AHCT Feb 2014 Web Size

Published since 1976
Vol 39 February 2014
KING OF THE KITCHEN Combi ovens offer space-saving versatility
The FINE PRINT Industry leaders discuss management contracts
Hong Kong SAR HK$50 China RMB50 Singapore S$15 Malaysia RM30 Thailand Bt300 Rest of Asia US$10
MAKING THE CONNECTION Next generation in-room technology
D I T O R
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Authentic f lavor. Inspired.
elcome to the February issue of AHCT, the most trusted source of information on what is happening in Asia-Pacifics hospitality industry. Youve got to feel sorry for Bangkok. The hospitality industry in what is traditionally one of Asias most popular destinations had been anticipating its best year since 2008 before the latest political conflict started turning nasty. But while hoteliers have been steeling themselves for the downturn, predictions are that the warring will move from the streets to
room pricing, once the immediate crisis has played itself out. Thai hotel chain Dusit Internationals chief executive Chanin Donavanik says the industry, particularly in Bangkok, cannot avoid a price war after political problems are solved. The government will only do promotions to lure back tourists, but this will not be enough, and hoteliers will try harder to play with pricing, he told the Bangkok Post. Keep up with this story and many others on our recently relaunched website,
at www.asianhotelandcateringtimes.com We need to hear from hospitality professionals about the constant developments in the industry, good or bad, so please send your comments and suggestions in to daniel@thomsonpress.com.hk And finally, Kung Hei Fat Choy, as we say in this part of the world, and a happy Chinese new year of the horse to all our readers!
ENDORSEMENTS
EDITOR Daniel Crefeld DeSign BY Koon Ming Tang ContriBUtorS Darryl Agon Zara Horner Rebecca Lo Robin Lynam Jane Ram Michael Taylor Kurt Walter ASSociate PUBLiSher Sharon Knowler sharon@thomsonpress.com.hk CircULation EXecUtiVe Becky Chau enquiries@thomsonpress.com.hk Chairman JS Uberoi Director Gaurav Kumar
Hong Kong Hotels Association Hong Kong Chefs Association Federation Of Hong Kong Restaurant Owners Baking Industry Training Centre The Federation Of Hong Kong Hotel Owners Association Of Thailand
Association Of International Hoteliers Shanghai
Singapore Chefs Association
Hong Kong Bakery & Confectionery Association
Hong Kong Maitre Dhotel Association
Singapore Hotel Association
Hong Kong Bartenders Association
Shanghai Chefs Association
Myanmar Chefs Association
Malaysian Association Of Hotels
MacauHotel Association
Club managers Association Hong Kong
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Make asian moonz part of your menu or create an LTO today! To order a sample, contact your Lamb Weston sales representative.
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AHCT February 2014
CONTENTS
Volume 39 Febraury 2014
MANAGEMENT 10 The devils in the detail MARKET REPORT 12 Indonesia beyond Bali
DRINK 28 Gin a return to the good old days EQUIPMENT 32 Perchance to dream whats hot in beds and beddings
Cover picture: Simmons Southeast Asia
NEWS INDUSTRY Dilmahs high tea challenge; best female chef; Hong Kong bar recreates 1890s London
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16
Guest room get connected
34 The combi oven is the kitchens jack of all trades 42 Events calendar APPOINTMENTS 46 Whos moving where
PRODUCT 38 Award-winning knives; showerhead speaker; retro chic chandeliers CULINARY 40 Wine t for a prince; privileged VSOP from Hennessy; sweet treats for Valentines
New-look Asian Hotel & Catering Times website!
Advertisers Index
Alpha International Athena Tableware Austrian Federal Economic Chamber Build4Asia FHA Franke Fried.Dick GmbH & Co KG Global Search International Gulfood HORECA Lamb Weston M.Schaerer Meiko Pacic Valley Foods Pevonia SIAL Siam Feather Products Co Ltd Vinexpo Zieher

TECHNOLOGY 16 The changing face of in-room connectivity DESIGN 20 Bathtubs as design icons FOOD 24 Sweetening the deal
March Education China Central Reservation Systems Renovation projects Bakery Tea and coffee Tabletops glassware Pizza ovens
April Recruitment Singapore Security Resorts Dairy Jam Beer In-room safes Outdoor furniture Bakery
4 AHCT February 2014 www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com
31 27 OBC 43 46 25 19 9 37 44 IFC 35 39 23 14 & 15 41 IBC 45 17

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AHCT February 2014
N D U S T R Y
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Boutique conservation project

Alila Manggis, a luxury boutique hotel on the east coast of Bali, has teamed up with conservation organisation, Yayasan Alam Indonesian Lestari and local fishermen, to develop the Coral Conservation Programme, with the aim of protecting the coral reefs in the local area. The hotel is at the forefront of a new project that aims to protect and restore the coral reefs surrounding the hotel, in particular those in the Candidasa area. The pilot programme sees Alila Manggis working with over 20 fishermen from surrounding local villages to implement reef restoration. The team will also implement a training and awareness programme for the fishermen and the hotel staff, to educate the current and future generations about marine conservation and the impact overfishing can have on their habitat and on the local economy. under the Amari brand. The hotel features 44 standard rooms, 14 deluxe rooms and two suites. Ranging from 36 to 118 square metres, the rooms are furnished in the crimson, blue and white of the football teams home kit and offer players changing room style bathrooms. Other highlights include the hotels two bars and all-day dining themed restaurant, Kick Off, as well as a range of recreational facilities at the stadium, including tennis courts, a jogging track, a basketball court and a gym.
High tea challenge

Dilmah, the third largest tea producing company in the world, has announced the launch of its Real High Tea Challenge 2014, which will be held for the first time in Hong Kong and Macau in March. It is inviting Hong Kong and Macaus top hospitality professionals, chefs and mixologists to enter the competition to create a high tea menu that will be judged by a leading panel of culinary leaders and tea experts. The challenge, which was first developed by Dilmahs Fernando family in Colombo in 2007, was designed with the objective of putting the tea back in high tea and to express the importance of tea as a key ingredient in gastronomy. To enter, professionals were asked to create a culinary Real High Tea masterpiece, showcasing the versatility of tea. The winner will receive media publicity and be awarded with one of Dilmahs Real High Tea awards. In addition, they will receive a seven-day, VIP, all expenses paid tour of Sri Lanka the home of Dilmah, and will also qualify to travel back to Sri Lanka to compete in the Dilmah Real High Tea Global Challenge, due to take place in January 2015. Shortlisted entrants are being invited to a regional challenge event in Hong Kong or Macau to present and serve their Real High Tea creations. The events will be held at the Institute for Training Studies in Macau on March 10 and at Hotel Icon in Hong Kong on March 14, 2014. Dilmah is distributed in Hong Kong and Macau by Quali-t (Hong Kong) Limited.
Asias best female chef

Chen Lanshu, chef of Le Mot restaurant in Taiwan, has been named Veuve Clicquot Asias Best Female Chef for 2014. Chen will be presented with her award at Asias 50 Best Restaurants awards ceremony on February 24, 2014, at Capella Hotel, Singapore. The award is voted for by over 200 industry experts from across all parts of Asia, who are part of the The Diners Club Worlds 50 Best Restaurants Academy. After completing her training at the Ferrandi School of Culinary Arts in Paris, Chen honed her craft working alongside some of Frances most celebrated chefs and at Michelin-starred restaurants such as Les Ambassadeurs, Relais dAuteuil and Thomas Kellers The French Laundry in California. Returning to her native Taiwan, Chen opened Le Mot in 2008. Located in
The Macallan achieves record price
Kicking off
Thailand-based ONYX Hospitality Group has announced the official opening of the first football-themed hotel in Thailand Amari Buriram United. The 60-room property is located in the North-eastern province of Buriram and adjacent to the Thunder Castle Stadium, home to the celebrated local team, Buriram United. The hotel is owned by Buriram United Sport Hotel Co., Ltd and operated by ONYX Hospitality Group
Taichung city in west Taiwan, Le Mot is renowned for its uncompromising standards and innovative blend of classic and contemporary flavours. Applying the lessons learned from Frances masters of gastronomy, Chen has successfully adapted European concepts for Taiwanese diners. The award is part of the Asias 50 Best Restaurants programme sponsored by S. Pellegrino & Acqua Panna.
1890s London in Hong Kong US restaurants booming

2014 will mark the fifth consecutive year of restaurant industry sales growth in the United States, despite a continued challenging economic landscape, according to the recently released National Restaurant Associations 2014 Restaurant Industry Forecast. Industry sales are projected to exceed US$683 billion in 2014, up 3.6% from 2013s sales volume of US$659.3 billion. 2014 also will mark the 15th straight year in which restaurant industry employment growth will outpace overall employment growth, according to the forecast. The industry will continue to be the US secondlargest private employer, with 990,000 restaurants employing 13.5 million individuals, or about 10% of the total US workforce. For the complete NRA 2014 Restaurant Industry Forecast, including graphics and video, visit www.restaurant.org/forecast. Stockton, a new restaurant and bar tucked away in the heart of Central, Hong Kong, takes 1890s London as its theme. The restaurants menu features a range of classic seafood dishes. The signature dish is The Stockton Ultimate Lobster, served with bacon, tomato and a green salad. Stockton aims to support smaller producers where possible. In particular, it has meticulously sourced smaller champagne houses, including Delamotte, Aubrey and Larmandier-Bernier. The bar has an unusual range of cocktails that are a re-interpretation of the libations of the 1800s. It also has a selection of punches that have been concocted with recipes going back to the 17th and 18th centuries and a collection of over 150 whiskies from Scotland, Ireland, the United States and Japan. The bar team is made up by the creators and talented mixologists at Maximal Concepts that won the Tatlers Best Cocktail award in Hong Kong in 2013 at Blue Butcher.
A rare six-litre Imperiale version of The Macallan M single malt whisky, in a specially designed Lalique crystal decanter, has sold for the record price of US$628,000 at Sothebys Hong Kong. M was created as a collaboration between Fabien Baron, founder and creative director of Baron & Baron, Silvio Denz, president and CEO of Lalique and Bob Dalgarno, whisky maker at The Macallan. To celebrate the conception of M and its global launch in Hong Kong, four six-litre Imperiale decanters were created, the largest ever made by Lalique. David Cox of The Macallan commented: We are absolutely delighted at the generosity of the successful bidder of the M six-litre decanter Constantine in securing such a wonderful contribution to a number of Hong Kong charities and at the same time setting a new world record for The Macallan. All net sale proceeds will be donated to various charities in Hong Kong.
AHCT February 2014
AHCT February 2014
N D U S T R Y
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Langham Place opens in Ningbo

Langham Hospitality Group has announced the opening of Langham Place in Ningbo, one of the fastest developing cities in China. The hotel forms an integral part of the new Ningbo Culture Plaza in which the citys art gallery, museum, sports centre, theatre and many of its entertainment venues and boutiques are located. We are delighted to expand our footprint in China with the opening of this new Langham Place in Ningbo, said Lo Young, regional vice president of China and Macau, Taiwan of Langham Hospitality Group. This beautiful hotel marks our eighth in the country and the 21st worldwide for Langham Hospitality Group. Ranging from 45 to 175 square metres, Langham Place, Ningbo comprises 143 guestrooms including 13 suites, all of which have views of the city or river. The latest works by local and regional artists will be displayed at a dedicated gallery and at selected public areas throughout the hotel. F&B outlets include a Chinese, Japanese and all-day restaurant and there is a 820 square metre ballroom and event space of 1,180 square metres.
Filled to capacity
Food&HotelAsia (FHA) and Wine&SpiritsAsia (WSA), the regions most established and comprehensive food and hospitality trade show, will be held in Singapore from April 8 to 11 this year. Organised by Singapore Exhibition Services (SES), the show has made its mark to become the first event to fill the Singapore Expo, Singapores largest exhibition venue. Occupying all 10 exhibition halls plus Max Atria and spanning a total of 100,000 square metres, an 8% increase in size from 2012, the 2014 edition will be the largest in the events 37-year history. This year, industry buyers can expect to source from a gathering of 2,800 exhibitors from 70 countries/regions and 54 group pavilions at FHA. Offerings span all aspects of the food and beverage and hotel industries, such as food products, bar and kitchen equipment and supplies, food processing equipment, hotel amenities, tableware and hospitality technology. This year is a milestone for FHA and WSA as it has maximised the available exhibition space of Singapores largest exhibition venue, says Stephen Tan, chief executive of SES.
HBA remains positive on growth

Hirsch Bedner Associates (HBA) expects all segments of the hospitality industry in China to experience growth in the next decade. Market competition will intensify the most between the mid-scale and high-end segments as international chains continue their expansion to make a bigger footprint in Chinas market and domestic budget operators keep extending their presence and providing localised services. HBA continues to grow in popularity across both first and second tier cities in mainland China. The global interior design firm is currently involved with 327 hospitality projects in the country, which account for over 60% of its global contracts. Last year, HBAs projects in China experienced a year-on-year growth of 4.8%, accounting for 62% of the firms total revenue. It is spearheading the design industry in Chinas second tier cities, with 65% of its projects located in cities such as Chengdu, Shenyang, and Nanjing. Meanwhile, a further 27.5% of projects are in the first tier cities of Shanghai, Beijing, Guangzhou, and Shenzhen, as well as in Hong Kong and Macau.
French online wine auction company launches in HK

Paris-based wine auction expert iDealwine is opening in Hong Kong, cementing the citys growing role as a global wine trading hub. Hailed as a convenient platform for buying fine French wines, the company will provide customers in Hong Kong and mainland China with a purchasing, payment and delivery service from across the world. As Frances leading wine auction website, iDealwine provides customers with numerous advantages over traditional ways of buying wine. Featuring Frances finest labels, including all of the leading grand crus, each iDealwine monthly auction offers several thousand bottles of vintages of fine crus. In addition, the comprehensive ranges of wines on sale are mostly sourced from private cellars, with auction prices generally falling well below retail level and occasionally even below wholesale.
DEVELOPING BUTLERS SINCE 2002
Chinese tourism diplomacy

The Chinese government uses tourism as a form of soft diplomacy in its dealings with other countries, writes Dr Tony Tse of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University in a recently published research paper. By exerting control and influence over the development of outbound tourism, the government inextricably links tourist flows to its political agenda. Dr Tse surveys the use of tourism in Chinese international relations, showing how the country uses it to both offer support to and impose sanctions on other countries. With its huge population, rapidly expanding middle class and booming economy, China has an outbound tourism market with immense potential. Dr Tse points to a sevenfold increase in outbound numbers from only 10 million in 2000 to more than 70 million in 2011. Yet despite the huge economic importance of tourism, little attention is paid to its implications as a major policy issue. This is particularly surprising, Dr Tse remarks, given the emphasis by politicians on tourism as a means to economic and regional development.

Vinexpo gets mature

Following the decision by Vinexpo, the organiser of the worlds largest wine and spirits trade show, to postpone its debut Vinexpo Beijing in June 2014, the company plans to focus on mature markets. It says there will be substantial development of Vinexpo Asia-Pacific in Hong Kong in May 2014 and Vinexpo Nippon, which will launch in Tokyo in November 2014. While our focus is for now on the mature markets of Hong Kong and Tokyo, we are confident there
is potential in northern China for the wine and spirits industry, says Xavier de Eizaguirre, chairman of Vinexpo Overseas. We are also convinced that Beijing, where important decisions are taken, a seat of power and a city with a highly developed on trade, will be an essential place for the wine and spirits industry to be present. He attributes the decision to temporarily suspend Vinexpos initiative in Beijing to a momentary pause in emerging market demand and also acknowledges the financial burden on winemakers to be present at an increasing number of wine and spirits trade events.
THE BRITISH BUTLER SCHOOL

AN INTERNATIONAL REPUTATION WORKING WITH PRESTIGIOUS COLLEAGUES WORLDWIDE

SHANGRI-LA, RAFFLES INTERNATIONAL, THE BURJ AL ARAB, ONE AND ONLY RESORTS, INTERCONTINENTAL HOTELS, PAN PACIFIC HOTELS 44 (0) 1254 883300 WAYNE@GLOBALHOSPITALITYINT.COM
WWW.BRITISHBUTLERSCHOOL.COM
AHCT February 2014
AHCT February 2014
A N A G eme N T
A N A G eme N T
Creative licences
Leading industry figures offer their take on management contracts
Brand equity is key

By Darryl Agon
hen a first-time developer decides to move ahead with a hotel project after completing their feasibility analysis, usually two options immediately come to mind to execute their plans: to sign on an international branded operator, or to self manage. Delving deeper into what the project needs and what is most suitable for the developer, other options may also be considered, such as self management with a franchise brand, or third party management, with or without a franchise brand. In deciding between all such options, a developer may begin initial discussions with operators and brands, and begin to have a first hand look at what services and expertise are on offer and what costs and tradeoffs are required. When reviewing a management agreement from an international brand, the developer should keep in mind exactly what is on the table: the brand is considering entrusting the developers investment with upholding its brand and all that the brand represents. After all, Branding 101 tells us that a brand is a promise of delivering on pre-set expectations, and by definition, those pre-set expectations are not fluid. As such, agreements will tie the developer into accepting certain brand standards which go far beyond just logo design and reach into real brand-defining issues, such as design, facilities, labour concepts, operating standards, marketing strategies and more. This affects the developer as they need to understand and accept that by signing over the asset to a brand, brand equity becomes the foremost consideration, and in some cases, may trump developer objectives, for example, if a mismatched brand is engaged. The developer and brand are partners, and a management agreement is more akin to a joint venture agreement than an employer-employee agreement as the developers and brands objectives and requirements are on an even plane. Compensation to the brand operator is also popularly characterised as the basic and incentive fees. However, there are also a host of other fees collected by the branded operator, such as marketing fees, reservation fees, royalty fees, as well as intangible fees, including inter-company transfer fees (i.e. for training, labour secondments, etc), requirements to use their designers or suppliers, etc.
Moving with the times

By Kurt Walter
here are many different ways to structure management contracts and what works for some might not necessarily work for others. However, we have observed some changes in this very competitive hospitality market, and the way management agreements have been structured in the past may no longer be valid in todays business environment. Previously it was lucrative for operators to enter into management agreements as these deals were tailored and structured to give operators a certain percentage on revenues and profits. These so-called three plus 10 agreements (3% of revenue and 10% of profit) are not aligning the risks and benefits for both parties equally and can result in one of the two parties getting demotivated over time. Focus is now put on a more balanced remuneration mechanism whereby risks and rewards are aligned in a more balanced fashion. At the same time, it is for an owner equally important not to demotivate the operators, as an enormous amount of time and effort goes into managing any hospitality property. Hence, fee configurations are now less focused on base fees but more on the profitability of the operation; the higher the operating profits, the more attractive the rewards for the operating company and ultimately for the owners. In fact I like the rewards based on profitability a lot and perhaps operators should be incentivised on the maximum sale value of the property too, in addition to operating performance. Such benefits are quite attractive for both operators and owners and result in a win-win scenario where fees could end being higher than with the common fee structure being a certain percentage of revenue, regardless whether the hotel is profitable or not. My philosophy going into any meetings/negotiations is that it must be a win-win for both parties. As soon as one feels that they were cheated into an agreement, the relationship usually ends up being a painful experience for everyone involved and will likely be dissolved. In addition to this, one must be sensitive to different cultures and religions and show an interest in matters that may be important to the counterpart. With some, it might be pure business, short, sweet and to the point; with others the approach might be a game of golf, a meal or perhaps as simple as inquiring about the family. For some it is all about the business/contract and for others it is all about the relationship one has with his/her counterparts. As for me, it is a bit of both and although the correct and detailed contract terms are paramount in any contractual obligations, to get to a mutually agreeable management contract can in my experience
The eventual sum of these fees, if it can be calculated, can prove to be substantial, and indeed has been seen to equate to multiples of the basic and incentive fees. So developers should not simply focus on basic and incentive fees alone, and should ask pointed questions about fees in their totality. For example, how exactly are reservation fees calculated, does the brand the own the reservations network used or is it piggybacking on another company? Other important considerations are the number of years of the agreement, scenarios to terminate the agreement (on the sale of property, on performance, etc) which should all be carefully discussed and negotiated. As well, the developer should take heed of a common clause in agreements that explicitly states that the hotel is to be managed by the quiet enjoyment of the operator and the owner is not to be involved in everyday operations. Again, the brand standards are implied as the impetus to drive the operations, not ad hoc directions of a single developer. For some developers, these are enough reasons to consider other branding and management options, such as self management, franchised brands and more flexible, less brand-centric operating companies. No matter the strategy, developers are wise to consider their needs and find suitable service providers whose end agendas are well aligned to their own. Darryl Agon is a fourth generation hotelier and joined the family business in 2001 after working with Big Four consulting groups and various hospitality groups in Hong Kong and Canada. As executive director with Agon Hotels and Resorts Ltd, he and his company provide end-to-end hospitality consulting and management services to independent hotel owners or their management companies throughout Asia-Pacific.
be best achieved via relation building process, especially in Asia but also in other parts of the world. C o n t r a c t negotiations are fundamentally different between Asian and Western counterparts. The way people think, act and behave is different from continent to continent, from country to country and even from region to region, which at times puts even the best contract negotiators in awkward situations, no matter how skilled. Different countries mean a different way of doing business and it is astonishing how different contracts are negotiated even within the various Asian countries, let alone between East and West. I observed this during one of my assignments early on in the mid1990s when I was hired to manage a hospitality business in Vietnam for an US-based company. Any contracts that were negotiated were based on relationships first, even before we headed to the boardroom to discuss the finer details. This could happen over a game of golf or a meal and drinks. In the Western world it is all about the technicalities of agreements and contracts into the finest details and the getting to know the other party appeared to be almost non-existent, while in Asia it is to this day about trust and about getting to know one another first. Another interesting comparison is the fact that some cultures in the West go into negotiations with the intention to win whereas some Asian cultures tend to find common ground via a win-win brokering [arrangement]. And there are numerous other components important to either side, such as how formal negotiation/meetings are, the sensitivity of timing, the direct or indirect form of communication, all which make such management contract discussions, if not paid attention to, a challenge that could lead to success or failure in the negotiation process. Kurt Walter is group general manager, hospitality division, Apple Tree Asia, a diversified group operating in Vietnam, Laos, Cambodia, Myanmar, Thailand and India. With more than 30 years experience in 12 countries, Walter is currently based in Hanoi, Vietnam, as group general manager, managing 10 properties in Vietnam, Laos, Myanmar and Thailand with 500-plus employees.
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Too much room at the inn?

Amarterra Villas Bali
The Regent Bali
Gerard Guillouet, senior vice president for Accor Malaysia, Indonesia and Singapore Accor considers Indonesia as one of the top strategic markets in Asia-Pacific
Around 3,000 hotel rooms came on line in Indonesia in 2013, and more are on the way, Michael Taylor says
he Indonesian rupiah was one of the worlds worst performing currencies in 2013, declining nearly 20% against the greenback. But if foreign investors were offloading Indonesian stocks and bonds, there was no shortage of foreign hotel groups scrambling to invest in properties in the worlds fourth-most populous country. Fully 3,000 new hotel rooms came on line across the Indonesian archipelago in 2013, and another 2,500 are scheduled for 2014. Which raises an interesting question: will there be enough travellers both foreign and domestic to fill them all? Hoteliers are very wary of the fact that supply may soon outdo demand, says Jamal Hussain, general manager of the Regent Bali, which opened in June last year. The new rooms inventory is across all levels from budget hotels to luxury properties. The new players include well-known brands
such as Shangri-La, Kempinski, RitzCarlton, Ritz-Carlton Reserve, Jumeirah, Meritus Mandarin, The Stones by Marriott, Renaissance, Sofitel and others. Australia continues to be the leading source market for inbound visitors. Next in line is China, whose arrivals grew by 15% in the first half of 2013. Japan, after falling into the doldrums, is back on track with a 18% increase in arrivals during the same period. Other important markets include Britain, France, Germany, India, Malaysia, the Netherlands, Russia, Singapore, South Korea, Taiwan and the US. French based Accor Hotels currently operates 62 properties in the country. It plans to open 17 more this year in such cities as Bali, Bandung, Jakarta, Makassar, Semarang, Surabaya, and Tangerang. With at least 11 confirmed projects scheduled to open in 2015, Accor expects to be operating at least 100 hotels in Indonesia by 2015. Accor considers Indonesia one of the top strategic markets in Asia-Pacific as the country offers significant development opportunities for the hospitality industry, says Gerard Guillouet, senior vice president for Accor Malaysia, Indonesia and Singapore. There is still an abundance of untapped destinations in Indonesia and a growing number of middle-class domestic travellers looking for international-standard
accommodations and hotel brands they can trust.
Gotta be in it ...
The Hong Kong based Langham Hospitality Group is one of the countrys more recent entrants, signing an agreement with the Agung Sedayu Group late last year to operate a Langham hotel in Jakarta. It will open in 2017. The Indonesian capital has long been a key aspiration for Langham Hospitality Group, and we have waited a long time to find the perfect opportunity to add to The Langham collection, says Brett Butcher, chief executive officer of Langham Hospitality Group. The hotel and residences, both of which will bear The Langham name, will be an integral cornerstone in this new super complex of District 8. The Thai-based ONYX Hospitality Group has been appointed to operate a 435-room property in Bali, its first step into the Indonesian market. To be called the Amari Pecatu, it will be a joint venture between STA Group Property Division and PR Bali Pecatu Graha. It is scheduled to open in 2015. We are very excited to be involved in this large-scale venture within the Pecatu Indah Resort project, says ONYX president
Domestic matters
Bintan has much to offer both the business and leisure traveller, says Murlidhar Rao of The Sanchaya, Bintan
and chief executive officer, Peter Henley. This will be the first Amari property in Indonesia, and as such, a significant milestone for us. We look forward to the exciting times ahead as we work closely with our partners to support the on-going development of Pecatu as a vibrant tourism destination in Bali. According to Markus Aklin, vice president development, ONYX Hospitality, the group is actively exploring additional opportunities in both city and beach locations for its four brands Amari, Saffron, Shama and OZO. Of particular interest for Amari are the beach resorts in Bali and Lombok, where we continue to seek opportunities to develop the brand further, Aklin says. We are not just interested in leisure destinations. We are also very interested in bringing our Shama serviced apartment brand to Jakarta, Surabaya and Medan. One of dozens of hotels opening in Bali this year, The Chedi Sakala will hold its grand opening at the end of February.
With 261 suites, the two and a half hectare resort is situated at Tanjung Benoa Beach in Nusa Dua. It will be managed by luxury hotel management group GHM. We feel were really drawing the curtain on something fresh in Tanjung Benoa, says Evan Pavlakis, The Chedi Sakalas general manager. And together with our sister hotels in Seminyak (The Legian) and Ubud (The Chedi Club Tanah Gajah), were providing even greater entree to the multi-faceted appeal of Bali and its singular enclaves. Bintan might not have the global name recognition as Bali, but it is highly popular with Singaporeans, who can reach the island in just 45-minutes by high-speed catamaran. While Bintan is primarily a leisure destination, particularly for the local Indonesian and Singaporean markets, due to proximity, it is a big MICE market, says Murlidhar Rao, estate manager, The Sanchaya, Bintan. Bintan has much to offer both the business and leisure traveller, including world class golf courses.
The arrival of low-cost carriers and budget accommodation is opening up an increasing number of travel options for Indonesian travellers. International as well as local chains are investing heavily in the country, expanding their hotel portfolios across the archipelago, says Graham Hills, managing director, Wego Indonesia. While Bali, Jakarta and Surabaya remain the top destinations for busy Indonesians to holiday, were more frequently seeing travellers seeking new experiences with a real desire to explore more of their country. Social media is putting hotels and resorts under the microscope, making them aware that word of mouth is now more important than ever before. I believe the standards of hotel operators can only continue to improve with so much competition and open communication, Hills says. For the Indonesia market we see 62% of Indonesians travelling domestically and 38% internationally. International travel is up 58% year on year.
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At-Visions best-selling product is its ONEvision Hotel TV Suite, including ONEapp mobile App
Control
Hotel guests are becoming used to state of the art technology in their rooms, and now expect as standard items such as high definition televisions and fast internet access. The trend is now moving strongly towards sophisticated apps and mobile technology, reports Daniel Creffield
room
Mobility majority
Why is that important? Because it means most hotel guests are willing to use it to interact with their hotel. This [indicates] the ever-increasing importance of the use of technology and mobile devices in the hospitality industry. There is no other industry where customer satisfaction is more important than in the hospitality sector. It is paramount, especially in luxury. The use of mobile technology should therefore be to enhance the guest experience and provide real and tangible benefits to the guests stay. Barnes makes the point that the emerging trend is to engage with your guests pre, during and post-stay, making it a complete experience rather than a mere stay. Guests now expect to be welcomed and looked after even before they arrive at the hotel. Imagine for example, being able to book a room from your favourite chain on your phone and being able to pre check-in and order room service before youve even set foot at the hotel. This is what many high-end hotel brands are starting to offer a brand level app downloadable straight to your phone. And she adds that apart from making it easier to search for and book rooms, there are other perhaps less obvious benefits for the hotel group. By having one app, the hotel increases customer loyalty and retention by encouraging repeat bookings. Being able to communicate directly with your guests makes the relationship feel more personal, and clever marketing campaigns can also be implemented pre, during and post-stay. A lot of these apps can be fully customised, making this service an extension of your brand that remains at the forefront of your customers minds, even after their stay.
iRiS Software Systems is a leading guest-facing applications provider
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ntegration and making technology and processes really work together is the name of the game today, says Dr Andreas Krobath of At-Visions. I have access to content on my tablet but want to watch it on the 42-inch HD TV in the room. I have my tablet with me at the pool and want to watch channels provided by the hotel. And after that I want to browse through all those great services provided by the hotel, always up to date, with pictures, and in my language, on the device Im used to. This is where all comes together: access the content I want, wherever, whenever, on the best equipment available, and use those great devices to promote hotel services and support operations. Krobath makes the point that in-room is just one aspect of the hospitality technology story; actually it is about all guest-facing technology in the room, in high-frequency areas with digital signage anywhere and everywhere, thanks to mobile devices.
The challenge is to keep all this unified and easy for the guest but also for operations. At-Visions sells its products all over Asia, and Krobath says its best-selling product is its ONEvision Hotel TV Suite, including ONEapp mobile App. First because we enable luxury brands to enhance their branding on televisions and mobile devices via appealing individual designs. Second because we manage the plethora of various new platforms which all have the common goal of communicating with guests using one common CMS TV, digital signage, mobile devices, etc. Laura Barnes, a marketing and PR executive with iRiS Software Systems, a leading guest-facing applications provider, says that 95% of guests bring their mobile phone with them when they stay at a hotel.
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Guests can now book directly, eliminating OTA fees, giving hotels the opportunity to recapture this revenue, she says. In short, this technology achieves the difficult task of benefiting both the guests and the hotel.
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Game changer
Four Seasons Guangzhou ensures that systems are as intuitive as possible
Future vision
Te re n c e R o n s o n , m a n a g i n g director of Pertlink in Hong Kong, a hospitality consulting firm specialising in IT, outlines what he sees trending in hotel room tech Increased usage of mobility and adoption of popular platforms (such as Android/iOS/Windows) to run those apps on Wider adoption of Cloud Encouraging guests to accept emailed folios versus printed paper ones on checkout (being driven by the Apple Store payment process) Reduction of quantity of telephones in guest rooms leading to elimination or morphing into other comms devices i.e. intercom to call centre Fewer real televisions channels, more access to internetbased content such as YouTube, Netflix and iTunes USB power sockets at the desk and bedside More power sockets in guest rooms and around the hotel for guest use Faster wi-fi move to 802.11ac standard Upgrading of televisions to 4K type with wireless streaming from guest gadget Use of BI dashboards on tablets to dynamically monitor business trends Fibre room cabling
There is no other industry where customer satisfaction is more important than in the hospitality sector. It is paramount, especially in luxury. The use of mobile technology should therefore be to enhance the guest experience and provide real and tangible benefits Laura Barnes, iRiS Software Systems
The Mira Hong Kong was the first hotel in APAC to offer free international calls and wi-fi throughout the city, launched via its handy smartphone solution. Its been a real game changer and we know that many properties in the region are looking into similar solutions, says The Miras GM, Gerhard Aicher. Since its launch in August 2013 we have continued to enhance the service by adding new functionality (such as group itinerary apps for MICE with live updates). The Mira also offers the PressReader app a complimentary online kiosk providing more than 2,000 newspapers and magazines from over 100 countries in 56-plus languages. Guests access it through on-screen infotainment, or their own portable device/ smartphone/laptop via the hotels wi-fi. It is hoped it will soon be possible to use the app on the handy smartphones, on the go, anywhere in Hong Kong. In terms of what else might be trending for the property over the next few months, Aicher says that connectivity inside as well as outside will play an even more important role. With the introduction of the handy smartphone we have also opened up the possibility of future enhancements and integration of new guest services. We are also working on an upgrade of our wi-fi network throughout the hotel to provide even faster connectivity in the future.
iBahn Infotainment System at The Mira Hong Kong
The Mira Hong Kong handy smartphone
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The Lau family, with B.S.C. Group founder William Lau centre, Denise far right and her mother and Williams wife Jenny Lau between them
Beautiful Baths
Hotel bathtubs are becoming increasingly sophisticated, with anything goes being the trend for boutique and international operators, writes Rebecca Lo
Photography courtesy The B.S.C. Group
or travellers, the two most important things about a hotel are its bed and its bath. Getting a good nights sleep for full days of work or play is of paramount importance in choosing accommodations. A hot shower or relaxing bath comes a close second, as it means guests can feel refreshed or lulled into drowsiness. Yet surprisingly, many five-star properties get their bathing facilities wrong. Sometimes it could be a space issue. Or they could be over or under designed. And still other times it may be a housekeeping issue. Regardless of the whys, bad experiences in the bath can break the most loyal of brand aficionados even if the stay is only a couple of nights. No one wants to bathe in backed up sewage or walk out of the shower into a puddle of water. These are the things that guests remember no matter how comfortable or beautiful the property may be.
Gessi iSpa
Teuco Seaside with auto water treatment
Denise Lau knows all about baths: the good, the bad and the ugly. She is the chief operating officer at The B.S.C. Group, a leading distributor of products for the residential and hospitality industry (as well as executive director for its retail arm, colourliving). Her father William Lau founded the company in 1970 in response to the exponential number of luxury high-rises springing up all over Hong Kong and their need for quality sanitaryware and fittings. In the nearly 45 years since its establishment, the company has progressed with the times and increased its product offerings. Today, high end and boutique hospitality projects across greater China account for 50% of B.S.C.s business, going up to as much as 80% in markets such as Macau. Lau herself personally attends trade fairs across Europe and North America to source distributors she feels would suit the greater China market. These include some of
the leaders in the industry, with Dornbracht, Teuco, Victoria + Albert, Roca and Czech & Speake, among many others, becoming old friends as well as business partners. The lifespan of a bathtub is one of the longest in a hotels inventory of furniture and equipment, says Lau. When renovating a property, often the tub wouldnt be replaced. For new builds, the trend is bespoke. Manufacturers dont have to make hundreds of exactly the same custom tub anymore to recoup their costs. It means that boutique hotels or properties with less than 100 rooms can get tailor-made bathtub designs. And many manufacturers are now providing everything, from the tub to the fittings to the accessories. For example, Neutra has installed bathtubs in a material that matches its surrounding walls and sink, with 45-degree bevelled grouts. And Teuco offers tubs in a material called Duralight that can be moulded into any shape. Its not just the
boutique arms of international brands that are going for bespoke: the luxury ones are as well. Everyone is moving away from their manual of standardised hotel specifications. Yet for contractors in some developing markets, tubs in cast iron or pressed steel are still specified over newer materials, as they can be installed and maintained with a minimal amount of fuss. This is particularly true in mainland Chinese hotels, where housekeeping levels may vary.
Breaking out
As they increasingly become more like designer furnishings, bathtubs are making their way out of the bathroom and into the guestroom or even out into the open air in tropical or sub-tropical resort properties. Lau notes that Pangu Seven Star Hotel in Beijing, with its views of the Birds Nest, features a suite with a pair of Czech & Speake slipper bathtubs centrally located in the guestroom.
These were designed for people who want to chat while bathing together, but dont necessarily want to share the same water for hygienic reasons. It is an intimate way to enjoy time together, Lau explains. It also saves time on the practical concern of filling a tub for two. For outdoor tubs, Victoria + Albert offers freestanding products made from volcanic limestone with a touch of resin that can withstand the elements while allowing bathers to get back to nature. These tubs are popular in resorts across Southeast Asia, where the consistently warm weather is more conducive to outdoor bathing in lush surrounds. Many brands will subject their products to UV testing, says Lau. For stain resistance, cast iron still has an advantage over newer materials. Materials such as natural stone are heavy compared to their much lighter acrylic counterparts. Renovations or conversions of historic
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In traditional Chinese medicine, the feet are very important to the bodys overall health. This is now catching on in tubs as well Denise Lau, The B.S.C. Group
Dornbracht footbath
Acquaefuoco Big Flame
I-Radium with tub
Victoria + Albert tub
properties have their own set of challenges. Drainage and loading are elements to consider, Lau acknowledges. From day one, heritage buildings have more elements to consider. These types of hotels tend to go for freestanding tubs with old-fashioned X-shaped taps, though the appropriate model involves more consideration when renovating, as retrofits are often space challenged. Lau feels that bathtub accessories have now reached a new level of choice. V + A offers a wide range, including a wooden tray that sits on top of the tubs rim and is equipped with built-in wine glass
slots. Portable heaters by I-Radium and the ethanol flamed Acquaefuoco fireplaces enhance the overall experience of bathing. For the tub itself, units that fill from the bottom cut down on noise and are ideal for spa environments. Meanwhile, environmentally conscious operators can install digital readers that track the amount of water being used for a bath. The spa in-room concept is increasingly popular but it really depends on the individual properties, says Lau. The owner or operator may want a more therapeutic or relaxing tub. Some Japanese style properties
go for deep soaking tubs made out of timber, with a bucket and stool on the side for an onsen-like experience. Teuco offers a Jacuzzi that auto-disinfects, as germs can build up in massage jets. Another trend that Lau is seeing is the concentration on footbaths. Tony Chi collaborated with Tru Living to produce a shell-inspired footbath and Dornbracht has recently released its own version to facilitate in-room pedicures. In traditional Chinese medicine, the feet are very important to the bodys overall health, says Lau. This is now catching on in tubs as well.
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rich legacy
A
Zara Horner explores the growing regional demand for chocolate and how manufacturers are responding
ENHANCE YOUR CAPABILITIES
Opalys from Valrhona is 33% white chocolate and is useful for any kind of application, including moulding and coating individual chocolate bonbons
Pic Barry Callebaut
emand from chocolate lovers in the Asia-Pacific region is predicted to grow at more than 5%, faster than the major chocolate markets in the US and the European Union. This is expected to nearly double global demand growth, and is boosted by the rising middle class in countries including China, India and Indonesia. Data indicates healthier varieties are gaining market share and that discerning consumers are willing to pay a premium for ethical production. Our figures support the notion that chocolate sales in Asia are increasing and generally outstrip Europe in growth numbers, agrees Paul Halliwell, Barry Callebauts vice-president gourmet Asia-Pacific. There are differences between all countries in Asia, though bakeries lead the way in chocolate demand in all [of them]. And compound chocolate [a combination of cocoa, vegetable fat, and sweeteners, used as a lower-cost alternative to true chocolate as it uses less expensive hard vegetable fats such as coconut or palm oil in place of the more expensive cocoa butter] still dominates the market over real chocolate. One of the worlds leading manufacturers of high quality cocoa, chocolate and confectionery, Barry Callebauts products include dark, milk, white varieties; Origine; organic; fair trade; no added sugar; coloured and flavoured; fountain chocolate; and ice. In the region less sweet products are still important, Halliwell says, and we are seeing white chocolate becoming more prominent. The Barry Callebaut stable includes nut products, bake, fillings, cocoa products, decoration, ready-to-use, equipment and moulds. Our customers are also increasingly interested in fair trade products. And for us, the markets of Australia and Japan are leading this. With that in mind, Halliwell predicts, We will see more focus on Origine this coming year, and more specific tailor-made products. The Belgian chocolate now comes in a new high quality packaging format. This means greater convenience, greater freshness and easy-to-navigate information for every professional, Halliwell says. The callets in 2.5kg bags even get a reclosable choclock to preserve freshness after opening.
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Lindts range includes Excellence bars which come in 70%, 85%, 90% and 99% cocoa varieties as well as sea salt, chilli, and extra creamy flavours
Callebaut says it will focus on its Cacao Barry Origine range this coming year, and more specific tailor-made products
Chocolate sales in Asia are increasing and generally outstrip Europe in growth numbers Paul Halliwell, Barry Callebaut
Kalin says customers in Asia are becoming increasingly interested in this aspect of production and manufacturers are responding. We share the goals of the industry, government and nongovernment organisations, such as World Cocoa Foundation, Fairtrade International, UTZ Certified, Rainforest Alliance and the African Cocoa Initiative for a sustainable cocoa sector, and appreciate their contributions to improving agricultural practices, fostering biodiversity and working to eliminate child labour. Where appropriate, Kalin says, the company strives for collaboration as well as building up their own cocoa-sourcing model. All of which is well received by customers in Asia. For years, we have taken steps toward preventing the use of trafficking, forced labour and the worst forms of child labour on farms from which we source, Kalin is at pains to point out. For example, we completely stopped sourcing cocoa beans from the Ivory Coast in 2006. Our West African beans exclusively originate from Ghana, a nation where we have implemented a programme to ensure 100% traceability. This means we know the farmers we do business with as well as the communities where their farms are located. Lindt pays a price premium on cocoa it purchases in Ghana. That premium enables Source Trust, a not-for-profit organisation we partner with, to fund programmes that improve the livelihoods and communities of the farmers from whom we buy. The Godiva brand is one of the most popular in Asia. A familyowned and run business started in Belgium in 1926, the name was chosen after the famous medieval tale of Lady Godivas naked horse ride through the streets of Coventry. The name encapsulates qualities of passion, style and boldness, company literature explains.
Godivas chocolate range includes pralines, ganaches, caramels, truffles and tablets
Worldwide appeal
Lindt & Sprngli chocolate is recognised as a leader in the market for premium chocolate, offering a large selection of products in more than 100 countries. After more than 160 years, Lindt & Sprngli now has six production sites in Europe, two in the US and distribution and sales companies on four continents. Chocolate is big business. The Lindt chocolate range includes pralines, individual chocolates, and tablets such as the regionally popular Excellence bars which come in 70%, 85%, 90% and 99% cocoa varieties, as well as chilli, sea salt and extra creamy flavours. All of the above is about selecting and roasting the cocoa beans and the art of creating distinctive taste profiles, says Sylvia Kalin, of corporate communications. Other regionally popular Lindt offerings include the Lindor balls and the Lindt bunny. Legend has it the bunny came about in 1952 when a Lindt chocolatier watched as his son was mesmerised by a rabbit playing in the snow. This is now one of the companys most popular items. The company adheres to strict quality and food safety standard, Kalin says, with an emphasis on sustainable sourcing and production, as well as careful procedures governing the origins of the raw and packaging materials. A sustainable, socially responsible, transparent and traceable cocoa supply chain is getting more and more important to consumers, Kalin says. Lindt & Sprngli is one of the few chocolate manufacturers that have complete control over every step of the production chain, starting with the selection of the finest cocoa varieties, right on through the processing until the packaging.
In the past, our cocoa beans were primarily sourced from Africa and South America, a company spokesman tells AHCT. But increasingly we are buying beans grown in Southeast Asia, Malaysia and Indonesia, as we are constantly on the lookout for unique flavours. Godiva uses two production methods. Enrobing is when a coating is formed around a formed centre such as caramel, the representative says. And shell moulding, as the name suggests, uses moulds to produce shaped chocolate, such as walnut, chestnut, scallop and our unique Godiva shapes. All of which are popular choices in Asia. To create the distinctive flavours preferred in the region Godiva uses quality butter and heavy cream for fillings. And we have introduced an almond butter dome, which is similar to the ever-popular peanut butter but with the distinctive taste of almonds. Hazelnuts are another preferred nut flavour and the company uses specially dried nuts for its confections. This is a more expensive process, the spokesman says. But it captures the freshness which is lost in the more conventional drying and freezing processes. Godiva also only uses additive-free juices, such as cherry and raspberry. With a range which includes pralines, ganaches, caramels, truffles and tablets, Godiva carrs are proving popular a couverture chocolate made from selected beans in dark or milk varieties available in 50%, 70% or 85% cocoa. The Serti range includes crunchy, roasted nuts, such as macadamia and pecan, or rich creamy caramel. Meanwhile, Godiva liquor chocolates are around 10% liquor but as it evaporates during the cooking process only a slight scent remains.
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in is nothing if not a non-premium spirit which he says has the colonial drink. The classic advantage of the right juniper balance gin and tonic originated which he puts through another distillation in the 18th century, when with additional flavourings. the army of the East India Company He experiments constantly with used the spirit to make more palatable different ideas, but has found that the bitter quinine in the tonic water confectionery works particularly well. The classic juniper-based which they took to ward off malaria. After years in which vodka was the spirit is back in Asia in a big dominant The habit of mixing the two white spirit in cocktail bars way, writes Robin Lynam together spread throughout the British around the world, that old colonial relic, Empire, with the G&T also becoming gin, has made a spectacular comeback, and popular in Britain itself. we can expect to see more bars like Ori.Gin springing up around the One might have thought that in former British colonies such region, as well as more gins on offer in key cocktail venues such as as Hong Kong and Singapore those associations while perhaps Quinary and The Blck Brd in Hong Kong and the Tippling Club endearing the drink to expatriates of a certain age would render in Singapore. it anything but fashionable with a younger local crowd. Gin is an interesting drink, says Howard Palmes, general Not so, according to Hong Kong celebrity bartender manager of Hong Kong wine and spirits merchant Fine Vintage Antonio Lai. (Far East), which imports Coldstream London Dry Gin, Brokers Lai is bar entrepreneur Charlene Dawes partner in the Quinary Premium London Dry Gin, Filliers Dry Gin and Monkey 47 Gin, cocktail lounge and in Ori.Gin a Hong Kong outlet opened less as well as several other boutique brands. than a year ago specifically as a temple to gin, serving classic drinks There are many different styles and flavourings, and I think such as the Martini, Negroni and the G&T, as well as his many its intrinsically a more interesting drink than vodka. Theres now original creations. an interest in spirits generally, and I think that has brought it back When we opened the clientele was more Western, but now it into vogue. Its generated by the mushrooming of cocktail bars more is increasingly Asian, says Lai. People are asking more questions than anything else, he says. about the gins. They want to know what the differences are. There are plenty to ask questions about. The list keeps growing, Premium push but at press time Ori.Gin offers around 69 gins and thats not Most of the growth has been in the premium gin sector spirits counting an extensive range of bottles Lai has redistilled himself, distilled in small batches by niche producers, such as Martin Millers, with additional flavourings ranging from basil, lemongrass, and Monkey 47 and Sipsmith, and high-end gins produced by larger guava, to yoghurt and bubble gum. companies, such as Bombay Sapphire (Bacardi), Tanqueray No. 10 For these creations he starts with Beefeater gin a good quality, (Diageo) and Hendricks (William Grant & Sons).
Ginjito at Ori.Gin
Gin
is in
Celebrity bartender and partner in Hong Kongs Quinary and Ori.Gin cocktail bars, Antonio Lai, says his clientele is increasingly Asian
Overall the gin market in Hong Kong has been growing moderately, says Max Wan, assistant marketing manager of Edrington Hong Kong Ltd, which distributes Berry Bros & Rudds No.3 Gin. According to an IWSR report, premium gin grew the most from 2008 to 2011, and the fastest growing trend was observed in super premium gin from 2011 onwards. The opening of Ori.Gin, the first gin focused bar in Hong Kong, gives us a sign of the trend. It doesnt seem long since it was unusual in a bar to hear a brand called at all by a customer ordering a gin and tonic or a gin Martini. Gordons, Beefeater, regular Tanqueray and perhaps a couple of others would typically be found in bar speed rails, and most drinkers settled happily enough for the house pour. With hindsight, the repositioning of gin as a premium product probably began with the introduction of Bombay Sapphire in 1987, but the game changer was Hendricks Gin, which was launched in 1999. Hendricks did a great job for gin, says Charlene Dawes. If it hadnt been for them it wouldnt have come so far so quickly. The great achievement of Hendricks was to make gin fashionable again, which distiller William Grant and Sons did, paradoxically, with marketing grounded in nostalgia, embodied in a highly distinctive apothecary style bottle. Hendricks gins success was not attributable merely to astute marketing, however. The spirit was flavoured not only with juniper the ingredient that defines gin and other botanicals, but with cucumber and rose petal essence. Bartenders around the world were
Desmond Payne, Beefeater master distiller
briefed to serve Hendricks with a garnish not of lime or lemon but of cucumber. The flavour and aroma combination worked. People also liked the novelty of the drink and the garnish and were prepared to pay for it. A positive deluge of premium and super premium gins followed. Also 1999 saw the introduction of Martin Millers Gin, 2000 of Tanqueray No. 10, 2003 of Blackwoods Gin, 2009 of Sipsmith, Sacred and Berry Bros No 3. Gins, and 2011 of Gilpins Westmorland Extra Dry Gin among others. Even more, doubtless, are to come from assorted distilleries around the world. Ori.Gin offers gins from Australia, Canada, France, Germany, Italy, Spain, Switzerland and the US, as well as the traditional producers, Holland and the UK. A good deal of thought goes into their creation and packaging. Take Berry Bros No.3 for example. No.3 Gin is a super premium gin which is very well accepted by the premium on and off-trade outlets, says Max Wan. They like its quality it was created by Dr David Clutton, who has a PhD in gin and spirits distillation, together with other experienced distillers and a panel of spirits experts. They like the key on the bottle, which was inspired by the key to the lock of the door of the parlour at the heart of the shop at No.3 St Jamess Street [BBRs London premises since 1698], which is also where the name comes from. The 3 also means three fruits and three spices juniper, sweet Spanish orange peel, grapefruit peel, angelica root, Moroccan coriander seeds and cardamom pods, he explains. Also attracting a lot of interest in Hong Kong, Singapore and other regional markets with a well-developed cocktail culture is Monkey 47, which comes from the Black Forest of Germany.
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Solutions for merchandising & the service of wine
Relentless marketing and quirky appeal has seen Hendricks Gin become the most famous premium gin on the market
Ungava is a premium Canadian gin which derives its distinctive yellow tint from a post distillation herbal infusion
Edrington Hong Kong Ltd, which distributes No 3 London Dry Gin from Berry Bros, says that the super premium gin has been well accepted by the premium on and off-trade outlets
A question of colour
Traditionally gins have no colouring at all, but as well as experimenting with different flavours and packaging, some distillers are now giving gin itself a new look. London No.1 Gin is coloured roughly the same shade of blue as the Bombay Sapphire bottle, but while that tinted glass contains a white spirit, No. 1s clear glass contains a blue one. The colour is derived from gardenia flowers, and the botanical mix contains bergamot perhaps to make the spirit appealing to Earl Grey tea drinkers. Edgerton Original Pink is a pink gin which does not require Angostura bitters with which that classic drink is traditionally flavoured as well as coloured for its straight from the bottle blush hue. The drink, as you would expect, is less bitter. Ungava, a premium Canadian gin imported to Hong Kong by Telford International, derives its distinctive yellow tint from a post distillation herbal infusion. The Candian Arctic tundra botanicals used in making Ungava are hand-harvested by the local Inuit population and include Arctic Blend, Nordic juniper, crowberry, cloudberry, Labrador tea and wild rose hip. It is a good tasting gin and eye catching on a back bar shelf.
Monkey 47 is currently rather fashionable, says Howard Palmes. It has been reinvented and come back to the market. Weve had it for only about a year, but its history goes back to the 1950s. Its beautifully presented in a very attractive bottling with 47 different ingredients, and 47% proof. Robert Parker gave it quite a rating. He described it as The greatest gin I have ever tasted, but it was quite trendy before that, so I think that was the icing on the cake. Even by super premium gin standards Monkey 47, which is hard to find in retail outlets, is expensive. In Ori.Gin a single measure costs HK$160 (US$20) vs Bombay Sapphire at HK$98 (US$12.5), and Palmes acknowledges that the wholesale price is also high. Gin lovers are ready to pay however, and even Antonio Lai a restlessly creative mixer of cocktails likes Monkey 47 served neat with just a single substantial cube of ice. Despite all the competition, Hendricks remains the most popular premium gin order in many bars partly perhaps because money has been spent on promoting it, but also because many people new to gin associate quality strongly with the Hendricks cucumber and rose petal formula. Hendricks Gin has become the most famous premium gin on the market, with most high-end bars and restaurants listing it on their drink menus or as their premium house gin, and using it to create different unusual cocktails, says Kitty Wong, manager of the marketing division of Hendricks Hong Kong importer Leung Yick Company Ltd. In 2013, Hendricks held its second annual cocktail competition in Hong Kong. This year the theme of the competition was Roses are Red, Cucumbers are Green which emphasised the two key elements for Hendricks. Around 50 bartenders took part. Gin, it seems, is in, and Dawes and Lai both think the category is just getting going. Hendricks is always popular, but after that Monkey 47 is coming up more and more, says Lai. Now people are willing to pay for a quality gin and for quality tonic waters like Fever Tree and Fentimans. They want a good drink.
Combining high quality, luxury materials, ShowCave has given the wine cabinet a facelift. Innovative, with a capacity for 180 bottles, it boasts high-tech features and a bold design. Designed to showcase your best vintages, ShowCave will appeal to both wine professionals and connoisseurs.
S how c ave
Made in France
For a free brochure containing full detail, please contact: Alpha International Food Services 909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong. Tel: (852) 2889 2123 Fax: (852) 2889 1757 http://www.eurocave-alpha.com Email: alpha@eurocave-alpha.com
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Q U I P me N T
Serta beds in a MGM Macau Grand Ocean View room
Q U I P me N T
Siam Feather Products
Sleeping beauties
Question: When is a bed more than a bed? Answer: When it makes a statement, says Jane Ram
ver the past decade hotels have put extensive research into developing a branded bed experience for their guests while providing a platform to stand out from competitors, says Laurie Westin, associate at hospitality design firm Hirsch Bedner Associates. As hotel brands have strived for consistency among their hotels, they have implemented their bedding package requirements across international borders. Consistency is not always easily achieved. Peter Finamore, senior vice president hotel operations at MGM Macau, recalls his time with Rosewood Hotels & Resorts when the group managed three hotels in the Middle East. We used a well known US mattress manufacturer but within a year they had already developed peaks and valleys, quite unacceptable in five-star hotels. We sawed
Siam Feather Products at Marriott Rayong the company also offers 15 types of menu pillows
several mattresses apart in an effort to find what was wrong and sent the pieces to the US for analysis. Eventually the local manufacturers admitted that they had cut some corners largely because they could not obtain some US-made components in Jeddah where the mattresses were being made under licence. Sofitels MyBed TM specifications include a mattress with special inner coil technology, a feather topping over the mattress, a feather duvet of new duck feather and a pillow selection, says Fabrice Blondeau, vice president for quality, Sofitel Asia Pacific. From the operational side, we ensure that beddings are available in each country and we make samples to ensure the MyBed standard is maintained. Hotels have been taking a more holistic and comprehensive approach to producing a quality nights rest in recent years, says Westin. From the bed base to the pillows, the qualities of each item are selected for how they contribute to overall sleeping experience. The bed, which was once a standard metal frame, box springs and mattress, has evolved into to a technically integrated bed set consisting of a base, a bed foundation, and a specialised mattress. Each layer of the bed is designed to
provide the support required for the element layered above. Even the features of the mattress are selected in consideration of the bedding composition it supports; for example it may or may not have a pillow top or a particular firmness once combined with mattress toppers. Aesthetically, these higher quality bed compositions are inviting and require very little decoration, says Westin. Simple embroidery detail on the pillow cases or a lovely throw at the foot of the bed can be all that is needed for a beautiful bed presentation. These more restrained and spa-like beds appeal to todays informed consumer who recognises quality and who values the good nights rest these carefully designed sleep experiences offer.
Simmons Casey Teh, managing director, Simmons (SEA) mattresses must offer good support and a luxurious feel
HBA associate Laurie Westin hotels have been taking a more holistic and comprehensive approach to producing a quality nights rest in recent years
Rising customer expectations
Bed and mattress manufacturers are well aware of rising expectations throughout Asian hotels, says Casey Teh, managing director, Simmons (SEA) Pte Ltd. Mattresses must offer good support and a luxurious feel, and they come with a 10-year limited warranty, he says. A growing trend is for higher mattresses that give a high end look and feel and provide unparalleled comfort. Non-flip mattresses are now the norm in hospitality
bedding as they reduce physical labour needed to maintain the mattress. Consumers are increasingly looking for speciality foams which provide higher levels of comfort and support in their mattresses. Latex generally has hypoallergenic and temperature regulating properties and provides good support. Memory foam gives pressure point relief and conforms to the human body shape. Gel-infused memory foam dissipates heat and prevents the warm feeling on traditional memory foams. Ecofriendly materials are increasingly important and so are fabrics with better breathability, says Teh. Such fabrics help regulate the temperature during sleep and dissipate heat faster. An example would be the mattresses being used in Resorts World Sentosa having the CoolMax fabric that ensures a cool sleeping surface. Bed linen fabrics affect comfort levels. Sofitel specifies high quality Egyptian cotton. The Sanchaya, Bintan also uses
Egyptian cotton, milled in Italy by Ploh, says Amlie Albertin, rooms division manager. This fabric keeps the feel of freshness against your skin. Mattresses are by Sealy and enhanced as a cocoon with Ploh featherbed giving ultimate sleep comfort. The featherbed is filled with 95% small white goose feathers for support and 5% goose down for resiliency. Brice Borin, Regent Phuket Cape Panwas general manager is proud of the hotels raw silk duvets that he describes as super soft to the touch, great for sensitive skin and perfect for tropical weather. An additional touch of luxury lies in the choice of Irish linen sheets, duvet covers and pillowcases. The unique feature of linen fabric is that it is smooth, soft and cool to touch. Since linen fabric has the ability to absorb and lose water rapidly, it is very suitable for the tropical climate of Phuket. The bedding market in the hospitality
industry is now more segmented, with boutique hotels, group hotels and small group boutique hotels requiring different customised bedding, says Teh. We have seen an increase in orders through group deals. Our customers include The Shangri-La and Starwood Groups. Hotels are also crafting the most luxurious sleep experience for their discerning guest. For example, Starwood has adopted the Beautyrest Black mattress for its St Regis and Luxury Collection Hotels. Guests are more discerning these days with hotel beds and can differentiate between a good mattress and one that falls below expectation. Since 2004, Peninsula hotels around the world have been gradually switching to Simmons Beautyrest Peninsula Specification, says Paul Tchen, group general manager operations, The Hongkong and Shanghai Hotels Ltd. These mattresses have individually pocketed coils, pillow top finish on both sides and a mattress height of 28cm. The box spring base is Simmons Triton Foundation. Since opening six years ago, MGM Macau has been using reversible pillow-top Serta mattresses made by Airland (China). These have proved very satisfactory, says Finamore. In addition MGM Macau personalises beds by being able to respond to guest requests for different levels of mattress firmness as well as addressing pillow choices and concerns regarding allergies. Many hotels are offering choices of pillows and linens as they upgrade their beds, says Samantha Hyland, managing director of Siam Feather Products, head office of Downia Brand. Travellers increasingly expect a good bed by making use of mattress toppers along with king size pillows, she says. Hotels are filling niches as part of the offer of a luxurious bed. Siam Feather Products has created over 15 types of menu pillows such as warm buckwheat pillow, cervicalopedic pillow, goose down surround support pillow, companion pillow, tradition kapok pillow, and scented pillows. A mini sampler pillow set in a silk presentation box facilitates guest selection. Visiting basketball stars and sumo wrestlers pose special challenges for hotels at bedtime. At Mission Hills Haikou one suite has a bed that was made to the specifications of basketball star Yao Ming, while another was made for golf superstar Tiger Woods. Mattresses are made by Simmons Beautyrest (US) and standard suite beds measure 2.2m wide x 2.6m long by 30cm high.
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Q U I P me N T
Unox combi ovens allow chefs to create stacked oven combinations that optimise the availability of vertical space as much as possible
Q U I P me N T
All Houn touch models are equipped with the intuitive touch display
Perfect combination
Space is at a premium in kitchens and F&B professionals are always looking to improve efficiency. Zara Horner finds out how combi ovens help
nlike standard ovens, combi ovens, steam and convection ovens rolled into one, offer the ability to regulate humidity along with an impressively wide temperature range. The Swiss Army knives of ovens, they are also adaptable enough to cope with virtually all cooking situations, from roasting to steaming, dehydrating and even dough proofing. Proper use of space plays a major role in every kitchen, agrees Nadine Klck, responsible for market communication Asia at Rational International. And there is usually very limited space for all the traditional kitchen requirements. Combi steamer technology offers the perfect solution with maximum application flexibility but minimum space requirement. In most kitchens there is a relatively small area available for a large range of equipment, such as a stove, oven, steamer, rice cooker and grill. Combi units combine all cooking applications in one, thereby taking up much less space, with some units just one square metre long.
more meals served the greater the profit. A MAXI.Link oven combination allows for only those ovens and options required at any one time to be switched on. This helps with energy consumption and costs. On days or times when there is a reduced flow of customers, chefs can switch on only one of the available ovens, gradually turning on more when the demand increases. In this way the Unox MAXI.Link solution combines maximum advantages in terms of flexibility and cooking performance with the reduced footprint which guarantees a high level of kitchen space efficiency, Minotto says. Unox ovens combine the best aspects of convection cooking with the added benefit of fan assisted cooking and the bonus of combination of steam and dry air cooking or full steam cooking processes. According to Minotto, in the last few years combi oven manufacturers have focused on control panel improvements, and this will remain so in the coming year as new units are developed. The control panel is now more intuitive, with a wide range of automatic programmes that can satisfy all cooks. Greater accuracy in temperature, humidity and air speed control
Rationals SelfCookingCenter offers the ability to grill, steam, gratinate, bake, roast, braise, simmer, stew, poach and blanche
The saved space can be optimally used, Klck points out. Food service providers also need to be flexible and able to offer their customers new food items quickly. Combi ovens help here too.
Multi tasking
Rationals SelfCookingCenter replaces almost all the appliances traditionally found in a professional kitchen, Klck says. Grill, steam, gratinate, bake, roast, braise, simmer, stew, poach and blanche options are available in single units. The oven independently determines, controls and monitors the optimum cooking process. Regardless of whether a kitchen goes for fish, meat, poultry, bakery products, egg or side dishes, our SelfCookingCenter always controls the cooking process in the best way for each product and even takes the desired result into account just with the push of a button, says Klck. Compared with conventional appliances, Rationals SelfCookingCenter requires significantly less energy, water and raw materials by transmitting heat to the product by means of steam, hot air or a
combination of the two. Italian company Unox says it knows how important it is for F&B professionals to improve their kitchen space efficiency. The companys MAXI.Link technology has been developed for this purpose. The MAXI.Link system is available for Unox ChefTop and BakerTop combi ovens. It allows chefs to create stacked oven combinations that optimise the availability of vertical space as much as possible and therefore reduce the cooking system footprint on the floor, says marketing and communication director Sonia Minotto. With different combinations of ovens connected together, a wide range of foods can be managed at the same time. Taking up just one square metre of space, the unit can bake a pizza, steam vegetables, grill steak, panfry noodles all while baking a duck cooking in completely different ways and reducing the service time, Minotto points out. More rapid table service results in a reduction of time spent by guests in the restaurant, which means more covers in less time and maximum table rotation. The
Gulfood 23.-27.02.2014 Hall 2, Stand A2-34
Flavour Art
Flavoured coffee based hot and cold milk beverages of premium quality
The new Flavour Point syrup system of the Schaerer Coffee Art offers no limit to the variety of coffee-based avoured hot and cold milk beverages. Up to four different syrup avours guarantee enormous exibility in composing individual beverage specialties. Exotic beverages with consistent quality at all times on the touch of a button.
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Schaerer Ltd. for India, Middle East and Africa: Please contact our regional ofce in Dubai on +971 50 5512266 or export.sales@schaerer.com
R O D U C T
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Pic: Houn
Proper use of space plays a major role in every kitchen Nadine Klck, Rational International
is what we aim for, plus of course energy efficiency. US company Alto-Shaam, which has produced commercial foodservice equipment for the past 50 years, is launching a range of new combi ovens this year. The CTPROformance line will offer unprecedented performance and precision, says company marketing specialist, Megan Harris, and has been engineered with a commitment to foodservice innovation. The CTPROformance Combitherm ovens will deliver a unique combination of features, according to Harris. This line of ovens helps to expand menu offerings by providing endless versatility and reliability in the kitchen. Considered an alternative for a convection oven, kettle, steamer, fryer, smoker and dehydrator, this new line of ovens features the new PROpower setting.
While in turbo mode, the CTPROformance operates up to 20% faster than other combi ovens and up to 80% faster than conventional technology. And, with the ability to preheat up to 300C, recovery times are shortened considerably, further increasing speed and performance. Adding to the precision of combitherm cooking is the new Absolute Humidity Control panel. The ability to select a precise humidity level from 0-100% helps to maximise food quality, texture and yield, Harris says. And the CombiSmoke feature increases versatility by allowing operators to smoke any product, hot or cold. Innovative design features include a larger programmable touchscreen control, making the oven more intuitive, and zero clearance design, which allows for placement anywhere on the line, saving valuable floor and hood space.
Different sizes fit all
Edwin Adkins is chef de cuisine at Danish combi oven specialist Houn. He chooses to use combi ovens precisely because the single unit offers multiple cooking functions. They come in different sizes, to suit every kitchen from big banqueting outlets to small coffee shops. The same oven can be used
for baking bread in the morning, steaming vegetables in the afternoon, roasting meat in the evening and slow cooking overnight. The ovens offer total, accurate control of the temperature, fan speed and humidity. Adkins says combi ovens are definitely becoming more popular as chefs learn to use them and realise the variety of ways they can be implemented into the professional kitchen. He attributes this to the diversity of the ovens. In the same unit you have different cooking functions as opposed to having separate units: for example, one for steaming, one for baking, etc. Also combi ovens have a self-cleaning function, which is a benefit to any kitchen. The latest Houn development is the Android Touch panel for the Visual Cooking Smart Edition ovens. This allows step-by-step cooking programmes to be stored in the oven, Adkins says. It can be used as a management tool to ensure consistency of production in any kind of food outlet. Recipe programmes can be uploaded and downloaded via USB key. Regarding the future, the Android interface can be updated like a smartphone, so at any time new functions can be added out in the field. The possibilities are numerous for the combi oven industry!
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Striking more lights

Athena has launched three models of table lamp in an elegant and contemporary design. The lamps are made of heavy cast, highly polished stainless steel and have matching satin lampshades in glass for soft diffusion of light. Their bases are heavy to minimise the chance of the lamps being overturned. They fit traditional tea lights and also LED candles available on the market. Perfect for banqueting rooms, dining areas and bars. For more information: www.athena-tableware.com
Sharp operators
Every year Germanys Messer Magazin (German knife magazine) feature a knife of the year award in the following categories: fixed knife, pruning knife and kitchen knife. The readers of the magazine choose their favourite from all three categories. For the latest awards, in the kitchen knife category there was a choice of 14 knives from well-known international manufacturers. The Santoku from the new Red Spirit series from Friedrich Dick won through with the readers and was awarded third place. The knives of this series are designed for uncompromising sharpness. The blades are ground extremely finely and the cutting edge polished. The knives are easy to handle and lead to an exact cut. The material to be cut is neither crushed nor broken so that flavours are preserved. The round shaped, Asian-style handle of the Santoku lies perfectly in the hand while fulfilling all ergonomic requirements of professionals as well as ambitious amateur chefs a very important advantage for intensive usage. For more information: www.dick.de
Hi-tech for grilling

iDevices, LLC, the premier app-enablement company and creator of the original iGrill, announced in the release of one of its newest connected grilling products: the iGrill2 Bluetooth Smart Meat Thermometer. Made for the serious griller, this app-connected product will take your grilling experience to the next level of excellence. The iGrill2 allows you to monitor the temperature of your food using the free iDevices Connected App from up to 150 feet away. The device features a vibrant LED display with proximity wake-up, magnetic mounting, four probe ports and a 150-hour battery life. With a more rugged design than the original iGrill, iGrill2 is sure to be a must-have for any grilling fan. For more information: www.idevicesinc.com
Now you can really sing along in the shower

A growing demand for music in the bathroom has inspired Kohlers award-winning Moxie showerhead and wireless speaker with Bluetooth technology. The showerhead is the first of its kind to integrate the delivery of both water and music, syncing with all Bluetooth-enabled devices. The ultimate sound-in-the-shower set up delivers up to seven hours of audio with music, news and more. The compactness of the Moxie showerhead makes it an ideal solution to living in Asia, where space is constantly at a premium, says the company. Easily detachable for recharging via the USB cable provided, the speaker can be quickly removed and used in other locations. The wipe-clean Moxie showerhead is available in two sizes, 12.5cm and 20cm, with a wireless speaker that comes with a choice of white, green and red. One of Americas oldest and largest privately held companies, Kohler is a global leader in the design and manufacture of kitchen and bath products and home interiors. For more information: www.kohlerasiapacific.com
38 AHCT February 2014 www.asianhotelandcateringtimes.com
A touch of glass
Levante is a Murano glass chandelier made entirely by hand and fully customisable in size, colour and number of lights or candles. Nothing is left to chance in this rtro chic creation, starting from the handwork of all parts of the chandelier for an overall effect studied in the minutest detail. Levante is the latest of a series of lighting fixtures that goes beyond the classical canons traditionally associated with chandeliers in Murano glass. Functional yet refined, with only shades of gray and crystal, it adds a touch of class to any environment that dares to stand out and surprise with unique interior design solutions of pure style. For more information: www.demajoilluminazione.com
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Sweet treats for Valentines Day

The first Valentines Day in Hong Kong for the Maison Pierre Herm Paris will be filled with sweet new sensations. With a variety of offerings to stir new passions, the range includes specially designed gift boxes by French artist Soledad Bravi, a favourite of Pierre Herm, delightful chocolate bonbons embossed with little red hearts, and the debut of new macaron flavours orange blossom, rose and ginger. Customers can also look forward to the limited-edition launch of Pierre Herms latest recipe book, Ispahan. For more information: www.pierreherme.com
Hennessy V.S.O.P 2014 collection

Hennessy V.S.O.P is an ideal gift for the Year of the Horse. Its 2014 New Year Privilege Collection bottle features a neonred main exterior which elegantly tapers to an amber capsule to signify this cognacs journey through distillation. The collection commemorates 1817, the year in which Hennessy V.S.O.P was first distilled. It not only highlights the Arm and Axe symbol of the legendary House of Hennessy, but also emphasises the bright redness of the grapes enveloping the entire bottle.
CM
MY
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CMY
A touch of royalty from Denmark

When Chinas former president Hu Jintao visited Denmark in June 2012, he was received by HM Queen Margrethe II, her consort HRH Prince Henrik and Christophe Dai, a Chinese-born French citizen who is a representative of the Chateau de Cayx wine business. Prince Henrik has a passion for wine. After the royal couple acquired the Chateau de Cayx in 1974 he began using its vineyard to grow Malbec grapes to make Chateau de Cayx wine. Originally this wine was offered only to VIP guests invited to the estate. However, since 2010 it has also been sold to the general public, with positive results. The prince, a former diplomat who speaks Chinese and Vietnamese, wants to distribute his wine more internationally. China is already the biggest overseas market for the wine but the prince is reportedly now interested in distributing it more widely in Hong Kong and Macau. To this end, a promotional evening was held recently in the Grand Hyatt, Hong Kong.
For more information: www.chateau-de-cayx.com For more information: www.hennessy.com

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V e N T S
DaTE EVENT Feb 23 27 Gulfood 2014 Dubai World Trade Centre United Arab Emirates DETaILS With over 4,500 exhibitors from 120 countries, Gulfood is the most important platform to source and select from an incredible global product showcase. The show will cater to every line of business from exclusive, artisan producers to global mega brands. ORGANISER Dubai World Trade Centre 2nd Zaabel Road, Dubai, UAE Tel: +971 4 308 6333 exhibitors@dwtc.com www.dwtc.com www.gulfood.com Shanghai UBM Sinoexpo International Exhibition Co. Ltd 8/F, Xian Dai Mansion, 218 Xiang Yang Road(S), Shanghai 200031, China Tel: +86 21 3339 2242 Fax: +86 21 6115 4988 alex.ni@ubmsinoexpo.com www.hotelex.cn Hospitality Services s.a.r.l. Dekwaneh, Main Road, Borghol Bldg, 2nd Floor P.O Box 90155, Jdeidet-El-Metn 1202, 2020 Beirut, Lebanon Tel: +961 1480081 info@hospitalityservices.com.lb www.horecashow.com Singapore Exhibition Services Pte Ltd Tel: +65 6233 6651 Fax: +65 6233 6638 tsm@sesallworld.com www.foodnhotelasia.com Comexposium Shanghai 20/F, No 118 Qinghai Road, 200041 Shanghai, China Tel: +86 21 6217 0505 Fax: +86 21 6218 1650 www.sialchina.com Koelnmesse Pte Ltd Tel: +65 6500 6712 l.how@koelnmesse.com.sg www.world-of-food-service.com Koelnmesse Pte Ltd Tel: +65 6500 6712 l.how@koelnmesse.com.sg www.worldoffoodasia.com Sopexa France Tel: + 33 5 56 56 00 22 visiteur@vinexpo.fr http://asiapacific.vinexpo.com Sopexa Hong Kong Tel: + 852 2866 7163 Contact: Elodie Niatel elodie.niatel@sopexa.com Bangkok Exhibition Services Ltd. Tel: +66 2 615 1255 Fax: +66 2 615 2991 press@besallworld.com www.foodandhotelmyanmar.com Guangzhou Huazhan Exhibition Co., Ltd. 9H, Jinsui Tower, No.900 Guangzhou Ave Mid Guangzhou, 510620, China Tel: +86 20 3891 0875 / 3886 6965 Fax: +86 20 2222 3568 hosfair@hosfair.com www.hosfair.com Diversified Communications Hong Kong Unit B, 32/F, @Convoy169 Electric Road, North Point, Hong Kong Tel: +852 3105 3970 Fax: +852 3105 3974 sales@restaurantandbarhk.com www.restaurantandbarhk.com Diversified Communications Hong Kong Unit B, 32/F, @Convoy169 Electric Road, North Point, Hong Kong Tel: +852 3105 3970 Fax: +852 3105 3974 ilam@divevents.com.hk www.seafoodexpo.com/asia
Mar 31 Apr 3 HOTELEX Shanghai 2014 Shanghai New International Expo Centre, Shanghai, China April 1 4 HORECA, 21st Edition, Biel-Beirut
As the main part of HDD Hotelex, Deco & Design, it contains seven differently themed sectors including catering equipment & supply, bakery & ice cream, tableware, textile, appliance & amenities, IT & security, fitness & leisure. Established in 1993, HORECA is the Middle Easts largest annual meeting place for both the hospitality and F&B service industries. This year there are three components: The International Trade Show for the Hospitality & Foodservice Industry; the International Trade Show for the Food Industry; and the Beirut International Wine & Drinks Fair. Food&HotelAsia2014 (FHA2014) is the largest and most comprehensive international trade show for the food and hospitality industry in Asia. The upcoming edition presents a wide array of products and services by more than 2,800 exhibitors from 70 countries/regions over an exhibition area of 95,000 square metres. SIAL China is the leading Asian meeting point for the food and beverage industry. The 2014 edition will boast 2,400+ exhibitors, 45,000+ visitors and 100,000+ square metres of space in eight halls. World of FoodService is an international trade exhibition for the food service, catering and hospitality industry in Asia.
Apr 8 11
Food&HotelAsia2014 Singapore Expo 1 Expo Dr Singapore 486150
May 13 15 May 21 25 May 21 25 May 27 29 June 18 20 Jun 26 28 Sep 2 4 Sep 2 4
SIAL China 2014 Hall N1-N5, E5-E7 Shanghai New International Expo Centre Shanghai, China World of FoodService 2014 IMPACT Exhibition and Convention Center, Bangkok, Thailand
THAIFEX World of Food Asia 2014 THAIFEX World of Food Asia is an international trade IMPACT Exhibition and exhibition for the food and beverage, food technology Convention Center, Bangkok, and retail and franchise industry in Asia. Thailand The International Wine and Spirits exhibition for Asia-Pacific Hong Kong Convention and Exhibition Centre Wan Chai Hong Kong Food & Hotel Myanmar 2014, Myanmar Convention Centre Yangon The 12th Guangzhou International Hospitality Equipment & Supplies Fair China Import and Export Fair Area A, Guangzhou, China Restaurant & Bar Hong Kong 2014 Hong Kong Convention & Exhibition Centre Wan Chai Hong Kong Organised by VINEXPO, the world leader in its sector, VINEXPO ASIA-PACIFIC, for its 8th edition in Asia will bring together about 1,300 producers and spirits exhibitors from 30 countries and 18,000 professional visitors. The International Exhibition for Food & Drink, Hotel, Restaurant, Bakery & Food Service Equipment, Supplies & Services. HOSFAIR Guangzhou is a platform for Chinese and foreign hotel suppliers, manufacturers and agents.
Restaurant & Bar Hong Kong is the fastest growing exhibition for the hospitality sector in the Asia-Pacific region. Currently in its 12th year, it has a growing reputation as the biggest and best niche gourmet hospitality event in the region. It focuses on presenting excellent products and services to inspire and create ideas to develop foodservice and hospitality business. The 5th Seafood Expo Asia is an annual, seafood-only expo that connects retail, foodservice, and distribution buyers with suppliers of live, fresh, frozen and packaged seafood products and services from around the world, showcasing a wide selection of premium seafood products including: fresh, frozen, live, processed and value-added seafood; seafood processing and packaging equipment; cold storage equipment; transportation, logistical and freight forwarding services; and more.
Seafood Expo Asia Hong Kong Convention & Exhibition Centre Wan Chai Hong Kong
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The largest wine and spirits exhibition in Asia-Pacic welcomes you in the centre of Hong Kong. This is a unique opportunity to browse through an unparalleled range of products and a perfect venue to meet major decision-makers in the industry. Vinexpo Asia-Pacic, denitely the place to be for the success of your business.
O N LY F O R T H E A S I A N PAC I F I C TRADE
THE INTERNATIONAL WINE AND SPIRITS EXHIBITION FOR ASIA-PACIFIC
Sopexa Hong Kong I Tel: 2866 7163
I elodie.niatel@sopexa.com
vinexpoasiapacic.com
P P O I N T me N T S
Henry Maillet has become general manager of Mira Moon in Hong Kong, part of the Miramar Group. French-born Maillet held management positions with several Michelinstar properties in Europe before coming to Asia in 2006, where roles included GM at The Scarlet, a boutique hotel and member of Small Luxury Hotels of the World in Singapore. The Miramar Group has also announced the appointment of Tuhina Rahman as marketing manager of Mira Moon Hong Kong. Rahman previously served with Hilton Worldwide in London, UK and the UAE as cluster marketing & PR executive where she was responsible for various properties including the luxury Waldorf Astoria hotel brands debut in the UAE. Franck LaFourcade, general manager of the Sofitel Legend Metropole Hanoi from 2000 to 2005, has returned to the hotel after nearly nine years in China, where he managed Sofitel properties in Shanghai. A French national, LaFourcade relocated to Asia in 1990 as GM in Phnom Penh in 1993, before moving on to Singapore, Korea and Jakarta before Hanoi and his run in Shanghai.
Henry Maillet
Fabrice Lehmann
Fabrice Lehmann, who first joined Apple Tree Laos as assistant operations manager at Villa Maly in 2012, has been appointed deputy general manager in charge of both Villa Maly Boutique Hotel and Kamu Lodge Experience. Fluent in English, French and Spanish, Lehmanns promotion comes one year after his arrival at Villa Maly, a historic property in the heart of Luang Prabang. Aqua Expeditions has announced the appointment of Michelin-starred chef David Thompson to its culinary team. He will join Aqua Expeditions as executive chef of the Aqua Mekong river cruise, scheduled to launch in September 2014. This is the first new project for Thompson under Aylmer Aaharn Ventures, his recently formed joint venture with Aylmer Capital. Hong Kong Convention and Exhibition Centre Management Ltd has announced the appointment of Tam Kwok-sing as executive chef Chinese kitchen. With 30 years of experience, he is a master of Chinese cooking skills and gastronomic traditions and has held a number of senior positions in hotel and restaurant groups in Hong Kong, China, the Philippines and Dubai.
Tuhina Rahman
David Thompson
Franck LaFourcade
Tam Kwok-sing
SURPRIS INGLY INGENIOUS

Gulfood 2014, 23 - 27 February 2014 www.advantageaustria.org
AUSTRIAN PAVILION
The Austrian Exhibitors
S2-C42 S2-D39 S2-D55 S2-D17 S2-C22 S2-D21 S2-C28 S2-C10 S2-C48 S2-D27 S2-C34 S2-C48 S2-D33 | Agemo International | www.sealandnr.com Sealand Birk-Birch Tree juice | Black Bear | www.black-bear.com Black Bear Organic Energy Bar | Citrosuco | www.citrosuco.com.br Orange and grapefruit direct juices | Cofain Trading | www.cofain.at COFAIN 699 - Alertness Drink | Die Ksemacher | www.kaesemacher.at Cheese specialities, antipasti | Feldbacher | www.feldbacher.at Horseradish, hand-picked chilli specialities | Gebrder Woerle | www.woerle.at Austrian cheese specialities | Gunz | www.gunz.cc One-stop provider of a comprehensive range of foods and beverages | Healthy & Pure | www.healthyandpure.at Instant quinoa and antioxidants | Hermann Pfanner | www.pfanner.com Fruit juices and ice teas from Austria | Julius Meinl Austria | www.meinlkaffee.com Coffee, tea, hot chocolate, jam | lifestyle trading | www.lifestyle-trading.at Functional drinks | Maresi Austria | www.maresi.at Maresi - we turn products into brands
Dubai World Trade Center, Sheikh Saeed Hall
S2-C52 S2-C18 S2-D13 S2-D49 S2-D51 S2-C4 S2-C14 S2-C24 S2-D23 S2-C56 S2-D9
| Moguntia-Werke | www.moguntia.com Top quality sausage seasonings | NM | www.noem.at Flavoured milk products | PEZ | www.pez.at Vitamin and mineral nutritional supplements | Pinzgau Milch | www.pinzgaumilch.at Austrian cheese specialities | Plzer | www.poelzer.net Organic vinegar and mustard specialities | Rauch | www.rauch.cc Fruit juice and beverage producer | Rox Company | www.roxenergy.com ROX Energy Drink | Salzburg Schokolade | www.schoko.at Wafer specialities, chocolate drages, coconut rolls, crunchy bars | Schreiber & Rupp | www.schreiberrupp.at Processed cheese products | TSC Food Products | www.tsc.at Chilled products, confectionery | Wildalpen | www.wildalp.at Finest untreated spring water as baby water
For more information

Austrian Trade Commission, Abu Dhabi T +971 2 6433988, F +971 2 6433455 E abudhabi@advantageaustria.org W www.advantageaustria.org/ae
AUSSENWIRTSCHAFT AUSTRIA

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Published since 1976

Vol 39 February 2014

KING OF THE KITCHEN Combi ovens offer space-saving versatility

The FINE PRINT Industry leaders discuss management contracts

MAKING THE CONNECTION Next generation in-room technology

Authentic f lavor. Inspired.

Association Of International Hoteliers Shanghai

Singapore Chefs Association

Hong Kong Bakery & Confectionery Association

Hong Kong Maitre Dhotel Association

Singapore Hotel Association

Hong Kong Bartenders Association

Shanghai Chefs Association

Myanmar Chefs Association

Malaysian Association Of Hotels

Club managers Association Hong Kong

AHCT February 2014

Cover picture: Simmons Southeast Asia

Guest room get connected

New-look Asian Hotel & Catering Times website!

31 27 OBC 43 46 25 19 9 37 44 IFC 35 39 23 14 & 15 41 IBC 45 17

AHCT February 2014

Boutique conservation project

High tea challenge

Asias best female chef

The Macallan achieves record price

1890s London in Hong Kong US restaurants booming

AHCT February 2014

AHCT February 2014

Langham Place opens in Ningbo

HBA remains positive on growth

French online wine auction company launches in HK

DEVELOPING BUTLERS SINCE 2002

Chinese tourism diplomacy

Vinexpo gets mature

THE BRITISH BUTLER SCHOOL

AHCT February 2014

AHCT February 2014

Brand equity is key

Moving with the times

AHCT February 2014

AHCT February 2014

Too much room at the inn?

The Regent Bali

accommodations and hotel brands they can trust.

AHCT February 2014

AHCT February 2014

DELIVER INSTANT FIRMING AND BRIGHTENING RESULTS!

Natural ingredients. Professional success.

iRiS Software Systems is a leading guest-facing applications provider

The new ZIEHER catalogue 2014! Available as of march!

HOTELEX Shanghai CN FHA Singapore MY

31.03. - 03.04.2014 08.04. - 11.04.2014

hall N2 booth 310 booth 4E3-01

AHCT January 2014

Four Seasons Guangzhou ensures that systems are as intuitive as possible

iBahn Infotainment System at The Mira Hong Kong

The Mira Hong Kong handy smartphone

Star Awarded Chef Mario Kotaska

GIVE FREE REIN TO YOUR CREATIVITY

knives . ancillary items . sharpening steels . grinding machines

Teuco Seaside with auto water treatment

AHCT February 2014