June Issue 2014

Published since 1976 Vol 39 June 2014

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

SERVE YOU RIGHTThe evolution of buffet equipment

BUILDING ON HISTORYEvoking Myanmar’s colonial past

FOOD OF THE GODS

The continuing appeal of truffles

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The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong.

All rights reserved (c) 2014Thomson Press Hong Kong Ltd

Welcome to the June issue of AHCT, the most trusted source of information on what is happening

in Asia-Pacific’s hospitality industry.While the weather in Hong Kong may

be depressing, there is no question that Asia-Pacific is currently the most exciting place in the world to be in the hospitality industry. With the rapid emergence of the middle class in countries such as China, India and Indonesia, the region is increasingly looking to indigenous consumers to drive its future growth, as this issue’s particularly glamorous cover illustrates.

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

AUSTRALIAMass Media PublicitasLevel 9, 215-217 Clarence Street Sydney NSW 2000 Australia Tel: + 61 2 9252 3476 Fax: +61 2 9251 3726 Email: [email protected]: Mr Charlton D’Silva

INDIAMedia Transasia India Private Ltd323 Udyog Vihar, Phase IVGurgaon - 122016, HaryanaTel: +91 124 4759500 Fax: +91 124 4759550Contact: Mr Xavier CollacoEmail: [email protected]

Media Transasia India Private Ltd1, A & B, Diamond House, 35th Road,Off Linking Road, Bandra WestMumbai - 400050 Tel: 91 22 26053702-06 Fax: 91 22 26053710Contact: Mr. Xavier CollacoEmail: [email protected]

THAILANDMedia Transasia Thailand Ltd14/F, Ocean Tower II, 75/10 Soi Wattana,Sukhumvit Soi 21, Asoke Road, Klongtoey,Prakanong, Bangkok 10110, ThailandTel: +66 2 204 2370 Fax: +66 2 204 2391Email: [email protected]: Mr Gaurav Kumar

UNITED KINGDOMThe Powers Turner GroupGordon House, Greencoat PlaceLondon SW1P 1PH, United KingdomTel: +44 (0) 20 7592 8300 Fax: +44 (0) 20 7592 8301Contact: Mr Chris Morgan

USARiverside Media159 Main Street, 2nd Floor, Lake Placid,NY 12946, USATel: +1 518 523 4794 Fax: +1 518 523 4708Email: [email protected]: Ms Christina Eccleston

Marston Webb International60 Madison Avenue, Suite 1011,New York, NY 10010, USATel: +1 212 684 6601 Fax: +1 212 725 4708Telex: (023) 420773 BRANINTContact: Ms Madlene Olson

ITALYEdiconsult Internazionale s.r.l.Piazza Fontane Marose, 3-16123 GenovaTel: +39 010 583684 Fax: +39 010 566578Email: [email protected]: Mr Vittorio Negrone

JAPANEcho Japan CorporationGrande Maison Rm 303, 2-2 Kudan-kita 1-chome, Chiyoda-ku, Tokyo 102-0073Tel: +81 3 3234 2064 Fax: +81 3 3263 5065Email: [email protected]: Mr Ted Asoshina

MALAYSIAPublicitas International Sdn Bhd.S 105, 2nd Floor, CentrepointLebuh Bandar Utama, Bandar Utama47800 Petaling Jaya, Selangor, Malaysia.Tel : 603 7729 6923Fax : 603 7729 7115 Email: [email protected]: Ms Audrey Cheong

Whether sophisticated markets such as Hong Kong, Japan and Singapore, still developing countries like China, or emerging territories including Myanmar and Cambodia, the region is undergoing a very dynamic phase of activity. We could fill the magazine with news of hotel, restaurant and bar openings alone.

In this issue’s design feature we focus on Myanmar’s rapidly developing industry, while our management and country reports similarly focus on the untapped potential the region offers.

EDITORDaniel Creffield

DESIGN BYKoon Ming Tang

CONTRIBUTORSVictoria BurrowsMichelle Cheng

Zara HornerRebecca Lo

Michael Taylor

ASSOCIATE PUBLISHERSharon Knowler

[email protected]

CIRCULATION ExECUTIVEBecky Chau

[email protected]

CHAIRmANJS Uberoi

DIRECTORGaurav Kumar

endoRseMenTs

Check out these and other fascinating stories in the magazine and also on our website, at www.asianhotelandcateringtimes.com

We need to hear from hospitality professionals about the constant developments in the industry, good or bad, so please send your comments and suggestions in to [email protected]

E d i t o r ’ s M E s s a g E

AHCT June 2014 3


mANAGEmENT10 Untapped potential

mARKET REPORT12 We have lift off

TECHNOLOGY16 POSitive progress

NEWS INDUSTRY6 Good Karma in Indonesia; women mean business; sharpening your wine skills

PRODUCT36 Portable pavilion; wi-fi projector; all juiced up

CULINARY38 All-natural noodles; Rhone Valley showcase; new from Nespresso

CONTENTSV o l u m e 3 9 J u n e 2 0 1 4

DESIGN18 Designs on Myanmar

FOOD22 Mushroom magic

DRINK24 The flavour factor

New-look Asian Hotel & Catering Times website!


Coverpicture:ZumaHongKongThankstoStephanieLai,StephanieBreteau,MichelleCheng

Phot

ogra

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by K

oon

Min

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4 AHCT June 2014


July• Integrated resorts / MICE• Philippines• Cloud computing / SaaS• Swimming pool design• Cheese• Fruit juice• In-room amenities• Knives

EQUIPmENT28 Beautiful buffets

32 Healthy bottom line

40 Events calendar

41 FHA reviewed

Advertisers’ IndexAlpha International IBCAndy Mannhart 29Athena Tableware 27Boncafe 19Food Hotel China 43Global Search International 9HICAP 45HK International Wine & Spirits Fair 35Life Fitness IFCPevonia 14 & 15Precor OBCSafemark 21Zieher 31

HOTELEx 42 reviewed

46 APPOINTmENTS Who’s moving where

32

28

August• Green issues/sustainability• Vietnam, Laos, Cambodia• Myanmar• Social media• Kitchens• Ice cream• Tea & coffee• Ice machines• Cleaning/hygiene solutions

Rise and shine

AHCT June 2014 5


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

6 AHCT June 2014

Taiwanese cuisine hits Hong KongCheck-in Taipei, which has opened in Hong Kong’s Soho district, brings contemporary Taiwanese cuisine of a brand new level of sophistication to the SAR. This new and upcoming destination seeks to redefine the Taiwanese culinary experience through its delicately crafted food and drinks.

Mid-air culinary partnershipHugo’s, the fine-dining restaurant at the Hyatt Regency Hong Kong, Tsim Sha Tsui, has partnered with Dragonair to offer a new inflight menu featuring authentic European dishes. The new menu will be offered to first and business class passengers flying on selected Dragonair flights from Hong Kong to Beijing and Shanghai until mid-April 2015.

This is the first time that Hyatt Regency Hong Kong, Tsim Sha Tsui and Dragonair have joined hands for a special promotion, creating a menu that features 23 dishes including soups, appetisers and main courses. Each of the dishes on the Dragonair menu has been designed and adapted by Michael Donlevy, executive chef of the hotel.

Granuldisk expanding Sweden-based warewashing company Granuldisk has set up new headquarters and a production plant in Malmö, Sweden, in preparation for ambitious expansion plans in Asia and the Middle East. The company is now opening sales offices in Singapore and Dubai. The new plant covers 4,000 square metres and is expected to be ready in the first quarter of 2015.

A leading supplier to restaurants and hotels, catering companies, staff canteens, hospitals and schools, Granuldisk was founded in 1987 and manufactures pot washers utilising a special granule technology. A market leader in the Nordic countries, the company says it sees new sales opportunities in Southeast Asia and the Middle East, where the restaurant and hotel business-es are growing rapidly and there is market demand for food safety and reliable equipment.

Granuldisk pot washing is a Swedish Innovation that has been on the international market for more than 25 years. The machines use PowerGranules (tiny blue plastic pellets), water and a small amount of detergent to mechanically scrub pots and pans clean. The blasting power, combined with high temperatures, washes hygienically clean in a matter of minutes, using far less water, energy and chemicals than traditional pot washing methods, offering a sustainable and economic solution that eliminates any need for pre-washing.

Good Karma in IndonesiaWith the opening of Karma Reef late last year, Karma Royal Group ushered in barefoot luxury to the Gili, the idyllic trio of islands clustered near the northwestern corner of Lombok, Indonesia. Located on Gili Meno, the tiniest of the three islands, the luxury boutique resort operates under Karma Royal Group’s Karma Resorts brand and brings to 24 the group’s total number of resorts across Southeast Asia, India, Australia and Europe.

Dragonair general manager Inflight Services, Andy Wong said: “Dragonair is delighted to partner with Hyatt Regency for the first time to create a mouth-watering selection of inflight meals. Our professional catering team has worked very closely with executive chef, Michael Donlevy, to overcome the various challenges of adapting the restaurant’s flavourful dishes for our passengers’ enjoyment in the air.”

The new menu promotion includes dishes designed exclusively for Dragonair, including fresh crab salad à la russe appetiser and pan-fried Norwegian salmon fillet, crayfish tails and caper parsley sauce.

All the elements in each dish and beverage are prepared in-house with ingredients sourced fresh locally and from Taiwan to ensure authentic tastes.

XavierPech,GMofHyattRegencyHongKong,TsimShaTsuiandPatrickYeung,CEOofDragonair

PeterSchön,managingdirectorGranuldisk



AHCT June 2014 7

Women mean business The rise of the female traveller, on business and leisure, in the Asia-Pacific region continues to grow at an exponential rate. By 2030, it is estimated that the number of female travellers will have increased by as much as 400%.

“There is no doubt that there has been a rise in female travellers across Asia,” says Lindy Andrews, CEO of Luxperience, an exclusive business exchange for the local and international travel trade. The majority of these affluent Asian women travelling are from the wealthier areas of Asia, such as Tokyo, Singapore, Taiwan, Beijing, Shanghai, Hong Kong or Seoul. Just as an example, in Singapore 32% of all business travellers are female and Hong

HK bartender of the yearAt the recent National Final of Diageo Reserve World Class Hong Kong Bartender of the Year, Wallace Lau (bartender at Wyndham The 4th, pictured) and nine other competitors from leading Hong Kong bars were tested on their bartending knowledge, skill and showmanship behind the bar.

Lau stood out from the other competitors with his impeccable

Kong has the largest percentage of female business travellers at 36%.

“Given the massive spending power of the Asian woman, tourism operators need to think about tapping into this market,” says Andrews. “The number of women travelling in Asia will continue to rise, especially as Asian economies and the travel industry continue to mature; tourism operators need to respond to this.”

technique, beautifully balanced drinks and wealth of knowledge of spirits and cocktails. He particularly impressed the judges with his sophisticated cocktails.

Taking second place was John Ng, also of Wyndham The 4th, while Cherry Lam from Ori-gin came in third.

Lau will go on to represent Hong Kong in the global finals to be held from July 28 to August 1 across several locations in the UK, including Edinburgh and London, competing against the world’s best bartenders from over 50 countries.

St. Regis Chengdu to open in JulyThe St. Regis Chengdu, which is scheduled to open in July, will be the 32nd St. Regis hotel worldwide and the sixth in the Greater China region, following recent openings in Tianjin, Sanya, Lhasa and Shenzhen.

The hotel is in Chengdu’s business district, close to Tianfu Square and the Chun Xi Road high-end retail area. The 29-story St. Regis Chengdu is part of the new Huazhi Plaza, a mixed-use development comprised of a distinctive cluster of four towers that will become a hub for residential, business, entertainment and shopping.

The property will offer 279 guestrooms and suites ranging from 65 square metres to 325 square metres – among the largest available in the city. In a nod to the city’s epicurean pedigree as UNESCO’s first ‘City of Gastronomy’ in Asia, The St. Regis Chengdu will feature six restaurants and lounges, including Social – a signature all-day dining restaurant; Yan Ting – St. Regis’ Chinese restaurant; Yun Fu – four distinct private dining rooms; Decanter – Chengdu’s only dedicated wine bar; Vantage XXVII – an outdoor sky bar with views of the spectacular city skyline; and The Drawing Room.



8 AHCT June 2014

The story began in 1814 in Paris with the manufacture of various moulds and utensils for chefs and pastry chefs.

After two centuries, the company has grown and Matfer-Bourgeat Group is now a worldwide leader for kitchen tools and equipment, with about 1,000 employees across the world and a €150 million (US$205.5 million) turnover.

The group’s four factories are still located in France and combine tradition and innovation. Its offering includes over 16,000 high-quality products combining breadth and depth of range. This is a real strength, giving the group recognition as a specialist in the six markets in which it operates: food trade, conventional and

Live the LegendSofitel Luxury Hotels has announced that discerning travellers can now ‘Live the Legend’ in China when they stay at Sofitel Legend People’s Grand Hotel Xi’an. With this recent addition, Sofitel is now managing a total of 19 properties in Greater China.

Seven thousand years of history and tradition surround this heritage building, which has been transformed into the first hotel in Greater China to join Sofitel’s exclusive ultra-luxe Legend Collection.

Opened in 1953, as the State Guesthouse, the hotel was designed by Hong Qing, chief architect of the Northwest Institute of Architectural Design. He sited the building in an extensive garden, formerly part of the grounds of an imperial palace. Hong

used a number of French touches, including fleur-de-lis (stylised lily) as a recurring motif.

“As the first Legend hotel in Accor China’s portfolio and only the fifth in the group’s world map, we feel this beautiful property strikes the perfect note of French elegance in the heart of this timeless city, with its long history as a cultural crossroads at the start of the Silk Road,” said Paul Richardson, Accor Greater China chief operating officer.

Sharpening your wine skill setsA new forum, Wine Sales Professionals, Industry and Trade (WineSPIT), has been set up in Hong Kong.

“Six years after the removal of wine duties in Hong Kong and the subsequent flurry of wine activity, wine professionals felt, it was the perfect moment to create a forum for a group to maintain an open dialogue both about wine itself and the practical business of sales and marketing,” said WineSPIT co-founder Debra Meiburg, MW. “Especially as the Greater Chinese market becomes increasingly sophisticated, there is a growing need for a forum where small business owners and teams from larger firms can hone their skill sets.”

WineSPIT will hold an annual conference and regular seminars with a focus on educational activities around market-specific product knowledge and sales, business acumen and industry networking skills. Through workshops and seminars, and an annual all-day conference, members are exposed to essential wine knowledge, sales techniques and best practices that will be directly applicable to their job performance.

luxury hotels, catering, schools, hospitals and workplace catering.

EuroChef Worldwide is the hotel projects division of Matfer-Bourgeat group with branches established all over the world. Based on the group’s quality products and high level of services, EuroChef is able to supply complete kitchen and buffet operating supplies and equipment for any new hotel opening.

Defining the list of required items, providing comprehensive master lists, integrating complementary products in a quotation, delivering with high-quality packaging and expertise in logistics or unpacking goods on site are some examples of EuroChef services.

Big 200 for Matfer-Bourgeat

WineSPITco-founderDebraMeiburg


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AHCT June 2014 9

New hotel concept in VietnamFrom mid-June 2014, Da Nang will be the home of a new hotel concept in Vietnam called A La Carte. The concept was born to offer guests choice and flexibility.

Located directly on Da Nang’s Beach Boulevard, A La Carte Da Nang boasts 202 apartments (of different sizes, each with its own kitchenette and ocean views), various F&B outlets and Vietnam’s first rooftop infinity pool.

A La Carte Da Nang means five-star facilities without the upmarket price: the rate is room only and all else is up to the guests’ needs and wants. They can choose from a creative and fun list of add-ons and thus pay only for what they want. The add-ons range from bathroom amenities, breakfast, ipads and pillow menu to kids toys’ baskets, PlayStation games baskets, DIY meals’ baskets and more.

Winexpo 2014 is a hitHOTELEX Shanghai 2014 concluded successfully on April 3 at Shanghai New International Expo Center (SNIEC), having attracted increased numbers of exhibitors and visitors from star-rated hotels, bars, restaurants, clubs and distributors from all over the world. The number of professional visitors saw impressive growth, with a 16% increase on the 2013 edition. A total of 81,596 professional visitors from over 132 countries participated. Competitions and industry forums became the hot zones with the most foot traffic.

As one themed part of HOTELEX, Winexpo has been successfully held for 11 editions and accumulated thousands of domestic and overseas suppliers, importers and buyers. It is becoming one of the most professional purchasing wine fairs in the Chinese drinks industry, providing a green-trade platform for import wine enterprises, leading the largest consumption market and extending wine revenues across all of China. During Winexpo 2014, over 60 international wine brands showcased their various wines and spirits.

Embrace authenticity, BLINK roundtable toldLeading luxury hotel design firm BLINK Design Group’s core belief that authenticity in hotel design is one of three key industry drivers has been echoed at the second in its series of hospitality roundtables at the recent HICAP Update event in Singapore.

Phuket’s ‘industrial chic’ Indigo Pearl resort, the Rock Bar at Ayana Resort and Spa in Bali and the Peninsula Hotel Hong Kong were framed as illuminating examples of how authentic and creative design separated properties from lesser rivals, winnowing the competition and giving them a magnetism that lured a consumer who luxuriated in the genuine and original.

BLINK Design Group director Christopher Chua said hotels that refused or were unable to adjust their step to be in time with this reality could become distant images in the rearview mirror of propellant, enlightened brands.

“Many hotels need to recalibrate their thinking and understand that consumers will no longer settle for the ‘same old same old’,” he said. “You have to embrace the essence of your destination and offer a transcendent product by encapsulating what draws people to a specific market. Failure to do so will inevitably lead to failure.”


M a n a g E M E n t

10 AHCT June 2014

China’s hospitality industry is on a roll, and demand for accommodation will continue to grow rapidly for the next

few years, real estate consultancy Knight Frank predicts.

“The Greater China Hotel Report 2012 reported that China’s tourism receipts grew by over 50% among domestic travellers,” says Symon Bridle, chief operating office, Rosewood Hotel Group.

“We have full confidence in these numbers and expect growth trends to continue – and with them, the desire for unique hotel stay experiences across all hotel categories. We are aggressively searching for opportunities where our brands can meet the demands and opportunities present in this dynamic market.”

First tier cities and leisure travel destinations are attracting the most attention from investors.

“Key gateway cities such as Beijing, Shanghai and Guangzhou always present great potential, with essential infrastructure including airports already efficiently built to cater for the needs of large and growing numbers of travellers,” Bridle says.

“Apar t f rom the c i t i e s , re sor t destinations are increasingly desirable for both international and domestic travellers: destinations such as Sanya, Haikou, Qingdao and Lijiang.”

Members of China’s rapidly growing middle class are travelling like never before. As they visit other countries, where service standards tend to be higher, they return home with heightened expectations.

“As Chinese travel more frequently and more widely, their tastes broaden, demand for quality increases and their desire for travel grows,” Bridle says. “This changing mindset is probably one of the most important factors behind the sustained

expansion of the Chinese hotel industry. But as well, their expectations of hotels in their home country become higher – they demand the same quality, or even higher, to what they have experienced overseas.”

Spac iou s gue s t rooms , e l egan t restaurants, impressive lobbies and fabulous spas are no longer enough.

“Contemporary travellers are also looking for personalised and inspirational services, those that incorporate or open the door to discovering the destination’s authenticity, and a hotel that is distinctive among the competitive set,” Bridle adds. “We’re trying to meet these expectations in all our brands with their different target audiences.”

Hiring hasslesAcquiring and retaining qualified staff remains one of the biggest challenges facing the industry.

Unlocking the marketWhile China and India’s growing middle classes are fuelling investment both domestically and overseas there is a threat of oversupply in some markets, Michael Taylor reports


M a n a g E M E n t

AHCT June 2014 11

“An on-going challenge is finding the right hotel talent to fulfil and feed our growth,” Bridle says. “We must continue to offer not just competitive compensation packages and benefits, but opportunities for associates to learn, grow, develop and advance. They need to see how a career with us will be on a fast track and we are well placed to offer them a bright future.”

Another challenge facing hotel operators is the government’s new austerity measures, which are putting a damper on the lavish banquets that were a major source of revenue for hotel operators.

“The nature of government entertaining has changed over the last year, so that is encouraging hotels to stimulate additional sections of the market to use their restaurants and facilities, while, increasingly, the quality from a variety of independent restaurants has also improved dramatically, thus increasing competition for food and

beverage patrons,” Bridle says.Hotels are being built all over the

country. With so many new properties coming on line, there is the danger of over-supply in some markets. Bridle believes, however, that demand will quickly catch up.

Both India and China’s growing middle classes are increasingly eager to broaden their horizons by travelling – both at home and abroad.

“China and India are still in the midst of a boom in hotel supply as international standards of hospitality move to secondary and tertiary cities in both countries,” says Anthony Ross, executive vice president, Asia Pacific, Middle East and Africa, Preferred Hotel Group.

“If anything, the trends we have seen in the last 12 months will accelerate, going forward, as Chinese outbound travellers reach 200 million by 2020.”

Other factors fuelling both domestic and foreign travel include the increasing number of discount carriers that have taken to the skies in recent years. Travel has become more affordable for more people than ever before.

Build and they will comeNew tourist attractions such as Hong Kong Disneyland and Sentosa Bay in Singapore have also had an impact. As a result, demand for hotel rooms in Asia is growing faster than in other parts of the world, with growth especially strong in destinations within a four-hour flight of China, Ross says.

One of the biggest challenges facing the industry is sourcing the right sites, having access to a pool of willing and trainable people and employing the right concept for the market, Ross says.

“We are finding more developers willing to consider developing their own scalable, market-specific concepts and using the services of soft brands, such as the Preferred Hotel Group, for global sales, marketing and connectivity.”

Branded residences, condo-hotels and serviced apartments are all growing in popularity, proving popular with employees being sent overseas on work assignments as well as with extended families increasingly travelling together.

“There is a fast growing trend of multi generational family travel, which will fuel the demand for such facilities,” Ross says.

When i t comes to l e a s e -back arrangements, however, the concept has not proven as popular in Asia as in the United States and Australia, where many new projects are being financed in this way.

“Provided standards are maintained and contracts are clear and transparent, this can be a good way of financing a project,” Ross says. “Preferred Hotel Group is happy to consider working with developers financing projects using this method.”

Accurately identifying target markets and developing marketing and sales strategies accordingly is the key to success, Ross believes.

“This is absolutely critical and should be executed the earlier the better. When a project is conceptualised with a clear understanding of the target market and what it desires, it stands a far greater chance of success. We like to work with developers during this early stage, advising them where the best opportunities for market penetration lie and how the product can be developed to fit the market.”

RosewoodSanya,scheduledtoopen2017,isthethirdRosewoodpropertytobeannouncedinmainlandChinafollowingRosewoodBeijing(openingsummer2014)andRosewoodChongqing(opening2015)

AnthonyRossPreferredHotelGroup–‘Thetrendswehaveseeninthelast12monthswillaccelerate,goingforwardasChineseoutboundtravellersreach200millionby2020’

RosewoodchiefoperatingofficerSymonBridle–‘Weareaggressivelysearchingforopportunitieswhereourbrandscanmeetthedemandsandopportunitiespresentinthisdynamicmarket’


Despite an economic slowdown, India’s hotel market continues to expand, although at a slower rate than five years ago. The domestic business sector is showing the biggest expansion, driven by the growing middle

class, with budget and mid-market business travellers, in particular, buoying demand.

This phenomenon, which has been in place for about a decade, has resulted in a shift to a more balanced inventory; cost-effective hotels now account for more than half the country’s total rooms. This positions India as a maturing hotel market.

The impressive Aerocity development being built next to the Indira Gandhi International airport in New Delhi reflects this status: the 43-acre hospitality zone will include a 5,000-person convention centre, at least 11 new hotels offering around 5,500 rooms across all budgets, with their own conference and meetings spaces and a range of dining options, plus retail space.

The aim is to make Delhi a transit destination for travellers on the lines of international formats as well as create a business and leisure zone for the city’s population.

“Aerocity will operate almost as a business and leisure hub of its own and not just an airport precinct, with a large number of businesses, restaurants and entertainment facilities in and around the area,” says Jean-Michel Casse, senior vice-president of operations at Accor India. “We expect that within the next two to three years, with the other hotels in the area developing, Aerocity will emerge as one of the most stylish destinations in Delhi.”

Accor is soon to open its first hotel at the site, the economy ibis Delhi International Airport, while more is in the pipeline: a

combined Pullman and Novotel property. The three brands will account for a total capacity of almost 1,000 rooms at the site.

Other brands now operating or being built at Aerocity include InterContinental Hotels Group’s Holiday Inn, Starwood’s Aloft and two properties by India-based Lemon Tree Hotels group: an upscale Lemon Tree Premier and a Red Fox Hotel, for budget business travellers.

Thai hotel company Dusit International will open two hotels under their younger, hipper dusitD2 brand at Aerocity, while the luxury Dusit Devarana New Delhi, a partnership between Dusit and India’s Bird Group, has recently opened in a location to the southwest of the airport.

Aspirational over luxurious?Rustom Vickers, group director of development at Dusit, says that the dusitD2 brand often fits particularly well in developing countries. “With the middle class in emerging countries engaging in more travel and aligning with aspirational brands they feel best represent them, dusitD2 allows us to meet market demand where a traditional Dusit Thani or an über luxurious Dusit Devarana may not be the right fit.”

High-end business property, JW Marriott New Delhi Aerocity was the first hotel to announce its opening at Aerocity. It had been ready for business in April last year, but was delayed due to security related issues, finally opening in November. Other properties have faced similar red tape delays, as their proximity to the airport means security is a major concern.

But for Balan Paravantavida, GM of JW Marriott New Delhi

Encompassing a convention centre and at least 11 new hotels offering around 5,500 rooms across all budgets, New Delhi’s Aerocity development is bidding to become a MICE, business and leisure zone, reports Victoria Burrows

Taking off

M a r k E t r E p o r t

12 AHCT June 2014


Aerocity, the costs incurred due to the delay are outweighed by the benefits of the hotel’s location, size and facilities.

“We are targeting international and domestic travellers in both the business and leisure segments, along with social events and wedding groups. The proximity to the airport serves as a definite advantage in terms of targeting the business traveller. However, we see ourselves as a stylish, destination hotel as well.”

Aerocity is located between Terminal 1 and Terminal 3 of the international airport, and is serviced by a wide road network, just off the major Delhi-Gurgaon Highway. It is accessible also by the new Aerocity Metro Station, making it convenient to reach from the business hubs of both Delhi and Gurgaon.

The events market is a particularly big attraction for hotel developers at Aerocity. Central Delhi suffers from a dearth of available land as well as a lack of big convention facilities, so Aerocity with its large conference centre fills a much-needed gap.

“At Aerocity, the hotel is well-placed to secure a large slice of the increasingly important MICE market; at this location we have all the four ‘C’s: connection, convention, comfort and convenience,” says Paravantavida about his JW Marriott hotel. “The site means we can now compete with other world class cities, bid for major international conferences and meetings and offer hundreds of rooms and F&B offerings in one location.”

The MICE market is also a big pull for Accor and the Aerocity location has spurred the group to build its biggest ibis hotel in India, offering 465 rooms.

“The ibis brand has a fast-growing base in India and, for us, Aerocity is an ideal location to showcase the brand to a broad range

of target customers,” says Casse. “The hotel has been designed to suit the travel requirements of both domestic and international travellers across leisure, business and MICE segments. It will appeal to travellers of all ages and nationalities who are looking for quality international standards, an assured sleep and good value for money.”

The group has high hopes for India and big expansion plans across the country, in cities such as Delhi NCR (National Capital Region), but also smaller hubs.

“Increased domestic travel and its positive effect on hotels for leisure purposes will open up new opportunities for development,” adds Casse. “Urbanisation and high domestic travel to new cities and tier 2 cities beyond the top three is also expected to grow. As more low-cost carriers open up new markets in India and with the growing middle class, the demand for travel will continue to grow and the hotel market will continue to mature. Travel and hotel needs will also increase beyond business travel to domestic leisure tourism.”

Paravantavida is hedging his bets on Delhi, particularly for keeping the market for luxury hotel rooms healthy.

“Delhi NCR has a comparatively higher growth in demand as compared to other cities, despite the economic slowdown,” he says.

“The second half of 2014 looks significantly positive, with improved business activity as well as inbound travel due to elections and the stabilisation of global financial health. Delhi NCR is anticipated to add a significant number of rooms in the luxury hospitality sector, which itself shows the growth in demand. India is growing and we see demand will outperform supplies in coming years.”

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As customer relationship marketing gains popularity, POS systems are becoming increasingly CRM-centric. By incorporating CRM tools in their POS systems, retailers can enhance customer engagement and better

plan marketing strategies. The greater knowledge of customer preferences and increased options attract more clients and keep them coming back.

“What we have implemented at a number of our Anantara properties is an online dining reservations booking portal which

directly interfaces to the property’s POS and table management system,” says Mike Stokman, group director IT for Minor Hotel Group.

Anantara properties/outlets where this system is being used includes Anantara Bangkok Riverside Resort & Spa – Benihana & Trader Vic’s restaurants and Anantara Dubai The Palm Resort & Spa – Mekong restaurant.

“This provides real time web reservations with immediate interface into a restaurant’s electronic reservations ‘book’ that controls inventory and, when available, sends instant confirmation. Customers can take advantage of the smartphone technology and require no other interaction.”

This drives from the brand website to the hotel’s F&B website to possible member website all through one channel and directly into the outlet’s POS.

“The system captures the guest’s name, email address, phone details and any special requests, along with number of visits, last visit, preferences and spending habits,” adds Stokman.

“This information can be linked to other outlets to ensure diners are recognised and their preferences known. The resulting database can be used for CRM initiatives.”

Seamless guest experiencePAR Springer-Miller has spent more than 30 years matching technology solutions to operator needs for restaurant POS and enterprise back-office solutions, as well as offering the ATRIO platform of hospitality management software solutions.

PAR’s extensive offering includes technology solutions for the full spectrum of restaurant operations, from both large chain and independent table service restaurants to international QSR chains.

Among latest innovations Point of Sale vendors are putting at the centre of their business focus are tablet-based solutions, mobile payments and a more personalised general approach, often incorporating CRM software integration, writes Daniel Creffield

Money on the move

Picture:PARSpringer-Miller

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16 AHCT June 2014 www.asianhotelandcateringtimes.com

Creative possibilitiesMicros Systems, a leading supplier of hospitality information technology solutions, introduced its new mTablet E-Series and new Micros Engagement feature at the National Restaurant Association show which took place in Chicago last month.

The mobile solutions blend an enhanced user experience with the enterprise-grade capabilities provided by Micros software. They allow staff members to perform multiple activities from one elegant device, enhanced for the hospitality and retail industries.

Daylight viewable technology, weather resistance and extended battery life make it ideal for both indoor and outdoor use.

The Micros mStation provides connectivity to a wide range of devices, including cash drawers, printers, scanners, displays, scales or other peripherals. It is attractive and versatile, allowing the mTablet to be displayed in both portrait and landscape mode.

Available in eight-inch and eleven-inch versions, the mTablet E-Series operates on Microsoft Windows 8.1 Embedded Industry Pro. The eight-inch handheld tablet is perfect for on-the-go staff, while the 11-inch version is compatible with the Micros mStation base, providing staff the flexibility to be mobile or use it as a workstation with full peripheral connectivity. Optional sleeves for either mTablet size facilitate secure sign-in and management authorisation on the device.

The Micros Engagement feature brings a highly animated and interactive element to the Micros mTablet E-Series when running Micros Simphony in an F&B establishment. It offers a fluid touch experience with a modern look and feel with interactive live tiles that can display and promote numerous content including specials of the day and upcoming events, connection to a loyalty programme, external content feeds for guest entertainment and the ability to take orders.

ThenewmTabletE-Seriesallowstaffmemberstoperformmultipleactivitiesfromoneelegantdevice,enhancedforthehospitalityandretailindustries

It is also configurable and customisable, based on individual preferences, and can access actionable data, analytics and tools for management staff.

“The new user interface Micros Engagement provides is exciting for us, embracing the whole mobility initiative,” commented Michael Sacks, managing director greater China at Micros-Fidelio.

“All F&B solutions today must offer a tablet option. We wanted to do something more specific to the industry that adds value.”

Sacks adds that the solution has cross-vertical use, as the new model can be used for hotel check-in and housekeeping as well as with Micros Retail for an enhanced in-store experience.

“mTablet expands management information options,” he stresses. “Graphical operating statistics, management reports and live video security feed provide authorised team leaders a view of what’s going on in the kitchen, the restaurant, etc. It also opens the door to a lot of creative possibilities for the operator – both for the in-house team and for the customer experience.”

“Technology integration has many benefits, including reducing errors and creating a seamless guest experience,” says the company.

“We see the industry continuing to adopt cloud computing as well as enhancing integration between systems. We’re focused on improving the user experience to reduce or eliminate employee training on our systems.”

Realising potentialPAR Springer-Miller offers two POS solutions, the built-for-the-cloud ATRIO POS and the SMS|Touch POS system. ATRIO POS helps hoteliers realise the full potential of food and beverage opportunities, while POS reduces total cost of ownership for hotel and management companies by embracing a true cloud computing platform that minimises on-site technology while boosting staff efficiency.

Capable of being used on a terminal or tablet, ATRIO POS leverages Microsoft’s multi-billion dollar investment in their Windows Azure cloud platform to offer modularity, feature velocity and superior connectivity. POS ensures nimble guest services, easy access and no worries about downtime, says the company.

AnantaraDubaiThePalmResort&Spa’sMekongrestaurant–utilisinganonlinediningreservationsbookingportalwhichdirectlyinterfacestotheproperty’sPOSandtablemanagementsystem

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In October 2012, during a HICAP breakout session, Myanmar Tourism Federation’s senior advisor Kyi Kyi Aye confirmed what many attending already suspected: Her country was on the cusp of exploding as a tourist destination.

“Tourism is the fifth in expenditure for foreign investments,” she noted. “By 2015, Yangon will have an increase of 11,451 guestrooms. It’s a new frontier, with cultural as well as natural attractions. We are a country that is emerging.”

Myanmar Directorate of Tourism & Hotels’ project director U Hlaing Oo stated at the same panel discussion: “Tourists returning to Myanmar shows international confidence in the country. We are seeing a lot of colonial buildings in Yangon being redeveloped and there are movements to preserve the rest. Iconic restaurants and boutique hotels in heritage buildings will enhance the city as

a tourist destination. In five years, Yangon will be a beautiful city.” Around 18 months later, Yangon is well on its way to fulfilling

those predictions. While the only truly international brand in the city is Shangri-La Hotels & Resorts, Accor and Hilton have hotels in the former Myanmar capital slated to open later this year. Hong Kong’s The Peninsula Group is considering the former red brick colonial rail station on Boyoke Aung San Road as the site for its first hotel in the country.

With the release of political prisoners, including Nobel Peace Prize laureate Aung Sang Suu Kyi in 2010, followed by the easing of economic sanctions in 2012 by the United States and European Union, it looks likely that foreign investment will continue to pour into the country’s most populous city.

Grand dame designsFor established properties such as Belmond Governor’s Residence, the tricky part is to retain its colonial ambience while upgrading and enriching the property to be on par with its 21st century counterparts. Built in the 1920s, the teak mansion with its lush gardens and pools is nestled in Yangon’s embassy district and its old world charm is enhanced by a flock of peacocks that roam its grounds.

Along with the Sarkies brothers’ legendary Strand hotel facing the Yangon River, Governor’s Residence is the most respected hospitality address in the country.

The 50-room property was designed by Frenchman Patrick Robert, a longtime resident of Yangon known for his furniture and accessories available through his home gallery. Like the surrounding

PhotographyBelmondGovernor’sResidencecourtesyGHCAsia|SuleShangri-LacourtesyShangri-LaHotels&Resorts|TheLoftYangonbyRebeccaLo

With the country’s recent tourism initiatives, Myanmar is fast

becoming Asia’s next destination. Rebecca Lo examines three Yangon

hotels that together tell a story of the city’s design development

Best of both worlds

BelmondGovernor’sResidence–thechallengeistoretainitscolonialambiencewhileaddingtoitsfacilities


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embassies in the neighbourhood, the main house is surrounded by extensive gardens. Guests enter the hotel via a reception pavilion that connects to a central covered walkway with a lawn popular for weddings and events on one side and a large swimming pool on the other.

The main building consists of Kipling bar, Mandalay restaurant and boutique, surrounded by verandas looking out to the view, on the ground floor; the second storey is Mindon Lounge with a Burmese curry buffet table under gently whirling ceiling fans.

Fifty guestrooms housed in three-storey villa-type buildings are scattered behind the main house; one of the rooms is a business centre where guests have the use of flatscreen computers and a printer. Starting at 39 square metres, guestrooms face either an internal lotus garden with reflecting pools or a leafy outer courtyard. In keeping with the teak mansion’s look and feel, the teak furnishings are streamlined and accented with Burmese silk fabrics in cushion covers.

The teak continues in the bathroom where generous black terrazzo bathtubs make soaking after a dusty day of sightseeing a welcome respite.

“The hotel hasn’t been renovated since the 1990s,” notes Thomas Henseler, Belmond Governor Residence’s general manager. He is in discussion with the likes of Singapore-based WTAG for possible collaborations for the hotel’s renovations scheduled to take place over a phased three-year plan. “We want to keep the ambience that everyone knows and loves, while adding to our facilities, such as a larger reception area,” Henseler elaborates.

Yangon-based interior designer Mya Myitzu, country director BelmondGovernor’sResidencegarden


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for Ho Chi Minh City-based Noor, believes that Governor’s Residence is a good example of traditional Burmese design.

“It is one of the most romantic properties in Myanmar,” she says. “Sitting on the porch there sipping a cocktail you feel as if you’ve travelled back to a 1940s Rangoon night. It was where my husband and I used to go on quiet dates and where we got married last year. It will always hold a special place in our hearts and we hope that it remains as a landmark Yangon property as my country enters a new era of reconstruction.”

The emperor’s new clothesIn contrast, Sule Shangri-La was rebranded on April 28 as the first Shangri-La in the country, following many years as a Traders hotel. Due to its consistent popularity with tour groups and local business

Yangon has a shortage of hotels and it is encouraging that hotel owners are re-investing in their assets to provide guests with an improved experience of their culture and cityPhillip Couvaras, Sule Shangri-La

people, along with its proximity to the historic Sule pagoda, it made sense to upgrade the business hotel into a five-star property.

Phased renovations began in 2012: phase one encompassed the porte cochere, lobby, Peacock Lounge, Café Sule, gourmet shop, ballroom and guestroom upgrades, while phase two saw additions including the Horizon Club Lounge and accommodation, suite upgrades, Summer Palace, Gallery Bar, function rooms, health club, swimming pool and business centre.

Shangri-La took back previously leased space to accommodate all the facilities and now boasts 485 guestrooms, suites and a spacious presidential suite. Singapore-based DP Architects were responsible for many of the public areas renovations, alongside local firms Sinma and Best Wood as well as Thai firm Serrano.

“Fortunately, there were no huge challenges as the renovation

PeacockLoungeattheSuleShangri-La

SuleShangri-LaGalleryBar


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was timed and phased to keep any inconvenience or disturbance at a minimum for our guests,” says Phillip Couvaras, Sule Shangri-La’s general manager.

“Prior to being based in Yangon, I was in Beijing for two years overseeing Traders Upper East Hotel,” Couvaras adds. “In comparison, Yangon has a shortage of hotels and it is encouraging that hotel owners are re-investing in their assets to provide guests with an improved experience of their culture and city. The Myanmar people are gentle and sincere in their interaction and have a genuine passion for the hotel industry. They have the potential to develop and grow into true hoteliers and have a long-term commitment to the industry.

“And when Shangri-La’s second hotel in Yangon opens in 2017, guests can choose between staying in the commercial business district or at Lakeside Shangri-La, which is located by Kandawgyi Lake.”

The Loft Yangon is the ingénue in the city’s hospitality offerings. Its 32 boutique rooms and duplexes are housed near the downtown core yet on relatively quiet Yaw Min Gyi Street, about a block from the rail station and Bogyoke (formerly Scott) Market.

Owner Frederic Goubet has given Yangon its first taste of contemporary design merged with culture, with minimalistically styled rooms dominated by red brick, black metal accents and large-scale black and white photography depicting Burmese street life. With the property still in soft opening stage, there are plans for a retail area and restaurant slated to open later this year.

LoftYangon–dominatedbyredbrick,blackmetalaccentsandlarge-scaleblackandwhitephotography


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Truffles and truffle oil have been described as the one ingredient no chef can resist.

The growing popularity for this rare and revered product, traditionally used in Italian haute cuisine, has

spread beyond Western cuisine. Sushi chefs are serving truffle oil with sashimi, Chinese chefs

are pairing it with seafood and, increasingly, truffles are being used in desserts such as black truffle ice cream.

Gregoir Cleary, managing director at Hong Kong’s House of Fine Wines (HOFWS) acknowledges truffle prices can be exorbitant, but explains, “That’s because air freight charges from source to market are the biggest portion of the cost and have to be factored in.”

But he goes on to say, “a white truffle experience is something you will never forget.”

This season, HOFWS is focusing on Valnerina Truffle salsa, a sauce with mushrooms, black olives and 10% summer truffle.

“Our secondary products are whole summer truffles and white truffle oil. Around 80% of our sales volume is in truffle salsa. The truffle oil is olive oil with truffle bits and truffle aroma.”

Christopher Poron is co-owner of truffle and truffle products producer Plantin. “Truffles are a very seasonal product only available fresh for a couple of months in the year, hence the expense,” he believes.

“On top of that, there is an amazing taste and flavour that people love and all the mystery that is also around it, as we cannot cultivate this tuber. Customers are always impatient to get the first truffles!”

Plantin has been dealing in truffles since 1930, from the heart of the French truffle production region.

“During the season we buy the raw product directly from farmers. We clean and process it and every truffle is checked and categorised. So during the season we provide fresh truffles, but also prepare all our preserved truffle products, such as preserved whole truffle, pieces, peelings or brisures.”

Plantin also carries a range of truffle-flavoured products, such

as truffle oil.“The quality of the truffle oil depends on the quality of the truffle

aroma. Today, no truffle oil is made from infusing fresh truffles in oil, because if it won’t last. The flavour will disappear in a few hours. It will also cost a lot more.”

Poron says truffle oil was created so people who couldn’t afford the fresh product could still access the unique taste and aroma at a more reasonable price.

But if you can go for the real thing it is always better, he insists.“The demand for truffles has been pretty high for the past year

but unfortunately the production has not been so good. Over 100 years ago in France we had a production of over 1,000 tons of black truffles a year, but today we are about 30-40 tons.”

Achieving the impossibleSupply imbalances, and pure flavourings are problems Al Blakers, owner of Manjimup Truffles, says he can help with.

Manjimup Truffles in Western Australia is the largest producer of perigord truffles in the southern hemisphere.

Blakers says the development of trufficulture in that part of the world has thrown the sector into something of a spin.

“According to accepted European [horticultural] science we shouldn’t be achieving what we are in Australia,” he explains.

“We are harvesting in very large volumes – potentially 200–300kg per hectare – unheard of in Europe, which has to scavenge for the truffles across large tracts of land. But then we are in a unique part of the world and it would seem perfect for truffles.”

And Blakers has never been more excited about latest developments in the industry in Australia.

“Our business has gone through the roof. Demand is outstripping supply by 100%. We’ve got 20 new customers this year and some pretty big players, too.”

With an investment of A$100K and six years in the making, Blakers has finally “cracked the golden egg” by producing a “100%

Despite their cost, truffles enjoy enduring popularity. Zara Horner finds out why that is, and how chefs are using the legendary tuber

Weight in gold

Picture:Plantin


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unadulterated truffle flavouring”. Blakers has always prided himself on providing only the purist

product and refusing to have anything to do with off-shoot products which – until now – have required a form of chemical synthesis to ensure shelf life.

“99.9% of anything which says ‘truffle flavour’ or ‘truffle aroma’ has been produced using artificial petro chemicals. It’s horrific, shocking what ingredients are used in these products. They’re a hand grenade with the pin out.

“But, at last we will soon be able to provide our customers with pure flavouring. It will take about a year to build enough stock, but this is going to revolutionise the truffle world. Pure truffle flavouring, and aroma, which lasts.”

With new orders from Asia coming in “all the time”, Blakers says “this is just what they have been waiting for from truffle producers, and we’ve done it.”

Truffles on the menuAnd for Blakers’ industry distributor colleagues this could not have come soon enough.

“Chefs are getting more adventurous when it comes to including truffles and truffle products into their menus, Cleary says.

“A favourite dish I enjoy is a meat ravioli, which contains chicken, veal and pork. It has an intense flavour and matches the truffle subtlety, which lifts the overall taste, perfectly.

“A Hong Kong restaurant called Factory 99 has introduced a signature gourmet burger with the truffle sauce, which is worth mentioning as well.”

For Poron, “Chefs are amazing when it comes to finding new recipes for truffles.

“I think they like playing with the black truffle as it reacts well to cooking. You can use it in so many ways as it goes well with nearly anything. Chefs even use it for desserts now.

“But I think the best rule is always to keep it simple and of course have enough truffles in your dish to make a difference. Nothing is more disappointing than having a truffle dish where you can’t taste the truffle!

“In general I suggest using 10-15 grams of truffles in a dish. And you can always use more if you wish!”

ButterpoachedfilletofFrenchline-caughtseabasswithshavedfreshblacktrufflesatHugo’sHyattRegencyTsimShaTsui,HongKong

Picture:TheHouseofFineWines

HongKong’sHouseofFineWinesdistributesValnerinatrufflesalsaaswellasothertruffleproducts


In 2009, the flavourings and syrups industry was valued at US$33.4 billion, and since then, with the continuing growth of cafe culture in Asia, particularly in Korea, Japan, the Philippines, Singapore and China, this figure is believed to

have risen considerably. As well as coffee and espresso-based applications, flavourings

and syrups are a staple of cocktails, another huge growth area in Asia-Pacific.

Foodservice supplier Kerry has a portfolio of brands specifically developed with foodservice operators in mind.

Enabling customers to create innovative menu solutions and maximise their offer while satisfying their guests’ “ever discerning expectations” is at the forefront of the company mission, says foodservice marketing manager, Anthony Wilkinson.

“We are constantly looking for ways to enhance beverage experiences for consumers and make life easier for operators to create inspiring drinks and increase their margins at the same time,” Wilkinson says.

The company launched DaVinci Gourmet Frappe Choice to “allow baristas and progressive foodservice operators the chance to express themselves in the world of blended beverages.”

Frappe Choice is a liquid, frappé mix that can be used as a base

for all frappé choices, including coffee and fruit mixes. Its non-dairy base means it can be mixed with anything from soy milk, low fat milk, full fat milk to smoothie bases, water or yoghurt.

Wilkinson says that customisation is king and as Frappe Choice is a versatile base baristas can make any frappé they could wish for or can think up.

“Consumers want to be in control of what they order and so a base like Frappe Choice puts the operator back in control and able to cope with the rising demands of today’s drinker,” he says.

He goes on to point out that many customers are looking to create a “unique menu every day of the week”, and that suppliers have to enable this.

Keep the customer satisfiedLikewise, Italian company Toschi is working hard to stay ahead of customers’ demands and needs.

“This year Toschi will enrich the line of syrups with new flavours, including anise, blueberry, mint mojito, easy spritz and elderflower,” says export manager Stefano Toschi.

“Ideal for granitas, long drinks and milkshakes, our syrups are also used to create cocktails quickly and easily.”

Toschi says that mint mojito, easy spritz and elderflower syrups

From coffee and ice cream to cocktails and sauces, syrups are a staple of every bar and restaurant. Zara Horner finds out the latest in this huge growth industry

The fl

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are proving particularly popular with customers at the moment and thinks it may be because they allow the creation of more creative mocktails.

“These non-alcoholic alternative beverages can be made by simply mixing our syrups with natural or sparkling water and a pinch of fantasy for decoration: a mint leaf, a slice of orange or lime.

“For lovers of the classics, drinks can be made following traditional recipes but resulting in something just a little different and more up to date for today’s discerning customers.”

A French syrups, liqueurs and gourmet sauces producer, Monin now boasts a 140-strong flavour range. With more than 100 years’ experience in the business, Asia marketing manager, Floride Talman says quality remains the cornerstone of Monin’s production values.

“Every bottle is lasered with a lot number and traceable reference code for the ingredients and person responsible for blending them.

“With our state of the art production processes we are always ahead in use of technology and the creative development of new products and applications. Imaginative drinks are what we want to be able to help our customers deliver.”

Customers look for quality and practical use above all else, Toschi says. “It even comes down to the fact that the bottles we use have an easy, ergonomic shape.

“Every day our research and development department works on the preparation of new flavours and recipes. We observe the market closely and propose new combinations and mixes to try to fulfill special requests and create new opportunities.

“Many projects are abandoned and many are carried forward to become finished products.”

Go big or go homeWilkinson says Kerry operates similarly to keep ahead.

“If you can’t keep up with demand, you should just pack up and go home!” he says. “This is what makes the world of speciality beverages so exciting to be a part of.

“Consumers’ expectations are always changing and are different within and across market regions, so this means there is always a desire for the next unique flavour or drink.”

However, he stresses there must always be a balance between having a core offering that works hard on the menu, and seasonal and more expressive drinks that drive true engagement with consumers.

“We have noted a move towards dessert-based beverages and the use of beverages as an anytime snack, for example, [suggesting] consumers are looking for something they can enjoy at any part of the day, not just meal times.

“This is a powerful insight for operators to maximise all-day beverages offerings which keep the modern consumer fuelled up on the go. Blended ice and smoothies are key to this.”

Monin agrees and has several new offerings, including Asian lemongrass.

“With a hint of spiciness, this syrup delivers refreshing authentic flavour, perfect to create beverages with an Asian twist,” Talman says.

“A common ingredient across Southeast Asian cooking, lemongrass is becoming more and more popular all over the world. Our Asian lemongrass syrup features an appealing herbal aroma with a slight citrus note to create refreshing delights.”

Talman suggests combining the syrup, which is transparent with a hint of haziness, with lime, kaffir lime leaf, mint, and/or tamarind

Syrups are there to add flavour or to marinate meat or fish, to give a specific taste or enhance the caramelisation processPino Lavarro, The Ritz-Carlton, Hong Kong

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“to create an authentic Asian experience.”Monin’s lemonade concentrate is another new product.“Our customers have long wondered if lemonade is supposed to

be sparkling or not,” Talman says. “Actually, there is no right answer. Everyone has their own idea of what a perfect original lemonade should taste like and we have developed a perfect base to fulfill any expectations for any type of lemonade, such as pink lemonades, lemonades cocktails etc.”

Yellow with orange glints, the concentrate is “the perfect balance between citrus sourness and sweetness,” Talman says and has “a gentle citrus nose.”

Thirdly, offering “refreshing crispness” is the new Le Fruit de Monin Green Apple syrup.

“So easy to use, you can conjure up zingy green apple cocktails, lemonades, sodas and iced teas in the blink of an eye,” Talman points out.

“Apples are one of the most popular and enduring fruits with more than 7,500 different varieties, ranging in colour from green to gold to red.

“Green apples, the most well-known variety being the Granny Smith, are crisp, juicy and tart-sweet.

“The refreshing taste can be enhanced by mixing with other tart flavours or mellowed by mixing with rich, sweet notes such as buttery toffee.

“My favourite use of it is in cold tea, based on Monin Lemon Tea concentrate, garnished with lemon slices and apple slices.”

InresponsetocustomerdemandToschihasintroducedawiderangeofnewflavoursthisyear

PralinefromMonin

ToscaatTheRitz-Carlton,HongKong–syrupsandflavouringsareimportantingredientsthroughouttheF&Bdepartment

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Moving ahead“We spend significant time developing new flavours, drink concepts and recipes,” Wilkinson points out.

“Clearly there is always a cost attached to development work but when we are able to launch a revolutionary product such as Frappe Choice into the market, you can see where that investment pays off.”

When it comes to flavours it’s as much to do with the flavour itself as what customers do with it.

“We would always recommend multiple uses for a flavour, which allows operators to create different beverage experiences but keep inventory tight.”

Chef Pino Lavarra is director of Tosca restaurant at The Ritz-Carlton, Hong Kong. “Demand is always growing in this sector and we are constantly ready to follow and find new opportunities in order to keep pace with guest demand,” he says.

In order to maximise flexibility, Lavarra does not use a specific brand of syrup.

“For example, on some of my marinades I use honey instead. For Lavarra syrups are there to add flavour or to marinate meat or fish, to give a specific taste or enhance the caramelisation process.

“For example, I love to enhance the flavour of red onion with a grenadine syrup, which I actually infuse with basil.”

Lavarra says syrups and flavourings are important ingredients throughout the F&B department, including for ice creams and sherbets, to dehydrate vegetables, cookies, cakes and pastries.

“I find syrup flavours such as cherry, mint, and almonds most useful.”

TeaflavouredsyrupsfromGiffard


As with many hospitality trends, it was the US that perfected the modern buffet concept. It may have been France or Sweden that originated the idea, depending on which culinary history books you favour, but it was

America that saw the potential, both as consumer draw card, and in terms of the bottom line.

Buffets make sense for both diners and restaurants. For customers they offer a wide variety of food, which diners can serve themselves, usually at a reasonable price, to suit those with large and small appetites. They also allow people to mix and match and experiment with cuisine they may be unfamiliar with.

For restaurants buffets offer economy of scale, a less intensive wait staff requirement and potentially a healthy return on investment. The Champagne buffet at the Four Seasons Hotel in New York produces a typical take of US$15-20,000 in just three hours on Sundays, for example.

About 60% of room guests will use the breakfast buffet. Typically this will offer a minimum of fruit juices and other hot and cold beverages, jams, conserves and other spreads, various breads and pastries, vegetables and fruit, eggs to order, fried breakfast meats, such as bacon and sausage, a cheese board, yogurts, ethnic dishes, cold cuts, variety of crêpes and more.

This requires a wide range of versatile equipment. Improved service and eye-catching presentations have seen hotels rethink their buffet offerings and, accordingly, the equipment used to present food and keep it hot or cold has improved hugely over the years.

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Event Catering

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Chef‘s Table

Cooking Class

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Tasting

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VIP Lounge Catering

Selfservice-Buffet

ALL IN ONE:

“THE EASY WAY”

Andy Mannhart AG

www.andymannhart.com

YOUTUBE LIVECOOKINTABLE

MOVIE

Daniel Sutter, CEO of Andy Mannhart AG, agrees that functionality and design have advanced considerably. “And this in turn has boosted innovation,” he adds.

Andy Mannhart offers a variety of solutions for the hospitality industry. Their two latest innovations are livecookintable and the mobile induction buffet.

livecookintable is the company’s first modular and portable live cooking furniture. Offering sleek design, high quality finishes and patterns, what looks like luxury domestic kitchen furniture is actually a new solution for professional catering.

“livecookintable sets a new standard,” enthuses Sutter. “It’s a modular furniture system with interchangeable devices for live cooking and food presentation. It is easy to set up, assemble and dismantle, without using tools. It is intuitive to handle and carry.”

In the livecookintable frame, devices can be inserted as needed, whether to boil, chill, grill, warm or cook in a wok. Up to five devices can be used within one frame while the cooking odours are easily filtered out with the mobile Airwall.

Applicable in catering areas, including banqueting rooms, restaurants, event locations, cooking schools, fairs and exhibition centres, casinos, terraces, VIP lounges and sport stadiums, livecookintable’s high quality manufacturing and modular concept makes it compact to store and easy to transport for outside catering and it is available in three sizes, adds Sutter.

Meanwhile Andy Mannhart’s mobile induction buffet Venta interior series was developed to meet the professional demands of the hotel, catering and event business.

A hospitality staple, the buffet is a firm favourite with both diners and management and buffet equipment must maximise its appeal, writes Daniel Creffield

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noodle and congee, savoury and desserts. Utensils are designed to maintain freshness of food and “whet the customers’ appetite”, according to director Asia Raymond Tam.

“Having the right utensils with good design, well-rounded functionality and safe material only means you may serve your food properly, but not necessarily sexily,” he stresses. “Nowadays customers wish to see ‘stories’ while they taste the food. To cope with ever-evolving demands, chefs and FB professionals may need to redesign or modify the display stories from buffet bench to dining table, from big theme to small touch.”

Tam says that while there are many different ways to build a create a strong buffet identity, it is possible to make it more systematic and easier to achieve, whether looking for a rustic home feel, a market look or other idea.

Athena’s latest Merchant Box range offers great flexibility for different display requirement thanks to its modular design, which allows users to create their own desired height and depth of box.

Meanwhile the company’s Prince series induction chafers offer top quality, work on all kind of heating sources and are designed to keep food fresh and attractive for hours.

Athena’s ranges of miniatures are best for serving savoury, desserts and petit fours suitable for smaller and healthier food portions.

Athena’s prestige Turkish cast iron Lava brand offers colours with a homely touch for the buffet setting.

Produced for over 40 years in Turkey, the Lava brand embodies the most advanced iron casting and enamelling techniques. Features include excellent conductivity, moisture retention for simmering and a perfect grilling performance.

Favoured by great chef and amateurs alike for years, Lava provides solutions for serving on table and displaying on buffets via

“The interior is very functional and flexible in order to enable adjusting to specific needs,” says Sutter. “It’s a winning combination of design and function.“

Venta tables can be folded, stools can be stacked and all can be stored in transportable trolleys for effective space saving.

“Our Stage Induction tables are easy to handle and attractive,” adds Sutter. “The Venta buffet equipment is easy to use – for both guests and staff. Our field induction table is a perfect system to keep the food warm (no cooking). The induction tables include four fields to place chafing dishes and/or pots with different temperature options (range: 50°-100°C to keep the food warm, adjustable in 1°C steps).

Whet the customer’s appetiteAthena Tableware HK offers buffet solutions for displaying bakery and cheese, cold cuts and salads, juice and fruit, warm and grilled food,

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different size pots and pans in different colours and is perfect for presenting, roasting, baking, frying, risotto and other applications.

The seven open satellite kitchens in Royal Plaza on Scotts’ award-winning buffet restaurant, Carousel, serve up Japanese, Mediterranean, Western and Asian cuisine.

Kitchen equipment for the restaurant is chosen for its functionality, quality and ability to complement the look of the restaurant. It includes convection ovens, hot plates, induction woks and induction chafing dishes. The modern technology utilised ensures temperatures remain consistent throughout the meal period, says Abraham Tan, F&B manager at the property.

“The dishes on the buffet counter are prepared on the spot with this equipment so guests can enjoy freshly cooked food. It enables chefs to braise, deep fry, roast, pan fry and gratinate at the buffet counters. This also helps to increase productivity in the restaurant as associates do not have to shuttle back and forth between the kitchens and restaurant for replenishments.

“Associates can also engage guests better to create a great dining experience. The time saved can be then channelled into other aspects of operations.”

Carousel offers a live cooking pasta station, which utilises induction stoves for the pasta section and an iron griddle at the Teppanyaki counter.

Other equipment guests have direct access to includes user-friendly soft-serve yoghurt machines, self-serve coffee and hot chocolate machines and chocolate fountains. The interactive element is very well received by guests, Tan adds.

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Travellers in Asia are becoming decidedly more health conscious. Not only is this reflected in the

region’s cuisine, but also in the increasing demand for quality fitness equipment at hotels and resorts. Hotels also report that their gyms are being used by an increasingly diverse demographic.

Anthony Cheng, health club manager of Conrad Hong Kong, notices that Japanese and Korean guests have always been very health conscious. “We also observe an increasing number of mainland visitors using health club facilities. Business travellers usually visit the club before or after work.”

Caroline Risby, marketing manager Asia-Pacific at Precor, one of the world’s largest fitness equipment suppliers for commercal gym sees a similar situation in the fitness market in Asia.

“The once niche ‘wellness travel’ sector is booming, thanks to an increased concern about healthy living, coupled with a growing middle class with a higher disposable income.”

Precor equipment is being sold across Asia, adds Risby. “China, India and Indonesia are all booming hospitality markets, so we’re seeing a lot of new hotels in need of fitness centres in these areas,” she adds.

Technogym, which has been offering innovative solutions since 1983, also sells products and solutions around Asia with a direct presence in mainland China, Japan, Australia and Hong Kong, and exclusive distributors in Korea, Philippines, Taiwan, New Zealand, Singapore, Malaysia, Indonesia, Thailand, Vietnam, Cambodia and India.

Tommaso Cancellara, Technogym’s

The long-held industry belief that while 70%

of hotel guests base booking decisions on whether the property

has a gym, but only 7% then actually use the

gym, is no longer valid, reports Michelle Cheng

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APAC marketing manager, sees the benefits of exercising at a whole new level. “Wellness is a social opportunity for everybody: for governments to reduce health costs, for companies to increase productivity and realise full staff potential and for society as a whole to improve people’s health and daily lifestyles.”

Conrad’s Cheng agrees, adding that as far as their gym is concerned, “equipment is equally popular for cardio and weight purposes.” The treadmill is one of the most popular facilities since it suits people with different exercise capacities.”

For Life Fitness, a pioneer in the industry, the treadmill is the most popular of the 400 products it delivers to thousands of commercial and home fitness customers worldwide.

“They are in demand by users for a great running experience,” suggests David Chioe,

Wellness is a social opportunity for everybody: for governments to reduce health costs, for companies to increase productivity and realise full staff potential and for society as a whole to improve people’s health and daily lifestylesTommaso Cancellara, Technogym

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global accounts manager of Life Fitness Asia-Pacific. Cardio exercise, especially running, has continued to be the most popular exercise in gyms, which we believe has to do with the increased awareness of the importance of exercise as part of a modern lifestyle.”

Easy care essentialGym equipment can be expensive. Easy maintenance and durability therefore become the priorities hospitality groups look for when weighing up purchasing decisions. Technogym’s Cancellara knows very well that hotels look for a peace of mind solution.

“With the wellness area just one of many facilities hotels must take care of, well-maintained equipment works in maximising their financial return, potentially leading to increased trade-in value in conjunction with increased member satisfaction.”

Precor’s Risby shares the same view. “Reliability is the key, especially in unsupervised fitness centres. Hotels don’t [always] have the resources to deal with breakdowns, and may not even notice something is wrong until a guest reports it.”

User friendliness is also essential, since there may not be instructors or personal trainers on hand to guide guests on how to operate equipment. “It needs to be intuitive, so people easily know exactly what to do at a glance,” she adds.

Besides a comprehensive selection of quality gym equipment, travellers often expect technology when they are enjoying the gym. The ability to track their workout data on smartphones and other wearable devices is becoming increasingly popular.

Cancellara is excited to introduce Technogym’s UNITY console. “We live in a digital world and Asia is leading the change where, with smartphones, tablets and new

communication technologies, we are always connected to our online content.”

Travellers need to customise the information and entertainment options on cardio equipment, much as they customise their mobile devices. With the look and feel of a tablet, Technogym’s UNITY console provides an interactive experience that constantly offers new programmes and virtual training sessions.

Its features are designed to give a personalised, intuitive, easy-to-use training experience. Users can log in through several different ways and immediately access their favourite social media, apps, TV channels and websites. “Users then interact with the screen as if they were using a tablet by swiping, scrolling or clicking through from one activity to another,” adds Cancellara.

Get with the programme“The advance of personal IT devices is helping to keep track of exercise programmes and progress,” explains Life Fitness’ Chioe. “The personal experience is dramatically enhanced when getting on a piece of equipment that recognises you and lets you access your favourite contents right away.”

Exercise apps on personal IT devices allow users to virtually workout with a buddy remotely via an internet connection. “They are one of the latest technologies that makes a user’s workout more challenging and engaging. We are expecting to see more apps of a similar kind becoming available in the market,” Chioe says.

Risby agrees that digital progress tracking is the hottest fitness trend in Asia. “There are now thousands of apps on iTunes and Google Play to help people track every aspect of health and fitness. Not to mention watches that track the distance you’ve run via GPS, fashion fitness wristbands like FitBit that track calories and more.”

Digital progress tracking is now being embraced by the masses, not just the hardcore fitness elite. And it’s easy to see why: People feel great when they see that they are improving by beating a previous time; it keeps them motivated and therefore more likely to achieve their goals.

Whether the gym is equipped with equipment that can track their workout properly is becoming an important factor when users look at their gym experience.

A s g y m u s e r s b e c o m e m o r e knowledgeable about the equipment they use, the industry is looking increasingly at customisation offer to differentiate their gym from the competition and provide greater options and a richer experience for guests. The ability to offer different levels of customisation and choices o f equ ipment w i l l become more important.

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At-visions integrates Chromecast Austria’s at-visions has announced the integration of Google’s Chromecast with its ONEvision Hotel TV solution, providing hotel guests the opportunity to connect their devices to the in-room TV to play content they prefer.

Instead of using the guest’s device to receive content via the internet and then streaming it to the TV, wouldn’t it be better to just “tell” the TV which content to play and let it do the streaming by itself? Well, that is exactly the functionality Chromecast provides. Based on the DIAL (Discovery and Launch) Protocol, it receives the information on what to play from the guest’s device, launches the necessary app (such as Netflix, Youtube, BBC iPlayer, etc.) and starts playing. This way the guest’s device doesn’t have to stream, is normally useable to browse or check emails, doesn’t drain battery power, etc. because it is just checking what is played on the TV while Chromecast does all the hard work.

Formoreinformation:www.at-visions.com

All juiced up The result of 60 years of experience, the new centrifugal juice extractor “Miracle Edition” #68 is the latest product from Santos, a leading manufacturer of commercial juicers.

The centrifugal juice extractor is designed for hotels, bars, restaurants, cafeterias, cocktail bars, institutions, hospitals, health food stores, juice bars, ice cream shops and anywhere else fresh juice is served, the company says, adding that it is “more powerful, more robust and easier to clean”.

Continuous juice production by centrifugal action and automatic pulp ejection is possible thanks to the extractor, with a high output of more than one litre per minute. Because of a wide circular feeding hole (the diameter of which is 79mm), there is no need to cut fruit or vegetables, Santos says.

And with a stainless steel bowl and base, the unit is easy to use and clean. All removable parts can be put in a dishwasher or easily cleaned with hot soapy water.

Formoreinformation:www.santos.fr

together modern design, functionality and fun. Sleek, streamlined and simple to use, the Inissia features all of Nespresso’s advanced technologies, including a quick, 25-second heat up time, a 19 bar pressure extraction system, automatic pre-programmed coffee buttons to ensure the perfect coffee serving size each time and an automatic power off mode after nine minutes of inactivity.

Formoreinformation:www.nestle-nespresso.com

Nespresso shows its Inissia–tiveThe Inissia is Nespresso’s latest coffee machine. Recently awarded the prestigious Red Dot Award for Product Design 2014, it is designed by longtime Nespresso design partner, Antoine Cahen from Les Ateliers du Nord in Lausanne, Switzerland, and is a compact, contemporary solution bringing

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V&B and Belmond expand collaborationAlong with long-term cutlery partner, Broggi, German ceramics manufacturer Villeroy & Boch has become the preferred tableware supplier to Belmond, and will supply that company’s luxury hotels, river cruisers and trains worldwide.

Many in Belmond’s portfolio already feature Villeroy & Boch tableware, including river cruiser Belmond Orcaella in Myanmar and Belmond Grand Hotel Europe in St Petersburg and the world-famous Venice Simplon-Orient-Express train from London to Venice.

Villeroy & Boch’s Hotel and Restaurant Division has equipped the Venice Simplon-Orient-Express’s three on-board restaurant cars with high quality, exclusively designed tableware since 2012. Named ‘L’Oriental’, ‘Etoile du Nord’ and ‘Côte d’Azur’, each series is made of premium bone porcelain and features a custom-made pattern that reflects the train’s vintage art-deco style interiors.

Formoreinformation:www.villeroy-boch.com

ASUS wi-fi projector With 700-lumen light output and WXGA 1280 x 800 resolution, the ASUS B1M Ultra-bright Wireless LED Projector delivers bright, sharp visuals. It features a small wi-fi adapter which allows stream presentations and connects wirelessly to a notebook PC, or Android and iOS devices.

This removes the need to carry a video cable solely for presentation use, and allows presentations, documents and multimedia files to be streamed to the B1M wirelessly from elsewhere in a room. An Android or iOS device can also be used as a wireless remote control for

Portable pavilion from KettalKettal has come out with a new Winter Garden pavilion, which comes in a larger-than-usual standard size (5.3m x 5.3m x 2.8m) and with optional special sizes. It is finished in tempered glass on both the sides – which feature sliding doors and casement windows – and the ceiling. The Winter Garden pavilion has a new closed aluminium ceiling and a new sliding ceiling made of fabric.

It provides a completely closed space, although all its sides can be removed for conversion to a pergola. The floor is made of composite wooden slats.

With single or double aluminium

frame, Kettal Landscape pavilions seek to bring order, form and structure to outdoor areas, although functionally they are designed to provide shelter: to shade and cool or protect from the rain and wind.

Also available from Kettal is its Basket chair, created in the 1950s by Danish designers Nanna and Jørgen Ditzel. Made from oak, it comes in its original version, hand-braided in wicker, and in an outdoor version, made from artificial fibre and teak.

The cushion fabrics, also designed by Nanna Ditzel, the ‘queen of Danish design’, are pure new wool and come in four colour combinations and eight Hallingdal fabrics by Kvadrat.

Formoreinformation:www.kettal.com

a presentation, and even to annotate slides in real time.

The travel-friendly B1M weighs less than 900g (2lbs) and easily fits inside bags and briefcases. Compatible with most ASUS notebook AC adapters, it offers the convenience to power the B1M if you happen to forget to bring the projector charger. The B1M also comes with two-level kickstand design for a higher, more easily-viewable level.

Formoreinformation:www.asus.com

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Exclusively Salon 2002 Hong Kong leading premium wine importer Altaya Wines has become the exclusive distributor of Salon 2002 Champagne in Hong Kong. Regarded as an outstanding vintage, Salon’s 2002 has been allowed extra time in the cellar to develop a more mature character.

The legendary champagne house Salon was formed in 1911, with its first vintage in 1905 produced from one single cru, le Mesnil-sur-Oger. In the past 103 years, Champagne Salon has produced 37 vintages, all highly admired.

Mellow golden in colour with a delicate yet lively nose, Salon 2002 is priced at US$426 per bottle and US$974 per magnum.

Formoreinformation:www.altayawines.com

Not too ChablisThe Bourgogne Wine Board was recently in Hong Kong to promote Chablis. Chablis, in Bourgogne, is renowned as one of the classic white wines, producing a distinct dry combination of citrusy, floral and mineral aromas.

The annual event is hosted by the Bourgogne Wine Board and this year focused on seven Chablis wines ranging from Petit Chablis to Chablis Grand Cru.

Chablis wine producer Sébastien Christophe guided guests through the diversity of terroirs presented by Chablis wines, famed for their distinctive minerality, refreshing crispness and elegant purity.

The wines included Petit Chablis 2012, Domaine Christophe et Fils; Chablis 2012, Domaine Jean Collet et Fils; Chablis Vieilles Vignes 2011, Domaine Gérard Tremblay; Chablis Premier Cru Vau de Vey 2012, Domaine Laroche; Chablis Premier Cru Fourchaume 2012, Maison Simonnet-Fèbvre; Chablis Grand Cru Bougros Côte Bouguerots 2011, Domaine William Fèvre; Chablis Grand Cru Preuses 2011, La Chablisienne.

Formoreinformation:www.chablis-wines.com

Rhône Valley showcase A showcase of wines from France’s fastest growing exporter, Rhône Valley, took place at VINEXPO Asia-Pacific 2014 last month.

Hong Kong is Asia’s third-largest market for Rhône Valley wines, with a total of 6,600 hl exported in 2013, representing growth of 33% and an expanding market share. Hong Kong, mainland China, Japan and South Korea are its four leading Asian markets.

In the past year, Rhône Valley Wines registered a 5% rise in volume and a 9% rise in value across all markets, while export sales surpassed 30%.

Seen as good value in terms of quality and affordability in the region, bottle prices typically range between US$10 and US$20.

Rhône Valley wines are especially renowned for matching with food. Under a promotional campaign called ‘The Taste of Rhône’ the region has worked closely with over 300 restaurants in mainland China and Hong Kong, pairing its wines with Chinese cuisine. Wine pairing tips with Chinese dishes are also on its website.

The Rhône Valley is the second largest A.O.C. in France with more than 6,000 grape growers, covering 188,700 acres and delivering more than 390 million bottles of wine per year.

Formoreinformation:www.rhone-wines.com

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Wisemenship wine collectionChina’s winemaker Dynasty Fine Wines has launched a unique tribute to traditional Chinese culture, the Wisemenship Wine Collection. The collection of four vintages is named after the Four Gentlemen, also known as the Four Noble Ones, of ancient Chinese folklore.

Depicted as four plants – the orchid (Elegantia), bamboo (Modesta), chrysanthemum (Ravissantia) and plum blossom (Fiera) – they represent the admirable qualities of character and refined skills in traditional Chinese scholarship, now replicated in China’s finest wines.

The premium collection was launched to target the corporate market at VINEXPO Asia-Pacific 2014.Dynasty produces and exports some of China’s finest wines. Headquartered at Chateau Dynasty in Tianjin, the group also works

with a number of renowned wineries from France, New Zealand and Spain importing their luxury wines to China, marketed through Dynasty Fine Wines’ expanding distribution network.

Dynasty is the premier winemaker in the People’s Republic of China, established in 1980 as a joint venture with Remy Cointreau.

Formoreinformation:www.dynasty-wines.com

All-natural noodles launchedByJennyWang

A new line of pasteurised and preservative-free noodles has been launched in Hong Kong.The Kang Kang range comprises six varieties – Hokkien Noodles, Hokkien Flat Noodles,

Kway Teow, Silver Needle Noodles, Laksa and Hor Fun. The suggested retail price for each pack is around HK$15 (US$2).

Produced by Singapore-based Tan Seng Kee Foods (TSK), Kang Kang noodles are pasteurised and preservative and additive free. It is also the first in the fresh noodle industry in Singapore to be Hazard Analysis Critical Control Points (HACCP) certified.

Continuing a family legacy that dates back to 1936, Annie Tan and her brother Raymond are third-generation owners of TSK Foods. Adapting a traditional family recipe, the siblings have reinvented the way locals consume fresh noodles.

In the past, noodles purchased from wet markets and kept refrigerated had a limited shelf life of only a few days. With the arrival of Kang Kang noodles, TSK is set to revolutionise a much-loved staple of the Hong Kong diet.

Originally solely producing rice noodles, TSK did not branch out into other noodle varieties until the 1970s.A dietary staple in Asian countries, TSK takes the masses as its target customer, making its noodles affordable and accessible

commented Annie Tan, adding that following global trends, the company is hoping to introduce more health-orientated products.

Formoreinformation:www.tskfood.com

Fortissio, bravo!Nespresso has re-released its Fortissio Lungo Grand Cru, as a richer, more full-bodied, long coffee experience. Fortissio Lungo has been re-mastered to deliver a more intense Grand Cru, which has jumped one notch to 8 on the Nespresso coffee intensity scale.

This renovated blend is now the most intense coffee of the Nespresso Lungo range. Increasing the blend’s intensity was achieved while continuing Nespresso’s relationship with farmers in the Nespresso AAA Sustainable Quality Program – a commitment to build strong and long-lasting relationships with coffee farmers and ensure the coffee is consistently of the highest quality.

Fortissio Lungo rejoins the Nespresso Lungo range of Grands Crus, which includes Linizio Lungo with its malted cereal notes and Vivalto Lungo with its subtle floral and roasted notes, both with an intensity of 4. Rounding out the Nespresso Lungo range is the light and full-flavoured Decaffeinato Lungo with an intensity of 3.

Formoreinformation:www.nestle-nespresso.com

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DATE EvEnT DETAilS ORGAniSER

HOSFAIR Guangzhou is a platform for Chinese and foreign hotel suppliers, manufacturers and agents.

The International Exhibition for Food & Drink, Hotel, Restaurant, Bakery & Food Service Equipment, Supplies & Services.

The 5th Seafood Expo Asia is an annual, seafood-only expo that connects retail, foodservice, and distribution buyers with suppliers of live, fresh, frozen and packaged seafood products and services worldwide, showcasing a wide selection of premium seafood products and complementary services.

Celebrating 15 successful years in 2014, The Hotel Show is the largest dedicated hotel and hospitality exhibition for the Middle East region. Including investment, build, design and fit-out, refurbishing, operating and management, it is for everyone involved at every touchpoint of the industry.

The most influential and authoritative annual event in the China laundry industry, Laundry Expo showcases the latest technologies, machines, apparatus and chemicals for laundry, dry-cleaning, stain removing, ironing, dyeing and disinfecting.

International Hotel Expo is the longest-running exhibition for the hospitality industry in Macau. Combining exhibition, conference and awarding activities, it is a multi-dimensional platform supported and attended by increasing numbers of executives from hotels and related associations from China, Thailand, Malaysia, South Korea, Philippines and more.

For 25 years, HICAP has been the unequalled 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, orchestrate a deal and attend energetic sessions and workshops and unrivalled networking events.

Restaurant & Bar Hong Kong is the fastest growing exhibition for the hospitality sector in the Asia-Pacific region. Currently in its 12th year, it has a growing reputation as the biggest and best niche gourmet hospitality event in the region. It focuses on presenting excellent products and services to inspire and create ideas.

Natural & Organic Products Asia is the only event to deliver the entire natural and organic industry under one roof in Asia. It showcases more than 1,000 items and provides an opportunity for business professionals from the natural and organic sector to connect with the industry’s top decision makers, leading experts and opinion leaders.

Guangzhou Huazhan Exhibition Co., Ltd.9H, Jinsui Tower, No.900 Guangzhou Ave MidGuangzhou, 510620, China Tel: +86 20 3891 0875 / 3886 6965 Fax: +86 20 2222 [email protected] www.hosfair.com

Bangkok Exhibition Services Ltd.Tel: +66 2 615 1255 Fax: +66 2 615 [email protected] www.foodandhotelmyanmar.com

Diversified Communications Hong KongUnit B, 32/F, @Convoy 169 Electric Road, North Point , Hong Kong Tel: +852 3105 3970 Fax: +852 3105 3974 [email protected]/asia

DMG EventsPO Box 33817, 5th Floor, The Palladium, Cluster C, Jumeirah Lakes Towers, Dubai, UAETel: +971 4 445 3749 Fax: +971 4 438 0358 [email protected]

Unifair Exhibition Service Co., Ltd.Tel: +86 20 83276369Fax: +86 20 8327 [email protected]

Coastal International Exhibition Co., Ltd.Room B, 16/F, Times Tower391-407 Jaffe Road, Wanchai, Hong KongTel: 852 2827 6766 / 3187 7226 Fax: 852 2827 [email protected] [email protected] www.hotel-exhibition.com

BHN, Horwath HTL, and Stiles Capital EventsTel: +1 714 540 [email protected]. www.HICAPconference.com

Diversified Communications Hong KongUnit B, 32/F, @Convoy 169 Electric Road, North Point, Hong Kong Tel: +852 3105 3970 Fax: +852 3105 [email protected]

Diversified Communications Hong KongTel +852 3105 3970Fax: +852 3105 [email protected]

June 18 – 20 Food & Hotel Myanmar 2014, Myanmar Convention Centre Yangon

Jun 26 – 28 The 12th Guangzhou International Hospitality Equipment & Supplies Fair China Import and Export Fair Area A, Guangzhou, China

Aug 27 –29 Natural & Organic Products Asia Hong Kong Convention and Exhibition Centre Wan Chai Hong Kong

Sep 2 – 4 Restaurant & Bar Hong Kong 2014 Hong Kong Convention & Exhibition Centre Wan Chai Hong Kong

Sep 2 – 4 Seafood Expo Asia Hong Kong Convention & Exhibition Centre Wan Chai Hong Kong

Sept 20 – 22 Laundry Expo Shanghai Everbright Convention & Exhibition Center Shanghai

Sep 28 – 30 The Hotel Show Dubai World Trade Centre Dubai

Oct 15 – 17 Hotel Investment Conference Asia Pacific (HICAP) InterContinental Hong Kong Hong Kong

nov 26 – 28 The 10th International Hotel Expo Cotai Strip CotaiExpo (The Venetian Macao) Macau

28-30 SEPTEMBER 2014DUBAI WORLD TRADE CENTRE

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Food & Hotel Asia 2014 closes on a high

COMING NEXTFHA 2016 and WSA 2016 Singapore Expo April 12 – 15, 2016

www.foodnhotelasia.com

Food&HotelAsia2014 (FHA2014), Asia’s largest and much-anticipated mega biennial food and hospitality tradeshow, closed on a high on April 11. Attendees to the show had an exhilarating

week closing deals, forging new partnerships, making new business contacts and learning about the latest trends in the industry.

“We are pleased to see the show flourishing over the years,” said Stephen Tan, chief executive of Singapore Exhibition Services (SES), organisers of the tradeshow. “It is now a renowned platform that brings tremendous value to our exhibitors and visitors. With the show growing with each edition, our team will continuously innovate in order to meet rising and evolving expectations from all participants.”

The 19th edition of the show started off by setting new records. Spanning an area of 102,000 square metres, the show had 3,213 exhibitors, the largest assembly to date, and 63 group pavilions. It attracted 64,826 attendees, 43% of them from overseas.

German company SYS Systemfiltration, the producers of the Vito Oil Filter System and oil tester, reported that it had closed a deal worth US$136,816 with an Australian company and another worth US$45,149 with a Singapore seafood chain. A US$95,768 deal with a China company is pending.

“We have sold more than 100 units in the first three days of the exhibition, an average of 30 per day,” said Michael Theiss, sales director of SYS Systemfiltration, a third-time exhibitor at FHA. “People are now not looking for basic technology but innovation and a touch of green for their business. So they come to us. FHA is the most important event in Asia for our company. It has helped us to touch base with our potential buyers and to meet our partners from all over Asia.”

Keng Sheng Engineering sold two process cookers for S$450,000 (US$360) and S$325,000 (US$260) respectively. Earlier, within minutes of the official opening of the show, Dutch hotel room products manufacturer Bentley Europe concluded a deal with Tritunggal Adyabuana, an Indonesian hotel and restaurant supplies company, for 1,000 Sirocco hair dryers.

There were many positive remarks over quality buyers and exhibits at the show.

“We had a good mixture of Australian companies which have an established presence in the market and companies that are trying to break into the market,” said Christopher Rees, senior trade commissioner of the Australian Trade Commission, representing exhibitors at the Australian Pavilion.

“They are happy with the show. The established companies had a chance to meet their distributors while the others met good visitors from many countries, including China, India, Indonesia, Malaysia, Thailand and Vietnam. They were serious buyers, who knew what they wanted. Clearly, the show has a regional presence which many exhibitors are happy about.”

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HOTELEX Shanghai 2014 sets new records

COMING NEXTHOTElEX ShanghaiShanghai New Int’l Expo Centre March 30 – April 2, 2015

www.hotelex.cn

Organised by China Tourism Hotel Association, Shanghai UBM Sinoexpo International Exhibition Co., Ltd, and supported by Shanghai Tourism, HOTELEX Shanghai 2014 came to a

successful conclusion on April 3 at the Shanghai New International Expo Centre, having brought together more exhibitors and visitors than in any previous year.

There were more than 1,600 exhibitors taking up 14 halls, covering an exhibiting area of 140,000 square metres. This marked a 19.5% growth compared with 2013. Famous international brands from Italy, Spain, USA, Germany, Japan, Hong Kong, Taiwan and other countries and regions came together at the exhibition to display their new products and explore more business opportunities.

The number of professional visitors also saw impressive growth, with a 16% increase over 2013. There were 81,596 professional visitors participating from over 132 countries and regions.

Coffee culture always plays an important role of HOTELEX. Among the many events taking place during the exhibition, the 2014 China Barista Championship was once again a hit among coffee professionals and enthusiasts, with 43 regional winners representing 24 Chinese cities. Zhang Yinzhe from Dalian emerged as the champion who will represent China to attend the World Barista Championship, which will be held in Seattle next year.

Other events included a World Latte Art Championship, a China Cup Tasters Championship, a China Master Bartender Competition, the 2014 China Gelato Championship, the ‘I’m chef’ China Bakery Master Championship, the China Pizza Championship and the ‘Jinhong Cup’ Star Hotel Western Buffet Display Competition.

HOTELEX 2014 also featured a Star Hotel Uniform Competition, where models displayed the latest trends in uniform design. Five first-tier hotel groups competed, including Tian Ping Hotel, Yan An Hotel, Dong Jiao Hotel, Ceisip Hotel Shanghai and Holiday Inn Shanghai Pudong. Yanan Hotel ended up winning the competition.

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You may have heard of Karma Resorts. The Ibiza cool meets Balinese charm of über-luxurious Karma Kandara on the cliffs of Uluwatu gets much of the attention. However,

Karma Royal Group’s portfolio includes 22 resorts across Asia, Europe, Australia and the Caribbean and employs more than 3,000 people within brand names Chakra Resorts, Karma Beach International, Karma Spa and Royal Resorts.

The captain at the helm of this fast-growing fleet is John Spence, university dropout, ex music agent and philanthropist.

Of course when you drop out of university and wind up managing 80s greats such as Eurythmics, Bananarama and Culture Club you’re more high-flyer than failure.

“Every night of the week you were on a guest list of 20 bars and clubs. You could pick a band up at midnight and lose them by seven in the morning,” he remembers. “It was huge fun though. And it taught me how to sell. How to be direct and get a decision out on the day.

“People think if you have a band like Culture Club life is easy. In reality every band starts as nothing. When you have a transvestite lead singer playing songs no one has heard of, it’s brutal. Plus the commodity was always moving. They might leave you. They might smash up a hotel room.”

Spence took his sales skills and sold holiday property for Global Group for almost a decade before a life-changing trip to Goa spurred him to create Royal Resorts, a vacation ownership company.

“So I’m not really a hotelier, I’m a sales person. I sell property, real estate and hotel nights. The reason we have developed hotels is to provide and deliver on the promise of what we’re selling. We could have brought in outside brands but I felt we could deliver a better product.

“Beach clubs, music, CDs, wine – whether it’s the Laura Ashley Estate or a fashion show or the kids’ club, we have fun. We do things I think my friends will like. It’s not what you learn at hotel management school!”

Like any good hotelier (and perhaps sales person), he gleans as much as he can from wherever he is and transforms the best ideas into his own properties.

“I spend my life picking up ideas. I have a diary and if I don’t have two or three entries every day it’s a bad day. I’m a plagiarist and I morph ideas into my own products. Without a shadow of a doubt, the gods of boutique hotels were Adrian Zecha and Aman

Resorts. I learned a lot and took a lot from Aman.”But if he takes a lot, he also gives back. “I believe, as I think most

people in Asia do, ‘There but for the grace of God go I’. There are so many obvious examples of poverty and I feel very motivated to give back. We support a school in Bangalore, an orphanage in Bali, the Karma Foundation … it’s the concept of Karma, the name. It’s a naïve interpretation, give to the universe and you’ll get back and it’s much more than that, but I definitely think there is a karmic quality to the universe.”

Karma Royal Group’s chairman John Spence, credited with pioneering the holiday ownership concept in Asia, tells Catharine Nicol why what he does is not the kind of the thing you can learn at hotel management school

A vision of hospitality

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44 AHCT June 2014

www.HICAPconference.com

15-17 OCTOBER 2014INTERCONTINENTAL HONG KONG

Hosts:

PatronsInterContinental Hotels GroupJones Lang LaSalleJumeirah GroupLangham Hospitality Grouppentahotels

Platinum SponsorsAccor Asia PacificAshfordBaker & McKenzieCanyon Equity LLCCarlson Rezidor Hotel GroupCBRE HotelsFSC ArchitectsHilton WorldwideHyatt International Asia Pacific LimitedKPMG

Marriott International, Inc.Mayer Brown JSMMGM Hakkasan HospitalityMilbankOutrigger Hotels and ResortsPaul Hastings LLPPremier InnProskauerQUORyan LawyersShangri-La International Hotel Management Ltd.The Brand CompanyThe Indian Hotels Company LimitedWATG / Wimberly Interiors

Media SponsorsAsian Hotel + Catering Times

GlobalHotelNetwork.comHotel AnalystHotel News NowHotelier IndonesiaHOTELS MagazineSleeper MagazineST Media Group InternationalTTG Asia

SupportersHAMA Asia PacificInternational Finance CorporationInternational Society of Hospitality ConsultantsInternational Tourism PartnershipPacific Asia Travel Association

Patrons, Sponsors, and Supporters as of 15 May 2014

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PatrickMurray

SiddharthBiswas

AbhijitGhosh

KarenSavery

MartinDavies

AndrewGee

Newly appointed as resort manager at the beachside Six Senses Ninh Van Bay, Abhijit Ghosh returns to Six Senses Hotels Resorts Spas. Most recently with Hilton Hotels & Resorts in India as director of operations, Ghosh served seven years with Six Senses at Six Senses Samui, Thailand; Evason Ma’in, Jordan and the former Soneva Gili in the Maldives.

Leading boutique hotelier Alila Hotels & Resorts has announced Patrick Murray as general manager for Alila Jakarta. With more than 30 years experience in the hospitality industry, Murray has worked extensively overseas, and was part of the opening teams for the Prince Hotel in Kuala Lumpur, the Legends Hotel on Australia’s Gold Coast and Palazzo Versace, the first Versace hotel.

Alila has also announced Siddharth Biswas as resident manager at Alila Villas Uluwatu. Since graduating from the Ecole Hoteliere de Lausanne in Switzerland Biswas has worked at properties across Europe, Southeast Asia, Africa, the Middle East and China, often as part of pre-opening teams.

Karen Savery has joined eforea: spa at Hilton Queenstown Resort & Spa as spa manager. Savery has a wealth of experience from the wellness industry, having worked the past eight years at Millbrook Resort in Arrowtown. She has received training from the Hospitality Standards Institute, NZIM NZ Institute of Management and MATRIX Circle of Service Business Building Program.

Martin Davies has been appointed executive chef at Six Senses Laamu. A specialist in French, Asian and Mediterranean food, he spent the last nine years in Turks and Caicos at resorts including Parrot Cay by COMO Hotels and Resorts and Grace Bay Club. Prior to his relocation to the Caribbean he was the executive chef at The Penthouse in London and Soho House in New York City.

Outrigger Hotels and Resorts Asia-Pacific has promoted Andrew Gee to regional director of sales and marketing for Australia and New Zealand. He was formerly director of sales and marketing for Outrigger on the Lagoon, Fiji. He will be based in Sydney.

Times website!

New lookAsian Hotel & Catering


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June Issue 2014

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