Published since 1976 Vol 38 November 2013

DESTINATION GET WITH THE HONG KONG PROGRAMME Changing times Loyalty's shifting for Asia's tourism landscape success story WORTH THEIR Hong Kong SAR hK$50 China RMB50 Singapore s$15 WEIGHT IN GOLD Malaysia RM30 Thailand bt300 The enduring appeal of Rest of Asia us$10 truffles and caviar E d i t o r ’ s M e s s a g e

classe elcome to the November issue of has to offer – at any price. Our features on Finally, a reminder that we have AHCT, the most trusted source of caviar and truffles in this issue are a case in relaunched our website, which is at information on what is happening point. These luxury products are growing in www.asianhotelandcateringtimes.com Please inW Asia-Pacific’s hospitality industry. popularity here, appearing not only on the check it out and let us know what you think. As has often been observed, in this menus of western restaurants but increasingly, We need to hear from hospitality magazine and elsewhere, we are fortunate to high-end Asian ones as well. professionals about the constant developments 9 be living and doing business in Asia. Our report on the thriving coffee machine in the industry, good or bad, so please send While much of the world still struggles industry and growing levels of whisky your comments and suggestions in to: to free itself from years of negative growth, consumption here provides further indication [email protected] the attitude in this region is generally one of of how western food and drink culture is cautious optimism. spreading throughout the region. We see evidence of this not only in the Also in this issue – loyalty programmes, constant hotel and restaurant openings but furniture design, property management in the growing appetite for the best the west systems and more.

ENDORSEMENTS EDITOR Daniel Creffield

The Federation Hong Kong Hotels Hong Kong Federation Of Hong Kong Baking Industry Association Of Hong Kong Design by Association Chefs Association Restaurant Owners Training Centre Of Thailand Hotel Owners Koon Ming Tang [email protected]

Contributors Zara Horner Association Of Singapore Hong Kong Hong Kong Singapore Hong Kong International Chefs Association Bakery & Confectionery Maitre D’hotel Association Hotel Association Bartenders Association Don Gasper Hoteliers Shanghai Association Rebecca Lo Robin Lynam Michael Taylor

Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association Associate Publisher Chefs Association Association Of Hotels Association Hong Kong Sharon Knowler [email protected]

Circulation Executive Becky Chau [email protected] Asian Hotel & Catering Times is published monthly by Chairman Thomson Press Hong Kong Ltd (TPHK) JS Uberoi 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 Director responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or Gaurav Kumar 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 Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong.

All rights reserved (c) 2013 The new patented technology for controlling and Thomson Press Hong Kong Ltd profiling the brewing temperature HONG KONG ITALY THAILAND Thomson Press Hong Kong Limited/ Ediconsult Internazionale s.r.l. Media Transasia Thailand Ltd Media Transasia Limited Piazza Fontane Marose, 3-16123 Genova 14/F, Ocean Tower II, 75/10 Soi Wattana, The Xcelsius system enables the temperature of the brew water to be set dynamically, with an increase or Room 1205-6, 12/F, Hollywood Centre, Tel: +39 010 583684 Fax: +39 010 566578 Sukhumvit Soi 21, Asoke Road, Klongtoey, 233 Hollywood Road, Sheung Wan, Hong Kong Email: [email protected] Prakanong, Bangkok 10110, Thailand decrease of up to 5°C (9°F) during the 25-30 seconds it takes for each individual delivery. This technology Tel: +(852) 2851 7068, 2815 9111 Contact: Mr Vittorio Negrone Tel: +66 2 204 2370 Fax: +66 2 204 2391 Fax: +(852) 2851 1933, 2581 9531 Email: [email protected] brings out distinctive flavor characteristics of each blend or single origin. Email: [email protected] JAPAN Contact: Mr Gaurav Kumar Contact: Mr Daniel Creffield Echo Japan Corporation Qualified by World Coffee Events WCE 2011. Grande Maison Rm 303, UNITED KINGDOM AUSTRALIA 2-2 Kudan-kita 1-chome, The Powers Turner Group Mass Media Publicitas Chiyoda-ku, Tokyo 102-0073 Gordon House, Greencoat Place Level 9, 215-217 Clarence Street Tel: +81 3 3234 2064 Fax: +81 3 3263 5065 London SW1P 1PH, United Kingdom Sydney NSW 2000 Australia Email: [email protected] Tel: +44 (0) 20 7592 8300 Fax: +44 (0) 20 7592 8301 Tel: + 61 2 9252 3476 Fax: +61 2 9251 3726 Contact: Mr Ted Asoshina Contact: Mr Chris Morgan Email: [email protected] Contact: Mr Charlton D’Silva MALAYSIA USA Publicitas International Sdn Bhd. Riverside Media INDIA S 105, 2nd Floor, Centrepoint 159 Main Street, 2nd Floor, Lake Placid, Media Transasia India Ltd Lebuh Bandar Utama, Bandar Utama NY 12946, USA 323 Udyog Vihar, Phase IV 47800 Petaling Jaya, Selangor, Malaysia. Tel: +1 518 523 4794 Fax: +1 518 523 4708 Gurgaon - 122016, Haryana Tel : 603 7729 6923 Email: [email protected] Tel: +91 124 4759500 Fax: +91 124 4759550 Fax : 603 7729 7115 Contact: Ms Christina Eccleston Contact: Mr Xavier Collaco Email: [email protected] Email: [email protected] Contact: Ms Audrey Cheong Marston Webb International 60 Madison Avenue, Suite 1011, Media Transasia India Ltd New York, NY 10010, USA 1, A & B, Diamond House, 35th Road, Tel: +1 212 684 6601 Fax: +1 212 725 4708 Off Linking Road, Bandra West Telex: (023) 420773 BRANINT Mumbai - 400050 Contact: Ms Madlene Olson Tel: 91 22 26053702-06 Fax: 91 22 26053710 www.ranciliogroup.com Contact: Mr. Xavier Collaco Email: [email protected]

www.asianhotelandcateringtimes.com AHCT November 2013 3 CONTENTS Volume 38 November 2013

MANAGEMENT FOOD 12 Strategies for loyalty 28 Buried treasure 30 Small but perfectly formed MARKET REPORT 14 Hong Kong still flying high DRINK 32 Liquid gold

EQUIPMENT 36 Coffee machines – form and function Photography by Koon Ming Tang Fairfield by Marriott Bengaluru 32 Not such a wee dram

NEWS EVENTS AND EXHIBITIONS INDUSTRY 46 Events calendar 6 Marriott openings in India; hotel room prices falling; whisky fans pick next 47 FHM Reviewed Glenlivet limited edition Interview PRODUCT 52 Joseph Chong and 42 Seamless wine experience; glass-fronted Joseph Sampermans of appliances; cloud-managed wi-fi The Peninsula Hotels group

CULINARY 54 APPOINTMENTS 44 Hardys wine goes upmarket; halal boost in Who’s moving where Hong Kong; single-serve apple sauce

Advertisers’ Index

ADA 11 New-look Asian Hotel & Alpha International 53 Catering Times website! Fabulous Athena Tableware 25 Boncafe 43 26 fungus Bravilor Bonamat 41 Edrington HK 35 December Enjoi 29 TECHNOLOGY • Education/training Food Hotel Asia 45 18 Identifying the PMS trends • Point of sale • Resorts Franke 37 DESIGN • Desserts Global Search International 9 Grohe IBC 22 Fabulous furnishings • Foie gras • Champagne Gulfood 48 • Dishwashers HIFI 49 • Lighting Hotelex 50 Lamb Weston 17 January Melitta OBC • Sales & Marketing Pevonia 20 & 21 • PMS • Guest room design Rancilio IFC • Meat SIAL 51 • Vodka Tiger Company Limited 23 • Luxury linens WMF 39 • Carpets www.asianhotelandcateringtimes.com

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Courtyard JW’s Indian Whisky fans take part Anantara celebrates expansion in Glenlivet legacy scoops

anniversary JW Marriott Hotels & Resorts has Hong Kong Guardians of Scotland’s “The global tasting represents a awards announced the launch of its first hotel in iconic whisky The Glenlivet participated in unique opportunity for passionate fans Upper moderate hotel brand Courtyard Bengaluru, Rajajinagar. It joins existing the first global road show of tastings and of The Glenlivet to become part of the Anantara Hotels, Resorts & Spas won recently marked its 30th anniversary with Indian properties in Chandigarh, Mumbai, evaluations to help determine the brand’s brand’s heritage and modern history,” several awards at World Travel Awards festive celebrations in Atlanta, Berlin, and Pune as well as two soon to open JW next flag-bearing limited edition. said international brand ambassador Ian Asia & Australasia, which took place in Doha, Hong Kong and Mexico. With Marriott hotels in New Delhi. The five-star All 130,000 members of The Glenlivet Logan. “The events actively involve our Dubai on October 1. nearly 1,000 hotels, the brand employs property has 297 rooms and suites, six Guardians, a worldwide community of most dedicated followers in determining Anantara Lawana Resort & Spa Samui more than 30,000 employees in 38 of the business traveller. F&B outlets, 10,500 square feet of meeting enthusiastic followers of The Glenlivet and our next, much anticipated limited was named Asia’s most romantic resort. countries. Courtyard has the largest “Thirty years ago, our hotels catered space and a spa with six treatment rooms. its traditions, are taking part in the event, edition.” Situated at the northern end of Chaweng number of properties in the Marriott to guests who were all about work and “Our operations in Bangalore are an which was launched in 2006. Beach in Koh Samui, Thailand, the resort International hotel group. more work,” Marriott said. “We have integral part of our growth strategy and we Among those invited to participate has 122 guest rooms and pool villas. “Launching the Courtyard brand was innovated steadily to meet our guests’ hope to set a benchmark of excellence in were 500 local Guardians of the Set amid 14 acres of landscaped our biggest risk and also our biggest changing needs and their desire for more service with the JW Marriott Bengaluru,” community’s Hong Kong chapter, which gardens and lagoons, Anantara Hua Hin reward,” said Bill Marriott, Marriott options and flexibility during their stay. said Rajeev Menon, area vice president – was founded last year. They agreed upon Resort & Spa was named Asia’s leading International’s executive chairman and The response has been significant.” South Asia for Marriott International. three unreleased expressions of the green resort. Resembling an ancient Thai chairman of the board. “I’m so proud of Courtyard recently opened properties whisky. Hong Kong was the second stop village, the resort has 187 guest rooms what Courtyard has become and where it in Riyadh, Saudi Arabia, Mexico City and of the global tasting event, which will span and suites. is taking our industry.” Aberdeen, Scotland. It plans to open its 18 countries. Located in the heart of the Thai capital, Courtyard attributes its continued first hotel in Brazil in 2014 followed by its Anantara Bangkok Sathorn was named growth and success to its understanding first hotel in Africa in 2015. Thailand’s leading lifestyle hotel. It has 310 guest rooms and suites, each offering separate living and entertainment areas as First Cristal well as balconies. William E. Heinecke, chairman and champagne chief executive of the Minor Hotel Group, Anantara’s parent company, was named restaurant Asia’s leading travel personality. Thai group The awards ceremony was attended Le Dôme de Cristal is the Ambrosia by His Highness Sheikh Ahmed Bin Saeed Cuisines Group’s latest addition to Hong targets China Al Maktoum and hosted by Anantara Kong’s dining out scene. Designed by Dubai The Palm Resort & Spa, the most Hong Kong-based architect and interior The Thai-based Onyx Hospitality Group has recent addition to the Anantara fold. New concept designer Steve Leung, the dome- announced a number of new hotel signings shaped eatery is a collaborative effort for 2014 and beyond, ensuring that its target pizzeria in between Ambrosia and Louis Roederer’s to become one of Asia’s leading hospitality Cristal Champagne, one of the last providers by 2018 will be surpassed ahead of and planters with vertical greenery to Kowloon family-owned champagne houses in schedule. SG green incorporate an array of sustainable France. It is the world’s first Cristal Onyx currently operates 32 properties with design features. Solar power, rain Cafe Deco Pizzeria is the newest addition branded champagne bar and restaurant. an inventory of more than 6,000 rooms across hotel gets harvesting and other conservation to the Cafe Deco Group, a leading F&B Le Dôme de Cristal occupies an four diverse yet complementary hospitality and recycling systems have been management company in Hong Kong almost 10,000 square foot space. There brands. By the end of 2013, the group HICAP nod incorporated into the design. Located in one of the city’s trendiest is a main dining area for meals and an will have 35 operational properties with an The winner of HICAP’s Single Asset shopping malls, the pizzeria features a oyster and champagne bar for cocktails additional 19 contracts signed for the future. Singapore’s Parkroyal on Pickering won Transaction of the Year Award was colourful interior with wooden tabletops, and tapas. An outdoor terrace offers “I am very excited by our expansion in the Reggie Shiu Development of the Year Australia’s Four Seasons Sydney. In sleek chairs and a newly designed open alfresco dining. China, further cementing Onyx’s position in award, which was announced at the 24th August 2013, the Korean funds manager, pizza station housing a wood-burning this crucial market,” said president and CEO annual Hotel Investment Conference Asia Mirae Asset Global Investments, made its oven. Peter Henley. The group sees “huge potential” Pacific (HICAP) in Hong Kong. first move into the Australian hotel market The menu runs from pizzas, pastas in Sri Lanka, where it has three projects Owned and operated by Pan Pacific with the purchase of the Four Seasons and calzones to salads, appetizers, underway, the first of which will open later this Hotels Group, the 363-room property Hotel Sydney at a record Australian price shareable mains, grilled steaks, and year in Colombo. was built at a cost of US$280 million and of A$340 million, or A$640,000 per key. hickory BBQ baby pork ribs. The “We have also signed two new properties opened in January 2013. It was designed The seller, Eureka Funds innovative dessert menu features such in Malaysia,” Henley said. “As a Thai company, by WOHA Architects. Management, succeeded in working with unexpected choices as rocky road having a presence in one of our closest Design features include 15,000 Four Seasons to double operating profits calzone and a hazelnut, strawberry and neighbouring countries has always been a square metres of ‘sky gardens’, since acquiring the asset in 2009 and in banana pizza. priority for us.” which mix reflective pools, waterfalls crystalising strong returns on it.

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Hotel group Raffles Holidays prove a fortifies expands into weighty issue in Asian pledge Shenzhen the Lion City

London-based Maybourne Hotel Group is Singapore-based Raffles Hotels & Resorts Singaporean travellers suffering from post-holiday blues may return continuing to strengthen its commitment has announced the addition of a new hotel from their holiday trips with more than just a heavy heart. The average to brand building in Asia with a number in Shenzhen, China, a special economic weight gain by Singaporean travellers after holidays is 1.2kg. of initiatives aimed at appealing to the zone that borders Hong Kong. Scheduled According to research conducted by The Westin Singapore, more region’s fast-growing high-end traveller. to open in 2018, it will occupy the top floors than 70% of respondents consumed more food than usual while Maybourne is supporting London’s of an 80-storey tower in the One Shenzhen travelling and nearly eight in 10 put on weight when travelling. stepped-up campaign to attract a larger Bay development. Charity run raises Assuming that a typical Singaporean holidaymaker travels slice of the growing Asian travel market Developed by Parkland Real Estate overseas twice a year, the average weight gain would be 2.4kg a year, with initiatives such as the ‘London Development Co. Ltd, One Shenzhen Bay US$11,000 equal to a combined national holiday weight gain of 12.7 million kilos. Luxury Quarter’, which promotes the will have a gross floor area of approximately While close to two-thirds of the survey participants enjoy a regular city as the world’s shopping, cultural and 470,000 square metres and include Following the success of the first Sheraton 3K Kuta Beach exercise routine, 96% of them admitted they had failed to keep up their entertainment capital. office space, luxury residences, high-end Fun Run, Sheraton Bali Kuta Resort – together with UNICEF usual regimes while travelling. Younger travellers – aged between 18 Maybourne is counting on its British commercial space and a 338-metre tall – held another fun run, with 750 runners, walkers and and 25 – were more inclined to maintain their fitness while travelling, heritage – with two of London’s most signature tower that will house Raffles supporters taking part. Participants were also invited to with 10% reporting discipline, compared to the average of 4% across prominent historic hotels, Claridge’s and Maybourne Hotel Group CEO Stephen Shenzhen. savour Kuta’s longest pizza, which was specially prepared all ages. The Connaught, and its image at the hub Alden. “Shenzhen has been at the forefront of by the resort’s culinary team. “It’s easy to let our health habits slip when we are away travelling of what is hot and happening – to appeal “As luxury hotels synonymous China’s phenomenal growth, and innovative The more than US$11,000 raised will be donated to help for work or leisure,” said Lance J. Ourednik, general manager of The to discerning Asian travellers, which are with British heritage and incomparable developments such as One Shenzhen children in need through UNICEF’s Check Out for Children Westin Singapore. “However, staying away from home doesn’t have to increasingly seeking to buy into the British standards of services and innovation, Bay will ensure the city continues to play a Challenge. mean abandoning a healthy lifestyle.” lifestyle. we are keen to show our commitment leading role in international trade, shipping, “It is truly an honour for us to see the smiles on all the “The Greater China and Asia market to ensuring guests from this important tourism and finance,” said Peter French, runners’ faces,” said Dario Orsini, GM of Sheraton Bali Kuta is increasing in influence with exponential region enjoy seamless and truly president, Raffles Hotels & Resorts. “With Resort. “All of the participants’ and supporters’ enthusiasm growth potential for London,” says exceptional experiences.” Raffles properties located in the key was inspiring, and we are proud to be associated with such Chinese destinations of Beijing, Hainan and an important cause that lends aid to vulnerable children soon Shenzhen, I am very excited about around the world.” our luxury hotel brand’s growing presence Equipment provider in China and see additional opportunities for opens new showroom future growth in the country.” Asian hotel prices

Leading hospitality provider Equip Asia Germany for lead-free crystalline, drop sharply Ltd has opened a new showroom in Sambonet of Italy for flatware and Swire Hotels Hong Kong’s Kwun Tong district. A hollowware, Britain’s Robert Welch The average price of hotel rooms in Asia-Pacific dropped in wide selection of tabletops, bedroom for stainless steel flatware, Rivolta launches the first six months of 2013, a Hotels.com Hotel Price Index and table linens, spa equipment and Carmignani of Italy for high-end (HPI) survey revealed. IT management solutions targeted at linens, Northern Feather Canada restaurant “Following a period of rapid expansion in the hotel sector, five-star hotels in Greater China are for duvets and pillows, Winitex of growth in hotel room rates halted, partly because of the showcased. Malaysia for napkin and table linens Hong Kong-based Swire Hotels is slowdown in the region’s previously booming economies Featured brands include Stölzle of and many others. launching its first stand-alone restaurant (China, India and Australia) and because of instability in some in one of the city’s most popular shopping currencies, such as the Japanese yen and Indian rupee,” said malls. Plat du Jour restaurant serves Johan Svanstrom, vice president of Hotels.com APAC. regional French cuisine, with daily Hotel rates paid by Hong Kong travellers staying at hotels changing specials. Seating 60, it is open in Langkawi, Malaysia, for example, dropped 22% to an for lunch and dinner. average of HK$1,119 (US$144). In adherence to Swire’s commitment The HPI in Seoul, South Korea, also slumped 19% to to sustainable dining, the restaurant HK$957 while the HPI in Hanoi, Vietnam, toppled 11% to an sources as much food as possible from average of HK$704 per night. sustainable sources, using quality local The rise in the number of Chinese travellers continued to ingredients whenever possible. impact the region more than any other and this, coupled with Hong Kong design practice Zangellini the rise in the number of low-cost carriers and new routes, & Holt Associates designed the interior, helped to stimulate regional demand. The region continued to giving a modern twist to traditional offer excellent value, with 20 Asian cities featuring in a tally of Parisian style. the lowest average room rates across the globe.

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and convenient ‘first class’ hotel Iconic experience at affordable prices. It was Hotel guests care inspired by first class airline cabins. concept “Given Yotel is heavily inspired by more about coffee Asian culture, it is fantastic that we arrives are launching such an iconic project than sex as our first project in Asia,” Greene Yotel will bring its revolutionary hotel said. “The location is one of the best Le Méridien Hotels & Resorts has revealed the results of a newly concept to Singapore with a 600-cabin in Singapore and we have fantastic commissioned survey on global coffee and travel habits as the property on fashionable Orchard Road. partners in the Hong Fok Group, Paris-based brand begins to roll out master baristas at its hotels The hotel is due to open in 2018. It will which shares our vision. Yotel will and resorts worldwide. act as a springboard into Asia for Yotel, bring a unique hotel experience to The Le Méridien survey found that coffee surpassed sex following the opening of its 669-cabin Singapore. It’s a perfect time for the as the ideal wake-up call according to more than half (53%) hotel in New York City’s Times Square. city to embrace a new and exciting of the global respondents. The study also established that YO! founder Simon Woodroffe and brand, a first for Singapore and the coffee drinkers were addicted to the morning ritual as 54% Yotel CEO Gerard Greene conceived of launch of affordable luxury for the of respondents made their morning brew at home, and an the cabin concept to provide a flexible hotel scene in Asia.” overwhelming 78% would rather give up alcohol, social media or Grand ballroom sex with their spouse for a year than forfeit coffee. The global study revealed how today’s ‘mega travellers’ get gets major their caffeine fix. While travel usually provides a break from the daily routine, the survey showed that coffee remained an on-the- overhaul go necessity as, on average, people drank more coffee when they were away from home. Grand Hyatt Hong Kong has completely refurbished its grand ballroom, which was originally launched more than 20 years ago. The design by BLD Studio incorporates sliding doors that can be opened to connect the ballroom with nearby rooms providing additional space to accommodate larger functions. The 730 square metre pillar-free grand ballroom has a built-in stage and a full LED wall, which can be manned from a dedicated control room on the ground level. “We are excited to announce the re-opening of the grand ballroom with even more dramatic flair,” says Philip Yu, GM of Grand Hyatt Hong Kong.

Coffee traditions and flavours from around the world were so distinct that a majority of seasoned jetsetters (53%) claimed to Starwood MICE market outside the US. have experienced nostalgia for a destination because of a cup of Starwood is planning to expand coffee they enjoyed while travelling. to open 20 into dozens of China’s second and “Coffee continues to be an increasingly important part of the third-tier cities – extending its reach travel experience, and to develop high impact programming for China hotels beyond the traditional key markets of our guests, it was important that we had an understanding of Beijing, Shanghai and Guangzhou. global coffee trends,” said Brian Povinelli, global brand leader, Starwood Hotels & Resorts has The Westin Haikou and Westin Le Méridien and Westin. “The new Le Méridien master barista announced its most significant Chinese Sanya, Sheraton Sanya Haitang Bay, programme, derived from key findings from our study, will further expansion ever with the opening 20 new and The Luxury Collection’s first resort bring to life a quintessential European cafe and breakfast culture hotels under the Sheraton, St. Regis, in China, The Royal Begonia Sanya, to Le Méridien hotels and resorts around the world.” The Luxury Collection, W, Westin, Le will be launched on the southern Under the new programme, a dedicated coffee expert Méridien, Four Points by Sheraton, Aloft, tropical island of Hainan. will be deployed at all of its hotels by year’s end. Baristas will and Element brands. Starwood brands will also be have a technical skill set required beyond making basic coffee The current portfolio of 121 hotels, extended into Dalian, with two new beverages and undergo an intensive training programme, with over 100 more in the pipeline, hotels, along with Taizhou, Yixing, designed by Le Méridien and its global coffee partner, illy. will make it by far the country’s largest Qinhuangdao, Shenyang, Zhengzhou, Le Méridien master baristas will oversee coffee-related international hospitality provider and a Huizhou, Qingdao, Shaoxing, initiatives at each hotel as well as serving as coffee cultural leading player in the MICE industry. China Chongqing, Bijie, Langfang and ambassadors, keeping abreast of current coffee trends and has become Starwood’s second largest Shantou. raising the local community’s awareness of coffee.

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Hotel loyalty management specialist TouchPoint Loyalty works with operators including Four Seasons, Sheraton, InterContinental, Le Meridien, W, St Regis and Miramar Group

While technology plays a critical role, it’s important not to over-automate the process and a healthy balance of people and technology is always the best approach, says Programming in loyalty Connxion Rewards’ Jason White. Recent Connxion projects have included mobile capabilities and e-commerce functionality standard loyalty programme,” White A healthy balance of people and technology channel programmes,” he says. points out. is always the best approach.” Recent Connxion projects have included Today’s web and social media tie-ins make connecting with existing and “For this reason it can be challenging for Presenting opportunities to target mobile capabilities and e-commerce brands who are trying to take a longer view non-brand associated customers and the functionality, together with the company’s potential customers easier than ever. Zara Horner finds out what the with loyalty programme offers. potential to extend an existing customer standard web platform. latest loyalty strategies are to attract and retain guests “Confusing objectives such as discount base is one of the greatest advantages of these “Product and product value can often cards versus loyalty programmes have technological leaps, White thinks. come before brand now,” White says. “It is become a common issue, and this can lead “Connxion’s success has been, in part, important to know what your competitors ospitality groups use a variety It’s a point Jason White, general manager And digital channels may be paired with to a disconnect between the brand and the due to investment in proprietary systems, are doing, and expect your customers of methods to secure guests’ at Connxion Rewards expands upon. additional capabilities such as mobile app customer.” and the technical ability to provide multi do as well.” continuing custom. And while “There is no question that technology functionality; push marketing; location- TouchPoint’s Arnold says that across Hloyalty programmes are hardly new – US and social media have prompted a shift based services; transactional, e-commerce or Asia, customers are spoiled for choice when A strategy for success groups started offering them as far back as in the way that businesses and consumers point of sale programmes; guest frequency it comes to F&B offers through web-based the 1950s, and their basic premise remains connect with each other. In particular, how or repeat purchase; and rewards, recognition and social media channels. Jason White of Connxion Rewards offers advice on establishing an effective the same – technological advances mean they access and rate products and services, and gifting. “Early adopters to social media as loyalty programme they are very different today. and how they share their experiences. “These have all improved the reach a marketing tool certainly enjoyed an Working with properties including Four “As a result, brands are putting greater and immediacy of customer loyalty and advantage; it’s a much more crowded • Map promotional channels up front and decide where a programme fits Seasons, Sheraton, InterContinental, Le importance on strategies that differentiate retention programmes in the last few years,” landscape now. And because social media into that strategy Meridien, W, St Regis and Miramar Group, and create positive customer touch points. White says. is real-time, 24 hours is now an eternity. • for higher take-up and retention, communicate offers to exclusive TouchPoint Loyalty is a specialist in hotel Loyalty programmes are seen as a valuable It’s prudent for companies with loyalty segments loyalty management. component in managing customer retention, Know your customer programmes to be very much switched onto • Avoid occasions where loyalty programme customers have restrictions Managing director Matthew Arnold says and as an effective way to promote brand Another key development which has shaped the social media scene, not only to capitalise – even a nominal discount or amenity goes a long way to preserving that technology plays an ever-increasing role advocacy.” the way the industry approaches loyalty is on the reach they offer, but to ensure an programme integrity in the management of customer loyalty. At Connxion Rewards, marketing and the availability of customer analytics and almost real-time approach to engaging • good training – make sure your programme is advertised internally and “It allows us to keep a finger firmly on distribution, and customer and programme insight tools. member and customer communications.” everybody has basic product knowledge, and is trained to recognise the pulse of the ways cardholders move intelligence are key areas where social media “Marketers can gain market and loyalty programme customers and spend, and allows us to reward them takes effect. customer insight from a variety of platforms Make it personal • early activation is key. Use a substantial leader offer.I f enrolling a customer in a structured and ‘surprise and delight’ “One distinct advantage for marketers and can use segmentation and preference In such a competitive and fast moving at POS ensure there is a repeat purchase offer capacity.” today is the availability of fast and efficient data to optimise promotional activities and marketplace, attracting and retaining guests • leverage technology to assist enrollment and customer data collection Technology also allows seamless – and online distribution tools,” White says. enhance customer engagement,” says White. is about differentiation. • improve ROI and longevity from tactical promotions and tie-ups (credit importantly, relevant – communication, “Digital platforms are being used to “Social chatter can be an extremely “Like any good business strategy, a cards, airlines, booking engines etc) says Arnold. identify and reach new audiences. As a valuable advertising tool. Of course, poor healthy loyalty strategy should be built on • Automate recognition and system events so they are not left to chance “Social media plays an increasing role result, we see loyalty programmes taking brand experiences or product issues move providing a strong sense of differentiation,” • communicate frequently with your database. Don’t forget the telephone in building relationships with customers,” a broader marketing role to attract new just as quickly via this channel, which has Arnold says. – a personal phone call can make a good impression he continues. customers as compared to the traditional prompted a change in the way a lot of “Understanding your competitive set, • Although discount is king, try to balance transactional and emotional “Common platforms such as Facebook, function of rewarding or valuing existing brands handle service recovery and manage and offering your customers a greater sense benefits to help differentiate your programme Twitter and TripAdvisor provide an effective, customers.” customer experience.” of engagement, personalised rewards and • use CRM and database analytics to identify database opportunities. low cost channel to keep customers in the These channels are literally forcing Conversely, market saturation can have offers relevant to member interests goes a Beware of directional activities which are only offered to frequent and loop with what’s hot. marketers to keep pace. an adverse effect on loyalty. long way to keeping your customers inside high value guests, especially in large volume programmes. Directing “They also provide customers with “A cross-platform digital presence has “For today’s customer, choice is the circle. attention at low spend (RFM) can bring a far greater result and also help a direct communication channel with quickly become the standard for anybody abundant, and in key Asian markets “Technology plays a critical role in identify product and service issues management – and of course in full view who wants to successfully market a brand,” immediate returns and up-front discounts this regard, but as technology evolves, it’s • get first-hand experience.E nrol in your programme and your competitions’ of the wider community.” says White. have become the main currency of the important not to over-automate the process.

12 AHCT November 2013 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT November 2013 13 M a r k e t R e p o r t InterContinental Hong Kong, IHG’s flagship property M a r k e t R e p o r t in Asia-Pacific, was acquired by IHG in 2001

The Lawn at The Upper House Hong Kong Shaun Campbell, GM, Langham Place, Mongkok, There is a growing segment of discerning travellers Hong Kong – average rates have softened this year looking for luxury and a departure from what they have become used to at other five-star hotels says Swire Hotels’ director of operations – Hong Kong Balancing and China projects, Dean Winter

Langham Place, Mongkok, Hong Kong Marita Marcos, director of sales & marketing at the InterContinental Hong Kong –the US remains a key market, along with Japan ... followed by UK/Europe and the rest of Asia Hong Kong is still a robust fter several years of expansive growth, Senkaku Islands has made a dent in the Further afield actWeak demand for the number of hotel rooms in Hong number of arrivals from the Land of the Looking forward, Campbell expects to see Hong Kong hotel Kong grew by a comparatively Rising Sun, traditionally one of Hong global hospitality market, an increase in business from other “non- modestA 6.8% to 72,000 rooms across 243 Kong’s strongest markets. rooms from Japan traditional” source markets. hotels in 2013, the Hong Kong Tourism The decrease in the number of Japanese with a diverse mix of source “Increases in arrivals from emerging is being offset by Board reported recently. travellers, however, has been offset by markets such as Russia, Thailand and the “With overall hotel RevPAR [revenue an increasing number of travellers from markets and hotel offerings Middle East, combined with the new strong growth in the per available room] relatively flat this year mainland China, which has been growing at international passenger cruise terminal number of visitors across the first nine months, the market has more than 20% per year. Mainland Chinese [which opened in June], provide the been able to absorb recent supply, though now account for nearly 75% of overnight – including all the major opportunity for hotel RevPAR to return to from mainland this is slowing, and average rates have visitors. The US, Australia, Britain, and growth next year,” Campbell says. China, writes softened this year,” says Shaun Campbell, Singapore fill out Hong Kong’s top five international brands “Growth from emerging markets and Michael Taylor general manager, Langham Place, Mongkok, markets. cruise business will also bring additional Hong Kong. “Japan has experienced the largest Shaun Campbell, general international business to complement the “Having said that, Hong Kong is decline in the last two years, though we have typically shorter stay of the China market.” still a robust global hospitality market, seen less drop off [at our hotel] than the An interesting new development is an with a diverse mix of source markets and overall decline into Hong Kong,” Campbell manager, Langham Place, increase in the number of extended families hotel offerings – including all the major says. “In fact, our overall business mix has visiting the city. The hotel has had to expand international brands.” been quite stable, and reductions in Japanese Mongkok, Hong Kong its room offerings in order to accommodate The ongoing dispute between China business have been offset by increases from a growing number of requests for rooms and Japan over what the Chinese call South-east Asia and some recovery in our sleeping three to four people. the Diaoyu Islands and the Japanese the US business.” “These are good spending customers

14 AHCT November 2013 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT November 2013 15 M a r k e t R e p o r t

with a typically longer length of stay (a minimum of four nights) and good repeat business potential (two or more visits per New technology leads the way at The Mira year),” Campbell says. Long priding itself as a leader in Marita Marcos, director of sales & technological innovation, The Mira Hong marketing at the InterContinental Hong Kong has launched a new website that Authentic flavor. Inspired. Kong, agrees that tensions between China loads faster and is more intuitive. It and Japan have resulted in a decline in the integrates fully with an online booking number of Japanese visitors to the city, engine, offering hotel guests “a seamless adding that the devaluation of the yen was reservation experience”. It can be used on another key factor. But there were hopeful most platforms including Apple, Windows signs that business might be starting to pick and Android. up again. “While the number of devices, platforms “Thankfully we have seen this and browsers grows continuously, we rebounding somewhat in the final quarter aimed for website design that automatically of this year,” Marcos says, adding that the delivers a quality experience to all users no number of guests from mainland China matter how large or small their display,” continues to rise. “The US remains a key says Gerhard Aicher, general manager of market for our hotel, along with Japan. The Mira Hong Kong. These areas are followed by UK/Europe and Guests can navigate through the rest of Asia.” Gerhard Aicher – GM, The Mira Hong Kong accommodation choices, meeting facilities, The hotel opened in 1980 as The Regent the spa, and food and beverage outlets, comparing rooms and packages and Hong Kong. It was acquired by IHG in making reservations with just a few clicks of the mouse. 2001 and turned into its flagship property “The new website promises some enticing advances in the realm of online for Asia-Pacific. booking experience,” says Frank Foster, vice president, revenue strategy & “Asian hospitality, and in particular optimization, hotels & serviced apartments, Miramar Hotel and Investment. Hong Kong hospitality, is renowned to “Not only are we now better positioned to meet demand in the market while be among the best in the world,” Marcos breaking the misconception that best offers are available on third-party platforms, it says. “Hong Kong combines renowned is also an important part of the strategy of converting and generating more organic Asian hospitality with the city’s acclaimed online bookings.” efficiency and high standards. As such, The Mira was also the first hotel in Asia-Pacific to offer complimentary data Hong Kong is home to many of the world’s and international connectivity to all hotel guests by way of smartphones. Launched top hotels.” earlier this year, the service includes unlimited local and international phone calls, Targeting the fashionistas a city guide, and 3G data and wi-fi tethering capabilities. It has been available in all hotel rooms since August 1, 2013. The Upper House, which opened in 2009, Formerly known as the Miramar Hotel, the property underwent a US$65 million has a clearly defined niche, targeting young renovation, reopening as The Mira Hong Kong in 2009. The number of rooms was entrepreneurs and those involved in creative reduced to 492. There are six food and beverage outlets. industries such as art, fashion and design. “We aim to appeal to corporate as well as leisure travellers,” says Dean Winter, director of operations – Hong Kong and China projects, Swire Hotels. “There is a Made with an ideal blend of authentic savory ingredients, asian moonz™ potato growing segment of discerning travellers who are looking for luxury and a departure rounds deliver bold, exotic flavor and a crisp, golden texture to stand out in any from what they have become used to at other operation. Satisfy adventurous tastes with Sweet Chili, five-star hotels.” Running from 730 to 1,942 square Indian Style Curry, and Roasted Onion varieties. feet, rooms at The Upper House are among the largest in Hong Kong, and all have panoramic views. Room rates start at HK$4,500 (US$580) per night. Guests stay an average of two to three nights. “With just 117 rooms, it’s easier to fill the hotel, so we have enjoyed a busy few Make asian moonz part of your menu years since we opened and 2013 has seen us or create an LTO today! To order a sample, mature in high 80s percentile of occupancy,” contact your Lamb Weston sales representative.

Winter says. “We expect this to continue The Mira Hong Kong was the first hotel in Asia-Pacific to offer complimentary data and international ©ConAgra Foods, Inc. All rights reserved. next year.” connectivity to all hotel guests by way of smartphones www.lambweston.com

16 AHCT November 2013 www.asianhotelandcateringtimes.com

LAM_13111_AsianH&C_NOV_2013.indd 1 10/14/13 9:02 AM T e c h n o l o g y T e c h n o l o g y

Rehan Jaddi, Agilysys – investing in mobile Bernard Ellis, Infor Hospitality – cloud-based PMS solutions that not only improve communications solutions are an especially good fit for new openings, and streamline efficiency throughout a property but because the property can be online and capturing Humanising also enhance guest service bookings while it is still under construction the guest experience Property Management Systems continue to evolve, refining operations and improving communications and general efficiency. Given increasing interest in investments, which are less intensive in capital expenditure, many believe the focus of To compete, both PMS is likely to shift increasingly to guest-centred technologies independents and regional brands have to use PMS technology that facilitates that enhance experience and retention, writes Donald Gasper guest recognition across stays and across the brand says Jeff Edwards of Amadeus IT Group

or several years the static supply “With today’s intuitive ‘touch’ and example, a property manager could push can be online and capturing bookings while possible. PMS solutions need to make it very It includes several guest-orientated situation in North America and mobile technologies, we have the possibility messages to future guests pre check-in it is still under construction. And they easy to sell the guest an enhanced experience, enhancements within its online booking to some extent Europe, the Middle to deliver a consumer-like PMS user to enhance customer service levels. They give the option of removing another capex from the point of initial booking, all the way module, such as a suggestive selling East and Africa has pushed most experience and drastically reduce the could also pull in good testimonials from responsibility from the development budget. through to check-out.” functionality, web check-in improvements hotelF brands from these regions to Asia training investment required in getting and ‘friended’ or opt-in guests post-checkout. Jaddi of Agilysys agrees: “Yes, there’s For his part, Jaddi says Agilysys property and an additional special request for growth, where they join the dozens maintaining staff up to speed on their PMS.” Likewise, managers could choose to definitely interest among hoteliers in management systems are designed with functionality. of existing brands already on the rise Agilysys, the British IT and business receive alerts to which they may want reducing IT capital expenditures. Customers both labour efficiencies and the guest The Agilysys Visual One property there. And they’ve brought their loyalty services provider, is another example to respond if a particularly positive (or increasingly want cloud delivery of services experience in mind. As a result, solutions management system also incorporates a programmes and other guest recognition of a company that has been developing negative) review has been posted on any of to save the expense required to install and include faster front desk processes, such as number of guest-centred features, including technologies with them. mobile solutions for hotels. Rehan Jaddi, the major review or social networking sites. manage in-house systems.” reservations and check-in/check-out. Also, the possibility for guests to book rooms, spa “To compete, both independents and its vice president of development for “We are also looking at integrating our the integration between the systems allows treatments, tee times and activities with a regional brands have to use PMS technology enterprise solutions, says it is investing in platform with social media channels,” says Improved integration for a reduction in labour by reducing the single itinerary. that facilitates guest recognition across stays mobile solutions that not only improve Edwards. “So, for example, guests could Jaddi says that hoteliers also need intelligent amount of manual entry required to transfer “In 2014, we’ll introduce our newest and across the brand and the personalisation communications and streamline efficiency book through Facebook, and then get their integration solutions to stitch together the data, he says. property management system, which will of the experience,” says Bernard Ellis, vice throughout a property but also enhance booking confirmation numbers texted to technology fabric and embrace industry include intuitive features that predict guest president of industry strategy at Infor guest service. their mobile. However, these components trends. Improved integration between Guest-centred management preferences and make recommendations Hospitality. The company recently announced are currently in prototype phase.” property management systems and other Certainly, one of the primary focuses is based on previous patterns and purchasing So what are the main PMS trends to the general availability of Agilysys Insight solutions is critically important. guest-centred property management. Hotel behaviour,” says the Agilysys vice president. watch out for? There are three, according to Mobile Manager, a dashboard application Up in the clouds “Adoption of open standards will not guests want a highly personalised stay, Amadeus has also been looking at ways Jeff Edwards, head of global hotel business that allows hotel managers to view key Cloud computing is the third major trend. only speed the implementation of next- and guest-centred property management of developing better customer relationships at Amadeus IT Group: mobile, social media information about the property quickly and Edwards predicts that we will see more generation technology but also will improve systems enable properties to capitalise on through the PMS, according to Edwards: and cloud computing. easily from a mobile device. hotels realising that they can shift their PMS the exchange of data across platforms and this desire by establishing guest profiles “In our new prototype, we’ve built in the By next year, more travel transactions The application contains panels of from being a capital expense (capex) to an applications, enabling hotels to leverage it and extracting that information to provide capability for pre-arrival dialogue, ‘during will be made via mobile than on personal strategically organised data, including operational expense by moving to a Software for competitive advantage.” a more customised service. stay’ dialogue and pre-checkout dialogue computers, he says. A ‘consumer-like’ user remaining arrivals and departures, VIPs, total as a Service model. Ellis says investors have heightened “Both our property management between the property and the guest, which experience will be expected in business guests, rooms, house status, housekeeping, “For example, why buy an expensive expectations of how quickly a new property systems include functionality that enhances gives the customer and the hotel more technologies, for example, with the revenue, groups, group rooms remaining coffee machine that only makes one type needs to stabilise into profitability. the guest experience and helps ensure chances to communicate with each other.” introduction of ‘touch’, and a single view and reservation summary. Users simply tap of coffee, when you could get the machine “Since new hotels typically have low repeat business,” says Jaddi. For example, “This can be used to build up a personal of travel activity across all devices. on each panel to drill down and obtain more for free and buy whatever kind of coffee you occupancy early on while customers the Agilysys Lodging Management System relationship at a time when traditional The implementation of a new PMS detailed information. want, whenever you want it?” gradually discover the product and respond property management solution can customer loyalty programmes are struggling usually implies an enormous training Turning next to social media, Edwards of Ellis of Infor Hospitality says that cloud- to marketing efforts to stimulate trial, this incorporate modules for activity scheduling, against the rise of online comparison burden on hotels to train up staff at each and Amadeus says that these create opportunities based PMS solutions are an especially good means as much ancillary revenue must attraction ticketing, online reservations and sites, which give travellers more price every hotel to be operational, says Edwards. for ‘push’ and ‘pull’ via the PMS. For fit for new openings, because the property be squeezed out of each new customer as remote check-in, he says. choice.”

18 AHCT November 2013 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT November 2013 19 LUMAFIRM® LIFT & GLOW

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Andre Fu’s firm AFSO has worked with At Jing An, Fu had to incorporate three different Four Seasons Hotels & Resorts, Swire zones: an open kitchen for its dim sum and Hotels, W Hotels & Resorts and other noodle bar, a clay pot and local delicacy area and prestigious clients a formal dining area hese are exciting times for hospitality designers. Owners and operators see the benefits of properties that offer bespoke design by star architects and give them more creative latitude than ever before. Consequently, due to Texcellent craftsmanship and advances in technology, designers can push the envelope and realise concepts previously only imaginable. The trend translates to outstanding furnishings that integrate seamlessly into the overall aesthetic package. Yet designing furniture for hospitality purposes is a different animal altogether. Unlike those for residences, hospitality furnishings are used by a variety of different people, of all heights, weights and proportions, for short and intense bursts of time. Customers all have different goals – in a restaurant, for example, the main point could be lounging, dining, drinking or conversing. Usually, it is a combination of many different activities within the course of an evening. The high traffic and constant wear and tear of hospitality furnishings mean materials must be durable, practical, comfortable and beautiful, with high criteria for safety. Just think of all those open kitchens with flames or establishments where smoking is still allowed, and the upholstery or drapery’s fire retardant rating immediately raises flags. Hospitality furnishings are servants of the design theme for the space. As the pieces are only utilised for a limited amount of time, they can also be much more theatrical. What may quickly become blasé at home can form a lasting impression if part of an overall dining experience. All of these factors have encouraged custom furniture designs Have a seat rather than specifying off-the-rack products, particularly in Asia. With high quality custom manufacturing in many countries being At Summer Palace in Jing An Shangri-La, Fu used the paintings of peacocks as inspiration for his furniture design

New face, new products and even more commitment to quality.

Designing custom furniture to facilitate www.tigerhotel.co.kr a memorable dining experience provides Designing Tiger products is a global affair that starts with our Headquarter Factory & China Sales European Office many challenges and rewards for veteran Tiger Company Ltd. myungjin TabLeware Co Ltd. yegam s.r.l. Italian designers and finishes with Korean dedication to quality. 240-20 Ssangdong-ri, 06. Hongsheng road www.yegam.it Choweol-eup,gwangju-si, jinnan beizhakou industrial park architect Andre Fu, writes Rebecca Lo Our commitment to developing new and innovative designs gyeonggi-do, Korea, 464-861 Tianjin China China American Office SmarT buFFeTware LLC translates into quality, reliability and functional style. ph. +82 31 766 5888 ph. +86 22 8851 6661 www.smartbuffetware.com Fax +82 31 766 0451 Fax +86 22 8851 6663 Photography courtesy AFSO TIGER, NO COMPROMISE IN QUALITY www.tigerhotel.co.kr www.tigerhotel.co.kr

Modular Induction Roll Top Urns & Small Wares Coffee & Buffet Accessories Trolleys Buffet Chafing Chafing dispensers Tea Pots Displays System Dishes Dishes 22 AHCT November 2013 At I by Inagiku at W Guangzhou, Fu’s design for the Japanese restaurant was a dreamscape basedwww.asianhotelandcateringtimes.com on the kabuki theatre story

ADV_NewLogo2013 - OK.indd 1 12/07/2013 13:26:39 d e s i g n d e s i g n

are semi-reclining, which means the table heights drop to reduce the gap. The dynamic of the restaurant changes when people are seated differently. Creative spaces allow for different seat heights so that some people can find intimate corners while others can choose to be part of the overall vibe and action.” I by Inagiku at W Guangzhou also opened earlier this year. It is another property that boasts an international roster of celebrity designers including Yabu Pushelberg, Designwilkes and Rocco Yim. Fu’s design for the Japanese restaurant is much more edgy and theatrical than for Summer Palace. “My inspiration was a dreamscape based on the kabuki theatre story,” he elaborates. As with Summer Palace, he broke the restaurant down into various components and gave each its own identity complete with custom furnishings. “It’s about the different moments as you walk through the spaces and how different areas are intertwined and fluid for an organic sequence of spaces.” The mobile above the sushi counter is a fragmentation of a kabuki show, forming a focal point for the main dining area with its series of oval and circular shaped furnishings. Another mobile floats above the sake bar and is balanced with black and white backless bar stools in a similar upholstery pattern for clean, dramatic effect. Traditional Japanese motifs are gently alluded to through plum blossom upholstery and cut-out handles in cabinets. Fu advises that for bistros and cafes where the tendency is for faster turnovers, tables are smaller and gaps between them narrower. “The furniture doesn’t have to encourage people to spend hours conversing, as diners will spend a shorter amount of time there.” Fu used tangerine, olive and aqua shades at Summer Palace in Jing An Shangri-La

The mobile above the sushi counter at I by Inagiku at W Guangzhou is a fragmentation of a kabuki show, forming a focal point for the main dining area with its series of oval and circular shaped furnishings

quick and affordable, it is the route that makes the most design sense. zone has its own ambience with different furniture requirements, Hong Kong architect Andre Fu is no stranger to designing spread across a large 1,400 square metre floor plate with 300 seats. memorable spaces and furniture to suit: 95% of his firm AFSO’s “My concept was that of a journey,” Fu notes. “The noodle bar projects are hospitality ones. Trained in London, Fu initially worked starts off the journey with a casual vibrancy that is the spirit of Jing for minimalist John Pawson before establishing his own firm in 2000 An. The clay pot zone is approachable and residential with an open with Stephane Orsolini. kitchen. And the formal area caters to corporate entertaining. The Fu has gone from strength to strength as he honed his craft, three areas are contained into chambers, and part of the excitement with significant projects under his belt for Four Seasons Hotels & is arriving and being taken around from one chamber to another. Resorts, Swire Hotels, W Hotels & Resorts, Capella Hotels and “I tied it all together with patterns and textures, with the original Shangri-La Hotels and Resorts, the latest being a restaurant in inspiration being Shangri-La’s Chinese paintings and imagery for London’s Shard for Shangri-La. each property being its own destination. I reinterpreted the spirit Another of Fu’s recent projects is Summer Palace in Jing An of the peacock I saw in the paintings and used its feathers for my Shangri-La, the group’s flagship property within greater China which palette: tangerine, olive and aqua.” opened in May. The hotel is part of the Kerry Centre and has been For the informal ambience of the noodle bar, Fu designed a 20 years in the making, with star designers including the Atlanta combination of long communal tables and square ones that function branch of HBA, Avroko, Super Potato and Shigeru Ban. without tablecloths. To give the space dignity, he included high “Summer Palace is an important restaurant because it is in back wing chairs with a pull handle on the back to allow for ease Shangri-La’s flagship hotel,” explains Fu. “It gave me a chance to of movement by both patrons and wait staff. redefine Shangri-La’s hospitality offerings. The challenge came from The additional privacy that the cocoon-like chair provides help how people perceive the brand: Shangri-La’s Chinese restaurants are instill solo diners with their own little enclave. Other zones contain viewed as formal, traditional, with an almost palatial look and feel.” lower chair backs, some in leather and others with a stylised peacock pattern. A combination of banquets and individual chairs allow Individual ambience for flexibility and create different pockets of spaces throughout the The food concept at Summer Palace has traditionally been Cantonese restaurant. cuisine; at Jing An, that changed. Instead, Fu had to incorporate “The proportions of the furniture have to work with whether three different zones: an open kitchen for its dim sum and noodle the space is primarily used for dining or lounging,” says Fu. bar, a clay pot and local delicacy area and a formal dining area. Each “In lounge seating, the seat heights of chairs drop since people

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Pic: House of Fine Wines

“The 10-week season is one of the shortest – and most profitable and poured over quality beef are some of the best ways to experience – on the culinary calendar.” what truffle flavours are all about.” Christopher Poron, of truffle and truffle products producer and But, he continues, chefs are now creating some “magnificent distributor, Plantin, agrees. “Over the past years the prices have gone truffle sauces … I am always amazed by the number of different up as the production has been decreasing and demand is getting ways chefs use truffles, but some are brilliant and some not so good.” higher. We haven’t seen a good season, and therefore, a good harvest, Blakers’ restaurant clients tell him truffle season increases for at least seven years. turnover but not profits. “Finally this year we are expecting an amazing season as weather “But I know that chefs with truffle experience can do very well conditions have been close to perfect. We have [had] good rain at during the season. Truffle and truffle products producer and distributor, Plantin, says prices the right time. But until the first truffles come out we never know “A classic example is a Perth marina bistro which added two have risen as production has what will happen.” truffle dishes to the menu and sold out of their week’s supply of decreased and demand increased (pic: Plantin/iStock) Al Blakers, MD of Manjimup Truffles in Western Australia, the beef and risottos in two days when they first tried truffles. They are Earthly largest producer of perigord truffles in the southern hemisphere, now one of my best weekly customers.” admits that in the past there were price issues. “But this season we had no problems with pricing anywhere Seductive truffles? in the world, and, as long as we are sensible about pricing, I think Ng of Multipos believes there is something “unquestionably exotic going forward it’s not going to be a problem.” and seductive” about the truffle. She admits this reputation is probably anecdotal, but says it Buyers’ market has contributed to the truffle’s “singular reputation and timeless For truffle sauces and oils, Gregoir Cleary, MD, House of Fine intrigue and allure”. Wines, Hong Kong distributor of gourmet foods and luxury wines, The increase in popularity can be attributed to chefs becoming pleasureshe mystique of the truffle, that legendary and hugely says due to the now large number of regional importers, “pricing more mobile and international, and to advertising and the internet, What is the expensive fungus which imparts a uniquely rich yet has definitely gone down”. Ng says. delicate flavour, never seems to wane. Indeed, within And for fresh truffles, he says restaurants use seasonality as an “The people who buy truffles know how to cook with them – this region its popularity is on the rise. excuse for higher prices. they know food well. Nothing too complicated, nothing that will appeal of the TBut are the sky-high prices justified for today’s more austere Nevertheless, Cleary agrees truffle appeal is on the rise. Partly, mask the truffle flavour. bottom line? he thinks, because of truffles’ unique qualities, and partly because “Each variety has a particular aroma, which is suitable for specific truffle and is the “The price of truffles is based on quality, size, form, and they are becoming more accessible. culinary uses such as raw, cut into thin strips and sprinkled on cold availability,” explains Jane Ng, business manager from supplier and “Preserved and frozen truffles are becoming much more and hot dishes, or with light sauces or cheese fondue, handmade distributor Multipos Fine Foods. accepted. Part of the huge expense of fresh truffles is the air freight. egg pasta, risotto, raw meat or salads.” cost justified? “This week [end October] the white truffle or tuber magnatum But preserved truffles are making transport easier and cheaper and pico is US$2,000 per kilo.” within more limited budgets. In the last two years we have seen the Down on the farm Zara Horner Because of weather conditions last year white truffle prices were number of truffle brands explode.” Another aspect affecting the market is the appearance of Chinese consistently at US$4,000 or higher per kilo. Conversely, Blakers believes it is the “limited availability” of fresh truffle growers. They are producing the tuber indicum, which has “The number of truffles harvested each year varies enormously truffle which adds to its appeal, as well as “the fantastic culinary a similar appearance but different, and some say inferior, flavour finds out because the fungus has unpredictable growth patterns,” Ng says. “In results you can achieve. These two things keep truffles at the top and aroma. years of low yield, price tags can double or triple, and even vary a of the food chain.” “So far nobody’s figured out how to farm the white truffle,” couple of times a week.” Blakers agrees truffles are becoming more popular in Asia as Ng points out. Does she think this the cost is justified? “Remember, fresh chefs, and guests, become more experimental. “It is possible to farm black truffles successfully, but they require truffles are extremely rare and available only a couple of months of “I think the simpler the better is the secret to using truffles. Just unique conditions to thrive. These conditions are very difficult to the year.” Truffles from Alba in Italy are especially prized. added to mash potatoes or an omelette or made into truffle butter replicate, and many gourmands argue that farmed versions are not

26 AHCT November 2013 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT November 2013 27 F o o d

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Pic: iStock/Plantin Aromas Truffle supplies truffles sourced from France, Italy, Australia and China House of Fine Wines says truffle appeal is on the rise, with preserved and frozen truffles becoming more accepted

Chef’s delight years, Cheng says that in Asia they are a recent addition, as they were not considered a foodstuff, but a medicine. Oliver Cortez, executive chef at Palazzo “Chinese doctors have used them to cure kidney problems for Versace on Australia’s Gold Coast, centuries,” he says. But now Asian chefs are incorporating truffles into their cuisines attempts to explain truffles’ mystique with great success, Cheng notes. “Chefs are learning how to pick the right truffles and cook with Features: “Truffles are the kitchen crème de la crème. There are the appropriate techniques. Truffles contain an abundance of natural • 100% natural, fresh, and non GMO hundreds of varieties found the world over, but only glutamates which bring out extra flavours in other ingredients such • Non-hydrogenated (the slowest of all oils a handful are highly prized as food, and herein lies as poultry, fish, eggs and dairy products.” to decompose) part of the appeal. Truffles are a culinary delight for Truffles aren’t an ideal partner for curry or spicy sauces, he • Rich in Omega 9 (80%+) chefs to use as the flavours are very complex. It is continues, but “sushi with truffles, steamed bird’s nest with truffle, an acquired taste, so not everyone takes to truffles, abalone with truffle, shark fins with truffle ... these all work well. • And balanced polyunsaturates makes it a match for their wild counterparts. The black winter truffle season or understands the appeal, but for vegetarians they “The rule that western chefs have applied to preparing truffle the healthiest unsaturated oil. is from January to March.” are useful as truffles are high in protein, calcium, dishes can be applied to Asian cuisines, that is: ‘Simple is best’.” • Cholesterol free “They are only worth around US$100 to $200 a kilo,” Blakers potassium and magnesium, and are low in fat, so they Poron echoes the statement. “The simpler the better,” he says. • Low in saturated and trans fat oils “If truffles are exposed to too much heat for too long they lose says. “But there are unscrupulous truffle dealers who mix them with are often referred to as ‘vegetable meat’. • Highest stability (AOM 53) and smoke point ‘genuine’ truffles to get better returns.” flavour and aroma.” “Cooking with delicate truffles is about bringing (296oC) Cleary doesn’t think the Chinese production will affect the The next big hurdle to cross is convincing European chefs out the aroma and flavour. My experience shows market … yet. they can have truffles on their menus for six months of the year or • Longest fry life and shelf life * truffles work perfectly with fatty food as they help “But I expect the same thing to happen as for foie gras. That longer, Blakers says. * With Enjoi’s HACCP frying oil solution used in food service is very often from Hungary or Bulgaria, not bring the fuller flavours out. “I think we are close to this happening as we are selling more * AOM the Anti-Oxidation Measurement France. If a restaurant doesn’t say where the truffle is from, then it “I am currently using local Aussie truffles and ones each year into Paris. We have achieved a big change in the acceptance may be from China or Australia.” from Europe. I have never used Chinese truffles. Fresh in US, Asia and Japan in the last couple of seasons and expect very For further information, please contact us. Sales and marketing director Pasco Cheng at Aromas Truffle truffles appear mostly on our banquets menu and good growth in these markets going into the future. supplies fresh white truffles during the October to December special occasions. I use truffle oil for mash potatoes “I predict that in 20 years this region will be the biggest truffle Enjoi Ltd. season sourced from France, Italy, Australia and China. He also and for my hollandaise sauce for the gourmet producing area in the world, especially if French production Unit 12, 16/F World Peace Centre, stocks frozen truffles. breakfast.” continues to decline as it has in the past decade.” 55 Wo Tong Tsui Street, Kwai, Chung, NT. HK While truffles have been eaten in European for about a thousand T. (Eng) +852 9681 6831 / +86 131 4750 1593 (Chi) +852 9878 4890 / +86 131 4996 0292 E. [email protected] | W. www.enjoi.com.hk

28 AHCT November 2013 www.asianhotelandcateringtimes.com

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Dominique Bugnand – caviar can give a dish Planet Caviar HK supplies both wild and farmed caviar a very nice touch and enticing flavours Swiss Oona caviar from Swiss Caviar House

The sturgeon can grow from seven to 12 feet long and live for up to 100 years Golden (photo: Swiss Caviar House)

The increasing scarcity of eggs Caviar Sturia produces Caviar Azovka’s best-selling approximately 12 tons of caviar wild sturgeon means that product is Azovka beluga royal Aquitaine, France,” he adds. and qualified by SGS headquarters in every year, sold worldwide many chefs are turning to And while he concedes he would love Switzerland. farmed varieties for both to use wild Iranian caviar, “it’s protected, Swiss Caviar House sells in Greater and we at Mandarin Oriental, Macau, have China, Japan, Korea and other Asia after the open of two casinos there, around and clubs.” Asia, wild and farmed. Planet Caviar HK traditional presentation always been aware of protecting our natural countries, in six sizes: 30g, 50g, 125g, 200-300% growth over the past two years. Olivier Besson, CEO at Caviar Azovka, was formed in 2006 and supplies both and incorporating in marine and ecosystems. We do our best to 250g, 500g and 1kg. Hong Kong has shown stable growth, says the company is selling mostly to high- wild and farmed caviar to five-stars hotels source top-quality farmed caviar.” Yuen says that Asian restaurants often around 15% in 2013, the same as Thailand end restaurants and hotels in Hong Kong, and fine dining restaurants mainly in their cuisine, writes Abby Cholene Yuen, marketing director use caviar, pairing it with seafood, steak, and Taiwan. Now the total amount for Asia Macau, Shenzhen and Shanghai. Hong Kong, Macau and China, including Daniel Creffield at Swiss Caviar House (Asia), stresses that pork, snacks and even dumplings. excluding Japan, airlines and cruiselines is “Our best selling product is Azovka Four Season Hotel, Mandarin Oriental sustainability is the way ahead for the caviar “We have worked with cooking schools, around 10 tons in 2013. beluga royal. Beluga is the most famous and others. industry. chefs’ kitchens and premium hotels and “My best selling product is oscietra caviar among the four main types – beluga, Company director Edmond Leung “Our ’Swiss made’ guarantee ensures restaurants.” which is Chinese Amur sturgeon. People ossetra, sterlet and sevruga –and possesses says its best-selling product is schrencki quality and responsibility. Ten years of like it because it has a very strong, nutty great quality and an indulgent taste.” from China and black ossetra from Italy ominique Bugnand, director of research and ideal conditions, including China to show the way aroma with firm texture, which is easy for He agrees that while many chefs are and Uruguay. culinary operations and F&B at purified Alps mountain water and stable Jason Wong, director of JA Fine Foods in chefs to work with.” still incorporating caviar in their dishes, “The quality for schrencki and hybrids Mandarin Oriental, Macau, is a organic food, has enabled us to grow healthy Hong Kong, sells caviar in Hong Kong, And while he agrees that some fine it is mostly western restaurants doing this. from China are very stable; the egg size and Dcaviar fan. sturgeon, which produce delicious, fresh and China, Singapore, Thailand, Taiwan and dining Chinese restaurants are using caviar “I guess it’s due to the culinary and taste are perfect for chefs, so most of them “I love its shape, colour and taste,” he creamy caviar, in much shorter times than Malaysia. He says China is expected to – mainly for seafood dishes – he says the cultural tradition. Chefs use caviar mainly love to use it. For black ossetra, chefs love to enthuses. “To me, caviar is elegant. It can in the wild.” become a huge market in the future. majority is still western restaurants, which for the entrée dishes, and pair them with use it because it is well known in the market give a dish a very nice touch and enticing Swiss Oona caviar from Tropenhaus “Demand in China doubled in 2013 account for over 90% of the market. fine champagne.” and the quality is also stable.” flavours.” Frutigen in Switzerland, which runs the first and will continue to grow strongly ... I “However, the caviar demand from He says that over the past two years Bugnand says he prefers to use the ‘Alpine Siberian Sturgeon Programme’ are estimate that alongside the EU and the US, Asian restaurants is growing very fast. Swiss connection Asian restaurants have started to incorporate caviar ‘raw’, i.e. in its unadulterated form, raised in pure Swiss alpine water. The caviar China will become a top-three caviar market I assume that within three years caviar Headquartered in Geneva, Switzerland, more caviar, with Chinese and Japanese not mixed with any other ingredient. “At is hand harvested and processed according within two years. consumption in China will be mainly Planet Caviar is a specialist offering a restaurants using it as a decoration for the moment I prefer caviar Sturia from to the international CITES convention “Demand in Singapore increased rapidly from Chinese fine dining restaurants selection of 17 caviars to both Europe and cold dishes.

30 AHCT November 2013 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT November 2013 31 d r i n k Pic: Glenmorangie d r i n k

Edrington Hong Kong is bullish on the prospects for single malt scotch whisky – the company owns The Macallan and Highland Langham Place, Park single malts Mongkok, Hong Kong

impact on sales of single malt and premium in the blended whisky market through its blended scotch. It may well also be that other blends, The Famous Grouse and Cutty Sark. While international salesT of urningscotch regional markets have become overheated in Two of those brands are iconic. The recent years, and that suppliers and outlets Famous Grouse is the best selling blend in whisky are rising exponentially, in are now sitting on surplus inventory. Scotland, and for many Asian consumers Asia it is only in little Singapore where “We may have entered a cooling off malt means Macallan, in much the same way period, but there is little doubt that the that blended whisky means either Chivas growth is taking place. Why is this, and when will the good times again roll? industry, particularly at the premium end, Regal or Johnnie Walker. remains strongly committed to pushing Robin Lynam reports sales in Asia – and that distillers believe the The big three dominate regional markets likely to be receptive to The three best selling single malt whiskies high-end products over the longer term.” in the world are Glenfiddich, The Glenlivet In the opinion of Edrington Hong and The Macallan, and their prominence in ould Asia’s ardour for scotch whisky The second biggest market, France, also value by 13% from £31.6 million to £27.5 Kong marketing director Peter Woo, this Asia reflects this fact. be cooling? The latest figures grew – althoughtides more modestly, at 6%, from million, while in China they are down by is a time of opportunity for quality spirit Two of those three are independently released by the Scotch Whisky £188 million to £198.8 million. 20% from £31.1 million to £24.8 million. brands in general around the region, fuelled owned – The Macallan by Edrington, and CAssociation paint an ambivalent picture. The third biggest international market by growing interest in them, and steadily Glenfiddich, the brand which pioneered First the good news for the industry. The for scotch – slightly surprisingly given its Singapore is the saviour improving product knowledge on the part international exports of single malt from total value of scotch whisky exports globally population of not much more than five Those are hardly encouraging figures, but of consumers. Scotland in the 1960s, by William Grant Glenmorangie is one increased by 11% to almost £2 billion million – is Singapore, which grew by a Gavin Hewitt, Scotch Whisky Association He is particularly bullish on the & Sons. of Asia’s most popular (US$3.2 billion) in the first six months healthy 19% from £146.2 million to £173.8 chief executive, argues that they are partly prospects for single malt scotch whisky. Otherwise, however, the big multi- single malt brands of 2013 – up from £1.78 billion (US$2.9 million. All the other top 20 international offset by the growth in exports to Singapore, “Single malt will continue to rise as long national brand-owning corporations Bowmore itself – one of the most visible billion) over the first half of 2012. markets by value outside Asia also grew at which has emerged not as a major consumer as premium wines and spirits are rising. continue to dominate the field. of the Islay single malt whiskies widely Around 563 million bottles of scotch an encouraging rate, ranging from 6% in of whisky but as the main regional re-export We need to look at the general levels of Of the big single malt brands, distributed in Asia, alongside Ardbeg, whisky were exported between January and Latvia to 86% in Panama. centre for the spirit. affluence and knowledge in the markets of Glenmorangie is owned by LVMH; The Lagavulin and Laphroaig – and Glen June, up 9%, or almost 50 million bottles, And now the bad news. Every Asian “Singapore is a distribution hub for Asia,” he says. Glenlivet, Aberlour, and Longmorn by Garioch from the Highlands. from the same period in 2012. On an market in that same top 20 other than much of Asia with a lot of the scotch “The market is now more open, more Pernod Ricard; and Cardhu, Oban, Talisker, However, Howard Palmes, GM at annualised basis, the value of exports rose Singapore is down. whisky exported directly to that market affluent, with more propensity to try Lagavulin, Caol Ila and several more by whisky importer Fine Vintage (Far East) by 6% to £4.5bn from £4.2 billion in the Taiwan, which has become a major shipped onto other countries in the region, out new brands and new styles, and the Diageo. Ltd, believes that there are increasing 12 months up to the end of June. market and focus of attention for single malt including Taiwan, South Korea and China,” general outlook is positive. My conjecture Diageo in particular enjoys the opportunities for lesser-known brands. While the major distillers – and some whisky in particular and currently ranks as says Hewitt. is that leading malts such as The Macallan, advantage that it can offer F&B managers Whisky connoisseurs, he believes, of their smaller competitors – have focused the world’s sixth biggest Scotch market by “The 20% decline to £25 million in Highland Park and The Glenrothes will all and bars and restaurants ‘one stop shopping’ gravitate towards bars with a more increasingly on the emergent Asia markets in value, is down by 18% from £80 million to the value of direct exports to China was benefit.” with a good range of different single malts imaginative range of malts – those from less recent years, and on China in particular, the £65.4 million. partly offset by the increase in shipments Edrington owns The Macallan and from a single supplier. Its portfolio includes obvious distilleries, and from independent US remains the biggest market for scotch by Exports to South Korea have dropped to Singapore, and also reflects consolidation Highland Park single malts, and also the Highland, Island, Speyside and Lowland bottlers such as Gordon & MacPhail, which value. In the first half of the year that market by 9% from £65.7 million to £59.6 million. and more challenging current market distillery that produces The Glenrothes – single malts. Fine Vintage represents in Hong Kong. grew in value by a massive 29% from £303.6 India has imported 2% less with the by conditions in China,” he says. although that brand is now owned by Berry Another company offering a selection “The whisky bars in Hong Kong that million to £391 million over the first two value figure dropping from £28.3 million to “The crackdown in China on lavish Bros & Rudd. of malts from several regions is Morrison are of note, to me, in no particular order, quarters of 2012. £27.6 million. Exports to Japan are down in entertaining will certainly have had an The company is also a significant player Bowmore, with the Lowland Auchentoshan, are The Angel’s Share, The Canny Man, The

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the stories behind the blends, and the skills involved in blending. This gives Grouse Tradition and and Cutty Sark an edge as consumers look beyond what they are currently drinking, honesty in every dram hoping to see and try new brands, new blends and new taste differences. The different styles of Grouse, from Black to Naked and Alpha, definitely give stimuli here is honesty in Highland Park. other single malt Scotch whisky. to the market, while Cutty Sark offers an A form of elemental higher truth • Even-paced cool maturation enhances alternative for consumers looking for the exists in every glass. It’s not about its smooth character. * The Best Spirit in the World standard aged-statement blends.” fashion,T trends or bandwagons. It is made • Sherry oak casks contribute to its Highland Park 18 Years Old – F. Paul Over the longer term there seems to be today with the same enduring belief and distinctive richness and multi- Pacult, Spirit Journal, Jun 2005 & Jun little doubt that around Asia consumers will integrity, to the same exacting standards, dimensional complexity. 2009 continue to drink whisky, and to explore the as it always has been. • Cask harmonisation ensures consistency Highland Park 25 Years Old – F. Paul diversity of one of the world’s most varied The established attitude at Highland and, in addition, it allows filtration to Pacult, Spirit Journal, Jun 2013 and interesting spirits. Park is one of custodianship rather than take place at 4°C, which ensures that Sales may be down in some markets over management, of tradition rather than maximum mouth-feel is retained. http://www.highlandpark.co.uk the short term, but the longer-term trend novelty. That’s not to say the distillery is resolutely upwards – and with consumers is stuck in the mud – far from it – but increasingly asking for a greater choice, there innovation is only used when there is a are abundant opportunities for both new genuine benefit to the whisky, not (as is Whisky of the gods and existing suppliers. often the case) a benefit to efficiency or Johnnie Walker, Black Label in particular, is a market leader in the region profitability. Thor is the first release in the Highland Park This approach accounts in some way Valhalla Collection and like its namesake, shares Chinnery Bar, The Bar at The Peninsula, the for the appeal of Highland Park; there is many of the legendary Norse god’s larger-than-life Chin Chin Bar at the Hyatt Regency, Butler Time for bourbon? much more to how the remote site of an characteristics. and The Executive Bar. Those bars have an illicit still became the “The Best Spirit in The most renowned of all the Norse gods, interesting selection, meaning it’s not just Whisky is made all over the world the World”*. This accolade was no fluke; Thor was the protector of Asgard and was feared Macallan, Glenmorangie, Glenfiddich and today – in addition to Scotland, it was based on an unbroken tradition by his enemies and other gods alike. His powerful Glenrothes. Independent bottlers are well Ireland, North America and Japan of whisky making stretching back at hammer, Mjolnir, which we have depicted on represented in them,” he says. the spirit is distilled in India, Taiwan, Highland Park to 1798. Highland Park the bottle, was said to create a thunderous and Fine Vintage has been particularly Sweden, France, Germany, Australia, is arguably the most respected single malt terrifying sound when used in battle; legend has successful with Glenfarclas, an independent England, Wales and further afield. in the world. As everyone knows, respect it that Thor’s handiwork can be witnessed first- Speyside malt, which is now prominently Generally whisky bars in Asia has to be earned. More than 210 years of hand on Orkney. displayed in many of the leading whisky bars focus primarily on scotch single distilling tradition, attention to detail and Distilled where sea turns to ocean, Highland in Japan, Hong Kong and on the Chinese malt whisky, although most also honesty at Highland Park has achieved Park Thor is a meeting point of nature’s forces, mainland – including The Long Bar at the offer a smaller selection from other just that. resulting in a perfect marriage of classic fragrant Waldorf Astoria Hotel in Shanghai, where countries of origin. The rich, succulent, complexity of this Highland Park smoke, balanced with a beguiling inner complexity and natural a complete collection of Glenfarclas’s The Interest is increasing in bourbon exceptional single malt inspires passion in strength. Aged for 16 years and bottled at 52.1% abv, Thor is limited to 23,000 Family Casks – 43 single cask bottlings however – partly because it is an single malt enthusiasts everywhere. It has bottles worldwide. Bourbons such as Wild Turkey are gaining in popularity in Asia from every year between 1952 to 1994 – is important classic cocktail spirit, balance, character and provenance and, a major feature of the bar. and partly because small batch bourbon producers also offer distinctive spirits, in that, epitomises all that is great about Spirit of Thor available only in small quantities which appeal to collectors in the same way as single malt Scotch whisky. Appearance: Rich amber, with an iron ore glow. Blended is biggest unusual single malts. Nose: Concentrated and forceful, with an explosion of aromatic smoke, pungent Although single malt is a rapidly growing Bourbon connoisseurs look beyond such well-known brands as Jim Beam, The making of the fresh ginger, antique copper, stewed plums and golden syrup. With water, earthy sector, and certainly the one which allows Jack Daniels – not strictly a bourbon but a Tennessee whiskey – Wild Turkey and best spirit in the world notes emerge, like a garden after a heavy rain shower. for most differentiation for bars choosing to even Maker’s Mark, towards brands such as Woodford’s Reserve, Michter’s, Elijah The abiding care and attention, the Palate: Thor’s high strength grabs the palate and refuses to let go. Initially dry, make it a thematic focus, blended whiskies Craig and Evan Williams. hallmark of Highland Park production, with fiery gingerbread then vanilla, blackberries, fresh mango, peach and hints of retain the lion’s share of the whisky market. As has been the case with single malt’s growth, sales of high-end bourbons are manifests itself in the distinctive aromatic, cinnamon. As its big flavours swirl around the mouth, some softer, sweeter notes Johnnie Walker – Black Label in likely to be driven significantly by bars in five-star hotels. full-bodied floral sweetness of the whisky. develop, giving Thor an unexpected layer of complexity and depth. particular – and Chivas Regal continue Shanghai already has its first. When Shangri-La opened its new Jing An Hotel The quality of Highland Park is built on Finish: The finish thunders on, leaving behind lingering notes of sweet vanilla to dominate the luxury blend sector, but in the west of the city, a bourbon rather than a scotch theme was chosen for its five fundamental keystones: and an intense spiciness. this area, too, is diversifying, as the recent 1515 West Chophouse & Bar, which stocks its own specially bottled Evan Williams • Hand-turned malt adds to the expansion of the Famous Grouse portfolio 1515 West Edition Single Barrel Bourbon. deliciously succulent, balanced AWARDS AND ACCOLADES demonstrates. The bar is currently one of Shanghai’s hottest nightspots – and according to bar layers of aromatic character found Best Whisky Packaging Design, The Drammie Awards 2013 “When we look at the landscape, we are manager Dario Gentile the bourbons are flying off the shelves. in Highland Park single malt Scotch Best Whisky Marketing Campaign, The Drammie Awards 2013 seeing consumers now opt for differences, On the other hand another new Shangri-La hotel in Qufu, Confucius’s birthplace, whisky. Masters Award, The Spirits Business Masters 2012 varieties, cocktail options and so on,” says houses the town’s first whisky bar, and that is devoted to scotch.I t is not only one • Aromatic peat gives a delectably Gold, Best in Class, International Spirits Challenge 2012 Peter Woo. of the Qufu’s most popular nightspots – it is its only nightspot. seductive, luxuriant floral smokiness http://www.whiskyofthegods.com “They are interested in understanding to Highland Park, which is unlike any

34 AHCT November 2013 www.asianhotelandcateringtimes.com E q u i p me n t

Franke’s FM800 FoamMaster can produce up to three Melitta’s new different coffee blends, two milk Cafina XT6 model types, chocolate and various combines newly syrup flavours developed technical components with a completely revamped design EnhAnCE yoUr CAPAbiliTiES

WMF’s new fully automatic WMF 1500 S coffee machine carries on the success story of the WMF presto

he prefers to work within the category as he feels the equipment is less expensive and more solid. Making the “The G20 is our hottest machine at the moment: it’s sexy and performs very well even under the pressure of busy times. Its classic look and stainless steel body means our customers don’t hide the ™ equipment away anymore ... the coffee machine is becoming a piece FoamMaster FM800 coffee connection of art in their establishment.” Franke Coffee Systems is one of the world’s leading suppliers of The new FM800 is the professional and sleek fully-automatic coffee machines. Vice president sales and marketing all-rounder in the new premium-class from Franke APAC, Federico Paternò, says that in its range of fully-automatic Coffee Systems. The intuitive and customizable machines for professional use, the best selling products in Asia- 10.4" touchscreen makes it easy to use: at the touch As Asian consumers continue next door, and most of all very easy to make.” Pacific countries are those of smaller capacity. of a button you can produce a perfect coffee Daniel makes the point that all types of coffee machines are “The reason is that although appreciation for good, freshly classic or a delicious hot/cold milk foam beverage. to fall in love with coffee’s equally growing in popularity. brewed coffee has grown spectacularly in recent years, still the per Perfect milk foam in the desired consistency. taste and culture, the time has “Single-serve coffee machines, for soft pods, espresso pods and capita consumption is limited compared to the western world, A fully automatic coffee solution that appeals to capsules have suddenly arrived in Asian homes and offices. For hence many of our customers do not require high output machines all of the senses. Upsell to new product offerings never been better for equipment small volume operations – home, hotel room, conference room and to satisfy demand. However we have also noted a strong growth at through mouthwatering visuals. manufacturers to target the region, office – they are perfect: nice looking, easy to use and deliver a very the top end of our range, driven by large chains getting very serious good cup of coffee. Using single-serve coffees professionally means about their coffee offer.” fm.franke.com writes Daniel Creffield easy inventory, consistency of the drinks, no mess and the option Paternò says that across the region, the pattern of sales is not of using various coffee flavours – Blue Mountain, Colombian, etc the same, as different countries have different consumption levels – with the same machine. and habits. ith the coffee industry booming in Asia, most “Fully-automatic machines have the grinder incorporated, so “Overall we can say that in Asia the typical customers for our machine manufacturers are now eyeing the Asia it’s like a two in one coffee machine. They are often used when the fully-automatic machines are all the businesses that want to ensure market, believes Eric Daniel, managing director restaurant or coffee shop doesn’t want to be dependent on the barista a very consistent output in time and across different locations, of L’Ami Café, Fine Aromas Ltd, a family-owned and you will often find them in hotels or big operations. regardless of who is operating the machine: food chains, hotels, businessW based in Hong Kong. “Meanwhile, ‘semi-professional’ machines, often aimed at restaurants, convenience stores, corporate offices and other work “As the coffee culture continues to grow here, the market espresso enthusiasts, are a kind of hybrid between professional and places with self-service coffee, all fall in this category.” is promising ... recent developments in technology such as the domestic machines. They make the equipment more affordable for Current market trends, he believes, are for both higher quality vibration pump and heat exchangers have permitted a new a very good cup for the home or small business.” and more convenience. “Everybody wants their favourite cup generation of home machines to be launched. Now coffee quality L’Ami Café promotes both single serve machines (capsules and prepared easily and consistently good. In the consumer market this at home can be closer to the one we can get from the coffee shop espresso pods) and semi-professional espresso machines. Daniel says trend is underscored, for example, by the boom of coffee capsules.

36 AHCT November 2013 www.asianhotelandcateringtimes.com

ASIA_Hotel_u_Catering_102.5x297_def.indd 1 30.09.13 11:51 E q u i p me n t

Just taste! The new WMF 8000 S

L’Ami Café conducts coffee machine training and Schaerer Coffee Prime’s ‘NcFoamer’ (Non tastings from its showroom at an Italian food and Cleaning Foamer) cleaning concept makes wine supplier warehouse. The G20 is currently its it possible to simply replace the parts of the most popular machine machine that conduct milk – doing away with Bravilor’s Esprecious is a comprehensive yet compact espresso the time-consuming process of cleaning them machine with a conveniently arranged touchscreen to set the desired variety and strength. With adjustable LED lights around the display, the Esprecious fits in with any interior and is easy to clean

Vibrant coffee culture became a part of the consumer lifestyle and these machines are a newly developed milk system for hot and cold milk, as well as Boncafé International Pte is a one-stop service provider of coffee showcased at home or office.” customisable milk froths; a newly developed and extremely effective and hot beverages, catering mainly to HORECA customers, large grinder which preserves the coffee’s aroma and whose grinding fast food chain accounts, regional airlines and others. Hey presto! disks are automatically adjusted to maintain the same perfect The company’s marketing manager, Tammy Chua, says the Egro WMF’s new fully-automatic WMF 1500 S coffee machine builds on grind quality; a high-grade metal brewing unit which adapts piston and Rancilio Series of automatic and semi-automatic machines are the success of the WMF presto. The new speciality machine raises all pressure to the respective coffee specialities; and a fully-automatic its best selling models “simply because of the current fast paced and the positive features of its predecessor to a higher level of coffee and self-cleaning system. vibrant coffee culture trends in the F&B industry.” milk perfection. The Windows CE-based man-machine-interface The sleek design and clearly defined functional areas underline “The fully-automatic and semi-automatic models are the most (MMI) touch display makes operation, care and maintenance fully the professional character of the Melitta Cafina XT6, while its desired machines by businesses from different sectors within the intuitive. sophisticated lighting concept provides further visual highlights. industry,” she adds. “The fully-automatic machines are a good help The user interface also helps in the creation of a wide range of With its compact dimensions – 30cm wide, 71cm high, 58cm to the hotels and high volume and quick service restaurants as they different coffee and milk delicacies. Combined with a number of deep – and elegant aluminium housing, it fits perfectly into any are able to produce gourmet coffee with ease, are seamlessly easy to milk systems which offer cold and hot milk or hot milk froth, and surroundings. operate and ultimately increase productivity for the establishment with a storage capacity for up to 48 individual drinks, the WMF is while minimising manpower reliance.” equipped with two generously-sized coffee bean holders (650g each), Intuitive interface One of the added all-in-one features of the fully-automatic a hand applicator and a chocolate powder or topping container. With a user interface influenced by state-of-the-art mobile machine, Egro 1, allows both beans and powder in a machine, With the help of the templates, the customer is able to decide architectures, Rancilio Group’s Classe 11 offers exceptional The revolutionary allowing the establishment to cater to two types of coffee such as which products are to be produced and when. For example, it allows intuitiveness and immediacy. Aesthetic and robust, Classe 11 WMF HMI touch display automatic changeover from fresh milk to toppings, reassignment of gourmet and decaffeinated or even instant chocolate powder to produces the highest-quality espresso. (Human Machine Interface) create a mocha, she continues. the buttons to self-service operation, or the range of drinks to be ZERO is the fully-automatic Egro machine designed to meet Facilitates straightforward “While the automatic machine is great for bigger establishments, varied depending on the time and day. The capacity of the WMF the needs of venues with a medium to low daily consumption but the semi-automatic machines are well-loved by artisanal cafes, as 1500 S is up to 180 cups per day. which do not want to compromise on coffee quality. In its complete adjustment for perfect they are able to showcase the true art, craft and showmanship of Another manufacturer which has recently unveiled a new configuration with a built-in powder module it allows the rapid coffee quality. brewing a perfect cup.” product is Melitta, whose first model of a completely new generation and versatile preparation of milk, fondant, dark, white, spicy and WMF 8000 S – She adds that while there have been no real major innovations of fully-automatic coffee machines is the Melitta Cafina XT6. candied chocolates. Elegant, square lines make ZERO suitable for The New Generation. in the industry save for the coffee capsule system, which has been Developed for HORECA businesses who want superior coffee any kind of ambiance. in existence for almost 20 years, this has really come into its own quality but also greater performance, the model combines newly Telemetric solutions, connectivity with smartphones and tablets, within Asia over the last five to eight years. developed technical components with a completely revamped an innovative milk system and much more offer additional Rancilio “Its ease of convenience, style and quality with minimum fuss design. and Egro benefits. and disruption, showcase how practical and convenient the capsule One of the highlights of the Melitta Cafina XT6 is its intuitive, machine is for consumers’ daily caffeine fix. Different types of blends ergonomically angled user interface with large TFT touchscreen Gourmet trends are increasingly a must-have and machines must look aesthetically display and handy features for stacking orders and organising the Carrie Shum, senior brand manager, Nespresso HK, says that in chic, be sophisticated, hassle-free and easy to operate. This has truly machine’s wide range of product offerings. Other features include Hong Kong and throughout Asia, “We have noticed a definite WMF AG Coffee Machines International Eberhardstrasse · D-73312 Geislingen/Steige, Germany Phone +49 7331-258 482 · Fax +49 7331-258 792 [email protected] · www.wmf-coffeemachines.com

38 AHCT November 2013 www.asianhotelandcateringtimes.com

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red espresso retail pack trend towards gourmet coffee, with consumers regarding it much in the same way that sommeliers view wine. We have also noticed a trend and taste preference towards milk-based coffees, which is why there are milk solutions to Nespresso’s machines. The Aquila, for example, easily serves bespoke hot and cold coffees as well as milk-based recipes at the touch of a button.” She adds that speed and convenience of preparation is becoming increasingly important for ‘time-poor’ customers. “In any retail business, it is important to spend quality time with customers, while still offering them the highest quality coffee – these are key benefits of using Nespresso machines, which are completely automated with multiple functions and are simple to use while providing ultimate consistency.”

Tea Forté Skin Smart Antioxidant Tea And she believes that coffee is as much a lifestyle beverage as it is a functional one. “Although Asia has predominantly been seen as a tea drinking culture, consumers are showing a real interest in gourmet coffee,” she says. “Consumers have become increasingly demanding in terms of the quality of their coffee, both at home and outside their homes. With this trend in consumption habits, restaurants and hotels are in turn demanding higher standards from the coffee they serve, combined with prompt service, consistent quality and choice. “This understanding of delivering only the highest quality coffee, cup after cup, using state-of-the-art smart and convenient machines, Tea to China Boh Plantations Sdn is Malaysia’s number one tea brand, with key export is integral to Nespresso Business Solutions and has been the key markets including Japan, Singapore, Denmark, Thailand, Taiwan and Korea to making Nespresso a feature in high-end hotels and restaurants Boncafé’s Egro and Rancilio Natasha Larché, global brand manager with red series automatic and semi- around the region.” espresso, says the company has identified the automatic machines are its best sellers Greater China market as an exciting new market because of its growing coffee culture and preference for tea-based drinks. “red espresso has invested substantially in the FRESH BREW Greater China market. All the intellectual property has been registered [there] ... a dedicated country manager, sales and marketing team and logistics have been set up in China to actively manage the successful launch and distribution of red espresso in this market.” red espresso is 100% natural and contains only rooibos tea which it grinds like espresso so that it can be prepared in an espresso machine, stovetop moka pot, filter machine or anything used to make coffee – in or out of the home.I n Asia, red espresso Classic tea offerings from Twinings Assorted teas from Wah Fong is sold in China, Singapore, Malaysia and South Korea. herbal teas and they also want to buy them as souvenirs and “Speciality coffee, specialy tea and health continue to rise gifts,” he suggests. “In this case, the tea must be a premium THE NEW LOOK OF FRESH as three major global trends in the beverage sector. Fusing brand and priced accordingly. A good example is the MGM all three trends, red espresso is an innovation that meets the Grand in Macau, which carries several exclusive western tea COFFEE AT ITS BEST everyday consumer needs and requirements these trends brands that sell very well to mainland visitors.” have given rise to. When choosing a tea menu that will also be enjoyed by The successful fresh brew series have got a new look. “These include cafe culture, individuality and differentiation mainland visitors unfamiliar with western teas, you should pick and a good healthy choice. red espresso also goes beyond the lighter Indian teas such as Darjeeling and herbal and fruit The machines are ready for the future thanks to the stainless this and into categories coffee espresso can’t: iced teas, blends, as well as a selection of the most famous Chinese steel housing, modern design and adjustable led display. smoothies and fresh juices (all of which form part of a greater teas, he concludes. Easy to operate, easy to clean. The fresh brew series oƒ er global shift towards health consciousness).” Tea Concepts stocks a wide range of fine tea brands advanced techniques to experience the taste of quality! Tony Dick, director of Hong Kong-based Tea Concepts including Tea Forté, Harney & Sons, Victoria Premium Teas Ltd, says in his experience supplying tea to most of the from Hong Kong (its house brand with over 220 types), Four international hotels in Macau, mainland Chinese are really O’clock Organic Fair Trade Teas and Hampstead Teas of looking for a ‘different’ tea experience. London, a range of bio-dynamic teas based on a top quality “They are particularly keen to try premium western and Darjeeling tea estate. [email protected] | www.bravilor.com

www.asianhotelandcateringtimes.comThe taste of quality worldwide 40 AHCT November 2013 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com

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Seamless wine glasses

The Q1 range is part of a mouth-blown series of lead-free glasses by Stölzle. They feature a long filigree stem and an accentuated shape. The stems are machine pulled and melted. There is no joint or visible seam between the stem and bowl. The Q1 comes in gift boxes of four pieces and in four basic sizes: burgundy, bordeaux, white wine, and champagne. Stölzle produces around 40 million glasses per year in For more information: Weisswasser, Germany, exporting them worldwide. www.stoelzle-lausitz.com www.equipasia.com

Complementing kitchens

Appliance manufacturer Miele has released a new line of glass-fronted appliances called PureLine. They are designed to complement contemporary kitchens while allowing seamless integration from one machine to the next. The range runs from wall ovens and steam ovens to coffee machines, microwave ovens, and warming drawers, introducing a totally new user interface and display with its M-Touch screen technology. “From the ‘Forever Better’ credo coined by its founding fathers, Miele derives a focus on quality which is unparalleled throughout the industry,” said Miele head designer Andreas Enslin. “We make every effort to design our products in such a way as to ensure that they do not age prematurely, neither aesthetically For more information: nor technically.” www.miele.com

Cloud managed wi-fi solution

Aruba Networks has launched a cloud-managed wi-fi solution that combines the simplicity of a cloud service with the performance, manageability and reliability of enterprise-grade wireless LANs (WLANs). Offering 10 times faster wi-fi speeds than competitive solutions and all the features of a traditional enterprise-class WLAN, Aruba’s cloud wi-fi solution allows branches to benefit from the ease of cloud management without the usual compromises. In addition, Aruba is expanding its switching portfolio with the new Aruba S1500 Mobility Access Switch, optimised for cloud wi-fi and designed for both large distributed enterprises and smaller locations. “Cloud wi-fi can deliver greater ease of use and automation to strapped IT departments and keep costs low for the enterprise,” said Rohit Mehra, vice president, network infrastructure, International Data Corp. (IDC). “That said, organisations don’t want to sacrifice the robustness, performance, and reliability of traditional wireless networks. With its new Cloud wi-fi offering, Aruba is marrying traditional wi-fi networking with the benefits of a cloud-based solution, and should be able to capitalise on this growing cloud market.” www.arubanetworks.com

42 AHCT November 2013 www.asianhotelandcateringtimes.com c u l i n a r y N e w s c u l i n a r y N e w s Halal gets HK boost More than 250,000 Muslims are now Organic’s general manager based in Single-serve apple sauce living and working in Hong Kong, and a Hong Kong. “And finding halal beef that Fruit cooperative Knouse Foods has 24-month shelf life. growing number of Muslims are visiting is also organic, chemical-free, and grass- expanded its line of Musselman’s “Our Musselman’s Single-Serve the city each year. Providing high- fed is next to impossible; we are making Single-Serve Apple Sauces to include Apple Sauce products are in high quality halal dining options has therefore that easier on Muslim locals and expats three new sizes: 2oz., 4.5oz. and demand because food service chefs become a pressing issue. alike.” 6oz. The classic 4 oz. cup is also still and operators are seeking more As a result, the Hong Kong Tourism In particular, OBE Organic is seeking available. nutritious, convenient offerings for Board has stepped up its certification to fulfill the unique needs of Muslim Musselman’s Apple Sauce is made their customers,” said Todd Michael, scheme for local halal food outlets. In a parents wanting to serve their children from 100% American-grown apples. foodservice sales director for related move, Chinese University vice- foods that are chemical free. All varieties are gluten free and have a Knouse Foods. Orange theme chancellor Joseph Sung Jao-yiu has “On a regular basis we hear from announced plans to open a halal canteen Muslim consumers in Hong Kong www.knousefoodservice.com for autumn to meet the dietary requirements of (primarily mothers) who are concerned Muslim students at the school. about what chemicals or toxins could be Gourmet chocolatier Jean-Paul Hévin (JPH) “Given the heavy reliance upon lurking in their food,” Wray said. ”They has unveiled an ‘orange’ theme for autumn pork for local cuisine, finding halal food are looking for not only halal beef, but delicacies reflecting the colour of the season at choices here in Hong Kong can be also safe, and in many cases high quality, Hong Kong’s first Parisian-style ‘chocolate bar’. challenging,” said Dalene Wray, OBE gourmet cuts of beef.” www.obeorganic.com The range of ‘orange temptations’ includes Bonbon Costa Rica of dark chocolate ganache with orange purée and orangettes – orange peel Wines go upmarket coated with dark chocolate. Seating up to 27, the restaurant serves Hardys is well known in Hong Kong for diverse portfolio of exceptional quality lunch, high tea and dinner. its wide range of affordable mainstream wines across styles, regions, and “Everything we do, from in-house dining, to wines sold at reasonable prices. Earlier prices, taking the best of old world and take-home products and our website is as fresh in the year it started selling premium and new world techniques and applying as our chocolates and macaroons, which is why luxury wine categories under the William these to cutting edge viticulture.” we continually introduce tempting new menus Hardy label. Heritage Reserve Bin (HRB) From the late 1950s until the mid and unique chocolates,” said Jean-Paul Hévin. wines were added in September. 1980s, the Hardys Reserve Bin label Australian wine maker, wine writer represented the pinnacle of Hardys’ www.jeanpaulhevin.com.hk and competition judge James Halliday flagship wines. The bin numbers on the was recentlly in the city to promote the labels were part of a sequential code new label. “I am delighted to be joining given to wines at the time of bottling. forces with Hardys, the most powerful The wines were also unique offerings, Australian wine brand, to introduce their not repeated from one year to the next. luxury sub-brand HRB to the Hong Kong market”, Halliday said. “Hardys has a www.hardys.com.au Best labels from Burgundy Food expo to

Altaya Wines is launching a new range of double in size high-end wines from nine of Burgundy’s most prestigious domaines. An expanded Foodservice Australia will Of the new Burgundy wine labels return to Sydney from May 25 to 27, 2014, being offered, Altaya Wines has been following a successful show in Melbourne appointed the exclusive distributor of earlier this year. Georges Roumier, Armand Rousseau, “The food service business is different to Bonneau du Martray, Comtes Lafon, and food retailing,” said event director Tim Collett. Dujac. It is sourcing wines directly from “There are significant cost and time pressures Méo-Camuzet, de L’Arlot, Pierre-Yves and an ever-changing and fast-paced Colin-Morey, and Leflaive. environment. On the other hand, there are “In the last decade, Burgundy great rewards, too, and the satisfaction that wines have gained much recognition comes from serving appreciative guests.” and acclaim from the wine industry,” Next year’s show will be twice the size of said Paulo Pong, managing director of this year’s show. There will be more space the Altaya Group. “The complex region characteristics in the nose and palate. for exhibitors, more networking areas, and a grows some of the greatest wines in We are excited to share these with Hong new feature called Café School, which will be the world, where each district is unique Kong wine lovers, and I’m sure drinking aimed at the lunchtime market. in expressing the terroir and exhibiting Burgundy wines will be the next trend.” www.foodserviceaustralia.com www.altayawines.com

44 AHCT November 2013 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com

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

Date eVent Details ORGANIsER

Nov 7– 9 HKTDC Hong Kong International Held at the Wan Chai HKCEC, the Hong Kong Hong Kong Trade Development Council Wine & Spirits Fair International Wine & Spirits Fair offers a wide range Tel: +852 1830 668 Hong Kong Convention and of high quality wine and spirits, beer and other Fax: +852 2824 0026 Kuala Lumpur holds Exhibition Centre alcoholic beverages, as well as wine production, wine [email protected] Wan Chai, Hong Kong. education, logistics and services to buyers from all www.hktdc.com/ex/hkwinefair/09 over the world. biggest FHM yet

Nov 13 – 15 FHC China 2013 FHC China is the biggest international trade show Lily Zhu Shanghai New International for food, wine and hospitality equipment in China. China International Exhibitions, Room A2402-03, Expo Centre, It features ProWine China 2013, Meat China 2013 Singular Mansion, No.318-322 Xian Xia Road, Shanghai, and Tea and Coffee 2013 specialist areas, with Olive Shanghai 200336 China China Oil China, Ultimate Barista Challenge China, Ice DID: +8621 6209 5209 Cream University, wine seminars, China Sommelier Fax: +8621 6209 5210 Wine Challenge, FHC international cooking [email protected] competition and more. www.fhcchina.com

Nov 19 – 21 Texcare Asia 2013 As the number one destination in Asia for modern Messe Frankfurt (Shanghai) Co Ltd Shanghai New International textile care products, services and technologies, Room 1503, 15/F, Taiping Finance Tower Expo Centre Texcare Asia International Trade Fair for Modern 488 Middle Yincheng Road, Pudong New Area HM 2013 was held at the Kuala Lumpur Convention Centre Shanghai, Textile Care is a rendezvous for thousands of Shanghai, 200120 China China professionals from a broad range of industries, Tel: +86 21 6160 8555 Ext: 209 / 229 in the Malaysian capital from September 17 to 20, 2013. It including laundry, dry cleaning. Fax: +86 21 5876 9332 was the largest show since its inception in 1993, occupying [email protected] 13,000 square metres of space spread across seven www.texcare-asia.com Fexhibition halls. Nov 20 – 22 The 9th International Hotel Expo As the largest, longest-running and most Coastal International Exhibition Co., Ltd. A total of 18,865 trade visitors from 57 nations visited the show, The Venetian Macao, comprehensive hospitality exhibition in Macau, Tel: +852 2827 6766 an increase of 5.5% from the previous show. There were 1,160 Macau International Hotel Expo has been well rooted with Fax: +852 2827 6870 solid reputation earned from the hotel industry in [email protected] participating companies from 47 nations as well as six national the Greater China and Southeast Asia, gathering www.hotel-exhibition.com pavilions representing Japan, South Korea, Singapore, Taiwan, Turkey the managerial class of the leading hotels and the and the US. attendance of groups led by hotel associations. CB Frozen, English Hotbreads, Eurochef, Global Pacific Victory, 2014 Kian Contract, Lucky Frozen, NKR, Pastry Pro, SCC Corporation, Jan 14 – 15 HIFI HIFI is India’s most important hotel investment BHN and Horwath HTL Sinmag Bakery Equipment and Wong Brothers were among the big Hotel Investment Forum India conference. It is the annual meeting place for the Tel: +1 714 540 9300 (HIFI) leaders in the Indian hotel and tourism industry Email: [email protected] names represented at the event. Leela Kempinski Gurgaon to discuss current trends, network, identify new www.HIFI-India.com Chef Sherson Lian and chef Johnny Fua put on a celebrity Gurgaon Delhi (N.C.R.) opportunities and do deals through a combination cooking demonstration using exhibitors’ ingredients, collaborating India of plenary sessions, breakout panels and interactive workshops. with Chefonic Kitchen, Euro Atlantic, Lucky Frozen and Pacific West Food. Wine Academy founder Roderick Wong offered intensive two- day wine appreciation classes. A workshop on Scottish single malts Mar 31 – Apr 3 HOTELEX Shanghai 2014 As the main part of HDD Hotelex, Deco & Design), Shanghai UBM Sinoexpo International Exhibition Shanghai New International Expo it contains seven differently themed sectors including Co. Ltd and Japanese sake shochu was offered by Thomas Ling, a certified Centre, Catering Equipment & Supply, Bakery & Ice 8/F, Xian Dai Mansion, 218 Xiang Yang Road(S), specialist in spirits and sake. Shanghai, cream, Tableware, Textile, Appliance & Amenities, Shanghai 200031, China The Malaysian Export Academy held a workshop on Malaysian China IT & Security, Fitness & Leisure. HOTELEX has Mr. Alex Ni led the hospitality industry trends for 22 years and Tel+86 21 3339 2242 halal standards, certification and auditing, which gave comprehensive will continue to provide one-stop purchasing and Fax+86 21 6115 4988 information on proper guidelines and compliances on Halal information platform for the hospitality professionals. [email protected] procedures in Malaysia. High profile speakers from various industries www.hotelex.cn spoke on new age hospitality solutions for the next generation Apr 8 – 11 Food&HotelAsia2014 Food&HotelAsia2014 (FHA2014) is the largest Singapore Exhibition Services Pte Ltd of hoteliers at a conference organised by the ASEAN Hotel and Singapore Expo and most comprehensive international trade show Tel: +65 6233 6651 Restaurant Association. 1 Expo Dr for the food and hospitality industry in Asia. Fax:+65 6233 6638 Singapore 486150 Consisting of six specialised events namely FoodAsia, Email: [email protected] A new feature this year was a B2B pavilion, in which more than HotelAsia, Bakery&Pastry, HospitalityStyleAsia, www.foodnhotelasia.com 2,000 sessions were held between exhibitors and trade visitors. HospitalityTechnology and SpecialityCoffee&Tea, the Participants said the exercise helped them secure face-to-face upcoming edition presents a wide array of products and services by more than 2,800 exhibitors from 70 meetings with relative ease. countries/regions over an exhibition area of 95,000 sqm. Culinaire Malaysia 2013 was held concurrently with FHM COMING NEXT 2013. This year’s competition had 34 categories and more than May 13 – 15 SIAL China 2014 SIAL China is the leading Asian meeting point for the Comexposium Shanghai FHM 2015 1,300 participatants. Eighty-six judges with culinary and beverage Hall N1-N5, E5-E7 food and beverage industry. The 2014 edition will boast 20/F, No 118 Qinghai Road, 200041 Kuala Lumpur Convention backgrounds were brought in from around the world to judge the Shanghai New International 2,400+ exhibitors, 45,000+ visitors and 100,000+ square Shanghai, China competition. Expo Centre metres of space in eight halls. Tel: 86 21 6217 0505 Centre Shanghai, China Fax: 86 21 6218 1650 www.sialchina.com Sept 29 – Oct 2, 2015

www.foodandhotel.com

46 AHCT November 2013 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT November 2013 47 43847_gulfood_2014_exhibitor_advert_for_asian_hotel_catering_times.pdf 1 10/20/13 5:44 PM

14-15 January 2014 The Leela Kempinski Gurgaon Delhi (N.C.R.), India

Patrons Media Partners Supporters Hyatt Hotels and Resorts Asian Hotel + Catering Times AAHOA ISHC The Leela Palaces, Hotels & Resorts DDP Publications Pvt. Ltd. - TravTalk AH&LEI ITP IFC WTTC Global Destinations Platinum Partners GlobalHotelNetwork.com Accor Hospitality Biz, Saffron Media Pvt. Ltd. An Official International Publication of BHN Best Western International Hotel Analyst HOTELS’ Investment Outlook Carlson Rezidor Hotel Group Hotel Business Review Patrons, Partners, & Supporters as of 2 October 2013 Centara International Management Co., Ltd. Hotel News Now Duet India Hotels India Hospitality Review.com Fortune Park Hotels Ltd ITP Publishing India Pvt.Ltd Four Seasons Hotels and Resorts A proud partner TravelBiz Monitor, Saffron Media Pvt. Ltd. of Youth Career GOCO Hospitality Traveltechie.com Initiative India Hilton Worldwide TTG India InterContinental Hotels Group InterGlobe Hotels Pvt. Ltd MGM Hospitality Purchasing Management India Pvt Ltd. Starwood Hotels & Resorts Pte. Ltd. STR Global Taj Hotels Resorts & Palaces The Oberoi Group

Hosted by www.HIFI-India.com

AHCT_08-14-13_V1.indd 1 10/11/2013 4:08:46 PM Hospitality brochure min.pdf 1 2013/9/23 15:50:15

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I n t e r v i e w A couple of regular Joes Solutions for merchandising & the service of wine

Joseph Chong of The Peninsula Shanghai and Joseph Sampermans of The Peninsula Beijing talk about their paths to the top and delving into local culture through the new Peninsula Academy Programmes. Profiles by Rebecca Lo

Joseph Chong, general manager, The Peninsula Shanghai Photography courtesy The Peninsula Hotels

rowing up in Ipoh, a small with Thai hotels,” he remembers. “I thought Malaysian town known for its that a career on the beach sounded good. bean sprouts, Joseph Chong had My economics education gave me a variety Gone ambition: he wanted to be a pilot. The of career options. He suggested that I try teen took an eight-hour journey on a rickety applying to Mandarin Oriental.” military truck with 23 other hopefuls to an Sampermans spent four years with air force base in Malacca and passed all the Mandarin Oriental Hotel Group, working qualifying tests to realise his dream – all his way up through its F&B department but one. before moving on to Raffles in Cambodia “I found out I was colour blind,” admits and Osaka. He joined The Peninsula Chong. “I cried buckets all the way home!” Bangkok in 2004 and worked in Tokyo and When facing his father after the crushing Hong Kong before landing his current post blow, the elder Chong asked what he was at The Peninsula Beijing last November. going to do. Both Josephs feel that The Peninsula “I said that I liked uniforms. He asked offers a special product in their respective me to join him in the police force. I didn’t marketplaces despite the stiff competition

want to be part of such a corrupt system. He after the Beijing Olympics in 2008 and Joseph Sampermans, general manager, retorted: ‘That system feeds you and your Shanghai Expo 2010. The Peninsula Beijing four sisters!’ He then gave me 40 ringgits for “Beijing residents have a relatively high coffee and told me to hang out in the Kuala disposable income,” says Sampermans. ways. The Shanghai programme includes Lumpur Regent to check out the hotel staff “Our hotel was already famous throughout Art Deco architectural tours, dim sum and Combining high quality, luxury materials, uniforms. I did. I started as a Regent pager the country as the Palace Hotel. Our brand other culinary workshops and a kite making ShowCave has given the wine cabinet a for guests arriving at the airport.” is where we derive our premium. For class for children. facelift. Innovative, with a capacity for 180 Chong spent 12 years with Regent and Chinese people, status is just as important “Our programme is about nostalgia,” bottles, it boasts high-tech features and a experienced its transition to Four Seasons, as anywhere else. They already have a bag, says Chong. “We hope to preserve the bold design. becoming an expert at opening properties car and watch. Now they want to travel.” culture of our location.” for the group. He was headhunted for The “Pre-2010, Shanghai was under In Beijing, popular highlights are Designed to showcase your best vintages, Peninsula Beijing in 2000 and oversaw its supplied,” explains Chong. “Although a lot helicopter rides over the Great Wall, ShowCave will appeal to both wine renovation and rebranding before moving to of new hotels have come into the picture scooting around the city’s hutongs on professionals and connoisseurs. Shanghai to open the hotel in 2009 after a since then, our property is unique. We electric cars, fresh produce market visits and stint in Bangkok. continue to innovate, brand and market cooking classes. Hailing from Limburg in the southern ourselves. We’ve just released 19 of the 39 “Our hutong tours draw many Chinese For a free brochure containing full detail, Netherlands, Joseph Sampermans also units in our residences for sale.” tourists visiting their capital city,” says please contact: stumbled upon his profession, but in his In addition, the recently relaunched Sampermans. “It’s a special experience Alpha International Food Services case, after majoring in economics. “I wanted Peninsula Academy Programme engages for both domestic and international 909, Chai Wan Industrial City, Phase 2, to travel and met a guy in a bar who worked guests within the community in memorable travellers.” 70 Wing Tai Road, Chai Wan, Hong Kong. S howc ave Tel: (852) 2889 2123 Fax: (852) 2889 1757 http://www.eurocave-alpha.com Made in France Email: [email protected] 52 AHCT November 2013 www.asianhotelandcateringtimes.com hotel grandera copy.pdf 1 16/9/13 10:44 PM a p p o i n t me n t s REDEFINE ELEGANCE Stephan Winkler has been appointed Jumeirah Himalayas Hotel Shanghai general manager at Anantara Bali Uluwatu has appointed Alice Mafaity executive GROHE GRANDERA Resort & Spa, a recently opened property assistant manager of operations. A French on Bali’s southern coast. A German national, national, Mafaity has more than four years Winkler is an industry veteran with 30 years of hospitality experience. In 2007 she was of experience in the field. He has worked at appointed assistant F&B director at Jumeirah hotels in Europe, Asia and the Middle East. Beach Hotel in Dubai. More recently, she worked as the director of F&B for Mina A’

Stephan Winkler Alice Mafaity Salam Hotel in Dubai.

A French national, Thomas Barguil has been Tobias Pfisteris joining Jumeirah Himalayas appointed GM at Thailand’s Anantara Hua Hotel as executive chef. He previously Hin Resort & Spa. With almost 20 years worked as executive sous chef for eight of experience in the hospitality industry, years at the Burj Al Arab in Dubai. From Barguil has worked at hotels in France, Germany, Tobias has had more than 18 Egypt, Morocco, the Democratic Republic years of experience in the industry across of Congo, Mauritius, the Maldives and Germany, Switzerland, London, Dubai and Thailand. now Shanghai.

Thomas Barguil Tobias Pfister Singapore’s Crowne Plaza Changi Airport Langham Place, Mongkok, Hong Kong, has has named Bill Sheppard GM. An industry appointed Manabu Oikawa as Japanese chef veteran with more than 35 years of experience, de cuisine at Tokoro – Robatayaki & Whisky he has worked at hotels in Europe, the US, Bar. Having worked in both traditional the Middle East and Australia. Prior to his Japanese and contemporary western kitchens C appointment, Sheppard was regional GM for more than 20 years in Japan, New York, for the UAE and GM at Crowne Plaza Deira London and Hong Kong, Chef Manabu takes M Dubai. an unconventional approach to his craft. Y

CM Bill Sheppard Manabu Oikawa

MY Carlos Souza has been appointed GM at FRHI Hotels & Resorts has appointed Mark Crowne Plaza Hong Kong Kowloon East and Sergot senior vice president of global sales. CY Holiday Inn Express Hong Kong Kowloon With an extensive background in hospitality, CMY

East, Hong Kong’s first twin-brand hotel Sergot brings more than 20 years of hotel and K project. Having joined the InterContinental sales related experience to his new position. Hotels Group in 2001, he most recently was FRHI is the parent company of Raffles Hotels the general manager of InterContinental One & Resorts, Fairmont Hotels & Resorts, and Thousand Island Lake Resort in Hangzhou, Swissôtel Hotels & Resorts. China. Carlos Souza Mark Sergot

Frederic Chretien has been named GM of Nadine Maurellet has been appointed general the Outrigger Mauritius Resort and Spa, counsel of The Hongkong and Shanghai which will open in December 2013. Before Hotels, Ltd, a Hong Kong-listed company joining Outrigger, Chretien was GM of The and owner and operator of The Peninsula Residence, Mauritius, for 14 years. He also Hotels. Over the past 12 years, Maurellet has spent 10 years with the InterContinental practised corporate law and corporate finance Hotel Group in France and five years with law in private practice in major international Sun International in the Comoros Islands in financial centres including Hong Kong, the Indian Ocean. London and Shanghai. Frederic Chretien Nadine Maurellet Vinexpo has appointed Guillaume Deglise Shantha De Silva has been appointed GM at chief executive of Vinexpo and Vinexpo InterContinental Singapore. He will continue Overseas. He takes over from Robert Beynat, with his senior leadership role within IHG Inspired by the timeless grandeur of the Eiffel Tower, the graceful and regal curves of who moves on to become special advisor to Group as director of operations for IHG the king and queen of the chessboard, and the hue of high-end jewelry, what is most Pierre Goguet, president of the Vinexpo Singapore, Malaysia and Philippines. De striking about the GROHE Grandera™ is its quiet luxurious elegance. There is a Directorate and chairman of the Bordeaux Silva has been with IHG for more than presidential/top executive charisma that its stature emanates. The masterful modern Chamber of Commerce and Industry for the 30 years, starting his career in 1982 at twist that Grohe’s design team added to its geometrics – the squircle, or the marriage of the square and the circle – makes the GROHE Grandera™ both classic and modern. exhibitions to be held in Asia in 2014. the InterContinental Hotel in Colombo, Not to mention irresistibly romantic and universally appealing. Sri Lanka. Guillaume Deglise Shantha De Silva GROHE.HK [email protected] TEL: 2969 7067

54 AHCT November 2013 www.asianhotelandcateringtimes.com Major events often make their presence felt HALLwell in advance: discover our new fully automatic coffee machine Melitta® Cafi na® XT6 at the Igeho. And experience effi ciency in perfection. We look forward to seeing you at OF the Igeho, Basel from 23.-27. November 2013

FAMEHall 1.1, Booth F101

Melitta SystemService www.melittasystemservice.de

® registered trademark of a Melitta Group company