ahct nov 2010 web

asian hotel& Catering times

Published since 1976 Vol 35 november 2010

hong Kong sAR hK$50 china RMb50singapore s$15 Malaysia RM30Thailand bt300Rest of Asia us$10

MIXED SPACEGuestroom as office

THAILAND RETAINS ALLUREInvestors, visitors return

POSITIVE TERRITORYCompetitive Hong Kong’s full house

Mischa Moselle

AsiAn Hotel & CAtering times is publisHed montHly by tHomson press Hong Kong ltd (tpHK)

The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Print, Unit B 8/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong

All rights reserved (c) 2009Thomson Press Hong Kong Ltd

Welcome to this month’s issue of your favourite hospitality read.

A t t h e r e c e n t Hi c a p conference in Hong Kong, titled Asia Comes Roaring Back, the overwhelming mood was positive as attendees discussed the challenges of meeting an almost insatiable demand for hotels in markets as varied as China, India, Thailand and Sri Lanka. There may be challenges around sustainability, bureaucracy and human resources to overcome but as guests return and rates move in the right

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HONG KONGThomson Press Hong Kong Limited/Media Transasia LimitedRoom 1205-6, 12/F, Hollywood Centre,233 Hollywood Road, Sheung Wan, Hong KongTel: +(852) 2851 7068, 2815 9111 Fax: +(852) 2851 1933, 2581 9531Email: [email protected]: Mr Mischa Moselle

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direction, the basic fact remains – there are not yet enough hotels in Asia and there is little shortage of investors to develop them and management companies to operate them.

A cautionary note was sounded by Marc Faber, the Swiss analyst known as Dr Doom, who suggested that in an environment in which interest rates remain effectively around zero and governments are printing as much money as they need, the world’s economy is going to remain highly volatile for as long as the next 20 years. The doctor told the

Managing EditorMischa Moselle

[email protected]

dEsign byKoon Ming Tang

[email protected]

ContributorsAndrew Dembina

Zara HornerRobin LynamEuan McKirdySaul SymondsRuth Williams

assoCiatE PublishErSharon Knowler

[email protected]

advErtising salEs ManagErClaire Sancelot

[email protected]

CirCulation ExECutivEBecky Chau

[email protected]

ChairManJS Uberoi

dirECtorGaurav Kumar

endoRseMenTs

assembled hoteliers that owning real estate might be the only surefire investment over the period.

That message may not sit too well with international hotel chains that now own very little other than their brand. And there is further unsettling news for them – research from Amadeus shows that brand has little influence on hotel reservations as guests make decisions based on price, location and ease of booking.

Only from the mind of Miwa Lock, Japan

Intelligence & Modern Art

E d i t o r ’ s M E s s a g E

november 2010 AHCT 3

40

tEChnology22 Make sure your guestrooms

are properly equipped for road warriors who need an office as much as a bedroom

dEsign26 Designing an efficient office

space and a relaxing bedroom in one

Food34 Asia bucks global trends as

consumption of premium beef cuts grows

drinK40 The love affair with single malt

Scotch whisky deepens

ManagEMEnt12 Loyalty cards should not be discount

cards

MarKEt rEPort16 Hong Kong – a strong performance

from a competitive market

nEWs Culinary30 Christmas is coming; Coffee museum;

Truffles and crabs

industry6 Thai rebound; Amadeus survey;

Technology round-up

ProduCt50 Tiramisu syrup; Whipping cream;

Chilled diningware

cover photography courtesy of the four seasons hotel bangkok/Markus gortz

Hairy situation

26Spot the office

30

The Scotch age

EQuiPMEnt44 The right coffee machines for fine

dining rooms

EvEnts and Exhibitions52 Events calendar53 Hotel Expo Macau previewed

aPPointMEnts58 See who is moving where

4 AHCT november 2010 november 2010 AHCT 5

Up and Coming... December• Education• Market Report: The Philippines• Accounting systems• Hotel design• Desserts• Champagne• Dishwashers; Lighting

January• Sales and Marketing• Market Report; Thailand• PMS• Lamb • Vodka• Luxury linens; Carpets

CONTENTSVo lume 35 november 2010

Alpha International 51 Boncafe 38 & 39 Bravilor Bonamat BV 45 Bunn-o-matic 47 Connxion 15 Egro Rancilio 37 Franke 49 Global Chef 13 Global Search International 35 Grohe OBC Gulfood 29 HIFI 54 HOFEX 55 Horeca 56 Hotelex 31 International Furniture Fair 57 Koffee Ko 49 LRT 23 Melitta System Service GmbH & Co 43 MIWA IFC National Prawn Company 33 Pevonia 20 & 21 Routin 17 Saflok 25 Santos 19 Steelite International 11 Tabasco 9 VIDACASA IBC

Advert isers’ index

i n d u s t r y n E w s

6 AHCT november 2010



Resort located on a working organic farm adjacent to the Khao Sok National Park.

The lureA number of hotels and resorts in Thailand have launched promotions to increase visitor numbers. To celebrate the November opening of the first W Hotel in Southeast Asia, the all-villa beachfront resort W Retreat Koh Samui, the group has launched two promotional packages: “Why Not Enjoy a Night on Us?” allowing guests to saturate their senses and be wowed by Thailand’s pure beauty, and the “Retreat and Surrender” package.

Four Points by Sheraton Bangkok, Sukhumvit 15 has launched the opening offer “4 Feel Good Reasons to Choose Four Points” that includes breakfast, four Best Brews (coffee or beer), a 4pm late check-out and double Starwood Preferred

Guest frequent stay points. The Peninsula Bangkok will celebrate

one of Thailand’s most famous traditions, the Loy Krathong Festival, with a special Loy Krathong package featuring luxury accommodation and breakfast and a gala buffet dinner at the River Cafe and Terrace. The evening will also feature classical Thai entertainment and dances, and each guest will receive a krathong to set afloat on the water.

The Courtyard by Marriott Phuket resorts at Patong Beach and Surin Beach are offering discounted rates as well as providing guests with spa gift vouchers on signature al la carte items, another indication of the lengths that Thai hotels are restoring to in order to draw back visitors.

Thailand numbers show strong gainsThe image of Thailand’s tourism industry has been hurting ever since the start of a sometimes-violent political conflict that began in 2008. However, according to figures released by travel industry body PATA, visitor arrivals to Thailand for January through September of this year numbered some 10 million, a nine

percent increase over 2009.According to consultancy STR

Global the Thailand pipeline was the Asia Pacific region’s third most active as of September this year, with 15,954 rooms in the total active pipeline.

Indeed there are many reasons for investors and tourists to return to Thailand, and recent announcements include a number of new hotels and resorts as well as various promotions that properties hope will lure back visitors.

In Bangkok there are a number of new developments. The InterContinental Hotels Group (IHG) has announced that a Crowne Plaza hotel will replace the Pan Pacific Bangkok, marking the entry of the brand

to the capital of Thailand. The rebranding will come into effect at the start of next year, making Crowne Plaza Bangkok Lumpini Park the fifth IHG property in Bangkok.

The 241-room property features five food-and-beverage outlets, a spa and extensive banqueting facilities and offers panoramic city views from the 21st to 32nd floor. The property will also be updated to feature business-oriented services and facilities that are suited to the corporate traveller and meetings market.

Also of note in Bangkok is the new Siam Kempinski, an “urban oasis” styled around a unique botanical garden and located in the heart of the city. An

eight-year collaboration with prominent Thai owners, including members of the Royal family, the property has been designed to reflect Thailand’s unique cultural and natural heritage. Uniquely, all 303 rooms and suites face inward, away from the bustle of the city and overlooking a remarkable botanical garden.

The Thai capital is also a very competitive market for serviced apartments and boutique serviced apartment provider Shama has opened its first flagship property outside of China with the Shama Sukhumvit in Bangkok.

The Shama property boasts state-of-the-art facilities and one-, two- and three-bedroom apartments. Facilities

includes an outdoor swimming pool, fitness centre and tropical garden and offer long and short term leases catering to both tourists and corporate tenants. (See p16-19 for more on Shama.)

Further down south in Phuket, The Pavilions is launching 24 elegant new pool villas. Each new pool villa includes an individual spa facility, allowing couples to step directly from their villa into their personal all-in-one private spa that includes a steam shower room and tropical, Zen-inspired outdoor courtyard. Working together with London-based Aromatherapy Associates, the spa menu features both Thai and Western rituals and techniques, including body scrubs, facials and signature massages.

Centara Hotels & Resorts recently signed a contract to manage the first property under the new Centra brand,

the Centra Ashlee Hotel Patong, in Phuket. Set to open at the end of the year, it will bring the total number of properties under Centara management in Phuket to six. The eight-storey Centra Ashlee Hotel Patong has 106 guestrooms offering a choice of king-bed and twin-bed accommodation, and a rooftop pool and Jacuzzi. The hotel is a mere 400 metres from the beach.

Two more new Phuket properties come from boutique Thanyapura Hospitality Group (THG). The first is the 38-room, Thanyachitra Retreat and the 77-room, 4-star Thanyachiva Lifestyle Resort which will open late next year. They have a further new property, the Khao Sok based Thanyamundra Organic

Thanyamundra Organic ResortDiscounted rates on offer at Courtyard by Marriott properties in Phuket

Centara’s new Centra branded hotel in Phuket

Pavilions private spa

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The inaugural Amadeus survey on Asia Pacific hotel distribution trends has shown that consumers listed hotel location as their main priority, surpassing even price – brand loyalty was ranked the least important factor across the region.

The survey examined travel agents’ and travellers’ perspectives on the hotel selection and booking process, and provides direction for bridging the

Technology spotlightIn technology news this month the Amadeus IT Group sold its PMS division to SoftBrands as well as embarking on a new agreement with Pegasus Solutions on a travel agency advertising deal.

SoftBrands, an affiliate of Infor, and a provider of business software for mid-market companies, has acquired the Property Management Systems (PMS) division of Amadeus, effectively positioning it as the second largest provider of hospitality software worldwide, with an installed base of more than 9,700 properties in the Americas, Europe, the Middle East, Africa and Asia Pacific.

SoftBrands will support and maintain all existing Amadeus PMS applications, providing customers with the choice to continue to benefit from their existing software investments. Additionally, customers will have access to an array of complementary applications and the latest technology.

“The strength of Amadeus Property Management Systems presence in EMEA and reach into other markets, significantly enhances our ability to support global customers, and perfectly complements our existing footprint, allowing us to deliver

our portfolio of solutions to the worldwide hospitality

market,” said Tracy Flynn, General Manager, Hospitality.

Amadeus also signed an agreement with Pegasus Solutions extending Pegasus’ marketing capabilities to include travel agency advertising, which effectively means that Pegasus reservations services customers and those using the company’s representation services, including Utell Hotels & Resorts and Utell Connect, will gain access to advertising on the Amadeus Media Platform.

Advertising through global distribution systems allows hotels to generate incremental revenue and increase market share by raising brand and promotion awareness at the point of travel agent purchase. Through the Amadeus system, Pegasus and Utell customers will have the opportunity to reach 90,000 travel agency points of sale in more than 190 countries worldwide.

“Our primary objective for hotel customers is to help them generate bookings – whether by ensuring they are visible on the distribution systems as reservation services customers, or by promoting them to travel agents and consortia as Utell customers,” said Ric

Leutwyler, Chief Operating Officer of Pegasus Solutions and President of Utell Hotels & Resorts.

“Our new agreement with Amadeus represents yet another opportunity for these hotels to effectively reach agents as part of their comprehensive distribution and marketing campaigns through established and proven Pegasus and Utell relationships.”

In other technology news Hilton Worldwide has adopted Microsoft’s collaboration and productivity tools as part of the company’s Innovation Collaborative initiative. Under the terms of this new agreement, Hilton Worldwide will deploy Microsoft SharePoint 2010, Microsoft Office Communications Server, Microsoft Office 2010 and Windows 7 to its employees and business partners at more than 3,600 properties around the world.

“Microsoft truly understands the ‘workplace of the future’ and is uniquely positioned to deliver on that vision through its collaboration solutions,” said Robert Webb, Hilton Worldwide’s Chief Information Officer.

“These technologies remove communications barriers across our global enterprise, allow for a recommitment to a common platform and provide a renewed focus on our core mission to deliver the best possible experience for our guests.”

With this agreement, Microsoft becomes a founding member of the Hilton Worldwide Innovation Collaborative. Through the Innovation Collaborative, Hilton Worldwide is joining with world-class technology providers to maintain its position as a leader in hospitality technology.

Hilton Worldwide are in an ‘innovative collaboration’ with Microsoft

gap between agents and hoteliers. The comprehensive survey is the largest ever conducted by Amadeus in Asia Pacific and examined the views of more than 700 travel agents across eight countries in the region.

According to the hotel distribution research, travel agents continue to view price as a key consideration when selecting hotels. However, the ease of

booking a hotel was also at the top of the list of criteria, with some markets listing it above price as their top priority.

The survey also revealed that corporate travel forms less than 40 percent of overall bookings for travel agents across Asia Pacific.

Amadeus is a leading travel technology partner and transaction processor for the global travel and tourism industry.

Survey shows hotel location, price beat brand for bookings

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Leading UK-based travel trade association The Guild of Travel and Tourism is expanding globally with the launch of its first international chapter for Asia in Hong Kong.

The Guild’s Hong Kong chapter was officially launched at a reception held at The British Consulate in late September.

Over 130 key Hong Kong and regional travel and hospitality industry leaders were present as well as representatives from consulates and embassies from 16 countries and key executives from leading financial institutions and top retail brands.

The Guild has also been strongly supported by Invest Hong Kong, who recently hosted an event in London to announce The Guild’s intention to launch in the city.

The O-CE-N Bali by Outrigger on the Legian beachfront has introduced free Wi-Fi in all guest rooms, at the pool, lobby and public areas of the hotel.

Advertised as having a wide variety of activities for youngsters, couples, groups and families, O-CE-N Bali by Outrigger now has the option of staying connected 24/7.

“We’re happy to provide free Wi-Fi connectivity to our guests,” says Allan Strahle, General Manager of O-CE-N Bali by Outrigger. “Easy and frequent online access can enhance the quality of a holiday, especially when guests want information about events, activities and restaurant reviews.”

IN BRIEF Design Hotels has opened a new property in Laos, the Alila Luang Prabang, an all-suite resort that is located in the UNESCO World Heritage town Luang Prabang, the former royal capital of Laos.

The resort’s existing colonial buildings, built between 1910 and 1920, blend with new structures that have been designed to reflect and complement the Lao architecture. The interior design is a fusion of French colonial with contemporary and modern elements.

Each suite is designed to create harmony between the indoor and the exterior area. The signature fabric pattern in the room reflects the colors of the city and thus gives it an urban feel.

The Mandarin Oriental Hotel Group has signed an agreement to manage a new, luxury hotel currently under construction in Pudong, Shanghai. The hotel is scheduled to open in 2013.

Mandarin Oriental Pudong, Shanghai will be located in the heart of the Lujiazui Central Financial District and feature 362 guestrooms and 210 serviced apartments.

All accommodation will be spacious and elegantly styled, with outstanding views of the city skyline and the Huangpu River. Subtle design touches will reflect the Group’s oriental heritage, while Mandarin Oriental’s renowned customer-centric and highly sophisticated in-room entertainment systems will be a prominent feature.

Hong Kong’s Worldhotels Affiliate, The Kowloon Hotel, is celebrating its 25th Anniversary with a sophisticated facelift

The iconic 734-room Kowloon Hotel has just completed the first phase of refurbishments with a stylish new lobby, Club Lounge, luxurious guest rooms on the Harbour Club floors and well-appointed Deluxe and Superior rooms.

In the second phase, which is due to start in December 2010, improvements will be focused on the remaining three floors of Standard and Superior rooms.

Located on Nathan Road, The Kowloon Hotel’s comprehensive facilities include restaurants renowned for exquisite dim sum, Chinese specialities, northern Italian cuisine and lavish international buffets.

Following the successful launch of East in Hong Kong earlier this year, Swire Hotels is set to unveil its second property under the new lifestyle business hotel brand, East, in Beijing in 2012.

The property will open in the first quarter of 2012, and will be Swire Hotels’ second hotel in Beijing, the other being The Opposite House at Sanlitun Village. It will also be the fifth Swire Hotels property to open worldwide.

The hotel’s 369 rooms, which include 21 suites, offer the latest in iPod-touch technology, while complimentary WiFi broadband internet connection is offered throughout the hotel.

Aston International has recently opened the Aston Pontianak Hotel & Convention Center in Indonesia.

Located in the heart of Pontianak the hotel features West Kalimantan’s largest pillar less ball room, a 1,000-square-metre exhibition hall, several modern and functional breakout rooms, a shopping arcade, a Chinese restaurant, an attractive outdoor pool and a full service spa with more than 33 treatment rooms as well as a dedicated entertainment floor containing 22 karaoke suites.

Taipei’s Hotel Éclat is offering a bespoke package for visitors to the spectacular 2010 Taipei International Flora Exposition, running till late April next year.

Complimentary shuttle bus transportation and entry ticket to the world’s premier annual horticultural expo is included in the promotion. Also included in the ‘Let Nature Unfold Its Beauty’ package is a complimentary daily breakfast, a welcome drink and a late 4pm check-out subject to availability.

The 60-room boutique Hotel Éclat is newly opened by Hong Kong entrepreneur George Wong, owner of luxury apartment complex Hong Kong Parkview.

Free WiFI in Bali

Mandarin Oriental Pudong, Shanghai comes into being at a signing ceremony in last month

Worldhotels’ member The Kowloon Hotel

A suite at the Aston Pontianak in Kalimantan

Alila style comes to Laos

CORRECTION

In the October issue of AHCT we incorrectly identified some products in an article on spa amenities.

Ming Fai Group is the brand owner and distributor of REECO products and not Dong Xing Hotel Supplies as was incorrectly stated in a photo caption. We are glad to clarify the situation and apologise to both companies for any confusion caused.

Striking exterior

M a n a g E M E n t


M a n a g E M E n t


data analysis, which Hay says is a critical first step. “Its important to understand your guests, what will motivate them and what is right for your brand. Access to good quality data is critical. This means both relevant guest profile data and transactional information. Armed with this the programme can better understand the guest, and use the data to ensure [the hotel is] driving the right message at the right time to that guest.”

ICLP clients including Mandarine Orental Hotel Group; InterContinental Hotel Group and JAL Hotels.

Customisation satisfactionGetting the ‘right’ message to potential guests when you need them most could make all the difference, of course. Hay says although these schemes were originally aimed at frequent stayers, they have now broadened and evolved to provide earning opportunities through credit card transactions, F&B and other partners as well as “lower frequency guests”. Which may help explain why such programmes are said to have played an integral part in the hospitality industry’s weathering of the recent economic storm.

According to Hay it’s all around customisation, “Originally the rewards and free nights were a big pull. These still are, but as a guest becomes more valuable, recognition and other benefits — things like room upgrades, in-room amenities — are often valued more. For the highest value guests it’s all around personalisation of service both on and off property.” While the core proposition does not need to change, it is important to keep things up-to-date with new products and new benefits and making changes on the hop within these programmes does not have to be difficult. “For example,

programmes are now looking at increasing the number of ways members can earn and redeem points beyond the hotel. The other thing global groups are doing is looking at how they can customise for markets like China where there is growing interest and growing membership, but different needs and desires.”

If it ain’t broke don’t fix itGetting the mix right from the start, adapting to changing circumstances and guest criteria have helped loyalty programmes help the industry. Valentina Tang, Vice President Asia Pacific, Clubhotel notes that knowing audience profile, having membership recruitment strategies, technology platforms, objectives, and offerings as well as all levels of the organisation being involved from the off-set means these schemes have not only helped the industry steer itself through the downturn but have contributed to a quick recovery. “A reward scheme is successful when it achieves objectives – be it qualitative or quantitative – and the customers are satisfied by the rewards or recognition received. If a scheme is successful, no change is needed until either the programme objectives have changed, or the customer satisfaction level has stagnated or declined. It is more important to keep customers engaged, instead of making constant changes. When leveraged effectively, [reward programmes are] very effective tools to increase market share, maximise profitability and drive incremental sales. The secret of success is marketing to your qualified customers in an effective way that will generate the results you desire.” While reticent to be specific, Tang says a number of Asian clients have shown positive revenue growth trends during the past 12 months despite negative growth overall.

Successful marketing, and subsequent sales is all about

understanding customers and their behaviour and these programmes have been “very important” in helping with this, says Hay. “Who’s staying and who is not, and providing the tool to help shape and influence that behaviour. Plus when you do need to go to the market with a promotional rate to fill rooms, it gives you a ready-made vehicle to promote to existing loyalty customers.”

Long haulWhen considering loyalty programmes in general, Matthew Arnold notes the design of any successful one will differ between industries and location. “Having spent 20 years designing loyalty solutions for hotels, I can tell you the two cornerstone elements of successful hotel loyalty are to take a quality over quantity approach in terms of customer acquisition, and to control the level of discount. Too many of the wrong type of customer entitled to excessive discount is very counter-productive.” The General Manager of Touchpoint says it’s this specialisation in Asia that has been a vehicle for recovery with programmes geared to rooms business appealing to corporate travellers and F&B programmes typically attracting leisure and family travellers. Remembering, “loyalty is not an overnight science,”

Zara Horner finds out how to make sure you are not running a discount programme

Fine-tuning loyalty programmes

Nearly two years after one of the worst financial crises in world history, reviews are being conducted in every industry to decide what worked, what didn’t and what needed to be done better to steer companies and

properties through the economic downturn. Loyalty programmes are by no means a new phenomenon. These

structured marketing efforts, designed to reward and encourage buying behaviour, operate in a variety of ways in numerous sectors from airlines and automobiles to financial services, IT, retail and telecommunications. In place within retail operations since the early 1800’s, in the hotel industry Holiday Inn was the first group to introduce such a scheme in 1983 with Marriott following just a few months later. Pan Pacific Hotels and Resorts and Parkroyal Hotels & Resorts meanwhile have become the latest to launch a multi-brand guest loyalty programme, GHA Discovery built on the Global Hotel Alliance (GHA) platform.

“Product tiers have been in play for a long time,” Glen Grosic General Manager, Connxion notes. “However, the market seems to be moving toward understanding customer bases in far more detail and attempting to define categories of customers, subsequent discount segments and reward levels. The blended discount percentage is the aim of this strategy, rather than a ‘one-size-fits-all’ blanket approach. My guess is that we will see much more of this emerging across Asia.”

For these programmes to be successful, they must be the right proposition for guests, first and foremost, says Stephen Hay, Regional Director Asia Pacific, ICLP. And whether the individual schemes are based on rewards or recognition will depend on guest

“Its important to understand your guests, what will motivate them and what is right for your brand” Stephen Hay

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Clubhotel is helping Makati Shangri-La, Manila bring in repeat custom

Membership cards from Clubhotel

M a n a g E M E n t


is also of paramount importance. “It requires a sustained, long-term commitment and hands-on support. Too often in hotel loyalty we see the level of discount being used as the primary marketing driver, essentially creating a discount programme not a loyalty programme. This is the wrong approach. Getting the core programme structure right is key, and this should not be changed. Certainly keeping the on-going offers and promotions fresh and interesting is important, but they must be designed to deliver genuine hotel value (profit) not just customer value.”

When referring to the hotels he has been working with for several years, including Sheraton, Le Méridien, Holiday Inn and InterContinental, Arnold says, “My core service focus is the design and management of hotel F&B loyalty and in the two years post [global economic] collapse, we’ve seen no adverse impact to business. Because we target the local business and professional community, we are unaffected by the fluctuations of inbound visitor levels, so our core customer acquisitions and marketing support strategies continued to perform very well for our hotel partners, delivering between 70,000 and 140,000 restaurant covers per annum per hotel partner — right through the teeth of the crisis. Hotels need to choose a marketing partner that never loses sight of the fact that if their loyalty programme does not deliver sustainable profit to the hotel, it’ll be a short service contract.”

Accounting for circumstancesAt the crux of the matter is, understanding every situation is different, Grosic says. “Conceptual flexibility is paramount to a successful outcome, this can be overlooked by hoteliers attempting to implement a loyalty solution for the first time, or in new markets.”

And Connxion’s mission statement: ‘Driving results from customer intelligence’ makes reference to the importance of knowing who the customers are and recognising that in today’s competitive marketplace guests themselves know the value of repeat custom, “particularly amongst high-end products, but even mid-range product purchasers are coming to expect recognition and rewards for their loyalty.” Interestingly, Grosic mentions the same may apply internally. “Companies can achieve significant increases in staff retention by implementing an internal staff loyalty programme and this is now becoming a growth market.”

When asked if these loyalty programmes, or “data-based marketing”, have helped the hospitality industry in Asia during the economic crisis Grosic is unequivocal, “Absolutely. [They] work on the theory of targeting locally-based geography to offer fast turnaround marketing solutions for distressed room inventory and/or to increase restaurant revenues during trough or low travel periods. While this is managed in tandem during healthy periods it becomes

a powerful strategic tool during highly distressed periods such as financial crisis, any negative citywide event, or simply a market of high competition and excess stock. Essentially a loyalty programme is a very effective way of discounting distressed inventory without affecting brand integrity and market price positioning.”

Touchpoint works with a range of clients

Stephen Hay, Regional Director Asia Pacific, ICLP

Matthew Arnold, General Manager of Touchpoint

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Edmond Kwan, Rooms Division & Sales Manager at the recently rebranded Gloucester Luk Kwok hotel near Wanchai’s exhibition and convention centre, told AHCT during a tour of the property that he was expecting occupancy between 90 and 100 percent for much of October.

According to the Hong Kong Hotel Association’s (HKHA) annual report, published in early September, High Tariff A Hotels in Hong Kong achieved an average room occupancy rate of 74.98 percent, less than two percent down on 2008 and up 11.36 percent on 2009 in the first half of 2010.

Bullish on China? Breaking down the origins of the guests, the mainland China market showed a visitor growth rate in the first half of 2010 of 26.9 percent over 2009 and 32.8 percent over 2008, making it the only only major market producing continued growth in arrivals to the territory.

While The Peninsula, Hong Kong’s Chan says “there is no over-reliance on the mainland market” at her property, the issue is one that has been noted by HKHA. The organisation reports that the mainland market has not only grown at 10 percent a year for four years running but is also a 62.2 percent share of total visitor arrivals to Hong Kong and that it is inevitable that both rate growth and share will decline “at some point in the future” as same day visitor numbers increase. This would “result in lower growth rate for overnight hotel staying visitors … from the mainland China market.”

Keith Barr, Managing Director, Greater China at InterContinental Hotels Group (IHG), takes a more positive view of Hong Kong’s relationship to the mainland. “The city still has great potential, especially when one considers travellers coming from mainland

China. Chinese tourists already greatly contributed to Hong Kong’s tourism throughout the global economic downturn and it was the only major market producing continued growth in visitor arrivals to Hong Kong in 2009. As the global financial system recovers, incomes are generally rising and all tiers – including those at the top – are anticipated to expand,” Barr tells AHCT.

India has also seen strong growth as a source market, with an increase of 42.8 percent in visitor arrivals over 2008.

Other source markets have been showing signs of recovery but, as of end of June this year, had yet to reach 2008 levels. Chan tells AHCT that The Peninsula, Hong Kong is seeing more guests from short-haul markets than in the past. “It used to be a ball-park of 60/40 long haul to short haul, now it’s more 50/50. The regional market is also gaining.”

Chan’s figures reflect visitor arrival numbers from HKHA that show “long haul markets during the first half of 2010 continued to show recovery but the numbers were still below 2009 levels.” Visitors from the Americas were down 5.3 percent, Europe, Africa and the Middle East down 4.5 percent and from Australia, New Zealand and South Pacific down 3.2 percent. A few short haul markets showed a small decline but growth from Southeast Asia was reported as “recovering strongly.”

Stocking upHotel room inventory in Hong Kong stood at 60,104 in 173 hotels by the end of the first half of this year, an increase of 16.5 percent over the 51,581 in 140 hotels at the beginning of 2008. The projected rate of increase is some 5 percent per year for the next three-and-a-half years.

IHG is currently the largest international hotel operator in Hong Kong with 1,400 rooms spread over five hotels and with plans for five more, including the boutique/lifestyle Hotel Indigo, a Crowne Plaza and three Holiday Inn Express properties.

Open properties include a Crowne Plaza and two InterContinentals, including the InterContinental Hong Kong which is the only IHG-owned hotel in Greater China and according to Barr is “our global flagship hotel for the brand and contributes a significant percentage to our global income” as well as developing “great brand awareness”.

Hong Kong hotels are flush with guests reports Mischa Moselle

Full house

Barring the unforeseen, 2010 is turning out to be a year that demonstrates the resilience of the Hong Kong hotel industry. Occupancies are nearly back at 2008 levels and rates are recovering if lagging. The territory remains

a premier location for developers, owners and operators seeking flagship properties. Much of the resilience is due to the strength of economic development in mainland China.

China is now The Peninsula, Hong Kong’s second biggest source market after the United States and ahead of Japan, the hotel’s Hong Kong’s General Manager and Area Vice President for Hong Kong and Thailand Rainy Chan tells AHCT.

Some years ago the same list would have read United States, Japan and Britain and Europe. Looked at another way, mainland guests have gone from comprising seven percent of the total in 2007 to 18 percent in 2010.

The Peninsula, Hong Kong’s General Manager and Area Vice President Hong Kong and Thailand Rainy Chan

Onyx Hospitality Group President and CEO Peter Henley with owner Yuthachai Charanachitta

Amari Residences Bangkok

The Peninsula, Hong Kong’s luxury increasingly attracts mainland Chinese guests

InterContinental Dalian – IHG is doubling its existing Greater China portfolio with Hong Kong a key part of the strategy

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Regionalsnapshot

At the recent hicAP hotel investment conference in hong Kong AHCT learned that sheldon Adelson is a ‘rabid Republican’ and that he lost us$1 billion in “the credit mess”. but as he added “us$1 billion buys a lot less than it used to.”

Adelson was at the conference to be honoured with the hicap innovation Award.

AHCT also had the opportunity to catch up with several hoteliers with regional expansion plans.

onyx hospitality group announced the acquisition of hong Kong-headquartered shama serviced apartments. onyx is a division of Thai hospitality company Amari which has expansion plans across Asia.

The company’s motives for investment outside of Thailand are not because of the political instability there but rather because it wants to drive customers to its Thailand properties from new sources. The company currently receives 70-80 percent of its revenue from Thailand and is working on four projects in the country, including a soon-to-open all suite hotel in bangkok. A luxury saffron brand serviced apartment project near the united states embassy on wireless Road in bangkok is slated for a mid-2011 opening.

outside of Thailand the company has plans for china (see main story) and a JV in india that is looking for suitable properties in bangalore, Mumbai, goa, Jaipur and hyderabad. onyx also has its eyes on bali, where it hopes Australians will become acquainted with the brand, and hence be lured to Thailand.

guoman & Thistle hotels hopes to increase its presence in Asia from three properties to 40-45 in five years. Guoman and Thistle Hotels Chief Operating Officer Sanjay Nijhawan explained the background and strategy to AHCT.

Thistle is a 25-year-old, 4-star brand with 37 hotels in britain while guoman is a 5-year-old, 5-star

IHG plans to double its presence in Greater China to over 250 hotels in the next five years. “And with Hong Kong being an important and ever growing market for us, we definitely will continue to invest in maintaining our leadership position in the region.”

Thomas Monahan, Executive Vice President International Development at Wyndham Hotel Group – the world’s largest hotel company by number of properties – tells AHCT that having hotels in a financial capital such as Hong Kong is one way of making a big impact or of introducing new brands. There are currently two Wyndham franchises in Hong Kong, both Ramada Hotels but the company’s regional expansion plans are not focused on the territory.

The Thailand-based Amari hotel company’s new serviced apartment operator Onyx Hospitality Group has recently entered the Hong Kong market through the acquisition of the Shama serviced apartment brand. Amari took the decision to expand across Asia about three-and-a-half years ago. Onyx and its Saffron 5-star and O2O 3-star serviced apartment brands are one result of that decision.

When the opportunity to buy Shama came along it was seen as a ‘no-brainer’ because it gave the company an immediate presence in Hong Kong and China (there are Shama apartments in Beijing and Shanghai as well as Hong Kong) and offices already staffed with Mandarin and Cantonese-speaking staff. Current market conditions were also an appealing factor. “To be a leading Asian hospitality company means having a presence in major financial centres that are brand-defining cities,” President and CEO Peter Henley – in

Hong Kong for the deal announcement with owner Yuthachai Charanachitta – tells AHCT.

Henley adds that the market for serviced apartments is very strong and that it is difficult to enter the hotel market.

The British-based Guoman and Thistle Hotels has established a base in Malaysia for regional expansion. Chief Operating Officer Sanjay Nijhawan says that the appeal of Hong Kong to any hotel group is the rates being charged to guests. “It’s an absolutely phenomenal market and has been for a while. Rates are quite exciting.”

brand with five properties in London. The first international guoman is close to shanghai’s newest airport and plans are for the brand to spread across Malaysia and china. Thistle, which currently has two hotels in Malaysia, will bring “british operational excellence with an Asian touch” to Asia. hotel cars will be black london cabs and the doorman are actually being hired in london.

while the company will own and operate some properties the aim is to expand through signing management contracts. in both china and india the company will start in tier one cities before moving to second tier cities in two-three years’ time. The company also has its eyes on Vietnam.

The 7,200-property strong wyndham hotel group is hoping to offer its third-party

management expertise as it develops across Asia and use its competitive advantage of having a breadth of brands – of the 12 only six currently operate in Asia. wyndham operates some 300 hotels in Asia at present, of which 250 are in mainland china, some 150 of those being super 8’s.

The company has its eyes on china, where says the company’s execut i ve V ice Pres iden t internat ional development Thomas Monahan, “the pipeline dwarfs the rest of the world” and the other strategic markets of India and Thailand. Offices in hong Kong and shanghai will look after the china market, while singapore covers southeast Asia, bangkok Thailand and indochina and gurgaon india.

in india the company currently has Ramada hote ls under

construction in Agra, navi Mumbai, gurgaon, Ahmedabad, Amritsar, Jalandar and delhi Airport expressway.

other plans include the introduction of the Planet hollywood brand to Asia. Planet hollywood is a las Vegas property with guestrooms themed around movies and extensive hollywood memorabilia and will be an upscale brand in Asia.

Guoman and Thistle Hotels Chief Operating Officer – International Sanjay Nijhawan

Wyndham Hotel Group aims to

bring its unique management

expertise to Asia

Thistle Hotels are exporting British operational expertise to Asia

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Once upon a time hotel guests could be satisfied with a bed, clean sheets and a hot shower, but in today’s fast-paced business environment travellers to major destinations in Asia are increasingly looking for rooms

that also provide them with an office on the road. Some hotels satisfy this demand by providing optional in-room

office equipment while others have rooms that specifically cater to the business traveller. But what makes an in-room office?

“HSIA [high speed internet access] and WiFi are the minimal expectations today,” says Ananda Arawwawela, Managing Director of Sheraton Hong Kong Hotel & Towers. “The essentials that make a comforting working environment in any hotel room has to do with lighting, ample desk space, an ergonomic chair to sooth our backs, plus all possible IT accessories ready to go. The other add-ons would be a good menu, drinks, and snack selection with room service and mini bar to service guests’ wishes around the clock.

“From my own travel experiences and our guests’ feedback, it is clear that a good working environment when you’re on the road is not simply in communication technology.”

While internet connections are available in most hotels across Asia, several 5-star hotels, including The Garden Hotel in Guangzhou and Hotel Kunlun in Beijing, give guests the option of installing PCs and fax machines in-room if they do not want to use the hotel business centre, combining comfort with business practicality.

Kitting out the roomIn fact, there is an increasing trend for hotels to provide PC and fax/printer units in certain room and suite categories as standard.

The Lotte Hotel Seoul and Lotte World, both located in the South Korean capital provide these items on their club floors and even include a mobile phone for guests to use for the duration of their stay, highlighting the ever-increasing role that hotels play in keeping their business guests connected.

According to Nicola Chilton, Regional Director of Public Relations for the Four Seasons Hotel Bangkok the hotel’s rooms have everything a guest would need in order to use it as a virtual office.

“Many of our rooms are equipped with a flat screen TV with connections for presentations; wireless keyboard internet service; wireless and wired high-speed internet; fax/copy machines; executive-style desks with high-back leather chairs; iPod/iPad connections to television for video presentations; and, of course the most important thing for any meeting: a coffee maker.”

Hotels steeped in tradition are also moving with the times to keep the modern business traveller functioning. The flagship Mandarin Oriental hotel in Hong Kong is a case in point and will tailor rooms to suit guests’ needs. If a guest wants to turn their

Hotels across Asia are catering to the demands of business travellers with an increasing range of in-room office equipment, Andrew Dembina discovers

Connections count

“A good working environment when you’re on the road is not simply in communication technology” Ananda Arawwawela

An executive room at the Landmark Mandarin Oriental – equipped with most office necessities

The Mandarin Oriental, Hong Kong – electronically prepared for anything

Guests can connect their laptops to the TV at the Mandarin Oriental, Hong Kong

The Lotte Hotel Seoul provides PCs as standard in club room floors

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room into an office they can pre-request a fax machine, a printer and scanner.

The hotel also provides an in-room technology kit that allows guests to connect laptops to the TV monitor. Internet access and hotel-wide WiFi is also available, charged on a weekly, three-daily or daily rate. An in-room keyboard doubles as a remote control for the TV and entertainment system and can also access the internet for browsing (but guests cannot reply to emails). A Technology Butler is also on hand to provide guests with assistance anytime during the day.

The Mandarin Oriental’s newer sister hotel, The Landmark Mandarin Oriental, has a similar operation catering to in-room office requests with an extensive stock of cabling providing for all manner of audio-visual entertainment (and gaming) gizmos that guests might be carrying.

Smart TVsSmaller city hotels have also joined the bandwagon. Hotel Soul

in Suzhou, China uses a high-definition LCD Konka set that can be connected to a guest’s computer or IT gadgets, including USB sticks, (but guests must bring their own cables). All rooms at the hotel have broadband and WiFi is hotel-wide.

“The TV also broadcasts daily train schedules and flight departure and arrival information,” says Strauss Cheung, Vice President - China of GR8 Leisure Concept, which operates Hotel Soul as well as Hong Kong boutique The Luxe Manor. “Other features designed to meet the needs of busy executives and business people who aim at making their working trips productive and efficient include a large glass-top working desk in each room. Room sizes are spacious – 40 to 50 square metres – and working desks are comfortably set up with sufficient lighting. Some rooms have extra chairs, couches or coffee tables that can be utilized for meetings.”

Other examples include One World Hotel in Kuala Lumpur which has an “intelligent TV” attached to a keyboard for guests to use for word processing and spreadsheets using Microsoft Office; as well as Landison Longjing Resort.

The latter hotel – a 15 to 20 minute drive from Hangzhou City in China – overlooks tea plantations and has just 51 rooms but a surprisingly advanced TV and hard drive system. Guests can flick between TV and computer functions simply with a remote control. The host system is hidden under a wide worktop. The system uses a Bluetooth wireless mouse and keyboard, allowing guests to email or surf the internet from room armchairs or the bed, allowing for maximum ease of use and comfort. The system uses a diskless image transmission and cannot connect to external devices such as mobile hard disks, however, memory sticks can be used through USB ports. The hotel is equipped with 50 MB broadband and WiFi covering the lobby, F&B outlets and meeting rooms.

Although there are many hotels that excel in catering to the business traveller, something as simple as the ability to connect a laptop or other portable word processors to the in-room TV, is the exception rather than the norm. As the demand for such services grows and the cost of the technology decreases, these services should become as common a sight as an in-room iPod docking station.

Guests at the Hotel Kunlun in Beijing can create their own private, in-room business centre

Hotel Soul’s TVs broadcast train and flight information

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Period furniture disguises functional workspace at the Fairmont Peace Hotel

Guests have the flexibility to choose a seating position in relation to the light at East

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Back in 1929, while recovering from a bout of the flu in Shanghai’s newly opened Cathay Hotel, Noël Coward holed up in

his hotel room and wrote the play Private Lives. Both the play and the hotel have enjoyed remarkable longevity with revivals still performed today and the hotel retaining its position as one of Shanghai’s best loved hotels, throughout the twists and turns of Chinese history.

Built on The Bund in 1929 the Fairmont Peace Hotel was originally called the Cathay Hotel and it was one of the most celebrated hotels in China in the 1930s. After the establishment of the People’s Republic

The so-called bleisure traveller needs a relaxing and productive space says Ruth Williams

Working the room

“All operators have their own ideas in terms of workstation functionality, and each property offers opportunities for designers to innovate” Andy Taitinternet with “plug-and-play” connectivity. Additional room amenities to make working in-room more pleasant include Illy espresso machines.

The original Peace Hotel guestrooms may have provided the “ideal room of one’s own” for Noël Coward to work in, but the challenge for any hotel designer is to create a workspace that is both attractive, functional and incorporates the latest technology without sacrificing comfort and a relaxing ambience.

Tech-friendly styleWhen creating Swire Hotels’ East hotel in Hong Kong, interior architects CL3 Architects had a blank page with which to design the ultimate guestroom for the modern business traveller, but had live up to the tagline “a business hotel with a life”.

A project team led by William Lim approached the hotel design by planning the building from the inside out. Uncluttered interior spaces and natural light dominates the experience and East’s 345 guestrooms’ and suites’ 4.8-metre high windows make the most of the views of the harbour, hills and cityscape of Hong Kong.

With all the light and views, East’s designers allow guests to make the choice of sitting either beside the desk in their ergonomic chair facing the window or having the window behind them.

Similarly, at Le Méridien Cyberport, LRF Designers opted to use contemporary

of China it was renamed Peace Hotel. Today it is being reborn as a 21st century international hotel and is now owned by China’s Jin Jiang International Hotels Group and managed by the Canadian company Fairmont Hotels & Resorts.

Design firm Hirsch Bedner Associates assigned a team of 14 designers in Shanghai and Singapore to “revitalize” the Shanghai icon. HBA Principals Ian Carr and Connie Puar headed the project. Paula O’Callaghan, Senior Designer on the project spoke to AHCT about some of the challenges faced by designers working on a heritage project

When considering the workspace O’Callaghan says the biggest challenge is

concealing all the IT, cabling and power discretely and providing the storage required for all the hotel information. “With a heritage property you have to work with what you have. The ‘bones’ of the original building were very different from modern hotels,” she adds.

Positioning the workspace was a challenge. “We opted for a standalone desk — for heritage design it’s really important that the space looks residential. It’s a very different animal to a contemporary hotel design,” she adds. “With heritage you have to camouflage – we wanted it to look gracious and discrete – that was the main challenge. We custom made two designs of desk in a deco style to achieve this.” All lighting and lamps at the Fairmont Peace Hotel including the desk lamp are based on deco designs. Original features dating back to 1929 inspire some of the decorative patterns in the hotel.

The hotel’s 270 guestrooms feature 1930s period flourishes along with contemporary comforts and cutting-edge technology. State-of-the-art in-room technology includes a 37-inch plasma stereo television, a bath-side LCD screen, Blu-ray player and wireless and broadband

The Fairmont Peace Hotel – overcoming the challenge of hiding the technology

Swire’s East – a business hotel with a life

The oval standalone desk is designed with the bay window in mind at the Kowloon Shangri-La

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property offers opportunities for designers to innovate,” he adds.

In contrast at the Kowloon Shangri-La, Hong Kong’s LRF Designers created a workspace that fits with the hotels classic styling. LRF took inspiration from the hotel’s bay windows and opted for an oval standalone desk.

On the 55th and 56th floors at the Island Shangri-La beside the Horizon

Club lounge, the luxurious Horizon Club executive rooms also have a workspace that fits the group’s aesthetic vision while providing the latest in technology.

Carefully selected Chinese elements are found alongside crystal chandeliers and the desk looks like it belongs in the study of a country house. When it’s time to get online and start working, guests sit in a super-comfortable padded leather office-chair at

a desk facing a mirror that provides extra views of the city, harbour and the room.

The classic solid wood desk’s drawers are like a mini-stationery cupboard and the computer jack panel is easy to locate. A printer is close at hand as is the television should guests feel a need for some background noise or news. And if travellers are sharing the room, there’s space enough for one guest to relax while the other works.

Everything about the design ensures that it’s easy to start work immediately on the desktop. Having plugged in the computer, and logged in to the Shangri-La’s complementary internet service, the only challenge is not to get distracted by the amazing views of Hong Kong or to indulge in too many chocolates or cups of fresh coffee from the in-room Nespresso machine.

design to create a very modern workspace. A spotlight on the wall provides lighting, while a glass desk adds to the bright open feeling of the guestrooms (best-known for their “sexy bathrooms”). “We decided to bring in a swing glass top that could double as a dining surface,” explains Andy Tait, Principal Designer and Partner at LRF.

“All operators have their own ideas in terms of workstation functionality, and each

Dual-purpose glass table top at Le Méridien Cyberport

Enough space for one guest to relax while one works at the Island Shangri-LaA mock-up of a room at Le Méridien Cyberport

crème brûlee, Figs compote with sabayon of eggnog, Macaroon gateaux, Panetone tiramisu and Christmas stollen

A Christmas Eve Buffet will also be available as well as a range of pre-festival buffet lunches, high teas and dinners.

The award winning Cantonese restaurant Hua Ting is putting an Oriental twist on Christmas food that includes more traditional dishes such as Braised shark’s fin with conpoy and golden mushrooms. Christmas drinks at the Intermezzo Bar will include the Santamezzo, a scarlet red blend of vodka, fruit liqueur and tropical fruit juice.

In Hong Kong, the Renaissance Harbour View Hotel has created festival menus for its Scala Restaurant, Café Renaissance and Lobby Lounge, offering a diverse range of

dishes including contemporary Italian dishes and seasonal classic delicacies as well as buffet options.

The diverse varieties of cuisines on offer will ensure that gourmet lovers of all types will find something to their liking. The in-house Scala restaurant has a three-course lunch and five-course dinner on Christmas Eve, and the Café Renaissance offers Buffet Lunch and Dinner as does the Lobby Lounge with the addition of a festive tea set.

To keep the party going after Christmas is over the hotel has also organized New Year’s Eve celebrations with a lavish six-course dinner and countdown at Scala as well as New Year’s Eve buffet lunch and tea in the lobby lounge – and for those who can’t sit still on festive occasions there is also a four-course dinner-and-dance in the lobby.

If Christmas and the festive foods that accompany it can’t come soon enough for you then the Conrad Centennial Singapore has

a lunch buffet at Oscar’s in time for Thanksgiving which features traditional

dishes like Roasted pumpkin soup with garlic croutons, Carved turkey with chestnut stuffing and roasted meats as well as desserts, which include Cheese cake, Pumpkin and cinnamon pie, and Blueberry crumble.

No festive season is complete without champagne and Mumm and Perrier-Jouët have products launched in time for Christmas that will complete any holiday meal.

From the house of G.H. Mumm comes a special edition Mumm on Ice gift pack containing a bottle of champagne and a stylish carrier tote that functions as a portable bag allowing a chilled bottle of Mumm Courdon Rouge to be enjoyed at any holiday meal whether it be a picnic in the park or a day on the beach.

Perrier-Jouët Belle Epoque 2002 marks the company’s first vintage for the 21st century. And if we need any more proof that champagne is indeed a work of art, celebrated Japanese art photographer Makiko Takehara has applied her own unique perspective on the company’s story creating photographs that imagine Perrier-Jouët in new ways, interpreting each vintage through different artistic aspects that marked that vintage year.

BOMBAY DREAMS RE-IMAGINED

Bombay Dreams, one of Hong Kong’s most famous Indian restaurants, has a stunning new design and a menu created by Indian Master Chef I.R. Qureshi.

The new Bombay Dreams menu is varied and includes dishes from South India and Goa in addition to the chef’s own specialist styles of traditional North Indian cuisine.

House signature dishes include vegetarian and non-vegetarian Chef’s platters, Salmon dill se, Handi murgh, Shahi galouti kabab together with classic Biryani with chena payesse and Ramalai desserts.

The master chef’s culinary creations have previously featured in a number of international food festivals around the globe. He was also Senior Master Chef at the Taj Mahal Hotel and The Grand New Dehli.

The restaurant also offers a buffet lunch and Sunday brunch with free flow red, white and sparkling wine.

The interior design includes an open kitchen with Tandoori ovens as its centrepiece and makes use of texture and colour to create an inviting atmosphere.

FESTIVE FARE The festive season is almost upon us with Christmas once again just around the corner. Special festive foods and long lavish meals form an integral part of any festive season, with many hotels and food companies creating a range of products specifically for the occasion.

The Orchard Hotel Singapore always puts on a lavish display and this year is no different. The hotel has created a Christmas lollipop house made from 2,800 lollipops from around the world and housing a selection of sweet and savoury Christmas treats ranging from Lolli log cake to Honey glazed boneless gammon as well as a Cantonese roast turkey from the Hotel’s Hua Ting restaurant. To complete the sensory experience carollers will be in the lobby in the days leading up to Christmas.

Hau Ting isn’t the only one of the hotel’s F&B venues that are getting in on the Christmas action, with the lobby level Orchard Café serving Traditional roast tom turkey with giblet gravy and chestnut stuffing, Oven roasted leg of lamb, Smoked duck breast with roast fig, Chicken liver parfait with caramelised shallots, as well as Black pepper slipper lobster and Chilli crab. The dessert menu is no less complete boasting Ginger bread

Spicy eggplants from Bombay Dreams

COFFEE MUSEUM Espresso machine manufacturer Rancilio opened the doors last month to Officina Rancilio 1926, a museum dedicated to the historical and cultural legacy of the company.

Housed in a renovated building formerly used by the manufacturer, the museum tells the story of the company from 1926 up to the present day through thousands of documents and photos as well as an almost complete collection of coffee machines made by the company since 1927.

The company is known for its innovative coffee machine designs, which include the 1965 release of model Z8 created by well-known Milanese designer Marco Zanuso

The building housing the museum is located in Parabiago, a town in the Italian province of Milan, where Roberto Rancilio founded the company.

The company is positioning Officina Rancilio 1926 as a cultural project designed to introduce people to the company’s rich historical heritage. The museum was doubly designed as a way for the company to safeguard and cultivate its archives.

Champagne as work of art

The Renaissance Harbour View gets into the festive spirit

Turkey and ALL the trimmings at Orchard Hotel

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Crabs galore To help solidify its position as one of the premium destinations for hairy crab, Fairmont Yangcheng Lake Hotel, located between Shanghai and Suzhou, has created an “Inspiring Autumn” package running till the end of the year that includes a one-night stay at the resort in a Deluxe Room, breakfast at Essence Restaurant and an elegant Chinese dinner featuring the famous Yangcheng Lake Hairy Crabs.

Some of the most prized hairy crabs in the world come from the deep, cold

White truffle season Everyone’s favourite seasonal fungi are back, with the start of the white truffle season. To mark the occasion a number of restaurants are offering seasonal truffle menus.

8 ½ Otto e Mezzo’s chef Umberto Bombana is glad to kick start the truffle season in his restaurant. Awarded Worldwide Ambassador of the White Truffle in 2006 by the Piedmontese Regional Enoteca Cavour (Italy), Chef Bombana is considered the pioneer of this premium ingredient in Hong Kong.

Bombana’s truffle menu includes Homemade fettucine, butter and parmesan and white truffle and Autumn mushroom risotto with piedmont cheeses and white truffle.

The restaurant will also host the 12th edition of the renowned World Truffle Auction. Organised in co-operation with the Region Piedmont and the Piedmontese Regional Enoteca Cavour, the auction represents one of the most prestigious event in Hong Kong’s culinary agenda. All profits from the auction in Hong Kong will go to the charity organisation Mother’s Choice.

Singaporean master chef Justin Quek, who makes an annual pilgrimage to Alba to source the finest white truffles, appeared at the Mira Hong Kong’s French restaurant Whisk last month, pairing white truffles with his light contemporary European cuisine. Quek’s menu included Egg royale with goose foie gras and white truffle shavings; Tagliatelle in white truffle cream with white truffle shavings and White truffle ice cream.

Italian restaurant Domani also has

a number of dishes that can be enjoyed with the white truffle. These include a Saffron risotto with raw scampi and quail breast stuffed with stewed prunes, 24 month aged parmigiano reggiano fondue, Maderia sauce and honey. For those who prefer something sweet, Domani’s dessert menu also includes truffle dishes.

H one at ifc mall is serving Beef carpaccio with celery heart, shavings of Parmesan cheese with white truffle; Cream of St Georges mushrooms, Bruschetta with soft scrambled free range eggs and white truffle as well as Vialone Nano creamy Risotto with Parmesan cheese, meat juice and white truffle. Desserts include Homemade white truffle ice cream.

The Royal Garden’s Sabatini Ristorante Italiano is featuring eight white truffles dishes using fresh ingredients including sea scallop and beef carpaccio. Dishes include Scrambled organic eggs on brushetta and white truffle and Risotto with mascarpone cheese and white truffle.

waters of Yangcheng Lake. As such, the Fairmont resort is positioning itself as the destination for local and international gourmands wanting to savour China’s most prized hairy crabs and other excellent lake specialties.

The hairy crab has a short season running from September to December and typically weighs in at 180-250 grams. The Fairmont resort selects only the lake’s finest specimens ensuring they weight at least 250 grams each. Fairmont’s green initiatives ensure the crabs are farmed in a sustainable manner to ensure the population remains strong.

The Kowloon Hotel’s Cantonese restaurant Loong Yat Heen will also be celebrating the hairy crab season with a hairy crab promotion available during both lunch and dinner. The venue’s Michelin-starred chef Yeung Kin-Yip has created a number of dishes including Braised shark’s fin with crab roe, Steamed bean curd topped with crab roe, Stir-fried assorted seafood served with steamed egg white topped with crab roe and Sautéed prawns stuffed with turnip ring topped with crab roe.

Hokkaido King Crab will also make an appearance at the Harbour Grand Hong Kong’s Nagomi Japanese Restaurant. Freshly flown in from Hokkaido, the crab has been used to create a number of dishes: Braised Matsubagani with avocado; Grilled Tarabagani leg; Bean curd skin rolled with crab meat and Taro tempura to name a few.

Sustainable crab from the Fairmont Yangcheng Lake Hotel

Loong Yat Heen offers hairy crabs

Classic pasta and white truffle dish from Sabatini Ristorante Italiano

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This month Morton’s The Steakhouse spreads its wings to Shanghai with the opening of a 200-seat restaurant and 100-seat bar in a prime location, sharing the IFC Pudong site with a 5-star Ritz-Carlton hotel.

Morton’s have been looking for a China property for some time, taking two years to find the right Shanghai location as the opening is “very important” for the company, according to Stephen McCrimmon, General Manager of the Hong Kong branch. In his 11 years with the restaurant McCrimmon has noticed that mainland Chinese guest numbers have gone from one table a week to two or three tables a night. Local guests are of increasing importance to the steakhouse as well, often using the restaurant as a venue for celebrations, from birthdays to IPOs to product launches.

While guests no doubt appreciate the newer items on the menu such as Chilean sea bass and onion rings, the meat remains the main attraction – be it the classic Porterhouse or New York Strip cuts or what the menu calls their “slightly smaller” cousins.

While this picture of a thriving steakhouse culture could be reflected in the United States, where steakhouses have been a rapidly growing category for over a decade, it is not reflected in much of the rest of the world where the consumption of premium cuts of beef is declining.

Increasing sophisticationProduction and exports in both Australia and New Zealand are down, due to a mix of strong currencies, low prices and drought, but Asia is the one region that is importing more. Canada is back in the market and some off-the-bone US cuts are also available, with conditions varying according to the market. Exports of Scottish beef, under the Scotch Beef brand, have just been authorized to Hong Kong.

Appetite for Japanese Wagyu beef and its imitators seems to know no bounds.

Australian farmers are finding a hearty welcome for their products in Southeast Asia and Greater China and New Zealand beef is showing modest gains in North and South Asia (a term that for Beef+Lamb New Zealand encompasses Southeast Asia).

What is fueling the appetite for a premium (read pricey) foodstuff?

In fact, beef consumption is rising at all price points and Aaron Iori, Regional Manager – Southeast Asia/Greater China at agricultural promotion body Meat and Livestock Australia, tells AHCT that the market is very price sensitive.

“Importers continue to buy high end products from Australia but they will be tempted to buy commodity price products which are of low quality and cheap from different countries for customers who are price sensitive,” Iori says.

Undoubtedly the rise in beef exports is mainly due to rising incomes and the increased affluence of the region’s middle classes.

McCrimmon has noted that the mainland visitors to Morton’s are clearly well-travelled, sophisticated consumers and Iori also believes that “Consumers in this region are becoming more educated, more travelled and increasingly exposed to both traditional and western cuisines through the expanding foodservice and retail sector.”

Another contention – made by the people selling the product – is that it is the quality of prime beef that keeps restaurant guests coming back for it. Laurent Vernet, Head of Marketing for Quality Meat Scotland (QMS) says the appeal of a steak is quite simple to understand.

“A steak is a simple honest dish made from nature and to your liking. Only good chefs can cook a good steak. A good chef demonstrates his abilities with a steak – he can’t hide. Steaks are also rich in satisfying flavour. It is a hedonistic dish and comfort food,” Vernet tells AHCT.

Down on the farmVernet also points to the way the famous Angus cattle are raised in Scotland, with grass-fed, hormone free-cattle slaughtered on average at between 24-26 months. “Genuine grass feeding means light marbling so less fat. Grass fed cattle have a genuine beef flavor often lost with grain feeding.”

Canada is also famed for its Angus cattle, cross bred with several other well-know breeds such as Hereford or Charolais. Cam Daniels, Vice President of Export Services at the Canada Beef Export Federation, tells AHCT that keeping cattle outside year-round in Canada’s cold climate produces animals with thick

Asian guests are defying worldwide trends and demanding more beef. Mischa Moselle asks why

Beefing up consuMptIon

Morton’s The Steakhouse New York Strip steak

A prime cut from Canada

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hides that eat more and as a result gain weight faster, and possibly produce more fat.

The cattle’s diet is supplemented with grain – predominantly corn in the east and barley in the west and for 200 days the cattle will

be given varying proportions of grain and silage. The result, according to Daniels, is “marbling giving flavour and tenderness.”

The cattle are slaughtered between 16-24 months of age.

Daniels also adds that steaks remain popular despite the expense because they are “considered a luxury” and possibly more contentiously they are “good for health.”

Red meat is in fact losing the bad rap it had acquired on the health front and Helen Fletcher, Senior Market Analyst at Beef+Lamb New Zealand is robust in her

defense of the product:“We have no research or opinion

that shows us that red meat is seen as unhealthy. Lean New Zealand grass-fed beef and lamb is widely recognized as a good source of protein, B vitamins, zinc, iron, vitamin D and Omega three and six while also being low in fat, cholesterol and calories.”

However, the reality is that guests are ordering steaks because of the “melt in your mouth, buttery, meat flavor” says Nobu Hong Kong Executive Chef Erik Idos. The restaurant serves some beef from Wisconsin in the United

States and Saga province in Japan. All the Wagyu used in the restaurant is from Japan.

The commonest Wagyu used in Hong Kong is from Miyazaki, both a province and type of cattle.

Chef Erik comments that the marbling of Japanese beef puts it in a different league to beef from other countries and that Asian guests are “not afraid to spend the money and get the best.”

“A steak is a simple honest

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All the Wagyu beef used in Nobu Hong Kong is from Japan

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Angus cattle grazing in New Zealand

Nobu Hong Kong Executive Chef Erik Idos

Portioned rosbif steaks from New Zealand

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According to International Wine and Spirit Research figures the whisky market in China, which was worth around £1 million (US$1.6 million) in 2000, was worth £80 million (US$126 million) in 2009.

At the moment not much of that is single malt. The category accounts for about six percent of total sales of Scotch whisky worldwide, but between 2005 and 2009, while the industry as a whole grew by 10 percent in terms of sales by volume, by the same criterion single malt grew by 23 percent.

For many years Scottish single malt whisky was merely a niche category in most Asian markets. The only label with a level of visibility remotely comparable to the leading blended Scotch brands was Glenfiddich, which was marketed very much in the style of a luxury blend anyway.

Blended Scotch whisky remains far bigger business - in Asia, particularly for the twin giants at the luxury end of the field, Diageo’s Johnnie Walker and Pernod Ricard’s Chivas Regal.

Malt, however, has now emerged as a serious rival - and arguably a long-term threat - to the big two, and to Chivas’s ultra premium blended Scotch, Royal Salute.

Glenfiddich – which remains the world’s best selling single malt, although it is now second to The Macallan in Asia – was the first to establish the category around the region, competing in terms of image with Johnnie Walker and Chivas. It stressed smoothness in its marketing rather than character, a strategy that has been considerably modified in recent years.

From the 1980s onwards it had to compete with other malts gradually working their way into the markets. These focused more on the individualism of the whiskies, and by inference that of the people who drank them.

Dram-atic increaseOver time the Edrington Group’s The Macallan emerged as Asia’s most successful malt brand, partly thanks to its highly collectible

vintage range, and to bottlings with advanced age statements. In a very brand conscious environment, persistent reminders that it is “often called the Rolls Royce of single malts” certainly didn’t hurt.

Not far behind The Macallan and Glenfiddich are The Glenlivet, owned by Pernod Ricard; Glenmorangie, acquired in 2004 by LVMH, which has invested heavily in building the brand; and Bowmore, owned by Morrison Bowmore Distillers Ltd, owned in turn by Japan’s Suntory Holdings Ltd.

These are – for the moment – the major players in an increasingly crowded market as more and more Scottish distillers look east.

Back in Scotland mothballed distilleries are being reactivated, and investment is pouring in to an industry that, although beleaguered in its traditional markets, thanks to recession and the demonisation of the alcoholic drinks industry that recalls the prohibitionist excesses of the early 20th century, now sees Asia as its future.

“taiwan – it is a blockbuster market for us” David Pattison

Malt assaultSingle malt whisky sales growth is outstripping blends, discovers Robin Lynam

The Lowland Auchentoshan distillery

Bowmore is unique in offering a combination of Highland, Lowland and Islay whiskies

The older, the more expensive, the wider the appeal to some Asian drinkers

The Macallan has been stoking the demand for single malts in Asia d r i n k


d r i n k


In addition to Bowmore, the company offers one of the few Lowland malts available in Asia, Auchentoshan, a gentler whisky suitable for pre-dinner drinking, and Glen Garioch a distinctively honeyed Highland malt.

Although Pattison, along with everybody else, has an eye on China, he is less bullish on the prospects in that market for malt over the short term than many of his industry colleagues.

“The problem in China is there is no understanding of it,” says Pattison. “People don’t know the difference between a cognac or a blended whisky and single malt, but in Taiwan there is that understanding.”

Although Japan was the first market in Asia to really latch on to single malts, according to Pattison business for the category is struggling there because of adverse economic conditions that have pushed consumers towards cheaper Japanese whisky brands.

In Taiwan, which followed it, conversely, the economy has picked up, and in 2009 the government reduced the rate of duty.

“It is a blockbuster market for us,” says Pattison. “You see a lot of younger people coming in to whisky in Taiwan. There was a very big tasting event, Whisky Live, in August and that attracted about 14,000 people over the two days, which was phenomenal compared to, say, Whisky Live in Japan, which probably attracted 4,000 or 5,000 people, or Whisky Live in the UK, which would be about the same.”

Bowmore is also focussed on a strong collectors market in Singapore. It is known for its rare special edition bottlings such as the Bowmore Trio – Gold Bowmore, White Bowmore and Black Bowmore – one vintage bottle of each of which sold together last year at auction in New York for US$21,600.

“There is a lot of demand in Singapore for those expressions. There is also huge interest in Singapore for the Forty Years Old. That’s coming on very well as a market,” says Pattison.

Only 53 bottles of the limited edition Bowmore 40 Years Old have been released worldwide, and it is priced at £6,500 (US$10,223) per bottle, plus tax.

Sales of those bottles so far have included five to Singapore, two to Taiwan, nine to the UK, one to Malaysia, and one to the Chinese mainland.

Not surprisingly none have been sold in Hong Kong, where the tax would double the price.

“In Hong Kong the market is developing, but the big issue is the duty structure which does not favour imported spirits. It is 100 percent ad valorem, which really pushes up the price. A very good bottle which might be HK$6,000 (US$773) in any other market will be nearly double that in Hong Kong because of the import duties. The Scotch Whisky Association are lobbying the Hong Kong authorities to try to introduce a fairer system,” says Pattison.

Widening interestInterest in malt is certainly spreading in bars and restaurants however, many of which have gone from offering only two or three of the big single malt names to a selection of twenty malts or more, a trend noted by Brand Promotion Manager Walter Gerrard of Fine Vintage (Far East) Limited which supplies Hong Kong’s largest wholesale selection of single malt whiskies, including rare bottlings and an extensive range from whisky merchant Gordon & MacPhail.

Gerrard claims to have noted “exponential” growth in the range of single malt whiskies available in Hong Kong F&B outlets over the last 12 months.

One of Fine Vintage’s biggest clients, The Canny Man bar in

the basement of the Wharney Guangdong Hotel in Wanchai, stocks about 180 malts.

A few doors away on Lockhart Road, an anomaly, in that it’s whisky range derives from a private collection placed in a restaurant for sale, but a sign of the times nevertheless, is the Banana Nana Thai restaurant, which has about 400 malts, many of them rare – one of the largest selections in Asia.

Is the category competitive with blended whisky over the longer term, or complementary to it, however?

That is certainly a question Pernod Ricard and Diageo have to ponder, since both have considerable interests in both areas. Pernod Ricard owns Chivas Regal, Royal Salute - and The Glenlivet. As well as Johnnie Walker and several other blends, Diageo owns a portfolio of 15 malts.

As well as its long established Black Label deluxe whisky Johnnie Walker has invested heavily in its popular Blue Label premium blend, which is positioned towards the top of the luxury blended category. Its two blended malts, Green Label and Gold Label, aim to offer something different to both blended and single malt whisky drinkers.

“I think they are complementary,” says David Pattison. “Blended whisky is good for introducing people to the category – younger drinkers, first time drinkers. It’s more affordable than malt whisky for those on lower incomes. Malt whisky suits connoisseurs, and there are people who buy it for image.

“Is there competition between say a Royal Salute or a 25 Year Old Chivas and a single malt? Yes, I suppose there is. I think it depends very much on the market.”

Still room for growthOne of the most aggressive players in the field is Glenmorangie, the best selling single malt in Scotland, which has raised its profile in the field hugely by expanding its range from its classic Ten Years Old, now renamed The Original, to an extensive range of different cask finishes, and exotic, innovative spirits, such as Signet, created by Dr Bill Lumsden.

Lumsden and his team, including Sensory Whisky Creator Annabel Meikle, are carving out entirely new territory for single malt whisky, aimed at drawing in the younger more trend conscious drinker.

Last year Glenmorangie installed four new copper stills, in what Meikle calls “undoubtedly the finest still room in the world” at a cost of £4 million (US$6.3 million), bringing the total to 12, and boosting production capacity by a third. She, Lumsden and LVMH are confident that with market growth in Asia, the extra spirit will be needed.

Glenmorangie also owns the Ardbeg distillery on the island of Islay, and is now working to build that brand in Asia. The same meticulous attention has been paid to packaging as was applied to Glenmorangie, and the brand is increasingly visible in regional bars, retailers and duty free outlets.

Ardbeg will be going head to head with the less peaty Bowmore, currently the biggest selling Islay malt around the region – although internationally the island’s dominant player remains the unmistakably pungent Laphroaig.

“We’re quite unique as a company in that we’re very niche, focused only on single malt, and we offer an Islay, a Lowland and a Highland. That’s the way we’re trying to develop our business,” says David Pattison, Morrison Bowmore’s Regional Manager, Emerging Markets.

Chivas Brothers’s ultra-premium Royal Salute

Bowmore’s Lowland offering

Blue expression of the Walking Man – Diageo’s top selling blend

Chivas Regal, Pernod Ricard’s leading blend

Conscientious brand-building has boosted Glenmorangie sales

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A good cup of coffee may not be enough to sway a patron’s choice of fine dining establishment, however, a bad cup can leave a

bitter aftertaste on an otherwise flawless meal – in many cases the final verdict on a cup is not merely a matter of the right ingredients, but the right coffee machine as well. “We usually recommend a coffee machine that can best fit the overall dining experience of a fine dining restaurant,” said Christian W. Huber, Managing Director of Boncafé International distributors of amongst other products Rancilio Egro coffee machines. “If you’re in a fine dining restaurant offering the very best service, cuisine, wines, desserts, and so on, then you would expect the coffee experience – which usually comes at the end of a meal – to really conclude the entire dining experience with aplomb,” Huber said.

Paolo Fenu, Director of Communications of La San Marco says the list of requirements is comprehensive. “Reliability and the ability to consistently brew quality coffee, the machine’s capacity to keep a programmed temperature, regardless of the use, the

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“If it is it too big the running cost are too high. If it is it too small the machine cannot cope with the demand” Bernhard Künzler

ergonomics and design, and of course brand awareness” matter, he says.

To be or not to be automatic There are numerous elements that need to be taken into consideration when choosing a coffee machine for a fine dining restaurant. One question that needs to be answered early in the process is whether the restaurant intends to operate the machine through a trained barista or whether a full automatic coffee machine is required. Franke Coffee Systems has a number of fully automatic coffee machines that are aimed at fine dining establishments. “These machines have the possibility to automatically unite the quality in the cup needed for fine dining requirements, whilst keeping it clearly operator friendly and thereby reducing total intervention time so that staff can focus on serving the customer,” said a company spokesperson.

Not everyone, however, believes that fully automatic coffee machines are suitable for fine dining restaurants.

“All over the world there are different coffee habits, local tastes, different ways of

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roasting the coffee beans,” says Peter Kass, Bravilor Bonamat B.V. “It might result in different ways of brewing the best cup of coffee. However, we do recognize more interest to make coffee with traditional filter coffee equipment. People like to be more involved in the full brewing process”. The company’s solutions provide specialty beverages such as espresso, cappuccino, chocolate, espresschoc, café au lait and Moccachino.

According to Blair Donaldson, Director at Koffee Ko, a provider of beans, roasting and espresso machines and training, “Any fine dining establishment should only consider a semiautomatic or volumetric machine. Even though we sell them, fully automatics are an insult to people who know coffee. It sounds great to have a machine that does everything at the touch of a button. But really, would you do that with any other quality product? How about steak? Or desserts? In this day and age it’s insulting to the customer and it’s a cop out for people who don’t want to do the job properly.” He added that using a semiautomatic/volumetric machine is not

as hard as some people assume, and the company offers extensive training with every machine as well as advanced classes for baristi who want to take their skills to the next level. Huber concurred, noting that although a semi-automatic machine may not produce as many cups, nor with the same speed, as a fully automatic machine, but “in a fine dining experience, one is more understanding and patient to wait for that good cup that has been produced and made with passion by a trained professional.

If time and volume is an issue, then the semi automatic coffee machine will not be recommended.”

The German company Melitta have taken the fully automatic route with the c35 range for coffee specialities. All models in the range have one or two grinders depending on the customer’s request but not all have steam and milk capacity. The c35 12Cm has all and can make 200 cappuccinos or coffee crème or 250 espressos an hour.

A world of extras Once a restaurateur has decided on the choice of fully or semi-automatic, there are still many other questions that need to be asked and answered before the right machine can be chosen. These include: should the machine include various beans; what are the volume requirements to be expected to run through the unit per day; should the machine be able to serve milk specialities; should the machine be able to dispense additional specialities including chocolate, syrup, and so on.

The latest Egro One, for example, can steam milk, brew coffee and dispense hot water at the same time. It also has the ability to program 16 different beverages

for the keypad model and 34 different beverages for the touch-pad model. “The good thing is the machine is able to brew both hot and cold beverage with just a touch on the button,” Huber added.

Donaldson noted that over the years, Koffee Ko has dealt with quite a few brands and has gotten to know the pros and cons of most of them. For a long time, he noted, the La Marzocco was the machine of choice for people serious about coffee.

“Recently, however, we tested the new World Barista Championship machine from Nuova Simonelli, the ‘Aurelia Competizione’, and honestly it is fantastic. In 14 years in this business I’ve never come across a machine that made coffee taste as wonderful as this one does. It is utterly without equal.” Further, he said that where the La Marzocco required hard work to get good results, the Nuova Simonelli machine is a breeze to use.

“Nuova Simonelli spent considerable time with Italian universities researching the science of espresso extraction. They then began to design a new system around those findings, and it appears to have paid off phenomenally. I went from sceptic to convert in a single shot,” Donaldson said.

La Marzocco does have its fans though.

“For a professional barista,” says Lavazza’s Vincent Cheng, “we always look for a machine with good water temperature and pressure control (especially for those machines that experience high levels of consumption). These factors are key to extracting the full aroma and taste from the ground.” From the Lavazza range, Cheng recommends the FAEMA, La Cimbali and La Marzocco lines.

Bernhard Künzler, Director of

Marketing & Product Management for Swiss company Schaerer, says that the size of the machine is also important to consider and likens the process to buying a new car.

“If it is it too big the running cost are too high. If it is it too small the machine cannot cope with the demand, which would mean that customers have to wait too long for their beverages and that the machine is overused, which again leads to higher service cost.Schaerer machines are found in gourmet restaurants and hotel coffee shops

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Discover milk all over again

Evolution Plus Foam mastErThe fastest way to perfect milk foam. The Franke evolution Plus in conjunction with the innovative Franke Foam master sets new standards in milk frothing. The Foam master allows a fully adjustable milk foam consistency by product – and this at twice the dispense speed of regular milk systems. www.franke.com

“Schaerer’s portfolio of espresso models covers our customers’ needs from 30 to over 800 cups per day, and for the gourmet restaurant or hotel coffee shop, the Coffee Art Plus is Schaerer’s answer, offering greater capacity and an abundance of different options for preparing the milk.”

Coffee machine as design element Functionality is not the only consideration when buying a coffee machine, particularly for fine dining restaurants where the machine may be visible and therefore need to blend with the overall interior design.

“For restaurants looking for more of a showpiece, the Victoria Arduino ‘Adonis’ is absolutely beautiful. A blend of classical and modern designs it comes in an all chrome finish, pearl or burgundy 12-step paint process, or custom colour to match dining interiors/ambience,” Donaldson said.

A case in point is 8 ½ Otto e Mezzo, which employs the above mentioned Adonis machine. Known as the ‘Buick’ of coffee machines and personally selected by

Chef Bombana it has been placed on the bar counter where it can catch customers’ attention and serve as a focal point. Some machines come with a range of cosmetic possibilities so that they can be adapted to a variety of fine dining restaurant interiors. “A Rancilio Class 10 for example,” Huber said, “could allow the establishment to choose the design and colour of the leather for the machine. It will give a touch of class to the ambience of the establishment. For those who are approaching a more classic and retro feel in their dining experience, the Rancilio ‘Leva’ espresso machine model will add showmanship of making espresso coffee by the barista.”

Keeping it runningThere are also more mundane concerns that need to be considered when buying a coffee machine. Franke Coffee Systems spokesperson noted that it is important to find out if the provider of the machine has a service presence in the region to ensure the machine is installed properly, staff are trained and regular service can be maintained.

“Operators tend to underestimate the importance of regular machine cleaning. This is important to ensure that the quality offered to the customer stays at a constant high, as well as ensuring the intended longevity of the machine itself,” the spokesperson said. Donaldson added that any buyer should ask if the dealer can service the machine and if they carry spare parts. “A good dealer will provide a replacement machine if they can’t fix yours on-site. If the problem cannot be fixed and the machine is still under warranty they should replace the machine immediately.”

Never lose sight of the target When wading through a myriad of coffee machines and functions on offer, buyers must never loose sight of one simple question, according to Donaldson: How well does the machine fulfill its core functions – making espresso and steaming milk – and how easy is it to get these results consistently.

One option from Bunn is the Tiger Xl, M and M EXT models, particularly appealing if space is cramped as they only occupy 16” or 41 cm of counter space.

The unit simulates barista tamping and polishing motions to provide uniform extraction, according to the company. Bunn also point out the intuitive operational design and easy to use control pad. The milk delivery system is designed to not dilute the foam when frothing “so customers enjoy a full, rich flavour experience,” says the company.

“A coffee machine is the final tool in the coffee process towards the perfect cup. A six month long journey, from the picking of the coffee to the processing and the roasting – all can be in ruined without the use of correct brewing equipment,” said Anders Bäckström, Export Sales Manager (Asia) of Crem International the Swedish/Spanish coffee conglomerate.

“Hotels and restaurants are starting to wake up to the fact that they’re losing business to stand alone cafes 50 meters away because those cafes have better coffee, use high quality machines, and invest in training their staff properly,” Donaldson concluded.

“Of all places a ‘fine dining’ restaurant should offer a ‘fine dining experience’; that includes the coffee. If you’re offering the best cuisine in town, then that should be across the board – food, wine, service, and coffee.” Additional research by Saul Symonds

“A coffee machine is the

final tool in the coffee process

towards the perfect cup”

Anders Bäckström Schaerer models can cope with volumes ranging from 30-800 cups a day

Aesthetic appeal – enough to qualify for a museum of coffee machines – is a consideration for Rancilio

E q u i p M E n t


Vidacasa Diningware – a tailor-made solution for serving fresh chilled foodServing fresh food presentably is a challenge to hotel and restaurant chefs worldwide. Either you place wet ice at the bottom of your dishes or use dry ice to keep the food cool, there just isn’t a flexible solution or presentable way around this.

Now introducing the Vidacasa Diningware – it may be your perfect solution!

Vidacasa Diningware’s function is to keep food plate surfaces at 4°C for up to six hours, without external power. This innovative cooling feature assures delicate perishables like fresh seafood food, Japanese raw food, cold cuts, salad and even desserts can be served freshly at any hotel, restaurant or catering outlet.

Volume and valueNew Zealand dairy company Fonterra’s Anchor brand has launched a new UHT whipping cream that promises extra profit as much as extra volume. According to the company, the cream delivers up to 25 percent more whipped volume than other whipping creams, with the benefit that the “excellent yield” will “deliver more profits.” The cream also promises a rich, original creamy taste and full mouth feel and is robust and versatile enough not to

Monin announces Tiramisu flavourMonin has broadened its Le Sirop range with the addition of a Tiramisu flavoured dessert syrup.

“An elegant combination of dark chocolate, nuts and espresso,” the Tiramisu syrup is suitable for any beverage application, say the makers.

“Fancy the ultimate Tiramisu latte? Le Sirop de Monin satisfies that craving every time.”

Just as Tiramisu itself is a highly adaptable dessert recipe, so is the syrup – simple applications include adding it to hot or cold milk, coffee or a dessert topping.

Vidacasa Diningware is composed of three parts – top porcelain food plate, the innovative reusable iThermo Cell, and the polyurethane thermal base.

iThermo technology absorbs cooling power during state transformation and releases cold thermal power for long hours. With the use of the iThermo Cell, Vidacasa Diningware can keep its surface at a low temperature for up to six hours, without using wet ice, dry ice or an electricity supply.

The use of the iThermo Cell is easy. Simply store it in any freezer at -18°C overnight until it becomes solid, place it into the thermal base, and you can see the magic cooling power!

The entire Vidacasa Diningware collection is eco-friendly and food safe, while the iThermo Cell can be reused up to 300 times, saving huge operating costs and providing environmental benefits.

For more information: www.vidacasa.com

be over-whipped.Anchors figures show that a litre of

standard whipping cream will provide enough for five mousse cakes, using 0.2 l per cake. A litre of Anchor Extra Whip can make 6.25 mousse cakes, using 0.16 l per cake.

Anchor Extra Whipping Cream comes in a 12 x 1litre case, has a fat content of a minimum 35 percent, a shelf life of seven months and needs to be stored at between 2-4ºC.

For more information: www.fonterrafoodservices.com.hk

Perhaps your guests would prefer a cocktail or mocktail?

Tiramisu Chocolate Martini • 15 ml Monin Tiramisu syrup • 20 ml Monin Cream de Cacao Brown • 40 ml vodka • 60 ml half & half milk

Add ice cubes and shake well. Serve with cocktail glass. Sprinkle cocoa powder on top to decorate.

Tiramisu Coco Colada • 20 ml Monin Tiramisu syrup • 30 ml Monin Coconut fruit mix • 7.5 ml Monin Chocolate sauce • 90 ml milk

Add ice cubes and blend well. Serve in a 16oz glass.

For more information: www.monin.com

p r o d u c t n E w s


p r o d u c t n E w s


DualZone

Model: D-290

2 temperature zonesfor professionals

The first “product” from the EuroCave Professional, Dual Zone, is a 2 temperature zone wine serving cabinet combining a modem design with the latest technology.Two large zones, which are completely independent, allowing your red wines, white wines all to be kept at the right serving temperature.In this way, Dual Zone allows you to easily access bottles when dealing with customers’ wine orders.

Made in France

For a free brochure containing full detail,please contact:

Alpha International Food Services909, Chai Wan Industrial City, Phase 2,70 Wing Tai Road, Chai Wan, Hong Kong.Tel: (852) 2889 2123 Fax: (852) 2889 1757http://www.eurocave-alpha.comEmail: [email protected]

World leader in Wine Cellars

DATE EVENT DETAILS ORGANIzER

Nov 10-12 Cosmoprof Asia Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

Nov 10-12 FHC China 2010 Shanghai New International Expo Centre, Shanghai, China

Nov 14-18 Equip’Hotel Paris Porte de Versailles France

Nov 24-26 Hotel Expo 2010 The 6th International Hotel Equipment, Supplies and Food & Beverage Expo The Cotai Strip Convention and Exhibition Center at the Venetian Macao

Jan 12-14, 2011 HIFI Renaissance Mumbai Convention Centre Hotel Mumbai India

27 Feb – Gulfood 2 Mar 2011 Dubai World Trade Centre Dubai

Mar 29 – Hotelex Shanghai 2011Apr 1, 2011 Shanghai New International Expo Center Shanghai China

Jun 19-23, 2011 Vinexpo Bordeaux-Lac Exhibition Centre Bordeaux France

Cosmoprof Asia is the leading business-to-business beauty trade show event in Asia. All exhibits are divided into five themed sectors that cover the entire spectrum of the beauty industry.

Equip’Hotel is a rich source of experience that pinpoints tomorrow’s trends, especially in the worlds of decoration, design and architecture.

FHC China is the biggest international trade show for food, wine and hospitality equipment in China. FHC China features Wine and Spirits China 2010, Meat China 2010 and Tea and Coffee 2010 specialist areas, with Olive Oil China, Ultimate Barista Challenge China, Ice Cream University, Wine Seminars, China Sommelier Wine Challenge, FHC international cooking competition and more.

UBM Asia LtdTel; +852 2827 6211Fax: +852 3749 7345/3749 7310Email: [email protected]

Promosalonswww.equiphotel.comwww.promosalons.fr

Lily ZhuChina International ExhibitionsRoom A2402-03, Singular Mansion, No.318-322 Xian Xia Road, Shanghai(200336), ChinaDID:(86-21)6209 5209 Fax:(86-21)6209 5210Email: [email protected]

After the success of the past five editions, the sixth Hotel Expo will be held in The Venetian Macao again. Gathering thousands of hospitality industry decision makers and procurement groups from not only Macau, but also Hong Kong, China and other major Asian countries, Hotel Expo is the largest exhibition in the hotel, catering and hospitality sectors in Macau.

Coastal International Exhibition Co., Ltd.Room 2106, China Resources Building, 26 Harbour Road, Wanchai, Hong KongTel: +852 2827 6766Fax: +852 2827 [email protected]

HIFI conference is designed to provide an annual meeting place for hotel executives, investors, lenders, developers, and the professional advisory community who are interested in doing deals in one of the world’s hottest hotel markets - India.

Gulfood is the Middle East’s leading dedicated exhibition for the foodservice and hospitality Sectors. The event provides industry suppliers with the region’s largest central business hub, ultimately delivering an unrivalled product and service showcase and the opportunity to meet serious international buyers face to face.

Hotelex shows are the meeting point for the hospitality industry. Managers, manufacturers, traders and distributors gather annually to source, sell, network and debate future trends.

Founded in Bordeaux, France in 1981, Vinexpo host industry players from all the wine and spirits producing regions in the world every two years. Each exhibitor finds his place and displays his talents to very strictly selected visitors – trade professionals only, coming from more than 140 countries.

Burba Hotel Network2900 Bristol Street, Ste. D101Costa Mesa, CA 92626 USATel: +1.714.540.9300www.hifi-india.com

DWTCDubai World Trade CentreP.O. Box 9292DubaiUAETel: +971 4 332 [email protected] www.gulfood.com

Shanghai UBM Sinoexpo International Exhibition Co., Ltd. 10/F, Xian Dai Mansion, 218 Xiang Yang Road (s), Shanghai, 200031, China Tel: + 86 21-6437 1178 Fax: + 86 21-6437 [email protected]

VINEXPO 2, cours du XXX Juillet 33074 BORDEAUX CEDEX FranceTel : + 33 5 56 56 00 22 Fax : + 33 5 56 56 00 00www.vinexpo.fr

Contests galore at Macau hotel show

The 6th International Hotel Equipment and Supplies Expo

24-26 November 2010 The Venetian Macao-Resort-Hotel Cotai Strip Cotai Expo Macau SAR

www.hotel-exhibition.com

This month the hotel equipment and supplies industry will converge on gambling haven Macau for a three-day expo highlighting the latest industry products and developments.

The 6th International Hotel Equipment and Supplies Expo will see over a hundred companies from Argentina, Australia, Belgium, Canada, Germany, India, Japan, Pakistan, Singapore, the Philippines, USA, Russia, China, Taiwan, Hong Kong and Macau showcasing their wares.

These products include foodservice equipment and supplies; hotel guestroom amenities; cleaning equipment and supplies; hotel indoor and outdoor furniture; spa and wellness supplies; recreational and entertainment equipment; catering supplies; IT and management systems; as well as environmentally-friendly and energy-saving equipment and technology.

The well-rounded event boasts a range of concurrent activities including the 4th Asian Hotel General Managers Forum; the 3rd Seminar of Cooperation between Hotels and SMEs; a Coffee and Bartending Culture Workshop; a Spa and Wellness Forum as well as various cooking demonstrations. Michelin-starred Morton’s The Steakhouse will give culinary demonstrations in the first two days of the expo.

The cooking demonstrations will be supplemented by Latte Art performances and wine tasting sessions that will take place at regular intervals during the event, creating what organizers promise will be a fun and relaxing three days devoid of the solemnity that can accompany such trade events.

The Golden Pearl River Delta (PRD) Cup will present awards in a number of categories including Top Resort Hotels; Top Theme Hotels; Top Business Hotels; Top Consumer-Beloved Restaurants and Top Chefs. The expo will also host the 2nd Lotus Cup Hotel Furniture Design Competition.

To cater to the growing number of new hotel projects in the region – the PRD alone boasts as many as 50 new hotels set to open in the coming three years – the expo will host a Hotel Project Investment and Management Discussion Pavilion helping new hotel projects find both investors and operators.

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HOFEX2011_ENG(A4).pdf 1 10年10月13日下午12:12

Hospitality Asia 2011 is co-located with:International Furniture Fair Singapore 2011/28th ASEAN Furniture Show | www.iffs.com.sg

Deco Asia 2011 | www.DecoAsia.com.sg

9 – 12 March 2011 • Singapore Expowww.HospitalityAsia.com.sg

HospitalityAsia 2011

Experience a true

in AsiaSHOWCASEHOSPITALITY

For more information on exhibiting or visiting, please contact us. Email [email protected] or call (65) 6569 6988.

International Furniture Fair Singapore Pte Ltd 62 Sungei Kadut Loop, #04-19, International Furniture Centre, Singapore 729507 Tel: (65) 6569 6988 Fax: (65) 6569 9939 Email: [email protected]

Organiser

Cheah Chin Kim

Chutima Limpasurat

Hitoshi Inoue

MGM Resorts International has announced the promotion of Gamal Aziz to the post of President and CEO of MGM Hospitality. Aziz has been with the company since 1998, occupying senior management positions with MGM’s resort, casino and non-gaming properties under the Bellagio, MGM Grand and Skyloft brands. Born in Egypt, Aziz started his hospitality career in Cairo restaurants.

Pan Pacific Hotels Group has announced the appointment of Cheah Chin Kim as General Manager of Parkroyal Serviced Suites Kuala Lumpur. Cheah has extensive experience in the area, having previously worked for Fraser Hospitality in Bangkok, Seoul and Manila. Her previous post was as General Manager of Parkroyal Serviced Suites Singapore.

The Sukothai Bangkok has announced the appointment of Chutima Limpasurat as Public Relations & Communications Manager. Chutima, who graduated in Liberal Arts from Bangkok University, started her hospitality career with Le Meridien Hotels and Resorts in Bangkok, before moving to The Sukothai six years ago. She has most recently been the hotel’s Guest Retention Manager.

Wyndham Hotel Group has announced the appointment of Gareth Garston as Senior Vice President, Global e-Commerce. Garston has considerable hospitality and travel distribution experience, including with Wyndham franchisees and other chains such as Hilton Worldwide and Stakis Hotels. Garston last worked with London-based online hotel retailer Octopus Travel.

Pan Pacific Hotels Group has announced the appointment of Goh Tee Kay as Director of Sales for Parkroyal Serviced Suites Kuala Lumpur. Goh’s previous experience has been in Malaysia, both with local brands such as Berjaya Hotels & Resorts and international brands. Goh’s previous post was Director of Sales at Doubletree by Hilton Kuala Lumpur.

Steelite International has announced the appointment of Nikki Green as Design Sales Manager, Middle East, Africa & Asia Pacific. Based in Kuala Lumpur, Green will focus on Core and Portfolio sales. Green has been with Steelite for nine years, with experience in the United States, British, Middle Eastern and Asian markets.

New World Hotel Saigon has announced the appointment of Jeremy Harris as Executive Chef. Harris won the Marriott Award of Excellence: Rising Star during his seven year stint with the company, during which he worked at properties in Washington DC, New Orleans, San Francisco, Malaysia and most recently Texas.

The Royal Garden, Kowloon has announced the appointment of Hitoshi Inoue as Executive Chef at Inagiku Japanese Restaurant. The traditionally-trained chef has 25 years of experience that includes time spent at the Disney Ambassador hotel and at several Hilton Worldwide properties – most recently the Tokyo Bay Hilton.

MSpa International, the spa division of Minor International, has announced the appointment of Kathryn Moore as International Project Manager. With a passion for travel and a strong hospitality operations background, Moore entered the spa industry in 2003 and has worked for leading international brands and as a consultant.

Anantara Hotels, Resorts & Spas has announced the appointment of Arno Nicolussi Moretto as Area General Manager of Qasr Al Sarab Desert Resort by Anantara. The Austrian graduate of Hotel College Schloss Klessheim has worked globally with IHG and prestigious brands including Jumeirah, Swissotel and The Ritz in Taiwan.

Accor Asia Pacific has announced the appointment of Patrick Ollivier as Senior Vice President Human Resources Asia Pacific. The 56-year-old has been with Accor and its affiliates (Wagon-Lits, Carlson Wagon-Lits Travel Europe) since 1982 and held senior HR posts in the United States and Europe before his current Singapore-based posting.

Mandarin Oriental, Macau has announced the appointment of Samson Woo as Director of Sales and Marketing. Woo has over 20 years experience in hospitality and sales in the Asia Pacific and China region – including working for MOHG in Shanghai and Hong Kong. Woo was last Director, Travel Trade Sales at Disneyland in Hong Kong.

Nikki Green

Jeremy Harris

Kathryn Moore

Patrick Ollivier

Gamal Aziz

Arno Nicolussi Moretto

Samson Woo

Gareth Garston

Goh Tee Kay

a p p o i n t M E n t s


Every degree countswhen serving a fresh cuisine.

VIDACASA™ Diningware delivers a

temperature of 4°C (39°F) on the plate

surface for up to an extended period of 6

hours without external power, made possible

by advanced iThermo® cooling technology.

As the �rst of its kind, Vidacasa serves chilled

food with extra values of freshness, coldness

and hygiene, while getting rid of the

inconvenience caused by dry ice or wet ice.

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Freshness Rede�nedKeep chilled food fresh at 4°C for 6 hourswithout external power

VIDACASA : 1016 WEST JACKSON BLVD. CHICAGO, IL 60607 | TEL. +1 312 288 8631 | [email protected]

ASIA DISTRIBUTION : TOP CREATION (ASIA) LTD | TEL. +852 27237306 | [email protected]

W W W. V I DAC A S A . CO M

SIZE . W210mm . H297mm

V1240_WINTER 2010 AD_SINGLE PAGE PUBLISH: AHCT - NOV ISSUE

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