Published since 1976 Vol 37 December 2012

NOW WE’RE TALKING Technological integration means enhanced operations

SUGAR RUSH Classic desserts receive a blast of Asian innovation

Hong Kong SAR hK$50 China RMB50 MAKING THE GRADE Singapore s$15 Malaysia RM30 Options expand for wannabe Thailand bt300 Rest of Asia us$10 school grads E d i t o r ’ s M e s s a g e

elcome to the December issue of & Tourism Management. It is now ranked We need to hear from hospitality AHCT, the most trusted source of number two in the world for its research and professionals about the constant developments information on what’s happening scholarship. in the industry, good or bad, so please do inW the Asian . Secondly, an illuminating quote in send your comments and suggestions in to: Further evidence in this issue, if needed, of Victoria Burrow’s incisive snapshot of the [email protected] the growing self-reliance of the Asian industry, Indian hospitality industry from the GM And finally, a very happy Christmas and not only because of reduced arrivals from the of the new Ambience – “India is successful New Year to all our readers! West in the face of the economic slowdown, possibly the only country that doesn’t need but in more general terms. foreign guests – we have so many people here, Firstly, Liana Cafolla’s look at hospitality and they are ready to pay for luxury.” training highlights the excellence of Hong Also in this issue – character resorts, foie Kong Polytechnic University’s school of Hotel gras, dishwashers, desserts and much more.

ENDORSEMENTS EDITOR Daniel Creffield

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

Contributors Victoria Burrows Association Of Singapore Hong Kong Hong Kong Singapore Hong Kong International Chefs Association Bakery & Confectionery Maitre D’hotel Association Hotel Association Bartenders Association Liana Cafolla Hoteliers Shanghai Association Zara Horner Rebecca Lo Robin Lynam Jane Ram Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association Chefs Association Association Of Hotels Association Hong Kong Associate Publisher Sharon Knowler [email protected]

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

Circulation Executive The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the Becky Chau publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no [email protected] responsibility can be 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 Chairman their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, JS Uberoi Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong. Director Gaurav Kumar All rights reserved (c) 2012 Thomson Press Hong Kong Ltd

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AHCT December 2012 3 Forbidden pleasures CONTENTS Volume 37 December 2012

MANAGEMENT DRINK 10 Education programmes in Asia 30 Bring on the bubbles matching the best of the best EQUIPMENT MARKET REPORT 34 The art of illumination 14 Still a lot to play for in India

Winter Wonderland, 24 Mandarin Oriental Hong Kong Seat of learning 30 EVENTS AND EXHIBITIONS 47 Hofex previewed NEWS INDUSTRY 48 Hong Kong International Wine & 6 Pairing port; what’s happening with wine; Spirits Fair reviewed the weather; festive fare APPOINTMENTS PRODUCT 50 Who’s moving where 40 Energy saving mini-bars; surround sound; remote reservations; Parisian style; holiday beauty tips

CULINARY 44 The art of chocolate; keeping it in the NZ family; Christmas coffee, gin and Grand Marnier

Now on iPad Available on App Store

Advertisers’ Index

Alpha International 31 10 Barry Callebaut 21 & 23 TECHNOLOGY JANUARY Global Search International 9 • Meat Gulfood 32 & 33 18 Points of interest in Point of Sale • Luxury linens HIFI 49 • Carpets DESIGN • Sales and marketing HK Polytechnic University IBC 20 Rarified resorts Lactalis OBC FEBRUARY Laureate Higher Education Group 13 • Management contracts Leader Radio Technologies 29 FOOD • Indonesia Meiko 35 24 Foie gras – naughty but nice • Beds & bedding Pevonia 16 & 17 • Combi ovens Philips IFC 26 Asian desserts tickling taste buds Smart Candle Asia 37 Zieher 27

4 AHCT December 2012 AHCT December 2012 5 I n d u s t r y N e w s IN BRIEF I n d u s t r y N e w s

Nicolas Heath of Fladgate Partnership predicting increased sales, compared to Singapore German restaurant franchise Wine sales only 43% in 2011. Brotzeit International has 13 outlets Among other key findings, most scheduled to open in Shanghai, Beijing – ‘cautious sought-after wines in the current and Guangdong over the next five economic climate are fruity, light to years, following a successful launch in optimism’ medium bodied varietals. Shanghai. With lowest cost wines on the ascendancy, the survey notes: “The premium wine category faces the impending prospect of a fall in popularity.” Entrepreneur and founder of JIA Boutique , part Organic wines follow a similar trend Hotels, Yenn Wong, has opened no 137 Pillars House Chiang Mai of SilverNeedle Hospitality, has opened in falling popularity, with only 29% of reservation, no service charge tapas Palette. Located in the hotel’s original professionals anticipating sales growth, bar, 22 Ships with Michelin-starred chef teak homestead, which dates back to compared to 35% in 2011. Jason Atherton at the helm. Atherton’s the 1800s, the restaurant seats up to 20 Traditional market leaders France, restaurants include Esquina and Pollen in diners. The menu was created by guest Italy and Spain are being increasingly Singapore, and Table No. 1 in Shanghai. chef, Tammasak Chootong. Exhibitions According to the annual Wine Trade challenged by Chile, Portugal and 22 Ships will be his first Hong Kong of Asian artists will be featured regularly The Wine Institute of California Monitor 2012 by food and beverage Austria. kitchen. in Palette. recently held tasting events in Hong Kong industry marketing agency Sopexa, wine Sopexa notes: “French wines remain to showcase more than 100 brands. industry professionals are cautiously in the lead for festive and ‘appropriate confident of increased sales as budget occasions’, Italian wines are deemed Pic G wines gain popularity in the challenging ahead of the curve in terms of innovation, global economy. which is seen as a point of weakness in Sopexa’s latest worldwide survey France. Euan Mackay of Symington Family Estates of how the industry perceives current “Enhancing the quality image of wine market forces found 57% of country of origin, promoting the quality professionals predict increased sales. and style of the wines, and presenting Port pouring Locatel, European provider of interactive However, the mixed views are festive wines as part of a certain lifestyle multimedia systems for the hospitality notably more cautious than last year – all came out as key criteria to taking the into Asia sector, has acquired Intertouch Europe, when 67% “were bullish”. lead in the wine market.” along with its suite of solutions for The third annual Hong Kong Vintage Phuket boutique resort and spa, Trisara Described as “deliberated optimism”, Finally, the growth of the screw internet access, in-room entertainment Port Academy (VPA) workshops and has opened its new oceanfront seafood the Japanese market appears to be cap seems accepted by the majority of technologies and managed web tastings were held recently, led by restaurant, Trisara Seafood. The menu looking up, with 70% of professionals professionals (56%). platforms for hotels. Nicolas Heath of Fladgate Partnership incorporates sustainable, fresh seafood Cafe Deco at The Peak, has unveiled and Euan Mackay of Symington Family and produce from both Thailand and the its upgraded art deco-inspired decor Estates. This year also saw the launch Mediterranean. and an array of new features, including of the VPA in Shanghai. a patisserie and limited edition menu. Storming The aim of The Vintage Port Academy is to increase enjoyment of the kitchen vintage port, and knowledge of its rich and unique culture and history, to wine The recent super storms which ravaged professionals and consumers in Asia parts of the US east coast had an , together and elsewhere through educational unexpected knock-on effect in Hong with Hong Kong Interior Design seminars. Kong. Celebrity chef Michael White’s highly Association has announced winners Marking its first anniversary, Hong The academy was formed by the anticipated guest appearance at Al Molo of the competition-based exhibition Kong wine retailer etc wine shops has classic Vintage Port houses, Croft, Ristorante Italiano was cancelled when he Nurturing Interior Design Talents. Part launched burgundy etc. Following the Dow’s, Fonseca, Graham’s, Taylor’s was forced to remain in New York and deal of the 2012 Hong Kong Design Year, thematic model set by bordeaux etc and and Warre’s. All family owned and with damage to several of his restaurants. the event provided a platform for future champagne etc the shop focuses on some dating back to the origins of the However, already committed to the designers to showcase their talent in premium wines from its namesake region. port trade over 300 years ago, these promotion, the restaurant’s head chef, hotel furniture design. six historic firms chose Hong Kong, as Antonio Di Cesare, who only arrived at the one of the world’s great wine capitals, restaurant last month, needed to quickly General Hotel Management has signed to launch The Vintage Port Academy. pull White’s signature menu together. “The on with Nordenwald Co to develop the To demonstrate the true versatility kitchen team was great. Michael White Chedi Tomakomai, a 60-room luxury of port with food, workshop and I were both taught by Valentino hotel and wellness complex on the participants were treated to a lunch Marcattilii, we have worked together for island of Hokkaido in northern Japan. featuring carefully selected Chinese some time. The way we think and cook Michael White Projected opening is 2015. and Western dishes paired with Italian food is similar. [So] I recognised the different ports. dishes right away.”

Antonio Di Cesare

6 AHCT December 2012 AHCT December 2012 7 I n d u s t r y N e w s Christmas promotions I n d u s t r y N e w s

Interior design firm Hirsch Bedner Associates has unveiled its latest project, Four Seasons Hotel Beijing. The 313-room flagship property’s linear, bold architecture provides a backdrop to abstract art, “decorative light fixtures and unexpected materials, in a union At the Mandarin Oriental of Imperial Chinese elements and Hong Kong, steaming mulled contemporary design”. As well as a myriad of festive Throughout the month of wine, roasted chestnuts, favourites, Island Shangri-La December, Regency children’s ballet performances, Hong Kong’s hampers give Hong Kong Sha Tin is going a visit from Santa Claus, The School of Hotel & Tourism purchasers the opportunity to all out to celebrate the festive at a festive chamber choir, a Management The Hong Kong win an Audi TT Coupe. season. Patisserie presents has launched Wanting to “reach out” and “magical array of decorations”, Polytechnic University an array of goodies such as its Winter School Executive Development “stir interest” in the product, special menus at all restaurants, has opened the 434- Christmas fruit cake, chocolate in Hospitality programme. Running next makers of Sweet Bordeaux and the Hong Kong Winter room in South Korea. log, stollen, gingerbread with month, the schedule comprises six in- Conrad Seoul recently participated in Wonderland offering ice skating, cookies as well as festive deluxe depth modules, which include revenue co-events, and organised rides, and attractions will hampers, and special orders management for non-revenue managers, gatherings in Hong Kong, combine to “create a treasured such as sugar-free recipes and hotel asset management, product and including the Sweet Bordeaux experience” this Christmas. Gourmet chocolatier, other dietary needs catered for. service innovation in the hospitality industry night at 1881 Heritage Hullett A series of accommodation Jean- is “playing with fire” In addition, the hotel will have managing and working with Generation Y. House and a booth at the packages are also on offer and Paul Hévin this Christmas with a festive a special spa accommodation Participants who successfully complete fourth edition of the Hong for those wishing to dine at collection wrapped in seasonal package, and the spa will each module in the programme will Kong Wine and Dine Festival, home, the hotel will prepare the fireball packaging, including a offer festive gift sets of bath receive a Hong Kong PolyU Winter School where 23,000 sample tastings entire holiday meal. salts, skincare, certificates and were sold, a triple increase on green and red macaroon, newly candles. Special menus will be last year. flavoured ganache, and special hot chocolate. offered at all F&B outlets.

Dining company Woolly Pig Concepts has opened its second Hong Kong Philip Schaetz, senior vice president of sales & marketing THE BRITISH BUTLER SCHOOL & and Winnie Chiu, president & executive director, at the venture, Sal Curioso.The “journey of official launch of Dorsett Hospitality International GLOBAL HOSPITALITY INTERNATIONAL surrealism” initially conceptualised at

Formerly Kosmopolito Hotels the company’s first outing, Sal Curioso InterContinental Hong Kong is offering holiday gift ideas International, Dorsett Hospitality depicts the dream world of a character and a new “Signature Holiday Eddy Leung, Alan Palmer and Mark International now comprises three passionate about food. The 90-seat Collection” of gourmet gift Hellbach have judged the MLA Pencil brands across all existing properties restaurant showcases the make-believe hampers, including an organic Box Culinary Challenge, where young and future developments. The company character’s inventions such as a chicken basket, proceeds from which chefs created two courses using beef currently operates 17 hotels, and which lays avocados, and squids that will be donated to the New oyster blade and lamb rump in three eight more are underway, including turn into popcorn. The sharing menu Life Psychiatric Rehabilitation hours. Lee Kwok Sum from Hong in Zhongshan, Chengdu, Zhuji, Kuala draws on food from Spain, Italy and Association. Kong Culinary Academy was crowned Lumpur and Hong Kong. Dorsett plans to South America. Currently Conducting Workshops;-

champion with Shum Ming Kit from open a UK property in 2014. To celebrate its first the Hospitality Industry Training and anniversary, Hong Kong’s Advanced Hotel Butler Skills Raffles Hotels & Resorts will soft Development Centre and To Hoi Ngan, “first authentic northern Residential Household Management open Raffles in Metro Manila Kenix, Hong Kong Culinary Academy French brasserie”, Brasserie Advanced Housekeeping this month with a grand opening in first and second runner-up respectively. de L’ile, is offering a special Train the Butler Trainer February 2013. festive season four-course Train the Hospitality Trainer menu. Chef Bruno Gautier Successful Management & Leadership skills has included pan-fried Conflict & Complaint Management foie gras and scallop with a whiskey reduction, beef tenderloin and king prawn Banyan Tree Macau is Especially Designed for Luxury Resorts, Villas chorizo crust, deep fried celebrating the festive season goat’s cheese served with a and private residences with lavish menus at European walnut salad, and chocolate fine dining restaurant Belon Wayne Fitzharris, Director & Owner Honi Honi, Hong Kong’s first tiki and orange serving a special Contact and signature Thai restaurant 44 (0) 2077 0 33 666 cocktail lounge, has opened. mousse cake. Saffron throughout December, [email protected] as well as Christmas hampers and special spa merchandise.

8 AHCT December 2012 AHCT December 2012 9 M a n a g eme n t M a n a g eme n t

Glion campus overlooking Lake Geneva

Integrated approach at

Wholly owned by the Hong Kong Polytechnic University’s School of Hotel Theory & Tourism Management, Hotel Icon is a unique, purpose-built teaching and research hotel that offers totally integrated teaching, learning and research in a fully operational hotel environment. into The hotel is the core partner for SHTM’s internship programmes, and students rotate between departments for set periods and under close supervision. The elite management programme is the newest addition to the programme, and allows outstanding students to shadow a manager for a year. practice The hotel is also a research centre, with prototype guestrooms reserved for research into advanced hotel management concepts. Richard Hatter, Hotel Icon’s GM, says the hotel acts as a resource centre for the hospitality industry. “From the start, Hotel Icon set out to be a hotel with a purpose: to become the global centre of excellence in education and research in hospitality and tourism,” he says. The hotel has 362 full-time staff and around 100 trainees attending various programmes at different times throughout the year. The elite management programme is one of the most integrated and focused training initiatives in the industry, says Hatter. “It is distinct from similar schemes as it combines job shadowing, internships in daily operations, and management trainee programmes. Students completing the programme will gain high-level management experience and learn the necessary skills to become a professional hotel manager.”

Hotel Icon GM Richard Hatter – students completing the While hotel and tourism management has “We have already begun to see students programme will gain high-level management from Europe, the Americas and other experience and learn long been the forte of prestigious schools in the necessary skills to Asian countries applying to our school,” become a professional Switzerland, increasingly those in Asia who notes Chon. hotel manager want to train in the industry have a host of Balancing act high quality options to choose from nearer to Across the water at the Institute for Tourism home, writes Liana Cafolla Studies in Macau (IFT), around 1,600 students are enrolled in 10 bachelor and diploma-level courses. The school seeks to rom the cutting edge training offered China. In all, more than 2,100 students are balance the practical and the theoretical, by institutions such as the Hong enrolled in the courses, which emphasise with the first year spent on practical Kong Polytechnic University’s School practical learning. training, the second on work assignment ofF Hotel & Tourism Management (SHTM) “While classroom learning and desk and the third on a six-month internship, to internet-based global learning, wannabe research are important components of explains Antonio Chu, head of Technical hospitality executives have never had it learning, we consider gaining first-hand and Academic Support Division. so good. experience in an actual hotel/tourism IFT is cognisant that new competition SSTH in Switzerland offers undergraduate, graduate and post-graduate programmes SHTM offers a range of high level environment crucial and complementary in the region’s gambling business means training, from a higher diploma in Hotel to classroom learning and desk research,” students need to be prepared for a more Switzerland, offers undergraduate, graduate CEO, Ursula Gehbauer. helps you run many other businesses as well, Management, five Bachelor of Science says Professor Kaye Chon, dean and diversified career than that offered by and post-graduate programmes in both “We teach Swiss virtues – efficiency and and it clearly helps to develop leadership.” programmes all the way up to doctorates chair professor. the Macau casinos. With that in mind, German and French. Students are immersed respect for nature and resources, an eye on One alumnus, Khem R. Lakaj, in Hotel and Tourism Management. The The school is ranked number two in IFT is offering an executive development in a hotel environment and work in details, innovation, tolerance, cleanliness, founded his own “hugely successful” hotel Executive Masters in Global Hospitality the world by other hospitality institutions programme, and has upgraded its international project teams. The school and last but not least, hospitality and service management school, GATE, in Kathmandu Leadership is aimed at senior industry for its research and scholarship, and has a curriculum and added new activities to accepts only a small number of students attitude,” says Gehbauer. after graduating. executives and hotel managers with a broad international focus. give graduates more rounded training, and and maintains an even balance between She says the range of career options “Asia has such a huge potential for minimum of 10 years experience. It is a The faculty consists of 65 academics is also promoting international exposure and Swiss and overseas students. New on the open to graduates is not restricted to the more stories of this kind,” says Gehbauer. part-time programme that is designed to from 19 countries and regions to create scholarship opportunities to help students curriculum are a culinary arts course, and hospitality industry. “This is how we would like to make allow maximum flexibility to participants. a multicultural training environment. broaden their perspective. short programmes for industry professionals. “Studying hospitality does not mean our contribution.” SHTM also runs doctoral, master’s The school is also carving a name for Further afield, the Swiss School of The focus is on providing an holistic, that you have to work in a hotel later. The International Hotel Management and bachelor programmes in mainland itself globally. Tourism and Hospitality in Passugg, Swiss-style education, explains the school’s Understanding what it takes to run a hotel Institute (IMI), also located in Switzerland,

10 AHCT December 2012 AHCT December 2012 11 M a n a g eme n t

Staff training at Bubba Gump Hong Kong “ The Glion Online MBA is my key to seizing opportunities Smart is as smart does The success of the award-winning training system of restaurant chain Bubba Gump is down to its six- and adapting stage process, each of which lasts from a few hours to up to a week, A wine tasting organised by students at the Institute for Tourism Studies in Macau says David Perry, general manager of Bubba Gump in Hong Kong, to change” which opened in 2006. The first stage focuses on the restaurant, its set up, and table skills. The second explains the roles of those working in the kitchen, bar and host desk. The third stage is Mark Jones is Senior Director, menu-learning, sales in the dining Hotel Development EMEA for room, and using the PoS system. Stage four tests the server skills World Hotels and a current Glion learned so far on a three-table station, which progresses in the online MBA student. next stage to a two-table station, where trainees remain until they have passed their final ‘fine tuning’ stage. “The stages are not timed, we focus on the individual employee

Hotel Icon and Hong Kong Polytechnic University’s School of Hotel & Tourism Management and their abilities and we always utilise methods of visual, auditory says Hong Kong’s thriving hospitality of the faculty have at least a master’s degree, and kinesthetic modes of teaching industry means competitiveness has with many holding PhDs. throughout the stages so we are shifted to service excellence, making a sure the information we want the focus on quality education a necessity for Sofa scholars employees to understand the industry. For those who would rather stay at home to [is absorbed] in depth,” says Perry. Andreas Bretenmoser Bürki, vice- study, Swiss-based Glion Institute of Higher president and director of finance, says IMI Education offers internet-based hospitality retains its appeal as an authentically Swiss courses to 250 students from 70 countries, our multinational cohort can access the class Glion Institute of Higher Education’s 100% online hospitality school despite the multiple including an online MBA in Hospitality and when their schedule is free. In addition to programs are dedicated to developing executive offerings now available in different countries. Services Industries Management. highly trained faculty, we use webinars and “IMI is one of the few universities in the “The nature of virtual learning means a team of support staff to assist each class talent for the global hospitality and wider services world promising to find job opportunities that we’re attracting hospitality professionals from enrolment through to graduation.” industry. for all graduates,” he says. “This initiative who already have established careers The flexibility and immediacy of makes them truly exceptional in today’s but recognise the need for continual internet learning is hard to beat, says Tenten. As a market leader in international hospitality competitive market. A qualification from development,” explains Anouk Tenten, “The beauty of studying online is that a top hotel school like IMI, Luzern is partnership manager. while the basics of the curriculum might management education and with close ties to the considered a stamp of excellence on The online courses are specially designed be the same, the discussion, new theory, up industry, Glion o ers tailor-made online programs any CV.” to suit the hectic schedules of professionals to date articles, assignments and so on can for corporate partners. The school condenses four years of in the industry, says Tenten. change on a day-to-day basis and be made training into two and a half. Class sizes are “Weekly debate and discussion takes relevant for the world we are working in today [email protected] kept at 16 to 19 on average, and all members place in an asynchronous manner, meaning and tomorrow.” www.gliononline.com

12 AHCT December 2012

AsianHotelCatering_MarkJones_A4.indd 1 14/11/2012 11:41 M a r k e t R e p o r t M a r k e t R e p o r t

Luxury tax curbing growth

The Indian government is supporting the growth of tourism in the country. Breaking new ground The union budget for 2012-2013 allocates almost 13 billion rupees for development of the industry, which is an increase of 9.5% over the last budget. The government is aiming for a growth of 12% by 2016. While demand for luxury rooms continues to grow in India, a Bureaucracy remains a problem, however, with economic structures glut of rooms in many metros is seeing hotel groups setting their such as luxury tax hindering growth for upmarket hotels in certain areas. Of the 35 states and union territories of India, seven states (including sights further afield, writes Victoria Burrows Delhi) charge a luxury tax on the published tariff, while 16 states charge the tax on the actual ‘realised’ tariff; 12 states do not levy any luxury tax on hotels. Alila Diwa Goa Alila Fort Bishangarh – Alila Hotels & Resorts is to convert Alila Bangalore is a five-star business lifestyle hotel offering Hotels in Delhi report seeing tourists opt rather for the neighbouring a 230-year old fort in Rajasthan luxurious resort living within the city’s business district suburbs of Gurgaon and Faridabad in Haryana, and Noida in Uttar into a 59-suite luxury resort Pradesh, where luxury tax is imposed on realised tariff. The Hotel Association of India is lobbying for the rationalising of taxes in Delhi state.

Kempinski Ambience Hotel Delhi, which has been designed to cater to conventions and weddings, houses India’s biggest pillarless ballroom, with a capacity of up to 6,000 guests

he gold rush may be over but facilities in the country include the doesn’t need foreign guests – we have so the hotel market continues to almost 300,000 square feet Hyderabad many people here, and they are ready to expand, with opportunities lying International Convention Centre, the pay for luxury. Many of them are very well particularlyT in niche sectors and less- 230,000 square feet Renaissance Hotel and travelled and they expect Western service developed locations – that is the general Convention Center in Mumbai, the BM standards,” he says. consensus among hoteliers in India today. Birla Science and Technology Centre in It is also the direction the Ministry of Jaipur, the Jaypee Hotels & International Loving the lux “There seems to be a greater interest integral part of people’s Tourism is taking in its second phase of Convention Centre in Agra, and Vigyan The luxury goods market in India is booming. in off-beat destinations that allow guests lifestyle.” the successful ‘Incredible India” campaign, Bhawan in New Delhi, but these are not Euromonitor in October published a report to explore the relatively untouched and which launched at World Travel Market in nearly enough. Hotel developers are in a stating that India will overtake China as the less-visited regions in India,” says Frederic Growth at all London last month [November 2012]. The race to tap this burgeoning market. world’s fastest-growing market for luxury Flageat-Simon, CEO of Alila Hotels price points slogan for the new international campaign The new Kempinski Ambience Hotel goods this year, driven by an explosion in and Resorts, which is opening Alila Fort Travel is also an integral will be ‘Find what you seek’, while the Delhi, which is located in an as yet the number of wealthy people. The market is Bishangarh, located in the Aravalli hills part of the business lives tagline for the domestic consumer market undeveloped area in east Delhi, has been expected to grow at an average rate of 22% a about an hour from Jaipur, next year. of a growing number of will be ‘Go beyond’. Dr K Chiranjeevi, built by Indian property giant Ambience year over the next five years, while in China “Though development costs have risen Indians, and, as India’s minister of state with independent charge with conventions and weddings in mind. that rate will be 15%. dramatically in the last few years, the economy continues to a drawback. As Flageat-Simon says, “while for tourism, says focus is being moved from Housing India’s biggest pillarless ballroom, Demand for luxury rooms continues growing middle class fuels the demand for expand, budget and mid-scale hotels actually running a hotel is not difficult in destinations and products to consumers. with a capacity of up to 6,000 guests, the to grow and hotels from Marriott, Hyatt, domestic luxury tourism.” continue to see traction. While hotels India, the difficulty lies in developing a hotel “The new international campaign is 480-room, twin-towered hotel also has a Four Seasons, Oberoi, Leela, ITC and The India market is markedly dominated across price points in various cities and due to the bureaucracy and the time taken tailored to target all the source markets. spa with hammam, two gyms, two outdoor Langham have recently opened or are under by domestic travellers, who number around towns of India are profitable, properties in for legalities and administration.” Consumers can make a choice on what they heated swimming pools, four dining outlets development. These are located mainly in 160 million compared to only six million this segment often are, assuming a fair For hoteliers with patience, however, are seeking beforehand.” and a bar. The first big hotel in east Delhi, the main metros; because as Achin Khanna, foreign visitors a year. Inbound visitor land cost, able to derive a better return India remains a market with potential, The domestic campaign aims to extend it is raising surrounding property prices. associate director of HVS Hospitality numbers are steadily increasing, however, on investment. especially for properties tapping niche tourism benefits to unknown destinations, The hotel is managed by the Services, points out, prime locations tend and Singapore-based Alila plans to appeal “Budget and mid-scale hotels have lower markets such as events facilities or offering especially rural areas. Switzerland-based Kempinski group, now to have very high land costs and “therefore especially to Asian international travellers. development costs, shorter construction local and international travellers access to Niche markets under development that its partnership with Indian luxury and in many cases it makes better business sense “We are optimistic in expanding our tenure, lower operating costs and market more off-beat locations. include sports-related travel, such as golf hospitality group Leela Hotels is ending. to develop an upscale or luxury product.” portfolio in India as there is a strong and driven average rates, which lead to a “The gold rush may be over,” says and polo, as well as wellness and medical, The Indo-European partnership is a perfect Looking ahead, however, and growing market for luxury properties in higher gross operating profit percentage Ramasawmy, “and there may be an over- adventure and eco-travel. The events market match for today’s luxury market in India, considering that some metros, such as Pune, rural locales of major cities,” says Flageat- when compared to upscale and luxury supply of rooms in some parts of the country is particularly undeveloped and seen by says Vella Ramasawmy, general manager of Jaipur and Hyderabad, now have a surplus Simon. “Much growth in tourism in the developments,” says Khanna. now, but overall this will even out and many as having the biggest potential. the property. of rooms, some hotel groups are setting their last decade can be attributed to growth in But whether a hotel is luxury or budget, over the next 10–15 years the market will The most significant convention “India is possibly the only country that sights further afield. incomes in Asia and travel has become an for leisure or business, India’s red tape is still continue to grow.”

14 AHCT December 2012 AHCT December 2012 15 LUMAFIRM® LIFT & GLOW

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Making the MICROS’ Workstation 5A connection

Daniel Creffield talks to two hotel end-users for whom integration between point of sale technology and other systems is streamlining operations throughout their properties

Feast restaurant, Sheraton Macao Hotel, Cotai Central Shane Izaks, The Hongkong and Shanghai Hotels – “An overall trend is integration between PoS and PMS systems”

oint of sale (PoS) technology is a vital part of the way resume functionality. All previous cached data are then reposted to incorporating an element of customer relationship management, which restaurants and hotels operate. A computerised network database server. Izaks suggests will provide more complete guest profiles. From the customers’ operated by a main computer, linked to checkout terminals “Another big advantage is the integration the system offers “Whether room reservations are made via a web booking engine and often supervisor workstations, PoS systems are with PMS systems, such as MICROS’ OPERA, which we also use. or global distribution system, we want to have the ability to recognise point of view, regardless increasinglyP integrated with other core software such as property In this property we can cross-post between different hotels and the guest if they walk in through the door or make a table booking. We management systems. outlets – and of course, in this part of the world, it also integrates are trying to do on the F&B side what we can already do with rooms – of whether they come Sheraton Macao Hotel, Cotai Central, which opened last with casino systems. Guests can use their gaming points to redeem identifying the guest, and what they want.” September, is the biggest hotel in Macau as well as the largest Sheraton meals vouchers, for example. And he stresses that while the PoS terminals employed are very robust in looking for rooms, in the world. Its 20 restaurants and cafes offer a choice of Asian and “This is a gaming environment so it was essential we were able and “do the job” this is an area the group very much wants to get into. international cuisine, including Bene, a modern Italian trattoria, to integrate with this element.” “Especially for a brand like Peninsula, which already enjoys a F&B or spa, they want Xin, an Asian seafood and individual hotpot restaurant, Feast, an Another key requirement from the system was security, Luk says. reputation for service and a tradition for understanding what the international á la carte and buffet venue and poolside dining. “This was also an essential element, incorporating a PCI compliance guest wants.” to be confident that we Senior manager of IT, Ben Luk, says that the MICROS system offering encrypted communication. This keeps credit card Another area where things are changing is with tablets and smart Simphony system is installed throughout all the restaurants at the information secure, for example. But again, it had to be very devices, Izaks believes. recognise them and hotels which form the integrated resort – Sheraton, Conrad and integrated with the rest of the hotel systems and operations which “We are looking at putting menus onto electronic devices, for example . enable multi-property cross-posting for room charges. Guests can – in fact we have tried this at Felix [’s modern understand what “We have a total of 55 terminals,” confirms Luk. “The system has order anything and can charge to their room – from hotel to hotel European restaurant] with iPads and it has been quite well received. a back-end database and application server – all the sales transaction within Sands Cotai Central. “We see this as something that will happen more and more, in terms they want information and system setup information such as menus, items and “The systems run very well – it’s a stable platform.” of menus and menu selection.” information are saved within it and can be retrieved every easily.” An overall trend though is integration between PoS and PMS systems, Shane Izaks, The Hongkong Simphony, MICROS’ next-generation enterprise PoS solution, Integration is key he stresses, and working with partners familiar with these concepts also allows for rapid deployment to large enterprises with very Shane Izaks, general manager of IT at The Hongkong and Shanghai and willing to incorporate changes going on within the industry is and Shanghai Hotels little human intervention. It has the flexibility to handle different Hotels, owner and operator of The Peninsula Hotels, agrees that greatly beneficial. operation styles such as fine dining, counter service, mobile devices while the systems they are using are “pretty robust”, they are “While we enjoy a very good relationship with our vendor, every three and more. currently looking at greater integration. years we have a re-evaluation ... it’s always good to look further afield just It also offers multi-level offline redundancy. Even when the “From the customers’ point of view, regardless of whether they to see what other companies are doing. server is offline or computer room power is down outlet operations come in looking for rooms, F&B or spa, they want to be confident “Sometimes in the course of this process we’ve seen some interesting can still carry on, minimising impact on the operation, Luk says, that we recognise them and understand what they want.” things – and when we point this out to MICROS they are always very explaining that the workstations can continue function in offline The group, which uses MICROS’ 9700 system for PoS happy to discuss possibilities with us. As your business grows and the model, the transaction data will then only communicate to the and OPERA property management system (PMS) for front-of- market evolves, it’s essential to be flexible and that’s why we like working property controller server and store there until the database servers house operations, is moving towards greater integration, even with organisations like MICROS, who understands this.”

18 AHCT December 2012 AHCT December 2012 19 d e s i g n Beach Residence at Soneva Kiri d e s i g n

Soneva Kiri’s dining pod offers an innovative dining experience five metres above the ground, with dishes and drinks arriving via a waiter harnessed to a zip “As part of the Soneva family, Soneva Kiri adheres to all our practices, whether it is sustainable construction materials, or bottling our own water on site, or serving food from our own gardens. We have used sustainable materials such as bamboo, eucalyptus and pine. The materials look very natural. The rafters are beautiful eucalyptus branches where the bark was removed by hand. Bamboo, of course, grows very quickly and is a great carbon saver. We used it quite extensively for floors and walls. The idea is to create as low an impact as possible on the site.” In Sri Lanka, the country’s leading hospitality conglomerate Aitken Spence manages the Heritance brand of destination resorts. Heritance is a portmanteau of

AsianHotel-P1-146x210-FA.pdf 1 21/9/12 10:39 AM the words ‘heritage’ and ‘inheritance’, engineered with a rigid frame and covered adult tree house. combining the intangible and tangible in woven rattan that envelops guests in a The tree pod, like every other aspect aspects of a property’s history. Its hotels cocoon with panoramic views. Up to four of Soneva Kiri’s design, is in keeping include Heritance Tea Factory, set in a diners board the pod at ground level and are with SLOW LIFE principles. “I was the former tea producing facility shrouded in elevated using a system of safety winches. conceptual architect and my wife Eva is the misty mountains of Nuwara Eliya, and Dishes and drinks arrive via a flying waiter the interior designer, so it follows our Heritance Kandalama, a contemporary 152- harnessed to a zip line, for complete privacy philosophical idea on how a luxurious resort room resort overlooking the majestic ruined Personality complexes and an exhilarating sense of being in an should look and feel,” says Shivdasani. palace and rock of Sigiriya.

Character resorts set in idyllic destinations offer much more than sand and surf for distractions, with design details that work in tandem with each property’s concept, believes Rebecca Lo

esort design used to be simple. Take Located on Koh Kood, Thailand’s fourth local, organic, wellness, learning, inspiring, a family-friendly destination with largest island which is relatively undeveloped and fun experiences’. easy access to a beach and the sea, in comparison to Phuket and Koh Samui, it “The mission of Soneva is intelligent andR build spacious rooms, large terraces, is a scenic one-hour flight from Bangkok, luxury,” Shivdasani says. “By that, we are lush landscaping and buffet restaurants. with a population of a mere 2,000. questioning and challenging what is truly Throw in a spa, some dedicated children’s “Half the visitors to the island are our luxurious for the wealthy of today. For guests

play areas and golf facilities, and the resort guests,” says Sonu Shivdasani, founder who live in a cramped andC polluted concrete is complete. and chairman of The Soneva Group. “This jungle, it is a true luxury to eat a freshly M Today, particularly in increasingly compares with the millions of visitors to the picked salad, grown in our organic garden, competitive Asia, the destination has to offer other three islands. It follows our philosophy while breathing fresh airY and enjoying a much more than sand and surf. in site selection of choosing remote but beautiful view. CM

With more people opting for staycations accessible sites.” “Such an experienceMY is rare in the and urban resorts catering to frequent modern world. Intelligent luxury is about CY travellers who prefer to be pampered in Intelligent luxury understanding the daily lives of our guests their hometown, the most interesting resorts Soneva Kiri is a resort for the intelligent and offering them experiencesCMY that are both are imbued with the character of their traveller who is seeking one of a kind luxury new, in that they are rare,K unusual and an surroundings. experiences. Starting with a small landing exception to our guests, but at the same Sense of place plays a bigger role in strip on an airport near the resort, guests are time true, in that they are highly desired resorts than ever before. With design used whisked to the 37-villa and private residence and cherished.” to get the message across. resort dotting the hills, cliffs and beach One of the most innovative dining Soneva Kiri is a prime example, as the adjacent to the Gulf of Thailand. Here, experiences in perfect tandem with Soneva’s resort personifies Soneva’s brand from macro they are immersed in what Shivdasani calls concept is tree pod dining. Perched five to micro level. SLOW LIFE, which stands for ‘sustainable, metres above the ground, the tree pod is

20 AHCT December 2012 AHCT December 2012 21 d e s i g n d e s i g n

Sculptures at corridor junctions at Heritance Six Senses spa at Heritance Kandalama (Pic: Rebecca Lo) Kandalama (Pic: Rebecca Lo)

AsianHotel-P2-146x210-FA.pdf 1 9/5/12 1:13 AM

from the rock. Wide corridors open to the example, a Six Senses spa is tucked away statues at corridor junctions are elements draw the landscape inwards, while in one corner of the hotel and lit by fun embellishments. natural features such as a large rock left in skylights positioned above reflecting pools. Heritance Kandalama also offers a situ make up part of the reception corridor. However, large animal sculptures such as a unique cave dining experience, lit by flaming The resort is designed to look out bronze eagle about to take flight in front of torches and lanterns with the romantic from rather than be looked at, with a all-day dining Kanchana restaurant strains of a single flautist accompanying a minimal amount of ornamentation; for and pairs of anthropomorphic wooden gourmet meal.

Soneva Kiri The Den For guests who live in a cramped and polluted concrete jungle, it is a true luxury to eat a freshly picked salad, grown in our organic garden, while breathing fresh air and enjoying a beautiful view

Guestrooms Sonu Shivdasani, The Soneva Group at Heritance Kandalama – the resort was designed C by the late Geoffrey Bawa, widely M Tropical modern urban areas to be a destination property acknowledged as Sri Lanka’s most Y Heritance Kandalama was designed by the and was designed with acute sensitivity to respected architect late Geoffrey Bawa, widely acknowledged the fragile environment that surrounds it. (Pic: Rebecca Lo) CM

as Sri Lanka’s most respected architect. Built entirely on a raised platform supported MY He pioneered what became known as the by large columns, rainwater can flow freely CY tropical modern style, and the property underneath from the mountains into reforested more than 200 acres of trees both was intended to be fully integrated into Kandalama Lake. within the hotel premisesCMY and off site. the countryside. Originally planned to Animals in the area also take advantage Instead of pitched roofs,K Bawa designed be situated next to Sigiriya, Bawa insisted of this to roam underneath the hotel, giving horizontal lines of flat roofs to collect water that the hotel be moved to a ridge 11 lucky guests a chance to spot them as they for green gardens in this central dry zone kilometres away to protect the cultural site scurry by. Fresh water is obtained from of the country. The long lines of the hotel while allowing for views of the man-made deep tube wells and harvested from rain. have over time become laced with vegetation Kandalama Lake. All wastewater is recycled using an elaborate that give the property a weathered look, The resort is far enough away from purification process, while the hotel has making it seem to have organically appeared

22 AHCT December 2012 AHCT December 2012 23 F o o d F o o d

Tammasak Chootong has just completed an assignment as creative consulting chef at Chiang Mai’s 137 Pillars House where his dishes included pan-seared foie gras with orange and green pepper sauce served with honey almond brioche and pan-seared truffle foie gras with grilled Portobello mushroom

Foie gras at leading Hong Kong independent Innovative approaches to foie gras at the Conrad C French restaurant, Brasserie de L’ile Grill & Wine Bar, Conrad Dalian & Hilton Dalian

of green apple and tarragon jelly. experimenting. He serves lotus root with osmanthus and foie gras; “Using Asian ingredients and flair, you may adapt it many ways,” wild Chinese mushrooms also marry well with it, he says. he says. “The only requirement is that it should not be overpowered One of his most spectacular creations is what looks like fruit, Forbidden by any other ingredient.” but is actually foie gras, shaped and coated with cherry or Chinese Local and expatriate chefs in Asia are exploring exciting new hawthorn glaze according to the season. directions as they continue to innovate. Classic foie gras recipes Even in China’s secondary cities diners are clamouring for foie emphasised the flavour of the liver but these days chefs are gras. Executive chef Philippe Egalon, Conrad Dalian & Hilton pleasures increasingly seeking new and creative ways to use the ingredient. Dalian, says foie gras has always been served to the elite and so it is High profile Thai chef, Tammasak Chootong, has just completed in today’s China, where it is fast gaining popularity. an assignment as creative consulting chef at Chiang Mai’s luxurious “In China nowadays most of the good Chinese restaurants have In spite of being banned boutique hotel, 137 Pillars House. foie gras and it has become a very popular item. It is easily cooked in several countries, the He has designed a menu for a newly opened intimate dining in a wok and can combine well with local vegetables, soy sauce, space called Palette where foie gras features on the menu in a number Chinese vinegar or five spice mix. At the Conrad C Grill & Wine reputation of foie gras as a of classic French dishes and also in some recipes that are perhaps Bar we use duck and goose foie gras. It is a very popular item and prized delicacy is seeing its best described as ‘trans-cultural’. many of our regular guests come back often especially to enjoy it. “If you have never tasted foie gras before, [perhaps the idea of] “Last month we had a Chateau Yquem wine dinner and we did a increasing use in Asian fusion it doesn’t appeal much,” he says. “But if you have tasted it of course trilogy of foie gras – in puff pastry, in a terrine and as a crème brûlée it is the taste which is melting in your mouth while eating it. Most with white balsamic infused cherries. Foie gras is a natural choice cuisine, writes Jane Ram Beijing chef Dadong has created foie gras shaped and coated with cherry or Chinese hawthorn glaze to look of my local customers have tasted it before and any newly created for pairing with the Bordeaux wines that are so popular in China. like fruit (Pic: New Western Cuisine Magazine) foie gras dishes are very well received.” At Conrad C Grill we prefer to work with duck foie gras because Chef Tammasak says he thinks foie gras is infinitely versatile of the way the round flavour lingers in the mouth, like honey and oie gras has a long history as a luxury food. Even the ancient having foie gras requested daily by local guests. They view it as a and can be adapted to any cuisine. He likes to prepare it according buttery caramel. Goose foie gras is cheaper but more ‘green’ in taste. Egyptians prized the rich, melt-in-the-mouth texture and must-have and they enjoy it,” says Bruno Gautier, chef at one of to classical recipes, while adding his own Asian touch to the dish It is best kept for mass production.” buttery flavour of the fatty liver of ducks and geese that Hong Kong’s leading independent French restaurants, Brasserie such as his signature spring rolls with ginger, glass noodles and F&B professional Dominic Bauquis has 25 years of business had stored up sufficient food to carry them through long de L’ile. Asian mushrooms served with sweet chilli and mango salsa. This experience in Asia, with assignments in Malaysia, Japan and Taiwan trans-continentalF migratory flights. In more recent times French “It is an expensive product due to the time needed to feed looks spectacular on the plate and his guests love the mouth appeal prior to his arrival in China in 1994. Co-founder of a niche PR farmers perfected the art of force-feeding grain to the birds to and care for the poultry involved,” says Gautier. “It is also labour of crisp and smooth textures balanced by the sharp salsa, he says. and corporate events company, he regularly shares his passion for produce the desired end result: a liver swollen to approximately 10 intensive, only made by hand and therefore the appeal is knowing fine food and great wines with readers of Chinese and international times its normal size. the work and time spent on this product before it reaches your plate Chinese innovation lifestyle magazines. He has followed the growing popularity of foie These days this practice is banned in 22 EU nations, leaving make it worth the money you pay for it.” Some of the foie gras produced in China is sold locally to satisfy the gras in China with great interest. production to Belgium, Bulgaria, France, Hungary and Spain. demand from diners and the best chefs are constantly experimenting “With many chefs now, imagination is the limit. We are Perhaps surprisingly, however, the import and sale of foie gras is still Delicious – and versatile to find innovative ways to serve this luxury product. At Shanghai’s accustomed to foie gras with seafood/shellfish such as sea urchin, permitted throughout the EU. California has introduced legislation Classic foie gras recipes remain in any chef’s repertoire: it is still ultra-exclusive restaurant, La Table, run by the Pourcel brothers, the with espresso sauce, lemongrass or abalone, or foie gras soup or oyster banning manufacture or sale of foie gras. served pan seared, poached to make pate, or blended into a sauce. menu currently features pan-fried goose liver with sesame, passion and foie gras ice cream served with fruit compote. As an ingredient Bulgaria is currently the world’s largest producer of foie gras, More recent experiments with molecular gastronomy have yet to fruit and apple puree, spicy bread and bagnuts syrup. it adapts surprisingly well to Asian cuisine. most of which is processed in France. In recent decades China has stand the test of time. Meanwhile, smoking adds a new range of This is relatively conservative by comparison with some of the “Japanese chefs were the first in Asia to ‘go French’ with stepped into second place thanks to French manufacturer Rougie, possibilities in terms of food and wine pairing, says Gautier. recipes in Beijing. His preparation of Peking duck brought fame great success and they have created many new ways of enjoying foie who works with Chinese farmers to produce and process foie gras But he warns that it is technically challenging to maintain perfect and fortune to high profile Beijing chef Dadong, who is about to gras, like nigiri of foie gras with teriyaki sauce, toro Bluefin tuna and for international export as well as the growing local market. control of the temperature. He prepares smoked foie gras, but finds open his own restaurant in New York. He walks a fine line as he foie gras sashimi or shaved frozen foie with fruits (such as lychee),” “You cannot run a French restaurant in Hong Kong without endless creative ideas such as serving it as a crème brûlée or on top strives to remain faithful to his traditional roots while continually Bauquis says.

24 AHCT December 2012 AHCT December 2012 25 F o o d F o o d

hef Pongtawat Chalermkittichai’s “Every part of the menu requires care Red fruit delight and strawberry elixir with President path to culinary success started and work. [But], desserts require special brand cream from French dairy giant Lactalis from very humble beginnings. skills and passion. Personally, I love to make CFrom pushing his mother’s curry cart desserts, and pastry,” he says. through the busy Bangkok streets after While tastes and offerings are constantly school, to culinary college in London, the changing, perhaps especially regionally kitchens of various Four Seasons, Barcelona’s where more local flavours and ingredients famous El Bulli, and Paris’ equally renowned are incorporated into desserts, some George V, Chalermkittichai – widely known elements remain the same: nearly everyone as Chef Ian – is now one of the most likes it sweet. successful chefs in the world, with his own Dessert menus are every bit as decadent dining concept company, books, television as they ever were, Chalermkittichai agrees. shows, and of course restaurants. “Food, especially desserts, should be The fact that in 2011, Chalermkittichai enjoyed,” he says. opened Sucre, a dessert restaurant and bar, in Bangkok, and became a partner in Spot New old-fashioned Dessert Bar in New York City – a second He also says that innovative approaches branch is already planned – goes some way to old favourites seem to be gaining in to confirm how important desserts are to popularity. Just desserts and instead made rice flour dumplings with this culinary heavyweight. “My dessert inspirations come from While dessert classics remain popular on menus, And, despite a growing health traditional desserts and favourites with my different flavoured ice creams, specifically more and more innovative approaches can be consciousness, how popular they remain own twist on them,” Chalermkittichai says. black coconut and roasted cashews.” with the eating public. “An example would be the Kanom Koh Black coconut in Asian desserts is very found, often with an Asian twist. What is trending Chalermkittichai agrees that as much dish. Based on a traditional Thai dessert of traditional. The colouring comes from the at the moment, and are former favourites now attention is necessary, and expected for dough and coconut that is usually served ash of burned coconut shell fibres. dessert listings as for savoury siblings. warm, I have taken the coconut elements “The ice creams we serve are homemade passé? Zara Horner finds out

„Solid“

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„Stablo“

Hong Kong Mandarin Oriental’s banana split „TriBo“ „Fingerfood Tree“

26 AHCT December 2012 www.zieher.com www.facebook.com/ZieherGermany F o o d F o o d

Thai-style sticky rice flour with mochi ice cream vanilla ice creams and banana mousse, all from Issaya Siamese Club Restaurant in Bangkok topped with a hot chocolate sauce.” This combination of hot and cold is, chef says, a perennial favourite. “People love the sensation of hot and cold in one dessert dish.” Another creative dessert option he employs is disguise. “My version of a traditional mango pudding uses mango mousse and mango ice cream. I then create a dish which resembles a whole fruit.” There is, however, one time of year when tradition is simply not optional, says Opocensky.

Uwe Opocensky, executive chef at Hong Kong’s Mandarin “At Christmas there just has to be Oriental – “Desserts are a perfect opportunity to go wild” gingerbread houses, stollen, Christmas Origin Saint Domingue from Cacao Barry puddings, mince pies and the like on offer Winter wonderland from Mandarin Oriental, Hong Kong place for them. But people are more inspired – no question. It’s the one time of year most and change often and seasonally. Examples now about food and want something people get to eat these things.” cakes, ice cream snowmen, and even edible of some flavours include grilled and pressed more creative.” This year, throughout the whole festive snow made from tapioca flour, which has banana, pineapple and ginger, Thai northern With that in mind, he has produced his period, he will create a winter wonderland a very neutral flavour and melts on the black sesame seed, and Thai tea.” own versions of some traditional desserts tableau for guests at their table. tongue, just like snow. Cooking methods may follow Western with some rather surprising inclusions, such “On a silicone mat, we will arrange 25- “It’s a little theatre, a little fun.” lines, for example, chef’s Khao Kaya Khoo as banana split. 30cm Christmas trees made from chocolate, Just what every great dessert is basically a pudding recipe, but to achieve “We use three bananas, strawberry and presents and parcels made from pastry and should be. an Asian flavour profile he makes his version using pandan, housemade Thai sponge cake and coconut crème. “My idea is to take the traditional flavours to a different level. I am lightening it up.” Chocolate remains a key ingredient Whatever experimentation is done throughout the dessert menu, or changes made, in the end it’s flavours believes Barry Callebaut and good ingredients which remain key, he believes. company’s best seller. It is used “mainly Trending in pastry work, with other applications “Desserts are a treat,” says Uwe Just give us chocolate including, pralines, ice cream, and dairy- Opocensky, executive chef at Hong Kong’s One of the key ingredients of numerous based desserts,” says Osman. Mandarin Oriental. desserts as well as petit fours, macaroons, With sustainability “a big issue today for “People nowadays don’t normally after dinner truffles and the like is, of the cocoa industry”, Osman says, “we are indulge in desserts at home, so they take course, chocolate. focusing a lot in that area”, as the company full advantage when they are out for a meal. Aina Osman, marketing manager looks to increase ranges, “dedicated to the “They want to be wild, and desserts are with Barry Callebaut Asia-Pacific, agrees HoReCa channel. a perfect opportunity to go wild!” that more Asian influence in professional “We have developed four new Cacao Unlike his colleagues, Opocensky kitchens is being seen regionally, but Barry references in one kilo packaging: does not believe there is any great demand that chocolate remains a key ingredient zephyr [a slightly sweet white chocolate with for local flavours or ‘Asian twists’ on the throughout the dessert menu. an intense milk taste] in a 6x1kg box, and desserts menu. “Chocolate offers many possibilities for praline feuilletine, Cara Crakine [a ready- “Throughout the menu there has to be artisans and professionals to offer unique to-use inclusion made from toasted biscuit a certain amount of regional fare to satisfy creations – consequently the speciality cereal with fine caramel milk chocolate] and the local population, and visitors’ need to products from plantations and origins praline Héritage in 6x1kg buckets.” sample something new and different. It is are used throughout the region in their There are also five new nut-based expected,” he says. own right, but we are seeing certain local products for Cacao Barry: 70% praline with “But I have not come across any real flavours being introduced with ingredients Marcona almonds originating from Spain; demand for an ‘Asian twist’.” complementing the cocoa flavours,” 70% praline with hazelnuts from la Morella While Opocensky chooses not to use Osman suggests. in Spain; 70% praline with pecans from some of the classics, such as chocolate Dark couverture – high quality chocolate Texas; pure almond paste from Marcona fountains or crepe suzette on his dessert that contains extra cocoa butter – is still the and pure pecan paste from Texas. menus, he does concede, “There is still a

28 AHCT December 2012 d r i n k d r i n k

GH Mumm is celebrating 130 years of Veuve Clicquot’s Cramant with the launch of its Blanc de ‘Ponsardine’ seasonal Blancs, which replaces Mumm de Cramant packaging is designed to resemble a sardine tin Some promotion is necessary, however, makes some of them available in the restaurant Putting the fizz back and grower Champagne winemakers are now by the glass, alongside Alain Ducasse’s own paying personal visits to Asia to raise awareness label Champagne, produced for his restaurants of their wines. worldwide by Lanson. With recession curtailing sales in traditional Last month a group of winemakers “People in Hong Kong are very well markets, Champagne houses, large and small, represented by L’Imperatrice Fine Wines, educated about wine, so I think it is a good including the owners of Champagne Bereche time to help them discover something new,” are looking to Asia to drive growth, writes & Fils, Champagne Chartogne Taillet, and Ginglardi observes. Robin Lynam Champagne Ulysse Collin visited Hong While the Hong Kong market is becoming Kong and presented their wines at the Champagne Bar with boutique Champagnes, more sophisticated, according to Saez, China InterContinental’s Spoon by Alain Ducasse. which are now very popular, and people come is still at the stage the SAR was around a Another group, from boutique producers back for them.” decade ago, with the market largely sewn Krug Grande Cuvee he end of the year usually produces a lot. Most of the five-star hotels in their Agrapart & Fils, Diebolt-Vallois, Vilmart Mathieu Ginglardi, chief sommelier at up by Pernod Ricard and LVMH. Mumm a whirlwind of activity from the executive lounges have free flow Champagne & Cie, and De Sousa did the same at the Spoon, also reports increasing interest among and Moët & Chandon are by far the most Champagne houses and their as well, which has boosted sales. The Peninsula, Champagne Bar of the Grand Hyatt. the restaurant’s clientele in lesser-known visible brands. distributors.T Special promotions and vintage Ritz-Carlton and Grand Hyatt all offer a November also saw the launch in Hong Champagnes from small houses. He says there is some understanding of

releases are timed to make the most of the nice selection of Champagnes by the glass,” Kong and Macau of four new wines from “The wines are quite new, and the Champagne in Shanghai, Beijing, Guangzhou festive season. says Saez. boutique Champagne house Hatt et Soner winemakers young and doing interesting and Shenzhen, but little in the secondary cities. Probably the highest profile promotion As well as growing, he adds, the market has – Brut, Extra Brut, Rosé and Prestige Le things,” says Ginglardi. “Until recently it Sales in Macau, where big stakes gamblers this year comes from Bollinger with ‘002 for diversified, and the big name, big production Grand-Père, all distributed by Perfect Vintage. has been all big brands, but it is the job of a were expected to consume it by the bucketful, 007’, a limited edition of the 2002 vintage grande marques Champagnes are having to “The boutique Champagne market is sommelier to promote something interesting have turned out to be disappointing. packaged to capitalise on the Champagne’s contend with fierce competition. still new in Hong Kong. Therefore, people and new. I love this kind of small production “For Chinese, gambling is business,” supporting role in Skyfall, the latest James “If you look at Hong Kong 10 years ago, in need guidance and need to be reassured Champagne.” says Saez. “The last thing they want to do is Bond movie. virtually every hotel the house Champagne was and pushed,” says the Grand Hyatt’s Hotel Customers, he says, are open to suggestion, drink. They are focused on winning. The only Bollinger has packaged 30,000 bottles either Moët & Chandon, or Veuve Clicquot, sommelier Nicolas Deneux. and enjoy the Champagnes when they try Champagne sold in Macau is given away to the of the wine in a box designed to resemble a or Mumm. About 95% of the hotels had the “We have a new programme at the them. To encourage experimentation Spoon high-rollers.” Walther PPK silencer. It has a combination same thing. There was not a lot of competition. lock preprogrammed to the numerals 007. – a potentially vast market but one still in its Pernod Ricard and LVMH ran the show and Other glitzy promotions include Moët & infancy – by 19.4% to 1.31 million bottles. In nobody wanted to compete with their pricing,” Chandon’s Diamond Collection, and Veuve Japan, sales rose by 7% to 7.9 million bottles. he recalls. Clicquot’s ‘Ponsardine’ packaging, designed Japan is the world’s largest market for Then in 2008 Links Concept began to to resemble a sardine tin. Krug, and Hong Kong and Singapore are represent Louis Roederer Champagnes, and The ultimate display for your wine. These promotions are all about the both high priorities for the brand, according Saez decided to price Roederer’s Brut Premier packaging, not the wine. to Marc-Elie Robert, brand manager for Moët at the same level as Veuve Clicquot. Other That is not surprising. Champagne & Chandon and Krug for Moët Hennessy merchants, he believes, followed suit with pioneered the high intensity wine promotion Diageo. other Champagne labels. business, but it may be that in Asia’s most “We have a dedicated Hong Kong team. “Then a lot of hotels thought ‘why should sophisticated Champagne markets – Japan, There is a knowledge and awareness of we have the same house Champagne as every Hong Kong and Singapore – real product Krug in Hong Kong, and it is picking up in other five-star hotel in Hong Kong?’” he says. knowledge is gradually replacing brand Taiwan. We sell nearly zero in China. It’s still “Also LVMH wants to have their S howc ave recognition in determining consumers’ choice a very small market and would take a lot of Champagne in 7-Eleven, Circle K, Wellcome, – particularly in hotel bars and restaurants. investment and market education. Park ‘n’ Shop – and The Peninsula, Grand Combining high quality, luxury materials, ShowCave Sommeliers are becoming increasingly “We need people to understand what Hyatt and Ritz-Carlton. You can’t do that. has given the wine cabinet a facelift. Innovative, active in promoting Champagnes Champagne is before they can understand There has been a total turnaround and with a capacity for 180 bottles, it boasts high-tech for connoisseurs – particularly grower Krug, because we have such a specific approach most of the hotels now serve different features and a bold design. Champagnes – and customers are calling not to Champagne. We need the big players like house Champagnes.” Designed to showcase your best vintages, just for well known cuvees de prestige but for Moët & Chandon to educate the market first ShowCave will appeal to both wine professionals and those made in relatively small quantities, such – then we arrive,” he observes. Variational variety connoisseurs. as Krug and Louis Roederer’s Cristal. Patricio de la Fuente Saez, managing Although Mumm and the LVMH brands Exactly how many bottles of Dom director of wine and spirits merchants Links continue to feature on regional restaurant Perignon are produced in a typical vintage Concept Company, which represents Louis wine lists, the Champagne sections are For a free brochure containing full detail, getting longer, and high-end venues feature is a closely guarded secret, but estimates Roederer and Billecart Salmon in Hong please contact: range between two to four million. Krug, by Kong, says there has been “a huge change” in an increasing number of grower Champagnes Alpha International Food Services contrast, produces only 500,000 and Cristal the Champagne market in the city over the from small producers. significantly less than that. last decade. Sommeliers tend to find these wines 909, Chai Wan Industrial City, Phase 2, With much of the world still in recession “Champagne sales have gone crazy. Since interesting because they are more terroir driven 70 Wing Tai Road, Chai Wan, Hong Kong. Champagne houses, large and small, are the tax reduction Champagne has become than the blends offered by the grande marques, Tel: (852) 2889 2123 Fax: (852) 2889 1757 looking to Asia to drive sales growth. Globally very affordable. We’ve seen it explode over and more competitively priced because those http://www.eurocave-alpha.com in 2011, sales of Champagne rose by a mere the last two or three years. Many hotels now small producers do not have to recoup the Email: [email protected] 1%, but exports to Singapore were up by do Sunday brunches where there is free flow huge costs the big names incur through 20% to 1.45 million bottles, and to China Champagne, so obviously that has helped promotional campaigns. Made in France

30 AHCT December 2012 AHCT December 2012 31 www.gulfood.com

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40183 Gulfood - Barter ad AHCT DPS 1.indd 1 11/20/12 5:33 PM E q u i p me n t E q u i p me n t

Winterhalter offers a range Comenda dishwashers automatically manage of dishwashing machines washing, dripping and rinsing times and provide a including undercounter, heating system which quickly heats water during hood type, single-tank rank filling and optimises consumption conveyor, multitank rack conveyor/flight type and utensil washers All Meiko premium front-loading and hood-type glass, dish and utensil washers are now fitted with GiO reverse osmosis water treatment technology, also available for the MiQ range of rack transport and flight dishwashers “Replacing softeners with reverse osmosis gives sparkling clean glassware and dishes and saves hundreds of dollars annually for the user, that being a combination of the cost of salt, reduced detergent and rinse aid consumption and eliminating the need for powder or liquid chlorinated chemicals. “Meiko’s reputation has been founded on our creative approach to reducing energy, water and chemical consumption in all our equipment,” adds Downie. Italian brand Comenda’s FE Undercounter front-loading dishwasher is aimed at the small and mid-sized restaurant market. It features an electronic card for independent management of washing, dripping, and rinsing times a quick heating system for rapid water Save your energy heating during filling, optimising consumption. When the machine is on standby, water temperature is kept at a While cleaning performance is the priority, lower level to save energy and for not-so-dirty dishes, some models manufacturers increasingly have to demonstrate feature the ECO cycle with reduced water, chemicals and energy consumption. The ACS range of rack conveyer dishwashers, meanwhile, their machines’ effective consumption of water, All Meiko premium now features a new version for big kitchens, the ACS ECO2, which front-loading and power and detergent, says Daniel Creffield hood-type glass, dish uses 37% less rinse water and detergent and 23% less energy than and utensil washers previous models. are now fitted with GiO reverse osmosis water treatment technology Safety first Jason Ong, regional director, F&B operations, Greater China & Mongolia with Hilton Worldwide, believes that in today’s F&B operations, food safety and sanitation is of the utmost importance in protecting your business. “At Hilton Worldwide, we see this as the one most important factor in delivering the confidence and trust to our customers. Protecting their health and delivering the safest food is the least we commit to do.” Ong says Hilton tends to invest in trusted brands such as ccording to dishwasher manufacturer Winterhalter, about how dirty it is, so the wash item is both clean and well protected.” Winterhalter, Hobart and Meiko. 20-35% of the energy costs of a typical restaurant can be Steck adds that beside Europe, Asia is “another big platform that “We place these brands in the majority of our hotels because of the attributed to the washing area. we are selling to. Malaysia is the regional office for South-east Asia stability of their products and consistent service from the suppliers to “In today’s increasing conservation consciousness, cost and we have subsidiaries over Asia, including China, Japan, Vietnam, ensure the perfect functioning of the equipment procured within our savingA is no longer confined to meaning cost of the investment, but also Indonesia, Thailand and Singapore. We also have dealers in Taiwan, properties across Greater China and Mongolia.” includes running costs and conservation resources,” the company says. Korea and the Philippines.” Ong adds that because the group invests in quality equipment it “If the kitchen segment already consumes so much energy, the doesn’t often need to be replaced. challenge is therefore to engineer machinery that reduces that amount Pushing the envelope “Good dishwashers as a whole do not get replaced often. The of consumption and at the same time provide solutions to better The Meiko group is a world leader in the development, manufacture replacement happens in the parts within the machine where constant use delegate manual labour.” and distribution of commercial dishwashing machines and systems. wears the critical parts down, such as the spray nozzle. Regular servicing The first manufacturer to offer the energy-efficient option of The company, which was founded in 1927 in Offenburg, internally, daily checks by our team members and full servicing from integrated heat-exchangers for its full range of machines, Winterhalter Germany, recently announced a breakthrough in its reverse osmosis our distributing partners also helps greatly in determining the parts also pioneered fully digital touchscreen controls for hygiene data and water treatment technology, GiO, which eliminates the need for that needs to be changed.” error history readings in dishwashers, significantly promoting standards water softeners. And in terms of making purchasing decisions – “reliability, stability, of HACCP compliance and serviceability in commercial dishwashers. Representing a major benefit for restaurateurs who often blame environmental friendliness, guaranteed service support and training Winterhalter dishwashing machines range from undercounter, limescale build up for breakdowns, GiO helps cut maintenance bills support are the key criteria when we decide on the various brands we hood type, single-tank rank conveyor, multitank rack conveyor/flight associated with softeners and also running costs by reducing the need would want to work with.” type to utensil washers. for chemicals. Ong says he cannot emphasise enough the importance of ensuring Jens Steck, Winterhalter director of sales and marketing for Detergent and rinse aid consumption is reduced, saving costs the basic delivery of food safety and sanitation within the company. Asia, says the company’s best-known machine is the UC series, and helping the environment. The need for salt and powder or liquid “This has always been the key focus in our business. This is our which offers solutions for the counter area with a “specially defined” chlorinated chemicals for glassware renovation is also eliminated. responsibility as professional hoteliers... nothing can and should go wash programme. “We will no longer be offering integral or cabinet water softeners,” wrong in this area. A small detail like water pressure within a dishwasher “The uniqueness of this machine is that the wash pressure can be says Bill Downie, managing director of Meiko UK. “This spells the end can easily bring down any known hotel brand overnight, something we automatically adjusted depending on what item is being cleaned and for softened water for warewashing.” would not even want to imagine happening.”

34 AHCT December 2012 AHCT December 2012 35 E q u i p me n t E q u i p me n t

Nomad outdoor range from Hokare he LED lighting ‘revolution’ has had a dramatic effect on the industry. Latest generation illumination methods and units can turn a meeting space into an intimate wedding Tvenue or performance area with relative ease now as function, manageability and maintenance are emphasised. Even large fixtures such as chairs, stools, tables and bars may have lighting systems installed within them to alter scenes and create new spaces. Economics, safety, and environmental efficiency may also be added to the list of modern lighting attributes. “As a rule of thumb, for the same light output, LED lighting uses less than one-third of the power consumed by a conventional lamp,” explains Joe Ruston, MD and founder of Remote Controlled Lighting. “The wasted energy (from traditional lights) is in the form of heat so the [LED user] reaps additional benefits from the reduced Lighting is the first thing load on air conditioning systems. LEDs also have significantly longer lives than incandescent and halogen sources: 50,000 hours anyone notices entering a compared to 5,000 hours.” Traditional lamps usually need to be replaced annually, whereas room ... lighting can be harsh LED sources are expected to outlast the light fitting that houses and obtrusive or it can be them, Ruston says. But, he cautions while “safety should not be an issue” with LED welcoming and complementary light fixtures, reliability is “still a concern.”

The extended life hours and enhanced colour of LEDs “depend AshleighSC_MagazineAd_OP.pdf Tamblin, Smartcandle 1 2012-11-13 10:44 Asia PM on good design”, Ruston says and in a badly designed fitting “even the small amount of heat generated is trapped, the life reduced, and the colour of the lamp shifts towards the blue end of the spectrum NO WAX · NO FLAME · NO MESS · NO FEAR · NO FUSS · NO DANGER or turns yellow.” The pace of innovation, the need to have electronics and thermal management specialists in-house and the arrival on the scene of big companies such as Samsung and Toshiba have forced manufacturers to redesign their entire range or lose out, says Ruston. “It is not enough to offer old fittings with a replacement LED lamp because the thermal design will be wrong. On the plus side, manufacturers should be able to replace or convert all fittings supplied in the last few years. It’s an exciting time to be in lighting!” All-round winner Ashleigh Tamblin, director of sales and marketing, Smartcandle Asia, is equally positive. “[Our] candles are reusable, and low energy. [They] put out no We know electronic candles because Philip’s Lumiblade range of ultra-thin, carbon fibre-coated OLED panels has applications from table lamps to reflective mirrors and chandeliers heat or airborne toxins. Our products are the all-round package for we invented them. Our quality the environmentally conscious consumer.” The LED candles have no heating elements and “without any and ever evolving While modern lighting risk associated with a naked flame, Smartcandles are safe enough to innovative designs leave ‘burning’ 24 hours. [They] are great to light in places where make us the global systems are able to traditional candles could never be lit.” The candles are operated by ordinary or lithium rechargeable market leader. completely transform a space batteries making them “economical because they are reusable”, with the flick of a switch Tamblin says. While people may assume the products are novelty items, in Save Money. Save Time. Add Ambience. or turn of a dial, smaller fact their purpose is “to provide safe, reliable and economic lighting solutions are increasingly solutions. From the mood flicker of our t-lites to the ultra bright ® Smart Lamp, we have a lighting solution for every need.” SMART CANDLE The Worldʼs Leading Brand of Electronic Candles. able to achieve a similar The “flameless, waxless, smokeless”, candle lighting systems are effect, discovers Zara Horner simple to wire, have adjustable flickering patterns and optional theft LED BUY DIRECT OR THROUGH OUR AUTHORISED DEALERS prevention technology. there be light FOR MORE INFORMATION VISIT Hong Kong-based Hokare manufactures and distributes French designed and engineered cordless lamps and LED candles specifically www.smartcandleasia.com for the hospitality industry.

36 AHCT December 2012 AHCT December 2012 37 E q u i p me n t E q u i p me n t

Sophisticated lighting options at the Hotel, Colombo

Safe, reliable and economic lighting Smartcandle Asia’s flameless, waxless, smokeless candle lighting Philips’ OLED range offers LED lights coated with an organic material solutions from Smartcandle Asia systems are simple to wire and have adjustable flickering patterns

“New generation lighting offers cost saving solutions, and remote control. Our target is to democratise cordless lighting,” As a rule of thumb, for intelligence, such as the possibility to dim lights simultaneously.” he says. the same light output, Some lights in the Hokare range are powered by solar energy. Aside from a natural looking candle glow, customers look for Preciosa manufactures decorative glass lighting fixtures. MD products that are both efficient and economical, Tamblin says. LED lighting uses less Hong Kong Pavel Kadlecek agrees with his industry colleagues Wireless induction charging and moving flames are just two of the that lighting has “a big impact on how people feel” and LED recent innovations proving popular. than one-third of the is the way of the future because of its durability and lower “We are currently finalising a product we refer to as the ‘low energy consumption. voltage series’. This product is wired directly into the power supply power consumed by a “There are almost no limits [on] how and where to use these eliminating the need for battery changes or recharges. It uses a light sources. Almost every month we see new LED technology minimal energy and all candles – up to 96 on one control box – can conventional lamp approaches,” says Kadlecek, who points out Preciosa ranges are be turned on and off by the flip of a switch. Additionally we are Joe Ruston, Controlled Lighting made using glass because it is a “natural material with [a] fantastic expanding our rechargeable range to include tapers and pillars.” Latest illumination methods can turn a meeting space into an intimate wedding lifetime period. [This] harmonises with our philosophy to provide According to Michael Yu, assistant marketing manager at venue or performance area, as demonstrated at Banyan Tree Macau’s ballroom clients with long-lasting beautiful products with minimal negative Philips Hong Kong, “Philips has been making lighting fixtures impact to our environment.” for 120 years and in 2008 took the LED system one step further “[Our] recyclable Li-ion batteries give the best performance for scientist to tell them that lighting has a direct effect on the way Continuing the traditional materials theme, Smartcandle with the introduction of OLED – LED lights coated with an [more than] 500 charging cycles and are safe to use because of their they feel,” Ruston points out. has recently introduced the Luminara, which is made of real wax organic material.” design,” says sales director Franck Licois. He goes on to illustrate his point by describing a poorly lit and combines LED and electromagnetic technology to feature a Now, “any colour, shape and size of design may be accommodated” “Some of our bulb lights use polycarbonate for better shock scenario: “a room lit by a fluorescent tube is washed with a harsh flickering flame. with the new Lumiblade range of ultra-thin, carbon fibre-coated resistance. Our lights have been made for intensive use.” flat light that banishes contrast and shading. Very few people would “This product is by far our best seller, as its amazing likeness to OLED panels, which have a luminous flux of 120 lumens – enough As well as recyclable batteries, some of Hokare products have feel welcome, comfortable or relaxed under these conditions and the a real candle is hard to match,” Tamblin says. for anything from table lamps to reflective mirrors and chandeliers. removable batteries. “[There’s] no need to throw away the light when aim of modern hospitality lighting is to achieve the opposite effect.” “Our newest product is a cordless table lamp called the Smart Available in transparent plastic or aluminium with control the battery is at its life end,” Licois says, adding: “all our products “Lighting is the first thing anyone notices entering a room,” Lamp, which is equipped with different brightness and flicker electronics hidden inside the casing so they do not impact on comply with the RoHS directive.” Tamblin agrees. “Lighting can be harsh and obtrusive or it can be options. This lamp offers something most candles cannot – bright product design, the panels have graduated dimming systems, The UK’s National Measurement Office’s RoHS directive on the welcoming and complementary.” ambient lighting.” minimal weight, maximum stability, and at just 1.88mm are restriction of the use of certain hazardous substances in electronic Licois agrees: “Having a warm white LED light brings out the extremely flat, adding to their versatility. and electrical equipment is due to become law this year. best in food, and skin colour.” Satisfying demand The panels are available in a range of geometric shapes making He goes on to say, “Nomad lighting powered by batteries gives Customers today are looking for “hassle-free” says Hokare’s them suitable for most applications. The modular systems eliminate What’s the difference? the opportunity to light premises with total freedom, even in Licois. the need for inter-connection, which means they may be arranged “Research papers have been written to explain the interaction wet conditions. Power outlets are no more linked to the “We also offer charging solutions such as trays and trolleys. in any way imagined, including “living 3D sculptures and kinetic between wellbeing and lighting but most people don’t need a light source location. [And] we just released a premium range offering functions like light art installations,” says Yu.

38 AHCT December 2012 AHCT December 2012 39 P r o d u c t N e w s P r o d u c t N e w s

Quietly saving energy

Minibar manufacturer Indel B has introduced the K Smart, guaranteeing “absolute quietness and an extremely low energy consumption”, while providing “a touch of elegance in the room”. Utilising a new energy efficient compressor cooling unit, a cyclopentane insulation and high efficient R600 refrigerant, the K Smart achieves power consumption of 0,09 Easy online Fragrant Kwh per day, 87% less than comparable minibars. A rear-mounted eutectic plate Hotel technology specialist eRevMax has launched its third full edition of blends provides over 12 hours of cooling without RateTiger RTSuite with a new user interface and automated inventory distribution Paris ego consuming additional electricity, once the controls. The online distribution and channel connectivity company’s latest Acantha Tuscan Tuberose Collection target temperature has been reached. product simplifies online rate and inventory management by incorporating on- French furniture design and blends warm and cool floral notes as Energy savers required. demand shopping for quick room rate data collection and consolidating multiple manufacturing company, Ego Paris, has the tuberose flower is combined with update features to enhance efficiency. unveiled its latest lines. With over 300 the subtle aroma of vanilla, jasmine and For more information: colour and fabric combinations to choose ylang. The latest fragrance offering from www.indelb.com For more information: www.erevmax.com from, the range of outdoor aluminium Acantha also intermingles bergamot, furniture will “transform a space and lemon and jasmine. Reservations accentuate an atmosphere”. For more information: For more information: www.acanthacollection.com on the go www.egoparis.com www.shopdeparis.com Amadeus, transaction processor and provider of technology solutions for the travel and tourism industry, has introduced Mobile Access, a browser-based mobile device reservation solution. The smartphone and tablet version of retailing application Amadeus Selling Platform, the system gives access to a range of travel content, from fare quotes and bookings, PNR creation, modification and cancellation through to ticketing and Essential sales reports. Pevonia For more information: www.amadeus.com To help guests keep their skin looking its best between spa visits Pevonia has introduced the Spa Travel Essentials Pack, which includes five Big on sound carry-on approved Pevonia face and foot products. In addition the beauty The Geneva Sound System Model M is a multi-function products company has launched bookshelf sized stereo system crafted in a single cabinet the microemulsified, easily absorbed made out of piano lacquered wood. The compact system Myoxy-Caviar Youth Renew Hand & Foot houses two Hi-Fi speakers and uses patented technology to Cream, and the RS2 Gentle Cleanser, deliver an audio performance that competes with much larger designed specifically to ease the conventional Hi-Fi systems. symptoms of rosacea.

For more information: www.leader.com.hk For more information: www.pevoniapro.com

40 AHCT December 2012 AHCT December 2012 41 P r o d u c t N e w s

A new epoch

Luxury custom carpet design and asian hotel manufacturing house, Tai Ping, has launched a new collection. The Epoch range is “a contemporary interpretation & Catering Times of modernism”. Contrasting Published since 1976 geometrics are supported by intricate, discreet ‘built-in’ constructions. Hand- tufted and customisable, the carpets Encompassing: and rugs are made from a variety of Hotels You can subscribe fibres — wool, flax and silk. Restaurants Catering operations online at our Equipment website For more information: Technology www. www.taipingcarpets.com Human Resources thomsonpress. Investment com.hk Essential reading for: General Managers Restaurant Owners and Operators F&B Managers Executive Chefs Asia Pacific’s Premier Purchasing Managers Hospitality Publication! Human Resource Managers Ironing out IT and EDP Professionals Executive Housekeepers problems Marketing Managers Developers and Investors Space saving furniture manufacturer Häfele has “fulfilled customer requirements” with the new Ironfix built-in ironing board. The ergonomic drawer model can be retrofitted, Subscribe Today! takes advantage of latest technology to Asian Hotel & Catering Times provide a smooth-running, soft closing (AHCT) has been serving the mechanism, and can be rotated by up Asian-Pacific region as a familiar to 180 degrees. Ironfix is available with and trusted industry publication continuous width adjustment for internal for three decades, and is widely installation widths of 362–500mm. The acknowledged to be the only installation depth is 500mm. A sleeve board is available. magazine that covers all aspects of the hospitality industry. For more information: www.hafele.com Subscription Form

Cloud Hong Kong HK$450 (12 issues) Overseas US$108 (12 issues) Macau HK$500 (12 issues) check-in HK$810 (24 issues) Overseas US$200 (24 issues) Macau HK$950 (24 issues) Name: (Mr./Ms.) Title: Provider of customisable online Company: booking, communication, and feedback software systems for the hospitality Address: Country: industry, B4Checkin has unveiled its Tel: Fax: Email: mobile-friendly online check-in solution. Integrated directly into the hotel PMS I enclose a cheque/ bank draft for (HK/US) $, payable to Thomson Press (HK) Ltd. and CRS, B4Checkin’s cloud-based Please debit my AE VISA MASTER Card account for $ Online Check-in makes it easy for guests to check-in online before arriving at the Card No: Expiry Date: property. Signature: Date: New subscriber Renewal For more information: Industry: Hotel Catering Manufacturing Suppliers Others www.b4checkin.com

Mail or Fax to: THOMSON PRESS (HK) LIMITED Rm 1205-6, 12/F., Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2851 7068/2815 9111 Fax: (852) 2851 1933/2581 9531 E-mail: [email protected] Website: www.thomsonpress.com.hk 42 AHCT December 2012 c u l i n a r y N e w s c u l i n a r y N e w s

Chocolate mastery Nice legs Organised by leading gourmet chocolate brands Callebaut, Cacao Barry, and Carma, the Korea national selection for the Rougié has increased its 2012-2013 World Chocolate Masters recently took place with pasteurised confit range with four participants creating stunning chocolate sculptures, cakes, the addition of an eight leg desserts and pralines. With the theme ‘The Architecture of pack. Available in various Taste’, Young Min Lee from Bakehouse was crowned Korea quantity vacuum-packed Chocolate Master. He will now represent the country in the formats, the meat has less World Chocolate Masters Asia-Pacific Selection in March 2013. fat, legs separate easily, and Meanwhile, Cacao Barry has a new brand ambassador in flavour is guaranteed as Australia: chef Pascal Janvier, pastry chef and owner of Fleur ducks are 100% grain raised. de Cocoa. Minimum use-by date is six months. For more information: www.barry-callebaut.com www.cacao-barry.com For more information: www.rougie.com

A family affair

The ‘Family of Twelve’, a fraternity of 12 New Zealand artisanal private winemakers, recently ran a series of master classes Tequila! Christmas coffee in Hong Kong, under the banner ‘Embracing the diversity of Hand- New Zealand wine’. Continuing export growth of New Zealand In 2010 a group of friends in Mexico City decided to create their own tequila. Alacran is the Nespresso has revealed its annual Variations – specially wine to Asian markets coincides with a strong emphasis on result. “It implies rebelliousness, persistency and friendship”, says the brand. Available in crafted gin created limited edition grand crus for the festive season, education, a group spokesperson said. Founded in 2005, black matte bottles with a ‘soft touch’ finish and scorpio logo the tequila is produced from which this year contain three different nutty notes: the group’s vision is to nurture long-term relationships, and the ripe hearts of seven-year-old agave plants blending a “herbal, flowery and fruity’ taste. A Award-winning Sipsmith artisanal coconut, hazelnut and macadamia. For the 2012 edition of educate through direct contact with trade partners, media and limited edition pink bottle is available for the festive season. gin has arrived in Asia. Though Variations, the coffee machine and capsule maker worked consumers. the original licence application For more information: http://www.autenticoalacran.com was rejected on the grounds For more information: www.familyoftwelve.co.nz that the owners’ small still was deemed illegal, Sipsmith’s appeal was upheld and the Grand first licence of its kind for 189 years was granted. By 2009, Paris the small custom designed copper-pot still ‘Prudence’, France’s most popular export delivered the first batches of liqueur, Grand Marnier, has Sipsmith gin and vodka. Crafted launched a special seasonal by distilling English barley spirit limited edition. The Grand and a selection of 10 botanicals, with just one theme of gourmet nuttiness. Each variation Marnier Paris is presented in including Macedonian juniper, has an intensity level of six on a scale of one to 10. Best a midnight blue bottle with Bulgarian coriander and Seville served alone as a 40ml espresso, they may also be used a starry golden city-scape orange peel, the very dry in milk recipes. In addition, the company introduces the lacquering that covers the Sipsmith Gin was the London U coffee machine, with a first of its kind adjustable water whole bottle. Olympics’ official gin. tank, which slides 180 degrees allowing a shape change to suit any interior layout. It does not require reprogramming, For more information: and has an automatic cut-off for easy cleaning. Available in For more information: www.drinks99.com pure cream, black, grey and orange. www.grandmarnier.com

For more information: www.nestle-nespresso.com

44 AHCT December 2012 AHCT December 2012 45

E v e n t s E x h i b i t i o n s

Date Event Details ORGANIsER

Jan 14 – 15 Hotel Investment Forum India At a new location in 2013, the fifth annual HIFI is HIFI (HIFI) the annual meeting place for leaders in the Indian c/o BHN The Leela Kempinski Gurgaon hotel and tourism industry to discuss important 2900 Bristol Street, Ste. D101 Delhi (N.C.R.) trends, network, identify new opportunities, and do Costa Mesa, CA 92626 USA India business through a combination of plenary sessions, Tel: +1 714 540 9300 breakout panels, and interactive workshops. [email protected] www.HIFI-india.com It’s back! Feb 19 – 22 HCJ 2013 HOTERES JAPAN, CATEREX JAPAN and Japan Japan Management Association Tokyo Big Sight Food Service Equipment Show focus on equipment 3-1-22, Shiba-koen, Minato-ku, (Tokyo International Exhibition for commercial kitchens. Food service, tableware, Tokyo 105-8522, Japan Center, Ariake) IT systems, furniture and food hygiene equipment Tel: +81-(0) 3 3434 1377 3-10-1, Ariake Koto-ku are showcased. 800 exhibiting companies and Fax: +81-(0) 3 3434 8076 Tokyo 135-0063 approximately 50,000 professionals visit annually. [email protected] Japan www.jma.or.jp/hcj/eng

Feb 25 – 28 Gulfood 2013 A trade show with proven credentials, Gulfood Dubai World Trade Centre, OFEX, one of the region’s leading food and hospitality Dubai provides a sourcing platform where international PO Box 9292, Dubai, United Arab Emirates, United Arab Emirates flavours meet world-class business. Latest trends Tel: +971 4 308 6062 / 6047 tradeshows, will be back in Hong Kong from May 7-10, and innovations shaping the future of food also on Fax: +971 4 318 8607 2013. show. With an emphasis on education, training, [email protected] H Now with 60,000 m2 exhibition size reserved — a 23% competitions, and live events, Gulfood strives to www.gulfood.com inspire and inform. increase compared to the last edition in 2011 — the 15th International Exhibition of Food & Drink, Hotel, Restaurant & Apr 1 – 4 Hotelex Shanghai Hotelex Shanghai 2013 will focus on innovative Shanghai UBM Sinoexpo International Foodservice Equipment, Supplies and Service, will occupy 13 halls Shanghai New International elements and green concepts. Hotelex has Exhibition Co., Ltd of the Hong Kong Convention and Exhibition Centre. Exhibition Center showcased hospitality trends for 21 years and is a Tel: +8621 6437 1178 “There are strong demands for hotel, restaurant and Shanghai one-stop purchasing and information platform for Fax: +8621 6437 0982 China industry professionals. [email protected] foodservice equipment,” say organisers, “creating immense www.hotelex.cn business opportunities for equipment producers and suppliers, which is also reflected by the participation of HOFEX.” Apr 24 – 26 Food&HotelVietnam 2013 Exhibitors from across the globe will showcase Singapore Exhibition Services (FHV) The 7th International Food their products and innovative solutions. FHV is an Telephone: +65 6233 6638 Around 95% of the exhibition space has already been booked. & Drinks, Hotel, Restaurant, important growth catalyst for food and hospitality Fax: +65 6233 6633 Indeed, industry data suggests there are nearly 1,400 hotel Bakery & Foodservice Equipment, businesses throughout greater Indochina. World- [email protected] projects planned in Asia-Pacific over the next three to five years, Supplies & Services Exhibition and class competitions and networking events promise www.foodnhotelvietnam.com Conference to make FHV2013 the place to be. and room supply in the region is projected to increase 15% to Saigon Exhibition & 441,830 rooms by 2017. Convention Center “As an international trading platform, HOFEX is key to opening May 7 – 9 SIAL China 2013 Asia’s largest international F&B exhibition, staged Comexposium lucrative markets,” organisers point out. The show attracts 35,000 Shanghai New International Expo in seven halls and expecting 45,000 visitors 70 Avenue de Général de Gaulle, 92058 buyers from the region’s hotel and resort industry, but “most Centre Hall N1-N5, E6-E7 in 2013, the 14th Edition of SIAL China will Paris La Défense Cedex, France importantly, 77% of them have purchasing/specifying power Shanghai, China continue to set the benchmarks as China’s unique www.sialchina.com Hua Mu Rd. 3# East Lobby meeting point in the F&B and HoReCa industries. such as CEOs, general managers, directors, executive chefs, (near Luo Shan Rd.) purchasing managers etc.” More than 40 group pavilions from Australia, China, Korea, May 7 – 10 The 15th International Exhibition Connecting 1,900 global suppliers of food, drinks, Hong Kong Exhibition Services Ltd Japan, Singapore, Italy, France, Spain, Germany, US and of Food & Drink, Hotel, coffee, wine, equipment, hospitality technology, Tel: +852 2804 1500 Canada are expected to showcase a full range of latest collection Restaurant & Foodservice design, and more with 35,000+ regional hoteliers, Fax: +852 2528 3103 equipment and products. Equipment, Supplies & Services restaurant owners, chefs, importers, distributors and [email protected] more, HOFEX is a premier trading platform for www.hkesallworld.com The popular Specialised Equipment & Supplies Sector includes China and Asian markets. www.hofex.com kitchen and catering equipment, hospitality IT, bakery equipment and supplies, tableware, hotel interiors, textiles, and uniform, and May 22 – 26 Thaifex – World of Food Asia Thaifex – World of Food Asia is a premier Koelnmesse Pte Ltd more from importers, distributors, wholesalers and retailers. Impact Exhibition and sourcing platform for the industry. The 2013 show Tel: +65 6500 6712 Making its debut at the 2013 show is the Bean2Cup@HOFEX. Convention Center covers all aspects of F&B and showcases Halal and Fax: +65 6294 8403 COMING NEXT “Global demand for coffee is surging 2% on average annually,” Muang Thong Thani organic food, catering and hospitality services, [email protected] food technology, retail and franchise. The World of www.worldoffoodasia.com HOFEX organisers say. But, say organisers, “in emerging markets Seafood will run concurrently. Hong Kong Convention and including China, India and Russia, demand is growing 20% a year. Numerous coffee producers and distributers have seen Sept 17 – 20 Food and Hotel Malaysia 2013 FHM 2013 will feature a series of seminars and Malaysian Exhibition Services Sdn Bhd Exhibition Centre (FHM 2013) workshops, including Culinaire Malaysia 2013, Tel: 603 4041 0311 considerable business potential, and are eager to explore market KLCC Convention Centre and celebrity cooking demonstrations. A one-stop- Fax: 603 4043 7241 May 7 – 10, 2013 opportunities in the region.” Kuala Lumpur, resource centre for the food, hotel and hospitality [email protected] Malaysia industries. www.foodandhotel.com www.hofex.com Oct 16 – 18 Hotel Investment Conference Asia’s largest and longest running hotel investment HICAP Asia Pacific (HICAP) event. HICAP gathers hotel investors, financiers, c/o BHN InterContinental Hong Kong and leading industry professionals from across the 2900 Bristol Street, Ste. D101 18 Salisbury Road Asia-Pacific region. Costa Mesa, CA 92626 USA Kowloon Tel: +1 714 540 9300 Hong Kong [email protected] www.HICAPconference.com

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E x h i b i t i o n s

From wine tastings to 14-15 January 2013 The Leela Kempinski Gurgaon master classes Delhi (N.C.R.), India

he fifth edition of one of Asia’s largest wine fairs, the International Wine & Spirits Fair enjoyed great success this year. T Held over three days in November, the show was open to trade buyers for the first two, and to the public for the third. Once again Italy and France had the largest pavilions as 950 exhibitors from 36 countries and regions — including Azerbaijan, Denmark and Russia for the first-time — introduced their produce. Nearly 60 events took place, from wine tastings and master classes to expert seminars. Highlights included the Wine Industry Conference. Keynote speakers, including Hong Kong government representatives, spoke under the theme, ‘The Future of the Global Wine Industry – Trends and Opportunities’. The fourth Cathay Pacific Hong Kong International Wine and Spirit Competition Awards, and the gala dinner — this year with the theme Patrons Media Partners ‘A Mid-Autumn Night’s Dream of Truffles’ — were also very popular. Hilton Worldwide Asian Hotel + Catering Times Education was a key aspect of this year’s edition, with the Asia Hotel Leelaventure Limited DDP Publications – Trav Talk Top Sommelier Summit addressing ‘Education versus Competition Express Hospitality for Professional Sommeliers’, and other seminars covering ‘Beyond Oberoi Hotels & Resorts Global Destinations Ice Wine – Hidden Wine Treasures from Canada’, and ‘Quick Fix for GlobalHotelNetwork.com Wine Beginners’, ‘Finest Wines from Spain – Grand Tasting’, and Platinum Partners HA Emerging Markets ‘Celebrating the Diversity of New Zealand Wine’, as well as a master Hospitality Biz class for Chinese wine from Shandong and Ningxia. Carlson Hotel Interactive, Inc. Daily cocktail demonstrations, vodka and rum tastings, and a India Hospitality Review IHG ITP Publishing India Pvt.Ltd. sake seminar rounded off the fun. JA Resorts And Hotels Perspective Magazine Resorts & Palaces Sleeper Magazine TravelBiz Monitor, Saffron Media Pvt. Ltd. Gold Partners Traveltechie.com TTG India Canyon Equity LLC Supporters Fortune Park Hotels LTD. American Hotel & Lodging Educational Institute Four Seasons Hotels and Resorts COMING NEXT Asian American Hotel Owners Association Hyatt Hotels and Resorts Hotel Association of India International Wine & Spirits Fair Interglobe Hotels Pvt. Ltd. International Finance Corporation MGM Hospitality International Society of Hospitality Consultants Hong Kong Convention & India Pvt Ltd International Tourism Partnership Exhibition Centre Rotana Hotel Management Corporation PATA India Chapter November 7 – 9, 2013 Sarovar Hotels Pvt. Ltd. World Travel & Tourism Council Hotels & Resorts Pte Ltd. STR Global An Official Publication of BHN www.hktdc.com/hkwinefair Wyndham Hotel Group HOTELS’ Investment Outlook as of 9 November 2012

www.HIFI-India.com

48 AHCT December 2012

HIFI_AHCT.indd 1 11/13/2012 5:55:48 PM a p p o i n t me n t s

Sergey Kutuzov, a Russian national, has Pan Pacific Hotels Group has announced assumed the role of Dusit International’s the appointment of Jill Tan-Gunter as VP director of sales Russia and Commonwealth of human capital and development over of Independent States. Speaking four 30 properties in Asia, Australia and North languages, Kutuzov comes from his role America. Most recently VP HR at Marco as assistant director sales and marketing Polo Hotels Group, Tan-Gunter spent 16 Starwood Sheraton Dubai Creek Hotel & years with Four Seasons Hotels and Resorts. Towers. He will be based in Bangkok.

Sergey Kutuzov Jill Tan-Gunter

New Zealand native Dorinda Chua is the Banyan Tree Hotels & Resorts has announced new director of sales meetings and incentive the appointment of Nopparat Aumpa as travel for Dusit International. Chua’s most general manager of Banyan Tree Bangkok. recent position was director of sales and In 1996 Aumpa joined The Westin Banyan marketing, Sheraton Saigon Hotel & Towers. Tree Hotel in Bangkok, and subsequently has worked at Banyan Tree properties in China, Kuwait, Phuket, Mayakoba, Koh Samui, and Tianjin.

Dorinda Chua Nopparat Aumpa Hong Kong has appointed Patrick Andres is the new vice-president Sammy Wu director food and beverage. and regional managing director for the Asia- Wu joins from sister property, Mandarin Pacific region for business services provider, Oriental, Hong Kong where he was food Travelport. Andres joins the company with and beverage manager. Wu has more than 25 years of experience in the travel and 20 years’ experience in the Hong Kong hospitality technology industries, most F&B field. recently as VP APAC at Sabre Hospitality Solutions.

Sammy Wu Patrick Andres After more than 15 years’ industry experience Nicolas Beliard has transferred from his in Africa, the Middle East and Asia, Anna position as general manager The Peninsula Rohm is The Excelsior Hong Kong’s new Bangkok to GM of , due director of rooms. Rohm joins from sister to open later this year. The French national property, Mandarin Oriental, Jakarta, where has worked at Four Seasons in New York, she was director of rooms from 2010. Paris, West Indies and Geneva, The Waldorf Astoria, and The Pierre in New York, as well as Mandarin Oriental, Miami.

Anna Rohm Nicolas Beliard

Technology partner Amadeus has appointed German/Swiss national Katja Henke has Hazem Hussein to head up its Asia-Pacific taken over the role of general manager of The airline group operations. Prior to Amadeus, Peninsula Bangkok from her position as hotel Hussein held roles at First Data Corporation, manager of . Henke as regional VP Western Europe and MEA, has worked throughout Europe and the US and at IBM WTC as regional director for Relais & Chateau, Four Seasons and at outsourcing division. the Beverly Wiltshire.

Hazem Hussein Katja Henke Indra Budiman is the new CEO of Hansar Raffles Hotels & Resorts has announced the Hotels Group. Budiman has spent the last appointment of Peter French as president. 20 years in the luxury hospitality industry French was most recently regional VP at properties such as Sheraton Bandung, Le Europe, Middle East & Africa and GM of Meridien Singapore, Four Seasons Jakarta, Raffles Dubai. Over the course of his 30+ The Empire Hotel and Country Club Brunei, year career, French as worked for Mandarin and Hotel de la Paix in Siem Reap. Prior to Oriental Hotels Group, and at The Sukothai this he was GM of Hansar Samui Resort. Bangkok, The Carlyle, New York and Grosvenor House Hotel, London. He will Indra Budiman Peter French be based in Singapore.

50 AHCT December 2012 Meeting your requirements as professionals in the food service industry, and ensuring your complete satisfaction, Galbani proposes high quality Mascarpone in true Italian tradition.

As world leader in Italian cheeses, in both the domestic and export markets, Galbani has been a favourite in restaurants for more than 120 years and continues to be the ideal brand to bring out the best in you for your clients’ enjoyment.

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Annonce Galbani 130 ans Mascarpone 245x320 mm HD.indd 1 13/07/12 15:16