asian hotel & Catering Times Published since 1976 Vol 34 November 2009

PUNK’S NOT DEAD Bar wows Beijing ON THE BIG SCREEN TVs that meet your guests’ demands

Hong Kong SAR hK$50 China RMB50 POINTS IN THE RIGHT DIRECTION Singapore s$15 Malaysia RM30 Targeted loyalty programmes Thailand bt300 Rest of Asia us$10 E d i t o r ’ s M e s s a g e

elcome to the November issue of The crisis has also uncovered some hidden deep, rich flavours of single malts – but the Asia’s favourite hospitality read; gems – the commodity-driven economies of boundaries are becoming blurred. Big names Wone we hope is going to put a perky Australia and Indonesia are making those like Johnnie Walker or Chivas Regal still have spring in your step. countries much more attractive propositions their traditional strong pulling power. Although Asia has been unevenly affected than they were even two years ago. You can also read about how to decide by the world economic crisis, hoteliers that One thing hoteliers seem unable to agree what type of espresso machine is best for your AHCT has spoken to recently are becoming on is the shape of the recovery – but Vs, coffee outlet concept: Do you really need a more positive about the future. Development Hockey Sticks and even unsteady Ws all have barista or can the machine do the work for URBAN NATURE is speeding up or – depending on the company their upsides. you? It really depends on the venue. – continuing at an unrelenting pace. And on On the softer side of business come the operations side, stronger than expected articles exploring whisky and coffee. We NEW DIMENSIONS IN HOSPITALITY domestic demand has been the lifeblood of discover that younger drinkers still prefer a some markets. blend and that older drinkers are partial to the Mischa Moselle

ENDORSEMENTS Managing Editor Mischa Moselle [email protected]

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

Contributors Mark Graham Association Of Singapore Hong Kong Hong Kong Singapore Hong Kong International Chefs Association Bakery & Confectionery Maitre D’hotel Association Hotel Association Bartenders Association Zara Horner Hoteliers Shanghai Association Robin Lynam Christina Kautzky Debbie Reyes-Coloma

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

Advertising Sales Manager Claire Sancelot Asian Hotel & Catering Times is published monthly by clair [email protected] Thomson Press Hong Kong Ltd (TPHK)

Circulation Executive The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Becky Chau Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be [email protected] accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence Chairman should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, JS Uberoi Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Print, Unit B 8/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong Director Gaurav Kumar All rights reserved (c) 2009 Thomson Press Hong Kong Ltd

HONG KONG Thomson Press Hong Kong Limited/ ITALY THAILAND Media Transasia Limited Ediconsult Internazionale s.r.l. Media Transasia Thailand Ltd Room 1205-6, 12/F, Hollywood Centre, Piazza Fontane Marose, 3-16123 Genova 14/F, Ocean Tower II, 75/10 Soi Wattana, 233 Hollywood Road, Sheung Wan, Hong Kong Tel: +39 010 583684 Fax: +39 010 566578 Sukhumvit Soi 21, Asoke Road, Klongtoey, Tel: +(852) 2851 7068, 2815 9111 Email: [email protected] Prakanong, Bangkok 10110, Thailand Fax: +(852) 2851 1933, 2581 9531 Contact: Mr Vittorio Negrone Tel: +66 2 204 2370 Fax: +66 2 204 2391 Email: [email protected] Email: [email protected] Contact: Mr Mischa Moselle JAPAN Contact: Mr Gaurav Kumar Echo Japan Corporation AUSTRALIA Grande Maison Rm 303, UNITED KINGDOM Mass Media Publicitas 2-2 Kudan-kita 1-chome, The Powers Turner Group Level 9, 215-217 Clarence Street Chiyoda-ku, Tokyo 102-0073 Gordon House, Greencoat Place Sydney NSW 2000 Australia Tel: +81 3 3234 2064 Fax: +81 3 3263 5065 London SW1P 1PH, United Kingdom Tel: + 61 2 9252 3476 Fax: +61 2 9251 3726 Email: [email protected] Tel: +44 (0) 20 7592 8300 Fax: +44 (0) 20 7592 8301 Associated Member Email: [email protected] Contact: Mr Ted Asoshina Contact: Mr Chris Morgan Contact: Mr Charlton D’Silva USA Get in touch: INDIA MALAYSIA Riverside Media www.urban-nature.com Media Transasia (India) Ltd Publicitas International Sdn Bhd. 159 Main Street, 2nd Floor, Lake Placid, K-35 Green Park, New Delhi-110016 S 105, 2nd Floor, Centrepoint NY 12946, USA Tel: +91 (0) 11 26862687 / 6868775 Fax: +91 (0) 11 26867641 Lebuh Bandar Utama, Bandar Utama Tel: +1 518 523 4794 Fax: +1 518 523 4708 Email: [email protected] 47800 Petaling Jaya, Selangor, Malaysia. Email: [email protected] Contact: Mr. Xavier Collaco Tel : 603 7729 6923 Contact: Ms Christina Eccleston Fax : 603 7729 7115 Media Transasia (India) Ltd Email: [email protected] Marston Webb International Villeroy & Boch AG (Shanghai) Representative Office 1, A & B, Diamond House, 35th Road, Contact: Ms Shallie Cheng 60 Madison Avenue, Suite 1011, Linking Road, Bandra West, Mumbai - 400 050 New York, NY 10010, USA No. 2299 West Yan An Road, 10B29 Tel: 91 22 26053702-06 Fax: 91 22 26053702-06 Tel: +1 212 684 6601 Fax: +1 212 725 4708 Shanghaimart, 200336 Shanghai, PR China Email: [email protected] Telex: (023) 420773 BRANINT Contact: Mr. Xavier Collaco Contact: Ms Madlene Olson Tel.: +(86) 21 6236 3281 · Fax: +(86) 21 6236 3283 E-Mail: [email protected]

HOTEL & RESTAURANT november 2009 AHCT 

VLH_1458_Ad_UrbNat-210x297_RZ.indd 1 20.10.2009 16:51:16 Uhr CONTENTS Card deals Volume 34 November 2009

MARKET REPORT EQUIPMENT 16 Hoteliers assess 2009 and prospects 42 How much of for 2010 across Asia a human touch does an espresso TECHNOLOGY machine need? 20 TVs that turn on your guests 46 Designed for safety – a look at the market for in-room safes

Cover photography of Punk bar is courtesy 12 of neri & hu design and research office/ Derryck Menere

NEWS CULINARY 28 Christmas is coming; Wine world; Guest chefs

INDUSTRY EVENTS AND EXHIBITIONS 6 Hong Kong Hotels Association 54 Events calendar reports; Winners recognised; Openings; Technology 56 Food & Hotel Vietnam reviewed

PRODUCT APPOINTMENTS 50 Danish oven; Coffee machines; 58 See who is moving where Imitation candles

MANAGEMENT 12 Loyalty programmes that reach the right demographic Spirited design Advertisers’ Index Alpha International 25 Boncafe 32 & 33 Bowmore 41 Screen test Club Hotel 15 20 Coffee Concept 45 Up and Coming...24 Coverdrive 13 December FHA 29 • Pay scales Global Search International 35 • ASP; Call accounting Global Zone 19 DESIGN • Hotel design Gulfood 57 24 Beijing’s Punk bar is nominated • Desserts Hotelex 31 for an award • Beer; Cocktails Hotel Show Dubai 53 • Dishwashers; Lighting ITE 55 LRT 21 FOOD January M.Schaerer 27 34 The generation gap that makes • Sales & Marketing Manitowoc Foodservice 23 banquet menus an ecological • Market Report: Thailand Moet Hennessy Diageo OBC minefield • PMS • Guestroom design Mundial 17 • Meat Nespresso 37 DRINK • Vodka Safemark Systems IBC 38 Blends and single malts vie for the • Luxury linen; Carpets Saflok/Kaba 49 whisky market Santos 9 Tabasco 11 Uncle Russ 47 Villeroy and Boch IFC

 AHCT November 2009 november 2009 AHCT  I n d u s t r y N e w s The Hyatt Regency dominates the Tsim Sha Tsui skyline I n d u s t r y N e w s

Taking the cake for awards Hong Kong From South Korea to Indonesia, it’s awards hoteliers season for the hospitality industry, with some likely faces and some new names in the mix. optimistic for The Honourable Sir Michael Kadoorie, Chairman of The Hongkong and Shanghai 2010 Hotels, Limited, has received a prestigious Lifetime Achievement Award from the 2009 At the 49th Annual General Meeting of the Hotel Investment Conference Asia Pacific Hong Kong Hotels Association, Chairman (HICAP) for his considerable contribution to Mark Lettenbichler summed up what has been the hotel industry in the Asia Pacific region a tumultuous and difficult year for the industry, and in the world through positive actions and but left hoteliers with a positive feeling for the significant contributions. He was appointed outlook into 2010. Director of HMH in 1964 and Chairman in Over the first seven months of 2009, 1995. He said accepting his award, “In my occupancy rates were down 10.51 percent to own time, I have witnessed great changes in A City Deluxe Room at Harbour Plaza 8 Degrees 72.25 percent across the city, whilst average the world. I have been fortunate enough to room rates fell further, down 19.53 percent and be part of these changes and look forward Woods Bagot’s design for the Sheraton Hotel at the Tianjin East Port Waterfront average yield fell 29.75 percent. Interestingly to continual support from my colleagues and Development project (rendering) the priciest of hotels saw occupancy rates fall the most, while middle-tier hotels saw average HICAP honours Sir Michael Kadoorie room rates down the most. emissions, use of other natural resources, Padma Resort Bali at Legian. Partner site Category “A” hotels saw occupancy management of environmental issues and LateStays.com awarded its Best Newcomer tumble to 63.76 percent while “B” hotels saw policies, regulatory compliance and policies award to The Bali Dream Suite Villa, while occupancy at 75.19 percent. concerning climate change. WyndhamGreen the Asia Web Direct Best Newcomer went to Lettenbichler noted that whilst industry- by Wyndham Worldwide, the company’s Melia Benoa. wide room revenue fell, F&B remained more sustainability program, extends the strategy The Westin Grande Sukhumvit, stable. He pointed to value in promotions and across all businesses and brands, making Bangkok received a plaque that showed it “steady support from our local community,” a considerable dent in the overall carbon had reached a 5-star Thailand Hotel Standard however in Hong Kong, hotel restaurants are footprint of the brand. last month. The ratings program was originally also far more popular than they are in other Wotif Group held its first Indonesia Hotel initiated to provide hotels in Thailand with countries when compared to individually run Awards in Bali, a newly launched annual a classification from one to five stars in line operations. event aimed at celebrating strides made by with global standards and is organised by Internationally, arrivals were down. Indonesia’s hospitality community by using the Foundation for Standard and Human online channels. Top Achievers included: Resource Development in the Hospitality

F&B remained more stable than occupancy and rates The Bali Dream Villa, Aston Bali Resort & Industry. The hotel was among a select group Spa, and Febri’s Hotel & Spa. Top Producers of 10 new entries to meet the criteria. Deputy the city the regional wine hub; and designating The highly anticipated Hyatt takes up 21 friends in the years to come.” included the first two names of the previous Prime Minister Sanan Kajornprasart presented this year as Japan Hong Kong Tourism floors of one of the tallest buildings in Hong Kadoorie’s humorous, modest acceptance category, as well as The Sanyas Suite. The the plaque to Charles Jack, General Manager Exchange year should increase numbers from Kong, overlooking the harbour and sitting on speech drew a standing ovation from some Best Newcomer to the Wotif family was the of The Westin Grande Sukhumvit, Bangkok. Japan. A mission to do the same with Taiwan top of one of the city’s most interesting and members of the HICAP audience. is in the works as well. innovative malls, K11. With the Hyatt touch, it For the second year in a row, architects Looking ahead, with the economy picking is slated to become one of the city’s favourites Woods Bagot received recognition as the The award-winning Westin Grande Sukhumvit Road in Bangkok up and new hotels continuing to open, the city in no time. Most Admired Knowledge Enterprise (MAKE) should hopefully see a sharp rise in visitors as Le Rivage opens its doors to an audience in Asia. The 10th Annual World Knowledge well as profit margins on rooms. Occupancy of frequent Hong Kong businesspeople Forum was held in South Korea to discuss rates are already on the rise, and the focus looking for that careful balance of hotel-style transforming enterprise knowledge into now shifts to finding experienced marketing, accommodations and all the creature comforts stakeholder value. In receipt of the award, sales and customer service staff to help of home. Designed by French luminary Andrée Ross Donaldson, Woods Bagot’s Group capitalise on these trends, and to man the Putman, the 50 suites of an incredible 1,000 Managing Director explained, “We have a new hotels opening up as the end of the year square feet each offer private lift lobbies, views sophisticated intranet and ‘Intelligence Portal’, approaches. of the harbour, rain showers, state-of-the-art which is the shared global platform within Some of the most recent openings include technology, and luxurious fittings throughout. which we work on our projects… We enable the Harbour Plaza 8 Degrees, Hyatt Regency A home away from home to be sure. our professionals to draw from the deep Mainland China was the only group that Hong Kong, Tsim Sha Tsui, Le Rivage, the The Upper House – Swire’s second foray well of knowledge throughout the company, showed an increase (4.6 percent), while soft opening of a Crowne Plaza and Swire’s into hotel management in Hong Kong – is delivering higher value to our clients and their other regional travellers showed a marked The Upper House. The former is the newly a stellar success, stealing the best views projects.” decline. In co-operation with the Hong Kong revamped flagship property for the Harbour atop the old JW Marriott. Consistent with its Wyndham Worldwide, one of the Tourism Board, The Association has helped to Group, featuring a host of restaurants and advertising, it truly does boast bathrooms as world’s largest hospitality companies, was position Hong Kong for an uptick in statistics bars; modern, spacious rooms and serviced big as the bedrooms. The 48th floor bar has ranked by the United States’ Newsweek in 2009/2010. Measures like doing away with suites; and the famous rooftop pool for also provided that part of town with a new as one of the top 100 greenest companies duty on alcohol and the concurrent launch of lounging and relaxing, now primed for ladies place for the who’s who to congregate. in America. Companies were ranked the Michelin Guide in Hong Kong have made who lunch. based on a number of criteria, including greenhouse gas emissions, toxic waste

 AHCT November 2009 november 2009 AHCT  The Sheraton brand comes to the Pearl River Delta The antique, custom-made 1930s Schindler I n d u s t r y N e w s cage lift in the Peninsula’s new China property I n d u s t r y N e w s Opening their

bar with karaoke facilities. Norbert Vas, Aston International’s Vice President Sales doors to the & Marketing said, “Regional autonomy has brought tremendous business travel and tourism growth to East Indonesia and we intend to become the most respected and largest hotel group in this part of the country.” future of Las Vegas is slated to get a bit more class with the planned opening of the Mandarin Oriental, Las Vegas. Unlike the reputation hospitality that precedes most new properties on the

New Worldhotels member the Tangla Beijing Outside of Hong Kong, hotel groups are opening new properties in emerging markets and holiday and business destinations of the future.

China calling One of the new landmarks of the ever- changing Shanghai skyline reflects the city’s heritage as “the Paris of the East.” The Peninsula Shanghai, located on the Bund, celebrates the 1920s and 30s with grace and elegance, as well as the traditional service and luxury the group is known for. With 235 guestrooms and suites, including four themed suites, a rooftop terrace, Rose Ballroom, a AnnonceGamme08/06V5 27/07/06 19:35 Page 1 custom-made 1930s Schindler cage lift and a full-scale replica of a 1930s seaplane in the Rosemonde Aviation Lounge, Cantonese restaurant Yi Long Court, Lobby Lounge ideal for Afternoon Tea and the ESPA Spa, guests

The tallest building in Jayapura All the creature comforts of home at Le Rivage Bar & Kitchen Equipment will sit in the lap of luxury with a quintessential In a part of China seeing increasing www.santos.fr historic feel. This is only the ninth property for business activity, the Sheraton Shunde the group, and in every one the attention to Hotel opened to a booming new area along heritage and culture is paramount, making it a the Pearl River Delta. It is the first international, welcome contrast to the hi-tech minimalism or upscale hotel in this part of the Guangdong Simply crush, squeeze, extract, grind, mix, shake and much more… standard modern living themes that are found Province in China and is aimed at business in most hotels in the city, according to owner travellers and groups needing a hotel with Hongkong and Shanghai Hotels. global standards in a part of the world still Strategically located in the heart of coming into its own. The 385 rooms feature Beijing’s financial district, Tangla Beijing joins scenic views of the park and the surrounding the Worldhotels group as a Deluxe Collection area, whilst events space has received the affiliate. It makes its debut with international utmost attention. From smaller meetings appeal, represented first and foremost in its facilities to a ballroom that caters to up to impressive restaurant offerings. Café D’Or 1,200 people for a banquet, function rooms is an interactive experience with two open- are designed with flexibility in mind. view kitchens designed to be reminiscent of a public market with gourmet showcase Far and away stations. Chinese, Japanese, Southeast Asian Aston Hotel Group has announced plans to and European cuisines are all on offer. Tang open the Aston Jayapura Hotel, which at Place is the resident Canton restaurant, while 12 storeys tall will be the Indonesian city’s The Astral serves as an Australian fine dining tallest structure. The hotel will offer 102 rooms destination. For entertainment and meeting and suites, as well as a spacious ballroom and greeting, The Lounge, Leaf Garden and with capacity for 600, meeting rooms, a Bacchus Bar all have different themes and coffee shop, lobby lounge, a full-service spa personalities. and sauna, gym for guests and a cocktail

 AHCT November 2009 140-150, av. Roger Salengro - 69120 Vaulx-en-Velin (Lyon) France - Tél. : +33 472 373 529 n- ovemberFax : +33 2009 478 AHCT 265 821 I n d u s t r y N e w s Please visit us at: Food & Hotel China 2009

The newly-opened Mandarin Oriental 18-22 November 2009 Las Vegas (artist’s impression) Booth No: 1BD01 (USA Pavilion) Strip, the Mandarin will unveil a sophisticated, Twist, and the indulgence of a two-level, Shanghai New International Expo Centre (SNIEC), design-inspired hotel with architecture by 27,000-square-foot (2,508-square-metre) spa, No. 2345, Long Yang Road, Pudong, Shanghai, China Kohn Pedersen Fox and interiors by Adam D complete with a sprawling pool and 20 private Tihany, both long-time Mandarin collaborators. cabanas. The Presidential suites are parallel The non-gaming property will feature both to none, with 3,200 square feet (300 square hotel rooms and residences with access to a metres) of entertaining and relaxation space luxury shopping mall, gourmet dining courtesy and panoramic views of CityCenter, The Strip of Chef Pierre Gagnaire’s newest outpost, and the desert beyond.

Classic Peninsula style at the front desk of the Peninsula Shanghai

Technology in action

As the hospitality industry looks to upgrade their technology services in every aspect of operations and guest relations, both technology providers and property groups are leading the way to improved efficiencies and increased offerings. Softbrands, in partnership with Xotels, is demystifying the concept of revenue management by kicking off an initiative aimed at bridging the gap between systems providers and revenue managers. After extensive discussions and research, “we clearly understand the need to deliver this hands-on educational program,” said Patrick Landman, Vice President of Business Development for Xotels Ltd. Sessions will be held in Malaysia, ® Thailand, Singapore, India and Indonesia. For over 1,000 great tasting TABASCO recipes, Looking to beef up the group-wide distribution solutions system for the please visit www.TABASCOfoodservice.com. Metro Hospitality Group, EZYield.com will extend its services to provide comprehensive distribution platforms, channel management software, as well as RoomRez and GDSConnect across the 14-property portfolio. “Due to the history and organizational foundation we have at Metro, it was incredibly important that we choose a technology that is practical, efficient and has a support team to answer any questions that arise,” stated George Bedwani, COO of Metro Hospitality Group. On the guest side, Starwood Preferred Guest is embracing social media in a big way, having recently announced a new suite of Twitter, Facebook and iPhone applications that can be accessed through the group’s website. The group has taken a view that social media and mobile networks are the way forward for its demographic. The group has blended the powers of Twitter and Google Maps to allow users to post tips on restaurants, bars and entertainment directly from their mobile phone, as well as upload map-linked information based on their coordinates. On Facebook, friends can post, search and view trip photos, allowing them to engage in the travel experience without ever leaving their computer. Only connect – Starwood launches an iPhone application

10 AHCT November 2009 TABASCO® is a registered trademark; the TABASCO bottle design and label designs are the exclusive property of McIlhenny Company, Avery Island, Louisiana, USA 70513. www.TABASCO.com M a n a g eme n t M a n a g eme n t

A selection of HMC partner cards

Leveraging off

SPG members now make up roughly Do rewards half the occupancy of Starwood hotels in programmes really China and at the Elite level of membership, 94 percent SPG members in China are active target the right in the programme – the highest rate globally for the group. Furthermore, the SPG customers and steer programme’s most significant growth area in them in the right China is in the category of guests who stay loyalty more than 10 times a year, which has risen direction? Ruth Williams more than 40 percent year on year. “In recessionary times like these, loyalty reads the cards is paramount,” says Lisa Miller, Director of Loyalty and Partner Marketing, Asia Pacific, oyalty programmes have been an Starwood Hotels & Resorts. “It has been important part of travel marketing interesting to note that loyal SPG members since American Airlines launched have continued to stay with Starwood during the first airline frequent flyer the tough times – price isn’t the only indicator Lprogramme in the early 1980s. Other they make decisions on. They realize the on F&B, and target the local market. This airlines and hotels were quick to follow. benefits of recognition, upgrades and point approach gives them an extra marketing Today numerous points-focused loyalty earning quite often outweighs a cheaper rate channel and the ability to reach untapped programmes target frequent travellers, of $10 at a hotel down the road.” demographics. rewarding them with free room-nights or “We have seen a reduction in business For example, Starwood also offers upgrades, Today hotel programmes such as from non-SPG members, but those loyal to Starwood Privilege, a pre-purchased Marriott Rewards and Hilton’s HHonors SPG have continued to support Starwood accommodation and dining programme boast memberships in the millions. and its brands. A great story and testimony designed to offer exclusive accommodation A recent report by Starwood Hotels & to the power of loyalty!” she adds. and exceptional dining privileges throughout Resorts revealed that Chinese travellers have Asia-Pacific. Like most pre-paid dining loyalty enthusiastically embraced the benefits of its Variety of approaches programmes, the benefits include unlimited Starwood Preferred Guest Program (SPG). Concurrent to running points-based loyalty complimentary dining for members when According to Starwood’s analysis, Chinese schemes, many independent and branded they dine with at least one other guest. enrollment in SPG has risen 50 percent this hotels in Asia also opt for tailor-made Starwood Privilege also offers special year compared to 2008. pre-paid loyalty programmes that focus member accommodation rates at selected

Coverdrive clients include Langham Hotels International A selection of Coverdrive partner cards 12 AHCT November 2009 M a n a g eme n t Mandarin Oriental Dhara Dhevi, M a n a g eme n t Chiang Mai: HMC are helping the property attract local guests with a loyalty programme

Oriental Dhara Dhevi’s restaurants. Prestige Club, which now supports four patterns as well as interactive online surveys.” the high-sales/high-discount approach is the “Our focus is on F&B but we also Radisson properties in Shanghai - and we Arnold says that any property considering wrong approach for the top end of the hotel offer spa and accommodation vouchers or look forward to expansion,” he comments. a new loyalty programme will have its own industry,” he says. special discounted price for members,” says unique needs. “Some areas of the hotel’s “Most importantly, a hotel should never the hotel’s Director of Communications, Designing for the future operations may perform stronger than consider any form of loyalty card unless Chaleenuch Visith. The Dine in Style loyalty The internet is also providing additional tools others, some will have high operating costs, it is supported with a robust, dependable card was launched in April 2006 and the for Coverdrive to market their hotel partners’ food costs and so on, and so it’s about communications and a CRM strategy to keep hotel credits the programme with increased programmes. “We’ve always provided services designing a membership product to steer members informed and engaged,” he states. revenue at all its F&B outlets. for the design and content management of business to where it is needed, and away from Finally, the Coverdrive MD proposes “Competition for the local dining dollar each hotel’s club website, for personalised where it is not,” he says. that after launching a dining loyalty amongst hotels and restaurants is ever- digital marketing promoting F&B,” says He advises hotels against accepting any platform, the key measure of success should increasing in all Asian markets, nowhere Arnold. “Our development team is now loyalty programme scheme that involves an be the number of profitable restaurant more so than in China’s key cities of moving into new innovative service areas excessive card discount structure in order to covers that the programme brings to the economic growth, including Shanghai and including consumer analytics on spending sell more cards.” In my professional opinion, restaurant. Beijing,” says Matthew Arnold, Managing Director, Coverdrive, a Hong Kong-based company that develops customised dining programmes and loyalty platforms for hotels in Greater China. Coverdrive has worked with numerous international hotel groups such as Langham Hotels International, Carlson Hotels Worldwide and Starwood. Arnold points out that a well-designed loyalty programme can bring extra value in a difficult economic climate, when many hotels are reviewing their marketing direction and trying to attract more local dining guests. “This will change over time as conditions improve, however with regard to hotel F&B

participating hotels and resorts in Asia Pacific Relationship Management (CRM) platform and access to exclusive accommodation and that allows hotels to monitor members’ food and beverage offers. “We need different activity and spending, and to communicate “In recessionary loyalty programmes to cater to all avenues directly with members. of our business,” explains Miller. In addition, HMC’s members can times like Hotel Marketing Concepts (HMC) is join Clubhotel, a proprietary network that one of the largest companies providing links members’ private label clubs together these, loyalty paid membership loyalty programmes and through a website. “In 2008, Clubhotel For a solution to incremental works with more than 1,000 hotels and generated over 350,000 room nights for our resorts worldwide. HMC also produces and hotel partners, and at above-ADR room is paramount” Rooms and F&B revenue administers InterContinental Hotels Group’s rates,” notes Tang. (IHG) Priority Privilege loyalty card. Tang says that HMC programme Lisa Miller “Currently, we have over 200 partner members typically have high disposable without cash outlay, hotels in Asia Pacific, says Valentina Tang, incomes, regularly entertain for business, Vice President, Asia Pacific, HMC. “We or simply enjoy the luxury lifestyle and marketing, even in a strong up market, visit us at design, implement and manage membership travel. “We proactively market to small and there is always a need for a strong local F&B programmes for hotels, with the goal of medium businesses, to managers, owners strategy,” says Arnold. http://hmcloyalty.com providing them with a qualified base of and professionals,” she says. “Despite the In Shanghai where every new hotel or frequent customers to generate incremental affluence of this market, it is virtually restaurant is entering a highly competitive or email us at revenue (and profit) for the hotel.” untapped by hotels simply because it is and sophisticated market, Coverdrive worked Tang explains that the hotel membership not cost-effective for hotels to reach these with Carlson to develop an F&B loyalty [email protected] programmes created and managed by HMC consumers individually,” she notes platform for Radisson Hotels & Resorts do not require any investment by the hotel. called The Prestige Club. “The membership programme is self-funded, Standing out “Predominantly an F&B-focused with the financial risk carried by HMC,” she from the crowd membership, we launched the platform says. “In fact, programme profit is shared Hotel loyalty programmes are especially soon after their flagship Radisson New World with the hotel, so there is actually revenue useful when hotels are trying to build market opened its doors, and with our sales team going back to the hotel from this. share in new or challenging markets. In delivering circa 3,000 sales calls into the “All the programmes we design, Chiang Mai, the Mandarin Oriental Dhara local market up selling both the hotel and the implement and manage for our hotel Dhevi, Chiang Mai worked with HMC card, we were able to provide strong levels of partners are private-labeled – these are really to develop a loyalty programme to attract awareness of the brand,” explains Arnold. the hotels’ membership programmes, we are more locally-based guests to its restaurants. “Like any business in China, it takes just lending our expertise and experience to Members paid a fee to join the programme, time to build awareness and momentum, but 图片 facilitate their success,” says Tang. HMC also which allows them to dine for free when they nearly four years on we have a very strong provides hotel members with a free Customer bring guests to eat at any of the Mandarin base of loyal Radisson custom through

14 AHCT November 2009 november 2009 AHCT 15 M a r k e t R e p o r t Holiday Inn is powering IHG’s growth in Indonesia M a r k e t R e p o r t

IHG is also very positive about India, with Jan Smits, Managing Director IHG Asia Australasia telling AHCT that “business travel will start coming back” as the country recorded GDP growth of 6.7 percent in 2008-09. The company’s strategy for growth is to focus on the InterContinental, Crowne Plaza and Holiday Inn brands, through management contract and not franchises. IHG has a pipeline of over 30 properties in the country and is expecting to open a Holiday Inn in Mumbai and a Crowne Plaza in Gurgaon near Delhi in the coming months. Not everyone shares Smits’ optimism about India. Worldhotel’s Jegge argues that the country has been hit by the “double whammy”

IHG’s expansion in India has taken it into Gurgaon

The Doubletree by Hilton Resort Wuxi Lingshan

best Negative numbers region-wide is yet to for 2009 hide the geographic nuances. Mischa Moselle

looks beneath the surface. One of four Hilton Worldwide properties in Beijing

comeccording to a recent report issued by consultancy firm The company is now aiming to expand from a base that includes the territory’s hotel rooms grew by 7.3 percent or 3,854 rooms over Deloitte for the year ending August 2009, Asia-wide the year to July 1 to 56,423. In fact, the HKHA’s membership grew four properties in Beijing and several in Shanghai into second and RevPAR was down 28.4 percent to US$68, while Average from 101 to 109. third tier cities such as Heifei and Chongqing. Room Rates fell by US$27 and occupancy dropped 12 Hong Kong is not the only market with an increasing number of “China is the most important growth market outside the United Apercent. hotel rooms. China is the key focus of the majority of hotel companies, States for Hilton worldwide,” says Rinck. Those headline numbers however hide an uneven picture, with followed by India. After that Thailand, Vietnam and Indonesia are As of June 2009, IHG was operating 115 hotels in China and some markets performing much more strongly than others. In terms all firmly on the radar screen. Within those countries there is a move had a pipeline of 127 across five brands. of development, recent weeks have seen major announcements by away from capital cities to second or even third tier cities. Roland Jegge, Vice President Asia Pacific for independent chains small and large, including Marriott International, Starwood Martin Rinck, President – Asia Pacific at newly renamed Hilton affiliates group Worldhotels, says that China is also a key focus Hotels and Resorts, Langham Hotels International (LHI) and Aston Worldwide, tells AHCT that the company has six core brands operating but adds that the commodity driven economies of Australia and International. in Asia Pacific – Waldorf Astoria, Conrad, Hilton, Doubletree, Hilton Indonesia have made them good performers. These companies have been announcing new deals and even Garden Inn and Hampton. Across these brands there are currently China is a key focus for LHI, with the rolling out of three new rolling out new brands. 58 hotels trading and 71 under construction. brands last month. Upscale Eaton Luxe, mid-scale Eaton Smart Does this mean hoteliers believe the worst of the economic crisis and serviced apartment Eaton House are aimed at environmentally is over and the hospitality industry is on the road to recovery? All eyes on China? conscious guests, who will be able to monitor such things as water In China there are 11 trading assets and 33 properties under and power consumption and other aspects of their ‘carbon footprint’ Hong Kong developments development. Rinck describes this as a “huge pipeline” and adds during the course of their stay and will be given incentives to use The Hong Kong Hotels Association’s (HKHA) annual report (see p6) that that he is “very bullish about the market in general, even if less as they do so. had a note of cautious optimism for 2010 after recording a poor 2009. trading in 2009 was not a great year in the key cities of Beijing and John Dick, Vice President Eaton Hotels International told the While RevPAR and occupancy were down, in terms of development Shanghai.” press that the brands would be particularly suitable for owners in China, India and Thailand.

16 AHCT November 2009 november 2009 AHCT 17 M a r k e t R e p o r t The Grand Central Hotel Shanghai – China is a key focus for Worldhotels in Asia

Boxing clever in Indonesia Despite the July Jakarta bombings, the economic crisis has put Indonesia under the spotlight for both developers and operators. There is strong domestic demand and the MICE business is now returning to Bali as well as some leisure. Estimates for arrivals to the island in 2009 are between 1.8 to 2.2 million visitors, high at the low end and record-breaking at the top end of the forecasts. However, recent developments have seen Indonesian investors starting to think outside of the traditional Bali-Jakarta development box and into other destinations. Regional autonomy means that there are now 19 new provincial capitals in need of branded hotels and overlooked destinations such as Yogyakarta are also attracting investment. Aston International’s Vice President Sales and Marketing Norbert Vas tells AHCT that while the company is developing seven projects on Bali, it is also “assisting developers to build hotels in more than 20 locations ranging from Medan all the way to Indonesia’s West to Jayapura as far as 5 hours flight East of Jakarta.” This year the company has opened hotels in Jakarta, Manado (North Sulawesi), Ketapang (East Borneo) Samarinda and Balikpapan (West Borneo) and Ambon (East Indonesia). Further hotels are almost complete in Medan (West Sumatra) Bandung (Java), Bogor (Java), The first Eaton Hotel is set to Manokwari (Papua) and Jayapura (Papua). rebrand as an Eaton Smart in 2010 Aston International has a large pipeline taking it outside In addition hotels are currently being developed the hospitality strongholds of Jakarta and Bali and due to open with in a year or two in Batam, Bintan, Banka Island, Palembang, Yogyakarta, Recent Worldhotel’s affiliate the Asiana Hotel Chennai Semerang, Makassar, Solo and Purwokerto. Vas adds that some “60 - 70 percent of the business is generated locally by a travelling public that is becoming more and more affluent, experienced and demanding and are requiring a branded and consistent hotel experience.” Of Dutch-Indonesian heritage, the InterContinental’s Smits is also a fan of the island archipelago. While Smit says that Indonesia is at a “very different stage of development” to countries such as China or Thailand, he says that IHG’s Holiday Inn brand is doing very well and points to “a very strong Indonesian domestic market.” Smits adds that IHG will be “ramping up efforts in Indonesia” as the political system remains stable with the recent re-election of Susilo Bambang Yudhoyono as president, GDP growth is strong and the country’s large population gives it a huge potential. While owners and developers are apparently looking with optimism to the future, there are still some hard times to ride out, with one hotelier telling AHCT that although 2010 might be better than 2009, it will still be turbulent. No one AHCT spoke to would defy the conventional wisdom on cutting rates – don’t do it because you will never recover them – but most were strongly in favour of giving plenty of value-adds “IHG will be to lure guests. Hilton’s Rinck says this has been a time to focus on market share more than other metrics. He advises owners to rely on branding (well, Hilton branding of course), pointing to owners ramping up efforts in in China who had come under the Doubletree wing and learnt to appreciate the power of the company’s distribution system. Rinck Indonesia” Jan Smits believes an upturn in occupancy in 2010 will be slowly followed by a return of rate during the second half of 2010. Distribution is also a strong weapon in Worldhotels’ armoury of recession and the terrorist attacks in Mumbai a year ago. However, according to Jegge, who highlights the company’s recent expenditure he predicts a slow growth curve to recovery and is still signing of €2 million (US$3 million) on its website and its Search Engine properties in the country to his company. Optimization features – both key to the members’ successful Hilton Worldwide is rolling out its brands in India, with 22 sales record. hotels under construction. Of these two will open in 2009, both in For Smits, this has been a time for investment, with Holiday Inn Delhi, and seven in 2010. Rinck believes there is very good “upside refreshing 1,300 hotels and in the Asia region seeing “an upward trend potential in India.” in customer satisfaction” meaning greater loyalty.

18 AHCT November 2009 T e c h n o l o g y T e c h n o l o g y

Haier offers an expansion card with an open media interface nce upon a time, guests were impressed by entertainment systems that came with a DVD player and a selection of cable television channels. Those days, however, are long gone. With the proliferation of personal technology – laptops, internet-based Ocontent, iPods, MP3 players, mobile phones, and the list goes on The Samsung HK LCD TV is fully connectable, and can – televisions are necessarily required to do more. For the hospitality interface with the room’s audio-visual system industry, this presents an opportunity as well as a challenge: catering to modern demands whilst operating on a timeframe that is nowhere Watch near as proactive as the fast-paced development of technology and applications. There are however, ways to take a view on the future, and to make sure that every dollar invested in television and in-room entertainment counts. this Size and brand power “We don’t subscribe to the bigger is better television theory,” says Nick Price, CIO/CTO for the Mandarin Oriental Hotel Group (MOHG). “We rise above that and, for example, partner with Bang & Olufsen, who emphasise correctly sizing for the room and not just space the absolute size of the TV.” He says that the typical standard room boasts a 37-inch television, but that it varies bases on the average size LG’s SL90, a multi-functional model, and one of the room in the property. of the thinnest in the industry (right) This opinion is reflected on the industry side as well. Agnes Cheung of the Brand Marketing Group for LG Electronics in Hong “There is strong demand for Kong says, “The size of TVs is normally between 32 and 42 inches.” She also points out that it is not a matter of how big the television is, guests to be able to use their but choosing “one that can provide an ideal visual experience and fit for the decoration and environment.” own content and connect Yan Jun, a representative for Haier in China says that 95 percent Connectivity is as important as size for of their customers are looking at LCD TVs only, and even hotels on contemporary TVs their own devices” Nick Price

As guests’ personal technology devices inform their expectation of the type of televisions hotels should have, it’s not the size that matters, finds Christina Kautzky, but the capabilities

LG recommends picking a model that fits the hotel décor and environment

20 AHCT November 2009 T e c h n o l o g y T e c h n o l o g y Sizing the TV to the room

Having more than one TV set is common to Mandarin Oriental Hotel Group suites

than just a few news stations,” says Price. Local television stations are designed for residents, a category guests do not necessarily fall into. Haier has responded to these needs by adding a TV expansion card with an open media interface. This allows in-room sets to connect with a variety of hotel- and guest-operated media without buying new TVs or having to wire the installation process. “It allows the hotel to become more convenient and artistic in their use of the set,” says Yan. Price advises that for hotel groups to devise an effective technology strategy, they need to accept that “everybody is in discovery mode,” and that the speed with which technology changes means vast investment in every angle will lead to money lost. He says, “You need to think about value versus use. CNN can be on in the background, which is a lot of use, but not very much value. Then you have the ability to look at pictures of your kids, or your own content from “USB and Bluetooth your laptop; that is high-value, however it may currently represent a smaller population of people.” connectivity … Connectivity and convenience, as well as enhancing the quality of the visual experience is crucial to the overall guest perception of allows travellers to a hotel today. And on the back of that, the last, but perhaps most important component to this argument is the internet connection itself. Whilst wireless internet with significant bandwidth is difficult enjoy photos and to maintain in each and every room, as the internet becomes a Haier more important content provider streaming media and video video during the trip” require connections that are uninterrupted to live up to expectations – connected to and viewed on the proper flat screen, LCD television Agnes Cheung of course.

with 52-inch Samsung LCD television, looking to impress with both size and brand power with one of the United States’ best selling in-home models.

Technology and connectivity With the proliferation of personal content devices, there is a view on both the hospitality and industry side that televisions should be built for easy connectivity to other devices. LG’s updated multi-functional models, says Cheung, include “USB and Bluetooth connectivity, which allows travellers to enjoy photos and videos during the trip,” as well as plug-ins for laptops and other devices. Similarly, the Samsung HK LCD TV is fully connectable, as well as containing an interface with the room’s audio-visual system, including “high sound quality bathroom speakers, a music mode for Mandarin Oriental Hotel Group ambiance with the television screen turned off, and practical tools for work with Danish TV and audio manufacturer Bang & Olufsen travellers like a one-click world clock on the TV remote control.” Says Price from the hospitality perspective, “There is strong demand for guests to be able to use their own content and connect their own devices. The Mandarin Oriental was the first to introduce the auxiliary panel,” which connects MP3 players, laptops, iPods and the economy end are conscious of needing to provide a high-end PS3s/Xbox’s to the television. “We did that because of the clear television, just one on a smaller scale. understanding of sales projections in 2002 for the iPod.” Thinking But when it comes to suites, says Price, “the considerations are ahead and taking an informed view is key, he explains. completely different. You are looking not just at one television, but And, “you have to remember that people are only staying for a few multiple televisions, and each one of them performs a specific function nights, so whatever you do, if they can’t figure it out in two minutes, depending on where it is placed.” The biggest television MOHG has then the money you spent on that capability is wasted. It can go from in a suite is a 60-inch for entertainment purposes, but increasingly being a net positive to a net negative very quickly.” bathrooms also contain televisions located behind mirrors, and spa To keep that from happening, connector cables should be treatment rooms may also have wall televisions, which are smaller provided for guests, as should in-room instructions and capable staff and purpose-installed. should something goes awry. Whatever the reason for the television, the quality and the brand Stepping back from the bridge between personal technology and not only need to provide the guest with the best viewing experience, in-room systems, content itself is also changing, which has an impact but also re-enforce the image of the hotel. The Jumeirah HanTang on the choice of TVs. “There is an expectation that there will be a For more detail on KitchenologyTM or equipment solutions from our leading Manitowoc Xintiandi in Shanghai has recently chosen to outfit its new rooms range of programming the individual guest is familiar with, rather Foodservice brands - including Cleveland, Convotherm, Del eld, Fabristeel, Frymaster, Garland, Jackson, Kolpak, Lincoln, Manitowoc, Manitowoc Beverage Systems, Multiplex, Merrychef, and Servend - visit www.manitowocfoodservice.com

22 AHCT November 2009 november 2009 AHCT 23 d e s i g n d e s i g n

“For the design we used anodized brass metals, tilted and A Chinese architect’s punched, to create a layer of screen outside; the shadows it creates at night are amazing. The interiors we kept … as simple as possible, innovative bar design is in to create a sense of sacredness. Architecturally, we are always exploring a number of issues and in this case, we dealt with layering line for a prestigious design and spatial relationship, playing with different material layers and also manipulating different levels from the private dining room that award, reports Mark Graham interacts spatially with the bar in an interesting way. “I am not sure if we set out to attract a particular crowd. We just tried to create something that we consider cerebrally stimulating. It rchitect Lyndon Neri’s lack of serious nightclubbing is hard for us to admit but most of us are struggling with issues of experience – even during his college years, he had little righteousness and wickedness in life and if you happen to be one of taste for drinking and dancing mindlessly until the wee these people, then you would like the bar.” hours – clearly didn’t prove to be much of an obstacle Awhen designing what has become the hottest spot in Beijing. Entertainment! Punk, located in the Opposite House boutique hotel – is tiny in Whatever the reasons for attending, the club certainly pulls in the Beijing club terms – it has a capacity of just over 100 people, but has party-loving punters, particularly the well-heeled clubbing crowd made a huge impact since it opened a year ago. The basement club, of Beijing expatriates, with a strong showing of overseas Chinese one of several outlets that Neri designed in the groundbreaking hotel, among their number, all moving and grooving late into the night on has now been nominated for a gold key award from the International the tiny dance floor. It is also popular with monied local Chinese, Hotel/Motel and Restaurant Show (IH/M&RS). who tend to congregate there earlier in the evening, drinking, chatting “The brief was very simple,” says Neri, 44, who runs the and observing from the bar or dance-floor-edge tables rather than architectural practice Neri and Hu Design and Research Office dancing. with wife Rossana Hu. “The bar needed to push the traditional Punk also draws in diners from the hotel’s two flagship dining boundaries of the typically seedy bars that are everywhere in Beijing. outlets, Sureno and Bei, both designed by Neri and his Shanghai- The owners kept using the word Punk and it was important that the based team, and located a few strides away from the nightclub place exude this attitude. It is small in comparison to most bars. If entrance. All three are radically different from the conservative Punk the I have to describe it, I would probably say two words: ‘prison’ and dining and entertainment outlets normally found in major-city hotels, rocks ‘church pews’! boutique or otherwise. Beijing club scene

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For a free brochure containing full detail, please contact: Alpha International Food Services 909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong. Tel: (852) 2889 2123 Fax: (852) 2889 1757 http://www.eurocave-alpha.com Model: D-290 Email: [email protected] 24 AHCT November 2009 Made november in France 2009 AHCT 25 d e s i g n

Surprisingly, the company behind this pioneering design the actress Carina Lau. In fact, I told the owners of Muse that I would experiment is the Swire group, a conservative Hong Kong-based only do one, and I kept my promise. They are now on Muse three or conglomerate with no previous experience of running hotels. For four and I have said no to all of them. We took Punk on because the its first-ever property, located in the Chinese capital city, rather than scale was very different. It was more a bar as opposed to a club. on home turf, Swire certainly took the extreme approach, hiring “Designing a club is very similar to designing a restaurant given minimalist architect Kengo Kuma and gave him a brief to produce the public nature of its aspiration. With houses, you have to deal with a hotel spectacularly different from anything else. domestic issues that in most cases does not deal with the public.” The company’s other projects in Beijing have also won plaudits. Clash of cultures The old American embassy compound in Chi’en Men 23, previously Even from the outside, the Opposite House is eye-catching to say the known as Legation Quarter, has an exclusive stable of fine-dining least, with orange-and-green glass panelling for all exterior surfaces. restaurants; the Whampoa Club restaurant, for masterchef Jereme Inside, the designer set out to break virtually all the traditional five-star Leung, transformed a traditional courtyard house into a magical hotel rules which, in China, state that thick marble pillars, ancient- dining space and is also up for a IH/M&RS gold key award for best scenes murals, deep carpets and phalanxes of black-suited flunkies fine-dining restaurant design. with little lapel pins are absolute essentials. Not at the Opposite As well as restaurants and clubs, the Neri and Hu Design and House, where guests will look in vain for a reception desk; instead, Research Office portfolio includes private houses and several hotels, new arrivals are checked in by laptop-wielding staff, all dressed in including a 350-room chain hotel in Xian, boutique hotels in casual clothing and sneakers. Shanghai and Lhasa and a 19-room property in Shanghai, where The lobby has a formidable array of modern Chinese art, mesh guests will be able to peer into the public areas from slits in their sheets billowing down from the atrium and ample empty space which, room walls. in a regular hotel, would be cluttered by sofas, chairs and resident- “We want to do exciting work, that is the most important thing,” manager desks. The 99 rooms take a starkly minimalist approach, says Neri. “We have a passion for our work. Awards in general are with bare wooden floors and simple, neutral décor. All have deep, a reflection of how the public, or your peers, judge you, so it is Japanese-style oak bathtubs and sprawl over a minimum of 700 somewhat important but we definitely do not tailor our design to fit square feet (65 square metres), giving a real feel of spaciousness. a competition’s criteria. Nevertheless, winning or even being short “We don’t think of our ourselves as trendy,” says General listed in competitions is a humbling experience. Manager Anthony Ross. “It is unusual and different but we think “China is a great place to work right now. It is like the United it is timeless. The hotel is all about being different, challenging States was in the 1930s, becoming a world power. New ideas are being formulated here.”

Photography by Derryck Menere and Michael Weber

the norm. Beijing is full of really [well] managed hotels: we took a different approach. “We fully anticipated that some people wouldn’t like it, but 99 per cent of people come in and go ‘wow.” With Punk, then Lyndon has done a great design job: the music, service and drinks have also helped … that is our business. We wanted the restaurants and nightclub to be like free-standing operations; the really good ones.” For a big-city nightclub, the drinks in Punk are moderately priced: a standard, premium-brand cocktail is US$7, with a bottle of champagne selling for US$95. Big-name DJs from overseas have also helped raise the club’s profile: over the past year, the talent manning the decks have included Nick Catchdubs, Atrak, Kid Fresh, Stretch Armstrong and Craze, most of them playing house-style dance music.

No metal boxes Punk, which can accommodate 130 maximum when operating as a nightclub, rather more for early-evening cocktail parties, tends to be busier during the winter months when the city’s outdoor bars are Schaerer Coffee Vito - simply forced into a six-month winter hiatus. It is perfectly located to draw in the Beijing club-hopping crowd, with the main mega-clubs located superb just a few blocks away, close to the Worker’s Stadium. Small restaurants, bars, offices, cafés and But the architect behind it is unlikely to be found hanging our there, or jiving at nightspots in his home base of Shanghai, where he kiosks: wherever outstanding quality and lives in an old French Concession home. Neri, born in the Philippines simple operation are the order of the day, the to Chinese parents spends as much time as he can with his three Schaerer Coffee Vito is the perfect choice. young children and wife Rossana. “Actually the funny thing is I am not a clubber – you can say that I was and am a nerd and proud of it! – but we have been asked to do To find out more, contact us at: Schaerer Ltd. many clubs after we did Punk, and before that Muse in Shanghai for T +41 (0)32 681 62 00, F +41 (0)32 681 62 42 www.schaerer.com

SWISS MADE 26 AHCT November 2009 c u l i n a r y N e w s c u l i n a r y N e w s

The first Michelin Guide to Kyoto and Osaka Yule logs at the Orchard Hotel in Singapore

owns and operates 26 F&B outlets in The Central, Causeway Bay, Tsimshatsui and Culinary Festival Walk, has Christmas-themed menus countdown and activities for everyone. From light bites at guides spark restaurants like EXP or rice paper, to a festive begins dinner buffet or six-course gourmet meal, the joy and sights, sounds and flavours of Christmas are The Christmas season is just around the alive and well. Special meals at restaurants controversy corner, and hotels and restaurants across the like Lawry’s the Prime Rib, Pearl on the region are already gearing up, with festive plans Peak, Café Landmark or MEZZ are primed The inaugural Michelin Guide for Kyoto for decoration, activities and of course food. for the more traditional celebration, while and Osaka was released for 2010, The Orchard Hotel in Singapore will from LIAN, Café Muse, Miso and City Hall Maxim and once again Japan’s gastronomic the middle of the month be transformed into Café provide a different perspective on the excellence did not disappoint. Of the a winter wonderland, complete with a Swiss holidays. 203 establishments covered, 146 are cottage reminiscent of Santa’s workshop. Roka welcomes the festive season with starred restaurants, and three are starred Christmas treats including stollen, ham, its own ‘fireside’ meals of tempura, special ryokans. Unlike the Hong Kong guide, roast turkeys and chocolate, hazelnut log skewers, a Butterfish tataki salad and a which roused controversy over the lack of Miele Guide 4th place in Asia went to Jaan par André in Singapore special five-course meal featuring premium cake; carolling, children’s activities and Chinese judges, all of the inspectors for meal. In that vein, a range of restaurants Of a short-listed 1,054 restaurants, 450 delicacies like caviar, Toro, foie gras, quail an appearance by Santa Claus are just a the Kyoto Osaka guide were Japanese. of varying culinary types are represented made the guide from 16 countries in Asia. and grilled langoustine. few of the surprises the hotel has in store. Interestingly, with the launch of this guide, – moving away from just sushi and teppanyaki. Some obvious names also made the Top 20, For a contemporary take on Christmas And that’s before Christmas dinner, which Michelin has introduced new symbols for It appears that the Kyoto Osaka guide is including L’Atelier de Joel Robuchon, Hong – with a view – Harlan’s in IFC is featuring an is available in variations from tea sets to a ryokan comfort, quiet ryokans, a Japanese seeing far less of a backlash than the Kong (#1); M on the Bund, Shanghai (#14); extensive choice of gastronomic Christmas porridge buffet, a Chinese-inspired Christmas best ingredients around. Even vegetarians garden and private or shared bath. A total Hong Kong/Macau guide did last year. But what Iggy’s, Singapore (#5); and Bukhara, New menus, all boasting seasonal dishes, menu to the full Christmas Day dinner buffet. can indulge in a specially prepared six- of seven restaurants received three stars, is bound to raise more than a few eyebrows Delhi (#11). Certainly given that the voters specialties of the house, and the freshest and In Hong Kong, m.a.x. concepts, which course Christmas Eve tasting menu to keeping Japan in first place globally for are the results for the recent Miele Guide, which included an array of so-called ‘foodies’ and match the carnivore’s Christmas wish – a three-star establishments. ranks a Bali nightclub Ku De Ta as the ninth ‘critics’ and that this is the guide’s second year A festive dessert from m.a.x concepts’ rice paper tasting menu of Wagyu Beef Cheek Ravioli, Whilst Tokyo is consistently in the top restaurant in the whole of Asia, while no has something to do with the outcome. But as French Turkey, all the fixings and of course limelight, in fact within Japan it is said that Japanese cuisine restaurants appear on the with most culinary rankings, it is bound to stir Christmas pudding! Osaka people will go poor just for a good top 20. up discussions and debates region-wide. In Macau, MGM Grand Macau will give the Panda Carnival currently making its home in the Grande Praça a winter theme with choir performances, ‘snow’ and sound and light shows. The acclaimed F&B outlets will feature special Christmas menus, and the MGM Patisserie, run by lauded Pastry Chef Guenther Wolfsgruber will feature made-to- order pastries and cakes to suit any sweet tooth. Watch this space as more creative, sumptuous and delightful treats, activities and feasts are announced from every corner of the region. The ‘fireside’ delights of Roka

28 AHCT November 2009 c u l i n a r y N e w s A variation on a theme Be my guest Billing its redesign as an evolution, not a revolution of the modern culinary experience, Alain Ducasse’s Hong Kong outpost, Spoon, has a brand new look, complete with a “seductive Guest chefs can liven up the gastronomic stage, bringing ideas, new menu and wine list, all with the French nuances” that reflect Ducasse’s inspiration. inspiration and international ingredients to this part of the world. Synonymous with culinary freedom, the new menu features ingredients from around the world, Spanish guest chef Joaquin Campos will grace the Tapas Bar prepared in a quintessentially Ducasse way. at the Kowloon Shangri-La throughout November, presenting his Lobster from Brittany is grilled on the spit; pan-seared white tuna is accompanied by satay exceptional Spanish Tapas as paired with New World wines. An sauce; venison is cooked to perfection, accompanied by a peppered jus and autumn fruits and added bonus is the featured menu, which highlights oysters at their vegetables; and the dessert list features old favourites and nouveau concoctions to suit any best. Oyster with three salsas, oyster and sea urchin terrine, oyster palate. The wine – stocked in Spoon’s famous transparent wine fridges – features well-known cocktail, and a number of other inventive creations will allow guests to vineyards producing light-bodied pinot noirs and complex, multi-layered Burgundy varietals. savour the flavours of international tapas. The restaurant itself has been redesigned, and everything from the tabletops to the Philippe Etchebest of 2-Michelin-starred Hostellerie de Plaisance uniforms has been rethought to evoke a style of French elegance. Keeping the original in Bordeaux, France will make a New Year’s appearance at The values and modern concepts of cuisine, the casual-chic atmosphere represents the way that Pavilions in Phuket, offering a chance for guests to be treated to internationally minded local diners and the jet-set travellers that frequent the restaurant view the cooking of the master himself, and to learn from him in a rare the contemporary world around them. cooking class. Overlooking the Andaman Sea, diners will have several The evolution of food at Spoon opportunities from the 13th through the 16th of January to be inspired by Chef Etchebest’s passion for cooking and experience as one of France’s most lauded chefs. Executive Chef Philippe Labbé from the Shangri-La Hotel, On the Paris will make a guest appearance at Restaurant Petrus, Island Shangri-La’s Michelin one-star French restaurant, from 25 November grapevine to 1 December 2009. During his Hong Kong stop on an Asia-wide tour, he will prepare a menu of great French classics and modern Wine dinners, new bars and the discovery of interpretations. Tomatoes and truffles are two of his favourite New World wines are heating up the culinary ingredients, as are fresh vegetables from Provence married with scene in Asia in November. mango and passion fruit for marinated prawns; sea bream with As part of its three-year campaign to flowers and herbs; and wild thyme iced parfait. bring the flavours of Spain to the world, a Spanish Gourmet Appreciation Dinner was held at the China Club. In addition to Provence on the menu at the Island Shangri-La favourites like Pata Negra-Iberico ham, the dinner featured Chinese preparations to showcase how versatile Spanish wines really are. Baron Amado Macabeo 2007 and Marques de Caceres Rose 2007 started

Japanese design at Ayana’s Rock Bar in Bali Angelini guests will be treated to wines from Donnafugata in Italy

Hin, Wong Wai Pang. The distinctive cuisine Wine Advocate. with roots steeped in Southern China will be Golden Gate Wine is partnering with featured in a 7-course meal on offer through Calera Wine Company, bringing Josh Jensen the end of November. Showcasing a blend to the Hong Kong Country Club as part of its of old-world Chinese cooking and Old World Winemaker Dinner series. The pioneer of the French wines, each dish will be paired with California Pinot Noir and Viognier varietals, Léoville Poyferré wines. A bottle of Le Crock each of the six courses, including canapés, 2005, signed by the owner of the château, lobster timbale, salmon, lamb and sorbets, Olivier Cuvelier will be presented to each will be paired with at least one of the award- diner. winning vineyard’s vintages, including a 2008 Angelini at Kowloon Shangri-La will Chardonnay, one of its famed Viogniers, and host a six-course gastronomic journey on four different Pinot Noir bottles. November 4, which will be paired with fine If a less formal beverage is on the wines from Donnafugata in Italy. Chef Vittorio agenda, Ayana Resort and Spa Bali gives off the evening, before moving into Vina Lucariello has prepared an exquisite menu the idea of a sundowner a whole new look Amezola 2004 for Rioja and the Bodegas to include traditional and modern Italian with its new Rock Bar. Literally perched 14 Condado de Haza 2006 for a pungent red. ingredients and preparations. The wine metres above the ocean on a rocky outcrop Dessert wine came in the form of Emillo pairings will range from light, dry whites to on Jimbaran Bay, Rock Bar was designed Moro Finca Resalso 2007 for a beautiful full-bodied reds, including Anthilia White by Yasuhiro Koichi of Spin, he of Nobu fame finish to the night. Sicilia IGT 2007, Vigna de Gabri White in Tokyo and Hong Kong. The bar is only Macau’s City of Dreams presents Contessa Entellina DOC2007, and Mille accessed through a natural cave that leads foodies with a taste for the finer things in life e una Notte Red Contessa Entellina DOC out onto the terrace, which offers 360- with the forgotten flavours of Guangzhou, as 2005 – which received Three Glasses from degree views of the surrounding area, and re-invented by Master Chef Wong Mau, and Gambero Rosso, 92 points from Wine direct views of the magical sunsets. Drinks his talented son and Chef de Partie of Lung Enthusiast, and 90 points from never tasted so good.

30 AHCT November 2009 Todd In AHCT Feb Issue FA Pathed_.indd 1 BONCAFE AD 1/19/09 2:02:20 PM L109-126 / 4269 F o o d F o o d

Banqueting on green?

Is it possible to blend traditional Asian banquets with an eco- friendly aim? Zara Horner finds out what guests want

Socially conscious dining at Porto Pubblico Controversial cuisine

anquets are not just ‘big parties’. They are large, formal day-to-day operations,” Kwok says. “We have won awards for our gatherings which require organisation and preparation food preparation and purchase procedures. We utilise energy-efficient to match. Sorting out conflicting dates, location, budget, food preparation processes and advocate smaller portion sizes, and ROYAL BUTLER TRAINING GLOBAL SEARCH INTERNATIONAL agenda, entertainment, seating, decoration, flowers, and fewer courses to control waste. But at the end of the day, it’s about Bphotography are all mammoth tasks in their own right, and that’s respecting guests’ choices, and the local culture.” before tackling the biggest of all hurdles: the menu. On the other hand, Posto Pubblico is a restaurant and bar There is no doubt banquets are big business, even in these specifically designed to promote and encourage a socially conscious economically challenging times. In Asia they are part of the attitude towards dining. Describing Hong Kong’s newest establishment

traditional cultural norm used to celebrate everything from weddings as having a, “socially responsible approach to the environment,” Todd EXECUTIVE RECRUITMENT to corporate success and year’s end, or beginning. But with increasing Darling, Commune Ltd co-founder, has this to say when asked how, WWW.IGBH.COM WWW.GLOBALSEARCHINT.COM awareness of our impact on the environment what’s happening to those menu items regional guests have come to see as representative ROYAL BUTLER TRAINING of the host’s wealth and social standing? For example, sharks “It’s about respecting Luxurious butler training designed specially for your resort fin soup... and your guests. Helping to re-define your service excellence. While ‘green thinking’ is on the rise, it may be some time before guests’ choices, and the old classics are replaced. Teaching essential skills, developing standards and services by targeting the mindset of the butler to understand, meet and exceed the expectations of every unique guest. Who cares? local culture” Grace Kwok “It’s a matter of perception, and while things are changing – if somewhat slowly – banquet guests, especially Chinese, still have indeed if, a social conscience marries with the catering industry expectations that ‘must have’ items such as sharks fin soup will feature today: “Being good business citizens should be a high priority on on the menu.” Grace Kwok, Kowloon Shangri-La Hotel, Director of each business’s agenda. We are in a customer-driven industry and Events Management goes on to point out that it is easier to encourage serving guests what they want is what we do. Many businesses have corporate clients to opt for alternatives, than it is those organising a a misconception that going greener is not economically viable when wedding. “Often it’s parental involvement which sways the decision. in fact it means money in your pocket.” Certainly the younger generation seem more willing to explore the Achieving a truly eco conscious catering industry is going to take other choices we give them, such as Chinese premium soups, lobster time, agrees Rudolf Muller, Head Chef at Hong Kong’s Disneyland. and herbal supplements soups – which are sometimes more costly The company itself bowed to pressure from animal rights’ activists – but nevertheless, we find traditional items such as sharks fin are when the park opened in 2005, taking sharks fin soup off the proposed For visual demonstrations; enter ‘Wayne Fitzharris’, on www.youtube.com chosen in the end more often than not.” menu. Muller says, “It might take a while but it is getting better. There Price is still the number one deciding factor, Kwok says. But clients are good [choices] on the market now to make the catering business ENQUIRIES WELCOME are increasingly conscious of and interested in eco-friendly choices. as a whole greener, like bio-degradable disposables made from potato Email: [email protected] OR [email protected] “Eco-friendly features are a standard part of Kowloon Shangri-La’s starch or sugar cane, but there is of course a price tag to it.” Tel: ++ 44 (0) 207 7 033 666 Fax ++ 44 (0) 207 2525 212

The type of tonic soup offered as an alternative to more traditional dishes

34 AHCT November 2009 november 2009 AHCT 35 F o o d Grace Kwok, Director of Events Management S p o n s o r e d F e a t u r e at Kowloon Shangri-La Hotel

Again, Muller notes, “very few” customers or visitors request or appear interested in eco-friendly or ‘green’ menus. Muller says the Nespresso-Made Coffee company’s environmental stance may well have cost it business: “We don’t serve shark fin, sea cucumber or birds nest as we feel it does not come from self-sustaining sources. We did lose some wedding Breaks – A Smart business in the beginning, but now we are doing ok.” Admitting to “mixed feelings” about items such as sharks fin soup, Muller says it’s, “rooted deeply into the Chinese tradition. With the ever growing Business Solution demand for those goods from China, people need to be educated or the sharks have to be harvested in a controlled and humane manner where the whole body is used up.” Despite being on international endangered lists, sharks fin, coral fish and the like represent success and wealth in Asia. But sharks grow slowly and breeding doesn’t keep up with demand (not to mention the sometimes questionable methods used to bag the fins). Specially bred coral fish are now appearing on banqueting tables but it could still be too little too late to preserve animals in the wild. Until recently such delicacies were only accessible by the very rich, but demand has grown with rising regional affluence and the UN Food and Agriculture Organization notes the world still consumes around 800,000 metric tonnes of shark a year. offee is a culture. Whatever the further. The new generation of Nespresso “We strongly feel that occasion, wherever you are in the machines feature a revolutionary double- Creativity crushed? world, whenever the day calls for a head brewing system; the option of a within the next decade, Muller rejects the idea that these traditional choices leave no room Cbit of indulgence, Nespresso offers convenient, customised payment system; for innovation in banqueting, and advocates a basic approach businesses and their customers a unique and a hermetically sealed, premium-portioned coffee experience– an oasis of peace and capsule of Grand Cru coffee for an individual to begin with. “There is always room to do things better, but it this way of business perfection amidst the hustle and bustle of cup. The result: perfect coffee, each and should start in the kitchen first: better planning of the menus; only everyday life, all delivered with the Nespresso every time. start the ovens when full; switch off equipment not in use; use touch. Exclusive services, unrivalled flexibility and the socially proper environmentally-friendly detergent; and enforce garbage and a tireless commitment to customer delight have become the Nespresso hallmark. A Grand Cru for Everyone separation.” A perfect blend of hi-tech functionality Proper coffee is a process of customisation conscious attitude And for menus? “All food items should come from reliable and and sophisticated, contemporary design, that Nespresso takes to heart, consulting with self-sustainable sources, organic where possible, though organic Gemini is the ideal coffee accessory for any customers and understanding the nuances environment. Hotels and restaurants, flagship towards dining will be vegetables do not come in a uniform size, which can slow down the of the business and their needs. Making stores, events venues, companies that want preparation process [for] a large function, and of course the price this an effortless experience, Nespresso’s to spoil their employees, and airline lounges will be at least 30-40 percent higher. [With] the current financial customised capsule and accessory delivery the norm” Todd Darling frequented by discerning travellers all require service, comprehensive technical assistance, uncertainty very few people are willing to spend this kind of money the very best coffee. To meet – and exceed and troubleshooting and maintenance for the time being.” – the sophisticated palates of a coffee- programmes are unrivalled in the industry. Where the food comes from and how it’s grown and harvested attuned audience, Nespresso provides a Banquets are more than just ‘big parties’ With exclusive offers and experienced coffee is something people are becoming more educated about, Porto specially designed range of Grand Crus. specialists who can give advice on the range Hermetically sealed to lock in quality and Pubblico’s Darling says, which has a direct impact, or it will, on the of Grand Cru coffees or the best solutions for guaranteed to conserve absolute freshness industry. “We strongly feel that within the next decade, this way of a corporate event, Nespresso is a consultant for more than a year, they are the brainchild business and the socially conscious attitude towards dining will be businesses can rely on. of Nespresso, created for optimal ease and the norm. Foods picked and eaten locally from clean sources taste comfort in any venue. better, are more nutritious, and reduce our carbon footprint, as well Nespresso Solutions For work, play and everything in between, as support the local economy.” However, in some places, organic local Attention to the smallest details is increasingly the taste, flavour, convenience and individuality produce does not necessarily translate into healthier, better food. important in any industry. From corporate of the Nespresso coffee solution is a break Nevertheless, Darling remains open-minded and business focused offices to gourmet restaurants; luxury fashion from the norm, and a new way to appreciate when it comes to items such as sharks fin soup: “I have a personal boutiques to high-end service providers; the luxury of a perfect cup. opinion and strongly feel it is wrong. However, it’s difficult to expect nothing is more personal than a coffee drink prepared with precision and care. For this Curious to know more, please contact Mr a hotel or traditional banquet facility to refuse to serve it to customers reason, Nespresso’s full range of business who request it, unless the government bans it, essentially levelling Gilbert Tang or Ms Serena Wong at toll coffee machines is designed to create a free number 800 968 821 or via email club. the playing field for those outlets who choose not to serve it. On that consistently perfect cup of coffee – the [email protected]. You can also visit our note, catering halls can educate their customers about the choices ultimate in convenience, style and functionality they make and have a purchasing policy that pursues ingredients – with tailor-made options for individual website www.nespresso-pro.com for more from sustainable sources.” business customers. information. Shangri-La’s Kwok says being innovative and groundbreaking The new Gemini Generation of machines includes several groundbreaking features, in banqueting is usually limited by the sheer size of the event, and many of which can be customised even the fact people are still demanding ‘must have’ so-called delicacies. “Of course we’re always looking for opportunities to change and improve but being eco-friendly still costs more so that affects the price to the customer and means less room for manoeuvre. But it’s only a matter of time”

The variety of NESPRESSO Grands Crus Coffee november 2009 AHCT 37 36 AHCT November 2009 d r i n k Age statements on Scotch such as the Bowmore One of the d r i n k pictured arguably set it apart from cognac strongest brands in blended whisky

There is an increasing commitment to single malt production

whisky phenomenon will overtake blended The Macallan is owned by whisky in the national market within five to the Edrington 10 years. On the other hand the growth of Group, which also owns the blended whisky market has remained flat Owner LVMH Famous is repositioning Grouse mainly because of the poor economy, not the Glenmorangie growing trend to single malt whisky.” It is probable that economically difficult times have temporarily restricted the growth of the Asian market for single malts overall, as well as suppressing blended sales, but nevertheless growth is the regional trend, partly because younger consumers of blends are beginning to experiment with the various Premiumisation is attracting different single malt styles. drinkers in their 30s Dram-atic increase “Guests at the Island Shangri-La are spending increasingly more on whisky consumption - of consumers and are being consumed and has cultivated a more youthful image by 5 percent every year with business guests at different need states. They are more with recent bottlings such as Glenmorangie spending approximately 5-8 percent more complementing each other.” Signet and the redesigned and repositioned each year,” says Laurent Bourgeois, Director The Macallan is owned by the Edrington bottles in its special cask finish range. of F&B at the hotel, where sales of whisky Group, which also owns Famous Grouse; Morrison Bowmore Distillers Ltd, which account for approximately 15 percent of Glenfiddich and The Balvenie are owned owns Bowmore and Auchentoshan, is also beverage revenue. by William Grant and Sons, which also owns now committed exclusively to malt. “We’ve found that the older or more Grant’s blended whisky. “Morrison Bowmore stands apart A question of mature guest prefers single malt whiskies. from other scotch companies in that we They are harder to influence and tend to stay Room for everyone are exclusively and actively focused on with their favourite brand compared to the Diageo, the world’s largest drinks company, developing a luxury single malt portfolio,” younger drinkers and overseas guests - they is also its biggest single malt whisky distiller. says David M. Pattison, the company’s are willing to experiment. The Lobster Bar It owns 28 malt distilleries including Caol Regional Manager Developing Markets. and Grill will soon launch a whisky club, Ila, Cardhu, Cragganmore, Dalwhinnie, “Our withdrawal last year from the blended open to anyone to join at a fee, to encourage singularity Glenkinchie, Lagavulin, Oban and scotch market means we can focus uniquely guests to sample different brands or whiskies Talisker. on the luxury segment of scotch whisky that they normally would not choose,” here was a time when you could Perhaps. Blended whisky is the dominant Diageo Asia Pacific’s Category Director, and develop the marketing and sales skills Bourgeois explains. Interest in single say that blends appeal to the imported spirit in Thailand, but Mirko Whisky and Reserve, Vivek Rampal, believes appropriate to this sector. Rising sales of Is loyalty to strongly branded blends young but malt disnae. Cattini, Assistant Director of F&B at the there is room in the Asian market for all of single malt are definitely a long-term trend malt Scotch whisky, being undermined by the trend towards malt? It seems that the whisky Shangri-La Bangkok, says that single malt the company’s whisky brands. in Asia and this is certainly mirrored in recent Tcategory is now also appealing to a growing Even if so, drinkers switching allegiance are “Each of our brands plays a different role sales and consumption data. If you look at traditionally regarded is gaining market share. still likely to be contributing to the profits number of individualists in their late “The local blended whisky market has that suits different occasions,” says Rampal. official Scotch Whisky Association shipments of the same companies. Pernod Ricard as an older drinker’s twenties or thirties who enjoy the element experienced flat growth over the past three “We are uniquely placed to capitalize on data, bottled malt whisky shipments to Asia owns Aberlour, Longmorn, Scapa, and, of connoisseurship involved in single malt years as people are becoming bored with the growing demand within the Scotch are up 13.6 percent July 2009 year-to-date, tipple, is spreading to crucially, The Glenlivet which is the biggest appreciation. it and want something of higher quality, category for both malts and blended Scotch versus the same period last year.” selling single malt in the United States. The a younger generation With this broadening of the consumer which leads them to single malt whisky,” whisky. Diageo provides a premium choice Pattison claims that Morrison Bowmore’s company has ambitions for it to achieve the base, is it possible that single malt sales could says Cattini. of both taste and flavour profiles appealing brands have enjoyed double digit growth same status in Asia. of Asian consumers, eventually overtake those of the various “Single malt whisky has already to different occasions and consumers.” in 2009 and states that the company will “We don’t see blends and malts as highly priced blended whiskies marketed surpassed blended whisky in countries There are major players single-mindedly be investing more in marketing them in reports Robin Lynam competing against each other,” says Pernod under Diageo’s Johnnie Walker and Pernod like the United States, Taiwan and South committed to single malt however. They the region in 2010. The strategy for the Ricard Hong Kong Marketing Director Ricard’s Chivas Regal, and Chivas-owned Korea, and Thailand is now following the include LVMH, which owns Glenmorangie brands, he says, reaches out “to specific Simon Ng. “They target different groups Royal Salute brands? same path. I suppose that the single-malt but has no blended whiskies in its portfolio, consumer attitudes rather than targeting

38 AHCT November 2009 november 2009 AHCT 39 d r i n k

Striding through turbulent times

One concern that has arisen for drinks companies during the recent economic turbulence is that consumers might begin to trade down from premium brands, as has happened periodically in the past during “interesting times” in key markets such as Japan, Taiwan and Thailand. According to Diageo Asia Pacific’s Vivek Rampal, however, this time around that has not been the case . “Diageo’s customer and consumer base continues to grow as the whisky and ‘premiumisation’ trend maintains momentum. The premiumisation of the sector is a global trend, suggesting that consumers want to buy less, but more exclusively. Today’s discerning consumers have greater disposable incomes - they seek and appreciate quality and heritage in the products they buy. Premiumisation is enhancing the drinking experience, particularly on premise, while also growing the premium alcohol sector. Premiumisation has consequently increased the value of the Scotch whisky category,” states Rampal. Diageo’s strongest whisky brand in the region by far is Johnnie Walker, with a range of products that currently encompasses Johnnie Walker Red Label, Black Label, Green Label, Gold Label and Blue Label, as well as ready-to-drink or RTD products. Johnnie Walker is probably the world’s single most recognisable brand of blended scotch, thanks in part to the diversity of that range. It is also internationally the biggest seller, moving 180 million bottles per year. Much promotional activity this year has focused on Johnnie Walker Black Label, a particularly popular choice in the region’s fashionable bars, celebrating its centenary. Distilling Johnnie Walker at Cardu in Scotland According to Rampal Diageo has a policy of introducing new variants on well established themes, such as the RTDs and the Reserve Brands collection, to keep the image of the “Striding Man” fresh - along with high profile marketing initiatives including sponsorship of events such as Formula One races, including the 2009 Singapore Grand Prix – the first such race to be held at night - and golf programmes involving a three year partnership between Johnnie Walker and Greg Norman. RTDs and bar promotions have been particularly effective in drawing entry-level Scotch drinkers to the brand. “Cocktails also provide a format that introduces blended whisky to the modern drinker. Cocktails can be mixed with blended whisky while still remaining true to the blended whisky flavour, and assisting in enhancing this flavour with carefully selected ingredients,” states Rampal.

The Johnnie Walker range makes it the world’s most recognisable scotch brand

specific consumer age groups. The key production of scotch and also the tendency to developing single malt is very much to have 12-year-old-plus age statements as through brand education, as opposed to opposed to non-age statements on cognac. I mass advertising. So PR, sponsorships and think these two factors will continue to play events and tastings are pivotal to Bowmore’s a major role in positioning single malt above marketing strategy in the region. Amongst cognac, at the top of the ladder of luxury connoisseurs Bowmore is arguably leading spirits,” Pattison observes. the way in the areas of new product Simon Ng also sees whisky continuing development and collectable expressions. A to be the main driver for the major regional good example is our collectable Bowmore markets. 1964 trilogy releases – Black Bowmore, “Korea, Japan, India and Thailand released in 2007, White Bowmore, released are definitely whisky markets. China and in 2008 and Gold Bowmore, the last of the Vietnam are probably two very distinct trilogy, which is being released in Asia later markets where cognac and whisky are both this year.” growing steadily as the two economies Although Bowmore’s consumer base in expand,” states Ng. Asia, as elsewhere, tends to be high net worth Whether Asia will now evolve from a individuals aged 40 or over, he points to a blended whisky market into one dominated growing number of malt drinkers in their by single malts is a more open question. thirties, particularly in Japan which is generally “I feel blends and malts are very much ahead of the rest of the region in premium complementary in Asia,” says Pattison. priced alcohol consumption trends. “Blends certainly play a crucial role in Pattison also sees malts and blends as introducing Asian drinkers to scotch whisky complementary products, and insofar as who will hopefully, in time, gravitate to single there is going to be a loser at the top end malt as their palates and tastes develop. of the luxury spirits market believes it will However, we are also seeing some consumers be cognac. in the emerging markets who will enter “What tends to set single malt apart the scotch category directly through single from cognac is the strict, legal controls over malt.” Morrison Bowmore Distillers now only produce single malts

40 AHCT November 2009 E q u i p me n t E q u i p me n t Machine precision with a human The powerfully designed Faema Emblema

It is ideal for smaller operations such as coffeeshops, boutique cafés, espresso bars, and even fine dining restaurants where customers expect more from their cup. The machine comprises a coffee grinder touch and coffee machine. It requires a trained barista to grind and load the coffee ground to the portafilter (metal assembly of the handle, Creating great coffee concepts the basket, and the spouts), tamp (press) the coffee in with the correct Egro series 50 with fridge – the Swiss manufacturer says the pressure, lock the portafilter with packed ground to the machine, place means a lot more than pushing hot right machine depends on the outlet concept the espresso cup under the portafilter and hit the brew button on the front panel of the machine for extraction. When the extraction of the water through beans and frothing espresso meets the coffee barista’s preference, he can stop the flow. some milk. Debbie Reyes-Coloma Who’s news “An automatic machine can prepare basic drinks such as a The International Coffee Organisation (ICA) reports that the global cappuccino, latté or Americano, while some incorporate grinders finds out economic slowdown has had no impact on the world’s coffee drinking and serve not or chilled milk for both hot and cold drinks,” says Neal habit, and consumption of the beverage is poised to grow by about Robinson, Senior Vice President Worldwide Sales, Bunn-O-Matic half a million bags to 129 million bags in 2009. Corporation, an international beverage equipment manufacturer The implication of this finding affects every aspect of the based in the United States. However, there are some situations where coffee industry, from the farmers to consumers. It also means that only the machine-produced base is used and a barista takes over to manufacturers of coffee machines can look forward to an increase foam the milk and go through the final steps to prepare the beverage in demand from the trade. for the customer. Switzerland-based Egro Coffee Systems AG has been growing “Both systems have their advantages, the decision in favour of at an unprecedented pace in Asia over the past six years. It is one of an espresso machine or fully automatic machine depends on the the leading suppliers of fully automatic coffee machines in Asia, and coffee concept,” says Susanne Tanner, Marketing & Communication Latte macchiato from an Egro series 70 in some countries dominates market share. Manager, Egro Coffee Systems AG. Bravilor Bonamat, with its head office and factory based in Tanner points out that the fully automatic systems do not require Heerhugowaard in The Netherlands, has a footprint in over 80 trained staff and easily create beverages of high and repeatable countries worldwide through a network of authorized dealers. levels of quality. A barista adds a touch of hand-made flair to Italian Crem International, formed after the Swedish company Coffee espresso bar chic in places where the atmosphere is not that of a he barista and the espresso join a long list of well-loved Queen recently acquired the Spanish espresso machine manufacturer take-out or fast-service outlet. Italian exports that include Armani, Prada, Versace, Crem, has annual revenue of €60 million (US$89 million) and is “The convenience of the fully automatic systems also allows Ferrari, Alfa Romeo, Maserati and the Opera, even if looking to double sales over the next five years. Since it established the outlets to let the customers serve themselves, which saves on consumers are not always aware of the origin. facilities in Shanghai in 2006, the company continues to expand manpower,” says Anders Backstrom, Export Sales Manager Asia, TIt was around 1570 when coffee first made its appearance aggressively in the region with a distributor network now covering Crem International Shanghai. in Venice from Arabia. Initially sold only at chemists’ shops, the every country in Asia. “The best coffee usually comes from the traditional machine commodity was so pricey that only rich Venetians could afford it. Headquartered in Hong Kong, Metadesign Ltd – distributor of (semi-automatic), with the best setting and skills from a trained The first coffeeshop opened in 1640 and by 1763, the cosmopolitan LavAzza and Faema coffee machines – has a presence in Beijing, barista,” says Vincent Cheng Man Fai, Senior Sales Manager & City of Canals had 218 outlets. Guangzhou, Shanghai, Kuala Lumpur, Macau, Singapore, Bangkok, Training Specialist of Metadesign Ltd. The Venetian habit of leisurely consuming the beverage in Taipei and other leading Asian cities. “An espresso machine at a certain location will only work well if elegant coffeeshops or on sidewalks pleasantly strewn with chairs Fully automatic espresso machines are best suited for operations a trained and skilled barista operates the machine. The barista will and tables soon gained global traction. with high-volume customer turnover, like hotels and QSR (quick be in the position to operate the machine professionally and serve The history of espresso machine and coffee roasters is linked to service restaurants); places in which speed and consistency in every his customers a good mix of the various types of coffee,” says Peter Italy’s post-1945 urbanisation and industrialisation. Progressively cup are essential. These machines, which can brew over 200 cups Kaas, Sales Manager for Asia, Bravilor Bonamat. designed machines started appearing in local bars, thus spurring on a busy morning when most time-pressed customers demand Kaas stresses, however, that the number of servings per day, what we now know as an urban coffee culture; a way of life that their caffeine fix pronto, have multiple buttons corresponding to determined by an outlet’s coffee turnover calculation, will tell the has become an integral part of the modern Asian city scene. pre-programmed espresso recipes. group whether a fully automatic coffee machine could be the right The Bunn Tiger S system mimics a barista’s tamping and polishing A semi-automatic espresso machine however, calls for a handler. choice, or if it can afford to retain a professional barista. movements and can froth milk to a preset temperature

42 AHCT November 2009 november 2009 AHCT 43 E q u i p me n t E q u i p me n t

The Bunn Single

Bravilor has a footprint in 80 countries

Henri Koh, Boncafé’s resident barista and trainer Crem’s Brilliance fully-automatic machine pace over the past decade. Consumers have become more knowledgeable about coffee and are able to recognise quality. Tanner thinks traditional coffee making will always be offered, especially in certain places where customers will continue to require hand-made espressos. “At special coffee shops the professional barista always remains in function,” Kaas says. “The value a barista adds to the coffee served can be compared “The to the value a good chef brings to a great dish,” says Backstrom. “A barista is far from becoming obsolete. A machine can never replace barista the human touch or the desire to explore, evolve and create.” Cheng believes that baristas will forever be the soul of traditional understands Italian espresso. The espresso machine is a great invention. But how a professional beverage barista tamps the ground coffee, extracts the liquid from the machine, steams the milk, checks the texture of the milk foam to support the latte and crafts his final presentation while engaging customers in trends and chirpy conversation—all these are the human factors that differentiate customer a good brew from a truly great coffee experience. needs, and puts them Raising the barista Starbucks-Augtogether” 09.pdf 7/22/09 Neal 11:05:03 Robinson AM A delightfully aromatic bouquet of freshly roasted coffee hits you the moment you walk through the doors of Être Bon, Boncafé International’s newly minted coffee gallery and academy located in the company’s headquarters in Singapore. Henri Koh, Boncafé’s resident barista and trainer, is in his element in this sunlit ground-floor space encased by coffee beans, espresso machines, grinders, bottles of flavourings, accessories, cups and cosy café-style furnishings. He holds workshops here for customers, business partners and coffee lovers participating in the academy’s Coffee Journey Appreciation Tour and Barista Courses. “A barista is not a coffee maker. It’s not just about gaining knowledge on the processes, or making a distinction between a good and a bad brew, or maneuvering around fully automatic or semi-automatic espresso machines,” says Koh. It’s also about being passionate about every detail that goes into that perfect cup, from coffee bean plantation and production to roasting

and presentation. The human touch C “Barista” is a coveted title in Italy; an acquired skill that could lead to a lifetime career, nobody would take on the position unless an M extensive apprenticeship as well as dedicated time and practice to the check that the aroma reading is correct and ensure the colour of the Y

craft came first. crema is consistent. In fact, part of his job is to conduct regular on-site CM A professional barista has several years of experience and pays barista training courses for Boncafé’s food, hotel and catering service attention to both the coffee’s quality and presentation. He executes to industry clients to ensure peak performance from both the staff and MY

near-perfection four operations – dosing, tamping, pulling and steaming the espresso machines. CY – that make a key difference to the final cup of coffee. Bunn-O-Matic’s Robinson believes that far from replacing CMY In most places in Asia, the term barista often refers to the person baristas, fully automatic espresso machines and sophisticated filter FOODSERVICE stationed behind the coffee counter. Whether he or she is truly skilled drip brewers elevate them to a higher level. When baristas are freed K What started as a premium coffee brand has become a family of premium brands. at the job remains to be seen. up from the minutae of brewing, not only can they serve customers This collection and our support create an uplifting experience for your customers Any serious espresso bar, coffeehouse or F&B establishment in better, but also work with F&B managers to establish new concepts pursuit of quality coffee should find a skilled barista – the person and expand beverage menu, taking into account feedback from regular and a lasting relationship with you. whose competent hands can spell the difference between a happy or customers. Starbucks looks for opportunities to surprise and delight customers by offering specialty coffee brands a grumpy customer. “The barista understands beverage trends and customer needs, and in places where customers expect to find our products! Starbucks offers a variety of flexible coffee Koh, who has pursued a barista career path since 1996, feels that puts them together to create a vast array of beverage offerings more and tea programmes for a variety of markets: - whether a fully- or semi-automatic machine is used, establishments than have ever been available before,” continues Robinson. - Business & Industry Caferteria - Fine Dining - Hotels - Club House still need to train staff to maintain the freshness of coffee, double- Coffee consumption in Asia has been growing at an accelerated FOR MORE INFORMATION ON OUR SERVICES, PLEASE CONTACT Coffee Concepts (Hong Kong) Limited Tel.: (852) 2101-1412 Fax: (852) 2216-7860 E-mail: [email protected]

44 AHCT November 2009 november 2009 AHCT 45 0903_01198SBX_sbsHX asian hotel & catering times 102.5w x 297h (mm) E q u i p me n t E q u i p me n t

Larger safe models such as these from Safemark and Elsafe are essential for the modern traveller

From the top (clockwise) An RFID lock safe from Elsafe; Safemark’s drawer safe, Executive Safe and Series 4 17-inch laptop safe

Peace of mind and safety are the Safe keeping most important features of in-room safes, findsMischa Moselle; and in this case, design is secondary

afes may not be the sexiest of hotel room must-haves, but they are certainly one of the most important. And, as much as the industry focuses on design in every aspect of the room, safes might well be the one exception to the rule. SWhat is changing for this group however, is the size, the positioning, and the technology.

Size and dimensions “Ten years ago safes were much smaller,” says Jennifer Ferris, Vice President Sales – Asia Pacific at Safemark, ‘because they only needed to be able to keep smaller items like passports, wallets or cameras safe.’ Today however, there has been an increase in the size of safes required based on the dimensions, and the number, of electronics and valuable goods that guests bring into a hotel room. With ever-larger laptops a growing norm, hotels and manufacturers have to think big. Safemark Systems have designed several safes that are aimed at bridging this gap. The Millennium 15-inch laptop safe, the Series 4, 15-inch and 17-inch laptop safes, and an in-drawer safe that accommodates up to a 15-inch laptop are all designed with the modern traveller in mind. For hotels looking to cater to business Range of semi and travellers, and in particular younger, tech-savvy guests, upgrading High quality sta training to larger safe models is key. automatic machines

Destination design In-room safes may not necessarily match with a minimalist design, but whilst aesthetics are important, functionality rules in this category. In-room safes are not meant to be a visible item in the room, however they are a piece of the room that guests use and interact with, and it is therefore “extremely important to be consistent with the overall image and standing and design of the hotel in order to Custom roasted Your complete reinforce the guest’s overall experience,” says Andrew Day, Vice 100% Arabica co ee co ee specialist President, Design & Engineering, IHG Asia Pacific. This means simplicity, a customised colour, and digital keypads or RFID technology; not something fancy or design-inspired. Tel: 2520 2816 Fax: 2520 2686 www.unclerussco ee.com Email: [email protected]

46 AHCT November 2009 november 2009 AHCT 47 E q u i p me n t

The new Infinity II from Elsafe

The Millennium by Safemark

The Infinity II can have a keypad or RFID lock

In this way, the wardrobe is the most common home for a safe. Echoes Day, “The wardrobe is the [most] desirable place for mounting of the safe. This way they can be mounted securely and at a convenient height so guests do not have to bend over to reach them.” And, “Due to the weight of the safes, placing them in the wardrobe is preferred over drawers.” That said, drawer safes are becoming more and more popular, says Ivan Aramayo, Director of Marketing and Communication at VingCard Elsafe, “not only in the Asia market but in general as well. In many hotels,” he continues, “the trend is to maximise the space… [so properties are] looking for solutions where they can offer in-room IHG’s product criteria for safes without decreasing the available space in wardrobes.” He explains, “The design should be discreet, functional and able in-room safes to blend in with most interior design, in order to enhance the overall experience of the guest.” It is desirable for the supplier to provide a range of sizes with the In Ferris’ experience some hotel brands will try and save space minimum size being 320mm wide, 180mm high and 400mm deep. in the wardrobe by using drawer safes in desks but the vast majority The safe should be able to accommodate a laptop computer and a are still using the wardrobe as the safe location. 35mm camera or an 8mm video camera (handicam). • Floor safe in larger size for suites. Technology rules • The thickness of the body (gauge) and material must be The trend in safes has always been safety first, but that doesn’t mean specified. that technology isn’t a prime focus. “The majority of the hotel in- • Construction should be specified. No welds or screws. room safes are digital-keypad based,” says Aramayo. “However, Elsafe • Door thickness must be specified. has always been a pioneer in developing new trends with regard to • Door hinges not exposed. hotel electronic in-room safes.” With new models like Infinity II and • Mounting method must be tamper proof. SENTINEL II, the company has developed specific RFID versions. • Access system must be battery operated. The main advantage “is that it works in tandem with our Signature Basic features RFID by VingCard electronic lock,” he says. The ability to combine door lock cards and safe functionality adds a level of security, as • 4 - 6 digit user security code. does the ability to track those going in and out of the room, and • Telephone style keypad, must be ADA compliant. consequently those with access to the safe. • User instructions must be ADA compliant. In addition to the safety components, some of the features • Illuminated keypad for viewing in closets. common to safes often include illuminated keypads, a five-year • Lockout function after incorrect code attempts. warranty and customer/hotel support around the clock, a choice of • Audit trail of 100 events minimum. Audit trail must be in a hinges on either side of the safe for easy integration into the room, computer format. as well as master code override access and audit control for inquiries • Locking mechanism must be a motorized bolt. made by guests. System Override The more sophisticated that safes become, the more that the fundamentals of their purpose are re-enforced. It’s safety first, and The system override must consist of two separate components, one of aesthetics second. Because while design-conscious hotels and guests which will be a physical device such as a key, card or control device. A want everything to be streamlined, they also want possessions to password or code itself will not be an acceptable override system. be safe.

48 AHCT November 2009 P r o d u c t N e w s P r o d u c t N e w s Coffee Vito from Schaerer Mundial knives are a Schaerer Ltd launched the Coffee Vito last March, a further development in the line of chef’s favourite successful Schaerer Coffee Factory products. Like its predecessor model, the Schaerer Coffee Vito is available in two different versions, using fresh milk or powdered milk. The Chef Ed has a favourite quote and a favourite knife brand. new design features an attractive control panel, larger bean containers and “Aquaflex”, “Food is life and life is food. Cook to live and live to cook. Great Chefs an added function making it simple to switch between the water tank and a mains water = Great Food. connection. Excellence in everything, every day. Believe and achieve.” In developing the Schaerer Coffee Vito, the focus was on fulfilling the needs Chef Ed has been a chef for over 25 years and he has been using of clients who put quality before quantity and for whom ease of operation and low Mundial knives for over 20 of them. His career has taken him through the maintenance are important: particularly small cafés and restaurants, offices and vending kitchens of Hilton, Hyatt, Holiday Inn, Radisson and Disney World Resorts. stations. The chef/consultant cooks everything but specialises in Mediterranean style healthy foods. The best of both worlds Chef Ed believes every knife has a specific use for efficiency and safety. The result is an easy-care, flexible, fully automatic coffee machine just 33 centimetres He told the magazine about his favourites: “For meats, or chopping, I like a wide that offers up to 15 different beverages, plus all the advantages you would expect heavy Forged Mundial Riveted 8 inch blade Chef Knife BP5110-8GE. For from a larger, high-capacity coffee machine. Special attention was given to optimising vegetables and fruits and dicing, I prefer the thinner stamped blades. I like the interface between machine and user: a well-proportioned, individually programmable the new Mundigrip Chef knives 5810-8 for the comfortable handles.” touch screen provides clear prompts so the beverage turns out just the way the The chef points out that knife skills are essential to working efficiently customer wants it at the touch of a button. The large coffee bean containers, each with and keeping all 10 fingers. a capacity of 1.1 kg, mean refills are needed less often, which makes operation less What about his own prowess? dependent on staff. “I can slice a pound of mushrooms in under 30 seconds, with my eyes closed. I like a challenge, anywhere at any time.” For more information: Tel: +41 (0) 32 681 62 00 Fax: +41 (0) 32 681 62 42 For more information: Mundial Co, 19th Floor, No. 9 Wing Hong Street, Cheung Sha Wan, Kowloon, Hong Kong. Tel: +852 2367 2688 Fax: +852 2369 7247 [email protected] www.mundial.com.hk Mundial knives in use Clean and green

Danish oven manufacturer Hounö, which has been in the business of manufacturing high-end ovens for more than 30 years, now introduces a new way to go green and free the kitchen of chemicals with the introduction of the central dosage station, CombiWash Logistics. This new technology makes it possible to do away with all the chemicals traditionally used to clean industrial ovens. In addition to making cleaning a bit more eco-friendly, the new system allows kitchen staff to avoid direct contact with chemicals. The dosage station is customised to each and every individual kitchen, allowing an unlimited this month. The “Flambeau” imitation candles, and pest, which is a common problem when number of ovens to be connected. When staff press the start button, the innovative and automated Imitations are cordless and induction-charged; when using halogen bulbs. system begins, adding just the right amount of detergent – saving time, money, energy and the fully powered they last up to 25 hours. They The Flambeau is perfect for any bar, environment. Increased cost savings come in the form of bulk detergent purchases of up to 60-litres are 100 percent waterproof and have a poly- restaurant or hotel wishing to create an and stored alongside the station. put candles carbonate casing, so they are ideal for outdoor ambient candle lit theme without the worry of Still not convinced? Those in the business of keeping everything sanitary are. The central kitchen and poolside use, or any place where the use safety and reliability issues, all at an affordable of Aarhus Hospital in Denmark has already opted for CombiWash Logistics, aiming to separate food in the of glass is prohibited. price. and chemicals completely. At the same time, they have managed to improve the working environment The Flambeaus come in sets of six pieces The Flambeau retails at US$130 per set. for the kitchen staff and reduced costs. A rare win-win situation in the industry. shadows with the option of warm white or amber-glow. Each set comes complete with six units and LED imitation candle lamps have the an induction charging tray. For more information: www.huono.com Adding to its Auroa range of multi-coloured added advantage of not being constantly LED table lights, Global Zone is set to launch blown out by outdoor elements; they do not For more information: www.globalzone.com.hk its first range of LED, imitation candle lights generate any heat, nor do they attract insects Uncle Russ Coffee Semi Automatic Machine Range

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

For more information please contact our sales team: [email protected] Tel: +852 25528036

50 AHCT November 2009 november 2009 AHCT 51 asian hotel & Catering Times Published since 1976

Encompassing: n Hotels You can n Restaurants subscribe n Catering operations online at our n Equipment website n Technology www. n Human Resources thomsonpress. n Investment com.hk Essential reading for: n General Managers n Restaurant Owners and Operators n F&B Managers n Executive Chefs Asia Pacific’s Premier Can you afford n Purchasing Managers n Human Resource Managers Hospitality Publication! to miss it? n IT and EDP Professionals n Executive Housekeepers n Marketing Managers I visitThe Hotel Show to find n Developers and Investors the latest equipment, services and innovative ideas for our Food & Beverage departments. Subscribe Today! Asian Hotel & Catering Times Martino D’Souza (AHCT) has been serving the Asian-Pacific region as a familiar and trusted industry publication for three decades, and is widely acknowledged to be the only magazine that covers all aspects of the hospitality industry.

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E v e n t s

Date Event Details ORGANIzER

Nov 4 – 6 Hong Kong International Wine and spirits companies introduce their wares to Exhibitions Department Wine & Spirits Fair the new regional wine hub. Hong Kong Trade Development Council Hong Kong Convention & Unit 13, Expo Galleria Exhibition Centre Hong Kong Convention and Exhibition Centre Wan Chai, Hong Kong Tel: +852 2824 0026 Email: [email protected] www.hktdc.com/abouttdc

Nov 7-10 International Hotel/Motel The world’s largest showcase and exchange of GLM Shows & Restaurant Show industry products, trends and developments Lynn White, Show Manager Jacob K. Javits Convention continues to attract every segment and facet of the Tel: +1 914 421 3263 Center hospitality and restaurant industry. Email: [email protected] New York City www.ihmrs.com USA

Nov 11 – 13 HI DESIGN ASIA 2009 The debut HI DESIGN ASIA, with its unique Atticus Events Ltd Shangri-La Rasa Sayang format of face-to-face meetings, expert industry 11 Windsor End, Beaconsfield, Buckinghamshire, Resort & Spa, Penang, seminars and unrivalled networking opportunities, is HP9 2JJ, UK Malaysia the place for leading operators, designers/specifiers Tel: +44 (0) 1494 678776 and suppliers to explore and develop potential in Email: [email protected] hospitality design, and apply it to future quality hotel www.hidesign-asia.com projects in Asia.

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

Fax: + 852 2827 6870 C Email: [email protected] www.coastal.com.hk M

Y

Jan 12-14, 2010 Hotel Investment Forum India HIFI conference is designed to provide an annual Burba Hotel Networks/Horwath HTL CM Renaissance Mumbai Hotel & meeting place for hotel executives, investors, lenders, BHN Convention Centre developers, and the professional advisory community 2900 Bristol Street, Ste. D101 MY Mumbai who are interested in doing deals in one of the Costa Mesa, CA 92626 USA CY India world’s hottest hotel markets - India. Tel: +1.714.540.9300

Email: [email protected] CMY

K Feb 21-24 Gulfood 2010 Gulfood is the Middle East’s leading dedicated Dubai World Trade Centre Dubai International exhibition for the foodservice and hospitality Tel:+971 4308 6081 Convention and Exhibition Sectors. The event provides industry suppliers with Fax:+971 4318 8607 Centre the region’s largest central business hub, ultimately [email protected] delivering an unrivalled product and service www.gulfood.com showcase and the opportunity to meet serious international buyers face to face.

Mar 29 – Apr 1 Hotelex Shanghai 2010 Hotelex shows are the meeting point for the Shanghai UBM Sinoexpo Int’l Exhibition Shanghai New International hospitality industry. Managers in the hospitality 10/F., 218 Xiang Yang Rd. (S), Expo Center industry, manufacturers, traders and distributors Shanghai 200031, China know that Hotelex provides them an annual get Tel: +86 21 6437 1178 together – to source, sell, network and understand Fax: +86 21 6437 0982 the trends that will determine the future of Asian [email protected] hospitality industry www.UBMSinoexpo.com, www.hotelexchina.com

Apr 20-23 FHA 2010 The 17th international Food & Drinks, Hotel, Singapore Exhibition Services Singapore Expo Restaurant, Bakery & Foodservice Equipment, No. 1 Jalan Kilang Timor, #09-02 Pacific Tech Singapore Supplies & Services Exhibition & Conference with Centre, FHA culinary Challenge. Singapore 159303 Tel: +65 62336638 Fax: +65 62336633 [email protected] www.sesallworld.com

54 AHCT November 2009 E x h i b i t i o n s

Vietnam show smells the coffee

ccording to one Singapore exhibitor quoted by the show organisers, it was the high quality of visitors and products that were the essence of a successful Coming next AFood&HotelVietnam 2009. “We had quality buyers coming to our booth because they were attracted by Food&HotelVietnam 2011 the high quality stainless steel products that we offer. We sold 100 per cent of our Saigon Exhibition & Convention equipment displayed by the end of the second show day,” said Sally Chua, Director, Q’son Kitchen Equipment, Singapore. Center The show attracted 7,784 quality buyers looking to strike deals with 333 companies Ho Chi Minh City (three-quarters of which came from overseas). Exhibitors from 30 countries and Vietnam regions included nine international group pavilions – Australia, Belgium, Brazil, France, Singapore, South Korea, Taiwan, Thailand and the United States. The buyers included group delegations from 19 food and hospitality enterprises with September 28-30, 2011 a base in Vietnam – An Thai Trading Service Center, Mesa Group, Norfolk Hotel, Rex www.foofnhotelvietnam.com Hotel, Saigon Tourist Holdings, Shop and Go JSC, Ramana Saigon, Vinpearl Resort & Spa, Wrap and Roll Restaurants, and more. Competitions and seminars ran concurrently to stimulate the raising of local professional standards. Seminars were focussed on developing industry skills and, according to the organisers, “drew keen interest from local food and hospitality professionals.” Participants learnt about the origins and classifications of wines from the Alasce region of France. The Australian Red Meat Food Safety Standard was informative on important handling and hygiene issues while the inaugural Vietnam Barista Competition was a tense trial of skills between 22 of the country’s best coffee pro’s. The winners were: Champion: Nguyen Quoc Viet (will represent Vietnam at the Asian Barista Championship 2010 in Singapore) 1st runner-up: Nguyen Thi Thanh Xuan of Trung Nguyen Coffee 2nd runner-up: Phan Minh Tan of Park Hyatt Saigon Best Signature Beverage: Nguyen Thi Bich Thuy of Highlands Coffee.

56 AHCT November 2009 a p p o i n t me n t s

Minor Hotel Group has announced the GHM has announced the appointment of appointment of Marisa Aranha as Vice Patrick Moukarzel as General Manager President Sales, responsible for sales across of The Chedi Chiang Mai in Thailand. all Minor-operated properties. The French Moukarzel was in F&B at The Chedi national was previously responsible for sales Muscat and Hotel Manager at The Yamu for 37 Starwood properties in Africa and the Phuket and has 10 years of 5-star experience Indian Ocean and had also had managerial behind him. roles at Hilton and Hyatt International. Aranha is a graduate of Bombay University, Cornell (Essec) and INSEAD. Marisa Aranha Patrick Moukarzel %63"#-&
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Sofitel has announced the appointment of Marco Polo Hotels has announced the David Baldwin as the General Manager appointment of May Pendraat as Area of Sofitel Dongguan West Oriental. The Director of Marketing for its Hong Kong University of Nevada graduate has previously properties. The naturalised Australian has worked for Ian Schrager Hotels and has had a 20-years experience with Hyatt in S&M in DURABLE BY DESIGN number of postings across the United States Macau, Hong Kong, Australia and China. and in the Philippines but has spent the last Pendraat is fluent in English, Mandarin and PRACTICAL BY EXPERIENCE four years in China, most recently as GM of Cantonese. a Sofitel Shanghai property.

David Baldwin May Pendraat Safemark offers a full line of in room safes Marco Polo Hotels has announced the Minor Group has announced the appointment appointment of Nigel Fisher as General of Zenya K. Vulin as Marketing Manager large enough to accommodate today’s popular Manager of the Marco Polo Davao. The of MSpa International. Previously with Six laptop models. Whether installed out of view Australian has extensive F&B experience and Senses, Vulin will lead worldwide marketing in a wardrobe or conveniently built into a desk 10 years as an executive manager under his activities for some four MSpa brands, including drawer, our safes provide ease of access belt. His last posting was as General Manager Anantara Spa. as well as ultimate security for travellers’ of Tanjung Rhu Resort in Malaysia. irreplaceable items. Safemark’s industry leading audit system protects guests, hotel employees and the hotel’s reputation. Nigel Fisher Zenya K. Vulin

Pan Pacific Hotels Group has announced the Pan Pacific Hotels has announced the appointment of Reddy Kalluru as Director, appointment of Dennis Wright as Vice Safemark’s safes are designed with the Online Revenue and Distribution. Kalluru President, Operations, overseeing hotels in cumulative lessons we have learned from the will be responsible for optimising revenue and Bangladesh, China, Indonesia, Philippines, installation of over 600,000 safes over our marketing opportunities. He was last Head of Thailand and Singapore. Wright spent many 25 year history and are backed by an exclusive Online Marketing for travel portal ZUJI. years with Starwood, pioneering hospitality US$10,000 limited warranty against forced in China as well as in other Asian markets. entry, expert installation and training and a Latterly he had responsibilities for strategic five year manufacturer’s warranty. and corporate development with Jin Jiang Reddy Kalluru Dennis Wright International. Safemark, good for your guests... good for your business. Marco Polo Hotels has announced the Marco Polo Hotels has announced the appointment of Stanley Lau as General appointment of Michelle Yam as Director Manager of Gateway Hotel. Lau, who joined of Human Resources for the Marco Polo the company in 1988, has most recently been Hongkong Hotel. Yam who has studied General Manager of the Marco Polo Davao hospitality and HR in Australia, Hong Kong and has a strong background in operations and Birmingham in Britain, has worked in and marketing. hospitality since 1995. Yam has won two awards for her work.

Stanley Lau Michelle Yam

Sofitel has announced the appointment of IDeaS Revenue Optimization has announced Christophe Lauras as General Manager the appointment of James Zhou as Sales of the Sofitel Guangzhou Sunrich. The Manager for Greater China. Zhao has Frenchman studied in Dijon, France, and has an extensive knowledge of the Chinese Safemark Systems spent 20 years with Accor, including senior hotel industry, with many contacts. He 64"
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 postings in India, Indonesia and Malaysia. also has experience working with blue chip +1 407 299 0044 Lauras has been working for Accor in China companies, such as T-Square, Unilever since 2000. China and Siemens Business Communication "TJB
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 Systems, most recently with Philips Business [email protected] Christophe Lauras James Zhou Communications. www.safemark.com

58 AHCT November 2009

6380 SFM advert.indd 1 9/29/08 12:14:36 PM