Winter 2006Inaugural Issue

arts

food

& b

ever

age

lifes

tyle

cont

ents

Hotel Openings page1-2

MOHKG: The legend has reopenedMOPRG

Design page9-10

Product Innovation page4Mix and Match - Creating a great mood for banquets

Beverages page15-16The fine art of bartending

Food Trends page13-14Spa cuisine: boring no more!

LQE Story page18Smooth functioning in London

About MOHG page19-20Top FinancialsAwardsFocus Press Quote

“TOO MUCH IS NEVER ENOUGH" MORRIS LAPIDUS - VISIONARY MID-CENTURY ICON OF ARCHITECTURE

Contributing Calories page5-8

Heston Blumenthal Interview

Successful Design Definitely a Team Effort

David Nicholls Executive Chef & Food & Beverage DirectorMandarin Oriental Hyde Park, London

Patrick Lawrence Group Director of DesignMandarin Oriental

Bang - for your buck! Just how much is your amenity worth?

Amenties page3

Christoph Zbinden Group Director of Food & Beverage Mandarin Oriental

Restaurant Review page17A vegetarian in the land of carnivoresGregoire Simonin Group Culinary Project Design ManagerMandarin Oriental

Culinary Events page11-12Indian time at Mandarin Oriental Hotel du Rhône, Geneva

Junior can cook at Mandarin Oriental, Kuala Lumpur

Grace Chan Food & Beverage Market Concept AnalystMandarin Oriental

Peter Davies Food & Beverage ManagerMandarin Oriental, Kuala Lumpur

: MOnastery Chronicle

Nine months to the day since it closed for a comprehensive US$140 million renovation program, the legendary Mandarin Oriental, Hong Kong reopened its doors on September 28, 2006.

Since its debut in 1963, the hotel has consistently set standards for service in Asia and Mandarin Oriental, Hong Kong is set to continue its position as one of the world’s legendary hotels.

Nine highly individual restaurants and bars, each with their own characteristics and charm, have been opened. Offering the finest cuisines and the most innovative cocktails, they will impress even the most discerning guests.

The legend has reopenedMOHKG

EAM Food & Beverage: Mr. Paul JacksonExecutive Chef: Mr. Sean Oconnell

Hotel Openings

P1

ESSENSIA, an extremely atmospheric restaurant, is comprised of five individual

Baroque rooms with vaulted ceilings where one can enjoy the best of contemporary

European cuisine with Asian flavors.

BAREGO, Diffused lighting and Asian accents in the bar make it a

chic yet intimate rendezvous.

Food & Beverage Director: Georg DickenmannExecutive Chef: Gregory McLean

Mandarin Oriental, Prague opened in September in the central, but peaceful part of the historic Malá Strana district. Originally a 14th century Dominican monastery, the hotel offers 99 rooms including 22 suites.

On the food and beverage front, innovative dining is key at the three special outlets in a charming old-world setting.

MONASTARY LOUNGE, this beautiful Baroque colonnade is the place to be for all-day dining.

MOPRGMOnastery Chronicle

Hotel Openings

P2

Amenities

P3

1. Who created your guest amenity program?2. How often is it reviewed and updated?3. What percentage of your amenities requires food & beverage labour to produce?4. Have all amenities been correctly costed-out inclusive of labour?5. Who selects the specific amenities for each guest?6. What criteria are used to specify the selection?7. When, if ever, is the guest asked what he/she would most like if offered an amenity?8. What consideration is given to the packaging and ability to transport the amenity back to the guest’s home?

Bang for your buck!Just how much is your amenity worth?

Today, the average room rate is forecast to increase to US$95.31 in 2006. "As hotel rates increase so do guest expectations for their hotel experiences," says Bjorn Hanson, global industry leader and partner, Pricewaterhouse Coopers Hospitality & Leisure practice. "Hotels are responding with amenities that are generally better in quality and often offer guests more than they might expect at a particular price level."

Among 37 possible amenities and services, complimentary breakfast is the single most important amenity for hotel guests in France, Germany, Italy, Spain and Sweden. In the United Kingdom, a coffee/tea maker is the most important amenity. High-speed Internet access is also considered a "must-have" for European hotel guests, but the demand for wireless Internet access is increasing. A smoke-free environment is also an overwhelming preference for European hotel guests.

In order to create value and to differentiate ourselves, we should use the following questions as the guiding principles to create an amenity program that would offer the most value.

Christoph Zbinden Group Director of Food & Beverage Mandarin Oriental

In the hospitality business, an amenity is an item of “value” for guests, but in order to maximize the comfort and satisfaction provided by it, one must maximize the perceived value of the amenity.

The perception of value is highly judgmental to the guest. For example, the classic welcome fruit basket might be of no value to a guest who is staying for one to two days only. In this case, the hotel might be better off offering an amenity that would bring a higher level of satisfaction at the same cost.

An emerging trend in the food and beverage industry is the focus on giving a “total banquet” experience. This concept involves not only the use of innovative materials, textures and elements in the aesthetic banquet setup, but includes the functional element of compact storage for all items used. This aspect helps to prolong the life of the products purchased by an outlet, and facilitates the efficient use of labour to sell and set up an event.

Creative elevation is perhaps the most crucial element of banquet preparation and sales. The use of materials such as spun bamboo, leather, acrylic and resin have replaced traditional items such as glass blocks, metal stands and ceramic tiles in the banquet setting. Not only are they functional, but also these new materials help to create great moods for banquets. Impulse! has developed a unique line of banquet risers using various innovative materials and shapes. The effect is incredible and all pieces in this collection can be illuminated to provide an amazing effect.

to create great moods for banquets

Impulse! designs, manufactures and supplies a wide range of Food and Beverage items worldwide. CocktailVibe, a retail division of Impulse!, specializes in barware and accessories. It also provides innovative suggestions on cocktail presentations, recipes and the overall art of mixology. Impulse! Is based in Miami with offices in London and Toronto. View the Impulse! websites at www.impulseenterprises.com and www.cocktailvibe.com

Mix and MatchProduct Innovation

P4

Contributing Calories

Who do you respect most in your industry and why?Actually, and I don’t want to blow smoke at you, but it is you and people like Peter Kay who runs Sporting Chance, and the Ark Foundation. I know you run your Charity The Nicholls Spinal Injury Foundation following Dan, your son’s accident, and both of you work so hard to do something to change people’s lives. Our industry is very consuming, and sometimes people become lost

Who were your influencers?After the experience of L’Oustau De Baumaniere, I really started to look for the two and three star restaurants and the chefs that run them. I remember buying the book “The Great Chefs of France” and I would read anything on the chefs, their food, their restaurants. It was possibly Alain Chapel that had the greatest influence on me at that time. I also remember reading in 1985 Harold Mc Gee’s book on food and cooking. Basically I would read anything to do with food. More recently the books I read are academically related to food.

What made you start cooking?When I was a teenager my parents took me to the south of France and we visited the three star L’oustau De Baumaniere which was the restaurant of Raymond Thiellier, which of course is now run by his grandson, Jean Andre Charial. We had never eaten in anything like this type of restaurant before, never even eaten in a Michelin one star, never mind a three star. The whole experience was unforgettable; it was a defining moment, life changing. I can clearly remember the theatre, the carving of the lamb on the trolley, the wine list that went on for ever, the ambience, the fantastic cheese trolley, the smells and even the sound of the waiters walking over the gravel that made me realise I wanted to cook!

There's a lot about Blumenthal and the Fat Duck, the winner of no 1 best restaurant in the world award, 2005 and runner up 2006 which is unexpected.

The Fat Duck, in the Berkshire village of Bray, has achieved the fastest accreditation in British Michelin history, one to three stars in a space of 5 years. It puts him on a par with the Waterside Inn, also in Bray, and Restaurant Gordon Ramsay in London, the only other three stars in Britain. Not bad for a self-taught chef who only started cooking professionally ten-and-a-half years ago.

Executive Chef & Food & Beverage Director David NichollsHESTON BLUMENTHAL

Mandarin Oriental Hyde Park, London

Why did you follow this style of food?My style has evolved naturally and continues to.The opportunities for exploration and creativity are endless. I was originally influenced by classical French cookery, however over the years through research and countless influences from food physiologists, designers, scent and taste experts and a whole host of others I continue to develop a greater understanding of food and the various influences on our enjoyment and emotional connotations when dining. Indeed the equipment and tools available to us today also open possibilities and I hope one day that they will be available to the home cook. For example an analogy would be the Motor Car. Twenty years ago they were well built with care, skill and craftsman today however, we have the tools and know-how to build cars offering Satellite Navigation, Cruise Control, ABS, etc. They are both cars but today’s car has evolved from the original design. It is the same for me with food, I am a chef and I cook for my guests however like every chef I use my influ knowledge and new tools that become available to me. I don’t even know what to call the food I cook, I don’t think it is about names; it is about flavour, style, technique etc.

Also at the Hind’s Head, the pub that I own next to the Fat Duck. We are researching old English recipes, food from generations past. The recipes and food from the past bring other exciting elements to the table and I am sure at some point they will influence the menu at the Fat Duck. Dishes like Chocolate wine and Whipped Syllabub are incredible and I find them really exciting. The food I cook is really about understanding food and the senses; it opens new roads and more questions every day.

in their own world. I respect people who get up and do something.

P5

ship,

ences,

What is you favourite restaurant?I don’t have a favourite restaurant, there are really good restaurants at every level, I eat where my mood dictates.

What does it mean to your village to have two three star chefs within 150 meters of each other?The Fat Duck and the Waterside Inn. It is amazing really and I think we are the only two, three star restaurants in the world in the same village and only 100 meters apart. It is more by coincidence. I know Michel very well and he is a great friend and neighbour. If I had ever considered that we would eventually get three stars I would not have had the audacity to pitch up along side the Waterside and go from there. You need to remember the Fat Duck was a pub when I bought it. It had the toilets out side at the end of the garden, and we had no tablecloths. If I thought about three stars from the out set it would have been a non-starter. We evolved, and so did the food, and with it the restaurant.

What are your pet hates?There is nothing in particular that I hate I don’t think, I have to say that sometimes I do get concerned that maybe people or other chefs perhaps look at what I do and may not understand the point of some of the things I do, for example take the Green tea and lime Mousse. This is cooked for 15 seconds in front of the guest in liquid nitrogen at -197degrees. It is cooked in the liquid nitrogen, as it is the only liquid that can reach the required temperature to “cook” the mousse, however it is not about the Liquid Nitrogen. It is completely about the green tea and lime mousse and eating it within seconds of being cooked it bursts on your tongue and prepares your pallet, the lime stimulates the saliva in the mouth and the green tea works as a natural cleanser as the tannins in the tea dry the palate and prepare for the dishes that follow. I suppose I worry perhaps the dish gets lost in the theatre of the liquid nitrogen however ultimately as long as people are enjoying themselves…. It is after all about having fun.

Where do you see the future of food?Again to stay with evolution, we will evolve into a new style of food in the way we all develop. What I do with food is not unique, it is more about the techniques and flavours as I have mentioned. Many chefs readily adopt new methods, providing it delivers the best flavour and product for the guest. What is also important is the environment.As I describe my experience at the L’oustau De Baumaniere it is every detail that was important, the burning smell of herbs with the lamb, the cheese trolley, the food, the sounds and obviously tastes, they all have different appeals to the senses, which in turn influences our relation to the food we are eating. It is important to understand these components as we develop in the future.

How do you feel about awards and stars?I think underneath, every chef on the planet is bothered about awards and opinion to one level or another. I always dreamed of getting one star, I cannot say I had an ambition to get three stars. If I had, I don’t believe I would have cooked and served the type of food I cook and serve today. If my ambition had been three stars perhaps I would have followed a more traditional route. The awards are important to me and I have to say that receiving my third star is to this date one of the proudest moments of my life but I never set out for it. My journey was quite organic really - one step just lead to another. The Fat Duck has developed over time including lots of mistakes and lots of learning. This journey is still going and who knows what the future will bring the opportunities and the journey is endless.

How do you view food critics?When they say good stuff I love them and when they don’t I don’t love them as much…I’m human! The food critics are very powerful and in London more so. They can have a huge influence on you and your business particularly when you first open. Generally they have been very good for the industry overall. I think it is important that each journalist writes for their particular readers so they all have very different styles and you must respect that.

Where do you see your future? More little ducks?I guess “never say never” applies here. Who knows? I have no plans for more at this level at the moment.

P6

What do you look for in great chefs?Energy, attitude and enthusiasm. If they have these qualities you are already half way there. Too often we get guys and girls with good training and who have worked in some good places, but they just don’t have the attitude or willingness to develop. We need people to be open minded. Equally, I too learn from everyone all the time.

What do you feel the industry will look like in the next ten years?I hate this question, because it makes me sound like I am 100. It is a fairly conservative view but I worry about the growth of restaurants in the UK and indeed the world. Where will the staff come from? There are so many openings all the time; you have to be good to attract the right people. However some chefs today do not have the knowledge that a Chef de Partie had ten years ago. The dynamics have changed. People want to be promoted quicker, opportunities are greater, and most importantly demand is greater. It will be interesting to see where this levels out in the future.

Are you passionate about training?I strongly believe in training. I have currently eight stagieres in the Fat Duck where we used to have two. It is difficult for them to be involved (mostly because of space) so they tend to be on the boundary of what we are doing but once a week I rotate them on to a section to work as a full team member to ensure they get a feeling of what we are doing. We try to arrange as many visits to our suppliers and to places/ events related to our business as possible to encourage as complete a knowledge of our product as possible. In addition I invite everyone to eat here at least once a year in the Fat Duck and the Hinds Head. It is important to me they see this side of the restaurant as well.

What is your opinion on hotels and their F&B concept? I am the worst traveller; I am usually never too impressed, but that is because I am thinking of work and that is influencing my enjoyment of my time in the hotel, for most people I think it is more an aspect of service rather than facilities that impress people and with that you have to consider the cultural implications when you travel. When I travel on holiday however my opinion is always more relaxed. There are of course some exceptions. Regarding concepts, many seem to run restaurants as a facility for the hotel, rather than create a destination for the hotel; I know and stay at your hotel in London when I am in town, which is always a good experience. Within Mandarin Oriental there are a couple of hotels which set the barometer for others to follow.

What is the thing about restaurants vs. hotelsWell when people go out to a restaurant they are going out for a specific reason to a specific destination. They have an expectation and the restaurant chef just has to strive to ensure that that expectation is exceeded. The customer needs to leave a restaurant with their expectations exceeded and with all the positive memories you would hope them to have. In hotels this is much more difficult to achieve as the customer may be at the hotel on a business trip and have specific business requirements but go to the restaurant with a different agenda. It is hard to meet such diverse expectations and needs, A hotel needs to meet many different needs for different occasions, and for people too often, the focus is not on the restaurant, dining is only one component of the guests stay, so the restaurant experience can become diluted.

P7

Can your style of food be successful in every town?I believe that there is increasingly more information easily accessible and new tools constantly becoming available to both the restaurant chef and home cook. So yes, in the same way my cooking has evolved, and continues to do so, so will other peoples.

Is there a danger of a little knowledge when people try to copy you without the knowledge?I don’t know the answer to this really, but I do remember Fay Maschler reviewing someone who had used very bizarre combinations and at the end of her review she wrote, “Oh Heston what have you done?” But at The Fat Duck, a dish can take 18 months in development to reach the menu, and even then as we discover new ideas we are constantly tweaking the dish. It’s not about combining unusual ingredients. It is always about the taste and experience the dish can give. However the wonderful thing about this industry is sharing your discovery and knowledge.

Are you now breaking into other areas, writing, TV, hotels?Writing I have always loved, and have two columns at the moment; one weekly for Style magazine with the Sunday Times, and one monthly with GQ. I also have a new BBC TV Programme called Heston Blumenthal – in Search of Perfection, and an accompanying book that will be released in two weeks time. Regarding hotels nothing in the pipeline yet but never say never.

P8

Design

P9

Successful Design Definitely a Team Effort

About a million years ago, when I first started as an architect, hotels and restaurants were a buffet line of cattle halls, and display kitchens were the service window at the truck stop. Lighting was a tug of war between the electrician and interior designer over bulb wattage dimmer switches.

Today, great restaurant designers like Adam Tihany, Tony Chi, Ryu Kosaka, Jeffrey Wilkes, and Spin, to name a few, work in concert with chefs and general managers, and kitchen designers like CKP, Cini-Little, Peter Cheung, Derek Horn, to create magnificent spaces for our guests. This is never more evident than in the magnificent Mandarin Oriental Hotel Group (MOHG) spaces of Amber & Foliage, Asiate & Azul, Sense, Pierre, and Paseo Uno.

The demand for ever greater-looking spaces comes from the simple truth that hotel guests today are more widely travelled and more sophisticated in their expectations. They are able to have breakfast at a Mandarin Oriental Hotel in Jakarta, lunch in Singapore, dinner in Tokyo, and enjoy room service breakfast the next morning in London or New York. Likewise, MOHG’s expectations have become more demanding. The stakes are high, as the success of a hotel restaurant also influences the image of the brand.

Patrick Lawrence Group Director of Design Mandarin Oriental

Delight and Satisfy

The challenge for the designer• To establish first impressions of luxury, setting the scene for excellence in service and cuisine. • To create a holding space for guests, arriving and waiting for tables, or for after dinner gatherings. • To ensure guests can move safely through the restaurant, whether they wish to be seen or to remain incognito.• To allow service staff to fade gracefully into the background.• To provide an island of quiet interest within a sea of activity.• To create private dining venues– virtual restaurants within the restaurant.• To ensure Back of the House never intrudes into Front of the House (guests can’t see, hear, or smell the kitchen unless we want them to).• To provide access for persons with disabilities.• To meet all health and safety requirements.• Be cost-effective.

All these require a strong team of professionals, including architects, interior and lighting designers, various engineers, audio visual systems designers, graphic designers and other professionals, including contractors and sub-contractors.

This team must interact with experts within MOHG from Operations (F&B), Technical Services, Engineering and IT as they set the direction and describe the brief. The personalities of the Chef and the General Manager play their part in the final result, as well. As these images prove we have been successful and will continually be raising the bar. Teamwork and collaboration are the key to making this possible.

P10

Culinary Events

For the past 15 years, Café Rafael at Mandarin Oriental Hotel du Rhône, Geneva has transformed itself into a “Little India” for two weeks in September. The annual cultural exchange comes in the form of an extraordinary Indian culinary experience fit for a Maharajah, giving Geneva’s gourmands an immersion into the flavors and colours of India.

With the international clientele of the hotel on the lookout for new and authentic flavors, Café Rafael tantalizes their taste buds with an a la carte menu featuring unique specialties at lunchtime and a magnificent buffet at dinner that is laden with exotic cuisines from the different regions of India, such as New Delhi, Mumbai and Goa.

To give an authentic experience, four guest chefs from the legendary Mumbai Taj Mahal Palace preside over the kitchen. The décor of Café Rafael is transformed into an exotic display of Indian saris and spices, complete with photos and videos of New Delhi and the Mumbai Taj Mahal Palace. As a final touch, a beautiful sari-clad young hostess from the Mumbai Taj Mahal Palace welcome guests.

F&B Director Guillaume Flament and Executive Chef Franck Ferigutti work together to make the Indian culinary experience a resounding success. “Thanks to the different chefs presenting at the hotel, we are able to exchange ideas and open our minds to new flavours and products. Some of the dishes will be added to our menus and become part of our banquet selection - “Buffet of the World”.

However, it is Executive Chef Rajeev Janjeva of the Mumbai Taj Mahal Palace who has the last word on the culinary experience. “Mandarin Oriental Hotel du Rhône, Geneva shows a huge curiosity and has an open mind to cuisines from different cultures.”

Mandarin Oriental Hotel du Rhône, GenevaIndian Time

at

P11

Grace Chan Food & Beverage Market Concept Analyst Mandarin Oriental

Culinary Event

P12

(recently promoted to Executive Sous Chef Mandarin Oriental, Washington DC)

Matthias KindlChef of the Pacifica

Mandarin Oriental, Kuala Lumpur

Culinary Events

Culinary Event

Mandarin Oriental, Kuala LumpurJunior can cook at

should adults have all the fun? That was the question from Matthias Kindl, Chef of Pacifica at Mandarin Oriental, Kuala Lumpur. In his aim to delight and satisfy even the youngest guests, Chef Matthias came up with a fun and fantastic monthly cooking class for kids. The junior cooking class is held on the last Saturday of every month for a group of eager and enthusiastic future gastronomes.

These pint-sized foodies get kitted out in a personalized chef’s jacket, apron and hat before getting their hands messy preparing a feast from start to finish. After hours of laughter and giggles, it is time to wash off the chocolate sauce and receive the trophies for the best starter, main course, and yummy dessert. The best reward comes at the end when they all get to tuck in.

It is hard to tell who likes the cooking class more, the kids or the parents. While the children are cooking up a storm under the watchful eye of Chef Matthias and the kitchen staff, the parents nip off for some valuable free time to see the local sights or catch up on some important shopping.

Why Peter Davies Food & Beverage Manager Mandarin Oriental, Kuala Lumpur

The Spa at Mandarin Oriental, New York, has introduced an entirely new level of hospitality with the launch of its Spa Attaché service and a delicious new approach to healthy eating with its new Spa Cuisine. The deliciously healthy cuisine is the brainchild of Toni Robertson, Mandarin Oriental, New York’s Executive Chef, who developed her expertise during her tenure at the Sonoma Mission Inn in California, setting new standards for healthy dining, long before Spa Cuisine became mainstream.

Spa cuisine:

Chef Robertson explains the Spa Cuisine concept to INSPIRE.

INSPIRE: What are the essential elements of Spa Cuisine?Robertson: Spa Cuisine, by today’s definition, is really just a label for healthy cuisine – food that is not only healthy and nutritious, but also tastes good and is exciting to the palate. Over the years, it has evolved and changed, driven as much by public opinion as by the science of what is “healthy” and what is “harmful.” Today, given that we can create wonderfully healthy dishes without resorting to two lettuce leaves and a couple of carrot sticks, the most important consideration is taste. The public will no longer accept food that tastes like cardboard as a substitute for quality cuisine. When we say Spa Cuisine, we are talking about food that not only incorporates fresh, natural, unprocessed ingredients, and utilizes natural methods of preparation, but also food that depends more on the use and combination of textures and subtle flavours to produce the high quality and taste of other cuisines which may be less nutritious. Ultimately, Spa Cuisine must be the “whole package” – a cuisine that finds a balance between nutrition and taste without sacrificing either of these.

INSPIRE: Other than at the Spa, is "spa food" available at other F&B outlets or room service?Robertson: Absolutely! Throughout all our outlets, many of our dishes are wonderfully healthy and were developed with nutrition and healthy eating in mind. We owe much of this to our global approach, which incorporates essential elements of healthy cooking with fresh ingredients, and natural methods of preparation. An excellent example are our exquisite Bento Box lunch and Sashimi in Asiate, our brick flat chicken with seven grain rice, and caramelized scallop with cauliflower puree. Our In-Room Dining menu offers Thai style grilled beef salad, and for dessert, yogurt panna cotta with mixed berries, which would fit in nicely with any spa menu.

boring no more!Food Trends

P13

Food

Tren

ds INSPIRE: Do you see "spa food" being infused into our outlets and everyday room service menus? Do you see a demand in this type of cuisine?Robertson: As our eating habits evolve toward more healthy consumption, and people seek out dining options that allow them to maintain their nutritional balance, we in the hospitality industry must respond to that demand. We will in fact, be expected to provide more healthy choices throughout all our menus as an integral component of all our culinary operations.

INSPIRE: People often think healthy food is “boring.” Do you agree?Robertson: Spa Cuisine in the early days was boring! It lacked imagination and more importantly, chefs lacked basic knowledge and an understanding of what fundamentally was meant by “healthy” food. “Nutrition” was the purview of the medical establishment – not the culinary arts! But that changed in the early 1990’s. I was part of that original and very small group of chefs in California who simply refused to accept the status quo. We brought a global style to healthy eating. We introduced not only new methods of preparation, such as the use of tandoori ovens and infused flavour by marinating and grilling. We also incorporated new flavours, using spices and products that we found in our world travels. We worked with local produce growers and artisans to create the organic, free-range, and natural products. We grew herb gardens in our backyards, and began looking for healthy alternatives and substitutes, including replacing refined sugar with apple juice and honey, and using buttermilk or low fat yogurt in place of heavy cream or butter. Today, chefs regularly consult with nutritionists, but it was unheard of just 15 years ago. Healthy cuisine is part science and part culinary artistry. It is about understanding the nutritional components of food, the relationship between proteins, carbohydrates, and fats, and how these elements work together. It is finding the right combination of ingredients that not only affect the quality and healthfulness of the cuisine, but also create the desired flavours and textures. It has taken me years to develop these skills and in my opinion, every chef will one day have to learn the art of cooking healthy and incorporate it into every new dish they develop. There is no reason that quality and taste must be sacrificed for health and nutrition if you know how to do it.

INSPIRE: Should we have a global strategy and introduce spa food in all our properties?Robertson: I am a very strong proponent of healthy cuisine in all our outlets throughout our properties. Healthy eating is the single biggest, and most important global trend in the history of culinary arts, and the pendulum is swinging quickly. To be on the cutting edge of this trend, we need to develop, not only a concept, but also a corporate culture that will incorporate healthy or spa cuisine into our culinary programs. We have the tools, and we have the knowledge – we just need the implementation.

P14

The fine art of

Bartender extraordinaire Angus Winchester put together the impressive cocktail list at Mandarin Oriental, Hong Kong. Founder of Alconomics, Winchester lives the "Cocktail Culture" and is a walking encyclopedia of the stories and myths that surround every drink. He is also a Bartending Ambassador, travelling the world hosting training sessions and tastings.

bartending

INSPIRE chats with Winchester to get the lowdown on bartending.

INSPIRE: Is this your first collaboration with a Mandarin Oriental Hotel, and how did the opportunity come about? Winchester: I have been coming to Mandarin Oriental, Hong Kong since 1988 when my father (Simon Winchester) took me there, and was always a fan. I was lucky enough to renew my association with the hotel in my own right when I helped launch the inaugural Restaurant and Bar Hong Kong Show on the roof of the hotel.

INSPIRE: You have recreated 120 special cocktails for Mandarin Oriental, Hong Kong’s reopening. How did you do this? Winchester: I did not create most of the cocktails, but used my experience traveling around the globe to choose the best cocktails from the greatest bars in the world.

INSPIRE: Did you start with a theme? Winchester: The idea was not to reinvent the wheel, but to make that wheel run more smoothly and quietly, and incorporate the best of the past with the cutting edge of the future.

P15

Beverages

Negroni Cocktail gin 30ml

Campari 30ml

stirred in rock glass with cubed ice

Rosso vermouth 30ml

lemon twistorange twistgarnish

ingredients

INSPIRE: Do you consider the demographics of the guest profile when you design cocktails? Winchester: We always try to make cocktail lists that have something for everybody, from the millionaire CEO to the splurging backpacker, the hardened drinker and teetotaler, to Mandarin Oriental newbie and lifelong fan.

INSPIRE: Out of the whole list, which do you consider to be your favourites? Why? Winchester: My own personal favorite is the Negroni. But the Sweetheat, the Earl Grey Mar-Tea-Ni and the Kenilworth are inventions of some awesome bartenders. The foamed Cosmopolitan and Peanut Malt Flip make me proud, being at the cutting edge of molecular mixology. In Hong Kong, the Captain’s Passion and the Mandarin Spring Punch should become mainstays. We are also very proud of some of the spirits we brought over for the various back bars.

INSPIRE: What's the most important part of the creation process? Is it innovation, guests’ needs and preferences? Winchester: The trick to bartending is not to create “great drinks” but to make the drinkers feel great about their drinks. Don’t impose your will upon the guest; rather, cater to their own whims.

P16

Beverages

Land of CarnivoresRestaurant Review

Gregoire Simonin Group Culinary Project Design Manager Mandarin Oriental

a vegetarian in the

P17

Chef and proprietor of JOIA Restaurant, Pietro Leemann, learned his culinary ABCs at traditional Italian and French restaurants, where he quickly picked up more than just the basics of food preparation and cooking. One might even say this was inevitable, given the fact that he worked under such culinary masters as Gualtiero Marchesi and Fredy Girardet.

Born in Switzerland in the 1960’s, Chef Pietro spent most of his early twenties perfecting the art of fine classic Italian and French cuisine. Then, inspired by two years of travel in Japan and China in the late 80s, he decided with some friends, to open Joia, a vegetarian restaurant in Milan, Italy, whose name means ‘Joy’. The specialty is premised on the fact that vegetarian cuisine does not necessarily mean forsaking the pleasures of the table, nor the delights of good food. And the Milanese, carnivores like most Europeans, have come to embrace this refined vegetarian restaurant with great enthusiasm.

Joia is probably the only Michelin Star Vegetarian restaurant in the world. And Chef Pietro, who believes in a hands-on approach, often takes food orders at thetables himself, introducing his guests toinnovative vegetarian creations made from the freshest Mediterranean seasonal vegetables and herbs, and incorporating

a hint of Oriental influence. His degustation menu, featuring dozens of small courses, are so refreshing and tasty, it left us wanting more.

The food appears in many different cooking preparations, from traditional Italian styles, like a rich creamy risotto, to pasta raviolis filled with beetroot, parmesan, eggplant and tomato. His virtual egg, made with zucchini and mushroom agar-agar with rhubarb coulis, is a delight, as is his fried celery sherbet with chilled red pepper dressing.

Like Chef Pietro himself, the names of the dishes are unconventional and unique: Stone’s Roll, Basic Melody and Travel Notes, among others. The latter is a signature dish, which involves all of your taste buds in the one dish. The wine list speaks for itself and is introduced by a knowledgeable Sommelier to help achieve a perfect Italian wine pairing with dinner.

Chef Pietro was awarded his first Star by the Michelin Guide in 1996 and is now looking forward to his second within the next year or two. A visit to Joia is a mustwhen traveling to Milan, as is advance reservation, as the restaurant is always packed full.

INSPIRE talked with Miroslav Nosek about his Legendary Quality Experience.

INSPIRE: How did you start in the field of F&B? Nosek: Upon completing my technical and practical studies to become an F&B service professional I began my career working for nearly 6 years as a server in the famed Parliament Restaurant located directly within the government offices of the Czech Republic. It was then that I was fortunate enough to be given the opportunity to joinMandarin Oriental Hyde Park, London some two years ago.

INSPIRE: What is the role of a Function Host? What is your greatest challenge and how do you overcome it?Nosek: The role of a function host can really be considered in two parts - the practical and the emotional. First we must ensure that we completely understand both the organizers specific needs and their often unexpressed intent as well. Understanding our clients motivation allows us to go well beyond the mere execution of the service contract (BEO) and truly allows me to foresee needs well in advance of the quests requirements resulting in their sincere delight and wonder. However, it is critical to remember that everything must be based on the precise execution of the contracted function as the bare minimum.

INSPIRE: How do you go beyond simply understanding the contract (BEO) and actually predicting the guests intent?Nosek: First you must fully understand what the guest expects. This requires very careful and focused listening while at the same time looking for both verbal and non verbal clues which the client might be unconsciously or subtly expressing. Over the course of several days of interaction and observation I soon have a very good idea about the guests’ character, mood, and style. The secret to a great seamless program is not simply the result of the work I do but rather it’s the collective effort of every staff member who comes in contact with the guest – always looking and listening for anything which might delight the guests. Lastly, for any of this information to be useful into the future (21% of MOLON guests are repeat guests) we are all committed to diligently collecting and logging each guest preference creating an ever richer and more accurate profile of each guest every time they return to us.

LQE Story

P18

in London

Smooth functioning

When Swarovski, one of the world’s leading crystal empires,held a three day function atMandarin Oriental Hyde Park, London, the hotel appointed Miroslav Nosek, one of their experienced function hosts to look after the guests.

The hotel learned of the group organizers sincere appreciationof Miroslaw’s stewardship through acorrespondence detailing his effort throughout the guest’s stay. They noted that he approached the program requirements with exemplary professionalism by personally liaising with the organizer to first establish and then fulfil their exacting requirements - often delighting the guests with his attentive and proactive approach. Swarovski did not have to initiate a single request while under Miroslav’s watchful care.

Building on a Foundation of Collaboration & Empowerment in 2007 we are in the process of selecting key leaders from across the group to participate in five cross functional global teams known as our “Focus Groups.” Each team will study our current mode of operation as it pertains to their specific area with the food & beverage / culinary arts division and make recommendations to the group both in terms of possible innovation and standardization based on economies of scale.

to create great moods for banquets

Focus 2007About MOHG

Top Financials“Amber offers a modern European menu with an Asian twist and is one of the best eateries in town.”- BA High Life, UK June 2006

Amber, LMHKG “Amber – One of Hong Kong’s most glamorous contemporary dining experiences.” - Tatler Best Restaurant Guide, Hong Kong June 2006

Highest Revenues Per Seat -based on results from 2005

Highest Banquet Revenues - 2005 Revenues (USD$)

“Mandarin Oriental, Tokyo’s new Tapas Molecular Bar is worthy of the buzz. Chef Jeff Ramsey prepares 25 bite-sized creations over the course of two hours. It’s dinner theatre at its best ... and one of the hottest tables in town.”- DestinAsian, 2006 Silks at Mandarin Oriental, San Francisco

“Sometimes from the first bite you know a dining experience will be memorable, and that’s the case at Silks at Mandarin Oriental, San Francisco ... It’s a wonderful experience.“ -San Francisco Chronicle, US, June 2006

2006 Great Hotel Restaurant Honoree - Hotel Magazine 2006

Five Diamond Award - AAA, 2006

”In this contemplative atmosphere...Chef Noriyuki Sugie creates Asiate’s sought-after cuisine. Sugie, a native of Japan who’s cooked in kitchens all over the world, plates up courses such as black sea bass in broth infused with ginger and Thai basil, and Muscovy duck with red wine plum and black bean puree. As for wine, you noticed the wall of wine near the entrance? Stocked with 1,300 bottles it will no doubt provide the correct vintage to complement your meal.” - 2006 NYC Michelin Guide

“Reaching “dazzling heights”, the Mandarin Oriental Hotel’s “luxe” Japanese-French “perch” with “million –dollar views” of central Park Showcases Chef Nori Sugie’s “inspired”, “exotic” “artistry” in an “ethereal” window-lined space..it’s “worth every dime” of the “trust-fund” tabs.”” - 2006 New York Restaurants Zagat Guide, USA CityZen, MOWAS - CityZen was awarded the AAA 5-Diamond Award designation for 2007

Press Quotes

Awards

Top FinancialsName of Outlet

Asiate, MONYC MONYC Signature 90 214.16

119.63

168.73

120

32

Café

BarMONYC

MONHKThe Café, MOHKG

MOBar, MONYC

Name of HotelDaily Revenues per Seat (USD$)Type of Outlet Seats

Vong, MOHKG MOHKG Signature 125

220

132

All-day

BarMOHKG

ORBKKVerandah, ORBKK

Clipper Lounge, MOHKG

MO, Washington MOWAS 13,274,340

Highest Profits - 2005

P19

Employee Dining Concept – Jorg Behrend - The Oriental, SingaporeApplying the same energy and expertise to the creation of Group-wide food & beverage concept; inclusive of interior design, facilities guide, FF&E, OS&E, uniforms, and service sequence are applied to our world class guest focus facilities.

Mandarin Epicure (Pastry, Packaging & Food & Beverage Retail)– Patrick Coston - Mandarin Oriental, New YorkFurther defining the brand through the creation of the next generation of cake shops by launching a new concept Mandarin Epicure – well defined food and beverage retail venues. Packaging, product selection, merchandizing touching everything from in room amenities – honour bar products – repeat guest amenities – sales gifts to holiday merchandising.

Project Phoenix- Global Training & Certification– George Slover - The Oriental, SingaporeCreation of a global, intranet accessible, position specific, operationally sound, completely customizable, set of training materials and certification processes.

MO “U” – Continued Education & Management Training – David Nicholls - Mandarin Oriental Hyde Park, LondonBuilding on the strength and success of the existing program MOLON we plan on working closely with educators from around the world to establish accreditation through an even richer curriculum and then in future years to open similar programs in the Americas and Asia.

Global Beverage Program – TBDFirst to assess the current global beverage situation and begin a process of education and incentive for our existing properties to focus on core similarities in each of their programs. At the same time, actively engaging industry recognized innovators and futurists to participate in design and product “think tanks” to foster innovation in bar design moving forward. While, driving the resulting suggestions into functional designs for the next generation of beverage venue.

to create great moods for banquets

Top Financials“Amber offers a modern European menu with an Asian twist and is one of the best eateries in town.”- BA High Life, UK June 2006

Amber, LMHKG “Amber – One of Hong Kong’s most glamorous contemporary dining experiences.” - Tatler Best Restaurant Guide, Hong Kong June 2006

Highest Revenues Per Seat -based on results from 2005

Highest Banquet Revenues - 2005 Revenues (USD$)

“Mandarin Oriental, Tokyo’s new Tapas Molecular Bar is worthy of the buzz. Chef Jeff Ramsey prepares 25 bite-sized creations over the course of two hours. It’s dinner theatre at its best ... and one of the hottest tables in town.”- DestinAsian, 2006 Silks at Mandarin Oriental, San Francisco

“Sometimes from the first bite you know a dining experience will be memorable, and that’s the case at Silks at Mandarin Oriental, San Francisco ... It’s a wonderful experience.“ -San Francisco Chronicle, US, June 2006

2006 Great Hotel Restaurant Honoree - Hotel Magazine 2006

Five Diamond Award - AAA, 2006

”In this contemplative atmosphere...Chef Noriyuki Sugie creates Asiate’s sought-after cuisine. Sugie, a native of Japan who’s cooked in kitchens all over the world, plates up courses such as black sea bass in broth infused with ginger and Thai basil, and Muscovy duck with red wine plum and black bean puree. As for wine, you noticed the wall of wine near the entrance? Stocked with 1,300 bottles it will no doubt provide the correct vintage to complement your meal.” - 2006 NYC Michelin Guide

“Reaching “dazzling heights”, the Mandarin Oriental Hotel’s “luxe” Japanese-French “perch” with “million –dollar views” of central Park Showcases Chef Nori Sugie’s “inspired”, “exotic” “artistry” in an “ethereal” window-lined space..it’s “worth every dime” of the “trust-fund” tabs.”” - 2006 New York Restaurants Zagat Guide, USA CityZen, MOWAS - CityZen was awarded the AAA 5-Diamond Award designation for 2007

Press Quotes

Awards

Top FinancialsName of Outlet

Asiate, MONYC MONYC Signature 90 214.16

119.63

168.73

120

32

Café

BarMONYC

MONHKThe Café, MOHKG

MOBar, MONYC

Name of HotelDaily Revenues per Seat (USD$)Type of Outlet Seats

Vong, MOHKG MOHKG Signature 125

220

132

All-day

BarMOHKG

ORBKKVerandah, ORBKK

Clipper Lounge, MOHKG

MO, Washington MOWAS 13,274,340

Highest Profits - 2005

Revenues (USD$)

Top FinancialsHighest Revenues Per Seat - based on results from 2005

Highest Banquet Revenues - 2005

Signature USD$ 214.16 Daily Revenues per Seat

Highest Profits - 2005

.

Café USD$ 119.63 Daily Revenues per Seat.

Asiate, MONYC

The Café, MOHKG

MOBar, MONYC Bar USD$ 168.73 Daily Revenues per Seat.

.

.

.

Vong, MOHKG

Verandah, ORBKK

Clipper Lounge, MOHKG

MOHKG

ORBKK

MOHKG.

MO, Washington USD$13,274,340

SignatureAll-DayBar

Press Quotes

Awards

Awards

About MOHG

P20

Mandarin Oriental, Munich – Restaurant Mark’sRestaurant Manager: Mirko De GiorgiExecutive Chef: Morio Corti3 “ Gourmet Wooden Spoons” – Hotel guide Atral “Schlemmer Atlas”1 Michelin Star – Michelin Hotel & Restaurant Guide 2006Best restaurant – Diners Club Magazine

Mandarin Oriental, Washington DC – Restaurant CityZenRestaurant Manager: Mark PolitzerChef De Cuisine: Eric Ziebold5 Diamond, AAA, 2006City Zen Named one of the Hottest Restaurant in the world”, Food & Wine May 2006Three and Half Stars out of Four, Washingtonian, January 2006

The Oriental Singapore – Restaurant MeltRestaurant Manager: Alexandre PeghouxExecutive Chef: Jorg BehrendMelt – The world Café was recently selected into Singapore Tatler’s culinary hall of fame as Singapore’s Best New Restaurant 2006, and Singapore’s Best Restaurant 2006

San Francisco Chronicle, US, June 2006 Mandarin Oriental, San FranciscoSometimes from the first bite you know a dining experience will be memorable, and that’s the case at Silks at the Mandarin Oriental, San Francisco…. It’s a wonderful experience.

Zagat Survey-New York City Restaurant 2006 Mandarin Oriental, New YorkMandarin Oriental, New York – Reaching “dazzling heights”, the Mandarin Oriental’s “luxe” Japanese-French “perch” with “ million-dollar views” of the central park showcases chef Nori Ugie’s “inspired”, “exotic” “artistry” in an “ethereal” window-lined space; service disputes aside(“superb” vs. ”uneven”), it’s “worth every dime” of the “trust-fund” tabs.

Tatler Best Restaurant Guide, Hong Kong June 2006 Landmark Mandarin Oriental Hong KongAmber - One of Hong Kong most glamorous contemporary dining experiences

Grace Chan

Food & Beverage Market & Concept AnalystMandarin Oriental

Christoph Zbinden

Group Director of Food & BeverageMandarin Oriental

"It’s a great pleasure to be part of the team to develop and launch INSPIRE, our first-ever Food & Beverage Lifestyle Magazine. Bringing together culinary news and trends, stories from industry leaders and from our internal talents, INSPIRE aims to be a platform for inspiration - a platform that cultivates innovation and team spirit for the global F&B team.

“ I’m thankful for all of your support in making this launch possible and successful.

A person is often measured by the company which he keeps and if so I am continually humbled by the committed, innovative, and deeply caring colleagues I am so fortunate to meet and work with every day. INSPIRE was conceived out of a desire to recognize and reflect back to each of you the tremendous passion and talent you freely express in your daily interactions with your guests and each other.

We intend INSPIRE to go further then simply communicate and educate its readers but also to demonstrate through the quality of its design, contributors, and focus to properly express our pride and fortune to be members of Mandarin Oriental.

I would be remiss if I did not acknowledge the fact that our success often relies also on the contributions and like minded effort of countless outside vendors and partners who share with us a common vision. Many people have worked on INSPIRE, and I would particularly like to thank Douglas White founder of Prosperity Research and his innovative staff. Who are responsible for the well - crafted look and feel of this, our inaugural issue.

Enjoy”

"THE DIFFICULT I’LL DO RIGHT NOW, AND THE IMPOSSIBLE WILL JUST TAKE A LITTLE WHILE."

from LEGENDARY SONGSTRESS BILLIE HOLLIDAY’S CRAZY HE CALLS ME