May 2014 Websize

Published since 1976
Vol 39 May 2014

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Rest of Asia us$10
LEAP OF FAITH
Salmon takes off in Asia
THE DEATH OF SAUVIGNON PLONK?
Asia wakes up to Aussie wines
KEEP IT CLEAN
Trends in housekeeping
management
www.lambweston.com
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W
elcome to the May issue of
AHCT, the most trusted source of
information on what is happening
in Asia-Pacifcs hospitality industry.
Our industry has always been a place
where cooperation fourishes. Mergers and
acquisitions, business relationships, deal
making, back scratching call it what you will,
at every level, mutually benefcial transactions
have always gone on and always will.
One particular trend were picking up
on, for example, is for partnerships between
upscale hospitality groups and airlines. As
we report in this issue, Regent Taipei and
China Airlines are working together to ofer
hong Kong hoTels
AssociATion
hong Kong
chefs AssociATion
fedeRATion of hong Kong
ResTAuRAnT owneRs
The fedeRATion
of hong Kong
hoTel owneRs

AssociATion
of ThAilAnd
bAKing indusTRy
TRAining cenTRe
AssociATion of
inTeRnATionAl
hoTelieRs shAnghAi
singAPoRe
chefs AssociATion
hong Kong
bAKeRy & confecTioneRy
AssociATion
singAPoRe
hoTel AssociATion
hong Kong
bARTendeRs AssociATion
hong Kong
MAiTRe dhoTel AssociATion
shAnghAi
chefs AssociATion
MyAnMAR chefs
AssociATion
MAlAysiAn AssociATion
of hoTels
MAcAu hoTel
AssociATion
club MAnAgeRs AssociATion
hong Kong
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ITALY
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JAPAN
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Chiyoda-ku, Tokyo 102-0073
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gourmet in-fight meals to the carriers frst
class passengers. Meanwhile Hugos, the fne-
dining restaurant at Hyatt Regency Hong
Kong, has partnered with Dragonair to ofer
its classic European dishes to frst and business
class passengers.
Also in this issue we highlight a
collaboration between Mira Moon Hotel in
Hong Kong, part of the Mira brand portfolio,
and Grey Goose vodka, in the shape of a
bespoke in-room cocktail chest. Again on the
drinks theme, Veuve Clicquot and Branex
Design have partnered to produce a limited
edition Champagne ice bucket in the form
of the iconic Tam Tam stool from the 1960s.
EDITOR
Daniel Crefeld
DESIGN BY
Koon Ming Tang
CONTRIBUTORS
Michelle Cheng
Zara Horner
Donald Gasper
Gerrie Lim
Rebecca Lo
Michael Taylor
ASSOCIATE PUBLISHER
Sharon Knowler
sharon@thomsonpress.com.hk
CIRCULATION EXECUTIVE
Becky Chau
enquiries@thomsonpress.com.hk
CHAIRMAN
JS Uberoi
DIRECTOR
Gaurav Kumar
endoRseMenTs
Check out these and other fascinating
stories in the magazine and also on our 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
E D I T O R S M E S S A G E
AHCT May 2014 3
MANAGEMENT
12 Keeping a clean house trends
in housekeeping
MARKET REPORT
20 The sun still rising on Japan
NEWS
INDUSTRY
6 Asia driving global travel; tie-up for
in-ight meals; pulling your own beer
PRODUCT
42 POS terminals from Epson; zero-sink
dishwash vision; wedge LED TVs
from Sony
CULINARY
44 Old stout new package; Green Pot Tea
goes West; delectable collectibles
CONTENTS
V o l u m e 3 9 Ma y 2 0 1 4
TECHNOLOGY
22 Relationship counselling
DESIGN
24 Building for the bottom line
FOOD
28 Think pink
New-look Asian Hotel &
Catering Times website!
24
Cover picture: Mandarin Oriental
Guangzhou Tian He room
4 AHCT May 2014
June
Investment opportunities
India
POS
Hotel design
Trufes
Flavourings / syrups
Buffets
Gyms
DRINK
32 Grape expectations Down Under
EQUIPMENT
36 Convenience stores
38 Looking the part
Advertisers Index
ADA 25
Alaska Seafood 29
Alpha International IBC
Angliss HK Foodservice Ltd 35
Athena Tableware 17
Bartech 37
Beech Ovens OBC
Chef Works 41
FCS Computer Systems Ltd 15
Global Chef 39
Global Search International 9
Hosfair 52
Hotel Expo Macau 53
Lamb Weston IFC
OPTii Solutions Pty Ltd 13
Pevonia 18 & 19
Scottish Enterprise 31
SIAL Asean 51
Thaifex 50
Vinexpo 49
Zieher 27
46 Events calendar
47 Food & Hotel Myanmar 2014
previewed
48 VINEXPO Asia-Pacic 2014
previewed
APPOINTMENTS
53 Whos moving where
28
July
Integrated resorts / MICE
Philippines
Cloud computing / SaaS
Swimming pool design
Cheese
Fruit juice
In-room amenities
Knives
Hail the king
Designs on restaurants
AHCT May 2014 5
I N D U S T R Y N E W S
6 AHCT May 2014
Asia driving
global travel
The global travel industry is poised for a
period of sustained growth over the next
decade, driven in part by Chinas share of
global outbound travel reaching as much
as 20% by 2023, a new report on global
travel trends reveals.
Shaping the Future of Travel: Macro
trends driving industry growth over
the next decade predicts an optimistic
macro-economic outlook for global travel
over the next 10 years, with the industry
projected to outstrip global GDP by some
2%, growing 5.4% per annum. Moreover,
global travel is now set to grow at a
signifcantly faster rate than during the
fnancial crisis, where growth was just
4.1% per annum.
At the same time, Chinas growth in
outbound travel, which as recently as
2005 stood at just 1%, will enable it to
overtake the US to become the worlds
largest outbound travel market this year,
with the number of Chinese households
able to afford overseas travel set to more
than double in the next 10 years.
China will also become the biggest
domestic travel market by 2017, driven
largely by rapidly increasing GDP, rising
employment levels and higher consumer
spending.
However, the report indicates that
InterContinental Hotels Group (IHG) and
IL&FS Skills have announced the launch
of the 15th IHG Academy programme
in India, joining over 300 IHG Academy
programmes globally. The partnership will
see IL&FS Institute of Skills (IIS) providing
IHG approved vocational hospitality
training across the country as part of the
programme.
Following the three-month course,
participants will be able to apply for roles
at IHG hotels in India and across the globe.
The programme aims to provide people
with skills development and employment
opportunities and create a sustainable
talent pipeline for IHG. The partnership with
IIS is IHGs frst vocational programme in
that country. The programme was offcially
inaugurated by IHGs CEO, Richard
Solomons.
growth will not be exclusive to China,
with forecasts showing that other large
emerging markets such as Russia, Brazil,
India, Indonesia and Turkey will each also
average more than 5% annual growth
over the next 10 years. This will be driven
largely by rising wealth and changing
consumer habits.
Written by Oxford Economics, a
world leader in global forecasting and
quantitative analysis for business and
government, and commissioned by
Amadeus, the study draws on detailed
macro-economic modelling as well
as qualitative interviews with industry
experts, to forecast a wide range of
future trends, including pockets of growth
and opportunity that will shape the next
decade of travel.
Forecasts predict a new golden era
for travel, which will be welcome news
for many segments of the industry that
are only just beginning to emerge from
recession said Holger Taubmann, SVP
Distribution, Amadeus. However, as the
complexities in the business travel market
clearly demonstrate, growth will be far from
evenly distributed and there are likely to be
both winners and losers.
Some of the reports key fndings
include:
Asia-Pacifc will be the fastest growing
region over the next decade, with visitor
fows for Asia forecast to grow at an annual
average rate of 15.1%, nearly double the
prior ten-year period (2002 2012).
Asia-Pacifc will also overtake Europe
to dominate global outbound travel spend
by 2023, with travel spend in the region
forecast to increase at an annual rate of
18% over the next ten years. By 2023,
Asia-Pacifc outbound travel spend will
reach US$752.8 billion, making up 40% of
the worlds total.
IHG annouces India talent development deal
Anantara Bangkok Resort and Spa
AHCT May 2014 7
Tie-up for
in-ight meals
Taiwans FIH Regent Group will be
cooperating with China Airlines to bring
gourmet menus to China Airlines frst
class passengers, featuring dishes
inspired by renowned chefs.
Available until March 2015, the
Bespoke Gourmet in-fight meals will be
offered to passengers fying from Taiwan
to Europe and the Americas, and will
include cuisines from four executive chefs
at Regent hotels worldwide. New menus
will be served every three months, with
four different seasonal menus in total.
The in-fight menus have been
inspired by Michelin three-star chef Marc
Haeberlin, Australia three-hat chef Mark
Best, Michelin one-star chef Ivan Vautier,
French chef Stphane Gaborieau, and
French confectionary master Bruno Le
Derf, as well as four executive chefs from
Regent hotels around the world.
In 2010, the Regent brand returned
to its Asian roots with its acquisition
Enoteca hits
lucky seven
Hong Kong upscale IFC Mall has yet
another food and wine outlet, this
time Enotecas seventh food and wine
matching enterprise, also a concept bar
that organises tasting events. The chain
was established in 1988 in Hiroo, Tokyo,
with the frst Hong Kong branch opening
in 2008.
Enotecas exclusive wine maker, Sileni
Estate from Hawks Bay New Zealand,
which has the top market share of
Japans New Zealand wine market, few
in especially for the opening event.
Courtyard in eastern China

The Courtyard by Marriott Hangzhou Qianjiang lies within walking distance of the
Qian Tang River. The 364-room hotel is the latest addition to the Courtyard brand in
Asia making it the 11th Courtyard hotel in China and the 67th Marriott International
property to open in China. Rooms feature a functional work area and internet, while
the lobby is designed to welcome guests and to encourage them out of their rooms
for work, relaxation and socializing. F&B includes Hangzhou Caf, serving a buffet of
Western and Chinese cuisine, and the hotels signature Laurel Chinese restaurant.
Accommodating up to 370 people, the 394-square metre pillar-less ballroom is fully
equipped and suitable for a wide range of events.
IHG annouces India talent development deal
Business and
pleasure
Hilton Bangalore Residences is a full-
service hotel located within the Embassy
Golf Links Business Park, the hub of several
Fortune 500 companies. Rooms meet
a wide range of guests purposes, from
transient business travellers to long-stays,
with dedicated living, dining and work areas
and a fully-equipped kitchenette.
The kitchenettes are furnished with
appliances while suites feature separate
living rooms, washers/dryers and
dishwashers. Hilton Bangalore Residences
offers four dining venues with the Ministry
of Food as the all-day global cuisine
restaurant and The Salt Grill poolside al-
fresco bar and grill.
by Taipei-based FIH Regent Group.
Regent Hotels & Resorts currently
operates hotels in Bali, Beijing, Berlin,
Phuket, Singapore, Taipei, and Turks and
Caicos, with hotels and resorts under
development in Montenegro.
8 AHCT May 2014
Luxury amid
natures
bounty
Hansar Pranburi is a 17-room luxury
beachfront villa, nestled against the 300
peaks of Thailands Sam Roi Yot National
Park. This secluded property provides luxury
amid natural beauty and potential adventure.
Sunrise walks on a deserted beach, local
seafood prepared the same day it was
caught and panoramic views of the Gulf of
Thailand as well as the Nam Soa islands
all of this within a mornings drive from the
capital Bangkok and 45 minutes from Hua
Hin. The entire property can be booked for
events and weddings to give exclusive use.
All-villa resort
in Sichuan
Dusit Thani Resort Panzhihua, Sichuan,
featuring 200 villas, will be the frst
internationally-branded hotel in the city.
The property is located within the citys
eco-tourism development zone, currently
being developed into a new leisure and
golf destination in West China. The hotel
is directly opposite the high-speed train
station and about ten minutes by car from
the citys central business district and
Baoanying Airport. The city of Panzhihua
is located at the south of Sichuan
Province, adjacent to Yunnan Province.
Hong Kong-based Black Sheep
Restaurants Boqueria restaurant and
tapas bar has started offering a brunch
menu to diners. The menu is inspired
by El Mercat del la Boqueria and tapas
bars in Barcelona, and includes a large
selection of classic tapas and signature
dishes. The fagship Boqueria opened
in New York Citys Flatiron district and
has since expanded to NYCs Soho
Wooloomooloo Group has introduced a
back-to-basics grill restaurant, The Chop
House, situated in Hong Kong Causeway
Bay. The second branch of Wooloomooloo
Prime will also be launched in the same
location later this year.
From its debut in Singapore last year,
The Chop House extends its gastro-bar
experience to Hong Kong, introducing
international dishes with a contemporary
spin, alongside craft beers and speciality
burgers. Guests can enjoy the social
surroundings of large group tables, which
add to the urban and relaxed vibe.
Another attraction is the self-serve
beer tap, the frst motion-censored tap
available to Hong Kong beer lovers.
Pull your own beer
neighbourhood and Washington D.C.
Black Sheep Restaurants is a
progressive Hong Kong-based restaurant
and hospitality company founded in 2012
by Syed Asim Hussain and Christopher
Mark. Together, the founders bring
decades of restaurant experience, an
understanding of the local market and
passion for food and genuine hospitality
to their growing family of restaurants.
Saturday, it must be Spain

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RESORTS, INTERCONTINENTAL HOTELS, PAN PACIFIC HOTELS

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WWW.BRITISHBUTLERSCHOOL.COM
AHCT May 2014 9
Langham
resort Dubai
Langham Hospitality Group has announced an
agreement with DAS Real Estate to manage The
Langham resort in Dubai, UAE. On the crescent of
Palm Jumeirah and scheduled to open in 2015, this
323-room resort marks double landmark frsts for the
Hong Kong-based hotel company: it is the groups
frst foray into the Middle East and the frst resort in its
global collection.
As the wholly-owned subsidiary of Great Eagle
Holdings, Langham Hospitality Group encompasses
a family of hospitality brands that include hotels,
residential serviced apartments and restaurants and
spas on four continents. The group currently owns and/
or manages 22 hotels under The Langham, Langham
Place, and Eaton brands with more than 30 hotel
projects currently either confrmed or in a developed
stage of negotiation from China through Asia and India
to the Middle East.
A distinctive feature of The Langham, Palm
Jumeirah is the dedicated travellers lounge, which will
provide facilities for early arrival or late departure fyers.
Neo hotels
ramping it up
Indonesian hotel operator Archipelago International has
announced plans to expand its portfolio of Neo hotels in Jakarta,
adding four more hotels to the capital city by 2015. This year, the
group is set to open three new Neo hotels located in Bali Hotel
Neo Gatot Subroto in Denpasar, Hotel Neo Kuta in Tuban, and
Hotel Neo Seminyak in Petitenget. In 2015, Archipelago plans to
open four new Neo hotels in Jakarta: Hotel Neo Kelapa Gading,
100 rooms, located in the Kelapa Gading area; Hotel Neo
Simatupang, 140 rooms, located in the South Jakarta area; Hotel
Neo Hayam Wuruk, 107 rooms, located in the central business
district of Jakarta; Hotel Neo Kebayoran, 105 rooms, also located
in South Jakarta. These new hotels are in line with the Neo
concept of offering a standard minimalist budget hotel.
10 AHCT May 2014
Shangri-La Hotels and Resorts is to
replace approximately two million
complimentary print newspapers
distributed annually to guests with
environmentally-friendly digital
versions. The Hong Kong-based
luxury hotel group has partnered with
PressReader, a digital newspaper
and magazine service, to offer guests
and restaurant patrons unlimited,
complimentary access to more than
2,000 local, regional and international
publications from 100 countries in 60
languages. To use the service, guests
connect to the hotel wi-f using their
laptops, tablets or smartphones and
Indonesias hotel
sector to expand 10%
A summit of over 200 leading Indonesian hospitality professionals says it foresees a
positive outlook for the local industry, stating that the hotel sector in the country will
grow its revenues by 10% over current levels by 2016. The Driving Hotel Revenue
Indonesia Summit, organised by IDeaS Revenue Solutions, drew together leading
hotel owners, general managers, revenue managers and sales directors from across
Indonesia for its key educational sessions. These sessions focused on instilling a
mindset change among local hoteliers so that they are not only looking at occupancy,
but also how to price their hotels for success with new strategies and systems.
According to the summits respondents, the overall positive growth predicted for the
Indonesian hotels sector would largely be driven through better operating processes
and newer technologies.
Insight into
global travel
trends
Luxperience 2014 opens August 31,
2014, with over 300 travel specialists
seeking inspiration for new products and
the high-end experiential travel show
has put together an overview of what
some of these buyers will be looking for
according to the trends prevailing in their
particular markets.
The hotel scene is developing fast
and it is very interesting to note how
it is evolving over time, said CEO of
Luxperience, Lindy Andrews.
At frst, all the big established
Western brands arrived in China. They
then refned their product for the China
market with China specifc models
such as Hualux and Mei Jue. Now we
are seeing brands whose birthplace is
China Urban Resorts Concept, Naked
Retreats are just two examples and
they are catering for the Chinese market
frst and the international market second.
Another trend weve identifed in
Asia at Luxperience is the luxury of
simplicity, or Simple Luxury, a concept
that works really well in the market
where the focus is on location, good
food and an excellent product.
Michelle Papas, director of marketing
and buyer relations of Luxperience says,
There is no doubt that Asia-Pacifc is
now the engine of growth in international
travel both within Asia and also the rest
of the world. The statistics speak for
themselves with organisations such as
PATA announcing a collective growth of
7% across Asia Pacifc. However, we
would never suggest that our clients put
all their eggs in one basket.
go to PressReader.com or download the
free PressReader app for Apple, Android,
BlackBerry or Windows Guests can then
choose the desired country, language
and publication from PressReader.
CEO of Luxperience, Lindy Andrews
Shangri-La gets PressReader
AHCT May 2014 11
Wedding
parties lured
to Bali
Luxury hotel management company
GHM has opened the doors on a
property in Nusa Dua that, for the frst
time, melds the groups boutique appeal
with purpose-built facilities for large-
scale conferences and weddings. The
Chedi Ballroom can be partitioned into
a maximum of six smaller rooms with
breakout space for light refreshment
and informal conversation. Two of those
spaces the Batur and Agung rooms,
named after Balis two highest peaks
More than 50 valuable lots from Domaine
de la Romane Conti, among a host of
other fne wines, were showcased in
Acker Merrall & Condits two-day sale
held recently at the Grand Hyatt Hong
Kong. Impressive prices were realised
for the six DRC assortments in their
original wooden cases, led by a very
rarely seen 1990 DRC assortment that
Kempinski
mega
projects
China
While Kempinski says it will strongly focus
on Africa, China, where the hospitality
group has had a joint venture with the
Beijing Tourism Group for more than
two decades, will also play a vital role
this year. This is seen with the opening
of the Yanqi Lake project, designed to
host big conferences and conventions on
the outskirts of Beijing, and due to open
over the summer. Only 45 kilometres
from Beijing International Airport, the
development is located by the Yanqi
Lake. It is comprised of Yanqi Lake Hotel
Kempinski, the Yanqi Lake State Guest
House, plus 12 boutique hotels on a
private island.
sold for HK$395,200 (US$50,667). Of
particular interest was an offering of 14
vintages of the rarest Burgundy of all,
Roumier Musigny, led by a bottle of 1993
HK$41,990 (US$5,383) and a bottle of
2005 HK$46,930 (US$6,017) Vintage.
Ackers next New York sale will be held
on April 5 and next Hong Kong sale will
be on May 30 and 31 at the Grand Hyatt.
each cover 147 square meters and
can hold up to 175 people, depending
on the seating plan. They can also be
combined to double the capacity. The
signature water wedding features a
transparent stage ftted across the resorts
Olympic-size, oceanfront infnity pool, giving
the sense of walking on water and enabling
the bride to make the most spectacular of
entrances.
Wines under the hammer
Keeping a
clean house
Housekeeping professionals discuss
innovation and developments in the industry
Improving and
enhancing quality
Akina Ho, VP of strategy & global business
development of FCS Computer Systems
We see a lot of opportunity to improve and enhance the quality
of housekeeping services by eliminating duplication and manual
paperwork. This would allow hotels to arrange their human
resources for more customer-oriented services rather than back-of-
house duties. All these impact a hotels bottom line and enhance
guest satisfaction. Sometimes we forget that hotels are created and
operated to provide hospitality to guests.
What will happen in the next 12 months and beyond is that
smart hotels will use e-housekeeping to reduce human involvement
in reporting and tracking, allowing staf to have more direct contact
with guests.
Another key area is mobile apps, which allow guests greater
interaction with the property and let the hotel expand their brand
recognition and drive other revenue generating services directly to
their guests via push messaging and proximity marketing.
Te FCS product range is comprehensive, taking in guest
services, engineering, concierge to duty management. As a software
development company
FCS c a n c us t omi s e
solutions to customers
based on 30 years of
hospitality experience,
i n c l u d i n g c r e a t i n g
solutions by integrating
wi th thi rd parti es to
streamline all business
operations.
FCS e-Housekeeping
Solution is an automated
cleaning and inspection
assignment system for
guest rooms and public areas specially designed for housekeeping
operations. Together with the FCS m-Housekeeping mobile app,
room attendants and supervisors can easily update room status for
room cleaning and room inspection with real-time, accurate room
status, as well as manage other daily duties such as amenity inventory
counts, lost and found recording and more.
Founded in 1982, FCS is a leading global provider of comprehensive
hospitality guest services applications and solution design services for
individual hotels, international chain hotels and integrated resorts.
With three decades of experience, FCS has provided extensive solutions
to more than 5,000 hotels with over 8,000 installations in 32 countries.
Picture: VTC hospitality
M A N A G E M E N T
12 AHCT May 2014
As hotel guests, we all
want the same thing:
A clean room - ready when
we arrive
In fact, the latest study from Cornells Center for Hospitality
Research, shows that the arrival experience has a
tremendous impact on guest satisfaction.
Fo: ome Je. exceeJin ne |:e|in oin o nve
minute wait to check-in resulted in a 47% decrease in overall
satisfaction with their stay.
So, we know what guests expect. What we might not
understand is the complexity that goes into that end result.
Heres how two industry veterans helped their hotels deliver
on this fundamental guest requirement.
As the only company focused exclusively on housekeeping
optimization, Optii Solutions understands that the depth
of the function deserves a depth in our response. That is
why it is all that we do. As a result, we offer unparalleled
levels of labor management, quality control, performance
measurement and analytics. We understand that
automating communications is just the tip of the iceberg.
Conc J o nnJ oJ no. one: noe cnieveJ nee
results with Optii Keeper and how fast, easy, and affordable
it would be for you to achieve similar results at your hotel.
Technology
to Transform
Housekeeping
70% reduction in check-in queues
20% increase in housekeeping productivity
10% decrease in housekeeping payroll
80% reduction in calls between front desk and
housekeeping
60% reduction in supervisor walk & talk time
In the past, a guest would arrive early wanting a certain

ecincion o :oom nJ :eceion .oJJ oo| ne vi|e
rooms. If a room was not ready, they would often randomly take
one of the other rooms that was due to be cleaned (not knowing the
cleaning schedule and who was where), allocate the room, then ring
the housekeeper asking for the room to be prioritized.
Theoretically, at our larger hotels, you could have six
receptionists all calling housekeeping giving six different priority
instructions to the housekeeping coordinator, resulting in a room
attendant having two rooms that were on priority at the same time.
Using Optii Keeper, we saw immediate improved coordination and
commJnicion |e.een :on once nJ noJe|eein. .nicn
obviously impacted on our guest experience.
Over a few weeks, using the reports generated from the system,
we could also better assess the performance of each of the team
mem|e: nJ inoin ecinc :e o im:ovemen :e,Ji:eJ. Tne
system offers valuable training opportunities and acts as a powerful
catalyst to improve overall quality of service for the department,
which is the epicentre of the guest experience.
PauI Mansi, Chief Operating Ofhcer, Edwardian Group, London

J: ecinc cnene .in noJe|eein i n .e nve

two hotels in the same integrated development that share one
housekeeping team. In this tight labour market, the importance was
on having a leaner, more empowered team.
We also needed a view of productivity in real-time, both from a
customer and an operations standpoint.
Some of the housekeeping solutions out there are primarily
dispatch systems. We were interested in a system that tells you
the real-time status of the room. Compared to the competitors, the
solution we chose was the best in the marketplace.
With Optii Keeper, the room attendants receive information
that is pushed to them from front desk regarding room priorities. In
our case, the executive housekeeper can decide to deploy her team
to one hotel or the other as needed depending on check-in, check-
out rates, high occupancy rates, and, for example, if occupancy is
o. .e cn even |e oJ oo:.
Tony Cousens, GeneraI Manager of Pamada and Days HoteIs, 5ingapore.

www.optiisolutions.com
Communications
with PM5
Quality
controI
Labour
management
Dashboards
and AnaIytics
Defects
reporting
OPTII Advertorial A4MayFINAL.indd 1 14/04/2014 12:52 PM
AHCT May 2014 13
S P O N S O R E D F E A T U R E
The fork in the road
Soenke Weiss, chief executive ofcer with
Optii Solutions Pty
Housekeeping can be underappreciated and management often
regards it purely as a cost centre. It has also long been plagued by
a reputation that it is slow to adapt to change and, in particular, to
embrace technology.
In our experience, we have found the opposite to be true,
with housekeeping staf and hotel management well aware of the
benefts that focused software can bring to their daily roles and guest
satisfaction. It is most often the hotel owners who are managing
diferent priorities that may not fully understand the impact that
streamlining housekeeping has on fnancial results, service advantage
and ultimately, competitiveness.
However, in the next twelve months, we will see a deeper
awareness within the hospitality industry that the housekeeping
function has grown in complexity; and will continue to do so at a
rate that cannot be responded to purely with manual labour.
Tis shift is in large part being driven by the increasingly high
expectations of hotel guests expectations hotels ignore at their peril!
As the latest study from Cornells Center for Hospitality Research
shows, a guests arrival experience has a tremendous impact on
their overall satisfaction with a hotel. For some guests, exceeding
the breaking point of a fve-minute wait to check-in resulted in a
47% decrease in satisfaction.
While hotels are embracing mobile technology to streamline
the check-in process, without a system to prioritise cleans, and
turnaround rooms faster, the impact of mobile technology can
easily be lost.
It is therefore paramount to the success of all hotels to ensure
their housekeeping department is given the tools to optimise their
performance and best manage the core product of the hotel clean
rooms.
We predict it is no longer a decision whether to implement
software or not, as those who dont will simply be overwhelmed
managing the logistics of the task. Instead, it will be a decision
between solely automating communications or fully addressing the
complex challenges of housekeeping from the bottom up.
Tis is the fork in the road.
When Optii Solutions introduced its Optii Keeper software six
years, ago, it fagged the importance of housekeeping as a business
critical function that needed the appropriate management tools to
be able to perform optimally. A new niche was created.
As a result, alternative systems vendors were keen to extend the
focus of their existing products, and created add-ons that bring the
traditional housekeeping processes to foor staf via a mobile device.
Te key value proposition is two-fold: improve communication
between foor staf and streamline the recording of maintenance
requests. Leveraging their existing client base, this was a quick win.
Historically, system selection has often been purely price driven
or based on an approach of integration with existing job dispatch
systems using an add-on from the incumbent vendor. While this can
fulfl a short-term need to quickly automate communication, it fails
to deliver a transformation in guest service levels and a measurable
return on investment.
Optii Keeper is the result of years of dedicated research and
development from thought leaders in housekeeping. As the only
company that is exclusively focused on solving challenges at the core
of housekeeping, this comprehensive product has unrivalled depth
in the market and the new version released in April, developed on
a new platform, has introduced functionality that is unmatched.
However, the most exciting news is that this is just the frst step
in the long-term vision for both Optii Keeper and how housekeeping
can be transformed. Watch this space!
Optii Solutions is an innovative and rapidly growing company focused
exclusively on optimising the housekeeping function in hotels
It is paramount to the
success of all hotels to
ensure their housekeeping
department is given the
tools to optimise their
performance and best
manage the core product
of the hotel clean rooms
M A N A G E M E N T
14 AHCT May 2014
A perception of
professionalism
Amos Leung, registered executive housekeeper/
chief instructor (housekeeping), Hospitality
Industry Training and Development
Centre/Chinese Cuisine Training Institute/
International Culinary Institute

Tere are a couple of IT systems available on the market to enhance
the efciency of housekeeping; some help to enhance standards of
services (for example equipped with a rating system to grade the
cleanliness of an area and performance of individual team member)
and some even help to arrange the duty roster of the housekeeping
team. And the wide use of computerised systems can help to do
efective guest profling, which also helps to enhance the guests
experience.
However, in my opinion, while these systems can perform pre-
set jobs they do not take human sentiment into consideration. For
example, the arrangement of manpower for guestroom cleaning
we have to consider diferent factors when we are planning duty
rosters, such as the personal needs of each individual team member.
In order to maintain fairness it is hard to rely on technology 100%.
In terms of what could be developed more via technology in
the area of housekeeping, I think its those innovative products
that contribute to a better environment, such as cleaning tools that
require no detergents and chemicals that help minimise pollution
of the environment.
At the end, I still believe that housekeeping is a highly people-
oriented industry; one has to enjoy customer services in order to
excel at his/her job. All technologies are just helping to facilitate
and increase efciency, but without passion in serving our guests
better, technology doesnt help much.
Overall, I think we should increase professionalism in
housekeeping. People always have the perception that housekeeping
is only performing simple cleaning tasks. In fact, all these cleaning
tasks are supported by different technical skills, professional
knowledge about cleaning science and its principles.
Established in 1984, the Hospitality Industry Training and
Development Centre provides vocational training for secondary school
leavers and operates the T Hotel for students to receive professional
training in an actual working environment
Picture: VTC hospitality
M A N A G E M E N T
16 AHCT May 2014
Cleaning without
chemicals
By Liz Lycette, Lycette & Associates

There have been several
developments in the world of
housekeeping in relation to
cleaning without chemicals.
Tese include exclusive use
of microfbre, combined use
of microfbre and steam and
advances in nanotechnology
for surfaces.
Mi c r of i br e onl y
Radisson Blu in Sydney
Australia is now in its sixth
year of using only microfbre
and water in the cleaning of
their guest rooms and public
areas. Maureen Jolowicz,
executive housekeeper and
also president of the Professional Housekeepers Association of
NSW has maintained the overall system she frst started in 2008
with some modifcations.
Housekeeping room attendants pick up their cleaning pack
every morning at the start of their shift, including a blue microfbre
cloth for each room, three scourers for the foors and shower tiles
and their bucket with a water spray bottle and the only chemical
used a disinfectant spray for the toilet bowl.
Teir cleaning routine, incorporated in the sequence of service,
is to use one clean cloth to clean the bathroom glasses, then dust
in the room, wipe down all bathroom surfaces fnishing of with
the toilet. One microfbre cloth is used per room. Separate cleaning
tools including extendable wand for high surfaces and fufy duster
for bedroom walls are also part of their equipment.
With an estimated saving of one million litres of water a year
(10 litres of water per room cleaned), a reduction of 95% in the
use of chemicals and a reduction in housekeeping health and safety
issues, its easy to see why this is the natural choice for housekeeping
cleaning in the future.
Words of advice for those who want to install microfbre is that
it is best to trial it thoroughly for a minimum of three months on
one to two foors. Staf from the trial foors will become ambassadors
for the system because they realise it is so much easier.
Microfbre and steam not only eliminates the use of chemicals
and a reduction in water use by 90% but also reductions in the risk
of back injury, slips and falls along with reduction in risk of allergy/
chemical irritation.
Nanotechnology is the treatment of surfaces with a nano-
coating, such as Bacterlon liquid glass. A German product is
currently being tested in Hong Kong.
Lycette & Associates was established in 1999 and has since undertaken
hospitality consulting assignments and training for many global
hospitality groups
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T
ensions between Japan and China over ofshore islands
claimed by both countries have failed to dampen
Chinese enthusiasm for the Land of the Rising Sun as
a travel destination. Visitors from China were the main
source of inbound travel in 2013, with arrivals climbing 17% over
the year before. Signifcant increases were also reported from Taiwan,
South Korea and other neighbouring countries.
Tere were several reasons for the increase. Mount Fuji was
declared a Unesco World Heritage Site. Visas for nationals of
Tailand and other countries in the region have been waived. And
the relatively weak yen has made Japan usually considered an
expensive travel destination more afordable than ever.
As a result, many hotels in Japan have been experiencing the
highest room occupancy rates since the earthquake and tsunami
that rocked the country in March 2011, says Teddy Hung Tao Lee,
general manager, Rose Hotel Yokohama.
Japans total number of hotel guests (both domestic and
international) reached approximately 356.3 million in 2013,
representing a 5% increase over 2012, when the country was still
sufering from the impact of the tragedies. Te global economic
downturn also played a signifcant roll in reducing the number of
inbound travellers.
Japans hospitality sector is on
a roll as the country emerges
from the doldrums following
the devastating earthquake and
tsunami that rocked it in 2011,
Michael Taylor writes
The sun
still rising
Shangri-La Hotel, Tokyo, is seeing increased demand
from the Middle East, South America and Australia
ANA InterContinental Tokyo

More coming from abroad
Te past year has been a good one for the tourism industry with
an increase of visitors from abroad reaching 10 million for the year
2013, Lee says. With the 2020 Olympics on track, Japan is facing
many challenges. It needs to add more international standard hotels
and hire more multi-lingual staf.
M A R K E T R E P O R T
20 AHCT May 2014
Tokyo building boom continues

Tokyo Toranomon hills will open for business on June 11,
making it the 12th hotel to join the Andaz group. it is the frst
Andaz hotel to be located in Japan.
with easy access to ginza, Marunouchi and Akasaka, it
is centrally located between the imperial Palace and Tokyo
Tower. it is being targeted at both business and leisure
travellers.
Andaz Tokyo is located on the top foors of the 52-story
Toranomon hills tower, which has been developed as part of
an innovative urban engineering project integrating central
Tokyo with the bay area, which includes a 14-kilometre looped
road development set to become one of the most popular
boulevards in Tokyo. The road will feature a tunnel running
underneath the tower.
Bui l t i n 1981, Rose Hotel
Yokohama has 178 rooms, two F&B
outlets and a ballroom that can
accommodate more than 600 people
for banquets. It is 30 kilometres from
Tokyo and 20 kilometres from the
Tokyo Haneda International Airport.
Our hotel is primarily targeted
at domestic guests, but we are
receiving an increasing percentage
of international visitors from Europe,
the US and Southeast Asia, adds Lee.
Jens Moesker, GM of Shangri-La Hotel, Tokyo, agrees the
industry is on a roll. He attributes this to more than Tokyos being
awarded the 2020 Olympics and the depreciation of the Japanese
yen. He also believes that the earthquake and tsunami resulted in
pent up demand. People who wanted to visit the country put their
plans on hold until they thought it was safer. Tis has resulted in
an upsurge of inbound visitors over the last two years.
New hotels have been and will continue to be added to the
supply, thus fulflling the rising demand of the industry, Moesker
says. Overall, it is going in a positive direction. We welcome
these new hotels, which will help further promote Tokyo to the
international market.
Inbound travellers now account for the lions share of the hotels
guests.
In 2012, 55% of our guests were Japanese but these numbers
were reversed in 2013. Incentive groups from abroad have increased
drastically. We also see an increased demand from the Middle East,
South America and Australia.
Built in 2009, Shangri-La Hotel, Tokyo is celebrating its ffth
anniversary this year. It has 200 rooms, three food and beverage
outlets, and a spa. Targeting business and leisure travellers, it is the
only Shangri-La property in Japan.

Five key markets
HotelsCombined is a hotel price comparison site that allows
travellers to fnd the best price in one search. More than 300 million
people use the service each year to fnd the best rates for more than
800,000 properties in 120,000 destinations across the world.
Based on bookings weve seen for Japanese accommodation
coming in through HotelsCombined, the key market for the past
Palace Hotel Tokyo
Rika Suenaga of
HotelsCombined says Taiwan,
Hong Kong, Australia, Japan (for
domestic travel) and South Korea
account for 75% of Japans total
hotel bookings
eight months has been Taiwan, followed by Hong Kong, Australia,
Japan (for domestic travel) and South Korea, says Rika Suenaga,
Japanese marketing manager for the website. Together, these fve
markets account for 75% of Japans total hotel bookings. Weve seen
this to be a fairly consistent trend over the past few years.
Te earthquake that rocked Japan in 2011 had a dramatic
impact on the number of travellers visiting the country, and this
led to a sharp decline in demand for hotel rooms. But the countrys
hospitality industry appears to have turned the corner.
We have seen booking numbers increase throughout 2012 and
2013, and we anticipate that the 2020 Summer Olympics in Tokyo
will help to boost the industry back to its pre-earthquake status in
the near future, says Suenaga.
M A R K E T R E P O R T
AHCT May 2014 21
T E C H N O L O G Y
22 AHCT May 2014 www.asianhotelandcateringtimes.com
W
hen hotels began rolling out
Customer Relationship
Management ( CRM)
solutions in the 1990s,
they faced challenges with disparate data,
guest interaction channel consistency and
establishing loyalty programmes, says Bob
Dunfee, director of marketing management
solutions at US software company Infor. He
says hotel operators that owned multiple
properties also faced the challenge of
trying to keep guests within their property
ecosystem.
Over time, many of these challenges
were solved by technology and the guest
experience was greatly improved, as was the
bottom line. However, over the last nine-
plus years, social media use has exploded,
resulting in a new set of opportunities that
hotels need to be ready for.
Social media provides a CRM channel
that allows guests to learn, interact and share
information more quickly than ever before.
As social media channels are also accessible
via smartphone and tablet apps, it becomes
even more important for hotels to fnd an
efective way to manage these interactions
of their always connected guests.
Power and responsibility
Michael Schaefner, director of sales and
marketing at Serenata Intraware, based in
Munich, Germany, says social media is a
huge opportunity for hoteliers. Would
it not be great to use all the valuable and
candid information from social media
channels to enrich your customer profle and
beneft from the information your guests are
sharing in the social web?
His says his own company believes
such an approach is essential for a state of
the art CRM. Hoteliers are getting more
sensitive to the accumulation of diferent
data sources and realising the potential of
the data out there. Ideally, this information
is captured and utilised in a comprehensive
CRM solution, which is becoming essential
for the hotelier of today.
Te question now, Schaefner says,
is: do you have fully integrated customer
relationship management in place and does
your CRM solution allow you to integrate
all touch points?
Te core values of a CRM suite have
not changed at all, he says. Hoteliers are
still seeking as many details as possible to
enrich the stay of their guests. Nowadays,
however, they have new ways to gain
valuable details about their clients.
Not too long ago, he says, property
management systems (PMS) and central
reservation systems (CRS) were the only
data sources really looked at.Te hoteliers
of the 21st century, on the other hand, have
a wider variety of options.
It was never more challenging than
now, however, to create just one central
profle, especially when looking at all the
data sources spawned by mobile technology
and social media over the past three years.
In addition to targeted and relevant
guest communication, today we have
multiple data sources to tap for information,
something that could only be dreamed of
just a few years ago, Schaefner says. Tink
about the information a cashpoint (POS)
in a restaurant delivers. Connect your
restaurant visitors, who are not staying in
your hotel, to your central profle and use
their food and beverage spending patterns
The all-pervasive power of social
media and mobile technology has
permanently altered the hospitality
landscape. Donald Gasper asks how
customer relationship management
technology can help hotel groups
effectively factor in these developments
Getting the
message
to include them in your promotions and
marketing activities.
Te same approach applies to a hotels
spa outlet, which often lives from out-of-
house trafc. Tese clients potential hotel
clients can now be included in the hotels
marketing strategy and communication
standards and be converted from spa visitors
to hotel guests.
Ignore at your peril
Shayne Paddock, CIO of ZDirect, Inc.,
a provider of software solutions for the
hospitality and resort industry, based in
Miami, Florida, says it is obvious hoteliers
are paying more attention to the impact
mobile and social media is having on
their brand.
More and more hoteliers are coming
to us asking for new mobile solutions and
functionality in their customer survey
reports that include feedback from social
media including Twitter, Facebook and
TripAdvisor.
Te customer satisfaction survey that
used to only be seen by the GM is now being
broadcast on the entire internet for everyone
to see, including prospective guests, so it is
critical hoteliers take action and gather the
data from these sites to help improve the
guest experience, Paddock says.
He adds that it is hard to make sense
of all this data, so it is the job of CRM
providers to develop new tools or metrics
with predictive analysis to help them
understand what the information means.
Features such as sentiment analysis provide
a simple way to gain an overview of the
positive and negative content being shared
on social sites and on guest feedback
Sentiment
Analysis Reports
with Social Feeds
from ZDirect, Inc
T E C H N O L O G Y
AHCT May 2014 23 www.asianhotelandcateringtimes.com
surveys. Hoteliers are benefiting from
analysing this data to help improve customer
service, amenities at the hotel, budgeting
for improvements or staying ahead of the
competition.
His own frm, ZDirect, uses advanced
analytics disciplines, such as predictive
analysis and data mining to analyse
information coming in. It crunches all data,
looking for hidden patterns and unknown
correlations to help hoteliers make sense of
it. Tis gives them a competitive edge over
their rivals, more efective marketing and
ultimately increased revenue.
Serenata offers a similar service.
We have created a social media module
which synchronises social media data,
such as shares, likes and comments from
Facebook and transforms this unfltered,
raw information directly into the central
guest profle within Serenata NetHotel,
says Schaefner. Tis gives hotels a new
angle on their guests and enables them to
fne-tune and redirect their communication
based on the newly gained information from
social networks.
Serenatas latest Social Media Integration
study with Lindner Hotels & Resorts shows
that Lindner, a well known hotel chain with
more than 30 hotels in Central Europe,
has been able to tap social media to acquire
considerable additional data regarding the
preferences of its guests, such as the kind
of music or sports they like and whether
they enjoy spas. Tis information is now
embedded in the hotel groups marketing
strategy.
Te mobile channel
Mobile also presents an opportunity for
hoteliers to communicate easily with guests
before, after and during their stay through
various email communications designed
to engage consumers. Strategies from
upselling ancillary services such as spa, golf,
dining and others help increase incremental
revenue for hotels. Mobile also provides a
channel for immediate feedback from guests
that can be resolved quickly face-to-face
and decreases the likelihood they will post
negative content through social channels.
However, mobile technology requires
providers to develop more sophisticated
emails that adhere to responsive design
standards so that users on smartphones,
tablet and phablets can interact and review
the content on the appropriate screen size,
Paddock says.
Hotel guests expect more and more
personalised interactions from the properties
Images: Infor
Hotel guests expect more and more personalised
interactions from the properties they decide to
stay at, says Bob Dunfee of Infor
Shayne Paddock, ZDirect, Inc The customer
satisfaction survey that used to only be seen by the
GM is now being broadcast on the entire internet for
everyone to see, including prospective guests, so it is
critical hoteliers take action and gather the data
they decide to stay at, says Dunfee of Infor.
While this may not be a new concept, it is
now becoming more important than ever.
Taking action
Hotels are now actively monitoring social
conversations using any of the available tools
designed to do this, he explains. Tis enables
hotel marketing to better understand all the
things happening in a much more connected
way. Te next step most hotels are taking
is to put a plan in place to take action on
these conversations, allowing hotels to
engage their guests in a more direct, one-
to-one manner. Te end result is a more
personalised guest experience.
Imagine that an incoming guest tweets
that her airline fight was delayed, the airline
lost her luggage and she is just having a
bad travel day, says Dunfee. Tese kinds
of interactions are actually posted to social
media and can be leveraged to improve the
guest experience, no matter if it is the fault
of the hotel, airline or rental car agency.
Te hotel can really take advantage and
set itself apart from its competition. Te
guest arrives and during check-in the hotel
host sympathises with her about her stressful
travel and ofers her a complimentary glass
of wine at the poolside bar. Later that
evening the guest tweets that her hotel
is great and she will defnitely be back.
Tink about the power of that kind of
advertising, all for the price of a glass of
wine, comments Dunfee. Tese types of
interactions are just the beginning as hotels
start to take advantage of the onslaught of
social media and mobile connectivity.
To sort and analyse all the data now
available from the new channels the
hospitality industry needs the help of
technology which can provide hoteliers
with the options to leverage maximum
beneft from this information. In other
words, says Schaefner, increased revenue,
increased average daily rates and, most
importantly, and often forgotten, increased
guest satisfaction.
Designs on dining
An Nam
D E S I G N
24 AHCT May 2014
Hong Kong architect and co-founder
of 1957 & Co. Steve Leung, discusses
how a design-driven restaurant
can result in bottom-line rewards.
By Rebecca Lo
Photography courtesy Steve Leung Designers
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S
teve Leung is the frst to admit that he loves good food.
Born, educated and residing in Hong Kong, Leung grew
up with a civil servant father in a modest household. Yet
the family still splurged on Sunday high tea at the citys
posh hotels. He learned from an early age that a memorable dining
experience wasnt just about the food: the ambience, the service and
the dcor all help to enhance the meal.
After many successful years managing an architectural practice
with branch ofces across Chinas major cities, Leung decided to
indulge his passions by combining dining with design. In 2010,
he formed 1957 & Co., named after his birth year, with lighting
designer Tino Kwan and restaurateur Paul Kwok.
Te partnership seemed almost inevitable. Kwan, one of the
regions most renowned lighting experts, has collaborated on
numerous occasions with Leung, and the two have become close
friends over the years. Leung frst met Kwok when he was invited
by the former chef to design Mango Tree in Dubai.
Paul saw my other restaurants Dong Lai Shun and Inagiku, and
knew that he wanted an Asian designer for his Asian restaurant,
recalls Leung. Te site was in the Burj Khalifa. Dubai was further
than any project we had ever taken on previously, but I thought:
why not? I needed a lighting consultant and invited Tino to join us.
Tat was the frst time the three of us all worked together.
After the success of Mango Tree Dubai, and with additional
hospitality projects under his belt, Leung was encouraged to strike
out with his own restaurant management company. He got Kwan
on board and thought that Kwok would be ideal to oversee the
operations side.
We needed someone with Pauls expertise and I invited him
back to Hong Kong to become our partner. What sets 1957 & Co.
apart from its competitors is that it takes a design-driven approach
to dining.
An Nam
Ive designed a lot of restaurants, Leung explains, and many
of them are driven by owners who have backgrounds as chefs.
Tey worry a lot about the kitchen and how things operate in the
back of house, but they may not know much about simple things
such as place settings. Or the owner has an accounting or fnance
background and may look too closely at the bottom line.
If they are from operations, they concentrate mostly on how
things run. We believe in going back to basics: how does it look?
We dont just design our restaurants interiors; we control the entire
experience. Tis includes the service: how does a host take a customer
to his table? What do the graphics look like and how are the tables
set? Even small details such as the chopstick stand, coasters and
dishes all of these elements have to be designed.
Self-contained experience
1957 & Co. launched with two restaurants in Cubus in Hong
Kong, a newly constructed, mixed-use commercial building in
the bustling Causeway Bay district. Each restaurant takes up an
entire foor, making them self-contained venues targeting both the
neighbourhoods afuent residents and executives.
Bella Vita is a Tuscan restaurant styled with a pastoral landscape
fresco dominating a feature wall, antique cabinets and foor to
ceiling wooden shelves displaying imported Italian oils and pastas.
Sushi Ta-ke, on the other hand, is a Japanese restaurant with a
contemporary aesthetic including a dramatic bamboo grove entry
corridor, wooden slat ceilings and central sushi bar.
When we were deciding on the cuisine, I thought about what
I would like to eat, notes Leung. Many people would share my
tastes. I didnt really think about our competition at the time, though
a lot of people told me that there were already too many Tai, Italian
and Japanese restaurants in the city. I believe that there is a niche
for us. And competition is healthy!
He feels that it is extremely important to get the right size venue
in the right location for the type of cuisine being served. For his
high-end restaurants, Causeway Bay is his preferred location due
to its proximity to luxury residential districts, good transportation
networks and lifestyle-oriented facilities such as shopping malls and
a large public park. We all really like Causeway Bay. Tere is a mix
of high and low-rise buildings with tree-lined streets.
Both Bella Vita and Sushi Ta-ke each have a self-contained
reception, kitchen, washrooms and terrace.
Too small a venue is difcult to operate since tables cant be
booked, Leung explains. Tere is an economy of scale. I believe
the optimal size is 500 square metres for a fne dining experience.
In addition, to cater to Chinese dining habits, the venues include
at least one fexible private dining space for group entertainment.
Smell of success
Leung continued the success of 1957 & Co. with Mango Tree in the
high-end mall Elements, launched in 2012. Late last year two more
restaurants followed on the top foor of Lee Gardens in Causeway
Bay. An Nam is an upscale Vietnamese restaurant inspired by the
French colonial culture of the country, featuring antiques and
salvaged wooden doors handpicked by Leung.
Steve Leung
Mango Tree at Elements Gonpach barbeque bar
D E S I G N
26 AHCT May 2014
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HOTELEX Shanghai CN 31.03. - 03.04.2014 hall N2 booth 310
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Gonpachi is an established Japanese restaurant brand with an
open Izakaya bar, extensive use of raw wood in furnishings and a
series of semi-private dining rooms separated by shoji screened doors.
Together, the restaurants take up the fourth foor of Lee Gardens
and each boasts a large terrace.
One of the main reasons 1957 & Co. opened another two
restaurants in Causeway Bay is to better manage Kwoks time: he can
drop by all four venues easily during the course of a business day to
make sure that things are running smoothly. Despite a challenging
site, which is essentially a doughnut attached to a triangle, Leung
was confdent he could make them work in his favour.
Te layout was difcult: there is an open atrium that can see and
be seen from the retail foors below, says Leung. We turned those
disadvantages into advantages. We used the curves and irregular
shapes to create a variety of diferent experiences.
Since An Nam has opened, it has quickly achieved success with
two seatings per evening. An Nam has exceeded all our expectations,
in terms of the quality of the ingredients and execution. Although
the price is higher than other Vietnamese restaurants in Hong Kong,
people here are willing to spend the money on quality.
After four years, developers are now knocking on Leungs door
ofering space for additional 1957 & Co. restaurants. Leung is now
studying which of his existing brands will work in mainland Chinese
cities such as Beijing, Shanghai, Guangzhou and Chengdu. Well
open An Nam and Mango Tree frst.
Sushi Ta-ke entrance
D E S I G N
AHCT May 2014 27
F
resh, smoked, pate, and primarily as a sushi ingredient, the
region seemingly cannot get enough salmon.
Politics mean that China now sources salmon
from Scotland rather than Norway, but with demand
outweighing supply is rapid expansion needed to meet requirements?
Certainly the industry seems to agree changes are necessary.
But ideas about what exactly these should be seem more blurred.
Chief executive of the Scottish Salmon Producers Organisation
(SSPO), Scott Landsburgh says, Scottish salmon is healthy and
delicious, and widely renowned for its provenance and quality.
Set up in 2006, the SSPO encompasses over 95% of the tonnage
of Scottish salmon production and all members participate in the
Code of Good Practice for Scottish Finfsh Aquaculture.
Te organisation plays a central role in representing the industry
on political, regulatory, media and technical issues in Scotland, the
UK, EU and internationally.
Scottish salmon is enjoyed in over 64 countries throughout
the world, Landsburgh points out. It ofers endless possibilities to
the most discerning chefs, and is the ingredient of choice for many.
More and more people are demanding high quality, nutritious
food and Scotlands farmed salmon easily ticks all the boxes.
Raw, baked or grilled, smoked or fried, Scottish salmon ofers an
appetising choice to even the most selective palates.
Landsburgh also says that for the past 40 years, the popularity
of salmon has soared, frst on homegrown soil, then Europe, and
then in the largest [Scottish] export market, the US.
Tat market was worth 200 million last year, Landsburgh
points out.
Asia is a relatively new market for Scottish farmed salmon, but
demand is progressively increasing, which is encouraging. Over
the past three years, China has consistently delivered good results
with exports growing from virtually nothing in 2010 to become the
third-largest export market in 2013.
Chefs have told us that Scottish salmon is ideal for sushi and
sashimi thanks to the frm texture and unique favour it ofers, and
as the popularity of Asian-style cuisine grows in major cities across
the world we anticipate demand will continue.
However, we intend to grow the business sustainably and
therefore we will only fulfll demand which matches our production.
Asia, led by China, is eating ever-
increasing quantities of salmon.
Zara Horner fnds out how
regional chefs are sourcing and
serving the king of fsh
Think pink
Picture: Alaska Seafood
F O O D
28 AHCT May 2014
Product of USA
www.alaskaseafood.org www.alaskaseafood-china.com
The cold, clear waters off Alaskas 34,000 mile coastline are the
worlds greatest resource for natural, wild salmon. There, the
fve species of Alaska salmon (King or Chinook, Sockeye or Red,
Coho or Silver, Chum or Keta, and Pink) mature in an unmatched
natural environment that provides them with superior favor,
and texture. This makes Alaska salmon the salmon of choice of
food-service operators throughout the world.
Wild, Natural & Sustainable
Nicer from north
Anthony Fletcher likes salmon because, Its abundantly available,
there are large stocks worldwide so its an easy fsh to buy sustainably,
fresh and at a great price.
Hong Kongs Shore Hospitality groups executive chef buys his
salmon from Norway.
Te waters are clean, very well stocked and the Norwegian
government have tight controls over the farmers, ensuring that fsh
are looked after well, he says.
When it comes to preparation, for Fletcher its about simplicity.
We have a simple pan roasted salmon dish with caper and
parsley dumplings and butter sauce which is very popular.
Our guests often choose salmon and indeed we struggle to
actually get it of the menu when we want to change!
Across the water, Grahame Waddell, head chef at one of
Brisbanes most popular and well-established restaurants, Baguette,
stays closer to home and buys his salmon from Huon in Tasmania.
I fnd Tasmanian produce to be some of the best in the world,
especially seafood, due to the cold, unpolluted waters.
For Waddell, salmon has become a go to fsh because its
consistent and its farmed.
Salmon is a very popular dish here as entree or a main. We
poach it in butter at 45 degrees, which keeps its beautiful colour
and keeps it moist.
As an entree we pair it with oysters, white asparagus and
Champagne; for main my favourite is to grill it and serve it with
barnaise.
Picture: Scottish Enterprise
Hong Kongs Shore Hospitality group sources its salmon from Norway
F O O D
Salmon is being mismanaged in an efort to get it cheap and
frozen to fulfll the demand.
You can fnd really cheap salmon in China now, but if you
are an expert you will know the colour is artifcial because of the
processing, and it has had salt water added to increase weight.
At the end of day the consumers are going to sufer.
Delicious by Nordic only buys from one supplier in Norway.
We have worked with this supplier for over two decades.
Our manufacturer has more than 20 years experience in smoking
salmon, and we have won several awards for quality and taste,
Awan points out.
While the company has had good results in China, Awan says
in order to deliver best quality product he needs his customers to
be educated.
In our experience not many consumers have really tasted the
best salmon from the Nordic countries.
Consumers must do more investigation on salmon. For
example, fnd out which country it comes from, which sea, the
processing, etc. But if you want the best then the price will also
be very high.
With some in the industry calling for rapid expansion to meet
demand, Awan agrees major changes are needed.
First of all the law should be stricter on the species itself and
how it is processed in China and imported to China. If the raw
product is not of a high quality or the salmon is not processed in
the right manner, the taste will be afected.
Todays high demand could push manufacturers to the limit.
To ensure the right quality is maintained governments must ensure
processing procedures are kept high.
Its a viewpoint echoed throughout the industry.
Its true the industry is trying to meet growing demand, says
We also love to use salmon roe when in season. But I have
noticed a dramatic rise in popularity corresponds to one in price.
He serves the roe as you would caviar, with warm blinis, crme
fraiche and chopped egg.
Waddell is from Scotland, which he notes is famous for its wild
salmon, but he says, It is dwindling in numbers due to overfshing,
and Im a strong believer in sustainably produced fsh.
I believe a lot of people are careful nowadays about which
species of fsh they eat so salmon [can be] a great choice.

Taste and versatility
First of all it is a very healthy fsh, it contains Omega 3 oil, and
its delicious and versatile, says Amir Awan, CEO of Delicious by
Nordic.
Established in 2013, and based in Denmark with sales ofces
in Asia, Delicious by Nordic sells award winning smoked salmon
and more than 8,000 other luxury products.
Salmon is a great choice for diners and chefs alike, Awan
says. Primarily because it can be prepared in so many ways. It can
be served raw, smoked with a highly delicate taste, served as hot
smoked, and it can be cooked.
All these variations have a unique taste and thats the reason
its also high on the list for consumers.
For Awan, China is a divided market. He says a large number
of wholesalers go for the price rather than focusing on quality.
In China, up to now, salmon has come from Norway and Chile.
But huge demand can have devastating consequences for business.
And we could be seeing this in the salmon industry.
Te salmon being imported to China today is of diferent
qualities and buyers seem to fnd it difcult to separate the good
from the bad, Awan says.
Salmon six ways at FINDS Hong Kong
Picture: Alaskan Seafood
Scottish Salmon Producers Organisation
Scottish Salmon Producers Organisation
F O O D
30 AHCT May 2014
Robin Wang, China in-market representative for the Alaska Seafood
Marketing Institute a public/private marketing organisation
committed to increasing the economic value of Alaskan seafood
resources through collaboration, planning, technical industry
analysis, education, and research, among other things, according
to the organisation.
Some global strategies include a spike in salmon farms, Wang
explains. But these have been outlawed in Alaska, which instead
emphasises sustainable fshing for wild salmon to ensure our Alaskan
wild salmon remains environmentally sustainable and yet a premium
quality product.
We cant expect a steady or increased supply, as every fshing
season fuctuates.
If our supply of wild Alaskan salmon remains steady, prices may
rise if demand increases. Yet if pricing becomes too high, demand
will lessen. Truly, the market dictates!
Wang agrees its the versatility of the fsh, its nutritional value,
and unique taste which has contributed to its growing popularity
in Asia.
And the popularity is across the board, including as it does both
chefs and consumers.
Chefs prefer fsh that ofers unique tastes and are from the
deep sea. Salmon is convenient for them as its a fsh thats readily
available with many known applications.
In these few years, weve seen consumers become more health
conscious and demand more wild fsh not farmed.
Tis drives the demand for our Alaskan wild salmon. Te public
is also increasingly demanding more organic food, without chemical
additives, and consumers are becoming more knowledgeable about
the diference between farmed and our wild salmon.
Double flet of salmon from Delicious by Nordic
Scotland is blessed with a fantastic larder of some of the
best naturally healthy produce in the world.
Food and drink is Scotlands top export industry we sell
our produce to over 200 markets worldwide. And that gure
is growing all the time.
Whether youre a wholesaler, retailer, foodservice operator, importer
or an agent and wherever you are in the world if youre interested in
buying the very best Scottish food and drink products, Scottish
Development International is here to help you.
To nd out more about what makes Scotland the worlds land of food and
drink, please visit www.sdi.co.uk/foodanddrink
T
here was once a time when the notion of Australian
wine conjured familiar visions of cheap and cheerful
fruit bombs (Ill have another Aussie Sauvignon Plonk,
please, as some bar patrons have been known to ask),
yet more producers have gradually eschewed this penchant for the
big and bold in favour of more smoother, streamlined fare. And why
not, since some evidence already implies that the demand is there?
While Australia has had its share of exporting issues led by
a strong dollar that made its products much too expensive for
importers in Asia, coupled with a huge wine surplus following years
of severe drought there are encouraging fgures such as those from
the new Vinexpo/IWSR Survey, reported in April 2014.
As a wine exporting nation, Australia ranks ffth in the world
(behind Italy, Spain, France and Chile), but as a wine consuming
country, it ranks tenth (after the US, France, Italy, Germany, China
including Hong Kong, the UK, Argentina, Russia and Spain).
Te study encompassed the years from 2008 to 2012, which
saw Australias domestic wine consumption grow by only 9.8%
in those four years, compared to 11.4% for the US and of no
small importance an almost ridiculous 134.3% growth in China,
including Hong Kong (from 75.94 million cases in 2008 to 175.85
million cases in 2012).
Arguably then, with Australian domestic wine consumption
almost stalling but wine exports still up, its no surprise that Asian
markets are responding positively. In the Hong Kong market alone,
Australia ranks ffth among countries supplying wine (after Italy,
the US, Spain and France) and within this competitive framework,
as Drinks Business magazine reported as recently as February 2013,
there has been much consolidation within the Australian wine
Australias winemakers are
moving away from fruit-
driven, palate-pleasing
styles towards more
elegant, structured and
complex wines, writes
Gerrie Lim
Grape
expectations
Down Under
Picture: Deep Woods
Vasse Felix Heytesbury
Deep Woods Cabernet Sauvignon Reserve 2010
D R I N K
32 AHCT May 2014

industry and a change in direction away from Europe and towards
China and Southeast Asia.
Limited varietals; versatile winemakers
While its almost impossible to compete with the Italians, who have
a winemaking history founded on the availability of some 3,000
wine varietals, Australias ffth place as an exporter owes greatly to
the versatility of its winemakers who, in general, have essentially only
eight varietals to work with Cabernet Sauvignon, Merlot, Shiraz
and Pinot Noir for the reds and Chardonnay, Semillon, Sauvignon
Blanc and Riesling for the whites (though minor varietals such as
Grenache and Malbec do persist).
Certain states have stood out for producing wines of real elegance
and fnesse, such as the previously overlooked Tasmania, now home
to excellent Pinot Noir producers such as Stefano Lubiana and
Moores Hill.
People are now tending to choose more elegantly structured
wines over fruit-forward wines, said Walter Koo, marketing and
sales executive at 80s & Co. Wine Merchant, the Hong Kong
importer of both estates. Tasmania caught our attention because
of its moderate maritime climate, with mild summers and long
autumn days, resulting in maximum varietal favour development
for elegant, cool climate wines.
We visited Stefano Lubiana and Moores Hill in 2012 and were
attracted by the way they produce wine both are family-owned
boutiques that manage both vineyard and winery, and the owners
themselves are grape growers as well as winemakers. Steve Lubiana,
in particular, is himself a ffth-generation Italian winemaker living
in Tasmania, and he makes wines in the traditional European style
Virginia Willcock, chief winemaker at Vasse
Felix for consistency in Australian Cabernet,
look to Coonawarra or Margaret River
Picture: Moores Hill
D R I N K
AHCT May 2014 33
of elegant, structured and complex wines rather than the usual
fruit-driven, palate-pleasing style.
Another example of this lies in the sometimes rarifed realm
of Cabernet Sauvignon, the king of grapes often linked with
Bordeaux yet fnding fne expression now in two wine regions
Coonawarra (in South Australia) and Margaret River (in Western
Australia) primarily because of the unique circumstances whereby
climate, soil and other characteristics all converge to create what
the French call terroir, producing wines of exceptional fnesse and
enduring quality.
Tere is certainly greater interest in wines of terroir than there
would have been say a decade ago, observed Sue Hodder, chief
winemaker at Wynns Coonawarra Estate. Our wines are medium
bodied, [can] be suitably paired with many cuisines and should
never dominate a meal.
We are a single-region label and as winemakers love making
the small parcels from special vineyards within Coonowarra, she
added. It is also our responsibility to bring these vineyards to life
through the wines made, and if the wine trade can collectively
understand and accept our philosophy, then they will convey that
to collectors and consumers.
Known for its award-winning John Riddoch Cabernet
Sauvignon (named after the man who planted the frst Wynns vines
back in 1891), Wynns also ofers new single-vineyard wines such
as the excellent Alex 88 Cabernet Sauvignon, its recently-released
2010 vintage representing the riches of Coonawarras uniquely red
terra rosa top soils.
Young contenders
Out west in Margaret River, young upstarts such as Deep Woods
Estate in the Yallingup district are gaining fresh notice. Started only
in 1987, the estates 2010 Reserve Cabernet Sauvignon with its bay
leaf and dark chocolate aromatics has already gained some status
(including Gold Medals at the 2013 Decanter World Wine Awards
and also at the Royal Melbourne Wine Show in 2012), making Deep
Woods a serious contender when compared with more established
estates such as Vasse Felix, which began winemaking a whole two
decades earlier.
I think that if you want a broad understanding of consistency
and you want to buy an Australian Cabernet, it should only be from
Coonawarra or Margaret River, observes Virginia Willcock, chief
winemaker at Vasse Felix, who enjoys extolling the virtues of her
famous fagship Haytesbury Cabernet Sauvignon.
But we do a diferent style of Cabernet, one thats more rustic
and earthy and a bit more restrained than Coonawarra what youll
fnd in our Haytesbury is more foral scents than the usual Cabernet
Sauvignon, more fragrant and more savoury, she explains. Our
wines are considered cheap compared to Bordeaux but I think they
are comparable in terms of quality. I also fnd that its only in the
Asian market that we compete with the likes of Bordeaux. In the
rest of the world, we dont compete. I think its understandable
in Asia, because for many people its the only thing they know or
understand.
What many usually understand is a thing called Shiraz, that bold
and peppery wine long associated with Australias Barossa Valley and
well exemplifed by the likes of the Blackwell Shiraz from St Hallett,
the Stonewell Shiraz from Peter Lehmann, and that dynamic duo
from Penfolds, Grange and St Henri.
A big Aussie Shiraz is the only constant between the wine
lists of yesteryear and today, notes Nellie Ming Lee, sommelier
at Australian restaurant Madam Sixty Ate in Hong Kong and
Te Corkscrew wine columnist for the South China Morning Posts
weekend Postmagazine.
But many Australian wines are not as oaky as they once were
and, looking at my own past tasting notes, Ive noticed the trend
of Australian winemakers towards wines that are not so high in
alcohol, with a more restrained use of oak. Wine lists in the past,
mine included, used to refect what was in and a decade ago, that
would have been Old World wines, especially Bordeaux, but Ive
now noticed a trend towards more New World wines, especially
those from Australia.
Tats real optimism to chew on, and one might then heed the
prescient words of aforementioned Tasmanian wine importer Walter
Koo: Tere is already no doubt about the quality of the wines, so
this represents a good chance for the new generation of Australian
winemakers to change peoples perceptions, as the market continues
to become more mature.
Sue Hodder, chief winemaker at Wynns Coonawarra Estate
Photo courtesy Wynns Coonawarra Estate
D R I N K
34 AHCT May 2014
team has made it a market leader.
We chose Chef Bellin not only because
of his two Michelin stars, but because of his
reputation for fair, originality and the ability
to ofer surprises, added Mr Kang.
Owner of LAuberge des Glazicks
restaurant in Plomodiern, France, Chef
Bellin has been listed as one of the 158 best
chefs in the world by Les Grandes Tables
du Monde, an association of chefs and
restaurants covering four continents.
While still young he worked with
legendary French chefs including Jol
Robuchon and Jacques Torel, at La Roche-
Bernard. In 1998 he successfully took up
the challenge of turning his parents inn
into a top restaurant. In 2005 he won his
frst Michelin star, in 2010 his second and
he also won a Gault et Millau gold medal.
His fried lobster, chorizo and tomato
condiments concept was presented at
Master Chef France 2011, for competitors
to try to reproduce.
For this occasion Angliss and Gourmet
Cuisine wanted someone diferent, Chef
Bellin explained, and my cooking style is
very diferent! For example, my signature
langoustine with pork blood and pineapple
... most restaurants wont ofer this, even three
Michelin star ones, asits too demanding a
balancing act!
Its great to have the opportunity to
show of my cuisine and work with such
partners as Angliss and Gourmet Cuisine
and their wonderful products.
A
ngliss Hong Kong Food Service
and Gourmet Cuisine Hong
Kong, one of Hong Kongs largest
suppliers of quality food for the
hospitality industry, recently held a chef s
table event to highlight both its superb
products and the exquisite talents of visiting
French chef Olivier Bellin.
One of the regions primary food
importers, Angliss Hong Kong Food Service
has been in business since 1946, and carries
the best international brands of meat,
poultry, seafood, dairy, dry foods, pastry,
vegetables and gourmet fne foods.
It was this last category that the company
recently wanted to showcase at the chef s
table event, which took place at Hong Kongs
beautiful and historic Ammo restaurant.
Angliss invited two Michelin star
Chef Bellin to prepare an extensive menu
of contemporary French cuisine that
maximised the potential of the products
on ofer, bursting with his intriguing and
unique signature touches.
Tese included a caulifower and caviar
amuse bouche; black pearl oyster scented
and celery smoked tomme cheese; pan-fried
giant langoustine with pineapple and black
pudding sauce; foie gras ravioli; Canadian
king lobster; and Australian kobe beef
tenderloin with asparagus and brioche.
Dessert was layers of apple and tarragon
with 12-hour caramel from Brittany, Chef
Bellins homeland.
Even the seasoned chefs invited to the
Angliss Chef s Table dinner including
Angliss Chef s Table dinner
highlights top ingredients
and culinary skills
from two Michelin star restaurant Amber
at Te Landmark Mandarin Oriental in
Hong Kong, Grand Hyatt Hong Kong,
Hyatt Regency Hong Kong, Sheraton Hong
Kong Hotel & Towers, Te Peninsula Hong
Kong, Te Ritz-Carlton, Hong Kong, and
other prestigious properties expressed
astonishment at both the quality of
the produce on offer and Chef Bellins
culinary fnesse.
Positive response
Senior management from both Angliss
Hong Kong and Food Service and Gourmet
Cuisine Hong Kong were also delighted with
the meal and the overwhelmingly positive
response from the discerning guests.
The Chef s Table is a cooperation
between us and the chef a combination of
great food and great cooking, said Johnny
Kang, regional managing director Asia. It
enables us to highlight our products and the
chef to demonstrate his fair to a table of his
international peers. Chefs are always curious
to try other famous chefs cuisine!
With 65 years experience as a food
business in the Hong Kong marketplace,
Angliss has extensive distribution channels
and geographic coverage, with ofces in
Beijing, Tianjin, Shanghai, Hangzhou,
Guangzhou, Chengdu, Shenzhen, Haikou,
Xian, Hunan, Macau, Singapore and
Malaysia.
Te companys expertise in cold chain
management, its state of the art logistics and
warehousing, supplier network and sourcing
ability and professional sales and marketing Angliss regional MD Asia Johnny Kang with Chef Bellin
Chef Bellin preparing the chefs table
Many thanks to our exclusive partners
Many of Hong Kongs top chefs invited to the event were
impressed with both the quality of the produce and Chef
Olivier Bellins unmatched culinary skills
S P O N S O R E D F E A T U R E
E
specially in Asia, we see that automatic minibars
have gone from the exception to the norm, says
Jan Willem Strijker, Bartech managing director,
Asia-Pacifc region.
Our installed base is ever increasing and we see that the market
is maturing considerably. We see a trend that hotel operators
and owners alike are constantly looking at increasing minibar
management efciency, and as a result, are able to allocate staf to
other tasks, other than running around, checking minibars which
do not have to be checked.
We increased staf efciency by 75%, meaning that instead of
four staf for a 400-room, manually-operated hotel, we only need
one person! Many hotel operators still have their housekeeping
departments check and refll minibars. Te inefciency of doing that
is enormous and there are a lot of hidden costs and extra inventory
losses associated with it.
Bartech ofers fully automatic, semi-automatic and manual
upgradeable minibars worldwide. Additionally, the companys eTray
system allows hotels to ofer and track sales of dry goods, snacks,
souvenirs and others.
Bartechs products and solutions are designed to create greater
operational efciency and maximise revenue, stresses Strijker. We
also work closely with our customers and the designers contracted
by our customers in customising door finishes, colours and
confgurations. We are a bit biased but we believe strongly that our
minibars are also good looking!
Bartech also ofers a drawer minibar, cooled by the companys
renowned silent compressors.
Cooling drawer minibars is a huge challenge. As such, a reliable,
powerful, yet silent compressor is essential! It is embarrassing for a
hotel operator to have to ofer lukewarm drinks because a minibar
has an alternative cooling technique and cant cope with the cooling
challenges a drawer ofers.
Minibars are becoming
increasingly automated and
connected, and as well as being
able to offer cost savings versus
manual systems can also be tied
into guestroom systems to drive
revenue, writes Daniel Creffeld
Convenience stores
Bartech C32 Frosted Glass over 20 years the company
has become an expert in helping hotel operators with
the optimisation of operational efciency and revenue
maximisation of minibars
Indel B Drawer Minibar KD50
Bartech eTray
A feature of many hotel rooms worldwide, Omnitec minibars range includes the A,
A-Plus, Glass and Glass-Plus series. The Glass-Plus series modern aesthetic, black
frame and triple-tinted glass ofers greater thermal insulation performance and
reduced power consumption
E Q U I P M E N T
AHCT May 2014 36
East meets chest

hong Kongs recently opened Mira Moon ofers guests a
complimentary minibar and (non-complimentary) in-room
cocktail chest, a bespoke design collaboration between
Mira Moon and grey goose. The exterior of the petite
chest is designed to echo the hotels Asian heritage, using
traditional hardwood and decorated with brass hinges, lock
plates and lock pins.
when opened, the chests lining is the colour of grey
gooses signature bright blue hue and inside a cocktail
shaker with two grey goose-branded martini glasses are
revealed, fanked on either side by miniature bottles of grey
goose. hotel guests can make use of a seasonal in-room
cocktail recipe to shake their own concoctions, blending
grey goose vodka with a selection of traditional mixers
from the minibar.
The minibar also features a selection of traditional
chinese sweets including the ultimate favourite, dragon
beard candy, a handmade cocoon of spun sugar whose
threaded texture melts in the mouth to reveal a chewy layer
and crunchy centre.
Around 90% of our minibar sales are with silent compressors
proof that our repeat customers do see the huge benefts this
provides, adds Strijker.
Research and innovation
Indel B offers minibars and also accessories for hotel rooms,
including safes and locks, LED televisions, hairdryers and wine
cellars, around the world.
Clients choose us in Italy and worldwide for our ongoing
commitment to technological research and innovation, and the
willingness to satisfy all possible requests and customisations, says
the company.
Indel B says it has seen customer satisfaction, aftersales service
and especially innovation coming to the fore.
Customers want low energy consumption, efficiency,
technology and design. Indel B continues to invest in excellence,
focusing in quality and design.
Indel B has just launched its drawer compressor minibar KD50
Smart. It allows operators to place it in unusual or reduced spaces,
creating alternative solutions and innovative designs. Te minibar is
silent and smart, it provides a drawer system and is easily accessible
from above. Products are clearly visible thanks to the two refrigerated
compartments, which can be converted to a single one.
Mira Moon Grey Goose Cocktail Chest
E Q U I P M E N T
AHCT May 2014 38
While comfort and
functionality remain key
aspects of hospitality uniforms,
many properties are placing
emphasis on retail-inspired,
on-trend apparel, less formal
styles, statement pieces
with wow factor and the
introduction of local fair,
writes Michelle Cheng
looking good,
feeling
good
U
niforms are an essential element to creating a corporate
image, but they go further than this. Psychologically,
when staf are wearing a uniform they are happy and
comfortable in, this sense of well-being is passed on
not only to team members but also customers.
If youre looking good; youre feeling good. If youre feeling
good, youre more likely to be doing a better job, agrees Tim Grubi,
founder and design director of Australian-based Global Chef. Tink
about it! Self-esteem can be improved by the look of the uniforms.
Simplicity and comfort come frst for Global Chef. If you are
not comfortable, you cannot function at the highest level, Grubi
adds.
Te A200 Modern Style Chef jacket has been the best-selling
product in Asia for Global Chef for a long time. I think chefs in
Asia really identify with our brand name. Global Chef uniforms
are designed by chefs, for chefs.
Strong uniform design is one of the best ways to create harmony
with the hotel environment.
Te uniform design immediately gives the customer a strong
image of your outlet, agrees Nicolas Dujardin, Kwintets area
manager, Middle East and Asia. Whether frontline or in the
kitchen, a nice trendy uniform will obviously enhance the staf
welcome for guests.
Kwintet ofers a portfolio of well-known international workwear
brands such as Fristads Kansas, Wenaas, Lafont, Bragard, Clinic
Dress, Djupvik, Acode and B&C as well as its own bespoke
solutions, developing and producing tailor-made corporate wear
collections.
Hotels may demand diferent uniforms for frontline staf and
for backstage staf. Mark McWhinnie, senior vice president of
development and shared services and director of Sands Cotai Central
Hotel in Macau, describes what the group looks for.
For generic styles such as white business shirts, black pants
and black suiting, we require comfortable and long-lasting fabrics.
For restaurants and front of house departments, we look for designs
with a luxurious look that refects our brand image.
When we are looking to change or to create a new design, it is
important a new uniform complements the existing design theme
and matches the existing collection and working environment,
McWhinnie adds.
Hi-tech solution
Every property wants their own look and feel for their particular
brand. Problems can arise, however, if ideas are not practicable. Tis
is where Chef Works online self-design application comes in, says
the company, which supplies hotels including Hilton, Marriott,
Ritz-Carlton, Starwood and others. Embracing modern technology,
Chef Works gives customers the opportunity to put together designs
that work best for them remotely, through the use of mannequins.
We have taken it a step further, through allowing screen shots
to be placed behind the mannequin to simulate how their particular
look will come out in the relevant environment. A decision maker
anywhere in Asia can create their desired look from wherever they
are, says Adam Josselsohn, sales director of Chef Works, on the
innovative new service.
Te current Asian market includes Hong Kong, Macau, China
Southeast Asia and is expanding to Korea and Japan.
Te hot and humid Asian climate is a signifcant motivating
factor for uniform providers to design an airy fabric. Tat is why
Chef Works new lightweight fabric has become a best selling
product. It is designed to handle the often harsh laundry processes
in Asia but at the same time is much lighter, resulting in greater
comfort in the hot Asian climates, Josselsohn stresses.
Kwintet also ofers light, afordable fabrics for the Asian market.
Te fabric we dedicate to executive teams is light, supple, a bit
shiny and overall very classy, says Dujardin. We also recommend
Picture: Softel So Bangkok
E Q U I P M E N T
AHCT May 2014 40
our diferent technical fabrics dedicated for working in hot and
humid countries.
From the perspective of the end-user, Sands McWhinnie also
echoes the importance of fabric quality. Te fabric selection is
critical. Tis is based on the wardrobe managers experience. Te
wash test report involves laundering or dry cleaning the garment 20
times, and then reviewing the following criteria: shrinkage, weight
loss, colour fastness, appearance, piling, accessories durability and a
bleach test. We have a team member wearing the garment to provide
feedback on comfort and functionality.
Although there is no doubt that comfort and fabric quality
come frst when customers make purchasing decisions, Antonhill
understands that diferent customers have diferent concerns. Au
believes that environmental friendliness should be added to the list.
Seldom do suppliers and end-users put environmental friendliness
as a priority. I think we, as a professional uniform supplier, should
put more efort in changing this tradition.
Sands China Limited shares the same environmentally friendly
intentions. In order to support our companys sustainability goals,
we are looking for sustainable fabrics. Conrad, Holiday Inn and
Sheraton housekeeping uniforms are using a sustainable fabric
As well as supplying hotels and restaurants, Antonhill, established in Hong Kong in 1981, also
provides uniforms for Star Cruises, the third-largest cruise line in the world
Top selling chefs jacket from Global Chef
Orange Womens Universal Shirt and Black Chalk
Stripe Bib Apron from Chef Works
Kwintet ofers light afordable fabrics for the
Asian market
FOR ALL YOUR CULINARY APPAREL NEEDS
Hong Kong Showroom
1/F, 23 Queens Road East
Wan Chai, Hong Kong
T: +852 25293700
Singapore Showroom
102F Pasir Panjang Road
#03-06 Citilink Warehouse, Singapore 118530
T: +65 6270 4120
Email us for a full quotation: info2@chefworks.com.hk
or visit our website: www.chefworks.com.hk
A sense of harmony
The collaboration between hong Kongs recently opened Mira Moon and fashion
designer grace chois company yi-ming has produced a range that both values
the oriental tradition while exploring the modern era. for this unique uniform
collection for Mira Moon, yi-ming selected and blended traditional elements
to create a sense of harmony between the old and the new.
As both Mira Moon hotel and yi-ming share a common signature colour, red,
we decided to expand and add to that, says choi. using red as the basis of
the collection, we picked fabrics with subtle tones, with traditional oriental foral
prints. we also retained traditional elements such as standing collars and slits
at the bottom hem. however, we have added touches such as mixing textures
and laces and colour blockings, which is something modern and diferent from
the traditional approach.
not only do we look at the visual impact of the uniforms, but we also pay
attention to comfort and functionality, making our uniforms look good while
being practical. we believe the smallest details, such as contrasting rolling
sleeves and the fexibility of buttons, counts.
choi says the company also took inspiration from the interior of the Mira
Moons lobby, which is decorated with modern furnishings, digitally composed
bisazza tiles and unique prints.
we were inspired by how the lighting difuses into every corner. we created
the evening style front desk uniform with a hint of golden green to refect the relaxing ambiance of the hotel lobby and
beautiful lighting and ofer colour combinations.
yi-ming uniforms are made of brocade satin fabric with stretchable lining and fancy colour lace, and are durable,
fashionable and functional.
we understand uniforms are worn every day and therefore subjected to wear and tear, so we handpick our fabrics,
running tests and trials to ensure they will look the same everyday.
velocity, which uses 60% recycled polyester/40% polyester blend
fabric, McWhinnie reveals.
What you pay
In terms of emerging trends, Global Chefs Grubi suggests that the
chef uniform market in Asia has three distinct levels. Around 5% are
those who [demand] high quality chef uniforms and are prepared to
pay for it; 15% are those who [demand] high quality chef uniforms
and are prepared to pay a small margin more than the cheapest for
it. Te remaining 80% are those who dont expect high quality.
We have always been more expensive than most of the locally
available chef uniforms in the market. So generally speaking, I
recognise that only around 15% of chefs are in our market. In Asia,
this is pretty good size market potential and this is why we see our
brands growing in the region.
Chef Works is clear on the trends in the Asian market
and provides a new insight. Asia has a long history of fabric
manufacturing. Although they are often readily available, there
seems to be an inconsistency in fabric, Josselsohn points out. He
describes the current Asian market as in aggressive expansion and
sees that the growing competitive landscape means the days of using
small local tailored runs of cheap garments are no longer feasible or
attractive for the long-term user.
Although price and product quality will always play an
important role in purchasing decisions, we have found that
fexibility, consistency in supply and speed of delivery outweigh
more traditional factors.
Zero-sink dishwash vision
The average kitchen producing 1,000 meals a day still uses up to 3,000 litres of
water every day just to pre-soak and pre-wash utensils. And thats before they
even enter a pot washer... says Granuldisk. The company produced the Granule
pot washer to perform a perfect hygienic wash while using far less resources
and space than conventional pot washing methods require. With this method
theres no need for sinks in the pot washer room and, nearly 10,000 end-users
worldwide may vouch for that. Replacing sinks with a Granuldisk pot washing
system is a proftable solution bringing sustainable savings of water, energy
and chemicals, day after day. With the sinks gone, less hard work no soaking
or scrubbing and no harsh chemicals is good for business, good for staff and
good for the environment.
For more information: www.granuldisk.com
POS terminals from Epson
Epson has unveiled its new family of intelligent POS systems. Built into a small
footprint, the TM Intelligent (TM-i) Series is for mobile, web-based POS solutions and
cloud-based services, with peripheral connectivity for businesses in the food and
beverage, hospitality and retail industries.
TM-88V-DT allows for any number of POS confgurations and includes a retail-
hardened PC running the POSReady 7 operating system powered by an Intel Atom
1.8GHz processor. It supports mobile POS and web POS deployments with the
added capability of a built-in web server meaning users can control peripherals
through a smart device with the use of Epsons POS-Device and ePOS-Print
technology. The TM-i series products allow businesses to streamline operations
and arm staff with fexible, customer-centric solutions designed to drive effciency,
boost service capabilities and improve communications across the business. With
the TM-i series, small business owners can now deploy fxed, mobile or hybrid POS
confgurations without the need to upgrade existing IT infrastructure.
For more information: www.epson.com
To win the coveted Red Dot Design Award, Franke Coffee
Systems latest coffee machine generation, the FoamMasterTM
800, prevailed over 1,816 manufacturers, designers and
architects from 53 countries. The Franke FoamMasterTM 800
impressed a panel of international experts and was distinguished
with the award for design excellence expressing individuality.
The FoamMasterTM 800 is entirely in step with the current
trend towards consumers customising their own coffee
creations. This fully automatic coffee machine offers unlimited
possibilities of combining coffee, cold and warm milk foam and
different syrup varieties. By using the pre-selection and stacking
functions, staff can handle orders more quickly and effciently.
The 10.4-inch touchscreen makes operating the
FoamMasterTM 800 good for both full service and self-service
operations. There is intuitive menu guidance, and, with more
milk-based coffee beverages being consumed in self-service
areas, special recipes for children with milk, milk foam and
syrup etc make it possible to reach this new target group. In
full-service operation, the special pre-selection function not only
saves time but also reduces the error rate.
Franke Coffee Systems wins Red Dot Award
For more information: www.franke.com/cofeesystems/us/en/home.html
P R O D U C T N E W S
AHCT May 2014 42
Larger wedge LED TVs

Sonys BRAVIA X9000B series in the new wedge design is designed to increase
stability in an era when screen size continues to increase. By lowering the TVs centre
of gravity, Sony was able to achieve a smaller pedestal size than conventional TVs,
allowing for a wide variety of installation options, despite having a large screen size.
In addition to increasing installation options, the TVs sound quality has also been
improved. The wedge shape increases capacity and is used to incorporate a large
speaker to provide deeper, more powerful sound. It also includes a port replicator to
help manage the need for multiple cables by merging these ports into a single one,
providing the TV with a cleaner, more elegant look.
To give better picture quality, this new X9500B series employs X-tended Dynamic
Range PRO that achieves a much higher dynamic range of brightness, with higher
peaks and deeper blacks through the use of a special backlighting algorithm. All of the
new 4K TV models incorporate the powerful picture processing engine, 4K X-Reality
PRO, which uses a combination of upscaling and super resolution technology from
Sony to offer any content in stunning 4K resolution. For HD content, instead of just
increasing pixel count, 4K X-Reality PRO uses a content adaptive database for
upscaling, bringing into play the most suitable upscaling algorithm to make sure every
pixel is optimised for a near-4K experience.

PIC E
New supplier programme
for guestroom telephones
Cetis, Inc., manufacturer of Teledex, TeleMatrix and Scitec brand hotel
telephones, and FRHI Hotels & Resort, a hotel management company operating
hotels globally under the Raffes, Fairmont, and Swisstel brands, have
announced completion of a new supplier partnership programme for guestroom
telephones. Under this new agreement Cetis offer a complete line of single and
two-line analog and VoIP corded and cordless guestroom telephone solutions,
also, the three most popular guestroom telephone brands globally, plus, patented
OneTouch voicemail retrieval technology. All that comes with unifed global
support under the group via a Fairmont and Cetic tieup and a global team of
Cetis-certifed business, installation, and support partners. Cetis, Inc. is an ISO-
9001, RoHS, and WEEE-certifed manufacturer of telephones and Y Series high-
speed internet wired and wireless access point devices.
For more information: www.cetisgroup.com
Franke Coffee Systems wins Red Dot Award
Creamy and
textured
cleanser
This cleanser is part of the Power Repair Age
Correction line of products from Pevonia, a
creamy and textured, hydrosoluble cleanser
that removes skin impurities and rinses
away without any residue. Combining
marine collagen and marine elastin, the
hydrating cleanser helps
to preserve the skins
hydrolipidic flm and
smoothes away fne
lines and wrinkles. Key
benefts include: it is
light, creamy, and gentle
in use; it preserves skins
hydrolipidic barrier, and
smoothes away fne
lines and wrinkles. Key
ingredients include:
sodium lauroyl oat amino
acid a gentle cleansing
agent from oats; marine
elastin prevents loss of
elasticity and increases
frmness; jonquil fower
extract derived from
the narcissus fowers,
which tones and heals
skin; while marine
collagen encourages cell
renewal and reduces the
appearance of fne lines
and wrinkles.
For more information: www.sony.co.uk/electronics/tv/t/televisions
For more information: www.pevonia.com
P R O D U C T N E W S
AHCT May 2014 43
Old stout new package
Guinness has revealed new packaging for its Foreign Extra Stout variant in Hong
Kong. A complete refresh from the existing packaging, this is the frst change in
design since 2005 and refects the adventurous character of Guinness Foreign Extra
Stout with more style and more soul, according to the company.
Across the Guinness Foreign Extra Stout pint and quart bottles, as well as the
330ml cans in Hong Kong, the new packaging design boasts a combination of its
metallic gold and yellow fnish, with contemporary typography. Topped off with the
swoop of Arthur Guinness signature, the redesign adds a new sense of quality,
craft, ritual and authority to the worlds favourite stout, says Guinness.
Jon Good, general manager of Guinness Greater China, said: While the
Guinness packaging may have an updated look, whats inside the bottles and cans
is still the same authentic taste that comes from St. Jamess Gate in Dublin.
To date, the Guinness brew created by Arthur Guinness in 1759 is available in
more than 100 countries with over 10 million glasses consumed daily and 1.8 billion
pints sold every year.
For more information: www.guinness.com
Divine wine
from Napa
Valley
2010 marked the 125th anniversary of Far
Niente, and the current owners are only
the second people to make wine at the
historic estate. The vineyard links its house
style, vineyard ownership, and social
responsibility as factors of success. The
wines are Far Niente Estates Chardonnay
and its Cabernet Sauvignon, produced in
the Californias Napa Valley.
Gil and Beth Nickel purchased the
abandoned winery in 1979 and developed
a plan for the site that had suffered
six decades of neglect. The Nickels
determined to produce just two wines
Chardonnay, which was introduced the
same year they acquired Far Niente, and
Cabernet Sauvignon, frst produced in
1982.
The absence of malolactic fermentation
provides the Chardonnay with the ability
to age gracefully for several years after
release, which is unusual for California
Chardonnay. The company also likes to
tell of its social responsibility with solar
power, sustainable and organic farming,
powering farming vehicles with biodiesel
fuels, recycling, the use of hybrid company
vehicles and other environmentally
responsible measures.
Green Pot Tea
goes West
Singaporean F&B brand Green Pot Tea has
introduced another collection of premium
Western tea blends. This is the second tea
collection launched by the company which
was established only in late 2012, and
complements its frst collection of Taiwanese
style green Oolong teas, launched in late 2013.
This one comes in four varieties which
not only offer the great tastes expected of
a high quality tea but also health benefts.
A listing of their main ingredients tells the
story: Chamomile Lemon Balm, Citrusy Mint,
Osmanthus Green Rooibos and Lemongrass
Green Tea.
All Green Pot Tea blends are 100%
natural with no added favourings and the tea
ingredients are sourced from their German
partners who have a treatment technology
using ecologically friendly CO2 High Pressure
Disinfestation process.
As well as the Western Blend Collection,
Green Pot Tea offers an Oolong Tea Collection
of four different blends.
www.greenpotonline.com
For more information: http://farniente.com
C U L I N A R Y N E W S
44 AHCT May 2014
Seat, bucket becomes!
Kindred spirits Veuve Clicquot and Branex Design have partnered up to roll out the
Veuve Clicquot Tam Tam. Since 2002, Branex Design has re-issued cult-obsession
objects, such as the infatable furniture of Quasar Khanh or the minimalistic Tam Tam
stool of Henry Massonet. The Tam Tam stool of 1968 met with success because of its
versatility, comfort, nomadic nature and ease to snap together.
Veuve Clicquot has revamped the original by adding an ice bucket that recalls the
classic shape of the stool from the 1960s. However, this innovative Tam Tam has been
updated for champagne functionality: simply snap open the stool seat to transform it
into an ice bucket. Available with a bottle of Veuve Clicquot Brut Yellow Label and four
accompanying outdoor futes. Tam Tam by Veuve Clicquot is now exclusively available
at [Hong Kongs] Tang Tang Tang Tang at HK$1,800 with limited quantity of 100 sets.
For more information: www.veuve-clicquot.com
Delectable
collectables
DFS Group, luxury travel retailer, has
announced that a rare and exclusive
collectible from its third annual Masters
of Wines and Spirits Collection, 1949
Fine & Rare the Macallan Masters of
Photography: Annie Leibovitz Edition in
Linley Cabinet, has been sold to a wine
and spirits connoisseur.
Created exclusively for the frm and
priced at S$318,000 (US$254,000),
the item is one of the most valuable
selections presented at the Masters
of Wines and Spirits event held at
the National Museum of Singapore in
November last year. The event features
many of the worlds rarest wines and
spirits. In 2013, 79 masterpieces from
Gin with a
difference
Marrying grape distillation know-how
and infusion practices with a rare vine
fower, GVine has brought to market a
new and different gin. The grape base
as used by GVine is unusual in the
production of gin.
An Ugni Blanc grape varietal,
recognised for its perfect ability to be
distilled, high in acidity and neutral in
favour is put to use. After harvest,
the grapes are as usual immediately
pressed and converted to wine. The
result is then distilled in a column
still producing a neutral grape spirit
over 96.4% abv 192.8 proof. Some
tasters fnd the neutral grape spirit is
much smoother and feels new to the
palate, unlike the traditional grain spirit
associated with gin production.
This base is infused with an addition
of a blend of nine botanicals: juniper
berries, ginger root, liquorice, cassia
bark, green cardamom, coriander,
cubeb berries, nutmeg and lime, plus
a particular green grape blossom,
combined in a Florentine pot still.
For more information:
www.g-vine.com
49 prestigious brands were showcased,
representing the strength of DFS
relationships with the worlds most
sought-after wine, spirit and Champagne
houses.
The fourth edition of DFS Masters
of Wines and Spirits will be held in
Singapore in late 2014.
For more information: www.dfs.com/masters/wines-spirits/en/agegate.html
C U L I N A R Y N E W S
AHCT May 2014 45
DATE EVENT DETAILS ORGANISER
SIAL China is the leading Asian meeting point for the
food and beverage industry. Te 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.
THAIFEX World of Food Asia is an international trade
exhibition for the food and beverage, food technology
and retail and franchise industry in Asia.
HOSFAIR Guangzhou is a platform for Chinese and
foreign hotel suppliers, manufacturers and agents.
Te International Exhibition for Food & Drink, Hotel,
Restaurant, Bakery & Food Service Equipment, Supplies
& Services.
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.
Te 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 worldwide, showcasing
a wide selection of premium seafood products and
complementary services.
Celebrating 15 successful years in 2014, Te Hotel Show
is the largest dedicated hotel and hospitality exhibition
for the Middle East region. Including investment,
build, design and ft-out, refurbishing, operating
and management, it is for everyone involved at every
touchpoint of the industry.
Te most infuential and authoritative annual event in
the China laundry industry, Laundry Expo showcases
the latest technologies, machines, apparatus and
chemicals for laundry, dry-cleaning, stain removing,
ironing, dyeing and disinfecting.
International Hotel Expo is the longest-running
exhibition for the hospitality industry in Macau.
Combining exhibition, conference and awarding
activities, it is a multi-dimensional platform supported
and attended by increasing numbers of executives from
hotels and related associations from China, Tailand,
Malaysia, South Korea, Philippines and more.
For 25 years, HICAP has been the unequalled annual
gathering place for Asia-Pacifcs hotel investment
community, attracting the most infuential owners,
developers, lenders, executives, and professional advisors
from around the globe. Make new contacts, strengthen
existing relationships, learn, orchestrate a deal and
attend energetic sessions and workshops and unrivalled
networking events.
Restaurant & Bar Hong Kong is the fastest growing
exhibition for the hospitality sector in the Asia-Pacifc
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.
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.worldofoodasia.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
Bangkok Exhibition Services Ltd.
Tel: +66 2 615 1255 Fax: +66 2 615 2991
press@besallworld.com www.foodandhotelmyanmar.com
Sopexa France Tel: + 33 5 56 56 00 22
visiteur@vinexpo.fr
http://asiapacifc.vinexpo.com
Sopexa Hong Kong Tel: + 852 2866 7163
Contact: Elodie Niatel, elodie.niatel@sopexa.com
Diversifed Communications Hong Kong
Unit B, 32/F, @Convoy 169 Electric Road, North
Point , Hong Kong
Tel: +852 3105 3970 Fax: +852 3105 3974
ilam@divevents.com.hk
www.seafoodexpo.com/asia
DMG Events
PO Box 33817, 5th Floor, Te Palladium, Cluster C,
Jumeirah Lakes Towers, Dubai, UAE
Tel: +971 4 445 3749 Fax: +971 4 438 0358
rogercardoso@dmgeventsme.com
www.dmgeventsme.com
Unifair Exhibition Service Co., Ltd.
Tel: +86 20 83276369
Fax: +86 20 8327 6330
echo@unifair.com
www.laundryexpo.cn
Coastal International Exhibition Co., Ltd.
Room B, 16/F, Times Tower
391-407 Jafe Road, Wanchai, Hong Kong
Tel: 852-2827 6766 / 3187 7226 Fax: 852-2827 6870
general@coastal.com.hk yannes@coastal.com.hk
www.coastal.com.hk www.hotel-exhibition.com
BHN, Horwath HTL, and Stiles Capital Events
Tel: +1 714 540 9300
marketing@burba.com
www.HICAPconference.com.
www.HICAPconference.com
Diversifed Communications Hong Kong
Unit B, 32/F, @Convoy 169 Electric Road,
North Point, Hong Kong
Tel: +852 3105 3970 Fax: +852 3105 3974
sales@restaurantandbarhk.com
www.restaurantandbarhk.com
May 13 15 SIAL China 2014
Hall N1-N5, E5-E7
Shanghai New International
Expo Centre
Shanghai, China
May 21 25 World of FoodService 2014
IMPACT Exhibition and
Convention Center, Bangkok,
Tailand
May 21 25 THAIFEX World of Food Asia 2014
Convention Center, Bangkok,
Tailand
May 27 29 Te International Wine and
Spirits exhibition for Asia-Pacifc
Hong Kong Convention and
Exhibition Centre
Wan Chai, Hong Kong
June 18 20 Food & Hotel Myanmar 2014,
Myanmar Convention Centre
Yangon
Jun 26 28 Te 12th Guangzhou International
Hospitality Equipment &
Supplies Fair
China Import and Export Fair
Area A, Guangzhou, China
Sep 2 4 Restaurant & Bar Hong Kong 2014
Hong Kong Convention &
Exhibition Centre
Wan Chai
Hong Kong

Sep 2 4 Seafood Expo Asia
Hong Kong Convention &
Exhibition Centre
Wan Chai
Hong Kong
Sept 20 22 Laundry Expo
Shanghai Everbright Convention &
Exhibition Center
Shanghai
Sep 28 30 Te Hotel Show
Dubai World Trade Centre
Dubai
Oct 15 17 Hotel Investment Conference Asia
Pacifc (HICAP)
InterContinental Hong Kong
Hong Kong
Nov 26 28 Te 10th International Hotel Expo
Cotai Strip CotaiExpo
(Te Venetian Macao)
Macau
28-30 SEPTEMBER 2014
DUBAI WORLD TRADE CENTRE
E V E N T S
46 AHCT May 2014

Food & Hotel Myanmar
2014 the perfect
platform
COMING NEXT
Food & Hotel Myanmar 2014
Myanmar Convention Centre,
Yangon
June 18 20, 2014
www.foodhotelmyanmar.com
F
ood & Hotel Myanmar 2014 - The International Exhibition for Food
& Drink, Hotel, Restaurant, Bakery and Food Services Equipment,
Supplies and Services will be held on June 18-20, 2014, at
Myanmar Convention Centre, Yangon.
Myanmars economic growth is expected to pick up to an annual rate
of 7.8% for the next two fscal years (2014-15 and 2015-16). As Myanmar
has opened up to the outside world over the past four years, the country
has encouraged tourism as an important source of hard currency. In
2013, Myanmar attracted over two million tourists. The tourist numbers
visiting Burma in 2013 increased by 93% over 2012. Myanmar targeted
the number of tourist arrivals at three million by 2015.
Tourism plays a vital role in Myanmar by reducing poverty, enabling
employment opportunities, balancing social and economic development,
and implementing political reforms, reports the Ministry of Hotels and
Tourism in its national plan.
Food & Hotel Myanmar 2014 is the debut international food and
hospitality trade exhibition in Myanmar, and the perfect platform to access
these markets. Food & Hotel Myanmar exhibitors present premium
products and services from international and local suppliers. With over
230 participants from 28 countries together showcasing over 500
exhibiting brands, and six International Pavilions, from Germany, Korea,
Singapore, Taiwan, Thailand and the United States.
The show will be run concurrently with industry competitions and
activities by relevant industry organisations including:
Myanmar Culinary Arts Competition (MCAC) 2014 co-organised by
Myanmar Chefs Association (MCA) and Bangkok Exhibition Services
(BES) Ltd
Myanmar Barista Championship 2014 co-organised by Element
Coffee Consulting & Machine Supplies and Bangkok Exhibition
Services (BES) Ltd
AHRA-ASEAN Bartenders Competition 2014 co-organised by
Myanmar Restaurants Association (MRA) and Bangkok Exhibition
Services (BES) Ltd.
Food & Hotel Myanmar 2014 is a must-visit event for all hospitality
and food-service related professionals as they can meet suppliers, fnd
new products and services, and gain latest industry information on
technologies and trends that will help them increase the success and
proftability of their businesses.
E X H I B I T I O N S
AHCT May 2014 47

Wines and spirits
abound in Hong Kong
COMING NEXT
VINEXPO ASIA-PACIFIC 2014
Hong Kong Convention and
Exhibition Centre
May 27 29, 2014
www.vinexpoasiapacifc.com
V
inexpo Asia-Pacifc invites all wine and spirits professionals to its
three-day benchmark exhibition in the heart of Hong Kong from
May 27 to 29, 2014.
Since its very frst show in Asia, Vinexpo Asia-Pacifc has continuously
increased its international reputation. 2014 promises yet another great
exhibition with many things on show for the frst time displayed by
exhibitors, among the many tastings and presentations.
Launched in 1998 in Hong Kong, one of the liveliest and most
sparkling cities in Asia, Vinexpo Asia-Pacifc serves today as a benchmark
for all wine and spirits professionals. Since 2006, the exhibition has grown
larger and larger until 2012, when it exceeded 1,000 exhibitors and
15,000 visitors.
To satisfy the demands of its exhibitors, Vinexpo Asia-Pacifc has
increased its available foor space by 50% for this years show. The 1,300
exhibitors will now share two halls in the Hong Kong Convention and
Exhibition Centre.
More than 20 producing nations from Chile to Australia including
France, Italy, Spain, New Zealand, Japan and Mexico are represented
at Vinexpo Asia-Pacifc. Among the visitors, travel retail decision-makers
pace the aisles alongside importers, distributors and major purchasers
from all over Asia-Pacifc. In total, almost 18,000 professional visitors are
expected in 2014.
Exclusive conferences and tastings
World-acclaimed Masters of Wine, tasters, economists, sommeliers
and oenologists will discuss their views and opinions at a wide range
of conferences and tastings that are all part of the Vinexpo Asia-Pacifc
Academy.
Among the master classes already announced feature some
prestigious tastings of French wines with spotlights on South African,
Portuguese, Chilean and Spanish wines, as well as a range of spirits-
based events.
Spiritual the concept bar
The title Spiritual results from Vinexpos ambition to launch a daring new
bar concept to refect the vibrant world of spirits. The bar offers producers
the opportunity to present their beverages in an original way and to gain
visibility at Vinexpo Asia-Pacifc in the middle of Hall 3, where the spirits
brands congregate.
Professional mixologists, all members of the International Bartenders
Association, will present the spirits in their best light by inventing unique
cocktails before the visitors very eyes and inviting them to taste. A series
of master classes has already been planned. Spiritual, which has been
organised in partnership with The Spirits Business magazine, already
promises some amazing new things to taste.
E X H I B I T I O N S
AHCT May 2014 48
vinexpoasiapacic.com
THE INTERNATIONAL WINE AND SPIRITS EXHIBITION FOR ASIA-PACIFIC
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.
Sopexa Hong Kong I Tel: 2866 7163 I vinexpo@sopexa.com
ONLY FOR THE
ASIAN PACIFIC
TRADE
VINEXPO ASIA_14 AP Asian Hotel 210x297 01-14.indd 1 20/02/14 16:37
Convention Center
Bangkok, Thailand
21. - 25.05.2014
International Trade Exhibition for
Food & Beverages, Food Technology
and Retail & Franchise in Asia
Presents
Held alongside Endorsed by
www.worldoffoodasia.com/www.thaitradefair.com
Jointly organized by
The Thai Chamber
of Commerce
60,000 square meters of exhibition space
28,000 trade visitors from 135 countries & regions
1,400 exhibitors from 40 countries
25 country and province pavilions
1 comprehensive platform with 3 specialized trade fairs
Multiple industry-endorsed competitions, conferences, ASEAN Food
Industry Thought Leaders Panel and many others ...
Experience the
Pre-register your attendance at
www.worldoffoodasia.com before 15 May 2014.
THAIFEX World of Food Asia
Celebrates 10 Years With Its
Largest Showcase To Date
ister your attendance at
odasia.com before 15 May 2014.
Best in Asia
C
M
Y
CM
MY
CY
CMY
K
WofA14 210x297mm AHCT VP Ad.ai 1 6/3/14 6:11 PM
Times website!
New look
Asian Hotel & Catering
A P P O I N T M E N T S
Atanasius Gatoz Hermas
Ben Man
Amporn Choeng-Ngam
Christopher
Bohwongprasert
Edmond Ip
Franz Donhauser
137 Pillars House boutique hotel in Chiang
Mai has announced the appointment of
Amporn Choeng-Ngam as executive chef.
He is experienced both in Thailand and
internationally, having held positions in
Ukraine, Bali and Saudi Arabia in addition to
several of Tailands top properties. Choeng-
Ngam has several awards for his culinary
productions.
Conrad Bali has appointed Atanasius Gatoz
Hermas as its F&B manager. He has spent over
15 years in the hospitality industry, working
his way up after starting as a cooks assistant
at Sheraton Bandara Hotel in 1999. Gatoz
was previously at Mesa Hotels and Resorts
Bali-based property Te Edge. He was also
restaurant manager at Casa DOro, Hotel
Indonesia Kempinskis Italian restaurant.
Hong Kong Convention and Exhibition
Centre has announced the appointment of
Ben Man as its director of F&B. He leads
a team of 330 professionals responsible for
F&B event planning and co-ordination, the
Western and Chinese kitchens, the HKCECs
seven restaurants, and concession stands set up
during exhibitions.
Te new director of sales and marketing for
Hansar Hotels & Resorts is Christopher
Bohwongprasert, with responsibility for the
Bangkok and Pranburi properties, as well as
Hansar Cha-Am slated to open later this year.
He has more than 12 years experience in sales
and marketing, having worked for several
major chains throughout his career.
Hotel management company Artyzen
Hospitality Group announced that Edmond
Ip has joined the group as vice-chairman.
Ip brings 40 years experience in the hotel
industry. He held senior executive and
development roles following the early days of
his career with Hyatt International where he
headed the fnance and accounting function
globally.
Island Shangri-La, Hong Kong, welcomed
back Franz Donhauser to succeed Wolfgang
Krueger as general manager overseeing
overall hotel operations. Donhauser grew
up in Austria, where his ancestors owned
and operated a small family hotel for many
generations. Most recently, he was general
manager of Shangri-La Hotel, Sydney.
Yohann Jousselin
Jayne OBrien Jess Parrilla
Reinhold Johann
Ruediger Lurz
Stella Chow
Sze Chiu-Kwan
Philippe Lecluse Jeremy van de Klundert
Jerry John
Justin Guo
Wayne Kafcsak
Another appointment at the Island Shangri-
La, Hong Kong, is Ruediger Lurz as
executive chef. Te German-born chef brings
his experience from the Michelin-starred
Restaurant Petrus and Summer Palace in
Beijing. Chef Lurz held the same position at
Shangri-La Hotel, Ningbo.
Again at the Island Shangri-La, Hong Kong,
as hotel sommelier in charge of the hotels
cellar collection, Yohann Jousselin will also be
responsible for the training in wine knowledge
of his staf. He is a master sommelier and the
only one in Asia. Tis demands at least 10
years of professional experience with attendant
assessments.
Jayne OBrien is to take the position of
senior vice president of global brands at
IHG, responsible for overseeing brand vision
and strategy across IHGs global portfolio
of nine brands. With a background in the
travel industry, OBrien spent 18 years at
British Airways, serving in a number of brand
marketing and commercial roles.
Travel technology frm Abacus International has
announced the appointment of Jeremy van de
Klundert as managing director of subsidiary,
Sabre Pacifc, to take forward the distribution
strategy for Australia and New Zealand. Van de
Klundert has served in similar roles, including
fve years with global distribution systems in
Europe, three with a travel agency and more
recently International SOS.
Macaus Banyan Tree Hotels and Resorts has
announced the appointment of Jerry John as
general manager. Prior to joining Banyan Tree
Macau, John was general manager at Angsana
Laguna Phuket in Tailand, since 2011, while
it underwent full renovation and rebranding.
Now it is the fagship of the groups Angsana
brand.

Justin Guo is now the area general manager,
China, and general manager of 481-room
Pan Pacifc Suzhou, of the Pan Pacifc Hotels
Group. Guo will oversee the groups expanding
China portfolio that currently comprises four
Pan Pacifc properties in addition to three
hotels being built in Tianjin, Zhuhai and
Chengdu. His experience includes operations
and business development at Hilton properties
across China in Beijing, Shanghai and Sanya.
Arriving from the Fairmont Royal Pavillion in
Barbados, Wayne Kafcsak has taken over as
managing director of Fregate Island Private,
in the Seychelles, which recently joined the
luxury hotel group. His previous positions
were at the British Virgin Islands Raffles
Canouan Island and the Grenadines, Peter
Island Resort & Yacht Harbour and the Bitter
End Yacht Club.
German hotelier Reinhold Johann has been
appointed as general manager of the upcoming
Pan Pacifc Hotel and Serviced Suites Tianjin.
Johann joins the group from Banyan Tree
Hotels and Resorts where he was area general
manager and assistant VP for Banyan Tree
Lang Co and Angsana Lang Co in Vietnam.
Prior to that, he was at the opening of Banyan
Tree Bali and Banyan Tree Hangzhou.
Titan SEO, a pay-per-click management, and
social media marketing company, announced
the appointment of Jess Parrilla as VP of
international business strategy. In this new
role, Parrilla will lead the companys strategic
expansion initiatives into global markets with
Asia earmarked as a priority and a key target
to further expand market share in the region.
Absolute Hotel Services has appointed
Philippe Lecluse as GM of U Sapa Vietnam,
the latest property in Absolute Hotel Services
expansion in the region. Lecluse has over 20
years experience in the hospitality industry
starting his career at Hotel Plaza Athne
in Paris. His work has seen him holding
managerial positions across Asia, Europe and
the Middle East.
Lanson Place Hotel, Hong Kong, has
announced the appointment of Stella Chow
as director of marketing and sales. Chow
has over 25 years of experience in sales and
marketing and prior to joining Lanson Place
was director of business development at
Passkey International. She has previously held
position at the Hyatt Regency Hong Kong.
The Royal Garden welcomed chef Sze
Chiu-Kwan to rejoin Dong Lai Shun as
head chef. With over 18 years of culinary
experience, Sze has worked for the famed
Shanghainese restaurant Liu Yuan Pavilion and
was appointed head chef of Dong Lai Shun in
2004 before joining Jin Cuisine, located at the
Holiday Inn Express Hong Kong.
A P P O I N T M E N T S
AHCT May 2014 54
For a free brochure containing full detail,
please contact:
Alpha International Food Services
Tel: +852 2889 2123 or +86 (755) 2561 7383
Fax: +852 2889 1757 or +86 (755) 2561 1213
Showroom: 909, Chai Wan Industrial City, Phase 2,
70 Wing Tai Road, Chai Wan, Hong Kong.
Web-site: http://www.eurocave.com.hk
Email: alpha@eurocave.com.hk
The
Revelation
range
- 360 UV-free lighting
- Quiet and smooth shelves handling
- Low energy consumption
- 5 years spare parts warranty
Custom Designed
Stone Hearth Ovens
Char Grills
Parillas & Churrascos
Custom Designed
Grills
Duck Ovens
Pizza Ovens
Tandoor Ovens
Rotisseries
www.beechovens.com
*Ratings do not apply to all ranges

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Vol 39 May 2014

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