can still be heard

28 floors up from street level.

SignatureLeung created two public spaces on the ground floor. The lobby is partly inspired by the busyness of Causeway Bay outside, a lighting fixture of interconnecting threads and the small amount of seating creating a frenetic atmosphere. However, a water feature on the back wall is there to offer tranquillity. Those themes continue in the high-ceilinged Connections lobby lounge. Leung explained to AHCT that here he wanted a “quiet space” where guests could still look out on the activity outside.

One floor further up in the Kudos all-day dining room, a mirrored ceiling works the same effect, reflecting activity on the street below into the restaurant.

The theme continues in busy, three-coloured guest room carpeting with a circular pattern. The rooms have some other Leung signatures in easy-to-find sockets and jacks and a drawer full of stationery equipment, something he gave guests in the Novotel Citygate Tung Chung project he designed five years ago.

Other technology in the rooms includes WiFi coverage and broadband access, an iPod/iPhone docking system, a DVD player and a 42-inch TV.

Although Leung doesn’t carry out any scientific research before designing rooms, he describes design as a scientific process but also a creative one. “Sometimes not everything is black and white and the designer has to use discretion,” he adds.

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Luxury resort hotels used to be marketed on the basis of luxury alone. Now the emphasis is on ‘sustainable luxury’, and leading resorts are competing to ‘out-green’ each other. Or are they?

“Many of the bigger groups are probably paying lip service a little bit,” says Louis Thompson, Six Senses Resorts & Spa’s Director of green building and sustainable practices.

Hitting the green “I’ve certainly seen some quite entertaining environmental initiatives by big groups which have been trumped up into huge issues when really they are kind of tokens. I remember listening to a conversation at quite a big conference about golf tees made of bamboo being supplied by Marriott, and this was being discussed as though it were a fundamental breakthrough.”

Thompson might find something comical about Marriott’s bamboo golf tees, but they do signal an awareness on the part of large hotel groups that they need to be seen to ‘get with a green programme’. And, according to JW Marriott Jr, Chairman and CEO of the company, there are 250,000 of them in use per year at their Camelback Inn golf course in Arizona, which means at least 250,000 fewer pieces of non bio degradable plastic are in circulation. The group also plans to reduce its fuel and water consumption by 25 percent per available room by 2018.

Marriott, in common with most established hotel groups, is having to clean up its act. Six Senses on the other hand started out building ‘eco-hotels’ and has continued down that path.

Thompson, who describes himself as “a Permaculture designer with a strong passion for low carbon construction and landscaping techniques” is a Leadership in Energy and Environmental Design (LEED) professional accredited by the United States Green Building Council (USGBC).

Robin Lynam asks if sustainability is a slogan or a design reality

Efficiency and benchmarkingHe believes resorts in Asia are lagging behind industry leaders in the United States, such as the Gold LEED certified Gaia Napa Valley Hotel and Spa in California.

The major areas that need to be addressed in resort design, he says, are “energy efficiency and water efficiency and the benchmarking and monitoring of the consumption of those elements. There are also site disturbance and preservation and conservation issues related to the actual construction of hotels which I think are fundamentally neglected by the hotel industry as a whole, as well as material selection.”

New opportunitiesThere are obvious problems with retrofitting more environmentally responsible elements to existing properties, not least of which is revenue loss while the work is undertaken, but Thompson sees exciting opportunities in new build resorts.

He has performed the role of Deputy Project Manager at Soneva Kiri on Koh Kood, Thailand, a luxury resort built according to “environmentally benign” construction principles. Bamboo and Thai grown sustainable timber were used extensively, and during construction a monitoring system was implemented to protect indigenous flora and fauna. An on-site nursery propagated native plants for landscaping, and an organic garden has been established to provide produce. Fruit trees, ginger, lemongrass and pepper plants have been scattered across the site as part of an “edible landscaping concept”.

The greening of Asia’s resorts

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Testing the limits of how far environmentally sensitive construction can be pushed is an ‘eco villa’ which guests can book as of the middle of this month.

“This was a prototype building, and we probably set the bar a little bit unrealistically high. We didn’t use any concrete, we didn’t use any bolts, we used solar hot water and air conditioning, we used mud bricks, a green [plant covered] roof, and virtually all the materials were site sourced. I think that would be very difficult to do in most cases at a resort wide level, so with hindsight the eco villa in Soneva Kiri is extreme in its criteria. Without using any cement you would have a lot of trouble getting a building signed off by structural engineers, but the fundamental concept could and will be tweaked on a resort level,” says Thompson.

Six Senses started out in the Maldives with its Soneva Fushi and Soneva Gilli resorts that were built according to demanding environmental criteria. Other groups on the islands have followed suit.

Shangri-La’s Villingili Resort & Spa for example has solar panels on all its guest villa roofs to heat water and reduce energy consumption, and a desalination and water bottling plant producing 500,000 litres of water per day.

In common with other groups Shangri-La is working to improve the environmental friendliness of both new and established properties.

“Water resource management is an environmental priority within the group, and all Shangri-La hotels are required to implement water conservation practices,” says Patricia Gallardo, Shangri-La’s Director of Corporate Social Responsibility.

“Currently water recycling initiatives include using recycled water for gardening, using treated ‘grey water’ for toilet flushing, using recycled water in cooling towers, and installing sewage treatment plants. Some water conservation initiatives include harvesting rainwater, using constant-flow water saving devices, installing sensor taps, using new chemicals that allow for fewer laundry rinses, and

“Many of the bigger groups are probably

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using new housekeeping cleaning materials that require significantly less water usage. Shangri-La is also upgrading galvanised iron pipes at many of its properties to copper pipes in order to prevent leakage.”

Resorts are at the forefront of Shangri-La’s green initiative programme, with Villingili and the Boracay Resort and Spa now harnessing solar power for some of their energy needs, as is one city property, the Edsa Shangri-La in Manila.

Save the LionAmong other city hotels to take ‘greening’ of the property seriously is the Grand Hyatt in Singapore, which is one example of successful retrofitting.

In 1999 when one of its four chillers began to fail the hotel had the option of replacing the individual chiller, or of re-engineering the entire ventilation and air conditioning system to create a more efficient unit.

The more sustainable approach was chosen and despite an upfront investment of S$3.5 million (US$2.02 million, historic rate), the project has more than paid for itself. Decreased energy and water consumption translate into annual utility savings of S$1.2 million (US$860,000).

The hotel is currently planning a “trigeneration project”, which it claims is a global first for a hotel company, and involves “the simultaneous production of heat, power and cooling from a primary fuel input”.

In rough translation that means the hotel will be able to produce

Reducing greenhouse gases and costs

Luxury serviced apartments as well as hotels are going green. At a cost of HK$1.5 million (US$193,000), Hong Kong’s Gateway Apartments in Tsim Sha Tsui has installed 100 sets of solar panels covering 200 square metres of roof, which will provide over a hundred thousand kilowatt-hours per year of clean, renewable electricity to the building’s water heating system, at a saving of approximately HK$100,000 (US$12,900) per year. The installation will also reduce Gateway’s CO2 emissions by 68 tons per year.

Other green initiatives Gateway has implemented include the use of energy saving light bulbs and re-chargeable batteries, installing water saving showerheads and taps in all apartments, and the use of biodegradable cleaning, laundry and dish-washing detergent.

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some of its own electricity, and use waste heat to produce hot water, steam and refrigeration. It is estimated that this process will reduce carbon emissions by more than 200 tons annually, while significantly improving overall energy efficiency. Going green can pay.

In city hotels green measures are largely invisible to guests, unless they read the marketing literature. In resort properties eco-measures are more conspicuous, which gives notably green groups such as Six Senses, Banyan Tree and Antara an important role in eco-education.

“You can see the way that interior design and residential construction has been heavily influenced by the hotel industry. I very strongly believe that by showing the possibilities and adopting sustainable technologies early we can influence people in their own lifestyles and about their own personal projects in their own homes,” says Thompson.

“With Six Senses, and particularly the Sonevas, you have access to a group of people who can influence their companies and their

circles of friends and acquaintances. Because these people are so wealthy if they do take something away from their stay to do with their ecological footprint, that could be like throwing a pebble into a pond. The ripple effect could be very far reaching.”

Furthermore although most eco-resort designs are based on the principle of ‘do no harm’, some can actually help to repair environmental damage that has already been done.

Digging deepOpening later this year near Shanghai is the Songjiang Hotel, built on the edge of a water-filled former quarry. Sustainable features engineered into its design include ‘green’ roofing and the use of geothermal technology to generate electricity and heating.

The design of the Indigo Pearl Resort in Phuket makes creative use of the debris from the island’s tin mining and industrial past. Designer Bill Bensley worked with artist John Underwood to create furnishings and art pieces with recycled found objects ranging from an old mine generator to the recycled tyres used behind the pool bar.

Sculptures around the resort were created using materials from local junkyards. Debris found on the beach and recycled railway sleepers were used for beams, and tables were made from the floorboards of an old ice factory

Progress is being made, and green technology is improving all the time, but Thompson believes we are still in the very early stages of green resort development in Asia.

“One thing I find very interesting at the moment is the tented camp concept, because, I think, the green aspects of that have somehow been neglected, which is absolutely extraordinary. Of all the types of resort it certainly has the potential to be the greenest, and nobody has yet done a really green one, so I’m hoping that will be one of my projects for the future.”

“Water resource management is an

environmental priority” Patricia Gallardo

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News from NobuThe Japanese culinary icon Chef Nobu, is bringing a guest chef to his Hong Kong restaurant and launching a new sake.

From April 8-10, Nobu at the InterContinental Hong Kong welcomes Chef Yasuhiko Homma, Executive Chef at Matsuhisa Beverly Hills, Nobu’s first ever restaurant, which started offering his blend of Japanese and Peruvian flavours in 1987.

Chef Homma will be collaborating with Nobu Hong Kong’s Executive Chef Oyvind Naesheim to create a special dinner omakase menu, likely to include Chef Homma’s signature Karasumi Somen and Kobe Beef Saltado.

Omakase comes from a Japanese word for trust and means that the guest trusts the chef to provide him with good food.

Nobu himself will be returning later this month to host two special dinners for the launch of his new sake Nobu Daiginjo KK40. The drink is made with a new type of rice – Koshi-Tanrei – that has only been under cultivation since 2006.

Rising to the occasionRestaurants across the region are pulling out all the stops to celebrate Easter.

However, the festive foods don’t all come in the expected form of lamb, chocolate and hot cross buns.

The Sukhothai Bangkok’s Colonnade restaurant is hosting an Easter Sunday brunch featuring traditional treats – Roman Easter soup, duck foie gras terrine with tea aspic, ginger Hungarian goulash and piroshki, small Russian dumplings. The hotel also promises “lots of Easter chocolate to eat and to hunt.”

In Hong Kong the Marco Polo Hongkong Hotel’s Café Marco is putting on an “I’m Chocoholic” afternoon tea buffet, as well as the regular 80-dish dinner buffet. The café’s chocoholic guests may enjoy chocolates of different origins and strengths – a 71 percent Ocumare Black Forest Modern, a 64 percent Tobago Caviar Cream, a 53 percent Equador Coco Chocolate Passion Fruit and a 41 percent Tokelu Lemongrass Praline Crunch and a free mini chocolate fondue for each table.

At the neighbouring Gateway Hotel, the Coffee Mill is hosting a Spanish Fiesta, including baby lamb chops with apricot sauce and seafood paella.

The Spice Market at the Prince Hotel is using the Easter holiday to launch a Japanese dinner buffet, with highlights including such Biblical fare as snow crab udon and Wagyu beef teppanyaki.

Children are catered for at all three venues with cooking classes and Wii or other video game competitions.

The Mandarin Oriental, Hong Kong’s Clipper Lounge is offering a chocolate-themed afternoon tea. The ‘Chocolate Enchantment’ tea offers a mini buffet free for the under 12’s. There will also be egg painting with the Easter bunny. The property’s cake artist Bob Tay will

be displaying a handmade, nearly two-metre tall Hong Kong Easter egg in The Mandarin Cake Shop.

Frites, one of Hong Kong’s few Belgian restaurants, is offering guests the chance to host a roast. The deal offers a lamb roast with trimmings and unlimited drinks for two hours. The lamb is roasted with rosemary and served with mint sauce.

There will be an Easter egg hunt for the children.

The Pawn, in Hong Kong’s Wanchai district, is also offering an egg hunt on Easter Sunday, along with a fiery barbecue brunch menu.

Highlights are the mustard rubbed Wagyu rump, lamb chops with minted pesto dressing and chips with garlic mayo.

Executive Chef Ray at the Regal Hong Kong Hotel has lined up an array of seasonal delicacies that includes Easter egg stuffed with tuna and radish, bean curd and bisque crumble pudding and braised lobster with ginger and spring onions.

Traditional egg and bunny colouring contests will keep younger guests occupied.

Over the harbour, the Kowloon Hotel’s Easter celebrations involve cupcakes and caviar. Children can make and decorate their

own cupcakes under the supervision of the hotel’s pastry chefs.

The Caviar Feast for adults, on until the end of the month, celebrates the festival with offerings of smoked salmon roll with caviar in light soy sauce, pan-fried swan’s egg with caviar and baked caviar and pumpkin pudding.

Tasting notes provided by the restaurant describe the rice wine as “slightly floral with a light flavour and a delicate texture. The Koshi-Tanrei gives the sake a refreshing and crispy flavour and a well-balanced, flowery fruit-like aroma with layered flavours of Yamadanishik, with a slight sweetness and elegance.”

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A peek in at BouludDaniel Boulud is the French country boy who made good in the big American city. Boulud grew up on a farm near the French culinary centre of Lyons and still claims to retain a sense of the seasons. He also thanks his appreciation of crops fresh from the field and fine home cooking for his success as a chef and restaurateur in New York.

Boulud has now spread his wings to Beijing, where he has opened Maison Boulud à Pekin, a 230-cover fine dining restaurant spread over two floors.

The cuisine will be French in spirit. “At Maison Boulud I will remain true to my French roots and the way they have evolved after decades of cooking in America,” says Boulud. The chef will be installing Brian Reimer, who he has mentored and trained as his Executive Chef.

The kitchen will also be preparing local and Pacific Rim ingredients using French techniques.

Design of the restaurant, a conversion of a former United States embassy building in the Legation Quarter, has been done by Parisian company Gilles & Boissier, the designers behind Buddakan and the Gramercy Hotel in New York.

The inspiration stems from the décor of the grand salons of the 20th century and also kaleidoscopic reflections. The designers are aiming at “fanciful sophistication”.

The restaurant has three private dining rooms and a lounge area.

Dining concepts“Business lunches will never be the same again,” promises the publicity material for the casual dining promotion at 100°East in the Radisson Hotel Bangkok Sathorn.

The all day dining restaurant is offering guests a three-course meal between 11:30 and 14:00 with poolside views or a private outdoor cabana. The Monday-Friday offer lasts until the middle of this month.

Lunches and brunches have been enhanced at BLT Steak in Hong Kong. The weekday Express Lunch offers two or three courses from a short menu offering three options each in appetizer, mains and desserts.

The same restaurant’s new Weekend Brunch (Saturday and Sunday) offers an unlimited appetizer and dessert buffet, prime rib and raw seafood stations and a choice of one main course.

Union J’s Super Sunday Brunch includes five brunch items from a list of 17, although there is a supplement for ‘A Rich Man’s Breakfast’ of steak and eggs.

The restaurant also offers cheese, seafood or charcuterie plates to share and “pitchers of booze”.

“The ladies can’t get enough of it,” says Executive Chef Patrick Zepho of Roka in Pacific Place mall Hong Kong, referring to the robata grill promotion of healthy options.

“A healthy, low-fat lunchtime treat proving to be a huge hit with ladies is the new tokusen chirashi don, a premium sashimi selection with egg over sushi rice,” adds the restaurant’s press announcement.

Japanese beef is on the menu at The Royal Garden’s Dong Lai Shun restaurant until the middle of this month. Joshu Gyu cattle from Gunma province are a cross between Wagyu beef cattle and dairy cattle, and are said to have the same even fat distribution, moistness and intensity of flavour. However, the meat is much cheaper and has become popular in Japanese households. Dong Lai Shun Head Chef Kenny Chan has created a menu of home-style dishes at reasonable prices that includes hot pot or beef with Yunnan mushrooms.

Milk from Hokkaido in Japan is being used to create blueberry cheesecake at the Gourmet Corner Cake Shop in the Royal Park Hotel. The milk is said to offer a smooth texture and very fresh flavour.

Also in Sha Tin, Cafe at Hyatt Regency Hong Kong is presenting a new Afternoon Tea Set. This will include the hotel’s famous Apple Pie, baked in its tin with honey from a local apiary, or a cake of the day with unlimited tea and coffee.

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Umberto Bombana’s Otto e Mezzo Bombana restaurant has had three months to settle in and the former Toscana at the Ritz-Carlton, Hong Kong chef is more than happy with feedback so far.

The restaurant, which seats 55-60 and also has private rooms, has been busy since opening with many returning Toscana customers and the odd celebrity chef like Alvin Leung. The contemporary décor features artworks by Picasso, Salvador Dali and lithographs by Italian pop artist Rotella illustrating poems by Alda Merini.

The chef refuses to label his food but tells AHCT that he uses seasonal ingredients from both the northern and southern hemispheres in an Italian style.

“My philosophy is to buy the best food possible,” says the chef, explaining that, “when you come here to dine you have food from all over the world.”

Of course some of the basics are pure

Italian – 00 flour for the homemade pasta, olive oils from Sicily and a basil infused oil.

The pasta is even designed to have a rough texture, making it uncommon for Hong Kong. Many of the dishes are finished with olive oil.

The fish however comes from Japan and the meat might be Wagyu from Australia or veal from Holland. “Ask my kitchen manager – I have the highest food costs in Hong Kong,” says the chef with no apparent regret. Truffles, one of the ingredients the chef is most associated with are likely to be prominent on the menu.

Despite the restaurant being a success from the word go, Chef Umberto still wants to do some fine-tuning.

“I have to understand what people like to eat and how they like to be served, what they like to drink and then offer the things that really please them.”

Talking ItalianTalking of drink, Italian restaurateur Francesco Sabatini explained his knowledge of wines and spirits as coming from personal experience. “Signor Frascatelli, Signor Carlo Rossi, I have got drunk with all of them.”

Sabatini was in Hong Kong to celebrate the reopening of The Royal Garden’s Sabatini Ristorante, which closed for a month for a kitchen refit.

The restaurant is also currently offering an artichoke promotion (available until the middle of the month) that features artichoke prepared three ways as a starter and offers a main course of pan-fried sole fillets and red prawns with a seafood sauce, Venus rice and stewed artichoke.

The 77-year-old restaurant veteran was a whirr of activity the night AHCT met him, waiting tables, slicing ham and explaining the intricacies of modern grappa production techniques.

The first Ristorante Sabatini was established in 1954 in a scenic part of Rome and it still turns over 2-300 covers a day.

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ItalianChefUmbertoBombana

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“Red fruit delight with creamy whippedcream and strawberry elixir”

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However, Chef Pascal also works with Lactalis creating recipes using their Président Whipping Cream.

“People want light cream,” says James Ngwan, Executive Sous Chef at Hard Rock Hotel at the City of Dreams, Macau.

The hotel’s Asian kitchens don’t use much cream but it does make an appearance in a Chinese coconut custard cream dessert and a Malaysian laksa dish from the Yo Noodles outlet, again mixed with coconut to make the gravy “smoother and tastier.”

But Chef James reports that on a day when the function rooms are hosting events

Cream may be showing up on fewer menus and in smaller quantities in dishes but the demand for it is still there.

French chef Pascal Barbot, the toque behind the three-Michelin-starred L’Astrance in Paris seems to personify the trend. When the chef made a recent guest appearance at a Thai hotel restaurant, the hotel PR department commented that Barbot, “redefines French cuisine by steering away from traditional staples like cream, butter and salt, replacing them with fresh local ingredients.”

Cream is st i l l an integral ingredient to many Western dishes. Thora Jacobsen dips in to find out what makes great culinary cream.

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with western style cuisine, the kitchens can run through 20 packets of cream a day. The ingredient is found in the expected soups and mushroom or cheese sauces for pasta and even the béchamel for the lasagne at the poolside buffet.

Heat, acid and alcoholIn general, qualities the chef is looking for in a cooking cream are good stability when being cooked, colour and flavour. A smooth texture is also crucial. Heat, acid and alcohol are not friends to culinary cream but the key to avoiding curdling or spoiling is the balance between the fat and moisture contents, and the quality of the fat as well as the quantity.

Mark Brotherston, Business Manager/Foodservice for New Zealand’s Tatua Cooperative Dairy, tells AHCT that 35-38 percent fat is “considered the ideal for most culinary type cream.”

He explains, “When people talk of ‘richness to taste’ in the cream they will generally be sensing the level of full fat. For cooking applications such as a sauce reduction the cream will be boiled down and reduced down with the other ingredients. As the sauce is reduced the intensity of flavour will increase with the sauce.

“When people talk of ‘richness

to taste’ in the cream they will

generally be sensing the level

of full fat”Mark Brotherston

“In applications where the cream is added to a dish, a richer cream will again assist with the flavour of the dish and also act as a carrier of flavour.”

Tatua’s milk is collected from New Zealand’s North Island, within a 10 kilometre maximum distance from the plant, which Brotherston says helps to “ensure the integrity of the dairy fat … people may detect almost a grassy note to the cream. We would describe this as more of a ‘natural dairy fat flavour’.”

New Zealand livestock are famously outdoors the entire year. Dominating production of one of the world’s top dairy producers is the cooperative Fonterra, the name behind the Anchor brand.

Pasture-based, pre-reduced Anchor’s Culinary Cream has an intense dairy flavour, says Alastair Bruce, General Manager Foodservices Asia-Middle East at Fonterra.

“This comes from the pasture-based system in New Zealand, where the cows are fed grass as opposed to supplements which are common in European feeding systems.

“Most of Fonterra’s cream is produced at our Takanini plant, in the North Island

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of New Zealand, and the milk used at this plant is collected from surrounding farms. It is generally acknowledged that dairy products from pasture based dairy farms have a creamier flavour, than those produced from feedlot farms,” Bruce adds.

The cream is 36 percent fat, a level that is “very similar to many cooking creams in the Asian market, that is between 35-36 percent,” explains Bruce going on to outline its other selling point: “What makes Anchor Culinary Cream unique is that it is pre-reduced and this benefit significantly reduces cooking time, as well as keeping its natural flavours, texture and mouthfeel.”

French revolutionsChef Ngwan, a Singaporean graduate of the kitchens of Raffles Hotel and several other leading 5-star properties, is a big fan of French cream. The chef, who has been in

Macau for about a year, is used to working with Elle & Vire and Président, the brands that dominate the Singapore market, and is also familiar with creams from D’Isigny. He explains that France as a big producer has the best reputation and his “expectations are quite high.” Both the bigger French brands have conducted workshops showing how to use their products, which also endeared them to him.

Normandy, in northern France, is one of the most famous dairy producing regions of the country. This area has protected origin status for some dairy products including dairy cooperative Isigny-Ste-Mère’s crème fraiche (though not its UHT cream). The company’s description of its cream is:

“With its homogenous texture and liquid consistency, Isigny Sainte-Mère UHT cream can be used in many different recipes.

Got milk?As dairy consumption increases across Asia, guests and staff serving them want to have a better idea of what they are consuming. Given the range of milk options it would be a mistake to assume that all milks are alike.

At the Hard Rock Hotel in Macau’s City of Dreams, daily milk consumption breaks down into 350 litres of UHT milk and soya, skimmed and chocolate milk, the latter three normally being used in the breakfast area.

The differences between dairy milks lies in the fat content.“Whole milk has around 3.3 percent fat, semi-skimmed has reduced fat to around

1.5 percent and skimmed milks are considered non-fat at 0.1 percent fat content. This fat content will vary slightly depending on local country regulations,” says Beverly Watson, Nutrition Regulatory Manager at Fonterra.

As with cream, the cow’s diet is key to the flavour.“Fonterra’s four million cows are allowed to graze freely and without ‘stress’ on

pasture which has been purpose-grown to provide the best in nutrients for cows. This ensures they have the best environment and inputs, in order to produce high quality milk. It also ensures that the herds remain free of major diseases and consistently have one of the highest production rates in the world,” Watson adds.

ProducedinthewestofFrance

AsoupfromElle&Vire–oneofthecommonestusesofculinarycream

Elle&Vire’sExcellenceCookingCream LightnessoftouchfromElle&Vire

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72 AHCT April 2010

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In cooking, it reduces well; it also resists curdling when subjected to acid or alcohol. For patisserie, its excellent expansion ratios and subtle flavours are ideal for making a good Crème Chantilly.”

All of the cream for Elle & Vire’s Excellence Cooking Cream and Advantage Cooking Cream also comes from Normandy. The company’s International Marketing Manager, Christophe Fournier, tells AHCT that Normandy origins are important because the region’s dairy cattle remain outside most of the year and that, “in this part of France the grass eaten by cows is rich due to its specific rainy and temperate weather.”

Excellence Cooking Cream, winner of the Bocuse d’Or and three times winner of a gold medal (including in 2010) at the government organized Concours General Agricole, is 35.1 percent fat.

According to the company, the cream has a matt gloss finish, is ivory for most of the year, with minor variations due to in the cow’s diet, has a creamy, thick texture and an exceptional ability to bring out flavours. Fournier believes the cream is a good match for savoury and bound sauces or rich gratins, especially as its technical characteristics include a rapid reduction and low evaporation rate. One consequence of those technical characteristics is that it

thickens well and is exceptionally stable.Elle & Vire also produce a 15 percent

fat light cream called Advantage. The ‘advantage’ is said to be in the cream’s exceptional lightness in flavour and texture, making it ideal as a salad dressing and for cold sauces and cappuccino toppings. The cream is also said to have exceptional stability. Overall, the lightness is said to make the cream “very popular in modern dining.”

Président’s Whipping Cream – 35.1 percent fat – is “produced in the west of France, at the heart of the historic and biggest dairy region of France,” says Thierry Loyen, Brand Manager – Asia Area for Lactalis International.

Loyen adds that the fat content, “allows chefs to make firm and lasting whipped cream. It has excellent holding quality and will keep its attractive appearance, even after 48 hours in the fridge.

“In cooking the stability and regularity of Président Whipping Cream 35.1 percent fat will enable chefs to obtain an even texture for hot dishes. Moreover, the good reduction quality helps to eliminate clotting and the rise of fat to the surface.”

The cream is said to keep its smooth texture even when mixed with acids or alcohols, making it perfect for salad dressings.

Theflavourisinthefat

“In this part of France the grass

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For many years, Asia has been known for its incredible restaurants and has boasted its fair share of first-class chefs so it is surprising that some of the world’s biggest names in the cooking competition arena have taken so long to

get here. Robert Fontana, Executive Chef at The Kowloon Hotel and

founder of Disciples Escoffier in China, suggests that interest has stirred in the region recently “due to the influence of Western TV programmes and celebrity chefs, as well as the development of exhibitions that attract a wider audience.”

Founded in honour of Auguste, one of the patron saints of French cuisine, The Disciples Escoffier society has more than 60 years of experience in the area of competition and has two prestigious cooking contests worldwide. The Disciples Escoffier is for professional chefs over 25 years and the Youth Hope Escoffier for those under 25.

French Chef Robert founded Escoffier in China in 2007 and last year invited Disciples Escoffier Hong Kong President and Executive Chef of Finds, Jaakko Sorsa, to head up the Disciples Escoffier’s Youth Hope in Hong Kong. Disciples of Escoffier Youth Hope Asia now has eight countries represented including Vietnam, Thailand,

South Korea, the Philippines, Singapore, Macau, Hong Kong and Greater China.

At a recent event in Hong Kong hosted by the local Disciples Escoffier, contestants were given 90 minutes to cook a classic Auguste Escoffier dish of Beef Saint Germaine. This dish consists of beef tenderloin, which is pan-fried wrapped in bacon; glazed, turned carrots and potatoes and Sauce Béarnaise. The presentation was done in two ways chosen by the competitor, one presented on a wide, round plate and another one on a rectangular plate.

First place was taken by Wilson Luk Wai Shing from Hollywood Hotel at Disneyland Hong Kong, second place went to Jordi Chi Yuen from Sodexo, and third place to Dick Fan Tsun Kit, from Restaurant H-One in IFC.

Chef Wilson will travel to Shanghai together with Jaakko Sorsa, Nobu’s Oyvind Naesheim and Didier Rochat, who will support him in the Youth Hope finals, hosted by the SIAL exhibition.

Modern twist “Cuisine will evolve just as society itself evolves, without ceasing to be an art,” observed Auguste Escoffier who created the still used professional kitchen regimen, ‘kitchen brigade’ aswell as many famous dishes such as Peach Melba and Crepe Suzette in the late 19th century.

The modern day competition strives to fulfill the culinary master’s desire to refine and simplify dining – Escoffier in his day made revolutionary changes to the art of cooking, for instance, he eliminated flour from sauces and invented new stocks and glazes. “It’s all about taste and technique,” says Chef Jaakko. “The young chefs will take the ingredients of a classic Escoffier recipe and give it a modern twist.”

Chef Jaakko attributes a wider interest in cooking competitions regionally to the arrival of many world-class eateries. “We have Pierre’s and The Four Seasons in Hong Kong to name a few and Macau has also developed its eateries and is a force to be reckoned with. Big names have arrived with more international acceptance.”

But chef-at-large Christopher Gallaga is more practical and attributes sponsorship to be a significant reason for competition interest in the region at present.

“Economics in the world may be causing more companies to invest sponsorship at or near China so there could be relatively more

sponsor dollars in Asia than elsewhere now.” Indeed, within the past two years, Mobil/Forbes followed by Michelin have also brought the brand of star ratings to the region putting the chosen few that make the grade on the world culinary map.

Taking on the worldJust as the Escoffier society is branching out in the region, the foremost pastry competition World Pastry Cup has also expanded regionally in the past few years.

The first World Pastry Cup took place in 1989 with only six teams worldwide participating. Initiated by French Master Pastry Chef Gabriel Paillasson, the competition has become a launching pad for culinary world stardom.

“For the first few years of the World Pastry Cup, Japan was the only country representing Asia,” says Vincent Bourdin, Director of the Asian Pastry Cup and Regional Pastry Consultant for contest co-

Relatively new to Asia, cooking contests are honing culinary skills and raising the bar in the professional kitchen. Tracey Furniss looks behind the scenes

Competing for knowledgeChefWilson’sBeefSaintGermaine

TheAsianPastryCupattractstopsponsorssuchasValrhona

WinninghimselfthegoldentickettoShanghai,WilsonLukWaiShing

DisciplesEscoffierHongKongPresident,JaakkoSorsa

FrenchChefDidierRochatoverseestheYoungHopefulscontest

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sponsor Valrhona. “At the time, Japan was showing a lot of interest for this style of pastry at this level.”

The first World Pastry Cup had only six teams involved, then came South Korea and Singapore started participating in 1991.” Hong Kong first appeared in 1999 but by then there were so many countries involved that regional competitions started to be considered and the Asian Pastry Cup was born in 2006 and this year boasts 11 teams. Now the initial six countries keep a permanent seat in the competition including Japan “as a commemorative honour to the fact that they were the first team to participate from the region,” says Bourdin. The winning teams from Asia go on to the World Pastry Cup finals that take place in France.

Bourdin, points out that, “not much is done to promote pastry chefs and this is the reason why the Asian Pastry Cup and the World Pastry Cup have been put in place. Today the Asian Pastry Cup is the biggest platform of live expression given to the pastry chef in Asia.”

Commitment“It’s not hard now to find young chefs keen to participate in cooking competitions,” says Chef Jaakko who believes competition is beneficial to an upcoming chef.

“Cooking competitions in Europe are really popular,” says the Finnish chef. “I entered some myself when I was younger and quite honestly, if I am recruiting and I see that the chef has experience in competing, it gets my attention and I am more likely to hire that particular candidate.” Chef Robert boasts that he has mentored chefs to competition who are now “top chefs in restaurants throughout Asia.”

Competitions are indeed a great platform for exposure especially for young chefs. However, according to Gallaga, “In the chef world, there are only a relative few willing to put themselves up for competitions and only a few employers willing to allow the time and resources to support the competitors. That is why competitions are grossly over represented by large hotels and institutions but almost unrepresented by restaurants or small institutions.”

Amelie Anis, Event Coordinator of the Asian Pastry Cup says that “to participate at this level of competition requires a full commitment from the competitors, with endless days of training and not every

workplace can afford to have one chef in it’s structure to be away for competition too long. It has been the case for the Sri Lanka or Thailand teams who have had to find new competitors almost at the last minute.” However, in her experience of organizing the Asian Pastry Cup, Anis holds, “we can’t say that competitors mainly come from hotels, for the APC 2010, 50 percent of them are coming from independent structures.”

Gallaga and Anis both agree that the competitions can be hectic to organize and daunting for the competitors.

“I think that the food TV craze has given a false impression of cooking competitions,” says Gallaga. “They are very difficult and stressful events that even the most seasoned chef can be beaten by. And there are few grand competition winners who are ever really noted by the public. It is an industry insider thing, and is largely a way for us to let off steam and play together rather than a serious benchmark of enduring success or quality cookery.”

Culinaryskillsunderscrutiny

ThenumberofnationsvyingfortheWorldPastryCupledtotheintroductionofregionalcontests

Youngchefscanraisetheirprofessionalstandardsthroughcompeting

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“Chianti!” says Ross Chan. The easy-to-say Italian wine name is his response to the perception that some Asian wine drinkers won’t order wines from Italy because they find the names hard to pronounce.

The founder and Managing Director of newly-formed Asia Vintners is putting his money where his mouth is by making Chianti one of only four origins he is sourcing wines from for his company, the others being France, Australia and New Zealand.

Newly-hired ‘wine guy’ Zachary Yu at the Langham Place Hotel in Hong Kong’s Mongkok district points out that while some Italian names are hard to pronounce, people have no problem with brand names that they like – Giorgio Armani, Moschino, Dolce&Gabbana, Ellesse and Ferrari.

“Once you love the wine you’ll remember the name,” says Yu.“To help people order Italian wines, we will put bin numbers

on our wine list. So customers can easily place their order without being concerned about their pronunciation,” he adds.

Beyond the names, what is the appeal of Italian wine for Asian drinkers?

Yu says that Italian wine is very food-friendly and that Sangiovese, Barbera and Dolcetto share a nice acidity with low to medium tannin, and a spicy meaty character.

Given these structural and flavour advantages, Yu believes they can perform well with Chinese style beef or pork dishes.

Yu adds that Italy’s 20 different regions mean that the country has something to offer everyone.

“I find the lower alcohol wines are likely to appeal to a younger audience – here I’m thinking of wines with a touch of sweetness such as Moscato d’Asti from Piedmont or Lambrusco from Emilia-Romagna. More experienced wine drinkers can spend a lifetime exploring the wines of Barolo, Barbaresco, and Brunello di Montalcino,” says Yu.

The spread of wine culture means more willingness to try wines from around the world, reports Mischa Moselle

What’s in Asia’s

glass?Growth periodOf course it is not just wines from Italy that are performing well in Asian markets. While research from the International Wine and Spirits Record (IWSR) conducted for the leading wine trade fair Vinexpo and based on official figures predicts a growth in global still and sparkling consumption of 8.8 percent in the period 2004-2013, the same research shows that wine consumption in Asia will grow 99.3 percent over the same period.

China’s consumption is set to grow by 25.3 percent from 2009-2013. Hong Kong’s wine consumption growth for the period is estimated at 290.7 percent.

Master of Wine Jeannie Cho Lee tells AHCT that although Hong Kong has the highest per capita wine consumption in Asia, “Hong Kong people are not suddenly drinking double what they drank last year” and that much of the wine bought in Hong Kong is actually purchased for investment purposes.

Meanwhile, according to Cho Lee, Japan – the country that in many ways was the first to take to drinking grape wine in Asia – has seen a plateau in wine demand at around 2.5 litres per capita.

The Vinexpo figures also reveal China including Hong Kong is ranked second in the world for growth in wine consumption by volume over the next five years (2009-2013). India, which comes in at 10 in the same table, is ranked sixth for consumption in Asia, with consumption of still light wine measuring 1.226 million 9-litre cases and with a predicted growth of still light wine consumption of 97.2 percent from 2009-2013.

Vinexpo calls that growth ‘eye-catching’.Master of Wine Debra Meiburg advises the sommelier in India to

bear in mind, “the highly varied character of India’s regional cuisines and the tradition of serving many small dishes … as well as perceived label prestige.” Meiburg’s advice goes beyond wine in suggesting offering colas, whiskey and beer with many dishes but she also notes, “We should not expect wine to be drunk throughout the dinner, but

VinexpowillbehostingaseriesofseminarsChinesedrinkershaveastrongpreferenceforredwines

photograph courtesy of Vinexpo

InterestinwineisevidencedbyincreasingattendanceatVinexpoAsiaPacific

photograph courtesy of Vinexpo

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78 AHCT April 2010

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The prospects for Chinese wineThe quality of the wine is increasing but there is still room for improvement

The conventional wisdom is that any country that is going to develop a strong wine drinking culture is going to start the process by drinking its own domestic consumption first before exploring wines from elsewhere.

China will not be any different in this regards, Vinexpo’s Robert Beynat has told AHCT.

The problem is the quality of wine produced in China or at least the perception that the wine produced (or bottled) in the country is currently of a very low standard.

Master of Wine Jancis Robinson went as far as to make a now-famous blog entry wondering if the quality of Chinese wine was not so bad it would put people off drinking it.

Ross Chan recently blind tasted some wines from China. His opinion of a methode Champenoise from the country was that it could not have been through a second fermentation in the bottle (it had) but must have had the second fermentation in a tank. The aroma was described as rotten, like a Chinese turnip and the flavour short. The wine gained a general thumbs down. Chan assumed the wine was from Moldova or another country that had only recently joined the export market.

A white wine was described as having the lemony aroma of window cleaner while a red, the only one characterised as something Chan would be willing to drink on a regular basis, was identified as having the “characteristic bitterness” of Chinese red wines.

Master of Wine Jeannie Cho Lee regularly blind tastes Chinese wines to keep on top of trends and developments and she believes

DebraMeiburgMWbelievesthequalityof

Chinesewineisgrowing

that certain labels at least have improved over the last six years, especially in terms of cleanliness and fruit concentration, but there are still issues around label integrity and too much bottle variation. However, she told AHCT that some wines from China have a “high potential.”

Master of Wine Debra Meiburg points out that some of the biggest winemaking companies and groups have recognised the potential of the China wine market and

entered it, investing time, money and resources into improving the quality of grapes and winemaking techniques. Meiburg does though think that the prevalent attitude that regards “wine as a factory beverage” is holding back the country’s potential to reach world-class standard.

“In developing the Cathay Pacific Hong Kong International Wine & Spirit Competition, we felt it was important to recognise the growth in quality wine from China, with a “Best Wine from China” trophy. The winning wine, the Helan Mountain Special Reserve Chardonnay 2008 (owned by Pernod Ricard), proved a very decent drop, and surprised many of our judges with its quality,” says Meiburg.

“I am watching developments closely and am eager to see China rock the wine world,” she adds.

rather as a highlight when an important dish arrives at the table.”Vinexpo Chief Executive Robert Beynat tells AHCT that South

Korea is a country to watch. Wine consumption may never catch up with spirits but wine has become very fashionable and even “LG and Samsung are going into the wine business.”

Top producersAll the consumption figures and forecasts prompt the question: “where’s the production?”

According to Vinexpo’s research, “In Asia one bottle out of four that is consumed is imported, or more precisely 27.8 percent of the volume consumed.” That translates to 59.8 percent of the total value of wines sold. The rest is domestic production.

Vinexpo’s Beynat says that it is the the countries that produce the most wine that tend to be the strongest exporters, listing France, Italy, Spain, Chile, Argentina and the United States.

So which country’s wines are Asian wine drinkers favouring in 2010?

Cho Lee says that it is not entirely correct to say that ‘Asia has a love affair with French wine’ in that French wines are not that popular in Singapore and other parts of Southeast Asia. Australian wines have overtaken the French in Singapore.

“Argentina is just waiting to be discovered” Jeannie Cho Lee MW

Elsewhere though, France is strong in Japan, China, Hong Kong, Taiwan and South Korea, possibly because the French spirits companies blazed a path and many drinkers in Asia evolved from drinking French spirits to drinking French wine. Meiburg’s take is that Asia has a love affair with prestige and big brands in general and France is considered the traditional home of the best red wines in the world.

She also believes the love affair may be waning. “I believe that many across Asia are fast seeing the vast array of wine available and from the old and new world.”

Some of the producer countries vying for the dollar currently being spent on French wine include Argentina, Australia, Chile, Italy, New Zealand, Spain and the United States.

Meiburg, recently returned from a visit to Argentina tells AHCT that the country’s wine, Malbec in particular, has great potential within the Hong Kong and broader Asian market.

A judge at the recent Cathay Pacific Hong Kong International Wine & Spirit Competition, Meiburg says the Argentinean Judas Malbec 2006 “proved the very best match with Peking Duck, a signature Chinese dish.”.

She suggests Chilean wines have been very successful in entering Asian markets, in part because producers and government bodies

came to the market early and have been assiduous in promoting wines and providing opportunities to learn about them.

Cho Lee says that Argentina is “just waiting to be discovered” and Chilean wines are successful because they are of good quality, dependable and attractively priced.

Whatever the country of origin, the interest remains predominantly in red wines. Across global markets Vinexpo figures show a split of 51.9 percent red in 2008, with the bulk of the remainder being white and a small fraction rosé. By contrast, in China and Hong Kong some 85 percent of wine drunk is red.

There is no simple explanation for this difference between Asian wine drinking habits and those elsewhere in the world, says Cho Lee. It is too simplistic to say that red is equated with good luck and health or that the tannins resemble flavours already enjoyed by North Asians. She points out that some of the most successful companies pushing the wine markets are from Bordeaux, a region famous for its

JeannieChoLeeMW

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Over the last 15 years, Australian cheese company, Bega Cheese has emerged as a major supplier of cheese product to the food service and retail sectors of the Asian market.

in Australia, bega Cheese holds the no. 1 market share of all value added natural cheddar and processed cheese products with around a 50% manufacturer share of the Australian market. not only does it produce its own no. 1 ranking retail brand bega, but is also packs all major supermarket house brand cheeses, as well as all burger slices for the major Qsr chains, Mcdonalds, burger King, yum and sub-Way.

last year bega purchased the ex Kraft Foods Australia ltd processed cheese plant in Victoria, Australia. the acquisition of this modern, high capacity factory, has given bega access to the capabilities and capacities to pursue aggressive business growth in the year ahead. bega now has a capacity to product some 200,000 tonnes per annum of natural cheddar, processed cheddar and cream cheese product, with about a third of this capacity not yet utilised, plenty of scope for new customer and future growth.

export Manager for bega Cheese, Maurice Van ryn said, in commenting upon the emergence of bega Cheese in the Asian market, “We commenced exporting out of bega in the mid 1990’s with modest expectations. some 15 years later and we are looking at 15,000 mt of value added products sold to 50 countries around the world worth in the order of Aud $100 million.

Half these sales are to the Asia region. it is our natural market on our back door”.

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red wine production. Top ranking government officials, who carry a lot of influence in society are generally seen drinking reds, and the spread of information about the claimed health benefits of phenols and resveratrol in reds have also been influential.

If willingness to try wines from different countries is one expression of the growth of interest in wines across the region, there are several others indications of that interest.

The coming edition of Vinexpo Asia Pacific (May 25-27, 2010 at Hong Kong’s Convention and Exhibition Centre) is expected to attract more than 9,500 professional visitors to see some 800 exhibitors from 30 countries. There will be 50 education seminars and tastings, including wines from Italy, Spain, Chile and France.

VinexpoChiefExecutiveRobertBeynat LanghamPlaceHotel‘wineguy’ZacharyYu

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Cocktails are experiencing a renaissance and science is taking them to new heights, reports Euan McKirdy

A single olive, sitting in a glass. It might seem like the patron has already drained his martini, but if you’re drinking at Café Atlántico in Washington, D.C, you’re in for a surprise. Bartender – if

that isn’t too prosaic a term for this pioneer – José Andrés creates a solid, olive shaped blob by combining olive juice, vermouth and gin with xanthan gum and calcium chloride, and dropping it into a sodium alginate and water solution. Pop this in your mouth and it reverts to liquid.

Hot on the heels of its gastronomic equivalent, molecular mixology is the nascent science of manipulating familiar ingredients in new ways, employing scientific techniques and using specialized equipment to create jaw-droppingly original cocktails, most of which defy the conventional in most senses. According to the father of molecular gastronomy, Hervé This, who created the discipline in the 1980s, “Molecular mixology is the practical application of the theoretical findings of molecular gastronomy to the bar environment.” Today’s proponents include Jamie Boudreau of Tini Bigs in Seattle,

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WOW! momentsA cucumber infused with a martini, mojitos spritzed from cans, vanilla beans burned by medical-grade lasers to flavour red wine, passionfriut foams and leather infused-bourbon Manhattans – the possibilities are endless, and indeed the list of what can be created behind the modern-day bar is growing as today’s mixologists employ new flavours and techniques. The key to this new discipline is the combination of the

unusual and the unexpected. Antonio Lai, bartender at Hong Kong’s Finds (located in the LKF boutique hotel in Central) is one of Asia’s pioneering molecular mixologists. “Molecular mixology is about creating cocktails using the scientific equipment and technique of molecular gastronomy. Playing with the scene to give a ‘wow’ factor to the guests. Turning an ordinary experience into something extraordinary. It is an area which requires a certain level of knowledge, skills and enthusiasm.”

But it’s just as much about the experience as the technique, says Lai. “I want customers

“Molecular mixology is the practical application of … molecular gastronomy to the bar environment” Hervé This

to enjoy their drinks, have fun and come away with good memories,” he explains.

Lai likes to smoke coke but don’t call the police. The inventive bartender brings out a glass of cola syrup that billows cherry wood scented smoke – the method is kept under wraps. In this state the drink is extremely sweet, but add a whisky and the whole experience changes – the smoky, oaky qualities of the Scotch are brought out and the flavour becomes entirely adult. Whisky purists avert your eyes – Lai’s favourite whisky for this cocktail is a 12- or 18-year-old The Macallan, whiskies aged in appropriate barrels for the cocktail’s flavour profile.

Lai can also create ‘ice cream’ tableside – the Dragon’s Breath is stirred in a cylinder at a temperature of minus 190ºC, causing the vodka, Kahlua, Frangelico and other ingredients to form small balls. The

mouthfeel is powdery and the taste like a coffee ice cream. ‘Drinkers’ get hit at the back of the throat by a cloud of steam that re-emerges as Dragon’s Breath.

Lai may also present the unwitting customer with a toothbrush and toothpaste but it’s not time for bed. The ‘toothpaste’ is a gel made from mint vodka and blue Curaçao.

Shotgun marriageRather than match ingredients that traditional cocktail making suggests might go together, bartenders are now matching ingredients with a similar genetic make up. Incredible new flavours, textures and ways of serving are being created, using the principles of chemistry and physics as a source of scientific inspiration and guidance. As Lai says, “It is an outcome of science, an art and

NeoclassicalbartenderSamJeveons

NitrogenonthecocktailmenuinSingapore

AntonioLaiwhipsupalcoholicicecream

CaféGrayDeluxe–acontemporary

atmospherecallsforcontemporarydrinks

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Jamie Brodreau’s Aviation

• 2 ½ oz gin• 1½ oz maraschino liqueur• 1 ½ oz lemon juiceShake and strain into a cocktail glass and serve alongside the violette caviar

Violette Caviar• 4 oz violette• 2 oz lemon juice• 2 oz Parfait Amour• 2 sheets of bloomed gelatin

Place all into a saucepan and warm until gelatin is dissolved, then place into a squeeze bottle. Refrigerate until a thick sauce-like texture and slowly drop violette sauce into a tall container of almost frozen canola oil. Strain from the oil and rinse off the caviar with cold water

vide, a device for combining and infusing ingredients in a vacuum thus preserving their flavours and enhancing the finished product, and range from HK$500 to HK$20,000 (US$644-2,580), depending on the budget and ambition of the bartender.

Infusions allow unexpected combinations of flavours in cocktails, including flavourings from non-edible substances, such as tobacco, leather or perfume. Essential equipment encompasses a litany of things not normally associated with the bar - alganates, CO2, chemical compounds such as hydrochloride, calcic acid, sea weed, and scales, in addition to, says Jeveons, “patience, and protective goggles.”

Finds’ Lai is bullish about the enduring qualities of molecular mixology. When AHCT asks him if he thinks the discipline has a future, he replies, “No doubt about it! I’m very confident to say that this trend is here to stay thanks to the unique drinking culture in Hong Kong and Asia because the guests are always looking for something new and special, very adventurous indeed!”

a philosophy. Cocktails are no longer just cocktails anymore. They have to taste and look great, exceeding expectations in order to delight the guests.”

Sam Jeveons, bartender at Café Gray Deluxe in Upper House, Hong Kong, says he’s a “neoclassical” bartender but has had his eye on molecular mixology’s rise since the late 1990s. “At present I would say the most common elements to the art are foams, gels and caviars,” he says. “These disciplines entail changing the molecular make up of the liquid offering a textural and conceptual experience for the customer.”

Lai is currently developing a ‘grape’ that will fizz in the mouth – an extension of the caviar idea.

Molecular mixology started with Ferran Adrià, the mastermind behind El Bulli, the home of molecular gastronomy outside Barcelona. Initially creating signature drinks in 1998 to complement his mind-blowing creations, using flavoured foams in his cocktail glasses as well as on his plates, Adrià was able to create a pleasing – and surprising – accompaniment to his award-winning cuisine.

Since those early days, mixologists around the world – including some pioneers in Asia, Matt Bax at the Tippling Club Singapore, Antonio Lai at Finds in Hong Kong, and Seven Dai, formerly at Laris on the Bund Shanghai – have been engaged in intense rivalry to create the most original, out-there creations. Some of the results have been stunning. “The advances [in molecular mixology] makes better the industry and pushes the envelope,” Jeveons says. “After the first bartenders guide was published 148 years ago in 1862 we are at last treading new ground in the art of cocktails thanks to molecular mixology. In another 148 years, molecular mixology might be the foundation of cocktail and drinking culture.”

As with a real lab, the equipment used in molecular mixology is as important as the ingredients. It can range from relatively common items such as blowtorches, which can be found in most restaurant kitchens, to more specialised items such as the sous-

“We are at last treading new ground in the art of

cocktails thanks to molecular

mixology” Sam Jeveons

Themarriageofunusualingredients–AntonioLai’sEarlGreymartini

Finds–aleadingAsianvenueformolecularmixology

TheTipplingClub,pushing

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expecting more and more to … keep their personal belongings in a secured and private location, while hotels require in-room safes to reduce their liability towards guests.”

Liu agrees: “Guestrooms equipped with an in-room safe are very much an assumption in today’s … hotel market.” While Vice President Sales, Asia Pacific, Jennifer Ferris, at Safemark Sytems – which, over the past two years has expanded into the Asia Pacific and Middle East markets – goes further, “Here in Asia in-room safes are a necessity and expected in rooms, all of the competitive set have them available. We do not understand when we travel to the US [why] so many rooms do not have safes.”

Safe evolution When demand for a room amenity evolves in this way the product itself necessarily undergoes changes. However, basic premises remain the same: “There are three categories,” John Flood, Senior Vice President, Aston International replies when asked how the group has chosen its in-room safes. “Technology; [the safe must be] user friendly and with no complicated operational instructions. Security; in-room safes should have features to record opening and closing activities [and a way to] download the information. [It] also needs the pin or password to be entered every time a guest opens and closes it. Some safes only need to register the password once this is not secure since [it] can be duplicated easily. And size.”

The issue of size is a thorny one as laptops, portable dvd players and the like are now so common but standard sizes of safes have yet to catch up. “Up to recently, ‘standard’ safe sizes were rather small. The ones we are specifying now for our new projects can accommodate laptops,” Shangri-La’s Liu explains, continuing: “For China hotels we have selected E-Safe while for non-China hotels we use Elsafe.These brands were chosen with consideration of product quality, reliability, lifespan, regional availability, design aesthetic, ease of use and price. We also seek advice from relevant department heads, [and] feedback from the field.”

Like his industry colleagues, Liu believes in-room safes have become such an integral part of room inventory that they can, in fact, distinguish brand, and be used as a room differentiator – Shangri-La specialty suites have larger safes.

This use of different safes for different rooms is not new. VingCard Elsafe, which developed both the first card lock and the first electronic in-room safes for hotels in 1979, produces in-room safes based on room type. With more than 6.5 million rooms and 39,000 properties around the world using their safes, the company completely re-launched its entire range in 2009. “Elsafe has developed specific models to match the space requirements of many hotel rooms in the world, like a drawer safe that is installed inside furniture, or on-wall models. These are innovative solutions where space is limited in the rooms, but still guests expect to have the same services inside the room,” Aramayo notes. The Director of Marketing and Communication, says in-room safes need to be “extremely simple” and easy to use while at the same time emanating an image of, “security and robustness. From the hotel point of view it is very important that they can offer a complete and detailed audit trail system that provides peace of mind both for the guest and the hotel as well as high security standards.”

Safemark System’s Ferris points out different safes have different applications but believes every installation should be geared first and foremost towards ease of use for the guest, going on to point out, “ Size matters – 17 inches [means] ease of use. When looking at technology we feel a four digit code is still the way to go, and certainly our feedback from the security departments and operations people in the hotels we work with (Starwood, Fairmont, IHG, Hilton, Carlson, Marriott, Hyatt, Banyan Tree, and Rotana) confirm that this is still the most accepted from guest and hotel operation perspectives. Our biggest selling product is the Executive 5.1, this will take all the current

“We feel a four digit code is still the way to go” Jennifer Ferris

AstonInternational’sfavehotelinDenpassar,Bali–thechainbuyssafesthat

emphasisesecurityandsimplicity

ASafemarksolutioninaclassiclocation

“I do believe the brand and build quality of the safe adds to a guest’s reassurance about overall security. For any product we choose to put in our hotels, it must be top quality, quality that is synonymous with Shangri-La

and supports what is important to us, and our guests,” says Kevin Liu, Assistant Group Director of Purchasing for Shangri-La Hotels and Resorts.

In today’s increasingly security conscious world the safe storage of documents, valuables and electrical accessories has taken on a whole new importance for travellers. Once upon a time in-room safes were provided in more expensive rooms only, leaving some guests to lodge their possessions with reception. Expectations have changed though. “The demand for electronic in-room safes comes both from the hotel side and from the guest side,” says Ivan Aramayo, Director of Marketing and Communication, VingCard Elsafe. “Guests are

SAfeTy

match

Can an in-room safe support hotel brand

distinction? And can safes be used to

differentiate room types? Zara Horner

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TheXtrafromVingCardElsafe

Reassuring:VingCardElsafe’sSentinelsafe

TheInfinityseriesfromVingCardElsafe

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Safemark offers a full line of in room safes large enough to accommodate today’s popular laptop models. Whether installed out of view in a wardrobe or conveniently built into a desk drawer, our safes provide ease of access as well as ultimate security for travellers’ irreplaceable items. Safemark’s industry leading audit system protects guests, hotel employees and the hotel’s reputation.

Safemark’s safes are designed with the cumulative lessons we have learned from the installation of over 600,000 safes over our 25 year history and are backed by an exclusive US$10,000 limited warranty against forced entry, expert installation and training and a five year manufacturer’s warranty.

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Shangri-LaHotels&Resortsfitlargersafesintospecialitysuites

17-inch widescreen laptops available on the market with room for all the other things travellers carry.”

Again there is an understanding in-room safes can be used to reinforce hotel brand standards. “Any hotel that installs a safe obviously cares about guest’s security. Being able to lock your valuables in your room provides convenience to the guest. Individually identifying users of the overrides systems and the ability of the hotel to audit and identify exactly what has occurred with the safe supports feelings of safety and, importantly, allows hotels to cover themselves and troubleshoot

any alleged thefts etcetera. With Safemark, we also carry a US$10,000 warranty against theft by forced entry that covers the hotel and guest should a theft through break-in occur.”

Meanwhile, Onity started as a lock manufacturer in 1941. Now under the United Technologies Corporation (UTC) umbrella, the company is a global fire safety and security solutions provider whose safes “are available in several finishes and a variety of sizes to complement any property’s décor,” says Suzanne Fritz, Global Marketing Manager. “By offering a wide selection, these safes can accommodate any property from budget-minded hotels to high end luxury resorts.” Fritz agrees having the right type of in-room safe may enhance feelings of overall security in the hotel, and support brand distinction. “Providing a safe in good condition and working order adds to the guest’s reassurance about security. The message to the customer is the hotel cares enough about its guests to provide additional safety for their valuable belongings while they are not in the room.” Using different safes in different rooms may even be revenue maker, Fritz points out. “Yes, hotels should and can

use safes to differentiate rooms types. In particular, the OS600 safe from Onity can be integrated into the hotel’s locking plan, so that the hotel may charge for the use of the safe, if they desire.”

For Aston International’s Flood the choice is easy - “the bigger the room the bigger the safe” - nevertheless, maintenance and after-sales support remain the criteria by which the group makes its decision. “Sales service and support is mandatory for all electronic products, although price is also important. The features and the look would be the last rank, since if the features are very complicated they will create confusion for hotel guests.” Flood concurs in-room safes are now standard equipment and are used to ensure guest’s, “convenience … and add to guest’s reassurance about overall security in the hotel, which surely impacts the hotel brand image and increases guest satisfaction.” To guarantee this, Flood recommends hotel purchasers seek out quality brands, which reflect individual hotel standards, and importantly are as “problem free” as possible.

ThelaptopsizedMillenniumM�fromSafemark

Anewly-fittedSafemarksafein-situ

“In-room safes need to be extremely simple”

Ivan Aramayo

Helvar is europe’s leading provider of energy saving lighting systems. its extensive range of products, including ballasts and intelligent lighting control solutions, can be used as single components or combined into lighting systems to achieve excellent solutions for residential, commercial and architectural environments.

for your lighting control and lighting Management system needs visit www.helvar.com and contact: [email protected]

Outdoor furniture is grabbing more attention in the design world as more designers are experimenting with the

demands of producing a beautiful piece of furniture that can withstand the elements and meet hotels’ and clients’ expectations for this type of product.

At the Design Journal Awards for Design Excellence (Adex) in the United States this March, a curving sun lounger called Trace won a Platinum award in the casual/outdoor product design category. Designed by Australia’s Helen Kontouris, this follows on from winning Best Product award at the Best of Contemporary Australian Design Awards for her “Breathe” outdoor sofa late last year. She also walked away with the Designer of the Year award. Both Breathe and Trace were commissioned by SunWeave brand produced by Hong Kong-based outdoor furniture specialists Everything Under The Sun.

“There has been a real explosion in outdoor furniture design in the last six to ten years,” says Craig Pallister, Managing Director, Everything Under The Sun. “More talented young designers are working with outdoor furniture, and their achievements in

Outdoors can be as chic as the rest of the hotel, says Ruth Williams

perceptions ofPushing

designMondecasa:TangBamboobringslighttoanyvenue Mondecasa:roundingoutoptionswithDrum

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2010 AHCT Mondecasa Ad (Apr).indd 1 3/19/10 3:54 PM

product design are being recognized. “You only have to go to Maison&Objet

in Paris or Milan’s Salone del Mobil Objet to see incredible outdoor furniture designs from top designers. There are limitations, but designers are constantly pushing our perceptions of outdoor design.”

“One of the reasons for this explosion of design is the growing use of synthetic weave, which allows designers to be a lot more creative, and its very hard wearing. The style and curving you can achieve with weave are amazing.”

“Synthetic weave furniture is also hand made – the aluminium frame is cut by hand, it’s welded by hand, powder coated then someone will sit and weave polyethylene fibres around the frame.”

Everything Under The Sun is the Asian representative for over a dozen leading outdoor furniture brands including Cane-line from Denmark, b.d. from Spain, Emu from Italy and Britain’s Gloster.

Pallister explains that new production techniques also allow designers to achieve amazing results with other materials too. Gloster recently won a Red Dot award for its Elan range, a collection of outdoor furniture with sleek, gently contoured seats promising exceptional comfort made from teak plywood.

“Elan’s curves cannot be achieved using traditional teak production methods. Teak plywood is a visually and physically light material requiring minimal use of wood whilst achieving maximum seating capacity. It also boasts total resistance to the elements, incredible strength, no

maintenance, industrial functionality and easy maneuverability,” said designer Axel Enthoven commenting on the award.

Spanish outdoor furniture company Kettal, is also grabbing headlines in the design world – it too works with leading designers and at the newly opened Yas Hotel Dubai guests can relax in Kettal chairs designed by Patricia Urquiola or on the Kettal Atmosphere deck chair designed by Marcel Wanders.

Bold choices“Outdoor furniture has evolved from being just functional and traditional to become bold and aesthetic in their designs, a lot of emphasis is now given to colours and designs that are unique. Hotels are now

bolder in their choice of colours and designs to differentiate themselves from their competition. Good outdoor furniture designs add a resort feel to the hotel and brings resort living to the city,” says Lydia Lee, General Manager of Singapore’s Alma Contract.

Alma produces Mondecasa branded outdoor furniture with two main collections – Contract and Prestige – featuring extensive choices of designs and materials. Mondecasa collections feature high quality materials such as synthetic weave and teak from sustainable forests plus Batyline-brand sling fabric and synthetic wood.

Lee explains: “We are able to produce wood look aluminium, to give the furniture a wood-like or rattan-like look. Aluminium is lightweight and easier to maintain than wood

“There has been a real explosion in outdoor furniture design in the last six to ten years” Craig Pallister

SunWeave:Breathe–award-winningdesignsbyAustralianDesigneroftheYear,HelenKontouris

Dedon:BarcelonabeachchairbyRichardFrinier

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dining. The Mondecasa Prestige collection comprises furniture that comes in complete sets, and seen at hotels, serviced apartments and luxury property developments including Resort World Sentosa and The Crowne Plaza Airport Hotel Singapore.

“Outdoor furniture today is so versatile that many designs can also be used as indoor furniture as well,” adds Lee.

Living outdoorsWith so much being invested in design, outdoor furniture is popping up in stylish spas, restaurants, bars and guestroom balconies.

“Nowadays there are no hard and fast rules on using outdoor furniture for indoors. The beauty of the items is also not confined to indoor furniture, outdoor furniture can look just as nice or better, and the room may be styled just as the host wants it. There are no limits to the imagination here,” says Love Joy Mallicay, Corporate Affairs Manager, Dedon.

The founder of Germany’s Dedon, former professional footballer Bobby Dekeyser, is credited with coming up with the idea of creating an ‘outdoor living room’ when he established the company 20 years ago. Dedon pioneered the use of synthetic weave to create well-designed luxurious but weatherproof furniture, which not only withstands sun, rain and

extreme temperatures but is also colourfast and sturdy.

American Richard Frinier, is just one of many international designers commissioned by Dedon to create groundbreaking new furniture designs. His nine lines include the classic Panama chairs and dining tables, and Barcelona lines. Frinier’s Daydream by Dedon, a daybed with a canopy, was described by The Robb Report magazine as one of the best designs at large over the past 30 years.

“Our furniture adds prestige to any establishment. When they have Dedon, it shows that they want only the best quality for their own guests and clients. On top of the products, we offer excellent after-sale service to customers,” says Mallicay.

Adding value in unexpected placesEverything Under the Sun’s Pallister says outdoor furniture can also add value to a property by transforming underused outdoor spaces into new venues that bring in new customers and new revenue. Everything Under The Sun supplied Gloster furniture to The Excelsior when it opened up a previously unused roof terrace at its iconic ToTTs bar and restaurant.

Pallister says that day beds are becoming very popular poolside and around spas and resorts. “Most follow a round shape

that gives you that feeling of togetherness – perfect for couples or families; beanbags in durable outdoor fabrics can add a very relaxed touch to an outdoor lounging area while modular lounge sets give hotels and restaurants multiple options for changing the look of their venues.”

“Modular sets are really popular – by moving away from standard tables, chairs or sofas, the modular set uses a variety of different styles, our hotel clients move pieces around to create different looks, different moods at different times of the day, for dining, lounging or events.”

“At The Backyard we used a Ferrari outdoor fabric called Stamskin on modular sets. It’s taking an indoor feel material and putting it outdoors,”

By adding appealing European designed outdoor furniture, sofas, outdoor bars water features and more shade, Langham Place has created a new kind of space that is drawing even Hong Kong’s beautiful people to the dark side to lounge around out of doors under the bright lights of Mongkok sipping cocktails and enjoying a new kind of outdoor lifestyle.

“Nowadays there are no hard and

fast rules on using outdoor

furniture for indoors” Love Joy

Mallicay

which will fade over time and deteriorate over time when exposed to the weather.”

“Our furniture is built for institutional use so it can take the rough handling. Unlike residential furniture, in hotels furniture gets moved around a lot. Our raw materials are all by renowned brands known for their quality and durability.”

Mondecasa’s innovative Contract collection allows customers to mix and match the chairs, table legs and tabletops and has proved popular with restaurants, cafés, bars and anywhere with al fresco

Dedon:Panama–designedbyRichardFrinier

Mondecasa:MingTachaiselongue

EverythingUnderTheSun:designerfurnituretransformsTheBackyardattheLanghamPlaceMongkok

Gloster:TheExcelsior,HongKongbroughtacasualglamourtoToTTsbyopeningupanunusedoutdoorspace

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April 2010 AHCT 99

Commercial laundry equipmentfor the hospitality sector

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snacks, tartes flambée, and soft pretzels, which require a particularly short baking time and high temperatures up to 350°C. The top and bottom heat can be regulated separately. Steinheuer agrees baked goods are growing in popularity in Asia, and that the trends sweeping the continent at the moment include, “baguettes, croissants and pretzels.”

Classic knobsGerman brand Eloma is another significant player when it comes to bakery ovens. Anita Mair, E Commerce & Media Design, says, “Since last summer, we’ve offered bakers a completely new baking technology. The small Backmaster EB 30 and EB 30 XL (3 trays) as well as the larger EB 50 (5 trays) and EB 80 (8 trays) are available with either a T or B control panel and now also have the autoclean system, our fully automatic self cleaning programme, as an option. With the T control and its pictogram screen, you can choose as many as 300 programmes. The B control, meanwhile, features classic rotating knobs.” Eloma offers the Backmaster bakery oven in four different

“Baking regularly throughout the day of course provides a better and fresher product to the customer” Anita Mair

Miwe’sCondo–asmalldeckbakingoven

Whether it’s freshly baked bread still warm from the oven or flaky croissants laden with butter and jam, baked goods are becoming big business in Asia, according to a report published this year by United

States company Global Industry Analysts. The bread market alone is expected to exceed US$170 billion by 2015 largely due to its increased popularity in China, particularly for buttery breads that can be eaten straight away.

Top and bottomIncreased demand for baked products such as bread, pastries and cakes can only mean good news for bakery oven manufacturers, and German brand Miwe has been one brand to benefit, with ovens such as the Roll-in, the first rack oven and famous for utilising floor space, and small deck baking oven the Condo – the most popular in Asia. The latest oven to hit the market is the Miwe cube, a baking system that can be equipped with a wide variety of baking chamber types on a single unified platform. Communications Manager, Charlotte Steinheuer says, “This gives bakers the opportunity to plan their individual needs in single sales locations independently. It’s very easy to operate and the special building set system can be combined according to personal will and spatial situations. After the customer has constructed his individual baking oven, they can print out the technical data: weight; dimensions; connected loads, in detail.”

What makes the Roll-in so popular? “Elaborate airflow in the baking chamber means consistently good baking results, while its heating performance, together with a large dimension steam device, means chefs can bake batch after batch even with shortest baking times. The rack oven is also demountable and a built-in computer programme means that up to 99 baking programmes can be saved.” The MIWE cube:fire, meanwhile, is available for all products baked without steam and that profit from higher temperatures like pizzas,

From diminutive convection for the small-scale baker to rotative models designed for mass production, bakery ovens come in many shapes and sizes, says Helen Dalley

dozenBaker’s

Miwe’sCube:fireforbakingwithoutsteam

Smallovensallowforbakingfreshbatchesthroughouttheday

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The clean solution

styles - which are the most popular in Asia? “The best-sellers are the small models EB 30 and EB 30 XL manual as B-version and fully automatic as T-version.” As for trends, Mair feels, “There is a big trend towards smaller baking ovens so chefs can bake small amounts more often. Baking regularly throughout the day of course provides a better and fresher product to the customer.”

One fan of Eloma products is upscale restaurant and popular afternoon tea location Cafe Gray Deluxe in the Upper House Hotel, Hong Kong. Pastry Chef April Robinson says, “We use the Eloma Genius T steam/convection oven unit because it’s a good all-purpose unit in one. It enables us to control the amount of humidity in the unit, which fares well for the extra crunch and browning of viennoisserie.”

Spanish company Salva makes a wide variety of bakery ovens including Ciclo-Thermic, Electric Deck, Annular Tubes (hearth baking ovens for artisan breads) as well as rotative and modular ovens. The company prides itself on being able to produce equipment that will work even in the most limited of spaces, which no doubt accounts for its success in Asia where space is often tight. Patxi Iraeta, Commercial Director, says, “Salva is all about client focus and that’s why we have reinforced the customer’s voice in the company, establishing branch offices in Germany, Turkey, India as well as France and Chile.” Reinforcing its position in Asia is one of the company’s main tasks now, says Iraeta, adding that the company makes all its electronic control panels in-house to ensure reliability. Being part-packaged means the oven can be put together in even the most inaccessible of kitchen spaces.

“Trends sweeping the continent include baguettes, croissants and pretzels” Charlotte Steinheuer

Miwe’sRoll-inpromisesconsistentlygoodresults

One of the best places to sample melt-in-the-mouth pastries in Hong Kong is at The Peninsula, where Executive Pastry Chef Chan Wai has been baking the hotel’s famous scones for the last 23 years. The croissants are another best-seller – so how does Chan craft these classic pastries? “It’s best to use butter with a very high fat content (Corman 99.9 percent) that doesn’t melt at room temperature, make sure the dough is very cold and keep the oven at around 190 degrees,” he says. As for the equipment, the veteran Peninsula chef opts for a Rondo sheeter to roll out the croissant dough before cooking them in a Wachtel oven. “We’ve had this machine for 15 to 16 years and it’s still going strong,” says Wai. In fact, this Swiss sheeter is popular in many Asian countries according to Kolb, who act as the main distributor of this equipment

on the continent. “There is a wide range of products available for selection for all types of bakery, from the table top dough sheeter to an industrial line,” says Catherine Yu, Kolb’s Assistant General Manager.

Over in Cafe Gray Deluxe in the Upper House Hotel, Pastry Chef April Robinson uses the Technoplast SFB500 to roll out croissants for breakfast and afternoon tea. “It’s the Cadillac of dough sheeters and we chose it for its sheer power and mass production abilities,” she says, adding, “We do very well with our croissants; they’re just the right size and very flaky and buttery.” So far as different croissant varieties are concerned, Robinson believes in keeping things simple. “I’m a big fan of the classics – after all, they’re classics for a reason.”

Perfect production

CaféGrayDeluxePastryChefAprilRobinsonlikestheclassics

ThePeninsula,HongKong’sExecutivePastryChefChanWai

ElomaalsooffertheEB�0(�trays)andEB80(8trays) Eloma’sBackmasterEB�0andEB�0XL(�trays)

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A revitalized buffet system Cross Cube: a sturdy scissor-folding leg design is light weight and trouble free. Removable tabletops separate from the legs, allowing impressive transportability.

This flexibility is especially ideal for outside catering based on the systems’ ease of operation.

Design elements include laminate, glass and veneer, with a range of framing and edging. Also the leg shapes and styles come in a range of elevations; with finishes in stainless, chrome and baked enamel.

Overall, a very smart investment for all display, presentation and function needs.

For more information:www.ihs2000.com.au

Hobart’s innovative system, Water Saving 3-PLUS cuts down on fresh water use for hood-type dishwashers by saving up to 4 litres of fresh water per rack, which means up to US$2,260 per year in savings with dishwashing amounting to 150 racks per day.

With Hobart’s 3-PLUS water saving system, all water that enters the machine is used 3 times: outside of the machine for manual prewash; for wash water regeneration; and for rinsing.

The machine’s drain water is transferred to a tank after being filtered. A pump then transports this filtered water to the manual pre-washing station before the water is discharged for drainage. The warm drain water still contains detergent, making the manual prewash function far more efficient. New tap water is only needed for prewashing if the tank is empty.

Water Saving 3-PLUS is compatible with all Hobart’s PROFI and PREMAX hoodtype models, and can also be retrofitted.

Cognisant of the fact water is a scarce and an invaluable resource – Hobart integrates every possible water saving mechanism into its machines to make them good for the environment whilst at the same time reducing operating costs.

Hobart’s Water Saving 3-PLUS combines ecology and economy, making a major contribution to sustainable use of environmental resources, and bringing the company one step closer to its ultimate goal of ‘washing without water’.

For more information: www.hobart-export.com

Hobart uses fresh water 3 times

Mundial Hong Kong proudly announces the arrival of the new MundiGRIP line of knives, featuring unique handles and a host of highly-desirable, user-friendly innovations.

The new MundiGRIP line features an exclusive new handle design created from an innovative soft-textured compound, developed by the company and tested rigorously through extensive industrial heavy-duty use.

Providing a non-slip, ergonomic grip, which simultaneously minimises muscle stress and fatigue, the new shape offers comfort and safety in each of the task-specific ways it can be gripped.

For added benefit, the handle also boasts an antimicrobial treatment for maximum protection against the proliferation of germs, bacteria and mold.

Like all of Mundial’s fine professional knives, the NSF-certified line is manufactured from premium high carbon stainless steel strengthened with molybdenum and vanadium, ensuring toughness and resilience.

For more information: www.mundial.com.hk

Cutting Edge, Mundial Hong Kong

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Creating a home ambianceThe concept of Home Ambiance for hotel spaces was derived from a century old technique, used in restaurants throughout Italy. There, restaurants would fill empty wine bottles with olive oil and fragrant herbs, using spaghetti sticks as diffusers. It was from this idea the concept of Home Ambiance developed into an apothecary product and the Acantha Luxury Collection was created. Acantha products are made with the finest essential oils and delicately decanted into the perfect portions to exude luxury.

Each fragrance features a range of colours and scents from landscapes around the world. Within an instant, the combination of scent and colour evokes special memories of exotic locales. Each scent is hand picked to, “capture the essence of luxury and to create a world that cultivates the ultimate luxury lifestyle.” Acantha Home Ambiance Collection can be displayed in guest rooms, suites, washrooms, spa rooms, massage rooms, and lobby areas to create a specific feel and fit. It can also be used to create a check-in experience for guests who wish to choose their room aroma, linen and room scents/sprays and towel scents when they check-in. Or even as a special gift for guests.

For more information: www.acanthacollection.com

Comenda expands its range of hood dishwashers Comenda says it’s, “committed to research and ongoing improvement of product lines”, and now the company’s R & D division has come up with the new model LC411 and C800E dishwashers to complete its well-known LC and C lines.

The aim of the OCE project to create an environmentally friendly dishwasher. Mission accomplished: both machines have 21 litre drawn tanks with self-draining pumps. Multipower operation permits either single-phase or three-phase operation, to suit the customer’s requirements, with reduction of installed power where necessary.

Both the LC411 and the C800E, which differ in the type of control panel (mechanical on the first, electronic with digital temperature display on the second), feature the patented WRIS system creating a rotary washing area thanks to the twin row of nozzles, increasing the amount of contact time between dishes and wash water with detergent.

The new LC411 and C800E professional dishwashers are complete washing systems which operate with reduced water and energy consumption to meet all the needs of small to mid-sized restaurants.

The main frame, body and washing system are made entirely of 18/10 AISI 304 stainless steel guaranteeing long lifespan even under heavy-duty operating conditions.

The machine’s designers have been careful to ensure that maintenance work will be easy: the filters on the tank, washing and rinsing assemblies and rack holder, “may be dismantled in seconds with only one hand.”

For more information: www.comenda.eu

Uncle Russ Coffee Semi Automatic Machine RangeUncle Russ Coffee Semi Automatic Machines are stylish, commercial coffee makers, that are at home in any hotel, bar, coffee shop, restaurant or bistro. The range of commercial coffee machines is available in one, two and three groups. Stylish modern designs and solid performers designed specifically for a demanding professional environment.

For more information:[email protected]+852 25528036


AHCT April 201010� 107


Schaerer Coffee Vito -simply superbSmall restaurants, bars, offices, cafés and kiosks: wherever outstanding quality and simple operation are the order of the day, the Schaerer Coffee Vito is the perfect choice.

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Andy Mannhart brings induction to the buffetRTCSmp Induction Buffet is a concept under which all accessories have been developed and adapted together with the induction unit in order to guarantee the best possible performance. The concept proves that functionality and design work perfectly at one integrated solution.• More display – less technology for your

guest: Induction heating unit - big surface: 800mm by 400mm

• Temperature control and low energy consumption

• Design individual theme buffets: Different vessels and materials can be kept warm on the same surface

• Utmost flexibility: Available freestanding and built-in.

Unlike other induction plates, RTCSmp offers the possibility to display individual cooking mediums made of different materials simultaneously, on a trendy, black frameless surface, such as: - Copper plated pot- Porcelain gn pans in blue, yellow, orange or

white (1/3 gn, 2/3 gn, 2/4gn)- Full assortment of induction chafers (round,

rectangular with/without glass top)- Beautiful cast iron pots and pans in various

shapes and colours- Black line fry pans in different sizes – which

can be applied in combination with front cooking

- Andy Mannhart multimaterial award winning cookware

The RTCSmp Induction Unit is available freestanding (perfect for banqueting) or built-in for coffee shops or executive lounges.

The required temperature can be preset and displayed in a small digital window on the surface. The RTCS technology guarantees the

set temperature will be maintained.This concept offers cutting edge

technology together with technical perfection as well as the utmost flexibility on how to “design” a buffet.

Last but not the least, there’s a drastic reduction of energy consumption in running a new RTCSmp field of 800mm by 400mm at only 1.5kW. 1phase on 230V means more than 50 percent energy savings in comparison to old chafing dish based buffet units.

For more information: [email protected] www.andymannhart.com

intelligence consumers expect. Replacing the tangle of traditional chargers and wires, the Powermat keeps the room neat and tidy, as consumers can more easily keep their space organized and clean by charging multiple devices from just one power source. Energy is transferred quickly and efficiently via a shared magnetic field from a circuit inside the charging mat to a receiving circuit that is either embedded in or attached to the paired electronic device.

The system also initiates an “electronic

conversation” between the mat and devices placed on the Powermat surface to ensure the optimum level of power is sent, and includes an auto-termination feature, which stops charging a device once it is fully charged to not only save energy but also protect the device.

Powermat was listed as one of the year’s most coveted new tech items in Time magazine’s 2009 Tech Buyer’s Guide as well as many other publications and media outlets.

Powermat receivers come in several styles allowing consumers a choice in how they charge with Powermat:iPhone 3G modelsiPhone / iPod charging dockBlackberry BoldNintendo DSiPowercube Universal Receiver (mini- and micro- USB, Nokia, Sony Ericsson, LG, etc., a total of 8 unique tips)

For more information:www.leader.com.hk

WIRELESS CHARGINGThe Powermat wireless charging system is a wireless solution for your guests and pairs an ultra-thin mat with a sleek receiver that attaches to each electronic device. The system utilizes magnetic induction, supercharged by Powermat proprietary technology, to deliver the speed and

Recyclable seatingOriginally built using wood, Aimo Inc’s Chiavari chair proved very popular in the hospitality industry. Subsequent incarnations in plastic have been less well received prompting the company to re think its manufacture, and the latest offering has a powder coated aluminium frame. “After much research and gathering useful feedback from the operational level,” an Aimo Inc spokesman said, “Aimo’s Chiavari chair’s features are not only more durable and sustainable, but the materials used are recyclable as the company believes in being environmentally friendly.” The new chair is lighter, stackable and more flexible for use both indoors and out, “though not permanently”, cautions the company.

Available in 7 different colours, from the classic antique gold to new magenta red, the model comes with fixed or unfixed foam seats depending on usage and preference.

For more information: [email protected]


AHCT April 2010108

Website : www.santos.fr - E-mail : [email protected] - Tel : +33 472 373 529 – Fax : +33 478 265 821

Lever Juicer Evolution N°70 Brushless Blender N°62 Professional Juice Extractor ‘’Ezy-clean systemTM’’ N°58

The professional art of juicing since 1954The professional art of juicing since 1954

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MeetusatFHA-Boothnumber�M�-01

Schumann reinterprets the classicsGerman glassware manufacturer, Schott Zwiesel, has joined forces with the proprietor of Munich’s legendary Schumann’s Bar, Charles Schumann to create a new range of glasses. The 17-part Basic Bar Selection includes classic tumblers, cocktail and champagne stemware in all new sizes. In Schumann’s opinion, “Bar culture is more diverse nowadays and the international influence has become much stronger. That’s why it’s important to offer new interpretations alongside familiar classics.”

Also from Germany, as part of its Gourmet range of utensils, and picking up on current food trends, is Jenaer Glas’ new food and drinks hot’n cool series, ‘Allround’, which makes speciality coffees, drinks, sorbets, desserts and tapas seem as light as air as the double-walled glasses (available in S/M/L/XL) almost seem to float. The two thickness thermal design keeps food and drink at just the right temperature making them an ideal platform for food preparation and serving. Importantly, the tumblers can be comfortably held even when they contain hot drinks, as the heat is not transferred directly to the outer wall.

For more information: www.schott-zwiesel.com www.jenaer-glas.com

Smart tabletopsThrough her exploration of modern materials and manufacturing techniques, Sandy Chilewich expresses her passion for defining how tabletops are dressed worldwide. For the hospitality industry, Chilewich produces original modern tabletop settings and floorings created by using an intrinsically functional, yet innovative material. The latest addition to the Chilewich Hospitality tabletop collection is the toughly elegant ‘Kono’. This proprietary weave has the steely glint of woven stainless steel. Available in three colours: asphalt, iron and midnight, Kono comes in standard rectangles, squares and runners. Custom sizes including tray liners and table covers will also be available.

For more information: www.chilewich.com

Rancilio finds the oneThe ONE is Rancilio’s new fully automatic coffee machine.

The first machine off the production line since the company acquired Egro Coffee Systems in 2008, The ONE is available in two standard versions: ONE Touch, which has a 5.7” full colour display touch screen with rapid drop down intuitive menu of 48 choices; and ONE Keypad with the more traditional push-button panel of 10 keys to select between 5, 9 or 16 drinks. With “ergonomic design, first-class functions and patented Swiss coffee serving technology,” The ONE also offers the option of uploading and customising screensavers, displaying promotional images or videos as drinks are served or teaching baristas by showing demonstration videos.

Meanwhile Rancilio’s Classe 10 coffee machine’s technology and functions are, “optimized for prestige locations with large volumes,” says the company.

These are equipped with a USB port so data and work parameters can be loaded quickly and easily.

The USB version has several distinctive features including a 240x64 pixel graphic display, which allows the machine to be used interactively with customers. The presence of an onboard USB connection makes it possible to load personalized logos and phrases onto the display, quickly and easily. And users can copy and transfer settings from one machine to another. The hot and cold water temperature control system for tea has four different temperatures and programmable dosages. While the iSteam wand is “the fastest and most powerful steam wand on the market - 500 cc from 10°C to 65°C in 30 seconds”.

The Classe 10 is the first and only espresso machine with external housing in animal safe leather (eco-leather) with a choice of stitching styles and thread colours.

For more information: www.rancilio.com

Let there be lightHelvar, a leading provider of energy saving lighting systems has launched its 458 Series. Promising “versatile, cost-effective lighting control for corporate, hospitality and retail applications”, the modular construction ensures lighting design flexibility from concept to completion. Three sizes of chassis are available: 8, 16 & 24 channel. The Helvar 458 Series requires no programming while its extensive range of products, including ballasts and intelligent lighting control solutions, can be used as single components or combined into whole lighting systems.

For more information: www.helvar.com


AHCT April 2010110


April 2010 AHCT 111

Intensive careFrench skincare company Algotherm promises its latest offering, Algonative is a breakthrough in the fight against wrinkles. The result of the “alchemy between high technicality and marine expertise,” Algonative combines two natural high performance ingredients: algae to fight the biological signs of aging and extracted hibiscus seeds to combat the mechanical signs. Specifically aimed at women over 40, the range comes in a 20-day intensive care package, which includes “specific booster” care to prepare skin for what’s to follow, and stimulating massage techniques to “redensify” skin.

For more information: www.algotherm.fr

Scratch resistanceRAK Porcelain, part of the RAK Ceramics group, has produced a new range of value for money tableware aimed specifically at the hotel, restaurant and catering industries. Chip and scratch resistant, the range is fully vitrified porcelain tableware. The latest collection, ‘Nordic,’ is “a contemporary range with a classical stone age touch that helps the professional [achieve a] luxurious dining presentation for both buffet and individual dining,” says the company.

For more information: www.rakporcelain.com

Buffet refreshment

IHS has “revitalized” its mobile buffet tables. The new Cross Cube series embraces the fast pace of transportable, folding buffet tables that “do away with draping and are flexible enough to cater to endless function types,” says the company. Eliminating the cost of skirting and timely set ups is the Rollaway Conference & Banquet Tables series while the Mobile Designer Stations enable the new trend of chef’s live cooking demonstrations. To complement their products and view them in perspective, a new website has been produced, which includes the new interactive step-by-step module that allows clients to design their own products.

For more information: www.ihs2000.com.au


AHCT April 2010112

June 17-18 Hospitality Architecture + Design Exhibition & Conference (HA+D Expo) The Venetian Macao- Resort-Hotel Macau SAR, China

Jun 30-Jul 2 8th International Hospitality Equipment & Supplies Fair (HOSFAIR Guangzhou 2010)

Sep 7-9 Restaurant & Bar Hong Kong Hong Kong Convention and Exhibition Centre Wanchai, Hong Kong

Sep 7-9 Asian Seafood Exposition Hong Kong Convention and Exhibition Centre Wanchai, Hong Kong

Oct 28-30 Wine & Gourmet Asia 2010 Hall D, CotaiExpo at The Venetian Macao Macau SAR, China

Nov 11-13 FHC China 2010 Shanghai New International Expo Centre, Shanghai, China

Nov 24-26 Hotel Expo 2010 The 6th International Hotel Equipment, Supplies and Food & Beverage Expo The Cotai Strip Convention and Exhibition Center at the Venetian Macao

DATE EvENT DETAILS ORGANIzER

The 24th international travel expo. TKS Exhibition Services LtdRoom 601, Stanhope House, 734 King’s Road, Quarry Bay, Hong KongTel: +852 3155 0600Fax: +852 3520 1500www.itehk.com

Vinexpo2, Cours du XXX Juillet33074 Bordeaux Cedex, FranceTel: +33 556 560 022Fax: +33 556 560 [email protected]

The international wine and spirits exhibition for Asia-Pacific and the world’s largest wine and spirits trade exhibition.

Wine & Gourmet Asia is a trade, networking and culinary platform showcasing the very best of Asia Pacific’s fine wine, gourmet and hospitality industries. The event is for the region’s hospitality industry leaders as well as all gourmands and wine enthusiasts.

Koelnmesse Pte Ltd Tel: +65 6500 6712 Fax: +65 6294 8403 Email: [email protected] www.wineandgourmetasia.com

Guangzhou Huazhan Exhibition Co., Ltd9H, Jinsui Tower, No.900 Guangzhou Ave. Mid, Guangzhou, China.Helen ZhangTel: +86-20-38812619Fax: [email protected] www.hosfair.com

HOSFAIR Guangzhou 2010 will showcase a myriad of Kitchenware and Catering Equipment, Food, Beverage and Equipment, Tableware, Hotel Furniture, Fabrics and Uniforms, Interior and Lobby Supplies, Recreational Facilities, Hotel Intelligence, Cleaning and Laundry Equipment, and will also provide splendid live activities.

Diversified Events Hong Kong LtdTelephone: +852 3105 3970Fax: +852 3105 3974E-mail: [email protected] www.restaurantandbarhk.com

Restaurant & Bar Hong Kong is the fastest growing exhibition for the hospitality sector in Asia Pacific. Currently in the ninth year, it has a growing reputation as the biggest and best niche gourmet hospitality event in the region. Its focus on bringing excellent products and services will inspire and create ideas to help you develop your foodservice and hospitality business.

Diversified Events Hong Kong LtdTelephone: +852 3105 3970Fax: +852 3105 3974E-mail: [email protected] www.asianseafoodexpo.com

Meet face-to-face with seafood buyers from Hong Kong and throughout Asia Pacific with direct purchasing responsibility for live, fresh, frozen and packaged products. The Asian Seafood Exposition is the newest product in Diversified Business Communication’s global seafood portfolio that includes the world’s largest seafood fairs: the European Seafood Exposition and the International Boston Seafood Show.

FHC China is the most International Trade Show for food, wine and hospitality equipment in China. FHC China features Wine and Spirits China 2010, Meat China 2010 and Tea and Coffee 2010 specialist areas, with Olive Oil China, Ultimate Barista Challenge China, Ice Cream University, Wine Seminars, China Sommelier Wine Challenge, FHC international cooking competition and more.

Lily ZhuChina International ExhibitionsRoom A2402-03, Singular Mansion, No.318-322 Xian Xia Road, Shanghai(200336), ChinaDID:(86-21)6209 5209 Fax:(86-21)6209 5210Email: [email protected]

Apr 7-9 Wine & Gourmet Japan 2010 Tokyo Big Sight Tokyo, Japan

Apr 20-23 FHA 2010 Singapore Expo Singapore

Apr 27-30 HORECA BIEL Beirut Lebanon

May 12-16 Thaifex - World of Food Asia 2009 Impact Challenger Bangkok, Thailand

May 19-21 SIAL China 2010 Shanghai New International Expo Centre Shanghai China

May 25-27 Vinexpo Asia Pacific Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

Jun 10-13 ITE Hong Kong Convention and Exhibition Centre (Hall 1) Wanchai Hong Kong

Jun 10-13 ITE MICE Hong Kong Convention and Exhibition Centre (Hall 1) Wanchai Hong Kong

June 14-16 International Hotel Investment Forum Asia Pacific 2010 The Venetian Macao- Resort-Hotel Macau SAR, China

DATE EvENT DETAILS ORGANIzER

The 17th international Food & Drinks, Hotel, Restaurant, Bakery & Foodservice Equipment, Supplies & Services Exhibition & Conference with FHA Culinary Challenge.

Singapore Exhibition ServicesNo. 1 Jalan Kilang Timor, #09-02 Pacific Tech Centre, Singapore 159303Tel: +65 62336638 Fax: +65 [email protected]

The 17th edition of the Middle Eastern show for catering equipment, furniture and fixtures, tabletop, uniforms, linens and amenities, laundry equipment, maintenance and hygiene, technology software, telecommunications, security, audiovisual, packaging, franchise, finance and management companies, hotels and restaurants chains, services, food and beverage.

Hospitality ServicesContrast building, Dekwaneh PO Box 90155Jdeidet El Metn1202 2020 LebanonTel: +961 1 480081Fax: + 961 1 482876www.hospitalityservices.com.lb

Wine & Gourmet Japan premiered in 2009 with great success. Wine & Gourmet Japan is the first dedicated professional exhibition for wine and spirits, gourmet and fine food, confectionery, food catering and foodservice equipment and supplies for the Japanese market.

Koelnmesse Pte Ltd Tel: +65 6500 6710 Fax: +65 6294 8403 Email: [email protected] www.wineandgourmetjapan.com

Koelnmesse Pte Ltd Tel: +65 6500 6712 Fax: +65 6294 8403 Email: [email protected] www.worldoffoodasia.com

Thaifex - World of Food Asia is the leading trade platform for the food and beverage industry in South East Asia. It is a one-stop shop for allin the industry from processing technology and ingredients to end products, hospitality services and franchising.

Exposium ShanghaiRoom 301, Dongyi Building88 Changshu Road, Shanghai 200040 - ChinaTel: +86 (0)21 6249 2028 Fax: +86 (0)21 6249 3414Email: [email protected]

SIAL China is the largest and leading exhibition show for Food, Beverage and Hospitality industries in China mainland. This year, it celebrates its10th anniversary around numerous renowned events like the 6th edition of Trends & Innovation, the Cooking Trends Area and the 2nd edition of the Asian Young Hope Chefs Contest.

The 5th MICE, business and incentive travel expo. TKS Exhibition Services LtdRoom 601, Stanhope House, 734 King’s Road, Quarry Bay, Hong KongTel: +852 3155 0600Fax: +852 3520 1500www.itehkmice.com

The International Hotel Investment Forum Asia Pacific 2010 offers conference sessions, which are designed to reflect a new, innovative and “refreshingly direct” emphasis on generating returns from hotel investments in Asia. It includes interviews with leading hotel owners and operators, with panel discussions on the latest developments, trends and best practices in the hotel industry and the hotel investment arena.

Questex Asia Ltd501 Cambridge House, Taikoo Place, 979 King’s Road, Quarry Bay, Hong KongTel: +65 9626 4424Email: [email protected]

Questex Asia Ltd501 Cambridge House, Taikoo Place, 979 King’s Road, Quarry Bay, Hong KongTel: +852 9860 0169Email: [email protected]

The HA+D Expo is dedicated to actively connecting hotel owners and operators with architects, designers, manufacturers and suppliers through a quality trade show and conference that focus on products and services for hospitality project designers and developers. View concept rooms and hotel suites and be the first to see the latest product launches for mid- to high-end hospitality projects.

After the success of the past 5 editions, The 6th Hotel Expo will be held in The Venetian Macau again. Gathering thousands of hospitality industry decision makers and procurement groups from not only Macau, but also Hong Kong, China and other major Asian countries. Hotel Expo is the largest exhibition in the hotel, catering and hospitality sectors of Macau.

Coastal International Exhibition Co., Ltd.Room 2106, China Resources Building, 26 Harbour Road, Wanchai, Hong KongTel: +852 2827 6766Fax: +852 2827 [email protected]

E v E n t s


E v E n t s


Lebanon’s Horeca marks its 17th edition with the launch of two new areas to add to the comprehensive show.

The Coffee and Tea pavilion will give producers and importers the opportunity to share the latest trends and innovations in the industry and will feature an area dedicated to new products – the Coffee and Tea Novelty arena.

Also new is the Wine and Drinks pavilion. The dedicated area for producers and importers of wine and other alcoholic beverages, non-alcoholic and energy drinks will allow buyers to gain insights into the latest local and international brands and trends. There will also be opportunities to meet winemakers in a professional and hospitable environment and an area for tastings and workshops.

Workshops will be headed by Daniele Raulet-Reynaud, the Best Sommelier Rhone-Alpes 1978 and Best Steward of France 1980. She will be joined by renowned Lebanese winemaker and President of the Union Vinicole du Liban, Serge Hochar, who said in a statement released by organizers Hospitality Services, “The Wine and Drinks pavilion is a very good initiative and I think it is a noble progression in the trend to Lebanon becoming a wine producer on a larger scale. This will also help develop awareness of Lebanese wines.”

Hospitality Services Managing Director, Joumana Salame said, “We are honoured to be working with a renowned sommelier. The Wine and Drinks pavilion is a great step forward for Horeca.”

Thirteen other pavilions and contests explore every other aspect of the Horeca channels from recruitment and franchising through to flower arrangements for lobby areas.

Competitions include the famous Salon Culinaire in which 200 top chefs will be vying for honours in 17 categories. Lebanese bartenders will be strutting their stuff, creating new mixes designed to appeal to the eyes and taste buds. Lebanese oils will be under scrutiny in the National Olive Oil Contest, with awards going to the best local producers. Even the humble table setting gets its 15 minutes of fame, with the theme of this years Table Setting Contest, ‘Jungle Tables’.

Culinary trends from the gastronomic to the snack item are also explored.There are opportunities for students in the form of a Schools and

Universities pavilion and a design contest.

Celebration of Lebanese hospitality

Horeca 2010 BIELBeirutLebanonApril 27-30, 2010 www.hospitalityservices.com.lb

E x h i b i t i o n s

AHCTApril 201011�

Organizers of The Hotel Show – dmg world media – are hoping to capitalise on the success of the 2009 edition of the expo.

The organizers are predicting a 10 percent increase in floor space as the show increases in size from the 758 exhibitors from 41 countries who attracted 8,474 industry players from 77 countries last year. International visitors are not only from the region but also from beyond.

Visitors can expect to find four categories of displays and two accompanying seminar programmes at the 11th edition of The Hotel Show.

Interiors & Design has historically been the show’s largest category and covers furniture, furnishings, accessories and design services. The category represents a platform for those interested in new projects and products just coming on to the market.

Design is explored further with a Corporate Catwalk for hospitality sector uniforms and clothing and a gallery showcasing entries from local universities for a Student Design Award.

However, the very best of interior design is reserved for Haut’l, bringing together one-off pieces, sculptures, paintings and top of the line fabrics, furniture and antiques.

Responding to a visitor survey, this year’s Operating Equipment & Supplies category has been expanded. The section highlights choices in equipment for F&B, housekeeping, back of house, kitchens and laundry.

The revitalized sector features a coffee shop and juice bar, a dedicated area allowing exhibitors to demonstrate the latest products in the field.

The show also brings its spotlight to bear on the growing importance of security and technology within hotels. Past visitors have shown an interest in inventory and control systems, in-room technology and entertainment, fire and safety systems, in-room safes and management systems.

Ultra-hip furniture designer, Gandia Blasco – think the Adam and Eve Hotel in Turkey, Farol Design Hotel, Portugal and the Gansevoort South Hotel in Miami Beach – will be the star speaker at The Resort Experience. Blasco will be discussing his ventures in the outdoor furniture business.

The show’s fourth category covers all things outdoor from furniture and accessories to design. The Resort Experience also includes Hotel Spa, an important issue for Middle Eastern hotels as 60 percent of spa business in the region takes place in hotels.

The show is also co-hosting two seminars.The Seven Star Conference offers insights into design trends, future technology,

F&B trends and marketing. Sponsored by the Tamani Hotel, the conference will also look at green issues, marketing in difficult times and host a General Manager’s forum.

The Middle East Spa Summit aims to demystify the sector for hoteliers and update spa professionals on the latest trends and developments.

Dubai to host distinctive show

The Hotel ShowDubai International Exhibition and Convention CentreMay 18-20, 2010 www.thehotelshow.com

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AHCTApril 2010118

The dates for SIAL China are certainly auspicious for the organizers – not only do they coincide with the World Expo, but they are also just a few days before Vinexpo in Hong Kong.

The organizers are confident that wine exhibitors hoping to meet mainland Chinese clients at the show’s Wine Innovation Forum will take the chance to travel on to the Hong Kong wine show and meet South East Asian clients afterwards.

With a history stretching back to a first show in Paris in 1964, SIAL is a significant network of trade shows, with editions in Europe, North and South America and the Middle East as well as Asia.

This year’s show is the 10th anniversary of SIAL China and the expo aims to continue in the tradition of past shows in highlighting both international and domestic products. In fact, last year the show had an exact 50/50 split among the 1,057 international and domestic exhibitors. Those exhibitors represented 50 countries and regions and 25 Chinese provinces.

This year the representation of Chinese provinces is set to expand and there will be pavilions representing Shandong (a special guest of honour), Zhejiang, Heilongjiang (a key rice exporter and increasingly important player in the organic products field), Hunan, Guangdong and Shanghai City.

Joining them for the first time will be exhibitors from Poland, Czech Republic and Japan. France, the United States, Spain, Italy, South Korea, Mexico, Ireland, India, Argentina, Uruguay and Turkey are making repeat appearances. The flavours of Mexico, honoured guest, will be on display for three days.

There will be a Chinese Dairy pavilion for the fourth time, this year having the aim of recovering confidence in the industry after the battering it took in the wake of the lethal baby formula scandal.

The Disciples Escoffier are playing a large role at the event, demonstrating their skills in the Cooking Trends Area and hosting the Asian Young Hope Chefs Contest (see p74-76 for more details), a cooking tournament using only ingredients on display at the expo.

Wines will also be vying for honours at the Best Buy China contest, which this year will feature a special new spirits category – a tequila contest.

Shanghai show to highlight innovation

SIAL China 2010 Shanghai New International Expo CenterShanghai, [email protected]

May 19-21, 2010

coffee wakes up the world

... Like a Barista

WMF 2000 SThe new

At busy times you can prepare allthe coffee specialities madewith milk quickly and automatically, at the touch of abutton. You can also offer yourclients that individually made‘barista feeling’, by creatingfoam and heating milk in a jugplaced underneath.

In addition, you have a choiceof three grades of milk foam:

‘Superfine’ With this extremelydense foam with a shiny, creamyconsistency, even tricky latte artcreations turn out well (with thenecessary skill!).

‘Fine’ This the normal quality for Cappuccino, etc.

‘Standard’ This is for a voluminous milk foam for extra-large quantities and layered products. Typical product: latte macchiato.

The WMF 2000 S is the answerto a medium demand with adaily capacity of up to 200 cups,this capacity can also be released within one hour.

WMF AG Coffee MachinesInternational Eberhardstraße D-73312 Geislingen/Steige, GermanyPhone +49 7331 – 25 8482Fax +49 7331 – 25 [email protected]://www.wmf.com

FHA 2010 Singapore Expo20th - 23rd April 2010Hall 4, Stand 4N3-01Please visit us.


AHCTApril 2010120

IHIF.AsianHotel&C.Highres.pdf 3/12/10 12:09:44 PM

China’s leading food and beverage exhibitionYour key to the Chinese market

Shanghai New InternationalExpo Centre

May 19-21, 2010

ANNIVERSARY

Join us at 11 th edition of SIAL China

For more informationwww.sialchina.com

[email protected]

FashionED ExclusivEly For businEss

T h E i n T E r n a T i o n a l W i n E a n D s P i r i T s E x h i b i T i o n F o r a s i a - P a c i F i c

h o n G K o n G - 2 5 / 2 6 / 2 7 M a y 2 0 1 0vinexpo asia-Pacific hong Kong : amélie chueng - 21/F, on hing building, 1 on hing Terrace central, hong Kong

Tel : +852 2294 7724 - Fax : +852 2524 1428 E-mail : [email protected]

www.vinexpo.com

In just a few years, Vinexpo Asia-Pacific,has become the reference in Asia.Only Vinexpo Asia-Pacific can create the ideal conditions for trade professionals to form exclusive relations with top-level decision makers through face-to-face exchanges.800 exhibitors from more than 30 countries will display a comprehensive range of products that are perfectly adapted to Asian consumers’ expectations.

Come and find success in 2010 at Vinexpo Asia-Pacific!

VINEXPO_ASIA AH&CT 210x297 GB.indd 1 10/02/10 15:10:08

www.wineandgourmetasia.com

Asia (excl. Hong Kong, Macau)

Ms Lynn How

Tel: +65 6500 6712

Fax: +65 6294 8403

[email protected]

With support from

International Wine & Gourmet Foods, Hotel & Foodservice Equipment,Supplies & Services Exhibition & Conference in Macau, China

An Encounter With Asia’s FinestFood and Beverage Professionals

Wine &Gourmet ASIA 2010

28 – 30 October 2010Hall A, The Cotai Strip® Cotai Expo™ at The Venetian® Macao-Resort-Hotel

Food & Beverage Wine & Spirits Hospitality & Foodservice

Organized by

Contact us for an

Exhibitor Brochure

Hong Kong, Macau

Ms Winky Fung

Tel: +852 2591 6083

Fax: +852 2591 6380

[email protected]

C

M

Y

CM

MY

CY

CMY

K

WGA10 210x297mm AHCT Ad.ai 3/11/10 9:39:25 PM

asian hotel& Catering times

puBlisHed since 1976

Asia Pacific’s Premier Hospitality Publication!

Subscribe Today!Asian Hotel & Catering Times (AHCT) has been serving the Asian-Pacific region as a familiar and trusted industry publication for three decades, and is widely acknowledged to be the only magazine that covers all aspects of the hospitality industry.

Mail or Fax to: THOMSON PRESS (HK) LIMITED Rm 1205-6, 12/F., Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong.

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Encompassing: n Hotels n Restaurantsn Catering operationsn Equipmentn Technologyn Human Resourcesn Investment

Essential reading for:n General Managersn Restaurant Owners and Operatorsn F&B Managersn Executive Chefsn Purchasing Managersn Human Resource Managersn IT and EDP Professionals n Executive Housekeepersn Marketing Managersn Developers and Investors

2-Day conference on beating the recession and driving business through 2012

The only event to attract hotel CEOs, senior development executives and independent owners

The only event to actively connect hotel owners and operators with architects, designers and also manufacturers and suppliers

The 2010-2011 Asia Pacific pipeline:

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Join Asia’s most authoritative conference and exhibition for the hospitality design industry.

Designed to create business to beat the recession – packed with business advice, experienced leadership, trend forecasts, new products and technology, and hotel brand concept rooms.

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Meet the CEOs and industry leaders making design and purchasing decisions

5,000 industry buyers invited through comprehensive lead generation programmes

3,000 square metre Exhibition Floor showcasing the latest product launches and technology for mid- to high-end hospitality projects

Concept rooms and hotel suites from new and existing hotel brands

good design is good for business!

REGISTER ONLINE for your Complimentary Expo Pass

Valued at US$35Offer ends 16 April

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Organizers: Official Program Partner:Official Media Partners:

These projects will need:

restaurantsbarsspasfitness centersmeeting roomsballroomslobbies

plus many other facilities that need to be designed, specified and procured by HA+D Expo’s delegates

and visitors and supplied by our quality exhibitors

For sponsorship information or for more details:Eileen ChangT: +852 9860 0169E: [email protected]

Bottom Line

DESIGN201 0

HotelWorld Asia – 3 top-level conferences & design exhibition

Asia’s exclusive gathering for hospitality decision makers14-18 June 2010 l Venetian Macao

The HA+D Conference

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Patrick-DenisFinet

DenisKoh

Golden Tulip Asia has announced the appointment of Claude Baltes as General Manager of the Golden Tulip Mangosteen Resort and Spa. Baltes has spent over 15 years in the hotel industry in South East Asia, some 13 of them with Banyan Tree Hotels & Resorts and Six Senses Resorts & Spas in Indonesia and Thailand. Baltes has also spent time with Shangri-La and Sheraton.

Pan Pacific Singapore has announced the appointment of Jérôme Carrouée as Executive Chef. The French 20-year culinary veteran has been named “Best Chef in Taiwan”, and worked in 5-star hotels worldwide. Carrouée’s career has taken him to many hotel groups, including Starwood, Shangri-La, Fairmont and Hyatt.

Mandarin Oriental Hotel Group has announced the appointment of Patrick-Denis Finet as General Manager of Mandarin Oriental Jnan Rahma, Marrakech, in Morocco. Finet has over 30 years’ experience in the hospitality industry, many of them at General Manager level. He joined MOHG in 2004 and has worked at its Chiang Mai and Mexico properties.

Preferred Hotel Group has announced the appointment of Denis Koh as Revenue Account Manager – South East Asia. Koh will be based in Singapore and comes from a strong hospitality distribution and hotel background. Previously Koh has worked at Royal Plaza on Scotts and with Pegasus Solutions.

The Fullerton Hotel Singapore has announced the appointment of Giovanni Viterale as General Manager. The collector of exquisite cufflinks has over 20 years’ experience in hospitality, much of it in F&B. After more than 10 years in Hong Kong, the native Italian understands Cantonese, as well as speaking his own language, English and French.

Trust International has announced the promotion of Anthony Ku to the position of Vice President Asia Pacific. Ku joined the company in 2005 and has played a key role in its growth. Ku has more than 15 years industry experience and was last at Pegasus Solutions as Regional Director, Sales & Account Management.

GérardSintès

MichaelSengol

SusieNilklad

Mandarin Oriental Hotel Group has announced the appointment of Philippe Leboeuf as General Manager of Mandarin Oriental, Paris. Leboeuf comes to MOHG from Claridge’s in London and has also worked for Louvre Hotels, Rosewood Hotels and Resorts and The Leading Hotels of the World. His 25 years’ experience have taken him to London, Paris and New York.

Mandarin Oriental Hotel Group has announced the appointment of Gérard Sintès as General Manager of Mandarin Oriental, Barcelona. The French national studied hospitality in Lausanne and also speaks Spanish and English. His 30-year career has taken him to South Africa and Mauritius and various postings in Asia, including the Shangri-La, Bangkok.

Meritus Hotels & Resorts has announced the promotion of Michael Sengol from COO to Chief Executive Officer, barely a month after taking the first post. The hotelier has over 30 years’ experience that have seen him work for Hilton, IHG and Millennium & Copthorne. The award-winning executive was last based in Britain as COO of Millennium & Copthorne.

Rest Detail Hotel, Hua Hin has announced the appointment of Suwaree (Susie) Nilklad as Executive Chef. Susie has over 10 years’ experience, including training at the Ritz Paris Hotel and with world-class patissier Andrea Voltolina. Her work has been at a Thai restaurant in California and upmarket resorts in Phuket and Chiang Mai.

Alila Hotels and Resorts has announced the appointment of Greg Williams as General Manager of Alila Villas Hadahaa. Williams has worked his way to the top from a position as a hotel porter in Sydney. The adventurous, sky-diving, bungee-jumping Australian was last General Manager of the Island Hideaway in the Maldives.

Alila Hotels and Resorts has announced the appointment of Karin van Zyl as General Manager of 3 Nagas by Alila in Luang Prabang, Laos. Van Zyl’s experience is in running luxury boutique resorts and the PADI instructor has worked in secluded locations such as Fiji, Belize and Sulawesi. She was most recently General Manager of the Vatulele Island Resort in Fiji.

GiovanniViterale

AnthonyKu

PhilippeLeboeuf

KarinvanZyl

GregWilliams

ClaudeBaltes

a p p o i n t M E n t s

AHCT April 20101�0

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