Hong Kong SAR HK$50 China RMB50 BILLION$ IN LITRES … · ASIAN HOTEL & CATERING TIMES V OL 48...

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L 48 October 2016

Hong Kong SAR HK$50 China RMB50Singapore S$15 Malaysia RM30Thailand Bt300Rest of Asia US$10

Vol 48 October 2016PUBliSHed SinCe 1976

BILLION$ IN LITRES What’s happening in wine

DAIRY IN ASIA Boom or bust

ASIAN ICONS How Banyan Tree stays ahead

MARKETS CHANGINGJam, amenities & tableware

162003 Vitamix (Household) – FP “Smoothie” ad (REV copy, Asian Hotel & Catering Times, Oct.)

App: InDesign CC Trim: 210mm (w) x 297mm (h) Pubs: Asian Hotel & Catering Times (Oct.)Artist: cd Live: not providedProof #: 1 Bleed: 216mm (w) x 303mm (h)Scale: 100%Color: 4/C Fonts: Gotham

A Vitamix Aha: fast and fabulous every time.Vitamix created The Quiet One® for high-volume restaurants to deliver amazing

consistency without disrupting the guest experience. With intuitive controlsand pre-programmed settings, it’s designed to eliminate user error and

improve speed of service. Vitamix. Engineered to change your life.Let us help your business at vitamix.com/commercial.

ASIAN HOTEL & CATERING TIMESIS PUBLISHED BY THOMSON PRESS HONG KONG LTD (TPHK)

The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, 1603, 16/F, Island Place Tower, 510 King’s Road, Hong Kong. Colour Separations at 71 Interscan Co., Ltd Tel. +66 2631 7171. Printed by Rung Ruang Ratana Printing Limited Tel. +66 2221 7299, +66 222 17305

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October is a peculiar month in many ways. Autumn for some AHCT readers and well into spring for others, it’s an exciting time of year wherever you are and this issue of the region’s oldest and most respected B2B publication has all bases covered. Latest data on how the spa industry is faring globally has surprised many analysts. In Asia the industry is

continuing a remarkable period of expansion with strong growth in overall revenue from increased visits and greater expenditure on each visit; more on page 6. It certainly is a period of change and reflection for tourism and hospitality providers in Macau with many betting on diversification of source markets and product offerings to help build the SAR; we find out how that is playing out on page 16. Meanwhile, hopes for the future of the global wine industry are very much focused on the potential Asian markets offer, but the fact remains that no country in the region has a broad-based culture of wine appreciation - is that going to change? We find out on page 30. Forecasts that worldwide consumption of dairy products will rise by 125 per cent by the year 2030, also point to China dominating that consumption; this comes at a time when traditional suppliers to Asia are experiencing difficulties to the point of heralding an inability to export - what does this mean for the dairy sector in APAC? (page 28) Plus, the very latest on the lucrative spa amenities sector; updating the jam, and tableware sectors; and how Banyan Tree, one of the region’s most established hotel groups, stays relevant in such a changing climate (page 34).

Cheers!

Hong Kong Hotels AssociAtion

Hong Kong cHefs AssociAtion

federAtion of Hong Kong restAurAnt owners

tHe federAtion of Hong Kong Hotel owners

AssociAtionof tHAilAnd

BAKing industry trAining centre

AssociAtion of internAtionAl

Hoteliers sHAngHAi

singAporecHefs AssociAtion

Hong Kong BAKery & confectionery

AssociAtion

singAporeHotel AssociAtion

Hong Kong BArtenders AssociAtion

Hong Kong MAitre d’Hotel AssociAtion

sHAngHAi cHefs AssociAtion

MyAnMAr cHefsAssociAtion

MAlAysiAn AssociAtionof Hotels

Macau HotelAssociAtion

cluB MAnAgers AssociAtionHong Kong

ENDORSEMENTS

Managing EditorZara Horner

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managing EDiTOR Zara Horner [email protected]

aRT DiREcTOR Hatsada Tirawutsakul

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cOnTRibuTORs Victoria Burrows, Donald Gasper, Robin Lynam, Jane Ram, Steven Ribet, Michael Taylor, Vicki Williams

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PRODucTiOn managER Kanda Thanakornwongskul

PRODucTiOn assisTanT Natchanan Kaewsasaen

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chaiRman JS Uberoi

DiREcTOR Gaurav Kumar

162003 Vitamix (Household) – FP “Smoothie” ad (REV copy, Asian Hotel & Catering Times, Oct.)

App: InDesign CC Trim: 210mm (w) x 297mm (h) Pubs: Asian Hotel & Catering Times (Oct.)Artist: cd Live: not providedProof #: 1 Bleed: 216mm (w) x 303mm (h)Scale: 100%Color: 4/C Fonts: Gotham

A Vitamix Aha: fast and fabulous every time.Vitamix created The Quiet One® for high-volume restaurants to deliver amazing

consistency without disrupting the guest experience. With intuitive controlsand pre-programmed settings, it’s designed to eliminate user error and

improve speed of service. Vitamix. Engineered to change your life.Let us help your business at vitamix.com/commercial.

4 AHCT July-August 2016

MARKET REPORT16 Diversification of source markets and product offerings expected to help Macau

TECHNOLOGY20 Open security

DESIGN22 An established design ethos helping one of the region’s oldest groups move with the times

NEWS INDUSTRY 6 Officially selling a united Asia; regional shows of note; new openings; take-overs; e-Formula 1; growth markets; latest offerings, data and research

PRODUCT42 Mobile guest connections; Kiwi fruit cleaning up in Asia; limited whisky

CULINARY44 Art on a plate; caviar; cocktails, pop-ups and pairings MANAGEMENT12 Spa management re-writing the rule book

FOOD26 Predicting and accommodating change in the jam and preserves sector

28 The rapidly changing dairy sector in Asia

DRINK 30 Who will be drinking wine… and where?

22Natural by design

4 AHCT October 2016

CONTENTSVolume 48 October 2016

Photo courtesy: Mango Tree Elements

www.asianhotelandcateringtimes.com

5AHCT July-August 2016

EQUIPMENT34 Today’s highly researched and scientifically formulated world of spa amenities

38 How we dine in Asia now and the effect on tableware

EVENTS 46 Events around the region

EXHIBITIONS44 Restaurant & Bar reviewed 48 FHC China & ProWine China previewed

APPOINTMENTS53 Who’s moving where

Advertisers’ IndexAlpha International 33Athena Tableware 41Dongxing International Hotel Supplies Co Ltd 35Food Week Korea 53Franke OBCGlobal Search International 9Guest Supply Asia Limited IBCHIFI 50HOFEX 52Hotelex 53La San Marco Spa 13Life Fitness Asia Pacific Ltd 15Meiko 31Ming Fai 25Pacific Direct - member of ADA Cosmetics International 37Thaifex 51Vitamix IFCWusthof 17Zieher KG 3930

34

NOVEMBERLoyalty programmesTaiwanPMSDesignCondimentsCaviarWhiskyTeaCoffee

5

Talking tables

About amenities

AHCT October 2016www.asianhotelandcateringtimes.com

www.asianhotelandcateringtimes.com 6 AHCT October 2016

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

Officially selling Asia ASEAN has revealed the branding for its ‘Visit ASEAN@50 Golden Celebration 2017’ tourism campaign. The new campaign will promote twin objectives of commemorating the 50th anniversary of ASEAN in 2017, and embracing the ASEAN region

of Southeast Asia as a single and united, yet diverse, tourism destination. Further objectives of the campaign include raising international visitor arrivals to Southeast Asia from 108.9 million in 2015 to 121 million by the end of 2017 and increasing tourism receipts from US$75 billion in 2014 to USD$83 billion, also by the end of next year. Multiple activities and promotions will be announced to drive the campaign. Visit ASEAN@50 partners will be revealed at the ITB Asia travel industry show in Singapore later this month. Special travel experiences and offers will be announced at the World Travel Market in London in November.“ASEAN’s Golden Jubilee serves as a great opportunity for our 10 member states to celebrate Southeast Asia’s strength through diversity as the world’s fastest growing tourism destination,” says Thongloun Sisoulith, Prime Minister of Lao PDR and Chairman of the ASEAN Summit at which the campaign was revealed. “Visit ASEAN@50 will contribute towards our vision of creating a cohesive ASEAN economy,” he said. ‘Visit ASEAN@50’ will launch early January 2017 in Singapore.

Art is big in hotels now. Art World Forum presents ‘Navigating The Global Art Markets’, a full day conference held at the end of this month at the St. Regis Hotel, Singapore. Art World Forum “bridges art and business by providing a platform to discuss latest challenges and opportunities faced by art collectors, investors, dealers, insurers, lawyers, academics and more.” Delegates will network with experts from Asia and around the world, learn about how the market is affecting the various sectors that contribute to the global art market, and develop key relationships that may lead to future business opportunities.

The first Singapore Airlines direct flight has taken off from Singapore to Canberra and the Australian capital is pulling out all the stops to promote hotels in the city. The Brassey Hotel in Barton has undergone a refurbishment since being bought last year by the Doma Group which owns nearby Hotel Realm, Burbury Hotel and Little National Hotel. The 1920s hotel is close to Australia’s Parliament House. Northbourne Avenue’s 4.5-star Clifton Suites have been sold and will rebranded as Pacific Suites, Canberra. The property will continue to be owner-operated, but will be a member of Choice Hotels’ Ascend Hotel Collection – the first one in the ACT. And a new central city hotel, the 176-room Mantra Canberra Hotel is being built. Opening late 2016, The Mantra group currently has 300 rooms across three Canberra city properties – Peppers, Mantra and Breakfree.

Wyndham Hotel Group is pushing growth in Korea’s secondary cities with two new openings in Gangwon and Gunsan. Korea is being underscored as a country of key focus for the group, as the government plans to invest US$223 million to enhance its tourism and transportation infrastructure. This includes a high-speed rail network linking Seoul to various provinces. Ramada Gunsan and Ramada Gangwon Sokcho are franchise agreements with KG Development Corporation and Korea Asset Management respectively, and bring Wyndham’s total number of hotels in Korea to 18 and add 693 rooms to its portfolio. The group plans to operate 40 hotels by 2018 with hotels in Taebaek and Pyeong Taek in the construction pipeline.

Come to our table In such a dynamic industry it’s important for senior decision makers to stay on top of their game. To The Table is a series of global events that allows just that and the next one is coming up this month in Taipei. These exclusive seminars bring together industry movers and shakers to discover latest innovations, share insight and knowledge and discuss key issues and trends. Connections are made with innovative suppliers as To The Table is a business-to-business forum. A programme of pre-arranged one-to-one meetings, seminar sessions, networking functions and dinners brings the industry decision makers together. Only the most senior buyers are invited, to connect with suppliers of the latest products and innovations. In Taipei the programme includes a workshop on how to best approach restaurant design. Camiel Weijenberg founder and director of design company, Weijenberg will conduct the seminar. The company is the winner of the Best Asia Restaurant award at Restaurant and Bar Design Awards 2015 for Raw. Throughout the two days, one-on-one business meetings can be arranged for suppliers to share product information and talk about further business development. To The Table provides a platform “for building lasting relationships at the highest level.” Another seminar will ask: Hotel operators vs independent restaurant groups, who really runs the best restaurants? Peter Finnegan group director F&B Shangri La Hotels & Resorts and Nigel Moore director F&B FRHI Hotels & Resorts, Sandeep Sekhri MD Dining Concepts and Gary Robinson director of restaurants Conde Nast Restaurants will nut that out. Latest innovations influencing the hospitality industry will be discussed by Terence Ronson MD Pertlink and Fraser Hickox GM The Conceptual Group. As well as all this, some fine food and wine will be on offer throughout, plus chef demonstrations. To The Table is on 5th – 7th October at the Grand Hyatt Taipei. http://www.tothetableforums.com


7www.asianhotelandcateringtimes.com AHCT October 2016

Le Méridien Hotels & Resorts, part of Starwood Hotels & Resorts Worldwide, has unveiled new-build 353-room Le Méridien Putrajaya, marking the brand’s third property in Malaysia.


Potato Head Beach Club Bali, is set to welcome pop culture and music icon Grace Jones to the Island of the Gods for the first time on 8 October, 2016.

Fairmont Beijing, Fairmont Peace Hotel in Shanghai, Fairmont Yangcheng Lake, Fairmont Nanjing in China, Fairmont Makati in Manila and Fairmont Sanur Beach Bali are all offering guests a special ‘Golden Week Escapade’ in celebration of China’s 67th National Day Holiday.

Motorsport makes “an electrifying debut” on the streets of Hong Kong with the FIFIA Formula E Hong Kong ePrix to be run on October 9th. The inaugural Hong Kong ePrix will be part of the third season of the FIA Formula E Championship,

the world’s first fully-electric racing series. Formula E serves as a platform to showcase the electric vehicle and drive the conversation on clean energy and sustainability. The Excelsior Hotel has some special offers on for the event.

Sheraton Hotels & Resorts, part of Starwood Hotels & Resorts Worldwide, has signed an agreement with Palau Majesty Development for the new-build Sheraton Palau Resort in Koror. It marks Starwood’s entry into the republic and will become the first international hotel brand on the island. Slated to open in March 2019.

A five-star Wyndham Hotels and Resort has been unveiled for Danang’s Son Tra district, set to become the city’s tallest building, the 779-room, 57-storey hotel tower will be part of a four-tower hotel and condotel complex currently

under construction, The US$446 million project is expected to open in September 2018, Wyndham Hotel Asia Pacific will manage the hotel.

The second Twinings Tea Cocktail Competition has been won by Yuen Chun Kit from Bao Bei Bar with his mocktail Secret Garden made from green tea and apple and a cocktail, Captain Grey made using Lady Grey tea.

Minor Hotels has announced a global agreement with hotel rooms dsitributor Hotelbeds to provide “an innovative gateway for hotel bookings” across all six brands within the portfolio. Hotelbeds is a ‘bedbank’ working with more than 35,000 travel trade partners, including OTAs, retail agencies, tour operators and airlines worldwide providing direct access to over 125 markets worldwide.

Regal Real Estate Investment Trust has announced its wholly-owned subsidiaries, Bauhinia Hotels and Rich Day Investments (collectively: Regal REIT Group), have completed a US$640 million five-year term and revolving loan facilities with nine local and international banks and financial institutions. The loan is to early refinance the existing term loan facility that matures in 2018 and to provide general corporate fundings to Regal REIT Group for new acquisitions and the continuous upgrade of its existing property portfolio.

Marriott International has signed franchise contracts for five new Fairfield by Marriott hotels together with management contracts for a Courtyard hotel and a Marriott Hotel in China. The five franchised hotels will be managed by Eastern Crown

Hotels: Chongqing Riverside, 119 rooms; Dongguan Changping, 196 rooms; Meizhou South, 100 rooms; Foshan Nanhai, 248 rooms, and Nanning Nanhu Park, 190 rooms. The new 315-room Courtyard by Marriott will be in Chengdu. Also signed was the company’s signature brand Marriott Hotel in Jinhua, the group’s first property in the city will have 279 rooms.

Conrad Hotels & Resorts, part of Hilton group has opened the Conrad Xiamen, the first Conrad hotel in Fujian province, the sixth in China.

AccorHotels has announced the opening of the 28-room Varun Beach Bheemili Resort overlooking the Bay of Bengal.



Global trends Q2 2016 APAC Source: TravelClick

GDS Revenue performance by region

Hotel summit success The Hotel Management Asia Summit, held at The Mira, Hong Kong is being heralded a success. Senior hoteliers, financial controllers, and executive committee members gathered to “strategise and have well-rounded tactical discussions”. Topics ranged from anticipating game-changing travel trends for a successful future, short- to medium-term success strategies amidst a turbulent economy, and managing performance expectations

in adjustment periods, to leveraging pricing best practices for maximum yields. The Hotel Leaders Panel featured leading hotel executives from worldwide brands. Panelists discussed market outlook and expectations for the next three to five years; innovations and best practices to gain market shares; targeted segments and geographic financial growth; and revenue generation best practices to increase in-house spend. The HMA Summit was co-located with Hotel Tech Conference where speakers from hotels and service providers shared their in-the-field experience and best practices.

Westin Hotels & Resorts, part of Starwood Hotels & Resorts Worldwide, has opened The Westin Jakarta, the 272-room property marks the first Westin for that city.

Amari Yangshuo, Onyx Hospitality Group’s first Amari hotel in China, was topped off recently. The 73-room property is slated for opening in the first half of 2017.

Space Matrix Group, a Singapore-based holding company with interests in the design and architectural industries, has signed an agreement with Jaya International Design (JID) to manage

and operate Jaya’s ultra-luxury interior design business. This “puts us in a strong position to further grow our business in the hospitality design industry,” comments Anurag Srivastava (pictured), co-founder, Space Matrix Group. JID is responsible for designing Capella Singapore, Aman Summer Palace, Beijing, Aman Fayun, Hangzhou, Legian, Bali, Dharmawangsa in Jakarta, the new Patina branded boutique hotel in Singapore and The Park Hyatt in Changbaishan China.

Sheraton Hotels and Resorts has announced the completion of a US$32.6 million renovation of one of Australia’s most iconic beachside resorts, the Sheraton Mirage Port Douglas. The “all-encompassing refresh” also features the Sheraton brand’s debut of SPG Keyless in Asia Pacific - Starwood Preferred Guest members may use their smartphone as a key to their rooms now.

The 214-room Wyndham Grand Phuket Kalim Bay, the first Wyndham Grand in Southeast Asia, is expected to open just north of Patong Beach in November next year following the signing of a management agreement between Parisorn Company and Wyndham Hotel Group.

Yagao Meihua Hotel Management an entity of Huazhu, has opened the Mercure Shanghai Hongqiao Airport - the old Junrui Hotel Shanghai, which closed several years ago, has undergone a complete renovation.

The 312-room G Hotel Gurney has recently completed a US$5 million makeover unveiling “a complete modern and fresh new look”.



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Tourism sourcing Samoa A two-day culinary training workshop in Apia, Samoa has aimed to improve the knowledge and skills of culinary business owners in the South Pacific as well as chefs from small and medium sized hotels in Samoa. The Chefs Culinary Training workshop is a joint collaboration between the South Pacific Tourism Organisation (SPTO), Pacific Islands Private Sector Organisation (PIPSO), Netherlands-based Technical Centre for Agricultural and Rural Cooperation (CTA) and the Samoa Tourism Authority. Hoping to capitalise on the growing food tourism boom worldwide the workshop encouraged chefs in the region to work with local communities to source local food resources for their menus and use greater innovation and creativity in food preparation. “It is important that there is a strong link between the tourism, agriculture and fisheries sectors. Tourism is like a new kid on the block linking up with backbone traditional sectors of the Pacific economies of agriculture and fisheries,” SPTO chief executive, Chris Cocker notes.

Revinate, the software as a service company has announced a partnership with Roxaco Vanguard Hotel group, owner and operator of “affordable branded hotels” in the Philippines, which has two core investments in the Philippines and Malaysia with entry into Vietnam and other regional high growth markets imminent. RVHC will leverage Revinate’s full spectrum of solutions.

The hospitality industry in Asia is getting more interested in offering locally sourced and organic at all F&B outlets. The Natural & Organic Awards Asia celebrates the achievements and contributions of the industry’s professionals, giving recognition to innovative ideas and newly-launched products. This year, the awards received over 200 entries.

Hilton has opened Chateau on the Park – Christchurch, a DoubleTree by Hilton. The renovated 192-room hotel will be the second DoubleTree by Hilton in New Zealand and joins four Hilton Worldwide hotels in Auckland, Taupo and Queenstown.

Lux Resorts & Hotels is set to boost both its MICE and upscale leisure business focus in

the Australian market, with the announcement of management expansion plans. The group is seeking to grow its Australian business by more than 50 per cent in the coming two years via new resorts in the UAE, Reunion Island, Maldives, China and the relaunch of Lux South Ari Atoll in the Maldives.. The expansion strategy is designed to ensure the portfolio has a brand presence in key destinations where Australians are travelling.

Shangri-La International has announced the upcoming debut of Hotel Jen Beijing. Opening in January 2017, the 450-room hotel will be part of the China World Trade Center development.

Avani Riverside Bangkok Hotel has opened its doors as the first purpose-designed Avani property. The hotel is 248-key.



Representation rewarded Veteran Hong Kong hotelier, Giovanni Viterale who is currently general manager of Singapore’s Fullerton Heritage, has been awarded one of Italy’s highest honours, the Order of the Star of Italy (Ordine della Stella D’Italia). Viterale now becomes a Cavaliere [Sir] and joins a distinguished group of Italians world-wide recognised for their services in promoting friendship and cooperation between Italy and Asia. Arriving in Hong Kong in 1994, in 2010 Viterale relocated to Singapore to take up the Fullerton GM role. He is also executive director of Hong Kong-based Sino Hotels the hospitality management arm of the Sino Group and an affiliate of Sino Land company. In this capacity, Viterale oversees the group’s six hotels in Hong Kong. The Ordine della Stella D’Italia orginially recognised those who contributed to the reconstruction of Italy after the second world war. Today, its criteria take into consideration “the preservation of the Italian spirit and the promotion of Italy abroad.”

Jewllery house Bulgari’s Diva’s Dream 2016 collection includes mother-of-pearls, emeralds, pink sapphires and malachite and celebrates “the secret diva inside every woman”. Ritz-Carlton Hong Kong’s Michelin-starrred Tosca has an afternoon tea to recreate the collection’s gemstones. Specially created by Spanish pastry chef Rafael Charquero, who has spent the previous five years at Michelin-starred II Ristorante Luca Fantin, as head pastry chef, has taken the opportunity to “showcase his talent and passion.”

Loyalty programme Wyndham Rewards is giving away one million points - equivalent to 66 room nights, as well as daily hotel stays - as a drive to engage guests on social media. The campaign ‘Tour the World with Wyndham’ will run until the end of this month across Facebook, Instagram and Twitter “to reinforce the hotel rewards programme.”

Banking on the bear A global tourism marketing campaign hosted by the China National Tourism Administration and managed by the Sichuan Provincial Commission for Tourism Development, has kicked off. With the aim of making the giant panda the face of China as a tourism destination and persuading tourists worldwide to include China in their travel plans, the campaign also aims to tell the world about a wider array of Chinese tourist attractions and local characteristics.

‘Beautiful China, More than Pandas’, “injects new energy into the tourism cooperation,” say organisers. Nevertheless, promoting tourism in the giant panda’s native province of Sichuan is the highlight of the campaign.

Conrad Macao, Cotai Central’s ‘Pink Inspired 2016’ campaign is running all month in support of the Hong Kong Cancer Fund’s Pink Revolution, an annual campaign that raises awareness and funds for breast cancer research. As a diamond sponsor for the fourth successive year, the hotel has pledged to donate a portion of all proceeds to the fund, including from its bear and rubber duck – both of course, in limited edition pink. The hotel, along with all its floral arrangements and decorations, will also be a passionate pink hue.

The Star Sydney is celebrating its success at the Sydney Morning Herald Good Food Guide Awards 2017, where Momofuku Seiōbo took out two hats and Sokyo was awarded one hat. Momofuku Seiōbo executive chef Paul Carmichael (pictured) and his team were also named Best Restaurant of the Year at the National Restaurant Awards. Signature restaurant Sokyo retained the one hat it has held since 2014.

North Hill City Resort - a new five-star luxury resort in Chiang Mai has opened its doors. The boutique 42-room property’s primary design element is

the surrounding green space and nature.

Thailand’s Chiva-Som International Health Resort has been voted The World’s Best Destination Spa for the third time in the Condé Nast Traveller (UK edition) Readers’ Travel Awards 2016.


Spirits brand, The Last Drop Distillers, has been acquired by Sazerac one of the US’ oldest family-owned, privately-held companies. The company portfolio includes a range of global spirits brands and this acquisition will allow it to extend its portfolio into “the super-premium, craft market.” The Last Drop Distillers was founded by James Espey and Tom Jago in 2008 who created brands, including Johnnie Walker Blue Label, Chivas Regal 18 Year Old, The Classic Malts, and, with Malibu and Baileys Irish Cream. The Last Drop Distillers’ existing Asian distribution arrangements will not be affected by the sale.


From the end of this month to mid November the Marco Polo Hong Kong German Bierfest this year will celebrate 25 years, making it the longest running outdoor Oktoberfest.

Theme Australia big businesss Asia is home to some of the world’s largest, most popular theme and water parks, that each year draw in millions of tourists from around the world, and heavily boost their respective local and regional economies. Dubai -based business conglomerate Najibi Group, which recently opened the doors to its new investment and development company Sanad Capital in Australia, has announced its first venture on the nation’s Sunshine Coast - an US$300 million ‘active lifestyle’ destination, inspired by Asia’s high-profile tourist hotspots. “The development is set to become an unprecedented tourist hub,” says Sanad Capital’s chief executive Bradley Sutherland. As per an economic benefits and analysis report produced by economic consultancy and market research firm Urban Economics earlier this year, the new venture will generate 2,000 direct and indirect jobs during its construction phase, and will generate a further US$21 million annually in salaries and wages post completion. The report further notes that the project will inject US$45 million into the region’s economy for each year of construction - totaling US$196 million during construction - and upon completion it will add US$23 million per annum thereafter. Talal Najibi, executive chairman of Najibi, says, “We feel this is the right time to invest in Australia. The Sunshine Coast is rife with opportunities.” The Sunshine Coast project will comprise a world’s first ‘wave reservoir’, a waterpark - the first of its kind in Australia - and water sports facilities, a sports centre, an events area, a hotel, a function centre, restaurants and retail outlets. Construction is set to begin in 2017. The Najibi Group of Companies is a diversified, family-owned business conglomerate based in the Middle East. The conglomerate was founded four decades ago in Bahrain. In 2003, it shifted to Dubai.

Making room to read Rosewood Hotel Group has strengthened its social responsibility mission of “enrichment and empowerment through education”, by signing an agreement with Room to Read the global organisation which focuses on literacy and gender equality in education. To launch the partnership, Rosewood will provide funds to enable 100 young women to continue their secondary school education in Siem Reap, Cambodia, as part of Room to Read’s Girls’ Education Programme. The Girls’ Education Programme reinforces girls’ commitment to their own education, works with them to develop essential life skills and increases support for girls’ education among their parents, school staff and communities. Rosewood Hotel Group will also implement group-wide initiatives to support Room to Read programmes.

Pop-ups are everywhere (see Culinary News pXX) and a “fully immersive, multi-sensory botanic experience” has popped up at Hong Kong’s Armani/Privé. The Hanging Gardens of Kyoto creates “an urban oasis” for al fresco cocktails. The gardens will be the first herbaceous hanging installations of their kind in Hong Kong and will use tens of thousands of blooms.

Worldhotels has announced its new partnership with White Swan Hotel in Guangzhou bringing the total of affiliate hotels in Greater China to over 30 properties. As the very first hotel in China to join World Luxury, the 520-room White Swan Hotel is slated to become one of Worldhotels’ flagships. The hotel recently underwent a three-year total makeover and is now “dressed throughout in white, and a vision of oriental grace inside and out.”

Westin Hotels & Resorts has partnered with artist Johanna Basford in Asia Pacific to reinforce the brand’s ‘Feel Well’ pillar. The partnership will see Basford’s colouring sheets available across regional properties till early 2017. Also the artist will be illustrating three colouring sheets for APAC Westin Hotels & Resorts in Asia Pacific.

12 AHCT October 2016 www.asianhotelandcateringtimes.com

M a n a g e M e n t

New figures released by the International Spa Association have exceeded many analysts’ expectations.

In Asia the industry is continuing a remarkable period of expansion, broken only briefly by the 2008 financial crisis.

Strong growth in overall revenue is being driven not just by an increased number of visits, but also by greater expenditure during each visit.

With more outlets than ever before, competition is fierce.

SucceSS in today’S market

To a large extent the rules are the same as they have been for two or more decades.

SpecialiSing in Spa

Running a successful spa in Asia today is far beyond massages and facials, as Steven Ribet writes

Many spa managers, for example, swear by the right staff team, carefully selected through a strenuous process of recruitment.

In a few crucial areas, however, the game has changed.

Taking prime position today requires a very different set of skills and products.

Most importantly, managers say spas have in recent years entered mainstream consumer culture.

Two decades ago their services were by and large the preserve of leisured classes and holidaymakers. Now they belong increasingly to the lifestyle of urban professionals. Consultant Richard Helfer, who has been setting up spas in Asia for more than 30 years, says perceptions now are less about being pampered on vacation,

and more to do with an after-work routine of stress reduction; quality downtime in an age of digital overload.

The shift has driven the emergence of day spas - either attached to city hotels or stand-alone - as opposed to traditional destination and resort spas.

“Hotels now recognise guests will demand a spa experience, and design new projects to include them,” says Naomi Gregory, director of Western Australia’s Injidup Spa Retreat.

At the JW Marriott Mumbai Sahar, director Mahima Sharma says half of her customers are now drop-in, compared to a decade ago when 70 per cent were paying guests.

As part of this evolution spas have

Once the preserve of holidaymakers and leisured classes, spas such as Mandarin Oriental Bangkok have entered mainstream consumer culture

M a n a g e M e n t M a n a g e M e n t

Hotels now design new projects to

include spasNaomi Gregory, director, Injidup

Spa Retreat

“We give them a place where they can spend time just for themselves.”

Staff and equipmentNow, a higher level of skills and capital

outlay is typically required by spas offering beauty treatments.

Staff who inject botox or fillers, for example, need a medical license - and machines for microdermabrasion and laser treatment typically cost US$20 to 30,000 a go - a sacrocranial therapist and former Buddhist Monk to teach meditation could well be on staff, on top of instructors for yoga and Pilates.

The de-stressing environment of Singapore’s One Farrer Hotel & Spa is even enhanced by a farm (the largest in the city-state’s downtown area), which supplies fresh ingredients for the meals its patrons eat after treatment.

To add to the broader range of services spa-goers now demand, their gender mix has also shifted.

Andrea Lomas, who is head of group spa operations at Mandarin Oriental, says men made up about 30 per cent of the hotel chain’s spa customers worldwide a

broadened out from their original concept of ‘health through water’ - with a standard menu of facials, scrubs, body wraps and massages - to include services that were previously confined to salons and fitness clubs.

City dwellers these days tend to be time poor and thus attracted to the convenience of a health, beauty and relaxation one-stop shop.

“People in Japan are much more into looking after their bodies than they were 10 years ago,” says Ryoko Ado who manages the Sankara Hotel and Spa in Yakushima, Japan.

In addition to traditional facials, scrubs, body wraps and massages, spas have broadened their offerings to include health and fitness

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M a n a g e M e n t

decade ago. Today they are 40 per cent, and she would like to see the proportion rise to half.

“After an initial visit with a girlfriend who drags them in for a massage many become repeat customers,” she says. “It’s a way for them to de-stress that doesn’t involve alcohol or sport.”

Maximising revenue from the new client mix requires more gender-neutral, unisex décor and male-oriented facilities - saunas, for example. It also takes a different approach to marketing.

“If a woman wants a product she’ll look in 10 different shops, before finally returning to the first one she visited to buy,” says Lomas. “Men are less bothered to shop around. If you can show one something he likes, he’ll buy four or five on the spot.”

That calls for thoughtfully curated product displays, and staff who are are skilled at gauging tastes and making suggestions.

Social mediaHotels and restaurants have had to

embrace the internet, and so have spas. Most will have a senior manager

monitoring and updating several accounts, on Facebook and Instagram as well as WhatsApp and WeChat.

More important still are independent review sites. “About seven out of 10 clients tell us they have come because we were ranked number one on Trip Advisor,” says Sharma. “Customers already know what to expect because they’ve been online and read the reviews.”

The proportion of male patrons has increased substantially

Spas such as Singapore’s One Farrer Hotel & Spa are now places for catching up with friends

Spas such as the one at MO Pudong are now places where busy professionals can spend time just for themselves

With an eye on such sites, businesses today can ill-afford for a customer to go away unhappy, especially if he or she then goes online to rant.

“Dissatisfaction should be tackled at a property level,” says Gregory.

“Problems should be spotted, and remedied prior to departure.”

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M a r k e t r e p o r t

Two large hotels have thrown open their doors in recent months as Macau seeks to diminish its overwhelming

reliance on gambling, which currently accounts for roughly half of the former Portuguese enclave’s GDP, and its overwhelming reliance on Greater China, which accounts for the lion’s share of tourism arrivals.

The Wynn Palace opened in late August, and the Parisian Macao opened in mid-September.

Together, the two new properties have added 4,706 rooms and suites to the already crowded mix.

Coming up aCes!

Macau bets are on diversification of source markets and product offerings, Michael Taylor writes

With the opening of the Parisian, Sands China alone now has seven hotels with a total of 13,000 rooms as well as 150,000 square metres of meeting space, 150 F&B outlets, and 850 retail outlets along the Cotai Strip.

Four more new hotels are on the way. The 13 will have 200 rooms, the MGM Cotai will have 1,600 rooms, the Fifth Hotel Tower will have 780 rooms, and the Lisboa Palace will be even larger than the Grand Lisboa, with 2,000 rooms in three towers.

All four properties will open before the end on 2017.

More than hotels will be opening. The

long-anticipated Hong Kong – Zhuhai – Macau Bridge will open mid-year.

Considering that the number of tourists visiting Macau fell by 811,004 or 2.6 per cent in 2015, can the enclave realistically absorb so many additional hotel rooms?

While filling rooms will be a challenge, it is hoped they will make Macau a more attractive destination for organisers of meetings and events.

According to Daniella Tonetto, general manager, sales and marketing, Sheraton Grand Macao Hotel, Cotai Central, and The St. Regis Macao, Cotai Central, the additional rooms and facilities will allow Sands Macao to handle larger scale MICE

Four more hotels, including

MGA Cotai, and a bridge for

Macau in 2017

www.wuesthof.com

A WÜSTHOF knife, forged at 1,200° C from a single piece of red-hot chromium-molybdenum-vanadium steel and sharpened to a perfect edge, is made with the same enthusiasm that goes into the preparation of the finest cuisine:

Passion – Diligence – Perfection.


activities with as many as 15,000 people under one roof, as the seven hotels are interlinked. Shuttle buses are needed to move participants from one venue to another.

Time To re-posiTion

Speaking recently before the Legislative Assembly, Macau Chief Executive Fernando

We need more integrated resorts with attractions that make people

want to stay longer or returnDaniella Tonetto, GM, sales and

marketing, Sheraton Grand Macao Hotel, Cotai Central,

and The St. Regis Macao, Cotai CentralDaniella Tonetto, GM, sales and marketing, Sheraton Grand Macao Hotel, Cotai Central, and The St. Regis Macao, Cotai Central

Chui Sai-on called on the city’s six casino operators to expand their focus toward attracting more conventional tourists and recreational gamblers in addition to the high rollers that have traditionally been their target market.

“Macau’s gaming industry and the whole economy will continue to adjust,the decline may shrink to 7.2 per cent this

year,” the chief executive told the assembly. “It’s a good time for Macau to re-

position [itself ] after a 25-month gaming revenue drop.”

Greater China accounts for approximately 85 per cent of stays at the Sheraton and the St. Regis, with about 70 per cent of guests coming from China, 10 per cent from Hong Kong, and 5 per cent

www.wuesthof.com

A WÜSTHOF knife, forged at 1,200° C from a single piece of red-hot chromium-molybdenum-vanadium steel and sharpened to a perfect edge, is made with the same enthusiasm that goes into the preparation of the finest cuisine:

Passion – Diligence – Perfection.



from Taiwan.“These three markets require very

different things,” Tonetto says. “Visitors from Hong Kong, Taiwan and Southern China have very high expectations.”

In order to diversify markets and encourage guests to stay longer, more focus needs to be put on entertainment and the big name acts that often perform at the 15,000 seat Cotai Arena, which draws concert-goers from throughout the region.

“We need more integrated resorts with attractions that make people want to stay longer or return,” Tonetto says.

World CenTre of Tourism and leisure

Hoteliers have responded positively to a Macau Government Tourism Office (MGTO) initiative to turn Macau into a “world centre of tourism and leisure”.

“Guests will stay longer in any destination if and when there are more activities to experience and enjoy,” says Rutger Verschuren, general manager, Grand Lapa, Macau.

“Activities in Macau are related not only to gaming, but even more, are geared to couples and families to visit cultural heritage sites, see shows and museums, dine and shop, enjoy nature and beach walks, see an old fisherman’s village, and so on.”

All of these attractions are within 30 square kilometres. Verschuren believes hotels should not leave it only to the government to promote these attractions and activities. The hotels themselves should promote them on social media to encourage visitors to stay an extra night.

According to Grant Bowie, CEO and executive director of MGM China Holdings, the opening of new hotels -

including the MGM Cotai - will be a significant step forward in Macau’s aim to become a world centre of tourism and leisure.

“This would mean additional innovative and tailored offerings dedicated to increase the length of stay of the visitors and to attract wider markets,” Bowie says.

The trick for Macau will be broadening its appeal

Opulence abounds in Macau, perhaps especially in new builds like The Parisian wishing to lure and wow

Rutger Verschuren, GM, Grand Lapa, Macau

St Regis Macao

Macau hotels such as Grand Lapa want more families to stay longer

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T e c h n o l o g y

In an ever-changing, seemingly increasingly dangerous world, security is at the forefront of many people’s minds.

Hotels are held to very high standards in this regard. The extent to which guests feel secure in their surroundings will have a direct influence on how they perceive the location, how much they enjoy it and whether they plan to return.

London’s Dorchester Hotel is known for delivering discreet, top-class security. For over 75 years it has welcomed many high-profile guests, including royalty, world leaders, diplomats, politicians, business leaders, celebrities and society patrons.

Andy Sloan, security and risk manager at the hotel, says that there are many challenges to cope with.

“We have the registered guests staying

Future-prooFing securityHow does the hospitality industry provide a full-proof secure environment while maintaining open, friendly customer service? Donald Gasper finds out

here but there are also lots of people from the city environment whom we don’t know coming in to our bars, restaurants and functions. We are mindful of this with the goal to be discreet while providing high-profile security.”

The constant coming and going of guests, staff and deliveries requires the utmost vigilance.

The presence of paparazzi and fans when celebrities stay, tourist groups seeing local sights, concerts or demonstrations can add more activity for a hotel’s security team to be aware of.

When Sloan started at The Dorchester he upgraded the surveillance system to a future-proof digital one. As in many properties now, discreet installation of surveillance cameras is key and can even be in tune with the hotel’s décor and style.

Sometimes future-proofing needs to take the

traditional into account (Photo courtesy: The Slate)

For example, The Dorchester’s reception cameras are so small they look like tiny lighting fixtures.

“The idea with our surveillance is to enhance the areas with most vulnerability according to best practice,” says Sloan.

In the Asia-Pacific region hoteliers are well aware of the need to stay on top of security innovations.

Safety and security are paramount at all of the properties belonging to Carlson

Andre de Jong, vice-president, operations, Southeast Asia and Pacific, Carlson Rezidor


T e c h n o l o g y

Rezidor group, an international hotel company with headquarters in Minneapolis, Singapore and Brussels.

Last year, it became the first major international hotel group to sign an agreement for hotels to be surveyed and certified to an independent global hotel security standard developed by Safehotels Alliance AB.

“To date, over 130 of our hotels are certified,” says Andre de Jong, who sits on the safety and security council for the hotel group. He is also vice-president, operations, Southeast Asia and Pacific for Carlson Rezidor Hotel Group Asia Pacific.

“We work closely with industry partners and participate in working groups designed to improve hotel safety and security,” de Jong says.

“All hotel employees at our properties

are required to undergo rigorous safety and security training, to be the eyes and ears on the ground. Public patrol, access control and physical patrol technology such as 24/7 CCTV controls are employed to enforce established security policies. Regular safety and security audits are also carried out at the hotels to ensure compliance.”

Who’s helping?David Rees, director of Salto Systems

and its senior vice-president for the Asia-Pacific region says that achieving a safe and secure environment for guests and staff alike is a key element in the design and operation of hotel security solutions.

“Doing so while improving the guest experience is the goal we set ourselves at Salto.”

The guest experience is not just a mantra, he says, it is a key factor in making purchasing decisions for everything in the hotel.

“It is, therefore, incumbent on us to deliver innovative products that satisfy the aesthetic demands of our clients and their designers while still providing consistently high levels of security and without compromising operations for the guest.”

Technology is advancing at such a speed now that delivering a ‘future-proof ’ hotel

guest locking solution that is part of a whole of property solution is critical.

By delivering free software updates and enabling the client to update the firmware of the locks simply and easily Salto is empowering property managers to take advantage of new functionality and security features as they are developed, without impacting negatively on the operational expenditure.

“Today, it is critical to ‘futureproof ’ your property security by implementing regular training initiatives, effective protocols and the most updated equipment and systems available,” says Vegard Prytz, vice-president and regional director of Assa Abloy Hospitality, who is based in Singapore.

“At Assa Abloy Hospitality, we’ve put great emphasis on our mobile access solution, as it provides the convenience and security that today’s tech-savvy guests are demanding, while also streamlining front desk operations and maximising the efficiency for the property.”

Manufacturers are expected to supply products that enhance safety while having

no effect on guest enjoyment of the facilities (Photo courtesy: Sofitel)

Enhancing the guest experience is about providing comfort, security and service while

improving daily operations. The mobile technology used on RFID electronic locks

delivers a more personalised and interactive guest experience - from check-in and informing

of hotel amenities to accessing rooms, all via mobile devices. Room automation includes communication of the lock with in-room

devices via the hotel network to adjust lights, temperature, blinds and TV. We deliver smart

and innovative solutions such as wireless online system, messenger lens. All our solutions are designed to secure any property access from

guestrooms to perimeter access and enhance the entire customer experience

Stephen Lim, head lodging, dormakaba APAC

Vegard Prytz, vice-president and regional director, Assa Abloy Hospitality

David Rees, director, Salto Systems


D e s i g n

When it’s obvious a destination has been ear-marked for development and new builds, ‘founding members’ up the ante and stick to what they do best, as Zara Horner discovers at Banyan Tree, Bintan

Area general manager, Alpha Eldiansyah is rightly proud of how Banyan Tree’s offering on the Indonesian island of Bintan

is keeping up with the relentless flow of progress and change.

“Banyan Tree philosophy is deeply rooted in environmental consciousness - doing good for the environment,” he says.

“This stems back to our beginnings in 1994 when the first Banyan Tree resort in Phuket was built on an abandoned and polluted tin mine. It took 10 years of careful and conscious effort from our founders, and the planting of 7,000 trees to be what it is today - the first largest integrated resort in Asia.”

Banyan Tree Bintan reflects this intial philosophy and was built using local indigenous materials as far as possible, while minimising the impact on the environment.

Set within a rainforest on a hilly slope facing the South China Sea, guests enjoy unparalleled ocean views and each of the 67 villas is equipped with an outdoor private relaxation pool.

“The villas are located in coastal rain forest and were constructed around existing trees, cutting down as few trees as possible to minimise the impact the resort had on the natural environment,” Eldiansyah explains.

“The villas were built on stilts and platforms to avoid cutting trees and prevent any possible soil erosion.”

This Banyan Tree resort was designed

to reflect “a sense of place - to ensure it highlights the best of Indonesian style and design and fits into the local surroundings,” Eldiansyah adds.

The design of the resort, incorporating the natural environment as effortlessly as it does also affords a feeling of privacy without being enclosed by walls.

The rooms

Guest rooms used to be just somewhere to refresh and sleep but they are so much more now, even to the point of being a highlight of a stay.

Banyan Tree Bintan has approached this by drawing on the twin inspirations of Balinese and traditional fishing villages “to reflect the essence of the archipelago’s native culture,” Eldiansyah says.

Marble, stone, timber and native alang alang blend on a constructive palette to flow across each resort building in harmonious symmetry.

Indonesian batik and tropical leaf motifs are textured across the resort décor to draw guests more deeply into the eye of local life.

PrioriTiesEnsuring highly personalised

experiences is a top priority for the industry now, Banyan Tree Bintan design and layout contributes to ensuring each guest gets what they want from their stay.

But it goes beyond that, of course.“One of the key aspects that Banyan

Tree is known for is its signature warm and

Designs on longeviTy

For Alpha Eldiansyah, area GM, Banyan Tree Bintan

design is all about reflecting the natural environment

Banyan Tree staff work hard to ensure individual guest needs

are always met

D e s i g n

23AHCT October 2016www.asianhotelandcateringtimes.com

D e s i g n

Our philosophy was to create a sanctuary

for the senses Alpha Eldiansyah, area GM,

Banyan Tree Bintan

The design ethos is all about nature, including F&B offerings

Several different F&B offerings mean guests every taste is catered to

Guest room décor features local matierials and motifs with a natural palette that helps create a cool and relaxing home away from home

Banyan Tree Bintan design makes the most of the natural features and allows guests to

enjoy the outdoors as much as possible

D e s i g n


D e s i g n

authentic hospitality,” Eldiansyah says. “Addressing the guests by name from

pre-arrival, throughout stay-period and through departure process is a given.

“During the stay we discreetly note down guest preferences for immediate share with the team for a more personalised service.

“For example, restaurant staff note if guests prefer to sit outdoors during breakfast with English breakfast tea to start the day. On the following morning, without the guests having to repeat the request, the favourite seat is allocated outdoor with the right tea served immediately.

“Banyan Tree Bintan provides the comfortable feeling of a home away from home and activates all five senses for a

relaxing and rejuvenating getaway.” The resort has developed signature

touchpoints using the design and environment to achieve this such as sunset rituals with the use of fire and lighting across the resort, romantic room set ups for couples, signature turn-down service with soothing essential oils burning, which change daily.

“All these touchpoints blend with the beautiful scenery and the resort sitting comfortably in its environment, to create a truly memorable stay for every guest,” Eldiansyah says.

Certainly the resort is the epitome of tropical living blurring as it does the indoor/outdoor boundaries with large decks, terraces, nature brought indoors

with greenery and water features, and the pioneering pool villas.

“Our philosophy was to create a ‘sanctuary for the senses’,” says Eldiansyah. “A stay at Banyan Tree Bintan will relax and rejuvenate. The resort design goes a long way to encouraging the full sensory experience.

“Not only are hotel rooms expanded through large windows, decks and terraces, but nature is brought inside in every possible way.

“Wood panelling, stone decorations, lush greenery, these are just some of the careful and thoughtful design elements employed to soothe and relax.”

Even though this is a resort, with 24/7 connectivity expected now, and most people working at some point during their holiday, there is an expectation - no matter how natural the environment - to incorporate this throughout a property.

Eldiansyah agrees it’s a must: “Every villa has access to WiFi. Banyan Tree Bintan offers the possibility of adjusting lighting, air conditioning and even window blinds to make guests comfortable for working at any point or place during their holiday.

“Many guests like to use our living areas and spaces to work,” Eldiansyah points out … “set, as they are, amidst the lush environment with stunning sea views to ease the burden.”

Villas were built with as little environmental impact as possible

Set amidst the lush environment the design brief made sure guests are afforded magnificent sea views as much as possible

Bringing the outdoors in means large decks for total relaxation

Competition is increasing as novel flavours are introduced, but it seems nothing can push strawberry out of its niche as

the world’s favourite jam ingredient. While bulk manufacturers and boutique

creators try to innovate, the majority of Asian consumers are conservative and continue to spread their strawberry jam on buttered bread or toast, some stir it into tea the Russian way.

And if they want to be creative, according to Craig Jarrett, Royal Caribbean’s director of F&B operations Asia Pacific, they mix it with their breakfast congee.

The growing worldwide emphasis on healthy eating has changed the direction of

Trafficking jamOne of the most competitive sectors in the F&B

market, jams and conserves has to accommodate and predict rapid changes. Jane Ram reports

jam as consumers move towards sugar-free spreads and all-natural flavours and ingredients.

“Consumers are looking for authentic, natural and high quality products,” says Pierre-Emmanuel Bardon, marketing director of Andros Asia, the company that imports Bonne Maman jams to Asia.

Martin Darbo, CEO of the family-owned Austrian company that bears his name says his company’s best sellers after strawberry are apricot, raspberry and blueberry, except in Asia, where orange jam generally tops the list.

Regardless of the flavour, however, the secret of success is simple: “best quality and natural ingredients, combined with expert fruit processing.” Martin Darbo, CEO, Darbo

Asian consumers still use jams such as these from Bonne Maman in traditional ways - but are becoming more adventurous

F o o d


F o o d

Consumers are looking for authentic, natural

and high quality products

Pierre-Emmanuel Bardon, marketing director,

Andros Asia

consumer needs in different countries.”Small companies can find their own

niche as proved by Spoonfed Foods, the Sydney-based company that launched a line of gourmet “savoury jams” in 2014.

Using all-natural ingredients the company continues to break new ground with intriguing sounding jams made from lamb, ham and other innovative ingredients.

“These are not relishes, chutneys or jellies: they form a new category of specially created food condiments, each designed to go with and enhance particular savoury foods,” says director, Valerie Charter.

Chefs in leading restaurants and hotels increasingly make at least some of

Distinctive packaging is part of Bonne Maman’s strategy.

The famous red and white gingham lid, the iconic facetted jar, and the handwritten style label combine to ensure high visibility.

“Bonne Maman is the market leader in France and successfully exports the French art de vivre and traditional culinary values,” says Bardon.

“With high fruit content, no colourings, preservatives or artificial flavourings, Bonne Maman preserves are made from authentic recipes with only the finest natural ingredients.”

Lucerne-based, Raeber is another long-established family-owned jam manufacturer.

Asia does not have preconceptions about breakfast spreads, so unlike Europe the market is wide open for new kinds of jams, says export manager Heinz Umschlag.

Catering to the growing popularity of bakery products, Raeber has developed ovenproof baking jams plus gels and glazes.

“These are suitable for filling baked pastries as well as for pastries filled before baking and the fast setting bakery gels give a shiny glaze,” says Umschlag.

STaying one STir aheadInnovation is the key to success, says

Darbo. “Classic jams will remain top-sellers, but we regularly add new flavours to our product ranges in order to offer contemporary variety and meet different

their own jams. These serve as unique selling points

and they also make a satisfying way to experiment with new flavours and combinations of ingredients, says Peter Marx, corporate chef for 137 Pillars Hotels & Resorts.

“Permutations are unlimited and it is so easy,” he says.

Marx uses natural pectin found in some berries and fruits to help develop the natural sucrose content in the fruit and he relies on natural sweeteners including palm sugar, honey and maple syrup.

“These add a distinct taste and make a much healthier product than white sugar,” he says.

“To qualify as jam, the finished product should contain 60 per cent natural sweetness, including the natural sugars in the fruit and berries.”

A tireless innovator and experimenter, he uses local ingredients as far as possible in pairing fruits and berries in season.

Some of his most successful creations include orange and cardamom pod infused with organic palm sugar, which he says has a glossy orange colour as well as a tantalising combination of sweet and sour flavour. Cucumber and chamomile blossom sounds an unlikely combination, but he adds pectin to set the jam and Balinese Muntigunung honey for sweetness.

China is entering the boutique jam production arena with a range of premium honeys and jams grown by a farmers’ co-operative in Yunnan, marketed by Finigate under the brand Shangrila Farms.

All-natural ingredients are grown in the province’s high-altitude environment.

The co-operative uses all-natural ingredients without added sugar. Jams include blackberry with cinnamon and orange zest, strawberry with vanilla bean and honey, raspberry with lemon zest, plum with ginger and honey, and apricot and passionfruit preserves.

New flavours come onto the market all the time, but the traditional ones remain favourite in Asia

Peter Marxs orange and kaffir lime jam is a hit with guests

Companies like Darbo have come up with some ingenious marketing, including customised jam jars

F o o d


F o o d

The FAO forecasts that worldwide consumption of dairy products will rise by 125 per cent by the year 2030.

With China dominating the international dairy market.

Since the domestic dairy scandal of 2008 destroyed confidence in home-produced products, China’s full-fat dry milk imports have boomed by an average 33 per cent annually, while total dairy product sales have increased by 70 per cent.

These figures are impressive, albeit from a small base.

Recent drought and other factors have limited dairy production in Asia’s traditional suppliers - New Zealand and Australia - with Dairy Australia’s chief executive, Ian Halliday admitting it is unclear how long Australia can remain a reliable supplier of dairy products for export.

The key to increasing dairy consumption is in an old marketing adage: ‘create the desire to purchase’, says Bryan Tan of Arla Foodservice.

An international cooperative farmer-owned dairy company, Arla is based in Denmark and is Scandinavia’s largest

Driving DairyAsia’s appetite for dairy products has been growing steadily in recent decades, Jane Ram reports, as increased affluence drives the search for novel and more nutritious food

producer of dairy products, the world’s third largest co-operative dairy company, and the world’s seventh largest dairy company measured by turnover; with the growing Asia market in its sights.

“In the past five years, we have seen foodservice operators convert their ingredients from processed dairy -

margarine, processed cheese, and non-dairy topping creams - to naturally sourced dairy ingredients such as butter, cheddar cheese, and pure dairy whipping cream,” Tan notes.

“This was supported by affordable dairy commodity prices. In this present period, we are already seeing signs of recovery on dairy commodity prices and this is posting some uncertainty on several foodservice operators as this is going to be a test on how much they can tolerate to sustain their business.”

In recent years the Australian dairy industry has been concentrating on more value added and functional products as well as branded products for food service, says

The dairy market in Asia is ripe for the picking (Photo courtesy: AusTrade)

5 Plain yoghurt has always been popular in Asia but flavoured

varieties are becoming more so, Royal Caribbean cruises are noticing

F o o d


F o o d

Sarah Xu, international market manager at Dairy Australia.

Asia’s aging population is the target for Australian drinking milk products including high calcium, Omega 3 fortified milk, drinking yoghurt and probiotic yoghurt.

“Australia has a clean and green image,” says Xu. “The country is proud of the food safety system on paper and in practice with its track record covering the entire value chain.”

Dairy suppliesWhile farmers Down Under have

been suffering, unfavourable weather has adversely affected dairy production in Europe and South America.

This opens up opportunities for China’s dairy farmers if they can successfully

rehabilitate themselves. “Within the next 10-15 years China

will become one of the world’s largest milk producers, mainly for domestic consumption,” predicts Jacques Boissier, Greater China managing director, Classic Fine Foods a leading importer and distributor to Asia’s high-end hotels and restaurants, with an expanding presence in the Middle East and Europe.

“The China market is booming especially for baby milk; regular milk production is also growing fast.

“But per capita consumption remains small. Inner and outer Mongolia are both major producers of milk, but there are collection problems,” Boissier notes.

“Small scale artisanal cheese production is beginning, but Chinese cheese in general is processed, low end.”

Like vintage wines, gourmet cheeses have a niche market in most parts of Asia.

At the Bangkok Pullman, cheeses are all

imported from Europe, the majority from France.

Traditionally cheese was unpopular with Chinese consumers, but it is growing in popularity with Chinese guests on Royal Caribbean cruise ships, says Craig Jarrett, director of F&B operations, Asia Pacific.

They are ready to experiment, he says, as they have tasted cheese in Western restaurants.

“Cheese was once a niche expensive product within the region but now it is seen as more available and not such a luxury.

“We find more and more guests are trying the different cheeses but only in small quantities and usually thinly sliced and paired with other items on their plates.”

Butter is even less popular among Asian passengers, Jarrett notes.

However, “plain yoghurt is popular and fruit flavoured is starting to get more popular within Asia. Also, we find Asian guests like their milk to be hot.”

Create the desire to purchaseBryan Tan,

Arla Foodservice

Once niche and expensive, the cheese market in Asia is changing and growing with a cheese platter at must now at hotels and restaurants such as Pullman Bangkok

From rice pudding to cheesecake, from ice cream to meringues … it’s all about dairy (Photo courtesy: AusTrade)

Milk, butter, cream and yoghurt … dairy is finding its way in some form or another onto most Asia tables now, including buffets on Royal Caribbean cruises

Asia’s sweet tooth is largely accommodated by dairy imports - a quickly changing sector as traditional suppliers are finding it difficult to meet demand

Artisanal and homemade dairy products are proving popular in China. At the Six Senses Qing Cheng Mountain resort all guests love the house-made yoghurt, because it’s thicker than other yoghurts, says executive chef, Rick Gonzalez

F o o d


F o o d

D r i n k


D r i n k

Hopes for the future of the wine and spirits industry globally are very much focused on the

potential of Asian markets. Robin Lynam investigates

The halffull

glass?

The fact remains that no country in the APAC region has a broad-based culture of wine appreciation, yet.

Is that going to change? “Consumption of still wine in the Asia-

Pacific region reached 264.3 million cases in 2014 and grew by 18.4 per cent compared to 2010,” according to the 2016 Vinexpo/

IWSR survey of the Asian wine and spirits market.

“Between 2015 and 2019 growth will remain positive, but on a much more moderate level at plus 2.8 per cent. Asia-Pacific consumption accounted for 11 per cent of worldwide consumption. What is remarkable is that per capita consumption remains extremely low.”

The report goes on to note: “perspectives for growth remain strong” but redirects the optimism of previous forecasts away from China to other Asian markets.

Growth estimates in the period between 2014 and 2019 will be strongest in India with an increase of 13.8 per cent in volume. Next is the Philippines with an increase of 4.8 per cent, followed by Vietnam at 3.4 per cent, South Korea at 3.5 per cent, and Japan at 2.8 per cent.

Between 2013 and 2017 the Asian markets are expected to reflect growth of 22.84 per cent, while growth in the Americas is expected to be less than half that rate. Europe is expected to actually shrink slightly, by about 0.14 per cent.

A decent share of the Chinese market remains the most coveted prize, but the action has moved from high-end red Bordeaux and Burgundy to more affordable tipples, according to Nicholas Pegna, Asia director at wine house Berry Bros. & Rudd.

The Bourgogne Wine Board is encouraging the pairing of the region’s wines with Chinese food

While the increase in wine consumption in the region is not new, where experts predict future growth patterns may be (Photo courtesy: HK PolyU)


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Domestic production will become significant enough that we should expect some protectionism from China, but this is still a way away

Nicholas Pegna, Asia director, Berry Bros. & Rudd

“I believe that the market for China will grow in the sub-US$50 price range and will provide the platform for upwardly aspiring drinkers, rather than collectors.

“In the longer term, domestic production will become significant enough that we should expect some protectionism from China, but this is still a way away,” he says.

Over the long-term Pegna is optimistic. “When - not if - it evolves to a market

driven by savvy consumers who wish to drink and understand wine, China will become an extraordinary force.

“Consumer behaviour behind the Alibaba wine sales days gives us a glimpse of that.”

Hong Kong-based consultant Debra Meiburg, Master of Wine, takes a similar view, and also argues that China is well on its way to being a significant producer of wines of real quality.

“As far as imported wine goes, red wine from France still dominates, as it did 10 years ago, but the market has seen a significant diversification, over the past couple of years particularly, which can be attributed in part to the government’s austerity measures and also to the maturation and expanding tastes of new consumers,” says Meiburg.

In 2015, she points out, there was an increase of around 50 per cent in the imports of Australian bottled wine to China, much of it at the higher end of the value for money segment.

“Spain and Chile also saw significant double digit growth in imports of bottled wine to China last year - further evidence of the diversification of the market,” Meiburg says.

Nicholas Pegna, Asia director, Berry Bros. & Rudd

D r i n k


D r i n k

spreading The wordIn hotels and restaurants food and

wine pairing promotions are a big part of the picture.

Oysters are once again in season in key producing regions such as Europe and the US, and oyster and white wine promotions are currently legion.

In September in Hong Kong Huîtres Marennes Oléron and the Bourgogne Wine Board, which has been particularly proactive in Hong Kong and China recently, presented a seminar on the classic

wine appreciation programmes in its new underground wine cellar, including wine and cheese matching classes.

“Luxury is all about experience, and we aim to give something more to our guests who can now truly expand their wine knowledge whilst visiting Phuket,” says GM Scot Toon.

However, outside Japan Hong Kong retains the leadership role in Asian wine markets which it set its sights on when zero rated wine tax was introduced.

“I am aware of a number of competitor markets that are observing Hong Kong’s progress very carefully,” says Pegna.

“Having established our business in Southeast Asia in 2012, I have seen first-hand how high duty jurisdictions drive customer behaviour.There are cultural considerations that make changes harder to imagine in some important potential markets. However, Hong Kong continues to lead the way in terms of access to wine, pricing and as a result, diversity.”

pairing of oysters with Chablis. Other promotions take the form of

partnerships between specific producers and restaurants, such as one running until the end of October between Australia’s Penfold’s and the Ritz-Carlton Hong Kong’s ’s Tin Lung Heen.

Not all this activity is taking place in major cities. Wine appreciation geared events play an increasingly large role in the F&B programmes of resort properties around the region.

In Phuket the Kata Rocks resort runs

Phuket’s Kata Rocks wants guests to be able to savour all sorts of wines

Debra Meiburg, Master of Wine

Bespoke wine cellars where specialty tastings and pairings events can be held, like this one at Kata Rocks, are becoming a feature in many regional properties

As the world’s fifth largest wine consumer, China and Hong Kong combined represent the largest market for Bordeaux wines, in both volume and value

terms. Latest surveys indicate that local consumers consider French wine to be superior among

all the world’s wine regions (Photo courtesy: Grand Cercle des Vins de Bordeaux)

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E q u i p m E n t

Inline with the global spa trend for measurable results, spa amenities are now not only relaxing, pampering and nourishing, they are increasingly

highly researched, and scientifically developed to meet customer demand for products that work.

“Consumers are looking for ranges to support their lifestyle through products and treatments that help re-balance, replace lost energy in the skin, and help centre and realign the body for overall

Spa-taSticToday’s hotel spa and the amenities used play an essential part in guest

satisfaction levels, and a property’s bottom line. Vicki Williams has morehealth and well-being,” says Shacy Lim, general manager Asia-Pacific of leading amenities company, Pacific Direct, a member of Ada International group.

At the same time Lim says consumers are also more aware of their environment, seeking out products that offer powerful skin protection from not just UV but also from everyday pollution and digital technology such as screens, lights and monitors.

SenSe of placeAnother identifiable trend is

regionality or authenticity - spa amenities must fit the spa concept.

Something that new opening North Hill City Resort in Chiang Mai has adopted.

Krittiya Pipatveerawat, marketing manager says, “Quality of the product is the most important factor for us and second, the source of the ingredient.

“We choose to use spa amenity products from a local Chiang Mai producer, Herb Basics, and all the spa, aromatherapy, fragrances and herbal products are made using local herbs.”

The personal touch makes all the difference with today’s spa guest, as Nemita Spa knows


E q u i p m E n t

Consumers are looking for ranges to support

their lifestyleShacy Lim, general manager Asia-Pacific, Pacific Direct

Pipatveerawat says that guests are impressed and many opt to purchase products to take home.

Another recent opening is the Sky Club at The Royal Garden Hotel in Hong Kong, which includes a spa.

Julia Yeon, Sky Club manager says that the hotel customer base was a key driver in choosing to use Thalgo and Pattrena products.

“Most of our customers come from Europe and know about reputed French skin care brand Thalgo Beaute Marine and feel confident with its products. It is perfect for jet-lag and dry skin problems after a long flight, most of our customers look for hydrating treatments after arriving.”

Also chosen for reputation and results

was Pattrena. Popular worldwide, it originates from Thailand.

“Its products are made of purified natural extracts. The body massage oil is one of its signature items, which is famous for its high penetration, it is perfect for refreshing mind and body, with a delightful aroma,” says Yeon.

Chatrium Hotel Riverside Bangkok is going the reputed and the regional route with its spa products.

“Nemita Spa is using Academi, a well-known product from France and Alodia, a new brand that is produced in Thailand using French ingredients,” says Rattanakit Yoonprathom, health and spa manager.

“A key factor in choosing to use these products is they are suitable for all

skin types and there is a tangible element as customers can feel and see results immediately.”

natural all the wayAll three hotel spas can be seen to be

adopting another trend identified by Lim - products that use high quality, natural ingredients and/or aromas with special/high effectiveness.

For Lim one of the companies they work with that ticks all the on-trend boxes is Elemis.

“Pacific Direct offers ranges that add spa luxury to the guest experience, meaning we offer a high quality standard in regard to the raw materials and highly effective formulations.

At spas like Royal Garden’s guests expect amenities that answer their every need

Ming Fai’s M Spa amenities range has been developed around the five elements theory

Royal Garden hotel in Hong Kong opts for Thalgo products to help ease jet-lag and dry skin conditions in particular


At North Hill City resort their amenities range is produced using only local flora

“Of course, products must offer much more than basic body care: like a rich body balm to be used after the sauna, or an eye gel which refreshes, cools and comforts after swimming or sun bathing.”

Together the two companies have produced a selection of products centred around the Revitalise Me range, especially for the hotel industry.

“Elemis is the UK’s number one spa and skin care brand, harnessing the power of nature and science to create ground-breaking formulations and pioneering products to genuinely transform the skin. The Elemis philosophy fits perfectly with our own philosophy of an exceptional experience.”

The comprehensive range combines intricately blended Mediterranean aromatics for a multifaceted revitalising fragrance, and are free from parabens, mineral oils, artificial colours, silicones and DEA.

It includes revitalising bath/shower gel, shampoo, conditioner and body lotion in 30, 50 and 75ml flacons; 300ml dispensers, and 30, 50 and 80g soap bars.

Amenity company Ming Fai Group has developed the M Spa range, which focuses on the five Chinese elements - wood, fire, earth, metal and water.

“According to traditional Chinese beliefs, everything in the universe is generated by the combination of and movement between these five elements,” Tracy So, marketing director explains.

“M Spa has been created with the portrait of the five elements theory, and is enriched with natural essential oils.”

The aromatherapy essential oils used are supplied by a French extraction company with more than a hundred years’ experience in the industry.

So says, “The M Spa range of natural essential oil blends revitalises while harmonising body, mind, senses and soul.”


E q u i p m E n t

Just like fashions in food and drink, trends in tableware change over time.

While top priorities such as durability, price point, quality, and

aftersales support generally remain the same, the shape, size, colour, style and material of tableware varies greatly.

The massive global trend of more casual, shared dining is having a big impact on how we eat.

In Asia, as across the world, diners are eschewing formal, course-by-course meals for bench seating and private booths where friends and family can gather around platters that each diner can dip into and sample at leisure.

There are some key trends in Asia that will define the tables of the next few seasons, as Victoria Burrows discovers

Tableware, especially crockery, is responding to this trend.

“Shared eating has meant dish sizes have increased, along with serving spoons, to accommodate larger serves,” says Wasan Keatkaew, F&B manager at Anantara Mai Khao Phuket Villas, in Thailand.

Tableware ranges are also being designed in response to the street food that is now making its way onto restaurant menus.

Dudson, a UK-based tableware company, released its Harvest range last year. The crockery was designed for sharing menus and street and bowl food.

Due to its popularity, this year Dudson extended the collection by adding more

Definitive tableware

Tables are set now to give a sense of time and place (Photo courtesy: Grand Cercle des Vins de Bordeaux)

shapes and a new colour, called natural.The range, which is now being used

in Singapore at Prego Italian restaurant in the Westin, and Grissini at the Grand Copthorne Waterfront, was designed to look deliberately rustic and handmade. Exaggerated imperfections are engineered into the mould, including wobbly edges. Every item is hand-finished with a sponged rim, which naturally drips to create a unique piece.

“A key trend in tableware for the Asian market at the moment is ‘farm to table’,” says Gill Hudson of Dudson.

“So rustic, casual styles with a hand-crafted look are very much the ‘in’ thing;

E q u i p m E n t E q u i p m E n t

A big trend is bringing colour to the table such as Villeroy-Boch’s genesis by affinity range Manufacturers such as Athena are answering requests for ware that can go from the hob to the table and still look good

coupe shapes, definitely, and also organic shapes. We are also seeing an increase in demand for colour.”

Many tables in restaurants across Asia will see an increased use of colour in their serving dishes and utensils.

“A big trend is bringing colour to the table,” says Jessika Rauch of Villeroy-Boch.

The tableware manufacturer has just

released its new collection of crockery, genesis by affinity. It features a design that evokes the elegance of an Oriental painting but with contemporary flair in its loose splashes of colour in red, yellow, turquoise and blue.

While it used to be the preserve only of the very highest level of avant-garde fine dining, highly creative and innovatively

presented dishes are becoming more widespread in restaurants around the world, including Asia.

Diners increasingly expect their dish to look like a work of art - something that will look great on their Instagram feed.

“Minimalised dishes and chef testing menus are on the rise,” says Keatkaew. “More innovative tableware, such as black

G E R M A N Y

“Cuspis““Donna“ “Slope“

“Lacuna“

W W W. Z I E H E R . C O M

NOVELTIES 09/16


E q u i p m E n t

Dusdon’s Harvest range is proving popular answering as it does today’s demand for ‘farm to table’

Rustic, casual and hand-crafted from Dudson

Sometimes simple is best such as Villeroy-Boch’s artesano professiionale range

We also take into account a product that is eco-friendly and

gives the impression of ‘local feel’

Wasan Keatkaew, F&B manager, Anantara Mai Khao Phuket Villas

An exclusive for The Peninsula Beijing from Villeroy-Boch A well-laid table can make all the difference to a

guest’s enjoyment of their meal


marble plates or wood, are being increasingly used to make the dishes look outstanding.”

The rise of the ‘rockstar’ chef, and the idea that every dish served should be unique and reflect the personality of the cook, has meant that tableware has needed to be equally innovative and individual.

“Unconventional shapes and decorations are designed to underscore, subtly but insistently, the special exclusivity and quality of the cuisine,” says Rauch. “Also individualised, customised solutions are very popular - especially for upscale hotels and restaurants - and still will be in the future.”

Villeroy-Boch recently created an exclusive design for the recently reopened The Peninsula hotel in Beijing.

Rauch says that more hotels and restaurants are looking to be able to mix and match their dishes, placing different materials together on the table, instead of sticking to a more classic presentation of all porcelain, for example.

“Mixing different materials, like porcelain, glass and natural materials, like wood or slate, with each other is popular,” she says. “This can be used well for buffet arrangements with our current collection artesano professionale range, that we introduced last year.”

Keep it simpleWhile in high-end restaurants the food, and what it is served

in and with, is becoming more individual and creative, the table top overall is tending to the more simple.

“Simplicity is key here. Good quality white tablecloths and napkins still rule.

A simple design of good quality silverware such as British brand Studio William or WMF top the list,” says Keatkaew.

Tableware isn’t just influenced by the food served, whether it is a bowl of soup noodles at a casual cafe or a multi-course tasting menu at a fine-dining restaurant. Where the restaurant is located also plays a role.

“Beach resorts will often use wood or celadon ware - something that reflects the more casual vibe and setting of a resort,” says Keatkaew. “At Anantara we also take into account a product that is eco-friendly and gives the impression of ‘local feel’.”

New materials like wood and slate may be en vogue, but glassware never goes out of fashion, as Athena attests


P r o d u c t N e w s

Connecting with guests With over 4.77 billion mobile phone users estimated worldwide by 2017 and 350 billion text messages monthly the growth in mobile and texting and mes-saging is rapidly becoming the biggest trend in hotels. Hotels are moving quickly to take advantage of messaging technology to increase guest engagement, improve guest loyalty, extend their competitive differentiation, and grow revenue. A new partnership between technology solutions provider Amadeus and mobile messaging

Keepin’ it clean A new air monitoring system AirWatch from Kem-per has sensor technology which is able to determine and document the number and weight of nanopar-ticles and then analyse it with a smartphone, tablet or PC and compare it to limit values. A traffic light display permanently indicates the status of air quality in zones that may require it. Kemper has designed the Air-Watch unit “to raise awareness of the dangers behind fine dust.” For more information: www.sputnik-agentur.de

Green planning Sheraton Grand Macao Hotel, Cotai Central and The St. Regis Macao, Cotai Central are now offering “a new level of efficiency and convenience” for MICE planners with the eVent Portfolio, a mobile tool that streamlines the event- planning process and “helps event planners go green.” The first-of-its-kind application in Asia, the eVent Portfolio gives event planners, managers and clients the means to collaborate via one centralised web-based tool. It integrates all documents and cor-respondence, which is also sorted by time and date, into one intuitive user interface. Users “can plan events anytime, anywhere, and can also connect with other parties in real-time.” The tool allows event planning to be completely mobile, which is great for the environment. For more information: www.sheratongrandmacao.com

software provider Zingle is building on this. A two-way platform which integrates Zingle messaging technology with Amadeus’ hospitality service optimisation solutions provides hotels with the technology they need to communicate with guests through any mobile channel at every point during the guest’s stay - “significantly reducing operational inefficiencies and wait time.” Additionally, staff can manage all interac-tions in an inbox shared between all de-

partments. Giving guests a platform to text staff directly without the need to download an app “makes the interaction direct, instant and hassle free.” For more information: www.amadeus.com


Limiting whisky The Benromach Distillery Com-pany has revealed a unique single cask malt Scotch whisky with the launch of Benromach 1974. Handcrafted using natural ingredients after 41 years maturing in a sherry butt, Benromach 1974 (ABV 49.1 per cent) is a “golden amber colour with opulent sherry influences infused with plump sultana, sharp green apple and zesty orange peel flavours, with rich underlying hints of bees-wax polish, menthol and dark chocolate.” Presented in a decanter-style bottle “adds a luxurious touch.” The presentation box is inspired by the home of Benromach. A book delving into the Benromach history provides whisky fans with some fascinating stories about the people behind the whisky. For more information: www.benromach.com.

Tradition meets innovation Groupe GM, a leading international distributor in the hospitality amenity industry has a new design and packaging for their Eau Impériale collection of bathroom amenities, which was created for the French perfume house Guerlain in 2009. “Tradition meets innovation” to deliver the new packaging of the collection. This fresh, citrusy fragrance was first created in 1853, in homage to Empress Eugénie, the wife of Napoleon III and last empress of France. Featuring a new shampoo, condi-tioner, shower gel and body lotion design in 55ml, 75ml and 130ml sizes, a 45g glycerine filmed soap, as well as 40g and 80g vegetable cardboard box soaps, the range is now presented on a bespoke tray, with each bottle embossed with the Guerlain logo. For more information: www.groupegm.com

A growing fruit market With the fast-growing markets of Asia representing almost half the country’s total market, New Zealand fruit and veg companies are boost-ing their presence in the region. Monique Surges of the New Zealand German Business Association, says “There’s a strong emphasis on innovation. The world is very interested in companies that can deliver premium fresh produce to consumers, While the pristine image of New Zealand has enduring appeal to Asian consumers, this is increasingly being supplemented by the launch of new fruit varieties, branding and packaging innovations.” Yummy Fruit Company NZ is introducing a promising new cultivar, the enticingly named SweeTango. Spokesper-son Simon Renall says, “We have planted 150,000 trees of this variety and production is ramping up fast. We completed our first major launch of this variety last year on the New Zealand domestic market and it was a huge hit. We now want to start building a customer base in Asia and would like to get the word out about this great apple.” Yummy Fruit cre-ated a sensation with SweeTango earlier this year when it successfully achieved a Guinness World Record for the loudest ever apple crunch. Meanwhile, Greg Cross, Freshco marketing manager for Asia says, “Key IP apple varieties breeze, sonya and cheekie, have been making excellent inroads to all Asian markets this past season. Freshco’s full vertical integration of our apple operation means we have been able to respond and increase supply of these IP apple varieties, as we expect Asian markets will continue showing strong growth over the coming years.” Fern Ridge Fresh new Koru apple uses the tagline ‘Escape ordinary’ says Sonya White, global sales manager. “We think this apple that is crisp, sweet and naturally delicious has international appeal.” And JP Exports wants to build on its sales of avocadoes, cherries, and strawberries.The company expects demand for cherries to be high from most Asian countries, especially China, Korea and Japan. There’s a growing appetite for New Zealand avocadoes in Thailand and Korea, and emerging demand for local favourites such as feijoas and tamaril-los. Across the board there’s strong recognition that supply chain and merchandising arrangements need ongoing attention if the potential of Asia is to be unlocked. All companies emphasise sustaqinable growth practices. For more information: www.nzte.govt.nz


Caviar creations Nobu InterContinental Hong Kong is offering a unique dining experience for caviar lovers this autumn with an eight-course caviar culinary journey menu. Executive chef Sean Mell and executive sushi chef Kazunari Araki have specially sourced a variety of premium grade farmed caviar from Italy, Uruguay and China, which they have incorporated with “a new style Japanese cuisine.” For more information: www.intercontinental.com | hongkong-ic.intercontinental.com

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

Plating up art The Excelsior’s Cantonese restaurant Yee Tung Heen has won three categories at Hong Kong Tourism Board Best of the Best Culinary Awards 2016. Chef Yiu Bik Sun’s steamed and sauteed egg with crab meat, sea urchin and mini gold fish dumplings transforms a plate into a colourful canvas representative of Guilin. The braised pork with abalone, dried octopus and braised pear was also a winner. For more information: www.mandarinoriental.com/excelsior

Inspirations Veteran UK chef Pieter Fitz-Dreyer has spiced up the Flint Grill & Bar’s menu. At the JW Marriott Hotel Hong Kong outlet Fitz-Dreyer says, “I always like to add a fun, cheeky and modern twist to the presentation. We have been strengthening our global sourcing relationships [and] I’ve also been inspired to expand the raw bar concept with fresh crudos from Japan, France and New Zealand.” For more information: jwmarriotthongkong.com/dining

Open design Design company Fbeye International (MD, Warren Foster-Brown pictured R) has completed its latest project - the Saint Pierre, “a modern French restaurant with pronounced Asian inspirations” in Singapore. The 25-seat Saint Pierre opened in

2000 and moved to its new location at One Fullerton in March this year. Emmanuel Stroobant (L), grand chef of Relais & Châteaux, is in charge of the kitchen. For more information: www.saintpierre.com.sg

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


Sydney street food The Star Sydney has opened casual dining pop-up restaurant Luke Nguyen Street Food. Award-winning chef Nguyen will serve “the very best in rustic Southeast Asian street fare.” The opening follows the success of Sokyo Ramen by Chase Kojima and Singapore Hawker Style, two pop-ups that featured at The Star over the last year. For more information: www.star.com.au

A match made in heaven Two of France’s most fabled gourmet delicacies, Marennes Oleron oysters and chablis wines, were “a match made in heaven” at a recent regional tasting organised by Huîtres Marennes Oleron and the Bourgogne Wine Board. Grown in the north of Bourgogne, in limestone soil enriched by 150-million-yearss-old oyster fossils – chablis wines “are known for their elegance and finesse.” Marrying well with famous Marennes Oleron oysters, nurtured in ancient salt marshes the oysters are finished, cultured and prepared in claires - salt ponds between the land and the sea, which gives them “a unique, less oceanic flavour than those raised in the open sea.” For more information: www.huitresmarennesoleron.com

Cocktails from clay On Dining Kitchen and Lounge – the Michelin-starred

restaurant by chef Philippe Orrico – has launched a collection of “clay pot rested cocktails” by celebrity bartender Giancarlo Mancino. The nine cocktails are steeped for at least one week in four-litre Italian clay-pots before being batched into bottles and wax-sealed in-house. For more information: www.ontop.hk

Canton in Jakarta Mandarin Oriental, Jakarta has opened Li Feng serving “authentic, lavish Cantonese cuisine in an ethereal, classic and culturally rich space.” Chef Fei, one of China’s most notable young chefs is also the man behind Jiang at Mandarin Oriental, Guangzhou. For more information: [email protected]

Pop-up cocktails The Landmark Mandarin Oriental, Hong Kong has opened pop-up bar Bar High Five HK. Following the success of its first pop-up bar, PDT (Please Don’t Tell) earlier this year, the hotel and its partners, Attire House and Peroni, will host a temporary recreation of the Bar High Five Tokyo bar, which achieved third place in Asia’s 50 Best Bars 2016. Hidetsugu Ueno (pictured) heads the cocktail-making team. For more information, email: [email protected]

E v E n t s


Date event Details ORGaniseR

HIFI is India’s most important hotel investment conference. It is the annual meeting place for the leaders in the Indian hotel and tourism industry to discuss important trends, network, identify new opportunities, and do deals through a combination of plenary sessions, breakout panels, and interactive workshops. The 2016 conference will take place at the JW Marriott Mumbai Sahar on 17-18 November 2016. Program and registration information is available at www.HIFI-India.com. HIFI is hosted by BHN and Horwath HTL.

Boasting a wider than ever variety of products and services from hundreds of exhibitors around the world, Food&HotelVietnam2017 is the international trade event serving the Indochina region, particularly Vietnam. Come 25 – 27 April 2017, more than 10,000 trade visitors will once again be attracted to not just Food&HotelVietnam’s business-activity-filled show floor, but also to two exciting world-class competitions - Vietnam Culinary Challenge and Vietnam Barista Competition. Other highlights of the show include the second Basic Barista Course, Franchising Seminar and a host of invaluable learning and networking opportunities.

THAIFEX-World of Food Asia is globally recognized as the annual exhibition for Food & Beverages, Food Technology and Retail & Franchise in Asia. This is the trade show which creates dynamic synergy and opportunities, and to experience only the best, right here in Bangkok, Thailand.

Spanning over 36,000 sqm of exhibition space, Food Week Korea is the largest international trade show in Seoul. Exhibitors showcase a vast selection of products including general food products, alcohol, packaging, kitchen utensils, hotel & restaurant equipment, and more. Additionally, both participants and visitors have access to a range of informative conferences and a Biz-matching program.

For over 25 years, HICAP has been the annual gathering place for Asia-Pacific’s hotel investment community, attracting the most influential owners, developers, lenders, executives, and professional advisors from around the globe. Make new contacts, strengthen existing relationships, learn, or orchestrate a deal at HICAP. With energetic sessions and workshops and unrivalled networking events, HICAP presents you with the opportunity to meet and connect with the people who really matter.

Hosted by BHN and Horwath HTLJW Marriott Mumbai SaharMumbai, Indiawww.HIFI-India.comContact no. +1 714 540 9300Contact person [email protected]

Singapore Exhibition Services - Vietnam Rep Office Unit 701, 7th Floor, Itaxa Building, 126 Nguyen Thi Minh Khai, Ward 6, District 3, HCMC, Vietnam Tel: +84 8 3930 7618 Fax: +84 8 3930 7616 Email: [email protected] Website: www.foodnhotelvietnam.com

Coex Co., Ltd. 513, Yeongdong-daero, Gangnam-gu, Seoul, 06164, South KoreaTel: +82-2-6000-8160 Fax: +82-2-6944-8302Email: [email protected]

BHN, Horwath HTL, and Stiles Capital EventsInterContinental Hong Kongwww.HICAPconference.comT: +1 714 540 9300Email: [email protected]

nov 16-17 2016

apr 25-27 2017

May 31-June 4 2017

nov 2-5 2016

Oct 19-21 2016

Hotel investment Forum india (HiFi)

Food&Hotel vietnam 2017saigon exhibition and Convention Center, District 7, HCMC, vietnam

tHaiFeX-World of Food asiaiMPaCt exhibition and Convention Center,Bangkok, Thailand

Food Week KORea 2016COeX exhibition & Convention Center (Halls a – D), seoul, Korea

Hotel investment Conference asia Pacific (HiCaP)

China International Exhibitions LtdUnit 1203, 12/F, Harcourt House, 39 Gloucester Road, Wanchai, Hong Kong SARTel: +852 2876 5119Fax: +852 2520 0750 Email: [email protected]

Hong Kong Trade Development Councilwww.hktdc.com/ex/hkwinefair/[email protected]: (852) 1830 668

nov 7-9 2016

FHC Held at the Shanghai New International Expo Centre for the 20th year, China’s largest imported food and drink expo, FHC features specialist zones including tea and coffee China, meat China, dairy China, beer China, chocolate China, fresh produce and hotel and restaurant.

nov 10-12 2016

HKtDC Hong Kong international Wine & spirits FairHong Kong Convention & exhibition Centre, 1 expo Drive, Wan Chai, Hong Kong

Asia’s premier wine event organised by the Hong Kong Trade Development Council (HKTDC) and held at the HKCEC, the Hong Kong International Wine & Spirits Fair offers a wide range of high quality wine and spirits, beer and other alcoholic beverages, as well as wine production, wine education, logistics and services to buyers from all over the world.

IMPACT Exhibition Center Hall 1 – 4IMPACT Challenger Hall 1 – 3IMPACT Exhibition and Convention CenterBangkok, Thailandwww.worldoffoodasia.comEmail: [email protected] : +65 6500-6712

47AHCT October 2016

COMING NEXTRBHK 20175th - 7th September 2017Hong Kong Convention and Exhibition www.restaurantandbarhk.com.

Restaurant & Bar Hong Kong (RBHK) 2016, partnered by AHCT, concluded with great success, say organisers. Over 20,000 F&B professionals from hotels, bars, clubs and restaurants attended the show and more than 10,000 products

provided by over 350 suppliers came from all over the world.RBHK is Asia’s “leading fine dining food and beverage trade

exhibition.” Every year from across Hong Kong, Macau and the Pearl River Delta region influential F&B buyers from leading establishments gather to source the finest products.

RBHK is an annual signature event as well as a trade show.Every year a number of competitions and awards presentations take

place at the show to set standards for quality and commitment in different areas within the F&B industry.

This year RBHK launched the RBHK Best Spirits Awards to celebrate the hard work and success of the spirits professions, both the suppliers and the restaurants and bars.

It also extended the recruitment of the Hong Kong Restaurant & Interior Design Awards to Macau this year, to recognise the restaurants and design firms creating “dining experiences” in Hong Kong and Macau.

The Disciples Escoffier Young Talent Trophy made its return in this year’s RBHK with seven young talented chefs from the region displaying their culinary prowess. Hilda Leung Ngar-Lam from Hong Kong won the third place while the second place was taken by Yorick Soh from Macau and the champion was Junting Shao from China. Shao will represent Asia in the global final in France next year.

Other awards and competitions included, the Hong Kong International Beer Awards, RBHK House Wine Awards, RBHK Wine by the Glass Restaurants Awards, Twinings Tea Cocktail Competition, Hong Kong Cup Tasters Championship, Hong Kong Barista Championship, and Hong Kong Latte Art Championship.

Cooking demonstrations and beverage seminars were also held to showcase the knowledge and skills needed for successful restaurant and bar operators today. Chef Masterclass Asia and Bakery & Patisserie Theatre gathered renown chefs from local hotels and restaurants to conduct live cooking demonstrations, sharing their culinary technique and creativity, while the Wine Tasting Theatre, Artisanal Spirits Seminars, and Craft Beer Seminars were particularly well received.

Industry acclaim at Restaurant & Bar

E x h i b i t i o n s



COMING NEXT FHC CHina & PRoWine CHinaShanghai New International Expo Centre7 - 9 November 2016www.fhcchina.comwww.prowinechina.com

The 20th edition of FHC China in Shanghai and the fourth edition of ProWine China will take place next month at the Shanghai New International Expo Centre.

Every year the shows attracts more participants, including manufacturers and traders from every type of F&B sector from all over the world.

This year is no exception. FHC China 2016 will be the largest exhibition in the show’s

22-year history in China with 73,500sqm of hall space over seven halls, and 2,350 participants from 73 countries and regions already confirmed.

These figures represent a 15 per cent increase on the 2015 exhibition.

Running concurrently, at ProWine China, the specialist exhibition for wine and spirits, visitors will have the opportunity to meet 600 companies from 35 countries representing every major wine growing region of the world.

Demand for imported foods, particularly amongst the affluent younger generation continues to grow rapidly in China.

A rarity just 10 years ago, but today imported foods can be easily found as Chinese buyers increasingly want the quality offered by imported foods and are prepared to pay a higher price.

At FHC China the focus is only on imported food and beverages. All exhibitors are international producers and brands or importers and distributors of imported products. Consequently, the exhibition offers Chinese trade buyers "the widest possible range of imported foods at one venue and over three days." Providing the opportunity for face-to-face negotiation with international principals and the chance to find many new products not available on the China market.

FHC China 2016 has attracted 33 regional and national pavilions, with some 58 companies offering unique national food products.

The largest this year is from Turkey, occupying over 1,000 square metres. The next biggest pavilions are from US, Taiwan, Italy, France and Spain respectively.

FHC also includes participation from individual companies including many leading brands and food traders such as McCain, Shanghai Yifu, Shanghai Moli Food, Mission Food, McCormick, Hormel, Tyson, Shanghai Apple, Greenland, Shanghai Bright, Kerry, Lavazza, Suzhou Kingblog, Andros, Sirman, and WMF.

Companies will showcase the very latest in: hospitality equipment; snacks; nuts; spices; canned and fresh foods; coffee beans and machines;

Global food suppliers gathered in Shanghai



49AHCT October 2016



dairy products; beverages; confectionary; jams; pasta; meat and seafood; frozen foods; chocolate and more.

B2B online platforms for distribution of food and beverages will again be showcased, seeking new business partners from international suppliers and sub distributors across China.

Events at FHC China designed to attract targeted groups of trade buyers will again be a feature of the exhibition. These include, a coffee baristas competition over three separate events; the 18th FHC Culinary Arts Competition, endorsed by the World Association of Chefs Societies, which will include a record 800 chefs and will be judged by

66 world renown chefs. Focusing on the growing demand of craft beers, the Taste Now Craft Beer Workshop within the specialist Beer China zone and organised by Beer Link will attract brewers, retailers and distributors from all over China.

New this year, the All China Bakery Association Congress will take place at the show. Over 1,000 delegates including manufacturers of bakery products and ingredients, importers and distributors will attend.

For the wine and spirits community: a “world of wine and spirits” awaits trade visitors at the ProWine China 2016 exhibition, including wine seminars, master classes and the ProWine Spirits Bar.

Media PartnersAsian Hotel & Catering TimesDDP Publications – Hospitality TalkGlobal DestinationsGlobalHotelNetwork.comHammer Publishers Pvt. Ltd.Hospitality Biz, Saffron Synergies Pvt LtdHotel Analyst ITP Publishing India Pvt. Ltd.TODAY’S TRAVELLERTraveltechie.comSupportersAHLEI FHRAI HAI IFC ISHC ITPAn Official International Publication of BHNHOTELS’ Investment OutlookPatrons, Partners, and Supporters as of 9 September 2016

PatronsAl Marjan IslandHyatt Hotels and ResortsJW Marriott Hotel Mumbai Sahar

Platinum PartnersAccorHotelsBest Western Hotels & ResortsCarlson Rezidor Hotel GroupEconomic Laws PracticeFortune Park Hotels LtdGoaHiltonKhaitan & CoMBD Steigenberger Hotels and ResortsMEININGER HotelsSTRTaj Hotels Resorts & PalacesThe Oberoi GroupWyndham Hotel Group

ASIAN HOTEL CATERING TIMES.indd 1 9/15/2016 11:08:18 AM

Media PartnersAsian Hotel & Catering TimesDDP Publications – Hospitality TalkGlobal DestinationsGlobalHotelNetwork.comHammer Publishers Pvt. Ltd.Hospitality Biz, Saffron Synergies Pvt LtdHotel Analyst ITP Publishing India Pvt. Ltd.TODAY’S TRAVELLERTraveltechie.comSupportersAHLEI FHRAI HAI IFC ISHC ITPAn Official International Publication of BHNHOTELS’ Investment OutlookPatrons, Partners, and Supporters as of 9 September 2016

PatronsAl Marjan IslandHyatt Hotels and ResortsJW Marriott Hotel Mumbai Sahar

Platinum PartnersAccorHotelsBest Western Hotels & ResortsCarlson Rezidor Hotel GroupEconomic Laws PracticeFortune Park Hotels LtdGoaHiltonKhaitan & CoMBD Steigenberger Hotels and ResortsMEININGER HotelsSTRTaj Hotels Resorts & PalacesThe Oberoi GroupWyndham Hotel Group

ASIAN HOTEL CATERING TIMES.indd 1 9/15/2016 11:08:18 AM

www.world-of-food-service.com

SERVEIN ASIA THE BEST

4th International Trade Exhibitionfor the Food Service, Catering andHospitality Industry in Asia

The Thai Chamberof Commerce

Challenger 1

201731 MAY - 04 JUNE

IMPACT Exhibition & Convention CenterBangkok, Thailand

Powered by

THAIFEX-World of Food Asia

Jointly organized by

Koelnmesse Pte Ltd

Ms. Jennifer Chiah

Tel: +65 6500 6738

Fax: +65 6294 8403

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WoFS17 210x297mm AHCT Oct16 Ad.ai 1 16/8/16 4:05 pm

A p p o i n t m e n t s


The first Kerry Hotel in Hong Kong has announced James Chow as director of sales and marketing. Part of Shangri-la Hotels & Resorts the hotel will open in December and before this appointment, Chow held the same position at Shangri-La Futian in Shenzhen, China. He has also worked for Banyan Tree and Mandarin Oriental.

Four Seasons Hotel Macao, Cotai Strip has appointed Kris Kaminsky general manager. US-born Kaminsky previously served as hotel manager at Four Seasons Denver, a post he held for two years. He has worked at Ritz-Carlton, including opening the Ritz-Carlton Shanghai before becoming an executive assistant manager at Ritz-Carlton Tokyo.

Outrigger Enterprises Group has appointed Marc Landgraf as general manager of the Outrigger Koh Samui Beach Resort in Thailand. With over 30 years’ experience, before this Landgraf, a French national, was GM at the Outrigger Laguna Phuket Resort and Villas for three years.

Sabre Corporation has named Jerome Thil vice-president of marketing for Sabre Travel Network Asia Pacific. Thil has held a number of senior global positions in travel distribution, most recently with Amadeus.

Thuy Tranthi Rieder is now group vice-president of sales and marketing for Rosewood Hotel Group. Tranthi Rieder brings over 20 years’ experience. Prior to joining the group, she was chief marketing and communications officer for a Geneva-based, privately held portfolio of luxury properties.

Rhys Challenger has been appointed general manager, Mercure Singapore Bugis. He first joined AccorHotels in 1996 and has since held various positions across several hotels in New Zealand, Australia and Fiji. Challenger has been hotel manager xat Novotel Singapore Clarke Quay since 2015.

137 Pillars Hotels and Resorts has appointed Kanchalikar Phruttisarikorn as director of PR and marketing communications Phruttisarikorn joins the group from her most recent role at The Unique Collection of Hotels and Resorts, where she was responsible for strategic planning in public relations and marketing communications for 20 upscale boutique hotels and resorts in Thailand, Myanmar, Cambodia and India.

After recently announcing its expansion into hotels with the launch of its hotel brand Skye Hotel Suites (to open 2017), developer Crown Group has named Wayne Taranto director of hotels and suites. Prior to this Taranto held senior management roles with Amalgamated Holdings (now Event Hospitality & Entertainment) and Accor Hotels and more recently was GM Sofitel Sydney Wentworth.

Hyatt Regency Hong Kong has appointed Per Kredner general manager. The Swedish hotelier has worked in Dubai, Muscat, Singapore, Shanghai and Tokyo for over 15 years. Prior to joining the hotel, Kredner had been hotel manager Grand Hyatt Shenzhen since 2014.

Anantara Peace Haven Tangalle Resort, Sri Lanka, which opened in December 2015, has appointed W.H. Duminda Boteju to the position of chef concierge. Boteju is that country’s President of Les Clefs d’Or Association.

Starwood Hotels & Resorts Southeast Asia has appointed Thomas Schwall as general manager of The St. Regis Langkawi. A French national, Schwall joins after four years in New Caledonia where he opened the Sheraton Deva Golf & Spa Resort. He has also worked in Europe, US, Australia, and Singapore and first joined Starwood in 2012.

Eddie Tang is the general manager at the newly opened Mexi Lake Hotel, The Luxury Collection Hotel, Changsha. Tang has over 28 years global experience managing pre-openings and operating luxury properties. Most recently, he was GM at The Castle Hotel, Dalian. Prior to joining Starwood Hotels & Resorts, he worked for Shangri-La, Renaissance, and Hilton.

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FRANKE_advert_A800_Asian-Hotel-Catering-Times_297x210+3_26-08-2016.indd 1 26.08.2016 09:31:26

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