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KNOWLEDGE ON TAP
Beer trends explained
W
elcome to the May issue of Asia’s the clouds and several chief executives went Bad news from Iceland or Thailand
favourite hospitality read. to the point of actually doing so to prove how shouldn’t distract us from the good news when
While we don’t quite believe confident they were that they could deal with it comes in. As one major chain announces
that after bankrupting themselves, the people the problem. Yet lack of resolve at government its 1,000th hotel will be in China, we can see
of Iceland deliberately set their island on level still led to chaos and the loss of hundreds figures that show that country and India seem
fire as an insurance scam, we have been of millions of dollars. to be back on the hotel development path at
following the volcanic ash story with interest. It has to be said that every crisis brings an breakneck speed, meaning more investment,
It seems remarkable to us both how fragile and opportunity and European airport hotels have jobs and – of course – great places to stay.
robust the inter-related hospitality and travel been doing well.
industries are. It only took a small-scale natural Hoteliers in Bali report that the number
event to almost close down a continent and of European guests cancelling stays has been
paralyze government decision makers. Airlines matched by the number who have extended
themselves were quite happy to fly through their stay due to the lack of flights. Mischa
Moselle
ENDORSEMENTS
Managing Editor
Mischa Moselle
mischa@thomsonpress.com.hk
Baking Industry The Federation
Hong Kong Hotels Hong Kong Federation Of Hong Kong Association
Design by Training Centre Of Hong Kong
Association Chefs Association Restaurant Owners Of Thailand
Hotel Owners
Koon Ming Tang
production@thomsonpress.com.hk
Contributors
Mark Graham Association Of
International
Singapore
Chefs Association
Hong Kong
Bakery & Confectionery
Hong Kong
Maitre D’hotel Association
Singapore
Hotel Association
Hong Kong
Bartenders Association
Zara Horner Hoteliers Shanghai Association
Elle Kwan
Robin Lynam
Ruth Williams
Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association
Associate Publisher Chefs Association Association Of Hotels Association Hong Kong
Sharon Knowler
sharon@thomsonpress.com.hk
HONG KONG
Thomson Press Hong Kong Limited/ ITALY THAILAND
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DRINK
MANAGEMENT 32 Beer – the increasing variety of
12 Classroom or in-house, training available brews
tomorrow’s staff
EQUIPMENT
TECHNOLOGY 42 Stocking the mini bar
18 Keeping guests entertained in-room 46 Bathrobes – getting it just right
CULINARY
Cover photography courtesy of
The Peninsula Shanghai
18
EVENTS AND EXHIBITIONS
Chefs on tour 50 Events calendar
52 Gulfood 2010 reviewed
INDUSTRY 54 ITE Travel show previewed
6 The latest from Thailand, China 56 International Hotel Investment Forum
and India previewed
PRODUCT APPOINTMENTS
40 Eco-washers; deco-carpets; 58 See who is moving where
blenders; lighting system
6
Advertisers’ Ind e x
Chefs honour mother
28
Alpha International 9
AWSEC, Asia Wine Service & Education Center 33
Bartech 43
Boncafe 38 & 39
Bord Bia 7
DCT, International Hotel & Business Management
Up and Coming... School University Center Switzerland 15
Global Chef 25
June
Global Search International 29
• Investment opportunities
HK International Tea Fair 37
• Market Report: Shanghai
DESIGN • Networking
HOSFAIR 49
HotelWorld Asia 57
22 Sugar bar at East, a relaxed • Hotel design
• Condiments Hyperlux IBC
business environment Italian Trade Commission 27
• Flavourings/Syrups
• Buffet; Gym Italian Trade Commission OBC
FOOD Kerry Ingredients 11
24 Tackling the seafood shortage July Liquid Assets Limited 35
• Recruitment LRT 21
• Market Report: China Manitowoc Foodservice 45
• POS
Monin 31
• Guest room design
Routin 19
• Cheese
• Fruit juice
SSTH, Swiss School of Tourism and Hospitality 17
• In-room amenities; Knives Vinexpo 53
Vini Portugal IFC
Wine & Gourmet Asia 55
AHCT May 2010 May 2010 AHCT
I n d u s t r y N e w s I n d u s t r y N e w s
Thailand
(+40 percent), Amsterdam Schiphol (+69
percent), Heathrow (+70 percent), Stockholm
Eruption silver-lining
Rhein-Main Airport (+369 percent) all reported
bubble is about to burst are issues that weigh hotels in the nation this year. “Some expect
2 temperature zones
heavily.
For example, according to the March
that more than 70 percent of the world’s
growth over the next decade will come from
for professionals World leader in Wine Cellars
2010 STR Global Construction Pipeline Report emerging – or what we like to call ‘fast-
the Asia Pacific hotel development pipeline
includes 976 hotels comprising 248,156
rooms and China is reported as having the
growing’ – markets, which is consistent with
Starwood’s global pipeline of new hotels and
skews towards development in markets like
DualZone
largest number of rooms with 131,175. The China and India,” said Simon Turner, President
country also reported the most rooms in the In of Global Development for Starwood. The first “product” from the EuroCave
Construction phase (93,300 rooms). Among Further signs of the growing luxury and Professional, Dual Zone, is a 2 temperature
key markets, Shanghai ended the month with diversity of the country’s hotel portfolio include zone wine serving cabinet combining a
14,378 rooms, the most in the total active the iconic Tibet Hotel Chengdu becoming modem design with the latest technology.
pipeline (Beijing has 5,775 rooms). the first hotel in South West China to join
Two large zones, which are completely
Worldhotels as a First Class Collection affiliate.
The Tibet Hotel Chengdu – modelled on the Potala Palace independent, allowing your red wines, white
Grand opening Adding to its collection of five hotels
As many nations continue to struggle with the Figures such as these are represented on and six resorts across Asia, Malaysian
wines all to be kept at the right serving
aftermath of the financial meltdown, China, a specific level by hotel groups such as conglomerate, YTL Hotels has announced temperature.
and perhaps in particular, Hong Kong is Starwood Hotels & Resorts, which has plans to expand its current portfolio in In this way, Dual Zone allows you to easily
leading the way to recovery. opened the doors on its 1000th property. Shanghai. The South building of the legendary access bottles when dealing with customers’
According to United Nations World Under the Sheraton brand, Starwood’s largest Peace Hotel is the group’s soon-to-be- wine orders.
Tourism Organisation forecasts, the tourism and most global the Sheraton Qiandao Lake unveiled Swatch Art Peace Hotel.
industry is set to grow between 3 and 4 Resort marks a milestone in that Sheraton In Macau Steve Wynn opened the
percent this year, with China a driving force. was the first international brand in China in the boutique-styled 414-suite and villa Encore, For a free brochure containing full detail,
With the Shanghai World Expo and Asian early 1980s. also adding two restaurants and a bar to the please contact:
Games in Guangzhou occurring this year, “There is no more fertile ground to grow company’s Macau offering.
Alpha International Food Services
and a major hotel group turning the key on than in China where we plan to double our
its 1000th property are clear indications of an footprint to 100 hotels by 2012,” affirms Frits The lure of the World Expo 909, Chai Wan Industrial City, Phase 2,
upside. Conversely of course an oversupply van Paasschen, Pre-opening test runs for the World Expo 70 Wing Tai Road, Chai Wan, Hong Kong.
of hotel rooms, and concerns the real estate Starwood is slated to open more than 20 (May 1 – October 31st 2010) in China’s Tel: (852) 2889 2123 Fax: (852) 2889 1757
http://www.eurocave-alpha.com
Model: D-290 Email: alpha@eurocave-alpha.com
India growth
focus Respect for
the nature
“India is one of the most promising markets
within Asia Pacific, with GDP estimates
topping seven percent for the next two years
and a consumer market expected to rank as
the world’s fifth largest by 2025,” said Miguel
Authentic
Ko, Chairman & President of Starwood’s Asia
Pacific Division, confirming the group’s interest
in the country. “This relatively underdeveloped
taste
hotel market is fertile ground for our high-
calibre lifestyle brands and we look forward to
further establishing our presence here.”
Starwood was one of three international Hyatt Regency Pune
brands announcing development plans last
month with an impact on India.
Accor is planning to grow by 40-45 hotels
La Residencia hotel in Spain has announced the appointment of three new employees.
or some 8,500 rooms in Asia Pacific this year
The new members of staff are expected to act as porters accompanying guests on
and, according to a company statement,
a mountain trail for picnic lunches.
“Expansion drivers continue to be China and
La Residencia Mallorcan manor house is set in the Tramuntana mountains and the
India and other organic growth throughout
day on the trail will offer guests a locally sourced lunch as well as stunning views of
Asia.”
the Mediterranean.
The properties announced include a
Pancho, Alba and Lluna have no previous 4- or 5-star hotel experience or degrees
Pullman hotel in New Delhi. Other properties
from hospitality school but are expected to respond well to carrots and sugar lumps.
under that brand will be opening in Bali, Vung
Tao, Lijiang, Sanya and Zhangjiajie this year,
while five Sofitels will open across the region.
Michael Issenberg, Chairman and Chief
Operating Officer for Accor Asia Pacific,
said on the growth “Within the scope of this
expansion there are several notable milestones
including a major push in development in
India, formative growth of the Pullman hotel
brand with new management contracts,
continued expansion of the ibis hotel brand in
several major markets throughout the region
and an unprecedented number of openings
due in the coming twenty months.”
Hyatt Hotels has announced a five-year
plan aimed at expanding its presence across
India.
This year sees the projected opening of
three new properties – Hyatt Regency Pune,
Hyatt Regency Chennai and Grand Hyatt Goa
– while subsequent years will see growth in
15 new markets, to include Bangalore and
Hyderabad as well as Chennai and Pune.
According to Hyatt, the move will create
10,000 jobs.
Starwood announced in early April that
academic experience in
an actual hotel
environment
approach to crucial” Tony Tse
Y
kind of hotel or tourism education,” says
ear after year, Asia’s hotels are Tony Tse, Programme Director for the Hong
rated ‘worlds best’, particularly Kong Polytechnic University’s School of
when it comes to main service Hotel and Tourism Management. “[This]
components such as efficiency, might include formal education or short
instinctive friendliness and genuine courses like the Hong Kong PolyU Winter
willingness to please. School, which was specially developed for
So is there any need for outsiders to the hospitality industry and hosted for the
teach Asian people the tricks of the trade? past eight years.
What is the point of aspiring Asian hotel “Our hotel management [course] has
professionals being sent to Switzerland, or a strong emphasis on application. It is an
the United States, to learn skills they can industry-specific programme … developed
pick up in their own back yard? with professional relevance. While classroom
High-charging hotel schools readily learning and desk research are important
volunteer the answer is to instill students components, we consider gaining first-hand
with the very latest management skills - experience in an actual hotel environment
based on western-style systems - that aim crucial and complementary to classroom
SSTH trains students to react to change to equip graduates for the 21st century learning.”
hospitality world, one where the bottom As a result the course requires all
line is so vital. undergraduate students to undertake an
Although there are good hotel schools
Mark Graham in the region, including branches of Cornell
internship in a hospitality workplace. Tse
explains, “During the internship, students
asks how useful and Lausanne schools, many still opt to
venture overseas.
get to verify their classroom learning, interact
with customers, interact with peers and
today’s hospitality suppliers, and get a realistic impression of
Diff ’rent strokes
courses are and Not every Asian nation has the hospitality
the workplace dynamics.”
Tse believes, education aside, Asia’s
if it’s still better gene in its citizens’ veins. China has the dominance of the hospitality industry is
fastest hotel-growth rate of any nation in the a cultural phenomenon. “If you look at
to concentrate world and yet hoteliers bemoan the fact it’s
Photography courtesy of Julie Peter
the culture in different Asian countries, it
on practical daily hard to find, and train, staff who understand
travellers’ needs. Disengaged staff and
is not a coincidence they are very service
oriented. Guests are welcome like friends
experience rather indifferent service are not uncommon and and with care. Hosts take pride in treating
will generally indicate the Hong Kong, guests well.”
than study Singaporean or European supervisor is off
duty. At what cost?
The paucity of international-level PolyU’s undergraduate and post-graduate
training schools in China, or funds to send courses are priced according to the topic and
DCT graduate Zackary Tay
length of tuition. Its flagship Doctor of Hotel industry,” Smith says. per term that includes room, board and
and Tourism Management course costs There are also executive education other services.
US$42,000 and covers tourism management, programmes, which offer certification in “Besides the academic components, most
sales and marketing, financials, human industry specific areas such as general DCT programmes include six to 24 months of
resources, operations, food and beverage and strategic management, operations, paid Swiss internship, a valuable opportunity
with specialisation options in areas such as marketing, financial, human resources for students to gain overseas work experience
conventions and exhibitions, theme parks, management, property asset management early in their careers,” says Schmidt. “All
cruising and aviation services. and real estate investment. “The General of DCT’s programmes are accelerated to
The Singapore-based Cornell-Nanyang Managers’ programme covers all aspects meet the expectations of students wanting
Institute of Hospitality Management (CNI) a hotel general manager will deal with,” to complete an internationally recognized,
offers a similar spread of options. One of asserts Smith. “Both programmes provide quality education in less time, and at less total
its prime courses, the year-long Master of the participants professional knowledge and cost, than traditional university systems.”
Management in Hospitality costs US$86,000, skills, help them to find solutions to their day- Schmidt goes on to make an interesting
and includes a six-month spell at the main to-day work, and put them on a faster career observation that it’s important not to
Cornell campus in New York State. The development track.” underestimate the value of a school’s alumni
school offers a slew of other courses tailored Smith believes the regional lack of network. “Even years later graduates can
for specific sections of the industry, with good hospitality schools, or advanced-level take advantage of contacts, not only from
their own working background, but also
school contacts and fellow graduates whom
The emphasis is on cross-
departmental training, relevance, they may have never even met, but who can
and responsibility at SSTH open doors for them in many new directions
“This great
... a strong international network is, especially
in the hospitality world, simply a must. ”
The renowned Ecole Hôtelière de
Asian hospitality Lausanne (EHL) in Switzerland has a similar
spread of courses and a qualification from
culture combined a Swiss hotel school – a nation known for
exporting superb hoteliers – is a guaranteed
with a solid DCT, students can choose from accredited programmes in hospitality management and in European culinary arts attention grabber in job applications.
education …
would probably
result in the
‘perfect hotelier’”
Ursi Schmidt
customised programmes also available. programmes is a reflection of how relatively Asia and sometimes I find astonishing Study International Hospitality & Tourism Management or
“When they start the master programme new the industry is in Asia. It promises to personalities with a passion to serve the
European Culinary Arts in a Truly International Environment!
students should already have [a] passion for be a boom area in decades to come – but in customer without having ever attended a day
hospitality, and leadership potential in this the meantime, career-oriented Asians will at hospitality school.
industry”, says college Interim Dean, Russell still head west, to Switzerland in particular, “I compare this to some other cultures Lynn University US Bachelor's Degree in Hospitality Management
Arthur Smith. “CNI can help them move for education. The cost might be high but a in the world where one person providing a The Lynn B.P.S. program is available in Switzerland in an accelerated format of as little as 30 months!
seamlessly into leadership positions in the Chinese, Malay, Thai or Indonesian with a service to another person places him, or her,
hyper-expanding Asian hospitality industry Swiss hotel school qualification is virtually in a subordinate position mentally. I have not
guaranteed a job. found that more negative attitude toward Swiss Diploma or Advanced Diploma in Hotel & Tourism Management
through the well-designed courses and
special programmes, world-class faculty, and service in Asia. I think this is what puts Asian
diversified industry networking and career Going west hotels at the top of so many lists. This great
development opportunities.” Ursi Schmidt, Regional Marketing Director Asian hospitality culture combined with a Swiss MBA or Post-Graduate Diploma in Hotel & Tourism Management
From four specific career tracks offered, for DCT University Centre in Switzerland, solid education blending theory and practical
each student selects one: real estate finance acknowledges that Asians tend to have an hands-on experience would probably result
and investments, operations and revenue inbuilt talent for the hospitality industry, in the ‘perfect hotelier’ and be a pure joy for Associate's Degree in Culinary Arts & Restaurant Management
management, marketing management, without any formal training. But, he argues, all of us as his/her guests!” DCT University Center
and human resources management. “The institutions such as DCT can hone that talent At DCT, she says, students can choose Seestrasse
Master of Management in Hospitality to an even higher level. from accredited programmes in hospitality Certification in European Gourmet Cuisine or European Pastry & Chocolate 6354 Vitznau-Lucerne
programme prepares our students to be “In most Asian cultures, a clear service management, and in European culinary arts, Switzerland
theory-based, action-oriented leaders orientation is a natural-born talent, or ranging from a three-month course through
to two-year advanced degrees and MBA Phone: +41 41 399 00 00
of executive management teams and cultural bias, that is unique in the world,”
Skype: DCTSwissInfo
entrepreneurial ventures in the hospitality Schmidt says. “I travel a lot all around qualifications. The cost is around US$11,000
admission@dct.edu
www.dct.edu
Guest
connections T
Marvel Web Services internet enabled TV
technology can create in the sunken tub. Panels display inside, and outside temperatures
and conditions. Of course, the now famous nail dryer, an innovation
positive experiences
first introduced in the enormously tech-entrenched Peninsula Tokyo,
in 2007, has become a staple.
In days when even texting is seen as too slow, hospitality will
increasingly rely on innovation to keep pace. For its nine properties,
The Peninsula Hotels group employs 26 people in the technologies
division, signalling how vital the group views technological strength.
“For us, technology is a major differentiator,” says Ingvar Herland,
General Manager of Research and Technology. “The big challenge
is making it easy to use. We spend more time customising than
developing, that is where the most energy is spent.”
Hotels with insufficient internet access or outdated audio-visual
could be left in the dark as visitors demand hotels replicate or better
technology now found in the home. Top priority are high-speed
internet access or Wi-Fi, and flatscreen TVs. Increasingly, these two
capabilities are merging.
New models from leading companies appear with racing speed
and have transformed sets into viewing, recording, streaming, multi-
use connectivity platforms. Samsung collaborated with The Peninsula
for the Shanghai hotel, updating their firmware to comply with the
group’s specifications, but Herland estimates three new models have
been introduced to the market since theirs was selected. He is now on
the lookout for vendors with TVs capable of live streaming.
In recent years Philips has developed its Ultimate HD range,
Devices such as LRT’s iHome allow guests to use their own content
Panasonic launched VeiraCast interactive, now Netflix and Skype- this part of the implementation,” he says, because done well the
enabled and Toshiba’s Regza technology allows multi-channel technology will last long into the future.
recording. The company is reported to have 15 new LCD HDTV Next comes running systems and servers, again, says Ronson, an
model launches planned for the Japan market this summer. area where it pays to spend. “The hardware for the servers should
Dennis Kwok, Director of Marvel Web Services, wants to push be the best you can afford since these are responsible for handling all
the boundaries for TVs in hotel rooms. The company’s Network your 1’s and 0’s transactional information,” he advises. Then come
TV is a new internet-enabled system with a built-in Firefox browser gadgets, which, when programmable, are easy to maintain. “A simple
and offers time-shift viewing and live recording. A 320GB of hard user interface refresh with some extra functionality can extend life
disk space allows for 100 hours of HD video recording and remote and help control refresh costs,” says Ronson.
controls for the LCD’s contain buttons responsible for different facets Charging for services becomes blurry as guests carry portable
of in-room control, including lighting, home entertainment access, devices and plug in their own content. Both Ronson and The
room service and web browsing. Already available for home use, Peninsula’s Herland advocate internet access and other add-ons,
hotel-grade models are due in months. Both will be upgradeable like VoIP, as part of a room package. Both believe heightening guest
through the web. experience translates to repeat stays. “Charging someone for internet
access is like charging to look at a painting. How can you do that?”
Screen sizing asks Herland, who advises breaking down a budget by room for a
TVs are an ideal way for older properties to update their facilities. total cost, rather than by technological components.
“It is easy for new hotels to open with the latest technology, but it is Properties might also consider that by supplying a hotel guide,
harder for older hotels to keep up. The internet now is like water, outlet promotions and room service through the TV, guests are but by a guest’s own handheld device, for seamless flow between life
and every guest wants a flatscreen TV,” says Mandy Soh, Marketing encouraged to try additional services. at home or away.
Communications Manager for the Harbour Grand Kowloon. Yet, even with people-pleasing, cutting-edge technology in place,
The hotel, this year celebrating its 15th anniversary, has begun a On-demand devices need to be user-friendly. Samsung research suggests most
programme that will see all televisions in the 554-room property Being able to order room service or checking in via a screen is a key guests now have a 30-second ‘frustration threshold,’ before they
replaced with flatscreen HDTV LCD, the majority of which will be preference for the next generation of tech-savvy travellers keen to request staff assistance with a device. Perhaps, that’s why at hotels
supplied by LG Electronics. take control of their stay. Philips offers a range of lighting solutions such as Crockfords Tower, Singapore’s Resort World Sentosa’s all-
Sets can be further enhanced with slimline speakers to create for this purpose, giving guests a remote control to enhance lighting, suite hotel, guests are offered complimentary wireless internet and
cinema-like sound, says Ray Lu, Business Director of Armour and offering the choice between LED and standard technology. large LCD screens, but are also appointed a butler – a good, old-
Asia, who distributes the Acoustic Q range. The Q-AV system has Soon, much in-room technology will be controlled not by a remote fashioned service, that so far, technology has not replaced.
been fitted in rooms at the Crown Towers hotel, in Macau, and
incorporates tiny BMR drivers in speakers that attach seamlessly to LRT-May 2010.pdf 4/23/10 12:32:23 PM
37 – 50 inch plasma or LCD screens, making them barely detectable.
“People really recognize great sound, but they don’t want wires, they
need a stylish, trendy solution,” says Lu.
Bose enjoys an elevated status when it comes to providing audio
technology. The company can custom-build to specifications, but
also provides other sound solutions, including the SoundDock, which
offers optimised audio for use with the iPod.
Kelvin Lee, Business Development Manager at Leader Radio
Technologies (LRT), a company that supplies technology solutions
and has installed equipment in Macau’s City of Dreams and Swire’s
East Hotels as well as Peninsula Shanghai, says other gadgets can be
used to upgrade. LRT’s Powermat, for instance, is an inconspicuous
device-charging tray that eradicates the need for wires and multiple
power sockets. Revo’s fast-forward internet radio and music streaming
devices look and sound good. Lee also recommends the Dexim AV
dock, a product that “instantly converts a room to iPhone/iPod-
compatible at a fraction of the cost of a typical docking station.” C
Already, says Lee, Four Seasons, Starwood, Hyatt, and IHG feature M
But how should a hotel select its goods? Lee suggests making sure MY
gadgets are targeted for hotels, and can be customised. Each needs
CY
to be certified for compatibility, in whichever system is being used.
“Overall, the main consideration should be lifetime cost versus CMY
the upfront cost. There are many products to choose from mostly K
targeted for the consumer market, but almost none are optimised
for use in the hotel room, or to minimise the hotel’s operational
burden,” says Lee.
Gadgets are the “icing on the cake,” says Terence Ronson,
Managing Director of Pertlink, which offers IT solutions for the
hospitality industry. Ronson outlines gadgetry as part of a three-tier
process that hotels must implement to maintain high-functioning
technology. Cabling and network forms what Ronson calls the
‘backbone,’ or foundation. “You must not stint when it comes to
The icing on
East’s cake
Thora Jacobsen looks at the cool design of chilled out Sugar bar
A powerful lure for customers
The bar puts staff on display
from neighbouring offices
S
wire Hotels have rolled out three properties each with
distinct characteristics but sharing the ‘DNA’ of the
nascent brand. creating a significant barrier between drinkers and staff.
The Opposite House in Beijing, Upper House Overlooking the bar is a bank of three TV screens surrounded
in Hong Kong’s Pacific Place and now East in the territory’s by a wall of bottles. The screens show a video especially created
commercial and residential Quarry Bay district share an abundant for the bar by film students at Hong Kong Polytechnic University,
use of wood, are replete with art works but each fits snugly into which receives the backing of Swire.
its own environment. The video, which shows scenes from Hong Kong life,
For East, the latest of the hotel company’s properties, this particularly nightlife, is vibrant and kinetic and powerfully
means taking advantage of the views over the city to the rear of establishes a sense of place, the authentic cultural experience
the hotel and – more impressively – the harbour. The hotel looks that contemporary travellers seem to be insisting on.
out over a quieter end of Victoria harbour and also the former The 32nd floor bar and terrace is also a powerful lure
airport at Kai Tak, which may or may not eventually become a for corporate business from the neighbouring office blocks of
cruise liner terminal. Quarry Bay, Taikoo Shing and Swire’s new One Island East
The designers at architecture and design studio CL3 Architects development. Weekdays will see the office crowd entertaining
were tasked with creating a 345-room and suite business hotel clients or relaxing after work while weekends take an even more
for “for business travellers looking for a relaxed, convenient and relaxed turn with DJ sessions.
contemporary environment.” The aim is the chilled-out vibe of Miami’s Nikki Beach or
In rooms that means plenty of technology and WiFi to cater the top Mediterranean resorts.
for working and leisure demands. “East will be distinguished by its natural vitality and sense of
The designers used “natural materials such as limestone, wood place, creating a neighbourhood vibe for all guests,” said Brian
and bamboo flooring to make guest rooms feel invitingly natural Williams, Managing Director of Swire Hotels at the opening
and cosy whilst a sense of space is created by a free-standing of the hotel. Those distinguishing characteristics are easily
vanity counter blurring the boundary between bedrooms and identifiable in Sugar.
bathrooms.”
Swire hotel’s third property
Intriguing artwork is a highlight
The sunken bar on the terrace Dramatic lighting Taking advantage of the views
Sweet spot
In the David Laris concept Sugar bar it means a space that takes full
advantage of the views with a stunning terrace.
The wooden floored terrace has its own sunken bar at one end
and a raised platform at the other with plenty of large scale seating in
between. The seating is positioned to encourage conviviality although
smaller sofas can accommodate couples.
The food in Sugar comes in the form of sharing platters, again
encouraging a warm, friendly atmosphere.
The raised platform has floor lighting for dramatic effect, a theme
continued indoors.
The bar has a capacity of 160 pax seated and 300 with some
standing. About 350 people attended the opening night.
Intimacy is enhanced inside by the low, wooden vaulted
ceiling.
There is some playfulness with the idea of sugar – square lighting
and menu holders that look like stacks of sugar cubes.
The classic and signature cocktails are created in a thin,
rectangular bar, which provides the necessary workspace without
T
hese days the fish at Langham Hotel’s Bostonian
restaurant all come wrapped in paper.
Executive Chef Mark Bannon hasn’t turned the fine
dining restaurant into a chip shop – in this instance the
where
paper is the certification from bodies such as the Marine
Stewardship Council or the WWF that reassure the chef his fish supply
Catch
catch can
is from sources deemed environmentally acceptable.
All the fish on the restaurant’s menu now comes from sustainable
sources.
Chef Mark feels the certification is necessary because of dwindling
stocks of some of the world’s favourite fish. How severe is the
problem?
Rob Lyons is a food writer from Britain who has won a hard-fought
Job &
reputation by rejecting most of the tenets of environmentalism but even
he acknowledges a problem.
o v e m y
“There do appear to be problems with specific species of fish that we Il U niform
m y
I love
like to eat, such as bluefin tuna, which means we either conserve what
we have left or we start to change our tastes. But there is no absolute
shortage of fish,” Lyons tells AHCT.
Mischa Moselle looks at some possible alternatives Farming today
for chefs worried by dwindling fish stocks One option then to protect supplies of threatened fish would be to
encourage diners to eat alternative species, which is fine according
to Lyons if the reasons why certain fish stocks have dwindled are
investigated.
“It might be that changing when and where we fish might be
important, or it might be that falling numbers are not simply to do with
overfishing, but other factors are involved,” says Lyons.
Using farmed fish is another obvious route and one that has been
w w w. g l o b a l c h e f s t o r e . c o m
taken by Chef Mark.
Yet fish farming still has its critics. Noting that about half the fish
currently consumed in the world is farmed, Lyons says “There have
EXPLORE THE
HERITAGE OF
undoubtedly been problems with fish farming in the past, but some of
these problems have been overcome or reduced - for example, dealing
with the waste that fish produce. Some of the other arguments against
fish farming are misplaced. For example, there is an old claim that
ITALIAN WINES AT
for every kilo of farmed fish produced, you need five kilos of small
fish to be fed them as food. That’s not true anymore.”
VINEXPO
While the menu at the Bostonian references countries as far apart
as Ireland and New Zealand, it is the latter country and larger
neighbour Australia that are gaining reputations as sources of
excellent farmed fish.
Chef Mark sources his salmon from Ireland but many of the
world’s chefs are turning to New Zealand.
T
King Salmon is the country’s biggest integrated aquaculture he Italian wine industry stretches
producer and the world’s largest farmer and supplier of King salmon. back 4,000 years and offers
over 2,000 grape varieties. The
Honuring Mother
Chefs on tour Many countries celebrate Mothering
On his first visit to Macau in April, internationally acclaimed, Michelin two star chef, Sunday on May 9th
Emile Jung presented a special gala dinner for 80 invited guests at City of Dreams. In
collaboration with the Macau chapters of Disciples Escoffier and Chaîne des Rôtisseurs, “Upgraded” lunch buffets at Café; gourmet set lunches at Hugo’s which
Chef Jung, of restaurant Au Crocodile fame worked with resort Executive Chef Samuel include unlimited Taittinger Champagne; special dim sum menus at The
Wilkes to produce a menu supported by a selection of fine wines, as Chef Jung believes Chinese Restaurant and reduced price champagne at the Chin Chin Bar, will
wine “epitomizes the genius of cooking”. help celebrate Mother’s Day at Hyatt Regency, Hong Kong.
The Master Chef and Sommelier, who has previously visited Bali, also cooked for the A biscuit making class for Mums and their little ones will be held at
Disciples Escoffier in Hong Kong. Officially retired, Jung sold Au Crocodile last year but InterContinental, Singapore on May 2nd. While the biscuits are baking a
retains his passion for cooking. Chef Jung told AHCT that he believes food helps people
Langham Place, Hong Kong’s Ming Court, special afternoon tea may be enjoyed.
venue for Mother’s Day degustation feasts
communicate and that his aim was to enhance communication between people. Singapore’s renowned steakhouse The Prime Society is celebrating
Legend has it the crocodile, which is prominently showcased in the Strasbourg Signature steak for Mother’s Mother’s Day with a five-course menu specially prepared by award-winning
Day at The Prime Society Head Chef Damon Amos, (who says it’s one of his favourite menus to create
restaurant, was brought back from Napoleon’s Egyptian campaign by a General’s
aide. The passionate hunter overcame the crocodile on the banks of the River Nile and all year). This year it will feature the restaurant’s signature gunpowder Wagyu.
triumphantly returned home with his 3-meter long souvenir. After the war, he refurbished A day of “stylish indulgence” is promised for Mums at Langham Place,
an old farm into a tavern. In 1971, Emile and Monique Jung moved to Strasbourg and Hong Kong. Degustation feasts have been prepared, Cantonese style at
bought what was at the time a declining business. Much has changed, but the crocodile Ming Court and Japanese at Tokoro – Robatayaki & Bar. For an international
is still there. flavour there’s a lunch or dinner buffet at The Place. And a contemporary
Francesco Berardinelli, creative owner/chef of noted Florentine restaurant, twist on a classic: afternoon tea at Portal features items such as, tomato and
maze’s marinated watermelon ‘sandwiches’ with licorice sauce.
beetroot with goat’s curd Beccofino, author, private chef to diplomats and culinary consultant including to the
Alain Ducasse Group, is Chef in Residence at Hong Kong’s W52 Restaurant & Bar, 52 Grand Hyatt Hong Kong’s restaurants will offer a selection of dining
Wyndham Street, until the end of this month. options to celebrate Mother’s day. Refined gourmet treats with live music at
Direct from Four Seasons, San Francisco Pastry Chef, Audrey Yee will indulge Tiffin’s Sunday brunch, afternoon tea or dinner buffet. Italian fare lunch buffet
her love of baking at the Four Seasons, Singapore this month. American born, Chinese at Grissini includes a glass of complimentary Grissini’s Italian sparkling wine.
Yee presents her Afternoon Tea experience when guests may look forward to chef’s Kaetsu’s special menu features seasonal produce from Japan, and poolside
signature rich chocolate ganache cake, created from premium grade chocolate and alfresco dining at The Grill. All mothers receive a special gift while dining in
enhanced with a twist of sour cream, as well as her all-American chocolate chip cookies these restaurants.
also available at One-Ninety’s weekday lunch buffet, Sunday brunch and a la cart
Shouty, British celebrity cook, Gordon Ramsay’s first Australian restaurants, maze
and maze Grill, have opened in Melbourne. Both restaurants are at the Crown Metropol.
Michelin starred, Josh Emett is Chef de Cuisine of both and is responsible for in-room
dining as well as the hotel’s spa cuisine. Modelled on their British namesakes, with
ROYAL BUTLER TRAINING GLOBAL SEARCH INTERNATIONAL
menus developed specifically to highlight Australian seasonal ingredients, maze breaks
the formal traditions of French cuisine, presented on tasting-sized plates, while maze
Grill takes its inspiration from the informal style of New York’s grill restaurants.
EXECUTIVE RECRUITMENT
Chef Francesco, visiting W52
WWW.IGBH.COM WWW.GLOBALSEARCHINT.COM
ENQUIRIES WELCOME
But which
A lot of
ones should
be behind
your bar?
Robin Lynam
bottles finds out
Fuller’s now produces a full range of beer styles
Y
ou can’t please all of the people all of the time, but
bar managers have to try. A new challenge for many
is diversifying taste in beer in response to a wider
selection of different styles now being promoted in the
Asian markets by international brewers.
Increasing numbers of stouts, bitters, wheat beers, fruit beers,
organic beers, and ‘lite’ and low alcohol beers have joined the range
of locally brewed and imported pilsners and lagers that for many
years have dominated the shelves of Asian pubs and bars.
Younger drinkers seem keen to experiment, although older
consumers are often more set in their ways.
More than most other drinks beer inspires brand loyalty. Drinkers
become accustomed to a brew the way smokers become accustomed
to a brand of cigarettes, and people who for decades have been
drinking Carlsberg, Guinness, Heineken or Asian competitors such
as San Miguel, Singha, Tiger or Anchor tend to stick with them.
The younger generation, however, wants to sample a range of
different brews, hence a trend towards ‘beer bars’ – often essentially
sports bars but with lengthy international beer lists.
Growing connoisseurship
One such establishment opened in 2009 in Hong Kong’s Lan Kwai
Fong, – in direct competition with the already established Hong Kong
Brew House – a little further up the hill. With a similar concept it
offering one of the widest choices of beers in town. The Lan Kwai
Fong Beer Bar, still under the same management as its predecessor,
replaced a Hong Kong landmark – California, the first fashionable
restaurant to open in the street back in 1983 – and reflects the growing
interest in beer as a connoisseur’s drink.
“We didn’t have many beers in California so this was going to
be something different. The idea was to get beers from all around
Warsteiner diversifies the world, and we find people really want to try the different styles,”
says Bar Manager, Jacky Ng.
He adds that the bar is constantly looking for new brews to
supplement an already lengthy list of more than 70 by the bottle or
International selection
Fans of English beer often look down on popular American brews
such as Budweiser, but they are useful to have in stock for customers
who come from the United States or have worked or studied there.
Brands such as Samuel Adams and Miller Genuine Draft have a
strong following in Asia.
As well as the Miller brews SAB Miller supplies Asian bars with
some of the most popular beers from several other countries – among
them the Czech Republic’s Pilsner Urquell; Italy’s Peroni Nastro
Azzuro; the Netherlands’ Grolsch and South Africa’s Castle Lager,
each of which has its devotees.
Warsteiner, Germany’s largest private brewery, originally
established itself in Asia with draught beer laboriously slowly poured
in German themed pubs, but has now diversified the product range
available around the region to include Warsteiner Premium Verum
(in bottles as well as kegs), Warsteiner Premium Fresh which is a
non-alcoholic version of Warsteiner Premium Verum, König Ludwig
Lan Kwai Fong Beer Bar – essentially a sports bar with a long beer list
Weissbier Hell, and a dark beer, König Ludwig Dunkel.
The Duvel brewery
On the Trappist
On the other hand as understanding of categories such as Belgian
craft beers increases, serious beer lovers are likely to find themselves
drinking brews with a relatively high ABV, albeit more slowly and in
smaller quantities than their mass produced cousins.
“More and more people will enjoy drinking high strength beer,”
predicts Vincent Smets, General Manager of Duvel China. “This
has been the general trend over the last years in China and in Asia
and is just a consequence of people learning more about beer and
realizing that besides classic light lagers there are a lot of unique
and sometimes high strength beers.”
At 8.5 percent ABV Duvel is certainly a high alcohol beer,
but one which Smets argues should be on the shelves of every
bar which is serious about its beer service.
“In Belgium, a beerlover’s country, Duvel is present in
more than 95 percent of the bars. There is no other beer in
Belgium with such a high penetration rate,” he says.
Although Duvel is the company’s flagship beer it is also
pushing several other products in Asia including Vedett
Extra White, Liefmans Raspberry, Liefmans Cuvée Brut
and Liefmans Fruit.
“The ones with the strongest appeal are Duvel and
Vedett Extra White. Vedett Extra White is a light beer
which is very accessible in terms of taste and alcohol
Belgium is famed for fruit beers content - 4.7 percent ABV - while Duvel has a strong
taste and a high alcohol content - 8.5 percent ABV. This
is the reason why the sales of Vedett Extra White are
increasing faster than the ones of Duvel. Duvel is a beer
for connoisseurs, and this category of beer drinkers is
increasing in China, but it takes time”.
vviiÊ-«iV>ÃÌÊ-ViÊ£ÈÓÊUÊÜÜÜ°LV>vi°V
SINGAPORE
Boncafé International Pte Ltd
H O N G KO N G
Boncafé (Far East) Ltd
M A L AY S I A - Kuala Lumpur
Boncafé (M) Sdn Bhd
SINGAPORE: (65) 6776.2216
HONG KONG: (852) 2375.1111
Boncafé Roasting House, 208 Pandan Loop 1011 Tower 2, Silvercord, 2, Jalan Cahaya 15, Taman Cahaya,
Singapore 128401 30 Canton Road, Tsim Sha Tsui, 68000 Ampang, Selangor Darul Ehsan
T: (65) 6776 2216 F: (65) 6779 2620
E: salesenquiry@boncafe.com
Kowloon, Hong Kong
T: (852) 2375 1111 F: (852) 2375 3026
Malaysia
T: (60) 3 9285 3678 F: (60) 3 9285 3351 MALAYSIA: (60) 3 9285.3678
E: sales@boncafe.com.hk E: saleskl@boncafe.com.my
P r o d u c t N e w s P r o d u c t N e w s
Brushing off
other blenders
Specialists in small electrical equipment, Santos is
pioneering a new “American style” blender which, the
company boasts has “second-to-none features”.
Suitable for making juices, cocktails and iced blends,
the titanium nitride coated blender’s brushless motor
extends the machine’s lifespan, and increases energy
efficiency. Added to which, it’s quiet. Blender no 62 has
a scratchproof easy-to-clean control panel with 30 pre
programmed recipes just a touch away. A built in USB port
enables customised recipes to be downloaded as well.
Removable components make for quick easy cleaning.
Specialist
illumination Carpet completes
Traxon Technologies is a leader in LED lighting systems for the
architectural and hospitality/retail industries. The company’s
latest designs, String and Dot XL allow the replay of effects,
historic renaissance
create lighting patterns with precise colour effects using over After a two-year US$93 million renovation the 85 year old Renaissance Vinoy Resort
16.7 million programmed colour schemes, screen video content and Golf Club Hotel, in St Petersburg, Florida has reopened. Regarded as the grand
and even live streams. The multi purpose lighting fixtures are dame of the Gulf Coast, the resort is of such historic and architectural importance it’s
energy efficient – no UV radiation means less heat emission, listed on the US National Register of Historic Places.
too – reduce maintenance and costs, and are durable. String Every design aspect of such a renovation is important but the so-called ‘fifth wall’
consists of 32 individually controlled LED’s mounted on flexible is said to be a highlight. The Grand Ballroom features a Desso manufactured Axminster
transparent cable. Its compactness allows it to be integrated into carpet, which took company designers more than 500 hours to perfect the pattern
any interior or exterior design module. Outdoor rated (IP67) Dot and colourways and to produce a modern carpet theme which echoes the hotel’s past
XL meanwhile comes in different sizes to suit the space. Even glories and is good enough for today’s equivalent of Marilyn Monroe, James Stewart,
lighting up the façade of the world’s fourth tallest building (IFC, Babe Ruth and Calvin Coolidge to walk/dance on (if they exist!)
Hong Kong) As an 80 year old carpet manufacturer, Desso’s Axminster and Wilton carpets can
be found almost everywhere in the world. The company recently introduced sound-
For more information: www.traxontechnologies.com absorbent and dust-trapping carpets, designed to give improved acoustics and interior
air quality. In addition, they have adopted a cradle-to-cradle philosophy, which aims to
create products that can be entirely recycled.
Desso’s most recent client has opened its doors once more. Originally built for
US$3 million in just 10 months by oil tycoon Aymer Vinoy Laughner, the Renaissance
Vinoy charged US$20.00 a night, a huge amount, and had a total of 510 guest
bedrooms of which 85 “are reserved for servants” – an indication of the wealth of its
clientele. Now, the resort has its own marina, 12 tennis courts an 18-hole golf course
and a ballroom carpet which took 20 days and nights to achieve.
more imaginative in
item, others appreciate the
convenience of a snack or drink while
Suite, receive a bottle of complimentary
Champagne.
great and memorable
their in-room offerings.
they work without having to go a bar or
restaurant or order room service. Yet others
Many offerings within the Hullett House
minibar are similar to those found at other
experience” Suky Lo
Ruth Williams opens just appreciate the fridge space for storing
their own items.
high-end luxury hotels, however what makes
it different, is the fact that it is included as one
the door on some How can minibar manufacturers help of the hotel’s bespoke amenities.
hotels tempt guests to an in-room treat or
possibilities tipple? Guilty secrets
Various surveys suggest that while most In the United States Kimpton Hotels is
guests like to find a well-stocked minibar giving members of its In-touch guest loyalty
in their hotel room, only about 50 percent programme special privileges to “raid the
actually consume items. minbar”, as an indication of the guilty
“Often, there’s nothing in there I would pleasure that some guests take in treating
eat or drink normally,” said one business themselves to a few items anyway.
executive AHCT spoke to. “I’m really The hotel urges guests to have two items,
looking for healthy snacks, sparkling water up to a value of just US$15 in New York and
and maybe a miniature bottle of wine – but just US$10 elsewhere, for free, which seems
not just any old plonk. It’s good to see some to be enough to make guests feel like they are
local food or drink to try, with some kind getting something special.
of explanation of the connection. In Spain Starwood’s W Hotels use the minibar to
recently, I did enjoy finding miniature bottles reinforce their brand’s distinctive personality.
of Cava, but I’m never going to try Harbin “Our Munchies box is W’s reinterpretation
Beer or Tsing Tao, just because I’m there!” of the traditional mini-bar,” explains Suky
Any business traveller trying to stay Lo, Public Relations Manager at W Hong
healthy would certainly like the Hullett Kong. “It is filled with nonperishable fun
House minibar. Hong Kong’s newly-opened items, such as gummy bears, jelly belly
heritage hotel’s collection of individually- lollipop chips, and also a travel adapter,
designed spacious suites, all feature distinctive W CD and a Wallpaper guide book. W is
art, verandahs and mini-fridges packed with a fun brand, and the hotels are fitted with
a range of gift items as well as food and refrigerator manufacturers offers glass- system that is as simple as setting up a
beverages and that there is a lot of potential fronted doors, so guests have a clearer picture traditional honour bar. The hotel does not
for generating extra income by offering gift of what’s on offer in-room. need an existing local wireless infrastructure.
items to time-pressed business travellers. Installation is completed without cables or
The Italian job
Redefining Fast Food.
Letting guests see inside can make wires so the refreshment centre can be set
the minibar contents more appalling Bartech recently supplied all fridges to
– Bartech’s eCube the 778-room Pan Pacific Singapore and the Sara Bernadi, from Indel B says when she is up easily and without disruption. The only
963-room Marina Bay Sands. travelling her first requirement in a minibar requirement is an AC outlet in the room.
Crown Towers in Macau uses Dometic
At the touch of an eikon™
When it comes to the minibar refrigerator is a choice of mineral water –
different whimsical items. We always pay with or without gas. The Italian refrigeration fridges in most rooms but Smeg in its There’s no limits with the new Merrychef eikon™ series.
Villa suites. The in-room offering includes Cook fresh food 15 times faster than traditional methods.
company markets a wide range of minibars,
attention [to] the little details, as very often
the small things and the small fun items help “When guests order varying in size from 20, 30, 40 to 60 litres premium bottled water, soft drinks, juices,
beer, wine and champagne in the minibar
Increase speed, service, quality and freshness - all
with touchscreen ease. Find out how easy it is at
create a great and memorable experience
for our guests. a movie, they can and says the most popular minibar in hotels
everywhere is still the classic 40-litre size. and popular snacks, chips, health bars, cup
www.merrychef.com
Opportunity knocks
[give] our guests [a] surprise and smile,”
she adds.
promotion whereby compressor and thermoelectric. “Indel B
was the first manufacturer in the world to Dometic now offers new wireless ambient
Naturally Jan Willem Strijker, Managing
Director, Bartech is always pleased to find
minibar products produce a minibar in energy efficiency class
A+,” notes Bernadi.
shelves designed for products like red wine,
snacks and non-food items, that can be
his company’s automatic and upgradeable are offered at a Inside the fridge, Indel B offers hotels
a choice of configurations from “brand
located anywhere in the room to fit with the
design. The company is enthusiastic about
minibars in his hotel guestroom, but says
some of the most interesting items in reduced price” transparent” balcony shelves for miniatures the merchandising options these shelves offer
outside refrigerators.
minibars are not always food and drink.
“Cable kits, travel adaptors, even digital Jan Strijker to modular doors and removable balconies
for different configurations. Classic cabinets Cornelia Francesca Maeder suggests
cameras are possible offerings,” says Strijker. are available in a variety of finishes. when people are travelling they are always
He says Bartech’s etray is ideal for offering Indel B’s 40-litre Drinks Plus PV with interested in trying something different. The
refrigerators, he says Asian hotels in general aluminium shelves features an enticing glass- founder and Managing Director of specialist
have a conservative approach to contents. door, and was launched in 2006. “It has a chocolate company, Francesca believes
He explains that Bartech’s state-of-the-art triple glass door with an exclusive design: it’s offering guests a high quality chocolate
web-based technology allows hotels to completely made of glass, not a plastic frame. in-room can also have a calming effect.
experiment with different items and monitor Good insulation is guaranteed by the three “Chocolate can boost energy, productivity
their consumption. He suggests that it is a layers of glass,” explains Bernadi. and keeps the spirits up,” she enthuses. The
great opportunity for both food and beverage She says the design and visibility makes Francesca range of high quality chocolates
includes the Connoisseur Gallery Dark Four salmon
suppliers and hotels to learn what guests consuming the contents more attractive fillets, cooked to
like. “We can easily track it and see what and makes the minibar refrigerator a better collection of fresh pralines and truffles perfection in
the uptake is. vending argument for hotels. and Bari Almonds in grand crû chocolate. just two minutes!
“For example, we know that given the Among leading manufacturers Francesca also offers chocolate and liquor
choice of a local brand mineral water or marketing minibar refrigerators to hotels pairings to hotel guests looking for more than
Perrier or Evian, guests will go for the Perrier in Asia, Dometic claims the widest range in-room snacks.
or Evian,” says Strijker. of products. Bartech’s automatic fridges and etrays
Bartech’s reports also reveal information Its Classic and Design ranges offer hotels are ideal for more innovative offerings. For more details on kitchen solutions from our leading Manitowoc Foodservice
such as the percentage of guests who open a choice of looks combined with energy Beyond their energy and time-saving brands, consult your dealer or visit www.manitowocfoodservice.com
the fridge and the percentage that takes efficiency, while the new HiPromatic miniBar features, they also give hotels the ability 4625 ©Manitowoc Foodservice 2/10 Manitowoc Foodservice
something out. series features minibar refrigerators utilising to offer perishable items — fresh milk, Manitowoc Foodservice Asia Pacific 2227 Welbilt Blvd.
613 Kaixuan Road, Building G New Port Richey, FL 34655
To tempt guests into purchases without independent, wireless technology. This offers cheese and biscuits, yoghurt drinks, high Shanghai, China 200051 Telephone: +1 727 3757010
Telephone: +86 21 61526100
opening the door, Bartech like other minibar hotels an automatic in-room refreshment quality patisseries, whipped cream — as the Fax: +86 21 61526080 ©Manitowoc 2010
Bartech’s stock monitoring system lets
hotels fine-tune what they put in the fridge
One
size fits all
W
hen it comes to luxury nothing speaks louder than an
indulgent bathrobe. Thick and warm in sumptuous
fabrics such as terry velour for a durable robe that’s
easy to wash, or the more lightweight silks, cottons
and linens for warmer climates and that luxurious ‘spa feeling’.
Plush micro chenilles are becoming a popular choice and are said
to be where “technology meets comfort”. Experiments in bamboo and
Size does … not matter?
But not everyone agrees, Siriphet Casey of Global Hotel Supply
says, “People prefer the kimono style robes with or without collars
in cotton or silk.” But the Overseas Sales Manager disagrees with
the premise the world is expanding, saying in her experience there
have been, “No real changes in size requirements over the years” and
customers continue “[To] go with standard small, medium, large, xl
cashmere have proved successful, too. Monogrammed, embroidered, and xxl only.” Global Hotel Supply clients tend to match their choice
personalized, waffle, seersucker, kimono, or shawl collared there’s a of bathrobe to the overall hotel concept, colours and design, Casey
bathrobe to match just about every need. But, as guests have always says and recommends changing all bathroom accessories, including
Have body sizes changed to come in different sizes and shapes, and many would agree nowadays the robes, when a refurbishment is carried out, going on to agree a
the point that hotels need to tend to be bigger - what style of bathrobe will be a hit with those
guests sporting a ‘fuller figure’ whilst not swamping those more
menu of different bathrobes would be an ideal solution, “It would be
a good idea for the service [but] depends on the value of the room
consider a bathrobe menu? petite of frame? as it will be a cost burden for the hotel itself.”
“We have definitely seen a trend toward larger sizes,” points Interestingly, Grace Solomon, Director of Guest Relations,
Zara Horner finds out out Karen Faul, President of Monarch Bath, Bed & Spa, a leading Andara Resort & Villas Phuket, agrees there’s been “no noticeable
supplier of hotel bathrobes and linens. “Most of our robes are difference in sizes over the years,” going on to point out the cut of
sized generously to begin with, and we offer a variety of styles in bathrobes could make all the difference, “The cut of our bathrobes
sizes up to 4XL. Most hotels still order one size fits most (OSFM), allows all shapes and sizes room to move but not be overwhelmed
but for properties that wish to accommodate larger guests, we by the garment. We have found, for example with the Asian market
recommend an 80/20 split, with 20 percent of the order being in … smaller or petite build … our bathrobes are so comfortable many
XL or larger. It is best to have a few dozen in stock at least, in case are so happy with that one simple fact that they rarely realize much
of special requests.” else.” The new resort has opted for a cotton/linen combination robe
May 12-16 Thaifex - World of Food Thaifex - World of Food Asia is the leading trade Koelnmesse Pte Ltd
Jun 30-Jul 2 8th International HOSFAIR Guangzhou 2010 will showcase a Guangzhou Huazhan Exhibition Co., Ltd
Asia 2009 platform for the food and beverage industry in Tel: +65 6500 6712
Hospitality Equipment & myriad of Kitchenware and Catering Equipment, 9H, Jinsui Tower, No.900 Guangzhou Ave. Mid,
Impact Challenger South East Asia. It is a one-stop shop for all Fax: +65 6294 8403
Supplies Fair (HOSFAIR Food, Beverage and Equipment, Tableware, Hotel Guangzhou, China.
Bangkok, Thailand in the industry from processing technology and Email: wofasia@koelnmesse.com.sg
Guangzhou 2010) Furniture, Fabrics and Uniforms, Interior and Helen Zhang
ingredients to end products, hospitality services and www.worldoffoodasia.com
Lobby Supplies, Recreational Facilities, Hotel Tel: +86-20-38812619
franchising.
Intelligence, Cleaning and Laundry Equipment, and Fax: +86-20-22223568
will also provide splendid live activities. Helen@hosfair.com
www.hosfair.com
May 19-21 SIAL China 2010 SIAL China is the largest and leading exhibition Exposium Shanghai
Shanghai New International show for Food, Beverage and Hospitality industries Room 301, Dongyi Building
Sep 7-9 Restaurant & Bar Restaurant & Bar Hong Kong is the fastest growing Diversified Events Hong Kong Ltd
Expo Centre in China mainland. This year, it celebrates its10th 88 Changshu Road, Shanghai 200040 - China
Hong Kong exhibition for the hospitality sector in Asia Pacific. Telephone: +852 3105 3970
Shanghai anniversary around numerous renowned events like Tel: +86 (0)21 6249 2028
Hong Kong Convention Currently in the ninth year, it has a growing Fax: +852 3105 3974
China the 6th edition of Trends & Innovation, the Cooking Fax: +86 (0)21 6249 3414
and Exhibition Centre reputation as the biggest and best niche gourmet E-mail: sales@restaurantandbarhk.com
Trends Area and the 2nd edition of the Asian Young Email: justine_desbarbieux@exposium-shanghai.com
Wanchai, hospitality event in the region. Its focus on bringing www.restaurantandbarhk.com
Hope Chefs Contest. www.sialchina.com
Hong Kong excellent products and services will inspire and
create ideas to help you develop your foodservice
and hospitality business.
May 25-27 Vinexpo Asia Pacific The international wine and spirits exhibition for Vinexpo
Hong Kong Convention and Asia-Pacific and the world’s largest wine and spirits 2, Cours du XXX Juillet
Exhibition Centre trade exhibition. 33074 Bordeaux Cedex, France
Wanchai Tel: +33 556 560 022
Sep 7-9 Asian Seafood Exposition Meet face-to-face with seafood buyers from Hong Diversified Events Hong Kong Ltd
Hong Kong Fax: +33 556 560 000
Hong Kong Convention Kong and throughout Asia Pacific with direct Telephone: +852 3105 3970
info@vinexpo.com
and Exhibition Centre purchasing responsibility for live, fresh, frozen Fax: +852 3105 3974
www.vinexpo.com
Wanchai, and packaged products. The Asian Seafood E-mail: hteh@divevents.com.hk
Hong Kong Exposition is the newest product in Diversified www.asianseafoodexpo.com
The 24th international travel expo. TKS Exhibition Services Ltd Business Communication’s global seafood portfolio
Jun 10-13 ITE that includes the world’s largest seafood fairs: the
Hong Kong Convention and Room 601, Stanhope House,
734 King’s Road, European Seafood Exposition and the International
Exhibition Centre (Hall 1) Boston Seafood Show.
Wanchai Quarry Bay,
Hong Kong Hong Kong
Tel: +852 3155 0600
Fax: +852 3520 1500
www.itehk.com Oct 28-30 Wine & Gourmet Asia 2010 Wine & Gourmet Asia is a trade, networking and Koelnmesse Pte Ltd
Hall D, CotaiExpo at The culinary platform showcasing the very best of Tel: +65 6500 6712
Venetian Macao Asia Pacific’s fine wine, gourmet and hospitality Fax: +65 6294 8403
The 5th MICE, business and incentive travel expo. TKS Exhibition Services Ltd Macau SAR, China industries. The event is for the region’s hospitality Email: wgasia@koelnmesse.com.sg
Jun 10-13 ITE MICE industry leaders as well as all gourmands and wine www.wineandgourmetasia.com
Hong Kong Convention and Room 601, Stanhope House,
734 King’s Road, Quarry Bay, enthusiasts.
Exhibition Centre (Hall 1)
Wanchai Hong Kong
Hong Kong Tel: +852 3155 0600
Fax: +852 3520 1500
www.itehkmice.com Nov 11-13 FHC China 2010 FHC China is the most International Trade Show Lily Zhu
Shanghai New for food, wine and hospitality equipment in China. China International Exhibitions
International Expo Centre, FHC China features Wine and Spirits China Room A2402-03, Singular Mansion,
The International Hotel Investment Forum Asia Questex Asia Ltd Shanghai, China 2010, Meat China 2010 and Tea and Coffee 2010 No.318-322 Xian Xia Road, Shanghai(200336),
June 14-16 International Hotel Investment specialist areas, with Olive Oil China, Ultimate China
Forum Asia Pacific 2010 Pacific 2010 offers conference sessions, which are 501 Cambridge House, Taikoo Place,
designed to reflect a new, innovative and “refreshingly 979 King’s Road, Quarry Bay, Barista Challenge China, Ice Cream University, DID:(86-21)6209 5209
The Venetian Macao- Wine Seminars, China Sommelier Wine Challenge, Fax:(86-21)6209 5210
Resort-Hotel direct” emphasis on generating returns from hotel Hong Kong
investments in Asia. It includes interviews with leading Tel: +65 9626 4424 FHC international cooking competition and more. Email: fhc@chinaallworld.com
Macau SAR, China
hotel owners and operators, with panel discussions on Email: anne@questexasia.com
the latest developments, trends and best practices in www.ihif-asiapacific.com
the hotel industry and the hotel investment arena.
Nov 24-26 Hotel Expo 2010 After the success of the past 5 editions, The 6th Coastal International Exhibition Co., Ltd.
The 6th International Hotel Hotel Expo will be held in The Venetian Macau Room 2106, China Resources Building,
Equipment, Supplies and again. Gathering thousands of hospitality industry 26 Harbour Road,
June 17 Hotel Management Asia The Hotel Management Asia - Hotel Technology Questex Asia Ltd
Food & Beverage Expo decision makers and procurement groups from not Wanchai,
- Hotel Technology Conference conference brings together CIO’s, CTO’s, General 501 Cambridge House, Taikoo Place,
The Cotai Strip Convention only Macau, but also Hong Kong, China and other Hong Kong
The Venetian Macao-Resort- Managers and Operations Managers of hotel 979 King’s Road, Quarry Bay,
and Exhibition Center at the major Asian countries. Hotel Expo is the largest Tel: +852 2827 6766
Hotel properties to discuss how existing and emerging Hong Kong
Venetian Macao exhibition in the hotel, catering and hospitality Fax: +852 2827 6870
Macau SAR, China technologies can support new revenue sources, Tel: +65 9626 4424
sectors of Macau. general@coastal.com.hk
improved operational efficiencies and enhanced Email: anne@questexasia.com
www.hotel-exhibition.com
customer service standards. www.HAplusDexpo.com
June 17-18 Hospitality Architecture + The HA+D Expo is dedicated to actively connecting Questex Asia Ltd
Design Exhibition & hotel owners and operators with architects, 501 Cambridge House, Taikoo Place,
Conference (HA+D Expo) designers, manufacturers and suppliers through 979 King’s Road, Quarry Bay,
The Venetian Macao- a quality trade show and conference that focus Hong Kong
Resort-Hotel on products and services for hospitality project Tel: +852 9860 0169
Macau SAR, China designers and developers. View concept rooms and Email: eileen.chang@trefoilmedia.com
hotel suites and be the first to see the latest product www.HAplusDexpo.com
launches for mid- to high-end hospitality projects.
T
he numbers speak for themselves. With sales forecasts topping the US$1 billion
Coming next mark, Gulfood 2010 – the food, drink, foodservice and hospitality exhibition
- has to have been the Middle East’s most important industry event of the year.
Gulfood 2011 More than 55,000 trade visitors attended, an increase of 18 percent on the previous
February 20-23, 2011 year making it the biggest ever in the show’s 15 year history.
Dubai International Convention & The four-day event occupied more than one million square feet of dedicated
Exhibition Center exhibition space – a 20 percent increase on last year alone - where 3,500 companies
www.gulfood.com from 81 countries could meet, greet and sell.
“Gulfood has delivered tangible business benefits for both exhibitors showcasing
FashionED ExclusivEly
www.ingredientsme.com
their products and services and trade visitors sourcing the same,” said Helal Saeed For businEss
Almarri, CEO, Dubai World Trade Centre, organizer of the exhibition. At time of going
to press, final figures had yet to be collated nevertheless if companies such as FCG
Trading Company from the Philippines are anything to go by, it’s looking good. They In just a few years, Vinexpo Asia-Pacific,
hit their total show target of United Arab Emirates dirham (AED) 3.7 million (US$1.01 has become the reference in Asia.
million) on the first day alone. Only Vinexpo Asia-Pacific can create the ideal
Country pavilions also did brisk business. At the Malaysian pavilion AED 8.6 million conditions for trade professionals to form
(US$2.34 million) was written up with an additional AED 35 million (US$9.53 million)
exclusive relations with top-level decision
expected to be generated. Malaysia’s trade commissioner in Dubai, Dzulkifli Mahmud
said: “Malaysian food products are widely accepted in this part of the world because makers through face-to-face exchanges.
of their stringent standards and high quality.” 800 exhibitors from more than 30 countries
Running concurrently with Gulfood, Ingredients Middle East grew more than three will display a comprehensive range of
times this year in terms of space and exhibitors. The halal food market is one of the products that are perfectly adapted to Asian
fastest growing in the industry and Gulfood 2010 welcomed more than 200 exhibitors
consumers’ expectations.
offering halal products. Global supplier of fragrances, flavourings, raw materials and
active ingredients for the food industry, Symrise were delighted to be participating.
Claus Boenisch, Regional Sales Director, said: “We have tried to gain a presence here Come and find success in 2010 at Vinexpo
for a number of years, but the space has always been too limited. We are already Asia-Pacific!
planning next year’s show.”
As founders of the newly formed Middle East Baking & Pastry Guild, Baking
Technology was delighted to have signed up more than 100 new members during the
course of the show, while their Baking Demonstration Theatre facilitated some of the
most creative and innovative baked creations ever seen at the show.
Also co-located at Gulfood was Restaurant & Café Middle East where high-end
hospitality hardware and technology were showcased. Including the finest cut crystal
glasses, napery, furnishings and inventory control software.
This year’s Emirates International Salon Culinaire competition attracted a record
1,500 entries from chefs and professionals around the region. And TV chef and chef
restaurateur Brian Turner conducted a series of cooking demonstrations.
Knowledge exchange and industry insights were not overlooked, as leading
international experts voiced their thoughts and opinions at the first Gulfood Trends
Conference, which also hosted the 5th Dubai International Food Safety Conference
- a seminar on regulatory and safety issues facing the industry, attended by more than
1,200 delegates.
ThE inTErnaTional WinE anD sPiriTs ExhibiTion For asia-PaciFic
honG KonG - 25/26/27 May 2010
vinexpo asia-Pacific hong Kong : lilian lao - 21/F, on hing building, 1 on hing Terrace central, hong Kong
www.vinexpo.com
Tel : +852 2294 7724 - Fax : +852 2524 1428
52 A
HCT May 2010 E-mail : info@vinexpoasiapacific.com
E x h i b i t i o n s www.wineandgourmetasia.com
Travel broadens
the show
T
o accommodate an ever-increasing attendance, in the last four years, Hong
Kong trade show, ITE and ITE MICE has had to expand exhibition space from
two arenas to five. This year with refurbishments at the Hong Kong Convention
and Exhibition Centre complete, the show can take place all on one floor, which is
much easier for exhibitors and attendees alike.
Organizers say a key factor to the show’s growth has been the decision by
past exhibitors to substantially expand their pavilions year-on-year. Despite the
financial crisis, official pavilions such as those from Hong Kong, Japan, Philippines,
South Korea, Thailand, Turkey and Yemen are all bigger now. Additionally, this year
welcomes a number of new pavilions from Europe, other regional countries and the C
Pacific. Croatia, Ho Chi Minh City in Vietnam, Italy, Israel and Prague have all either M
reserved a space or have expressed interest in doing so. The Czech Republic will
Y
in fact have two pavilions: the national tourism authority one and a Prague specific
showpiece. CM
The Taiwan Visitors Association nearly doubles its size to 200 square metres,
MY
making it one of the largest at the show. Present also is another Taiwan pavilion on
Medical Tourism, which is being organized by the Taipei World Trade Center. CY
ITE & MICE Recently introduced travel themes such as MICE, Cruise, Wellness and Medical CMY
June 10 - 13, 2010 Tourism have proved popular with attendees with approximately 30 percent of all
Wine &
K
Hong Kong Convention & exhibitors specifically targeting those areas. Organizers hope the new theme pavilion
this year, related to eco-tourism and Geo-parks in Hong Kong will prove equally
Exhibition Centre.
attractive. The local Agriculture, Fisheries & Conservation Department (AFCD) will host
www.itehk.com the pavilion, which will also stage some local cultures and tourism facilities.
An Encounter With Asia’s Finest International Wine & Gourmet Foods, Hotel & Foodservice Equipment,
Food and Beverage Professionals Supplies & Services Exhibition & Conference in Macau, China
With support from Organized by
Asia (excl. Hong Kong, Macau) Hong Kong, Macau
Ms Lynn How Ms Winky Fung
Tel: +65 6500 6712 Tel: +852 2591 6083
Fax: +65 6294 8403 Fax: +852 2591 6380
l.how@koelnmesse.com.sg talentasiainfo@netvigator.com
54 A
HCT May 2010
E x h i b i t i o n s
prospects The HA+D Expo and Conference covers two days of business-related design seminars, panel discussions and pro-active
audience participation sessions to get the most out of doing business in these challenging times.
With 3,000 square metres of exhibition space and themed displays visitors to the conference are offered an allround,
one-stop-shop opportunity to network at the conference break outs, get informed and find new products, services and
inspiration all under one roof at the Venetian Macau.
Plus exclusive entry to the best VIP Party in Asia where the hospitality industry’s luminaries will gather to relax, make
contacts and renew friendships!
A
host of guest speakers including CEOs and senior decision makers, regional
and global owners, operators, investors, developers, lawyers, lenders and INTERNATIONAL SPEAKERS INCLUDE:
financial advisors from all areas of the hotel industry is lined up for this year’s
International Hotel Investment Forum Asia (IHIF). Greg Farrell Eric Ullmann Andrew Chiu James Lehouiller
Director Design Principal Principal, Asia Pacific President
Featuring Michael Leven, President of Las Vegas Sands - whose address topic Aedas Interiors and Partner Regional Director DiLeonardo International
is the global hotel market since Sands’ arrival ten years ago, and the group’s future DESIGN Duncan DiLeonardo International
Miller Ullmann
plans with a focus on Asian market potential - other speakers include Mark Lankester,
CEO Tune Hotels, Peter Henley, CEO Amari Hotels & Resorts, Kevin Wallace,
President Centara Hotels, Marc Dardenne, CEO Emaar Hotel & Resorts, Brett
Brenton Mauriello Jennifer Johanson Ariane Steinbeck Ilija Karlusic
Butcher, CEO Langham Hotels International and John Koldowski, Director Strategic C
Chief Executive Officer President and CEO Managing Principal
Intelligence Centre, PATA. M
dwp EDG Director/Principal HBA/ Hirsch Bedner
Gettys Associates
Travel veteran Tony Wheeler, founder of the Lonely Planet guides will also be
Y
speaking.
Promising “refreshingly direct and illuminating information,” Business Director of CM
IHIF Asia, Anne LeBoutillier says the strong list of speakers will shed some light on, MY
Federico Masin Filippo Gabbiani
“generating returns on hotel investments in Asia Pacific.” F&B Design Director Founder and
Duncan Palmer Steve Kleinschmidt
Vice President – Design President
Conference sessions include: ‘Lighting Up the Yellow Brick Road in Asia CY HBA/ Hirsch Bedner Chief Architect
Langham Hotels & Marco Polo Hotels
Associates Kokaistudios
International Hotel Pacific’ when Robert McIntosh, Executive Director, CBRE Hotels, Asia Pacific and CMY
Resorts
Investment Forum Asia Morgan Laughlin, Managing Director & Regional Head of Real Estate Advisory - Asia
K
The Venetian, Macau Pacific, Royal Bank of Scotland will focus on development finance; ‘Interpreting the
Development Pipeline in Asia’ when Chris Bachran, Bachran & Associates and David
Cotai Strip Conrad Smith Jeffrey M Williams
Plus a host of industry luminaries speaking at
Nguyen, CFO, Indochina Hotels & Resorts take a look at trends and directions, how
Macau the development pipeline has changed in the last year, and how will it affect business
Managing Director
Reardon Smith Architects
Director
Studio Aria this two-day conference programme
prospects; ‘Is It Still ‘Build It and They Will Come’ or Is There a New Light Shining
14 - 16 June 2010 On 2011?’ is presented by Bruce Ford, Senior Vice President of Sales, Lodging
www.ihif-asiapacific.com Econometrics. This session will focus on Asia Pacific development figures surpassing
those of the US for the first time in history and asks if the region represents the
brightest light in global hotel development.
wwww.haplusdexpo.com
Lastly, ‘Where’s My Guide Book? Who’s My Guide?’ when Marc Dardenne,
CEO, Emaar Hospitality Group and Joseph Hickman, Executive Director Asia Pacific, Organizers: Official Media Partners Official Programme Partner
Interval International examine maximizing ROI - every hotelier’s aim, but what are the
signals to success?
A Component of:
56 A
HCT May 2010
A p p o i n t me n t s
Solutions provider, Pacific Direct Limited Australian Rachael Harman has joined The
has recruited George Allan from Procter & Westin Kuala Lumpur as Director – Sales
Gamble to the position of CEO. Immediately and Marketing. With more than 12 years
prior to this appointment, Allan was Managing of experience in the hospitality industry,
Director of the Gillette Business for Europe Harman was Director of Sales and Marketing
but was previously responsible for P&G’s at The Westin Auckland Lighter Quay, New
Duracell batteries and the evolution of the Zealand prior to this appointment, and has
Duracell Bunny. held positions at other Starwood properties
in Australia.
George Allan Rachael Harman
The new General Manager of Sofitel Dalat The Leading Hotels of the World has
Palace is Jon Bourbaud. With a strong appointed Deniz Omurgonulsen to the
background in hospitality, Bourbaud’s most newly created global position of Vice President
recent position was as General Manager for of Membership. Turkish Omurgonulsen
Novotel Phan Thiet Ocean Dunes & Golf joined the group in 2005 as Strategic Planning
Resort, Vietnam. Manager from Four Seasons Hotels and
Resorts, The Pierre Hotel, New York. Since
2006 she has been Director of Membership
Development.
Jon Bourbaud. Deniz Omurgonulsen
Christophe Caron has been appointed Vice Orapan Hongchintakul is now Regional
President Operations for Sofitel South East Director of E-Commerce & Communication,
Asia, and General Manager at the Sofitel Sofitel Asia Pacific. As well as managing
Bangkok Silom. Caron will be hotel based. electronic marketing and developing new
E-Commerce strategies, Orapan will develop
online communication strategies.
Jumeirah Bab Al Shams Desert Resort & Spa Kerstin Poetzsch has been appointed
has a new General Manager, Andy Curbhert Director of Leisure Sales for Europe by
who has been with Jumeirah Group for ten Carlson Hotels. Based in Singapore, German
years, working as Executive Assistant Manager national Poetzsch will be responsible for
in Jumeirah Emirates Towers and Director of driving sales to the region from various
Operations for Jumeirah Hospitality. European source markets. With 12 years’
industry experience across three continents
Poetzsch has been with Carlson Hotels for
two years in Asia Pacific, as Director of Sales
Andy Curbhert Kerstin Poetzsch at the property level.
With more than 30 years’ experience in the Eaton Hotel Hong Kong welcomes Executive
industry, Robert J Gerber has been appointed Chef Giovanni Pugliano. The native Italian
General Manager of Hong Kong’s Regal began his culinary training in Sydney and now
Riverside Hotel by Regal Hotels International has 10 years’ experience in many 5-star hotels
and is also taking the role of Group Director and restaurant groups. Previously Executive
of Projects. Having worked in Seoul and Sous Chef at Langham Place Hong Kong,
Taipei with a number of international brands, Pugliano has won several competition medals,
prior to joining Regal, Gerber was General has published his own pasta recipes and
Manager for the pre-opening of the New cooked for celebrities and royalty in Dubai
World Hotel, Dalian, China and has held Robert J Gerber Giovanni Pugliano and London.
executive committee positions at the Hong
Kong Hotels Association. Sofitel Asia Pacific has announced Sirinate
Meenakul as the new Regional Director
After an 18-month gap during which she acted of Sales & Marketing, Bangkok. Sirinate
as Chief Operating Officer – City Operations is a fan of social media such as twitter and
for Dubai International Financial Centre, facebook.
Doris Greif has returned to Jumeirah Group
as General Manager. Greif will lead the pre-
opening team of Jumeirah Etihad Towers
slated for a 2011 opening.
Doris Greif Sirinate Meenakul
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