Published since 1976

Vol 37 August 2012

CLEAR CONSCIENCE Facing the environmental challenge STAYING COOL Ice machines cracking new markets

hong Kong sAR china singapore Malaysia Thailand Rest of Asia

hK$50 RMb50 s$15 RM30 bt300 us$10

HOT STUFF Spotlight on Chinese kitchen design

d i t o r

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elcome to the August issue of AHCT, the most trusted source of information on whats happening in the Asian hospitality industry. In the magazine this month we look at two of the biggest issues impacting the industry. Sustainability in the guise of corporate social responsibility has become as crucial as any element of hotel operation, and with guests beginning to make bookings based on environmental principles, the industry ignores

CSR at its peril. Michael Taylor reports on page 12. Meanwhile, social media is a potentially powerful tool which is constantly evolving and can offer huge rewards if effectively harnessed. Industry experts offer opinions and advice on page 20. Also in this issue we look at kitchen design, Vietnams burgeoning tourism and MICE sector, developments in the Asian tea and icecream markets and more.

We need to hear from hospitality professionals about the constant developments in the industry, good or bad, so please do send your comments and suggestions in to: daniel@thomsonpress.com.hk

endoRseMenTs
EDITOR Daniel Creffield DESIGN bY Koon Ming Tang production@thomsonpress.com.hk CONTRIbUTORS Liana Cafolla Donald Gasper Zara Horner 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
AsiAn Hotel & CAtering times is publisHed montHly by tHomson press Hong Kong ltd (tpHK) The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong. All rights reserved (c) 2012 Thomson Press Hong Kong Ltd
AssociATion of inTeRnATionAl hoTelieRs shAnghAi singAPoRe chefs AssociATion hong Kong bAKeRy & confecTioneRy AssociATion hong Kong MAiTRe dhoTel AssociATion singAPoRe hoTel AssociATion hong Kong bARTendeRs AssociATion hong Kong hoTels AssociATion hong Kong chefs AssociATion fedeRATion of hong Kong ResTAuRAnT owneRs bAKing indusTRy TRAining cenTRe The fedeRATion of hong Kong hoTel owneRs AssociATion of ThAilAnd

shAnghAi chefs AssociATion

MyAnMAR chefs AssociATion

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club MAnAgeRs AssociATion hong Kong

HONGKONG ThomsonPressHongKongLimited/ MediaTransasiaLimited Room1205-6,12/F,HollywoodCentre, 233HollywoodRoad,SheungWan,HongKong Tel:+(852)28517068,28159111 Fax:+(852)28511933,25819531 Email:daniel@thomsonpress.com.hk Contact:MrDanielCreffield AUSTRALIA MassMediaPublicitas Level9,215-217ClarenceStreet SydneyNSW2000Australia Tel:+61292523476Fax:+61292513726 Email:cdsilva@publicitas.com Contact:MrCharltonDSilva INDIA MediaTransasia(India)Ltd 323PhaseIV,UdyogVihar,Gurgaon-122016(Haryana) Tel:+91(0)1244759500Fax:+91(0)1126867641 Email:xavier@mtil.biz Contact:MrXavierCollaco MediaTransasia(India)Ltd 1,A&B,DiamondHouse,35thRoad, LinkingRoad,BandraWest,Mumbai-400050 Tel:912226053702-06Fax:912226053702-06 Email:xavier@mediatransasiaindia.com Contact:Mr.XavierCollaco

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AHCT August 2012

CONTENTS
Volume 37 August 2012

12

mANAGEmENT Paying the Earth sustainability is the biggest issue mARKET REPORT Vietnam emerges from the shadows of its big brothers

30 34

DRINK Tea steams ahead EQUIPmENT Ice machines are hot sellers

16

Makati shangri-la, Manila

Firing the imagination

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46 48 49 EvENTS AND ExHIbITIONS Events calendar HOSFAIR reviewed APPOINTmENTS Whos moving where

NEWS INDUSTRY Medical tourism in Indonesia; Asian tourist arrivals up 10%; Starwood doubles China presence; Cafe Deco Group expands further in Hong Kong CULINARY Champagne and flowers; low salt classics; the beauty of blending; a rum thing PRODUCT Sound systems; Acantha launches Parisian Chic Collection; energy efficient fans; making the cut

44

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Now on iPad

Available on App store

22
20 22 26 TECHNOLOGY Social media making the connection DESIGN Cooking up the perfect kitchen FOOD Cold gold
SEPTEmbER Recruitment Malaysia Review yield management Designing rooms Olive oil Cocktails OCTObER Spas Security Dairy Jam Wine Tabletops

Advertisers Index
Alpha International Beech Ovens Boncafe Bravilor FHC Follett Corporation Franke Global Search International Greenfield HICAP International Wine & Spirits Fair Lamb Weston Leader Radio Technologies Ltd M.Schaerer Manitowoc Asia Pacific Private Limited Pevonia Rancilio Restaurant & Bar Tiger Company Ltd Wah Fong Tea Company Limited 49 29 IBC 25 47 37 33 9 OBC 41 43 IFC 11 23 35 18 & 19 15 39 27 31

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New medical tourism destination

BMIC Hospital Group and Courtyard by Marriott Bali Nusa Dua have joined forces to provide the first medical tourism services and packages to be offered in Indonesia. The packages are initially targeted at the domestic and Australian markets. Both properties are within the gated Nusa Dua tourism district, home to a growing number of hotels and resorts. Situated near the hospital, which opened in May, the Courtyard offers aftercare services to complement those offered

BMIC Hospital Group

at the medical facility. Nurses from the hospital, for example, visit patients after they have been discharged and are recuperating at the resort. Ahead of BIMC Hospital opening, we began planning and training for the best of comfort and care the moment guests return to the resort from their medical procedure, said Courtyard general manager Jeff Tyler. We carefully looked

at services that aid in recuperation, such as special diets and nutrition, and unique spa and wellness programmes, as well as ensuring wheelchair access to all areas of the property. The move is expected to attract an additional stream of business, Tyler said, adding that the challenge is to meet the special needs and requests of patients, which normally require more advance preparation than those of ordinary guests. Bangkoks Bumrungrad International Hospital was the first hospital in Asia to be accredited by the Joint Commission International. Dozens of other hospitals and clinics throughout the region have since been accredited by the US-based body. BIMC is currently in the process of obtaining accreditation.

Starwood doubles China presence

Starwood Hotels & Resorts Worldwide have announced a historic milestone with 103 hotels open and another 100 hotel deals in the works for Greater China, Starwoods second largest market outside the US. New Sheraton hotels are planned for Changbaishan, Dalian, Huzhou, Hefei, Jiaozhou and Fuzhou, with the groups largest hotel opening in Macau all this year. Our celebration of our more than 100 hotels in operation and 100 hotels in the pipeline marks another significant milestone for Starwoods growth and development in China as we double our footprint in the region, said Vasant Prabhu, vice chairman and chief financial officer of Starwood Hotels & Resorts Worldwide, Inc. Our success in China reflects our first-mover advantage, the strength of our brands and the entrusted partnerships we have fostered with our developers, partners and guests since our first landmark debut with The Great Wall Sheraton Hotel in Beijing in 1985. Starwood opened 11 hotels in China in 2012 and expects to open another 13 by years end. The largest hotel in the group, Sheraton Macao Hotel, Cotai Central, will also be the largest hotel in Macau. Sheraton Macao will open the first phase of its 3,863-room property in September with completion by the end of first quarter of 2013. Featuring a main ballroom the size of more than 11 basketball courts, the hotel will offer 15,000 square metres of meeting space. Leisure facilities will include three restaurants, poolside cafs and the worlds largest Sheraton Club. The group includes the Westin, Le Mridien, sister brand Four Points by Sheraton, Aloft, and luxury brands St. Regis, The Luxury Collection and W Hotels.

International arrivals up 10%

International arrivals into the Asia-Pacific region grew by 10% year-on-year during March 2012, according to preliminary data released by the Pacific Asia Travel Association, or PATA. All regions reported solid gains with south and Southeast Asia showing double-digit growth. Despite its very large base of arrivals, Northeast Asia still managed to show healthy growth of 8% for the month, year-on-year. Northeast Asia continued to grow during the third month of 2012. This upward shift is attributed to the recovery of international arrivals to Japan (+92%) a year after the earthquake and tsunami of March 2011. The rebound of Japan has been substantial and its international arrivals were only 4% lower than those of March 2010.

Qian Jin, president, Greater China; Vasant Prabhu, vice chairman and chief financial officer; and Stephen Ho, president, Asia Pacific, Starwood Hotels & Resorts Worldwide, Inc.

The easing of restrictions on solo travel from mainland China to Taiwan has significantly increased traffic to the island, which saw 250,000 arrivals from the Mainland in March, an increase of 65%. Foreign inbound traffic into South Korea also increased for the month (+17%). China reported growth of 1.4% for total inbound crossings. However, the foreign arrivals count increased at the much stronger rate of 7.5%. South Asia reported 14% growth during March although in terms of visitor

volume (860,000 arrivals for the month), it was still far behind other Asian regions. With the exception of the Maldives (which reported a 5% decline), all reporting destinations within this region performed well with gains in foreign arrivals of more than 10% for the month. Southeast Asia became the fastest growing region in Asia during March with a 15% increase in international arrivals. Thailand posted double-digit growth (+12%) for the first time since September last year when floods took a toll on international tourism. The WOM Word of Mouth brand, founded in 2004, includes a comprehensive online food magazine and restaurant guide and the annual WOM guide dining guidebook, now in its 7th edition. Panelists included managing director of Altaya Group International, Paulo Pong; Nick Walton, managing editor, Jetsetter, Explorer, Elite Traveller Asia; author Andrew Sun; WOMs Fergus Fung; Jeremy Biasiol, executive chef and owner of independent restaurant The Mirror; Grgoire Michaud, chef ptissier, Four Seasons Hong Kong.

CNN Caf, CNN the Biz, grow in South Korea

Turner International Asia Pacific, Inc. and YBM Education, South Koreas largest English education institution, have announced two new locations for CNN Caf, while rental meeting space CNN the Biz has also added a new address. The newest CNN Caf, seating more than 200 patrons, opened in July in Gangnam Station, a key commercial and entertainment district and one of the busiest locations in Seoul. CNN Caf is also set to open its first caf outside Seoul in second city Busan. The first CNN Cafs opened last year, one inside the Jongno and Kimpo branch of the Young Poong Bookstores and another at Myongji and Hanyang University. The cafs provide refreshments with CNN content featured across different platforms, including a live feed of the CNN International channel on a large screen, the latest CNN news wires on a digital ticker and computer terminals featuring cnn.com and cnngo.com. We are thrilled to see CNN Caf available in the most vibrant locations in the country, said Ron Lee, senior vice president and general manager of Turner Entertainment Networks Korea. We have received a great response to CNN Caf since we opened the first Seoul branch in September last year, said Young Chung, president of YBM Education. The combination of a relaxed caf environment, the latest international news and English language services and

Food destination Hong Kong

More than 70 media and industry participants recently attended the second in a series of panel discussions hosted by WOM guide, on issues surrounding the dining industry in Hong Kong. A panel selected for their insight into the
6 AHCT August 2012

F&B trade in the SAR debated how the city can secure a position as a leading international dining destination.

information has proven to be a big hit. Turner and YBM have also opened professional meeting spaces CNN the Biz that can be used for job interviews, in-house training, workshops and study groups. Currently six locations operate throughout Seoul, with the newest opened in the Gangnam Station area. Along with meeting facilities, users have access to high-speed wireless internet and can rent laptops and use scanners, fax machines and printers. Complimentary snacks and 40 different kinds of drinks are also available. Affiliation with YBM means both CNN Caf and CNN the Biz provide special English language services, including English language interviews, live consultation programmes for study abroad, TOEIC speaking practice, language assessment and textbook distribution. These services are popular among young people getting ready to enter the Korean job market, which places importance on English proficiency. More locations of both CNN Caf and CNN the Biz are set to open throughout Seoul and across the country.

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or relax on the patio looking out over Centrals buzzing throng. Appetisers include meatballs, shrimp cakes and chicken satay, while the fullystocked bar features Champagnes, wines, spirits and specialty beers and ales. At midnight, revelers take to the dance floor or sink into sofas while the resident DJs provide an ever-changing beat. Drawing inspiration from the historical, architectural and cultural significance of its location, restaurant and bar AMMO has opened at the new Asia Society Hong Kong Center in Admiralty. A former explosives magazine compound created by the British army in the mid-19th century, the site underwent a conversion by renowned New Yorkbased architects Tod Williams and Billie Tsien and is now the Asia Society Hong Kong Center. AMMO, a slang term for ammunition, is also an acronym for Asia, Modern, Museum and Original. The team behind AMMO is local celebrity chef and restaurateur Tony Cheng, together with his mentor, Chef Roland Schuller from The Drawing Room. Their vision is to serve simple, elegant and affordable cuisine with unpretentious service.
Six Senses Samui

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Cafe Deco Group has injected more light into the glittering Hong Kong nightlife with the opening of Pulp, a new bar and lounge in trendy Wyndam Street. Spanning two floors with 4,000 square feet, Pulps stylish bar is a splash of light and colour. Upstairs, the relaxing lounge atmosphere is suitable for any occasion, where patrons snuggle into a cosy booth

Pegasus Capital Advisors L.P., a US-based private equity fund manager, has acquired the Bangkok-based ultra-luxury resort and spa management business Six Senses Resorts & Spas. Bernhard Bohnenberger continues in the role of president of Six Senses and heads the businesss Bangkok office. Craig Cogut, founder of Pegasus Capital Advisors, said, Six Senses is an internationally-recognised brand built on unparalleled guest service and experiences, while being a leader in sustainable hospitality with a strong sense of environmental responsibility. We see a significant opportunity for the brand to grow and continue evolving on this heritage. The new generation of Six Senses will include 28 branded spas around the world and Six Senses branded resort properties in Maldives, Phuket, Samui, Hua Hin, Vietnam, China, Oman and Jordan.

Riva Surya Bangkok on the Chao Phraya River is slated for an August opening. The 68-room boutique hotel, managed by SilverNeedle Hospitality, is surrounded by some of the citys most treasured historic sites and is within walking distance of the lively entertainment district of Khao San Road. Connections to the city centre are via picturesque river boat. Rooms range from 30 to 48 square metres and feature contemporary Thai furnishings, fine bedding, the latest technology and complimentary Wi-Fi. Babble & Rum Caf will offer rusticcontemporary F&B with a focus on home cooking, and the Mezzanine Bar will feature a lush tropical setting. Leisure facilities will include a 14-metre pool and a fitness centre.

Owen Thomas Colville, of Aston International (left) and Aris Retnowati, general manager of favehotel Solo Baru (right) together cutting ribbon as an official opening of favehotel Solo Baru.

Dusit Smiles. Left to Right: Chanin Donavanik, CEO, Dusit International; Therese Beauvais, Board Member, Operation Smile Thailand; Kevin J Beauvais, CEO, Operation Smile Thailand; Prinya Onlahoong, general manager, Dusit Princess Korat

Dusit International recently raised THB 1 million (US$31,852) for its Dusit Smiles for Operation Smile Thailand Corporate Social Responsibility campaign, pushing its total donations to THB 3.3 million since 2010. This years efforts resulted in free operations for 85 underprivileged children with facial deformities in the year of His Majesty the King of Thailands 85th birthday.
8 AHCT August 2012

Aston International has opened its second service favehotel in Solo, Central Java, the favehotel Solo Baru. The new fave occupies a strategic location on Jalan Raya Solo Baru in the immediate vicinity of the popular Pandawa Waterworld, 20 minutes from downtown Solo. With 153 fun, fresh and friendly rooms, Solo Baru aims to become the areas best budget-class service hotel and offers facilities usually found in more up-market hotels such as meeting rooms, a covered car park, a lobby shop, a cafe with outdoor seating and a bar. Guest rooms are equipped with LCD TV, quality bed linen, free Wi-Fi, safe and complimentary in-room amenities. favehotels currently operate eight properties in Jakarta, Bali, Bandung, Solo, Surabaya and Langkawi and have almost 20 new properties planned for Indonesia, Malaysia and the Philippines.

Silka Johor Bahru recently held a durian party for guests, corporate partners and members of the media at the Kapitan Corner in Silka Johor Bahru. Representatives from Kosmopolito Hotels International and Silka Johor Bahru, including KHI senior vice president of sales and marketing Philip Schaetz joined in the fun. Besides enjoying flavoursome durians provided by the Federal Agriculture Marketing Authority, there was a Guess the Durians Weight contest and lucky draws for free hotel stays at Silka Johor Bahru, Grand Dorsett Subang and Grand Dorsett Labuan.

Lhotel lan has opened at the vibrant business hub of Kwun Tong, Hong Kong. The boutique-inspired hotel targeting business travellers is nestled amid the commercial landmarks and shopping arcades in east Kowloon. With 254 guest rooms and suits, Lhotel lan offers e-tech services and facilities via in-room iPads. Guests can order room service, check their messages, monitor their bill, watch TV and enjoy a variety of other functions. Business executives are people who travel with style and attitude, according to Sylvia Chung, general manager. They value efficient communications and what Lhotel lan is offering now is what we call Business without Boundaries and Business without Boredom, and is reflected in the interior design and e-tech facilities of the hotel.

HOSPITALITY TRAINING AND SERVICE REFINEMENT

DEVELOPING LEADERSHIP IN FOOD & BEVERAGE, HOUSEKEEPING AND BUTLER CONCEPTS LUXURY HOUSEKEEPING NEW CLEANING SKILLS PRE-ARRIVAL SKILLS ARRIVAL SKILLS BED MAKING, TURN DOWNS WARDROBE CARE PACKING & UNPACKING VALETING SKILLS LAUNDRY CARE STAIN REMOVAL SEWING, IRONING, PRESSING, STEAMING SHOE POLISHING DEPARTURE SKILLS LEADERSHIP AND SELF MANAGEMENT COMMUNICATION SKILLS ADVANCED GUEST RELATIONS DEPORTMENT BEHAVIOUR AND MANNERS MYSTERY SHOPPING SURVEYS COMPLAINTS AND DIFFICULT SITUATIONS WRITING STANDARDS OF PERFORMANCE TRAINING TRAINERS CASCADING LUXURY SERVICES TO VIPS AND CELEBRITIES FOOD SERVICE METHODS SERVICE SYNCHRONISATION WINE SERVICE, CIGAR CARE COCKTAIL MAKING AFTERNOON TEA SERVICE VIP BANQUETING BUTLER CONCEPT DEVELOPMENT FOOD HYGIENE RISK ASSESSMENTS HEALTH AND SAFETY OPERATIONAL STANDARDS

Two-star Michelin Chef Sergi Arola has brought his own flavours of Spain to Asia with his Arola restaurant and bar at the JW Marriott Hotel Mumbai in India. Ariolas 6th restaurant offers guests the flavours of Catalan cuisine and is fast establishing itself as the most significant restaurant opening in Mumbai for years. India is on the brink of a culinary revolution, Arola said recently. I am very excited about bringing the Arola experience to India. The menu [includes] a specially selected mix of our popular dishes from Arola restaurants all over the world, while also creating signature items unique to Mumbai. The aim is to surprise the Indian audience with eclectic European cuisine designed especially for their increasingly discerning palate. JW Marriott Hotel Mumbai, with its location and hospitality philosophy, is the perfect fit for the Arola experience.

GLOBAL HOSPITALITY INTERNATIONAL

DESTINY DEVELOPMENT COST CONTROLLING PROFIT ENHANCING LIFE CHANGING WWW.GLOBALHOSPITALITYINT.COM IN ASSOCIATION WITH THE BRITISH BUTLER SCHOOL CONTACT : WAYNE@GLOBALHOSPITALITYINT.COM OR ++ 44 (0) 2077 0 33 666 CHANGING MINDSETS POLISHING ATTITUDE CHANGING FINISHING SCHOOL

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According to EarthChecks most recent report, over the course of 2011 the Caravelle managed to raise its performance from baseline levels to best practice levels in the categories of CO2 emissions, potable water consumption and waste management. This month the hotel launched a paperless check-in and check-out option for eco-minded guests. By scanning documents, having guests digitally sign their names onto a handheld tablet, and offering soft copies of invoices, the hotel expects to slash its paper waste for some 3,500 guests each month. Jebsen Group, a leading marketing and distribution organisation for beverages and other premium products in the Greater China region, has achieved complete carbon neutrality. This highlights Jebsens understanding of Chinas growing support for pro-energy and environmental conservation policies. Jebsens latest project for offsetting carbon emissions, through a new partnership with international carbon management organisation Climate Friendly, involves investing in a 109GWh wind farm project with 58 turbines in Hebei Province, China. According to a government report released earlier this year, China is pushing for more green programmes that incentivise environmentally-friendly and energy-conserving projects and technologies such as green building materials, water-saving sanitation products and energy-efficient vehicles. Likewise, Chinas 12th fiveyear development plan emphasises development of renewable energy sources. As a result, China has turned

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The Caravelle Hotel proved less is truly more by growing guest occupancy while simultaneously cutting back on its consumption of diesel, water, and electricity, as confirmed recently by an international team of auditors. The landmark hotel in Ho Chi Minh City passed its second round of EarthCheck benchmarking with flying colours, out-performing on nine of 11 key indicators at or above best practice levels set by the globally recognised EarthCheck Programme. Compared to the previous year, in 2011 the Caravelle managed an 8.3%

reduction in diesel, 7.5% reduction in water consumption and a 2% reduction in electricity, even as its room occupancy grew by 8.25% from 2010.

carbon neutrality into a real opportunity for business growth, inspiring Jebsens goal of reducing its 2012 carbon footprint by 20% compared to 2009 and now neutralising its carbon emission totally. Internally, Jebsen has established a carbon management team that will measure carbon emissions from daily operations and ensure all essential guidelines are followed. Through the new green project, Jebsen has offset 6,000 tonnes of emissions this year.

Bruneis award-winning Empire Hotel & Country Club is celebrating completion of a revamp of its 196 deluxe rooms and suites with the launch of a package to entice eco-adventurers to one of Asias largest and most luxurious resorts with the promise of exploring one of its oldest rainforests. Five-star style on the equatorial island of Borneo combines a days exploration of world famous Temburong National Park. The majestic rainforests natural spectacle is within easy reach of the Empire, beginning with a longboat ride up a winding jungle river. Deep in the jungle, visitors embark on a two-hour boardwalk nature trail that reaches high into the rainforest canopy for eye-level encounters with birds, giant ants, plants, micro fauna and mammals including the rare, endangered Bornean proboscis monkey. The Empires renovation upgrades include designer features for comfort and convenience. Use of recreational facilities from the health club, sauna, and gym to aerobics and swimming pools is complimentary. Sporting and recreational activities include tennis, squash, water sports, and scuba-diving to spectacular reefs and wrecks. Golf is world-class at the propertys Jack Nicklaus signature course.

Fairmont Hotels & Resorts announced in July that it has offically removed shark fin from all of its hotel menus in Asia. The move, which also spans the luxury hotel brands global culinary operations, is in line with Farimonts commitment to environmental stewardship and supports an earlier pledge to offer sustainable seafood choices in an effort to conserve marine species. As part of the hotels sustainable seafood initiative, Fairmont hotels in Asia Singapore, Beijing, Yangcheng Lake and the Fairmont Peace Hotel in Shanghai removed shark fin from menus, including restaurant, in-room and banquet service meals. Further, these hotels highlight alternative options and seek ways to educate colleagues and guests on sustainable food choices. Fairmont Singapore, which removed shark fin soup from its menus in 2009 Red Planet Hotels, Asias emerging force in low-cost hotel development and operation, has invested a 16.05% stake in the rapidly expanding Tune Hotels, as both companies seek to grow the booming low-cost hotel brand. The deal cements Red Planet Hotels a major franchisee of the brand across Southeast Asia as the third largest investor in Tune Hotels with 9,975,038 shares, providing further value to Red Planet Hotels shareholders. The largest shareholder in Tune Hotels remains Tony Fernandes, founder of the successful Tune and Air Asia brands. While the value of the deal remains undisclosed it is reported to be a multimillion dollar transaction and the largest single corporate investment Red Planet

the year the group launched its seafood initiative features alternative ingredients including mud crab, which is considered a flavourful substitute for shark fin, and dishes such as oysters and green-lipped mussels. Fairmont Beijing became the groups first hotel in China to remove shark fin from its menus. Chefs have been using alternatives including lobster, crab and scallops, and received positive feedback from customers.

Altaya Wines, one of Hong Kongs leading wine importers and distributors has been appointed exclusive distributor of four of the most celebrated cult wineries in Californias Napa Valley Screaming Eagle, Harlan Estate, Araujo Estate and Colgin Cellars.

Intimate and engaging describes the new L Hotel in Seminyak, Bali, the first unique boutique property to provide a highly personalised and designer-led guest experience. Located in trendy Seminyak and near popular venues such as Potato Head, Ku d Ta, Sarong and Metis on Jalan Petitenget, the 30-suite L Hotel is owned and managed by Singapore-based L Hotels & Resorts Pte Ltd. Acclaimed designer Meriem Hall and Indonesian architect Popo Danes worked together to create a quintessential chic boutique hotel.

Hotels has clinched in its two-year history. The investment in Tune Hotels comes at a time when Red Planet Hotels latest round of fund raising was over subscribed and the company now has US$180 million of hotel projects including 3,191 rooms either operating or under construction in Asia.

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The lobby of Novotel Auckland Airport features a 10-metre living wall which helps to naturally regulate the lobby temperature and purify the air

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Getting with the programme

Hoteliers in Asia have traditionally looked upon corporate social responsibility as a form of philanthropy, and environmental issues werent taken seriously. Thanks to public and governmental pressure, however, a growing number of hotel groups operating in the region are starting to adopt green friendly initiatives, reports Michael Taylor
The Dusit Thani Maldives was designed to minimise its environmental impact on the island

The Upper House chef Gray Kunz Swire Hotels sources as much local produce as possible to reduce the groups carbon footprint

ccor Hotels, one of the worlds largest hospitality groups, launched a new sustainable development programme called Planet 21 in April 2012. Implemented worldwide across all of its properties, which include Sofitel, Pullman and Mercure, among others, the initiative is aimed at encouraging employees, guests, owners, and suppliers to contribute to making the groups hotels more sustainable. While Planet 21 is a new programme, Accors sustainability journey spans nearly two decades, with practical initiatives such as the creation of an environment department in 1994, of a hotel environment charter in 1998, and the adoption of many solutions aimed at contributing to the development of local communities, optimising water and energy consumption and reducing its hotels environmental footprint, says Evan Lewis, vice president communications, Accor Asia Pacific. Over the last five years, the group has achieved several milestones. Water consumption has been reduced by 12%. Low consumption light bulbs have been installed in 82% of hotels. An environmental certification such as ISO 14001 or Earth

Hansar Samuis organic garden

Check has been obtained by 590 properties. With Planet 21, Accor is making 21 ambitious commitments, each with a measurable goal. By 2015, the group hopes to further reduce water consumption by 15%, energy use by 10% and greenhouse gas emissions by 10%. The ratio of hotels recycling and using eco-labeled cleaning products and eco-labeled bath amenities should reach 85%, and 40% of hotels should have achieved an Earth Check or ISO 14001 environmental management certification.

Savings means reforestation

But benefits of the groups initiatives go beyond the properties themselves. If guests staying at Accor hotels reuse their towels, for example, half of the laundry costs saved go towards reforestation efforts. Around two million trees have been planted since the scheme was launched in 2008.

In Siem Reap, Cambodia, Sofitel Angkor Phokeethra has launched a number of interesting sustainability initiatives. Organic waste is methanised to produce gas used for cooking, Lewis says. The solution uses bacteria to decompose organic waste anaerobically, i.e. in an air-tight container, thereby producing methane, a bio-gas that is then used to prepare 700 meals a day for employees. Since 2004, the hotel has partnered with Agrisud International to support small producers located in the outskirts of the town of Siem Reap. The NGO provides farmers with knowledge and best practice on producing vegetables sought by the hotel and established a calendar of culture to allocate production between farmers with the objective of providing an adequate supply at the hotel, Lewis says. The project improves livelihoods for local farmers, who learn more efficient and sustainable farming practices and enables Sofitel Angkor Phokeethra to source more of its produce locally, rather than flying it in from Bangkok or further afield. In Bangkok, Novotel Bangkok on Siam Square has an initiative that helps the hotel reduce organic waste while decreasing its use of chemicals. Waste fruit and vegetables are fermented into a vinegar using efficient microorganisms, Lewis says. The liquid is used to clean pipes and machinery and help its in-house wastewater treatment plan operate more efficiently. As a result of the programme, the hotel disposes of less food waste, saves money on cleaning agents and reduces the quantity of chemicals that are released to water. With a commitment to ending the sexual exploitation of children, more than 100,000 employees at Accor properties have been trained to recognise and prevent child sex tourism through the groups partnership with the NGO ECPAT International, a network of organisations and individuals working to end child prostitution and the trafficking of children. But regional hotel groups are starting to tackle the issue, as well. Take Dusit Thani International, a Thai-based hotel group, for example. It has properties throughout Thailand as well as in Egypt, the Maldives, the Philippines and the United Arab Emirates. More are planned in China, India, and the United States.

Minimising impact

Opened at the beginning of this year, the Dusit Thani Maldives is a case in point. Its

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iPads allows a paperless arrival and departure experience at The Upper House

launched when we did in March 2008. We do it because, quite simply, it is the right thing to do. From check-in to check-out, Swire strives to create a paperless experience for guests. We like to keep things as paper-free as possible from a paperless arrival and departure experience with the use of iPad to your very own iPod Touch in-room loaded with information about the hotel and its surroundings, Laverty says.

Off the menu

Aquaponic fish farm at Hansar Samui

infrastructure was designed to minimise its environmental impact on the island. Our resort has the distinction of being located in a world-renowned UNESCO biosphere reserve, where the rich tropical waters are filled with a diverse array of marine life, namely seasonal gatherings of the gentle giants: manta rays and whale sharks, says Victoria Hilley, director of sales & marketing, the Dusit Thani Maldives. The entire operation is geared towards achieving a carbon-neutral programme. We are one of the leaders in sustainable resort development in the Maldives. A clear road map has been established to promote sustainable tourism. Included are benchmarks for potential reduction in the areas of energy, carbon dioxide, water, and waste to landfill. Serving as a gatekeeper for the local biodiversity, we even hired a marine biologist to educate our guests on the beauty of the underwater world around our island as well as to lead programmes inviting guests to plant and regenerate coral and dives to identify sharks and manta rays, Hilley says. Hansar Hotels and Resorts is another Thai-based group. It has boutique properties in Bangkok and Koh Samui. As an example of its commitment to the environment, even its high-rise property in Bangkok has open air corridors to minimise the need for

air conditioning. And renewable resources, such as fast-growing bamboo, were used as much as possible in the design of its beachfront property in Koh Samui. Hansar always tries to be green and supportive both from a guest perspective, as well as for our staff and local community, says Indra Budiman, general manager at the Hansar Samui. We established this when we first formalised the company in 2009 as part of the company culture. We think it is important to adopt such a policy as we need to give something back to the community and the Earth. We hope by doing so we can be a good green entrepreneur. Initiatives include the use of non-plastic bottles for guest room toiletries, a 100% full waste water recycle system for re-use for its garden in Koh Samui and a 100% biodegradable green waste recycle system to make compost for use in the hotel garden. Hong Kong-based Swire Hotels is a collection of three individual hotel brands The House Collection, EAST, and Chapter Hotels. The group has maintained a sustainable policy since it was founded four years ago. Swire Hotels commits to develop sustainable and environmentally friendly hotels in an economically and socially responsible way, says Clare Laverty, head of marketing, Swire Hotels. Our policy

Local, seasonal, and organic foods are sourced at local markets to reduce the groups carbon footprint. All the hotels support sustainable dining, which avoids endangered or at risk species such as blue fin tuna, Laverty says. We have never served shark fin and are delighted to see other groups following suit now also. Since June 1, 2011, Marco Polo Club members flying on a Cathay Pacific or Dragonair flight and staying at a Swire Hotels property have been able to offset the carbon emissions from their inbound journey to support the development of environmental projects in mainland China. The Upper House in Hong Kong and The Opposite House Beijing were the first two hotels to take part in the scheme. I think our guests appreciate our sensitivity to the concerns of the communities in which we operate, showing leadership when required and at all times respecting the environment which we share, Laverty says. Whether it has a direct impact on business is hard to say, but it is certainly an important part of our brand. One of the challenges facing the ecotourism movement in Asia has been a lack of awareness on sustainability issues across stakeholder groups. This runs from the public to governments to the operators of hotels. Until recently, corporate social responsibility in Asia was equated with philanthropy, Lewis says. Were seeing a shift in this, however, with major regional exchanges, such as Hong Kong, Kuala Lumpur and Singapore introducing new sustainability reporting initiatives, and we are seeing a number of major Asian companies now reporting on their environmental and social performance. In addition, the public and governments are expecting companies to be more sustainable and are increasingly holding them accountable.

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The Nam Hai hotel 82% leisure guests with only 6.4% MICE business

Growth potential
Rapid growth in visitor arrivals, hotel occupancy, and room rates has secured Vietnams position as one of the best performers in the Asian hospitality industry, reports Zara Horner
Apple Tree Group Hospitalitys Emeraude Cruises

The Caravelle Hotel in Ho Chi Minh has seen room rates drop quite significantly in the past three to four years

hile the General Statistics Office (GSO) of Vietnam notes the number of visitors to the country in June this year fell 8.6% over the previous month and 6.6% on the same month last year, the first six months of 2012 have proved very successful, with Vietnam enjoying a 13.9% increase in growth over the same period in 2011. Over the past decade Vietnam has seen extraordinary growth in the hospitality industry with GSO figures indicating a 286% rise between 1998 and 2008. Of inbound guests, 61% came for tourism, 20% for business, 12% visiting relatives and 7% other. Vietnam is welcoming visitors predominantly from the region, with China, South Korea, Taiwan and Japan top four; Thailand, Malaysia, Singapore and Cambodia next. The biggest Western source market is the US followed by France. Like many other countries, Vietnam suffered fall-out from the financial crisis of 2008/09. Problems were exacerbated by internal difficulties at the time, such as high inflation.

The government recognised the importance tourism was to play in Vietnams future growth more than one third of the gross domestic product is generated by services, including the hospitality industry and to help combat the slump began a worldwide television ad campaign, which seems to be paying off. The increases may be the result of more budget airlines and international national carriers, suggests Kurt Walter, general manager of Apple Tree Group Hospitality whose properties in Vietnam include Press Club Hanoi, Emeraude Classic Cruises Halong Bay, and La Residence Hotel & Spa, Hue. Walter goes on to suggest the recent dips may be attributed to the [present] world economic crisis, [while] the focus of various wholesalers in promoting the country aggressively and the changing travel trends of people around the world have attributed to the changes as well. He notes various new innovations and initiatives by the private and public sectors have contributed to the countrys success, and that traveller demographics are changing, too.

Certainly in the past Vietnam was seen mostly as a backpacker destination, but as the country has opened up, and with significant reductions in visitor regulations since 1997 making it easier for foreigners to move around, Vietnam can be now recognised as having one of the most diversified offerings. In 2011 six million people from all visitor categories entered Vietnam, one million more than in 2010 when the tourism industry accounted for nearly US$4.5 billion in revenue, according to GSO. [The tourists] come from all over the world, with countries with direct flights and easy connections ranking higher than others, Walter says. They do have different desires and needs when travelling, [but now] Vietnam caters to all needs.

Statistical indicators

One indicator of how a country is growing and developing are business figures. Joseph Bates is senior director, research, at the Global Business Travel Association (GBTA) and he points out that in 2001 business travel spending in US dollars in Vietnam

was actually negative at -6.5%, but between that year and 2008 the country enjoyed year-on-year percentage growth. In 2002 it went up 11.1%; 2003 saw a dip at 8.3%, but then a sharp rise to 13.9% in 2004. This data represents domestic and international outbound business travel and in 2005 stood at 18.8%; 19.6% the following year; 25.1% for 2007. From that point the figures are not so healthy with a decline to 20.3% in 2008 and a fall to 8.9% in 2009. The 2010 figure is 7.1% and the 2011 figure of 22.3% is an estimate, Bates points out. The GBTA growth forecasts are conservative. For 2012 they stand at 8.6% and 2013 at 6.8%, 2014 at 8.4% and 2015, 9.4%. Its a cautious attitude people on the ground support. John Gardner is general manager at one of Ho Chi Minh Citys most established and popular properties, the Caravelle Hotel. This year tourism numbers are down on last year, and many guests are downgrading to three and fourstar hotels, he says. Moreover, with more hotels opening in the city, occupancy is down from last year. In addition, Gardner says room rates have dropped quite significantly in the past three to four years. They reduced [2008/09] not only due to the financial crisis but also the InterContinental Hotel opened roughly at the same time with very low opening rates so there was a double impact, Gardner points out. We have only been able to increase our rates very slightly over the past year or two as other hotels have also opened, such as Nikko and Novotel with more hotels to come, which will put further pressure on rates. The current world economic situation means there is no significant increase in inbound business to Vietnam, Gardner says. In addition, with Vietnam still refusing to introduce visas on arrival there are potentially large numbers of tourists choosing to go to other destinations. Caravelle guests hail from the US, Australia, Japan, China, UK and Vietnam in that order, Gardner points out, and since the present economic crisis hit, more leisure than business travellers have arrived. Our MICE business is down as many companies are cutting budgets, and theres increased competition from other destinations, such as Singapore and Macau. The Nam Hai hotel is situated close to UNESCO Heritage listed city, Hoi

An. Albert Lafuente, director of sales and marketing notes, The resort opened in 2006 and went through challenging times due to the global economic downturn. Business started to turn around in the last three years which saw the resort averaging 15% growth in occupancy and 10% growth in average rates year-on-year starting in 2009. Lafuente attributes this to some aggressive marketing campaigns as well as new sales offices in Russia, China and India. We also leveraged and strongly collaborated with our marketing partners Leading Hotels of the World and key travel networks. Increased accessibility, Lafuente concedes, plays a very important role in the growth. Nam Hai visitors are 82% leisure with only 6.4% MICE business overall. Interestingly, Europe remains the resorts largest source market (37.9%) with the US at 17.9%; Southeast Asia 15% and Australasia 11.6%. At 12%, the local market is one of our key drivers, Lafuente says. Fuelled by the increasing level of sophistication among domestic travellers. The Nam Hai is aspirational to a majority of Vietnamese and experiencing the resort is a must among the upwardly mobile. However, with the opening of newer hotels in the destination, we are expecting a significant migration of our local business to the competition. It is worth noting that the percentage of the local population that can afford to stay in luxury properties like The Nam Hai is less than 5%. From his position as director of sales and marketing at Anantara Mui Ne Resort & Spa, Zosimo Jimeno has a slightly different take on the situation. Tourism numbers are definitely growing. Year to date (YTD) June, [figures] have grown 12.7%. There is a huge shift in market source compared to five years ago. The Chinese have become the top visitors [to Vietnam] within the last two years alone. [However], most packages available in the Chinese market predominantly cover the northern part of Vietnam, for example, Hanoi and Ha Long and at best down to Da Nang. Only a few travel to Mui Ne. Jimeno also notes that, visitors from Korea (41.3% YTD June) and Japan (22.8%) have seen huge growth due to foreign direct investment and bilateral trade with Vietnam. He g o e s o n : Iro n i c a l l y, l o c a l Vietnamese only started to discover this

beach destination in the last eight to 10 years, [but] Mui Ne has been well-known to the Russians since the early 80s. The family and leisure markets will always be [our] predominant demographic, 90-95%, Jimeno says. Business travellers are insignificant to Mui Ne because Mui Ne business entities are mainly small owners.

Looking to the future

Predictions about what will happen to the Vietnam tourism industry over the next 12 months vary considerably. While we plan to maintain our traditional markets like Europe and the US, our target markets are the Chinese, Koreans and Japanese, Jimeno notes. Promotional activities and product training are already ongoing in these countries [and our website] is now viewable in Japanese and Chinese, which will help attract these markets. Looking at the country as a whole, Gardner has this, I would suggest that as the economic crisis in Europe [worsens], were going to see fewer inbound travellers from Europe. We expect this trend to be countered by an increase in business from Russia, and by some regional Asian business, including China. Therefore, I would expect overall inbound business to Vietnam in the next 12 months to either stay static or slightly decrease. I believe business for five-star hotels in the city will definitely decline as more hotels are scheduled to open during the next 12 months, and as people cut budgets to stay in three and four-star hotels. Nam Hais Lafuente is of a similar opinion. With increased air access, more tourists are going to visit Central Vietnam although the majority of these may not be our target demographic. The uncertain economic situation in Europe and the US is expected to impact our business in the remaining months of the year. Despite these threats, we are confident that we will be on track in achieving at yearend an 11% increase in revenues against 2011 figures. For Walter, In the first two quarters of the year growth in tourism is pacing at 12% while the average over the last five years has been about 13%, so I expect to see growth akin to what we have seen before, especially in Halong Bay. Now [it] has been recognised as one of the New Seven Wonders of Nature there will be more interest in this part of the world, pushing growth further.

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E c h n o l o g y
TripAdvisors website attracts 56 million unique monthly visitors Left to right: Aaron Hung, director of partnerships, APAC, TripAdvisor; Lily Cheng, VP, strategy and product management, TripAdvisor China, DaoDao.com; Lewis Ng, commercial director, APAC, TripAdvisor

E c h n o l o g y

World hotels is reaching bigger audiences via its online platforms

Social media is playing an increasingly important role throughout the hospitality and travel industries, reports Daniel Creffield

Social services
mobile social networking, mobile commerce and mobile advertising. Mobile has been a hot topic for several years and last year we noticed a much bigger focus on it generally, she continues. It means we need to invest in mobile platforms, not only web-based ones. Were continually looking out to see whats coming next you have to move with the market within two months it could be different ... in terms of digital you never know. Social media will also play an important role in the marketing strategy around the hotels 50th anniversary next year.

Mandarin Oriental Hong Kong maintains a presence on Facebook, Twitter, Sina Weibo, Flickr, YouTube and now two new platforms Instagram and Pinterest

Chloe Tsai, Mandarin Oriental Hong Kong

welve months is a long time in the world of social networking. Speaking to AHCT a year ago, Chloe Tsai, social media and e-commerce manager at Mandarin Oriental, Hong Kong explained how the property marketed itself on all three major social media platforms, Facebook, Twitter and Sina Weibo. Fast-forward to today and you need a dedicated downloadable app to keep track of the new social media platforms sprouting like chatty little weeds across the unruly yet intriguing garden that is the internet. So while Tsai has continued to maintain a very strong presence on social media platforms, part of her role has, by the very nature of the webs constantly shifting landscape, become even more about identifying new and buzzy websites for promoting her property. The hotel is currently maintaining a presence on Facebook, Twitter, Sina Weibo, and now two new platforms Instagram and Pinterest. Flickr and YouTube accounts are managed at group level. Definitely things come and go easily, says Tsai. We need to identify the major ones and then build an official presence. Instagram and Pinterest were two we felt worth investing our resources in as they were becoming more important. Tsai also says she has also noticed a shift from web to mobile

Top tips

TripAdvisor, another big player in the travel and hospitality industry, is a pioneer in utilising the power of social media. Speaking during the recent Hong Kong Master Class 2012 seminar, TripAdvisors Lewis Ng, commercial director of TripAdvisor for business in AsiaPacific, shared tips on, among other things, how to build a positive online reputation. Social media usage has seen unprecedented growth around the world and in Asia-Pacific in the past two years, says Ng. With increased access to broadband networks, a proliferation of Wi-Fi sites and a burgeoning smartphone market, internet usage is now surpassing traditional media such as TV, radio or print.

He adds that a significant contributor to this growth in AsiaPacific is the online leisure and business travel markets, which are poised for significant growth in the coming months. A report from PhoCusWright Research noted that the online travel market in the Asia-Pacific Region reached US$53 billion in 2010 sales and is expected to continue growing through 2012, where gross bookings are forecasted to reach levels of up to US$70.6 billion. This development has been brought about by a significantly increased level of internet usage among Asia-Pacific economies, most of which are shifting their focus towards e-commerce and online purchasing. With these trends, the Asia-Pacific travel market has evolved into a more mature and stable industry, although there are still some variations with online travel penetration among the Asia-Pacific countries, adds Ng.

Massive regional growth

More developed economies such as Japan and Australia have advanced digital infrastructures and are more mature in terms of online travel and e-commerce. However, its the emerging online markets like China, India and Indonesia that are driving massive regional growth, with China and India taking the helm.

Ng says that the past 10 years have seen ever-increasing numbers of consumers consulting reviews before they purchase items, whether that is a new car, a book or a holiday. Review and other social media sites are now essential tools for many travellers who are increasingly using them to share their own experiences online and to research future trips. As an example, according to a Forrester survey commissioned by TripAdvisor, 81% of travellers said reviews were important when deciding which hotel to book, and almost half said they wouldnt book a hotel unless it had reviews. Speaking on www.eyefortravel.com recently, Edward Perry, World Hotels global senior director of social media, OTA partnerships and innovation projects, says that social media has given the group the means to broaden its global customer brand champions. Through our social engagement activities (Facebook contests, promos and so on) we have been able to reach an audience that we would have never been able to through other forms of marketing or outreach. We have been able to get to know many of our followers on a personal level and have been able to better target our product offerings as a result.

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Colour coding
InterContinental Grand Stanford Hong Kong Hoi King Heen demonstration kitchen acts as a buffer in between the restaurant and the kitchen

Grand Stanford, Hoi King Heen roasting area

Yan Toh Heen uses colour-coded chopping boards and corresponding cleavers, paring and chopping knives to reduce cross contamination of bacteria. Red is for raw meat, yellow is for raw poultry, blue is for raw seafood, green is for raw vegetables and white is for cooked food ready to be plated. Knives are stored at eye level in metal boxes to keep them safe and sharp. We have three main stations for different types of dishes: the main kitchen, barbecue and pastry, says Lau. The kitchen area consists of three lines: the outer line is where staff does the chopping; the central line is for plating and the inner line is the stove. At Yan Toh Heen, the line of stoves consists of five wok stations each presided over by a specific chef that claims the wok as his own. Within arms reach is direct access to fresh water, condiments and utensils, while ingredients to make up the dish are gathered and prepped by the staff responsible for receiving the order. Yan Toh Heen is proud of its jade collection of napkin rings, chopstick holders and other serving paraphernalia, stored in a special room near the front of the kitchen. Nearby is the pantry, what Lau considers a buffer zone, where 12 different types of tea leaves and hot water are available. Wine, spirits, carbonated drinks and other beverages are stored in the same area, along with linens. The zone allows wait staff to pick up necessary items without having to go into the kitchen directly. All Cantonese restaurant kitchens have separate dishwashing, barbecue, live fish and seafood storage tanks, along with large pots of

daily-prepared stock. Stainless steel is the dominant material used for upper and lower cabinets as well as work surfaces. Equipment too, is mostly made from stainless steel with the exception of bamboo steamers. In keeping with the current trend to get guests and locals more involved in cooking, many chefs offer classes. Rather than simple demonstrations, participants are encouraged to try out different techniques. Our classes start with shopping at the local wet market then

Kitchen confidential
Hong Kongs best Michelin starred Cantonese chefs unlock the secrets behind the design and layout of their award winning kitchens. By Rebecca Lo
n 2008, Michelin began publishing a Hong Kong and Macau version of its popular guide. To be starred in the guide is widely acknowledged as the dining equivalent of receiving an Oscar. The stars recipient must be consistently excellent on every level: food, drink, service, ambience, and, to a certain extent, interior design. Yet many do not realise that for all things to click into place, the kitchen must also be functional and practical. Back of house areas are rarely seen by restaurant patrons, yet that is where establishments succeed or fail. In Cantonese restaurants, dozens of staff are crisscrossing each other, prepping and plating dim sum, fish, roast meat, game, stir-fries, soups, pastries and desserts. Michelin starred Cantonese kitchens are some of the most complicated around, because the time from wok to table in many cases must be mere seconds or the dish is ruined and the star potentially lost. Chef Lau Yiu Fai of one Michelin star Yan Toh Heen in InterContinental Hong Kong initially worked in the restaurants first incarnation when the hotel was still a Regent in 1980. Except for a brief four-year stint when he lived in Vancouver, he has been with the same establishment, moving up the ladder from section head to overseeing every dish for the 120-seat restaurant. Lau has seen many changes in how things are done. In the 80s, we had a lot more staff, he says. For example, we had one whose job was just to slaughter chickens daily. Now, we use more casual help and we get our chicken from suppliers already slaughtered. Hygiene and sustainability are very important.

Hoi King Heen dim sum preparation area

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Ritz-Carlton Hong Kongs Tin Lung Heen kitchen prepping area

his restaurant has only been open a year yet it has already been starred. The self taught chef came to Hong Kong when he was 14 and practiced after hours in kitchens using scraps discarded from the days work so that his superiors wouldnt notice any ingredients missing. After stints in far-flung locales including Johannesburg and Dubai, he returned to greater China.

Yan Toh Heen wok section five wok stations each presided over by a specific chef

Communication is key

One of our best selling dishes is our char siu, says Lau. We use Iberico pork that is very juicy with the fragrance of the fruit that the pigs feed on. He believes that the most important part of his kitchen is communication and oversees a staff of 25 people divided into four sections: wok, steam, chop and barbecue. Our staff must be willing to communicate and cooperate, he insists. As Tin Lung Heen is located on the 102nd floor, its kitchen is one of the highest Cantonese kitchens in the world. Instead of one large area, different sections are physically separated for safety. The areas are easier to manage and there is less likelihood of kitchen fires spreading if all the fuel is separated, explains Lau. His kitchen is planned along the preparing the food either in our kitchen or in a private function room, says Lau. Guests are left with a memorable experience of Hong Kong. Usually the layout of the kitchen is dictated by the buildings architecture first and how the executive chef prefers to work second. For example, Yan Toh Heen has two stocks: a mild one for incorporating into dishes and a robust one for rich soup bases that call for intense flavours. Executive chef Leung Fai Hung of InterContinental Grand Stanfords Hoi King Heen keeps three stocks on the stove: mild, fish based, and robust. Leung joined the restaurant the year after it opened in 1994. The winner of numerous Hong Kong Tourism Board Best of the Best Culinary Awards as well as the recipient of one Michelin star for two consecutive years, Leungs most popular dishes all contain unique stories. For example, his Hakka wifes culture includes the enjoyment of glutinous rice dumplings fondly dubbed tea fruit in Cantonese. Leung experimented with that delicacy in his kitchen, arriving at a lightly pan-fried, award-winning version. I am always happy to teach our guests how to make some of our specialties, Leung says. Sometimes we get a large crowd of 20 to 30 students, and then we do it in the dining room. Hoi King Heen offers a demonstration kitchen that acts as a buffer in between the restaurant and the kitchen. It has two wok stations and tiled walls, to lend some drama to the chefs theatrical performance. Leung is the commander of 17 staff in a well-compartmentalised kitchen where everything is located on the same floor; by contrast, Yan Toh Heens site restrictions mean that ingredients are kept on another floor. Hoi King Heen has four wok stations within the kitchen proper and uses traditional wooden chopping blocks. Guangzhou native Paul Lau is the new kid on the block. As chef de cuisine of Tin Lung Heen in Ritz-Carlton Hong Kong,

Yan Toh Heen has three main stations for different types of dishes

buildings core, with two sections visible from the dining room but clad with screens to give diners an obscured view of the action. The state-of-the-art kitchens upper and lower stainless steel cabinets are fitted with customised drawers for prepped ingredients, utensils or equipment. He shares dry and canned goods storage with the other two Ritz-Carlton restaurants on level 102. I only keep one stock on the stove, says Lau. All others are made to order.

Tin Lung Heens wok section

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Yan Toh Heen InterContinental Hong Kong, wok section

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The taste of quality worldwide

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Hagen Dazs launches several new ice-cream flavours each year

The emphasis on quality ingredients pays its own reward. Clients see brands like Hagen-Dazs [as] high quality, [which] can help build their own brand image and add value to their menu, says Fu. The company also sells ice-cream cups, bulk, crispy sandwiches, and stick bars, with ice-cream bulk the most popular segment in the F&B sector. Another brand that promotes its strong European heritage is Mvenpick, a premium ice-cream imported directly from Switzerland and made with 100% natural ingredients. In Hong Kong, the brand is found mainly in the kitchens of four and five-star hotels. Mvenpick has drawn on its Swiss roots to develop flavours such as Caramelita, which is made with handmade caramel pieces, and Swiss Chocolate, which pays tribute to its homelands excellent chocolate tradition. Sorbets are popular in the summer, says senior brand manager Angus Cheung, adding that the brand will launch a raspberry sorbet in September, bringing its range of gastronomic flavours to a total of 16.

Taste sensations

by quality and provenance of The growing popularity and premium products haveemphasising thewith Asian flavours and new ingredients, others experimented profitability of frozen desserts in taste combinations in their product ranges. the region is substantially due to Old favourites the new flavours and products When it comes to flavours, vanilla is a favourite around the world, being produced by innovative thought to be because many baby milk formulas are produced in this flavour, so it often brings back happy childhood memories. manufacturers, writes Liana Cafolla Likewise, strawberry and chocolate have a perennial appeal.

Cold comfort

For those looking for something more edgy, other leading icecream brands have focused on producing a wide range of unusual flavours, including some truly innovative offerings. Paolo Predonzan is managing director of I-Scream, a company specialising in Italian homemade gelatos and sorbets, as well as offering gelato cakes and semifreddi. He says that while traditional favourites such as chocolate, vanilla and cookies and cream flavours are all very popular, there is plenty of room for new ideas.

I-Screams Paolo Predonzan

T
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he popularity of cold desserts is on the rise, say manufacturers, and consumers are becoming more daring in their tastes. When its hot in the city or at the beach, everyone craves a refreshing treat, whether its a bowl of vanilla ice-cream or an elegant sorbet served as a gourmet masterpiece. In Hong Kong, European companies take the lead in the world of ice-creams and sorbets, drawing on a wealth of decades-old traditions and flavours that have gained popularity around the world. While some companies have focused on honing their core

But not all flavours are equal. Some companies go the extra mile or much more to source the finest ingredients for these old favourites. Hagen-Dazs products, for example, uses 100% fresh milk from France, and the company is dauntless in finding the best components to make its two most popular flavours, vanilla and strawberry. It sources aromatic vanilla from Madagascar, and spends up to six years searching for the most succulent strawberries. The genuine flavours of Hagen-Dazs make these products successful, says Maggie Fu, senior sales manager food services. The company launches several new ice-cream flavours each year. This years newcomers are coconut truffle, white peach and cookie dough.

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Shrimp and chicken croquette-tartar gelato from I-Scream

*Ratings do not apply to all ranges

Custom Designed Stone Hearth Ovens

Mvenpick is a popular choice in many of the regions four and five-star hotels

Pizza Ovens

PreGel produces a wide range of flavours and products

Char Grills Parillas & Churrascos Custom Designed Grills

Asian flavours such as lychee, azuki, genmaicha and Hong Kong milk tea are getting more and more popular as well, he says. I-Scream has focused closely on responding to the needs of its customers, and Predonzan says the company receives requests from chefs to produce new flavours of sorbets and gelati on a daily basis. In response, the company has developed more than 600 flavours for its F&B customers in Hong Kong. This summer, it offers four new savoury flavours designed to be combined with favourite Italian dishes parma ham gelato served with fresh rock melon, olive oil gelato served on bruschetta, balsamic vinegar with sabayon, and parmesan cheese on a minestrone. Obviously those flavours are served with the dish la carte, but they are also available in our shops in simple scoops on a cone or in a cup, says Predonzan. Italian speciality dessert producer PreGel is the worlds biggest maker and distributor of ingredients for making gelati, sorbets, frozen yogurts, semifreddos, smoothies, gelato sticks, crunchy dessert toppings and more. The products offer convenience and a shelf life of at least two to three years. The range of flavours and products on offer from PreGel is almost bewilderingly long. Frozen yoghurt, for example, is available in flavours including blueberry, raspberry, strawberry, green apple, melon, grape, cherry, watermelon, peanut butter, chocolate rum and bubble gum. The companys most popular flavours in Asia are chocolate rum and salted caramel. Soft gelato flavours include caffettone and tiramisu, with a new green tea flavour in the works. A recent addition to the product line is Arabeschi, a line of sauces produced with or without pieces, with a fruit or a fat base, designed

to allow chefs to complete and personalise desserts, semifreddo and panna cotta with colour and nuanced natural flavours. PreGel Arabeschi are ideal for filling cakes and semifreddos, used either as they are or mixed with butter cream, says Aero Lee, area manager for PreGel in Asia. The Arabeschi products can also be used as a filler, and can be put inside cold cakes, mousses, cream desserts or semifreddos. Another new offering is the yoghurt burger a grilled sandwich filled with frozen yoghurt and one of the Arabeschi fillings. It is now one of the companys most popular products, says Lee.

Tandoor Ovens

The bottom line

Lee adds that yoghurt drinks are the companys most profitable products for F&B operators. At I-Scream, its the well-established products that offer the highest returns. Gelati and sorbetti are profitable, even if the cost of raw materials getting higher and higher is reducing profitability, says Predonzan. Aside from the product range and the flavour factor, F&B buyers are also looking for products that meet their customers rising expectations on quality and food hygiene. F&B bosses are looking for value for money, which equals quality, a comparatively good offer and, importantly, the after sales service, says Mvenpicks Cheung. Both F&B clients and consumers are more educated about icecream, says Fu of Hagen-Dazs. They become picky and therefore look for high quality products. They even look into the details of every ingredient and sources of the ice-cream.

Duck Ovens

Rotisseries

www.beechovens.com

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Chamomile citron blend from Tea Concepts

r i n k

reflect regional varieties. In terms of significant trends in tea consumption in the region, she says there is a growing and greater appreciation for good quality teas. Wah Fongs HACCP and Halal certified plant in Hong Kong provides an extensive range of teas and tea products including popular, premium and speciality Chinese teas, traditional black teas, botanical blends, its own in-house blends, pyramid tea bags and accessories.

Western influence

Tea has never been more popular, with manufacturers, suppliers, retailers and the hospitality trade throughout the region happily drinking in the profits, reports Daniel Creffield
sia has seen the gradual infiltration of countless Western beverages over the last few decades, from cola to coffee, smoothies to milkshakes, cocktails, wine and spirits. When it comes to beverages, West is best. Or is it? Perhaps surprisingly, the worlds second most consumed drink behind water is tea. Tea offers countless varieties, from pure black and green to augmentation with every flavour imaginable: dairy, sugar, flowers, oils, herbs, spices and more. And in spite of the constant innovations in the development and marketing of new beverages, tea is actually increasing its global hold. Between China and India, for example two of the worlds giants in terms of tea production the expanding tea trade is seeing Indian manufacturers benefiting from the growing popularity of black tea among young Chinese consumers, who associate it with a chic Western lifestyle, to the tune of as much as 10 million kg this year. Indians, meanwhile, are increasingly turning towards green tea from China as a way of experimenting with new tastes and perceived health benefits.

brewing up the bottom line

Ginger tea from Quali-t

David Bingley of Quali-t (Hong Kong) says his company is noticing that in Asia, particularly in mainland China, and with the younger generation, interest in [Western], flavoured and fruit teas has risen markedly. I believe this is because drinking traditional Chinese teas might be considered old fashioned and boring and Western teas, black, green and flavoured, [seem] more interesting and easier to consume, with less ceremony ... nowadays time seems to be a premium so the tea bag is preferred and the brewing time is less, he suggests. Bingley says that Quali-ts top 12 teas include Brilliant Breakfast, The Original Earl Grey, Green Tea with Jasmine Flowers, Pure Chamomile Flowers, Pure Peppermint Leaves, Rose Hip with Hibiscus, Natural Ceylon Ginger Tea, Single Estate Darjeeling, Moroccan Mint Green Tea, Hyson Young Green Tea, Italian Almond and Ceylon Cinnamon Spice Tea. We find that different hotel products require a different solution, as well as the preference as to loose-leaf or tea bag ... some

Feel-good factor

Cindy Lau of Wah Fong Tea Company in Hong Kong agrees the health element is significant in the region. As consumers are increasingly adopting healthier habits, tea is

becoming the beverage of choice, she suggests. The wide range of tea infusions, from the popular Chinese flavours, to favourite Western black teas and trendy blends of herbal, floral, and fruits [are all healthy choices]. Wah Fong has been selling fine traditional Chinese teas to premier hotels, clubs and restaurants in Hong Kong, Macau, China, Thailand, Singapore, New Zealand and Australia among others since 1952. The company specialises in custom tea blends for its many clients. Lau says the companys best-sellers among its Chinese teas are aged and vintage puer. Like fine wine, its flavours and value develop with age, she enthuses. Asian customers, especially in Hong Kong, China and Macau have an appetite for the fine aged puer teas weve stocked for around 60 years. Iron Buddha is also very popular for its light, floral fragrance. Wah Fongs in-house blended teas are also gaining popularity, especially its Sweet Memories tea blend which received a two-star Superior Taste Award from the International Taste and Quality Institute in Brussels. She says that while different kinds of restaurants and hotels buy different teas based on outlet theme and budget, most will carry the traditional favourites. For example, the selection of Chinese teas in Cantonese vs Szechuan or Chiu Chow restaurants, may vary to

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Herbal teas from Tea Concepts

DiSCovEr THE PowEr oF SiMPliCiTy

Tea to China

nenl Tea, a new contemporary tea lounge brand launched out of seattle, us, is currently focusing on the southwest of china. developed as a new, clever and tranquil alternative to the big coffee brands, there are three stores in downtown chongqing and the group plans to open six more in the region this year. The chain uses coffee machines to make a teapuccino of tea and steamed milk.

Classic tea offerings from Twinings

Wah Fongs Sweet Memories tea received a two-star Superior Taste Award from the International Taste and Quality Institute

Quali-t has noticed an increasing interest in flavoured and fruit teas

Gift box from Wah Fong

hotels have a brand standard which requires them to use a specific tea, others have more room to be creative. With a background in the hotel F&B industry, Bingley says his preference was always for loose leaf tea, so when he launched Quali-t he estimated this would be the more popular choice. In fact we sell more tea bags than loose leaf. If you wanted to get into the meat of it, is easier for cost control and hygiene to have an individually packaged tea bag than a loose leaf tea. I guess

I am a purist at heart in this respect and I prefer the loose leaf tea. And he agrees that teas healthy properties are just part of its growing appeal in the region. It is having a distinctive renaissance in many ways. It is not just to do with the 0.03% caffeine, health or even slimming benefits depending on which survey or research you subscribe to ... I believe it is as a point of difference, it is relaxing, it is lighter and more refreshing. And he says he is also seeing more infusions and fruit-flavoured teas coming in to prominence. Twinings, one of the very first companies to introduce tea drinking to the British when in 1706, Thomas Twining started selling tea from his newly-purchased coffee house premises in London, says it is also finding less common, fruit and natural flavoured teas, green tea and infusions becoming more popular with Asian consumers. The company distributes widely throughout the region. In addition to its black and pure white teas, its flavoured

blends, herbal and fruit infusions such as Pure Peppermint and Pure Chamomile, Lemon & Ginger and Mango & Strawberry are also popular. Its best sellers, however, remain English breakfast and Earl Grey. Twinings also highlights the loose vs bag debate, making the point that some hotels prefer teabags for the conference and guest rooms, while afternoon tea at their cafes and lounges sees a preference for more traditional loose teas and teapots. The company adds that mainstream teas such as English breakfast, Earl Grey and jasmine green tea are perennial favourites. Tony Dick of Tea Concepts in Hong Kong says the company is selling to hotels, restaurants, spas, retail, airlines, corporates etc. The territory is mainly Hong Kong, Macau and Guangdong but Tea Concepts also has a rapidly growing business in Shanghai. Shanghai is opening more high-end restaurants and they need a premium tea brand to complement their Western food menu, he adds. Dick says that their best-selling teas are always the standards English breakfast, Earl Grey, jasmine, chamomile and mint. We are getting much more interest in variations from the standards such as Jasmine Pearl instead of just jasmine, and chamomile with citrus, he notes. Ginger teas are especially popular with Asians and our Ginger Lemongrass herbal tea sells particularly well. Tea Concepts stocks a wide range of fine tea brands including from Tea Fort, Harney & Sons, Victoria Premium Teas from Hong Kong (its house brand with over 220 teas), Four Oclock Organic Fair Trade Teas and Hampstead Teas of London, a range of biodynamic teas based on a top quality Darjeeling tea estate. He suggests that in order for hotels afternoon tea to be noticed, they should offer a unique tea selection (in addition to the usual expected blends), a famous international tea brand that no other hotels in the area are using which allows you to stand out, and a novel tea service (the companys Tea Fort brand provide a unique tea-over-ice method for iced teas where the server prepares the iced tea in front of the customer at their table). We have found a marked increase in enquiries from hotels looking to upgrade their tea service, he says. There are many ways to improve your tea offering but perhaps the most effective methods are by serving unique specially selected teas, or providing a novel way of serving the tea, or opting for an international brand that is exclusive to your property.

Pura
Discover the New Ease in Coffee Making. Providing the functionality, the Flexibility and the Ease of cleaning. The low maintenance requirements, along with touch panel technology, all within an appealing design which allows personalized illumination. www.franke.com

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Nice ice
From cubes to flakes, nuggets to crushed, ice has come a long way. Can todays machines keep up with changing demands while maintaining energy efficiency and volume production requirements, asks Zara Horner

Pic: ITV

peaking with Jerry Kaiser about making ice puts this little-considered drink ingredient into an entirely different perspective. The director of sales and service, refrigerated solutions from US manufacturing giant Manitowoc, is passionate about his subject. We want to raise the bar, he says. It needs to be done. There was a time, not too long ago, when ice came in blocks to be chipped into pieces, shoved in a container and carried miles exposed to all sorts of contaminants in the hope it didnt melt before reaching the glass. Todays commercial machines are automatic, hygienic, durable, space saving and energy efficient. With improved flushing and filtration systems and separate areas for electricity, water and ice making, controls are more sanitary, easier to maintain and produce harder, cleaner ice. Ice is more critical than ever, Kaiser says. Health and hygiene are even more important today because the ice is often consumed as well as the drink. The ice impacts the taste, colour, smell and texture of a drink. Ice is part of the recipe now. Most of the time, Kaiser explains, customers are looking for a machine which produces half-cubed ice which they can then

customise, but different markets have different requirements. There are now ice taste testing committees. I sit on McDonalds food improvement team as their ice specialist; we have a software programmer at the company whose job it is to ensure machines make the right ice. In Singapore for example, demand is for a sharper ice, which is less watery. In the US they want a smoother ice. But what is the same the world over is the demand for hygiene standards, and energy efficiency ratings. There are no set regulations in Asia, yet, Kaiser points out. So people here choose machines which follow US and European codes. Its a topic Kaiser returns to often. As a supplier, its our job to educate the customer, he says. A lot of them are much more aware now and ask for use and care training. Customers are definitely more proactive now when it comes to making good ice. No mean feat when quantities are considered. We have underthe-counter machines which produce 100 to 200kg of ice a day, and others which can make 10,00012,000kg every 24 hours. Not surprisingly, these machines pump out a lot of heat and use a lot of energy. Now condensers may be situated separately from the dispenser, in a hallway, individual room, or rooftop in order to reduce the impact on AC units. Developments are being made all the time. Our QuietCube is very new to Asia. The compressor and condenser are housed separately so there is no heat or noise around the machine, Kaiser notes.

adding its a popular option in Australia where customers programme the units not to run between 8am and 3pm to reduce costs. Its all about product knowledge as it relates to customer needs for Andrea Tronci, general manager, Scotsman Industries Singapore. Its not cutting edge at all costs, he says. Scotsman has been making ice machines for more than 60 years. Our ranges are user friendly, reliable, environmentally conscious, and problem solving. [They produce] the most efficient shape of ice to absorb heat and release moisture effortlessly where required with less manipulation for fewer chances of contamination. To Tronci ice is food and so hygiene is of the greatest concern. As a result, he says the companys ice machines are easy to maintain and clean, and use compounds which prevent bacterial proliferation. Agion, a silver-based anti-bacterial is embedded in those machine parts which come into contact with water and ice. All models are designed to save labour, space and energy, Tronci says. New refrigerants such as propane, CO2 and hydrocarbons [help] environmental aspects, [have] low operating pressure [and offer a] smoother transition from refrigeration to harvest. At the moment this is available only on small to medium machines because of flammability issues, but the company is developing more efficient compressors to increase capacity of these reduced charge systems. The Scotsman Superflake ice machines use CO2. Kristopher Hassett is sales manager Europe, India, Pakistan and Far East Asia with HD Sheldon, the international representative

Kold Draft is working to reduce energy consumption by an additional 5% by the year 2015

ITVs NG 30 model

Award-winning innovation and design

Double whammy

Maxx Ice MIM 450 model focusing on quality production at a value driven price

The question of environmental impact comes up with every purchase, Kaiser says. Electricity is so expensive, with particular problems in Japan at the moment. People are even more conscious. In some places there are charges for water going in, and coming out, so theres a double whammy cost. There are machines to help with this, too. Our Indigo ice machine can be closed off during peak charge periods, Kaiser says,

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Manitowocs Indigo range can be closed off during peak charge periods

of Kold Draft ice machines. Even though many regulations are industry and government-led, end users are becoming more environmentally aware, he says. These regulations have forced [us] to remanufacture our machine lineup. Hassett says the company is working to reduce energy consumption by an additional 5% by the year 2015. Kold Drafts range includes machines with a capacity of 300lbs per 24 hours, two 500lbs models and a 1,000lbs model. Spanish manufacturer, ITV feels it is their moral responsibility to show the way to a better, more durable environment, says Cristina Cordon. Before the environment became a marketing instrument, we focused on delivering highest output at lowest environmental requirements. For example, the company implemented an energy auto sufficiency scheme. For the last eight years our production has been powered by the sun, Cordon explains. To the extent that we have become an energy supplier for neighbouring companies. ITV regularly evaluates carbon impact, and recycles all oil, water, gases, and waste. The companys Spika ice makers produce dice and half dice cubes. Third generation vertical evaporator machines, they include a patented system for water distribution, which allows water to cascade over the entire evaporator. The NG Spray range uses an injector pump and patented elastic spray system with flexible nozzles to avoid scale or lime build-up. The Ice Queen range produces granular/flaked ice. The gearbox, bearing and motor have been designed in a totally different way, says Cordon, [The machines are] 100% stainless steel, with oversized condensers.

Follett Horizon icemakers feature Satellite-fill technology, which will automatically fill a beverage dispenser or ice storage bin without being stacked on top of it and allows for easier cleaning. Satellite-fill allows the placing of icemakers out of sight up to 75 feet away from storage and dispensing areas, allowing for an aesthetically appealing drink station.

Ice is the soul of any mixed drink, asserts mixologist, Sam Jeveons. Ice is used as an active ingredient, to dilute liquids in preparation, and as a temperature agent. Ice is often overlooked as the integral backbone to great drinks and bars. To Jeveons, ice is the one variable, which may perfect or ruin the end product. Stir or shake too much and the entire recipe is diluted beyond retrieval. Put too little ice in the shaker or mixing glass and the balance between temperature and dilution is off. The right type of ice is necessary every time to ensure correct chilling and dilution. The development of good quality, ready-touse ice produced in commercial machines has helped F&B operations enormously, Jeveons notes. Ice has four variables water, temperature, time and storage. Ice machines are now designed to control all of these, [so now they] can be manipulated. Ice can be a great benchmark for the quality of any establishment. When choosing an ice machine for a venue, Jeveons says its production capacity and energy efficiency are paramount. Dense, clear and perfectly formed cubes, are what he looks for. Hassett calls it a new art form, and concedes keeping up with mixologist needs has increased costs, but updated processes, and improved materials and manufacturing offset costs and keep prices in line. We have always looked at ice as an ingredient. Kold Draft strives to make a solid ice cube, made of pure water that will melt slower. Cubes run through [our] crushers [are] drier, Hassett says. ITV collaborates with some of the worlds most sought after mixologists, Cordon says. Every detail is important in the art of mixing drinks. Ice is an indispensable component. New market needs include different shapes, transparency, odourless, and crystalline, she says. Maxx Ice offers a range of icemakers with capacities from 50lbs to 1,000lbs, and Greenfield World Trade director of technical services, Ron Soban, says the company focuses on quality production at a value driven price. Industry changes have increased cost both upfront and in maintenance and repair, Soban concedes. But, he points out todays machines are more energy efficient, produce less waste and have less environmental impact. Added to which, We are determined to improve the industry norm for sanitation, which will reduce maintenance costs, and deliver clean ice. The issue of purity is another Manitowocs Kaiser is adamant about. The water source is critical, he says. We do sell filters, but for water that is already tested. India, China, Philippines and Vietnam, suffer water issues, Kaiser says. In the 90s we werent selling machines in these places because the water was so bad it couldnt be used. Again, Kaiser says its about education. Recently a five-star property F&B manager, who had placed his machine in an area where it couldnt function properly, was shocked to see how full of slime it was. He had to be reminded that the machines need to be cleaned every 30 days.

End use

Follett ice machines with

automatically deliver ice from up to 23 m (75 ft) away!

Follett ice machines with RIDE Remote Ice Delivery Equipment

automatically transport Chewblet ice to your dispenser through a tube from up to 23 m (75 ft) away. Follett ice machines with RIDE eliminate all the heat, noise, maintenance and sanitation problems of having an ice machine over your drink station!

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The rst ice machines with RIDE: Remote Ice Delivery Equipment

Genuine

Follett Corporation | 801 Church Lane | Easton, PA 18040 United States | +1.610.252.7301
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A very sound system

Bose has expanded the range of available coverage patterns with the updated RoomMatch module loudspeakers. The series now includes 20 unique coverage patterns, which provide system designers unprecedented control and scalability. The RoomMatch series of loudspeakers represented a new approach for the industry that let sound system designers meet the acoustic challenges of any fixed-installation sound system without compromising audio performance, For more information: www.pro.bose.com according to Akira Mochimaru, general manager, Bose Professional Systems Division. When we launched these products we were dedicated to providing our customers with products that offer consistent response regardless of the room configuration. RoomMatch modules and Modeler and ControlSpace Designer software updates are now available through authorised Bose dealers.

Acantha Parisian Chic Collection

Acantha has launched the Parisian Chic Collection for luxury hotels and homes. The scents are reminiscent of Paris and its chic locales, according to brand CEO Jade Sosso. It is a connotation of summer berries with sweeter, fruitier nectarine enhanced with juicy peach. Top notes of fruitiness are interwoven with a unique redcurrant note and warmed with light touches of nutmeg absolute, bois de rose, tonka bean and the full ripeness of sweet cherries. The enchantment of exotic berries leaves a feeling of rich blossoming summertime, creating an ambiance which exudes luxury. Acantha says the Parisian Chic Collection can be used to create the perfect setting for guestrooms. For more information: www.acanthacollection.com

Green minibar makes cents

Bartechs new Green Automatic Minibar G32 model offers substantial energy and cost savings in addition to superior profitability. Its advance compressor technology consumes 70% less energy than typical absorption minibars. Improved insulation means the G32 stays cool longer. Once its target temperature is reached, the minibar can maintain more than 12 hours of cooling without consuming additional electricity. A standard feature on Bartech

minibars is the computerised energy saving system, which monitors cooling according to whether a guestroom is designated as vacant, occupied or out of order. This feature generates a savings up to 30% depending on occupancy and the hotels preference for the level of cooling. As with all Bartech models, the Green Automatic Minibar can be built to blend with guestroom dcor and can be customised with a choice of a wooden or glass door featuring the hotels logo. By converting to automatic minibars, hotels are often able to reduce the number of minibar attendants on staff by 75%, reassigning them to other guest service tasks and trimming the total number of work hours required. In

addition to the payroll savings, hotels deploying automatic minibars routinely increase revenue from minibar sales, while maximising guest satisfaction. For more information: www.bartech.com

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23RD ANNUAL

Fans of energy efficiency

Pub, bar, club and restaurant owners can reduce energy costs and improve indoor air quality, thanks to a new fan from Elta. The SWHR180 not only extracts stale air, but also employs heat recovery technology to reduce the energy required to heat or cool space. Conventional extractor fans expel stale, moisture-laden air that has been heated or cooled. Eltas recovery technology system not only supplies fresh air but enables a significant proportion of the energy that otherwise would have been wasted to be recovered through a heat exchanger, with substantial savings on energy consumption, resulting in lower electricity bills. For more information: www.eltaselect.com

10-12 OCTOBER 2012 INTERCONTINENTAL HONG KONG

ASIA

Defying Gravity?
Patrons Hilton Worldwide Hyatt Hotels Corporation IHG Jones Lang LaSalle Hotels Tourism Infrastructure And Enterprise Zone Authority (The Philippines)
Platinum Sponsors Accor Asia Pacic AECOM Baker & McKenzie Caesars Global Living Canyon Equity LLC Carlson Rezidor Hotel Group Expedia FSC Architects HVS Interstate (China) Hotels + Resorts Jumeirah Group Mayer Brown JSM MGM Hospitality Milbank New World Hospitality Onyx Hospitality Group Outrigger Hotels and Resorts Paul Hastings LLP Premier Inn Proskauer QUO Red Planet Hotels Ryan Lawyers Shangri-La International Hotel Management Ltd. Starwood Hotels & Resorts Worldwide, Inc. The Brand Group The Indian Hotels Co. Ltd. (Taj Hotels Resorts & Palaces) Tourism Australia WATG Wyndham Worldwide

Making the cut

ActiveCut knives by Friedr. Dick are forged from high-quality stainless steel and are perfectly balanced to lie comfortably in the hand. The well-shaped and ergonomically designed handle is made of non-slip plastic seamlessly connected to the blade, and is thus especially hygienic. The double final honing ensures exceptional sharpness and can be resharpened easily. By using ActiveCut, cutting becomes fun, claim the manufacturers. For more information: www.dick.de

Doors that slide into thin air

Hfele includes pivoting sliding doors on its multi-functional kitchen furniture. The Finetta Spinfront door disappears into niches right and left so that when fully opened, they seem to vanish, leaving the entire interior of a cabinet freely accessible. www.hafele.com

Media Sponsors Asian Hotel & Catering Times GlobalHotelNetwork.com Hotel Analyst Emerging Markets HotelNewsNow.com HOTELS Investment Outlook Perspective Magazine Sleeper Magazine TTG Asia International Newspaper Media Sponsor Financial Times Supporters Hospitality Asset Managers Association Asia Pacic International Finance Corporation International Society of Hospitality Consultants International Tourism Partnership
Hosts

Patrons, Sponsors, & Supporters as of 6 July 2012

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Sounds sweet
The new Geneva Sound System Model S offers superb musical fidelity and the most versatility in its class. Engineered and designed in Switzerland, features include TouchLight controls that brighten on contact, a PowerDock connector for iPhones and iPods and a digital clock radio with FM or DAB. When the iPhone or iPod is removed, the motorised PowerDock spins closed to protect sensitive equipment. Model S also offers a special mode for use in hotels. Winner of the 2010 I.D. International Design Magazine Consumer Products Award, the Model S is available in five colours to match any decor. For more information: www.leader.com.hk

Rethinking drinking
Italesse reassesses traditional summer beverages, with Beach Line tumblers, flutes, martinis and other stemware in unbreakable clear, black, red, violet, white frost and blue polycrystal. For more information: www.italesse.it

Technology in the Cloud

Micros, a leading provider of information technology solutions for hospitality and retail, is showcasing a new software suite that can be installed on site or hosted in the Cloud as a software service. Customisable quick links provide users direct access to critical screens, keeping keystrokes to a minimum, and easy-to-understand user interfaces reduce reliance on formal training. Products include the fully-updated OPERA Enterprise Solution, pointof-sale Simphony and guest engagement myStayManager among others, for unparalleled mobility and e-commerce. F&B options include in-store iPad mobile ordering systems and an interactive menu portal that allows guests to order and pay directly on the stores device or their own. For more information: www.micros.com
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Say it with flowers

Perrier-Jout Champagne recently unveiled Perrier-Jout Belle poque Florale Edition, the first designed limited edition of cuve Belle poque since 1902. Created by Japanese floral artist Makoto Azuma, Belle poque Florale Edition is an homage to Art Nouveau glass artist mile Gall. The Champagne will be available in very limited quantities worldwide from September at about US$363. For more information: www.perrier-jouet.com

History of whisky
Chivas Regal James & John Special Founders Edition continues a century-old tradition of blending, bringing together stocks of two of the most renowned malt distilleries from the Speyside whiskymaking region of northern Scotland. On the nose, it comes with notes of fruity sweet orange, rich syrupy honey with a hint of spicy cinnamon boiled sweets in the background. The flavour is also fruity with sweet orange and soft, ripe pears, along with a texture of rich, creamy milk chocolate, while the finish is long, lingering and sweet. This special edition Scotch whisky draws on the history of Chivas Brothers to create a blend housed in an innovative bottle that helps it to further stand out from the crowd. For more information: www.chivasbrothers.com

Old wine, new label

Botani, the most internationally-valued Spanish dry Muscat, has launched a new label for Asia. Its defining features are elegance, purity of design and minimalist structure. The label displays the Botani name in gold and the Bodegas Jorge Ordez logo featuring the clipper ship that carried the wines from Malaga to Buenos Aires in the 19th century. For more information: www.jorge-ordonez.es

Pass on the salt

McCormick For Chefs has introduced a full line of Lawrys Classic Entre Seasoning Mixes that contain 500 mg of sodium or less per package recipe serving, following a growing trend in consumer health consciousness. The mixes are designed for foodservice chefs and operators seeking better-for-you versions of traditional favourites and help meet consumers desire for great tasting food while reducing sodium. Each seasoning mix offers menu versatility as it can be used to create numerous recipes, including chilli macaroni, meatball stew, barbecue or submarine sandwiches, taco casserole, nachos, Mexican lasagna and more. For more information: www.mccormickforchefs.com/lawrys

Improved with age

Plantation rums are first aged for many years in the hot, humid climate of the Caribbean in young bourbon casks. When they reach maturity, the best rums are shipped to Cognac Ferrands Chteau de Bonbonnet. They are matured for several months to a year in small oak casks in order to give them elegance, refinement, and roundness. This ageing technique, used extensively in the 18th and 19th centuries, had almost disappeared, but drawing on several generations of cask ageing knowhow, Cognac Ferrands cellar master has modernised and perfected the technique in order to produce exceptional rums. For more information: www.plantationrum.com

Wine to Asia
Domaine du Banneret is a small, family-owned vineyard that produces high-quality red wine from the world-famous Chateauneuf du Pape region in Provence, France. A blend of 13 grape varietals, Domaine du Banneret is made mostly with red grapes including Grenache, Syrah and Mourvdre. Such a combination of grapes from old vines assures a well-structured wine year after year. Grapes are harvested by hand, cut and sorted, then crushed and fermented using natural methods with no additional yeast. The wine ages for at least 18 months in oak barrels, allowing it to keep its richness. This natural method strengthens the structure, assures complex aromas and allows a long ageing period. Currently only exporting to Korea, Japan and Singapore, the winemakers are seeking importers for the Hong Kong and China markets. For more information: http://banneret.typepad.com

Crab takes the cake

King & Prince Seafoods Mrs. Fridays Krabbycakes are made with real snow crab meat, high quality surimi seafood, butter and fresh cream and are coated in light panko breadcrumbs. Twenty-five years after their introduction, Krabbycakes still deliver flavour consumers vote for three to one. Versatile, savory and convenient, they are ideal for a wide range of menu applications. Krabbycakes are the gold standard for all seafood cakes in the market, according to Mike Tigani, director of marketing. King & Prince Seafood is so confident Krabbycakes taste better than other seafood cakes, well give you your money back if you dont agree. For more information: www.kpseafood.com

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DaTE Sept 11 13

EvEnT Restaurant & Bar Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

DETaiLS 2012 marks the 10th anniversary of one of the fastest growing exhibitions for the hospitality sector in AsiaPacific Restaurant and Bar Hong Kong, which has a growing reputation as the biggest and best niche gourmet hospitality event in the region. Its focus is on presenting excellent products and services to inspire and create ideas to develop the foodservice and hospitality business. The third edition of China Catering Expo will be held in Macau, September 21-23. The expo is already recognised as a regionally significant sourcing, launching and networking platform for the catering industry in Asia,

ORGaniSER Diversified Events Hong Kong Ltd 2104-5 Island Place Tower Island Place 510 Kings Road North Point, Hong Kong Tel: +852 3105 3970 Fax: +852 3105 3974 info@restaurantandbarhk.com www.restaurantandbarhk.com Partnership of Appointed Coordinator Administration Center of 3rd China Catering Expo Tel: + 852 2827 6766 Fax:+ 852 2827 6870 general@coastal.com.hk www.chinacateringexpo.org Unifair Exhibition Service Co., Ltd Tel: +86 20 8327 6369 ext. 830 Fax: +86 20 8327 6330 beckylee@unifair.com www.unifair.com

Sep 21 23

3rd China Catering Expo The Venetian Macao CotaiExpo Macao

Sep 24 26

2012 China International and Dyeing Industry Exhibition Shanghai Everbright Convention & Exhibition Center, China

Laundry Expo 2012 is the most influential and authoritative annual event in China Laundry Industry. It showcases the latest technologies, machines, apparatus and chemicals for laundry, dry-cleaning, stain removing, ironing, dyeing and disinfecting. Exhibiting brands come from USA, Japan, UK, Germany, Netherlands, Denmark, Italy, France, Spain, Portugal, Belgium, Australia, Korea, mainland China, Hong Kong and Taiwan. As Asias largest and longest running hotel investment event, HICAP has become the most important gathering of hotel investors, financiers, and leading industry professionals in the Asia-Pacific region.

Oct 10 12

Hotel Investment Conference Asia Pacific InterContinental Hong Kong 18 Salisbury Road Kowloon, Hong Kong

HICAP C/O BHN 2900 Bristol Street, Ste. D101 Costa Mesa, CA 92626 USA Tel: +1 714 540 9300 marketing@burba.com www.HICAPconference.com Coastal International Exhibition Co Tel: + 852 2827 6766 Fax: + 852 2827 6870 general@coastal.com.hk www.hotel-exhibition.com

Oct 10 12

The 8th International Hotel Expo 2012 The Venetian Macao CotaiExpo Macao

Hotel Expo is the longest-running hospitality exhibition in Macau. The widest spectrum of industryrelated equipment, supplies, and technology as well as hotel operations and management will be showcased together with concurrent activities.

nov 8 10

HKTDC Hong Kong International Wine & Spirits Fair Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

Asias most exciting wine & spirit event, the HKTDC Hong Kong International Wine & Spirits Fair offers a wide range of high quality wine and spirits, beer and other alcoholic beverages, as well as wine production, products and services to buyers from all over the world. It is the gateway for winemakers and distributors of wine and other beverages to gain a share of the lucrative and flourishing wine market in Asia. FHC China is the biggest international trade show for food, wine and hospitality equipment in China. FHC China features Wine and Spirits China 2012, Meat China 2012 and Tea and Coffee 2012 specialist areas, with Olive Oil China, Ultimate Barista Challenge China, Ice Cream University, Wine Seminars, China Sommelier Wine Challenge, FHC international cooking competition and more. HOTERES JAPAN, CATEREX JAPAN and Japan Food Service Equipment Show are professional exhibitions focusing on equipment for commercial kitchens and the food service, tableware, IT systems, furniture/interiors/exteriors and food hygiene equipment for the hotel and lodging and restaurant and catering industries. The exhibitions have 800 exhibiting companies and approximately 50,000 professionals visiting annually.

Hong Kong Trade Development Council Unit 13, Expo Galleria, Hong Kong Convention & Exhibition Centre, 1 Expo Drive, Wan Chai, Hong Kong Tel: +852 1830 668 Fax: +852 2824 0026 exhibitions@hktdc.org www.hktdc.com/hkwinefair

nov 14 16

FHC China 2012 Shanghai New International Expo Centre Shanghai China

China International Exhibitions Room A2402-03, Singular Mansion, No.318-322 Xian Xia Road, Shanghai (200336), China Tel: 86 21 6209 5209 Fax: 86 21 6209 5210 fhc@chinaallworld.com

Feb 19 22

HCJ 2013 Tokyo Big Sight (Tokyo International Exhibition Center, Ariake) 3-10-1, Ariake Koto-ku Tokyo 135-0063 Japan

Japan Management Association 3-1-22, Shiba-koen, Minato-ku, Tokyo 105-8522, Japan Tel: +81-(0) 3-3434-1377 Fax: +81-(0) 3-3434-8076 hcj@convention.jma.or.jp www.jma.or.jp/hcj/eng

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x h i b i t i o n s

a
Bernold Schroeder has been appointed chief executive officer of Jin Jiang International Hotel Management Company. He previously served as senior vice president and managing director of hotel operations at Banyan Tree Hotels and Resorts, where he spent 14 years. He also worked with the Hyatt Corporation in New York and with Holiday Inn Asia Pacific in Hong Kong. David Wicker has been appointed GM of New World Saigon Hotel. He moved into the role from his position as GM of New World Wuhan Hotel in China. A British national born and raised in Zimbabwe, Africa, he has been involved in the hospitality industry for 30 years across three continents: Europe, Australasia and Asia. Swisstel Hotels & Resorts has appointed Eric Piatti as GM of Swisstel Nai Lert Park, Bangkok. This appointment marks a return for Piatti, who was once executive assistant manager at Swisstel Nai Lert Park. Prior to his current appointment, he was GM at Fairmont Towers, Heliopolis, Cairo, and previously held similar positions for Swisstel in India and China.

p p o i n t M E n t s

Mid-year masterpiece

Bernold Schroeder

Herv Couturier

Amadeus has appointed Herv Couturier as executive vice president. He brings 25 years of international software development experience. Couturier will head up Amadeuss 4,500-strong software development organisation across 15 sites worldwide. Amadeus is a leading transaction processor and provider of advanced technology solutions for the global travel and tourism industry. Italian chef ivan negro has relocated to Vietnam and the Sofitel Legend Metropole Hanois kitchens as the new head chef at Angelina, the landmark hotels three-year-old Italian restaurant. Previously, the 30-year-old worked as a sous chef in the kitchens of two Four Seasons restaurants in the Maldives.

COMING NEXT 11th Guangzhou international Hospitality Equipment & Supplies Fair China Import & Export Fair Complex June 27 29, 2013 www.hosfair.com

he biggest show of its kind in the middle of the year in China the 10th Guangzhou International Hospitality Equipment & Supplies Fair was held June 2830 at the China Import and Export Fair Complex. HOSFAIR annually offers professional attendees a display of the latest products and innovations. At 63,000 square metres spanning six halls, the exhibition space was an increase of 26% compared to the 2011 edition. HOSFAIR 2012 also saw a significant increase in the number of overseas exhibitors participating in the fair. More than 1,300 exhibitors from across the hospitality industry unveiled their best and latest products and services. With 10% of the exhibitors from overseas, Asia clearly remains an important market with great potential for further growth. A record 51,088 trade professionals from 70 countries and regions visited the event, including 6,388 from overseas. Notably, total visitors increased 23% compared to the previous edition. Visitors mainly came from mainland China, Hong Kong, Macau and Taiwan, as well as the United States, Canada, France, Saudi Arabia, Pakistan, Australia, Argentina, New Zealand, Singapore, Malaysia, Thailand, Indonesia, Philippines, India, Japan, South Korea, Iran, the UAE, Mexico, Italy, Spain, the UK, Germany, Greece, Slovenia, Ukraine, Russia, Poland and others. HOSFAIR is more than just an exhibition. Concurrent fairs such as a coffee fair, cleaning event, kitchenware fair and many competitions and forums keep the show at the cutting edge of the industry.

David Wicker

Ivan Negro

John a. Girard has been appointed area general manager (Hong Kong) of Regal Hotels International and GM of Regal Airport Hotel Meeting and Conference Centre. With more than 45 years in hospitality, Girard previously worked with Marco Polo Hotels in Hong Kong. He is fluent in English, Maltese, Italian and spoken Arabic.
Eric Piatti John A. Girard

Professional
Makes it a pleasure to serve wine!
Sowine Professional, the latest addition to the EuroCave Professional range. EuroCave has used all of its expertise and advanced technology to create Sowine Professional, a product which specifically meets the needs of food service industry professionals and wine stewards. This innovative product, modern in design, facilitates the process of presenting and serving wine by the bottle, directly at your customers table! Sowine Professional contributes to making wine service an enjoyable and upmarket experience by enhancing the tradition of serving wine at the table.

For a free brochure containing full detail, please contact: Alpha International Food Services 909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong. Tel: (852) 2889 2123 Fax: (852) 2889 1757 http://www.eurocave-alpha.com Email: alpha@eurocave-alpha.com

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Made in France

AHCT August 2012

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p p o i n t M E n t s

With 26 years of hospitality experience, including 16 years with Starwood Hotels & Resorts, Josef Dolp has been appointed managing director at Sheraton Macao Hotel, Cotai Central. Dolp oversees hotel operations and is responsible for setting the strategic direction of the project. Prior to joining Sheraton Macao Hotel, Dolp was Starwoods area managing director, Taiwan. Laura Buranasonggram Markes is Dusit Internationals new corporate director of branding. She is responsible for the creation, development, implementation and maintenance of brand standards for Dusit Internationals portfolio of brands. With 18 existing properties and eight under development, the Thai-British nationals role is to build brand equity and increase brand awareness for the group globally. Outrigger Hotels and Resorts Asia Pacific has appointed Marc Landgraf to oversee the management and operations of the Phi Phi Island Village Beach Resort and Spa in Thailand. Prior to joining Outrigger, Landgraf was GM of the Cape Panwa Hotel & Spa in Phuket.

Josef Dolp

Ramanesh Keith Nair

Kosmopolito Hotels International has appointed Ramanesh Keith nair as general manager of Silka Johor Bahru, Malaysia. He brings more than 19 years of experience in the hospitality industry. Nair previously served as the group hotel manager for De Inn Hotel Group. Prior to that, he worked as the front office manager of Hotel Singgahsana, Petaling Jaya in Selangor. Rosewood Hotels & Resorts has announced the appointment of Rosalind Su as director of human resources for the hotel, which will open in Beijing in summer 2013. Previously, Su was director of people development at The Opposite House by Swire in Beijing for four years, and human resources manager, North China, for the Ascott International Beijing for seven years. New World Saigon Hotel has appointed Saju Rajappan as new executive chef of its flagship Parkview Restaurant in Ho Chi Minh City, Vietnam, as well as of the hotels banquet and catering facilities. Rajappan is an internationally respected chef with more than 18 years experience cooking at luxury hotels and international cruise lines. He has worked in top hotels in Australia and India. The Caravelle Hotel has appointed Samuel G. Gacos director of sales and marketing. He joins the Ho Chi Minh City hotel as it readies for renovation. With 18 years in sales and marketing, Gacos has worked most recently as group director of sales & marketing in Malaysia, overseeing two hotels, five resorts, a 27-hole golf course and marina.

Laura Buranasonggram Markes

Rosalind Su

Marc Landgraf

Saju Rajappan

Kowloon Shangri-La, Hong Kong, has appointed Marco Medaglia chef at Angelini Italian Restaurant. Medaglia joins the hotel from the Aqua Restaurant Group, where he served as executive chef for three years. A native of central Italy, his passion for cooking developed in the kitchen where his grandmother worked. Prior to moving to Hong Kong, he worked in Germany, the US, Myanmar and Indonesia. Pairoj Kiatthunsamai has been appointed chief financial officer at PATA. A Thai national, he will work at the associations headquarters in Bangkok. Before joining PATA, Kiatthunsamai was assistant vice president (financial planning and analysis) at Generali Insurance, Thailand.

Marco Medaglia

Samuel G. Gacos

PATA has appointed Sheila Leong as chief operating officer. Leong assumes the newly-introduced position to consolidate all operational activities. All regional directors and representatives report to her. Leong joined PATA as director of Northeast Asia in 1998. In 2000, she became director of events.
Pairoj Kiatthunsamai Sheila Leong

Paul Yau has been appointed director of finance for the new Rosewood Hotels & Resorts, opening in Beijing, summer 2013. He has more than 20 years experience in financial management. Previously, Yau was director of finance in the InterContinental Hotels Group in Shanghai and Holiday Inn City Centre Guangzhou.
Paul Yau Stephen Jennings

Stephen Jennings has become GM at The Haven Seminyak, on Bali. The Australian national brings with him more than 20 years of experience in hospitality and catering. Jennings has held key management positions for resorts and hotels in the Asia-Pacific region. His last position was GM at Phant Tiet Beach Resort in Vietnam.

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