asian hotel

& Catering Times

Published since 1976 Vol 35 September 2010

PLAN OF GREEN GABLES

Environmental hotel ideas
DRINK IN THE PAST
Traditional cocktails

Hong Kong SAR HK$50

China
Singapore S$15
RMB50 BOWLED OVER
Malaysia
Thailand Bt300
RM30

Rest of Asia US$10

Modern washroom design
 E d i t o r ’ s M e s s a g e

W
elcome to your favourite and
indispensable hospitality read.
You may notice a certain green
emphasis to many of the stories this month
– while AHCT doesn’t endorse any political
stance as a publication it is impossible to
ignore the mainstreaming of green ideas and
the hospitality industry’s response. Hence
many of this issue’s stories are packed with
environmental ideas, showing how hotels can
save resources and cut down on costs while
meeting guest demands.
Some areas of concern are obvious –
laundry rooms and kitchens are voracious
consumers of energy and water and there
are plenty of companies offering ways to
reduce those appetites for resources. Some
of them even have unexpected knock-on
effects. Induction cookers not only directly
save energy and costs by only heating the
saucepan and not the surrounding area, they
also convert much more energy to heat and
they reduce air-con use. The introduction
of efficient lighting saves time and energy
in fewer repeat washings in the laundry and
by simply measuring the dampness of the
laundry power consumption can be saved by
preventing over-drying, which is kinder to the
laundry itself.
Other savings are less conventional.
High-tech locking systems can adjust the air-
conditioning when guests leave and re-enter
rooms, or adjust which circuits are available
depending on whether a guest or a cleaner is
in the room.
They say ‘Reduce, Reuse, Recycle’ but
when we hear that one hotel GM is ripping the
pages out of his copy of AHCT to pass tips on
to staff – we say that’s taking Reuse too far!
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 Association Chefs Association Restaurant Owners Training Centre Of Hong Kong
Hotel Owners
Of Thailand

Koon Ming Tang

production@thomsonpress.com.hk

Contributors
Nadine Bateman 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

Muuniandy Jegathesan
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

Advertising Sales Manager

Claire Sancelot
claire@thomsonpress.com.hk Asian Hotel & Catering Times
is published monthly by
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September 2010 AHCT 3

 CONTENTS
V o l u m e 3 5 September 2010

MARKET REPORT
16 Who’s in Malaysia’s sights? EQUIPMENT
44 Saving energy, time, and money in
TECHNOLOGY the laundry
20 Eco conscious locking systems
48 Induction cooking finally catches on
DESIGN

A Malaysian plan 36
16
Cover photography courtesy of the
Shangri-La’s Tanjung Aru Resort & Spa,
Kota Kinabalu
Talking cocktails

EVENTS & EXHIBITIONS

NEWS 60 Wine & Gourmet Asia 2010 previewed
CULINARY
28 Wine matching; chefs de APPOINTMENTS
chefs; whisky 62 See who is moving where

INDUSTRY
6 Beijing Capital Airport; IHG
results; Pipeline and arrivals

PRODUCT Advertisers’ Ind e x

40 Water tumblers; flowery syrup;
perfecting the brew and more Agrovim 33
Alliance 47
Alpha International 27
MANAGEMENT
Andy Mannhart 49
12 Gaining a green image and a Boncafe 30 & 31
green reality COSMOPROF 58
Elle & Vire International IFC
Equip’Hotel 59
Food Hotel China 53
Food Hotel Indonesia 55
Francesca 17
Wash up well Global Chef
Global Search International
7
13
HIFI 61
Up and Coming... HK International Wine Fair 56
Hotel Expo Macau 54
October
Hyperlux IBC
24 Ensuring public facilities • Spa
IHM&RS 57
receive equal attention • Market report: Macau
International Furniture Fair 52
• Revenue/Yield Management
IRCO 21
FOOD • Spa design
Jensen Group OBC
• Caviar
32 Olive oil – is it about to take Kung Kai Hong & Co 43
• Wine
off in Asia? • Spa amenities/Tabletops
LRT 27
Monin 39
DRINK National Prawn Company 35
November
36 Cocktails – never mind the Routin 37
• Loyalty programmes
mixology, let’s get the Martini Saflok 23
• Market Report: Hong Kong
Santos 9
and G&T right first • In-room entertainment

24
Siemens 11
• Guest room design
Tabasco 19
• Meat
Wine & Gourmet Asia 41
• Whisky
• Tea & Coffee
4 AHCT September 2010 September 2010 AHCT 5
I n d u s t r y N e w s Hilton Beijing Capital Airport – a vast building housing 332 rooms
I n d u s t r y N e w s

Wanakarn
Maikhao Dream Natai
Kameha

Holiday Inn

Maikhao Dream

West Sands




Pullman

PIA Boutique Aston’s Nusa Dua Retreat

The Pavillions Hotels
– Bali is recording high
occupancies and rates

Novotel
U Kamala

rooms) and the upscale segment (24.4 records the highest actual occupancy
The Kalima percent with 62,575). The midscale (71 percent) and ADR (US$121).
Wyndham
Singapore shows promising signs of
Flying start for
Mercure Deevana
Centra Otong yooPhuket
without food and beverage segment
Absolute Twin Sands
Absolute Sansabai
Novotel Dahlia
Koh Siray
4 Dreams
made up the smallest portion of rooms in recovery with occupancy improvements
pulling up ADR. In Vietnam, strong year-
airport hotels
the total active pipeline with 2.4 percent
Bay Cliff Westin
Centara Grand

Four Points and 6,119 rooms.
Kata Rocks

 Regent
STR now also compiles a monthly
 Association of South East Asian Nations
The Phuket
Rawai Palm
Beach (ASEAN) Hotel Review, which reports
pipeline 
Maiton Island
Resort
year-to-date and current month hotel
Numbers
Source: C9 Hotelworks Market Research
performance information for Indonesia,
Malaysia, Philippines, Singapore,
show surprise
Thailand and Vietnam. The latest figures
suggest the region is in the midst of a
boost for
strong recovery. All markets in the report
showed positive growth in revenue per
Thailand
available room (RevPAR) for the year-to-
date June 2010, even if the comparison
with the same period for 2009 needs to
While China and India dominate the be tempered by the weak performance
development pipeline figures show that of last year. Ongoing political instability
some Thai markets are outperforming in Thailand seems not to have affected
expectations and other ASEAN members business in coastal resorts. Conversely,
are also doing well. Bali has underperformed in RevPAR
Releasing its latest data at the end when compared with other Indonesian
of August, hospitality industry analysts, destinations. Nevertheless, Bali still
STR Global say the Asia Pacific hotel
development pipeline comprises 1,029
to-date occupancy growth has resulted
in steady improvements in RevPAR in
spite of weak ADR changes.
Hospitality consulting firm, C9
Hotelworks, which specializes in tourism,
hotel and property development in the
Asia Pacific region agrees things are
looking up. According to its analysis,
passenger traffic through Phuket
International Airport grew 28 percent
in the first half of this year compared to
2009 and passenger volumes have now
hit 2007 levels. Company data suggests
occupancies have risen from 61 percent
in 2009 to 70 percent in the same period
of this year, although average room rates
are down 9 percent. An additional 4,538
rooms marks an 11 percent rise over
the next four years. Concerns about
oversupply will be “cushioned by induced
demand,” says the company.
Beijing Capital Airport has welcomed the Hilton and Langham
Place hotels.
Hilton Beijing Capital Airport was number one on the runway
with an opening date in late July, while Langham Place Beijing
Capital Airport opened at the end of last month.
Both are owned by Beijing Capital Airport Tourism Co. The
airport itself has an average of 1,400 flights a day and served
more than 65 million travellers in 2009.
The Hilton is being positioned as China’s first and only luxury
airport hotel and General Manager, David Prince, told AHCT that
the MICE market was, “Absolutely a priority.” Source markets
are likely to be China itself and India. The GM also jokingly
added he was looking forward to tapping the market of delayed
passengers. varying in size from the 45-square-metre Deluxe to the
Many of the hotel’s design features and F&B facilities are 365-square-metre and opulently-appointed sole Presidential
strongly geared to the local market. Design motifs echo the Single Suite.
Summer Palace or other icons of Chinese architecture. Aside The opening of Langham Place, Beijing Capital Airport may
from the all-day dining outlet and the bar, the three other mean Hilton can no longer claim to be the only luxury airport
restaurants all contain a large number of private dining rooms hotel in China but Hilton retains one distinction – few other bars
and in fact the Yue Shang Cantonese restaurant only has private in the country could boast a Cuban barman mixing it up at the
dining facilities. Hilton’s Long Bar.

Philippines tragedy
hotels totalling 256,060 rooms. China The facilities likely to attract MICE groups include two large Langham Place promises to be a “destination in its own
reported the largest number of rooms in ballrooms - 820 and 645 square metres in size, holding 920 or right” with DJs in the lobby and loft-style apartments. The
the total active pipeline (139,193 rooms) 720 people, both column-free and 21 breakout meeting rooms, property has 372 guest rooms and suites, varying in size from
and in the In Construction phase (98,515 Travel alerts have been issued warning tourists to avoid the Philippines following the which vary in layout from a traditional U to a Chinese boardroom 45 square metres to 300 square metres. In-room facilities
rooms). India followed with 46,562 rooms shooting deaths of eight Hong Kong residents taken hostage by a sacked Manila police and in size from 50 square metres to 180 square metres. include signature Dream Big beds, marble bathrooms with
in the total active pipeline and 29,819 officer. To call the building vast is somewhat of an understatement oversized baths and separate rain-forest showers.
rooms in the In Construction phase. Dressed in combat pants and armed with an M16 assault rifle, Rolando Mendoza as Prince calculates that a top-to-bottom inspection walk Both hotels are a short distance from the airport’s
Among the key markets in the region, hijacked the Hong Thai tour bus in the capital’s historic Intramuros district on August 23rd. covers eight kilometres. The entrance lobby alone occupies international Terminal 3 and the Airport Express Railway, which
Shanghai, China had the largest number Aged between four and 74, the trapped Hong Kong tourists suffered a 12 hour stand-off 1,800 square metres. Yet there are just 332 guest rooms, reaches the city in 15 minutes.
of rooms in the total active pipeline as security forces, police personnel and negotiators tried to diffuse the situation. Despite a
(13,980), with more than 80 percent of seemingly calm few hours during which Mendoza released several hostages, things took
its rooms in the In Construction phase a turn for the worse as night fell. Mendoza started shooting as commandoes stormed the
(11,411). Bangkok, Thailand, reported bus in a hail of bullets and tear gas leaving eight dead, including the gunman, and several
9,642 rooms in the total active pipeline others injured.
and 5,411 rooms in the In Construction As the situation unfolded live on television, Philippines authorities have been roundly
phase, followed by New Delhi, India, with criticised for acting too slowly, being badly prepared, poorly equipped, taking unnecessary
7,399 rooms in the total active pipeline risks and displaying tactical incompetence. Criticisms they refute. The governments of
and 5,040 rooms in the In Construction China and its SAR, Hong Kong expressed “deep shock” and demanded a thorough
phase. investigation while recommending their residents avoid the Philippines completely.
Two of the seven Chain Scale This latest tragedy is said to add to the growing number of attacks on foreign visitors in
segments, combined, accounted for the Philippines and will undoubtedly have an adverse effect on the tourist industry, which
nearly 50 percent of rooms in the total operators say was already in dire straits.
active pipeline: the upper upscale According to the Philippines Department of Tourism, China is the country’s fourth
segment (25.2 percent with 64,472 biggest source market for tourists, with some 300,000 visitors in 2009.

Beijing Capital Airport as seen from the Hilton

6 AHCT September 2010 September 2010 AHCT 7
I n d u s t r y N e w s China Hotel Golden Star winner the Furama Hotel Dalian
I n d u s t r y N e w s

The Seagull on the Bund, and The Ever

Asia leads IHG bright International Hotel are the other

properties five of which are offering ‘Expo

into positive first half Special’ room deals for guests visiting
World Expo 2010. The Furama Hotel
Dalian becomes the first 5-star hotel in
InterContinental Hotel Group’s half yearly figures are in showing a total gross revenue North East China to join Worldhotels,
from all hotels of US$8.9bn, an increase of nine percent at constant currency; a first whose recent Asian road show visited
half RevPAR growth of 3.9 percent and a second quarter RevPAR growth of 7.4 Singapore, Hong Kong, Shanghai and
percent, which takes into account a 0.5 percent rate decline. Tokyo, allowing almost 1,000 clients to
Within the 148 hotels added to the IHG portfolio were 19,003 rooms bringing the network and make presentations with
total to 4,503 hotels and 656,661 rooms an increase of 4 percent with another 130 key travel management companies,
hotels signed up taking the pipeline to 197,431 rooms, in 1,302 hotels. The company’s MICE organizers, American Express and
interim dividend was up five percent to 12.8 US cents, helped by the successful sale Carlson Wagon-lit Travel and corporate
of an Atlanta property for US$105m. This is in line with the strategy to reduce capital clients. Across the water and Australia’s New Preferred member the Fullerton Bay in Singapore
intensity (IHG is on track to maintain the US$75m of sustainable savings achieved in portfolio was meanwhile boosted by the
2009 across regional and central costs and managed and franchised cost of sales). addition of two famous casino hotels In other group news, tailor-made also has a rewards programme for MICE
IHG’s July data shows (on global constant currency) a RevPAR growth of 8.1 operated by gaming and entertainment business initiatives appear to be agents to earn gift vouchers or make a
percent breaking down to 6.4 percent for the Americas; 10.0 percent for EMEA
and 15.0 percent in Asia Pacific. Of the group’s total estate, 76 percent is under the Busy times group Tabcorp: Brisbane’s Treasury
Casino & Hotel and Jupiters Hotel &
paying dividends. Global 'recession
buster' measures entitled ‘High 5’
donation to a charitable cause.
The first collection of independent
Holiday Inn flag now with recently relaunched properties performing “better than
expected” and 75,000 rooms under construction (21,000 of which expected to open for Preferred, Casino on Queensland’s Gold Coast.
Affiliate hotels scooped a clutch of
have driven short-term business while
an extensive booking incentive for
hotels to launch a dedicated programme
for small and medium-sized enterprises
in the remainder of this year). Concentrating on the rapidly expanding China market
means 148 hotels in the development pipeline over 50 percent of which comprise Worldhotel gongs at the recent China Hotel Golden
Star Awards. Top honours went to
MICE professionals for selected global
corporate partners offers a special
(SMEs), the Worldhotels Travel Select
programme of preferential rates via a
upscale brands. Furama Hotel Dalian, The Garden Hotel rate guaranteed at five, ten or 15 per designated booking engine is also a
IHG says Asia is leading the economic recovery with its Greater China RevPAR Luxury hotel affiliation group, Preferred Guangzhou, Hotel Kunlun in Beijing, cent better than the best available rate comprehensive reporting tool, making
figures up 29.4 percent in the half. Throughout Asia, operating profit increased 106 Hotels & Resorts has added properties Jianguo Hotel Beijing and Central Hotel (BAR) for contracted, as well as non- it easy for companies to keep track of
percent to US$35m (94 percent CE*). Franchised hotels’ operating profit increased in all categories (Preferred, Boutique, Shanghai. contracted, destinations. The group accommodation expenses.
US$1m to US$3m. Managed hotels’ operating profit grew 76 percent to US$30m Summit and Sterling) in Mexico (6), Italy
(65 percent CER) primarily driven by 31.2 percent RevPAR growth across IHG’s (2), France (1), Morocco (2), Brazil (1)
managed operations in Greater China and 12 percent rooms growth across the and Spain (1) to its portfolio as well as
region. Operating profit at owned and leased hotels increased 27 percent to US$14m a number of establishments in the Asia
reflecting RevPAR growth of 16.5 percent at InterContinental Hong Kong. Pacific region, including: The Fullerton
Meanwhile, IHG and Osaka Station North Yard Development Project – a 24 hectare Bay, Singapore (Preferred); The Landis
“special zone for urban development” – have agreed the group may open a luxury Taipei, Taiwan (Preferred); Citrus Pune,
hotel and high-end residences building. This marks the debut of the InterContinental India (Summit) and the Mosaic, Naiad
brand in Osaka and the debut of InterContinental residences in Japan. Both the hotel India (Sterling).
and residences are scheduled to open in 2013. Celebrating its 40th anniversary this
year, and recently awarded Platinum
Hotel Chain status with the American
* Constant Exchange Rate Express Preferred Extras Hotel Program
2010, Worldhotels has announced
significant growth in Asia-Pacific so far
in 2010. Of 29 new hotels with over
12,000 rooms welcomed to the group
internationally since January, Asia-Pacific
accounted for nearly half of them. In
Japan, four RIGA Royal Hotels join as
affiliates in Osaka, Tokyo, Kyoto and
Hiroshima. New heritage hotel, Hotel Fort
Canning, is the fourth Singapore hotel
in the portfolio, joining Good wood Park
Hotel, Carlton Hotel Singapore and York
Hotel Singapore. Styled after the famous
Potable Palace in Lassa, the Tibet Hotel
Changed becomes the first hotel in South
West China to join Worldhotels. Marking
the seventh affiliate in Shanghai, new
lifestyle hotel Yue Shanghai has joined as
the First Class Collection affiliate. Central
Hotel Shanghai, Grand Central Shanghai,
Asia is the driver of IHG’s growth, including projects such as the Osaka
New World Mayfair, The Eton Hotel,
Station North Yard Development (Artist’s impression)

8 AHCT September 2010 September 2010 AHCT 9

I n d u s t r y N e w s
IN BRIEF
The Rachawadee Residence, the new
residential-style meetings and events
space at Four Seasons Resort Chiang
Mai, is scheduled for a mid-September
opening. Surrounded by working
rice fields and lush, tropical gardens,
Rachawadee Residence is named after
a fragrant Thai flower and reflects the
traditional Lanna architecture of northern
Thailand. The open-plan Rachawadee
Residence is the first of its kind in
Chiang Mai and targets the small and
medium-sized events market.
Meeting space at The Rachawadee Residence
Once considered rabies free, the
Indonesian island of Bali continues to
struggle with an outbreak of the disease
first reported in late 2008. As more
nations issue travel alerts to the tourist
destination, attempts to control the
rabies epidemic have proved ineffective.
Contrary to World Health Organization
(WHO) recommendations, the
Indonesian government has carried out a
widespread culling campaign killing more
than 200,000 stray canines. Australia
based group, Bali Street Dog Fund has
been vaccinating dogs. However, it’s
the human vaccine that is now causing
concern as supplies run dangerously
low and six of the eight island regencies
have no supplies left with little chance
of the poor inhabitants able to travel to
get their shots. Over the next few weeks,
the WHO will ship 18,000 vials of anti-
rabies vaccine to Bali to help address the
problem. The Indonesian government
has allocated Rp7 billion (US$777,000)
to purchase anti rabies serum, and has
itself shipped 18,000 vials to Bali so by
the end of September there should be
enough vaccine available. Rabies kills
around 55,000 people each year mostly
children and 60 percent of the deaths
are from dog bites in Asia (Source: WHO
2010).
Professor Haiyan Song, Chair Professor
of Tourism and Associate Director of
the School of Hotel and Tourism
Management (SHTM) at The Hong
Kong Polytechnic University (PolyU),
has recently been honoured by the
International Council on Hotel, Restaurant
and Institutional Education (I-CHRIE)
with the John Wiley & Sons Lifetime
Research Achievement Award, which
recognizes an I-CHRIE member for
lifetime contributions to outstanding
scholarship and research in hospitality
and tourism. It is given to a distinguished
I-CHRIE member who has demonstrated
high standards in the systematic and
objective analysis of data that has led to
the development of principles or theories
resulting in a significant contribution to
the body of knowledge. Professor Song
has a background in economics. His
main research areas include tourism
economics, tourism impact assessment,
tourism project appraisal, and tourism
demand modelling and forecasting.

The Royal Group of Cambodia has unveiled plans to transform the island of Koh
Rong into Asia's first environmentally planned resort destination. Following a 6-month
architectural study, the aim is to build a high quality, sustainable tourism destination
having embraced every aspect from infrastructural development of an international
Honouring Professor Song
airport, marina, port and roads to proposed locations for resorts, hotels, golf courses,
shopping, restaurants, bars and entertainment. With a 5 year timetable for phase one
Saman Villas in Sri Lanka has re-opened
and a completion date 25 years from now, it will be the "first environmentally planned
after complete refurbishment. As part of
resort island in Asia". CBRE Thailand is the exclusive advisor and sole agent for
Great Hotels of the World, the boutique
developing the island and The Royal Group has been granted a 99-year lease by the
hotel underwent a major £580,000
Cambodian government to develop Koh Rong. The eco-model for Koh Rong is the
(US$897,000) transformation programme
vision of The Royal Group chairman Kith Meng.
and now boasts a brand new look while
keeping a distinct Sri Lankan concept.

Sheraton Hotels & Resorts continues

its expansion momentum in Asia
Pacific, announcing an agreement with
Rockwood Hotels & Resorts Ltd. to
debut the Sheraton brand in the city of
lakes, Udaipur in India. The Rockwood
Palace Resort and Spa has been
re-branded as Sheraton Udaipur
Palace Resort & Spa and is managed
by Starwood Hotels & Resorts. With
another five Sheraton hotels to open
in India over the next three years in
Bengaluru, Visakhapatnam, Chandigarh,
Mysore and Amritsar the hotel chain is
on track with plans to grow its portfolio
in India by 60 percent by 2013.
Environmentally planned Cambodian resort

10 AHCT September 2010

 M a n a g eme n t
Selling
sustainability
H
otel guests are often sceptical about many of the hotel
industry’s green initiatives, says Lloyd’s Register Quality
Assurance’s Vice President in Sustainability, Richard
Gunawan. He says that to create a deeper sense of
responsibility about protecting the environment, hotels need to “gain
buy-in” from their staff and also their guests.
Sustainable development must meet the needs of the present
generation without compromising the ability to meet the needs of
future generations. At the heart of sustainable development are
environmental protection, economic development and social justice.
For the hotel industry this translates into building greener properties,
and improving the quality of life for employees and local communities
to ensure that business will thrive and last.
“Often a hotel’s green drive - that plants a forest or starts a
recycling drive or tries to cut down on laundry – can be seen as one-
off and short term,” says Gunawan.
“On the other hand, ISO 14001 is for the long-term and it’s
quantifiable. When a hotel can measure results over a year, three years
and five years, then it’s clear that the property is in environmental
management for the long-term.”
As one of the leading global companies engaged in assessing
and certifying business processes and products to internationally
recognized standards, Lloyd’s Register works with hotels on
programmes that cover quality management and food hygiene too
such as ISO 9001, ISO 28000, plus ISO18001 on OHSAS, as well
as ISO 14001 which certifies environment management systems.
Gunawan explains the strengths of ISO 4001: “Fundamentally
it shows the organization wants to make a difference – that they
are taking environmental issues seriously and that environmental
management is becoming part of the organization’s culture. This
12 AHCT September 2010
Dugongs swim in the waters off Malaysian Borneo M a n a g eme n t
Kelly Francklin from
Sustainable Smiles (Second L)
joins with Indigo Pearl staff to
develop green ideas
More practical steps
When a sustainable approach to hotel management starts delivering
financial savings even the most faint-hearted supporter of sustainable
development starts to sit up. Michael Hartmann, Senior Vice
President, Head Market Development Board Hospitality, Siemens
AG, says hoteliers can make significant inroads into their energy
consumption through actively adopting eco-responsible policies.
The Siemens approach is to develop a single point of
contact model to manage the many factors that contribute
to the energy requirements of a hotel. By monitoring and
controlling room automation, heating, ventilation, air
conditioning, security, fire detection, power supply, IT,
lighting, water consumption and guest services Siemens’
Richard Gunawan –
taking the certified
solution focus is on maximizing building efficiency and approach
guest comfort.
Products such as Siemens One, address the challenge
of integrating the different functions in building
management so that the very latest information is available
on demand, in the right place and at the right time, even
on mobile devices.
Connecting with communities
Green-washing builds cynicism Along with developing systems that are more Indigo Pearl staff are keen to
Photography courtesy of Shangri-La
participate in green initiatives
environmentally friendly and ensuring properties are
in both staff and guests, which more economically sustainable by keeping energy costs down, the
may damage the brand, so how third critical element sustainable development relates directly to
a property’s relationship with local communities, nature and the
can hotels convince stakeholders environment.
Shangri-La Hotels & Resorts, which is working towards
they are sincere? Ruth Williams ISO 14001 certification for all its properties, also supports some
investigates remarkable local environmental projects. All its resorts participate
will increase profile and improve reputation and it also drives
staff retention. Staff are hard to kid. They may be cynical of a
property’s ‘green laundry’ scheme, but this is different — having
this certification shows that an organization is formally trying to GLOBAL SEARCH INTERNATIONAL INT. GUILD OF BUTLERS & HOUSEHOLD MANAGERS
do the right thing.”
ENHANCE YOUR SERVICE WITH
ROYAL BUTLER TRAINING
Greener properties
United States-based Sustainable Travel International also offers a Refined and highly regarded Luxurious Butler
certification designed to demonstrate luxury hotels’ commitment training designed specially for Butlers & would-be
Butlers. Helping to re-define service excellence
to sustainability.
“The Luxury Eco Certification Standard (LECS) has set a Teaching essential skills, developing standards &
new precedent in the luxury accommodation sector. An increasing services by targeting the mindset of the butler to
understand, meet and exceed the expectations of
number of five-star hoteliers around the world are applying for eco- every unique guest.
certification. They’ve excelled in quality and service and now want Tailor made Hospitality programmes
to demonstrate their commitment to helping to safeguard the natural WWW.IGBH.COM
Email: Wayne@igbh.com
and cultural heritage of our planet for future generations,” explains
Brian T. Mullis, President. OTHER HOSPITALITY COURSES
The LECS standard consists of 100 environmental and social • The Guest Stay, Pre-Arrival To Departure.
• Improve Your Service Mindset.
• Household Management.
criteria divided into five sections: policy and documentation, energy • Hospitality Refinement & Education.
• The Art Of Valet Service.
conservation, water conservation, recycling and community. Tabacón • The History Of Hospitality.
• Exceptional Food & Beverage Training.
• Guest Care - Who Is The Customer?
Grand Spa Thermal Resort in Arenal, Costa Rica a member of • Inside The Mind Of The Guest.
• Luxury Villa Training.
• Royal Standards Of Service.
The Leading Hotels of the World (LHW) recently completed LECS • Communication Skills.
• Perfect Room Service.
certification and several other LHW members are slated to complete • Who Is The Guest & Where Are They From?
• Teaching Others - Training Techniques.
• Thinking Like A General Manager.
the inspection process this year.
All LECS applicants are required to undertake a third party EXECUTIVE RECRUITMENT - GLOBAL VACANCIES
assessment through global certification agency Leading Quality “Executive candidates for luxury boutique resorts and hotels worldwide”
Assurance (LQA). The process of becoming LECS eco-certified is Recruitment and Executive Search for Asia, South Pacific, Middle East and Africa,
North and Central America, and South America
challenging and requires a serious commitment on behalf of the
hotel applicant. “The programme is more focused on macro issues VACANCIES WORLD WIDE - WWW.GLOBALSEARCHINT.COM
like supply chain and waste management,” notes Mullis.
Email: Wayne@globalsearchint.com
Tel: ++ 44 (0) 207 7 033 666
Two Shangri-La properties in Penang are
involved in river clean up campaigns September 2010 AHCT 13
 M a n a g eme n t
“Often a hotel’s in the Sanctuary project aimed at ensuring the highest standards
in marine and terrestrial habitat restoration and environmental
green drive can
conservation.
In Malaysia two Shangri-Las in Penang are involved with
river clean-up projects and protecting the habitats of parrots and
be seen as one-off giant squirrels. Further south on Kota Kinabalu, the Shangri-La's
Rasa Ria Resort maintains a rainforest next to the resort as an
orangutan rehabilitation reserve while Shangri-La's Tanjung Aru
and short term,” Resort and Spa is involved in a project to protect dugongs. A recent
recipient of Malaysia’s Hibiscus Award for notable achievements in
Richard Gunawan
environmental performance, Tanjung Aru is one of 34 Shangri-La
hotels and resorts with ISO 14001 certification.
Siemens One solution is applicable to airports, hotels, hospitals, and entire districts such as New Wembley construction project in London pictured
In Phuket independent five-star hotel Indigo Pearl has opted
to work with the international Sustainable Smiles movement and
its President Kelly Francklin to promote environmental, social and
economic sustainability among local communities. Well-known for
its creative re-use of relics of Phuket’s tin mining industry, Indigo
Pearl’s first initiative is an environmental education project for over
150 students at two local schools.
Day to day, Indigo Pearl is also working hard to maintain the
nearby Nai Yang Beach, and General Manager Arnaud Girodon
says management is highly committed to the sustainable initiatives
and getting staff excited about green programmes is not a challenge
for Indigo Pearl.
“After the beach clean up, we are able to sell the recyclable items.
With the little money we made we organized a call party for the staff
to thank them for their efforts,” notes Arnaud.
“We also organize a larger monthly clean up of the same beach
from April to October inviting other hotels and businesses in the
community to join. We realize that we all share the same goals: to
keep our beautiful beach as beautiful as possible for tourists and well
the locals to enjoy now and for the years to come.”
The sale of items from a beach clean up funded a staff party at Indigo Pearl
14 AHCT September 2010
C o m p e t i t i o n
Fairmont
celebrates
20 years of
its Green
Partnership
Programme
Win a trip to Beijing!
Sarah Dayboll, Manager,
F
Environmental Affairs,
airmont Hotels & Resorts is a leader in sustainable tourism and Fairmont Hotels & Resorts
was the first major hotel group in North America to embrace
environmental stewardship in its daily operations through
the implementation of its own Green Partnership programme, a Partnership programme. Sarah Dayboll, Manager, Environmental
comprehensive commitment to minimizing the operational impacts Affairs, Fairmont Hotels & Resorts commented that it is a celebration
of its hotels on the planet. This green philosophy has grown to of outstanding achievement for the brand: “We will continue to
become a core brand value and Fairmont’s main corporate social expand our commitment to the environment, addressing new
responsibility platform. challenges, while providing innovative sustainable solutions,
With over 60 distinctive hotels around the globe, under the consistently improving our operations.”
leadership of the corporate environmental affairs division and As part of its 20th anniversary celebration, Fairmont would like
hotel-based Green Teams, over 30,000 Fairmont colleagues have to offer 30 AHCT readers a copy of “The Green Partnership Guide:
become environmental ambassadors, helping protect the habitat, Practical Guide to Greening Your Hotel”. This guide is intended
resources and culture of the places where they, and their guests, to help hotels and resorts to start, and to continue, environmental
work, live and play. programmes at every property level. It offers practical tips, as well
To ensure sustainable operations, Fairmont has embraced policies as interesting environmental facts and lots of examples to see what
that reduce waste, conserve water and energy, address climate change other Fairmont properties have done for idea inspiration.
and support sustainable communities. To win a copy, finish this sentence in 100 words or less: “Green
Their joint hotel and community projects — known as initiatives are important to the hotel industry because...” and submit
‘Eco-Innovation’ signature projects — are designed to concentrate the idea to fairmontgreenideas@thomsonpress.com.hk, along with
their efforts to “think globally and act locally”. Through operational your name, the property that you work for, job title and email address.
improvements environmental benefits are realized, often through The Grand Prize winner will also receive a 3Day/2Night package
reduced utilities consumption and best practices. Fairmont’s prize for two to Fairmont Beijing (air tickets included).
sustainability efforts encompass everything from recycling and organic The recently opened Fairmont Beijing is conveniently located
waste diversion in the hotel’s kitchens to retrofitting energy-efficient near the city's major cultural, shopping and business areas, including
lighting and protecting endangered species. They also include The Forbidden City, the imperial palace of the Ming and Qing
such activities as redistribution of household goods and food to dynasties. For the ultimate in relaxation a visit to the three-level,
those in need, purchasing green power and employing sustainable 2,000-square-metre Willow Stream Spa, provides the ideal sky-high
energy technology. level rejuvenation experience.
In 2010, Fairmont celebrates its 20th Anniversary of the Green
Competition Rules
1) All entries must be submitted by November 1, 2010. Entry submission must include the name of the property that the participants work for as well as name, job title and
email address
2) All entries must be original and written by the participants. By entering the competition, participants thereby assign absolutely the copyright
3) Winning entries will be selected by the Fairmont Hotels & Resorts Green Partnership Programme committee based on, among other factors, (i) creativity and (ii) relevancy to
the hotel industry
4) Results will be announced and the top 3 entries published in the December 2010 issue of AHCT
5) Prizes are not transferable and no substitutions or exchanges (including for cash) of any prize will be permitted
6) All decisions from the Fairmont Hotels & Resorts are final on all matters
7) The competition is not open to anyone working for Fairmont Hotels & Resorts or Thomson Press (HK) or their relatives
8) Personal data collected will be used for the purposes of the competition only
September 2010 AHCT 15
M a r k e t R e p o r t
Malaysia looks
to new source
markets
Guests from China, India and the Middle East are
replacing dwindling numbers of visitors from Europe and
the United States, reports Muuniandy Jegathesan
T
he tourism industry is a major
income earner for Malaysia and
as stellar performances by the
Chinese and Indian economies
are generating outbound tourists with lots of
spending capacity, Malaysia is placing itself
as a potential destination with the tagline:
“Malaysia truly Asia”. Offering more new
top class hotels for example, in the heart of
Malaysia’s capital Kuala Lumpur, a stone’s
throw from the iconic Petronas Twin Towers,
and next to the Kuala Lumpur Convention
Centre, the much-awaited premium 5-star
Grand Hyatt is taking shape, with an opening
date yet to be confirmed, Grand Hyatt is
expected to offer about 400 rooms while the
Raffles Hotels & Resorts will open at Pavilion
Kuala Lumpur in 2011 with 200 rooms. The
country is also parading itself as a shopping
paradise with the Suria KLCC and Starhill
malls front and centre.
Continental shift
In the past it was tourists from the traditional
source markets of Europe and the United
16 AHCT September 2010
States that fuelled Malaysia's tourism
industry, an important foreign exchange
earner for the economy.
But with the United States facing a
double-dip recession and Europe's debt
crisis, Malaysia is shifting its strategy to
woo visitors from China, India, the Middle
East and Oceania to fill its 5-star and 4-star
hotel rooms.
“I believe the Chinese and Indian
markets are largely untapped by Malaysia.
They are a pot of gold,” said Shaharuddin M.
Saaid, Executive Director of the Malaysian
Association of Hotel Owners.
“Chinese tourists love food and shopping
while, the Indians beside sightseeing keenly
shop for electrical and electronic goods.
Chinese especially including, [those] from
Macau and Hong Kong, and Indian tourists
come in big groups.
“India and China are newly booming
economies. It is a big tourism potential.
I have seen Indian tourists buying big
electronic gadgets and computers in Kuala
Lumpur,” Shaharuddin notes, adding that
New properties are joining
the well-established
city centre Mandarin
Oriental, Kuala Lumpur
(Photograph from 2005)
US$17 billion in receipts from a projected
24 million visitor arrivals.
Tourism brought in about US$16 billion
to the nation's coffers last year from a total
of 23.65 million tourist arrivals (2008: 22.05
million visitors).
Tourism Minister, Ng Yen Yen wants
Malaysia to capture a sizeable slice of the
growing Chinese and Hong Kong market,
especially the luxury end as some 17 million
tourists from there travelled overseas last year.
“The demand for luxury tourism has
increased for the past few years, especially
in China and Hong Kong, as many of their
travellers are looking for quality holidays
rather than cheap products with poor
service,” Ng says, believing Malaysia stands
a good chance of getting more tourist
arrivals from Hong Kong and China this
year who want to experience “luxurious
lifestyles” during their travels: “We must
build ourselves up as the beauty of Malaysia
and our fascinating heritage allows us to offer
a diversity of sophisticated products such as
golfing, spa retreats as well as art tourism.”
Shaharuddin said Malaysia must attempt
to bring in the famous and fabulous such as
Kung Fu stars Jackie Chan and Jet Li and
they mainly stay in 3- and 4-star and some
in 5-star hotels.
In 2009 there was a steady rise of 7.4
percent Chinese visitors hitting 1,019,756
compared to the previous year while Indian
tourist arrivals rose 7.1 percent to 589,838
during the same period.
As for West Asia, there was a 61 percent
surge in tourists from Iran in 2009 to 101,664
from 2008.
The focus on the new regions comes
as Malaysia is shifting its direction from
attracting mass, middle-income tourists to
high-yield visitors.
Follow the money
The Malaysian Ministry of Tourism hopes
to bring in 36 million tourists with US$53
billion in tourism receipts in 2020.
“We need quality tourists who will
spend more and stay longer in the country,”
Shaharuddin said. “The two countries
[China and India] have a very big population
and there are many rich people there.”
For 2010, the ministry has a target of
M a r k e t R e p o r t
Bollywood star Shahrukh Khan to boost
Malaysia's image as a major destination.
“Why can't we attract tourists who
pay US$35,000 dollars a night to visit the
sun-soaked beaches of paradise islands, the
Atlantis Hotel, the Bahamas and Dubai?”
he asks.
Island life
Andrew Steele, General Manager at Shangri-
La's Tanjung Aru Resort & Spa in eastern
Sabah state on Borneo island confirms its
new emerging markets are China, Middle
East and Russia.
“Our average occupancy is 70 percent
over the past five years with our key markets
being Hong Kong, UK, Australia, China and
Korea,” Steele says.
Asked about the different needs of Asian
and European guests, Steele said European
guests enjoy relaxing in the resort while Asian
guests prefer spending their time out of the
resort and engaged in sightseeing. The needs
between the two are vastly different and
vary in terms of length of stay and overall
expenses in the resort.
“When serving the needs of an Asian Andrew Steele, General Manager at
guest, one must always remember to practice Shangri-La Tanjung Aru Resort and Spa
FRANCESCA was established in 2009 by Swiss
Master Chocolatier, Cornelia Francesca Maeder.
Based in Hong Kong, Cornelia created the
FRANCESCA brand to inspire the palate of those
who appreciate the finer things in life.
Specializing in Grand Cru quality, the FRANCESCA
collection of premium chocolate is handmade in
Switzerland and created with a deep awareness for
well-being and health.
FRANCESCA Services and opportunities for
Hotels and Catering Services:
• We offer Chocolate Expertise and Chocolatier
Consulting
• We offer premium Swiss chocolate delicacies for
your preferred occasion (rooms, spa, welcome
gift, chocolate appreciation classes and
exclusive chocolate gift experiences)
• We offer more than 14 different flavors of
chocolate and respective recipes to create new
menus or innovate your current ones
• We offer access to Swiss Chocolatiers who can
train your staff and help increase profits
FRANCESCA Ltd, Central, Hong Kong
www.enrichyourpotential.com
FRANCESCA@enrichyourpotential.com
September 2010 AHCT 17
M a r k e t R e p o r t

“The Chinese and

Indian markets are
largely untapped
by Malaysia. They
are a pot of gold”
Shaharuddin M. Saaid
Can these shores attract the US$35,000-a-night guest currently patronizing Dubai or the Caribbean?

Luxury product – the Presidential Suite at Shangri-La Tanjung Aru Resort and Spa Mountain view room at Shangri-La Tanjung Aru Resort and Spa

respect, trust and recognition,” he said, going
on to say European guests tend to stay longer
in the hotel and spend more money especially
when dining and making recreational
decisions compared to Asian tourists.
Other 5 Star hotels in Sabah indude Sutera
Harbour Resort, Nexus Resort Karambunai,
Shangri-La's Rasa Ria Resort and Hyatt
Regency Kinabalu while at the 4-star level are
Le Meridien and Promenade Hotel.
Middle East tourists are back in big
numbers in 2010 following 2009’s swine
flu scare.
Last year, Malaysia attracted 284,890
visitors from the Middle East region with a
growth of 7.8 percent over 2008, at 264,338.
The target for 2010 is 300,000.
Spending power
Shaharudin said last year, an average tourist
per capita expenditure was 2,756 ringgit
(US$867) staying in the country for about
seven days.
“We need to make them spend more
than 3,000 ringgit (US$943) and remain
in the country for at least 10 days,”
Shaharuddin contests, believing. Malaysia
could launch new top end consumer
products like fashion leather bags and
jewellery to woo big spenders from India,
China, the Middle East and other countries.
“It is important that we identify and know
what products the high profile tourists
usually shop for and spend their good
money on when they go overseas.
“We must invent new tourist products
to bring in high yield tourists. We are now
competing with emerging regional countries
such as Cambodia, Vietnam and Laos. If we
are not careful we will lose our tourists to
these countries,” he warned.
According to Malaysian Association
of Hotel Owners figures last year, hotels
in Malaysia averaged a 60 plus percent
occupancy due to g lobal economic
problems while average 5-star room rates
were low at 350 to 380 ringgit per night
(US$110-119).
But in July this year, most of the 5-star
hotels in Kuala Lumpur hit 90 percent
occupancy as Asian tourists come back in
big groups.

18 AHCT September 2010

 T ec h n o l o g y

W
hat do hotel guests expect from the electronic door
locks to their rooms or suites? Security, of course,
but increasingly they’re concerned about the
environmental impact as well. Hoteliers have the
same concerns as their guests, while saving money and staff time
are also factors.
As they develop their latest ranges, companies such as VingCard
Elsafe have taken these issues into account and are creating
“intelligent energy management solutions” for the hospitality industry,
“VingCard Elsafe is leading the technology innovation, adapting our
products to offer security and improve savings,” says Vegard Prytz,
Vice President and Regional Director of the company’s Asia and
Pacific strand.
The hospitality security giant has created Orion, a “wireless
energy management solution” which allows room temperatures to
be managed remotely from one central location to automatically
control temperature settings as guests go in and out of their rooms.
Says Prytz: “Orion recognizes when a guest leaves the room
and will check if anyone is left in the room. The hotel will be able to
monitor this and adjust the temperature on the A/C when the guest
is not in the room. This gives hoteliers the tools to improve their
properties’ green initiatives by reducing the energy consumption,

ECO
as energy costs are one of the highest costs for a hotel property.”
VingCard Elsafe claims Orion can offer 20-40 percent in energy
savings annually.
Operating as a standalone the system detects a guest’s presence
through an occupancy motion sensor, which uses the RF-online
capabilities to communicate with the

LOCKS
room thermostat. When operating
Ving integrates its locking wireless online, the system accesses
system with its Orion the same technology to provide
temperature control system
remote status to hoteliers for A/C
runtime, room occupancy and
thermostat devices, and provides
other event notifications such as
maintenance alarms, low battery
warnings to staff and the option to
remotely change and set the room
temperature prior to guest arrival.
Electronic locks Additionally, the system offers
hoteliers preventative maintenance
are being adapted schedules and occupancy trends
for environmental and reports, giving real-time
feedback to staff on the entire
purposes, offering property.
green credentials Designed to reduce energy costs while still offering comfort to
guests, the intelligent thermostat has the ability to integrate into a
and savings to hotels. hotel’s wireless online locking system.
While Orion can operate independently from a property’s locking
Nadine Bateman finds solution, the system was designed to offer maximum functionality
out more. with Visionline, VingCard’s wireless online system that offers two-
way communication from standalone electronic door locks to their
host security and PMS systems. By operating with Visionline, door
locks communicate directly with the room thermostat when a guest
enters the room, removing the need for additional door switches. By
offering a complete integration of locks, safes and thermostat on the
same wireless online platform, the system determines whether an
individual going into the room is a guest or a member of the hotel
staff through the lock itself, informing the thermostat that the keycard
opening the guestroom door is either a guest card or a hotel staff
card, signaling the thermostat to adjust the temperature.

All for one

Other companies offering cost-saving ‘green locks’ include Salto
Systems, which claims to be the first company to develop electronic
The Wave Mode system from Cisa

20 AHCT September 2010

 T ec h n o l o g y
access control without the need for expensive hard wiring with its
Virtual Network data on card technology. It recently introduced a
real-time battery powered wireless system, which controls all the doors
in a building from one central location and can monitor network
access, delete key cards and download audit trail information.
The company says their in-room energy saving device (ESD)
helps save up to 65 percent of a hotel room’s electricity consumption
and unlike standard (magnetic stripe) energy savers, only authorized
Salto key cards will switch on the lights. Any other card (frequent
flyer, business card, etc) or other Salto cards belonging to other rooms
will not activate the lights.
This is also available in a connected on-line version, which as
well as energy saving indicates, in real time, the presence of guests or
staff in a room, logging the information directly into the hotel PC.
When a guest enters the room and inserts their card into the ESD it
switches on all electrical equipment. When hotel staff enter the room
for cleaning or maintenance, the ESD recognizes their staff card and
switches on only the electrical equipment they
need to do their work.
David Rees, Asia Pacific Regional
Manager of Salto Systems, says: “Our Energy
Saving Devices are offered in a number of
formats. They are available with one or two
relays: the second relay is normally reserved
for aircon and TV, which the housemaids and
porters do not have access to, only the first
relay which controls the lights and general
power. The second relay can also be set to
switch off if a window is left open, so the
energy for the aircon isn’t wasted.”
Salto also offers hoteliers a “set back
thermostat” which is often used in the
United States.
Says Rees: “This is where the hotel
operator wants the air con temperature
to stay within a particular range. This
helps to minimize the stress on the air con
equipment when people come into their
room, select the coldest temperature and set
the fan to maximum.
“In Vietnam we have a very large
percentage of new resorts and hotels using the
online Energy Saving Devices to enable room
and maintenance staff to report items in the
room which need attention (lighting, plumbing,
mini bar, etc) and also know when the room is A solution from Saflok
occupied by the guest, in real time.”
Ingersoll Rand Security Technologies say
its Cisa Wave Mode contactless lock offers 95
percent of the benefits of a hardwired system
at a fraction of the cost and is environmentally-
friendly before it has even been installed.
Celia Feng, Electronic Locks & Hospitality
Product Manager, Asia Pacific, says: “Our
electronic hotel locks are made from recycled
material. Also, they have a special surface that
combines dust-protection and waterproofing
which prolongs the lock life - especially useful for
rooms or suites that are exposed to the elements.
Our Cisa Wave Mode wireless intelligent
hotel lock has the same lock cylinder as other
Cisa hotel locks, which means it is easy to replace
the locks without re-digging or replacing the
Saflok promotes
the benefits of
technology
22 AHCT September 2010
door. Undoubtedly, this saves
much in manpower costs as
well as being better for the
environment in terms of
waste.”
Another unique function
of the Cisa Wave Mode wireless
intelligent hotel lock, according to
Ingersoll is the “Do Not Disturb”
feature integrated in the lock itself.
Says Feng: “This saves time
and costs in separate searching,
purchasing and installation of another
system. [While] our master key system
for hotel security and safety works
by authorizing staff for different areas,
thus improving management
efficiency as well as saving
costs on key quantity.” Ving’s Signature RFID system
Savings on the card
Swiss-headquartered Kaba Group has green
key cards which are made of biodegradable
materials and there’s been a lot of interest
in them from Asian hotels: “We have seen
interest in the green keycards from every
geographical region,” explains Dena Reyes,
Marketing Communications Manager, Kaba
Lodging Systems. “Our customers, and their
guests, understand that it is important to reduce
waste and to select environmentally friendly
products and materials wherever possible.
We offer keycards made from corn, which is a
renewable resource and is biodegradable.”
The company also offers keycards made
from 100 percent recycled PVC and
RFID cards made from PET plastic,
“a greener type of plastic,” Reyes says.
The locks also, “interface with a number
of Energy Management Systems, including
InnCom” to help regulate and control room
temperature, for example. Reyes again: “We offer
the Saflok Messenger System, a bi-directional
wireless communication network that operates
on the internationally accepted ZigbBee Prostack
protocol. It converts standalone battery-operated
door locks into a bi-directional communication
device. An important component of Messenger is the Messenger
Lock Event Notification System (LENS) that relays information
in real-time as it occurs at the lock. LENS enables properties to
customize job-specific profiles, the type of notifications that are
received for these profiles, and also the notification delivery method,
that includes email, SMS, XML web service adaptors, or postings to
a web page.” Additionally, the Kaba group deploys keycard return
programmes to reuse keycards and cut down on plastic waste; a
number of corporate environmental responsibility programmes,
including ROHS certifications and LEED certification; Sustainability
Charta, and Powerstar Technology: “[This is] a technology used
in commercial systems to offer locks that never need their batteries
replaced the lever movement powers the locks,” explains Reyes.
Obviously, locking systems designed to maximize guest comfort,
increase security and staff efficiency while offering environmentally
friendly solutions can only be advantageous to hoteliers.
 D e s i g n
FOR THE
PUBLIC’S
CONVENIENCE
W
hile most people shy away
from discussing bodily
functions (thankfully)
everyone is quick to recall
a clean and aesthetically pleasing public
lavatory. There are even websites dedicated
to those deemed worthy of a visit.
A really well designed and cared for
public toilet is a rare and welcome discovery
so even though hotel guests now expect
their guestroom bathrooms to be an oasis
of clean luxury, finding the same attention
to detail paid to those conveniences within
the hotel public space is known to make a
great impression on guests, and leave them
with a positive opinion of the establishment.
But has this affected how hotel operators
view these areas?
Up until fairly recently bathrooms
24 AHCT September 2010
were relegated to second place as far as
design was concerned and the public
conveniences were even further down the
priorities list. Today bathrooms perfectly
reflect design evolution and designers are
turning the bathroom into an experience
of the senses imbued with artistic flair and
value. For those at Kohler, the focus is on
“people not things”. A company webcast
outlines its ‘universal design’ concept where
designers are encouraged to rebel against
the traditional dictates of when, where
and how people should relieve themselves
concentrating instead on enabling the
satisfaction of physical needs while also
providing a pleasant experience. Ensuring
emotional needs are addressed as well as
hygiene considerations is a priority, notes
the company.
Toto’s Neorest flushing system helps save water
Public space
washrooms have long
been temples to dark
wood and marble.
Zara Horner says
designers need to start
thinking outside the
cubicle
All change
Meanwhile, “Duravit is working with hotels
[all] over the world and I can say that many
hotels have said no to conformity and
uniform furnishings,” says Agnes Shum,
Marketing & PR Manger Asia Pacific.
“Generally, you can observe that, in the
sanitaryware area, ‘off-the-peg’ toilets have
long since had their day. With creations by
Sieger Design, Philippe Starck, Norman
Foster, Phoenix Design, EOOS and many
other high-profile designers more and more
individual bathroom visions are realized
for individual architectural projects. Hotels
make sure their high standards of design
[are] met in every detail of the building,
including the public bathroom.”
Ignoring the ubiquitous ‘dark wood and
marble’ theme of yesteryear, Shum says
today people pay far more attention to good
bathroom design, “in public and commercial
spaces” as well as their own homes. “To
stand out from the crowd in the long run,
more and more architects and designers use
special, distinctive and functional products,
especially in hotel projects and even for the
public spaces. While the interior designer is
predominantly involved when the bathroom
space is discussed, the design of a hotel
bathroom is considered at the architectural
stage, too. In great buildings, both public
and private, the bathroom design is not
accidental. At commercial projects such
as big hotels, it’s a key factor customers
are looking for because it can enhance a
building’s style and architecture.”
Duravit’s ethos to provide maximum
variety for individual washing areas means
new trends such as round, angular or oval
basins are supported by furniture consoles
available in a range of dimensions and
finishes. The range has recently been
updated to include consoles just 36 cm
deep instead of the usual 55 cm, which the
company says, opens up new possibilities for
planning bathrooms. In widths from 900 to
1800 mm with either one or two drawers
and in a variety of heights, Duravit vanity
units can be fitted either to the left, right or
on both sides. Cut-to-size consoles ranging in
width from 80 to a maximum of 200 cm and,
on request, even 270 cm, and with a depth
of 55 cm are user friendly, even for larger
bathrooms or those with difficult layouts.
Painted surfaces are currently the latest thing
in interior design, Duravit contends and
it’s a trend that has made its way into the
bathroom, says the company. “Above all else,
this bathroom season is gleaming! Whereas,
a few years ago, paint was still something for
dedicated followers of fashion, it has today
become an everyday feature so that even
the most functional bathroom furnishings
now make a modern statement. This gives
bathrooms a completely new dimension. A
whole range of matching mirrors and mirror
cabinets, either with or without lighting, adds
the finishing touch to the perfect bathroom
furnishings.”
Spoilt for choice
As part of this evolution sanitaryware now
comes in an almost endless variety of shapes,
sizes, styles and colours to suit all installation
requirements. German manufacturer Grohe
notes while the choice of tile and colour
sets the tone for the bathroom it’s the
fittings that determine the design style. For
example, “Graphic shapes give a clean look
to a contemporary setting while Art Deco
pedestal basins add an element of grandeur
to traditional bathrooms,” a company
spokesman says. Signalling a move away
from the all-white movement the company
D e s i g n
has noted stone, glass and resin have become
increasingly popular, adding another layer of
texture and colour to public washroom areas.
“Planning bathroom facilities for the hotel
sector poses particular challenges,” Grohe
admits. “Whether for a weekend break,
family holiday or business trip guests expect
their requirements to be met. Immaculate
hygiene is not considered a luxury but
standard. [While] quality is of the essence
when it comes to keeping guests happy, for
hotel operators cost efficiency is top priority.”
While conceding space can be an issue when
designing public space washrooms, Grohe’s
spokesman says it’s imperative these areas
should be straightforward, inviting, and
reflect the hotel’s specific design. “The smart
money is on creative solutions especially
where space is at a premium and in places
where people keep coming and going - Duravit’s Starck 3 design gives better access to the disabled
Philippe Starck – the French designer has
helped change the way we see bathrooms
planners must place special emphasis on
hygiene.” Suggesting a bright, friendly,
clear design makes public bathrooms look
more inviting, Grohe goes on to point out
that water and energy saving devices also
increase the comfort of guests while ensuring
the cost efficiency and competitiveness of the
hotel. Other considerations include: water
renewal being set as swift as possible and the
prevention of backflow, and stagnant areas to
reduce potential intrusion of contaminants
into the system.
Everyman … and woman
Hotel bathrooms have to cater for a wide
variety of different demands. They need
to adapt to the requirements of all users
including men and women (according to
the British Toilet Association, for example
women take twice as long in the lavatory than
men) children, parents with babies, elderly
and handicapped guests. As such designers
Auto sensor faucets from Toto save water
September 2010 AHCT 25
 D e s i g n
are imbuing these areas with a special
status as a vehicle for artistic expression
and corporate values. “Individuality is the
keyword,” Duravit’s Shum says. “However,
individuality also means unlimited freedom
of movement for all. Without exception or
restrictions with no ifs and buts. This means it
demands a design that is not only affordable
for many people but that can also be used in
comfort by all. Therefore, public bathroom
solutions should include solutions that tend
more towards barrier-free applications such
as the Starck 3 designer range. The comfort
floor-standing WC has a 10cm higher seat,
thus offering greater comfort for people
who have just undergone a hip operation,
for example. For wheelchair users, there
Clean and comfortable – the urinals are
by Philippe Starck for Duravit
is a disabled-friendly washbasin and a
wall-mounted WC that meet current DIN
standards 18024/II and 18025/I+II. With
all products, expediency is always combined
with high requirements in terms of design,
function and quality.”
Meeting the requirements of guests
is not enough for Japanese manufacturer,
Toto. While the company concentrates on
26 AHCT September 2010
Duravit-designed sinks displace wood and marble
Slate and white, Duravit’s
contemporary take on the
bathroom
developing technologies to “make everyday
life more comfortable,” says Sharon Wong,
Senior Marketing Executive, environmental
impact is at the forefront of the company
ethos. “We have developed Ecopower - aqua
auto and efficiency flushing technologies
for water closets and urinals for energy and
water saving,” Wong explains. Supplying
only that which the user requires, “The flow
of water spins the high efficiency turbine to
both create and store power. As each turn of
the turbine powers and re-charges the aqua
auto system, Toto has eliminated the need for
hardwiring or routine battery replacement.
We put all the effort into eliminating waste
while reducing maintenance and the cost of
operation so as to provide more performance
and more function with fewer resources and
lower cost.” While concentrating on the
aesthetics of their products the company
takes pride in the fact their sanitaryware
uses significantly less water than standard
units - from 12 or 6 litres to 4.5 or 3 litres.
“Our goal [is] to optimize water conservation
and set a high bar in flushing performance.”
Since it was established in 1917, one
of Toto’s main missions has been to create
environmentally friendly products. “The
latest one, Neorest helps people to enjoy
every single moment in the bathroom
with simplicity and the refinement of
tranquility while saving the world,” Wong
enthuses. “Neorest saves water and energy
without compromise on comfort. With the
tornado flushing system water rushes out
directly from the nozzle within the bowl like
whirlpools so as to wash the entire inner
surface perfectly [while] using low volume
flushing. It helps to save approximately 61
percent water consumption per year.” To
maintain high standards of hygiene, the
company’s latest stain-proofing technology,
CeFiONtect, is a newly-developed glaze with
a super-smooth surface. “It provides a stain
resistant surface and makes Neorest more
easy to clean, plus lasts semi-permanently.”
With heating functions, soft lighting, hands-
free lid opening, full wireless remote control
resulting in an oscillating comfort cleanse,
automatic and adjustable wand positioning
and cleaning and a warm air dryer, “Neorest
will radically change the way you think
[about] bathrooms,” Wong says.
Future hotelier problem?: Getting people
out of the bathroom!
 C u l i n a r y N e w s C u l i n a r y N e w s
Chiu Chow braised pigs intestines

Award-winning Flavorsome known techniques.”

Jaboulet comes from Hermitage

whisky bourbon barrel.

Four expressions of whisky from small, family-owned distillery
Glenfarclas took four awards at the recent International Wine &
Spirit Competition.
The Glenfarclas 12 years old and 25 years old both took
Gold and Best in Class, while the 17 years old took a Silver and
the 105 Cask Strength (105º proof) took both a Silver and a
Best in Class.
The secret is in the ageing, the distillery’s Director of Sales &
Marketing Robert Ransom told AHCT at a recent tasting.
The pot liquor, which is about the same strength as the
Cask Strength whisky, has a nose of pears and cherries and
very little flavour. This is the spirit that was drunk in Scotland
before middle class people introduced the sherry and the
The flavour’s in the barrel
State of exclusivity
No amount of culinary skill, pleading or Michelin stars will get
a chef into the Club Des Chefs Des Chefs if one qualification is
lacking – the 30 members must cook for a head of state.
The chefs surely operate the most hygiene conscious
kitchens in the world – imagine the consequence if they
poisoned their diners!
Last month 22 members of the club came to the Mandarin
Oriental, Hong Kong for a gala dinner at which each chef hosted
a table of eight, answering some of diners’ queries about the
eating habits of the world’s elite. Chefs for monarchs, presidents
and prime ministers from countries as far apart geographically
and politically as the United States, Britain, Russia and South
Africa were present. Asian chefs included those for the heads of
state of Sri Lanka, China (four of them) and Thailand.
The gala dinner menu was designed by Uwe Opocensky,
Executive Chef of the Mandarin Oriental, Hong Kong and diners
were treated to:
Spiral
Olive, Sesame, Oil
Crispy Fish
Fried Garoupa, Chinese Wine Vinegar
Peking Duck
Waffle
Tea
Chicken Broth, Chervil, Gold, Flower, Tea Bag
The Cask
combinations in the north of the valley while his
business partners in the Perrin
family come from the appellation of
Strength whisky has
Ada Leung, founder of Cottage Chateauneuf du Pape.
an element aged 10
Vineyards, has been continuing her The wines are from the north only,
years in bourbon
mission to match food and wine for an taking advantage of the steep, granite-
barrels, which is
expanding Hong Kong audience. strewn slopes that reflect heat on to ali
light in colour and
Most recently the wine distributor sides of the grape as they ripen.
obviously greatly
organized a dinner to showcase the The house currently only produces
more developed
wines of Frederic Lornet from the small volumes of a Shiraz and whites
in flavour than pot
French region of Jura. Bordering from Marsane, Roussanne and
liquor. The other
Switzerland, the area is known for some Viognier grapes but has ambitious
component is whisky
oxidized wines with a distinct walnut plans for expansion.
aged for 10 years
characteristic and also for its unique Ross Chan of Asian Vintners also
in sherry barrels for
grape varieties Savagnin, Trousseau recently hosted a small wine dinner
a darker colour and
and Ploussard. The eight courses of at which he explained the principles
fruitier, spicier flavour.
modern yet rustic cuisine – think trout behind matching the apparently
The family has
carpaccio or yellow wine chicken pot- unlikely combination of French wines
also been setting
au-feu with vanilla and wild mushrooms and Chiu Chow cooking, with its rich,
aside a small volume
Award-winning 105 Cask Strength whisky – were paired with some of Jura’s most salty, garlicky and oily flavours.
of distinctive whisky
distinctive wines. Vin de Paille is made The Chiu Chow are a fishing tribe
for limited release since the 1960s, with whiskies dating from
from grapes dried in straw and has a and seem to like food that is as salty
the early 1950s to 1994. The Malt Vault in Singapore, Bar
strong raisin flavour. The Macvin is made as the sea. Matching this level of salt
Nemo in Tokyo and the Pan Pacific in Bangkok are the only
from a late-harvest grape related to requires wines that are medium to full
bars in Asia that have a complete series. Walter Gerrard, Brand
Gewurztramminer that is fortified with a bodied in style and fruity. Preserved
Promotions Manager at Hong Kong and Macau distributor Fine
locally-distilled marc (a French equivalent soy braised goose breast, which is
Vintage (Far East) calculates that at retail prices a complete set
to grappa). salty, gamey and needs to be dipped
of one bottle from each year costs £17,000 (US$26,220).
One of the main characteristics of into a garlic vinegar to cut through
The whisky has found favour with Scottish chefs Graham
Jura wines is the mineral character the its richness works well with unoaked
Harvey and Sheila McConachie, authors of The Whisky Kitchen
grapes take from the glacial murrain in Chateau Tour de Mirambeau La
and owners of the Craggan Mill restaurant.
which they grow. Reserve Rouge by Despagne 2007.
When Nicola Jaboulet came to Asia As this is 80 percent Merlot and 10
to promote his young wine concern percent each of Cabernet Sauvignon
Jura wines come under the Arbois appellation
Maison Nicolas Perrin he chose to and Cabernet Franc it is very easy
Beggar Chicken
Lotus Leaf, Chinese Mushroom, Preserved Vegetable, Shell
match his Rhone valley wines with food from the region.
The story behind the house is the story of two winemaking
drinking and fruit forward with a soft texture.
It also pairs well with braised pig intestines.
Butterfly
families from opposite ends of the Rhône valley meeting and An oaked Le Grand Cros Nectar Cotes de Provence Rouge
Raspberry, Chocolate, Hazelnut
deciding to produce wine in an old-fashioned way. Calling 2002, which is 90 percent Cabernet Sauvignon and 10 percent
Arabica Coffee or Selection of Tea
themselves a “boutique negociant”, the company buys wines Syrah/Grenache proved more than capable of standing up to
Bird Cage
from small local producers and blends them itself, using what a traditional salty oyster omelette and whelk dipped in hoi sin
Glutinous Rice Dumpling with Custard, Caramel Apple,
Nicolas Jaboulet told AHCT are “some old-fashioned, less well- seafood sauce.
Pineapple Puff, Chilled Mango Pudding
Starwood introduces
eMenus tool
Starwood Hotels & Resorts have introduced menus accessible
as web pages as a convenience with a green pay-off for
meeting and event planners.
The eMenus give planners direct access to banquet and
catering menus either at starwoodmeetings.com or via links in
emails and proposal documents, eliminating the need for large
attachments and the possibility of email being incorrectly filtered
as spam.
The electronic process eliminates some paper use. “Not
only are eMenus more environmentally sound than paper
menus, they can be viewed by anyone, anywhere with access
to the internet,” said Alison Taylor, Vice President of Sales for
Starwood Hotels & Resorts, Asia Pacific.
Chefs to the chiefs

28 AHCT September 2010 September 2010 AHCT 29

 F o o d
Bringing olive oil
T
The oil could he world’s olive oil exporters are looking at the Chinese
market for their product and they like what they see.
be the perfect
According to a report commissioned by the
International Olive Council, China’s olive oil
consumption may – at some 16,400 tons in 2009 – lag
cooking medium well behind Italy’s 750,000 tons but is due to quadruple to 63,000
tons in 2012.
for the Asian
Olive oil consumers fit the profile of most Chinese consumers
of imported Western goods. The age range of consumers is 30-45,
and they tend to be from wealthier families with a higher educational
diner requesting background and a desire to adapt to some extent to a Western lifestyle.
Such consumers mostly live in the greater Beijing, Shanghai and
healthier fare,
Guangzhou areas.
Olive oil consumption is growing in Hong Kong too.
One company picking up on growing interest in China and other
Mischa Moselle parts of Asia is Australia’s Cobram Estate.
“We are currently only selling into the retail market in China,
however we are about to launch into the foodservice marketplace.
reports This will initially be in the key markets of Shanghai, Beijing,
Guangzhou and Changsha. We sell into foodservice in Thailand and
are launching in Bali foodservice this month,” says the company’s
Export Development Manager Ashley Read.
The message that Asia’s consumers are picking up on is that olive
oil is a high quality product with significant health benefits.
One chef who has taken that message to heart is Jaako Sorsa,
Executive Chef at Finds Scandinavian restaurant in Hong Kong and
President of the local chapter of the Disciples d’Escoffier.
Cobram Estates’
Barnea and Picual oil
for China
32 AHCT September 2010
F o o d
Photography courtesy of Jaakko Sorsa
Chianti – origin of Chef Jaakko’s latest find
to China
Travelling chef
Chef Jaakko’s take on Scandinavian food is very contemporary and
substitutes the butter and cream rich sauces of Nordic cooking with
lighter olive oil-based sauces and marinades. The chef explores them
further in his book Scapas – Dining, which has been nominated for an
Australian award as best hardcover recipe book.
The Finnish chef first started using olive oils early in his career in
Helsinki but his knowledge expanded exponentially when he served
for a year as a peacekeeper in the Finnish United Nations contingent
in southern Lebanon.
The chef uses an Italian olive oil for marinades and cooking,
often marinading meats in a mix of oil, mustard and herbs. The
mustard helps tenderize the meat as it is full of vinegars but the
olive oil and herbs bring the flavour. The marinade is good for most
meats but best on lamb.
As a finishing oil the chef uses Spanish Amarilla de Ronda brand
olive oils, originally made by nuns and now by the Gomez de Baeza
family. There are two oils – mild, light Suave and the extremely
intense Intenso.
Chef Jaakko is still hunting out good olive oils and on a recent
trip to Italy came back with a real treasure – Castello di Verrazzano
from Chianti country. The oil has fruity and vegetal aromas and a
slightly spicy, artichoke heart flavour.
Italy is famously the biggest exporter of olive oil, if not the biggest
producer and has a brand clout that carries Italian-bottled oils of
whatever origin far.
“Australian extra virgin olive oil producers have a challenge on
their hands to educate the market that high-quality extra-virgin olive
September 2010 AHCT 33
 F o o d

oil is not just produced in Europe says Read.”

As Chef Jaakko only managed to buy two bottles of Italian oil he
won’t be passing on its healthful, flavoursome properties to as many
diners as he would like to.

Healthy returns
Producers are as keen to stress the health benefits of olive oil. Greek
producer Agrovim, known for its Iliada brand, grow Koroneiki
variety olives in the Kalamata area. The company’s spokesperson
Eva Nikolakea believes that the healthy properties of the oil make it
a good match for the Asian lifestyle.
Extra Virgin
Olive Oil from “We believe that olive oil could work in the Asian cuisine as
Koroneiki olives olive oil is perfect for the vegetables and fish that are basics in Asian
cuisines. The health benefits of olive oil could give Asian cuisine an
additional flavour,” she says.
The Mediterranean is Read also says that “Olive oil is a very healthy frying oil” and as
the home of olive oil such “can work in Asian cuisine”.
Is olive oil really that adaptable? The Mediterranean is the
home of olive oil. While the label ‘Mediterranean’ is undoubtedly
useful it actually describes cuisines as diverse as the subtle spicing
of Morocco, rustic Provencal dishes such as bouillabaisse, southern
Spanish, Greek, Turkish, Jewish, Muslim and Christian diets and
cooking methods.
What flavour profile will the chef be dealing with?
The Cobram Estate Fresh & Fruity extra virgin olive oil sold in
China is a blend of Barnea and Picual. The oil is said to be fruity,
with medium bitterness and pepper aftertaste.
“We have tested the different styles of oil on the China market and
this extra virgin olive oil seems to be the most preferred,” says Read.
Agrovim’s olive groves are located in the Taygetus mountains in
the Peloponese islands. The Koroneiki variety grown accounts for
Photography courtesy of Jaakko Sorsa

60 percent of Greek production as the tree is low maintenance and

can withstand low temperatures.
The company’s Iliada Extra Virgin Olive oil is described by the
company as “fairly punchy” as it is “fruity with plenty of grassy tones
and great aroma. Bitterness and pepper grow to quite a fiery finish.”
Iliada is a four star plus olive oil that has won international awards
that include the Los Angeles International Olive Oil Competition
2010 and Great Taste Awards 2010 in Britain.

Low maintenance Greek olive trees

34 AHCT September 2010

 D r i n k D r i n k

In the traditional camp – David Furnish and Elton John

attend a Grey Goose vodka event with Lily Allen

gin martini has largely been eclipsed by the shaken vodka martini,
supposedly as preferred by James Bond.
Actually Ian Fleming’s original Bond Martini recipe in 1953’s
Casino Royale calls for both gin and vodka, but does call to be
shaken, not stirred.
“Vodka is more popular,” Wong confirms. “Sales are around 50
percent more than gin, and people are prepared to pay more for the
high quality vodkas. Belvedere and Grey Goose are the most popular
ones because they have put a lot of effort into promoting them. It
definitely reflects advertising.”
Other premium vodkas available in M Bar, and widely around
Asia, include New Zealand’s 42 Below, Ketel One from the
Netherlands, and China’s Shanghai White, of which Wong says, “it
is still new to the market, but people definitely
want to try it.”
Although vodka is traditionally associated
primarily with Poland and Russia, it is now

taste for
promoted mostly on the basis of purity and
the quality of its ingredients rather than its
national origin.

A
It certainly has no very strong association
with Switzerland, but Swiss distilled Xellent
vodka is a Martini-grade spirit with a growing

tradition
presence in Asian markets, including Japan,
Malaysia, China and Hong Kong.

The Kowloon Shangri-

La’s take on the
Cuban classic Mojito

W
e live, supposedly, in an exciting age for the
cocktail. New ‘molecular’ techniques are opening
up previously unimagined creative vistas for the
imaginative mixologist.
In Asia at least, the drinker by and large hasn’t been tempted. He
or she tries the champagne and caviar concoction whisked up with a
bit of sodium alginate and calcium chloride, says “how interesting”
and then goes back to an old favourite - which is quite likely to be a
variant of one kind or another on the Dry Martini.

The region’s cocktail “The trend of drinking in the past few years hasn’t changed
much,” says Andy Wong, Manager of the M Bar at the Mandarin
Oriental, Hong Kong Hotel. “The most popular choices are the

drinkers can be very Martini, the Mojito, the Cosmopolitan and the Caipirinha.”
The appeal of the classics endures – even for a younger generation
of drinkers. Although Wong says that other hardy perennials such

culturally conservative as the Bloody Mary appeal less to youth – “I think the Captain’s
Bar sells more than we do” – the big four he lists most certainly do.

says Robin Lynam Know your drink

Part of the enduring appeal of the Dry Martini is, perhaps, that it
allows the drinker to assert his or her individuality. Although the order
is essentially a shot of neat spirit, the connoisseur – or the drinker who
wishes to look like one – can choose the brand, nominate olive, twist
of lemon or cocktail onion as the garnish, and choose between having
it shaken or stirred. It’s not complicated and it makes it personal.
The Martini can also be a signature cocktail for a bar. Morton’s
The Steakhouse outlets, which keep the spirit of the Three Martini
Lunch alive, are known for their “Mortinis” – large icy measures of
high quality spirit often served with a small steak sandwich. Hendricks
gin is a particularly favoured pour.
The origins of the Dry Martini cocktail are a matter of
contentious debate among cocktail historians, but the institution has
certainly been with us for 100 years or more.
It is traditionally made from gin with a dash of vermouth to taste
– recipes range from one part vermouth/three parts gin to Winston
Churchill’s famous formula which consisted of pouring gin, glancing
at the vermouth bottle and drinking the gin. Now however the stirred
Contemporary cocktails such as the Grey Goose-
based Stereotonic for Lily Allen have yet to catch on

36 AHCT September 2010 September 2010 AHCT 37

 D r i n k

Sex sells
“The trend of Vodka is also the base spirit for the Cosmopolitan, a drink which
probably dates back only as far as around the 1970s and owes much
drinking in the past of its international reputation to exposure on the TV series Sex and
the City.
few years hasn’t It doesn’t, accordingly, quite qualify as a classic, but is the most
popular modern variant on the Dry Martini. Cosmopolitan drinkers

changed much” are less particular about their vodkas, presumably because with the
addition of cranberry juice and triple sec, the taste of the spirit more

Andy Wong or less disappears.

Gin may be lagging behind vodka as a Martini spirit in Asia, but
it is making a comeback in Western markets, and there are signs of
increasing interest around the region.
Partly this is due to the availability of a more diverse range of
premium spirits with different botanical characteristics. Hendricks
and Tanqueray No. Ten have recently joined the ubiquitous Bombay
Sapphire on the white spirit shelves of the region’s higher-end bars.
It may also have something to do with a return to fashionable
favour of a classic highball mixed drink – the gin and tonic.
A new gin now being promoted to G & T drinkers is No. 3 Dry
Gin from Berry Bros & Rudd Spirits Ltd, although according to
Berry Bros Chairman, Simon Berry it was conceived more with the
Dry Martini crowd in mind.
“No. 3 is unmistakably traditional London Dry Gin,” says Berry. The heavily-promoted Belvedere vodka now comes in a 6L bottle

“By traditional we mean gin that tastes as gin should, with juniper
at its heart. We are determined that No. 3 will be the last word in It has most certainly made its way to Asia now however. Mojitos
gin for a Dry Martini.” are a speciality of the Lobby Lounge and Tapas Bar of the Kowloon
The gin has made its biggest splash so far, however, by winning Shangri-La Hotel.
The Spectator magazine’s blind tasting in June this year for the best “Mojitos are popular for good reasons. First, the vibrant colours
gin for a gin and tonic. of these Cuban highballs are a surefire way to shake things up and
That tasting was conducted with Fever-Tree tonic water as the get people in a relaxing and convivial mood. Then the combination
mixer – a premium quality tonic designed to put the G & T drinker of sweet, fruity and refreshing mint flavours complement the potent
on the same level as the Dry Martini kick of rum very well, giving city folks the much needed sense of
connoisseur in knowledgeable vacation,” says the hotel’s Communication Executive, Erica Yuen.
pickiness about ingredients. It has Patricio De La Fuente Saez, Managing Director of wine and
been credited with a revival of spirits importer Links Concept Ltd has a fondness for the Caipirinha,
No.3 Dry Gin, made for Martinis
interest in the drink. but laments the way Brazil’s national cocktail is made here.
The tonic is unfortunately not “You go into a bar in Lan Kwai Fong and you order a Caipirhina,
yet widely available in Asia, where and 99 percent of the bartenders will take a glass, put ice in it, put
New to the market – it lacks agencies, although it is in a spoon of sugar, pour cachaça into it and some lime juice, and
Shanghai White distributed in Australia and the give to you. There’s no crushing, no blending, no mixing. I think the
Middle East. reason cocktails are not popular here is that they are made so badly.
“We have sold Fever-Tree before Ninety percent of the bartenders can make vodka tonics all night,
but at the moment there is no but don’t ask them to do any more than that,” he says.
supplier in Hong Kong,” says Wong. This is a standard of skill, according to De La Fuente Saez, typical
“We use cans [rather than a soda around Asia, and he believes that a cocktail culture has largely failed
gun] and its Schweppes which is the to develop in the region at a sophisticated level, although he does see
A classic signs of the basis of one in China.
vodka Martini
most popular brand in Hong Kong.”
from Morton’s “I think China is the most interesting place now for cocktails,
Muddling through by far. In Shanghai there is a lot happening because the big spirits
Although the international vogue companies are sending top bartenders there to teach people. In
for Latin American cocktails such as Shanghai and Beijing you can find a very interesting cocktail culture
Mexico’s Margarita, Brazil’s Caipirinha, and the runaway success – a lot more interesting.”
of recent years, Cuba’s Mojito, is relatively recent, the drinks have Some of that activity focuses on new molecular techniques, but
a long history. even in China the trend seems to be towards essentially classic recipes,
The Margarita dates back to the 1930s, and the Mojito in one albeit with a new emphasis on the quality of ingredients – not just
form or another is believed to have been around in the Caribbean for spirits but mixers, juices, and bitters.
several hundred years. The beginning of its international popularity One reason for the resilience of the classics may be that they are
– along with that of the Daiquiri – can perhaps be traced to Ernest founded on simple principles, and are accordingly easier to prepare
Hemingway’s endorsement. In Havana La Bodeguita, which was his quickly and reliably.
preferred Mojito bar, still does a roaring trade in them. “In Japan people have the patience to wait 12 minutes for one
Hemingway has been credited with introducing the Bloody Mary drink. In Hong Kong they want their drink within 30 seconds,”
to Hong Kong, teaching a barman at the Hong Kong Hotel how to says De La Fuente Saez. “That’s the difference. The Lan Kwai
make one during a one month sojourn shortly before the Japanese Fong crowd just wants a gin and tonic, a vodka Red Bull or a
invasion in 1941, but apparently did not pass on the Mojito recipe. Heineken.”
Relative newcomer, the Cosmopolitan, Morton’s style

38 AHCT September 2010

 P r o d u c t N e w s

Coffee –
Wine & water the perfect
To complete its Harmony 40 range of shade of
bronze
glassware, Rastal has unveiled a new
contemporary styled water tumbler. Designed
to meet the special needs of hotels, bars and
restaurants the Harmony 40 series of stemmed Egro Coffee Systems’ The ONE,
wine glasses is break resistant and dishwasher has received a Bronze award in the
safe, as is this latest edition to the set. The Commercial & Vending Appliances
water glass joins others in the Harmony 40 category in Design magazine’s 23rd
series including Burgundy, red and white wine Annual Excellence in Design Awards
glasses, as well as 0.5 and 1 litre carafes, Competition. The product was
which the company considers, “a harmonious designed by the conjoined Egro and
companion for the water glass. The austere, Rancilio R&D department and is the
clear design is in perfect visual harmony with first fully-automatic machine to be
stylish table culture.” The glasses may also be produced by that merger. An independent panel of three industrial design experts
individualized with corporate design motifs, judged the entries, evaluating them on four criteria: appearance, human factors,
which Rastal recognizes as “a feature, which innovation and technical merits. The judges noted the companies behind those
especially in the gastro scene is gaining ground which won demonstrated attention to detail and an innovative approach that
as a means to distinguish brand.” sharply differentiated winning products from their competitors. Another common
element was the ability to make technology more accessible to the user.
For more information: www.rastal.com
For more information: www.egrocoffee.com

MOUTH
FLORAL WATERING
BEVERAGES MONEY
Premium syrups, sauces and smoothies While specializing in Grand
and cocktail mixes manufacturer, Monin Cru confectionary, Hong Kong
has added a floral dimension to it’s range. based Swiss Master Chocolatier,
Celebrating a native Asian bloom, Le Sirop Cornelia Francesca Maeder likes to
de Monin Hibiscus has an intense ruby complement her premium chocolates
colour, aciduous bent with floral flavourings with a range of other products,
enhanced by notes of cherry. Hibiscus including a recently released music
flowers are edible with a very light scent, cd. Now Maeder wants to help
which the company says makes them ideal increase everyone’s wealth. Well,
for a syrup mix to be used in teas, sodas, almost. The Fashionable Lucky
lemondade and cocktails. The Hibiscus Money range of chocolates is
syrup is available in 70cl bottles. designed to give a new dimension
to thoughts of luck and prosperity.
For more information: www.monin.com Shaped like old Chinese coins the
chocolate pieces are available in
40gr (HK$128) 80gr (HK$256) 120gr
(HK$368) and 240gr (HK$688)
boxes - there’s enough sweet tasting
For more information: www. readies for all.
enrichyourpotential.com

40 A HCT September 2010

 P r o d u c t N e w s

DANCING TO YOUR
OWN TUNE
Leader Radio Technology (LRT) introduces not one but three new in-room
docking stations designed to enhance that home from home feel. The
remote controlled, app enabled iA100 is an iPad, iPhone and iPod playing
and charging station which will wirelessly stream music from Bluetooth
enabled iPhones, PDAs or computers. With dual alarms for separate
wake up times, a synchronized clock and 10 station memory pre set FM
radio the iA100 also controls Bluetoothed enabled cell phones and other
devices. Meanwhile, the iA5 iHome device recommends guests should
“Live Life Loud”. The iPhone and iPod speaker system allows users to
take calls, listen to their own music or watch their own movies. The iA5 is
a stylish space saving device, which comes with 18 additional software
alarm systems. The HiP42 is an easy to set clock radio alarm, iPad and
iPhone docking and charging station with patchcords for cd and
other audio device playing, adjustable lighting, and extra
security with tamper proof screws. iPod interfaces, auto
set functions and outstanding clarity and depth of sound
through high fidelity stereo drivers in the speakers add
the finishing touches.

For more information: www.leader.com.hk

ARE YOU
BEING
SERVED?
UK table and serving ware supplier, Athena
presents its new Imperial and Metro series of
chafing dishes. Designed exclusively for the
hospitality industry the ranges boast hydraulic
hinges, which allow the dish lids to silently roll
up and down. Athena also provides juice, milk
and cereal dispensers as well as coffee urns.

For more information: www.athena.com

42 A HCT September 2010

 E q u i p me n t
Efficiency and environmental care
combine in today’s laundry equipment
A CLEAN CONSCIENCE
I
n the contemporary zeitgeist water
and energy are limited resources
which can’t be taken for granted
and need protecting. As a result of
this perception how we do everyday things
has changed and continues to do so. The
reasoning behind most of these adaptations
is a focus on reducing total environmental
impact.
The textile care industry is one of the
world’s largest and perpetual consumers of
fresh water and energy (Source: Laundry
Consulting 2010) and whatever the size
or requirements of a laundry certain
fundamental pieces of equipment are
needed - washers, dryers, water and chemical
detergent at the very least. Because of the
sheer volume and types of washing, the
necessary investment in a hotel laundry is
substantial, so too the corresponding use
of resources.
The idea of a ‘green laundry’ addresses
potential waste and misuse at every
opportunity and the hospitality industry
and its suppliers have grasped the concept
wholeheartedly.
Overseeing 600lbs of laundry a day,
using just HK$600 worth of laundry
detergents (272 kg for US$77), Hong
Kong SkyCity Marriott Hotel Director of
Service, Wilson Ho says, “A green laundry
means reducing water, energy costs, waste
[and] alkalinity. [It also] rinses cleaner with
noticeably less chemical build up. Labour
costs are lowered due to a 30 percent
reduction in water cycle by using detergents
with less chemical build up [and] we have
brought down the water temperature from
60-70° Celsius to 30-40° Celsius in order
Electrolux washer extractors use high G-force to extract
to save energy and heat, without sacrificing
as much water as possible at the end of the wash the quality of the wash.” The hotel group’s
environmental campaign, ‘Nobility of
44 A HCT September 2010
Higher thermal efficiency means higher
performance in Jensen equipment
Nature’ is a water conservation programme
aimed at protecting the world’s largest source
of freshwater in South West China (Pingwu
County, Sichuan). The campaign commits
Marriott to using 25 percent less water and
energy over the next decade. “We have
the ‘freshen up’ card in each guest room,
informing guests we will change bed linens
every third night or only upon check-out
[unless otherwise requested] and only those
towels left in the bath will be laundered
each day. Guests nowadays are more eco
“Most all hotel
general managers
are tuned in to doing
more with less”
Randy Radtke
conscious and want to give a helping hand
to save the planet, many of them do not ask
for daily maid service in terms of bed sheet
and towel change.”
Making it right
German manufacturer, Jensen Group
has conducted in-depth analysis of the
trend towards green laundries and Gerda
Gerschwiler concludes, “When we look at the
production steps in the horizontal direction
and at the resources flow in cross direction,
we realize all the players in our industry are
involved in the process of reduce, reuse and
recycle. It takes two to embrace the concept:
a manufacturer that supplies the equipment
and a laundry willing to invest in the future.”
Jensen Group is committed to playing
its part, says Gerschwiler by developing and
manufacturing high performance laundry
E q u i p me n t
Zara Horner finds
out if, and how
laundry appliances
have kept up with
environmental
sensibilities
equipment that minimizes energy and water
consumption. The company’s CleanTech
‘steamless laundry’ was introduced two
years ago. “In this short period, Jensen has
successfully installed more than 20 steamless
laundries, where the laundry operates
without a boiler house,” Gerschwiler notes.
The objective of the concept is to increase
efficiency of the primary energy source and
to reduce its use with gas-operated laundry
machines. The steam-free continuous batch
washer is equipped with the gas-operated
aquaheater, which heats up the process
water in compartments where steam used
to be injected. In this way, the same amount
of energy is supplied to heat the process
water to the required temperature but
the tube-in-tube heat exchanger reduces
energy consumption by about 30 percent.
Depending on the process temperature, up
to 0.15 kWh/kg energy can be saved. “In
addition to direct gas operation, CleanTech
involves the integration of internal energy
and water recovery systems. In comparison
with modern steam operations, energy
savings of up to 60 percent are achieved -
primarily thanks to the elimination of losses
arising from the steam generation system and
its pipes. At the same time, higher process
temperatures are achieved, resulting in
shorter drying and finishing times, in turn
generating increased productivity.”
The concept of gas heated equipment
means the steam boiler is no longer necessary,
says Gerschwiler. “Higher thermal efficiency
means higher performance, reduced carbon
dioxide emissions, direct energy availability
without losses, no steam or condensate
piping, no energy losses due to radiation,
higher operating temperatures mean lower
drying and finishing cycle times, and there
are even space savings, and faster and easier
September 2010 AHCT 45
 E q u i p me n t
Guests at the Marriott SkyCity have the option of
changing sheets every three days or daily
[equipment] installation and start-up. The
Jensen CleanTech concept enables cost
savings of up to 44 percent per year in
comparison to a new, state-of-the-art steam-
operated garment processing laundry. When
changing from an older steam-operated
laundry with significantly higher energy
consumption to a Jensen CleanTech, the
savings would be much higher.”
In addition the Jenroll EXPG ironer uses
oil as its heating medium with an integrated
gas-fired burner and heat exchanger. “By
using chests made from high-grade carbon
steel, the distribution of energy to the linen
is at its optimum as heat conduction is four
times higher than that of stainless steel,”
Gerschwiler notes. “Transfer of heat via the
oil medium is up to 40 percent higher than
that of steam, as oil can be heated up to
230°C, whereas only 190°C (12 bar) can be
achieved with a traditional steam installation.
The higher temperature increases drying
capacity, especially when running heavy
sheets and duvet covers. Due to the higher
temperature the output of the Jenroll EXPG
ironer can be increased by up to 25 percent
compared to a steam operated ironer with
flexible chests. Furthermore the Jenroll
EXPG is a space saving solution because the
capacity of a two roll Jenroll EXPG equals
that of a three roll steam heated ironer.”
Counting the cost
Achieving a balance between reducing
environmental impact and cost of equipment
is at the forefront of most laundry equipment
manufacturers thinking. “Our products
and solutions offer the way to diminish the
impact on the environment and at the same
time ensure quantifiable savings and a real
benefit in terms of return on investment,”
says Jean-Francois Gobert, Elextrolux Head
of Product Management (Laundry Business
Unit). “This represents a tangible advantage
to customers as water, energy and detergent
consumption have a truly high impact on
46 A HCT September 2010
E q u i p me n t
Electrolux machines
Savings offset the cost on equipment such as weigh the wash to
Alliance Laundry Systems’ IPSO save on water and
Furthermore, the amount of detergent can the heat is recycled and ready to be used detergents
be adjusted accordingly. Water and energy in the next drying cycle.” With ironers it is
savings are also achieved through intelligent all about efficient heating. “Thanks to the
programmes, which are designed to save patented Dubixium technology - thermal
utilities without compromising on wash oil flow inside the cylinder - our customers
performance. Another way to reduce the can combine different heating options for
use of water is through water re-use systems. maximum energy efficiency. Our unique gas
Water from the last rinse is drained into a ceramic burner generating infrared heating
tank and used in the next wash or pre-wash. allows great energy savings whilst providing
[Our] high G-force washer extractors ensure a safe and healthy workplace.”
an optimal dewatering effect at the end of
the wash, allowing low energy consumption Plain speaking
during the drying process, as the amount of “Given the current hit the hospitality industry
water needing to be evaporated is reduced. in general has taken, no capital purchases are
On the dryer side, implementation of heat an easy sell, much less a back-of-the-house
running costs since they are the lion’s share pump technology in some of the models purchase such as laundry equipment,”
of the overall cost of the laundry.” ensures the lowest possible consumption in admits Associate Brand Manager for
The Electrolux Professional laundry terms of energy. Sustainability is one of our Alliance Laundry Systems, Randy Radtke. costs, going further: “The additional cost
minimizes resource consumption through major drives.” “However, the savings we are able to show of green laundry equipment usually is
several methods, Gobert says. “One of the Electrolux’s advance microprocessor by moving to our highly efficient washer- overshadowed by the savings, which quickly
most effective methods is to have the machine technology controls enable customers to extractors, drying tumblers and ironers, very offset the purchase price. It’s particularly
weighing the garments and adjusting the choose alternative settings for maximum often make such upgrades an easy decision. important to understand the difference
amount of water according to the weight of flexibilty and converience. The company’s Most all hotel general managers are tuned between price versus cost. Very often
the load. At half load you can save 35 percent dryers measure the moisture content in the in to doing more with less. With products it’s the lowest price machine that costs a
of water. Savings of water result in savings linen automatically optimizing energy use from brands such as IPSO, Speed Queen laundry operation more over time due to its
of energy, since there is less water to heat. and time. “Over drying is history!” Gobert and UniMac, we show them their laundry inefficiency, speed or lack of reliability. By
UmiMac’s programmable controls help reduce costs
enthuses. “[Electrolux dryers] incorporate will do just that.” contrast, lower operating costs and higher
the heat pump principle [whereby] instead Like his industry counterparts, Radtke productivity when multiplied over the life
of blowing warm moist air created during the believes flexibility and “programmable of a machine quickly show that a ‘more
TOP TEN TIPS FOR A GREEN LAUNDRY drying process outside, the heat is recovered controls” are important to give laundry expensive’ machine actually makes the most
at every cycle, moisture is removed, and managers the ability to reduce usage and fiscal sense.”
1) Shut down equipment not in use – this will increase the lifespan of the
appliance, and save costs
2) Have preventative maintenance programmes. Regular service with log
reports ensures machine longevity and efficiency, as well as minimizing
unforeseen mishaps
3) Invest in a water reclamation system. Recycling water protects the eco-
system, and reduces costs
4) Optimize lint procedures. As a filter it’s critical a dryer’s lint collector is
operating well as it directly impacts efficiency. An inefficient lint collector
restricts heat flow, increases drying time, and costs, causes linen damage,
and is a fire hazard
5) Monitor dryer performance to ensure no loss of heat from seals and
wheels. Drying times and temperatures should be adjusted with each
load. Overdrying significantly and unnecessarily increases costs
6) Use low temperature detergents. Quick activating detergents which reduce
the wash formula time and perform well at low temperature will reduce
costs without compromising quality
7) Use NPE free detergents: Nonlyphenol Ethoxylate is a serious health
hazard and has been banned in Canada and the EU
8) Maximize washroom chemistry by customizing each wash. Hotels heavily
invested in linen assets should use appropriate formulas to ensure
longevity. Bedsheets and towels are not the same
9) Install sub-metering devices to monitor utility consumption
10) Change light bulbs: laundries must be well-lit. Because there is usually
limited space lighting plays a key role in evaluating the quality and
cleanliness of linens. High efficiency, low energy bulbs are better for eyes
and last longer
SOURCE: AMERICAN HOTEL & LODGING ASSOCIATION 2010
September 2010 AHCT 47
 E q u i p me n t
INDUCTION
INTRODUCTION
Andy Mannhart supply the appropriate
cookware as well as the induction unit
Induction ovens, hobs and
cookware are gaining new
converts. Mischa Moselle
discovers why
I
nduction cooking equipment used to be the reserve of the
adventurous chef or the chef skilled at loosening the owner’s
purse strings. Early adopters faced high initial costs, both for
the equipment itself and for pans that could work on it, and
skepticism of some staff that the equipment could achieve
temperature requirements.
While initial costs remain high, use of the equipment is becoming
more widespread and moving out of the kitchen itself and into the
buffet area. One manufacturer believes the equipment can pay for
itself in less than two years and finding the appropriate pan has
become simpler.
For some new users none of the practical considerations are as
important as the environmental benefits of using induction over gas
or conventional electricity.
How
Induction cooking takes the heat out of the kitchen and keeps it
firmly under the pan. Executive Chef Michael McCalman recently
supervised the installation of induction cooking equipment at the
InterContinental Grand Stanford Hong Kong’s renovated Café on
M and in the banquet kitchen. Chef Michael tells AHCT the fact that
the induction cooker is heating the pan only has several beneficial
knock-on effects including, no need for large and expensive extractor
fans and air conditioning, leading to a cooler, quieter environment
with less energy expenditure. Chefs can also cook more quickly, which
makes the buffet options at Café on M fresher and more flexible.
Small portions can be put on the induction chafing equipment
(which keeps the food warm without steaming it), and replaced
Cooktek has an energy calculator to advise customers
48 A HCT September 2010
Photography courtesy of Andy Mannhart
Induction units heat rapidly saving energy and time
more frequently. Items such as pasta dishes can be cooked to order
in front of the guest.
The hotel’s Chinese chefs, used to working with raised woks over
high gas flames have found using a wok which has to be in contact
with the plate to stay hot means there is less chance of back and wrist
strain. The chance of oil spilling over with the potential for burns
is also reduced. (The opportunities for burns overall are much less
as there is only a little residual heat on the plates once turned off)
What
Induction equipment manufacturer, Andy Mannhart’s Managing
Director, Daniel Sutter says using the appropriate cookware for the
plate will ensure the correct cooking temperature. “Induction cooking
is a concept consisting of the right materials which complement each
other - induction unit and cookware. If this is respected no chef will
ever complain about not reaching the right temperature.”
Sutter tells AHCT that using the cookers can show reductions of
over 50 percent in energy consumption, “Tests show even reductions
of close to 70 percent compared to normal operations.”
Kitty Mortland, spokesperson for manufacturer Cooktek explains
that if a comparison is made between the Watt rating of the induction
cooker and BTU’s emitted by a gas range, a 7,000W induction cooker
is the equivalent of a 62,000 BTU burner, adding that traditional
gas ranges deliver about 30-40 percent of the gas energy to the pan
while traditional electric ranges convert about 50 percent of energy
to heat. “The remaining energy is lost to heating the cooktop and to
the surrounding air,” she says.
However, Cooktek induction woks and cooktops are said to be 90-
95 percent energy efficient, meaning that 90-95 percent of the energy
is going into the pan and then into the food. Andy Mannhart’s selling
point is to provide both induction units and the correct cookware and
the company claims that the right Andy Mannhart cookware has an
energy reception of over 90 percent.
Does replacing the ranges with induction units mean replacing
all the pots in the kitchen then?
One simple test is to hold a magnet near the bottom of the pan.
The stronger the magnet sticks the more likely the pan is to work
on induction equipment. Mortland tells AHCT that 100 percent
aluminium, glass or copper pots will not work but cast iron and
 E q u i p me n t E v e n t s

With smaller units, the

kitchen can be designed
around the chef rather Date Event Details ORGANIzER
than the hob

Sep 7-9 Restaurant & Bar Restaurant & Bar Hong Kong is the fastest Diversified Events Hong Kong Ltd
Hong Kong growing exhibition for the hospitality sector in Telephone: +852 3105 3970
Hong Kong Convention Asia Pacific. Currently in the ninth year, it has a Fax: +852 3105 3974
and Exhibition Centre growing reputation as the biggest and best niche E-mail: sales@restaurantandbarhk.com
Wanchai gourmet hospitality event in the region. Its focus www.restaurantandbarhk.com
Hong Kong on presenting excellent products and services to
inspire and create ideas to develop foodservice and
hospitality business.

Sep 7-9 Asian Seafood Exposition Meet face-to-face with seafood buyers from Diversified Events Hong Kong Ltd
Hong Kong Convention throughout Asia Pacific with direct purchasing Telephone: +852 3105 3970
and Exhibition Centre responsibility for live, fresh, frozen and packaged Fax: +852 3105 3974
Wanchai products. The Asian Seafood Exposition is E-mail: hteh@divevents.com.hk
Hong Kong the newest product in Diversified Business www.asianseafoodexpo.com
Communication’s global seafood portfolio that
includes the world’s largest seafood fairs: the
European Seafood Exposition and the International
Boston Seafood Show.

Andy Mannhart’s newest RTSCmp range

Oct 13-15 HICAP
InterContinental Hong Kong
18 Salisbury Road,
Tsim Sha Tsui
Hong Kong
As Asia’s largest and longest running hotel HICAP
investment event, HICAP has become the most c/o BHN
important gathering of hotel investors, financiers, 2900 Bristol Street, Ste. D101
and leading industry professionals in the Asia Pacific Costa Mesa, CA 92626 USA
region. Tel: +1.714.540.9300
marketing@burba.com
www.hicapconference.com

Oct 17-21 SIAL (France) Parc des Incorporating 3 exhibitions: IPA, In-Food and Compexposium/Immeuble Le Wilson
Expositions de Paris Nord, SIAL this is the largest international meeting place 70 Avenue de Général de Gaulle, 92058 Paris La
Villepinte - France for the food industry under one roof. Including all Défense Cedex, France
processes, semi processed, ingredients and finished T: 33 (0) 1 76 77 13 33
products the exhibition caters for retail, trade, F: 33 (0) 1 53 30 95 15
manufacturing and catering services showcasing www.sial.fr
different stages of the industry and is the food
InterContinental industry’s main growth driver.
Grand Stanford
Executive Chef
Michael McCalman

Oct 28-30 Wine & Gourmet Asia 2010 Wine & Gourmet Asia is a trade, networking and Koelnmesse Pte Ltd
Hall D, CotaiExpo at culinary platform showcasing the very best of Tel: +65 6500 6712

“Restaurants can start 400 series stainless steel pans work well. “There are quite a few pans
available that have a steel core with an aluminium coating. These work


The Venetian Macao
Macau SAR, China
Asia Pacific’s fine wine, gourmet and hospitality
industries. The event is for the region’s hospitality
industry leaders as well as all gourmands and wine
Fax: +65 6294 8403
Email: wgasia@koelnmesse.com.sg
www.wineandgourmetasia.com
making money in under very well, because the steel inducts to generate the heat, while the
aluminium conducts the heat up the sides of the pan.”
enthusiasts.

two years” Kitty Mortland Flexibility with materials choice means that Chef Michael could
choose a range of dishes from Staub to present some buffet options. Nov 11-13 FHC China 2010 FHC China is the biggest international trade show Lily Zhu
While the dishes have one disadvantage in having heavy lids, Chef 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,
Michael likes the appearance and the hard-wearing interior. Shanghai, China 2010, Meat China 2010 and Tea and Coffee 2010 No.318-322 Xian Xia Road, Shanghai
specialist areas, with Olive Oil China, Ultimate (200336), China
Yea or nay Barista Challenge China, Ice Cream University, DID:(86-21)6209 5209
Weighing up the pros and cons can be seen in purely monetary terms Wine Seminars, China Sommelier Wine Challenge, Fax:(86-21)6209 5210
FHC international cooking competition and more. Email: fhc@chinaallworld.com
or by including a number of other considerations. “The professional
induction unit is probably still slightly more expensive than a normal
electrical unit – however the green advantages - over 50 percent less
energy equals reduced operating cost - will make good for a bigger Nov 24-26 Hotel Expo 2010 After the success of the past five editions, the sixth Coastal International Exhibition Co., Ltd.
initial investment,” says Sutter. The 6th International Hotel Hotel Expo will be held in The Venetian Macao Room 2106, China Resources Building,
Equipment, Supplies and again. Gathering thousands of hospitality industry 26 Harbour Road,
Cooktek’s Mortland offers chefs and F&B managers the use of Food & Beverage Expo decision makers and procurement groups from not Wanchai,
the company’s energy calculator, which can take many variables into The Cotai Strip Convention only Macau, but also Hong Kong, China and other Hong Kong
account but ultimately she believes that restaurants, “can start making and Exhibition Center at the major Asian countries, Hotel Expo is the largest Tel: +852 2827 6766
money in under two years, oftentimes less.” Venetian Macao exhibition in the hotel, catering and hospitality Fax: +852 2827 6870
sectors in Macau. general@coastal.com.hk
The InterContinental Grand Stanford estimates a reduction of
www.hotel-exhibition.com
about 40-50 percent in fuel consumption; less time and money spent
on maintenance and repair of equipment with few moving parts;
cleaner, safer kitchens and happier staff working in less humid kitchens Mar 29 – Hotelex Shanghai 2011 Hotelex shows are the meeting point for the Shanghai UBM Sinoexpo International Exhibition
Apr 1, 2011 Shanghai New International hospitality industry. Managers, manufacturers, Co., Ltd.
with a temperature reduced by 5ºC and a noise level of 40 decibels.
Expo Center traders and distributors gather annually to source, 10/F, Xian Dai Mansion, 218 Xiang Yang Road (s),
An induction cooker for woks from Cooktek “It helps us to protect the environment,” says Chef Michael. Shanghai sell, network and debate future trends. Shanghai, 200031, China
China Tel: + 86 21-6437 1178
Fax: + 86 21-6437 0982
hotelex@ubmsinoexpo.com
www.hotelexchina.com

50 A HCT September 2010 September 2010 AHCT 51

 E x h i b i t i o n s

ANTICIPATING
SUCCESS AT WINE &
GOURMET ASIA 2010

T
he fourth edition of Wine & Gourmet Asia will be held at The
Venetian Macao next month.
Showcasing the region’s premium food and beverage,
wine and spirits, and hotel and foodservice equipment sectors,
Wine & Gourmet Asia 2010 targets importers, distributors,
exporters and retailers from throughout Asia Pacific to attend
what is being positioned as the only trade show of its kind in the
Southern China area.
Wine & Gourmet Asia 2010 provides a platform for trade and
networking to the 100 exhibiting companies from 15 countries,
including Austria, Australia, China, France, Hong Kong, Macau,
India, Italy, Japan, Korea, Portugal, Singapore, Spain, Taiwan and
USA who will be able to showcase their local food and beverage
specialties.
Wine & Gourmet Asia 2010
Numerous supporting events will run simultaneously to the
October 28 – 30, 2010
show, including the 4th Asian Cocktail Championship in which
The Venetian Macao
mixologists test their bartending skills. This year, the contest is
sponsored by Seapower Trading, Macau’s largest wine and spirits
www.wineandgourmetasia.com
distributor. “Wine & Gourmet Asia 2010 is a good platform for us
to meet everybody at one place at one time,” Paul Iec, Managing
Director of Seapower notes, believing the event, “helps to bring
up the hospitality service standard …. And [make] the entire scene
more vibrant.”

60 A HCT September 2010

 A p p o i n t me n t s
Hyatt Regency Sanctuary Cove in Australia
has announced the appointment of Michael
Dawkins as F&B Director. Dawkins comes
from a 12-year stint at Hyatt Regency
Coolum, where he worked in various F&B
and Catering management positions. Prior
to this Dawkins gained experience in casinos
and several properties in Australia and Britain.
Michael Dawkins
W Hotels Worldwide has announced the
appointment of Cary Michael Gray as
opening General Manager of the W Taipei.
Gray has been with Starwood since 1980
and worked at prestigious properties in
China, Japan, Thailand and Australia. The
Hawaiian grew up in a family hotel and
studied architecture and hospitality.
Cary Michael Gray
Pan Pacific Hotels Group has announced the
appointment of Angie Ho as Director Online
Marketing. Ho will be responsible for online
marketing strategy and platforms and revenue
for the Pan Pacific and Parkroyal brands. Ho
has nine years’ experience in digital marketing.
Angie Ho
The Hongkong and Shanghai Hotels has
announced the appointment of Doug Lui as
General Manager, Audit & Risk Management.
Lui has worked in finance and compliance for
17 years in a career that has taken him from
Canada to Hong Kong, the United States,
Europe and other Asian countries. Previous
posts have been with large corporations and
Lui is also a member of some five professional
bodies.
Doug Lui
Accor Hotels has announced the appointment
of Damian Niesel as General Manager
Sofitel Shanghai Sheshan Oriental and Area
General Manager Sofitel Oriental Hotels
China. Niesel has worked in Qatar but mostly
in China since 1991 with companies as diverse
as IHG and Shangri-La.
Damian Niesel
Eaton Hotel Hong Kong has announced the
appointment of Thomas Ng as Director
of S&M. Ng has over 20 years’ experience
in the hotel sales sector, including previously
working as Director of Global Sales Asia for
Langham Hotels International. Ng has also
held sales positions at The Luxe Manor and
the Holiday Inn Golden Mile.
Thomas Ng
62 AHCT September 2010
Accor Hotels has announced the appointment
of Rudy Rodas as General Manager of the
Sofitel Qingdao. Rodas joined Accor in 2000
and has worked at properties in Thailand,
Singapore, Beijing and Xiamen. Rodas started
his career with Sheraton in 1987.
Rudy Rodas
Mandarin Oriental Hotel Group has
announced the promotion of Emily Snyder
to Vice President S&M for The Americas from
Director of S&Ms at the Mandarin Oriental
New York. Snyder’s 25 years in hospitality
include two stints with MOHG and an eight
year break from 1995-2003 to work at other
luxury properties in New York.
Emily Snyder
Four Seasons Resort Chiang Mai has
announced the appointment of Titiya
Chooto as General Manager, also responsible
for Four Seasons Tented Camp. Titiya is the
only female Four Seasons GM in Asia Pacific
and the first Thai GM in the company. She
has previously worked with other Four Seasons
properties and in London and Moscow.
Titiya Chooto
Alila Ubud has announced the appointment
of Budiman Tanto Widjaja as Resort
Manager. A graduate of Les Roches school in
Switzerand, the Java native has also worked in
Bali, Miami and Myanmar and has just spent
six months studying Putonghua in China.
Budiman Tanto Widjaja
The Kowloon Hotel has announced the
appointment of Yeung Kin-Yip as Chinese
Head Chef of Loong Yat Heen. Yeung
has 30 years’ experience at leading hotels
and restaurants in Hong Kong, Macau and
mainland China and has just spent seven
years at the 2-Michelin-starred Tim’s Kitchen.
Yeung Kin-Yip
Accor Hotels has announced the appointment
of Johnson Zhang as General Manager of
Sofitel Wanda Ningbo. Zhang has worked
with Shangri-La for eight years, attending
their management training centre and Hotel
Executive Development programme. Zhang
has a certificate from the American Hotel
& Motel Association and Hotel School The
Hague.
Johnson Zhang