asian hotel

& Catering Times

Published since 1976 Vol 35 March 2010

PROVINCIAL
APPEAL
Punching up
Hainan’s pulling
power

SELLING
YOUR ROOMS
New ways to
distribute

REFRESHMENTS
Approaches to
renovation

GREEN HOUSEKEEPING
Hong Kong SAR HK$50
China RMB50
Singapore S$15
Malaysia RM30
Thailand Bt300
Rest of Asia US$10
Small changes, big impact
 E d i t o r ’ s M e s s a g e

W
elcome to this month’s issue of
the region’s favourite hospitality
read.
Let’s see what March ‘ides.
Despite controversies over dodgy emails
and not-so-rapidly melting glaciers, the
environment remains a top concern for the
industry. Green initiatives don’t always have to
be big-ticket projects though. AHCT finds that
the housekeeping department can contribute
effectively by changing cleaning chemicals and
tools, or by using paperless technology.
Clean rooms are nice but useless if they
are empty. We report on the large variety of
approaches to General Distribution Systems
that are now available, ensuring you are
connected to potential guests through as many
channels as possible and that you are offering
them the best price – for both parties.
One place that is taking strong initiatives
to ensure those guests are visiting is the
Chinese province of Hainan and its upmarket
resort destination of Sanya. We take a look
at government proposals for tourism and
the challenges of increasing international
awareness of the destination and its facilities
– hoteliers are keen on plans to improve
transport, both in terms of air links and
regulation of the local taxi trade.
Of course, the magazine is also packed
with the usual complement of vital industry
news, equipment information and diary
dates that have kept it a vital voice within the
industry since 1976.
Mischa
Moselle

ENDORSEMENTS
Managing Editor
Mischa Moselle
mischa@thomsonpress.com.hk
Baking Industry The Federation
Hong Kong Hotels Hong Kong Federation Of Hong Kong Association
Design by Training Centre Of Hong Kong
Association Chefs Association Restaurant Owners Of Thailand
Hotel Owners
Koon Ming Tang
production@thomsonpress.com.hk

Contributors
Helen Dalley Association Of
International
Singapore
Chefs Association
Hong Kong
Bakery & Confectionery
Hong Kong
Maitre D’hotel Association
Singapore
Hotel Association
Hong Kong
Bartenders Association
Piers Evans Hoteliers Shanghai Association

Zara Horner
Rebecca Hui
Euan McKirdy
Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association
Associate Publisher Chefs Association Association Of Hotels Association Hong Kong

Sharon Knowler
sharon@thomsonpress.com.hk

Advertising Sales Manager

Claire Sancelot
claire@thomsonpress.com.hk Asian Hotel & Catering Times
is published monthly by
Thomson Press Hong Kong Ltd (TPHK)
Circulation Executive
Becky Chau The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication.
enquiries@thomsonpress.com.hk 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
Chairman published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence
JS Uberoi 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,
Director 63 Wong Chuk Hang Road, Hong Kong
Gaurav Kumar
All rights reserved (c) 2009
Thomson Press Hong Kong Ltd

HONG KONG
Thomson Press Hong Kong Limited/ ITALY THAILAND
Media Transasia Limited Ediconsult Internazionale s.r.l. Media Transasia Thailand Ltd
Room 1205-6, 12/F, Hollywood Centre, Piazza Fontane Marose, 3-16123 Genova 14/F, Ocean Tower II, 75/10 Soi Wattana,
233 Hollywood Road, Sheung Wan, Hong Kong Tel: +39 010 583684 Fax: +39 010 566578 Sukhumvit Soi 21, Asoke Road, Klongtoey,
Tel: +(852) 2851 7068, 2815 9111 Email: genova@ediconsult.com Prakanong, Bangkok 10110, Thailand
Fax: +(852) 2851 1933, 2581 9531 Contact: Mr Vittorio Negrone Tel: +66 2 204 2370 Fax: +66 2 204 2391
Email: mischa@thomsonpress.com.hk Email: gauravkumar@mediatransasia.com
Contact: Mr Mischa Moselle JAPAN Contact: Mr Gaurav Kumar
Echo Japan Corporation
AUSTRALIA Grande Maison Rm 303,   UNITED KINGDOM
Mass Media Publicitas 2-2 Kudan-kita 1-chome, The Powers Turner Group
Level 9, 215-217 Clarence Street Chiyoda-ku, Tokyo 102-0073 Gordon House, Greencoat Place
Sydney NSW 2000 Australia Tel: +81 3 3234 2064 Fax: +81 3 3263 5065 London SW1P 1PH, United Kingdom
Tel: + 61 2 9252 3476 Fax: +61 2 9251 3726 Email: aso-t@echo-japan.co.jp Tel: +44 (0) 20 7592 8300 Fax: +44 (0) 20 7592 8301
Email: cdsilva@publicitas.com Contact: Mr Ted Asoshina Contact: Mr Chris Morgan
Contact: Mr Charlton D’Silva
USA
INDIA MALAYSIA Riverside Media
Media Transasia (India) Ltd Publicitas International Sdn Bhd. 159 Main Street, 2nd Floor, Lake Placid,
K-35 Green Park, New Delhi-110016 S 105, 2nd Floor, Centrepoint NY 12946, USA
Tel: +91 (0) 11 26862687 / 6868775 Fax: +91 (0) 11 26867641 Lebuh Bandar Utama, Bandar Utama Tel: +1 518 523 4794 Fax: +1 518 523 4708
Email: xavier@mtil.biz 47800 Petaling Jaya, Selangor, Malaysia. Email: ceccleston@accessriverside.com
Contact: Mr. Xavier Collaco Tel : 603 7729 6923 Contact: Ms Christina Eccleston
Fax : 603 7729 7115
Media Transasia (India) Ltd Email: scheng@publicitas.com Marston Webb International
1, A & B, Diamond House, 35th Road, Contact: Ms Shallie Cheng 60 Madison Avenue, Suite 1011,
Linking Road, Bandra West, Mumbai - 400 050 New York, NY 10010, USA
Tel: 91 22 26053702-06 Fax: 91 22 26053702-06 Tel: +1 212 684 6601 Fax: +1 212 725 4708
Email: xavier@mediatransasiaindia.com Telex: (023) 420773 BRANINT
Contact: Mr. Xavier Collaco Contact: Ms Madlene Olson

La San Marco S.p.A. Via Padre e Figlio Venuti, 10 • 34072 Gradisca d’Isonzo (GO) Italy • Tel. +39 0481 967111 • Fax +39 0481 960166 • www.lasanmarco.com • info@lasanmarco.com
We will be exhibiting at Gulfood 2010. Please come and visit our booth in the USA Pavilion! March 2010 AHCT 
 CONTENTS
Volume 35 March 2010

48 It’s getting hot in here – the best

TECHNOLOGY
pizza ovens
26 Getting to grips with new CRS
channels
EVENTS AND EXHIBITIONS
58 Events Calendar
DESIGN

30 Hong Kong’s Pacific Place

20
60 FHA – Asia’s largest food and
properties get a makeover
hospitality trade event previewed

Cover photography courtesy of

Sheraton Sanya Resort The sun rises on Sanya?
The place to be
62 HOSFAIR – Guangzhou’s industry
CULINARY extravaganza previewed 62
52 Demon Chef’s latest culinary
inspiration; Ferran Adrià quashes APPOINTMENTS
rumours; New menus; New openings 66 See who is moving where
INDUSTRY
6 Openings, Financial news;
Technology
Advertisers’ Ind e x
PRODUCT
AIMO 29
56 In-room technology; Italian laundry Alpha International 15
Athena Tableware 47

16
MANAGEMENT Beech Ovens 23
16 Housekeeping goes green Bodum 25
Boncafe 42 & 43
MARKET REPORT Dedon 9
20 Marketing Hainan to the world Egro Coffee Systems Ag 41
eHotel Alliance 27
Franke 37

48
Global Chef 45
Topping it off Global Search International 17
Gröhe Hong Kong Limited OBC
Up and Coming... Hotel Expo Macau 61
Hotel Show Dubai 64
April
Hyperlux IBC
• Guest feedback
• Market Report: Singapore
IHIF 51
• Security ITE 55
FOOD • Resort design La San Marco IFC
34 The sweet smell of desserts • Dairy LRT 7
• Wine M. Schaerer 13
DRINK • Room safes; Outdoor furniture; Bakery Meiko 11
36 Do coffee trends differ throughout Monin 53
May Oncard International 31
Asia? • Education Optii Solutions 19
• Market Report: Japan
Rancilio Macchine per Caffè spa 33
EQUIPMENT • In-room technology
SIAL 57
44 Table Tops: Equipping an all-day • Restaurant/bar design
Tea Concepts 39
restaurant • Seafood
• Beer Uncle Russ 35
• Minibars; Bathrobes Vinexpo 65
Woodstone 49
World & Gourmet Asia 21

 AHCT March 2010 March 2010 AHCT 

I n d u s t r y N e w s
School
recognizes
UN figure
Director and Chair Professor Kaye Chon of
Hong Kong Polytechnic University’s School of
Hotel and Tourism Management’s (SHTM) last
month had the honour of welcoming Dr Taleb
Rifai, Secretary General of the United Nations
World Tourism Organisation (UNWTO), to the
University, with an Adjunct Professorship in
recognition of his contributions to the world
tourism industry.
“While the whole world has been affected
by the economic downturn in one way or
the other and is now looking to a rebound,
we are most pleased to have Dr Rifai sharing
with us his visions for the global tourism
industry,” Professor Chon said in welcoming
the Secretary General to PolyU. “As head of a
world body of tourism and in his new capacity
as our Adjunct Professor, the School and its
students look forward to benefiting from Dr
Hong Kong Polytechnic University’s School of Hotel and
Tourism Management honours Dr Taleb Rifai
Rifai’s insights and vast industry experience on
the area of tourism management.” The School
has a long-standing affiliation with UNWTO, and
since 1999, the School has been designated by
UNWTO as one of its global training centres in
the Education and Training Network.
Honours for Hong Kong
hotel school
The well-regarded School of Hotel and Tourism
Management (SHTM) entered the new decade
as provider of the world’s number-two ranked
hospitality and tourism programmes. The
School ranks behind only Cornell University.
Gaining two places on the 2005 rankings – the
 AHCT March 2010
The hotel’s General Manager Richard Hatter
The ICON training hotel
last time the list was collated – SHTM remains
the top-ranked school in Asia and is the only
non-United States school to make the top five.
The news was greeted with enthusiasm
by STHM Director and Chair Professor
Kaye Chon. Speaking in the first Horizons
alumnus magazine of the year, Professor
Chon remarked that, “as a global centre of
excellence in hospitality and tourism education
for the 21st Century, the School is positioned
to lead the world’s hospitality and tourism
education in the years to come.”
The rankings, which, were released as
part of research published by the Journal
of Hospitality and Tourism Research, are a
good indicator for the legions of aspirant
hoteliers entering into full-time education, and
STHM’s already strong reputation can only
be enhanced through this recognition, and
sets a marker for future goals. The School
also burnished its academic reputation by
coming first in the ranking of numbers of
studies published, along with the number of
contributors to these. The count takes them
above Cornell University in second place.
The buzz surrounding SHTM’s teaching
and research hotel continues apace, with the
building work now nearing completion and
on track for the planned November 2010
opening. The East Tsim Sha Tsui location
offers some stunning views, and interior work
by a team of world renowned architects and
designers, none other than Sir Terence Conran
from the United Kingdom, Rocco Yim of
Rocco Design Architects Ltd from Hong Kong,
and Patrick Blanc, the botanist and Vertical
Garden designer from France.
The hotel is designed to allow up to
100 SHTM students working within its
departments as interns once operations
commence in November, allowing them to
get some invaluable hands-on experience
through working in a truly spectacular luxury
hotel. The aim of the executive committee is to
have Hotel ICON functioning as “much more
than a training hotel,” according to Judy Hou,
the hotel’s Director of Human Capital. They
won’t lose sight of the hotel’s raison d’être,
however, with three prototype rooms designed
be a platform to develop and showcase new
technologies and hotel designs, as well as
to research and apply advanced business
concepts in hotel management.
The hotel is to be headed by General
Manager Richard Hatter.
I n d u s t r y N e w s

High court Wynn THE ORIGINAL.

H A N D W O V E N F R O M W E AT H E R - R E S I S TA N T D E D O N F I B E R .
Shanghai Wynn Resorts (Macau) raked in a cool HK$30
million (US$3.9 million) last month when a
protection to the casinos, which may feel
they are able to offer up more credit directly

leads Asia
pipeline
Worldwide hotel research body STR
published its January 2010 reports with
the news that the Asian hotel pipeline
is burgeoning, with almost 1,000 hotels
comprising a pipeline of almost 240,000
rooms (including those in the Planning
and Final Planning stages). Unsurprisingly,
the key market of Shanghai led this with
the most rooms within the active pipeline
with 13,762 rooms, followed by Bangkok
(7,929) and New Delhi showing strong
growth indicators with 6,768 rooms in
the active pipeline. Beijing had a count of
6,294 rooms.
Rooms in the Upscale, Upper Upscale
and Luxury Chain Scale segments
accounted for 62.5 percent of the active
pipeline.
The Middle East and African market
segments also were examined in the
Hong Kong court ruled in favour of the Chinese
subsidiary of the Las Vegas-based company
and ordered an errant high roller to pay his
gambling debts. Henry Mong Hengli was
ordered by the Hong Kong High Court to repay
his debts in a move that was widely welcomed
by the gaming industry in the Chinese Special
Administrative Region (SAR).
Overreached credit has been a problem
for operators as they try to pursue outstanding
debts and there were sighs of relief throughout
the boardrooms of the various resorts in
Macau as legal precedent was set. Rival
operators welcomed the decision as it marks
the first time that there has been a legal ruling
requiring repayment. The move offers some
to VIPs as a result of this legal protection.
VIP gambling is a huge earner for the six
licensed operators in Macau, and accounts
for over 60 percent of revenue.
While Mong’s lawyers argued that
the case should have been heard in the
Macanese courts, it was accepted in Hong
Kong as the defendant had no ties to
Macau other than his time spent gambling
there, but holds bank accounts and owns
property in Hong Kong. It is hoped by
the industry that the threat of legal action
– in Macau or elsewhere – will serve as
a motivation for high-stakes gamblers to
settle their debts – or to come back to the
tables as a way of recouping their losses.

Photography courtesy of City Of Dreams

January 2010 report, with the upper
end of the market comprising almost 63
percent of the active pipeline with 77,186
rooms. Dubai, United Arab Emirates,
reported the largest number of rooms
in the active pipeline with 30,222 in all
stages: Planning, Final Planning and
In Construction. The UAE as a whole
reported the greatest number of rooms in
the active pipeline with 51,515 in total.
Wynn’s court victory is seen as a boon for all Macau casinos

Sydney Sale
The Sofitel Wentworth Hotel in Sydney is to
be put on the market, according to exclusive
sale agents Jones Lang LaSalle Hotels. The
CBD-located hotel has a rich history, both
within the city and in Australia as a whole.
When constructed in 1966, it was the county’s
largest international standard hotel. The
five-star property has been put up for sale by
owners Tourism Asset Holdings Limited, which
seek to capitalize on strong investor interest.
“We had a significant level of investor
interest and a very successful outcome with
our recent 5 asset portfolio sale,” said Tourism
Asset Holdings Limited CEO Matthew Eady.
“At the same time we have received a number
of unsolicited approaches regarding the Sofitel
Wentworth. The Sofitel Wentworth is an DEDON Collection SEASHELL. Design by Jean-Marie Massaud.
exceptional asset, [but] it is non-core given our
DEDON Asia Pacific Limited · Unit 1101-2 · 11/F
strategic focus on the mid-scale market.” The Phoenix 21-25 Luard Road, Wan Chai / Hong Kong
Tel. +852 / 25 29 7233 · Fax +852 / 25 29 7933
office@dedon.hk · www.dedon.hk

The iconic Fairmont Peace Hotel, opening soon in Shanghai

 AHCT March 2010

I n d u s t r y N e w s

Kung Hei Fat Choi, Andara Tokyo Takedown

The Andara Resort & Villas Phuket saw in Chinese New Year – and their Grand Opening – with The Wall Street Journal has reported that Morgan Stanley, one
a bang last month. From its idyllic perch overlooking the Andaman Sea and Millionaire’s Mile, of the financial institutions most impacted by the recent financial
Kamala Beach, the new resort entertained over 300 VIP guests with an array of dazzling downturn, may be required to relinquish control of the US$2.4
celebratory distractions. Guests were delighted by fire spinners, traditional Thai dancers with billion Japanese ANA hotel chain to creditors when the debt falls
Thai orchestra, an impressive array of local impersonators showcasing hits from Celine Dion, due in April.
Cher, Mariah Carey, Whitney Houston, Roberta Flack and Christina Aguilera and the Evolutions Shinsei Bank and Citigroup, who financed the loans, are
duo, as well as traditional Chinese New Year celebrations, including the famous dragon dance. pressuring the Wall Street giant to hand over the keys to 13 ANA
Andara means ‘star of the Andaman sea.’ properties, which Morgan Stanley bought during the Japanese
On February 13th, owner Dr Allan Zeman welcomed his guests to the brand-new resort, property boom last decade, and Morgan Stanley’s Japanese
which comprises 26 pool villas and 37 residential suites, from a specially constructed stage property portfolio was one of the mainstays of the bank in that
over the central pool, and concluded as Thai khom loy lanterns rose majestically into the sky to country during the boom years. The biggest hotel in the chain is

Dedicated to
a backdrop of fireworks. the ANA InterContinental in Tokyo.
The Villa service includes a full time housekeeper and a private Thai Chef. The deal was the biggest hotel acquisition by value on record
Zeman has ensured that his guests’ stays will be as hassle-free and enjoyable as possible in the Asian-Pacific region and one of the largest property-related

by including Coral Phuket’s fasttrack service for immigration clearance as an option. The Mandarin Oriental Hotel Group
announces the launch of its
service, which is priced at Baht 1,800 per person, round trip (approximately US$54), means mobile website
warewashing
acquisitions in the region, according to the report. Japanese
property deals were pushed strongly during the boom years

Tech news
that arrival and departure at Phuket’s airport is free of headaches and delays, as Coral Phuket’s and as these debts are starting to mature Morgan Stanley’s

around the
staff whisk you through the formalities upon arrival to a waiting limousine, and arrange for unenviable position may become more and more common.
guests to beat the queues before their takeoff on the return leg. At the time of press, there had been no resolution to the talks
EZYield, the SaaS-based platform for automated involving Morgan Stanley and its creditors.

world !
online channel management with integrated
booking and reservation delivery technologies,
reported a stunning 5.3 million rate and inventory
updates were processed through the EZYield.
com channel management solution in 75 countries
during January 2010. The figure represents a
staggering five-fold increase over the previous
January. Automatic dishwashers with stationary
“January 2009 was really the tipping point for
hoteliers using our channel management system operation · Automatic pass through washing
as we eclipsed one million updates in a single
month span,” explained Ed St. Onge, CEO of
units · Special dishwashing systems Con-
EZYield.com. “Over the previous 12 months, we veyor systems · Waste treatment systems ·
saw hoteliers yielding more room types, more daily
updates and targeting more websites. November Industrial kitchen equipment
and December 2009 were especially active
months.” St. Onge added that, improvements that
EZYield has been investing in he expected to see
similar growth trends to continue throughout 2010.
The Mandarin Oriental Hotel Group
(MOHG) took a brave step into mobile cyberspace
recently with the launch of their first interactive
mobile site. The site is easily navigable and is Sofitel Macau at Ponte 16 picks up a gong from TripAdvisor

designed to be used with both touchscreen and

International
non-touch devices and is a condensed version of
the content found on the main group’s website,
with information such as phone numbers and a
handy ‘read-later’ function allowing users to follow
up content later on the main webpage.
Honours for Sofitel
“Mandarin Oriental is renowned for providing
Worldwide hotel group Sofitel showed its pan-global clout at
guest centric technology throughout all of its
the recent 2010 TripAdvisor Travelers’ Choice Awards. In total,
properties worldwide, and we are delighted to be
six Sofitel properties from around the world received top marks
able to extend this facility in order to bring this
in the annual awards listing, which is determined based on the
condensed and straightforward version of our
millions of hotel reviews and opinions posted on tripadvisor.
award-winning website to travellers on the move,”
com, as well as content from across the Web. Sofitel started by
said Christoph Oberli, Head of E-Commerce.
picking up a United States’ top-10 nod for the Sofitel Washington
Wotif.com Holdings, the Australian parent
DC Lafayette Square, with guests praising both its location and
company of some of Asia’s most recognised travel
restaurant. Across the pond, Sofitel Brussels Europe and Sofitel
brands, also posted spectacular results, with half-
Hamburg Alter Wall were both honoured, and the chain also
year results ending 31 Dec 2009 having seen a
received praise for properties in the Asia-Pacific region. Sofitel
34 percent increase in half-year profit delivering a
Macau at Ponte 16, Sofitel Wanda Beijing, famed for its spa and
record profit (after tax) of AU$27.6 million (US$24.8
numerous restaurants, and the romantic getaway, Sofitel Moorea
million). The year saw many milestones reached by
la Ora Beach Resort in the South Pacific, were all celebrated by
Wotif.com Holdings, not the least of which was the
the travel experts. MEIKO Maschinenbau GmbH & Co. KG
launch of Wotflight.com, a new online flight search
Allen Zeman attends the opening of the Andara resort P.O.Box 2040 · 77610 Offenburg · Germany
and booking engine.
Tel. (+49) 781/203-0 · Fax (+49) 781/203-1121
www. meiko.de · e-mail: info@meiko.de
10 AHCT March 2010
I n d u s t r y N e w s

SCHAERER COFFEE ART

AT HOTELEX SHANGHAI
Wyndham Windfall It’s comfortable 29. MARCH - 1. APRIL 2010
Wyndham Worldwide Corporation recently announced its final quarter results from 2009 with
a spark of optimism, as earnings, cash flow and dividends were up. The world’s largest hotel
at the top
company, which has more than 7,100 hotels under 11 brands, posted higher-than-expected Travel luxury reaches new heights with the launch of the Grand
gains. Hyatt Hong Kong’s Plateau Pre-Flight Experience, a pampering
“We are pleased to report solid earnings and increasing free cash flow for the quarter routine that will encourage even the most seasoned of travellers
and the year, and to announce an increase in our dividend along with our intention to resume

Schaerer Coffee Art Plus

to look forward to getting on that plane.
our share repurchase program,” said Stephen P. Holmes, Chairman and CEO, Wyndham Comfortable sleeping Booked into a Plateau harbour view room, guests can relax
Worldwide. “While continuing high unemployment and economic uncertainty created a difficult environment at VIE Hotel

Because milk inspires

Bangkok and enjoy Plateau tea and soft music, take a refreshing rain
operating environment, our results reflect resilient business models and strong execution.” shower or wallow in the oversized infinity bath. In addition, the
The announcement was a marked improvement on the same period in 2008. The group package incorporates access to the 50-metre outdoor heated

Sleeping the coffee world

reported net income for the fourth quarter of 2009 was US$73 million, or $0.40 diluted pool, fitness and exercise studios and sauna facilities.
Earnings per Share (EPS), compared with a fourth quarter of 2008 net loss of $1.4 billion, or Apart from the in-room and facilities relaxation signing up

Beauty
$7.63 loss per diluted share. The company also planned to resume a buyback of its common for the Pre-Flight Experience package allows guests to choose
stock under its existing $200 million stock repurchase program, which currently has $157 between a Pre-flight Hydrating Facial, or an Anti-stress Pre-flight
million remaining capacity. Schaerer’s automatic espresso machines encompass
Massage. The entire experience lasts 90 minutes.
Following this upbeat announcement, the company announced that it had signed everything that is important in today’s demanding
It’s a common complaint for travellers: it’s hard to
agreements for an additional four hotels in China, the fastest-growing market worldwide. catch adequate zzzz’s – or zzzz’s of an adequate
world of coffee including professional milk preparation
Currently under development, the properties include the Ramada Sanya hotel, Ramada Plaza quality – while on the road. VIE Hotel Bangkok in all its variations – from fully automatic to manual.
Massage client and therapist at Plateau
Wenzhou hotel, Ramada Longyan hotel and the Ramada Xi’an Bell Tower hotel. aims to make this problem a distant nightmare
“We are thrilled to be adding these four fine hotels to the brand’s 35 already in operation through the introduction of “Deep Sleep” bringing www.schaerer.com
in China and the other Ramada properties in our expanding pipeline,” said Tom Monahan, together all the essential elements to help guests
Wyndham Hotel Group executive vice president of international development. “Clearly, China revitalize their mind and body through a better
is the engine of our growth in the Asia Pacific region.” night’s sleep.
“Research with our hotel guests found many
said similar things about minor sleeping disorders
when traveling.” says Remko Kroesen, General
Manager of VIE Hotel Bangkok. The Deep Sleep
product offers a methodical plan of activities
and elements to choose from in order to ensure
ultimate relaxation and sleep preparedness. “At
VIE Hotel Bangkok, we understand the essence
of a good night’s sleep, and it is much more than
just providing a choice of pillow, though we do that
also,” adds Kroesen.

Diving into
the Maldives
Dubai has been looking eastwards again, with
Jumeirah Group, one of the Emirate’s best-
known luxury hospitality companies, signing
an agreement with Xanadu Holdings Private
Limited to manage Jumeirah Meradhoo, a
new five star deluxe resort in Gaafu Alifu Atoll,
south of the Malé Atoll.
The 36-villa development, which sits on
a 45,000 sq ft uninhabited island, will join
Jumeirah Maldives as the group’s second
property in the pristine Indian Ocean nation.
About one third of the villas are located
on a unique ‘water village’ separated from
the main island by one kilometre of coral reef,
providing guests with an exclusive ‘two resort’
island and adding a layer of exclusivity, privacy
and luxury. The opening brings the total
number of properties under development or in
operation by Jumeirah globally to 42.

The Ramada brand is expanding its China presence

SWISS MADE
12 AHCT March 2010
I n d u s t r y N e w s I n d u s t r y N e w s

The signing ceremony for MOHG’s new Middle Eastern venture

Hilton Worldwide is expanding worldwide

Blackstone Closing the deal

eases Hilton Hong Kong’s Renaissance Harbour View is offering a special rate

debt burden
for business travellers, with an inclusive fare which includes use of
meeting rooms and the attendant equipment - Projection screen, 40”
LCD TV, DVD & VCR player, laser pointer, cable microphone, flipchart
and whiteboard with markers, refreshments, a choice of lunches
The Wall Street Journal reports that leading
– options include a Western set lunch, Chinese buffet or the choice of
investment and advisory firm Blackstone Group LP
dining in the Michelin-starred Dynasty Restaurant (a small surcharge
has arranged a deal with Hilton Hotel’s creditors
applies). The promotion will continue until the end of 2010 and is valid
on the refinancing of their debt.
for a minimum booking of 15 pax.
Currently, the American hotel group stands
to benefit to the tune of US$4 billion, as the deal
would cut their debt burden from $20 billion to
$16 billion. Citing an unnamed source, the New
York Times reported that the deal would involve an Middle East Mandarin
injection of an additional $800 million of capital to
buy back Hilton’s debt at a discount, and the deal The Mandarin Oriental Hotel Group (MOHG) announced last month that it is
would also allow for Hilton’s debts to mature at an to manage a new luxury resort and branded residences on Saadiyat Island
unspecified future date. in Abu Dhabi, the capital of the United Arab Emirates. The property, Hong
While Blackstone Group declined to comment Kong-based MOHG’s first in the Middle East, is to be named Mandarin
on the news, the refinancing would shore up the Oriental, Abu Dhabi and will feature 160 luxurious guestrooms and suites,
finances of the hotel group, which was acquired as well as 35 serviced apartments and 50 branded ‘Residences at
by Blackstone in 2007 for $26 billion. Hilton’s Mandarin Oriental.’
creditors include the US Federal Reserve, who “We are delighted to bring Mandarin Oriental’s renowned hospitality to
assumed some of the hotel group’s debts when it the Middle East region for the first time. We look forward to working with
rescued Bear Stearns in 2008. TDIC on creating an exceptional experience for visitors to what will become
The news comes as Hilton Worldwide was one of the most extraordinary luxury resort destinations in the Middle East,”
able to announce that 2009 had been its second said Group Chief Executive, Edouard Ettedgui.
The Renaissance Harbour View sets up meeting packages
best year in terms of development. The company
added 302 new hotels and more than 45,000
rooms to a total count that is now more than
3,500 hotels and 585,000 rooms. In 2008, Hilton
Worldwide opened a record 327 properties.
Among many other highlights in 2009, Hilton
Worldwide also:
2 temperature zones
for professionals
• Signed or approved 281 hotel deals with more
than 46,000 rooms. World leader in Wine Cellars
• Increased both its market share and customer

DualZone
satisfaction ratings in each of its ten brands.
• Unveiled its new name and corporate logo.

The first “product” from the EuroCave

Professional, Dual Zone, is a 2 temperature
zone wine serving cabinet combining a
Happy Birthday, modem design with the latest technology.
Two large zones, which are completely
Shangri-La independent, allowing your red wines, white
wines all to be kept at the right serving
Tokyo’s new Shangri-La celebrates its first birthday temperature.
on March 2nd, showering guests with a number In this way, Dual Zone allows you to easily
of different promotional giveaways, from spa and access bottles when dealing with customers’
culinary packages to room deals. The First Year wine orders.
Anniversary package offers a discounted rate with
inclusive breakfast and a special commemorative
gift – a hardcover copy of James Hilton’s 1933 novel For a free brochure containing full detail,
Lost Horizon – the book in which the name Shangri- please contact:
La originated. For the adventurous, the Shangri-La
Alpha International Food Services
surprise package gives a chance at instant-win prizes,
from lunch for two at Piacere, to an upgrade to an
909, Chai Wan Industrial City, Phase 2,
Executive Suite spanning 120 square metres. 70 Wing Tai Road, Chai Wan, Hong Kong.
Tel: (852) 2889 2123 Fax: (852) 2889 1757
http://www.eurocave-alpha.com
Model: D-290 Email: alpha@eurocave-alpha.com
A deluxe room at the Shangri-La, Tokyo
14 AHCT March 2010 Made
in France
March 2010 AHCT 15
 M a n a g eme n t
Clean
green
and
Hotels have been adopting eco-friendly
solutions across the board – and now
it’s the turn of the housekeeper’s cart,
Euan McKirdy reports
T
he general – if not unanimous – consensus over the
past decade or so is that the environment is in trouble,
and it’s up to us to do something about it. While many
industries, from retail to manufacturing, have hidden
their heads in the sand, carrying on with rafts of
ecologically harmful policies, hoteliers have by and large faced up
to the perceived impending environmental crisis and sought to make
improvements in how their establishments are run.
From the kitchens to the guest rooms, the pool to the restaurant,
for the last 15 years or so many hotels throughout Asia, both large
chains and small establishments, have implemented policies that
actively promote a greener, more environmentally-friendly and less
wasteful way of doing things. Energy-efficient bulbs, aeration in guest
bathroom taps, low-flow toilets and showers, recycling of in-room
consumables such as toiletries and food-waste management programs
have all gained valuable footholds in the industry and are fast
becoming the norm. As technology improves, paperless alternatives
for services such as in-room directories and guest registration are
making further savings.
And it’s paying off. As the public catches up to those ahead-of-
the-curve voices in the industry, there are notable financial benefits
to complement the environmental ones. Customers, in increasing
numbers, appreciate businesses (across the spectrum) which practice
Corporate Social Responsibility (CSR). A sub-category of this, viewed
through a green lens, could be described as Corporate Environmental
Responsibility (CER).
Taking the initiative
New hotels are incorporating cutting edge technology from the outset,
allowing for innovative solutions that are both ecologically sound
and convenient for guests. Swire Hotel’s new property, The Upper
House, which opened in 2009 in the Admiralty area of Hong Kong
has implemented paperless check-ins, along with bulky, 3kg in-room
Green cleaning technology from Rubbermaid
16 AHCT March 2010
M a n a g eme n t
Wireless check-in can be done from the Upper
House’s limousine – a hybrid, of course
directories in favour of iPod Touches for guest use. In addition, the
hotel’s energy saving Lexus RX450H hybrid cars are equipped with
complimentary WiFi on board, allowing guests to check in on the ROYAL BUTLER TRAINING GLOBAL SEARCH INTERNATIONAL
way from the airport.
Housekeeping is one of the most onerous and important functions
of a modern hotel, and given the scale of operations it’s no surprise
that it can be responsible for much of the waste and environmentally
unfriendly procedures. Hotels have been slowly but determinedly
rectifying the impact of these practices.
EXECUTIVE RECRUITMENT
Initiatives such as laundry cards, where guests are asked to
consider the environmental impact of daily changes of towels and WWW.IGBH.COM WWW.GLOBALSEARCHINT.COM
bed sheets, are mainstays of the green movement in the hospitality
ROYAL BUTLER TRAINING
industry. The Green Hotel Association, a United States-based Luxurious butler training designed specially for your resort
nonprofit industry body, estimates that the simple act of placing and your guests. Helping to re-define your service excellence.
hanging reminders on towel racks and laundry cards in hotel rooms
can lead to a 5 percent utility bill reduction, and can engender Teaching essential skills, developing standards and services
up to 70 percent guest participation. These numbers are hugely by targeting the mindset of the butler to understand, meet and
significant in an industry where water waste and detergent pollution exceed the expectations of every unique guest.
is so necessarily high. Simple reminders in the form of paper notices
asking guests to consider using their linens more than once, come at
an incredibly low cost to the hotel.
And housekeeping processes can be streamlined. Optii Solutions
is an Australian firm, which specializes in software packages
for a number of different elements of hotels, and their Optii
Keeper product allows effective – and paperless – management
of housekeeping duties, by providing a wireless linkup via PDA to
housekeeping staff and electronically updating cleaning schedules.
Savings on paper may seem small but soon add up to significant
gains for the property.
For visual demonstrations; enter ‘Wayne Fitzharris’, on www.youtube.com
Cleaning their act up ENQUIRIES WELCOME
Of course, hotel guest rooms and common areas are on the front
line and necessarily need to be cleaned and disinfected daily, with Email: Wayne@globalsearchint.com OR Wayne@igbh.com
Tel: ++ 44 (0) 207 7 033 666 Fax ++ 44 (0) 207 2525 212
March 2010 AHCT 17
 M a n a g eme n t
Swire Hotel’s Upper House
Technology can
streamline hotel
operations
Green initiatives
should not see any
drop in standards
consumables replenished daily. Traditional industrial-strength
chemicals used for cleaning, while guaranteeing the highest level of
sanitation, have a high cost to the environment and can be detrimental
to the health of both guests and staff. Alternatives are available and,
like many initiatives, might have a higher initial cost but the savings
– not to mention the benefits of CER – soon more than make up
for the initial outlay. Heads of Housekeeping are encouraged to
evaluate cleaners, sanitizers, paints, pesticides and other chemicals
used throughout their hotels, and to ask the following questions: Can
a safer product be substituted? Can a product be eliminated? Are
chemicals being stored safely?
California-based company Green Suites Hotel Solutions has
been promoting ecologically-friendly solutions since its inception in
1993 and states that its mission is “to provide the lodging industry
with profitable solutions which enhance, preserve and promote the
environment.” Products ranges such as the Evo-lution carpet cleaner
and Nature’s Mist odour neutralisers reduce environmental damage,
chemical usage and toxicity. The company’s Rinse Ace sprayers,
18 AHCT March 2010
which divert water from the main showerhead via a
special adapter, offer housekeeping staff a low-flow
rinsing solution.
Green Suites’ bathroom supplies, such as
shampoo, conditioner and lotion are sourced from
the Sonoma Soap Company, and come in paper
bottles that are manufactured from 75 percent paper
and offer a 92 percent reduction in waste compared
to plastic bottles. The products are all-natural, and
the vegetable-base bar soaps and liquids are 100
percent biodegradable. The company uses the latest
in environmentally-friendly materials, including
PCR (Post-Consumer Recycled) materials, water-
based and soy-based inks to ensure that the impact to
the environment is treated as a primary concern.
Chemical-free environment
One possible solution to the use of harmful chemicals
may be to get rid of them all together. Microfibre
Cleaning Technology, an Australian company, has
successfully developed a chemical-free, waterless
type of fibre for use in cleaning cloths and mops.
The fibre, which creates a surface area 40 times
greater than that of a regular fibre has the potential
to revolutionise the way hotels are cleaned. A blend
of polyester and polyamide/nylon, the micron-thin fibres are better
suited to catching and retaining dust and dirt than conventional cloth
and negate the need for chemicals, leaving the surface area clean
and dry. Cleaning with chemicals leaves a residue on the surface
that attracts dust and dirt and provides an ideal breeding ground for
mould and bacteria, something that is avoided with the revolutionary
Savings on paper may
seem small but soon add
up to significant gains
for the property
fabric. Again, initial investment costs are soon recouped with savings
made by eliminating chemicals and drastically reducing water waste
– the company claims to have saved an international hotel group the
use of one million litres of water by introducing the technology to
the chain in 2007.
Similarly, Rubbermaid’s Hygen System features innovative textiles
designed to maximize productivity and value. With the attendant
support hardware, this complete system helps reduce chemical
consumption up to 95 percent and reduces water consumption up to
90 percent. “By providing a complete solution set, the Rubbermaid
Hygen System helps ensure that users derive the full benefits of
microfiber cleaning,” said Mark Hoyle, senior product manager for
Rubbermaid Commercial Products.
A further initiative that takes the concept of linen cards to the next
logical step has recently been trialled by the Starwood group. At the
majority of their Westin and Sheraton brand hotels, for every night
they opt out of housekeeping for up to three consecutive nights, guests
are offered a US$5 rebate in hotel restaurants, or 500 Starpoints, as
an incentive. Stacy Trevino, a spokesperson for the chain, said that
currently almost 10 percent of guests are taking advantage of the
offer. It is estimated that the hotel group spends around US$22 per
room cleaned, so the financial benefits, as well as the potential for
environmental savings, are clear.
M a r k e t R e p o r t
Widening
net
Hainan’s
Rebecca Hui reports on ways to promote
Sanya outside of China’s borders
C
hina has announced that it
aims to make the tropical island
province of Hainan a world-
class international tourism island
destination by 2020, according to a statement
released by the State Council in January.
As Hainan’s second largest city and the
most popular tourist destination amongst
both domestic and international visitors,
Sanya is poised to be at the forefront of the
international tourism development and will
benefit greatly from this strategy.
The Secretary of Hainan Provincial
Committee of the Communist Party of
China, Wei Liu-cheng and the Governor
of Hainan Province, Luo Bao-ming talked
about the details of the statement during
their interviews with CCTV and Phoenix TV
in January and February. In the interviews
they outlined a raft of initiatives to promote
tourism internationally, including relaxing
visa restrictions for a greater number of
countries, encouraging foreign investment in
the hospitality sector, improvement of both
land and air transportation networks, new
theme parks and promoting the province as
20 AHCT March 2010 InterContinental Sanya Resort is set to open in June (Rendering)
an example of ecologically-aware governance
and development.
Many hoteliers in Sanya welcome and
support the government’s new policies to
develop Hainan further as an international
tourism destination. Gerd Knaust, General
Manager of Mandarin Oriental, Sanya
is confident that international tourism in
Sanya will expand when the authorities
concerned can clear up a few issues, such
as direct international flight access to
Sanya, a standardised taxi system and
the development of new theme parks. He
also stated that although Sanya seemed to
appeal to predominantly domestic visitors
from mainland China, the resort needed
its overseas visitors to create a good mix of
in-house guests for an international luxury
hotel to create the right atmosphere and
guest experience during their stay.
Opened in January 2009, the 297-room
Mandarin Oriental, Sanya aims at keeping a
guest mix of 55 percent international and 45
percent domestic. To achieve this, the hotel
employs an international staff of more than
20 nationalities in Sanya to ensure both their
international and domestic guests are well
The Mandarin Oriental, Sanya has a target
of attracting 55 percent international
guests and 45 percent domestic www.wineandgourmetasia.com
Wine &
Gourmet ASIA
2010
Food & Beverage
Wine & Spirits
Hospitality & Foodservice
28 – 30 October 2010
C
Hall D, The Cotai Strip®
Cotai Expo™ at The Venetian®
M
Macao-Resort-Hotel
Y
CM
An Encounter With Asia’s Finest
Food and Beverage Professionals
MY
International Wine & Gourmet Foods,
CY
Hotel & Foodservice Equipment,
CMY Supplies & Services Exhibition &
K
Conference in Macau, China
taken care of. Knaust noted that domestic Contact us for an
guests visited Sanya with distinct seasonality
– largely restricted to Chinese National Exhibitor Brochure
Day holidays and Spring Festival holidays
Asia
– while the international guests tended to
Tel: +65 6500 6712
visit Sanya over a wider variety of occasions, l.how@koelnmesse.com.sg
such as Easter, summer, Christmas and New
Year holidays, allowing for a more constant Hong Kong, Macau
Tel: +852 2591 6083
occupancy rate throughout the year.
talentasiainfo@netvigator.com
International experience With support from
The 343-room InterContinental Sanya
Resort is the next hotel in Xiaodonghai to
open, expected in June this year. General
Manager Tony Marrinan says that the resort
targets an international clientele, from Hong
Kong, Russia, and gateway cities in Asia as
well as from Europe and the United States
in addition to the domestic tourists who
currently account for more than 80 percent
of the hotel’s total guest numbers. Marrinan
commented that the overseas markets lacked
awareness of this tropical island; otherwise,
it would be an ideal stopover on the way
Organized by
home after travelling in other parts of
China. He hoped that the recent drive to
internationalise the island would bring more
M a r k e t R e p o r t
Mandarin Oriental,
Sanya General Manager
Gerd Knaust
Starwood is planning many properties to join the
Sheraton Sanya Resort in Yalong Bay
“Sanya has long had an enviable
reputation as a year-round
beachfront holiday destination”
overseas guests to Sanya after visiting the
Shanghai Expo.
The 511-room Sheraton Sanya Resort
in Yalong Bay commands a strong market
position amongst Sanya’s international
hotel chains. Vice President Stephen Ford,
who is the Area Managing Director, South
China, for Starwood Hotels and Resorts,
and General Manager of Sheraton Sanya
Resort, said he was sure local government
would improve Hainan’s infrastructure
further to facilitate tourism growth, and
cited plans for a new international airport
on the island’s east coast. Ford foresees
22 AHCT March 2010
Horwarth HTL Director Nigel Summers
argues for improved air links to improve
Hainan’s tourism prospects
Custom Designed
Stone Hearth Ovens
Pizza Ovens
guests having different choices for airport
pick-up and drop-off services as the island’s
infrastructure develops. Meanwhile, Ford
also suggested that Sanya could look at ways Char Grills
to develop a stylish tourist attraction like
Xintiandi in Shanghai, a destination in itself.
Parillas & Churrascos
With a variety of both high-end and budget Custom Designed
restaurants, bars and shops, it is a hotspot for
both tourists and locals.
Grills
In addition to the existing Sheraton in
Yalong Bay, Starwood has six new resorts
under development in four resort areas,
namely, Four Points by Sheraton (379
rooms) in Sanya Bay, a St Regis (402 rooms)
in Yalong Bay, a Luxury Collection (160
rooms) and a second Sheraton (500 rooms)
in Haitang Bay, and a third Sheraton and
another Four Points by Sheraton (totalling Tandoor Ovens
610 rooms) in Shenzhou Peninsula. Ford
believes that future demand for hotel rooms
in Hainan will continue to stay strong
because the international market will
blossom again after the economic recovery;
Hainan will become better known as an
international destination and the domestic
market will remain large with the rapid
growth of China’s middle class.
Duck Ovens
Infrastructure issues
Blessed with exquisite natural beauty, Sanya
has long had an enviable reputation as a
year-round beachfront holiday destination
for the domestic market, and there are 45
existing local and international 4- and 5-star
hotels in Sanya’s three traditional resort areas
of Sanya Bay, Dadonghai and Yalong Bay,
offering a total of 13,351 guestrooms. The Rotisseries
development of these areas has allowed for
new tourism projects in the southern part of
www.beechovens.com
Hainan to become the focus.
Sanya remains unknown in many
overseas markets. According to China
M a r k e t R e p o r t
“Domestic
guests visit
Sanya with
distinct
seasonality”
Gerd Knaust
Natural beauty is part of Sanya’s appeal
National Tourism Administration (CNTA)
and Sanya Statistics Bureau, Sanya’s total
arrivals in 2009 were over 6.69 million,
from which only about 4.8 percent were
international arrivals (including Hong
Kong, Macau and Taiwan). Sanya’s tourism
receipts in 2009 were RMB10.3 billion
US$1.51 billion), of which 9.05 billion
(US$1.33 billion) was from the domestic
market. Currently, Hong Kong, Russia,
24 AHCT March 2010
www.bodum.com
IHG’s latest resort will target guests from Hong
Kong, Russia, and gateway cities in Asia as well as
long haul and domestic tourists (Rendering)
Japan and Korea are the main international
foreign feeder markets.
Nigel Summers, Director of management
consulting firm Horwath HTL highlighted
that among critical factors, flight accessibility
and improvements of airport facilities are of
prime concern. According to Horwath,
HTL’s Hainan Market Overview for January
2010, an increase in flight frequency and
routes is essential to the growth of Sanya
tourism. Although additional airports are
planned for development around Hainan,
the new airports do not address the capacity
constraints of Sanya Phoenix International
Airport (SPIA), which would primarily
serve the larger developments in southern
Hainan and the expected increase in
visitor arrivals. Summers also stated that
Sanya international tourism development
requires skilled entrepreneurs to drive the
tourism-related businesses with a high
international standard and safety level,
such as professional diving and water sports
centres, good local restaurants and regulated
taxi services.
It is undeniable that Sanya is a highly
competitive but relatively young beach
holiday destination for international
tourists, compared with other developed
destinations in the region, like Bali and
Phuket. Its scenic beauty and natural
resources, year-round warm tropical sunny
weather, long sandy beaches and delicious Contact:
seafood and tropical fruits should mean its China: HuiZhou Winnington Metal & Plastic Manufacturing Co., Ltd. +86 755 82090170
popularity increases. Hong Kong/Macau: Carsac Limited +852 2968 1088
Singapore: Yeo Tech Seng (S) PTE. Ltd +65 6254 1511
Taiwan: Victory Marketing Corp. +886 2 24 58 38 48
Thailand: CAC Pacific Ltd +662 328 1984
 T e c h n o l o g y
Asia
embraces
new CRS
channels
Synxis software from Sabre
I
n the Year of the Tiger both hotels and guests can hope
for happy hunting. But, while the hospitality industry sees
a glimmer of economic rebound, its customers are on the
prowl, out scouring the internet as never before in search
of bargains.
“According to the four billion transactions we process each
month, shoppers are more aggressively shopping rates online,” says
Ric Leutwyler, Chief Operating Officer of Pegasus.
“Look-to-book ratios have jumped over 50 percent since October
2008. Hotel CRS’s, as a result, must be able to handle this onslaught
of requests – sustaining consistent uptimes and sub-second response
times.”
Brinley Waddell, Managing Director of the renamed eHotel
Alliance, formerly GenaRes Asia, says, “It’s great to see a strong
resurgence with online bookings in recent months and forecasts look
good for this year.”
The company focuses on online services for hotels and small
tour operators to receive reservations from worldwide sources that
include traditional Global Distribution System (GDS) and the fast
growing direct connect Online Travel Agency (OTA) web sites. Other
solutions offered are advanced booking engine tools, online Request
for Proposal (RFP) and Competitor Rate comparison tools.
26 AHCT March 2010
Sabre’s solutions aim to be intuitive
Changing customer
behaviour and emerging
mobile technologies are
new challenges in the field of
Centralised Reservation Systems
(CRS), Piers Evans reports
Preferred Hotel Group’s member The Mira in Hong Kong
Pegasus – a contender in the Asia market with recent deals
with Amari, two Evergreen Laurel properties, the Japan Ryokan
Association and Aman Travels in India – sees a need for several
adjustments to thrive in the changing market.
In Leutwyler’s view, hotel CRS’s must prepare to handle major
hikes in availability requests and should also expand their online
offering, making property services and amenities available for guests
to book both on hotel websites and through call centres to capture
more business directly.
“These additional services will help hotels differentiate their
product offering, especially as online shoppers look for added value
directly from the hotel through upgrades, services and amenities not
offered on third-party sites.”
T e c h n o l o g y
Joining the dots of the Trust
International distribution system
Lastly, he sees a need for hotels to have a CRS such as Pegasus’s
RezView that enables them to manage content across all channels
from a single place to deliver consistent marketing and branding.
Integration the solution?
Along with a multiplication of distribution channels, Howard Tse of
Micros Fidelio sees a focus in the Asia-Pacific – where 792 properties
now use the Opera Reservation System (ORS) – on guest-centric
applications, such as web-booking through mobile devices, with an
emphasis on centralised loyalty programmes.
“One way to keep valued customers is to open a new channel
for them so they can book directly, as well as be recognised and
rewarded,” he says.
Given the Asian market’s emphasis on service, he sees these trends
as an extra selling point for Micros Fidelio’s integrated approach,
where reservations are linked with property management system
and customer profiling.
“Whenever we sell ORS we always sell it together with Opera
Customer Information System (OCIS). Does the interfacing approach
work? Technically, yes. But whether it’s an ideal solution, I’d say
no,” he says.
“Trust International is a true believer in multi-system integration.
This is clearly shown in our continuous effort to interface with
most, if not all, of the key hospitality applications in the market
(Property Management Systems, Revenue Management Systems,
Customer Relationship Management, RFP Tools and so on,” says a
spokesperson for the company.
In the last four years, Trust International has implemented
CRS solution for more than 10 Asian-based hotel chains and group,
amongst them deluxe hotel groups as well as budget hotel chains.
Tse also expects data ownership to flare into an issue for hotels
that put their databases in the hands of external providers.
“I have seen a lot of owners and management companies going
in different directions,” he says.
Making your presence felt
Peter Andres of Sabre Hospitality Solutions, who says his company
has surged to become “probably the pre-eminent CRS provider in the
region” in only three years, sees booking engines and web presence
as especially critical in Asia due to the underutilisation of traditional
agencies, corporate bookings and GDS.
“A hotel has to be effective at driving volume and differentiating
itself through its own website,” he says.
Staff turnover also creates a need for an intuitive system while
distribution must extend beyond GDS and normally available OTAs
to reach regional channels and wholesalers, he adds.
He sees the current trends as including tighter integration with
all property systems, with chains moving the data into one location
above the property for managing rates, availability, inventory and
profiles.
Going mobile is also an emerging pattern – inspiring a solution
for the iPhone – along with websites and booking engines that alter
their content and experience based upon recognising the customer
visiting the site, he adds.
March 2010 AHCT 27
 T e c h n o l o g y
FastBooking’s
solution for Royal
Plaza on Scotts
Ric Leutwyler, Chief
Operating Officer of Pegasus
Mark Simmons, the Preferred
Hotel Group’s Area Managing
Director for Asia
“A hotel has to be effective at driving
volume and differentiating itself through
its own website” Peter Andres
Mark Simmons, the Preferred Hotel Group’s Area Managing
Director for Asia, says Sabre was recently picked to replace the group’s
CRS for factors including “an empowered approach that gives hotels
more access to all systems, enables them to load many of their own
rates and to manage all content in one location.
“PHG’s independent hotel membership requires a maximum
level of flexibility in managing variant pricing models and distribution
philosophies, while maintaining key branding, marketing and
reporting components at the same time,” he says.
Another company eager to earn its stripes in Asia in the Year of
the Tiger is FastBooking, which claims 1,100 hotel clients from Japan
to India among independent luxury establishments and independent
groups or chains of luxury hotels.
With an exclusive focus on improving revenues on hotels’ official
websites, FastBooking works on a performance-based model.
“Of course, mobile is a growing trend,” says Henry Teng, General
Manager for FastBooking Asia.
“The growth of mobile and smart phones is exponential. We’ve
just completed the Royal Plaza on Scotts’ first mobile website, and
our hotel booking site, FastBooking.com, has been available as a
native app for the iPhone for some time.”
Social media also features among FastBooking’s priorities. The
company plans to launch a service this year to help hotels monitor
social media and has spotted further openings.
“Hotels are starting to use social sites like Facebook, Twitter and
LinkedIn as platforms to build communities for their ‘loyal friends’.
And via these communities they can make special offers to their
‘friends’,” he says.
“The next thing they need is to be able to convert these loyal friends
28 AHCT March 2010
into paying guests who take advantage of these special deals. So they’ll
need a booking mechanism along with their offer on the social sites.
Our booking engine is also adaptable for this kind of use.”
Hallisoft’s Chief Executive Officer Ray Halliwell expects the
current economic climate to drag on the pace of development, but
he scents a possible shift towards individual websites linked to travel
portals and directories that focus on specific countries or locations.
For his company, the focus in Asia is affordable solutions for
two- and three-star hotels.
“The software is sensibly priced and no commission or monthly
fees are charged. Therefore, it is quite feasible for a local company
to start a CRS and charge rates that two- and three-start hotels find
attractive,” he says
‘The low start-up costs are also attractive to companies that wish
to specialise in a particular sector such as trekking or diving.’
Most of Hallisoft’s recent customers in Asia have been hotels
looking to add online reservations to their website or to install a
Properly Management System (PMS) system to run the hotel front
desk, he adds.
For Howard Tse the emergence of multiple channels in Asia will
see hotels using several vendors to gain the most of the broadening Global Contrac t Furniture Solutions
opportunities. HOTELS | RESORTS | CONVENTION CENTRES | CLUBS | RESTAUR ANTS
But, in the race to realise these opportunities, he has one word BARS | C ATERINGS | MEETINGS | EVENTS | BANQUETS | INSTITUTIONS
of warning. While he has yet to see “any real disasters”, there is one
aspect hotels can tend to overlook.
‘People can sometimes be very operations-minded and forget
that you need a well-planned IT infrastructure, such as bandwidth,’
he says.
“Good planning will not just focus on features and functions. You
need to make sure that the selected solution is PCI [Payment Card
Industry] compliant.”
Waddell of eHotel Alliance has a further word of warning – there
is little point to having sophisticated software solutions in place if
hotel staff are not using them.
“Our support teams regularly review individual property rates
and availability in the CRS and find that the hotel has no rates or
availability and it’s a battle to get some hotel staff to load rates; their
hotel management realise the importance but don’t have effective rate
strategies and management disciplines in place. The staff responsible
for updating the CRS are not making the connection between a
change of rate strategy and the need to update rates and availability
in the CRS/Global Distribution Systems. The outcome is that
opportunities to increase revenues via the many channels available
via CRS solutions are missed which means that the hotel does not
receive the bookings it should.
“A great way to increase bookings is to ensure packages and
promotions are loaded on all channels. Many travel agent web sites AIMO INCORPOR ATED PTE LTD
search for promotions/packages. If hoteliers don’t have these loaded
they lose business,” he adds.
Call (65) 6466 0560 or email to
sales@aimoinc.com for our full range
of banqueting and leisure furniture.
 D e s i g n
New S
horizons at
Pacific Place
As one of Hong Kong’s most
iconic developments undergoes
a multi-million dollar facelift,
Mischa Moselle examines where
improvements are being made
30 AHCT March 2010
Contemporary technology and traditional comfort in a Horizon Harbour View room
wire Group’s Pacific Place mixed development of prime
office, retail and hotel space is celebrating its 20th year
and the occasion has been marked with the launch of the
new Upper House hotel within the complex.
While the creation of the Upper House saw the
conversion of a block of serviced apartments into some of Hong
Kong’s largest hotel rooms, the other hotels in Pacific Place have
also been upgrading their accommodations.
Hotels in the development include the 513-room Conrad Hilton,
the JW Marriott Hong Kong and the Island Shangri-La Hong Kong.
The hotels are all luxury properties offering similarly high quality
facilities and this competition has been a spur to improvement.
However, the Island Shangri-La and JW Marriott Hong Kong
General Managers Darren Gearing and Michael Nisky both
separately told AHCT that the opening of the Upper House had not
been the motivation for renovation.
Gearing, who is also Shangri-La Hotels & Resorts Area Manager,
told AHCT that the renovations on his property had lead to the
creation of a new Horizon Club executive lounge with attendant
floors of premium rooms offering privileges to guests.
“The creation of the Horizon Club was in the planning for
several years, and it was not due to the competition from Upper
House (The Conrad Hotel also has an executive floor and lounge),
but because we are responding to guests who expect greater selection,
flexibility and personalisation.”
Marriott’s Nisky told AHCT that most hotels operate on a five-
or six-year renovation schedule and while rates may have changed
because of the global economic crisis, occupancy has remained
consistent. Nisky was more concerned about taking advantage of the
construction that was already occurring in the surrounding Pacific
Place and for the construction of Upper House to “take all the pain
at once” for the property’s US$20 million renovation.
Roof-top paradise
What has the work added to the respective properties?
At the Island Shangri-La, Hong Kong a former function room is
now the Horizon Club lounge on the hotel’s 56th top storey, allowing
The Proven Solution
separate check-in and check-out for guests on floors 52-55. Prior to
becoming a function room, the space was a bar some readers may
recall, Cyrano’s. The room has stunning views and is next door to
two-Michelin-starred French restaurant Petrus, allowing guests the for Driving Brand New Covers to your Buffet
rare opportunity of a Michelin-starred breakfast.
The number one selling dining membership in Asia for over
The Horizon Club space has been adapted so that all-day eight years. The Buffet Club has the largest database of fully qualified
refreshments can be served, including afternoon tea and early evening hotel Buffet diners in Asia with over 100,000 cards issued.
cocktails with Champagne. On another side of the lounge is access to
a roof garden, which has been with the hotel since it opened.
“When the Horizon Club was refurbished, we re-landscaped
and split-levelled the roof, added furniture and decking. The foliage
is an assortment of a special species of spiny fern, butterfly orchids
and lush tropical greenery,” says Gearing.
Business needs have not been forgotten. The lounge space
includes a small meeting room, available on a complementary basis
for up to two hours. Although small, the meeting room faces Hong
Kong’s harbour and is equipped with a large screen TV.
The JW Marriott Hong Kong’s Executive Lounge is split into Effective Target Club Website
two levels. Renovation of this space mostly entailed creating a more Marketing Communication
modern and functional space that “resembles an upscale residence”
says Nisky. The way beverage service had previously been organised
had led to “bottlenecks” in the space.
The revamped roof garden at Island Shangri-La, Hong Kong
Monthly EDM Active Member
Campaigns Support
New technology in JW
Marriott rooms includes
audio systems and
flatscreen TVs
Participating in The Buffet Club is free, with leading partners
enjoying over 15,000 visits and 45,000 associated covers per
annum.
If you are seriously considering the development of strategies to
compliment existing F&B initiatives then participation in The
Buffet Club is a PROVEN solution.
Asia Headquarters - Hong Kong • General Manager - Anthony Barnet
Tel: +852 2214 0147 • Email: sales@oncard.com
 D e s i g n

CLASSE 10 USB
The Horizon Club lounge offers separate check-in and check- Island Shangri-La, Hong Kong’s Horizon Club
out and a small meeting space with a harbour view lounge, a former function space adds value to
the guest experience

The relaxed, residential feel of the JW Marriott’s new executive lounge The result – a renovated Deluxe View
Room at the JW Marriott Hong Kong

The space is harbour-facing, has self-service all day refreshments

and WiFi but also has large screen TVs to give a homely feel, this is
complemented by the availability of board games.
Business needs are served by a choice of PC or Mac computers,
extra internet connection points and the upstairs meeting room that
has an ‘intelligent’ glass wall that can be written on.

Minimal disruption
Guest rooms at JW Marriott were renovated a floor at a time with a
buffer floor either side to minimise disruption to guests to a design
by a company called Hemmax.
Decisions on the new equipment and look for the rooms were
taken after Marriott International conducted focus groups of regular
guests to see what they wanted. There were also trials to ensure small

STYLE. DESIGN. TECHNOLOGY.

The JW Marriott Hong Kong’s renovations were of the entire
property, including the ballrooms and function spaces
details were not being overlooked – the location of light switches was
one issue given considerable thought.
All 602 guest rooms in the hotel now have technology that may
include 42-inch LCD TVs, wireless high speed internet, IP phones
and interactive connectivity hubs. The LED lights in the mini bar Rancilio Classe 10: the most advanced machine in its class.
area, reading lamps and picture lamps have helped conserve energy

“We are responding and produce less heat.

Soundproofing was also taken into consideration, with the

to guests who expect installation of concrete and polystyrene layers under the smart
wooden flooring.
APRIL 20 - 23, 2010
greater selection,
Noise was also an issue during the renovation of the Island
Shangri-La, minimized to an extent by the work being done during
the day. “Each of the four floors was closed down separately. The
COME TO SEE US AT THE FHA:
flexibility and disturbance was contained by the metal shutters installed on each
floor,” adds Gearing.
RANCILIO - EGRO
personalisation.” After renovation, the already upscale rooms have had standards
lifted with the installation of a jack panel (110V and 220V power
Hall 5 / Stand 5C3-01
Darren Gearing, General supply) providing internet, USB to printer and audio to TV Singapore Expo
connection; espresso machines; a large flatscreen TV and a rainforest

Manager, Island shower.

So far “The feedback has been very encouraging, especially www.rancilio.com
Shangri-La
about the service, and the décor and environment in the lounge,”
says Gearing.

32 AHCT March 2010

 F o o d
Taste the
difference
Dessert selections need to cater for
all tastes, local and international,
Thora Jacobsen reports
Chef Wada’s Japanese Fuji apple tart
Wynn Macau Pastry Chef
Luc Thierry Capus
34 AHCT March 2010
Pastry Chef Erlan Erlangga’s pandanus infused tiramisu
T
he herald of a good thing coming to an end – dessert
is often the perfect way to finish up a satisfying meal.
While some truly inventive chefs are doing their best to
match demand with some innovative takes on familiar
tastes, there always has to be room on the menu or
buffet station for the tried and trusted regulars.
Guest Chef Koichiro Wada, currently in residence at the Royal
Garden, Hong Kong, was recently honoured with an extension to
his tenure at the hotel, in recognition of the astounding popularity
of his desserts. Chef Wada, who hails from Japan, is Sapporo Sweets
Ambassador for 2010. The Sapporo Sweets contest began in 2006
and previous winning sweets include Chef Wada’s strawberry tart
and white tiramisu dessert. He cannily tackles European styles and
subverts them to provide an Asian variation. Given that Asian dessert
tastes tend to the less sweet, Chef Wada’s creations – including
Japanese Fuji apple tart, Strawberry Tart and White tiramisu, along
with his pièce de resistance, Hokkaido Hasakkpu mousse cake – have
proven hits with the largely Asian clientele that visit the hotel – often
purely to sample his sweets.
Pastry Chef Baby Wong from the Harbour Plaza 8 Degrees in
Hong Kong knows only too well what local tastes amount to, and
is shrewd enough to have a variety of both Asian and international
flavours on offer. One of his three most popular desserts, he says,
is the Mango Napoleon, a creation that seeks to give the diner the
sensation of a burst of mango, combined with the crispiness of puff
pastry and comprises fresh Philippines mangoes, puff pastry and
vanilla cream. “So many guests from locals to international find
comfort when they see it. Similar to when foreigners see Starbucks
or McDonald’s, they have a feeling of familiarity and [locals] will
choose Mango Napoleon as one of their first dessert selections. Upon
tasting, they always go for a second piece as our portions are quite
petite, so also attractive to those weight watchers (which are most
of us).” He says his creation leaves his guests feeling “fresh, happy,
Harbour Plaza 8 Degrees
Pastry Chef Baby Wong comfort and contented.”
F o o d
Chef Luc’s Molten
Chocolate Cake Fruity flavour palate
In Macau, the Wynn Hotel’s pastry maestro, Chef Luc Thierry
1. Molten chocolate filling Capus, has been working hard to create taste sensations for the
Ingredients: international crowd that visit his establishment. Recognising that
275g whipping cream many of these guests hail from mainland China and other parts of
250g Madagascar chocolate 64% (or any kind of chocolate but has Asia, he has been careful to incorporate local ingredients and provide
to be 64% cocoa) more delicate flavors to appeal to a more Asian palette. His Yuba
30g Grand Marnier mille feuille with strawberry and peach cream is, he says, different
from a traditional Napoleon, and he uses a crispy pastry made with
• Boil the cream, pour on top of chopped chocolate, let melt for soybean instead of traditional puff pastry. On top of this, Chef Luc
a minute then stir until smooth, add Grand Marnier then stir adds fresh strawberry and light, peach pastry cream. The dessert,
again until combined. especially the peach cream, he says, appeals to local diners because
• Pour in “flexipan” 2cm diameter, then freeze. Once totally frozen, of its special texture and light flavor.
dip in melted chocolate using toothpick as you would do for a The chef also collaborated with his Japanese chef colleague Chef
lollipop. Keep in freezer. Hiro at the Wynn’s Okada restaurant to create a soy milk panna cotta
matched with raspberry caviar. The strong soybean flavour and the
2. Chocolate soufflé raspberry juice blend in the mouth, and appeals to a wide range of
Asian tastes, and also he has some more traditional flavours at his
Ingredients:
175g Madagascar chocolate 64% disposal, like his Molten Chocolate Cake.
Over in Bali, the InterContinental Resort & Spa’s Pastry Chef
75g butter
150g egg yolk Erlan Erlangga has also been incorporating local flavours to provide
100g whole eggs local and international guests with a taste of Bali. The resort’s
100g sugar Pandanus Tiramisu is a favourite, a delicious combination of jackfruit
300g egg whites cheese cake, cashew nut brownies, passion fruit sauce, mango balls
40g Grand Marnier and a slice of fresh strawberry. Dewi Anggraini, the resort’s Director
of Public Relations, says “Our guests come from around the world
• Melt butter and chocolate in a double boiler, once totally melted, and have different, unique cultures and we are proud to offer our
add yolks and whole eggs and keep warm. local flavours to enhance their experience during the stay. Through
• Make a French meringue with egg whites and sugar then this special dessert we have created, we combine western flavours with
incorporate delicately to the chocolate mix with Grand touches of local ingredients – especially pandanus.”
Marnier.
3. Assembly:
• Prepare some individual cake rings 5cm diameter fitted with wax
paper strips.
• Use a disc of brownie at the base for easy handling, pour 1/3
soufflé mix, center the molten chocolate filling, top with soufflé
mix until 2/3 of the ring.
• Bake at 180/200OC for 12 minutes and serve immediately
Range of semi and
High quality staff training
automatic machines
Custom roasted Your complete
100% Arabica coffee coffee specialist
Tel: 2520 2816 Fax: 2520 2686
www.unclerusscoffee.com
Email: sales@uncleruss.com.hk
March 2010 AHCT 35
 D r i n k D r i n k

This coffee, Who drinks Fair

Trade coffee?
It used to be the youngsters manning the
barricades for social change. That idea
doesn’t seem to apply in this instance.

that drinker?
Uncle Russ’ Duncan Cave says in the past he has sold Fair
Trade coffee mostly to environmentalists and NGO workers but he
no longer sells it.
“People in their 40s drink Fair Trade,” says Cave.

“I believe that the choice of Fair Trade coffee is more influenced by

spending power than age.”
Philipp Koeppel, Schaerer

“It’s the choice of the socially-aware and responsible coffee drinker

Photography courtesy of the St Regis Bali

and that can be of any age.”
Aileene Thangaveloo, Boncafé

Can Fair Trade coffee be characterized as a choice for the younger

coffee drinker?
“Yes, I would like to believe so.”
Carmen Leung, Hong Kong and Pacific Group.

The universal appeal of good coffee

W
ould knowing that most of the coffee drinkers in

Is it possible your outlets are 35-year-old Vietnamese women or

60-year-old Japanese men help ensure that you were

to identify a
serving the right coffee in the right way?

+S
PE
The answer, it seems, is ‘it depends on who you ask.’

ED
demographic for
Carmen Leung, Sales Executive at Hong Kong Pacific Group,
a distributor of Gaggia coffee machines, tells AHCT that “There is
no core relationship between age and coffee, it depends on one’s
  
coffee drinkers? personal taste and preferences.”
Leung also finds that gender and coffee choice are not really



Mischa Moselle linked but she does say that, “We found no hard evidence that gender
makes any difference [in] choosing milkier or sweeter coffee, however,

asks the experts we found more women with this preference.”

Other coffee industry professionals approached by AHCT found
more distinctions in drink choice between different age groups,
genders and nationalities but most stressed that their evidence was
entirely anecdotal.
However, Margaret Heery, Bunn Vice President of Strategic
Marketing, was able to base comments on a soon-to-be-published
report by NPD Crest on the consumption of coffee in commercial
foodservice.
 


“In Japan, there is a clear distinction between black coffee EBC>PQBPQT>VQLMBOCB@QJFIHCL>J’
drinkers and drinkers of cappuccino and cafe lattes. Men, and men EBO>KHBSLIRQFLKIRPFK@LKGRK@QFLKTFQEQEBFKKLS>QFSBO>KHBL>J
over 40 in particular, have an above average pre-disposition to drink >PQBOPBQPKBTPQ>KA>OAPFKJFIHCOLQEFKD’
regular coffee, particularly black coffee. Women in general have EBL>J >PQBO>IILTP>CRIIV>AGRPQ>?IBJFIHCL>J@LKPFPQBK@V?V
a below average pre-disposition to drink regular coffee. However, MOLAR@Q¨>KAQEFP>QQTF@BQEBAFPMBKPBPMBBALCOBDRI>OJFIHPVPQBJP’
women under 50 are the ones who skew to specialty coffees, like lattes.
One exception to this rule is men between 15 and 29, who have an TTT’CO>KHB’@LJ
above average inclination to drink specialty coffees,” Heery says.
Bunn’s experience A newly-acquired liking for milk seems to be prevalent across the
shows coffee drinkers
in China tend to be region. Indeed, Swiss manufacturer Franke has developed its own
wealthy milk system to add to it’s machines.

36 AHCT March 2010

 D r i n k
The rise of branded teas
A clear trend
has emerged
to present teas
as branded,
premium
beverages on
menus
As the tea on supermarket
shelves and in homes
becomes increasingly
smart, so hotels have to go
one better to exceed their
A range of teas from Haelssen & Lyon
guests’ expectations.
To take one example, if Westin are to justify the US$4-7 they
charge for the approximately six million cups of tea a year they sell
across Asia-Pacific, the hotel chain cannot serve something available
in a supermarket. As the product available in shops and homes now
includes sophisticated presentations such as whole leaf teas in pyramid
teabags or with environmental or fair trade labels attached, the hotel
offering has had to shift up a gear.
There is also the aspect of hotel brand differentiation. “Hotels are
always looking for ways to differentiate themselves from the competition
and a unique tea menu is a relatively cheap and effective way to achieve
this,” says Tony Dick, Director of Tea Concepts.
The company distributes a number of premium brands including H-
Tea-O Premium Tea, Tea Forté, Four O’Clock, Ticolino and Affinitea.
Pia Schlotfeldt of German tea company Haelssen & Lyon explains
that the market is being pushed and pulled.
“New consumer groups have discovered tea for themselves
and new, classy brands have come up which set new standards for
presentation as well as quality,” says Schlotfeldt.
Behind the label
Why should branding be an issue, though, in a hotel or restaurant guest’s
38 AHCT March 2010
The contemporary presentation of tea by Tea Forté
The milk dispensing head is integrated directly into the coffee
machine’s dispenser system, which means you can dispense coffee
and milk simultaneously using a single or double dispenser. The
milk output sequence is programmable – either before, during or
after the coffee.
A coffee-maker such as the Pura, launching later this year (timing
depends on the market) offers a wide range of milk options while the
Evolution Plus has 32 different coffee and milk combinations.
Bunn’s Heery points to a different distinction when it comes to
the choice of coffee – income.
“In China, where coffee plays a very small role in the foodservice
market, it is really the drink of higher-income people, women in
particular, between 15 and 39 years old. It is not a drink for men or
older consumers, making China very different from Japan in that
sense,” she adds.
Where many in the industry agree that age makes a difference
is with the spirit of curiosity in trying new drinks.
Younger drinkers are more likely to follow trends, more likely to
try new drinks. Aileene Thangaveloo, Regional Marketing Manager
at Boncafé International in Singapore tells AHCT that while older
drinkers are more likely to be happy with a black coffee with sugar
or milk, “Younger drinkers would prefer a wider choice of coffee
beverages such as cappuccino, café latte or low-fat coffee choices.”
Duncan Cave, Chief Operating Officer of Uncle Russ Coffee
Roasting, says that younger drinkers are more likely to add flavour
to their drink such as hazelnut or mocha.
choice of tea? Surely an Assam is an Assam?
In Dick’s experience, guests are looking for a quality brand and
tea origin in the same way that they might approach selecting a wine.
“However, most customers won’t know if a Darjeeling tea for Margaret’s
Hope estate is better than one from Castleton estate but if the tea is
supplied by a reputable brand, they can be reasonably sure that the
selected tea will be good,” Dick says.
So if branding is a guide for the guest – Assam has more than 2,000
tea estates producing a million tons of tea a year and not all guests can
be expected to know their way around them – it also makes a statement
for the hotel.
Own brands such as The Peninsula’s allow hotels to be flexible in
the choice of teas to be served, including a unique blend, and the tea
can be sold as a souvenir.
“Picking the right tea brand is a simple way of satisfying different
expectations,” says Schlotfeldt, giving guests the feeling of attention to
every last detail, adding individual touches or aiding in brand recognition
across a chain.
Dick suggests that the tea brand match the hotel image, with a long
stablished tea brand being suitable for a traditional tea service in an old
style hotel but a fresher brand for a more modern or boutique hotel.
“For a more dramatic change that has real impact with the guests, a
hotel may opt for a brand that updates the whole tea experience,” says
Dick. “Brands such as Tea Forté produce a unique presentation with the
pyramid infuser and the specially designed teapots and accessories,”
he adds.
Picking a brand has another benefit for the hotel or restaurant chain
according to Ed Eisler, the founder of Jing brand tea. Westin hotels in
Asia Pacific have been serving the brand exclusively since the start of
2009.
Eisler points out the complexity of tea – for the novice it’s almost
impossible to choose the right tea from the right plantation and ensure
a secure, steady supply. In 2009 the young entrepreneur travelled 6,000
miles across China alone on tea buying missions, a task that is clearly
beyond the remit of the hotel F&B manager.
Gaggia distributed by Hong Kong and Pacific Group
 D r i n k

Boncafé, distributors of Egro machines among other products, see

anecdotal links between age, gender, income and coffee choice

Uncle Russ operates a chain of six coffee shops in Hong Kong

and supplies an espresso roast to hotels and restaurants.
Based purely on his experience in Hong Kong, Cave finds that
the Hong Kong Chinese tend to prefer sweeter drinks like the mocha
where Japanese and South Koreans are more likely to order a black
coffee.
Thangaveloo’s observation on Japanese, Taiwanese and Korean
coffee drinkers is that they “tend to enjoy a much lighter brew than
the rest of Asia. Southeast Asians are used to more robust flavours,
perhaps it has something to do with the spicier and more flavourful
food they enjoy.”
Philipp Koeppel, Export Manager, Far East & Pacific Rim for
Schaerer says that variations in coffee orders between different
nationalities are likely linked to the tradition of coffee consumption
and making within those countries.
Koeppel adds though that in discussing coffee preparation
methods that while recognising for example that Vietnamese style
Hong Kong coffee has become popular due to some entrepreneurs spreading it
drinkers like
theirs sweet across the region, or that Singaporean and Malaysian coffee is nothing
without condensed milk, “the offerings of the new coffee shops are
quite similar all over Asia.”

PERFECT COFFEE IN ONE TOUCH

Egro ONE: the ultimate touch screen technology

APRIL 20 - 23, 2010

COME TO SEE US AT THE FHA:
RANCILIO - EGRO
Hall 5 / Stand 5C3-01
Singapore Expo
www.egrocoffee.com

You can find the new ONE also at BONCAFE’ Int.: Hall 3 / Stand 3M4-01 / Singapore Expo
Drinkers from Japan and South Korea are most likely to order black coffee

40 AHCT March 2010

 E q u i p me n t
tone
Setting the
Stand out from the
competition with
quality tableware,
Zara Horner suggests
An elaborate setting from the
Dudson Washington range
The Dudson Modus range allows
chef to show off creativity The Harbour Grand Kowloon – fans of elegant settings
T “They can use the
he importance of table settings cannot be overstated
as far as Richard Shiu is concerned. When asked
if it ‘really matters’ how a table looks and whether
settings need to cater for each meal, the Group
General Manager of EquipAsia is unequivocal: “It’s
very important. The table setting is the first impression. It brings
the restaurant to life before any food is set out. Glassware, cutlery,
tablecloths, they all make a statement on how good or bad a restaurant
is and people make assumptions based on what they see here first.”
EquipAsia is a total procurement solution provider and for Shiu
what goes on top of the table lays the foundation for the personality
of the establishment. For this reason suppliers work closely with all
involved to ensure the table sends the right message. “Designers point
out carpeting and colour schemes as well as wall and ceiling effects
while restaurant managers and F&B managers discuss their everyday
needs, but basically most people have no idea what they want when
they come to us so we have to have a lot of input. We’re like fashion
designers ourselves that way.”
Raymond Tam, Director of Athena Tableware HK says that his
company also, “advises on possible solutions that offer functionality
and personality.”
Sharon Black, Dudson Export Sales Manager Middle East,
India and Asia agrees the choice of table settings can be a joint
decision between all involved parties, “depending on the hierarchy
of the company itself,” but in some cases it can be the Executive
Chef ’s decision alone. Whoever does the choosing one thing is clear
– individuality counts. “Most establishments want to distinguish
themselves with a point of difference to all others.”
It’s an opinion supported by Serge Hemmer, Villeroy & Boch
Hotel & Restaurant, Key Account & Regional Sales Manager who
believes hotels and restaurants want to have something unique and
A Villeroy & Boch setting using the company’s Urban Nature and Piemont ranges
44 AHCT March 2010
Global Chef Uniforms
Designed by Chefs...for Chefs since 1987
will often commission, “a custom made design to match their place.
Designers will choose the style, while for practical use the F&B
Manager has the final say. In the end together with the head office
a line will be found which satisfies all of them.”
Shiu echoes the thought when referring to the near demise of
yesteryears formal stuffy fine dining. “Nowadays it’s all about casual
smart which makes it easier for suppliers but I have to be honest,
we miss the days when hotels and the like had three, four and five
restaurants! Now it’s about multifunction.”
Keeping chef happy?
As for changes between meals, Black says, “Generally the breakfast
settings are very casual and simple: main course plate, side plate,
cereal bowl, cup and saucer or a mug. For a snack you would only
need a single plate, maybe an 8 or 10 inch. Lunch depending on the
establishment could involve a similar number of items to the breakfast
setting but also include a starter plate, a pasta or soup bowl and a
dessert plate. With dinner, the range of dishes and plates needed
tends to be vast and is normally requested by the chef to display his
menu choices to maximum benefit.”
l o v e m y Jo b &
Shui agrees, “Chefs are involved more and more as they are
I if o r m
creating their own menus and want to display their food like a picture.
There are no fixed shapes or sizes nowadays it’s up to the individual.
But chefs do tend to be fairly conservative so they opt for white but Il o v e m y U n
in irregular shapes to add to the creativity of presentation.”
“If establishments want to transfer from one meal setting to the
next easily, they can use the same crockery for different meal services
and just dress the table differently with paper or linen napkins, w w w. g l o b a l c h e f s t o r e . c o m
tumblers or wine glasses. Even if the restaurant is themed you can
same crockery for
different meal services
and just dress the table
differently” Sharon Black
work your accessories around the crockery to distinguish between
breakfast, lunch and dinner services,” says Black.
The question of whether or not to replace place settings is also a
matter of individual choice though one usually swayed by economics.
“Customers’ first consideration is always budget,” Shiu admits.
“There can be no willy-nilly replacements and clients are looking
more and more at how to save on costs.” This may be achieved
by reducing the number of different settings, as well as gradations
of materials. “Once there was lead crystal and that was it,” says
Shui. “But now glassware can be manufactured with percentages
of lead which affects price, and the same with percentage of silver
in cutlery.”
For Black there are no guidelines on completely replacing
tableware, but she says should settings look “shabby” guests assume
the same lack of care and attention is being paid to how the
food is prepared, and how back of house areas are treated. With
refurbishments, Black says that unless there are historical reasons
for keeping a certain pattern or design, it’s a perfect time to update
a table setting look.
At Harbour Grand, Kowloon the Outlet Manager is usually
A wedding set up at the Harbour Grand Kowloon
March 2010 AHCT 45
 E q u i p me n t

Calculating
what you need
In a three-meal restaurant, what are the minimum requirements for the
different services? What should you have on each table?
It depends on the cuisine - each cutlery item has a particular
function. Some fine dining with seven courses requires even 12-
15 different items. However, for some casual dining, a simplified
combination would work - dinner knife, dinner fork, soup spoon,
dessert knife, dessert fork, dessert spoon and coffee spoon. In fact
this is the English seven-piece table place setting that has been very
common – nowadays many restaurants will add also a long drink
spoon. Side items such as a butter knife and fish knife, service items
such as a serving spoon and fork are also very important for some
cuisines.
Is there a simple formula for calculating how much crockery and
cutlery a restaurant should buy?
A basic formula would be “No. of Seats x Par” where Par is the
expected turnover of a table. For example, for a restaurant with 120
seats expecting two rounds at breakfast, the quantity to buy will
be 120 x 2 = 240 pieces. Applying this simple formula creates the
basis but of course in reality it will rely on some other factors such
as budget, types of cuisine and whether the cutlery can be used by
different restaurants in the same hotel.

Raymond Tam, Director, Athena Tableware HK

Successful formula for tabletops

Villeroy & Boch’s philosophy is to match settings to
mealtime, interior design and the food on the plate
responsible for choosing table settings but nothing is chosen until the
F&B Manager’s “comments and approval” have been sought, says
Marketing Communications Manager, Mandy Soh. All crockery and
cutlery at the Harbour Grand “follows the style of the restaurant”
but each outlet has different meal settings. At breakfast, for example
the difference is: “a butter knife and bread plate; knife and fork and
one dessert spoon for cereal. For snacks, depending on the style if
it’s finger food, just a napkin will suffice. At lunch and dinner there’s
the full setting. Knife and bread plate, appetizer fork and knife, main
course knife and fork; soup spoon and dessert spoon.” Ensuring the
hotel has everything it needs at each setting takes experience, says Soh.
“When we opened the Waterfront Bar & Terrace in 2006, there was
a checklist of things that needed to be done. Afterwards, we invited
our own staff to come and experience [the venue] as guests. They
had to fill out a survey afterwards. You know what they say, there’s
no free meal!” And it’s a case of ‘if it ain’t broke, don’t fix it’ for Soh
as she believes table settings shouldn’t be changed every time there’s
a refurbishment. “When the theme of the restaurant remains the
same, it’s important to let [the setting] continue.” But there is room
for manoeuvre: “For example, if The Promenade is doing a special
Thai promotion, we will change [table settings] to match the theme
accordingly.”
Villeroy & Boch’s Hemmer says the kind of crockery and cutlery
used should match the food being served, the interior design, and
the mealtime. “Breakfast and snacks are meals that are taken in a
relatively short time period so there will be standard items such as
a plate and a cup or mug. Lunch and dinner can be more fancy
and are mostly served on the table where the settings will be more
elaborate. [Hotels] should have a checklist of all the items they
need, that list should be made by a professionally trained hotel
person and settings can change on a regular basis to signal there
is constant evolution in the outlet. In a complete refurbishment all
should be changed.”

46 AHCT March 2010

 E q u i p me n t
The
upper
crust
The current crop of pizza ovens on
the market offer adaptability and
customised looks as their selling points,
Helen Dalley reports
The PizzaMaster CT series
F
rom a hasty slice of margherita grabbed at a late-night
cafe to a savoured gourmet lobster pizza at a 5-star
hotel, one of Italy’s most famous exports is represented
in numerous mouth-watering guises throughout Asia.
While probably not as ubiquitous as the humble bowl of
noodles, it’s nevertheless appreciated and enjoyed with relish in the
region, even if some of the adaptations are distinctive – Pizza Hut
Japan’s Shrimp and Mayo Crust Roll, or Domino’s South Korea’s
Triple Cheese Pizza, a stack of three crusts each slathered with a
different kind of cheese.
Unusual ingredient pairings will no doubt continue to be dreamed
up, despite a worldwide campaign for authenticity by the Italian
government.
Before the dough has been kneaded and the toppings selected,
there is of course one other crucial factor to consider: what type of
pizza oven will you choose? One of the most popular brands in Asia,
found in the kitchens of Mandarin Oriental and Shangri-La hotels,
is Beech Ovens, an Australian manufacturer that promotes high
quality construction and attention to detail. Helen Keniff, Sales &
Marketing Co-ordinator, explains, “Beech Ovens have a number of
features which make them unique. First is our design, which provides
the most consistent, even cooking environment through what we
call thermal mass – the stored heat within the oven. Our ovens have
twice the thermal mass of our American competitors and triple the
thermal mass of European modular ovens. This makes the chef ’s
job easy. Our ovens are also designed to be delivered in two parts so
they can be easily manoeuvred through a standard doorway, which
makes it very easy for the installer.”
Asked to describe the ovens, Keniff elaborates, “they’re not only
durable but also versatile; chefs can cook everything in a Beech Oven,
Pizza by Chef Graeme
48 AHCT March 2010
E q u i p me n t
A custom-built oven from Beech Ovens
from pizza to roast meats, risottos to breads. In addition, the ovens
are long lasting - our first, built 21 years ago, is still going strong and
we offer the longest unconditional guarantee of four years.”
Keniff tells AHCT that Asia accounts for a large proportion
of its sales. “Asia is without doubt still a growing market and we
are currently experiencing a growth in India as more luxury hotels
increase their footprint in the area.”
Those who can’t find a pizza oven that fits their requirements can
choose the custom option. “The cost is based on the manufacturing
requirements; we do not charge for the team of design engineers who
work with our client to create their dream oven. We have created
horseshoe, diamond and triangular shaped ovens, ovens that wrap
around poles, oven/grill/rotisserie combinations, oven/char-broiler
combinations... the list is endless,” says Keniff.
Smoke gets in your pizzas
Executive Chef Graeme Ritchie for the Marco Polo Hongkong
Hotel, who, in addition to Parma and Porcini Truffle pizzas, cooks
veal shanks and roast suckling pig plus pies and pastries in his oven,
says, “A pizza oven needs to be put together well – construction is
very important – but what’s really crucial is maintaining the core
temperature (370-390 degrees), and that’s easy with a gas oven.”
While Ritchie admits that gas-fired pizza is not as authentic as the
wood-fired variety, where the smoke penetrates the dough to create a
smoky smell and flavour, he says fire restrictions and a lack of wood
and storage space prevent many from employing this method in the
city. The Beech’s ability to effortlessly reach a core temperature is a
definite benefit for this Executive Chef, who likes to cook his pizzas
in super-fast time. “A pizza should be in and out of the oven in about
90 seconds and then straight to the table as quickly as possible when
the cheese is still stringy.”
Another key pizza oven player within the F&B industry is Wood
Stone, an American brand that has made 8,000 ovens, exported
to 70 countries worldwide, since its inception in 1990. Like Beech,
it has never needed to replace any of its ovens so far, according to
Tamra Nelson, Sales & Marketing. Completely assembled, these
stone hearth ovens offer an infrared under-floor assist burner to help
with high production cooking and can operate with wood, gas or a
combination of both.
Asked what’s in demand, International Sales Manager for Wood
Stone Merrill Bevan says, “The Phoenix Series was actually built for
the Asian market and the Phoenix 4343 (a stone hearth oven with a
cast ceramic floor) is by far our most popular oven in Asia. In fact,
we’ve just installed a Phoenix 4343 along with a tandoor, rotisserie
and duck oven in our Hong Kong test kitchen.”
Wood Stone introduced its newest line of ovens this past year,
the Designer Series. Says Nelson, “This oven line enables customers
to modify existing ovens (Designer Modified), build a modular oven
(Designer Modular) or design a complete customer option (Designer
Created). We are very excited about this option especially for the
Asian market as it provides the flexibility and design options that
March 2010 AHCT 49
 E q u i p me n t

Beech Ovens are said to provide

a consistent thermal mass
the market is asking for. The Designer Series, our custom
oven line, was a response to the requests of our customers and
the foodservice consultant community. The customers and
consultants asked for a flexible oven design that didn’t sacrifice
engineering or performance.”

European players
Over in Europe, Swedish company Bakepartner, which
launched PizzaMaster in 1992, is not modest in its aims, as
Managing Director Christer Andersson says their ambition is
to have “the vision to build the best pizza ovens in the world.”
A double door oven from Wood Stone

Marco Polo
Hongkong Hotel
Executive Chef
Graeme Ritchie
in the Cucina
restaurant
A Wood Stone
oven at work PizzaMaster is available in two main series, Modular
ovens and Counter top ovens, offering 48 different sizes.
All variants considered, it offers up to about 250 different
pizza ovens. “This makes means we can cover every need
– from the smallest take-out place to the busiest restaurant,”
Andersson explains, adding, “Modular ovens are mainly sold
to pizzerias, restaurants, hotels or other food outlets that
require a high capacity. Counter top ovens can be used for
almost any type of food; they all have a small footprint but
a very high capacity for their size.”
Those who wish to use high temperatures should note
that all PizzaMasters are built with a system that is very
resistant to high temperatures. Standard ovens are sold
with a maximum temperature of 400 degrees but have an
option to reach 500 degrees. “Actually, when we develop

“A pizza should be in our ovens, they are all tested to withstand 780 degrees,” says
Andersson.
Another leading European brand, Moretti Forni has been
and out of the oven manufacturing pizza and bakery equipment for more than 60 years.
Andrea Pistoni, Export Sales Department, says, “We are proud of
in about 90 seconds” our customer service guarantee, an exclusive service dedicated to our
client focused on technical and commercial trainings in which we
Chef Graeme put our considerable experience at their disposal.”
According to Pistoni, “We consider our most popular oven
the Serie P, an electric modular deck oven. Its baking chamber is
entirely built with refractory brick and the thermic insulation is
achieved through high-density fibre. The heat of the refractory brick
is provided by built-in heating elements on the top and ceiling.” Its
latest addition, the multifunctional Serie M, which is suitable for
cooking everything from pizza and pastries to fish and meat, also
looks set to be a big hit.
Whichever oven you choose, with Cucina’s Chef Graeme
proclaiming that comfort food is back on the menu – part of a
backlash to fusion cooking, he feels – it seems certain that the pizza
looks set to hold its own in 2010.

The iDeck series from Moretti

50 AHCT March 2010

 C u l i n a r y N e w s

The Italian job On top of the world

The Italians are coming. Renowned Milanese chef Claudio Sadler will be taking his 2-star
reputation and skill to the Grand Hyatt Hong Kong’s Grissini restaurant, while on the other side It seems there are no heights to which 3-star Chef Pierre Gagnaire
of the harbour, chic eatery Aqua gets a fresh new injection of Italian passion in the form of duo cannot climb. The French chef will next be taking his inimitable
Marco Medaglia, the new Chef de Cuisine and Maitre d’ Allessandro Argento. brand of haute cuisine to Japan’s capital with a berth atop the ANA
For just six days – March 17th to the 22nd – patrons at Grissini will be treated to some of InterContinental Tokyo. With the stunning backdrop of the metropolis
Italy’s finest flavours courtesy of Chef Claudio. Mediterranean ingredients are his passion, and as behind him, Gagnaire’s latest venture promises to be breathtaking, in
a proponent of nuova cucina (new cuisine), he takes simple, traditional components and presents terms of atmosphere view and, of course, cuisine.
them in a modern, fresh guise. His Milanese venture, Osteria di Porta Cicca, which he established Known for his juxtaposition of flavours and textures, the master of
in 1986, was awarded its second Michelin star in 2003 and his fame as one of Italy’s top chefs the unexpected will personally design and launch each menu, which will
brought him plaudits as far afield as Beijing, where he has opened up a sister restaurant. change each season. An exacting perfectionist who insists on only the
Over at Aqua roma, the two Italians are working hard to deliver an exciting, dynamic menu best quality ingredients, the Chef’s Pierre Gagnaire Tokyo will no doubt
that presents the best side of their country’s culinary culture. Chef Marco is passionate about be a welcome addition to a city that already twinkles with Michelin stars.
food, and allows his emotions to seep into his creations. Bursting with flavour and joie de vivre, Also known for his penchant for serving multiple dishes within
his dishes exemplify everything great about Italian food, the notion that eating is more than just a single course, Gagnaire’s unique style has set him aside and has
an act – it is a lifestyle. The other half of the Italian connection at Aqua, Alessandro Argento, is enhanced a reputation that has allowed him to launch and operate
similarly driven. “I like to deliver personal service from the heart,” he says. “I have been in this field seven restaurants around the globe. The Tokyo site, located in Akasaka
for so many years because my passion is delighting people.” and featuring a view of the iconic Tokyo Tower, will no doubt only add to
Chef Marco reinvigorating Aqua Roma
this culinary colossus’ reputation.

Pierre Gagnaire’s new Tokyo restaurant

Renowned Milanese chef Claudio Sadler Wild-caught Italian seabass at Aqua Roma

Salt by the Sea

Bullish to the end? Seaside dining is not unusual in Hong
Panic swept the culinary world as contradictory stories surrounding what many consider to be the
Kong, as most of the top restaurants MONIN Crème Brûlée syrup combines burnt caramel
world’s finest restaurant, el Bulli, culminated in the shock news that it was set to close its doors
on both sides of the harbour have an notes with a strong vanilla base for perfect coffee
permanently. Last month the New York Times reported that the maverick chef and co-owner Ferran
enviable view of the famous harbour. But based recipes and enticing cocktails... 
Rocksalt, tucked away in the village of
Adrià confirmed that in 2012 the 3-star establishment on Spain’s Costa Brava would cease operations
Stanley on the less-populated South side
forever. This led to a hasty denial from the chef, who claims the newspaper misquoted him – and now
it seems that the original plan of a two-year hiatus is back on the table.
of the island, has an almost-rural charm Visit us during HOTELEX 2010
to back up its stunning sea views.
The confusion surrounding the restaurant, widely regarded as one of the world’s finest and a
The menu is expansive but hardly
March 29 - April 1,
shining example of molecular gastronomy, sent shockwaves through the legions of gourmands who
were naturally eager to secure a coveted reservation. “As a business, el Bulli is madness,” Adrià told
innovative, with crowd-pleasers taking up Shanghai New International Expo Centre
a wide swathe of Executive Chef Timothy
the Spanish newspaper El Pais. “We need more financial muscle.
El Bulli will close for two years and Booth #3D66
Maudson’s choices. “At Rocksalt, each
reopen in 2014 as part of a larger, non-profit foundation that will be able to run educational programs
dish has been specially crafted and
and accept grants.”
perfectly seasoned to bring out the
Adrià had previously stoked the rumour mill by intimating that the pressure of running the Rocksalt’s salmon and kingfish tian
flavour within the ingredients,” he says.
restaurant and the incessant demands of diners was preying on his health and that he needed a
“The menu offers specialties which are easy to relate to with a few creative
break. “It has been the love of the people that made us decide we should become a foundation.
twists to classic dishes for those looking for something different.”
This is really a question of popular demand,” the chef said. “It means the spirit of el Bulli will be
Seafood naturally makes up a big part of the offerings, as does the
even stronger and will live on forever.” It also transpired that el Bulli was losing half a million Euros
eponymous mineral, with left-field choices like rock salt infused ice cream
(US$677,500) a year.
and three types of all-natural rock salt shavings that have been carefully
Judged the world’s best restaurant by Restaurant magazine a record five times, the notion that it
chosen by Chef Timothy to complement the dishes on the menu. The
was to close sent a renewed sense of urgency through the world’s gourmands, as an already 3,000-
seaside location gives Rocksalt coastal resort vibe, and a relaxed, friendly
strong waiting list was set to explode. A pioneer of what is sometimes referred to as ‘sci-fi cuisine,’
atmosphere makes this a favorite for the tourist traffic to put their feet up
gastronomic creations that defy normal laws of cooking and produce singularly wonderful results,
and take their time eating.
Two year break Adrià’s place in the culinary firmament has long been secured.

52 AHCT March 2010

 C u l i n a r y N e w s
A world of
flavours
Hong Kong’s already burnished reputation
as a culinary capital goes from strength to
strength with the announcement of a raft of
new menus. From local favourite dim sum and
Vietnamese flavours at Le Soliel, to European
venison, Malbec from Argentina and W52’s
new Italian tasting menu, internationalism has
long been a hallmark of Hong Kong dining.
Drawing inspiration from all corners of
Italy, W52’s new five- and eight-course menus
allow guests to sample a plethora of Italian
delights, including warm, mint-flavoured
chickpea salad, ricotta-stuffed tortellini and
Milanese-style risotto.
A world away but equally culturally central,
Hong Kong’s perennial favorite – dim sum
– makes a triumphant appearance at the Hyatt
Regency’s Sha Tin location. During February
and March the New Territories hotel is offering
an all-you-can-eat dim sum buffet every
weekend.
Le Soliel is going healthy. Executive Chef
Dennis Wong’s creations are low in calories
but high in flavour and offer an interesting twist
on traditional Vietnamese flavours. Signature
items include wok-fried crispy tofu with fried
Sexual
congress
Hong Kong’s culinary enfant terrible, the
self-styled ‘Demon Chef’ Alvin Leung has
once again been making headlines. Unveiling
his new creations at the prestigious Identita’
Golose culinary congress in Milan, Chef Leung
whipped out an unappetising-looking finale
– a complex creation that closely resembles a
discarded prophylactic on a bed of sand.
Along with demonstrating two signature
dishes – ‘toro, foie gras powder and freeze-
dried raspberry’ and ‘knife carved noodle,
har mi, chilli oil and sea urchin’ – the Bo
Innovation proprietor amused his audience
with the presentation of his ‘Sex on the Beach’
dish. The condom component is created by
dipping a cigar tube into a kappa and konjac
mixture, which is then removed and filled with
a sticky honey and Yunnan ham solution. The
creation was then artfully laid on a sandy bed
of powdered shitake mushrooms.
Created with the aim of raising awareness
of HIV/AIDS, Leung cheerfully admits that the
rubbery-looking concoction might not be to
54 AHCT March 2010
garlic, stir-fried Vietnamese Loong bean with
red onion and sweet tamarind soup with basil.
Escorihuela Gascón, the oldest
winery in Argentina, provides a delicious
accompaniment to yé shanghai’s new menu
in the form of their 1884 Malbec Reserve. The
menu incorporates European venison in some
delicious traditional Chinese recipes, including
Sauteed Venison and Goose Liver with XO
sauce, and Crispy Rice with Sauteed Minced
Venison.
Table condom-ent: Alvin Leung creates a surprising
dish to increase HIV/AIDS awareness
everyone’s taste – at least visually – but says
that the noble aim more than makes up for
the squeamishness of some gourmands. The
dish was offered to Valentine’s Day diners at
Bo Innovation and will remain on the menu
throughout the year, with profits going to
charity.
Steamed pork dumplings from Sha Tin 18
C
M
Y
CM
MY
Healthy cooking from Chef Wong at Le Soleil
CY
Best of Bali
CMY
If anyone needed proof that Asia’s legions
of talented chefs are up there with the best,
Bulgari’s Balinese Chef I Wayan Wicaya was
there to provide it. Returning triumphantly to
Indonesia from the Global Chefs Challenge
2010, Wicaya’s win was unexpected but
welcome evidence that, even on the global
stage, the region is capable of producing some
of the best chefs in the world.
One of the most prestigious titles in the
culinary calendar, the Global Chefs Challenge
pits regional champions from around the
globe against each other for the coveted title
and Wicaya held his own against finalists
representing the diverse gastronomic traditions
of Norway, Canada, Portugal, Holland, Dubai
and Australia. Competition is intense, and
many of the competitors are long-established
chefs with Michelin stars to their name.
“Winning the title of Global Chef Asia was
one of the highlights of my career,” a jubilant
Wicaya said. “I remembered to stay calm
and focused and just did my best. It was an
amazing experience and I am very happy
for myself and for my colleagues who have
supported me and given me the confidence to
take on this great challenge.”
 P r o d u c t N e w s

China’s leading food and beverage exhibition

Your key to the Chinese market
Uwe Micheel for
Convotherm
The German combi steamer manufacturer Convotherm is proud to announce
its cooperation with Emirates Culinary Guild President Uwe Micheel.
The Director of Kitchens at the prestigious Radisson Blu Hotel Dubai
Deira Creek has chosen Convotherm combi steamers not only for his own
kitchens but also to cooperate with the German company in his function as
President of the Emirates Culinary Guild. This cooperation is based on the
long-term commitment of Convotherm to chefs like Uwe Micheel.
As a renowned expert in professional kitchens, Chef Uwe is absolutely
persuaded of the combi steamer’s quality. “We always enjoy great support.
Convotherm is my choice because we get perfect cooking results and the
units are always reliable,” says Chef Uwe. The cooperation exceeds the
usual collaboration by far. Besides providing combi steamers for cooking
competitions, Convotherm also helps with the job training and education of
Junior Chefs in the Middle East with practical kitchen knowledge.
Convotherm has its headquarters in Upper Bavaria in Eglfing, Germany
and is a 300-employee-strong subsidiary company of the Manitowoc
Jo
11 th in u
Foodservice Group. The company’s total turnover accounted to more than
60 million Euros in the business year 2009.

ed s at
For more information: marketing@convotherm.de
SIA itio
LC no
hin f
a

The Domino table radio

Radio, what’s new?

Digital radio takes a generational leap forward with the introduction of
IKON, a multi-format digital radio that combines the benefits of a full
colour 3.5” touch-screen, icon-driven user interface, multi-standard radio
capabilities and iPod and iPhone docking. The product is distributed by
Leader Radio Technology (LRT).
IKON is capable of receiving the full roster of digital radio standards
including DAB, DAB+ and internet radio – as well as conventional FM
radio with RDS. Where available from the broadcaster – colour station
logos, station descriptions, track and artist information, news headlines
etc. will be displayed on IKON’s colour screen.
In addition to its terrestrial and internet radio capabilities, IKON
will also provide access to online music service Last.fm. IKON will also
wirelessly stream your digital music files from any ‘connected’ PC or

ANNIVERSARY
Apple Mac, displaying full colour album artwork and track information
where available.
Completing the hardware picture, IKON is one of only a handful of
digital radios that is Apple certified for use with iPod or iPhone, allowing
IKON to double as a high quality iPod/iPhone sound system.
LRT have also launched Domino – a thoroughly modern table radio.

May 19-21, 2010

Soft edges and sinuous curves meet bold design elements and sharp
styling to create a timeless and striking form.
Full functional support for all current and popular iPod and iPhone
models is provided via the integrated dock.
D2 takes you online via your wi-fi network, to access over 11,000
internet radio stations from around the globe. It can stream audio from
your computer and it can even create customised radio stations via
Shanghai New International
popular online music-finding services such as Last.fm and Pandora. Expo Centre
For more information: www.leader.com.hk

For more information

The IKON radio www.sialchina.com
56 AHCT March 2010 sialchina@exposium-shanghai.com
 E v e n t s E v e n t s

Date Event Details ORGANIzER Date Event Details ORGANIzER

Feb 28–4 Mar 4 Hotelympia The UK’s number one foodservice and hospitality Fresh RM May 25-27 Vinexpo Asia Pacific The international wine and spirits exhibition for Vinexpo
ExCel, London Docklands event. Bringing inspiration to hospitality businesses 9 Manchester Square Hong Kong Convention and Asia-Pacific and the world’s largest wine and spirits 2, Cours du XXX Juillet
London by serving up more of the latest product innovations, London Exhibition Centre trade exhibition. 33074 Bordeaux Cedex, France
Britain award winning displays, competitions and practical W1U 3PL Wanchai Tel: +33 556 560 022
demonstrations to inspire! Tel: +44 207 886 3100 Hong Kong Fax: +33 556 560 000
Fax: +44 207 886 3091 info@vinexpo.com
www.freshrm.co.uk www.vinexpo.com
www.hotelympia.com

Jun 10-13 ITE The 24th international travel expo. TKS Exhibition Services Ltd
Mar 22-26 Alimentaria Alimentaria is the most important international food Alimentaria Exhibitions Hong Kong Convention and Room 601, Stanhope House,
Fira de Barcelona and beverages exhibition in Spain and one of the Disputació, 119 Exhibition Centre (Hall 1) 734 King’s Road,
Barcelona leading international events of this type. The show 08015, Barcelona Wanchai Quarry Bay,
Spain will present the latest products from the international Spain Hong Kong Hong Kong
food and beverage industry, distribution channels Tel: +34 93 452 1800 Tel: +852 3155 0600
and consumer tastes. Fax: +34 93 452 1801 Fax: +852 3520 1500
www.alimentaria-bcn.com www.itehk.com

Jun 10-13 ITE MICE The 5th MICE, business and incentive travel expo. TKS Exhibition Services Ltd
Mar 29 – Apr 1 Hotelex Shanghai 2010 Hotelex shows are the meeting point for the Shanghai UBM Sinoexpo Int’l Exhibition Room 601, Stanhope House,
Hong Kong Convention and
Shanghai New International hospitality industry. Managers in the hospitality 10/F., 218 Xiang Yang Rd. (S), 734 King’s Road, Quarry Bay,
Exhibition Centre (Hall 1)
Expo Center industry, manufacturers, traders and distributors Shanghai 200031, China Hong Kong
Wanchai
know that Hotelex provides them with an annual Tel: +86 21 6437 1178 Tel: +852 3155 0600
Hong Kong
get-together – to source, sell, network and Fax: +86 21 6437 0982 Fax: +852 3520 1500
understand the trends that will determine the future hotelex@ubmsinoexpo.com www.itehkmice.com
of the Asian hospitality industry. www.UBMSinoexpo.com, www.hotelex.cn

Apr 7-9 Wine & Gourmet Japan 2010 Wine & Gourmet Japan premiered in 2009 with
Tokyo Big Sight great success. Wine & Gourmet Japan is the first
Tokyo, Japan dedicated professional exhibition for wine and
spirits, gourmet and fine food, confectionery, food
catering and foodservice equipment and supplies for
the Japanese market.
Jun 30-Jul 2 8th International HOSFAIR Guangzhou 2010 will showcase a Guangzhou Huazhan Exhibition Co.ltd
Hospitality Equipment & myriad of Kitchenware and Catering Equipment, 9H, Jinsui Tower, No.900 Guangzhou Ave. Mid,
Koelnmesse Pte Ltd Food, Beverage and Equipment, Tableware, Hotel
Supplies Fair (HOSFAIR Guangzhou, China.
Tel: +65 6500 6710 Furniture, Fabrics and Uniforms, Interior and
Guangzhou 2010) Helen Zhang
Fax: +65 6294 8403 Lobby Supplies, Recreational Facilities, Hotel Tel: +86-20-38812619
Email: wgjapan@koelnmesse.com.sg Intelligence, Cleaning and Laundry Equipment, and Fax: +86-20-22223568
www.wineandgourmetjapan.com will also provide splendid live activities. Helen@hosfair.com
www.hosfair.com

Apr 20-23 FHA 2010 The 17th international Food & Drinks, Hotel, Singapore Exhibition Services Restaurant & Bar Hong Kong is the fastest growing Diversified Events Hong Kong Ltd
Sep 7-9 Restaurant & Bar
Singapore Expo Restaurant, Bakery & Foodservice Equipment, No. 1 Jalan Kilang Timor, #09-02 Pacific Tech Centre, exhibition for the hospitality sector in Asia Pacific. Telephone: +852 3105 3970
Hong Kong
Singapore Supplies & Services Exhibition & Conference with Singapore 159303 Currently in the ninth year, it has a growing Fax: +852 3105 3974
Hong Kong Convention
FHA Culinary Challenge. Tel: +65 62336638 reputation as the biggest and best niche gourmet E-mail: sales@restaurantandbarhk.com
and Exhibition Centre
Fax: +65 62336633 hospitality event in the region. Its focus on bringing www.restaurantandbarhk.com
Wanchai,
events@sesallworld.com excellent products and services will inspire and
Hong Kong
www.sesallworld.com create ideas to help you develop your foodservice
and hospitality business.
Apr 27-30 HORECA The 17th edition of the Middle Eastern show Hospitality Services
BIEL for catering equipment, furniture and fixtures, Contrast building, Dekwaneh
Beirut tabletop, uniforms, linens and amenities, laundry PO Box 90155 Meet face-to-face with seafood buyers from Hong Diversified Events Hong Kong Ltd
Sep 7-9 Asian Seafood Exposition
Lebanon equipment, maintenance and hygiene, technology Jdeidet El Metn Kong and throughout Asia Pacific with direct Telephone: +852 3105 3970
Hong Kong Convention
software, telecommunications, security, audiovisual, 1202 2020 Lebanon purchasing responsibility for live, fresh, frozen Fax: +852 3105 3974
and Exhibition Centre
packaging, franchise, finance and management Tel: +961 1 480081 and packaged products. The Asian Seafood E-mail: hteh@divevents.com.hk
Wanchai,
companies, hotels and restaurants chains, services, Fax: + 961 1 482876 Exposition is the newest product in Diversified www.asianseafoodexpo.com
Hong Kong
food and beverage. www.hospitalityservices.com.lb Business Communication’s global seafood portfolio
that includes the world’s largest seafood fairs: the
European Seafood Exposition and the International
May 12-16 Thaifex - World of Food Thaifex - World of Food Asia is the leading trade Koelnmesse Pte Ltd Boston Seafood Show.
Asia 2009 platform for the food and beverage industry in Tel: +65 6500 6712
Impact Challenger South East Asia. It is a one-stop shop for all Fax: +65 6294 8403
Bangkok, Thailand in the industry from processing technology and Email: wofasia@koelnmesse.com.sg
ingredients to end products, hospitality services and www.worldoffoodasia.com Wine & Gourmet Asia is a trade, networking and Koelnmesse Pte Ltd
Nov 3-4 Wine & Gourmet Asia 2010
franchising. culinary platform showcasing the very best of Tel: +65 6500 6712
Hall D, CotaiExpo at The
Venetian Macao Asia Pacific’s fine wine, gourmet and hospitality Fax: +65 6294 8403
Macau SAR, China industries. The event is for the region’s hospitality Email: wgasia@koelnmesse.com.sg
industry leaders as well as all gourmands and wine www.wineandgourmetasia.com
May 19-21 SIAL China 2010 SIAL China is the largest and leading exhibition Exposium Shanghai enthusiasts.
Shanghai New International show for Food, Beverage and Hospitality industries Room 301, Dongyi Building
Expo Centre in China mainland. This year, it celebrates its10th 88 Changshu Road, Shanghai 200040 - China
Shanghai anniversary around numerous renowned events like Tel: +86 (0)21 6249 2028 After the success of the past 5 editions, The 6th Coastal International Exhibition Co., Ltd.
Nov 24-26 Hotel Expo 2010
China the 6th edition of Trends & Innovation, the Cooking Fax: +86 (0)21 6249 3414 Hotel Expo will be held in The Venetian Macau Room 2106, China Resources Building,
The 6th International Hotel
Trends Area and the 2nd edition of the Asian Young Email: justine_desbarbieux@exposium-shanghai.com again. Gathering thousands of hospitality industry 26 Harbour Road,
Equipment, Supplies and
Hope Chefs Contest. www.sialchina.com decision makers and procurement groups from not Wanchai,
Food & Beverage Expo
The Cotai Strip Convention only Macau, but also Hong Kong, China and other Hong Kong
and Exhibition Center at the major Asian countries. Hotel Expo is the largest Tel: +852 2827 6766
Venetian Macao exhibition in the hotel, catering and hospitality Fax: +852 2827 6870
sectors of Macau. general@coastal.com.hk
www.hotel-exhibition.com

58 AHCT March 2010 March 2010 AHCT 59

 E x h i b i t i o n s

Lion City set for

roaring trade show

E
ver since the first edition of FHA in 1978, the expo has been able to boast that
international companies make up over 80 percent of its exhibitors.
This year’s show will provide a platform for 2,800 exhibitors from 70
countries spread across eight halls or 82,000 square metres of space.
The show will see the participation of over 40 group pavilions – there were 33 at
the last edition – and new group ones include those from Argentina, China, Dubai
and Poland. They will join longstanding exhibitors such as France, South Africa, Italy,
Singapore, Spain and Turkey.
The organisers, Singapore Exhibition Services, are confident that demand for
foodservice products is set to grow. Optimism in the Asian economy, especially in the
F&B, hotel and travel sectors is no doubt founded on the prediction that international
arrival numbers are expected to grow by four to five percent between 2009-2011,
with the growth mostly occurring in 2010. Budget airlines and cheap airfares are
increasing demand, they say.
Foodservice companies are revising their services in order to meet growing
demands arising from changing consumer habits.
“FHA has grown with the development of the industry in the region. Our aim
has always been to maximise value to our exhibitors and visitors, through raising the
standards of the event and all of its components,” said Ting Siew Mui, Project Director
for FHA from Singapore Exhibition Services.

Concurrently
For the first time Wine & Spirits Asia, now in its 10th edition, will be organised as a
dedicated show co-located with FHA. The move consolidates exhibitors of wine and
spirits products and services on one floor.
The show also encompasses:
• FoodAsia2010
• Bakery&Pastry2010
• HotelAsia2010
• HospitalityTechnology2010
• HospitalityStyleAsia2010
FHA 2010
April 20-23, 2010 FHA will also host several contests, aimed not only at creating a buzz but
Singapore Expo raising industry standards as ambitious entrants are judged and given feedback by
Singapore professionals.
This year’s show features the Asian Pastry Cup, Asian Barista Challenge, FHA
www.foodnhotelasia.com Culinary Challenge and the WSA Wine Challenge.
The show can also boast some new fora and conferences this year. Alongside
existing favourites Food Safety Forum, HFTP Asian Finance & Technology Conference
and Asian Club Management Conference, there will also feature the debut of
Hospitality Operations & Design Conference. As the name suggests, the conference
will focus on hospitality design trends and operational challenges.

60 AHCT March 2010

 E x h i b i t i o n s

Game on for asian hotel

Guangzhou show & Catering Times Published since 1976

Encompassing:
n Hotels You can
n Restaurants subscribe
n Catering operations online at our
n Equipment website
n Technology www.
n Human Resources thomsonpress.
n Investment com.hk
Essential reading for:
n General Managers
n Restaurant Owners and Operators
n F&B Managers
n Executive Chefs Asia Pacific’s Premier

G
n Purchasing Managers
uangzhou has many advantages in hosting a hospitality trade fair,
n Human Resource Managers Hospitality Publication!
say the organisers of Hosfair, the eighth Guangzhou International n IT and EDP Professionals
Hospitality Equipment & Supplies Fair. n Executive Housekeepers
This year the southern Chinese industrial capital will increase n Marketing Managers
its number of starred hotels from 200 to 300 the organisers say. The Pearl n Developers and Investors
River Delta has the densest concentration of hotels in the entire mainland.
Guangdong province is a base for the production, import, export and sale of
hospitality supplies. To add to these advantages, Guangzhou is also to host
the 2010 Asian Games, the largest event the city has hosted to date.
The prospect of custom from the sporting jamboree has led to an
Subscribe Today!
increase in spending on new build and renovated hotel properties, meaning Asian Hotel & Catering Times
increased demand for everything imaginable in the market. (AHCT) has been serving the
The show is building on a solid foundation. The 2009 edition was Asian-Pacific region as a familiar
spaced over 30,000 square metres that housed 1,600 booths. There were and trusted industry publication
694 exhibiting companies from 10 countries and regions and the number
of exhibitors was 26.4 percent larger than for 2008. The coffee and wine
for three decades, and is widely
pavilion alone grew by 50 percent. acknowledged to be the only
The three days of the 2009 show attracted 35,273 visitors, of whom magazine that covers all aspects
3,435 came from overseas. of the hospitality industry.
The 2010 edition of the show is expanding to 40,000 square metres.
Additionally, Italy will have its own 400-square-metre space, showcasing
some 40 enterprises. Subscription Form
This year’s event is to have around 10 specialised sections:
• Kitchenware and catering equipment
HOSFAIR Guangzhou 2010 • F&B and related equipment Hong Kong HK$450 (12 issues) Overseas US$108 (12 issues) Macau HK$500 (12 issues)
The Eighth Guangzhou • Tableware
International Hospitality • Furniture
HK$810 (24 issues) Overseas US$200 (24 issues) Macau HK$950 (24 issues)
Equipment & Supplies Fair • Fabrics and uniforms Name: (Mr./Ms.) Title:
China Import and Export Fair • Interior and lobby supplies
Complex • Recreational facilities Company:
Guangzhou • Hotel intelligence
Address: Country:
China • Cleaning and laundry equipment.
Tel: Fax: Email:
June 30-July 2, 2010 The show will also host the well-regarded contests The 5th (Guangzhou)
International Coffee Carnival – Barista Latte Art Championship, the I enclose a cheque/ bank draft for (HK/US) $, payable to Thomson Press (HK) Ltd.
3rd International Wine Promoting Seminar and the China Pizza Game.
hosfair@hosfair.com Please debit my AE VISA MASTER Card account for $
www.hosfair.com Card No: Expiry Date:

Signature: Date: New subscriber Renewal

Industry: Hotel Catering Manufacturing Suppliers Others

Mail or Fax to: THOMSON PRESS (HK) LIMITED

Rm 1205-6, 12/F., Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong.
62 AHCT March 2010 Tel: (852) 2851 7068/2815 9111 Fax: (852) 2851 1933/2581 9531 E-mail: enquiry@thomsonpress.com.hk Website: www.thomsonpress.com.hk
 Can you afford
to miss it?
I visit The Hotel Show to find
the latest equipment, services
and innovative ideas for our
Food & Beverage departments.
Martino D’Souza
Head Chef, Millennium Airport Hotel, Dubai
General Secretary, Emirates Culinary Guild
Book now! 18 - 20 MAY 2010
DUBAI WORLD TRADE CENTRE
vinexpo asia-Pacific hong Kong : amélie chueng - 21/F, on hing building, 1 on hing Terrace central, hong Kong
FashionED ExclusivEly
For businEss
In just a few years, Vinexpo Asia-Pacific,
has become the reference in Asia.
Only Vinexpo Asia-Pacific can create the ideal
conditions for trade professionals to form
exclusive relations with top-level decision
makers through face-to-face exchanges.
800 exhibitors from more than 30 countries
will display a comprehensive range of
products that are perfectly adapted to Asian
consumers’ expectations.
Come and find success in 2010 at Vinexpo
Asia-Pacific!
ThE inTErnaTional WinE anD sPiriTs ExhibiTion For asia-PaciFic
honG KonG - 25/26/27 May 2010
www.vinexpo.com
Tel : +852 2294 7724 - Fax : +852 2524 1428
E-mail : info@vinexpoasiapacific.com
 A p p o i n t me n t s
Mandarin Oriental Hotels Group has
announced the appointment of Clif f
Atkinson as General Manager of Mandarin
Oriental, San Francisco. Atkinson has 15
years experience, including a prior seven with
Mandarin Oriental. He has Bachelors and
Masters degrees in Business Administration.
Mandarin Oriental Hotels Group has
announced the appointment of Bede Barry
as General Manager of the Grand Lapa hotel
in Macau. Barry joined the Group in 2007 as
Resident Manager of the Mandarin Oriental,
Hong Kong after 17 years with Hyatt
Corporation. He moved to Hong Kong from
a post as Director of Marketing Operations
for Hyatt in Chicago.
The Hongkong and Shanghai Hotels group
has announced the promotion of Nicolas
Beliard to the post of General Manager of
The Peninsula Bangkok. The French native
was educated at the universities of Princeton,
Crummer Graduate School of Management
and Cornell. Beliard’s career has seen him
in roles with Four Seasons and Mandarin
Oriental.
The Hongkong and Shanghai Hotels group
has announced the promotion of Rainy
Chan to Area Vice-President, Hong Kong
and Thailand while retaining her role as
General Manager, The Peninsula Hong Kong.
The Hong Kong native started in hospitality
in 1989 and became Front Office Manager
at The Peninsula, Hong Kong in 1994. A
series of promotions saw Chan take posts
at HSH hotels in New York, Bangkok and
Hong Kong.
The Marco Polo Hongkong Hotel has
announced the appointment of Simon Chan
as Director of Food and Beverage. The Hong
Kong PolyU graduate has 23 years experience
in F&B, including stints with the Regent and
Mandarin Oriental Hong Kong. His last post
was at Crown Macau.
66 AHCT March 2010
18/10 Stainless Steel
Pan Pacific Hotels Group has announced the
appointment of Thomas Mayrhofer as
Vice President, Restaurants, Bars and Events.
Born in Austria, Mayrhofer started his 27-year
hospitality career in Canada before moving to
China to work as an Executive Chef. He also
has a Masters of Business Administration.
Cliff Atkinson Thomas Mayrhofer
InterContinental Bali Resort has announced
the appointment of Phil Riley as General
Manager and Regional General Manager IHG
Indonesia. Riley has held senior management
posts with IHG since 2003 and has been in
hospitality for 30 years. He has degrees in
Hotel & Catering Management and Business
Administration.
Bede Barry Phil Riley
Langham Hotels International has announced
the appointment of Nadine Schaperdot
as Director of Sales Germany, Austria and
Switzerland. The German has some 10 years
experience in hospitality, most recently with
One&Only Resorts and the Atlantis brand.
Schaperdot also spent seven years with
Starwood.
Nicolas Beliard Nadine Schaperdot
Outrigger Enterprises Group has announced
the appointment of Darren Shaw as General
Manager of Outrigger Laguna Phuket Resort
and Villas in Thailand. Shaw transfers from
the company’s award-winning Fiji property.
The Australian has extensive hotel experience
across a number of departments.
Rainy Chan Darren Shaw
Mandarin Oriental Hotels Group has
announced the appointment of Michael
Ziemer as General Manager of The
Excelsior, Hong Kong. Ziemer has been with
the company since 2003 when he became
Simon Chan Michael Ziemer
Resident Manager of Mandarin Oriental,
Hong Kong. He has since worked at the
group’s properties in Munich and Macau.
RTNER IN THE FOODSERVICE IND
BEST PA USTR
YO U R Y
Simon Chan Michael Ziemer