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Anuga_2019_Anzeige_Hospitality_Asia_205x255mm_Intl_GB.indd 1 30.07.19 15:54 Page C Shifting Mindsets in the Hospitality and Service Industry
PEOPLE ❘ GROWTH ❘ EXCELLENCE
HAPA GROUP SDN BHD (Formerly known as WAP INTL SDN BHD) Level 11, Menara Ken TTDI, 37 Jalan Burhanuddin Helmi, Taman Tun Dr Ismail, 60000 Kuala Lumpur, Malaysia. Tel : +60 3 7733 4811 Mobile : +6 017 360 2211 Email : [email protected]
hospitality asia ~ 2019 Issue Volume 2 PagePage 1 1 C M Y K PubsNote Hospitality Asia Transforms When you have been in the publishing business for over 25 years, you appreciate that you cannot stop the future just as you cannot revisit the past. What you can do though, is press the play button to enable the magazine that has been the voice of Asian hospitality for over a quarter of a century to move into the digital age. While we have an online platform and interact with social media, we have also made the decision to engage with you, our valued readers, electronically. Hospitality Asia, through its new brand HAPA WOW will be web-based from now on bringing those in the hospitality field, the latest information on topics of interest. This may disappoint some of our readers, who like to hold and read the magazine but in this era of digital growth, the wise decision is to transform and go online. However, we retain the right to revert to a hardcopy should the need arise. Flexibility and the preparedness to adapt and adopt are important qualities for successful publishing and we hope you join with us in this transformation to web-based delivery. HAPA WOW is a bank of WOW moments captured through WOW experiences. This could be a memorable hotel stay or dining experience, golf, clubbing or even shopping, anywhere in the world. HAPA WOW is the platform to post WOW moments to share within the community of online followers. In our final print edition for 2019, we bring you the latest information on new hotels, bars, restaurants, spas and appointments. We feature IDB, a leading Malaysian company and a Property Management Systems (PMS) provider that is helping hotels better manage and sell their inventory. In addition, there are two in-depth stories on how hotels are embracing the digital world and the way forward for restaurants as they engage more with their guests via social media. The Hospitality Asia team would like to thank our readers, advertisers and partners who have trusted and Jennifer Ong supported us for the past 25 years. Let us leap into the Founder / Publisher digital era together... let the transformation begin.
2 10 CENTRESTAGE On the cover ~ an interview with Integrated Design and Build Sdn Bhd (IDB) CEO Cheah Kah Beng reveals how this Malaysian Property Management Software (PMS) provider offers total technological solutions to hotels.
16 TRAVEL CONCIERGE Check out the latest hotel openings in the region, recent airline and travel news, an assessment of five eco-lodges in Sabah and the latest updates on grand hotels, golf courses, cars and spas.
34 DINING CONCIERGE Discover some exciting new restaurants and dishes that the region’s most innovative chefs are cooking up. Read insights into how some restaurants are embracing the digital world.
52 ENTERTAINMENT CONCIERGE Get the latest updates on Asia’s coolest new bars and beverages plus information on Chianti and the wines of Austria.
62 HOSPITALITY BUSINESS Learn about ways in which hotels are jumping on the digital bandwagon, new hotel appointments and some exciting industry news.
Page 3 troopers
Founder / Publisher Jennifer Ong [email protected]
PA to Founder / Publisher Janice Entaba [email protected]
General Manager Rachel Law [email protected] offices HAPA GROUP SDN BHD HAPA SINGAPORE (Formerly known as WAP INTL SDN BHD) 10 Anson Road, Editor Level 11, Menara Ken TTDI, 37 Jalan Burhanuddin Helmi, #10-06 International Plaza David Bowden Taman Tun Dr Ismail, 60000 Kuala Lumpur, Malaysia Singapore 079903 [email protected] Tel : +60 3 7733 4811 Fax : +60 3 7954 3911 Tel : +65 9067 4090
Creative Director website Pat Seow www.hapawow.com [email protected] printing Circulation Manager PERCETAKAN LAI SDN BHD 1 Persiaran 2/118C, Kawasan Perindustrian Desa Tun Razak Nurul Sakinah Binti Sa’dan Cheras, 56000 Kuala Lumpur, Malaysia [email protected] Tel : +60 3 9173 1111
memberships and endorsements
Penang Chefs Association of Malaysian Food & Beverage Society of Professional Chefs Singapore Chefs Thailand Chef’s Association Association of Culinary Bali Culinary Professionals Macau Culinary Association Malaysia Executives Association (Singapore) Association (WACS) Professionals Jakarta Indonesia
Professional Culinaire Baking Industry Training Centre Singapore Pastry Alliance Restaurant Association Cambodia Restaurants Singapore Food Manufacturers Food & Beverage Managers International Bartenders Association (Singapore) of Singapore Association Association Association of Singapore Association (IBA)
Association of Bartenders & Sommelier Association of Malaysia Hospitality Purchasing Singapore Association of Food Equipment, The Society of The Golden Keys Les Clefs d’Or Jakarta International Hotels Sommeliers Singapore (SOMLAY) Association (Singapore) Manufacturers & Suppliers Singapore Indonesia Association Indonesia
Malaysian Association of Hotels Association of Malaysian Association of Association of Singapore Housekeepers Club Managers Association Indonesia Club Managers Bali Spa & Wellness Association (Penang Chapter) Rooms Division Executives Housekeepers (Singapore) Association
Hotel Public Relations Association Kuala Lumpur Tourism Association Asian Golf Course Owners Stamford College Berjaya University College of of Thailand Federation Hospitality
Page 4 advertorial
When guests are detected to have left their room, SensorFlow: The First SensorFlow’s artificial intelligence software automatically increases the room temperature or switches off the air- conditioning to conserve energy. Zero-Upfront Cost Chief Executive Officer and Co-Founder of SensorFlow, Saikrishnan Ranganathan claims, “Global energy demand Smart Hotel Solution is increasing annually and buildings account for almost half of global energy consumption and carbon emissions. In particular, tourism and hospitality accounts for 10% of emissions, which has an alarming impact on global warming. However, at SensorFlow we believe that protecting the planet should not cost the earth.” Data collected by SensorFlow is easily accessible to hoteliers on a web-based analytics dashboard, which also allows for the remote control and management of rooms.
With our smart automation solution, we want to partner with hotels in providing an affordable, non-disruptive solution that allows hoteliers to better manage and conserve resources for significant improvements in efficiency, productivity and cost savings. ~ Saikrishnan Ranganathan, CEO of SensorFlow
With live, constant data monitoring of the hotel’s Heat, Ventilation and Air-Conditioning (HVAC) system, hoteliers can move beyond reactive - and even preventive - measures to predictive maintenance strategies. Engineering deployment can be optimised via timely alerts to poorly SensorFlow provides a wireless, retrofit smart performing equipment, allowing rooms with faulty units to solution that enables hotels to improve energy be investigated or blocked off immediately. This will ensure efficiency and productivity while reducing the best in-room experience for guests while saving hotels operational costs. up to 40% on maintenance costs. The data collected by SensorFlow will then provide ounded in 2016 and headquartered in Singapore, hoteliers with key insights and trends on room occupancy SensorFlow’s solution monitors, analyses and and guest behaviour, allowing hotels to optimise their automates hotel room environments to optimise housekeeping for zero guest disturbance and better plan energy efficiency and reduce operational costs. events for maximum guest spend. Following its success and growth in other markets like SensorFlow’s wireless devices can be quickly installed in Hong Kong and Thailand, SensorFlow has expanded its less than 5 minutes per room, allowing hotels to effortlessly services in Malaysia to enable more hotels to improve their retrofit the smart solution with zero operational disruptions. energy efficiency, productivity and sustainability. With their unique profit-sharing model, any hotel can easily With SensorFlow, hotels can save up to 30% in install SensorFlow’s solution at zero upfront cost to start energy consumption by automating empty guestrooms improving their energy efficiency, operational productivity and reducing unnecessary wastage. This is achieved by and sustainability.. using Internet of Things (IoT) technology to support an interconnected network of devices that monitors hotel Find out more at: room environments in real-time, including: temperature, www.sensorflow.co humidity, occupancy and energy consumption. [email protected]
2019 Issue • Volume 2 5 you can find us here!
HOTELS & RESORTS (MALAYSIA) Hilton Kuala Lumpur PRIMALAND Resort & Convention The Light Hotel Penang Hotel Grand Pacific Singapore Energy Day Spa, Ampang, 23 Love Lane Hotel, Penang Hilton Kuching, Sarawak Centre The Magellan Sutera Resort Hotel Jen Orchardgateway Kuala Lumpur Aloft KL Sentral, Kuala Lumpur Hilton Petaling Jaya, Selangor Pulai Springs Resort, Johor Kota Kinabalu, Sabah Singapore FIRWellness at 3 Two Square, Ambassador Row Hotel Suites by Holiday Inn Glenmarie Kuala Lumpur Pullman Kuala Lumpur Bangsar The Majestic Hotel Kuala Lumpur Hotel Jen Tanglin Singapore Petaling Jaya Lanson Place Holiday Inn Melaka Pullman Kuala Lumpur City Centre The Majestic Malacca Hotel Michael Gamelan Spa, Kuala Lumpur Ancasa Hotel & Spa Kuala Lumpur Holiday Inn Resort, Penang Hotel & Residences The Pacific Sutera Hotel Hotel Re! @ Pearl’s Hill Hammam Spa Kuala Lumpur ANSA Kuala Lumpur Holiday Villa Alor Setar City Centre, Pullman Kuching Kota Kinabalu, Sabah InterContinental Singapore 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6 you can find us here!
St Gregory Spa at Marina Mandarin QEII The Waterfront Venue, Pierside Kitchen & Bar Embassy of The Philippines Monterez Golf & Country Club, Seiki Travel The Aspara Spa at Goodwood George Town Punjab Grill by Jiggs Kalra Embassy of the Socialist Republic Selangor Shengyan Tours & Travel Park Hotel Rama V Kuala Lumpur Rang Mahal of Vietnam Palm Resort Golf & Country Club, ZUJI Travel The Fullerton Hotel Renoma Café Gallery KL Relish Burger @ Cluny Court Embassy of United Arab Emirates Johor The Spa @ Aranda, Singapore Sagar at Restaurant Hotel Istana Restaurant Andre, Singapore High Commission of Brunei Pulai Springs Golf & Country AIRLINE OFFICES IN MALAYSIA The Spa at Mandarin Oriental Shook! 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SCHOOLS China Airlines SOULed Out Bangsar South Si Chuan Dou Hua Restaurant Sutera Harbour Golf & Country Atmosphere 360, Kuala Lumpur (MALAYSIA) Emirates SOULed Out Kuala Lumpur Sky Dining @ Singapore Flyer Club, Sabah Belanga Café, Mid Valley Megamall Ascot Academy Firefly Spring Garden KLCC by Tai Thong Sky on 57 @ Marina Bay Sands Tanjong Puteri Golf Resort, Johor Bijan Bar & Restaurant Berjaya Higher Education Sdn Bhd KLM Royal Dutch Airlines Spring Garden Tropicana by Taste Paradise Tasik Puteri Golf & Country Club, Kuala Lumpur Cilantro Culinary Academy Lufthansa Malaysia Tai Thong Tawandang Microbrewery @ Selangor Bijou Kuala Lumpur HELP College of Art & Technology Malaysia Airlines Sushi Hinata, Kuala Lumpur Dempsey The Mines Resort & Golf Club, Cafe Cafe, Kuala Lumpur INTI International University & Myanmar Airways International Tamarind Hill By Samadhi The Cliff Restaurant Selangor Celestial Court, Kuala Lumpur College Philippine Airlines Tamarind Springs By Samadhi The Rabbit Stash Tiara Melaka Golf & Country Club, Chilli Padi Restaurant , Subang Jaya KDU University College Qantas Tatto, Kuala Lumpur The Song of India Melaka Chin’s Stylish Chinese Cuisine, Tunku Abdul Rahman University Royal Brunei Airlines Temptation by the Olive Tree Group Tóng Lè Private Dining Tropicana Golf & Country Club, Penang College Singapore Airlines That Little Wine Bar, Penang TungLok Signatures Selangor ChinaHouse, Penang Kuala Lumpur Metropolitan Swissair The Beer Factory (Setiawalk) TWG Tea Salon & Boutique Cilantro Restaurant and Wine Bar, University College (KLMUC) Thai International The Beer Factory (Sunway Giza) Waku Ghin at Marina Bay Sands, Kuala Lumpur Limkokwing University GOLF & COUNTRY CLUBS The Bierhaus (Taman Johor Jaya) Singapore Crystal Jade Restaurant @ Lincoln University College (SINGAPORE) The Bierhaus (Taman Sentosa) Ying Yang Rooftop Bar AIRLINE OFFICES IN SINGAPORE The Gardens Nilai School of Hospitality & Tourism Jurong Country Club The Geographer Adventure Air France Dining In The Dark KL Olympia College (Malaysia) Laguna National Golf & Country Restaurant and Bar, Puchong Air India Dragon-I Restaurant Kuala Lumpur EMBASSIES IN MALAYSIA RANACO Education And Training Club The Limestone’s, Ipoh Air Mauritius El Cerdo Kuala Lumpur Australian Trade Commission Institute (RETI) Marina Bay Golf Course The Mandi-Mandi By Samadhi All Nippon Airways El Mesón Bangsar British High Commission SEGI University National Service Resort & Country The Ming Room Restaurant Asiana Airlines El Mesón Desa Parkcity Canadian High Commission Sunway University College Club Kuala Lumpur Bangkok Airways Front Page Sports Bar & Grill Embassy of Belgium Taylor’s University College Orchid Country Club The Olive Tree by the Olive Tree British Airways Fuego, Troika Sky Dining Embassy of Brazil UCSI University Raffles Country Club Group Cathay Pacific Airways Fukuya Restaurant, Kuala Lumpur Embassy of Chile YTL International College of Hotel Safra Resort & Country Club The Pool, Kuala Lumpur Continental Airlines Geographic Explorer Restaurant Bar Embassy of Denmark Management Seletar Country Club The Roof, Petaling Jaya, Selangor Emirates & Club, Kuala Lumpur Embassy of France Sembawang Country Club The Ship Kuala Lumpur Garuda Indonesia Iberico Kitchen, Petaling Jaya Embassy of Ireland Sentosa Golf Club The Terrace at Tamarind Springs HOSPITALITY SCHOOLS Gulf Air Imperial China Restaurant by Embassy of Japan Serangoon Gardens Country Club The Zun Kitchenette at Eu Yan Sang (SINGAPORE) Indian Airlines Tai Thong Embassy of Mexico Tanah Merah Country Club Thirty8 Restaurant, Kuala Lumpur At-Sunrice GlobalChef Academy Japan Air Lines Imperial City Restaurant by Tai Embassy of Peru The Singapore Island Country Club Vanity Mansion Kuala Lumpur Dimensions International College KLM Royal Dutch Airlines Thong Embassy of Romania Warren Golf & Country Club Vansh Kuala Lumpur Raffles Campus Korean Air Lines Imperial Garden Restaurant by Embassy of 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Republic of Italy GOLF & COUNTRY CLUBS OCBC Premier Banking Sempati Air La Risata Ampang Alma By Juan Amador Embassy of the Republic of Korea (MALAYSIA) Public Bank Red Carpet Banking Singapore Airlines La Risata Damansara Au Petit Salut Embassy of the Republic of the Awana Genting Highlands Golf & RHB Bank Premier Banking South African Airways Lafite @ Shangri-La Hotel Caffe B Philippines Country Resort Standard Chartered Priority Bank Sri Lankan Airlines M Marini Grand Caffè & Terrazza Capricci Italian Restaurant Embassy of the Socialist Republic Ayer Keroh Golf & Country Club, The Bank of Nova Scotia Berhad Thai International Airways Mama San Kuala Lumpur CÉ LA VI Singapore of Vietnam Melaka (Scotiabank) Vietnam Airlines Marini’s on 57 Chinois Embassy of the Union of Myanmar Berjaya Hills Golf & Country Club, UOB Private Banking MOVIDA – C180, Cheras Selatan Choupinette Embassy of the United States of Pahang MOVIDA – Changkat Bukit Bintang Club Chinois America Bukit Beruntung Golf & Country AIRPORT/AIRLINE & OTHER MOVIDA – Hatten Square, Melaka Coriander Leaf French Embassy Club, Selangor BANK LOUNGES (SINGAPORE) LOUNGES MOVIDA – IOI Boulevard, Puchong Crystal Jade Golden Palace High Commission of Brunei Bukit Jalil Golf & Country Resort, ANZ Signature Priority Banking Cathay Pacific Lounge, KLIA MOVIDA – Sunway Giza, (Paragon) Darussalam Selangor DBS Asia Dynasty Lounge, KLIA Petaling Jaya Dolce Vita at Mandarin Oriental High Commission of the Republic Bukit Kemuning Golf & Country ICICI Bank Golden Lounge Domestic KLIA MOVIDA – The Scott Garden, Flutes at the National Museum of Singapore Resort, Selangor Golden Lounge Kota Kinabalu, Cinta Sayang Golf & Country Resort, Malaysia Jalan Klang Lama Forbidden City restaurant and bar Indian High Commission TRAVEL AGENTS (MALAYSIA) Kedah Golden Lounge Kuching, Malaysia Mulligan’s Pub & Bistro, Johor Fratini La Trattoria New Zealand High Commission AF Travel Clearwater Sanctuary Golf Resort, Golden Lounge London, UK Nathalie Gourmet Studio Garibaldi Italian Restaurant & Bar Royal Danish Embassy Bestour & Travel Perak Golden Lounge Melbourne, Naughty Nuri’s @ Desa Sri Iggy’s at the Hilton Hotel Royal Embassy of Saudi Arabia De Mawardah Travel & Tours Dalit Bay Golf & Country Club, Australia Hartamas Il Lido, Sentosa Golf Club Royal Thai Embassy Discovery Overland Holiday Sarawak Golden Lounge Penang, Malaysia Neo Tamarind By Samadhi Indochine Restaurant Club Street The Italian Trade Commission Dream Destination Travel & Tours Damai Golf and Country Club, Golden Lounge Perth, Australia Noble House Restaurant JAAN at Swissotel the Stamford The Royal Norwegian Embassy GSI Travel Sarawak Golden Lounge Regional, KLIA Kuala Lumpur L’Atelier de Joël Robuchon at Resorts Holiday Tours & Travel Noble Mansion PJ World Sentosa Damai Laut Golf & Country Club, Golden Lounge Satellite KLIA EMBASSIES IN SINGAPORE Malaysian Harmony Tour & Travel Nobu Restaurant, KLCC Lantern @ Fullerton Bay Hotel Perak Golden Lounge Singapore Australian High Commission Mayflower Acme Tours ONE Seafood Restaurant Singapore Darul Aman Golf & Country Club, Golden Lounge Sydney, Australia Chinese Embassy Pacific World Destination East Kuala Lumpur Le Papillon Kedah Kris Flyer Gold Lounge, Singapore Embassy of Argentina Sedunia Travel Services Oriental Pavilion Restaurant Lei Garden Restaurant Chijmes Glenmarie Golf & Country Club, Changi Airport Embassy of Austria Udara Travel & Tour Petaling Jaya Les Amis, Singapore Selangor Plaza Premium Lounge, LCCT Embassy of Belgium Worldspan Travel Pak Loh Chiu Chow Restaurant Majestic Restaurant & Bar Horizon Hills Golf & Country Silver Kris Lounge, KLIA Embassy of Cambodia Kuala Lumpur Marina at Keppel Bay Club, Johor Silver Kris Lounge, Singapore Changi Embassy of France Passage Thru’ India Kuala Lumpur NOX – Dine in the Dark Impian Golf & Country Club, Kajang TRAVEL AGENTS (SINGAPORE) Airport Embassy of Germany Pegaga Restaurant, Selangor Odette Restaurant Kelab Golf Perkhidmatan Awam, Air Sino-Euro Associates Travel Embassy of Indonesia Pietro Ristorante Italiano KL One on the Bund Kuala Lumpur American Lloyd Travel Services Embassy of Italy ONBOARD Ploy Damansara Original Sin Kota Permai Golf & Country Club, Chan Brothers Embassy of Japan First Class and Business Class Flights Ploy Publika OSO Ristorante Selangor City 99 Asia Travel Embassy of Lao PDR on Malaysia Airlines Prego @ The Westin KL Osteria Mozza Kuala Lumpur Golf & Country Club Commonwealth Travel Service Embassy of Myanmar Prime Steak Restaurant, Paddy Hills Kulim Golf & Country Resort, Kedah Corporation Embassy of Spain Kuala Lumpur Paradise Pavilion Mercure Johor Palm Resort & Farmosa Holiday Tours Embassy of Thailand PerBacco Italian Restaurant & Bar Golf, Johor Nam Ho Travel Service
2019 Issue • Volume 2 7 hapawow
CELEBRATING POSITIVE MOMENTS
ne of the many hallmarks of hospitality is service. to deliver excellent service.” asserts Jennifer Ong, founder of And, as a way of giving recognition to the many HAPA and publisher of Hospitality Asia. Service Heroes working in the hospitality and “We are developing a platform that consists of WOW service industry, HAPA has introduced a new digital media, WOW recognition awards and WOW service platform called HAPA WOW, that captures and recognises training to uplift service standards. We intend for HAPA WOW WOW moments by our Service Heroes in the industry. to be one of the most powerful platforms in celebrating HAPA was formed with a vision to elevate service positive moments by recognising these passionate Service standards by recognising and rewarding outstanding Heroes. Most of us have experienced WOW moments. We establishments and passionate individuals who have shown just don’t pay enough attention to document them and drive, dedication and commitment to excellence in the give due recognition to those who contributed to those hospitality industry. moments. Therefore, when service is excelled, improvised “Everyone has an opinion about Malaysian hospitality and enhanced, commendation must be accorded to boost and while hospitality from the heart is a desired outcome, in and intensify further positive development for the passionate reality, standards have declined, and this affects service levels individual as well as the establishment.” and impacts upon the country’s tourism image. HAPA Awards The new HAPA WOW platform enables members of the is a hospitality recognition programme going back some public to be judges of service excellence and to recognise two decades ago that recognises those making a valuable passionate Service Heroes who walk the extra mile in contribution as front liners as well as those who work back- creating WOW moments. The platform will also recognise of-the-house. Through our discussions with industry leaders, customers for appreciating these Service Heroes as well as HAPA has developed the HAPA WOW programme which hospitality establishments who make the effort to provide identifies and recognises Service Heroes going the extra mile and improve customer experience.
www.hapawow.com
8 hapawow
A BANK OF WOW MOMENTS #HAPAWOW
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2019 Issue • Volume 2 9 centrestage
Integrated Design and Build (IDB) Making PMS Simple
Hotels can manage their operations from a single platform with IDB PMS – Malaysia’s home grown web-based PMS solution.
ntegrated Design & Build Sdn Bhd (IDB), an emerging Property Management Software (PMS) solution provider based in Malaysia, offers a comprehensive range of solutions for all types of hotels and accommodations, from budget hotels to five-star rated hotels. The company’s range of PMS solutions includes its proprietary software, hardware as well as related services and solutions. These PMS solutions facilitate the effective and efficient management of hotel and accommodation operations and functions. There are two types of PMS solutions in the market today – on-premise and web-based PMS solutions. Web- based PMS solutions were recently introduced into the market. Being web-based, IDB’s PMS solutions have a competitive edge as it is multi-platform and multi-device responsive, and allows for remote accessibility. Further, IDB’s PMS solutions are also locally developed, rendering it more affordable as compared to other web-based PMS solutions provided by foreign competitors in Malaysia, particularly those originating from the United States. In a span of less than five years, IDB has successfully implemented its solutions for over 125 hotels in Malaysia and Cambodia. More than half of these hotels were for three-star to five-star hotels.
A Company on the Rise IDB’s Chief Executive Officer, Cheah Kah Beng previously worked in software companies where he garnered experience in PMS solutions for the hotel and accommodation industry. It was then when he saw the market potential for PMS solutions in the hotel and accommodation industry. Drawing from his past experience in PMS solutions for the hotel and accommodation industry, coupled with IDB’s Chief Technical Officer, Lim Kuei Boon’s experience in software development, they were confident that they could develop a web-based and user-friendly PMS software.
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As such, the use of PMS software is essential in facilitating these operations, allowing a seamless and integrated flow of information between departments. Apart from PMS software, IDB also provides Point of Sale (POS) and accounting software, which facilitate front- end (cashiering and billing) and back-end (finance and accounting) operations. Coupled with third party hardware as well as other services and solutions, IDB provides solutions for hotels and other accommodation providers. IDB’s PMS software modules include – reservation, front desk, cashiering, e-breakfast voucher, housekeeping as well as reporting and dashboard modules, and the features in each module. Lim Kuei Boon explains, “With one click, the portal displays a summary of guests’ reservation details. It also allows guests to upgrade their room, request for early check in/late check out, housekeeping services, order room IDB started to offer PMS solutions in Malaysia in 2015. services, subscribe to special promotions and download Since then, the number of hotels and accommodation invoices.” premises using IDB’s PMS solutions throughout Malaysia One of the big challenges for hotels these days is has grown from 15 installations in 2016 and 48 installations capturing more direct bookings through their hotel website. in 2017, to more than 125 installations to-date. Hotels require a good booking engine to encourage direct In April 2019, IDB ventured into Cambodia where it bookings as well as software to capture guest data. implemented PMS solutions for three hotels for a China- Cheah explains, “IDB enables two-way connections based hotel management company with a chain of with more than 200 booking channels. It automatically hotels in Southeast Asia. IDB seeks to list on the Leading updates room inventory and rates plus captures bookings Entrepreneur Accelerator Programme (LEAP) Market of on all booking channels.” Bursa Malaysia. Apart from PMS software, IDB also provides Point of Sale (POS) and accounting software, which facilitate front- Regional Expansion end (cashiering and billing) and back-end (finance and The Group currently offers its services to Malaysian and accounting) operations. Its PMS software can be integrated Cambodian customers and plans to expand into Singapore, with both the company’s POS and accounting software as Vietnam, Thailand and other South East Asia countries in well as other third-party software. the near future. Cheah explains, “We plan to appoint a marketing partner in each of these countries to represent IDB and conduct business on our behalf. Most new business comes through referrals via satisfied existing customers. Cambodia is a good example as we were referred to a customer and within a short period of time, we implemented our solutions for three hotels in the country.”
Solutions to Hotel Challenges Hotel operations involve the management of an array of services (e.g. room and reservations, front desk operations and housekeeping), conducted simultaneously on a day- to-day basis.
We need to be adept at listening to our customers and their needs.
2019 Issue • Volume 2 11 centrestage
IDB’s proprietary software are: and can be used on devices like desktops, tablets or smartphones. Further, by being web-based, it also allows Web-based for fast roll out of enhancements as it can be performed The software is web-based which means that it can be remotely and within a short span of time. accessed over the internet via any browser. This means it is remotely accessible and can be accessed from any location, User-friendly within or outside the hotel. The company’s user-interface leads users through a series This flexibility provides multiple advantages; including of defined steps to perform particular tasks. Consequently, allowing staff to remotely monitor performance, make training is conducted within a short time ranging from two revenue management decisions and enable the management to five days depending on the hotel or accommodation of housekeeping services using mobile devices. It is also type. responsive across multiple operating systems and devices IDB’s software can be easily installed and staff can be trained quickly. Cheah explains, “We offer on-site training services where IDB personnel present a face-to-face session Being web-based, IDB’s PMS solutions as well as remote training services via video conferencing.” have a competitive edge as it is multi- He adds, “Staff turnover in hotels is very high and frustrating for management as they are continually training platform and multi-device responsive, new staff. As our software is user-friendly, new staff can be and allows for remote accessibility. easily trained by existing staff within the hotel.”
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IDB’s proprietary software is user- friendly as well as allowing for remote configuration and localisation in terms of languages.
Language Localisation Localisation, in terms of languages, allows for software configuration in any language thus, enabling it to be used in any country.
On-premise or Cloud-based Infrastructure The software can be installed using on-premise or cloud- based infrastructure. On-premise infrastructure refers to dedicated IT network and data storage hardware located within the hotel. Cloud-based infrastructure runs on the cloud, meaning it is delivered via the internet instead of by There are various modules to assist hotels manage their on-property servers. properties. Reservation Module which is integrated with Channel Customisable solutions Management Hotels allocate a specified number of saleable The company’s PMS software has several modules that can rooms to share across several OTAs. Often, information on be configured according to customer needs. rooms reserved through one OTA is not synchronised with other OTAs and reservations made by these OTAs must be manually updated. There may be a risk of overbooking if the room information is not updated in a timely manner. IDB’s software can interface with third-party channel managers to automatically update reservations from booking engines and online travel agents into the PMS software and available room inventory and rates from the software to all OTAs and booking engines.
In summary, its key attributes are – • Hotels are able to effectively manage all distribution channels using a single dashboard. • Manual entries are removed with complete real-time automation. • It allows all rooms to be online all at once thus increasing revenue for the hotel. • It enables direct two-way connections with more than 200 booking channels • It automatically updates room inventory and rates plus booking capture on all booking channels.
IDB’s Dynamic Pricing System sets room rates according to pre-set pricing tiers based on room occupancy percentage. The system automatically increases the room rate whenever the room occupancy percentage increases. IDB’s system enables guests to select add-on services (airport transfers, spa treatments or buffet meals) or third- party activities (snorkelling or watersports) as required.
2019 Issue • Volume 2 13 centrestage
With this feature, the software enables hotels to bill guests based on their add-on services and provides confirmation slips for third-party service providers to verify that guests have reserved/purchased services.
Housekeeping Module Housekeeping can manage the room inventory and know the status of each room (occupied, empty and those needing to be cleaned etc). When assigned a task, housekeeping staff can use a mobile device to update room status. This enables supervisors to track assignments given to staff. Updates on amenity delivery (extra towels, pillows or toiletries) can be viewed and monitored at a glance.
Cashiering Module IDB’s cashiering module enables payment and billing to be captured and stored during check in/check out and at on- premise food and beverage outlets (it also produces guest receipts).
E-breakfast Voucher Module IDB’s PMS software enables the efficient management of breakfast vouchers. Staff can confirm if guests are eligible for complimentary breakfasts through information captured at check in. This also eliminates the need for guests to present breakfast vouchers.
Enhancing Guest Experience IDB has developed a micro website that enables personalised hotel-guest interaction. Guests are sent a link via SMS or social messaging applications, which allows them to access the portal using their mobile devices. Through the micro website, guests are given options requests, housekeeping services, room service requests such as room upgrades, early check in/late check out and special promotions prior to their arrival in the hotel. Guests can also download receipts via the micro website after checking out. “This guest journey can start immediately – guests can make a reservation and hotels are able to offer promotions throughout the guests’ entire stay and even beyond check out. Guests do not have to download an app and they can engage directly with the hotel via digital interaction,” enthuses Cheah. While most hotels adopt technology to provide management solutions, service is still a key component of any hotel experience.
It is our vision to develop a complete technological ecosystem for all hotels and accommodation providers.
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Cheah explains, “One of the challenges for hotels has IDB is a Property Management always been to offer the best service to their guests. IDB’s Software (PMS) solution provider. software also enables hotels to maximise revenue for its guests through offering room upgrades and strategic promotions for its restaurants and services.” In addition, IDB believes that advancements and enhancements the software has tools that effectively monitor guest in its PMS solutions to make life easier for hoteliers and requests such as extra pillows from housekeeping, room accommodation providers are a must so that they can improve service or restaurant bookings. customer service and guests’ experiences during their stay. The ultimate aim of IDB’s PMS software is the full Cheah concludes, “Our focus on hotel needs have automation of all tasks within a hotel. “It is our vision enabled us to develop one of the most advanced PMS to develop a complete technological ecosystem for all solution available in the market today, and we offer this hotels and accommodation providers. We plan to add solution at such affordable prices and provide strong after- more modules to the software as there are still many sales support. We believe this is why our customers have challenges hotels face. We need to be adept at listening chosen IDB – not to mention many of our customers have to our customers and their needs. Our technical staff are decided to change their existing PMS solution to IDB’s constantly seeking solutions to answer these problems,” solution even though the brands they used are established adds Cheah. in the market.”
www. idb.com.my
2019 Issue • Volume 2 15 travelconcierge
Page 16 roomandboard
EQ Rising Westin Desaru Coast Resort Offers Endless The original Hotel Equatorial opened its doors in 1973, and Hospitality gained a reputation as a one of Kuala Lumpur’s premier five- The Westin Desaru Coast Resort on the southern tip of the star hotels. It closed its doors in 2012 for redevelopment and Malaysian Peninsula has just opened. The 275-room property reopened in early 2019 as EQ, a 52-storey tower that has is part of the new Desaru Coast development, a large- risen in the heart of the famed Golden Triangle. EQ is the scale integrated holiday and event destination featuring an centrepiece of Equatorial Plaza, which offers, 440 guestrooms adventure waterpark, a conference centre, as well as two and suites with impressive panoramic city views. Guests can championship golf courses. The resort has the appropriate rest and recharge at Sanctum Wellness on level 29, an entire elements for guests to eat, sleep, move, feel, work and floor dedicated to those who want to be rejuvenated. The play well. The design of the beachfront property integrates fully equipped Sanctum Gym is open day or night while a elements and inspirations from the ocean, with the use of Himalayan salt sauna offers purifying powers. The hotel materials and patterns that evoke nature. Bright, airy sea- features an infinity pool and Sky51 on level 51 and, on lower facing rooms are bathed in natural light and provide elevated floors, dining outlets some of which are reintroductions of vantage points, with sweeping panoramic views of the South acclaimed restaurants from the original Equatorial (including China Sea. For guests staying in Westin Club rooms and suites, Kampachi and Nipah plus a vibrant new concept, Bottega the Westin Club Lounge offers an exclusive, ideal space for Lounge). Meetings are accommodated with ten meeting and relaxation, along with facilities to organise meetings, Guests banquet rooms plus the 1,025m2 Diamond Ballroom and can dine in The Beach Bar (casual hangout spot for drinks Gallery. www.eqkualalumpur.com and snacks on the beach) and Prego (Italian). MIX Lounge (lobby lounge) serves afternoon tea while Splash is the pool bar. The Heavenly Spa by Westin includes Western and Asian therapies while WestinWORKOUT Fitness Studio is open 24 hours. For children the Westin Family Kids Club provides imaginative spaces for kids to play and for parents to relax. www.westindesaru.com
Rock Hard in Johor The Hard Rock Hotel Desaru Coast has fully opened and is destined to rock the southern parts of Malaysia. Its 365 rooms and suites range in size from 42m2 to 226 m2 and all have rock star interiors and spacious verandahs. Families will love the hotel features including 175 family rooms while all rooms have especially curated music, video and feature film playlists screened on 55” LED televisions. Room service is around the clock and guests can also help themselves to the complimentary non-alcoholic minibar. For those who appreciate rock royalty treatment, can stay in a Rock Royalty room and appreciate special backstage pass features in dedicated rooms and a private lounge. There are numerous bars and restaurants and the hotel wraps around Desaru Coast Adventure Waterfront and just metres from the white sands of the near-deserted Desaru beachfront. www.hardrockhotels.com
2019 Issue • Volume 2 17 roomandboard
Hyatt Place Liuzhou Celebrates Opening The 245-room Hyatt Place Liuzhou has opened in Guangxi Province, Southwest China. The hotel features the Hyatt Place brand’s intuitive design, casual atmosphere and practical amenities such as free wi-fi. Liuzhou is the second largest city in Guangxi with over 2000 years’ history and culture, and a growing industrial centre and transportation hub in the region. Located on the banks of the winding Liu River, the landscape around Liuzhou is a mix of rolling hills, mountain peaks, caves and karst scenery, an ideal base for exploring the region’s minority villages. Sitting on top of the 249m-high MGallery Pays Homage to Kyoto Traditions Poly International Centre, the city’s highest building, Hyatt MGallery Kyoto Yura Hotel has launched in the country’s Place Liuzhou offers picturesque views of Liu River in all ancient capital. It takes guests on a journey to the crossroads its guestrooms. Gallery Kitchen serves complimentary hot of time in the dawn of modern Japan with interiors blending breakfasts with an array of Western and Chinese breakfast elements reminiscent of the legendary Samurai era. The favourites, including noodles, dim sum, ham and eggs, hotel pays homage to the traditions of Kyoto through art as well as fresh fruit and yogurt. There is a 24-hour gym and heritage, providing a unique experience inspired by the featuring cardio equipment with LCD touchscreens. The hotel essence of the local neighbourhood – a key consideration enjoys convenient access to the nearby commercial centre, for all MGallery hotels. Its 144 rooms with contemporary entertainment complex and tourist attractions including classical design feature local fabric Nishijin-ori. This celebrates Yaobu Ancient Town and Liu River Night Cruise. The hotel is also a weaving heritage dating back over 1,200 years, while close to Liuzhou Bailian Airport and Liuzhou Railway Station. the seating area is furnished with traditional tatami mats. www.hyattplaceliuzhou.com. Located within walking distance of the hotel are Kyoto’s most scenic sights including the famed geisha district of Gion, Yasaka Shinto Shrine and downtown district of Kawaramachi. Guest can enjoy an evening walk or morning run along the picturesque Kamo River. Designed to highlight the distinct historical heritage of the city, the all-day dining, 54th Station Grill is named after the ancient route connecting Tokyo and Kyoto. Guests can expect to learn about similar authentic stories in 1867 Bar, which draws inspiration from the original Samurai era. www.mgallery.accorhotels.com
Raffles Opens in Shenzhen Raffles Hotels and Resorts, renowned for bringing old world elegance, first class travel experiences and genuine charm to the world’s most fascinating cities and desirable holiday hot spots since 1887 recently opened a new landmark hotel, the Raffles Shenzhen. Raffles Shenzhen brings the height of luxury and attentive service to the shining modern metropolis of Shenzhen. An extraordinary urban oasis discreetly perched on the top floors of a 72-storey tower in the prestigious One Shenzhen Bay Complex, Raffles Shenzhen is the epitome of glamour and refinement. With 168 spacious guestrooms, as well as a selection of serviced residences, well-travelled guests will be enchanted by the exquisite dining venues, spectacular views of Shenzhen Bay and Hong Kong, and of course, the famous Raffles Butlers and the warm, graceful and personalised service for which they are known. www.raffles.com
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Mercure the First International Hotel in Ulsan Mercure Ambassador Ulsan is the first internationally branded hotel to make its debut along the southeastern coast of South Korea in Ulsan Metropolitan City. Located close to the industrial powerhouse of South Korea, the hotel is a short walking distance to major shopping areas and beaches. Rooted in its surroundings, each Mercure hotel’s design and decor reflects an authentic and inspiring setting of its own classical style and cultural heritage. The interior decor of the hotel is inspired by the polygon shapes of the volcanic rocks at the nearby beach whilst its interior silhouettes are adorned by the mountainous view of the city. With 131 guestrooms that overlook the ocean, the rooms feature Simmons bedding, a 49” LED TV, wi-fi and signature in-room amenities. Diners can savour a range of Eastern and Western cuisines at the signature Opus Restaurant. Leisure facilities include a spa and an on-site fitness centre for guests to keep up with their health routines with professional trainers. For weddings, events and corporate meetings, the hotel has five meeting rooms that can cater up to 250 guests while the spacious outdoor terrace offers the perfect space for an evening cocktail or a private get-together. www.mercure.com
Avani Hotels and Resorts to Open Two Resorts in Krabi Avani Hotels and Resorts has signed up two new resort hotels in the southern Thailand resort town of Krabi, marking the brand’s continued growth within Thailand. The existing resorts will undergo renovations to bring the properties in line with Avani standards of buzzy social spaces and stylish guestrooms. The two hotels will be fully rebranded as Avani+. Avani Ao Nang Cliff Krabi Resort will open under the new branding in late 2019 and the Koh Lanta Krabi Resort is set to launch by mid-2020. Avani+ Koh Lanta Krabi Resort has 83 rooms within wooded parklands, offering sea views from its hilly location with direct access to a secluded white sand beach adjacent to the renowned Klong Dao Beach. The island is 70km south of Krabi International Airport and is accessible via a 15-minute ferry crossing from the mainland. Avani Ao Nang Cliff Krabi Resort overlooks the popular Ao Nang Beach with vistas of the nearby limestone cliffs and sea views punctuated by spectacular islands on the horizon. The 178- room property will feature contemporary design, new dining experience and an AvaniSPA. Located just 35 minutes from the airport, guests can easily escape to the popular Ao Nang Beach or Railay Beach as well as the outlying islands while staying at the resort. The newly rebranded resorts will bring the total number of Avani properties in Thailand to nine. www.avanihotels.com
2019 Issue • Volume 2 19 roomandboard
Four Seasons Hotel Bengaluru at Embassy ONE Debuts Opened by India’s leading developer Embassy Group, Four Seasons Hotel Bengaluru at Embassy ONE in Bangalore southern India brims with modern sophisticated interiors beautifully complemented by a curated collection of paintings, prints and sculptures by more than 25 contemporary Indian artists. Rooms and suites offer views of the greenery, some featuring Palace Grounds. This Embassy ONE oasis mirrors the city’s unique combination of modern urban architecture dotted with calming parks and gardens. It has 191 rooms and 39 suites designed for contemporary travellers who demand the best while garden suites have a living and dining area opening onto a private terrace separated from the bedroom, bathroom and double closets. Embassy ONE is also home to 105 Four Seasons Private Residences, the first of its kind in India. Guests can dine or drink in CUR8, the Lobby Lounge and Terrace, The Collection and the Pool Bar offering poolside tropical refreshments. Far and East tops the dining experience at Four Seasons in bringing together a mix of Chinese, Japanese and Thai cuisines, as well as classic dishes such as the expertly prepared Peking duck. Copitas offers late night cocktails, as well as sundowners and shared platters with views from the 21st floor terrace Bangalore joins Mumbai as the second city to be graced by a Four Seasons property. www.fourseasons.com
Bangkok Opening for Mövenpick BDMS Wellness Resort Located in the heart of Sukhumvit, the resort is surrounded by lush greenery including mature trees. Featuring 293 rooms and suites with balconies that overlook the gardens, guestrooms are equipped with yoga mats, a dedicated health and fitness television channel and a range of signature in- room amenities. In addition to access to the BDMS Wellness Clinic, the hotel has extensive MICE facilities and wedding offerings. Health conscious travellers can enjoy a range of organic food offerings at the resort’s Tamarind Natural Dining while Cinnamon lobby lounge offers the perfect ‘wine-down’ venue. BDMS Wellness Clinic has a range of preventive healthcare treatments including physiotherapy, digestive wellness, dental and fertility treatments. The hotel has a grand ballroom and six multi-functional meeting rooms as well as a picturesque outdoor garden to relax and unwind or enjoy an evening cocktail. Leisure facilities include an outdoor pool and a fitness centre featuring workout equipment designed by DAVID Health Solutions. A spa and a Thai specialty restaurant will also open soon. Offering easy access to explore the city, the hotel is a ten-minute walk to Ploenchit BTS Skytrain Station and shopping malls and restaurants are located nearby. www.movenpick.com
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Lost Stone Joins The Unbound Collection by Hyatt The 50-villa Lost Stone Villas and Spa in Yunnan China has just joined The Unbound Collection by Hyatt. It is the second property under brand in Greater China. The all-villa resort is built using various stone sourced from nearby Yunfeng Mountain Forest Park. It offers guests a spiritually enriching journey, where they can escape from life’s distractions. Each villa has an outdoor courtyard and lounging garden plus hot spring pool. Tao Spa provides therapeutic hot spring and spa experiences. Organic local ingredients are served at Cloud Clubhouse, an all-day dining restaurant overlooking the mountains and offering Western and local breakfasts. Novotel Debuts in Chiang Mai Nourishing hotpots and other local favourites are served Novotel has made its debut in Chiang Mai with the opening for lunch and dinner. Cloud Bar is an exclusive destination of Novotel Chiang Mai Nimman Journeyhub. Located in the to unwind with wines, cocktails, beers and spirits. The heart of trendy Nimman, the hotel features 202 rooms and Lost Stone, just 25km from the border with Myanmar, was suites with a television, minibar and bathroom with separate designed by Japanese architect Kengo Kuma as an ideal bathtub and shower. Selected rooms also feature private harmony of nature and contemporary architecture. Ethnic balconies and garden access. Rooms offer designer touches minorities like the Lisu, Nakhi, Jingpo, Miao, Wa and Bai and an interactive games zone for kids. Its all-day dining tribes live in the area and inspire the hotel’s interior. restaurant Food Exchange serves a range of northern Thai www.theloststonevillas.com and international cuisines. Drinks, pastries and light bites are available at Gourmet Bar, set in the hotel’s garden atrium. Offering a variety of drinks against a musical backdrop, the Rooftop Pool Bar also offers best seats in the house for a sundowner. A fitness centre and rooftop pool is the venue to cool off between shopping missions in the surrounding trendy boutiques. Various shopping centres are within walking distance from the hotel, including Maya Lifestyle Mall, One Nimman Mall, Think Park Mall, and Rin Kham Night Market. Also located a short stroll from the hotel is Wua Lai Walking Street, which opens on Saturday nights, and the Wororot Night Market. www.accorhotels.com
Spanish Architecture at New Radisson Blue Shanghai Part of the Radisson Hotel Group, Radisson Blu Forest Manor Shanghai is a new urban resort that features grand Spanish- style architecture and impressive facilities for all guests, from leisure visitors and families to business travellers and MICE delegates. Strategically located in the Hongqiao business district, near the National Exhibition and Convention Centre, Hongqiao International Airport and Shanghai Hongqiao Railway Station, the hotel features 439 guestrooms and suites, indoor and outdoor pools, a recreation centre, spa, kids’ club, two restaurants (The Open Kitchen and Liqing Chinese Restaurant) and a lounge bar. It also offers extensive space for meetings and events, including a 1,000m2 grand ballroom, seven meeting rooms, an alfresco pool terrace and lawn. www.radissonblu.com
2019 Issue • Volume 2 21 roomandboard
Second Raffles for Singapore Raffles plans to open its Sentosa Resort and Spa Singapore in 2022. Over 135 years after the original Raffles opened its doors, the second Raffles in Singapore will be an all- villa hotel set in over sprawling tropical gardens with views over the beautiful South China Sea. Villas will range in size from 260m2 for the one-bedroom villas to 450m2 for the four-bedroom villa, all with their own private pool and terrace area for the ultimate in seclusion and comfort. Facilities will include a bar, restaurants, a fitness centre, a celebrations room and two meeting rooms. Those markers that make Raffles such a legendary experience, including the famous Raffles Butlers and Raffles Spa will be signatures of the resort. Proudly born in Singapore, Raffles has become Louis T Collection Debuts Quay Perth Hotel an iconic collection of 14 timeless properties worldwide, This new boutique hotel recently opened on Perth’s new and which should reach 20 hotels by 2025. Each Raffles hotel is lively Elizabeth Quay waterfront. Quay Perth is an 80-room a special experience: warm and welcoming, generous in spirit property on the site of the former New Esplanade Hotel. It and unique to its destination. Accor, the owner of Raffles is steps away from the city’s central business district and is now the second largest operator of luxury hotels in the overlooks Elizabeth Quay and the Swan River. The original world, with over 600 luxury and premium hotels and resorts building was completely stripped allowing the designers globally. www.raffles.com to create a space that is modern, stylish, and distinctly Australian. Guestrooms are highlighted by natural timber, large windows and earthy tones that exude a modern, home- like feel. Upper Quay-facing rooms feature bay windows with relaxing window seats from which to enjoy the waterfront’s spectacular views. Quay Perth’s tenth floor is home to HQ Bar and Kitchen, a chic rooftop bar and kitchen featuring uninterrupted views across the quay. It serves some of Western Australia’s best locally grown wines and craft beers as well as artisan cocktails. A modern Chinese-inspired menu with twists on the regions’ classics is served. LEVEL NINE is Quay Perth’s full-service, 24/7 co-working space with views. www.quayperth.com
Maldives Welcomes Raffles Raffles Maldives Meradhoo opened in early May on the remote southern tip of the Maldives archipelago. The property is as removed from the rhythm of everyday life as can be. Surrounded by crystalline Indian Ocean waters and coral reefs, the resort is a haven of 21 island beach villas and 16 ocean overwater villas. Guests take a domestic flight and are transported by speedboat to the private oasis of Meradhoo, where they receive the gentle and intuitive attentions of the legendary Raffles Butlers, along with an exclusive Marine Butler service, Children’s Butlers and private chefs. Known as havens for royalty, film stars, writers and artists, many remarkable stories and cultural moments have taken place within the plush confines of Raffles properties. Raffles Maldives joins a carefully curated list of distinguished addresses in leading markets around the world. www.raffles.com
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Hotel Soloha Opens in Singapore’s Keong Saik Precinct Hotel Soloha Dokodemo ‘doors of fantasy’ reveal a world urban jungle chic and tropical modernism splashed in amazing technicolour. This stylish new 45-room boutique hotel located in Chinatown has indigo blue wooden shutters and panel doors, tropical and forest-inspired artwork designed by local artists and artisanal furnishings. Witty and bold interiors underscored by a cool vibe, Hotel Soloha’s burst of colour, is in stark contrast to the earthy tones that define its neighbourhood. The property stocks a curated selection of artisanal products that are perfect as souvenirs and fit well into cabin baggage. Keong Saik, an epicentre of Singaporean heritage and culture, retains the beauty of yesteryear Singapore with its rows of shophouses across a network of roads. Today, it is home to bars, restaurants and shops, making it a destination that is layered with culture, gastronomy, energy and personality. www.solohahotels.com Sofitel Beijing Central Launches Accor has opened its 1,100th hotel in Asia Pacific, with the recent launch of the Sofitel Beijing Central. Sofitel Beijing Central is located in the heart of Beijing’s civic and diplomatic area, just moments from Jianguomen subway. Tiananmen Square, the Forbidden City, the National Museum of China and the National Grand Theatre are all close to the hotel. Its design combines modern French art de vivre and the capital’s resplendent imperial history, rich culture and storied traditions. It has 345 rooms and suites, with Sofitel Club floors providing generous circular bathtubs and access to the Club Millésime Lounge. The property has three dining outlets that epitomise Sofitel’s authentic and lively food and beverage culture. The property includes an all-day dining restaurant attached to an outdoor garden, which focuses on Western cuisine with a French twist; a signature Chinese Restaurant; and a lobby lounge, which provides afternoon tea and evening cocktails. The hotel’s recreational facilities include a day spa, fitness center and stunning indoor pool. www.accorhotels.com
Prime Downtown Location for Rosewood Bangkok The newly launched Rosewood Bangkok lies in the centre of the city’s central business and retail district. This architectural landmark of just 159 rooms is designed to resemble the Thai greeting or wai. It features a ten-storey high waterfall and three signature houses with private terraces and pools. Local artists display their artwork at a rotating art connection exhibition. Guests can relax and dine or drink in four outlets – Lakorn European Brasserie, Nan Bei (Chinese), G&) (organic) and Lemon’s (speakeasy bar). www.rosewoodhotels.com
2019 Issue • Volume 2 23 roomandboard
ibis Styles Opens in Bangkok’s Ratchada Neighbourhood The 266-room ibis Styles Bangkok Ratchada located close to Huai Khwang subway station offers value-conscious, style- savvy travellers an eclectic and creative design with comfort. A stylish yet economical hotel brand, ibis Styles is designed to be a centre of unique design, theme and personality. Comfortable Styles SweetBed bedding, television, free wi- fi, and family suites, the hotel introduces fun and comfort to business and leisure travellers. Bright and colourful rooms range from 25m2 to 34m2 for family rooms, which can accommodate up to four guests. Streats Café features an à la carte menu of Thai and Western favourites for Sukhumvit Opening for Avani lunch and dinner while Streats Bar serves an exciting range Avani has just brought the brand’s signature experiences of beverages. There is a fully equipped fitness centre and to the cosmopolitan neighbourhoods of On Nut and Phra spa for relaxation. For those travelling on business, three Khanong in the ‘City of Angels’. Avani Sukhumvit is located meeting rooms and a grand ballroom cater for up to 160 just 30 minutes from Suvarnabhumi International Airport delegates. The hotel is located on Ratchadapisek Road and sits atop a major retail complex giving guests shopping with numerous shopping and dining attractions nearby. and entertainment options. Each of the 382 rooms features www.accorhotels.com clean, crisp colours and designs, creating a freshness that rejuvenates guests. Just metres from the hotel, Sukhumvit Road is one of Bangkok’s major transportation arteries and its connection to eastern Thailand as well as the surrounding neighbourhoods. Nearby the W District teems with hip bars, restaurants, and galleries, and insights into local life can be discovered along the Phra Khanong Canal. An AvaniFit gym is fully equipped and an AvaniSpa invites guests to relax, refresh, and re-energise. Exploring Greater Bangkok is a breeze thanks to the hotel’s direct walkway to the Bangkok Transit System (BTS) skytrain line, with the city’s buzzing business, shopping and dining destinations just a few stations away. www.avanihotels.com
Accor Meets Art in Perth Accor will soon open its ninth Art Series hotel in downtown Perth in October 2019. The dazzling $90 million hotel by developer George Atzemis at 900 Hay Street, Perth extends over 27 storeys. Dedicated to Australia’s contemporary artists, the fundamental design concept of the 250-room Art Series hotel draws inspiration from its incoming namesake artist, with custom contemporary furnishings and original artworks and prints adorning the walls and halls of the hotel. Mediterranean cuisine and the city’s best cocktails will be served around the hotel’s stunning pool on level one, directly above Hay Street. The Art Series portfolio includes Melbourne hotels The Olsen, South Yarra; The Blackman, St Kilda Road; The Cullen, Prahan; The Larwill, Parkville; The Chen, Box Hill, along with The Watson in Walkerville, South Australia and The Johnson and The Fantauzzo in Brisbane, Queensland. www.artserieshotels.com.au
24 crossingborders
Fiji Airways Initiates Eat Before You Fly Fiji Airways has introduced the serving of some business class meals on selected flights before take-off. The airline said the move comes after research found 30% of passengers skipped in-flight meals in favour of sleeping. This meant that as much as 38% of on board food is discarded. Passengers taking some morning or evening flights out of Nadi, Fiji will be offered breakfast or dinner, respectively, in the Fiji Airways Premier Lounge before boarding. While the inflight experience has improved dramatically over the years across Matta Meets Peru all airlines, the way in which food is served has not changed There was a recent signing of the Memorandum of greatly and the airline introduced this initiative. The airline Understanding between the Malaysian Association of Tour has analysed food consumption and sleep patterns, as well and Travel Agents (MATTA) and the Peruvian National as accepting feedback from passengers about the meal Chamber of Tourism (CANATUR). CANATUR connects service. On board meals for business class passengers will be organisations that carry out activities related to tourism in replaced by light options such as fruit bowls, paninis, salads, Peru. It organises congresses, seminars and other tourism tapas and soups. The Dine on the Ground service is now related activities both inside and outside the country. available for morning flights from Nadi to Sydney, Brisbane, Likewise, MATTA is the national umbrella representative body Christchurch, Wellington and Hong Kong and evening flights for the entire travel industry in Malaysia, comprising local to Los Angeles and San Francisco. www.fijiairways.com tour and travel organisations as well as numerous overseas affiliations and promoting the interests of the travel and tourism industry in the country. It works closely with other Malaysian associations helping organise fairs, seminars, conventions and workshops to create public awareness of the tourism industry as well as to benefit its members. The MOU will foster closer cooperation between the two countries and improve travel ties. The event was witnessed by MATTA President, Datuk Tan Kok Liang and by the Ambassador of the Republic of Peru, HE Guido Loayza and the CANATUR President Mr. Carlos Canales, via teleconferencing. www.matta.org.my
Desaru Coast Opens The first phase of the 769ha integrated resort development called Desaru Coast was recently opened in the presence of the His Majesty Sultan Ibrahim Ibni Almarhum Sultan Iskandar, the Sultan of Johor. This destination resort situated on the east coast of the Malaysian state of Johor includes a portfolio of globally renowned hotels and resorts, namely Hard Rock Hotel Desaru Coast, The Westin Desaru Coast Resort, Anantara Desaru Coast Resort and Villas and One&Only Desaru Coast. It is also home to Adventure Waterpark, one of the world’s largest waterparks, the fully equipped conference facility of Desaru Coast Conference Centre, the retail village of Desaru Coast Riverside and 45 holes of golf at The Els Club Desaru Coast. The total development covers 1,578ha along a 17-km beachfront facing the South China Sea. Desaru Development Holdings One Sdn. Bhd. is the master developer with phase one of the development, planned for completion by the end of 2019. www.desarucoast.com
2019 Issue • Volume 2 25 crossingborders
Over Paris Experience Visitors to Paris can now experience an ‘aerial view’ of the entire city. FlyView has just opened this world first to enable visitors to ‘take a flight’ over Paris without ever going skyward. Thanks to some ingenious virtual reality technology, participants are strapped into a jetpack stand, given a headset with a flight simulator and then get to experience what it is like flying over the amazing landmarks of Paris and some other global attractions. Participants experience the amazing footage captured by drone photography in high-resolution imagery with the added excitement of jetpack equipment that moves with the photos. www.flyview360.com
Grand Tour of Switzerland Switzerland has a mesmerising 29,000 kilometres of rail, ferry and bus routes available for exploring the alpine country. The Grand Train Tour covers just 1,280 kilometres of the country’s entire system and offers a systematic route to ensure all the leading destinations and sights are including during a journey lasting one week. The best to explore this land-locked country is to obtain a Swiss Travel Pass and then research all the details on the Grain Train Tour and set about discovering Switzerland as passengers with a pass can travel on almost every train, funicular railway, ferry and city public transport in the country. www.SwissTravelSystem.com Singapore Airlines Touches Down in Seattle Seattle is the fifth US city in Singapore Airlines’ route network and the fourth to be served non-stop from Singapore. The non- stop Singapore-Seattle flights launched in early September and initially operating three times per week before increasing to four times per week in October. Airbus A350-900 aircraft are used on the route, fitted with 42 Business Class, 24 Premium Economy Class and 187 Economy Class seats. Its launch shows the airline’s commitment to expanding its operations in the important US market. It further strengthens the Singapore hub by providing customers faster and more convenient connectivity from key markets like South East Asia, South Asia and Australasia to North America. Seattle is one of the fastest growing cities in the US, with a strong and diverse economy. It is headquarters for many major US corporations and is a popular venue for start-up businesses. Seattle also ranks highly for job growth and has a steadily increasing population. It is also a popular tourist destination, famous for its lush evergreen forests and parks, vibrant arts and cultural scene as well as the gateway for Alaskan cruises. Seattle flights complement Singapore Airlines’ existing US services to Houston, Los Angeles, New York (both JFK and Newark) and San Francisco. Singapore Airlines currently operates 53 flights per week to the US, including 27 non- stop Singapore-US services. With the introduction of the new Seattle flights, total US frequency has increased to 57 weekly flights. www.singaporeair.com
26 crossingborders
Brunei Destination for Dream Cruises In July 2019, Brunei Darussalam received the maiden call of Genting Dream, a member of the luxury cruise line Dream Cruises as the third stop on its special five-night round trip cruise from Singapore to Kota Kinabalu, Malaysia and Muara in Brunei. The Genting Dream had 3,000 international passengers onboard including those from Singapore, Malaysia, China, Indonesia, Australia and Taiwan. The Genting Dream is the first purpose-built ship for the China and Asian markets and offers guests the highest levels of service and comfort. It features six waterslide parks, a rock climbing wall, a 35-metre zip-line that sways above the open waters and more. Passengers enjoyed land tours organised by local travel agents. Between 2014 until 2018, there have been more than 130,000 arrivals via cruises and ferries into Brunei. In the same period, more than 264,000 passengers entered Brunei via the Serasa Ferry Terminal. www.bruneitourism.com
The Sun Rises First in New Zealand New Zealand is the first country in the world to greet the rising sun and New Zealand Tourism is using this in a new campaign just launched – ‘100% Pure Welcome – 100% Pure New Zealand’. In a global gesture of welcome, New Zealanders are opening their hearts and homes to the world, with locals from across the country sharing a ‘Good Morning World’ welcome message from their own sunrise, every day for the next year. With sunrises all over the country as a backdrop, the tourism campaign will highlight the nation’s stunning natural landscapes that make it so unique. www.newzealand.com
Air Mauritius Connects to Indian Ocean Islands Air Mauritius has just made it possible for holidaymakers to visit the stunning tropical island of the Seychelles. Air Mauritius has expanded its network to one of the most famed beach holiday destinations in the Indian Ocean. The island of Mauritius has been popular hub for tourists who yearn for getaways to its sandy beaches and luxurious island locations. From Kuala Lumpur to Mauritius, visitors can then directly go to Seychelles through the Mauritius hub. Operating twice weekly, Air Mauritius offers 108 economy class seats and 16 business class seats for those planning to visit the Seychelles. There are also possibilities for combined package offering both holiday destinations of Mauritius and the Seychelles. www.airmauritius.com
2019 Issue • Volume 2 27 globetrotter
HOTEL BRISTOL VIENNA, AUSTRIA Known for its classical architecture, Vienna is home to the elegant Hotel Bristol, which has served the city’s most illustrious guests since 1892. Its 140 rooms are decorated with Art Deco styling while the Bristol Lounge has catered to guests who often sang at the adjoining State Opera. Its bar is the first and most opulent American-styled bar in the city. www.marriott.com
BELMOND PALACIO NAZARENAS CUSCO, PERU Built on Inca foundations and with colonial-era frescoes, this 55-room retreat high up in the Andes Mountains in the legendary city of Cusco is within metres of the city’s iconic central plaza. www.palacionazarenas. grandluxuryhotels.com
Grand Hotels Grand hotels are the places of legends often where history was written and the type of hotel that all travellers aspire to stay in. Historic suites are often named after famous VICTORIA FALLS HOTEL, ZIMBABWE guests who have checked in and Built in 1904, this graceful property overlooks the cascading Victoria Falls at the bottom of the meticulously manicured gardens. It is graced the elegant bars, restaurants located at the terminus of the train from Bulawayo and is where London to Johannesburg air passengers stayed after landing in a and rooms. seaplane on the Zambezi River. www.victoriafallshotel.com
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SOFITEL LEGEND METROPOLE HANOI, AZERAI LA VIETNAM RESIDENCE HUÉ, In 1901, two French colonialists VIETNAM erected the Metropole Hotel This luxury boutique to house discerning travellers. hotel on the banks of Today, it continues this tradition the fabled Perfume as being Hanoi’s finest hotel. River faces the Author Graham Green wrote UNESCO-protected sections of The Quiet American Citadel. The former while relaxing in the bar. Start residence of the a grand evening with cocktails French Resident in Angelina Bar and finish is now managed with fine French cuisine in Le by Azerai, which Beaulieu. preserves its Art www.sofitel.accorhotels.com Deco heritage and combines it with modern sensibilities. www.azerai.com
RAFFLES LE ROYAL PHNOM PENH, CAMBODIA This hotel opened in the Cambodian capital in 1929 and it and its sister property in Siem Reap, housed dignitaries, politicians and writers including Charlie Chaplin, Jackie Kennedy and Somerset Maugham. It featured in the movie The Killing Fields. Its Elephant Bar beckons with signature cocktails like Femme Fatale. EASTERN AND ORIENTAL PENANG www.raffles.com The E&O captures the spirit of the British colonial era and the days of grand Asian travel on luxurious steamships. Its soon-to-reopen Heritage Wing contains the rooms heritage buffs should check into. Enjoy elegant English afternoon teas in Planter’s Lounge. www.eohotels.com
2019 Issue • Volume 2 29 theverdict Eco-Lodges in Sabah Hospitality Asia checked into four eco-lodges in the wilds of Sabah to be pleasantly surprised.
Sutera Sanctuary Lodges Poring Hot Springs Tabin Wildlife Resort It is a short walk from chalet and dormitory accommodation Located in eastern Sabah near Lahad Datu, the lodge is of this compact lodge to bubbling hot springs. The premium in the middle of the 120,000ha Tabin Wildlife Reserve accommodation is the River Lodge of two bedrooms, lounge established to protect Sumatran Rhinos, Borneo Pygmy room, dining area and two bathrooms. Rooms have tasteful Elephant and 300 bird species. There are ten river and ten contemporary furnishings and sunken shower area. hill lodges with ensuite and ceiling fan. VERDICT VERDICT Superb retreat surrounded by forests with babbling brooks Remote and isolated but with excellent creature comforts and the Rainforest Restaurant serving enticing local Dusun for experiencing a wild part of Sabah. dishes. www.suterasanctuarylodges.com.my www.tabinwildlife.com.my
Sutera Sanctuary Lodges Kinabalu Park Sukau Rainforest Lodge Accommodation ranges from a hostel to two-bedroom Sabah’s longest river, the Kinabatangan flows past Sukau lodges. The lodges have a bathroom, fireplace, heated Rainforest Lodge near the riverine settlement of Sukau. towel rack, and wooden floors, stone and timber, like a true While isolated, guests do not go without in this National mountain lodge. Geographic recognised ‘Unique Lodges of the World’. Rooms are luxurious retreats surrounded by rainforests VERDICT teeming with wildlife. Admire the scenic views of Malaysia’s highest mountain while staying in very comfortable lodges with contemporary VERDICT interiors. www.suterasanctuarylodges.com.my Unparalleled deluxe accommodation with more wildlife than Discovery Channel. www.borneoecotours.com
30 ontheroad
COMPACT A-CLASS HATCHBACK FROM MERCEDES Two variations of this vehicle are available in the Malaysian market – the A200 Progressive Line and the A250 AMG line. Powered by a 1.3-litre engine, its inline turbocharged engine with a maximum speed of 225 km/hour is aggressive and agile without any turbo lag. The car interior offers a comfortable rise and is equipped with a sport dash equipped with twin 10.3” viewing screens. It has a Keyless-Go function and the A200 is fitted with the all-new Mercedes-Benz User Experience infotainment system with intelligent controls. www.mercedes-benz.com.my
HONDA RETURNS WITH SUPREMACY The new Honda CR-V is now in its fifth generation and comes fully equipped with the latest technology powered by a 1.5L VTEC turbocharged engine. This latest model has improved 4WD driving performance with better torque for better acceleration, traction and stability on all terrains. Equipped with Honda Sensing, it utilises radar and cameras to detect imminent danger. A Lane Departure Warning, Road Departure Mitigation and Lane Keep Assist system alerts the driver in the case of the vehicle leaving its lane. Inspect at Honda Tiong Nam Motor in Setia Alam. www.honda-tiongnam.com
FACELIFT FOR NISSAN X-TRAIL Four variants of the Nissan X-Trail SUV have received a recent facelift. The 2 litre 2WD, 2 litre 2WD MID, 4WD and 2 litre hybrid now have more features to give all models a better ride and handling plus improved noise vibration and harshness. The new features include revised running and headlights, seven-inch navigation and infotainment system with Apple Carplay and android auto, leatherette dashboard, and five-inch driver assist display. www.nissan.com.my
2019 Issue • Volume 2 31 swing
ALPINE DELIGHTS AT JADE MOUNTAIN Jade Dragon Snow Mountain Golf Club, near Lijiang in China’s Yunnan Province is situated beneath the snow-capped Jade Mountain. The world’s longest golf course at 8,548m also has the world’s longest hole - the par five, fifth at 711m. At an altitude of 3,100m, the air is thinner than at sea level and balls will travel further. www.ljxsgolf.com
ELS DESARU VALLEY COURSE The course layout is a collaboration between two golfing legends, Ernie Els and Vijay Singh. Small greens and sharp undulations mean that approach play must be precise. The layout is as dramatic as anywhere in the world, Singh used the slopes to perfection, creating a perfect mix of testing shots and vistas. The entire complex features 45 holes across two distinctive courses including the 27-hole Ocean Course. There is a golf academy with the entire setup managed by Troon Golf. www.elsclubmalaysia,com
REMARKABLE GOLD AT JACK’S POINT Jack’s Point, near Queenstown in the Central Otago region of New Zealand’s South Island, is set beneath the snow-capped mountains of The Remarkables. Lake Wakatipu and the tussock-covered hillocks provide the perfect undulations for golf. Ranked in the nation’s top five, it combines dramatic scenery with challenging golf. The par 72, 6,388m-long course weaves its way through grasslands, rocky knolls and bushland with stonewalls lining the fairways. www.jackspoint.com
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Stir the Soul, Rock the Body Rock Spa at Hard Rock Hotel Desaru Coast stirs the body, relaxes the mind and rocks the body. It comprises five luxurious treatment rooms for massage, body treatments and facials. Featured is the world’s first fully immersive music- centric spa menu utilising amplified vibrations, pressure and patterns as the foundation of its treatments. This ground- breaking experience takes guests on a rhythmic massage journey as bass vibrations ripple through the massage table while treble beats from above, sending pulses through the soul. It opens daily from 10am to 10pm. www.hardrockhotels.com
Pañpuri on the Straits and Narrow The couples’ treatment room in Pañpuri Organic Spa in the Victory Annexe of Penang’s Eastern and Oriental Hotel (E&O) overlooks the Straits of Malacca at its narrowest stretch. In line with the hotel’s heritage, the spa surroundings are as elegant as the just renovated Heritage Wing of the original hotel. Organic spa products are used for all treatments including the Mali Moonlight Soothing Massage of 60 or 90 minutes. Guests are greeted with a lemongrass-infused cold towel and a chilled camomile and honey beverage. A specific oil of choice is selected from four on offer with the organic lemongrass oil being therapeutic for muscle relief. The spa ritual commences with a footbath of kaffir lime leaves and lime and then a foot scrub of herbs and sea salt. Skilled therapists combine Thai and Malay massage techniques using thumbs and elbows to ease muscle tension. www.eohotels.com, www.panpuriorganic spa.com
Ascend to a Higher State at AVANISPA AVANISPA on Koh Samui is not only home to traditional Thai and global therapies based around four experiences of boost, balance, calm and purify but also a source of modern technology such as a meditation massage using a Muse headband. Spa guests can ascend to a higher state of bliss with the fusion of ancient healing traditions and scientific innovation. Begin the journey with some minutes of mindfulness wearing a brainwave tracking Muse headband. Spa patrons are encouraged to slow their breathing, calm their mind and be in a state of preparedness for their full body massage. The session is concluded with a second session using the Muse headband to measure the difference in brain activity pre and post massage. Results are sent directly to the guest’s mobile device. www.avanihotels.com
2019 Issue • Volume 2 33 diningconcierge
Page 34 expose
Proof is in the Pizza The proof is in the pizza and the truth is in the dough. Proof Pizza + Wine with outlets in Kuala Lumpur including Acoris Mont Kiara and APW Bangsar, uses the finest dough and an authentic wood-fired oven to create gourmet pizzas. Located in its industrial setting (the old print Naughty Nuri’s Adds New Dishes shop for NST newspaper), the pizzas are as rustic as the The popular Naughty Nuri’s, started by husband and ambiance but brimming with the flavours of Italy. Both wife team as a roadside warung in rural Ubud in 1995 classic and gourmet pizzas are offered with standards such and now expanding globally, has tweaked its menu to as Margherita and more tempting offerings such as the introduce some tantalising new dishes. These include spicy Calabrian comprising nduja pork salami, shredded torched salmon, Balinese blackened beef, Indonesian- pumpkin, Mozzarella, cherry tomatoes and zucchini. There style nasi goreng, baked cilantro lime salmon, Balinese is an intelligent wine list with several by the glass and many grilled chicken breast, pork feast platter and the popular by the bottle. Proof morphs into Grano Pasta Bar next door Balinese crispy pork slice. All these dishes and existing to offer, not surprisingly, pasta to complement the pizza favourites are now being served across Malaysia. in the same building and under the same management. www.naughtynuris.com.my www.facebook.com/proofpizzaAPW
Revised Menu at ATAS RuMa In its short history, the modern Malaysian restaurant ATAS in RuMa Hotel and Residences has modified and adjusted its menu to accommodate the palates of its discerning guests. Canadian-born, Executive Chef Tyson Gee and his team keep rediscovering new local Malaysian ingredients and enjoy extracting the best they can from them. Some ingredients are sourced from a Bornean market staged in Seri Kembangan. For example, the chef obtains flavoursome Bario Highland rice (adan) here and combines it with oyster mushrooms and Pecorino to marry local with international flavours. Other new dishes include corn- fed chicken prepared with local spices and served with a pavement of okra sitting on a sea of fermented chilli sauce. All dishes are artfully plated with the bombe Alaska of mango, jackfruit, calamansi and cashew nuts providing one of many Instagrammable moments. www.theruma.com
2019 Issue • Volume 2 35 expose
A Public House for All Public House has recently opened in The Sphere in the burgeoning Bangsar South precinct. It commands ground floor entrance positioning and it comes with the heritage of other successful Kuala Lumpur restaurants such as Vintry, Stoked, Proof and Grano Pasta. While wine is important, The Public House is more a brasserie than a wine bar. It offers a balanced mix of Western and Asian dishes and is backed by a superb collection of fine wines, beers and luscious cocktails. One of the signature dishes is not to be missed – roast pork with German mustard. This dish has a proven record of accomplishment at Vintry and it was only logical that it should appear on the Public House menu. Several dishes stand out here – the daikon salad (refreshing, crunchy elements and healthy), baby octopus (pan-fried with sesame seeds and plated with orange slices), salmon ceviche (fresh with toasted slices of garlic, lime and chilli) and claypot ‘mouse-tail’ noodles with a raw duck egg. Select wines by the glass, carafe or full bottle with the carafe being a good innovation for the city as it is half a bottle and priced at half the price of a full bottle. Sample some interesting wines such as Angheli a Sicilian blend from the house of Donnafugata or a Merlot from Chateau Ste Michelle in Washington State. T: +603 2785-2990.
The Essence of Dining on Koh Samui AVANI Samui sources as much of its produce from the island as it can to serve to diners in Essence Restaurant overlooking the coastal flats of Laem Hin Khom. Fish and seafood are purchased from a nearby village where fishing folk set to sea on most days and organic fruit and vegetables are also sourced locally where possible. Executive Chef Kien Wagner from Germany oversees the kitchen crew at this resort located on the serene southwest of this tropical island located in the Gulf of Thailand. Authenticity of local flavours is all-important as the kitchen team sets out to allow good produce to do the talking. Diners at the open- sided restaurant enjoy local, international and fusion dishes including pad Thai, grilled barramundi with mashed sweet potato, coconut herb salad and lemongrass sauce. Salads are prepared from organic vegetables with the chefs noticing a trend from guests who have developed healthier palates. Specialty dinners include Thai Kan Tok, beach barbecue and a private and romantic dining experience on the beach upon request. www.avanihotels.com
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Tête-à-tête @ Dorsett Hartamas Dorsett Hartamas Kuala Lumpur now offers Saturday afternoon tea at Table Talk located on the hotel’s mezzanine floor. It is the venue for a restful afternoon tête-à-tête with selected teas and coffee. Delicious sweet and savoury snacks are presented on a tiered stand and includes special mini burger with charcoal bun, red velvet cake, green chicken tikka, homemade cheese ball, rendang pailang served with yellow sticky rice, serawa durian, assorted macaroons, scone served with strawberry jam and cream, biscuits, tartlets and sandwiches. The afternoon high tea is available every Saturday at RM48 nett per person from 12 noon to 4 pm with prior reservation. www.dorsetthotels.com
Goût de France Over 150 countries across five continents agree to help the public discover the ‘French gastronomic meal’, recognised as an Intangible Cultural Heritage of Humanity since 2010. For four days, foodies are invited to celebrate French gastronomy through fun and popular events. Reviving and bringing up to date the Dîner d’Epicure (‘Gourmet’s Dinner’) first concocted by Auguste Escoffier in 1912, Goût de Good France also organises thousands of French dinners around the world. These will all take place again in March 2020. In Paris, dozens of restaurants take part and offer traditional dishes made with fresh local ingredients. In 2019, Mediterranean and sustainable cuisine took centre stage at what is regarded as the world’s biggest celebration of French gastronomy. www.goodfrance.com
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Horizon Grill Banyan Tree Horizon Grill at the Banyan Tree Kuala Lumpur has taken dining it should be no surprise that grilled meat is a specialty. Order to new heights – the 58th floor of this impressive downtown the house-smoked Angus short-ribs, Kyushu rib eye steak or hotel. Diners can enjoy their meal in the restaurant’s air- Goulburn Valley beef with sauces such as truffled Béarnaise conditioned interior or alfresco in the atmospheric heady to appreciate how this outlet sets itself apart from the ambiance of the open terrace. competition. While there is a comprehensive wine list by the While views of the glistening Twin Towers and the city bottle, there is a small but inviting selection of wines by the skyline are sufficient to keep most diners happy, the food, glass. These include reasonably priced, Sixty Drops Sauvignon beverages and service here are the equal of the panoramic Blanc (NZ), Wairau River Pinot Noir (NZ) and Trapiche Malbec views. The culinary direct is contemporary European with (Argentina). Finish the meal with a cheese selection or lychee leanings towards the classics. Creative Asian-inspired parfait. Specialty desserts include chocolate swirl (orange and elements are crafted in but to most patrons it is classic lemon segments with chocolate and sea salt cookie crumble, Western with leanings to France. Start the meal with fresh pandan cream and vanilla ice cream) and millefeuille (crispy oysters imported from France, a portion of French caviar, tuile, raspberry gel, Madagascan cream and Nestum ice foie gras terrine or crab cakes. For soup, try Horizon’s twist cream). The restaurant opens for all three meals of the day on the classic lobster bisque; crustacean bisque of crabmeat with reservations essential for evening meals. topped with lobster foam. It is in the restaurant’s name so www.banyantree.com
It’s Not a Rock, It’s a Rock Lobster Cervantes is the gateway to Western Australia’s Pinnacles Desert. The coastal town also has beautiful white sandy beaches and turquoise waters teeming with marine life, making it a popular choice for fishing or swimming and relaxed family getaways enjoying tasty fresh seafood. While most visitors travel to the region to admire the moonscape environment of the Pinnacles Desert, others come to enjoy the coast and the delicious lobster for which the region is famous. Rock lobsters are served at the Indian Ocean Rock Lobster Factory and the Lobster Shack. The Lobster Shack is popular with bus groups who lunch here on the signature half rock lobster, grilled, served with fries and a fresh salad. A variety of other seafood dishes is also served in the beachside shack. Cervantes is approximately two-hour’s drive north of Perth along the Indian Ocean Drive. www.lobstershack.com.au
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Nizza Revamps its Mediterranean Offerings Nizza, the French Mediterranean-styled casual dining outlet overlooking the pool on the third floor of the Sofitel Kuala Lumpur Damansara has revamped its menu to make it even more enticing. All but the much-loved pizza section has been replaced by tantalising dishes of the Mediterranean from Spain through France and into Italy. Chefs, under the charge of Chef de Cuisine Jasper Chow craft their magic behind the glassed off show kitchen while beverages are prepared by experienced mixologists in the poolside bar that the restaurant opens onto. A mini-blackboard tapas menu has been introduced hot and cold tapas sections to enjoy over a refreshing cocktail at the start of a meal. Guests can select from stuffed olives, an artisanal cheese platter, mussels, and cold cuts of cured duck, beef and chorizo sausage artistically displayed on a long black plate. Two standard tapas selections are the charred rustic bread with olive oil, roasted garlic, vine- ripened tomato relish topped with pickled anchovy and the prawns sautéed with garlic, parsley and a hint of spicy chilli.
Order both dishes and use the bread to mop up the rich and flavoursome garlic-infused olive oil used to cook the prawns. Nizza’s risotto with porcini mushrooms is finished at the table with a generous shaving of black truffle imported from the home of truffle, Alba in Piedmonte, Italy. A rich and filling main dish is the Wagyu cheek confit served with roasted celeriac purée with red win jus. This dish and a few others are prepared with port wine although the dishes served are all pork-free. Guests can enjoy Damansara’s balmy weather in the outdoor section of the restaurant or within the comfort of the air-conditioned interior with references to the Côte d’Azur in its graphic ceiling art. The geometric blue and white tiled floor has an amazing three-dimensional effect and introduces the colours of the French Riviera and the Mediterranean Sea to suburban Damansara. Nizza is the hotel’s speciality restaurant and is open every Wednesday to Monday from 4.30pm to 10.30pm www.sofitel.com
2019 Issue • Volume 2 39 enhance F&B Embraces the Digital Era Technology affects almost everything we do and hospitality especially is influenced by technology as is operating a restaurant or food outlet. Changes are constantly occurring in the way restauranteurs interact with guests and with the way diners interact with restaurants. Restaurants no longer simply provide food and beverages and deliver service in an inviting and comfortable setting. Lawrence Horwitz, Executive Director of Historic Hotels Worldwide puts it, “Today’s customer wants to discover, experience, and, most important, share. You need the most modern technology to enable that.”
ospitality Asia spoke with several chefs and service doesn’t amount to much if potential guests don’t restauranteurs to gauge how they utilise digital know this. News travels fast and the news travels fastest on technology in their operations and how they social media. incorporate ever-changing technology. These The old saying, ‘a picture tells a thousand words’ is more questions ranged from how technology is making inroads in important today than it ever has been with many chefs their business to the influence of social media like Instagram spending as much time on the plating as the preparation to and food delivery services. ensure the result is Instagrammable. It appears that many diners choose food that looks good and not necessarily, if Social Media Making Inroads it is good. Social media is essential for restaurants these days and James Won, owner and chef at the impressive Enfin having the finest food, the best wine list and impeccable by James Won in downtown Kuala Lumpur relishes the
Enfin Kuala Lumpur by James Won
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The bar top at Joloko Kuala Lumpur opportunities presented by the digital world. “We made collect data from our existing customers through our a conscious decision from the restaurant’s inception to online reservations platform, a loyalty programme with strategise a programme for the digital world and to make it automated marketing and by hosting events, which require an integral part of our business,” he maintains. attendees to subscribe. We have at least one article each The restaurant is engaged in an online reservation month published on blogs or online magazines,” adds Rick platform that integrates customer relationship management Jorre. to mobile devices and across to the Point of Sale (POS) Meanwhile, in Launceston Tasmania, Jeremy Kode from systems. Being totally linked to its social media addresses Geronimo Aperitivo Bar and Restaurant fully embraces the means customers are able to make reservations around digital world. “It assists in every aspect of my operation. the clock and receive the latest information from the Social media is the obvious digital marketing tool however, restaurant. This includes - reservation availability, changes I use others. This includes rostering and payroll applications to their reservation, dietary requirements, allergies and and online booking platforms that assist with marketing enabling deposits to be paid. opportunities and the ability to capture bookings around James Won continues, “Across our social media platform, we have a dedicated content scheduling and nourishment programme delivered every quarter”. The chef also works with the print media for content creation; Managing social media is a and to stay in touch with them regarding brand and new fulltime job, but we strongly developments. believe in digital marketing and online Nearby is Joloko Restaurant which has a webpage that is well designed and effective, according to owner Rick presence especially with so many Jorre. “We post and update social media like Instagram and restaurants opening. It’s important Facebook at least three times a week and upload Instagram to stay on top of people’s minds. stories on a daily basis. We send monthly newsletters to those on our database and most important of all, we Rick Jorre
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Horizon Grill, Banyan Tree Kuala Lumpur
the clock. The booking tool we use also provides vital guest focusing on Facebook as well as Instagram ads to drive our information that allows us to know guest dining habits.” business and it has worked really well. People aged from 25 Jeremy Kode’s business is expanding and a project to 45 are social media savvy, hence the best way to reach management tool enables decision makers to successfully these consumers is by social media advertising. We offer manage the current projects and have the ability to add a free daily dessert giveaway that just requires diners to tasks to those responsible for particular operations. ‘check in’ into Tiki Taka on Facebook or Instagram,” claims No restaurant can survive without being connected, Hans Gill. one way of the other with the digital world according to According to Balasubramani Naidu, Director of Food Miguel Perez, Food and Beverage Director at the Banyan and Beverage, New World Petaling Jaya Hotel, restaurants Tree Kuala Lumpur. From external (marketing and customer are involved in digital technology, primarily in digital reviews) to internal processes (management, reservations marketing and secondary, in digital payments. and finance) restaurants are no different from any other business according to Miguel Perez. Plating, Photography and Posting “We are going all in with the digital marketing world,” Social media has created new restaurant behaviour and according to Hans Gill at Tiki Taka Restaurant. “We’ve been characteristics. ‘Two, four, six eight, tuck in don’t wait’ is meaningless these days as diners clamour over the best position to photograph the food before tucking in. I firmly believe no restaurant can Food and Instagram are inextricably intertwined with over 330 million food posts on Instagram and rapidly survive without being connected, rising. It is as if this social media platform was exclusively one way of the other with the developed for the restaurant industry. digital world. James Wan is fully aware of the relationship. “Food plating design and styling have changed to make sure Miguel Perez phone cameras are able to capture the image we intended.
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Lighting in the main dining room had to be changed to Technology is a key component allow photography to be friendlier and more flattering. Service timing also needs to accommodate diners eating of successful restaurant behaviour because we need to allow the customer time to operations. take photos before eating,” explains the chef. He adds, “Social media exposure has extended our Balasubramani Naidu reach to new customers who are not traditionally our target market. People are interested to know what the food looks The situation is the same in Launceston where Jeremy like and do not really read or want to understand what the Kode maintains keeping customers engaged is incredibly cuisine is about via words.” important. Social media, especially the proliferation of Leo Kuscher, General Manager at the Royale Chulan outstanding food and beverage-focused publications, Seremban Hotel adds that hoteliers are expected to stay has helped in the general awareness of good food and on their toes to create Instagrammable moments for their beverages. “We constantly look at what is happening guests to communicate with their friends. This needs to be across the world to ensure we are abreast of new ideas and creative, edgy and memorable. inspiration,” he explains Creating memorable moments is also important like Balasubramani Naidu suggests that social media is now cooking classes with the chef involving a pre-dawn visit more powerful than word of mouth. Indeed, great ‘images to the local markets to source for fresh sustainably grown of the eye’ are considered a greater multiplier with the organic produce. biggest impact. He adds, “Although millennials are gadget conscientious, For Miguel Perez, there is a similarity between the well-heeled travellers, especially those staying in luxury food and beverage industry and the fashion industry. “The properties need to create special personalised moments digital world represents a window to show the world what with unique touches for their discerning guests.” you do.”
Outdoor dining at Horizon Grill, Banyan Tree Kuala Lumpur
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Botakliquor Chinatown
Hans Gill suggests, “You must adapt to changing things happening in their lives. Sometimes they just want times or you will be put out of business by the market. to order in. Tiki Taka received many requests so we listened. Hence staying abreast with the latest happenings is very Today we are on Grab and Food Panda and sales have been important. The great thing about social media is you can encouraging so I think it’s good. I look at it as an additional understand your customers better by following them on stream of revenue instead of something that cannibalises Instagram. You then know what they like and dislike. This our sales.” gives you a better understanding of what your customers He believes these food delivery services are here want and you can adjust your business model to keep up to stay and he thinks they help businesses. He explains, with their demands as well as trends.” “Many people had heard of Tiki Taka but had not come to the restaurant. Since going on Grab and Food Panda, Food Delivery Services there have been many who tried our food via delivery and The online food delivery services market was valued at US$8 enjoyed the dishes. Then, they decided to come here to billion in 2017 and will grow at a rate of almost 10% per dine. I’m not worried about these services affecting our annum until 2026 according to Research and Markets. business; I embrace it.” Food delivery services are similar to online shopping Jeremy Kode is not convinced and claims that from his and have taken millennials into a new era of dining at research, many Australian restaurants are not happy with their comfort. However, hotel restaurants are yet to see food delivery services as they charge incredibly high fees. significant benefit from these delivery platforms especially He adds that restaurant margins are typically low and these in urban properties as millennials living nearby prefer commissions don’t make business sense. food from local diners, keeping hotel outlets for special celebrations and occasions. Miguel Perez envisages these platforms as presenting Digital tech will be the core an opportunity to extend Banyan Tree’s portfolio. Hans fundamental of the dining Gill realised that consumers are looking for convenience. business for years to come. “Although we would love people to dine in our restaurant every day, we accept reality that people have so many Balasubramani Naidu
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You must adapt to changing James Won notes that Malaysians are increasingly seeking locally produced food and artisanal approaches to times or you will be put out farming and sustainable ingredients. Known as locavore, of business by the market. diners focus on eating locally grown produce. Going meatless is another trend and it has never been Hans Gill so easy in this day and age. An increasing awareness of the health and environmental implications of going meat- Furthermore, “I will be investigating all companies free has taken off amongst many. James Won notes, offering this service to assess their viability. I feel these “Malaysia was ranked the third most vegetarian-friendly businesses are bad in the sense that they take such huge country in the whole world. Malaysians are also part of the commissions however restaurants need to compete and global movement towards making a difference in taking feel forced to take it on. They are great as they allow you care of the environment, banning plastic straws and food to reach new markets and expand your business operation packaging.” without increasing fixed costs or expanding your physical He adds, “They are also looking to chefs and footprint,” he concludes. restauranteurs to see how they can play a part in cooking sustainably to keep food waste to a minimum.” Future Developments As wages rise, restaurants need to creatively provide incredible service to maintain guest interest. Could it be Diners are savvier than ever possible that manual order taking could be replaced by and want an engaging food robots or self-ordering kiosks and QR codes (quick service experience. restaurants like McDonald’s are already rolling out some of this technology)? Jeremy Kode
The entrance to Botakliquor Chinatown
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Rick Jorre thinks the restaurant scene will see stronger concept places, with young talent and passionate people. Fine dining is on the way out, with but a few surviving over the next five years, according to Jeremy Kode. “Diners are savvier than ever and want an engaging food experience that requires incredibly knowledgeable staff to be able to cultivate great experiences that don’t break the bank. I believe the origins of food and beverages will become even more important especially in a state like Tasmania,” he surmises. Clockwise from the top: James Won, owner and chef at Enfin For Balasubramani Naidu, the Internet of Things (IOT) Kuala Lumpur; Rick Jorre, owner of Joloko Restaurant; Miguel Perez, Director of will advance in the coming years, “AI will be a trendsetter, Food and Beverage, Banyan Tree Kuala Lumpur. including 3D printing your own cake or your own meal at your table. Biotech will produce home-grown or lab-grown base and real-time information will become restaurant meats and plant-based ingredients. Robotics will be more standards. Finally, FIR (Fourth Industrial Revolution) common in delivery systems and farming. Cloud computing will boost the farming and food sector to obtain more and applications for training, menu planning, knowledge affordable food for all,” he envisages.
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“I perceive a lot of partnerships and different concepts mixed together,” claims Miguel Perez. He continues, “There A pretty website is not the goal; will be no more differentiation but restaurants will focus the goal is to convert lookers on the experience whilst offering real and honest food. I into bookers. Focus on improving the foresee an increase in the convenience factor for customers with faster and innovative delivery services. Technology will user experience to increase direct play a very substantial role in the decoration, equipment bookings. and layout of the restaurant plus the online world making restaurants accessible to all parts of the world.” Joey Egan However, Hans Gill doesn’t see any major shift in terms of food and beverages. Food delivery will expand further, but it won’t kill establishments as people still enjoy dining out, he maintains. “If any outlet does not have a presence on Facebook or Instagram today or within the next five years, they will go out of business,” he predicts. He adds, “Any brand that is not embracing the digital world, will be put out of business by the market as they will become irrelevant. People will decide on places to dine with what they see online first. Online brand presence is going to be critical in the next couple of years.”
Above: Hans Gill, Tiki Taka Restaurant Left: Jeremy Kode, Geronimo Aperitivo Bar and Restaurant.
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Double Dishes for DoubleTree Chef Lee Keen Suaan Executive Chef at the DoubleTree Kuala Lumpur started his career 15 years ago when just 17 years old. He started his career in a German restaurant in Penang before advancing to the Shangri-La Rasa Sayang. He worked in other Shangri-La properties with his last position, back at the Rasa Sayang as Executive Sous Chef. Branching out, he moved to the DoubleTree by Hilton Kuala Lumpur and advanced to become the Executive Chef. He is a great believer that the only way to succeed is through hard work and sacrifice. Furthermore, cooking must come from the heart and based upon this philosophy, he loves to prepared fusion-styled dishes as inspired by his father Chef Bob Lee, a well-known chef in Penang. His favourite dishes he likes to prepare in the hotel’s Makan Kitchen outlet include coffee-cured salmon gravlax, often paired by Malaysian diners with local coffee and quinoa salad and roasted purple sweet potato.
Chef Weng’s Yen for Cantonese Cuisine Yen is an avant-garde dining concept in the W Hotel Kuala Lumpur that melds an accomplished Cantonese restaurant, art space with private dining rooms and a bar into a harmonious sociable space for enjoying creative food with insightful conversations. Dishes are inspired by age- old traditions with the aim being for the chefs to deliver a contemporary interpretation of Cantonese favourites. Meticulously selected seafood is prepared using ancient cooking and preparation traditions. Meals are accompanied by a selection of the finest teas. Executive Chinese Chef Tan Weng is an accomplished chef with a National Certificate of Advanced Diploma in Culinary Food Preparation and National Certified Cookery Teaching Certificate. Over the years, his style of cooking has matured, earning him several awards along the way including Most Promising Asian Cuisine Chef in the 2008 HAPA Awards. He especially enjoys preparing dishes dim, slow-cooked Wagyu beef ribs, durian, abalone and truffle milk pudding.
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Marc Lores Executive Head Chef at Alila Villas Uluwatu Prior to joining Alila Villas Uluwatu, Chef Marc Lores was the Head Chef at Cal Xirriclo in Lleida, Spain. At Alila Villas Uluwatu, the chef draws on his love for the fresh, radiant flavours of the Mediterranean and the spicy-sweet-sour- bitter punch of flavours unique to Asian cuisine. Fresh local and organic produce remain the stars of each dish, celebrated in all their authenticity, infused with creativity to deliver delicious moments of surprise. At CIRE, guests can experience a tantalising menu of gourmet Asian and international comfort food, created with the finest produce available, sourced as locally as possible. At Quila, diners seeking culinary excitement are taken on an exhilarating ride for all the senses in a daily-changing dinner menu comprising a variety of different plates – each plate perfectly sized to deliver a powerful flavour punch, a witty bite or a provocative shot of surprise. Sayur otak is a dish of cauliflower roasted with spices, coconut yoghurt and sour carrot purée. Sustainably farmed, the cauliflower is nutritious and rich in protein and perfectly aligned with Alila’s vision. His presentation on a hand-plate symbolises Balinese prayer in asking for a spiritual bless.
Raphael Kinimo Joins Team at Vietnam’s Metropole Hanoi Sofitel Legend Metropole Hanoi recently appointed Chef Raphael Kinimo as the hotel’s new Executive Sous Chef. The French national has worked in some of the world’s top kitchens and hotels and brings extensive culinary experience to Vietnam’s most storied hotel. In his new role, Chef Raphael oversees the culinary team, under the helm of Executive Chef Paul Smart at the hotel’s iconic French restaurant, Le Beaulieu. The chef began his career at the three Michelin-starred Paul Bocuse Restaurant in Lyon, before continuing his apprenticeship in other restaurants around France, including Jour de Marche in Lyon. In 2006, he moved to London where he worked under the late Joel Robuchon at l’Atelier de Robuchon in Covent Garden before relocating to Dubai to work as Head Chef for La Maison. Most recently, Chef Raphael worked as Chef de Cuisine at the Ritz Carlton Café in Macau where he specialised in classic French fare with a modern twist and fresh seafood. He loves working with salmon, which features in one of his signature dishes.
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Dine in the Slow Lane at Chedi Club Tanah Gajah Ubud The slow-food movement has crawled almost to a standstill parts horticultural survey, food prep and dining, all under the in the lush uplands of Bali where the Chedi Club Tanah able hand of the Singaporean-born chef who has helmed the Gajah Ubud is now plating lunch and dinner fare sprung kitchens here for seven years. The experience begins with a largely from the grounds of the resort. While farm to table fortifying drink, and a wade into the organic garden where movements are on the rise around the world, Chef Khairudin the chef explains the ingredients among citronella, basil, ‘Dean’ Nor thought he might do the movement one better curry leaves and Vietnamese coriander. The menu varies but by cutting out the costs of transportation almost entirely. The some of the dishes include mushroom chawanmushi with resort is rolling out lunch and dinner options every Monday pomelo, a soup of young mango wrapped in chives with a and Thursday with ingredients harvested within 100m homemade stock with Vietnamese coriander and kombu, of the restaurant’s tables. Catfish is caught from a pond basil gelato and eggplant rolls with purple yam and topped behind the garden, yams grow behind villas and cinnamon is with edible weeds. One of the chef’s favourite dishes is spicy ground from bark on a tree by the pool. The ‘Farm to Table’ bebek betutu duck, an iconic Balinese dish. The Farm to Table experience is not merely a matter of eating, as it is equal package can accommodate a maximum of six people.
Chef of New Perth Hotel Plates Creative Fare Executive Chef, Jay Tesorero, of the recently opened Quay Perth Hotel brings his experience in Asia and Australia to the plate at the hotel’s rooftop dining spot, HQ Bar and Kitchen. His two signature dishes are prosperity salad, an artfully plated combination of seared yellow fin tuna, smoked fish, pickled carrots, sliced orange, accompanied by toasted cashews, peanut sauce, crispy shallots, and sesame oil powder; and a dish of seared wet-aged beef with shaved asparagus, diced cucumber, crispy bamboo mushrooms, and topped with a fermented bean dressing. Tesorero moved to Australia in 2007 and joined Mercure Hotel Continental Broome as Executive Chef, after his time in Broome he took on his first chef de cuisine role at Novotel Perth Langley. Prior to taking helm of the kitchen at Quay Perth, he was Head Chef at Drift Kitchen, a contemporary all-day dining restaurant at one of Perth’s most popular beaches.
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Rey Ardonia Culinary Director of The Plantation Club, The Pavilions Phuket Chef Ardonia is an innovative New Zealander with nearly 20 years-experience in fine dining including a stint at the award-winning Bracu. The chef’s method starts from understanding the culinary roots and culture of where he is, before sourcing the best local ingredients and combining traditional cooking practices with modern techniques to prepare each dish. The Pavilions Phuket invites guests to enjoy an enlightening epicurean experience with the launch of its new sustainable, locally and ethically sourced menus, including an à la carte option, four and six-course tasting menus and the ‘Plantation Journey’, a nine-course discovery of Thailand’s traditional cooking culture. Nuea kim sot is a dish of salted Sakon Nakorn Wagyu beef ribs braised in coconut cream topped with a fresh herb salad plus tamarind and chilli gel. In this traditional Thai dish, coconut water is used to cook the beef to ensure full flavours and optimal tenderness are achieved prior to adding to curries or a quick wok-fry and for use in salads.
Olivier Elzer Culinary Director of L’Envol, The St. Regis Hong Kong Chef Olivier is highly regarded as one of the leading chefs in Hong Kong who is passionate about refining and redefining the taste, textures and techniques of French gastronomy. With over 20 years-experience, of which he has led award- winning restaurants such as L’Atelier de Joël Robuchon in Hong Kong, Chef Olivier has a combined 18 Michelin stars to his experience. One of the chef’s signature dishes featured in his eight-course Prestige menu at L’Envol is Le Kristal Kaviari. The razor clams are freshly flown in from Brittany and served à la marinière in a traditional French white wine sauce and on a bed of pressed Kristal caviar cream before being topped with caviar from the renowned Parisian Kaviari house
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JW Firehouse at Marriott KL The newly opened JW Firehouse Bar in the lower level of the JW Marriott Hotel is a peaceful retreat with a five-star setting. This sophisticated classic bar is open and spacious with high ceilings, circular seating and abundance of timber with gold accents especially the bar bottle display. Leather upholstery and a charming marble bar dominate. Liquor, beers and wines are served with cocktails a feature. A signature cocktail is Fire Starter comprising tequila, chilli, mango juice and fresh lime while the Gin Rose cocktail includes flavours of elderflower with lemon zest. The Pink Mojito is crafted from rum, grapefruit, and mint with an added touch of basil to complement the other flavours. Select from a small bites including the red bun lobster burger full of creamy lobster. Other snacks include dancing prawns and chicken satay with peanut sauce. The bar is located on the lower ground floor of the JW Marriott and is open from 4pm to midnight (Sunday to Thursday) and until 1am on Friday and Saturday. www.marriott.com
WOOBAR at W WOOBAR in the Living Room precinct of W Kuala Lumpur, the chic and somewhat provocative just-opened hotel in central Kuala Lumpur, has released a range of new and exotic cocktails much to the delight of hipsters who rendezvous here to enjoy the exhilarating vibe. The intimate afternoon high tea venue morphs into a glamorous spot to mingle with friends in the evening over expertly crafted beverages and inventive bar bites. For those who are undecided, throw the dice of the ‘bored game’ and let Han the liquid manager and his team do the rest. Cocktails for the team must be tasty, have a story and be Instagrammable. Creative cocktails inspired by the wilds of Malaysia are served and include Hive Five, an tantalising blend of gin, pomegranate and Tualang honey, a multi-floral jungle honey produced by rock House of Fine Cocktails in House of Ill Repute bees which build hives high up in the rainforest canopy in Tucked away in the old Mah Lian Hotel, which served as a hotel emergent Tualang trees. Quirky and playful presentations are in the front and a house of ill repute out the back, Botakliquor all-important with the cocktail, Nut This Time of Campari, Bar breathes new life into the middle of KL’s Chinatown with its dark rum and blood oranges, resembling a kaleidoscopic Bird minimalist design and creative offerings. Maintaining most of of Paradise from deep within the deepest, darkest rainforest. the layout of the old building, architect Shin Chang preserved www.wkualalumpur.com much of its soul and added a contemporary feel to create a homely bar. Each cocktail contains ingredients that are either home grown or locally produced and farmed. Rick Joore, who hails from Holland, uses Malaysian botanicals with the focus on clear spirits. In one of his more experimental menu creations, Rick plays around with funky ingredients not usually found in a cocktail. The bungka kantan and pumpkin cocktail contains a flower from Shin’s farm made into a soda with pumpkin seed- infused vodka. The bar itself, surrounded by a mélange of cosy chairs, is sunken and framed by an abundance of low-hanging plants. www.facebook.com/BOTAKLiquor
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The Beverage Truck at Avani+ Samui Refurbished and repurposed VW Kombi vans are a feature of the drinking landscape in Thailand as many they are found in the nation’s popular night walking street markets. The Beverage Truck at Avani+ Samui is ideally located at the side of Essence Restaurant overlooking the southwestern coastline on the magical island of Koh Samui. Guests and visitors can drop by the customised VW Kombi and order a refreshing handcrafted cocktail. Cocktails are expertly mixed and inspired by a Samui selection combining local fruits and flavours with premium spirits. Gin and tonic speciality beverages are prepared from gins such as Bombay Sapphire, Broker’s Gin, Caorunn, Hendrick’s and Tanqueray. Cocktails are also available including Thai Sabai crafted from Mekhong (Thai whisky), basil leaves, lime juice and soda. For something just as enjoyable but prepared with minimal fuss, order a chilled Chang beer. The bar opens from 10am to 1pm with happy hours from noon to 2pm and 5pm to 7pm. www.avanihotels.com
MARIMBAR Wows Petaling Jaya Restaurateur and entrepreneur Modesto Marinis of The Marini Group (including Marini’s on 57 and Marble 8) has moved into the Kuala Lumpur suburbs with the exciting opening of Marimbar on level 35 of Pinnacle PJ Tower A in Petaling Jaya. This elevated nature-themed rooftop bar has inviting splashes of green to provide a setting befitting its tropical location. Interior walls are covered in greenery interspersed with screens showing simulated waterfall images. Outdoor sections open onto the Lumpur skyline, which twinkles in the distance. Patrons can expect great music, cool cocktails, refreshing ales and wine while snacking on Italian dishes. Specialty nights are Gin and Juice Wednesdays and Sassy Ladies’ Night (Thursdays). Standout cocktails include a Malaysian take on Pisco Sour with lemongrass and lychee tempering the Peruvian pisco. MARIMBAR is open daily from Strawberry Fusion Cocktail in Paris 5pm until late. www.marinisgroup.com Paris has many fine bars and restaurants to retreat to between visiting famous shopping outlets such as Printemps and Galeria Lafayette or museums like the Louvre. A classic Strawberry Fusion Cocktail is served within the delightful Art Nouveau conservatory and Le 38 Bar within Hotel L’Echiquier Opéra Paris MGallery. Located in the Grand Boulevards precinct close to the Louvre and the Opera, the bar and lounge is a grand setting befitting a stylish beverage. The cocktail is concocted by barman Jay Matthieu from Monin strawberry syrup, liqueur de fraise de Plougastel Cambousier, vanilla, Amaretto, dark and light rum from Martinique, strawberry nectar by Alain Milliat, egg white and cream. He likes to serve it with a slice of strawberry island bar. The discrete and welcoming bar and conservatory is also a superb location for a glass or bottle of Ruinart Champagne, after all; it is Paris. www.accorhotels.com
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Bangkok’s Spectrum Rooftop Bar Now Open One of Bangkok’s latest rooftops bar has just opened. Designed by Japan’s Super Potato, the Hyatt Regency Bangkok’s Spectrum Lounge and Bar is a multi-faceted venue extending over three levels starting from the hotel’s 29th floor. It features design pieces ranging from Thai art to musical instruments. The Thai influence also comes through with a scene of the Chao Phraya River decorating one wall and backlit panels with local patterns shedding light over the space. During the day, it can be used as a private dining facility but morphs into a bar in the evening with floor-to- ceiling panoramas of Bangkok’s skyline. The spacious living room entices guests to linger with deep, cushioned chairs and wooden tables spread out over a blue carpet. The indoor bar creates an edgier vibe with a sleek, black marble countertop. An alfresco terrace spans levels 30 and 31 and features a large open deck with seats for two and alcoves framed by verdant trees with huge daybeds and private tables. A selection of tapas like smoked Scottish salmon and Russian caviar atop bagels, Wagyu beef sliders and crispy soft shell crab is available. Craft cocktails, wine and a comprehensive beer selection make up the drinks menu. www.hyatt.com
Venerable Vertigo Venue Kuala Lumpur’s current highest bar is Vertigo perched on the 59th floor at the top of Banyan Tree Hotel. It offers 360o views of the city including most impressive vistas of the Twin Towers and Menara Kuala Lumpur behind which, the sun sets. Arrive between 6pm and 7pm to admire the sunset and book an outside table for the finest views (this requires a minimum spend). Otherwise, turn up and enjoy a cool beverage in the stand-up interior around the ever-busy bar. Cocktails are listed under ‘While the Sun Sets’ (Aperol Spritz with Aperol, Prosecco ‘Voga’ and soda water) and ‘When the City Lights Up’ (Mount Genting with Gordon’s London Gin, Cinzano dry, lime juice, lychee and raspberry Monin syrup and egg white). Carlsberg and Kronenbourg beers are poured on tap while bottled beer such as Erdinger and Little Creatures is available, at a price. There are a dozen wines by the glass including Drappier Champagne. Asian-inspired tapas are served and a deejay provides entertainment as the evening progresses. www.banyantree.com
2019 Issue • Volume 2 55 hangout
Ernest Hemingway-inspired Bar Opens in Singapore Writer Ernest Hemingway was known to enjoy a tipple or three so when successful Hong Kong Bar, The Old Man (number one on Asia’s 50 Best Bars 2019 and number ten on The World’s 50 Best Bars 2018) decided to spread its wings, it is not surprising that Singapore was chosen. Located on bustling Keong Saik Road, The Old Man Singapore pays homage to the author’s Pulitzer Prize-winning fictional work, The Old Man and the Sea. The entrance takes on the mystic of a speakeasy and patrons need to locate the discrete pineapple lamp and white doors. Its interior is dominated by copper hues and is a celebration of the great writer. To ensure consistency with every sip, a customised brass column runs across the centre of the bar counter and with the temperature maintained at -35oC, cocktails can be savoured at optimal density and dilution. Nine cocktails are offered including Island in the Sun (pink grapefruit juice and salty gin) and Death in the Afternoon Idle Away Time at Idlewild (coconut, pandan, yoghurt and absinthe). For a combination Idlewild is a sophisticated, retro-luxe cocktail bar that of rosemary infused pisco, turmeric and tamarind cordial and harkens back to the Golden Age of air travel in a celebration citrus, the Green Hills of Africa, inspired by Hemingway’s book of the worldly escapism and sheer indulgence that took to in 1935, is a refreshing treat. www.theoldmanhk.com the skies through the 1940s to the 1960s. Now grounded in the heart of Singapore’s vibrant art and cultural district, Idlewild in the InterContinental Singapore delivers an immersive experience backed by excellent cocktails, energetic live entertainment, warm hospitality and intriguing design. Led by Andy Griffiths, drinks from the dynamic beverage programme explore unlikely provenances, exotic flavours and drinking cultures found along the transatlantic route and back. Globetrotting cocktails are expertly updated for contemporary palates, matched with a well-curated list of craft beers, refined wines, celebratory Champagne and a curious collection of rare and exotic spirits hidden away from public eye. www.idlewild.sg
Sin and be SEEN above the City of Angels Bangkok’s hottest rooftop playground has opened on the 26th Floor of Avani+ Riverside Bangkok Hotel. Combining an exceptional mixture of skyline views, bold cuisine, fantastical mixology and sultry beats, SEEN Restaurant and Bar makes a splash on Bangkok’s nightlife scene. With a globally-inspired menu curated by Executive Chef Alexandre Castaldi, guests can dine on hand-rolled, black-truffle infused sushi or indulge on tomahawk steak. Head Mixologist Mohammad Fadli curates a wide range of cocktails, wines and Champagnes. Arrive at sunset to catch unrivalled views of the Chao Phraya River from plush day beds, stay after dark to party to beats spun by a roster of jet-setting DJs selected by Music Director, Scotty B. Originating in Sao Paolo then Lisbon, SEEN Bangkok is the third SEEN Restaurant and Bar from Portuguese celebrity chef, Olivier da Costa. www.seenrooftopbangkok.com
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Chin Chin at Tuk Tuk Bar Banyan Tree Resort Koh Samui has opened what might be ideal art installation on Koh Samui’s beachfront. Refurbished the quirkiest if not Thailand’s cutest bar - a cocktail caravan and dubbed the Froggy Sea Breeze Beach Bar, the emerald- remodelled from a classic 1960s tuk-tuk. The MP4 Midget green van is home to cocktails, beer and spirits for in-house is virtually unseen on Thai streets today but, previously the guests and non-guests in a quiet cove in the island’s southeast ‘frogs’, as they were nicknamed, were everywhere. Thousands between Chaweng and Lamai Beaches. The Froggy Sea Breeze of these 12 HP 350cc three-wheelers were manufactured by Beach bar is open from 5pm - 11pm every evening. Highly Daihatsu and exported to Thailand from 1959 to form the recommended is the sweet n’ sour Froggy Melon, garnished nation’s taxi fleet. This particular frog was discovered in Trang in mint leaves, or The Botanical, a gin and absinthe-infused by Banyan Tree Samui’s Head Chef Rainer Roersch, who says he cocktail guaranteed to kick-start any engine. sensed immediately that a novelty tuk-tuk would make for the www.banyantree.com
Old Man and The Sea Old Man and the Sea is a rooftop bar located in The Gerald Apartment Hotel facing the Indian Ocean on Western Australia’s Coral Coast. This casual bar offers a rooftop bar experience like no other especially as it is the only rooftop bar in regional Western Australia. With sensational views across the ocean, it is the perfect place to relax and unwind and is available to both in-house guests and the public. Patrons relax on faux grass in garden furniture, beanbags and bench seating. Featuring an extensive range of beers (including Furphy craft beer on tap), wines and cocktails, the Old Man and the Sea is the place to enjoy burgers and international ‘street food’ prepared by the chefs. The bar opens from 4pm on Thursday and Friday and at noon over the weekend. www.thegerald.com.au
2019 Issue • Volume 2 57 bubblingtrends
Luscious Latour Opportunities to sample an iconic wine such as Château Latour rarely arise so when invitations from AsiaEuro are received, the faithfully duly respond and pack out the wine importers intimate tasting facility. Several wines from the group’s stable were poured but it was the Château Latour, Pauillac 1er Cru Classé Bordeaux that was the most anticipated. Just 18,000 cases are produced annually so to have one bottle opened in the city was indeed a treat. The wine comprises 94% Cabernet Sauvignon, 5% Merlot and 1% Cabernet Franc/Petit Verdot. Ten years on, the full-bodied wine is a harmonious balance of fruit and tannins. www.asiaeurowines.com
Tantalising Tuscany Tuscany is home to many well-known wines including Chianti (including Classico), Brunello di Montalcino, Vino Nobile di Montepulciano, Carmignano and the Super Tuscans. A recent expo of past vintages showed why these wines are held in such high regard. Sangiovese is king here but there are many other grape varieties with the white Vernaccia from San Gimignano displaying just how good Tuscan whites can be. PrimAnteprima (comprising ten Tuscan wine consortiums outside of Chianti and Chianti Classico) is a major wine event showcasing hundreds of wines and staged in Florence’s 14th Century Fortezza da Basso, in Florence. Vineyards at different elevations, different aspect and proximity to the sea, provide a multitude of different wines. With its wonderful produce, alluring landscape and colourful history, Tuscany is an obvious choice for those who love wine touring and dolce vita. www.chianticlassico.com
Classic Côtes du Rhone Tucked away in the northwest of Provence, Domaine de Cabasse produces typical Côtes du Rhone styled wines like Villages Séguret, a red produced from 70% Grenache, 27% Syrah and 3% Carignan grapes. It has rich garnet colouring, spicy aromas and long finish d ominated by silky tannins resulting from barrel aging. Other grapes grown by the domaine include Mourvèdre. Clairette and Viognier. Vineyards are located at the base of the mountain that is home to the small Medieval settlement of Séguret, one of France’s most picturesque villages. www.cabasse.fr
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Argentinean Wines at Altitude New Wines at Cave and Cellar Considering Trapiche wines are sourced from high in the Malaysian wine importer, Cave and Cellar has increased its Argentinean Andes, a wine dinner at Altitude on the 53rd floor portfolio with some exciting new wines from New Zealand of the Banyan Tree Kuala Lumpur seemed only appropriate. and Australia. Two South Australian wines impress – Produced on 1,000ha of estates dating back to 1883, Trapiche ‘Mistress’ from Alpha Box and Dice and Grenache Touriga is Argentine’s largest producer. Several recent vintages were from Hither and Yon. ‘Mistress’ is produced from Touriga paired with superb dishes prepared by the Banyan Tree Naçional, Tinta Roriz and Grenache grapes sourced chefs. The evening commenced with an aperitif of Trapiche from three South Australian regions to produce a big, Sauvignon Blanc 2018, which was also matched with a salmon complex and rich wine with flavours of prunes, cherries crudo with avocado and lemon gel entrée. Diners enjoyed and dark fruits. The wine from Hither and Yon included Trapiche Broquel Torrontes 2016, Oak Cask Chardonnay similar varieties (Grenache and Touriga Naçional) grown in 2017, Broquel Malbec 2017 and Medalla Cabernet Sauvignon McLaren Vale and matured in oak barrels for four months 2015. Medalla is produced from 100% Cabernet Sauvignon to retain vineyard and fruit freshness. It too is a big grapes grown in 45 year-old vineyards in Cruz de Piedra, flavoursome wine with delicious layers of fruit and spice. Maipú Mendoza. It exhibits deep red colour with Bordeaux T: +60 3 7845-0670. hues and its aromas bring memories of smoked peppers with subtle notes of tobacco and spices resulting from its barrel aging. It has a sweet, long lasting finish so characteristic of a structured, complex wine. It was an ideal pairing with a dish of 24-hour braised lamb neck cooked in spices. www.asiaeurowines.com
Singapore Sling Shaken and Stirred One of the world’s most famous cocktails has been shaken and stirred with the reopening of Raffles Singapore. The iconic cocktail has been served in the hotel with an unchanged recipe since its 1915 creation. While traditionalists have raised their collective eyebrows, contemporary mixologists are excited with the updated Singapore Sling that incorporates Widges Gin and Scrappy’s Spice Plantation Bitters. What is considered a rite of passage for many tourist to the hotel’s Long Bar, is now less sweet and more balanced to make more suited to a ‘modern palate’. www.raffles.com
2019 Issue • Volume 2 59 bubblingtrends Austria Tradition Meets Technology
Austrian wine production goes back hundreds of years, maybe thousands, but over the past few decades, more producers are looking to technology and innovation to make their outstanding wines standout.
espite being the 17th largest wine producing Indigenous Varieties nation, the wines of Austria are not as prominent There are 23,000 vine growers in the four main wine regions on Asian wine lists as they deserve to be. Austria of Niederösterreich (Lower Austria), Steirerland (Styria), has a total annual wine production of 2.25 million Burgenland and Vienna. Many grow vines on farms of less hectolitres or 1.1% of the world’s total production (46,000ha than five hectares and there are just a few large wine estates. of vines thrive in eastern and southeastern Austria). With some 20 white and 13 red grape varieties (approximately Austria’s wine history is also linked to neighbouring 80% of the production is white and 20% red) there is an Austrian countries like Hungary, Slovenia, Slovakia and the Czech wine style for every Asian cuisine. Local grape varieties like Republic. During the era of the Iron Curtain, many links Grüner Veltliner, Welschriesling, Weissburgunder, Neuburger, between Austria and these Soviet satellites were severed. Zweigelt, Blaufränkisch, St. Laurent and Blauburgunder are Families we separated, trading ceased and communications both tongue twisters and palate pleasers. However, there is were cut between communities that had lived together for also sufficient familiarity with grape varieties like Cabernet centuries and often on one side of a valley from each other. Sauvignon, Pinot Noir, Merlot, Chardonnay and Sauvignon If the wines of Austria struggle for recognition, those of its Blanc to ensure wine lovers feel at home with Austrian wines. neighbours are hardly known outside their own country. However, this is changing and wine connoisseurs with an Appellation Wines open mind now have access to many new wines that have a Austria has adopted an appellation system known as heritage extending back several centuries. Districtus Austriae Controllatus (DAC). In 2003, the Weinviertel
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became the first Austrian wine-growing region to market Just Desserts typical wines of origin named after a specific region. This gave Austria is also recognised for sweet wine styles like auslese, the Weinviertel DAC its pioneering role for wines with a clear beerenauslese, trockenbeerenauslese and eiswein. A sweet identity and a typical taste profile. specialty is strohwein (‘straw wine’) made from naturally Other DACs reflect regional grape characteristics - overripe grapes dried on straw mats (similar to Spanish Mistela Mittelburgenland (Blaufränkisch), Leithaberg (Blaufränkisch, or the French Vin de Paille). Neuberger, Weissburgunder, Chardonnay and Grüner Sweet wines produced by Hans Tschida in Illmitz have Veltliner), Eisenberg (Blaufränkisch), Neusiedlersee (Zweigelt), won the estate the best dessert winemaker in the world at Traisental (Grüner Veltliner and Riesling), Kremstal (Grüner the International Wine Challenge in London in recent years. Veltliner and Riesling), Kamptal (Grüner Veltliner and Riesling), Kracher is another leading sweet wine pioneering family based Wiener Gemischter Satz (a cuvée of three white varieties grown in Illmitz. around Vienna), Vulkanland Steiermark (various white varieties including Sauvignon Blanc and Traminer), Weststeiermark (the Wines for Asia famous Schilcher Rosé-styled wine), Südsteiermark (Sauvignon Regional wine tastings and food pairings have acknowledged Blanc) and Rosalia (Rosé, Blaufränkisch and Zweigelt). Grüner Veltliner as an ideal match to many Asian food styles. Most recognise both classic and reserve DAC styles. They confirm they are ideal pairings with food styles as diverse Reserve wine is the highest quality produced by each winery. as bak kuk teh and nasi lemak. For example, Weinviertel DAC Reserve must demonstrate a clear, region-typical taste profile. It must be a peppery Grüner Veltliner but also have other distinguishing features – dry, dense structure, long finish and a robust style. Subtle botrytis and wood tones are acceptable and it must have 13% alcohol content.
CONTACTS • Austrian Wine Board. Schmelz Ried Klaus Grüner Veltliner from the Wachau is imported by The Fine Wine Merchant Sdn Bhd, Damansara Utama (T: +603 7722-1808) while Schloss Gobelsburg wines are imported by Straits Wine Company. The region’s largest Austrian wine importer is Ampelia Fine Wines Pte. Ltd. in Singapore (T: +65 8133-0615). Their portfolio is extensive and includes many organic, biodynamic and natural wines from producers such as Moric, Markowitsch, Rudi Pichler, JR Reinisch, Tement, Tschida, Gut Oggau, Kracher and Weninger. www.austrianwine.com www.straitswines.com.my
2019 Issue • Volume 2 61 hospitalitybusiness
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Gearing Up for Visit Malaysia 2020 Sirocco Hospitality Group Partners with AirAsia BIG
irocco Hospitality Group, one of Malaysia’s most AirAsia BIG Chief Executive Officer Spencer Lee commented, comprehensive hospitality consultancy and advisory “This partnership will be an excellent way for us to promote groups with a chain of hotels under its wings, is set Malaysia and offer extra hotel offerings to our members. We to provide AirAsia BIG Members exciting offers and also want to use this partnership as a platform to inform our discounts. loyal BIG Members that they can now earn and redeem points The formidable partnership with AirAsia BIG will be one when booking Red by Sirocco and soon MONOPOLY Mansion of the travel line marketing arms for Sirocco Group as AirAsia and Planet Hollywood. With our BIG Points, members can do BIG will be marketing Sirocco Group through its channels to more than just redeem AirAsia flights.” a reach of over 24 million BIG Members. Members of Club Sirocco from the five different tiers All hotels under the management of Sirocco Group will be of membership are currently enjoying priority invitations to able to enjoy this advantage and travellers can save more on events, dining discounts, birthday and anniversary specials, not just flights and accommodation, but also attractions as discounts on spa and massages, shopping vouchers, well as retail offerings through the existing partnerships that merchandise and free stays. For every ringgit spent, members both Club Sirocco and AirAsia BIG have already established. receive ten points. Datin Lea Chan, CEO of Sirocco Hospitality Group Sdn Sirocco Hospitality Group is a subsidiary of M101 Group Bhd said, “This partnership with AirAsia BIG is a good of Companies. Its unique diversity of expertise enables the opportunity for Sirocco Group to market our services not group to offer a comprehensive range of services to ensure just locally but globally. Working with AirAsia BIG we have maximum return on investment to owners and investors. Each created an integrated platform whereby our existing Club programme is tailor-made to fit the needs of the project at Sirocco members will be able to benefit from the generous hand. It offers practical support to hospitality organisations offers and redeemable rewards.” She added that this was regardless of size and prides itself on building meaningful client timely as both partners start preparing for Visit Malaysia relationships. Sirocco Hospitality Group will soon MONOPOLY 2020. Mansion and Planet Hollywood in the heart of Kuala Lumpur.
www.clubsirocco.airasiabig.com
2019 Issue • Volume 2 63 spotlight
Goh Helms Landmark Industry Veteran Mandarin Oriental for The Westin Desaru The Landmark Mandarin Coast Resort Oriental, Hong Kong has The Westin Desaru Coast Resort announced the appointment of has appointed Vikram Mujumdar Jill Goh as General Manager. A as General Manager of the seasoned hotelier, she has been resort. He is a well-experienced with the group since 1993, and highly respected industry serving previously as Resident veteran with over two decades Manager at the Mandarin of knowledge of all aspects of Oriental, Singapore and management and operations Mandarin Oriental Hyde Park, of hotels worldwide. Over London until 2013, when she was appointed Corporate the years, his work in the industry has seen him holding Operations Manager - Asia, based in Hong Kong. From 2015, key management roles in various countries across three she then held the role of General Manager at Mandarin continents. Prior to Desaru, he was most recently Task Force Oriental Macau. A Malaysian, Goh holds an Executive General Manager at St. Regis Vommuli Resort on Dhaalu Atoll MBA from the Royal Melbourne Institute of Technology in the Maldives. Mujumdar was born in India and received and a Diploma in Hotel Management from Switzerland’s his Bachelor of Arts in Economics from University of Madras, HotelConsult. Loyola College in Chennai, in 1991, before going on to receive his Master of Management in Hospitality from Cornell Spanish Leadership at University’s School of Hotel Administration in May 1999. Meliá Ho Tram A seasoned professional with Pullman Kuala Lumpur luxury hospitality experience Welcomes New in Europe and Asia and an General Manager enthusiasm for employee The Pullman Kuala Lumpur City development has been Centre Hotel and Residences has appointed to helm the new five- appointed Wolfgang Kiesel as star Meliá Ho Tram Beach Resort General Manager. He graduated Vietnam. Spanish national from Bergius School Frankfurt, Manuel Ferriol is spearheading Germany and was previously the 17ha-beachfront property involved in rebranding Pullman at Ho Tram, a two-hour drive from Ho Chi Minh City. Jakarta Indonesia. He has held Ferriol has worked for Meliá for the past 15 years, including senior management positions acting Resident Manager at Gran Meliá Fenix Madrid and in Jakarta, Xiamen, Heifei, Malaysia, Abu Dhabi, Singapore, Resident Manager at TRYP Palma Bellver By Melia Mallorca. Hong Kong, Taipei and most recently, Jinjang, China. He In 2014, he became Director of Operations at Meliá Hanoi brings 30 years’ experience to the hotel and will be taking and two years later, he was promoted to General Manager the lead in moving the hotel’s financial performance Meliá Danang. The 152-room and 61-villa Ho Tram property forward and setting a new direction for the enhancement opened in April. of operations of the five-star property.
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Spa Expert Helms Alba Numero Uno at Novotel Wellness Valley Newcastle Wellness-inspired hospitality Novotel Newcastle Beach in brand Fusion has hired former NSW, Australia has appointed team member Hylton Lipkin Edmond Power as its new leader. as General Manager of Alba He is highly experienced in a Wellness Valley by Fusion, number of different leadership a natural hot springs resort positions with Accor in a variety and hotel on the outskirts of of Australia’s hottest locations Vietnam’s imperial capital Hué. including Sydney, Brisbane, A South African, he has spent Darwin and Kununurra. His the last two decades honing career to date with Accor his spa and management skills around the globe with roles includes roles in operational and talent leadership as well in the Middle East, Europe, the USA and Asia Pacific. His as acting as National Chair of Accor’s Inclusion and Diversity most recent role was as head of a boutique property Lao Committee. He comes to his new role after four years as Poet Hotel in Vientiane, the Lao capital. His knowledge Franchise Operations Manager for three Australian states of the spa industry extends to Arovada by AKARYN, a where he assisted the opening or re-branding of 12 Accor private island wellness retreat in Cambodia and the Ayurah properties. Wellness Centres in Thailand. Alba Wellness Valley includes the upscale Alba Wellness Resort Hué and the neighbouring Avani Barbarons Thanh Tan Hot Springs. Seychelles Resort Appoints New Head Donald Wong, General Avani Hotels and Resorts is Manager at Song Saa pleased to appoint Nico Vivier Private Island as General Manager of Avani In his new role, Donald Wong Barbarons Seychelles Resort, will extend Song Saa Private which blends all the ingredients Island’s position as a leading for relaxation with a dash of Cambodian island resort. colourful culture and exotic In addition to providing island life. He is a well-rounded guests with personalised hotelier with over 15 years’ experiences, the resort also experience, having worked in the UAE, Russia, Seychelles, hosts a comprehensive suite of Tanzania and South Africa for international brands like conservation and community Hyatt, Kempinski and InterContinental. His career began engagement programmes that set high standards of in hospitality as a restaurant manager in his native South sustainability. A cornerstone of which is the establishment Africa in 2004. Between 2006 and 2011, he was Food of organic food production in the local village. He brings and Beverage Manager for North Island, Seychelles and along a wealth of experience from his 17-year sales and Kempinski Bilila Lodge in Tanzania. Afterwards, he relocated marketing career, notably, as the Director of Sales and to Russia and in 2016, joined Anantara Sir Bani Yas Island Marketing at renowned properties such as Amankora in in Abu Dhabi. Bhutan, Amantaka in Lao PDR and The Landmark Mandarin Oriental in Hong Kong.
2019 Issue • Volume 2 65 mindset
Jumping Onto the Digital Bandwagon
Now everyone can travel and when they do, they need a place to stay. Monitoring and planning for the next big trend is the challenge for many hoteliers. Hospitality Asia interviewed several hoteliers across the region to get their opinions on some key digital and technology issues affecting the industry.
ome hotels are ahead of the curve, with the Sofitel While most hotels attend to their existing guests, others Singapore City Centre for example, using two droid are implementing facilities and services to cater to the next butlers named Sophie and Xavier, to extend minibar generation of travellers. Already young travellers (millennials) services to its guests. are making their presence felt and many hotels are gearing Many hotel reservations are made online or through email up for an even greater presence. and most hotels require a competent Customer Relationship The Rise of the Young Asian Traveller, a report by the Management (CRM) programme to accommodate guest Pacific Asia Travel Association (PATA), surveyed 1,000 young preferences. Others are using technology to monitor travellers aged between 16 to 35 years of age. It notes that and manage equipment to save resources and minimise 80% of respondents had taken a trip outside their country overheads. with 47% having made an overseas trip in the past twelve months and 20% having embarked on two trips. The Next Frontier Other useful information from the report for hoteliers Technology affects almost every facet of the industry from is that holidays of more than two weeks are rare (lack of business acquisition to purchasing/sourcing, from human time and budget), more than 50% of millennials preferred to resources to marketing; scarcely any hotel department has not book all aspects of their trip independently without the need seen some technological impact. for an Online Travel Agent (OTA), and travel itineraries were Travellers are changing the way they travel and for often planned on the go based upon peer group feedback hoteliers such as Franck Loison General Manager at the and recommendations. Sofitel Kuala Lumpur Damansara, it is clear that social media The report concluded that social media was a useful and is rapidly emerging as the next big frontier in the hospitality effective tool in informing, inspiring and recommending industry. travel options. At the just-opened EQ in Kuala Lumpur, senior Franck Loison confirms this. “Social media is rapidly management recognise that the single biggest impactor for transforming into a platform for customer engagement the hotel’s business is the internet. and for those in hospitality to establish relationships with Hospitality industry surveys indicate that customers customers. The trend also reflects a fundamental shift in the also use social media to share their experiences and gain role of the customer, which has progressed from being a co- information about hospitality organisations. Social media has become an imperative tool for marketers to enhance customer experience and subsequently elevate service levels. In the recent State of Digital Lifestyles report, American Many hoteliers are not embracing the content delivery network, Limelight Networks Inc, reports technology available to them. If you are that 69% of Malaysians would not be able to stop using their using outdated technology, you are losing mobile device, even for one day. According to the report, the situation is similar in other countries from India to another time and the ability to compete. eight countries surveyed including Singapore, South Korea and the United States. David Chester, Siteminder
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Guido Farina Mohammed Nabeel Peter Hourigan Franck Loison producer, to being a co-owner of a hospitality organisation and its potential success.” Technology is our daily business For Guido Farina, General Manager at RuMa Hotel and Residences, the biggest recent change for hotels is in partner and enables us to be effective even consumer behaviour. “It is easy for consumers to gather when we travel through the mobile systems information that will factor into their decision-making. They available to us. are spoiled for choice and it is up to the hotel to ensure it stands out, in terms of design, service and brand association,” Andreas Rud he remarks. Similar engagements occur across the region. Bjorn Richardson, the General Manager at 137 Pillars Suites and iScala, Opera, Transit, CCS (Communications Centre System), Residences in Chiang Mai notes, “Most changes that we Lotus Notes, as well as a Building Management System (BMS) see on the horizon are guest-led, as the digital space is to monitor equipment such as the chiller and hot water constantly evolving. Areas like seamless translation between system.” various languages, simultaneous translation and Artificial Adopting technological innovation has proved successful Intelligence (AI) systems are already here.” for Ri-Yaz Hotels and Resorts. Andreas Rud, Chief Operating Officer reports, “For the first time in our 11-year history we were able to achieve and confirm a fair market share rating The challenge is to implement the new for all indexes for Ri-Yaz Hotels and Resorts. Thus, we have leveraged our IT Solutions with great synergy and the agility technology with old-fashioned face-to-face to compete on a global scale with multinational competitors.” service, which is personalised and tailored Technology is harnessed to improve guest services in most hotels. At the Banyan Tree Samui, Portier smartphones to each guest’s individual needs. are provided to guests to enable free international telephone calls and 4G internet, as well as access to resort facilities. Bjorn Richardson Remko Kroesen, Banyan Tree Samui’s General Manager says the most popular feature of these smartphones is the Embracing Digital Technology ‘Villa Host’ function. Each guest is assigned a ‘Villa Host’ Hotels need to embrace digital technology to improve (personal butler-cum-concierge), who will contact them operational procedures and lower costs and to effectively ahead of arrival to take requests in preparation for their market the hotel to generate income. vacation. The resort has some ten on call at any one time, Various technological advances are incorporated into hotel one for every eight villas. Visitors can call for room service, management. Peter Hourigan, General Manager explains the housekeeping, car hire or for local advice. Smartphones situation at The Saujana Kuala Lumpur, “We are constantly enable connectivity through wi-fi hotspots no matter where upgrading our hotel system with interface software like guests travel around the island.
2019 Issue • Volume 2 67 mindset
Hotspots work in tandem with the GPS and provide a guest safety net for those who might get lost. In addition, We use social media to forge deeper hotel information is downloaded onto the smartphone in various languages. This includes menus, spa treatments, relationships online with our potential tours and kids’ club activities. customers. Similarly, by engaging with Portier solutions, 137 Pillars Suites and Residences Chiang Mai can provide its suite guests Khim Tong Theow with the same mobile device. It too can be used as a phone, mobile hotspot and provide direct butler access. Mohammed Nabeel ICT Manager at the Banyan Tree According to Khim Tong Theow, the IT Manager at The Kuala Lumpur maintains, “We are adapting new technology Saujana, internet speed was recently increased from 50 Mbps and have introduced initiatives in both hotels under our to 120 Mbps. management (Banyan Tree and Pavilion). For example, a high- end IPTV system was implemented in both with a facility Hotel Sustainability for guests to stream content from their phone and from Ms. Norzuraini, Director of Finance at The Saujana succinctly televisions to personal handheld devices. This helps guests observes, “Revenue management will be the most important to simultaneously watch football on television while children technology for sustaining a hotel business. This is followed by can enjoy kid’s channels on their gadgets,” enthuses Nabeel. operational technology, communications / digital technology, CRM as well as managing the confidentiality and privacy of information technology.” Most changes that we see on the Mohammed Nabeel at the Banyan Tree Kuala Lumpur agrees. “CRM and revenue management play crucial roles in horizon are guest-led, as the digital space is the hospitality industry. CRM helps us to get constant guest constantly evolving. feedback to improve our product through enhancing guest experiences,” he states. Bjorn Richardson He added that dynamic revenue management will help hoteliers know where the hotel stands in the market and will Speed is King allow managers to evaluate the current trends and capture As in most hotels, guests at 137 Pillars Suites and Residences the business and flexibility by means of rates. in Chiang Mai demand constant high-speed connectivity. For For RuMa Hotel, technology has had a very positive many guests at this property and others, free and fast internet impact, especially in terms of being able to reach guests is crucial for selecting accommodation. around the globe. Guido Farina maintains, “We have been The demand for connectivity is steadily increasing, both receiving enquiries and bookings from most continents. in terms of devices as well as the internet speed needed. It This would have been impossible 20 years ago. Technology is crucial to be able to supply a stable, high quality internet has also enabled us to monitor trends so we can generate a connection seamlessly throughout a hotel. better forecast of hotel occupancy and revenue.”
Bjorn Richardson Leo Kuscher Andreas Rud Remko Kroesen
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Likewise, “At Ri-Yaz Hotels and Resorts, with current Design and Engineering technology we are able to compete in a global arena that we While many sections of a hotel embrace the digital world, were not able to do so without the cooperation of our third others are adopting the latest technology. New hotels party IT solutions partners,” maintains Andreas Rud. especially benefit from incorporating the latest design, The situation is similar at The Saujana. “Instead of equipment and facilities with green technology an essential using outdated outbound marketing campaigns that go innovation for many including the just-opened EQ Kuala largely ignored, we provide valuable information about Lumpur with its Green Building Certification. special promotions and current events to our potential and Interestingly, the old Equatorial hotel was the first to existing guests. Hence, the power of the internet, apps, introduce electronic room door locksets as well as the first to online marketing tools and social media are the current implement public area wi-fi in Malaysia back in 2000. technologies that have impacted upon our operations and Technology was very much part of the design of the revenue,” reports Khim Tong Theow. 137 Pillars property in Chiang Mai. It has been harnessed in applying smart solutions to achieve an energy-saving and sustainable product. Sensors for air conditioning, LED lights, Ultimately, the long-term success the latest electronic equipment in the guestrooms and suites were installed in addition to a strong IT infrastructure to of a hospitality organisation is defined by its support various service technologies. capability to extend and sustain Similarly, at The Saujana, the Engineering Department a substantial loyal customer base using installed energy saving equipment when chillers where replaced. This was done using latest technology available. social media. Leo Kuscher, the General Manager at the Royale Chulan Seremban, adds, “While our property in Seremban is still Franck Loison working towards introducing cutting edge technology, we
2019 Issue • Volume 2 69 mindset
If you are a great property, great host, great connector and great value for money, you will always have fans and followers.
Andreas Rud
have implemented recent changes by upgrading to a new chiller to make the air conditioning more energy-efficient in an effort to offer a better service to our guests, lower our energy bill and, in our own small way, lower the hotel’s carbon footprint.” In line with adopting a greener technology, the hotel has also installed an energy efficient hot water system.
Old-Fashioned Service vs Technology Most hotels pride themselves on personalised service with most luxury properties offering high staff number to guest
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ratios. Bjorn Richardson, General Manager, 137 Pillars in The concept at Ri-Yaz Hotels and Resorts is that all Chiang Mai sums up the importance of human interaction technology solutions are an important part of the whole and the need for high levels of service to the most discerning system and it is up to the hotel and staff to add value. guests. “The challenge is to implement the new technology Guido Farina adds, “The RuMa team is continuously with old-fashioned face-to-face service, which is personalised exploring new technology in order for us to meet our promise and tailored to each guest’s individual needs. We strongly of excellent Hostmanship. However, there are some areas we believe in the power of human interaction, so it is vital to not like to keep traditional such as a handwritten note from our rely solely on technology to deliver a truly unique service.” concierge or personal attention from our staff. We place the These thoughts are very much echoed by Leo Kuscher. greatest emphasis on the quality of guest experience.” “Hospitality is a people business where fostering relationships Meanwhile, Franck Loison claims, “Ultimately, the long- is important as return customers are very valuable for the term success of a hospitality organisation is defined by its sustainability of the hotel.” capability to extend and sustain a substantial loyal customer base using social media.” A seasoned Kuala Lumpur hotelier commented that technology to drive business forward already exists. He adds, “Better humans who have sufficient grasp of the technology available are needed so those tools can be applied as leverage for the business.” What is happening to the hotel industry now has already happened in other industries and many have one common thread: the democratisation of selling that product/service by a third party that previously had no connection or history in that industry. The way forward for hotels is to harness technology while adopting a mindset for providing exemplary service.
We are using social media to enhance customer satisfaction and retain loyal customer through consistent engagement.
Franck Loison
2019 Issue • Volume 2 71 insight
Scheduled to open in 2024, a five-star luxury resort situated adjacent to the Lexis existing Lexis Hibiscus in Port Dickson, is to be developed as a joint venture Hibiscus 2 between Kuala Lumpur Metro Group and New Luxury Resort Menteri Besar Incorporated (the Negeri Sembilan Government investment arm). for Port Dickson
he gross development value is estimated to be Government to promote Port Dickson as a leisure, business RM500 million with the property featuring 760 and MICE holiday destination. rooms comprising 582 water villas and 178 sky The Kuala Lumpur Metro Group currently operates pool villas. Just like the existing Lexis Hibiscus, each several properties in Port Dickson. Lexis Port Dickson, Grand villa in the new resort will feature its own private dip pool to Lexis Port Dickson and Lexis Hibiscus Port Dickson have offer unsurpassed luxury and privacy. attracted 5.2 million tourists with half of this number being When completed, it is anticipated that the new foreign tourists from some 156 countries. development will attract 400,000 visitors annually to Key facilities at Lexis Hibiscus 2 include a sunken aquarium seaside Port Dickson and, based upon a predicted daily with a built-in restaurant (the first of its kind in Malaysia), spend of RM600 per tourist, the project should generate a grand ballroom to accommodate 2,000 delegates (the tourist receipts of RM240 million per annum. largest ballroom in Negeri Sembilan) and Hibiscus Walk – a The opening of Lexis Hibiscus 2 will strengthen the unique outdoor dining and shopping precinct featuring rows Lexis’ brand’s footprint in this Malaysian seaside town of street food stalls offering authentic Malaysian cuisine. and enhance the international appeal of Port Dickson as The current Lexis Hibiscus is considered the largest a leading tourist destination. The premier Malaysian hotel water homes development in the world and the new Lexis group will continue to work closely with the Malaysian Hibiscus 2 will only enhance this positioning.
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