December 2017 • Drink Issue 10

• India in focus Chocolate Point of sales Point Pouring bubbly Pouring Technology Enduring magic Volume 42 Volume Market report Market report Hospitality Industry Hospitality Changing needs, changing times S$15 RM30 Bt300 US$10 HK$50 RMB50

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ASIAN & CATERING TIMES Volume 42 • Issue 10 • December 2017 EDITOR’S NOTE

managing EDITOR he hospitality industry is on a learning curve of sorts. Neetinder Dhillon [email protected] are having to do a quick two step to catch up with the rapidly advancing technology and the increasingly Gen Y workforce Art Director which consumes and interacts with technology in remarkedly Hatsada Tirawutsakul different ways. While nothing has changed in the core Coordinator requirements of a hotel – front desk operations, housekeeping, restaurant Wajiraprakan Punyajai operationsT – the way these operations are carried out require a whole new set Contributors of skills. Modern training practices have been developed to incorporate the Donald Gasper, Zara Horner, all-pervasive role of technology, which is calling the shots. We discuss this with Rebecca Lo, Jane Ram, Michael Taylor, Vicki Williams experts on page 8. While on technology, AHCT takes a look at the latest in Point of advertising sales manager Virat Schlumberger Sales systems that are transforming food and beverage operations in ways [email protected] unimaginable with the move to the cloud becoming inevitable – a matter of

production manager when and not, if. To get up to speed, turn to page 20. Kanda Thanakornwongskul As ‘tis the season to be merry’ everyone in the hospitality industry is gearing up to uncork phenomenal quantities of Champagne – after all no celebration Circulation Yupadee Saebea is complete without it. According to VINEXPO figures global consumption of [email protected] bubbly will hit nearly 2.2 million cases by 2020 and most of that surge will be Chairman right here in Asia – in its emerging markets. Until now Asian drinkers have been JS Uberoi brand focused but they are opening up to sparkling wine from regions other than

Director France (page 24). Gaurav Kumar Just like a glass of Champagne a good dessert is essential to a celebration – we connect with chefs (page 32) to understand their strategies for the season. There is this and a lot more inside, but for now, from the team at AHCT, I would like to wish you all a Merry Christmas and a very Happy New Year.

HONG KONG Thomson Press Hong Kong Limited/ Managing Editor Media Transasia Limited Neetinder Dhillon 1603, 16/F, Island Place Tower 510 King’s Road, Hong Kong Email: [email protected] Contact: Mr Virat Schlumberger ENDORSEMENTS

ITALY Ediconsult Internazionale s.r.l. Piazza Fontane Marose, Hong Kong Hotels Hong Kong Federation Of Hong Kong Baking Industry The Federation Of Hong Association Association Chefs Association Restaurant Owners Training Centre Kong Hotel Owners Of Thailand 3-16123 Genova Tel: +39 010 583684 Fax: +39 010 566578 Association Of Singapore Hong Kong Hong Kong Singapore Hong Kong Email: [email protected] International Chefs Association Bakery & Confectionery Maitre D’hotel Association Hotel Association Bartenders Association Hoteliers Shanghai Association Contact: Mr Vittorio Negrone

JAPAN Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association Chefs Association Association Of Hotels Association Hong Kong Echo Japan Corporation Grande Maison Rm 303, 2-2 Kudan-kita 1-chome, ASIAN HOTEL & CATERING TIMES Chiyoda-ku, Tokyo 102-0073 IS PUBLISHED BY THOMSON PRESS HONG KONG LTD (TPHK) Tel: +81 3 3234 2064 Fax: +81 3 3263 5065 The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Email: [email protected] Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be A Vitamix Aha: durability, durability, durability. Contact: Mr Ted Asoshina accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or Its unmatched durability makes Vitamix the industry’s most reliable blender. changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published THAILAND remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be It’s specially engineered to reduce prep time and improve efficiency— Media Transasia Thailand Ltd addressed to The Editor, Asian Hotel & Catering Times, 1603, 16/F, Island Place Tower, 510 King’s Road, Hong Kong. blend after blend after blend. Vitamix. Engineered to change your life. 14/F, Ocean Tower II, Colour Separations at 71 Interscan Co., Ltd Tel. +66 2631 7171. 75/10 Soi Wattana, Printed by Rung Ruang Ratana Printing Limited Tel. +66 2221 7299, +66 222 17305 Let us help your business at vitamix.com/commercial. Sukhumvit Soi 21, Asoke Road, Klongtoey, Bangkok 10110, Thailand Tel: +66 2 204 2370 Fax: +66 2 204 2391 Email: [email protected] All rights reserved (c) 2017 Contact: Mr Gaurav Kumar Thomson Press Hong Kong Ltd

171033_COM_Shrimp_AHCT_210x297mm_v1.indd 1 5/1/17 11:06 AM 171033 Vitamix (Commercial) – FP “Shrimp” ad (Asian Hotel & Catering Times)

App: InDesign CC Trim: 210mm (w) x 297mm (h) Pubs: Asian Hotel & Catering Times (5/15) Artist: cd Live: not provided Proof #: 1 Bleed: 216mm (w) x 303mm (h) Scale: 100% Color: 4/C Fonts: Gotham News Drink Advertisers’ Index Industry 24 In Asia’s buoyant sparkling wine Alpha International OBC 6 The latest news from the hospitality market, there is plenty of room for Elite Fresh Food 35 and catering sectors old world champagnes to co exist Global Search International 7 harmoniously with new world bubbly HICAP UPDATE 31 Product CONTENTS 40 All about the latest products Food HIFI 11 Volume 42 • Issue 10 • December 2017 and equipment 28 The enduring appeal of chocolate HK Polytechnic University IBC and why chefs love it HORECA 2018 45 Culinary Pacific Direct - 41 The essential on chefs, food, 32 How do chefs market their desserts member of ADA Cosmetics International 33 and promotions and what role do pre-made, out sourced Phillips 23 desserts play? We investigate Vitamix IFC Management 8 Technology and Gen Y represent some Equipment of the greatest changes going on in the 36 New dishwasher technology offsets hospitality industry. How are hotels labour shortages and rising costs coping? We check it out 38 Hotels and restaurants are searching Market Report for more efficient and cost-effective 12 Lots of optimism in India but also options in lighting solutions a slew of challenges Events Design 42 Events and shows from around 16 Fusion Maia Da Nang, a resort in one the region On the cover: of Vietnam’s fastest growing tourist destinations has decided, it’s the Exhibitions Christmas cheer at The Peninsula Hotel, Hong Kong small things that make a big difference 44 The recently concluded 10th edition of the Hong Kong International Wine & Technology Spirits Fair ended on a very strong note 20 Whether a full- or counter-service restaurant, a bar, or a nightclub, a Appointments restaurant point-of-sales (POS) system 46 Who is moving where can help manage several parts of the business

December Management: Focus on sales and marketing Market report: Korea Technology: cyber security 16 24 Design Food: lamb, beef Drink: Coffee Equipment: bathrooms, carpets 28

4 AHCT December 2017 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT December 2017 5 Industry News

The Great Arabian Bake Off Bakers from 17 different countries competed over four days for the gold medal in baking at 2017 Worldskills Competition in Abu Dhabi using MIWE ovens. The 44th Worldskills international championship drew 1,300 participants from 51 trades and 77 countries and regions to Abu Dhabi – with baking getting its own event for the second time; the first was in Sao Paulo. Bakers hailed from United Arab Emirates, Brazil, Tiger, Tiger, the USA, Russia, China and Korea, as well as Italy, Finland, Austria and Switzerland. The judges assessed Ace the Tasting Notes Burning Bright the performance of the individual candidates, both by Whether you’re a professional tasting for work or an enthusiast The Ultimate Travelling Camp is expanding its footprint with monitoring the preparation phase as well as evaluating tasting for pleasure, the new WSET Tasting Notes app is a great the launch of a rebranded luxury lodge experience - Jaagir the finished product which included a tasting. help at creating structured and consistent wine tasting notes. The Lodge, Dudhwa, nestled deep in the rainforests of the Terai, Prevailing under extraordinary circumstances thanks free app created by the Wine & Spirit Education Trust (WSET), the Uttar Pradesh, in India’s north. Jaagir Lodge is all about a jungle to MIWE’s reliable oven and cooling technology, the world’s largest wine and spirits education provider, is built on the safari experience in colonial style with all contemporary comforts. young bakers had to cope with seventeen hours of trademark WSET Level 2 Systematic Approach to Tasting Wine Located in the foothills of the Himalayas, the colonial building competition, spread over four days – under constant (SAT). The app allows wine drinkers to make detailed notes when built in the 1940s is the gateway to India’s four distinct forests scrutiny of the skill experts as well as an audience. tasting wines and stores all of their notes for easy access on their reserves - Dudhwa, Katarniaghat, Kishanpur and Pilibhit. Within It was important to Urs Röthlin, the chief expert, device. When adding a note, tasters can choose between knowing Celebration close proximity of the Dudhwa Tiger Reserve, the lodge is witness that candidates have the best possible equipment what they are tasting or tasting blind, and can add a photo of to the Bengal Tiger conservation programme - ‘Project Tiger’ at their disposal and so decided on MIWE, the oven the wine label to help with easy recognition. The app includes a of Style in HK championed by well-known conservationist - Billy Arjan Singh. manufacturer from Arnstein, Germany. Besides ovens, database of over 300 wine producing countries and regions; over To celebrate the launch The reserve is home to critically endangered species like tigers, the company also provided storage freezers and 100 pre-populated grape varieties; a comprehensive lexicon of of the Entertainment Suite, Indian one-horned rhinoceros, Ganges river dolphins, fishing proofing rooms, and even guaranteed complete care of cats, half of the world’s 4,000 swamp deer, 90 different species commonly used aroma and flavour descriptors; pro tips to guide The Landmark Mandarin Oriental, Hong Kong the technology throughout the entire competition. you through the app; “Blind” tasting notes mode; search function to has partnered with Vestiaire Collective, to debut a of fish, gharial (Indian crocodile) and wild elephants. The Dudhwa Candidates had to be well trained in different review stored tasting notes and more. unique collaboration - ‘Voyage In Style’ – a one-of- National Park, is located near the Indo-Nepal border, within a disciplines, know their routines and be able to produce a-kind opportunity for guests staying in the hotel’s 5-hour driving distance from Lucknow airport. all the required bakery products – including bread, rolls, Entertainment Suite or L900 suites to enjoy exclusive focaccia, sweets, snacks, quiches, and a showpiece. Cage-free Egg Supply Chain Vestiaire Collective benefits; ‘Voyage in Style’ travel kits, Swiss baker Ramona Bolliger, Yezhao Cai from China The Lo & Behold Group, a Singaporean hospitality company, tips and shopping vouchers. and Damien Besson from France tied for first place is joining the movement to improve animal welfare in its supply The suite guests will also enjoy access to a unique winning a gold medal. chain by committing to sourcing 100 per cent cage-free eggs. Globe-Trotter trunk filled with coveted statement fashion The group’s concepts, that include Loof, The White Rabbit, accessories curated by Vestiaire Collective’s co-founder, OverEasy, Tanjong Beach Club, The Black Swan and Odette, will Fanny Moizant, and global fashion influencer, Tina use exclusively cage-free eggs by 2020. With this commitment, Leung. A dozen day-to-evening handbags and fashion it will be the first Asian company to join the global cage-free egg accessories will be available for fashionistas including movement. Dawn Neo, corporate outreach manager for Humane an iconic Chanel midnight velvet quilted handbag, a rare Society International Farm Animals in Asia, says, “We applaud The 1970s Christian Dior minaudière and a limited-edition Lo & Behold Group for becoming the first Asian company to commit Hermès Kelly in Chamonix gold leather. The hand-crafted to a cage-free egg policy, and for leading the way towards a higher Globe-Trotter trunk also features a ‘From Paris with standard of corporate-social responsibility for animal welfare in the love’ postcard providing useful personal tips on how region. Their praiseworthy commitment makes it clear that Asia’s to manage a travelling wardrobe, inspired by Moizant’s At your service, ASPIRE FOR SUCCESS future is cage-free. We are proud to work with them on this initiative, travels around the world. and look forward to working with more companies in Singapore and The offer includes: accommodation for one night the region on similar policies.” Andrew Ing, chief operating officer of in the Entertainment Suite for two; use of the 12 rare By Royal Appointment, introducing Aspire Globally The Lo & Behold Group, adds, “We are proud of our commitment to fashion pieces in the Globe-Trotter trunk throughout • Aspire Executive Search – Hospitality Recruitment corporate social responsibility and responsible consumption, which the stay; exclusive ‘Voyage in Style’ kit, featuring a • Aspire British Butlers includes animal welfare in our supply chain.” Vestiaire Collective shoe bag, garment bag and packing • Aspire Training – Luxury Hotel Training paper; HKD2,000 voucher towards first purchases from • Aspire Consultancy Vestiaire Collective; a round of cocktails and treats for up To find out more about Aspire Globally and how we can exceed to four people and lots more. your expectations please visit: Says Torsten van Dullemen, general manager of The GLOBALLY Landmark Mandarin Oriental, “We are delighted to create www.aspireglobally.com this extraordinary fashion-focused, yet green, journey email: [email protected] to mark the end of a stunning 18-month renovation programme of our rooms and suites, culminating with the launch of the Entertainment Suite. Re-use and GLOBALLY GLOBALLY GLOBALLY GLOBALLY recycle can be luxury.” TRAINING BRITISH BUTLERS CONSULTANCY EXECUTIVE SEARCH

MAIN SERVICES MAIN SERVICES MAIN SERVICES MAIN SERVICES • ? We live• British to Butler inspire School greatness• ? in others• Recruitment • Events • Consultancy • Concierge • Household Recruitment • Household Consultancy 6 AHCT December 2017 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com Management

Opposite and this page: The School of Hotel and Tourism Management at The Hong Kong Polytechnic University is seeing an increased use of virtual learning environments, while social media and video conferencing in teaching is now becoming widespread

preparation for a more effective hospitality in teaching. It is now part of school life and introduction and we have the ability now to taken for granted. Millennials like to choose effectively sift through trainees to identify when, where, and how they are engaged. the stars of tomorrow. If anything, we are They use their time more effectively and quicker to assess candidates capable of flexibly. Technology has enabled their way Millennials like true luxury hospitality services and focus of learning and interacting. Learning on those who will benefit from advanced There is additionally demand for to choose when, learning techniques. For this to happen we customised training with modules tailored have to look at the recruitment practices to support or complement organisational where, and and align these to determine the calibre of goals and direction.” how they are those we polish and fine-tune.” Amos Leung, Chief Instructor Curve (Housekeeping), at Hong Kong’s Hotel engaged. They Technology and Gen Y represent some of the greatest changes going on Delivering the goods and Tourism Institute of VTC concurs that use their time in the hospitality industry. To what extent have trainers and educators Dr Tony Tse, Professor of Practice while social media and other technology (Industry Partnerships), The School of has changed the hospitality industry more effectively had to rethink their strategies, asks James Stephen Hotel and Tourism Management (SHTM) dramatically, it’s difficult to separate it from at The Hong Kong Polytechnic University, its principle proponent, Gen Y. and flexibly. says that in terms of technology, online “They love sharing and online ou don’t need to be Dale Carnegie bursting with potential but requiring camera technology, for example.” delivery is becoming increasingly important, communication and are familiar with social Technology has to see that – as with the rest of a delicate touch to extract the best Aspire Globally offers hospitality with SHTM’s MicroMaster in International media tools. This knowledge and the speed enabled their way the world – hospitality’s training from them. solutions in executive recruitment, butler Hospitality Management a good example with which they adapt to new media and needs have changed over and household hospitality training and of how the school offers four MSc subjects digital channels can contribute a lot to the of learning and theY years. Tech it to the top bespoke consultancy services to luxury online. As of early October, it had 32,000 industry. As well as being able to easily share While the core requirements – front Focusing on luxury high-level training homes, leading hotels and restaurants, learners from 170 countries, 364 who chose information, we collect assignments and interacting.’ desk, sales, cocktail and bed-making et and developing employees to serve the management contracts and private edX verifications – a huge open online give instant feedback to students online and Dr Tony Tse, Professor al are as relevant now as they were at highest calibre guests, Aspire Globally’s VIP events. course provider – for an official via social media.” hospitality’s formative days – today’s managing director Wayne Fitzharris says Fitzharris adds that millennials and course certificate. of Practice, The School professionals need an exponentially growing that technology is now central to what other entry employees are expected to “The use of Blackboard [virtual learning Training for retention collection of skills, of which the single they do. immediately perform to high luxury environment and course management The other single greatest hospitality of Hotel and Tourism greatest of these is inevitably a grasp of the “I learned years ago that technology has standards when they enter hospitality, but system] has become a standard, while social issue right now – and indeed throughout Management, Hong Kong technology increasingly ruling our lives. a great deal to offer as a training tool. We many have gaps in skills and experience. media and video conferencing in teaching is the history of the industry – is staff And to add further fuel to the flames, have adopted a great number, most notably “Modern training practices try to now becoming the norm. Gen Y welcomes retention. Prem Rao, Senior Consultant Polytechnic University along comes Gen Y – tomorrow’s leaders, video. Our training modules make use of bridge this to develop a service mindset in the use of technology and online methods Household Recruitment, Aspire Globally,

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Patrons Al Marjan Island Platinum Sponsors AccorHotels Hotels & Resorts Carlson Economic Laws Practice Fortune Park Hotels Ltd. MEININGER Hotels Hong Kong’s Hotel and Tourism Institute of VTC shares information, collects assignments and Sarovar Hotels Pvt Ltd provides instant feedback to students online and STR via social media Palaces Resorts Safaris The Leela Palaces, Hotels & Resorts Wyndham Hotel Group Media Sponsors Asian Hotel & Catering Times DDP Publications Pvt. Ltd. – Hospitality Talk In addition to offering solutions in executive hospitality recruitment, Aspire Globally provides Global Destinations butler and household hospitality training and bespoke consultancy services to luxury homes, leading hotels and restaurants GlobalHotelNetwork.com Hospitality Biz, Saffron Synergies Pvt. Ltd. Hotel Analyst Hotel Interactive acknowledges that the constant demand and respected they will stay. While it can TODAY’S TRAVELLER for hotel rooms in Asian destinations is help in conveying this, training alone Travel Weekly Asia seeing more investment than ever, and will not combat high turnover. Engaging Traveltechie.com this dynamic growth constantly offers staff in consistent programmes, performance WIT opportunity. But can training help reviews, and demonstrating genuine interest combat this? in their growth will surely guarantee Supporters “Successful companies are able to loyal staff.” AHLEI FHRAI HAI IFC Invest India ISHC ITP achieve what is in both their and their staff’s Tse also believes that the high staff interests. These successful relationships turnover rates in Asia’s hospitality industry An Official International Publication of BHN nourish the company’s progress and can be curtailed with training. HOTELS’ Investment Outlook individuals’ growth. Once this becomes a “Certainly – effective training empowers culture, retention increases. the workforce. With well-designed training, Patrons, Sponsors, and Supporters as of 31 October 2017 “For this to happen training should the workforce is able to reach a higher level instil company values, with relevant skill of ability; they are enabled, and valued by sets provided. The company should follow employers. Training should not be seen as a

Aspire Globally’s Wayne Fitzharris says the through by rewarding and progressing way to work employees harder and reduce company is quick to assess those capable of those who deliver. Companies like Aspire headcount but as a way for employees to true luxury hospitality services and focus on Globally set up programmes to meet this grow and achieve more what they want those who will benefit from advanced A Proud Partner of: learning techniques commitment. When staff feel valued to achieve.” Produced by: In association with:

Youth Career Initiative 10 AHCT December 2017 www.asianhotelandcateringtimes.com

HIFI Asian Hotel & Catering Times AD1 -V1.indd 1 11/10/2017 5:51:35 PM Market Report Out of India There are reasons for optimism, but challenges remain, Michael Taylor reports

Vijay Wanchoo, senior executive vice president and general manager of The Imperial New Delhi. Alongside: Grand Suite, exterior, and The Atrium Tea Lounge, The Imperial New Delhi

A renewed optimism in the tourism industry is fuelling growth. In the picture: ndia‘s hospitality industry appears seen some increase.” (ETA) scheme went into effect in late 2014, Hyderabad International to be coming out of a period of Pant is optimistic that the upward allowing citizens of more than 40 countries Convention Centre sluggishness. The question on trend will continue in 2018. to apply for visas on line. It has since been everyone’s mind is if that trend will “We hope to continue our success from extended to 161 countries arriving by way continueI into the new year. 2017 into the new year as well, supporting of 24 airport. Renamed e-Visa on 1 April “The industry’s performance for the our hotels in enhancing their growth,” 2017, it now has three categories: tourist, first half of 2017 has recorded growth in Pant says. “Year to date, we have seen a 20 business and medical. occupancy, ADR and Rev Par indexes,” says per cent growth from Preferred Hotels & “The e-visa scheme has been a huge step Arpit Pant, Regional Director for South Resorts’ booking channels for our India in facilitating international tourist arrivals Asia & Middle East, Preferred Hotels & hotel partners.” into India,” Pant says. Resorts. “The overall occupancy rate was at According to government data, a total 65.8 per cent compared to 63.6 per cent the E-visa scheme of almost 950,000 tourists arrived by way same time last year; and the ADR has also An Electronic Travel Authorisation of an e-Tourist Visa from January to August

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of this year, up 56.5 per cent from the same period last year. “This clearly demonstrates the positive impact of the scheme,” Pant says. But not all government policies have yielded such positive results. An example is the implementation of a Goods and Services tax, which went into effect on 29 March 2017. It was supposed to “revolutionise” the 230 year old fort Indian taxation system. turned into five star According to Vijay Wanchoo, senior resort executive vice president and general manager of The Imperial New Delhi, a It took fully 10 years to convert PHR property, the goods and services the 230-year-old Fort Bishangarh, tax is gravely affecting hotels in the in Jaipur, into one of India’s most five-star category. unique heritage hotels. The Alila Fort “Most luxury hotels are and will Bishangarh had its soft opening in continue to face several challenges in 2018 February 2017 and finally opened From one hotel in 2006 to 52 properties in 22 cities in 2017, AccorHotels is betting on India with its full inventory on 1 July. with stiff competition and the GST settling Above: Facade of the Mumbai, BKC “The first two years were the most Alila Fort Bishangarh, Jaipur - a challenging restoration project. in,” he adds. Below: The Dining Room and the fort turned hotel’s poolside challenging, particularly transporting French connection the construction material to the top of AccorHotels entered the Indian market the hillock without a road,” says Doris in 2006 with one hotel, the 287-room Goh, chief marketing officer, Two Hyderabad Convention Centre in Roads Hospitality Asia. “Installing Below: Jean-Michel Cassé-Chief the electrical and plumbing facilities the City of Nizams. Operating Officer - AccorHotels Since then, the French-based group’s India & South Asia. also proved challenging due to the Alongside from right: Novotel 3m thick walls, which were made of Indian hotel collection has grown to 52 Lucknow Gomti Nagar, Novotel properties across 10 brands in 22 cities. - Chennai OMR, and granite rock.” Novotel-Pullman, New Delhi The group intends on increasing that In terms of the design, drawing number to 80 hotels by 2020. Upcoming up the floor plans was in itself a hotel openings will include properties in lengthily process. Chennai, Sriperumbudur and Goa. “It took about two years in “We see good potential for growth; total for all the drawing plans to be hence, the potential for hotel development completed,” Goh says “This is because opportunities across India’s key cities, we wanted to maintain its organic micro-markets and emerging cities, which structure with no 90-degree angles we view as growth engines of the future,” in it. In addition, each floor has a says Jean-Michel Cassé, chief operating different structure.” officer, India and South Asia, AccorHotels. So how were the obstacles “These cities represent largely untapped overcome? markets due to lack branded hotel “Through grit, hard work, availability and consistent experience.” innovation, talent, heaps of faith The hotel group’s global growth model and love,” Goh says. “The whole is “asset-light”, with the focus being on restoration process took us around long term management agreements across 10 years because we were committed its portfolio of luxury and upscale brands to not taking short cuts that would and a mix of management and franchise compromise the aesthetics of the agreements for its midscale and fort.” economy brands. When asked if the group has plans “Presently, 70 per cent of our global to convert other heritage properties portfolio is under long term management into hotels or if it would build new contracts with the other 30 per cent under properties from scratch, Goh says it franchise agreements,” Cassé says. “The depends. larger growth model for the future is via “Our focus is destination and management contracts in particular as experience. So we’ll focus on each luxury and upscale hotels continue to property regardless if it’s a converted be the larger part of our development heritage property or a new build pipeline globally.” property,” Goh says.

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peace and vitality throughout the resort and ensures our guests take the Fusion Feeling home with them.” A splash of surprise The palm-fringed all-villa resort has a crisp design with lots of water features. Indulgence is off the scale and pampering feels like a must, especially in a place which offers ‘breakfast anywhere, All spa treatments are anytime.’ included in a guest’s stay The colour palette is somewhat surprising in this age of muted tones as bright and vibrant splashes are dotted To be mindful in the present moment, throughout the property. The Tonic Lounge Bar, for example, is decked out in tones of and to feel gratitude for all the beauty mauve and lilac with hits of turquoise. The bright, breezy and spacious villas we have around us are a stylish mix of white walls and dark Michelle Ford, general manager, Fusion Maia Da Nang wood furniture, which feature restrained bamboo details, and again bursts of unusual colours such as soft – and not so soft – pinks. iPads with pre-loaded guest request playlists await guest arrival, yoga classes and meditation sessions are available daily together with tai chi and cycling tours of Fusion Maia Da Nang is a square within a square the nearby Unesco listed Hoi An. Fantastic florals Another aspect of this attention to detail and design indulgence can be seen in the spectacular flower arrangements on display throughout the resort. “Inspired by the practice of ikebana, Attention or ‘living flowers’, the ancient Japanese art of flower arranging, we wanted to bring a much deeper philosophy to what might Unusual colour palettes have been incorporated into the design such as in the otherwise be overlooked as a commonplace to detail Tonic Lounge Bar where mauves and lilacs are off-set by turquoise item of decoration,” Ford says. “On a larger scale guests notice that A resort in one of the region’s fastest growing tourist destinations has Villas are bright and breezy with splashes of unusual colour some of the buildings themselves are a decided it’s the small things that make a big difference to the overall guest square within a square. For example, the villas together with their private pool form experience. Zara Horner finds out why Fusion Maia Da Nang a square. is sweating the small stuff “Various artworks dotted around the resort follow the square within a square t Fusion Maia Da Nang, With six resorts and hotels in Vietnam and down-to-earth lifestyle, all in natural, design and even the handles, such as those Vietnam they believe it’s the so far, including Fusion Maia Da Nang picturesque surroundings. on showers and toilet doors, follow a square little details that make the guest which opened in 2010, the team now boasts within a square pattern. experience extra special. more than 1,500 employees, including 300 Squaring up “Our lush gardens and pool form a ALaunched in 2008, Fusion has become spa specialists. Michelle Ford, Fusion Maia Da Nang square, the Maia Spa - with 22 treatment an innovator of “wellness-inspired hotels Fusion Maia is part of the company’s general manager, explains that the layout rooms, steam rooms, saunas and private and resorts”, and is now the only “fully ‘Resorts’ portfolio where the design ethos of the resort is designed to instill a sense of Jacuzzis – is at the heart of that.” vertically integrated hospitality company is one of ‘contemporary original design calm and relaxation for guests. All spa treatments are included in a in Southeast Asia.” meeting traditional Vietnamese charm’. “In terms of overall design we’ve guest’s stay from manicures to massages. Fusion designs, builds and manages Home to Fusion’s unique ‘all-spa followed a square within a square concept “Our spa is set in tropical gardens with beachside resorts and city hotels through inclusive’ service, Fusion Resorts combine with the spacious Maia Spa at the heart of a swimming pool,” says Ford. “Our holistic uniquely branded hospitality concepts. ‘ultimate wellness’ with a rejuvenating the property. approach to wellness infuses a sense of

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PROPERTY FUSION

Fusion Suites: city hotels in key business and tourism hubs, Fusion Suites brings ‘a wellness-inspired vacation experience to today’s urban adventurers’. As 21st-century city life continues to accelerate, Fusion Suites aim to “bring balance and harmony to the urban jungle through healthy and nutritious food and drink options, daily spa journeys included in the room rate, and original and rejuvenating interior design”. Fusion Retreats: are designed for “ultimate relaxation”. The six- star properties are in “semi-isolated locations” and offer “extended wellness journeys,” including anti- ageing, healing, or detoxification experiences. They aim to “go well beyond the typical offerings” of hotel or resort-based spas. Fusion Originals: are Breakfast any time anywhere… and daily yoga individually-branded and do not and meditation are all part of the attention to detail share a consistent style. Each hotel is tailored according to its location, giving travellers “a distinct taste of a city’s culture and cuisine.” Each Original carries the name of a pioneer, inventor or artist who has changed the world in some way.

Floral arrangements play a big part in the design success of the resort

“With this in mind we began looking for someone who could offer floral displays with the same level of love and care we give to our guests.” The brief was to create arrangements that expressed the ‘Fusion Feeling,’ and for each display to be a piece of art in itself. “Minh Florist, a talented local Vietnamese florist based in Da Nang City, perfectly captured this, both demonstrating and enhancing the Fusion lifestyle through a range of inspired and constantly rotating displays. “We hope that the care and artistry behind our floral displays will give everyone space to be mindful in the present moment, and to feel gratitude for all the beauty we have around us. In an age of muted tones, “In today’s hectic world, we think it’s Fusion Maia Da Nang is choosing colour to help just the type of distraction we all need once guests relax in a while.”

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maintenance and integration efforts. Moving to cloud, with its promise of reduced IT complexity and accelerated innovations, will be essential to deliver exceptional service to consumers – and earn their loyalty. “Responding to the challenges of the era of individualisation will be the greatest factor shaping our industry – and, we believe, lead to greater adoption of cloud- based technology,” Tate says. Cloud-based platforms – such as Oracle Hospitality Simphony Cloud that fully integrate point of sale, back office and kitchen display systems – can address both sides of the business equation, by improving efficiency and minimising waste, to increase the bottom line, he says. In addition, Oracle Hospitality Simphony Cloud provides guest engagement capabilities, standardised reporting, and advanced central management controls to increase operational efficiency. It can handle multi- property POS configurations consisting of thousands of workstations, and is still flexible enough to scale down to single property operations. “As a cloud solution, the platform enables a whole new approach to the guest experience while reducing the cost and complexity of IT. Oracle Hospitality Simphony Cloud helps lower the onsite technology burden and total cost of ownership by eliminating the need for servers in each location. At the same time, the related costs of onsite software maintenance and technical support are greatly reduced, enabling resources to be deployed to other strategic initiatives.” Oracle Hospitality Simphony Cloud’s New Trends multi-layered resilience model helps ensure Simphony on the Oracle MICROS that operations continue even when the Workstation 6; moving to cloud, with its internet is unavailable, enabling business to promise of reduced IT complexity and accelerated innovations, will be essential to carry on as normal. The cloud also enables exceptional service delivery greater centralisation, providing a consistent in POS Systems guest and brand experience across locations, simplified reporting, and efficiency of Whether a full- or counter-service restaurant, a bar, or a updates. Additionally, the cloud offers food nightclub, a restaurant point-of-sale (POS) system can and beverage operators increased speed and echnology presents from consumers who want faster, better, agility, reducing time to market for new help manage several parts of the business: taking orders, opportunities to individualised and hassle-free service.” menu items, promotions, and innovations transform food and Tate points to two trends which are in payment and service. accepting payments, and back-office tasks like managing beverage operations in increasingly important – the move to the inventory and running sales reports. “Tways that were previously unimaginable,” “cloud” and the switch to mobile. Switching to mobile says Grahame Tate, regional vice president Adding a mobile POS platform yields What features are most desirable for POS software? hotels and food & beverage - Asia Pacific Moving to the Cloud even more benefits, Tate says: It can at Oracle. “Every facet of the hospitality Many IT experts say today’s on- accelerate service and table turns, boost staff Donald Gasper surveys the landscape industry, and food and beverage is no premise operating model is unsustainable, productivity and improve one-on-one guest exception, is facing ever-escalating demands considering its expenses associated with engagement. Its ability to access reporting

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and table management and link to kitchen display systems from anywhere, anytime, is priceless, because it enables managers to escape the back office and keep their eyes on service – helping mitigate potential challenges even before they occur. From a broader perspective, mobile POS also can enlarge the footprint of a food and beverage enterprise. For example, operators could extend service to patio areas or sidewalks, which not only better accommodates guests, but converts “dead space” into revenue opportunities. Asked in a recent survey to identify the most important trend having an impact on POS software in 2017, one executive said the trend to “mobility and accessibility to sell outside the traditional four walls while not creating a need for duplicate entry into the POS” were the most important. Verifone told the publisher of the POS Software Trends Report: “Brick and mortar stores that begin to offer check-out and in-store experiences that are equal to or better than those available online will have a major impact on POS software trends. This will happen as more customers become accustomed to sharing personal information with retailers, allowing them to create an engaging client experience where the customers can pay on their smartphones, at the counter or online.” All businesses have been disrupted by the transformative power of the move to mobile. Some people describe it as the Ueber Effect, but others say it is just part of a natural shift in the practices and preferences of different generations. This move to mobile is clear from the annual replies of restaurant operators in the United States to queries as to POS purchasing plans during the fourth quarter. In 2012, only 38 per cent of them said they Responding to the challenges of the era were interested in mobile POS. For 2017, however, over half of operators (52 per cent) An unique new way of individualisation will be the greatest say that mobile POS capabilities will have a bearing on their next upgrade. to interact with people factor shaping our industry – and [will] This upward trajectory reflects the lead to greater adoption of growing preference of restaurant guests for ordering and making payments on their Luminous Carpets combine Philips Lighting LED technologywith cloud-based technology. mobile devices. According to Hospitality resilient, luxurious looking Desso carpet. The result is a durable, Grahame Tate, Technology’s 2016 Customer Engagement stylish flooring solution that you can use to greet, impress and Technology Study, 56 per cent of US diners inform people in new and exciting ways. regional vice president hotels and food & beverage, say that the ability to pay via mobile will influence their choice of restaurant. For Contact our team Visit us at Asia Pacific at Oracle take-away and delivery services this number www.luminous-carpets.com for brochures, technical data and more information. increases to 66 per cent. www. lighting.philips.com.hk

22 AHCT December 2017 www.asianhotelandcateringtimes.com

Luminous Carpets_Perspective media ad a4_1.indd 1 18/11/2016 11:33 AM Drink

F&B outlets around Asia are gearing up for Christmas celebrations and end of the year parties that will see a lot of bubbly uncorked. In the picture: Flute, a dedicated Perrier-Jouët sky bar in Bangkok’s lebua Hotel

It is predicted that by 2020, mainland China alone will be popping 26 million bottles

ripe for champagne: a strong brand focus our legacy – our heritage linked to nature and a penchant for French wines. Of the and Art Nouveau. Perrier-Jouët’s view is to traditional labels, Veuve Clicquot is very above all add beauty to everyday life.” strong in the Hong Kong market, as is All that Krug, Moët & Chandon, Dom Perignon, Strictly Champers G.H. Mumm, Piper Heidsieck and Perrier- The first and currently only Chinese Jouët. We are seeing experimentation by Master Sommelier, Hong Kong based Yang the big houses, with millennial focused Lu oversees all wine purchases for Shangri- products like Moët’s Ice Imperial and La Hotels & Resorts’ 100 global properties Sparkles similar products by Veuve.” in his role as corporate group director of One of the brands gaining traction wine. Part of his duties includes overseeing In Asia’s buoyant sparkling wine market, there is plenty of room for old across Asia is Perrier-Jouët. With Flute, a sommeliers such as Bruce Li, lead world champagnes to co exist harmoniously with new world bubbly, dedicated sky bar in Bangkok’s lebua at sommelier with Shangri-La China World State Tower hotel, and a lounge unveiled Summit Wing in Beijing. Situated within toasts Rebecca Lo this past summer at Paradise City Hotel & the China World Trade Center complex, it Casino near Incheon, South Korea, Perrier- is a popular hotel for convention delegates t this time of the year, hotels and generations of people that grew up with in global sparkling wine volume sales, from Jouët provides an immersive experience for and high ranking politicians in the Chinese F&B outlets around Asia are fizzy drinks, champagne epitomises the 1.53 million cases that year to nearly 2.2 its products. Its parent company, Pernod capital. “Champagne sales account for more booked solid for annual dinners, summit of sparkle. Yet, as true champagne million cases by 2020. Much of the surge Ricard, has an established reputation for than 20 percent of total wine sales at China Christmas celebrations and end featuring grapes grown, harvested and is happening in Asia’s emerging markets; quality cognac and champagne, and the World Summit Wing on a monthly basis,” ofA the year parties. And part of the festivities produced in the region of Champagne in Stuart Barclay of Wine Australia predicts brand has long been a favourite in Japan. observes Li. “Wine sales are usually higher inevitably means popping a bottle – or France is gaining in popularity here, so are that by 2020, mainland China alone will “The most obvious translation of this during Christmas and new year holidays. xxx xxx xxxxxx x xxx xxx xxxxxx xxxx xx xxx xxx ten bottles – of bubbly. Champagne has other types of sparkling wines from new be popping 26 million bottles. “Asia still is attachment is the emblem of the house: the Some of our regular guests at the hotel’s xxxxxx xxxx xx xxx xxx xxxxxx xxxx xx xxx xxx xxxxxx xxxx xx xxx xx historically been associated with celebrating, and old world producers. a significant luxury market when it comes floral arabesque composed of white Japanese signature Atmosphere and The Lounge whether it is a birthday, a deal hard won, to wine and spirits,” acknowledges Hong anemones,” notes Frantz Hotton, managing only drink champagne; this is based on or a very special event. It is a beverage that Healthy Growth Kong based Debra Meiburg, Master of director of Pernod Ricard Hong Kong and preference rather than price. Prosecco or appeals due to its lower alcoholic content In 2016, VINEXPO released its IWSR Wine and founder of Meiburg Wine Media. Macau. “As one of France’s most historic Franciacorta would be the second choice if compared to other wines or spirits. For research anticipating a 44 per cent increase “The Asian market has two characteristics champagne houses, we aim to maintain their favourite champagne is not available. Perrier-Jouët gaining traction across Asia

24 AHCT December 2017 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT December 2017 25 Drink

With our fine collection of wines, the distinguished tradition of bartending is rejuvenated by exciting live musical entertainment. In addition to the venue, staff training and pricing strategy also matter to champagne sales. I provide wine training for the hotel’s 17 other sommeliers every afternoon, and welcome the chance to share wine knowledge, service skills, and market trends during the training.” In line with VINEXPO’s forecasts, Li predicts growth for sparkling wine in Some r egulars at Beijing’s Shangri-La China World Summit Wing’s signature Atmosphere and The Lounge only drink champagne mainland China. “As guest knowledge of champagne improves, champagne sales in Beijing and Shanghai will grow,” he believes. “Champagne is becoming part of guests’ lifestyle for dinner and entertainment. Chengdu is growing fast in wine consumption as well. Sparkling Asia still is a wine from Tasmania is currently giving significant luxury champagne some stiff competition; they are more fruity and crisp, and more affordable. market when it Hong Kong based Debra Meiburg, My favourite champagne is Blanc de Blancs; Master of Wine at a wine event it is fresh, fruity, crisp and mineral. On our comes to wine wine list, Deutz Blanc de Blancs offers the and spirits. [This] best value for money.” Perrier-Jouët launched its own Blanc market has two “Prosecco and cava are, of course, de Blancs last April in Tokyo. “It has been Bruce Li, lead sommelier with Shangri-La Hong Kong based Yang Lu, the big growth categories globally. The China World Summit Wing in Beijing oversees all wine purchases for characteristics ripe quite a success in Asia,” admits Hotton. Shangri-La Hotels & Resorts initial appeal of prosecco and cava over “The champagne is a tribute to chardonnay, globally for champagne: a champagne was the price tag. But many the house’s emblematic grape variety. The people have since discovered the unique first new addition to the Perrier-Jouët Sparkling wine from unexpected strong brand focus flavour profiles of these wines, and select places is making its presence collection for 20 years, it was created felt. The UK is the most recent more readily which is the best drink for by cellar master Hervé Deschamps. For entrant in Hong Kong and a penchant for each occasion. There is a good selection the cuvée, he chose elegant and floral French wines. of prosecco in Hong Kong, but it’s less chardonnays from the region’s best Inside the Krug cellar pervasive than in western markets. Cava vineyards. The resulting wine epitomises the Debra Meiburg, Master also has less of a presence here, but it is spirit of the house with its mineral freshness of Wine and founder of considered a serious quality option rather and floral vitality.” than a cheap alternative to prosecco. Meiburg Wine Media International Bubbly Go Local Meiburg is seeing plenty of excellent “There is certainly a cultural appeal to sparkling wine, and some from unexpected drinking locally produced sparkling – in places. “The UK is the most recent entrant California (my home state), Schramsberg to Hong Kong’s sparkling wine market,” she is a fixture for celebrations. Americans reveals. “There is low supply due to limited have seen events toasted with this famous production, but we hope to see more Californian sparkling for decades, ever since over the next few years. With the obvious its Blanc de Blancs was used for President colonial links Hong Kong has to the UK, Nixon’s 1972 Toast to Peace with China’s there’s no doubt English fizz will be well Premier Zhou Enlai. received, especially by the expat “I have always had a weakness for Krug; market here. its richness means it is a wine that can easily “There are some very excellent be served at the dinner table rather than sparkling wines coming out of Tasmania. just as a reception wine. Having been in A recent highlight at a Hong Kong tasting Champagne at the end of October with was the Bay of Fires Arras 2002 EJ Carr Maggie Henriquez, president and CEO of

Late Disgorged Cuvée. Pinot noir and Debra Meiburg, Krug, I personally saw that this luxurious chardonnay are varieties that thrive in right, at Swire champagne is gaining even more finesse Women of Wine Tasmania, offering freshness and purity to Festival 2017 with age. Serve Krug in a stylish white wine the sparkling wines from the region. glass – skip the flute!”

26 AHCT December 2017 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT December 2017 27 Food

Chocolates are among the most popular feel-good ‘Chocolate indulgences. Photo: The Mira Hong Kong suppliers established the hotel’s Chocolate Room to must aim to produce hand-crafted chocolates. These

please pastry form a unique in-room amenity, and are also offered from a chocolate trolley chefs and during dinner at the hotel’s fine-dining French restaurant. produce ever “It provided a new platform for us,” more exciting says group executive chef, Florian Trento. “We buy the couverture as making our

A fantastic medium to play with, chocolate offers the chef materials. own would require another specialised

endless possibilities. Photo: The Ritz Carlton Hong Kong facility. But we have access to the best Kong Hong InterContinental The

The trend single plantation or customised couvertures Photo: for 2018 will worldwide. “Sugar is cheap, and it also makes the be chocolate ingredients last. That’s why mass-produced September using a special mould sourced commercial chocolate is generally so cheap from France that adds a unique texture to couverture and so sweet with such a long shelf-life. Our these treats. We will revisit the shape for The art of with a fruity chocolates have a shelf life of only three the winter season as Christmas Truffles weeks as we use all natural ingredients,” Surprise, presented in a sleek festive tin as a natural flavour’ explains Trento. guestroom amenity. Jean-Marc Gaucher, He adds, “Chocolate is a fantastic Personalising the medium to play with and create surprising Chocolate Experience textures. There are two current design master pâtissier, Chocolate looks good, smells good, tastes good… and sells good. “Chocolate is part of our DNA. It’s one trends: round and smooth or multi- The Mira Hong Kong way to differentiate hotels, create memories dimensional, intricate shapes, or patterns Jane Ram on its enduring appeal and how chefs are using it and impressions. You only have one with irregular texture. We are more to entice diners and add value to hotel stays chance! It’s always about guest experience! adventurous than ever before! As for the It’s an opportunity to personalise things, flavour, we are using more citrus including hocolate has a long history. – chocolate looks good, smells good in addition to serving chocolate petits fours, taking into account the guest’s profession Japanese yuzu. Derived from the fruit of and tastes good. Scientists have recently restaurants are increasingly sending guests or interests. For a fashion designer, for “Chocolate suppliers must aim to the cocoa or cacao tree, it is confirmed that it also conveys many home with a small souvenir box instance, we might make a chocolate shoe please pastry chefs and produce ever more native to tropical Central and physical and psychological benefits. Small of chocolates. or handbag to hold the chocolate bonbons.” exciting materials. The trend for 2018 CSouthern Latin America, but nowadays it wonder that what is often described as Outsourcing is shrouded in secrecy for At the Mira, Hong Kong’s design-led will be chocolate couverture with a fruity is cultivated in many parts of the world. It “food of the gods” is among the most understandable reasons. But until the past hotel, master pâtissier Jean-Marc Gaucher, natural flavour – passion fruit or strawberry. was originally regarded as medicinal, but by popular feel-good indulgences. decade or so, it was commonplace for even uses more than a few touches of fantasy It hasn’t hit the market yet but I have the mid-16th-century the Spaniards started the most prestigious hotels to buy in most when he dreams up in-room welcome been selected to try it and I find it very to combine it with cane sugar to make it More than Pillow Talk of their in-house chocolates, albeit prepared amenities for individual VIP guests. When interesting. It’s a premium grade chocolate more palatable and chocolate drinking It’s not clear where or when the to customised specifications. These days, Salvatore Ferragamo stayed at the hotel for a with great room for creativity due to its soon became popular throughout most of tradition began but over the past 70 years however, it is almost a point of honour for private wine dinner in September, Gaucher high cocoa butter content and finer texture Europe. But it was not until the invention or more chocolate bonbons have become a luxury hotel to produce at least some of prepared a special edition of the hotel’s suitable for stunning decoration, melting, of the steam engine in the mid-19th century almost a cliché as a hotel room turn-down its own chocolates in-house, although most chocolate mooncakes, made with Il moulding, enrobing and so on.” that it became possible to grind the cacao amenity. When VIPs or regular guests buy in the couverture or basic material. Creating memories: Coffee Borro wine. capsule inspired chocolates, and compress it for edible chocolate bars. check in, a presentation box or a chocolate Six years ago The Peninsula Hong Kong The Mira Hong Kong “We created miniature chocolate moons Innovation is key Romantic, aphrodisiac, anti-depressant showpiece is a familiar welcome gift. And, hired a Belgian master chocolatier and for this year’s mid-autumn festival in Restaurant Group Elite Concepts

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with Monde Chocolatier, following the same philosophy as for our bread, our chocolate is being made locally by passionate artisans, taking the consumer’s experience to the next level with chocolates that will be on a par with world players.” At the InterContinental Hong Kong, executive pastry chef, Cyril Dupuis, says, “Trends for chocolate vary around the world. In Paris now a lot of chocolate masters mix chocolate with vegetable flavours. But Hong Kong guests have more classic tastes and they love the real taste of chocolate.” Marcus Ng, the head chef at Sukhothai Shanghai, due to open in March 2018, is excited about the planned Chocolate Room where all the hotel’s bonbons and showpieces will be made from scratch. The Mira’s chocolate moons made for “It’s a matter of lifestyle, of feeling for this year’s mid-Autumn festival will surface again this festive season quality to make our own bonbons and showpieces,” he said. “We are researching sources of raw materials and working on concepts including savoury chocolates.” recently launched an innovative line of Chakeli chocolates for purchase in all the Left: Mr. Rech – hazelnut ice cream & hot group’s Ye Shanghai restaurants. “Chakeli chocolate dessert at Rech by Alain Ducasse was conceived with east meets west in ©Pierre Monetta mind. The combination of carefully crafted Chinese tea ganache with chocolates from all over the world felt natural and it creates a unique product that works as bridge. Shanghai has always been the Paris of the Orient, meeting point for the best of the east and the west,” says executive director, Paul Hsu. “A unique East-West bonbon adds the perfect finish to a traditional, yet stylish meal. We also use Chakeli for gifts, as a signature product of our group. Chakeli is a brand by Ye Shanghai and we plan to launch Chakeli Cafés soon!” Despite the cultivation of cacao in many parts of the world, demand for chocolate is fast outstripping supply, and this is polarising the top and bottom ends of the market. Prices are rising and consumers must pay more for a superior product or accept increasingly sub-standard chocolate, with lower cacao content, warns Gregoire Michaud, former baker and pâtissier at the Four Seasons Hong Kong, who now runs his own custom bread and cake operations. At his new specialist café-cum bakery, Bakehouse, opening in early December, Michaud is well ahead of the trend in offering Hong Kong connoisseurs something different. “All our chocolate items (including bon bons) will be made from chocolate that is entirely made in Hong Kong from bean to bar. Working Artisanal chocolates and the Chocolate Room at the Peninsula Hong Kong

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Julien Zampieri, pastry chef for Italian restaurant Spiga (Hong Kong) underlines that all their desserts, pictured here, are made in-house

or Andrea Torre, executive chef of Arva in-house is best. “We only ever serve home-made desserts. The whole concept of Arva is based on using the freshest seasonal ingredients and we like to ensure that we remainF true to this ethos by selecting and cooking with these ingredients ourselves. Even our gelato is made in house.” Arva is a new Italian concept from the Aman group, which is being introduced into a number of its Asian properties. The same is true for Julien Zampieri, a talented pastry chef for Italian restaurant Spiga (Hong Kong). “Everything we serve, from the buffet table, to the brunch and the a la carte are all made in-house. Additionally all ice cream and sorbet are all Just made by natural fresh products only.” For executive pastry chef, The Mira Hong Kong, Jean-Marc Gaucher, it is a matter of practicality when it comes to desserts for the hotel’s extremely popular buffet restaurant, Yamm. “All cakes are made in-house. It’s the best way of keeping tabs Desserts on quality and controlling the process. There are some basic components, like tart shells and macarons, which due to high Does appealing to the sweet-tooth lure in diners? volume of consumption would require a separate team to Vicki Williams on how chefs are marketing desserts and prepare on a daily basis, so we leave that to our trusted partners. Similarly, premium ice cream is something that we order from the role pre-made, out sourced desserts play outside, but that too is customised.”

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different views when it comes to outsourced desserts or sweet treats, there are plenty of hotels and restaurants that rely on this expert assistance. For example Bread Elements has an impressive list of leading hotels and restaurants in Hong Kong as clients. Outsourcing option Founder, Gregoire Michaud, a former pastry chef for a five-star hotel says, “For the last decade at least, hotels and restaurant are emphasising, and maximising, front of the house yield for each square foot rented due to high rentals. This often means ruling out an in-house operation. Moreover, the specialist manpower for this craft is getting fewer and weaker, so it removes many headaches by outsourcing. Another benefit is consistent quality.” International company, Bridor is another, and specialises in Viennese pastries, patisserie items and breads. It draws on 20 years of experience, preparing fine deep-frozen patisseries to the highest French standards. Its restaurant and hotel clients are based around the globe. Michaud says that outsourced products can be as good as in- house made. “Speaking about our operation, we are baking and delivering every day. So the only difference with freshly baked Dessert corner at Yamm’s weekend buffet in-house is a few hours between our oven and the end-user. To cover this time gap, we are baking our breads to 95 per cent and the user flash bakes it prior to serving to make the crust Interestingly Arva not only display on baking trays, which added a fun twist. “Our latest addition to the constellation crunchy again.” its desserts, it plates them at the table. The bottom line is keeping things fresh and of choices is a range of healthy sweets The most popular sweet products he supplies are croissants “It provides a bit of theatre but it is also being one step ahead of the competition.” including eggless, sugar-free, gluten-free, and Danish pastries. “The existing offer on the market is mainly crucial to our family style. We find that On a typical dinner buffet at Yamm and even vegan desserts made frozen dough with questionable ingredients. Naturally, arriving guests appreciate interaction with the there are over 20 desserts, with speciality with superfoods.” on the market with a line containing only natural ingredients chefs. Additionally says Torre, “People desserts added inline with seasonal themes. While the pastry chefs spoken to have and a proper percentage of real butter was an instant hit.” loves stories, to know the background and heritage behind a dish, how it got its name, etc.” Exploring Creativity When asked if different display styles are more popular with diners than others, Zampieri says, “It’s all about my imagination and I try to explore the mind of our guest, sometimes it works, sometimes it needs to be changed but I find this exciting.” Combined (brunch, buffet and a la carte) Zampieri offers guests over 30 desserts that are constantly changing. Presentation says Gaucher constantly changes. “Every buffet is a constant work in progress and an art of never-ending enhancement. This is dictated not only by the trends, new hardware options, but also guests preferences and to some degree the competition. We are still keen on acrylic, but recently introduced some market- leading stainless steel displays which allow for customisation in a creative way. We also think beyond these. For example we have done an afternoon tea buffet with the theme of Inside the Kitchen and we served cookies on scales, chocolate pudding inside Sweet indulgences for the breakfast a cooking robot, and some of the desserts buffet from Bread Elements

34 AHCT December 2017 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com Equipment

Hobart’s new rack-type dishwasher - Premax

Washing Up made easy Above: The new HobartAPP offers a chance to call up key data and important information from anywhere in the world, whether via PC or smartphone New technology offsets labour shortages and rising costs, Right: Mini Flight Type Dishwasher with Heat Recovery System: AS-F(MG) writes Michael Taylor

he food service sector has sense,” Ng says. “With the latest “All Hobart under-counter and key information at the push of a button. Champion launched the Mini Flight been growing in importance developments such as the Hobart App 4.0, hood-type dishwasher models can “This goes, for example, for the hygiene Type dishwasher with a heat recovery in countries with high income the care-under-the-counter dishwasher optionally be equipped with the necessary report which can be sent via smartphone System - AS-F(MG) - in September. levels in recent years, and for nursing homes or the new efficiency communication technology required for to a stored email address, or saved to the With a patented Heat Recovery system, Tthis has been a blessing for suppliers of concept, we have demonstrated that we the new app,” Ng says. “Via WLAN and PC,” Ng says. “Furthermore, users can it can reduce the overall cost of water and commercial dishwashers. But the industry have come a good deal closer to realising the Internet, all relevant data goes to a select to see significant data on the capacity electricity, which improve efficiency. also faces challenges. this ambitious target.” cloud. By means of the multi-lingual app utilisation of the machine. This allows them “Quite a lot of people in catering 10,000 utensils. With a mini-flight type, “Many young adults grab breakfast In the daily operation of a commercial (available for the established systems iOS to take countermeasures and adjust their management have told me that the only one hour would be needed. As a result, on their way to work, have lunch at their kitchen, it is a real challenge for the person and Android, and as a Web version), the processes, thus improving the economic operational costs in Hong Kong have productivity is enhanced, and labour costs canteen or close to their place of work, in charge to collect and see all of the units are then interlinked.” efficiency of their machine.” become an increasingly serious problem, are cut. spend the happy hour in bars or make a necessary information and to be ready to In developing new product features, the especially regarding electricity and the “Working hours in Hong Kong are date to dine out after work,” says Sunny react quickly if required. Hobart’s specialists cooperate very closely Heat recovery system labour costs,” Sun says, adding that the among the longest in the world,” Sun says, Ng, Key Account Director, Hobart Greater “WashSmart, the new app for the with their customers. According to Mendel Sun, chief patented Heat Recovery system can recover “I believe this new product can significantly China. “To them, the catering trade has under-counter and hood-type dishwashers “The world market leader for executive officer, Champion Chemicals the steam to preheat the water and achieve cut working hours.” taken on the role of a second living room by Hobart, now makes all relevant commercial warewashing wants to make Limited, a dwindling labour force has a saving of over 48 per cent of energy And there are other benefits, as well. away from home. In addition, there is the information available at the push of a sure that the functions of the new app become a serious problem for the food and consumption compared with earlier models. Not only can hours be reduced, the working group of active, financially better off senior button!” Ng says. really fulfil the users› wishes,” Ng says. beverage industry. Not only that, operating “At the same time, it can maintain the environment can also be improved. citizens, who are interested in a diversified The new HobartAPP offers a chance “One example is the operating cost: the costs are also continuing to increase. As hygiene standard required of a commercial “As the system recycles steam, the catering offer.” to call up key data and important customers get an overview with information a result, many companies in the catering kitchen,” Sun says. working environment becomes more For many years, Hobart has been information from anywhere in the world, about the current consumption of water, industry have had to face the pressure of Mini-flight types offer a cleaning pleasant for employees as the room committed to developing a method of whether via PC or smartphone. This makes electricity and detergent – but not only raising prices, laying off staff or closing efficiency that is 250 per cent better than temperature is decreased,” Sun says. washing dishes without using water. the dishwasher’s work easier and more for one machine but for all units they are down operations. conveyor type dishwashers. For example, The product is now being targeted at “Behind this lies the task of developing transparent and allows operators to react responsible for.” To cope with the labour shortage using a conveyor type dishwasher, it would hotels, food courts and restaurants with sustainable technology in the broadest faster to the situation at hand. In terms of safety, the app provides all and rapidly increasing operational costs, take about three hours to clean around more than 300 seats.

36 AHCT December 2017 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT December 2017 37 Equipment Let there be Light It’s a time of change in lighting designs with the hospitality industry searching for more efficient and cost-effective options. Taking lighting and shade to the next level can help hotels and restaurants differentiate themselves from their competitors. Donald Gasper looks at some recent trends influencing the sector

Hotels need energy efficient and intelligent lighting solutions that also help their guests keep their circadian rhythms With carefully calibrated lighting, Singapore’s Picnic gives diners an authentic outdoor dining experience in an indoor setting. Photo: Philips

ighting profoundly affects hotel With the lighting carefully calibrated to improves subjective well-being, mood, and consumption and the potential to last much other lighting options, and it’s very bright. guests’ experience of a space, provide the best hues and the right colour cognitive performance – effects that can last longer, with benefits to both users and the In outside spaces, safety is everything and their mood, well-being, alertness temperature throughout the day, Picnic was throughout the day. environment,” says Bruce. “LED has also If you’re in a high- brightness helps.” and quality of sleep. People who able to stay true to its name, giving diners “Philips New Wake up lighting enables offered up a new opportunity to provide density, urban Moreau notes also a recent trend to appraiseL their lighting as good will also an authentic outdoor dining experience hotels to gain a competitive advantage effective use of colour lighting in use mixed exterior LED colours and high appraise the room as more attractive and be in an unpretentious indoor setting. They and capitalise on the wellness trend by different environments.” market and you’ve ceiling fixtures. in a more pleasant mood. are able to experience a warm, sunset-like offering stand-out guest experiences – from “The variety of LED lights available “If you’re in a high-density, urban “We are seeing more and more glow come evening and the lights gradually simulating a natural wake up to intuitively for the residential market that incorporate got hotel after market and you’ve got hotel after hotel, adoption of a human-centric approach dim by night time. The lighting can also be illuminating a path to the bathroom at colour or wireless capability, indeed the what’s going to draw a guest to want to stay to lighting, which is providing lighting customised to suit the theme of an event or night,” says Ng. different home solutions themselves, are hotel, what’s going at your property? Something dramatic on that can automatically mimic daylight a guest’s personal style. With circadian lighting, lighting changing the expectations and landscape in to draw a guest the outside,” he explains. colour temperature shifts over time to colour temperature – particularly white the hospitality market as well.” High ceiling fixtures are another make for more comfortable lit spaces,” Circadian lighting light shifting from a warm, more orange “Many properties are becoming green to want to stay at novelty. says Donald Bruce, Hong Kong-based Hotels have been looking for ways tone in the morning, to a cooler “blue” all-stars by both switching to LED and “These offer fantastic visuals in the regional representative of Helvar Ltd., to help their guests keep their circadian light at noon and back to warm again in installing solar panels. These trends not your property? lobby or entrance of a hotel, as well an international lighting technologies rhythms in line with the time of day and the evening – mimics the sun’s light pattern only help keep costs down, but also give the Something as contributing to light levels so that company specialising in energy efficient and lighting. These rhythms are the human throughout the day and keeps the body’s hotel sustainability points,” says Jim Morris, everything is bright enough for the guests,” intelligent lighting solutions. body’s neural and hormonal co-ordination. internal clock most efficient from both a Director of Field Operations for Outdoor dramatic [lighting] says Moreau. Anthony Ng, System Sales Manager (Jet lag is the most common example of the working and resting point of view. This can Living Brands, Inc. Finally, the use of cylinder lights is at Philips Lighting HK Ltd., cites the effects of a disrupted circadian rhythm.) help business travellers in particular to get Jeff Moreau, Hubbell Lighting Inc.’s on the outside another new trend. example of the Picnic restaurant project in Philips and the University of Basel over the symptoms of jet lag more quickly. National Account Manager, cites some Jeff Moreau, Hubbell “These are very dramatic, and as hotels Singapore, where restaurateur Cheng Hsin have researched the use of a wake-up further ways in which LED is being used. become more provocative in their lighting, Yao and his architect and designer Felicia light that simulates sunrise by gradually LED becomes ubiquitous “Hoteliers should consider installing Lighting Inc.’s National they’re going to be incorporating more Toh of Quarters Design Studio worked with increasing light levels before a sleeper’s “LED (light-emitting diodes) lighting LEDs on every light pole in outdoor mounted and pendant cylinder lights,” Philips Lighting design specialists to specify alarm goes off. They found that exposure has become ubiquitous in hospitality over spaces,” he says. “It’s better technology, Account Manager says Moreau. innovative lighting solutions. to simulated dawn light in the morning the last few years, giving lower energy using only two-thirds of the energy of

38 AHCT December 2017 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT December 2017 39 Product News Culinary News Johnnie Walker Blue Label Capsule Series Johnnie Walker Blue Label has partnered with acclaimed British designer Tom Dixon OBE, to create the ‘Johnnie Christmas Sandwich Returns Walker Blue Label Capsule Series’. Hong Kong’s Pret A Manger will see the return of its iconic Inspired by the heritage of Scotch whisky, Christmas Lunch Sandwich at its shops. In the spirit of giving, the Series by Tom Dixon encompasses a HK$1 from the sales of each Christmas menu item will be bespoke bottle design, ice bucket, coaster donated to Feeding Hong Kong, with donation boxes also and bottle cap. The copper accents in the available in shops. Limited Edition design are characteristic Alba white truffles are back With a filling reflecting the colours of the season, the of Dixon’s contemporary designs and are Until year-end at Jojo Italian Restaurant, at The St. Regis sandwich is layered with thick slices of turkey breast on granary also a deliberate nod to the art of whisky- Bangkok, Chef Stefano Merlo has put together a four-course bread with a dollop of cranberry sauce, served with Pret’s making, the copper theme evoking the pot degustation menu, together with à-la-carte options, focussing crumbly stuffing and topped with crispy onions and fresh baby stills used during whisky distillation. Says on the Alba white truffle. The special truffle menu features risotto, spinach. Also on the menu is Pret’s Brie & Cranberry Sandwich Tom Dixon, “The parallels between Johnnie pasta, wagyu strip loin and beef tenderloin, as well as a truffle- – creamy French brie cheese on Pret’s granary bread, served Walker Master Blender Jim Beveridge and laden dessert. The beef tenderloin tartare with white truffle and a with cranberry sauce, crunchy pine nuts and fresh spinach. Keep your food warm a designer might seem tenuous but when mayonnaise truffle sauce is a standout. Chef Stefano is generous Pair it with their Cinnamon Pumpkin - a velvety pumpkin soup These Belgian designed plates will certainly excite the chefs fed you think of it in terms of taking excellent with the truffles too. (www.stregisbangkok.com) with cinnamon, blended with carrots and onions. up with their food getting cold at the pass, waiting to be picked up raw materials and using patience and by the server. The deep Onyx black dinner plates with their integrated experimentation to extract a product with revolutionary Tempcontrol technology keep the plated food warm for real resonance, then you can start to see at least 30 minutes. They also offer the perfect backdrop for a culinary the similarities.” Floral Cocktails tour de force; the anti-scratch structure ensures multiple use without devaluing the design. www.sanodegusto.com. in the Big Mango The bartenders at Up & Above Bar, Okura Bangkok, are looking beyond Christmas to the new year by blending botanics and floral flavours in a series of delicious cocktails. Top of the list is Explosion the Cointreau Rose Fizz – a refreshing bubbly drink with notes of citrus and wild flowers; it is followed of Colour by the Chamomile Cocktail – a soothing, smooth Mikah known for its aromatic whisky cocktail with citrus and honey notes; next coffees in cooperation with famous Winter solstice is the Afternoon Tea Highball – a classic with a Designers from Milan, the capital of Crystal Clear Lehmann Glass, France’s tirelessly innovative glassware producer, at Duddell’s fruity twist made with house-infused rum and fashion and design, has created a Duddell’s, Hong Kong’s well-known cultural and has recently launched a range of wine glasses in Hong Kong. What sets Rouge Métis Mariage Frères tea; the Rose Old unique limited editions colourful coffee social destination for the art and dining crowd, has Lehmann Glass apart is the depth of the company’s design collaboration Fashioned takes the classic Old Fashioned mix of tins, traditional mokas (caffettiera) and launched its menus for Winter Solstice, Christmas, and with leading sommeliers, Masters of Wine and France’s grand wine, spirit sugar, bitters, brandy and gives it a spring-like lift other accessories. All in a numbered New Year’s Eve. And to celebrate Chinese New Year, and champagne estates. with notes of Bulgarian roses; while the tropical and signed, limited edition of only it has collaborated with lifestyle brand G.O.D (Goods While aesthetic appeal is important, the designs are driven by the Lychee and Rose Petal Martini is a sheer delight to 2000 pieces. These are available at of Desire) to give traditional Chinese New Year turnip tasting experience. Based in Reims, in the heart of France’s Champagne drink; and finally, the The Lumpini Rose a refreshing chosen international partner stores, cake an arty twist. The winter solstice menu features region, the company has worked closely with the great Champagne South Side-inspired cocktail made with botanics Galleries Lafayette, duty-free shops at crispy salted chicken and “buddha jumps over the estates for the last 30 years to innovate approaches to Champagne and for a crisp and floral finish. Welcome the first day of the airports, Mikah Street Coffees and wall” (double-boiled abalone with sea cucumber, fish sparkling wine tasting. 2018 with a floral twist (www.okurabangkok.com) also in the newly re-styled Mikah Online maw and conpoy). While the Christmas fare features its Breaking from the confines of conventional flute glasses, Lehmann Shop. www.mikah.it famed peking duck, baked whole lobster, cripy suckling Glass has redefined the champagne glass to enhance effervescence and pig, Ruinart champagne, mulled wine and more. allow for the full complexity of aromas and flavours to be appreciated. (http://duddells.co) In championing Lehmann Glass, Champagne authority Essi Avellan MW said in a recent interview, “the biggest misconception about Champagne is that it all tastes pretty much the same, when in fact it is incredibly diverse and nuanced wine. In a narrow flute, you lose at least half of the aromas. My personal favourite for Champagne is the Lehmann Glass Traditional Christmas Grand Champagne.” Four distinct Lehmann Glass ranges are available in Dinners love trying new things but traditions sell best so this Christmas season, Hong Kong’s newly- revamped Two MacDonnell Road is featuring Hong Kong: Jamesse featuring a pointed base to enhance effervescence tempting festive buffets and Christmas goodies. On 23, 24, 25 and 31 December, and provide a precise starting point to swirl the wine; Oenomust has a generously rounded bulb at the base that allows for gentle swirling and on offer is a hearty feast at café bar on 8, with a mix of traditional holiday aeration, then curves to a narrower rim which captures and intensifies delicacies and fusion fare, from roasted whole turkey and honey gammon ham at the carving station to assorted sashimi and seafood at the chilled bar. Each diner the aromas; Excellence is simple, elegant, robust, and lead-free; and will receive a complimentary glass of G.H. Mumm champagne. café bar on 8 also Absolus with a pointed base to enhance effervescence, but with a wide bowl to allow for the full appreciation of wines’ complexity. offers a customised Christmas menu (http://twomr.com.hk)

40 AHCT December 2017 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT December 2017 41 Events

Date Event Details ORGANIsER Date Event Details ORGANIsER

December 4-5 2017 Global Hotel & The conference focuses on creating a dynamic platform Bricsa Consulting April 16-19 2018 Alimentaria 2018 Endless opportunities at an event encompassing six Alimentaria Exhibitions Resorts Conference for hotel and resort owners, developers, contractors Dr. R. G. Rao Villa, 1st Floor, Next to St. Blaize Gran Via Venue, shows in one. Alimentaria brings together all the Diputació, 119, The Reverie Saigon and public sector stakeholders to not only explore Church, Barcelona, Spain industry’s opportunities in six shows specialised in Barcelona (Spain) Ho Chi Minh City, business opportunities in the Asia Pacific region Ceaser Road, Amboli, Andheri (W), Mumbai – key markets and consumers trends. Alimentaria is the Tel: (+34) 93 567 96 91 Vietnam but also to get in-line with the key market trends in 400058, India leading trade show for food, drinks and gastronomy [email protected] the hospitality industry across the globe and ways Tel:+9122 6242 2900 in both Spain and the Mediterranean Arc, and an www.alimentaria-bcn.com/en to tackle the diversifying market. The conference is [email protected] international benchmark for the industry. designed to connect governing authorities, major hotel developers and solution providers, including real estate development agencies, legal firms, logistics and April 24-27 2018 FHA 2018 Regarded as Asia’s most established international trade UBM SES operations services, risk management and investment Suntec, Singapore show of its kind located at the centre of a thriving 10 Kallang Avenue #09-16 Aperia Tower 2 companies and hospitality management firms, interior region that continues to see strong growth in the food Singapore 339510 designers and architects to discuss and debate best and hospitality industry, FHA is well positioned to Tel: +65 62336638 Fax: +65 62336633 practices which can be instrumental in maximising the offer companies the best channel to exploit the market [email protected] overall growth across the region. potential in Asia. FHA attracts not just buyers from www.foodnhotelasia.com within, but well beyond Singapore. Exhibitors in the December 5-7 2017 WOP Dubai 2017 WOP Dubai offers unique business opportunities in Planetfair LLC Dubai previous edition had the opportunity to make contact Dubai World Trade the fresh produce industry. Make new business contacts P.O. Box 29278 Dubai - United Arab Emirates with visitors from 99 countries/regions, excluding Centre, Dubai, UAE to improve and grow your business. This is a fast-rising Tel: +971 4 33145-70 Singapore. Middle Eastern market place where sellers of fresh Fax: +971 4 33145-80 produce products, trading and services are linked with www.planetfair.com international buyers, top-performer companies, retailers, competitive exporters and importers for long-term May 16-18 2018 SIAL China SIAL China will feature retail, catering, hotel, food Comexposium-Sial Exhibition Co. Ltd. business relationship. Shanghai New services, import-export trade and manufacturing sectors. Suite 1401 No.22 Chaoyangmenwai Dajie International Expo Billed as Asia’s largest food & beverage exhibition, it is Beijing 100020 PR China January 18-20 2018 Food Hospitality Food Hospitality World - Mumbai is a 3-day event at Global Fairs & Media Private Limited Centre, Shanghai, the fourth biggest food and beverage show in the world. www.matrade.gov.my World the MMRDA Ground. This leading food and hospitality 2nd Floor Express Tower Nariman Point China MMRDA Grounds, event will showcase food and catering services, food Mumbai, India Mumbai, India preparation and processing equipment, cooking devices, hospitality services, hotel services, sweets, confectioneries June 27-30 2018 Taiwan HORECA The Taiwan International Hotel, Restaurant & Catering Taiwan External Trade Development Council and bakeries, etc. 2018 Show, hosted jointly by TAITRA and Chan Chao (TAITRA) Taipei World Trade International, targets hotels, restaurants, bakeries, Exhibition Section II, Exhibition Department Centre, Taipei, Taiwan and catering companies. It is now in its fifth edition. P. O. Box 109-770, Taipei 11099, Taiwan February 5-6 2018 HIFI 2018 Hotel Investment Forum India (HIFI) is India’s most BHN and Howwath HTL This year has seen an enthusiastic response with 172 Tel: +886-2-2725-5200 Ext. 2629 JW Marriott Hotel important hotel investment conference. It is the annual Tel: +1 714 540 9300 exhibitors in 523 booths and more on the waiting Fax: +886-2-2722-7324 Mumbai Sahar, India meeting place for the leaders in the Indian hotel and [email protected] list. This is the fifth consecutive year of growth for the [email protected] tourism industry to discuss important trends, network, www.hifi-india.com show, affirming its growing reputation. HORECA will identify new opportunities, and do deals through a continue to be part of the 5-in-1 Food Expo, featuring combination of plenary sessions, breakout panels, and major food service equipment and cookery companies. interactive workshops. Products shown will include ice makers, drink coolers, stoves, tea brewers, freezers, automatic coffee makers, March 20-23 2018 HORECA Lebanon The region’s largest annual business meeting place for Hospitality Services s.a.r.l ovens, fryers, room supplies, and china utensils, offering BIEL, Beirut, the hospitality and foodservice industries. Established Dekwaneh, Main Road, borghol Bldg, a comprehensive view of the hospitality industry. Lebanon in 1993, HORECA is an annual meeting place for the 2nd & 3rd Floor hospitality and foodservice Industries. The 25th edition PO Box 90155 Jdidet-El-Metn 1202 2020 Beirut, of HORECA includes: International Trade Show for Lebanon the Hospitality & Foodservice Industry, International Tel: +961 1 480 081 July 17-19 2018 Speciality & Fine It is pegged as Southeast Asia’s leading trade platform Fresh Montgomery Trade Show for the Food Industry and Beirut [email protected]. Food Asia for artisan, gourmet & fine food. Gain access to the Tel: +65 9880 4126 International Wine & Drinks Fair. www.horecashow.com Suntec, Singapore world of gourmet, speciality and high-end retailers, [email protected] restaurateurs, chefs, buyers and distributors. It’s the www.speciality-asia.com Asian edition of the UK’s market-leading trade showcase March 26-29 2018 Hotelex Shanghai This event showcases products like catering equipment Shanghai UBM Sinoexpo of fine food and drink, Speciality & Fine Food Fair. Shanghai New and accessories, tableware products, textiles, information International Exhibition Co. Ltd Now into its 18th year in London, the Fair has become International Expo technology systems and services, security systems and 6 Fl. Xian Dai Mansion 218 Xiang Yang Road (S) the go-to show for all those supplying gourmet food Centre, Shanghai, services, wine and spirits, bakeries and ice-cream, etc. Shanghai, China and drink to retail, wholesale and foodservice buyers. China Tel: +86 21 3339 2222, +86 21 6437 1178 Buyers have come to rely upon the Fair as an exclusive Fax: +86 21 6115 4988,+86 21 6437 0982 opportunity for discovery and inspiration, where [email protected] they can be sure to find delicious new products while celebrating the diversity that today’s producers create. March 27-28 2018 Hotel Investment Meet & Network with the region’s key players. HICAP BHN, Horwart HTL and Stiles Capital Events Conference Asia UPDATE draws internationally influential decision- Tel:+1 714 540 9300 Pacific UPDATE makers, experienced advisors and industry pundits, [email protected] (HICAP UPDATE) including: investors, owners, lenders, developers, hotel www.HICAPconference.com September 4-6 2018 The Hotel Expo & Building on RBHK strong platform The Hotel Expo Diversified Communications Hong Kong LLC Pan Pacific, Singapore chain & management companies, investment bankers, Conference and Conference, a focused business event for hotel Unit B, 32/F, @convoy, 169 Electric Road, North advisors & intermediaries, architects & designers, Hall 5DE, Hong and hospitality professionals, will bring thousands Point, Hong Kong government tourism officials and media. Kong Convention and of hoteliers together to share ideas, do business and Tel:+852 3958 0502 Exhibition Centre, network. Engage with an audience of high quality Fax +852 3105 3974 Hong Kong hoteliers dedicated to the discovery and application [email protected] or [email protected] April 4-7 2018 The 15th Malaysia For nearly 15 years, MIHAS has successfully connected Malaysia External Trade Development Corporation of opportunities available to ensure the profitable www.Divcom.com.hk/TheHotelExpo International Halal halal businesses from around the world. Set against the (MATRADE) and efficient running of their hotel businesses. The Showcase (MIHAS) backdrop of the world’s no. 1 halal economy and held Menara MATRADE, Jalan Sultan Haji Ahmad Shah, event brings together thousands of buyers from the MITEC, Kuala concurrently with two industry leading events in the 50480 Kuala Lumpur, Malaysia world’s most rapidly expanding economic regions: The Lumpur, Malaysia World Halal Conference and The International Halal Tel : +603 6207 7077 Guangdong – Hong Kong – Macau Greater Bay Area. Certification Bodies Convention, MIHAS offers an Fax : +603 6203 7037 unbeatable networking and business proposition. [email protected] www.matrade.gov.my

42 AHCT December 2017 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT December 2017 43 HR18-Ad 1 (21x29,7)-final-outline.pdf 1 10/18/17 5:19 PM

Exhibitions

Asian Potential Uncorked The 10th edition of Hong Kong Wine & Spirits Fair drew to a successful close

The recently concluded Hong Kong International Wine & Spirits Fair organised by the Hong Kong Trade Development Council at the Hong Kong Convention and Exhibition Centre, ended on a very strong note – a total of 1,070 exhibitors from 38 countries and regions presented wines from around the world. Nearly 20,000 trade buyers from 70 countries and regions attended the three-day Wine & Spirits Fair, up 2.3 per cent from last year. Attendance from individual countries recorded encouraging growth, including the Chinese mainland, Malaysia, Vietnam, France, the United States, Australia and Chile. Over 25,000 public visitors also attended the fair – the blend of trade and public participants created a vibrant platform for business. New mainland customs facilitation scheme Paul Chan, Financial Secretary of the Hong Kong Special Administrative Region Government, announced that wine re-exported from Hong Kong would enjoy instant customs clearance in all 42 C

mainland customs districts with immediate effect. The measures apply M only to wines re-exported to the mainland through Hong Kong. Y Welcoming the new measures Benjamin Chau, deputy executive director of the HKTDC, said, “The new measures will further bolster CM Hong Kong’s standing as a wine trading hub by attracting more global MY

wine traders to access the mainland market through the city.” CY

Asia Wine Academy debuts CMY

The HKTDC had organised more than 70 events during the K Wine & Spirits Fair. The Council joined hands with the Hong Kong Polytechnic University School of Hotel and Tourism Management to co-organise the Asia Wine Academy. Masters of Wine Jeannie Cho Lee and Steve Charters hosted two intensive courses entitled “Contemporary Trends in Wine Consumption” and “Mastering Tasting & Rising Wine Trends.” At the Wine Industry Conference, Debra Meiburg, another Master of Wine, conducted the session “Trends to Watch in 2018: The Business of Bubbles and Beyond”, where speakers shared their insights on the market outlook for various wines, with a special focus on sparkling wines. New Champagne Avenue A new pavilion organised by the Syndicat Général des Vignerons de la Champagne of France, showcased seven champagne makers from four wine regions in Champagne, France. During the three-day fair, a total of more than 20 champagnes were showcased and 14 wine tastings were organised. Asian thirst for international wines Johnson Chang, purchasing director of 1919 Wines & Spirits Platform Technology Co Ltd, a renowned mainland-based wine e-retailer and services provider, said, “At the fair, we placed an order for 150,000 bottles of wine with a French exhibitor and another for 25 container loads of wine with an Australian exhibitor. The HKTDC’s business matching service has helped us reach different exhibitors and enhanced our sourcing efficiency.”

44 AHCT December 2017 www.asianhotelandcateringtimes.com Appointments Spotlight Andreas Johan Magnus Hotel Manager, Siam Hotel Bangkok Siam Kempinski Hotel Bangkok has appointed Andreas Johan Magnus as hotel manager. Magnus, who comes to Bangkok from The Hotel Beijing Lufthansa Center in China, began his career in Norway before moving with Orient Express Hotels to New Orleans and then Belmond Grand Hotel Europa in St. Petersburg. In 2011, he joined the Kempinski Hotel Group, first with the Kempinski Hotel Mall of the Emirates in Dubai, then the Djibouti Palace Kempinski as executive assistant manager. Says Magnus, “I truly believe that people who work in hospitality industry must have the love and passion for service as we dedicate most of our time and our lives to providing the best service and sanctuary to our guests. I love working in different places, different cultures and have always dreamt of being given a chance to work here in Thailand.” He adds, “We have a fantastic team in place at the Siam Kempinski Hotel Bangkok and a great culture for service excellence which has fostered by many great leaders before me. I am looking forward to carry on this great culture and spirit of team-work. I am honoured to be allowed to be part of writing the next chapter in the [Kempinski] saga in Thailand.”

New appointments at Brian Moodie has been Marco Polo Hotels – Hong Mandarin Oriental group appointed as the owner’s Kong has appointed Vanessa representative of the Sala Kong as director of sales Hospitality Group to & marketing. With more Christoph Mares promoted support the expansion of than 20 years of hospitality to chief operating officer, the company’s two primary industry experience across the will soon be responsible brands – Sala Resorts and Spas Middle East and Asia, Kong for global hotel operations, and Sala boutique – with two new properties has held senior management positions at C overseeing the operational in Thailand in the pipeline for 2018. The several reputable hotel companies, including functions of F&B, rooms and 38-year hotel veteran joined the group 15 Sheraton Hotels & Resorts, Mandarin M

quality, as well as spa and wellness. years ago as the pre-opening general manager Oriental Hotels, Shangri-La Hotels & Resorts, Y Based at the group’s Hong Kong corporate of Sala Samui Choengmon Beach Resort, Dusit International and Montigo Resorts. office, Mares will be moving from his before being promoted to vice president She was most recently director of sales & CM hotel operations during Sala’s first round of marketing at Banyan Tree and Angsana Bintan current position in London as executive vice MY expansion into Phuket and Khao Yai. before joining Marco Polo Hotels – Hong president & operations director, Europe, Kong. In her new role she is responsible for CY Middle East, Africa and India. With The Sala Group has made the overall strategic direction and oversees CMY over 25 years’ experience in luxury hotel another appointment: Jon sales & marketing across corporate, mice, management around the world, Mares first Ashenden, currently Sala’s communications, events, leisure and loyalty K joined Mandarin Oriental in 2000. In 2008, regional general manager marketing departments for the Marco Polo he joined Emaar Hospitality Group LLC, based at Sala Phuket Resort Hong Kong, Gateway and Prince hotels. returning to Mandarin Oriental in 2009. and Spa overseeing beach resorts in Phuket and Samui, Hard Rock Hotel Shenzhen has Richard Baker, currently has been promoted to vice president hotel appointed Ben Ou as director executive vice president, operations based in Bangkok. Jon began of operations. Ou was with Sala as general manager for Sala Phuket previously with Fairmont operations director – Asia, Resort and Spa and in 2012 was promoted Chengdu as the director has been appointed group to regional general manager in charge of all of food and beverage. In his chief relationship officer. southern beach resorts. new capacity, he will oversee the In this new role, Baker will day-to-day management of the room division, lead the company’s portfolio management Rebecca Platt, the newly Rock Shop, banquet and catering, in addition focus, bringing new hotel opening projects appointed director of to the four restaurants and bars. He will also to fruition, and managing key owner and marketing at The St. Regis be responsible for creating the music-centric partner relationships. Baker will continue to Doha, Qatar, has over 15 Hard Rock vibe and experience. With over be responsible for The Residences at Mandarin years marketing experience 12 years of experience in the hospitality Oriental Hong Kong. in the hospitality industry. operations, Ou began his career in 2005 with She will head the marketing Restaurant du Cerf in Cossonay, Switzerland, team as part of the senior leadership team followed by a stint at the InterContinental Paul Massot has been at the hotel and will be responsible for Hotel New Orleans in Louisiana, USA appointed group developing the complete marketing strategy as an assistant food and beverage outlet development director, and representation of the St Regis Doha, manager. He then moved to China – to the responsible for driving developing media and partnership relations, InterContinental properties in Shenzhen and the company’s global as well as ensuring that the overall sales and Foshan, before accepting the director role at development strategy and is marketing objectives are achieved. Rebecca Pullman Powerlong and Four Seasons based at the group’s London corporate office. has worked in the hospitality industry for over Hotel Guangzhou. In 2016, Ou returned to Massot has more than 25 years’ experience 15 years throughout the Middle East, UK Switzerland to join Viking Cruises as a project in hospitality, having previously worked in and Europe, and brings with her a wealth of manager. experience in the luxury hospitality market Europe, South Africa and the USA. #PolyUSHTM having worked with many internationally recognised brands.

46 AHCT December 2017 www.asianhotelandcateringtimes.com The 6000 Series

Model: 6182S - Full glass door

Alpha International Food Services 909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong Tel: (852) 2889 2123 Email: [email protected] https://www.eurocavepro.hk