BUILDING on HISTORY Evoking Myanmar's Colonial Past

Published since 1976 Vol 39 JUne 2014

FOOD OF SERVE YOU RIGHT THE GODS The evolution of buffet The continuing equipment appeal of truffles

Hong Kong SAR HK$50 China RMB50 BUILDING ON HISTORY Singapore S$15 Malaysia RM30 Thailand Bt300 Evoking Myanmar’s colonial past Rest of Asia US$10 HOW DO YOU WANT YOUR GUESTS TO MOVE?

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elcome to the June issue of Whether sophisticated markets such Check out these and other fascinating AHCT, the most trusted source of as Hong Kong, Japan and Singapore, still stories in the magazine and also on our website, information on what is happening developing countries like China, or emerging at www.asianhotelandcateringtimes.com inW Asia-Pacific’s hospitality industry. territories including Myanmar and Cambodia, We need to hear from hospitality While the weather in Hong Kong may the region is undergoing a very dynamic phase professionals about the constant developments be depressing, there is no question that Asia- of activity. We could fill the magazine with in the industry, good or bad, so please Pacific is currently the most exciting place in news of hotel, restaurant and bar openings send your comments and suggestions in to the world to be in the hospitality industry. alone. [email protected] With the rapid emergence of the middle In this issue’s design feature we focus class in countries such as China, India and on Myanmar’s rapidly developing industry, Indonesia, the region is increasingly looking while our management and country reports to indigenous consumers to drive its future similarly focus on the untapped potential the growth, as this issue’s particularly glamorous region offers. cover illustrates.

ENDOE RS MENTS

EDITOR Daniel Creffield The Federation H ong Kong Hotels Hong Kong Federation Of Hong Kong Baking Industry Association Of Hong Kong Association Chefs Association Restaurant Owners Training Centre Of Thailand Hotel Owners Design by Koon Ming Tang

Contributors

Victoria Burrows Association Of Singapore Hong Kong Hong Kong Singapore Hong Kong Michelle Cheng International Chefs Association Bakery & Confectionery Maitre D’hotel Association Hotel Association Bartenders Association Hoteliers Shanghai Association Zara Horner Rebecca Lo Michael Taylor

Shanghai Myanmar Chefs Malaysian Association Macau Hotel C alub m nagers Association Associate Publisher Chefs Association Association Of Hotels Association Hong Kong Sharon Knowler [email protected]

Circulation Executive Becky Chau [email protected] Asi an Hotel & Catering Times is published monthly by Chairman Thomson Press Hong Kong Ltd (TPHK) JS Uberoi The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no Director responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or Gaurav Kumar printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong.

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www.asianhotelandcateringtimes.com AHCT June 2014 3 CONTENTS V o l u m e 3 9 J u n e 2 0 1 4

MANAGEMENT 10 Untapped potential

MARKET REPORT 12 We have lift off

TECHNOLOGY 16 POSitive progress Photography by Koon Ming Tang Photography by Koon Ming Tang

Cover picture: Zuma Hong Kong Thanks to Stephanie Lai, Stephanie Breteau, Michelle Cheng

NEWS INDUSTRY 6 Good Karma in Indonesia; women mean business; sharpening your wine skills

PRODUCT 36 Portable pavilion; wi-fi projector; all juiced up

CULINARY 38 All-natural noodles; Rhone Valley showcase; new from Nespresso

New-look Asian Hotel & Catering Times website!

DESIGN 18 Designs on Myanmar

FOOD 22 Mushroom magic

DRINK 24 The flavour factor

www.asianhotelandcateringtimes.com

4 AHCT June 2014 www.asianhotelandcateringtimes.com EQUIPMENT 28 Beautiful buffets

32 Healthy bottom line

40 Events calendar 41 FHA reviewed 28 Rise and shine

HOTELEX 42 reviewed

46 APPOINTMENTS Who’s moving where

32 Advertisers’ Index Alpha International IBC July August Andy Mannhart 29 • Integrated resorts / MICE • Green issues/sustainability • Philippines • Vietnam, Laos, Cambodia Athena Tableware 27 • Cloud computing / SaaS • Myanmar Boncafe 19 • Swimming pool design • Social media Food Hotel China 43 • Cheese • Kitchens Global Search International 9 • Fruit juice • Ice cream HICAP 45 • In-room amenities • Tea & coffee HK International Wine & Spirits Fair 35 • Knives • Ice machines Life Fitness IFC • Cleaning/hygiene solutions Pevonia 14 & 15 Precor OBC Safemark 21 Zieher 31

www.asianhotelandcateringtimes.com AHCT June 2014 5 I n d u s t r y N e w s

Peter Schön, managing director Granuldisk Mid-air culinary partnership

Hugo’s, the fine-dining restaurant at the Hyatt Regency Hong Kong, Tsim

Sha Tsui, has partnered with Dragonair Xavier Pech, GM of Hyatt Regency Hong Kong, Tsim to offer a new inflight menu featuring Sha Tsui and Patrick Yeung, CEO of Dragonair authentic European dishes. The new Dragonair general manager Inflight menu will be offered to first and business Services, Andy Wong said: “Dragonair is class passengers flying on selected delighted to partner with Hyatt Regency for Dragonair flights from Hong Kong to the first time to create a mouth-watering Beijing and Shanghai until mid-April selection of inflight meals. Our professional 2015. catering team has worked very closely This is the first time that Hyatt with executive chef, Michael Donlevy, to Regency Hong Kong, Tsim Sha Tsui and overcome the various challenges of adapting Granuldisk Dragonair have joined hands for a special the restaurant’s flavourful dishes for our promotion, creating a menu that features passengers’ enjoyment in the air.” expanding 23 dishes including soups, appetisers The new menu promotion includes and main courses. Each of the dishes on dishes designed exclusively for Dragonair, Sweden-based warewashing company the Dragonair menu has been designed including fresh crab salad à la russe Granuldisk has set up new headquarters and adapted by Michael Donlevy, appetiser and pan-fried Norwegian salmon and a production plant in Malmö, executive chef of the hotel. fillet, crayfish tails and caper parsley sauce. Sweden, in preparation for ambitious expansion plans in Asia and the Middle East. The company is now opening sales Good Karma offices in Singapore and Dubai. The new plant covers 4,000 square metres and is in Indonesia expected to be ready in the first quarter of 2015. With the opening of Karma Reef late A leading supplier to restaurants last year, Karma Royal Group ushered in and hotels, catering companies, staff barefoot luxury to the Gili, the idyllic trio of canteens, hospitals and schools, islands clustered near the northwestern Granuldisk was founded in 1987 and corner of Lombok, Indonesia. Located on manufactures pot washers utilising a Gili Meno, the tiniest of the three islands, special granule technology. A market the luxury boutique resort operates under leader in the Nordic countries, the Karma Royal Group’s Karma Resorts company says it sees new sales brand and brings to 24 the group’s total opportunities in Southeast Asia and the number of resorts across Southeast Asia, Middle East, where the restaurant and India, Australia and Europe. hotel business-es are growing rapidly and there is market demand for food safety and reliable equipment. Granuldisk pot washing is a Taiwanese Swedish Innovation that has been on the international market for more cuisine hits than 25 years. The machines use PowerGranules (tiny blue plastic pellets), Hong Kong water and a small amount of detergent to mechanically scrub pots and pans Check-in Taipei, which has opened clean. The blasting power, combined with in Hong Kong’s Soho district, brings high temperatures, washes hygienically contemporary Taiwanese cuisine of clean in a matter of minutes, using far a brand new level of sophistication less water, energy and chemicals than to the SAR. This new and upcoming All the elements in each dish and traditional pot washing methods, offering destination seeks to redefine the beverage are prepared in-house with a sustainable and economic solution that Taiwanese culinary experience through ingredients sourced fresh locally and from eliminates any need for pre-washing. its delicately crafted food and drinks. Taiwan to ensure authentic tastes.

6 AHCT June 2014 www.asianhotelandcateringtimes.com I n d u s t r y N e w s

Women mean St. Regis business Chengdu to

The rise of the female traveller, on open in July business and leisure, in the Asia- Pacific region continues to grow at an The St. Regis Chengdu, which is exponential rate. By 2030, it is estimated scheduled to open in July, will be the that the number of female travellers will 32nd St. Regis hotel worldwide and have increased by as much as 400%. the sixth in the Greater China region, “There is no doubt that there has following recent openings in Tianjin, been a rise in female travellers across Sanya, Lhasa and Shenzhen. Asia,” says Lindy Andrews, CEO of Kong has the largest percentage of female The hotel is in Chengdu’s business Luxperience, an exclusive business business travellers at 36%. district, close to Tianfu Square and exchange for the local and international “Given the massive spending power of the Chun Xi Road high-end retail area. travel trade. The majority of these the Asian woman, tourism operators need The 29-story St. Regis Chengdu is affluent Asian women travelling are to think about tapping into this market,” part of the new Huazhi Plaza, a mixed- from the wealthier areas of Asia, such says Andrews. “The number of women use development comprised of a as Tokyo, Singapore, Taiwan, Beijing, travelling in Asia will continue to rise, distinctive cluster of four towers that will Shanghai, Hong Kong or Seoul. Just especially as Asian economies and the become a hub for residential, business, as an example, in Singapore 32% of all travel industry continue to mature; tourism entertainment and shopping. business travellers are female and Hong operators need to respond to this.” The property will offer 279 guestrooms and suites ranging from 65 square metres to 325 square metres – among the largest available in the city. In a nod to the city’s epicurean pedigree as UNESCO’s first ‘City of Gastronomy’ in Asia, The St. Regis Chengdu will feature six restaurants and lounges, including Social – a signature all-day dining restaurant; Yan Ting – St. Regis’ Chinese restaurant; Yun Fu – four distinct private dining rooms; Decanter – Chengdu’s only dedicated wine bar; Vantage XXVII – an outdoor sky bar with views of the spectacular city skyline; and The Drawing Room.

HK bartender technique, beautifully balanced drinks and wealth of knowledge of spirits and of the year cocktails. He particularly impressed the judges with his sophisticated cocktails. At the recent National Final of Diageo Taking second place was John Ng, Reserve World Class Hong Kong also of Wyndham The 4th, while Cherry Bartender of the Year, Wallace Lau Lam from Ori-gin came in third. (bartender at Wyndham The 4th, Lau will go on to represent Hong pictured) and nine other competitors from Kong in the global finals to be held leading Hong Kong bars were tested from July 28 to August 1 across several on their bartending knowledge, skill and locations in the UK, including Edinburgh showmanship behind the bar. and London, competing against the Lau stood out from the other world’s best bartenders from over 50 competitors with his impeccable countries.

www.asianhotelandcateringtimes.com AHCT June 2014 7 I n d u s t r y N e w s

Live the Sharpening Legend your wine

Sofitel Luxury Hotels has announced skill sets that discerning travellers can now ‘Live the Legend’ in China when they stay A new forum, Wine Sales Professionals, at Sofitel Legend People’s Grand Hotel Industry and Trade (WineSPIT), has been Xi’an. With this recent addition, Sofitel is set up in Hong Kong. now managing a total of 19 properties in “Six years after the removal of wine Greater China. duties in Hong Kong and the subsequent Seven thousand years of history and used a number of French touches, flurry of wine activity, wine professionals tradition surround this heritage building, including fleur-de-lis (stylised lily) as a felt, it was the perfect moment to create which has been transformed into the first recurring motif. a forum for a group to maintain an hotel in Greater China to join Sofitel’s “As the first Legend hotel in Accor open dialogue both about wine itself exclusive ultra-luxe Legend Collection. China’s portfolio and only the fifth in and the practical business of sales and Opened in 1953, as the State the group’s world map, we feel this marketing,” said WineSPIT co-founder Guesthouse, the hotel was designed beautiful property strikes the perfect Debra Meiburg, MW. “Especially as by Hong Qing, chief architect of the note of French elegance in the heart of the Greater Chinese market becomes Northwest Institute of Architectural this timeless city, with its long history as increasingly sophisticated, there is a Design. He sited the building in an a cultural crossroads at the start of the growing need for a forum where small extensive garden, formerly part of the Silk Road,” said Paul Richardson, Accor business owners and teams from larger grounds of an imperial palace. Hong Greater China chief operating officer. firms can hone their skill sets.” WineSPIT will hold an annual conference and regular seminars with a focus on educational activities around market-specific product knowledge and sales, business acumen and industry networking skills. Through workshops and seminars, and an annual all-day conference, members are exposed to essential wine knowledge, sales techniques and best practices that will be directly applicable to their job performance.

Big 200 for Matfer-Bourgeat The story began in 1814 in Paris with luxury hotels, catering, schools, hospitals the manufacture of various moulds and and workplace catering. utensils for chefs and pastry chefs. EuroChef Worldwide is the hotel After two centuries, the company projects division of Matfer-Bourgeat has grown and Matfer-Bourgeat Group group with branches established all over is now a worldwide leader for kitchen the world. Based on the group’s quality tools and equipment, with about 1,000 products and high level of services, employees across the world and a €150 EuroChef is able to supply complete million (US$205.5 million) turnover. kitchen and buffet operating supplies and The group’s four factories are still equipment for any new hotel opening. located in France and combine tradition Defining the list of required items, and innovation. Its offering includes over providing comprehensive master lists, 16,000 high-quality products combining integrating complementary products in breadth and depth of range. This is a real a quotation, delivering with high-quality strength, giving the group recognition as packaging and expertise in logistics a specialist in the six markets in which it or unpacking goods on site are some operates: food trade, conventional and examples of EuroChef services. WineSPIT co-founder Debra Meiburg

8 AHCT June 2014 www.asianhotelandcateringtimes.com I n d u s t r y N e w s

Winexpo 2014 is a hit

HOTELEX Shanghai 2014 concluded successfully on April 3 at Shanghai New International Expo Center (SNIEC), having attracted increased numbers of exhibitors and visitors from star-rated hotels, bars, restaurants, clubs and distributors from all over the world. The number of professional visitors saw impressive growth, with a 16% increase on the 2013 edition. A total of 81,596 professional visitors from over 132 countries participated. Competitions and industry forums became the hot zones with the most foot traffic. As one themed part of HOTELEX, Winexpo has been New hotel concept successfully held for 11 editions and accumulated thousands of domestic and overseas suppliers, importers and buyers. in Vietnam It is becoming one of the most professional purchasing wine fairs in the Chinese drinks From mid-June 2014, Da Nang will be the home of a new hotel industry, providing a green- concept in Vietnam called A La Carte. The concept was born to trade platform for import offer guests choice and flexibility. wine enterprises, leading Located directly on Da Nang’s Beach Boulevard, A La Carte the largest consumption Da Nang boasts 202 apartments (of different sizes, each with market and extending wine its own kitchenette and ocean views), various F&B outlets and revenues across all of China. Vietnam’s first rooftop infinity pool. During Winexpo 2014, over A La Carte Da Nang means five-star facilities without the 60 international wine brands upmarket price: the rate is room only and all else is up to the showcased their various guests’ needs and wants. They can choose from a creative and wines and spirits. fun list of add-ons and thus pay only for what they want. The add-ons range from bathroom amenities, breakfast, ipads and pillow menu to kids toys’ baskets, PlayStation games baskets, DIY meals’ baskets and more. DEVELOPING BUTLERS SINCE 2002 Embrace authenticity, BLINK roundtable told

Leading luxury hotel design firm BLINK Design Group’s core belief that authenticity in hotel design is one of three key industry drivers has been echoed at the second in its series of hospitality roundtables at the recent HICAP Update event in Singapore. Phuket’s ‘industrial chic’ Indigo Pearl resort, the Rock Bar at Ayana Resort and Spa in Bali and the Peninsula Hotel Hong Kong were framed as illuminating examples of how authentic and creative design separated properties from lesser rivals, winnowing the competition and giving them a magnetism that

lured a consumer who luxuriated in the genuine and original. BLINK Design Group director Christopher Chua said hotels THE BRITISH BUTLER SCHOOL that refused or were unable to adjust their step to be in time with this reality could become distant images in the rearview mirror of AN INTERNATIONAL REPUTATION WORKING WITH PRESTIGIOUS propellant, enlightened brands. COLLEAGUES WORLDWIDE “Many hotels need to recalibrate their thinking and

understand that consumers will no longer settle for the ‘same SHANGRI-‐LA, RAFFLES INTERNATIONAL, THE BURJ AL ARAB, ONE AND ONLY old same old’,” he said. “You have to embrace the essence RESORTS, INTERCONTINENTAL HOTELS, PAN PACIFIC HOTELS of your destination and offer a transcendent product by

encapsulating what draws people to a specific market. Failure to do so will inevitably lead to failure.” 44 (0) 1254 883300 [email protected]

WWW.BRITISHBUTLERSCHOOL.COM www.asianhotelandcateringtimes.com AHCT June 2014 9 M a n a g eme n t Unlocking the market While China and India’s growing middle classes are fuelling investment both domestically and overseas there is a threat of oversupply in some markets, Michael Taylor reports

hina’s hospitality industry is “Key gateway cities such as Beijing, expansion of the Chinese hotel industry. on a roll, and demand for Shanghai and Guangzhou always present But as well, their expectations of hotels in accommodation will continue great potential, with essential infrastructure their home country become higher – they to grow rapidly for the next including airports already efficiently built demand the same quality, or even higher, Cfew years, real estate consultancy Knight to cater for the needs of large and growing to what they have experienced overseas.” Frank predicts. numbers of travellers,” Bridle says. Spacious guestrooms, elegant “The Greater China Hotel Report 2012 “Apart from the cities, resort restaurants, impressive lobbies and fabulous reported that China’s tourism receipts grew destinations are increasingly desirable for spas are no longer enough. by over 50% among domestic travellers,” both international and domestic travellers: “Contemporary travellers are also says Symon Bridle, chief operating office, destinations such as Sanya, Haikou, looking for personalised and inspirational Rosewood Hotel Group. Qingdao and Lijiang.” services, those that incorporate or open “We have full confidence in these Members of China’s rapidly growing the door to discovering the destination’s numbers and expect growth trends to middle class are travelling like never before. authenticity, and a hotel that is distinctive continue – and with them, the desire for As they visit other countries, where service among the competitive set,” Bridle adds. unique hotel stay experiences across all hotel standards tend to be higher, they return “We’re trying to meet these expectations categories. We are aggressively searching for home with heightened expectations. in all our brands with their different target opportunities where our brands can meet “As Chinese travel more frequently audiences.” the demands and opportunities present in and more widely, their tastes broaden, this dynamic market.” demand for quality increases and their Hiring hassles First tier cities and leisure travel desire for travel grows,” Bridle says. “This Acquiring and retaining qualified staff destinations are attracting the most attention changing mindset is probably one of the remains one of the biggest challenges facing from investors. most important factors behind the sustained the industry.

10 AHCT June 2014 www.asianhotelandcateringtimes.com M a n a g eme n t

Anthony Ross Preferred Hotel Group – ‘The trends we Rosewood chief operating officer Symon Bridle – ‘We have seen in the last 12 months will accelerate, going are aggressively searching for opportunities where forward as Chinese outbound travellers reach 200 our brands can meet the demands and opportunities million by 2020’ present in this dynamic market’

beverage patrons,” Bridle says. “We are finding more developers willing Hotels are being built all over the to consider developing their own scalable, country. With so many new properties market-specific concepts and using the coming on line, there is the danger of over- services of soft brands, such as the Preferred supply in some markets. Bridle believes, Hotel Group, for global sales, marketing and however, that demand will quickly catch up. connectivity.” Both India and China’s growing middle Branded residences, condo-hotels and classes are increasingly eager to broaden serviced apartments are all growing in their horizons by travelling – both at home popularity, proving popular with employees and abroad. being sent overseas on work assignments as “China and India are still in the midst well as with extended families increasingly of a boom in hotel supply as international travelling together. standards of hospitality move to secondary “There is a fast growing trend of multi and tertiary cities in both countries,” says generational family travel, which will fuel

Rosewood Sanya, scheduled to open 2017, is the third Anthony Ross, executive vice president, Asia the demand for such facilities,” Ross says. Rosewood property to be announced in mainland Pacific, Middle East and Africa, Preferred When it comes to lease-back China following Rosewood Beijing (opening summer 2014) and Rosewood Chongqing (opening 2015) Hotel Group. arrangements, however, the concept “If anything, the trends we have seen has not proven as popular in Asia as in in the last 12 months will accelerate, going the United States and Australia, where “An on-going challenge is finding the forward, as Chinese outbound travellers many new projects are being financed in right hotel talent to fulfil and feed our reach 200 million by 2020.” this way. growth,” Bridle says. “We must continue Other factors fuelling both domestic “Provided standards are maintained and to offer not just competitive compensation and foreign travel include the increasing contracts are clear and transparent, this can packages and benefits, but opportunities number of discount carriers that have be a good way of financing a project,” Ross for associates to learn, grow, develop and taken to the skies in recent years. Travel has says. “Preferred Hotel Group is happy to advance. They need to see how a career become more affordable for more people consider working with developers financing with us will be on a fast track and we are than ever before. projects using this method.” well placed to offer them a bright future.” Accurately identifying target markets Another challenge facing hotel operators Build and they will come and developing marketing and sales is the government’s new austerity measures, New tourist attractions such as Hong Kong strategies accordingly is the key to success, which are putting a damper on the lavish Disneyland and Sentosa Bay in Singapore Ross believes. banquets that were a major source of have also had an impact. As a result, demand “This is absolutely critical and should revenue for hotel operators. for hotel rooms in Asia is growing faster than be executed the earlier the better. When “The nature of government entertaining in other parts of the world, with growth a project is conceptualised with a clear has changed over the last year, so that is especially strong in destinations within a understanding of the target market and encouraging hotels to stimulate additional four-hour flight of China, Ross says. what it desires, it stands a far greater chance sections of the market to use their restaurants One of the biggest challenges facing the of success. We like to work with developers and facilities, while, increasingly, the industry is sourcing the right sites, having during this early stage, advising them quality from a variety of independent access to a pool of willing and trainable where the best opportunities for market restaurants has also improved dramatically, people and employing the right concept for penetration lie and how the product can be thus increasing competition for food and the market, Ross says. developed to fit the market.”

www.asianhotelandcateringtimes.com AHCT June 2014 11 M a r k e t R e p o r t

Taking off

Encompassing a convention centre and at least 11 new hotels offering around 5,500 rooms across all budgets, New Delhi’s Aerocity development is bidding to become a MICE, business and leisure zone, reports Victoria Burrows

espite an economic slowdown, India’s hotel market combined Pullman and Novotel property. The three brands will continues to expand, although at a slower rate than account for a total capacity of almost 1,000 rooms at the site. five years ago. The domestic business sector is showing Other brands now operating or being built at Aerocity include the biggest expansion, driven by the growing middle InterContinental Hotels Group’s Holiday Inn, Starwood’s Aloft Dclass, with budget and mid-market business travellers, in particular, and two properties by India-based Lemon Tree Hotels group: an buoying demand. upscale Lemon Tree Premier and a Red Fox Hotel, for budget This phenomenon, which has been in place for about a decade, business travellers. has resulted in a shift to a more balanced inventory; cost-effective Thai hotel company Dusit International will open two hotels hotels now account for more than half the country’s total rooms. under their younger, hipper dusitD2 brand at Aerocity, while the This positions India as a maturing hotel market. luxury Dusit Devarana New Delhi, a partnership between Dusit The impressive Aerocity development being built next to the and India’s Bird Group, has recently opened in a location to the Indira Gandhi International airport in New Delhi reflects this status: southwest of the airport. the 43-acre hospitality zone will include a 5,000-person convention centre, at least 11 new hotels offering around 5,500 rooms across Aspirational over luxurious? all budgets, with their own conference and meetings spaces and a Rustom Vickers, group director of development at Dusit, says range of dining options, plus retail space. that the dusitD2 brand often fits particularly well in developing The aim is to make Delhi a transit destination for travellers on countries. “With the middle class in emerging countries engaging the lines of international formats as well as create a business and in more travel and aligning with aspirational brands they feel best leisure zone for the city’s population. represent them, dusitD2 allows us to meet market demand where “Aerocity will operate almost as a business and leisure hub of a traditional Dusit Thani or an über luxurious Dusit Devarana may its own and not just an airport precinct, with a large number of not be the right fit.” businesses, restaurants and entertainment facilities in and around High-end business property, JW Marriott New Delhi Aerocity the area,” says Jean-Michel Casse, senior vice-president of operations was the first hotel to announce its opening at Aerocity. It had been at Accor India. “We expect that within the next two to three years, ready for business in April last year, but was delayed due to security with the other hotels in the area developing, Aerocity will emerge related issues, finally opening in November. Other properties have as one of the most stylish destinations in Delhi.” faced similar red tape delays, as their proximity to the airport means Accor is soon to open its first hotel at the site, the economy security is a major concern. ibis Delhi International Airport, while more is in the pipeline: a But for Balan Paravantavida, GM of JW Marriott New Delhi

12 AHCT June 2014 www.asianhotelandcateringtimes.com M a r k e t R e p o r t

ibis Delhi Airport facade

Dusit Devarana New Delhi Arrival Court JW Marriott New Delhi Aerocity GM Balan JW Marriott New Delhi Aerocity Drive Way Paravantavida Aerocity, the costs incurred due to the delay are outweighed by the of target customers,” says Casse. “The hotel has been designed to benefits of the hotel’s location, size and facilities. suit the travel requirements of both domestic and international “We are targeting international and domestic travellers in both travellers across leisure, business and MICE segments. It will appeal the business and leisure segments, along with social events and to travellers of all ages and nationalities who are looking for quality wedding groups. The proximity to the airport serves as a definite international standards, an assured sleep and good value for money.” advantage in terms of targeting the business traveller. However, we The group has high hopes for India and big expansion plans see ourselves as a stylish, destination hotel as well.” across the country, in cities such as Delhi NCR (National Capital Aerocity is located between Terminal 1 and Terminal 3 of the Region), but also smaller hubs. international airport, and is serviced by a wide road network, just “Increased domestic travel and its positive effect on hotels for off the major Delhi-Gurgaon Highway. It is accessible also by the leisure purposes will open up new opportunities for development,” new Aerocity Metro Station, making it convenient to reach from adds Casse. “Urbanisation and high domestic travel to new cities the business hubs of both Delhi and Gurgaon. and tier 2 cities beyond the top three is also expected to grow. The events market is a particularly big attraction for hotel As more low-cost carriers open up new markets in India and with developers at Aerocity. Central Delhi suffers from a dearth of the growing middle class, the demand for travel will continue to available land as well as a lack of big convention facilities, so Aerocity grow and the hotel market will continue to mature. Travel and with its large conference centre fills a much-needed gap. hotel needs will also increase beyond business travel to domestic “At Aerocity, the hotel is well-placed to secure a large slice of the leisure tourism.” increasingly important MICE market; at this location we have all Paravantavida is hedging his bets on Delhi, particularly for the four ‘C’s: connection, convention, comfort and convenience,” keeping the market for luxury hotel rooms healthy. says Paravantavida about his JW Marriott hotel. “The site means “Delhi NCR has a comparatively higher growth in demand as we can now compete with other world class cities, bid for major compared to other cities, despite the economic slowdown,” he says. international conferences and meetings and offer hundreds of rooms “The second half of 2014 looks significantly positive, with and F&B offerings in one location.” improved business activity as well as inbound travel due to The MICE market is also a big pull for Accor and the Aerocity elections and the stabilisation of global financial health. Delhi location has spurred the group to build its biggest ibis hotel in India, NCR is anticipated to add a significant number of rooms in the offering 465 rooms. luxury hospitality sector, which itself shows the growth in demand. “The ibis brand has a fast-growing base in India and, for us, India is growing and we see demand will outperform supplies in Aerocity is an ideal location to showcase the brand to a broad range coming years.”

www.asianhotelandcateringtimes.com AHCT June 2014 13 LUMAFIRM® LIFT & GLOW

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Picture: PAR Springer-Miller

directly interfaces to the property’s POS and table management Money on system,” says Mike Stokman, group director IT for Minor Hotel Group. Anantara properties/outlets where this system is being used includes Anantara Bangkok Riverside Resort & Spa – Benihana & the move Trader Vic’s restaurants and Anantara Dubai The Palm Resort & Spa – Mekong restaurant. “This provides real time web reservations with immediate Among latest innovations Point interface into a restaurant’s electronic reservations ‘book’ that of Sale vendors are putting at controls inventory and, when available, sends instant confirmation. Customers can take advantage of the smartphone technology and the centre of their business require no other interaction.” focus are tablet-based solutions, This drives from the brand website to the hotel’s F&B website to possible member website all through one channel and directly mobile payments and a more into the outlet’s POS. personalised general approach, “The system captures the guest’s name, email address, phone details and any special requests, along with number of visits, last often incorporating CRM software visit, preferences and spending habits,” adds Stokman. integration, writes Daniel Creffield “This information can be linked to other outlets to ensure diners are recognised and their preferences known. The resulting database can be used for CRM initiatives.” s customer relationship marketing gains popularity, POS systems are becoming increasingly CRM-centric. Seamless guest experience By incorporating CRM tools in their POS systems, PAR Springer-Miller has spent more than 30 years matching retailers can enhance customer engagement and better technology solutions to operator needs for restaurant POS and planA marketing strategies. The greater knowledge of customer enterprise back-office solutions, as well as offering the ATRIO preferences and increased options attract more clients and keep platform of hospitality management software solutions. them coming back. PAR’s extensive offering includes technology solutions for the “What we have implemented at a number of our Anantara full spectrum of restaurant operations, from both large chain and properties is an online dining reservations booking portal which independent table service restaurants to international QSR chains.

16 AHCT June 2014 www.asianhotelandcateringtimes.com T e c h n o l o g y

“Technology integration has many benefits, including reducing errors and creating a seamless guest experience,” says the company. “We see the industry continuing to adopt cloud computing as well as enhancing integration between systems. We’re focused on improving the user experience to reduce or eliminate employee training on our systems.” Realising potential PAR Springer-Miller offers two POS solutions, the built-for-the- cloud ATRIO POS and the SMS|Touch POS system. ATRIO POS helps hoteliers realise the full potential of food and beverage opportunities, while POS reduces total cost of ownership for hotel and management companies by embracing a true cloud computing platform that minimises on-site technology while boosting staff efficiency. Capable of being used on a terminal or tablet, ATRIO POS leverages Microsoft’s multi-billion dollar investment in their Windows Azure cloud platform to offer modularity, feature velocity and superior connectivity. POS ensures nimble guest services, easy Anantara Dubai The Palm Resort & Spa’s Mekong restaurant – utilising an online dining reservations booking portal which directly interfaces to the property’s POS and table access and no worries about downtime, says the company. management system Creative possibilities

Micros Systems, a leading supplier of hospitality information technology solutions, introduced its new mTablet E-Series and new Micros Engagement feature at the National Restaurant Association show which took place in Chicago last month. The mobile solutions blend an enhanced user experience with the enterprise-grade capabilities provided by Micros software. They allow staff members to perform multiple activities from one elegant device, enhanced for the hospitality and retail industries. Daylight viewable technology, weather resistance and extended battery life make it ideal for both indoor and outdoor The new mTablet E-Series allow staff members to perform multiple activities from use. one elegant device, enhanced for the hospitality and retail industries The Micros mStation provides connectivity to a wide range of devices, including cash drawers, printers, scanners, It is also configurable and customisable, based on displays, scales or other peripherals. It is attractive and individual preferences, and can access actionable data, versatile, allowing the mTablet to be displayed in both portrait analytics and tools for management staff. and landscape mode. “The new user interface Micros Engagement provides Available in eight-inch and eleven-inch versions, the is exciting for us, embracing the whole mobility initiative,” mTablet E-Series operates on Microsoft Windows 8.1 commented Michael Sacks, managing director greater China Embedded Industry Pro. The eight-inch handheld tablet at Micros-Fidelio. is perfect for on-the-go staff, while the 11-inch version is “All F&B solutions today must offer a tablet option. We compatible with the Micros mStation base, providing staff wanted to do something more specific to the industry that the flexibility to be mobile or use it as a workstation with full adds value.” peripheral connectivity. Optional sleeves for either mTablet size Sacks adds that the solution has cross-vertical use, as the facilitate secure sign-in and management authorisation on the new model can be used for hotel check-in and housekeeping device. as well as with Micros Retail for an enhanced in-store The Micros Engagement feature brings a highly animated experience. and interactive element to the Micros mTablet E-Series when “mTablet expands management information options,” he running Micros Simphony in an F&B establishment. It offers stresses. “Graphical operating statistics, management reports a fluid touch experience with a modern look and feel with and live video security feed provide authorised team leaders interactive live tiles that can display and promote numerous a view of what’s going on in the kitchen, the restaurant, etc. content including specials of the day and upcoming events, It also opens the door to a lot of creative possibilities for the connection to a loyalty programme, external content feeds for operator – both for the in-house team and for the customer guest entertainment and the ability to take orders. experience.”

www.asianhotelandcateringtimes.com AHCT June 2014 17 d e s i g n Belmond Governor’s Residence – the challenge is to retain its colonial ambience while adding to its facilities

Best of both worlds With the country’s recent tourism a tourist destination. In five years, Yangon will be a beautiful city.” Around 18 months later, Yangon is well on its way to fulfilling initiatives, Myanmar is fast those predictions. While the only truly international brand in the becoming Asia’s next destination. city is Shangri-La Hotels & Resorts, Accor and Hilton have hotels in the former Myanmar capital slated to open later this year. Hong Rebecca Lo examines three Yangon Kong’s The Peninsula Group is considering the former red brick hotels that together tell a story of colonial rail station on Boyoke Aung San Road as the site for its first hotel in the country. the city’s design development With the release of political prisoners, including Nobel Peace Prize laureate Aung Sang Suu Kyi in 2010, followed by the easing Photography Belmond Governor’s Residence courtesy GHC Asia | Sule Shangri-La courtesy Shangri-La Hotels & Resorts | The Loft Yangon by Rebecca Lo of economic sanctions in 2012 by the United States and European Union, it looks likely that foreign investment will continue to pour into the country’s most populous city.

n October 2012, during a HICAP breakout session, Myanmar Grand dame designs Tourism Federation’s senior advisor Kyi Kyi Aye confirmed For established properties such as Belmond Governor’s Residence, what many attending already suspected: Her country was on the tricky part is to retain its colonial ambience while upgrading the cusp of exploding as a tourist destination. and enriching the property to be on par with its 21st century I“Tourism is the fifth in expenditure for foreign investments,” counterparts. Built in the 1920s, the teak mansion with its lush she noted. “By 2015, Yangon will have an increase of 11,451 gardens and pools is nestled in Yangon’s embassy district and its guestrooms. It’s a new frontier, with cultural as well as natural old world charm is enhanced by a flock of peacocks that roam its attractions. We are a country that is emerging.” grounds. Myanmar Directorate of Tourism & Hotels’ project director U Along with the Sarkies brothers’ legendary Strand hotel facing Hlaing Oo stated at the same panel discussion: “Tourists returning the Yangon River, Governor’s Residence is the most respected to Myanmar shows international confidence in the country. We hospitality address in the country. are seeing a lot of colonial buildings in Yangon being redeveloped The 50-room property was designed by Frenchman Patrick and there are movements to preserve the rest. Iconic restaurants Robert, a longtime resident of Yangon known for his furniture and and boutique hotels in heritage buildings will enhance the city as accessories available through his home gallery. Like the surrounding

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embassies in the neighbourhood, the main house is surrounded by extensive gardens. Guests enter the hotel via a reception pavilion that connects to a central covered walkway with a lawn popular for weddings and events on one side and a large swimming pool on the other. The main building consists of Kipling bar, Mandalay restaurant and boutique, surrounded by verandas looking out to the view, on the ground floor; the second storey is Mindon Lounge with a Burmese curry buffet table under gently whirling ceiling fans. Fifty guestrooms housed in three-storey villa-type buildings are scattered behind the main house; one of the rooms is a business centre where guests have the use of flatscreen computers and a printer. Starting at 39 square metres, guestrooms face either an internal lotus garden with reflecting pools or a leafy outer courtyard. In keeping with the teak mansion’s look and feel, the teak furnishings are streamlined and accented with Burmese silk fabrics in cushion covers. The teak continues in the bathroom where generous black terrazzo bathtubs make soaking after a dusty day of sightseeing a welcome respite. “The hotel hasn’t been renovated since the 1990s,” notes Thomas Henseler, Belmond Governor Residence’s general manager. He is in discussion with the likes of Singapore-based WTAG for possible collaborations for the hotel’s renovations scheduled to take place over a phased three-year plan. “We want to keep the ambience that everyone knows and loves, while adding to our facilities, such as a larger reception area,” Henseler elaborates. Yangon-based interior designer Mya Myitzu, country director Belmond Governor’s Residence garden

www.asianhotelandcateringtimes.com AHCT June 2014 19 d e s i g n

Peacock Lounge at the Sule Shangri-La Yangon has a shortage of hotels and it is encouraging that hotel owners are re-investing in their assets to provide guests with an improved experience of their culture and city Phillip Couvaras, Sule Shangri-La

Sule Shangri-La Gallery Bar

for Ho Chi Minh City-based Noor, believes that Governor’s people, along with its proximity to the historic Sule pagoda, it made Residence is a good example of traditional Burmese design. sense to upgrade the business hotel into a five-star property. “It is one of the most romantic properties in Myanmar,” she says. Phased renovations began in 2012: phase one encompassed the “Sitting on the porch there sipping a cocktail you feel as if you’ve porte cochere, lobby, Peacock Lounge, Café Sule, gourmet shop, travelled back to a 1940s Rangoon night. It was where my husband ballroom and guestroom upgrades, while phase two saw additions and I used to go on quiet dates and where we got married last year. including the Horizon Club Lounge and accommodation, suite It will always hold a special place in our hearts and we hope that upgrades, Summer Palace, Gallery Bar, function rooms, health club, it remains as a landmark Yangon property as my country enters a swimming pool and business centre. new era of reconstruction.” Shangri-La took back previously leased space to accommodate all the facilities and now boasts 485 guestrooms, suites and a spacious The emperor’s new clothes presidential suite. Singapore-based DP Architects were responsible In contrast, Sule Shangri-La was rebranded on April 28 as the first for many of the public areas renovations, alongside local firms Sinma Shangri-La in the country, following many years as a Traders hotel. and Best Wood as well as Thai firm Serrano. Due to its consistent popularity with tour groups and local business “Fortunately, there were no huge challenges as the renovation

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was timed and phased to keep any inconvenience or disturbance at a minimum for our guests,” says Phillip Couvaras, Sule Shangri-La’s general manager. “Prior to being based in Yangon, I was in Beijing for two years overseeing Traders Upper East Hotel,” Couvaras adds. “In comparison, Yangon has a shortage of hotels and it is encouraging that hotel owners are re-investing in their assets to provide guests with an improved experience of their culture and city. The Myanmar people are gentle and sincere in their interaction and have a genuine passion for the hotel industry. They have the potential to develop and grow into true hoteliers and have a long-term commitment to the industry. “And when Shangri-La’s second hotel in Yangon opens in 2017, guests can choose between staying in the commercial business district or at Lakeside Shangri-La, which is located by Kandawgyi Lake.” The Loft Yangon is the ingénue in the city’s hospitality offerings. Its 32 boutique rooms and duplexes are housed near the downtown core yet on relatively quiet Yaw Min Gyi Street, about a block from the rail station and Bogyoke (formerly Scott) Market. Owner Frederic Goubet has given Yangon its first taste of contemporary design merged with culture, with minimalistically styled rooms dominated by red brick, black metal accents and large-scale black and white photography depicting Burmese street life. With the property still in soft opening stage, there are plans for a retail area and restaurant slated to open later this year. Loft Yangon – dominated by red brick, black metal accents and large-scale black and white photography

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Weight in Despite their cost, truffles enjoy enduring popularity. Zara Horner finds out why that is, and how chefs are using the legendary tuber

gold Picture: Plantin

ruffles and truffle oil have been described as the one as truffle oil. ingredient no chef can resist. “The quality of the truffle oil depends on the quality of the truffle The growing popularity for this rare and revered aroma. Today, no truffle oil is made from infusing fresh truffles in product, traditionally used in Italian haute cuisine, has oil, because if it won’t last. The flavour will disappear in a few hours. Tspread beyond Western cuisine. It will also cost a lot more.” Sushi chefs are serving truffle oil with sashimi, Chinese chefs Poron says truffle oil was created so people who couldn’t afford are pairing it with seafood and, increasingly, truffles are being used the fresh product could still access the unique taste and aroma at a in desserts such as black truffle ice cream. more reasonable price. Gregoir Cleary, managing director at Hong Kong’s House of But if you can go for the real thing it is always better, he insists. Fine Wines (HOFWS) acknowledges truffle prices can be exorbitant, “The demand for truffles has been pretty high for the past year but explains, “That’s because air freight charges from source to but unfortunately the production has not been so good. Over 100 market are the biggest portion of the cost and have to be factored in.” years ago in France we had a production of over 1,000 tons of black But he goes on to say, “a white truffle experience is something truffles a year, but today we are about 30-40 tons.” you will never forget.” This season, HOFWS is focusing on Valnerina Truffle salsa, Achieving the impossible a sauce with mushrooms, black olives and 10% summer truffle. Supply imbalances, and pure flavourings are problems Al Blakers, “Our secondary products are whole summer truffles and white owner of Manjimup Truffles, says he can help with. truffle oil. Around 80% of our sales volume is in truffle salsa. The Manjimup Truffles in Western Australia is the largest producer truffle oil is olive oil with truffle bits and truffle aroma.” of perigord truffles in the southern hemisphere. Christopher Poron is co-owner of truffle and truffle products Blakers says the development of trufficulture in that part of the producer Plantin. “Truffles are a very seasonal product only available world has thrown the sector into something of a spin. fresh for a couple of months in the year, hence the expense,” he “According to accepted European [horticultural] science we believes. shouldn’t be achieving what we are in Australia,” he explains. “On top of that, there is an amazing taste and flavour that people “We are harvesting in very large volumes – potentially 200– love and all the mystery that is also around it, as we cannot cultivate 300kg per hectare – unheard of in Europe, which has to scavenge this tuber. Customers are always impatient to get the first truffles!” for the truffles across large tracts of land. But then we are in a unique Plantin has been dealing in truffles since 1930, from the heart part of the world and it would seem perfect for truffles.” of the French truffle production region. And Blakers has never been more excited about latest “During the season we buy the raw product directly from developments in the industry in Australia. farmers. We clean and process it and every truffle is checked and “Our business has gone through the roof. Demand is categorised. So during the season we provide fresh truffles, but also outstripping supply by 100%. We’ve got 20 new customers this prepare all our preserved truffle products, such as preserved whole year and some pretty big players, too.” truffle, pieces, peelings or brisures.” With an investment of A$100K and six years in the making, Plantin also carries a range of truffle-flavoured products, such Blakers has finally “cracked the golden egg” by producing a “100%

22 AHCT June 2014 www.asianhotelandcateringtimes.com F o o d

Hong Kong’s House of Fine Wines distributes Valnerina truffle salsa as well as other truffle products

Butter poached fillet of French line-caught sea bass with shaved fresh black truffles at Hugo’s Hyatt Regency Tsim Sha Tsui, Hong Kong

Picture: The House of Fine Wines Truffles on the menu And for Blakers’ industry distributor colleagues this could not have come soon enough. “Chefs are getting more adventurous when it comes to including truffles and truffle products into their menus, Cleary says. “A favourite dish I enjoy is a meat ravioli, which contains unadulterated truffle flavouring”. chicken, veal and pork. It has an intense flavour and matches the Blakers has always prided himself on providing only the purist truffle subtlety, which lifts the overall taste, perfectly. product and refusing to have anything to do with off-shoot products “A Hong Kong restaurant called Factory 99 has introduced a which – until now – have required a form of chemical synthesis to signature gourmet burger with the truffle sauce, which is worth ensure shelf life. mentioning as well.” “99.9% of anything which says ‘truffle flavour’ or ‘truffle aroma’ For Poron, “Chefs are amazing when it comes to finding new has been produced using artificial petro chemicals. It’s horrific, recipes for truffles. shocking what ingredients are used in these products. They’re a “I think they like playing with the black truffle as it reacts well to hand grenade with the pin out. cooking. You can use it in so many ways as it goes well with nearly “But, at last we will soon be able to provide our customers with anything. Chefs even use it for desserts now. pure flavouring. It will take about a year to build enough stock, but “But I think the best rule is always to keep it simple and of this is going to revolutionise the truffle world. Pure truffle flavouring, course have enough truffles in your dish to make a difference. and aroma, which lasts.” Nothing is more disappointing than having a truffle dish where With new orders from Asia coming in “all the time”, Blakers says you can’t taste the truffle! “this is just what they have been waiting for from truffle producers, “In general I suggest using 10-15 grams of truffles in a dish. and we’ve done it.” And you can always use more if you wish!”

www.asianhotelandcateringtimes.com AHCT June 2014 23 d r i n k

Kerry’s DaVinci Gourmet classic range

From coffee and ice cream to cocktails and sauces, syrups are a staple of every

The flavour factor The flavour bar and restaurant. Zara Horner finds out the latest in this huge growth industry

n 2009, the flavourings and syrups industry was valued at for all frappé choices, including coffee and fruit mixes. Its non-dairy US$33.4 billion, and since then, with the continuing growth base means it can be mixed with anything from soy milk, low fat of cafe culture in Asia, particularly in Korea, Japan, the milk, full fat milk to smoothie bases, water or yoghurt. Philippines, Singapore and China, this figure is believed to Wilkinson says that customisation is king and as Frappe Choice haveI risen considerably. is a versatile base baristas can make any frappé they could wish for As well as coffee and espresso-based applications, flavourings or can think up. and syrups are a staple of cocktails, another huge growth area in “Consumers want to be in control of what they order and so a Asia-Pacific. base like Frappe Choice puts the operator back in control and able Foodservice supplier Kerry has a portfolio of brands specifically to cope with the rising demands of today’s drinker,” he says. developed with foodservice operators in mind. He goes on to point out that many customers are looking to Enabling customers to create innovative menu solutions and create a “unique menu every day of the week”, and that suppliers maximise their offer while satisfying their guests’ “ever discerning have to enable this. expectations” is at the forefront of the company mission, says foodservice marketing manager, Anthony Wilkinson. Keep the customer satisfied “We are constantly looking for ways to enhance beverage Likewise, Italian company Toschi is working hard to stay ahead of experiences for consumers and make life easier for operators to customers’ demands and needs. create inspiring drinks and increase their margins at the same time,” “This year Toschi will enrich the line of syrups with new flavours, Wilkinson says. including anise, blueberry, mint mojito, easy spritz and elderflower,” The company launched DaVinci Gourmet Frappe Choice to says export manager Stefano Toschi. “allow baristas and progressive foodservice operators the chance to “Ideal for granitas, long drinks and milkshakes, our syrups are express themselves in the world of blended beverages.” also used to create cocktails quickly and easily.” Frappe Choice is a liquid, frappé mix that can be used as a base Toschi says that mint mojito, easy spritz and elderflower syrups

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Syrups are there to add flavour or to marinate meat or fish, to give a specific taste or enhance the caramelisation

process Pino Lavarro, The Ritz-Carlton, Hong Kong

are proving particularly popular with customers at the moment and Go big or go home thinks it may be because they allow the creation of more creative Wilkinson says Kerry operates similarly to keep ahead. mocktails. “If you can’t keep up with demand, you should just pack up “These non-alcoholic alternative beverages can be made by and go home!” he says. “This is what makes the world of speciality simply mixing our syrups with natural or sparkling water and a beverages so exciting to be a part of. pinch of fantasy for decoration: a mint leaf, a slice of orange or lime. “Consumers’ expectations are always changing and are different “For lovers of the classics, drinks can be made following within and across market regions, so this means there is always a traditional recipes but resulting in something just a little different desire for the next unique flavour or drink.” and more up to date for today’s discerning customers.” However, he stresses there must always be a balance between A French syrups, liqueurs and gourmet sauces producer, Monin having a core offering that works hard on the menu, and seasonal and now boasts a 140-strong flavour range. With more than 100 years’ more expressive drinks that drive true engagement with consumers. experience in the business, Asia marketing manager, Floride Talman “We have noted a move towards dessert-based beverages and says quality remains the cornerstone of Monin’s production values. the use of beverages as an anytime snack, for example, [suggesting] “Every bottle is lasered with a lot number and traceable reference consumers are looking for something they can enjoy at any part of code for the ingredients and person responsible for blending them. the day, not just meal times. “With our state of the art production processes we are always “This is a powerful insight for operators to maximise all-day ahead in use of technology and the creative development of new beverages offerings which keep the modern consumer fuelled up products and applications. Imaginative drinks are what we want to on the go. Blended ice and smoothies are key to this.” be able to help our customers deliver.” Monin agrees and has several new offerings, including Asian Customers look for quality and practical use above all else, Toschi lemongrass. says. “It even comes down to the fact that the bottles we use have “With a hint of spiciness, this syrup delivers refreshing authentic an easy, ergonomic shape. flavour, perfect to create beverages with an Asian twist,” Talman says. “Every day our research and development department works on “A common ingredient across Southeast Asian cooking, the preparation of new flavours and recipes. We observe the market lemongrass is becoming more and more popular all over the world. closely and propose new combinations and mixes to try to fulfill Our Asian lemongrass syrup features an appealing herbal aroma with special requests and create new opportunities. a slight citrus note to create refreshing delights.” “Many projects are abandoned and many are carried forward Talman suggests combining the syrup, which is transparent with to become finished products.” a hint of haziness, with lime, kaffir lime leaf, mint, and/or tamarind

www.asianhotelandcateringtimes.com AHCT June 2014 25 d r i n k

In response to customer demand Toschi has introduced a wide range of new flavours this year

Praline from Monin

Tosca at The Ritz-Carlton, Hong Kong – syrups and flavourings are important ingredients throughout the F&B department

“to create an authentic Asian experience.” “So easy to use, you can conjure up zingy green apple cocktails, Monin’s lemonade concentrate is another new product. lemonades, sodas and iced teas in the blink of an eye,” Talman “Our customers have long wondered if lemonade is supposed to points out. be sparkling or not,” Talman says. “Actually, there is no right answer. “Apples are one of the most popular and enduring fruits with Everyone has their own idea of what a perfect original lemonade more than 7,500 different varieties, ranging in colour from green should taste like and we have developed a perfect base to fulfill any to gold to red. expectations for any type of lemonade, such as pink lemonades, “Green apples, the most well-known variety being the Granny lemonades cocktails etc.” Smith, are crisp, juicy and tart-sweet. Yellow with orange glints, the concentrate is “the perfect balance “The refreshing taste can be enhanced by mixing with other between citrus sourness and sweetness,” Talman says and has “a tart flavours or mellowed by mixing with rich, sweet notes such as gentle citrus nose.” buttery toffee. Thirdly, offering “refreshing crispness” is the new Le Fruit de “My favourite use of it is in cold tea, based on Monin Lemon Monin Green Apple syrup. Tea concentrate, garnished with lemon slices and apple slices.”

26 AHCT June 2014 www.asianhotelandcateringtimes.com Moving ahead “We spend significant time developing new flavours, drink concepts and recipes,” Wilkinson points out. “Clearly there is always a cost attached to development work but when we are able to launch a revolutionary product such as Frappe Choice into the market, you can see where that investment pays off.” When it comes to flavours it’s as much to do with the flavour itself as what customers do with it. “We would always recommend multiple uses for a flavour, which allows operators to create different beverage experiences but keep inventory tight.” Chef Pino Lavarra is director of Tosca restaurant at The Ritz- Carlton, Hong Kong. “Demand is always growing in this sector and we are constantly ready to follow and find new opportunities in order to keep pace with guest demand,” he says. In order to maximise flexibility, Lavarra does not use a specific brand of syrup. “For example, on some of my marinades I use honey instead. For Lavarra syrups are there to add flavour or to marinate meat or fish, to give a specific taste or enhance the caramelisation process. “For example, I love to enhance the flavour of red onion with a grenadine syrup, which I actually infuse with basil.” Lavarra says syrups and flavourings are important ingredients throughout the F&B department, including for ice creams and sherbets, to dehydrate vegetables, cookies, cakes and pastries. “I find syrup flavours such as cherry, mint, and almonds most useful.”

Tea flavoured syrups from Giffard E q u i p me n t If you’ve got it flaunt it

s with many hospitality trends, it was the US that perfected the modern buffet concept. It may have been France or Sweden that originated the idea, depending on which culinary history books you favour, but it was AmericaA that saw the potential, both as consumer draw card, and in terms of the bottom line. Buffets make sense for both diners and restaurants. For customers they offer a wide variety of food, which diners can serve themselves, usually at a reasonable price, to suit those with large and small appetites. They also allow people to mix and match and experiment with cuisine they may be unfamiliar with. For restaurants buffets offer economy of scale, a less intensive wait staff requirement and potentially a healthy return on investment. The Champagne buffet at the Four Seasons Hotel in New York produces a typical take of US$15-20,000 in just three hours on Sundays, for example. About 60% of room guests will use the breakfast buffet. Typically this will offer a minimum of fruit juices and other hot and cold beverages, jams, conserves and other spreads, various breads and pastries, vegetables and fruit, eggs to order, fried breakfast meats, such as bacon and sausage, a cheese board, yogurts, ethnic dishes, cold cuts, variety of crêpes and more. This requires a wide range of versatile equipment. Improved service and eye-catching presentations have seen hotels rethink their buffet offerings and, accordingly, the equipment used to present food and keep it hot or cold has improved hugely over the years. The Merchant Box range from Athena allows the flexibility for different display requirements thanks to its modular design

28 AHCT June 2014 www.asianhotelandcateringtimes.com A hospitality staple, the buffet Andy Mannhart AG is a firm favourite with both diners and management and buffet equipment must maximise its appeal, writes Daniel Creffield

Venta interior series mobile induction buffet from Andy Mannhart

Daniel Sutter, CEO of Andy Mannhart AG, agrees that functionality and design have advanced considerably. “And this in turn has boosted innovation,” he adds. Andy Mannhart offers a variety of solutions for the hospitality industry. Their two latest innovations are livecookintable and the mobile induction buffet. “THE EASY WAY” livecookintable is the company’s first modular and portable live cooking furniture. Offering sleek design, high quality finishes and ALL IN ONE: patterns, what looks like luxury domestic kitchen furniture is actually a new solution for professional catering. Live-Cooking-Station Dinner Events “livecookintable sets a new standard,” enthuses Sutter. “It’s a modular furniture system with interchangeable devices for live cooking Event Catering Tasting and food presentation. It is easy to set up, assemble and dismantle, Restaurant / Bartable Casino / Canteen without using tools. It is intuitive to handle and carry.” Chef‘s Table In the livecookintable frame, devices can be inserted as needed, VIP Lounge Catering whether to boil, chill, grill, warm or cook in a wok. Up to five devices Cooking Class Selfservice-Buffet can be used within one frame while the cooking odours are easily filtered out with the mobile Airwall. Applicable in catering areas, including banqueting rooms, restaurants, event locations, cooking schools, fairs and exhibition centres, casinos, terraces, VIP lounges and sport stadiums, livecookintable’s high quality manufacturing and modular concept makes it compact to store and easy to transport for outside catering and it is available in three sizes, adds Sutter. Meanwhile Andy Mannhart’s mobile induction buffet Venta interior series was developed to meet the professional demands of the hotel, catering and event business.

YOUTUBE LIVECOOKINTABLE www.andymannhart.com MOVIE E q u i p me n t

Asian Counter, Carousel, Royal Plaza on Scotts

noodle and congee, savoury and desserts. Utensils are designed to maintain freshness of food and “whet the customers’ appetite”, according to director Asia Raymond Tam. “Having the right utensils with good design, well-rounded functionality and safe material only means you may serve your food properly, but not necessarily sexily,” he stresses. “Nowadays customers wish to see ‘stories’ while they taste the food. To cope with ever-evolving demands, chefs and FB professionals may need to redesign or modify the display stories from buffet bench to dining table, from big theme to small touch.” Tam says that while there are many different ways to build a create a strong buffet identity, it is possible to make it more systematic and easier to achieve, whether looking for a rustic home feel, a market look or other idea. Turkish cast iron Lava brand from Athena Athena’s latest Merchant Box range offers great flexibility for different display requirement thanks to its modular design, which “The interior is very functional and flexible in order to enable allows users to create their own desired height and depth of box. adjusting to specific needs,” says Sutter. “It’s a winning combination Meanwhile the company’s Prince series induction chafers offer of design and function.“ top quality, work on all kind of heating sources and are designed Venta tables can be folded, stools can be stacked and all can be to keep food fresh and attractive for hours. stored in transportable trolleys for effective space saving. Athena’s ranges of miniatures are best for serving savoury, “Our Stage Induction tables are easy to handle and attractive,” desserts and petit fours suitable for smaller and healthier food adds Sutter. “The Venta buffet equipment is easy to use – for both portions. guests and staff. Our field induction table is a perfect system to keep Athena’s prestige Turkish cast iron Lava brand offers colours the food warm (no cooking). The induction tables include four fields with a homely touch for the buffet setting. to place chafing dishes and/or pots with different temperature options Produced for over 40 years in Turkey, the Lava brand embodies (range: 50°-100°C to keep the food warm, adjustable in 1°C steps). the most advanced iron casting and enamelling techniques. Features include excellent conductivity, moisture retention for Whet the customer’s appetite simmering and a perfect grilling performance. Athena Tableware HK offers buffet solutions for displaying bakery and Favoured by great chef and amateurs alike for years, Lava cheese, cold cuts and salads, juice and fruit, warm and grilled food, provides solutions for serving on table and displaying on buffets via

30 AHCT June 2014 www.asianhotelandcateringtimes.com E q u i p me n t livecookintable modular and portable live cooking furniture range from Andy Mannhart AG

different size pots and pans in different colours and is perfect for presenting, roasting, baking, frying, risotto and other applications. The seven open satellite kitchens in Royal Plaza on Scotts’ award-winning buffet restaurant, Carousel, serve up Japanese, Mediterranean, Western and Asian cuisine. Kitchen equipment for the restaurant is chosen for its functionality, quality and ability to complement the look of the restaurant. It includes convection ovens, hot plates, induction woks and induction chafing dishes. The modern technology utilised ensures temperatures remain consistent throughout the meal period, says Abraham Tan, F&B manager at the property. “The dishes on the buffet counter are prepared on the spot with this equipment so guests can enjoy freshly cooked food. It enables chefs to braise, deep fry, roast, pan fry and gratinate at the buffet counters. This also helps to increase productivity in the restaurant as associates do not have to shuttle back and forth between the kitchens and restaurant for replenishments. “Associates can also engage guests better to create a great dining experience. The time saved can be then channelled into other aspects of operations.” Carousel offers a live cooking pasta station, which utilises induction stoves for the pasta section and an iron griddle at the Teppanyaki counter. Other equipment guests have direct access to includes user- friendly soft-serve yoghurt machines, self-serve coffee and hot chocolate machines and chocolate fountains. The interactive Vidacasa offers a temperature-controlled serveware system for chefs and caterers seeking element is very well received by guests, Tan adds. modern, efficient ways to keep food hot or cold, without electrical cords, fire or ice

BUFFET SETUPS - designed by ZIEHER!

The Original „SKYLINE“!

HOTELEX Shanghai CN 31.03. - 03.04.2014 hall N2 booth 310 FHA Singapore MY 08.04. - 11.04.2014 booth 4E3-01

„Skyline“ „Solid“

„Podia“ „Squareline“ G E R M A N Y

www.zieher.com www.facebook.com/ZieherGermany

www.asianhotelandcateringtimes.com AHCT June 2014 3131 E q u i p me n t

Let’s get physical

The long-held industry ravellers in Asia are becoming “The once niche ‘wellness travel’ sector decidedly more health conscious. is booming, thanks to an increased concern belief that while 70% Not only is this reflected in the about healthy living, coupled with a growing of hotel guests base region’sT cuisine, but also in the increasing middle class with a higher disposable demand for quality fitness equipment at income.” booking decisions on hotels and resorts. Hotels also report that Precor equipment is being sold across whether the property their gyms are being used by an increasingly Asia, adds Risby. “China, India and diverse demographic. Indonesia are all booming hospitality has a gym, but only 7% Anthony Cheng, health club manager markets, so we’re seeing a lot of new hotels then actually use the of Conrad Hong Kong, notices that in need of fitness centres in these areas,” Japanese and Korean guests have always she adds. gym, is no longer valid, been very health conscious. “We also Technogym, which has been offering reports Michelle Cheng observe an increasing number of mainland innovative solutions since 1983, also sells visitors using health club facilities. Business products and solutions around Asia with travellers usually visit the club before or a direct presence in mainland China, after work.” Japan, Australia and Hong Kong, and Caroline Risby, marketing manager exclusive distributors in Korea, Philippines, Asia-Pacific at Precor, one of the world’s Taiwan, New Zealand, Singapore, Malaysia, largest fitness equipment suppliers for Indonesia, Thailand, Vietnam, Cambodia commercal gym sees a similar situation in and India. the fitness market in Asia. Tommaso Cancellara, Technogym’s

32 AHCT June 2014 www.asianhotelandcateringtimes.com q u i p me n t Parkroyal on Pickering wellness floor pool and gym E

Technogym UNITY console

APAC marketing manager, sees the benefits of exercising at a whole new level. “Wellness is a social opportunity for everybody: for governments to reduce health costs, for Wellness is a social opportunity companies to increase productivity and realise full staff potential and for society for everybody: for governments as a whole to improve people’s health and daily lifestyles.” to reduce health costs, Conrad’s Cheng agrees, adding that as far as their gym is concerned, “equipment for companies to increase is equally popular for cardio and weight purposes.” The treadmill is one of the most productivity and realise full staff popular facilities since it suits people with different exercise capacities.” potential and for society as a For Life Fitness, a pioneer in the industry, the treadmill is the most popular whole to improve people’s health of the 400 products it delivers to thousands of commercial and home fitness customers and daily lifestyles worldwide. “They are in demand by users for a great Tommaso Cancellara, Technogym running experience,” suggests David Chioe,

www.asianhotelandcateringtimes.com AHCT June 2014 3333 E q u i p me n t

Life Fitness PowerMill

global accounts manager of Life Fitness communication technologies, we are always Asia-Pacific. Cardio exercise, especially connected to our online content.” running, has continued to be the most Travellers need to customise the popular exercise in gyms, which we believe information and entertainment options on has to do with the increased awareness of the cardio equipment, much as they customise importance of exercise as part of a modern their mobile devices. With the look and feel lifestyle.” of a tablet, Technogym’s UNITY console provides an interactive experience that Easy care essential constantly offers new programmes and Gym equipment can be expensive. Easy virtual training sessions. Precor equipment at Hilton Sukhumvit Bangkok maintenance and durability therefore Its features are designed to give a become the priorities hospitality groups personalised, intuitive, easy-to-use training look for when weighing up purchasing experience. Users can log in through several decisions. Technogym’s Cancellara knows different ways and immediately access their very well that hotels look for a peace of favourite social media, apps, TV channels mind solution. and websites. “Users then interact with “With the wellness area just one of the screen as if they were using a tablet by many facilities hotels must take care of, well- swiping, scrolling or clicking through from maintained equipment works in maximising one activity to another,” adds Cancellara. their financial return, potentially leading to increased trade-in value in conjunction with Get with the programme The Capitol Hotel Tokyu guests request a increased member satisfaction.” “The advance of personal IT devices is large variety of gym equipment Precor’s Risby shares the same view. helping to keep track of exercise programmes “Reliability is the key, especially in and progress,” explains Life Fitness’ Chioe. Digital progress tracking is now being unsupervised fitness centres. Hotels don’t “The personal experience is dramatically embraced by the masses, not just the [always] have the resources to deal with enhanced when getting on a piece of hardcore fitness elite. And it’s easy to see breakdowns, and may not even notice equipment that recognises you and lets you why: People feel great when they see that something is wrong until a guest reports it.” access your favourite contents right away.” they are improving by beating a previous User friendliness is also essential, since Exercise apps on personal IT devices time; it keeps them motivated and therefore there may not be instructors or personal allow users to virtually workout with a more likely to achieve their goals. trainers on hand to guide guests on how to buddy remotely via an internet connection. Whether the gym is equipped with operate equipment. “It needs to be intuitive, “They are one of the latest technologies that equipment that can track their workout so people easily know exactly what to do at makes a user’s workout more challenging properly is becoming an important factor a glance,” she adds. and engaging. We are expecting to see more when users look at their gym experience. Besides a comprehensive selection of apps of a similar kind becoming available in As gym users become more quality gym equipment, travellers often the market,” Chioe says. knowledgeable about the equipment they expect technology when they are enjoying Risby agrees that digital progress use, the industry is looking increasingly the gym. The ability to track their workout tracking is the hottest fitness trend in Asia. at customisation offer to differentiate data on smartphones and other wearable “There are now thousands of apps on iTunes their gym from the competition and devices is becoming increasingly popular. and Google Play to help people track every provide greater options and a richer Cancellara is excited to introduce aspect of health and fitness. Not to mention experience for guests. The ability to offer Technogym’s UNITY console. “We live in a watches that track the distance you’ve run different levels of customisation and choices digital world and Asia is leading the change via GPS, fashion fitness wristbands like of equipment will become more where, with smartphones, tablets and new FitBit that track calories and more.” important.

34 AHCT June 2014 www.asianhotelandcateringtimes.com 14AWE010 Asian Hotel & Catering Times (AHCT).pdf 1 5/5/14 10:51 AM

CMY

K P r o d u c t N e w s

All juiced up Continuous juice production by centrifugal action and automatic pulp The result of 60 years of experience, the ejection is possible thanks to the new centrifugal juice extractor “Miracle extractor, with a high output of more than Edition” #68 is the latest product from one litre per minute. Because of a wide Santos, a leading manufacturer of circular feeding hole (the diameter of commercial juicers. which is 79mm), there is no need to cut The centrifugal juice extractor is fruit or vegetables, Santos says. designed for hotels, bars, restaurants, And with a stainless steel bowl and cafeterias, cocktail bars, institutions, base, the unit is easy to use and clean. hospitals, health food stores, juice bars, All removable parts can be put in a ice cream shops and anywhere else dishwasher or easily cleaned with hot fresh juice is served, the company says, soapy water. adding that it is “more powerful, more robust and easier to clean”. For more information: www.santos.fr

At-visions integrates Chromecast

Austria’s at-visions has announced the integration of Google’s Chromecast with its ONEvision Hotel TV solution, providing hotel guests the opportunity to connect their devices to the in-room TV to play content they prefer. Instead of using the guest’s device to receive content via the internet and then streaming it to the TV, wouldn’t it be better to just “tell” the TV which content to play and let it do the streaming by itself? Well, that is exactly the functionality Chromecast provides. Based on the DIAL (Discovery and Launch) Protocol, it Nespresso receives the information on what to play together modern design, functionality from the guest’s device, launches the shows its and fun. Sleek, streamlined and simple to necessary app (such as Netflix, Youtube, use, the Inissia features all of Nespresso’s BBC iPlayer, etc.) and starts playing. This Inissia–tive advanced technologies, including a way the guest’s device doesn’t have to quick, 25-second heat up time, a 19 bar stream, is normally useable to browse or The Inissia is Nespresso’s latest pressure extraction system, automatic check emails, doesn’t drain battery power, coffee machine. Recently awarded pre-programmed coffee buttons to etc. because it is just checking what is the prestigious Red Dot Award for ensure the perfect coffee serving size played on the TV while Chromecast does Product Design 2014, it is designed each time and an automatic power off all the hard work. by longtime Nespresso design partner, mode after nine minutes of inactivity. Antoine Cahen from Les Ateliers du For more information: Nord in Lausanne, Switzerland, and is a For more information: www.at-visions.com compact, contemporary solution bringing www.nestle-nespresso.com

36 AHCT June 2014 www.asianhotelandcateringtimes.com P r o d u c t N e w s

V&B and Belmond expand collaboration

Along with long-term cutlery partner, Broggi, German ceramics manufacturer Villeroy & Boch has become the preferred tableware supplier to Belmond, and will supply that company’s luxury hotels, river cruisers and trains worldwide. Many in Belmond’s portfolio already feature Villeroy & Boch tableware, including river cruiser Belmond Orcaella Portable frame, Kettal Landscape pavilions seek in Myanmar and Belmond Grand Hotel to bring order, form and structure to Europe in St Petersburg and the world- pavilion from outdoor areas, although functionally they famous Venice Simplon-Orient-Express are designed to provide shelter: to shade train from London to Venice. Kettal and cool or protect from the rain and Villeroy & Boch’s Hotel and wind. Restaurant Division has equipped the Kettal has come out with a new Winter Also available from Kettal is its Basket Venice Simplon-Orient-Express’s three Garden pavilion, which comes in a larger- chair, created in the 1950s by Danish on-board restaurant cars with high than-usual standard size (5.3m x 5.3m x designers Nanna and Jørgen Ditzel. quality, exclusively designed tableware 2.8m) and with optional special sizes. It Made from oak, it comes in its original since 2012. Named ‘L’Oriental’, ‘Etoile is finished in tempered glass on both the version, hand-braided in wicker, and in du Nord’ and ‘Côte d’Azur’, each series sides – which feature sliding doors and an outdoor version, made from artificial is made of premium bone porcelain and casement windows – and the ceiling. The fibre and teak. features a custom-made pattern that Winter Garden pavilion has a new closed The cushion fabrics, also designed reflects the train’s vintage art-deco style aluminium ceiling and a new sliding by Nanna Ditzel, the ‘queen of Danish interiors. ceiling made of fabric. design’, are pure new wool and come It provides a completely closed in four colour combinations and eight For more information: space, although all its sides can be Hallingdal fabrics by Kvadrat. www.villeroy-boch.com removed for conversion to a pergola. The floor is made of composite wooden slats. For more information: With single or double aluminium www.kettal.com

ASUS wi-fi projector

With 700-lumen light output and WXGA 1280 x 800 resolution, the ASUS B1M a presentation, and even to annotate Ultra-bright Wireless LED Projector slides in real time. delivers bright, sharp visuals. It features The travel-friendly B1M weighs less a small wi-fi adapter which allows stream than 900g (2lbs) and easily fits inside presentations and connects wirelessly bags and briefcases. Compatible with to a notebook PC, or Android and iOS most ASUS notebook AC adapters, it devices. offers the convenience to power the This removes the need to carry a B1M if you happen to forget to bring the video cable solely for presentation use, projector charger. The B1M also comes and allows presentations, documents with two-level kickstand design for a and multimedia files to be streamed to higher, more easily-viewable level. the B1M wirelessly from elsewhere in a room. An Android or iOS device can also For more information: be used as a wireless remote control for www.asus.com

www.asianhotelandcateringtimes.com AHCT June 2014 37 c u l i n a r y N e w s Exclusively Salon 2002

Hong Kong leading premium wine importer Altaya Wines has become the exclusive distributor of Salon 2002 Champagne in Hong Kong. Regarded as an outstanding vintage, Salon’s 2002 has been allowed extra time in the cellar to develop a more mature character. The legendary champagne house Salon was formed in 1911, with its first vintage in 1905 produced from one single cru, le Mesnil-sur-Oger. In the past 103 years, Champagne Salon has produced 37 vintages, all highly admired. Mellow golden in colour with a delicate yet lively nose, Salon 2002 is priced at US$426 per bottle and US$974 per magnum.

For more information: www.altayawines.com

Not too Chablis

The Bourgogne Wine Board was recently in Hong Kong to promote Chablis. Chablis, in Bourgogne, is renowned as one of the classic white wines, producing a distinct dry combination of citrusy, floral and mineral aromas. The annual event is hosted by the Bourgogne Wine Board and this year focused on seven Chablis wines ranging from Petit Chablis to Chablis Grand Cru. Chablis wine producer Sébastien Christophe guided guests through the diversity of terroirs presented by Chablis wines, famed for their distinctive minerality, refreshing crispness and elegant purity. The wines included Petit Chablis 2012, Domaine Christophe et Fils; Chablis 2012, Domaine Jean Collet et Fils; Chablis Vieilles Vignes 2011, Domaine Gérard Tremblay; Chablis Premier Cru Vau de Vey 2012, Domaine Laroche; Chablis Premier Cru Fourchaume 2012, Maison Simonnet-Fèbvre; Chablis Grand Cru Bougros Côte Bouguerots 2011, Domaine William Fèvre; Chablis Grand Cru Preuses 2011, La Chablisienne.

For more information: www.chablis-wines.com

Rhône Valley showcase

A showcase of wines from France’s fastest growing exporter, Rhône Valley, took place at VINEXPO Asia-Pacific 2014 last month. Hong Kong is Asia’s third-largest market for Rhône Valley wines, with a total of 6,600 hl exported in 2013, representing growth of 33% and an expanding market share. Hong Kong, mainland China, Japan and South Korea are its four leading Asian markets. In the past year, Rhône Valley Wines registered a 5% rise in volume and a 9% rise in value across all markets, while export sales surpassed 30%. Seen as good value in terms of quality and affordability in the region, bottle prices typically range between US$10 and US$20. Rhône Valley wines are especially renowned for matching with food. Under a promotional campaign called ‘The Taste of Rhône’ the region has worked closely with over 300 restaurants in mainland China and Hong Kong, pairing its wines with Chinese cuisine. Wine pairing tips with Chinese dishes are also on its website. The Rhône Valley is the second largest A.O.C. in France with more than 6,000 grape growers, covering 188,700 acres and delivering more than 390 million bottles of wine per year.

For more information: www.rhone-wines.com

38 AHCT June 2014 www.asianhotelandcateringtimes.com c u l i n a r y N e w s

Wisemenship wine collection

China’s winemaker Dynasty Fine Wines has launched a unique tribute to traditional Chinese culture, the Wisemenship Wine Collection. The collection of four vintages is named after the Four Gentlemen, also known as the Four Noble Ones, of ancient Chinese folklore. Depicted as four plants – the orchid (Elegantia), bamboo (Modesta), chrysanthemum (Ravissantia) and plum blossom (Fiera) – they represent the admirable qualities of character and refined skills in traditional Chinese scholarship, now replicated in China’s finest wines. The premium collection was launched to target the corporate market at VINEXPO Asia-Pacific 2014. Dynasty produces and exports some of China’s finest wines. Headquartered at Chateau Dynasty in Tianjin, the group also works with a number of renowned wineries from France, New Zealand and Spain importing their luxury wines to China, marketed through Dynasty Fine Wines’ expanding distribution network. Dynasty is the premier winemaker in the People’s Republic of China, established in 1980 as a joint venture with Remy Cointreau.

For more information: www.dynasty-wines.com

Fortissio, bravo!

Nespresso has re-released its Fortissio Lungo Grand Cru, as a richer, more full-bodied, long coffee experience. Fortissio Lungo has been re-mastered to deliver a more intense Grand Cru, which has jumped one notch to 8 on the Nespresso coffee intensity scale. This renovated blend is now the most intense coffee of the Nespresso Lungo range. Increasing the blend’s intensity was achieved while continuing Nespresso’s relationship with farmers in the Nespresso AAA Sustainable Quality Program – a commitment to build strong and long-lasting relationships with coffee farmers and ensure the coffee is consistently of the highest quality. Fortissio Lungo rejoins the Nespresso Lungo range of Grands Crus, which includes Linizio Lungo with its malted cereal notes and Vivalto Lungo with its subtle floral and roasted notes, both with an intensity of 4. Rounding out the Nespresso Lungo range is the light and full-flavoured Decaffeinato Lungo with an intensity of 3.

For more information: www.nestle-nespresso.com

All-natural noodles launched

By Jenny Wang

A new line of pasteurised and preservative-free noodles has been launched in Hong Kong. The Kang Kang range comprises six varieties – Hokkien Noodles, Hokkien Flat Noodles, Kway Teow, Silver Needle Noodles, Laksa and Hor Fun. The suggested retail price for each pack is around HK$15 (US$2). Produced by Singapore-based Tan Seng Kee Foods (TSK), Kang Kang noodles are pasteurised and preservative and additive free. It is also the first in the fresh noodle industry in Singapore to be Hazard Analysis Critical Control Points (HACCP) certified. Continuing a family legacy that dates back to 1936, Annie Tan and her brother Raymond are third-generation owners of TSK Foods. Adapting a traditional family recipe, the siblings have reinvented the way locals consume fresh noodles. In the past, noodles purchased from wet markets and kept refrigerated had a limited shelf life of only a few days. With the arrival of Kang Kang noodles, TSK is set to revolutionise a much-loved staple of the Hong Kong diet. Originally solely producing rice noodles, TSK did not branch out into other noodle varieties until the 1970s. A dietary staple in Asian countries, TSK takes the masses as its target customer, making its noodles affordable and accessible commented Annie Tan, adding that following global trends, the company is hoping to introduce more health-orientated products.

For more information: www.tskfood.com

www.asianhotelandcateringtimes.com AHCT June 2014 39 E v e n t s

D aTE Event Details ORGANIsER

June 18 – 20 Food & Hotel Myanmar 2014, The International Exhibition for Food & Drink, Hotel, Bangkok Exhibition Services Ltd. Myanmar Convention Centre Restaurant, Bakery & Food Service Equipment, Supplies Tel: +66 2 615 1255 Fax: +66 2 615 2991 Yangon & Services. [email protected] www.foodandhotelmyanmar.com

Jun 26 – 28 The 12th uangzhouG International HOSFAIR Guangzhou is a platform for Chinese and Guangzhou Huazhan Exhibition Co., Ltd. Hospitality Equipment & foreign hotel suppliers, manufacturers and agents. 9H, Jinsui Tower, No.900 Guangzhou Ave Mid Supplies Fair Guangzhou, 510620, China China Import and Export Fair Tel: +86 20 3891 0875 / 3886 6965 Fax: +86 20 2222 3568 Area A, Guangzhou, China [email protected] www.hosfair.com

Aug 27 –29 Natural & Organic Products Asia Natural & Organic Products Asia is the only event to Diversified Communications Hong Kong Hong Kong Convention and deliver the entire natural and organic industry under Tel +852 3105 3970 Exhibition Centre one roof in Asia. It showcases more than 1,000 items Fax: +852 3105 3983 Wan Chai and provides an opportunity for business professionals [email protected] Hong Kong from the natural and organic sector to connect with www.divcom.com.hk the industry’s top decision makers, leading experts and opinion leaders.

Sep 2 – 4 Restaurant & Bar Hong Kong 2014 Restaurant & Bar Hong Kong is the fastest growing Diversified Communications Hong Kong Hong Kong Convention & exhibition for the hospitality sector in the Asia-Pacific Unit B, 32/F, @Convoy 169 Electric Road, Exhibition Centre region. Currently in its 12th year, it has a growing North Point, Hong Kong Wan Chai reputation as the biggest and best niche gourmet Tel: +852 3105 3970 Fax: +852 3105 3974 Hong Kong hospitality event in the region. It focuses on presenting [email protected] excellent products and services to inspire and create ideas. www.restaurantandbarhk.com

Sep 2 – 4 Seafood Expo Asia The 5th Seafood Expo Asia is an annual, seafood-only Diversified Communications Hong Kong Hong Kong Convention & expo that connects retail, foodservice, and distribution Unit B, 32/F, @Convoy 169 Electric Road, North Exhibition Centre buyers with suppliers of live, fresh, frozen and packaged Point , Hong Kong Wan Chai seafood products and services worldwide, showcasing Tel: +852 3105 3970 Fax: +852 3105 3974 Hong Kong a wide selection of premium seafood products and [email protected] complementary services. www.seafoodexpo.com/asia

Sept 20 – 22 Laundry Expo The most influential and authoritative annual event in Unifair Exhibition Service Co., Ltd. Shanghai Everbright Convention & the China laundry industry, Laundry Expo showcases Tel: +86 20 83276369 Exhibition Center the latest technologies, machines, apparatus and Fax: +86 20 8327 6330 Shanghai chemicals for laundry, dry-cleaning, stain removing, [email protected] ironing, dyeing and disinfecting. www.laundryexpo.cn

Sep 28 – 30 The otelH Show Celebrating 15 successful years in 2014, The Hotel Show DMG Events Dubai World Trade Centre is the largest dedicated hotel and hospitality exhibition PO Box 33817, 5th Floor, The Palladium, Cluster C, Dubai for the Middle East region. Including investment, Jumeirah Lakes Towers, Dubai, UAE build, design and fit-out, refurbishing, operating Tel: +971 4 445 3749 Fax: +971 4 438 0358 and management, it is for everyone involved at every [email protected] 28-30 SEPTEMBER 2014 touchpoint of the industry. www.dmgeventsme.com DUBAI WORLD TRADE CENTRE

Oct 15 – 17 Hotel Investment Conference Asia For 25 years, HICAP has been the unequalled annual BHN, Horwath HTL, and Stiles Capital Events Pacific (HICAP) gathering place for Asia-Pacific’s hotel investment Tel: +1 714 540 9300 InterContinental Hong Kong community, attracting the most influential owners, [email protected] Hong Kong developers, lenders, executives, and professional advisors www.HICAPconference.com. from around the globe. Make new contacts, strengthen www.HICAPconference.com existing relationships, learn, orchestrate a deal and attend energetic sessions and workshops and unrivalled networking events.

Nov 26 – 28 The 10th nternationalI Hotel Expo International Hotel Expo is the longest-running Coastal International Exhibition Co., Ltd. Cotai Strip CotaiExpo exhibition for the hospitality industry in Macau. Room B, 16/F, Times Tower (TheVenetian Macao) Combining exhibition, conference and awarding 391-407 Jaffe Road, Wanchai, Hong Kong Macau activities, it is a multi-dimensional platform supported Tel: 852 2827 6766 / 3187 7226 Fax: 852 2827 6870 and attended by increasing numbers of executives from [email protected] [email protected] hotels and related associations from China, Thailand, www.coastal.com.hk www.hotel-exhibition.com Malaysia, South Korea, Philippines and more.

40 AHCT June 2014 www.asianhotelandcateringtimes.com

E x h i b i t i o n s

Food & Hotel Asia 2014 closes on a high

ood&HotelAsia2014 (FHA2014), Asia’s largest and much- anticipated mega biennial food and hospitality tradeshow, closed Fon a high on April 11. Attendees to the show had an exhilarating week closing deals, forging new partnerships, making new business contacts and learning about the latest trends in the industry. “We are pleased to see the show flourishing over the years,” said Stephen Tan, chief executive of Singapore Exhibition Services (SES), organisers of the tradeshow. “It is now a renowned platform that brings tremendous value to our exhibitors and visitors. With the show growing with each edition, our team will continuously innovate in order to meet rising and evolving expectations from all participants.” The 19th edition of the show started off by setting new records. Spanning an area of 102,000 square metres, the show had 3,213 exhibitors, the largest assembly to date, and 63 group pavilions. It attracted 64,826 attendees, 43% of them from overseas. German company SYS Systemfiltration, the producers of the Vito Oil Filter System and oil tester, reported that it had closed a deal worth US$136,816 with an Australian company and another worth US$45,149 with a Singapore seafood chain. A US$95,768 deal with a China company is pending. “We have sold more than 100 units in the first three days of the exhibition, an average of 30 per day,” said Michael Theiss, sales director of SYS Systemfiltration, a third-time exhibitor at FHA. “People are now not looking for basic technology but innovation and a touch of green for their business. So they come to us. FHA is the most important event in Asia for our company. It has helped us to touch base with our potential buyers and to meet our partners from all over Asia.” Keng Sheng Engineering sold two process cookers for S$450,000 (US$360) and S$325,000 (US$260) respectively. Earlier, within minutes of the official opening of the show, Dutch hotel room products manufacturer Bentley Europe concluded a deal with Tritunggal Adyabuana, an Indonesian hotel and restaurant supplies company, for 1,000 Sirocco hair dryers. COMING NEXT There were many positive remarks over quality buyers and exhibits FHA 2016 and WSA 2016 at the show. “We had a good mixture of Australian companies which have Singapore Expo an established presence in the market and companies that are April 12 – 15, 2016 trying to break into the market,” said Christopher Rees, senior trade commissioner of the Australian Trade Commission, representing exhibitors at the Australian Pavilion. www.foodnhotelasia.com “They are happy with the show. The established companies had a chance to meet their distributors while the others met good visitors from many countries, including China, India, Indonesia, Malaysia, Thailand and Vietnam. They were serious buyers, who knew what they wanted. Clearly, the show has a regional presence which many exhibitors are happy about.”

www.asianhotelandcateringtimes.com AHCT June 2014 41

\ E x h i b i t i o n s

HOTELEX Shanghai 2014 sets new records

rganised by China Tourism Hotel Association, Shanghai UBM Sinoexpo International Exhibition Co., Ltd, and supported Oby Shanghai Tourism, HOTELEX Shanghai 2014 came to a successful conclusion on April 3 at the Shanghai New International Expo Centre, having brought together more exhibitors and visitors than in any previous year. There were more than 1,600 exhibitors taking up 14 halls, covering an exhibiting area of 140,000 square metres. This marked a 19.5% growth compared with 2013. Famous international brands from Italy, Spain, USA, Germany, Japan, Hong Kong, Taiwan and other countries and regions came together at the exhibition to display their new products and explore more business opportunities. The number of professional visitors also saw impressive growth, with a 16% increase over 2013. There were 81,596 professional visitors participating from over 132 countries and regions. Coffee culture always plays an important role of HOTELEX. Among the many events taking place during the exhibition, the 2014 China Barista Championship was once again a hit among coffee professionals and enthusiasts, with 43 regional winners representing 24 Chinese cities. Zhang Yinzhe from Dalian emerged as the champion who will represent China to attend the World Barista Championship, which will be held in Seattle next year. Other events included a World Latte Art Championship, a China Cup Tasters Championship, a China Master Bartender Competition, the 2014 China Gelato Championship, the ‘I’m chef’ China Bakery Master Championship, the China Pizza Championship and the ‘Jinhong Cup’ Star Hotel Western Buffet Display Competition. HOTELEX 2014 also featured a Star Hotel Uniform Competition, where models displayed the latest trends in uniform design. Five first- COMING NEXT tier hotel groups competed, including Tian Ping Hotel, Yan An Hotel, HOTELEX Shanghai Dong Jiao Hotel, Ceisip Hotel Shanghai and Holiday Inn Shanghai Shanghai New Int’l Expo Centre Pudong. Yanan Hotel ended up winning the competition. March 30 – April 2, 2015

www.hotelex.cn

42 AHCT June 2014 www.asianhotelandcateringtimes.com

I n t e r v i e w

A vision of hospitality Karma Royal Group’s chairman John Spence, credited with pioneering the holiday ownership concept in Asia, tells Catharine Nicol why what he does is not the kind of the thing you can learn at hotel management school

ou may have heard of Karma Resorts. The Ibiza cool meets Balinese charm of über-luxurious Karma Kandara on the cliffs of Uluwatu gets much of the attention. However, YKarma Royal Group’s portfolio includes 22 resorts across Asia, Europe, Australia and the Caribbean and employs more than 3,000 people within brand names Chakra Resorts, Karma Beach International, Karma Spa and Royal Resorts. The captain at the helm of this fast-growing fleet is John Spence, university dropout, ex music agent and philanthropist. Of course when you drop out of university and wind up managing 80s greats such as Eurythmics, Bananarama and Culture Club you’re more high-flyer than failure. “Every night of the week you were on a guest list of 20 bars and clubs. You could pick a band up at midnight and lose them by seven in the morning,” he remembers. “It was huge fun though. And it taught me how to sell. How to be direct and get a decision out on the day. “People think if you have a band like Culture Club life is easy. In reality every band starts as nothing. When you have a transvestite lead singer playing songs no one has heard of, it’s brutal. Plus the commodity was always moving. They might leave you. They might smash up a hotel room.” Spence took his sales skills and sold holiday property for Global Group for almost a decade before a life-changing trip to Goa spurred him to create Royal Resorts, a vacation ownership company. “So I’m not really a hotelier, I’m a sales person. I sell property, real estate and hotel nights. The reason we have developed hotels is to provide and deliver on the promise of what we’re selling. We could have brought in outside brands but I felt we could deliver a better product. “Beach clubs, music, CDs, wine – whether it’s the Laura Ashley Estate or a fashion show or the kids’ club, we have fun. We do things I think my friends will like. It’s not what you learn at hotel Resorts. I learned a lot and took a lot from Aman.” management school!” But if he takes a lot, he also gives back. “I believe, as I think most Like any good hotelier (and perhaps sales person), he gleans as people in Asia do, ‘There but for the grace of God go I’. There are much as he can from wherever he is and transforms the best ideas so many obvious examples of poverty and I feel very motivated to into his own properties. give back. We support a school in Bangalore, an orphanage in Bali, “I spend my life picking up ideas. I have a diary and if I don’t the Karma Foundation … it’s the concept of Karma, the name. It’s have two or three entries every day it’s a bad day. I’m a plagiarist a naïve interpretation, give to the universe and you’ll get back and and I morph ideas into my own products. Without a shadow of a it’s much more than that, but I definitely think there is a karmic doubt, the gods of boutique hotels were Adrian Zecha and Aman quality to the universe.”

44 AHCT June 2014 www.asianhotelandcateringtimes.com 15-17 OCTOBER 2014 INTERCONTINENTAL HONG KONG

CMY

Patrons InterContinental Hotels Group Marriott International, Inc. GlobalHotelNetwork.com Jones Lang LaSalle Mayer Brown JSM Hotel Analyst Jumeirah Group MGM Hakkasan Hospitality Hotel News Now Milbank Hotelier Indonesia Langham Hospitality Group Outrigger Hotels and Resorts HOTELS Magazine pentahotels Paul Hastings LLP Sleeper Magazine Premier Inn ST Media Group International Platinum Sponsors Proskauer TTG Asia Accor Asia Pacific QUO Ashford Ryan Lawyers Supporters Baker & McKenzie Shangri-La International Hotel HAMA Asia Pacific Canyon Equity LLC Management Ltd. International Finance Corporation Carlson Rezidor Hotel Group The Brand Company International Society of CBRE Hotels The Indian Hotels Company Limited Hospitality Consultants FSC Architects WATG / Wimberly Interiors International Tourism Partnership Hilton Worldwide Pacific Asia Travel Association Hyatt International Asia Pacific Limited Media Sponsors KPMG Asian Hotel + Catering Times Patrons, Sponsors, and Supporters as of 15 May 2014

Hosts: www.HICAPconference.com a p p o i n t me n t s New look Newly appointed as resort manager at the beachside Six Senses Ninh Van Bay, Abhijit Asian Hotel & Catering Ghosh returns to Six Senses Hotels Resorts Spas. Most recently with Hilton Hotels & Times website! Resorts in India as director of operations, Ghosh served seven years with Six Senses at Six Senses Samui, Thailand; Evason Ma’in, Jordan and the former Soneva Gili in the Maldives.

Abhijit Ghosh

Leading boutique hotelier Alila Hotels & Resorts has announced Patrick Murray as general manager for Alila Jakarta. With more than 30 years experience in the hospitality industry, Murray has worked extensively overseas, and was part of the opening teams for the Prince Hotel in Kuala Lumpur, the Legends Hotel on Australia’s Gold Coast and Palazzo Versace, the first Versace hotel. Patrick Murray Alila has also announced Siddharth Biswas as resident manager at Alila Villas Uluwatu. Since graduating from the Ecole Hoteliere de Lausanne in Switzerland Biswas has worked at properties across Europe, Southeast Asia, Africa, the Middle East and China, often as part of pre-opening teams.

Siddharth Biswas Karen Savery has joined eforea: spa at Hilton Queenstown Resort & Spa as spa manager. Savery has a wealth of experience from the wellness industry, having worked the past eight years at Millbrook Resort in Arrowtown. She has received training from the Hospitality Standards Institute, NZIM NZ Institute of Management and MATRIX Circle of Service Business Building Program. Karen Savery

Martin Davies has been appointed executive chef at Six Senses Laamu. A specialist in French, Asian and Mediterranean food, he spent the last nine years in Turks and Caicos at resorts including Parrot Cay by COMO Hotels and Resorts and Grace Bay Club. Prior to his relocation to the Caribbean he was the executive chef at The Penthouse in London and Soho House in New York City. Martin Davies Outrigger Hotels and Resorts Asia-Pacific has promoted Andrew Gee to regional director of sales and marketing for Australia and New Zealand. He was formerly director of sales and marketing for Outrigger on the Lagoon, Fiji. He will be based in Sydney.

Andrew Gee

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46 HCTA June 2014 www.asianhotelandcateringtimes.com The Revelationrange

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