t March 2018 March • Issue 03 Design

• Tea time Volume 43 Volume Urban resorts Urban resorts Booming Dubai Technology Growing market Growing Market repor Cloud-based solutions Breaking Bread Asia wants more S$15 RM30 Bt300 US$10 HK$50 RMB50

Malaysia Thailand Rest of Asia Hong Kong SAR China Singapore Published since 1976

ASIAN HOTEL & CATERING TIMES Volume 43 • Issue 03 • March 2018 EDITOR’S NOTE

managing EDITOR he Year of the Dog celebrations underlined once again the Neetinder Dhillon [email protected] far reaching impact of Chinese travellers who celebrated the New Year in diverse locations across the globe in Art Director staggering numbers: from Thailand to Australia, from Hatsada Tirawutsakul Cuba to London, with London even hosting one of the Coordinator biggest Lunar Year celebrations ever. Everybody cashed in on China’s Wajiraprakan Punyajai nationalT holiday. Dubai too rolled out the red carpet for the estimated Contributors 120,000 Chinese tourists; Dubai and UAE are on the list of the top 20 Donald Gasper, Zara Horner, most popular destinations for Chinese tourists. This influx is thanks to Rebecca Lo, Jane Ram, Michael Taylor, Mischa Moselle, the recent introduction of visa-on-arrival for Chinese travellers combined Victoria Burrows, Vicki Williams with high-quality hotels and high-end shopping. UAE as a whole expects advertising sales manager to welcome 500,000 Chinese nationals each year by 2021, this according Virat Schlumberger to Colliers International. The same report predicts that Gulf countries will [email protected] welcome 2.5 million additional Chinese visitors by 2021. This influx of production manager tourists to the region (not just from China) has lead to an expansion in Kanda Thanakornwongskul the hotel market with over six thousand branded hotel keys added to the Circulation room inventory in UAE alone. Coming back to Dubai, this emirate alone Yupadee Saebea expects to host 20 million visitors by the year 2020. Our market report on [email protected] page 10 takes a considered look at Dubai and its ambitious goals. Chairman There’s lots to read in AHCT this month taking in design, technology, JS Uberoi equipment and more. Director Gaurav Kumar

Managing Editor Neetinder Dhillon

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

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

JAPAN Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association Chefs Association Association Of Hotels Association Hong Kong Echo Japan Corporation Grande Maison Rm 303, 2-2 Kudan-kita 1-chome, ASIAN HOTEL & CATERING TIMES Chiyoda-ku, Tokyo 102-0073 IS PUBLISHED BY THOMSON PRESS HONG KONG LTD (TPHK) Tel: +81 3 3234 2064 Fax: +81 3 3263 5065 The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Email: [email protected] Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be Contact: Mr Ted Asoshina accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published THAILAND remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be Media Transasia Thailand Ltd addressed to The Editor, Asian Hotel & Catering Times, 1603, 16/F, Island Place Tower, 510 King’s Road, Hong Kong. 14/F, Ocean Tower II, Colour Separations at 71 Interscan Co., Ltd Tel. +66 2631 7171. 75/10 Soi Wattana, Printed by Rung Ruang Ratana Printing Limited Tel. +66 2221 7299, +66 222 17305 Sukhumvit Soi 21, Asoke Road, Klongtoey, Bangkok 10110, Thailand Tel: +66 2 204 2370 Fax: +66 2 204 2391 Email: [email protected] All rights reserved (c) 2017 Contact: Mr Gaurav Kumar Thomson Press Hong Kong Ltd Advertisers’ Index News Drink Alpha International IBC Industry 20 Tea is enjoying fresh interest in virtually 6 The latest news from the hospitality every country. Even in traditionally Athena Tableware 35 and catering sectors coffee dominated territories Bridor 25 Elite Fresh Food 23 CONTENTS Culinary Food Gourmet Asia 2018 IFC Volume 43 • Issue 03 • March 2018 34 The essential on chefs, food, 24 While buying bread is likely to remain a Hotelex 13 and promotions discretionary spending choice for many La San Marco 7 Asian consumers, the number of LAOFOOD 45 Product bakeries across the region is growing MIHAS 43 36 All the news, products and equipment Ming Fai OBC Equipment RBHK 31 Management 28 Suppliers are having to work hard to THINC INNOVATE 21 8 What is the industry doing to address keep up with changing barware trends VineExpo 27 the severe talent shortage especially in management and leadership roles? 32 If you dream of dishing out the best Zieher 19 pizzas in town with that perfect crunch, Market Report you need to get a pizza oven that lives 10 Dubai is booming, it envisions 20 million up to its promises. visitors by the year 2020 Events Photo: Bread Elements Design 38 Events and shows from around 14 As more travellers choose to stay at the region home for holidays, Asian urban resorts On the cover: are offering design that transports Exhibitions 42 Details on the forthcoming Swiss baker and former hotel pastry chef Technology Hotelex and FHA Gregoire Michaud, the brain behind Hong Kong’s wholesale bakery Bread Elements 18 Next-generation, cloud-based solutions and Bakehouse. optimise customer engagement, Appointments distribution and brand experience 46 Who is moving where

April Management: recruitment Market report: Sri Lanka, Maldives Technology: Robotics Design 14 20 24 Drink: Gin Food: Dairy, jam Equipment: In-room safes, outdoor furniture, bakery

4 AHCT March 2018 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT March 2018 5 Industry News Saying I do Saying ‘I do’ is big business. ready, willing, and waiting to fulfil their The Ritz-Carlton, Hong Kong passions. In addition to satisfying visitors more than understands that from abroad with the familiar, iconic sites, and is heading into the wedding there is also a desire to foster a richer season all guns blazing. and more personal experience by making This year, the hotel is going to lesser-known places and activities more lead wedding couples to a spring accessible. In constructing and honing garden romance – Wedding Taking on Japan the focus of the campaign, avid travellers Inspiration Affair March 25, from Japan National Tourism Organization were surveyed to identify the things 1pm to 6pm. The wedding fair (JNTO) has inaugurated a global they find most alluring when choosing is set to offer personal wedding multilingual campaign “Enjoy my Japan” a destination abroad. Survey results inspirations and ideas to couples; that seeks to entice long-haul travellers revealed a series of commonly recurring Getting COSI guests can meet the top wedding to explore the country beyond the well- “passion points” that make a dream makers in town under one known popular attractions, and immerse satisfying trip. in Pattaya roof and explore their options. themselves more fully in Japanese nature These were categorised and compiled Centara Hotels & Resorts recently and culture. This extensive, multifaceted into a list of locations and experiences broke ground in North Pattaya for another promotion involves a broad variety of designed to fulfil a traveller’s passions: COSI hotel – a new brand designed initiatives, including the launch of a cuisine, tradition, nature, city, relaxation, for the modern, connected lifestyle of a Colombo break our stunning rooftop setting, stylish bars in the city. Conceptualised as a dedicated website (www.enjoymyjapan. art, outdoor. All also turned into a series growing travel market segment. COSI interior design and creative menus contemporary yet rustic venue it has jp) featuring video clips that show a broad of brief video clips. offers friendly, simple and affordable Botanik, a rustic rooftop restaurant have proven extremely popular,” says both indoor and outdoor areas. The range of activities and scenes not typically Website visitors also have the option accommodation, with innovations like and bar in downtown Colombo by Cantaloupe Hotels Group’s founder main restaurant area features high associated with Japan, strategically of crafting their own “virtual tour” of Japan smartphone integration, self-service Cantaloupe & Co, has established and CEO, Dimitri Jayasuriya. The menu ceilings and exposed brick walls that targeted digital advertisements, and by answering a few quick questions about check-in, and a unique 24-hour lifestyle itself as a destination for all types of has been developed by Singapore- frame the show kitchen. On the rooftop, television commercials to be aired in their interests, which then serves up a café concept with more freedom and events, from business functions to social based Chef Rishi Naleendra – the only the four-sided island bar is adorned with multiple markets. “personalised movie” with scenes that flexibility. The first COSI hotel opened in soirées. Perched on the eighth floor of Sri Lankan Michelin-starred chef. In handmade Moroccan style mosaic tiles. A cornerstone of the campaign is show the types of sites and experiences Samui in December 2017. COSI Pattaya the Fairway Hotel in Colombo’s historic addition, Botanik’s expert mixologists This modern, rustic design concept is the message that Japan literally has on offer from one end of Japan to the Naklua Beach will offer 282 hi-tech port area and central business district, have devised a cocktail menu that also reflected in Botanik’s culinary style, something for everyone, and Japan is other. – Business wire rooms; the hotel will open in 2019. the restaurant has generated a lot of is served from one of the longest which focuses on delivering quality. interest, “Since we launched last year,

British innovation TreePay enters Hong Kong showcase Thailand Leading innovators from the UK and Centara Hotels & Resorts, Thailand, Asia will take part in the GREAT Festival has signed an agreement with TreePay, of Innovation, 21 to 24 March. The a specialised payment facilitator, to allow Festival will be a platform to connect Chinese customers to use their mobile cutting-edge businesses and thinkers phones to pay for accommodation and who will drive trade partnerships of the services at Centara properties. This will future, while highlighting the UK’s position begin with Wechat Pay. “Our goal to Keyless & Secure as a global centre for innovation. Held double in size over the next five years ASSA ABLOY Hospitality, the global at Asia Society Hong Kong Centre, will be achieved by serving growing leader in hospitality security technology, GREAT Festival of Innovation will markets better,” says Centara’s CEO is equipping 3,000 rooms at six Nordic showcase over 100 speakers across 60 Thirayuth Chirathivat. “Our strategies Choice Hotels properties in Stockholm engaging sessions, panel discussions include opening new properties in China with its Mobile Access keyless entry. and interactive workshops which will as well as attracting more Chinese to “With ASSA ABLOY Hospitality Mobile explore how innovation and technology our hotels in Thailand and elsewhere. Access at six of our hotels, we can is set to change the way we work, live, One way we do this is by improving now offer guests a more convenient play and learn in the future. Some of our service infrastructure. Being able to experience with the use of innovative the key speakers set to take the stage accept mobile payments is an important technologies,” says Lisa Farrar, chief include Charles Bowman, Lord Mayor component.” digital officer of Nordic Choice Hotels. of London, Paul Priestman, Chairman “It is an incredible feat in the world of of PriestmanGoode, Richard Deverell, hospitality security technology. A key Director of Royal Botanic Gardens, Kew, benefit to our guests is the ability to Tea Uglow, Creative Director of Google’s bypass the front desk by checking in with Creative Lab in Sydney, and Eiji Uda, the Nordic Choice Hotels mobile app and Chief Technology Innovation Officer of use their mobile device as a room key.” Tokyo 2020 Organising Committee.

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Strategising knowledge and practical skills which lay a Partnerships good foundation for students to enter into Associate Prof. Dr Toney K. Thomas, the professions,” says Francis Lam, HTI’s head, School of Hospitality, Tourism and programme manager. “Yet, we provide Events, in the Faculty of Hospitality, Food group works and training in an authentic and Leisure Management, at Malaysia’s guest-contact environment to help Taylor’s University, says that academic students to develop their communications institutions and industry have to strategise skills and leadership quality. Apart from an exclusive partnership to narrow down focusing on operations, we also provide the expected future talent shortage. “The hotel management modules to inspire the best way of developing leadership talent students to dream big in their career path.” is by identifying talents and nurturing “While in other industries the talent managerial skills at the early stage of shortage issue is being solved in part by the hospitality and tourism education. In this automation of selected business processes, speedily changing industry, it’s important that is hardly viable in the tourism and for trainees to accumulate transformational hospitality industry given its work nature,” and transactional leadership skills during says Henrique F. Boyol Ngan, a lecturer their studies.” at the Tourism College of the Institute for “In other One important way to address Tourism Studies in Macao. this issue, Thomas says, is the constant Efforts across organisations have industries talent engagement of industry with academic been made to create a more appealing shortage is being institutions, which allows the students to job and career path for young talents tackle industry’s managerial and operation through what is commonly known as solved in part by issues through ‘real life case studies’. management trainee programmes. These Additionally, identifying the skill sets in the typically encompass a range of business the automation of early education stage through a personalised activities that the trainees would go through selected business training plan to groom, retain and develop (ranging from frontline operations to While there is a talent shortage overall, there is also a need to re-train existing staff. Photo: Hong Kong Polytechnic University hospitality and tourism skills via a ‘fast- back-of-the-house administrative work). processes, that track’ career pathway is an emerging Rotating the management trainees to intervention by the industry. different departments helps to create a is hardly viable As a leading institution providing less repetitive version of the job and most in the tourism hospitality and tourism training in Hong importantly it provides a greater sense of the Kong, the Hotel and Tourism Institute of meaningfulness of the work experience, and hospitality Addressing Hong Kong’s Vocational Training Centre Ngan says. provides diversified programmes covering At the end of the 2-4 year programme, industry. different aspects of the industry to meet the employees are generally given a supervisory Henrique F. Boyol Ngan, the talent challenge or managerial position (when one is needs of industry. available). “This has been proven effective lecturer, Tourism College Aggressive expansion in Asia has left the hospitality and tourism Laying Foundations in alleviating manpower needs at the of the Institute for industry battling with a severe talent shortage at all levels, especially in “For our certificate and diploma lower level, but at the same it time caters programmes designed for school leavers, for future leadership needs as it grooms Tourism Studies in Macao management and leadership roles. What is the industry doing to address emphasis is placed on both basic theoretical employees to managerial positions.” this challenge? Donald Gasper talks to some of the trainers.

ue to the rapid expansion of Tse, Professor of Practice (Industry expert opinions. Hotels have to have talents the hospitality and tourism Partnerships), at the School of Hotel and who understand and embrace the intricacies industry there is an ever Tourism Management at The Hong Kong of guest relations in order to become increasing manpower need in Polytechnic University. “People aspire to rated higher by guests. They have to train Dthe Asian region. According to the World new experiences and discovery both during their staff members on the importance of Travel and Tourism Council in 2017, the their business travel and leisure travel.” engaging guests and connecting with them world’s 10 fastest growing tourism cities Hotels have to create a ‘sense of online and offline. are all in Asia. The top 10 growth list is welcome’... connecting visitors to the “While there might be a talent shortage Chongqing, Guangzhou, Shanghai, Beijing, local community, delighting guests with overall, there is much room to train and Chengdu, Manila, Delhi, Shenzhen, Kuala the unexpected, and making their stay re-train current staff members so that they Lumpur and Jakarta. pleasant and memorable, says Tse. “From become the ‘face’ of a hotel and in a way “With growing affluence as a push the business point of view, hotels have to promote the a hotel. In addition, hotels factor, and active marketing by destinations win the hearts and minds of their guests could adopt technology and Francis Lam, Programme Manager – Hotel & Dr Tony Tse, School of Hotel and Tourism Dr Toney Thomas, Head, School of Hospitality, as a pull factor, travel increasingly has so that they will become advocates. People explore new systems which help manage Tourism, Hotel and Tourism Institute of VTC Management at The Hong Kong Polytechnic Tourism and Events, at Malaysia’s Taylor’s become part of life,” says Dr Tony today believe more in guest reviews than guest relationships.” University University

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in the United Arab Emirates (UAE), the Mövenpick Hotel & Apartments Bur Dubai, 15 years ago. The Swiss-based hotel group currently operates five properties in the UAE, and all of them are located in Dubai, where it has a total of 1,350 guestrooms, with more properties in the pipeline. “We currently have four properties under development in the UAE: Mövenpick Hotel Apartments Downtown Dubai and Mövenpick Hotel Dubai Media City, which will both open later this year; Mövenpick Palazzo Versace, Dubai Hotel Apartments Al Burj Business Bay, which will open in 2019; and Mövenpick Resort Al Marjan Island, Ras Al Khaimah, which is due for completion in 2020.”

Clockwise from Left: Upward trajectory Mövenpick Hotel Apartments Preferred Hotels & Resorts planted its Downtown; Aloft flag in the UAE in 2005 and has seen Palm Jumeirah; Mövenpick Hotel strong growth in the region over the 20/20 Media City following 13 years. The group currently has 19 hotel members in the region, including such notable properties as the Palazzo Versace Dubai is already Dubai and Dukes Dubai, as well as the Royal Rose Hotel in Abu Dhabi. Vision well on track “The tourism industry in the UAE is Dubai envisions 20 million visitors by the year 2020, very much on the upward trajectory, with to meeting this Dubai leading the trend, recording a 7.5 per Michael Taylor writes ambitious goal. cent rise in tourist arrivals (11.58 million) in the first nine months of 2017,» says ubai has become an Descrozaille, President Middle East & More than 16.5 Saurabh Rai, executive vice president, South increasingly popular Africa, Mövenpick Hotels & Resorts. Asia, Middle East, Africa, and Australasia destination in recent years, “More than 16.5 million people million people for Preferred Hotels & Resorts. This puts attracting a growing number visited the city in 2017, according to a visited the city the destination very much on track with its Dof both leisure and business travellers from recent report published by Euromonitor goal of welcoming 20 million visitors around the world. International. This figure made Dubai the in 2017 by 2020.” According to Dubai Tourism, India The emirate has set an ambitious goal sixth-most visited city in the world last for itself. It wants to welcome 20 million year. The rate of growth in terms of visitor Marc Descrozaille, maintained its top ranking as a source visitors to its palm-studded shores by the numbers places Dubai on course to meet President Middle East & market with visitor numbers reaching year 2020, which would put it in the same the 20 million target in 2020 – if not earlier 1.478 million, an increase of 20 per cent league as London and Paris. – with this figure set to grow further during Africa, Mövenpick over the previous year. Retaining fifth “Dubai is already well on track to the course of the coming decade.” position, visitors from China recorded one meeting this ambitious goal,” says Marc Mövenpick opened its first property Hotels & Resorts of the highest growth rates of 49 per cent (573,000 visitor arrivals) during the same

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From left: Tristan de la Porte du Theil, general manager, Dukes Dubai; Sauradab Rai, executive vice president, South Asia, Middle East, Africa, and Australasia, Preferred Hotels & Resorts; Sandra Tikal, general manager, Palazzo Versace Dubai

period, which was the result of the UAE’s “We are thrilled to celebrate the new policy of granting free visas-on-arrival opening of our first Aloft in Dubai, situated to Chinese nationals. on one of the world’s most sought-after destinations – the Palm Jumeirah,” says Global audience Alex Kyriakidis, president and managing One of the emirate’s more distinctive director, Middle East and Africa, properties, Palazzo Versace Dubai is deeply Marriott International. influenced by the heritage of Italian luxury “We see a strong demand for Aloft fashion brand Versace. properties in the region as the brand “The quality of finishes is second to continues to re-define the traditional hotel none as no expense has been spared to build experience with its vision and innovation. a modern palace with the authenticity of a In the UAE alone, the brand will double its European palace from a bygone era,” says portfolio in the next three years with five Sandra Tikal, General Manager of Palazzo new openings.” Versace Dubai. “The end result is one of Marriott is also planning to open its understated elegance.” second EDITION hotel in the UAE this Dukes Dubai opened in March last year. year. Occupying a prime beach-front site Situated on Palm Jumeirah, the 506-key in Jumeirah Beach Residence (JBR), the hotel is targeting both business and hotel will have 258 rooms and direct access leisure travellers. to a 1.7-kilometre promenade with retail, “Dubai as a holiday destination is food and beverage, entertainment, and driven to capture a global audience,” exponentially, opening more than 470 other types of leisure facilities. Its first UAE says Tristan de la Porte du Theil, general hotels around the world in 2017, including property opened in Abu Dhabi in 2016. manager of Dukes Dubai, a PHR property. 12 hotels in Africa and the Middle East. “The launch of Marriott International’s “Thus, our major share is driven from the The year also ended with 30 new contracts EDITION allows us to introduce a UK, Germany, Russia, and Southeast Asia.” signed across the region. premium beachfront boutique hotel Marriott opened its first Aloft property experience to JBR, further expanding Sought-after in Dubai, the Aloft Palm Jumeirah, in the choice of options for travellers,” says destination January. It is located on the Eastern crescent Abdullatif AlMulla, Group CEO of Dubai Marriott International is growing of Dubai’s iconic Palm Jumeirah. Properties Group.

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all it a perfect storm of factors: The unique opportunity to explore climate change wreaking havoc outdoor terraces that adjoin indoor spaces on holiday destinations, air is distinct to Kerry Hong Kong, and it travel delays or road traffic, was very much a hand in hand process to Covercrowding during peak season, and a ensure that the two create a direct synergy. general penchant towards discovering one’s The context of Hung Hom is perhaps most own backyard. Staycations in key urban celebrated at the hotel’s destination Chinese centres are becoming increasing popular restaurant, Hung Tong – a dining venue with locals who want to take a passport free that pays tribute to the area’s historical past break from their nine to five grind. as a dock.” In response, hoteliers are offering Sited next to Hung Hom Ferry Pier, bespoke and boutique experiences, imbuing Kerry Hong Kong offers a curving façade properties with all the trappings of a far oriented southeastwards towards Victoria flung resort for guests to stay longer at Harbour as it merges with Kowloon Bay. the seaside pool, linger over meals or add For a resort ambience, Fu ensured that the another spa treatment. hotel’s strong connection to the outdoors was maintained throughout the property Seaside Escapades with choice indigenous trees, shrubs and Open in May 2017 on an unlikely spot flowering plants to soften the transition for a five-star 546 key luxury property, from architecture to landscape. “For the Kerry Hong Kong takes advantage of its arrival experience, we opted for plants Hung Hom site with numerous references that were more sculptural, to evoke a lush to its industrial seaside past. It is architect envelop,” explains Fu. “On levels three and Andre Fu’s largest project in his hometown four, where the hotel’s all day dining café to date, and his firm AFSO pulled out all and pool deck are, we introduced a strong the stops to create a distinctively localised palette of tropical landscaping with a bolder resort atmosphere. “This 16-storey hotel use of rustic textures. Meanwhile, the has been designed as an urban resort, unique terrace adjoining Red Sugar on level seeking to evoke an experience of relaxed seven is adorned with wild plantations to luxury in one of the world’s most dynamic provoke an industrial yet rural sensibility.” cities,” notes Fu. “It celebrates the life of the Anchored by a central bar, the plants help harbour – from the water silhouette that has to define intimate areas while forming been adopted as a key motif to the vast al a subtle frame for the 270 degree fresco experiences created at multiple levels harbour panorama. throughout the hotel journey.

Stylish Staycations As more travellers choose to stay at home for holidays, Kerry Hong Kong – from left Red Sugar Terrace; Lobby Lounge Terrace; Lobby with harbour Asian urban resorts are offering design that transports. view; architect Andre Fu creating a distinctively localised resort atmosphere Rebecca Lo finds out how it is done.

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experiences. Adjacent to the pool and adjoining the restaurant is a large fitness centre. Casa Roosevelt is the perfect place to spend the day with every whim catered to – Hollywood style. “We applied Macau’s Portuguese patterns inlaid to the flooring of Casa Roosevelt,” reveals Jónsdóttir. “The inlay process is an old handcrafted technique that we thought befitting.” Hutong Hip Nature was also incorporated into Vue Hotel Houhai Beijing to instill a resort ambience, but in a completely different way by Singapore based architect Colin Seah, founder and design director of Ministry of Design (MOD). Houhai, a centrally situated district near a lake and park where locals continue to practise erhu or tai chi, is dominated by alleyways flanked by courtyard residences known as hutongs. Hollywood Haven Vue was formerly a 1950s budget hotel and Although Cotai is better known for its MOD was tasked by local operator Orange high rolling venues, there is ample room for Hotels Group to give its first and flagship less mass, more design driven offerings in property a contemporary aesthetic. this thriving part of Macau. At the western MOD gutted the structure and enlarged extreme of Macau Jockey Club facing the 80-key hotel with expansive rooms Jinwan in China across the Xijiang River is that include private decks or balconies Macau Roosevelt. Open last summer and looking towards the lake. “The Vue brand’s operated by Bangkok based Gaw Capital ethos was to draw from the specific local Partners Hospitality (GCPH), the 368 context – and transform it in a whimsical key purpose built property boasts some or unexpected manner,” elaborates Seah. of the best views of the race track, along “In the case of Vue Houhai, we imagined with unobstructed vistas of Cotai’s most a narrative where lakeside animals such iconic casino resorts. GCPH was already as deer, rabbits and foxes come to life as familiar with Los Angeles based architect human like mascots or companions for Gulla Jónsdóttir’s glamorous design for the hotel guests. Colour scheme wise, the original Roosevelt Hotel in Hollywood, and palette always pairs a base tone such as dark looked to the Iceland native to work her timber or grey stone with a highlight accent Vue Hotel Houhai Beijing is oriented towards the lake with abundant outdoor spaces – The magic again. colour such as pink spray paint or gold leaf, Moon Bar; Singapore based architect Colin “Macau Roosevelt definitely has a resort to mirror the dialogue between old and Seah; exterior; and deck feeling,” states Jónsdóttir. “We saw that the new, tradition and heritage.” lotus has a significant meaning and mythical Taking advantage of the boutique hotel’s beliefs rooted in Chinese culture. This abundant outdoor spaces, MOD was careful beautiful, delicate flower has purity, which to position views oriented towards the lake we translated into our design throughout or inwards at landscaped courtyards. “The the rooms. It almost creates a poem: the type of planting and trees selected respond lotus is blown by the wind at the headboard to the seasons,” reveals Seah. “In summer, bronze wall, and carried through the space the courtyards and roof bar are shrouded in in the form of petals at the entry door. The thick green foliage whilst in winter, the flower is also carved into the tiles around bare branches frame the sky in a very the swimming pools as blossoms emerging dramatic fashion. Houhai Lake also comes from the pond.” into full view from the rooftop bar in The most distinctly resort aspect of the winter.” Jónsdóttir’s oeuvre is Casa Roosevelt. The third floor all day dining restaurant, bar and Kerry Hong Kong photography courtesy private wine lounge spills out to a poolside Kerry Hong Kong | Vue Beijing photography lounge with private cabanas. Different by Edward Hendricks | Macau Roosevelt Bangkok based Gaw Capital Partners Hospitality’s Macau Roosevelt is designed by Gulla Jónsdóttir; levels offered by three interconnected photography by Kelly Puleio A vertical living plant sculpture in the lobby; Poolside that adds to the resort feeling outdoor swimming pools offer different

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and volume to the underlying transactions. that their strategy takes them. This is one of that the decision to partner with Amadeus We feel that ultra-speed, security and the biggest benefits Amadeus aspires to offer on the integration of a new hospitality stability are essential building blocks that to the market. platform underpins the hotel chain’s will drive success in the modern, omni- “In 2018, we’ll continue to advance commitment to its guests to put them at the channel hotel distribution marketplace.” with two great companies, IHG and heart of everything it does. Premier Inn.” Hussein continues. “Together, Jones adds that the new, integrated Building Blocks we’re shaping our next-generation central cloud-based CRS and PMS will also have There are two main perspectives to reservation system to revolutionise the a real-time view of the chain’s business and consider when analysing the state of Central We’re shaping technological foundations of the will help it make more informed decisions. Reservation Systems. These are the needs hospitality industry.” It will allow them to go on not only of the chain-oriented hotel companies and our next- Amadeus recently signed agreements meeting but also exceeding their those of the independents. generation central with both companies to introduce its guests’ expectations. Each of these two buying groups proprietary CRS. The one with Premier Inn “By giving our guests a slick and has distinct core requirements and reservation system will roll-out Amadeus’ combined CRS and simple customer journey from booking to Amadeus sees a steady supplemental needs, driven by a unique set property management system (PMS) across checking and paying we can ensure that all demand for modern of business drivers. For chain hotels, having to revolutionise its 765 properties worldwide. Together of the touch points that they have with us, technology in the hotel CRS and distribution space flexible administration capabilities in their the technological these native modular capabilities will whether they be digital or personal at the policies, rates, inventory and availability offer Premier Inn a 360 degree view of its hotel, reflect our excellent service.” is a huge advantage and helps to automate foundations of properties and its guests around the world. “We are proud that leading hotel chains administrative controls in dynamic fashion. The Amadeus hospitality platform was such as Premier Inn trust us to improve On the other hand, independent hotels the hospitality chosen as it claims to integrate seemlessly even further its business and offering to Central are looking for more of a turnkey solution industry.” into Premier Inn’s system. The hotel chain its customers,” says Pérez-Lozao. “This that they can rely on to be simple to setup will also be able to use Amadeus’ capabilities agreement is a testament to our vision and easy to use to reach the maximum Hazem Hussein, CEO of as a foundation for its digital marketing of integrating key hospitality systems Reservations number of distribution channels; in research transformation programme. and marks a milestone in expanding and Amadeus has noted that independent hotels Amadeus Hospitality Simon Jones, managing director, diversifying our business in the value bundled capabilities that can be Premier Inn & Restaurants UK, comments hospitality space.” Systems – deployed with low effort, quick turnaround and with tangible ROI models. “The common denominator that we feel Whatever will align these two categories is our design approach; a set of modular component- based capabilities built on a modern Next? community platform,” says Hussein. CRS has added speed and simplified the entire Technical Flexibility A CRS should be constructed in a hotel management scenario. Today the way that offers commercial and technical next-generation, cloud-based solutions optimise flexibility, something that everyone can appreciate in business. By allowing “Somnia” customer engagement, distribution and brand customers to pay for and deploy the CRS capabilities that uniquely solve their experience. What more can central reservation business problems, customers will be systems offer? Donald Gasper takes a look positioned to quickly pivot in the direction “Cave” at one example Visit us: FHA Singapore, booth 4D2-01 24.-27.04.2018 (with Andy Mannhart Asia)

ny traveller will tell you that for hoteliers to truly deliver a personalised NOVELTIES 2018! having a comfortable bed and guest experience, according to Francisco a hot shower is a must for any Pérez-Lozao, senior vice president, strategic good hotel stay. But the ability growth business at Amadeus IT group. toA add layers of personalisation to a guest’s “From the beginning, it has been our experience is beginning to transform the goal with the Amadeus Hospitality Platform hospitality industry more and more. For to eliminate these IT barriers,” he says. many hoteliers, the current fragmentation His colleague Hazem Hussein, CEO of of IT systems is making it difficult for them Amadeus Hospitality, adds, “At Amadeus to get to know their guests and thus meet we see a steady demand for modern their needs. technology to be applied in the hotel CRS

Fragmented IT systems and and distribution space. As the digital buying Francisco Pérez-Lozao, senior vice president, decentralised data are the biggest obstacles journeys evolve, technology adds complexity Amadeus grey glass meets silicone WWW.ZIEHER.COM “Cave” - Stay cool!

18 AHCT March 2018 www.asianhotelandcateringtimes.com Drink

The mainstream segment continues Dilmah Tea Gardens and operations, Sri Lanka; Right: Dilmah founder and chairman Merrill J Fernando (Photos: Dilmah) to dominate

‘British Cuppa’ there’s a whole world to Andrew Lau is the fourth generation of the global explore, discover and enjoy. Origins will be his family to run Hong Kong-based Wah tea category increasingly important as people understand Fong Tea Company, founded by his great the impact the terroir can have on taste.” grandfather. A high-flying international although growth Both Fernando and Archer agree on pharmaceutical executive for 30 years, the need for more transparency in the tea Lau took over as Wah Fong’s as president in the niche, industry. “Across the market, the need to in 2003 on what he describes as his speciality area is demonstrate how the tea they are selling “retirement”. He turned the manufacturing is protecting and enhancing the lives of and marketing expertise gained during his significant those working within the industry will first career to good use as he revolutionised Dilhan Fernando, become increasing critical. Consumers are the packaging of tea. Traditional tea bags highly conscious of the impact that their are made of paper and filled with chopped CEO of Dilmah purchasing habits have,” says Archer. tea leaves or tea dust, but real tea drinkers Teatime bliss THINC INNOVATE 2018 | REGISTER NOW FOR EARLY BIRD Tea is enjoying fresh interest in virtually every country. Even in traditionally coffee dominated territories, it is becoming a part of the beverage choice, writes Jane Ram I N N O V A T E

new generation is embracing that the new generation will fuel further enlightened retailer mind-set will likely tea with great gusto, driving growth in speciality tea based on their unleash that potential for tea. “ the speciality segment. “They understanding of its relevance to 21st- 23 - 24 May, 2018 are discerning, they demand century lifestyles. “Tea has no equivalent Quality rules Anantara Siam Bangkok Hotel qualityA and authenticity along with genuine in its therapeutic and protective benefits “Consumers increasingly desire commitment to ethics and provenance,” and the variety in taste and other desirable and appreciate superior quality,” agrees

says Dilhan Fernando, CEO of Dilmah, characteristics that artisanal tea offers. These Catherine Archer, recently appointed PARTNERS a Sri Lankan family business of which his attributes are engaging a new generation in managing director of London-based JING HOSTED BY CO-HOSTS PATRONS PLATINUM PARTNER father is chairman and his brother Malik tea and will define the tea category in the tea. “We have never pinned our hat on bold a director. “The mainstream segment next decade. medicinal claims, but insist that the best continues to dominate the global tea “Tea was first discovered as a medicine tea for you is the one that you enjoy and category although growth in the niche, and its appeal has always been unique and savour the most. Tea is a great source of speciality area is significant.” relevant whilst the commoditisation of the antioxidants, and also a drink that delivers As retailers in particular try to force retail tea industry created a situation where an amazing level of complexity and variety GOLD PARTNERS MEDIA PARTNERS commoditisation on tea by insisting on tea is sold more on price than on quality. that can be explored by the average tea heavy discounting, Fernando is convinced The changing consumer and eventually the drinker and connoisseur alike. Beyond the

For more information, please write to [email protected] OR log on to www.THINCINNOVATE.com

20 AHCT March 2018 www.asianhotelandcateringtimes.com Drink

The Impact of terroir: JING Dragon Well and West Lake Zhejiang China; Catherine Archer, managing director of JING; Matcha tin - ‘creamy, sweet and without that hint of bitterness or soapiness’ from Kagoshima Japan

appreciate fine aroma and taste, says Lau. blends to provide better service. There’s teas from the region of Yunnan, known He developed special mesh sachets or great scope for education.” for its black teas. “Skilled tea masters have pouches of Japanese PET in flexible sizes. “As with all of our teas, we recognise processed the leaf in a way that renders a “They have revolutionised the way five- how influential the terroir or individual deeply complex and fruity black tea, with a star hotels and high-end restaurants, even origin is in the delivery of taste,” says syrupy finish. The artisanal producers are a Cathay Pacific flights serve tea in large Archer. “After a long search, we found the true inspiration – marrying the history and pots,” says Lau. “The sachets are convenient perfect tea garden in Kagoshima, Japan, heritage of this category which has inspired and elegant and they save 2 minutes of one that’s in conversion to organic status the world for thousands of years with their labour per pot, which translates into an (a process that can take up to 3-years) and detailed knowledge and skill to produce annual saving of millions of dollars.” where the tea bushes are cultivated without teas with outstanding and unique pesticides and fertilisers. This new Matcha flavour profiles.” Reinventing the is exceptionally creamy, sweet and without Tea is enjoying fresh interest in virtually Andrew Lau, president, Wah Fong Tea Company; (above) the revolutionary beverage that hint of bitterness or soapiness that can every country. Even in traditionally coffee mesh sachets or pouches of Japanese PET in flexible sizes Unlike most tea companies who are be experienced in lower grades.” dominated territories, it is becoming a part traders, Wah Kwong is unique as the SAR’s “To ensure the superior flavour of the beverage choices of consumers, says only herbal tea manufacturer. “Tea is profile of this special tea reaches our end Fernando. In 2013 Dilmah launched a new unique and engaging tea experience around a selection of currently trying to reinvent itself to appeal consumers, we source small batch quantities concept, t-Lounge by Dilmah. The idea has authentic, ethically made and pure origin teas, tea-inspired to the younger generation,” says Lau. “Tea and the high quality tencha base leaves are proved popular in Tehran, Dubai, Brunei beverages and tea-inspired and tea-paired foods. appreciation is becoming trendy. Ways of kept in cold store and transported to Uji – and in Andorra (the first venture into “We do not have huge commercial aspirations since the enjoying tea have greatly extended in recent home to traditional Japanese mikage stone Europe). “The t-Lounges operate according perfect tea experience demands attention to detail in relation years, like hibiscus iced tea, tea smoothie, mills – where they are finely milled to Dilmah’s uncompromising commitment to everything from water quality to brewing method, tea ice-cream or even tea cocktails. to order.” to quality, authenticity, freshness, purity presentation and explanation of the teas. However our Selection of a tea blend is becoming an Another tea of which Archer is proud of origin and the philosophy of making t-Lounges are growing internationally and represent our important element of brand building, is JING’s unique Red Dragon black tea, business a matter of human service,” says proposition to the increasingly tea-inspired centennial and therefore, hotels are willing to dig into tea from a cultivar traditionally used in oolong Fernando. “They provide guests with a millennial generations.”

22 AHCT March 2018 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com Food

Hong Kong’s craft bakery Bakehouse, brainchild of Swiss baker and former hotel pastry chef Gregoire Michaud; Bakehouse products and panini sandwich

The rise & rise 30 YEARS OF FRENCH-STYLE of Bread EXCELLENCE While buying bread is likely to remain a discretionary spending choice for many Asian consumers who regard Indian-style flatbreads and rice as staples the spread of bakeries across the region is growing, writes Mischa Moselle

s Asia relentlessly urbanises new round the corner from a Passion by Gerard with their unmistakable “singing” crusts just consumers are coming into Dubois, a branch of the local Wah Kee out of the stone-deck oven, croissants made contact with a whole raft of new chain and a couple of independents. Go with an intricate thin layered dough or cuisine options that increasingly back 10 years ago and buying a decent a selection of pastries such as our includeA high quality bread and other baked sandwich in this area would have been a bergamot tart.” goods. While buying a multigrain loaf or hard task. One set of products that is not available German-style rye bread is likely to remain a Michaud says he has noticed an is anything gluten free, as Michaud says discretionary spending choice for consumers increasing demand for artisan cheeses, “this is not where our love for bread goes”, (Above) Scallop who regard Indian-style flatbreads as a coffees or meats and an ever-growing even though he is sometimes asked by on Bun - features Honbo’s signature staple or for those who eat rice two or three numbers of gourmet restaurants and eateries clients to develop a gluten-free range. potato & milk bun, times a day, the spread of bakeries across the in Hong Kong over the past decade. Michaud doesn’t like to bake with the freshly produced daily using founder region is nonetheless growing apace. “Food is now seen as a cultural element; additives used in some gluten-free products Michael Chan’s One of Hong Kong’s latest craft bakeries is people travel more and more, they read such as xanthan gum and emulsifiers. original recipe. Bakehouse, brainchild of Swiss baker and cookbooks and watch cooking shows. Other companies, such as Dr Schär based former hotel pastry chef Gregoire Michaud. This contributes to a growing interest and in Italy however, are keen to provide (Left) Honbo’s Vegan Burger – the bun too His wholesale bakery Bread Elements curiosity for quality food products that consumers with gluten-free choices. is vegan – no milk is supplies several hundred restaurants and have a history and soul. And we truly hope Frank Brossette, marketing manager, Asia added to the wheat & potato flour other outlets across the territory. that this is how our breads and pastries are Pacific, with French company Bridor, dough In the newly-gentrified Wan Chai perceived,” Michaud tells AHCT. points out that well-being and health has district, the bakery is a stone’s throw from Michaud’s bakery sells “handcrafted, been of the biggest mega trends in food a branch of Le Pain Quotidien, itself naturally leavened loaves shaped on-site consumption in the last couple of decades, www.bridordefrance.com [email protected]

24 AHCT March 2018 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com

ASIAN HOTEL AND CATERING TIMES BRIDOR 30 YEARS.indd 1 08/01/2018 11:40:44 Food “It is essential that the products are suitably packaged, storable, protected from cross contamination, and able to be quickly served to meet customer needs in the shortest time possible. We have developed a unique safe range with zero contamination with some products having added healthy Brosette says the way to achieve gluten- due to individual ingredients such as whole grains and fibre, free goods that customers will actually want whilst others have become known as minus to eat, which he admits is a challenge, is to packaging. products, with perhaps less or no salt and use non-wheat flours and natural binding Frank Brossette, yet others have taken on organic labels agents that can reproduce the soft texture and options for vegans and vegetarians and elasticity of baked goods. Bridor uses Marketing Manager Asia have increased. millet, buckwheat and rice flours and also “Gluten intolerance or Coeliac disease, butter, eggs and poppy seeds. Pacific, Bridor is one of the most common digestive “These components make it possible disorders and doctors are becoming better to combine both taste and practicality by at diagnosing it. The only treatment for making products more enjoyable to eat – sufferers is to follow a gluten-free diet for by giving bread a crispy crust, providing life, this can prove complicated in one’s for excellent stability on the palate,” adds premium ingredients is a key element of our daily life. Some one percent of the world’s Brosette. The marketing manager explains baking ethic. We use extremely good quality population is considered gluten intolerant,” that the whole egg and butter madeleine flour – organic and/or CRC (which roughly says Brossette. and brioche are the most popular of their means ‘reasonable and controlled culture’) – For Brossette it’s vital that the gluten- items, satisfying both gluten-free and that we import directly from the traditional free diet is not seen as just another fad. “In regular diets. Suire Mill in France, as well as purified light of our customers’ concerns, it is vital The range includes a madeleine, a water, sourdough and salt. that restaurant professionals provide gluten- briochette and two small rolls (plain and “Our breads develop their flavours free products. It is therefore essential seed). As bakers seek to innovate in baking during our artisan baking process that for Bridor that the products are suitably sometimes they take inspiration from the includes a long fermentation of the dough, packaged, storable, protected from cross past. This is evident in a rise in interest in during which the flour’s enzymes highly contamination, and able to be quickly bread made with sourdough starters as a dilute the gluten level, and a high hydration served to meet customer needs in the raising agent. level,” says Michaud. shortest time possible. We have developed Michaud says that most modern flours A desire to create a healthy product can a unique safe range with zero contamination have a high gluten content as they are take other forms. At artisan burger outlet due to individual packaging. They are modified to make them ‘stronger’ and Honbo in Hong Kong the menu, created practical too, with the possibility of easier to use in automatised and industrial by founder Michael Chan, a former GP, baking products at the same time as processes – creating mass-produced baked includes vegetarian and vegan patty options conventional products thanks to goods that are less easily digested. and all the burgers come in pleasantly individual oven packaging.” “On the contrary, for us, using only chewy potato flour and milk buns.

26 AHCT March 2018 www.asianhotelandcateringtimes.com

pub-winestate-210x297.indd 1 14/02/2018 09:57 Equipment

So many entertaining and eclectic new concoctions. It is all very exciting! Stephen Falango, Ravenscroft Crystal

Rose gold stemless glass from www.apparentlycheese.com

No longer simply beverage containers, barware nowadays Holmegaard’s re-launched Regina range must be stylish, functional, and inspirational Glassware is now expected to be versatile (Photo courtesy: Holmegaard) (Photo courtesy: Ravenscroft Cystal)

Nachtmann’s copper Barware tumbler range is called Punk Metal me Trends sometimes take a while to gain traction. But that doesn’t seem to be the case in glassware, which can behaviour change from season to season. This year As always, suppliers are having to work hard to keep up with changing metallics are big across the barware Coloured glass will be a feature of barware this year according to distributor Town House board. It’s all about coppers, brass barware trends in 2018. Zara Horner reports and chrome – adding an element of warmth, a feeling of sophistication, nyone in the foodservice industry can even dictate the menu and allow whole experience now and so customers are 12 months and this trend will continue “In 2016 Nachtmann introduced a a luxurious vibe or, alternatively, an knows that to stand out from creativity to flow and because of this ranges looking for more innovative ways to use and through 2018.” small collection of cut crystal tumblers and element of authentic earthy robustness. competitors is an on-going everywhere continue to evolve and expand. present their glassware. According to Kanji, coloured glass is the reaction from the hotel and restaurant These shimmering accents are simple challenge. Today’s barware is a combination of also becoming more popular “to help create market was positive. This has led to further yet effective and can fit into any design AKeeping up to date with trends – or style and functionality. Often drawing Back to the future a distinctive more interesting look from developments with a wider range of aesthetic from chic modern to retro even setting them – keeps an establishment inspiration from days gone by – Mason jar Suresh Kanji, general manager of uncut, clear and thin stemware, which is products, new designs and an effort to make vintage. Pairing well with casual and relevant, and the customers coming back. anyone? – variation is the name of the game distributor Town House says, “Barware always best for wine. prices extremely attractive. The tumblers formal settings and service models, While ‘differentiation’ may be an and drinkware purveyors are trying to help trends are continuing in the retro mode “We are also seeing the effects of the start at HK$32/pc, which for the quality metal keeps beverages colder longer over-used term it strengthens brand value, their customers create a fuller with cut crystal being a big feature of growing demand for whisky and customers and design, is an unbelievable price.” and can create dynamic presentations and can be achieved using the simplest of guest experience. the range of items being promoted by are looking for smaller glasses for fine by mixing and matching different measures – barware, for example! Millenials are driving this as their Nachtmann Crystal a division of Riedel whisky, plus specialist whisky glasses, such By royal appointment finishes. These containers have multiple Elegant bar and glassware plus dynamic expectations are much broader. Where Crystal. Nachtmann has introduced a wide as the Riedel Single Malt whisky glass.” Danish company Holmegaard produces functions and make interesting vessels presentations can create an aesthetic before the look and aroma of a beverage was range of different tumbler and highball For Kanji it is the “progressive [barware] mouth-blown and machine-blown glass for hors d’oeuvres and desserts. extension of brand. The right glassware an afterthought it is very much part of the ranges to their collection over the last companies” which create trends. with collections designed by some of the

28 AHCT March 2018 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT March 2018 29 ahct20180214_adv.pdf 1 14/2/2018 15:40:39

Equipment

No. 5 Carafe Interior Coup glasses are very much on-trend (Photo courtesy: Holmegaard)

Lalique’s decanter Asia’s Leading Fine Dining weighs a whopping 1kg

C and Bar Exhibition

M

Decanter detail Y

CM Decanters are also making a MY comeback with operators using them to serve large pourings of wine and CY even to serve spirits so that guests CMY

can pour the exact amount they K Nachtmann’s single malt whisky glass want to drink. One such offering is Ravenscroft Crystal glassware is all lead-free from French crystalware design and production house, Lalique. Dubbed as “thoroughly functional but uniquely country’s most well-known artists. Over the past four decades wine and beautiful”, the 100 Points collection Each mouth-blown glass is unique spirits glass design has experienced a is a collaboration between Lalique with air bubbles adding an unavoidable renaissance, according to Stephen Falango, and wine critic James Suckling. The yet charming dimension to the pieces. owner of Ravenscroft Crystal – a company decanters “embrace modern design and Mouth-blown glass by Holmegaard can be whose mission it is to: “produce the exceptional tradition for discerning recognised by the Swan logo. The machine- most transparent, lightweight wine wine lovers with a desire for great blown glassware is produced using exclusive, glasses possible.” quality and craftsmanship,” according specially made tools. Falango believes: “The barware to Daniel Ong, regional director This year, by special permission from trends for this year are in the exciting Southeast Asia and Oceania. While the the Danish royal family, the company area of mixology. finish is uniquely Lalique, this matte is introducing the Regina range. The “Mixologists are at the cutting edge style is gaining popularity with those glassware was first produced to celebrate the of the bar scene and therefore [setting] keen to break away from traditional Silver Wedding anniversary of the Danish new trends in barware. The most popular 4 - 6 SEP 2018 glossy or clear finishes. Queen and Prince Consort in 1992 and trend is to use a coup glass – the old saucer Likewise, Holmegaard’s No.5 the company feels the range lends itself to champagne glass.” Hong Kong Convention & Exhibition Centre Carafe is being relaunched this year. present aesthetic demands. With the ability to design and “bring Drawing inspiration from Venetian a new glass shape to market” in about With “a combination of simple lines www.restaurantandbarhk.com and thick, mouth-blown glass” the glass art Regina includes water, wine six months, Falango says “Clients are No.5 carafe “exudes the unmistakable and champagne glasses. “For ultimate demanding shapes that support their fusion aura of elegant retro vibes.” The indulgence and extra-special occasions,” the mixology effort. It reminds me of the Asian glassware has “robust, lip-friendly company points out. The glasses have ornate fusion pivotal times led by chefs like Gray curves and natural gravitas.” feet and “decadent, turned bowls, giving the Kunz. So many entertaining and eclectic Co-located event Organised by glasses an aura of elegance.” new concoctions. It is all very exciting!”

30 AHCT March 2018 www.asianhotelandcateringtimes.com Equipment Cooking Pizza If you dream of dishing out the best pizzas in town with that perfect crunch, you need to get a pizza oven that lives up to its promises. Victoria Burrows on what your options are

ovens. “Electric ovens are also better temperature of around 470° C and has a for the environment because there is no cooking time of only 1 minute. The circular combustion and they therefore don’t chamber aims to make it easier to bake and produce fumes and pollution. All the chefs unfold the pizzas. in restaurants and hotels in Asia look for the Along with designing ovens that latest generation of pizzeria ovens.” are more environmentally friendly,

The options from Morello Forni Sud Forni’s Serie Opale is their most manufacturers are looking to boost sought-after pizza oven, globally and in efficiency and safety in the kitchen. Asia. With an artisanal beaten copper “The latest advances we are continuing here’s nothing quite like a freshly traditional Korean ingredients. They make a spurring booming orders for pizza ovens façade, the oven was designed for cooking to develop are safer ways to operate and made, piping hot pizza with its purple-coloured dough from Korean black with the latest technological, environmental traditional Neapolitan pizza, the so- manage our ovens, including advanced gas Beech Ovens Australia are one of the few floury crust, rich tomato sauce, rice, and use toppings such as sweet potato and stylistic advances. Oven manufacturers suppliers to offer electric-fired traditional stone called Margherita. This pizza cooks to a and electrical controls, exhaust treatment hearth ovens melted cheese and variety of and bulgogi, sweet pumpkin, and shrimp around the world are reporting that sales of methods and material efficiency,” Ttasty toppings. It’s a food that’s recognised and hot chicken. According to Euromonitor electric pizza ovens are especially hot. says Trood. and relished around the world. International, Pizza Alvolo was the fastest- “Due to new gas regulations in Asia, we Smart software is a key advancement kitchens where there is no time to waste on This major global food trend is growing pizza chain in 2016, growing 26 are seeing a significant increase in electric that today’s chefs are looking for in their fiddling with complicated dials. Trood says estimated to be worth an impressive percent in value from the year before and fired appliances, including pizza ovens and pizza oven, along, of course, with a their new E-Series Ovens, for example, are US$128 billion and represents nearly 5 per consistently increasing its market share feature grills,” says Stephen Trood, director, manageable price tag. proving popular due to the reduced lead cent of global consumer foodservice sales, since 2011. International Sales and Engineering at “The latest pizza ovens are fully time, easy installation, simple controls, and according to Euromonitor International. In In China, pizza consumption is strong Beech Ovens Australia. Beech Ovens are digital and equipped with a touch- “plug and play” features. Asia, especially, demand is growing. also because the success of a few well-known one of the few suppliers to offer electric- screen panel that can control Finally, some oven manufacturers Those in the pizza industry say there are pizza brands, according to Li Chang of fired traditional stone hearth ovens, and time, temperature and even have identify versatility as an important factor many reasons that pizza is so popular, from Emporium Corporation (Shanghai), clients include Atlantis The Palm, Dubai, a smart energy-saving function,” when chefs, hotels and restaurateurs choose the simplicity, and affordability, of the dish a China-based company that makes the Hilton Nagoya and the Grand says Li Chang. “In China, since a pizza oven. to globalisation and how it’s made access to pizza ovens. Hyatt Singapore. brick-oven pizza is now just taking “Our stone hearth ovens are used to pizza’s basic ingredients – flour, tomato and “Pizza Hut, La Cesar, and so on – each Electric ovens are also known for being off, restaurants and hotels mainly cook a wide variety of dishes from breakfast mozzarella – so easy. of these companies creates its own style of more environmentally friendly than some focus on price when they do the through to dinner,” says Trood. “Beech Pizza also allows chefs to be almost pizza and pizza culture that has captured a other ovens. purchase. Chinese-made brick ovens continue to experiment and diversify with endlessly creative through adding unusual different consumer base,” says Li. “Another “The electric oven is the future of the are generally much cheaper than our range of ovens and feature grill products or luxury toppings, or giving them local reason is that the Chinese diet already pizzeria, as it guarantees productivity, imported ones, but each has its together with our creative partners in the flavour. Pizza Alvolo in South Korea makes includes a variety of flour products, so pizza cleanliness, and consistent quality,” own advantages.” food service industry. I’m amazed daily with traditional pizza more palatable to local is easily accepted here.” says Roberta Lombardi of Sud Forni Sud Forni’s Serie Opale with its beaten But any technological advances need the concepts and ideas that we are asked consumers, for example, by incorporating This growing hunger for pizza is in Italy, which makes a range of pizza copper facade to be simple to install and use in busy in to materialise.”

32 AHCT March 2018 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT March 2018 33 Culinary News

at City of Dreams, Macau. Representing their respective restaurants, Chef Tam and Chef Vicky will work together to present a special 4-course lunch and an 8-course dinner, paired with excellent wines handpicked by Robert Parker Wine Advocate. This menu will first be In the Can showcased at VEA Restaurant & Lounge Vichy Catalan is showing off its new “Sleek” can for from March 7-8, followed by at Jade flavoured waters (natural mineral water with 0% sugar). Dragon in the City of Dreams integrated The product is exactly the same as in the glass bottles. The Michelin resort from March 9-10. flavours are natural, orange, mint, lemon lime, and lemon - International Chef With his Cantonese roots and the cans are just a reflection of the market trends; 60 percent background in classical French culinary of the European market prefers sleek cans and this is likely to Showcase training, Vicky Cheng has pioneered grow. The new can comes with a protective lid which offers The Michelin guide Hong Kong the art of Chinese X French cuisine. protection from dirt and germs and provides a safety seal. Macau Dining Series has brought a new Dishes such as the Wagyu Beef Shortrib format to its annual International Chef with shiitake and daikon is a stunning Showcase (ICS). A much-anticipated testament to his ability to seamlessly line up of unique four-hands culinary weave together multiple cultures on collaborations will be in store for gourmet a plate. While Chef Tam Kwok Fung’s and fine wine aficionados. Kicking off extraordinary creations have reinvigorated this year’s ICS in March will be two of Cantonese cuisine. This year’s the most sought-after culinary stars in International Chef Showcase will see four the region – Hong Kong born Chef Vicky key four-hands collaborations throughout Cheng from one-Michelin-starred VEA veteran Cantonese chef Tam Kwong Fung the year – full line-up and dates to be Restaurant & Lounge of Hong Kong, and from two-Michelin-starred Jade Dragon announced soon.

Chef Javier Rodriguez has worked in some of the world’s most celebrated 1-, 2- and even 3-star Michelin restaurants including Tetsuya’s in Australia, Noma in Denmark, Maaemo in Norway and believes strongly in using the highest quality seasonal produce purchased from small local producers. Chef Colin Chung can’t keep away from the sea and the delicious bounty it provides! Chef Peter Van Es’ passion is red meat. Cooking it, eating it and educating others about how to choose the best cuts and how to then cook them. Chef Peter has worked in many 5-star establishments and even with the From Left: Chef Javier Rodriguez; Chef Colin Chung; culinary master Michel Roux when he was at the world-famous and Chef Anchalee Ponrungsit Michelin-starred Waterside Inn in Bray, England. At the Asian Organic Gourmet Festival 2018, the main highlight for the chefs, and guests will Bangkok to host 4th Asian be the daily Gala Dinner at Nimitr on Level 27. This is where the chefs’ Organic Gourmet Festival individual flair and creativeness will shine, as they put together a menu A four-day food, wine and wellness extravaganza of the finest organic food paired with carefully scripted organic wine to is being organised by the luxurious 137 Pillars Suites & create a culinary journey that will impress even the most sophisticated Residences in the heart of Bangkok. Scheduled to take gourmands. The invited chefs will also share their experience and Please Don’t Tell place from 22-25 March, the hotel, a member of Small culinary wizardry in special cooking classes scheduled to take place on The Landmark Mandarin Oriental, Hong Kong is delighted Luxury Hotels of the World, is bringing together leading Friday and Saturday from 11 am. Anchalee Ponrungsit, executive sous with its new bar concept – PDT, a stylish, intimate cocktail bar wellness consultants, a selection of top chefs and some chef at 137 Pillars Suites & Residences Bangkok is absolutely thrilled seating 25 guests, a collaboration with the operators of the of the finest wine producers, for four days of luxurious that the Asian Organic Gourmet Festival will be in Bangkok for the first iconic New York cocktail bar PDT (Please Don’t Tell). organic fun. time, “To be able to work alongside the hugely talented chefs that we Regularly voted among the World’s Best Bars, PDT has Taking place for the first time in Bangkok, the fourth have invited is a great opportunity. We’re going to put on a culinary long been a favourite of New Yorkers who enjoy its secret Asian Organic Gourmet Festival (AOGF) will showcase show the likes of which Bangkok has never seen before, I can’t wait!” phone booth entrance, distinctive interiors, and creative the importance of buying locally sourced produce, how It’s not all about fine dining and celebrity chefs. There are also cocktails developed by renowned mixologists Jim Meehan, to prepare the food without losing any flavour, and how plenty of fun activities for the whole family to enjoy throughout each Jeff Bell and their talented bar team. PDT Hong Kong will be to pair the finished cuisine with the right wine. This year, day. Running alongside the Asian Organic Gourmet Festival will be a the first permanent PDT outside of New York City. Chef Javier Rodriguez from Santiago del Estero in the Farmers’ Market taking place at the Jamjuree Lawn on the ground floor Located on the mezzanine above MO Bar, PDT very north of Argentina, Chef Colin Chung from Hawaii of the hotel between 11 am and 8 pm daily. Hong Kong is designed by Nelson Chow, and maintains and Chef Peter Van Es from Australia will join Chef There’s a Wellness Day and an art auction too. The four-day event key elements of PDT NYC such as the copper bar top, Anchalee Ponrungsit and the culinary team at 137 Pillars will culminate with a Gala Finale Brunch Buffet at Bangkok Trading Post herringbone patterned wood ceiling and taxidermy, but each Suites & Residences. from 11.30 am asset has been given a playful spin.

34 AHCT March 2018 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com Product News

Radio waves Bentley Europe has added a new product to its ever- expanding product range: Forte audio clock with dual USB and Bluetooth. The Forte hotel audio clock combines multiple functions into one small attractive housing – it is a reliable clock with alarm/snooze function, battery-backup and clear multi- dimmable LCD screen, it is also a good all-round music player. Bluetooth, FM-radio, Aux-in, are the options to listen to your own music, with great sound through high quality built-in stereo speakers. Forte has two easily accessible front USB ports. On top of the device is a small upright stand to secure a smartphone. www.bentleyeurope.com

Ritual from Bahia Groupe GM has signed a partnership with the spa Skincare brand Cinq Mondes to launch an A gift from amenity line together. The new line called ‘Ritual from Bahia’ comes directly from the ancestral tradition of Brazilian bathing, Banho. The products are perfumed with a revitalising fragrance called the past Light and shade ‘Eau du Brésil’ - a combination of fresh lime pulp and white wood softened with coconut water. A sake to go with The product range features 35ml cleansing gel, shampoo, conditioner and body lotion tubes, The Plantation MAX outdoor umbrella collection either ice cream or complemented with 25g and 50g soaps. is all about beauty and durability. This collection offers www.groupegm.com foie gras, brewed to a a new, state-of-the-art hardwood finish, called Aluma- recipe recorded in 1712, teak. Combined with Tuuci’s Armour-Wall Aluminium, the Tamagawa Time Aluma-Teak guarantees resilience – it can handle all Machine Vintage (Aged types of sea-side corrosion. The umbrella is elegant has Sake) is fabulously sweet expansive coverage, and has an old world charm. but not cloying, thanks to www.tuuci.com far higher levels (roughly three to seven times) the levels of acids and amino acids for contemporary ginjo styles. It makes for a Washing up with Hobart superb aperitif or dessert Hobart’s new glasswasher and dishwasher models wine, with a startlingly are about working smart, not hard. Besides a display wide range of compatible with touch screen, it offers unbeatable drying result, foods; great with ice and warewashing 4.0 with the WASHSMART app. The cream and desserts, but machines combine extremely low operating costs with also with blue cheese, impressive operator comfort to make daily cleaning salty pickled Japanese as easy as possible. Short washing times, guaranteed delicacies and foie gras. cleaning results, as well as low water, energy, and chemical It’s however, not for the consumption complement the overall picture. faint-hearted – this thick viscous sake is made from a 300-year-old recipe that will polarise drinkers. Sharp edge A marmite booze if ever Pacific67 Knives get their name from the 67 layers of there was. Deep rich notes Damascus steel that make up the blade. The knives have a of molasses and dried reinforced spine and a VG-10 steel core and are made with fruits ride a sea of savoury an angled edge and high-resistance Pakkawood handle, for soy and meaty umami to a comfortable handling experience. The line features a slicer, create a distinctly unique chef, bread, utility and tourné knife – all made with durability and drinking experience. functionality in mind. www.pacific67.com/the-knives/ www.sake-tamagawa.com

36 AHCT March 2018 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT March 2018 37 Events

Date Event Details ORGANIsER Date Event Details ORGANIsER

March 20-23 2018 HORECA Lebanon The region’s largest annual business meeting place for Hospitality Services s.a.r.l May 29-31 2018 Vinexpo Hong Kong In 1998 Vinexpo Hong Kong was the first B2B VINEXPO BIEL, Beirut, the hospitality and foodservice industries. Established Dekwaneh, Main Road, borghol Bldg, Hong Kong exhibition organised in Asia. 20 years later, this show has Hong Kong Office Lebanon in 1993, HORECA is an annual meeting place for the 2nd & 3rd Floor Convention and become the must-attend event and a strategic platform Tel: +852 2294 7715 hospitality and foodservice Industries. The 25th edition PO Box 90155 Jdidet-El-Metn 1202 2020 Beirut, Exhibition Centre, for importers, buyers and sommeliers from the Asia- [email protected] of HORECA includes: International Trade Show for Lebanon Hong Kong Pacific trade. From 29 to 31 May, be part of the leading the Hospitality & Foodservice Industry, International Tel: +961 1 480 081 industry event for wine and spirits professionals in Asia- Trade Show for the Food Industry and Beirut [email protected]. Pacific. Meet with key producers and decision makers International Wine & Drinks Fair. www.horecashow.com from all over the world. You have three days to discover 15,000 brands. Learn more about the latest products and innovations. March 22-24 2018 Hotel Fair 2018 South Korea’s one and only professional hotel business Esang Networks Co., Ltd COEX, Seoul, Korea exhibition where hotel business professionals and related ES Building, 109, Gasanro-9-gil, new technology and products come together. The fair Geumcheon-gu, Seoul, Korea (08518) May 29 -June 2 2018 THAIFEX World of A highly engaging and multi-sensory show, THAIFEX- Koelnmesse Pte Ltd attracts professionals from five-star hotels to budget Tel: +822 3397 0483 Food Asia World of Food Asia returns in its 15th edition, bigger 152 Beach Road, hotels. [email protected] IMPACT Exhibition and better to serve up the best of the world’s F&B #25-05 Gateway East, www.hotelfair.co.kr.eng and Convention industry in one blockbuster seating. Jointly organised by Singapore 189721 Center, Bangkok, Koelnmesse Pte Ltd, the Department of International Tel: +65 6500 6712 Thailand Trade Promotion (DITP), and the Thai Chamber of Fax:+65 6296 2771 March 26-29 2018 Hotelex Shanghai This event showcases products like catering equipment Shanghai UBM Sinoexpo Commerce (TCC), THAIFEX-World Food of Asia is [email protected] Shanghai New and accessories, tableware products, textiles, information International Exhibition Co. Ltd the only regional event to see a synergistic collaboration International Expo technology systems and services, security systems and 6 Fl. Xian Dai Mansion 218 Xiang Yang Road (S) between the private and public sector to deliver a truly Centre, Shanghai, services, wine and spirits, bakeries and ice-cream, etc. Shanghai, China international F&B event unparalleled in quality and China Tel: +86 21 3339 2222, +86 21 6437 1178 diversity. Fax: +86 21 6115 4988,+86 21 6437 0982 [email protected]

June 7-9 2018 LAOHOTEL 2018 & LAOHOTEL is the country’s number one international AMB Tarsus Exhibitions March 27-28 2018 Hotel Investment Meet & Network with the region’s key players. HICAP BHN, Horwart HTL and Stiles Capital Events LAOFOOD 2018 hotel, restaurant and catering equipment and supplies Unit 37.08, Level 37, Menara Multi-Purpose, Conference Asia UPDATE draws internationally influential decision- Tel:+1 714 540 9300 Don Chan Palace, show to be held at Don Chan Palace, Vientiane, Laos. Capital Square,No. 8, Jalan Munshi Abdullah, Pacific UPDATE makers, experienced advisors and industry pundits, [email protected] Vientiane, Laos A variety of exhibitors, including many international 50100 Kuala Lumpur, Malaysia. (HICAP UPDATE) including: investors, owners, lenders, developers, hotel www.HICAPconference.com brands will showcase their most recent products – Tel: +603 2692 6888 Pan Pacific, Singapore chain & management companies, investment bankers, providing a platform to discuss the latest innovations Fax:+603 2692 2788 advisors & intermediaries, architects & designers, and trends in the industry. [email protected] government tourism officials and media.

June 27-30 2018 Taiwan HORECA The Taiwan International Hotel, Restaurant & Catering Taiwan External Trade Development Council April 4-7 2018 The 15th Malaysia For nearly 15 years, MIHAS has successfully connected Malaysia External Trade Development Corporation 2018 Show, hosted jointly by TAITRA and Chan Chao (TAITRA) International Halal halal businesses from around the world. Set against the (MATRADE) Taipei World Trade International, which targets hotel, restaurant, bakery, Exhibition Section II, Exhibition Department Showcase (MIHAS) backdrop of the world’s no. 1 halal economy and held Menara MATRADE, Jalan Sultan Haji Ahmad Shah, Centre, Taipei, Taiwan and catering companies, is now in its fifth edition. This P. O. Box 109-770, Taipei 11099, Taiwan MITEC, Kuala concurrently with two industry leading events in the 50480 Kuala Lumpur, Malaysia year has seen an enthusiastic response to its call for Tel: +886-2-2725-5200 Ext. 2629 Lumpur, Malaysia World Halal Conference and The International Halal Tel : +603 6207 7077 registrations, with 172 exhibitors in 523 booths and Fax: +886-2-2722-7324 Certification Bodies Convention, MIHAS offers an Fax : +603 6203 7037 more on the waiting list. [email protected] unbeatable networking and business proposition. [email protected] www.matrade.gov.my

July 17-19 2018 Speciality & Fine Southeast Asia’s Leading Trade Platform for Artisan, Fresh Montgomery April 16-19 2018 Alimentaria 2018 Endless opportunities at an event encompassing six Alimentaria Exhibitions Food Asia Gourmet & Fine Food. Gain access to the world of Tel: +65 9880 4126 Gran Via Venue, shows in one. Alimentaria brings together all the Diputació, 119, Suntec, Singapore gourmet, speciality and high-end retailers, restaurateurs, [email protected] Barcelona, Spain industry’s opportunities in six shows specialised in Barcelona (Spain) chefs, buyers and distributors in Southeast Asia at www.speciality-asia.com key markets and consumers trends. Alimentaria is the Tel: (+34) 93 567 96 91 Speciality & Fine Food Asia 2018. It’s the Asian edition leading trade show for food, drinks and gastronomy [email protected] of the UK’s market-leading trade showcase of fine food in both Spain and the Mediterranean Arc, and an www.alimentaria-bcn.com/en and drink, Speciality & Fine Food Fair. international benchmark for the industry.

September 4-6 2018 RBHK 2018 Positioned as Asia’s leading hospitality expo, RBHK Diversified Communications Hong Kong LLC April 24-27 2018 FHA 2018 Regarded as Asia’s most established international trade UBM SES Hall 5D, E, F&G, 2018 is the key event on the F&B business calendar for Unit B, 32/F, @convoy, 169 Electric Road, North Suntec, Singapore show of its kind located at the centre of a thriving 10 Kallang Avenue #09-16 Aperia Tower 2 Hong Kong keeping updated with the latest products, trends and Point, Hong Kong region that continues to see strong growth in the food Singapore 339510 Convention and developments. More than just an exhibition, RBHK Tel:+852 3958 0502 and hospitality industry, FHA is well positioned to Tel: +65 62336638 Fax: +65 62336633 Exhibition Centre, 2018 will be serving up top culinary artists, beverage Fax +852 3105 3974 offer companies the best channel to exploit the market [email protected] Hong Kong professionals and decision-makers. [email protected] potential in Asia. FHA attracts not just buyers from www.foodnhotelasia.com www.restaurantandbarhk.com within, but well beyond Singapore. Exhibitors in the previous edition had the opportunity to make contact with visitors from 99 countries/regions, excluding Singapore. September 4-6 2018 The Hotel Expo & Building on RBHK strong platform The Hotel Expo Diversified Communications Hong Kong LLC Conference and Conference will bring thousands of hoteliers Unit B, 32/F, @convoy, 169 Electric Road, North Hall 5DE, Hong together to share ideas, do business and network. Join Point, Hong Kong Kong Convention and May 9-11 2018 Gourmet Asia 2018 The inaugural launch of Gourmet Asia will be a UBM Asia Ltd us now to engage with an audience of high quality Tel:+852 3958 0502 Exhibition Centre, Hong Kong premium platform for the high-end speciality food, 17/F China Resources Building, hoteliers dedicated to the discovery and application Fax +852 3105 3974 Hong Kong Convention and drink & hospitality markets surrounding the South 26 Harbour Road, of opportunities available to ensure the profitable and [email protected] Exhibition Centre, China Sea. Powered by HOFEX – Asia’s Leading Food Wanchai, Hong Kong efficient running of their hotel businesses. We look www.Divcom.com.hk/TheHotelExpo Hong Kong and Hospitality Tradeshow, Gourmet Asia will impress Tel: +852 2827 6211 forward to welcoming you. epicures with its full range of gastronomy delicacies by Fax:+852 3749 7310 bringing together the best elements of HOFEX. [email protected]

38 AHCT March 2018 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com AHCT March 2018 39

Exhibitions

Gateway to the big league

Hospitality and catering industries are constantly evolving. No matter the country or the region, socio-cultural revolutions of diversity are shuffling the game, but network building and making the right connections is the key matrix of Hotelex. The show’s leadership and its influence on international markets, reflects how the fair has helped forward-thinking industry players to meet the right people. Once a year Hotelex brings together buyers and suppliers to witness the latest trends in the industry and be inspired by leaders and legends in the field. To better serve the clientele in 2018, Hotelex will be split into two phases held at the same venue located at Shanghai New International Expo Centre at different times. The level of innovation displayed at Hotelex by the exhibitors is second to none. You can expect more of the same at Hotelex Shanghai 2018. With 26-years under its belt, it has become a leading fair with its series of catering equipment, supplies, food trade events in Shanghai, and with its geo-adapt shows in Beijing, Chengdu, and Guangzhou, covering the value chain from catering equipment, tableware to catering supplies, fine food, beverage, bakery and ice cream, coffee & tea, wine & spirits and cooking ingredients.

COMING UP HOTELEX 2018 – Phase I & II Shanghai New International Expo Centre HOTELEX Shanghai 2018 – Phase I March 26-29, 2018 THE 27TH SHANGHAI INTERNATIONAL HOSPITALITY EQUIPMENT & FOOD SERVICE EXPO HOTELEX Plus 2018 – Phase II April 26-29, 2018

42 AHCT March 2018 www.asianhotelandcateringtimes.com Exhibitions OPEN FOR BOOKING!

Bigger and better

Food&HotelAsia returns even bigger and better in its 40th year and is billed as the largest business event for Asia’s food and hospitality industries. This year it will be 23 per cent bigger, with 25 per cent increase in exhibitor participation. This time FHA will be at two venues – Singapore Expo and Suntec Singapore. It will host its biggest-ever industry congregation with 4,000 international exhibitors from more than 70 countries and regions, an increase of over 800 exhibitors, or 25 per cent, compared to its last edition. The event’s total floor area spans 119,500 sqm, 23 per cent increase from 97,000 sqm. Armenia and Qatar are the newest countries to participate. The international group pavilions will also see members from 22 international trade associations and government agencies participating in FHA for the first time. “FHA’s growth reflects the changing landscapes of the F&B and hospitality industries in Singapore and the region over the decades,” says Rodolphe Lameyse, project director, food & hospitality, UBM SES, adding, “Having FHA2018 span two of the largest exhibition venues in Singapore proves just how much the event has grown since 1978.” FHA first began as FoodAsia and HotelAsia in a hotel car park in April 1978. Held alongside the exhibition was the Food Asia Salon Culinaire, forerunner of the FHA Culinary Challenge.

COMING UP Food&HotelAsia (FHA) Singapore Expo; Suntec Singapore 24-27 April 2018 www.foodnhotelasia.com To book your booth, contact Ms Rineat at [email protected] (Laos) or Ms Husna at [email protected] (International). Organised by : www.ambtarsus.com 44 AHCT March 2018 www.asianhotelandcateringtimes.com Appointments

Chef Heshan Peiris has Norwegian Cruise Spotlight been appointed as Line Holdings the new executive Ltd. (NCLH) chef Peiris for has appointed Banyan Tree Ewen New wine dispenser Bangkok’s 11 Cameron, a for an efficient & well managed service restaurants. cruise industry Raised by culinary veteran with expert for parents, over twenty his culinary career years of travel started as an apprentice credentials, to its at Melbourne Racing Club whilst pursuing management team in a degree in culinary arts at William Angliss China as director of operations, overseeing Institute. Over the last 16 years he has lived strategy and operations. Based in the NCLH and worked internationally with Hilton hotels China head office in Shanghai, in his new in Melbourne, Sydney and Seychelles. Prior role, Cameron will work closely with the to joining Banyan Tree Bangkok, Chef Peiris China team including managing director worked in Laguna Lang Co in Vietnam. of China, Alex Yucheng Xiang and Asia “Culinary is an art form: it involves talent, Pacific senior vice president and managing passion, creativity and never-ending desire director, Steve Odell, as well as liaise with to explore and innovate. I’m excited to be the company’s headquarters in Miami. In his working with the talented team of Banyan new role Cameron will be responsible for the Tree Bangkok, learning from them and in turn company’s core business units in the Chinese cruise market including operations, revenue sharing my knowledge to create a fresh new management, sales and strategy, in addition Mansoor Khan and exciting dining experience for our guests.” Senior director of sales & channels to overseeing governance, controls and Travelling around the world and reporting structures. FCS Computer Systems experiencing different cooking styles, Peiris Cameron brings over twenty years of believes in bringing traditional food to new international travel industry experience to the A leading provider of innovative dimensions, modernising the presentation hospitality technology solutions, FCS role, having previously held key leadership while valuing original ingredients and keeping positions in the cruise travel agency and Computer Systems (FCS) has appointed the essence of each dish. His favourite cuisines wholesale sectors, including a nine-year tenure Mansoor Khan as senior director of sales & are French, Vietnamese and Thai. as director of finance EMEA/APAC channels to lead the company’s expansion in for Silversea Cruises based both in London the Middle East and Africa, where demand for and Sydney. Says Alex Xiang, managing FCS’ integrated hospitality suite is growing director China for NCLH, “Cameron’s at an incredible rate. “We are thrilled to experience and skill set are great additions to welcome Mansoor to FCS, as he brings with JW Marriott Hotel the team and he will play a critical role as we him a wealth of international experience Hong Kong has continue to position the company in China and expertise in hospitality technology. The announced the for long-term, sustainable growth.” hospitality sector in the MEA region is setting appointment Norwegian Cruise Line, Oceania Cruises the pace for innovation, which has generated of Charis Yim and Regent Seven Seas Cruises, have a high demand for our comprehensive new as director of combined fleet of 25 ships. suite of tools and solutions. By providing a marketing. With unique platform for optimisation and cross over 20 years of departmental communication, FCS enables experience in the hotels to have greater focus on their guests,” hospitality industry, says Pascale S. Chatelain, vice-president global Charis will oversee and develop the sales & sales, marketing and channels. marketing division of the 602-room luxury FCS’ advanced, state-of-the-art, logic- hotel. Before joining JW Marriott Hotel Thirayuth Chirathivat, At each stage of service driven technology empowers hotel staff to Hong Kong, Charis was most recently director Chief Executive streamline processes and operations, improve of sales and marketing at the Mandarin Officer of Centara productivity, increase efficiency, and save time Oriental, Macau. Prior to her tenure in Hotels & Resorts, has announced and money, while improving guest interaction, Macau, she held senior management positions the appointment service and satisfaction. in multiple luxury hotels in Hong Kong of James Robert BEFORE DURING AFTER including the InterContinental Hong Kong Mansoor Khan, an accomplished Wilson as and the Peninsula Hong Kong. Intuitive preparation thanks to Ease of use Preservation of open bottles business development strategist, has worked general manager of In her new position Charis will spearhead in Europe, America and the Middle East for Centara Grand at a unique touchscreen Measure management Easy automatic cleaning over 20 years, with technology companies the development and implementation of Central Plaza Ladprao Optimal productivity Turnover monitoring such as Infor, Al Futtaim Technologies, Oasys strategies to support the hotel’s continuing Bangkok. Wilson has almost 30 years’ hotel Infotech and Key Information Technology. efforts to drive business performance, revenue, experience in Europe, Middle East and Asia Mansoor will work closely with FCS’ regional brand awareness in key markets and segments, and was general manager at Pathumwan clients to assist in leveraging FCS solutions to and financial profitability. Charis started her Princess Hotel Bangkok from 2000-2006 produce sustainable and profitable results. hotel career within the Marriott family as before being promoted to be vice president of Commenting on his appointment, a sales executive at the Renaissance operations at Dusit International (Corporate Mansoor says, “I am very excited to be Kowloon Hotel. Head Office in Bangkok). In 2009, he has joining FCS at a time when demand for “I am pleased to welcome Charis back to transferred to manage Dusit Thani Dubai as our solutions is higher than ever, with more the Marriott family, and I am sure her solid general manager until 2013, then moving to and more hoteliers realizing the benefits of hotel experience and knowledge will be a great Millennium Corniche Hotel Abu Dhabi as www.eurocavepro.hk automated processes that lead to performance asset of the hotel, especially during a time full general manager until 2016. optimization. I look forward to working with of exciting development projects ahead for the Wilson was previously also GM at our clients to identify solutions that enhance hotel,” says Mark Conklin, general manager of Centara Grand West Bay Hotel Doha in results and further improve revenue streams.” JW Marriott Hotel Hong Kong. Qatar for the pre-opening. Alpha International Food Services 909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong. Tel: (852) 2889 2123 Email: [email protected] 46 AHCT March 2018 www.asianhotelandcateringtimes.com