POSITIVE TERRITORY
Competitive Hong Kong’s full house
Hong Kong SAR HK$50
China RMB50
Singapore S$15
Malaysia RM30
Thailand Bt300
Rest of Asia US$10
E d i t o r ’ s M e s s a g e
Mischa
Moselle
ENDORSEMENTS
Only from the mind Managing Editor
Mischa Moselle
Design by
Hong Kong Hotels
Association
Hong Kong
Chefs Association
Federation Of Hong Kong
Restaurant Owners
Baking Industry
Training Centre
The Federation
Of Hong Kong
Association
Of Thailand
Hotel Owners
Koon Ming Tang
production@thomsonpress.com.hk
Contributors
Andrew Dembina Association Of
International
Singapore
Chefs Association
Hong Kong
Bakery & Confectionery
Hong Kong
Maitre D’hotel Association
Singapore
Hotel Association
Hong Kong
Bartenders Association
Zara Horner Hoteliers Shanghai Association
Robin Lynam
Euan McKirdy
Saul Symonds
Ruth Williams Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association
Chefs Association Association Of Hotels Association Hong Kong
Associate Publisher
Sharon Knowler
sharon@thomsonpress.com.hk
Circulation Executive The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the
Becky Chau 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
enquiries@thomsonpress.com.hk
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
Chairman strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F,
JS Uberoi Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy
Print, Unit B 8/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong
Director
All rights reserved (c) 2009
Gaurav Kumar
Thomson Press Hong Kong Ltd
MANAGEMENT FOOD
12 Loyalty cards should not be discount 34 Asia bucks global trends as
cards consumption of premium beef
cuts grows
MARKET REPORT
16 Hong Kong – a strong performance DRINK
from a competitive market 40 The love affair with single malt
Scotch whisky deepens
30
• Lamb Steelite International 11
• Vodka Tabasco 9
• Luxury linens; Carpets VIDACASA IBC
4 AHCT November 2010 November 2010 AHCT 5
I n d u s t r y N e w s I n d u s t r y N e w s
Pavilions private spa
continue to benefit from their existing will gain access to advertising on the through its collaboration solutions,” said
software investments. Additionally, Amadeus Media Platform. Robert Webb, Hilton Worldwide’s Chief
M
customers will have access to an array Advertising through global distribution Information Officer. Y
of complementary applications and the systems allows hotels to generate “These technologies remove CM
latest technology. incremental revenue and increase market communications barriers across MY
share by raising brand and promotion our global enterprise, allow for a
CY
awareness at the point of travel agent recommitment to a common platform
purchase. Through the Amadeus system, and provide a renewed focus on our CMY
Pegasus and Utell customers will have core mission to deliver the best possible K
TABASCO® is a registered trademark; the TABASCO bottle design and label designs are the exclusive property of McIlhenny Company, Avery Island, Louisiana, USA 70513. www.TABASCO.com
8 AHCT November 2010
I n d u s t r y N e w s
IN BRIEF Design Hotels has opened a new property in Laos, the Alila
Free WiFI in Bali Worldhotels’ member The Kowloon Hotel
Luang Prabang, an all-suite resort that is located in the
UNESCO World Heritage town Luang Prabang, the former royal
Hong Kong’s Worldhotels Affiliate, The
capital of Laos.
Kowloon Hotel, is celebrating its 25th
The resort’s existing colonial buildings, built between 1910
Anniversary with a sophisticated facelift
and 1920, blend with new structures that have been designed to
The iconic 734-room Kowloon Hotel
a passion to inspire
reflect and complement the Lao architecture. The interior design
has just completed the first phase of
is a fusion of French colonial with contemporary and modern
refurbishments with a stylish new lobby,
elements.
Club Lounge, luxurious guest rooms
Each suite is designed to create harmony between the indoor
on the Harbour Club floors and well-
and the exterior area. The signature fabric pattern in the room
appointed Deluxe and Superior rooms.
reflects the colors of the city and thus gives it an urban feel.
In the second phase, which is due to
start in December 2010, improvements
will be focused on the remaining three
floors of Standard and Superior rooms.
The O-CE-N Bali by Outrigger on the Located on Nathan Road, The
Legian beachfront has introduced free Kowloon Hotel’s comprehensive facilities
Wi-Fi in all guest rooms, at the pool, include restaurants renowned for
lobby and public areas of the hotel. exquisite dim sum, Chinese specialities,
Advertised as having a wide variety northern Italian cuisine and lavish
of activities for youngsters, couples, international buffets.
groups and families, O-CE-N Bali by Alila style comes to Laos
Outrigger now has the option of staying
connected 24/7. Aston International has recently
“We’re happy to provide free Wi-Fi opened the Aston Pontianak
connectivity to our guests,” says Allan Taipei’s Hotel Éclat is offering a bespoke
package for visitors to the spectacular Hotel & Convention Center in
Strahle, General Manager of O-CE-N Indonesia.
Bali by Outrigger. “Easy and frequent 2010 Taipei International Flora Exposition,
running till late April next year. Located in the heart of
online access can enhance the quality Pontianak the hotel features West
of a holiday, especially when guests Complimentary shuttle bus
want information about events, activities transportation and entry ticket to the Kalimantan’s largest pillar less Steelite International is a world-leading
ball room, a 1,000-square-metre
and restaurant reviews.” world’s premier annual horticultural
exhibition hall, several modern
manufacturer and supplier of award-winning,
expo is included in the promotion. Also
included in the ‘Let Nature Unfold Its and functional breakout rooms, inspirational tabletop for the hospitality and
Beauty’ package is a complimentary daily a shopping arcade, a Chinese catering industry.
Mandarin Oriental Pudong, Shanghai comes into
breakfast, a welcome drink and a late restaurant, an attractive outdoor
being at a signing ceremony in last month
pool and a full service spa with
4pm check-out subject to availability.
more than 33 treatment rooms as
Our latest collection of Axis Bowls make many
The 60-room boutique Hotel
Éclat is newly opened by Hong Kong well as a dedicated entertainment food types look great, providing an
entrepreneur George Wong, owner of A suite at the Aston Pontianak in Kalimantan
floor containing 22 karaoke suites. architectural presentation style to the dish with
luxury apartment complex Hong Kong
Leading UK-based travel trade association The Guild of Travel
minimal effort.
Parkview.
and Tourism is expanding globally with the launch of its first
Striking exterior international chapter for Asia in Hong Kong. Our product ranges provide exceptional features:
The Guild’s Hong Kong chapter was officially launched at a
reception held at The British Consulate in late September. Intelligently designed
The Mandarin Oriental Hotel Group has Following the successful launch of
Over 130 key Hong Kong and regional travel and hospitality Functional and durable
signed an agreement to manage a new, East in Hong Kong earlier this year,
luxury hotel currently under construction
industry leaders were present as well as representatives Excellent performance
Swire Hotels is set to unveil its second
in Pudong, Shanghai. The hotel is property under the new lifestyle
from consulates and embassies from 16 countries and key Mechanical and thermal shock proof
executives from leading financial institutions and top retail An extensive selection of shapes, patterns and
scheduled to open in 2013. business hotel brand, East, in Beijing
brands.
Mandarin Oriental Pudong, in 2012. colours
The Guild has also been strongly supported by Invest Hong
Shanghai will be located in the heart The property will open in the first Multi-functional pieces
Kong, who recently hosted an event in London to announce
of the Lujiazui Central Financial District quarter of 2012, and will be Swire
The Guild’s intention to launch in the city. Lifetime edge-chip warranty for maximum
and feature 362 guestrooms and 210 Hotels’ second hotel in Beijing, the
serviced apartments. other being The Opposite House at
confidence*
All accommodation will be spacious Sanlitun Village. It will also be the
and elegantly styled, with outstanding fifth Swire Hotels property to open CORRECTION Call Denise Lee, Sales Manager Asia on
views of the city skyline and the Huangpu
River. Subtle design touches will reflect
worldwide. +852 644 19927 or visit
The hotel’s 369 rooms, which In the October issue of AHCT we incorrectly identified some
the Group’s oriental heritage, while include 21 suites, offer the latest products in an article on spa amenities. www.steelite.com for more inspiration.
Mandarin Oriental’s renowned customer- in iPod-touch technology, while Ming Fai Group is the brand owner and distributor of
centric and highly sophisticated in- complimentary WiFi broadband REECO products and not Dong Xing Hotel Supplies as
room entertainment systems will be a *Applicable to all items in the Distinction and
internet connection is offered was incorrectly stated in a photo caption. We are glad to Performance ranges. Terms and conditions
prominent feature. throughout the hotel. clarify the situation and apologise to both companies for any apply. Further details available upon
confusion caused. request.
Fine-tuning
programmes are now looking at increasing the number of ways
members can earn and redeem points beyond the hotel. The other
thing global groups are doing is looking at how they can customise
loyalty
for markets like China where there is growing interest and growing
membership, but different needs and desires.”
programmes
If it ain’t broke don’t fix it
Getting the mix right from the start, adapting to changing
circumstances and guest criteria have helped loyalty programmes
help the industry. Valentina Tang, Vice President Asia Pacific,
Clubhotel notes that knowing audience profile, having membership
recruitment strategies, technology platforms, objectives, and
Job &
offerings as well as all levels of the organisation being involved from
Zara Horner finds out how to make sure you are the off-set means these schemes have not only helped the industry
o v e m y
not running a discount programme steer itself through the downturn but have contributed to a quick Il U niform
m y
I love
recovery. “A reward scheme is successful when it achieves objectives
– be it qualitative or quantitative – and the customers are satisfied
by the rewards or recognition received. If a scheme is successful,
no change is needed until either the programme objectives have
changed, or the customer satisfaction level has stagnated or declined.
It is more important to keep customers engaged, instead of making
constant changes. When leveraged effectively, [reward programmes
are] very effective tools to increase market share, maximise
profitability and drive incremental sales. The secret of success is
marketing to your qualified customers in an effective way that will
generate the results you desire.” While reticent to be specific, Tang
w w w. g l o b a l c h e f s t o r e . c o m
says a number of Asian clients have shown positive revenue growth
trends during the past 12 months despite negative growth overall.
Successful marketing, and subsequent sales is all about
Membership cards from Clubhotel
Full
house
China. Chinese tourists already greatly contributed to Hong Kong’s
tourism throughout the global economic downturn and it was the
Onyx Hospitality
only major market producing continued growth in visitor arrivals Group President
Hong Kong hotels are to Hong Kong in 2009. As the global financial system recovers, and CEO Peter
Henley with
incomes are generally rising and all tiers – including those at the owner Yuthachai
flush with guests reports top – are anticipated to expand,” Barr tells AHCT.
Charanachitta
Mischa Moselle India has also seen strong growth as a source market, with an
increase of 42.8 percent in visitor arrivals over 2008.
Other source markets have been showing signs of recovery but,
Edmond Kwan, Rooms Division & Sales Manager at the as of end of June this year, had yet to reach 2008 levels. Chan tells
recently rebranded Gloucester Luk Kwok hotel near Wanchai’s AHCT that The Peninsula, Hong Kong is seeing more guests from
exhibition and convention centre, told AHCT during a tour of the short-haul markets than in the past. “It used to be a ball-park of
property that he was expecting occupancy between 90 and 100 60/40 long haul to short haul, now it’s more 50/50. The regional
percent for much of October. market is also gaining.”
According to the Hong Kong Hotel Association’s (HKHA) Chan’s figures reflect visitor arrival numbers from HKHA that
annual report, published in early September, High Tariff A Hotels show “long haul markets during the first half of 2010 continued
in Hong Kong achieved an average room occupancy rate of 74.98 to show recovery but the numbers were still below 2009 levels.”
percent, less than two percent down on 2008 and up 11.36 percent Visitors from the Americas were down 5.3 percent, Europe, Africa
on 2009 in the first half of 2010. and the Middle East down 4.5 percent and from Australia, New
Zealand and South Pacific down 3.2 percent. A few short haul
Bullish on China? markets showed a small decline but growth from Southeast Asia
Breaking down the origins of the guests, the mainland China market was reported as “recovering strongly.”
InterContinental Dalian – IHG is doubling its existing Greater China portfolio with showed a visitor growth rate in the first half of 2010 of 26.9 percent
Hong Kong a key part of the strategy
Stocking up
B
over 2009 and 32.8 percent over 2008, making it the only only major
arring the unforeseen, 2010 is turning out to be a year market producing continued growth in arrivals to the territory. Hotel room inventory in Hong Kong stood at 60,104 in 173
that demonstrates the resilience of the Hong Kong hotel While The Peninsula, Hong Kong’s Chan says “there is no hotels by the end of the first half of this year, an increase of 16.5
industry. Occupancies are nearly back at 2008 levels over-reliance on the mainland market” at her property, the issue is percent over the 51,581 in 140 hotels at the beginning of 2008.
and rates are recovering if lagging. The territory remains one that has been noted by HKHA. The organisation reports that The projected rate of increase is some 5 percent per year for the next
a premier location for developers, owners and operators seeking the mainland market has not only grown at 10 percent a year for three-and-a-half years.
flagship properties. Much of the resilience is due to the strength of four years running but is also a 62.2 percent share of total visitor IHG is currently the largest international hotel operator in Hong
economic development in mainland China. arrivals to Hong Kong and that it is inevitable that both rate growth Kong with 1,400 rooms spread over five hotels and with plans for
China is now The Peninsula, Hong Kong’s second biggest source and share will decline “at some point in the future” as same day five more, including the boutique/lifestyle Hotel Indigo, a Crowne
market after the United States and ahead of Japan, the hotel’s Hong visitor numbers increase. This would “result in lower growth rate Plaza and three Holiday Inn Express properties.
Kong’s General Manager and Area Vice President for Hong Kong for overnight hotel staying visitors … from the mainland China Open properties include a Crowne Plaza and two
and Thailand Rainy Chan tells AHCT. market.” InterContinentals, including the InterContinental Hong Kong
Some years ago the same list would have read United States, Keith Barr, Managing Director, Greater China at InterContinental which is the only IHG-owned hotel in Greater China and according
Japan and Britain and Europe. Looked at another way, mainland Hotels Group (IHG), takes a more positive view of Hong Kong’s to Barr is “our global flagship hotel for the brand and contributes a
guests have gone from comprising seven percent of the total in 2007 relationship to the mainland. “The city still has great potential, significant percentage to our global income” as well as developing
to 18 percent in 2010. especially when one considers travellers coming from mainland “great brand awareness”.
中国总代理─美商 义式企业有限公司
上海 上海市闵行区合川路 3152 号北楼 2 楼 TEL : +8621 - 6405 0475
北京 北京市朝阳区西坝河南路甲 1 号新天地大厦 B 座 28 楼 TEL : +8610 - 5129 6899
台北 台北市内湖区堤顶大道二段 475 号 1 楼 TEL : +8862 - 2658 9660
www.italian-coffee-company.com
brand with five properties in London. The first international IHG plans to double its presence in Greater China to over
Guoman is close to Shanghai’s newest airport and plans are 250 hotels in the next five years. “And with Hong Kong being
for the brand to spread across Malaysia and China. Thistle, an important and ever growing market for us, we definitely will
which currently has two hotels in Malaysia, will bring “British continue to invest in maintaining our leadership position in the
operational excellence with an Asian touch” to Asia. Hotel region.”
cars will be black London cabs and the doorman are actually Thomas Monahan, Executive Vice President International
being hired in London. Development at Wyndham Hotel Group – the world’s largest hotel
While the company will own and operate some properties company by number of properties – tells AHCT that having hotels
the aim is to expand through signing management contracts. in a financial capital such as Hong Kong is one way of making a
In both China and India the company will start in tier one cities big impact or of introducing new brands. There are currently two
before moving to second tier cities in two-three years’ time. Wyndham franchises in Hong Kong, both Ramada Hotels but the
The company also has its eyes on Vietnam. company’s regional expansion plans are not focused on the territory.
The 7,200-property strong Wyndham Hotel Group is The Thailand-based Amari hotel company’s new serviced
IHG’s global flagship and profit centre
Guoman and Thistle Hotels Chief Operating hoping to offer its third-party apartment operator Onyx Hospitality Group has recently entered the InterContinental Hong Kong
Officer – International Sanjay Nijhawan management expertise as it Hong Kong market through the acquisition of the Shama serviced
Regional Wyndham Hotel
Group aims to
develops across Asia and use its
competitive advantage of having
apartment brand. Amari took the decision to expand across Asia
about three-and-a-half years ago. Onyx and its Saffron 5-star and Hong Kong for the deal announcement with owner Yuthachai
snapshot
bring its unique
management a breadth of brands – of the 12 O2O 3-star serviced apartment brands are one result of that decision. Charanachitta – tells AHCT.
expertise to Asia
only six currently operate in Asia. When the opportunity to buy Shama came along it was seen as Henley adds that the market for serviced apartments is very
Wyndham operates some 300 a ‘no-brainer’ because it gave the company an immediate presence strong and that it is difficult to enter the hotel market.
At the recent HICAP hotel investment
hotels in Asia at present, of which in Hong Kong and China (there are Shama apartments in Beijing The British-based Guoman and Thistle Hotels has established
conference in Hong Kong AHCT learned
250 are in mainland China, some and Shanghai as well as Hong Kong) and offices already staffed with a base in Malaysia for regional expansion. Chief Operating Officer
that Sheldon Adelson is a ‘rabid Republican’
150 of those being Super 8’s. Mandarin and Cantonese-speaking staff. Current market conditions Sanjay Nijhawan says that the appeal of Hong Kong to any hotel
and that he lost US$1 billion in “the credit
The company has its eyes on were also an appealing factor. “To be a leading Asian hospitality group is the rates being charged to guests. “It’s an absolutely
mess”. But as he added “US$1 billion buys
China, where says the company’s company means having a presence in major financial centres that phenomenal market and has been for a while. Rates are quite
a lot less than it used to.”
Executive Vice President are brand-defining cities,” President and CEO Peter Henley – in exciting.”
Adelson was at the conference to be
honoured with the Hicap Innovation Award. International Development
AHCT also had the opportunity to catch Thomas Monahan, “the pipeline
up with several hoteliers with regional dwarfs the rest of the world”
expansion plans. and the other strategic markets
of India and Thailand. Offices in
Onyx Hospitality Group announced the
acquisition of Hong Kong-headquartered Hong Kong and Shanghai will Your exceptional coffee needs a perfect grinding
Shama serviced apartments. Onyx is a look after the China market, while
division of Thai hospitality company Amari Singapore covers Southeast
which has expansion plans across Asia. Asia, Bangkok Thailand and
The company’s motives for investment Indochina and Gurgaon India.
outside of Thailand are not because of the In India the company currently
political instability there but rather because it has Ramada hotels under
wants to drive customers to its Thailand properties from new construction in Agra, Navi Mumbai, Gurgaon, Ahmedabad,
sources. The company currently receives 70-80 percent of its Amritsar, Jalandar and Delhi Airport Expressway.
revenue from Thailand and is working on four projects in the Other plans include the introduction of the Planet
country, including a soon-to-open all suite hotel in Bangkok. Hollywood brand to Asia. Planet Hollywood is a Las Vegas
A luxury Saffron brand serviced apartment project near the property with guestrooms themed around movies and
United States embassy on Wireless Road in Bangkok is slated extensive Hollywood memorabilia and will be an upscale
for a mid-2011 opening. brand in Asia.
Outside of Thailand the company has plans
for China (see main story) and a JV in India that
is looking for suitable properties in Bangalore,
Mumbai, Goa, Jaipur and Hyderabad. Onyx also
has its eyes on Bali, where it hopes Australians will
become acquainted with the brand, and hence be
lured to Thailand.
Guoman & Thistle Hotels hopes to increase its
presence in Asia from three properties to 40-45
in five years. Guoman and Thistle Hotels Chief
Operating Officer Sanjay Nijhawan explained the
background and strategy to AHCT.
> >
Thistle is a 25-year-old, 4-star brand with 37 # 40A # 55 # 60
>
hotels in Britain while Guoman is a 5-year-old, 5-star Thistle Hotels are exporting British operational expertise to Asia
Visit us at Equip’Hôtel, Paris - Hall 7.3, Stand C13 Santos, the barista’s reference
www.santos.fr - santos@santos.fr
aphrodite hills
resort and spa
bellagio las vegas
kanuhura
resort and spa
ws
nS
eal of App
T e c h n o l o g y T e c h n o l o g y
Connections
“A good working environment when you’re on the
road is not simply in communication technology”
count
Hotels across Asia are catering to the
demands of business travellers with
an increasing range of in-room office
Ananda Arawwawela
The Lotte Hotel Seoul and Lotte World, both located in the South
Korean capital provide these items on their club floors and even
equipment, Andrew Dembina discovers include a mobile phone for guests to use for the duration of their
stay, highlighting the ever-increasing role that hotels play in keeping
their business guests connected.
According to Nicola Chilton, Regional Director of Public
Relations for the Four Seasons Hotel Bangkok the hotel’s rooms have
everything a guest would need in order to use it as a virtual office.
“Many of our rooms are equipped with a flat screen TV with
connections for presentations; wireless keyboard internet service;
LRT-Nov 2010.pdf 1 20/10/2010 wireless
3:02 PM and wired high-speed internet; fax/copy machines;
executive-style desks with high-back leather chairs; iPod/iPad
connections to television for video presentations; and, of course the
most important thing for any meeting: a coffee maker.”
Hotels steeped in tradition are also moving with the times
to keep the modern business traveller functioning. The flagship
Mandarin Oriental hotel in Hong Kong is a case in point and will
tailor rooms to suit guests’ needs. If a guest wants to turn their
An executive room at the Landmark Mandarin Oriental – equipped with most office necessities
O
nce upon a time hotel guests could be satisfied with
a bed, clean sheets and a hot shower, but in today’s
fast-paced business environment travellers to major
destinations in Asia are increasingly looking for rooms
that also provide them with an office on the road.
Some hotels satisfy this demand by providing optional in-room
office equipment while others have rooms that specifically cater to
Guests can connect their laptops to the TV
at the Mandarin Oriental, Hong Kong the business traveller. But what makes an in-room office?
“HSIA [high speed internet access] and WiFi are the minimal
expectations today,” says Ananda Arawwawela, Managing Director
of Sheraton Hong Kong Hotel & Towers. “The essentials that make
a comforting working environment in any hotel room has to do with
C
be a good menu, drinks, and snack selection with room service and
Y
Guests at the Hotel Kunlun in Beijing can create their own private, in-room business centre
“All operators
have their own
ideas in terms
Guests have the flexibility to choose a seating position in relation to the light at East
of workstation
functionality, and
each property
offers opportunities
for designers to
innovate” Andy Tait
internet with “plug-and-play” connectivity.
Additional room amenities to make working
in-room more pleasant include Illy espresso
Swire’s East – a business hotel with a life machines.
The original Peace Hotel guestrooms
may have provided the “ideal room of one’s
concealing all the IT, cabling and power own” for Noël Coward to work in, but the
discretely and providing the storage required challenge for any hotel designer is to create a
B
design,” she adds. “With heritage you modern business traveller, but had live up
ack in 1929, while recovering of China it was renamed Peace Hotel. have to camouflage – we wanted it to look to the tagline “a business hotel with a life”.
from a bout of the flu in Today it is being reborn as a 21st century gracious and discrete – that was the main A project team led by William Lim
Shanghai’s newly opened Cathay international hotel and is now owned by challenge. We custom made two designs approached the hotel design by planning the
Hotel, Noël Coward holed up in China’s Jin Jiang International Hotels of desk in a deco style to achieve this.” All building from the inside out. Uncluttered
his hotel room and wrote the play Private Group and managed by the Canadian lighting and lamps at the Fairmont Peace interior spaces and natural light dominates
Lives. Both the play and the hotel have company Fairmont Hotels & Resorts. Hotel including the desk lamp are based the experience and East’s 345 guestrooms’
enjoyed remarkable longevity with revivals Design firm Hirsch Bedner Associates on deco designs. Original features dating and suites’ 4.8-metre high windows make
still performed today and the hotel retaining assigned a team of 14 designers in Shanghai back to 1929 inspire some of the decorative the most of the views of the harbour, hills
its position as one of Shanghai’s best loved and Singapore to “revitalize” the Shanghai patterns in the hotel. and cityscape of Hong Kong.
hotels, throughout the twists and turns of icon. HBA Principals Ian Carr and Connie The hotel’s 270 guestrooms feature With all the light and views, East’s
Chinese history. Puar headed the project. Paula O’Callaghan, 1930s period flourishes along with designers allow guests to make the choice
Built on The Bund in 1929 the Fairmont Senior Designer on the project spoke to contemporary comforts and cutting- of sitting either beside the desk in their
Peace Hotel was originally called the Cathay AHCT about some of the challenges faced edge technology. State-of-the-art in-room ergonomic chair facing the window or
Hotel and it was one of the most celebrated by designers working on a heritage project technology includes a 37-inch plasma having the window behind them.
hotels in China in the 1930s. After the When considering the workspace stereo television, a bath-side LCD screen, Similarly, at Le Méridien Cyberport,
establishment of the People’s Republic O’Callaghan says the biggest challenge is Blu-ray player and wireless and broadband LRF Designers opted to use contemporary
design to create a very modern workspace. Club lounge, the luxurious Horizon Club Everything about the design ensures
A spotlight on the wall provides lighting, executive rooms also have a workspace that it’s easy to start work immediately
while a glass desk adds to the bright open that fits the group’s aesthetic vision while on the desktop. Having plugged in the
feeling of the guestrooms (best-known for providing the latest in technology. computer, and logged in to the Shangri-
their “sexy bathrooms”). “We decided to Carefully selected Chinese elements are La’s complementary internet service, the
bring in a swing glass top that could double found alongside crystal chandeliers and the only challenge is not to get distracted by
as a dining surface,” explains Andy Tait, desk looks like it belongs in the study of a the amazing views of Hong Kong or to
Principal Designer and Partner at LRF. country house. When it’s time to get online indulge in too many chocolates or cups of
“All operators have their own ideas in and start working, guests sit in a super- fresh coffee from the in-room Nespresso
terms of workstation functionality, and each comfortable padded leather office-chair at machine.
COFFEE MUSEUM
putting an Oriental twist on Christmas food that includes more
traditional dishes such as Braised shark’s fin with conpoy and
golden mushrooms. Christmas drinks at the Intermezzo Bar
will include the Santamezzo, a scarlet red blend of vodka, fruit Espresso machine manufacturer Rancilio opened the doors last
liqueur and tropical fruit juice. month to Officina Rancilio 1926, a museum dedicated to the
In Hong Kong, the Renaissance Harbour View Hotel historical and cultural legacy of the company.
has created festival menus for its Scala Restaurant, Café Housed in a renovated building formerly used by the
Renaissance and Lobby Lounge, offering a diverse range of manufacturer, the museum tells the story of the company from
dishes including contemporary Italian dishes and 1926 up to the present day through thousands of documents
seasonal classic delicacies as well as buffet and photos as well as an almost complete collection of coffee
options. machines made by the company since 1927.
The diverse varieties of cuisines on offer will The company is known for its innovative coffee machine
The Renaissance Harbour View gets ensure that gourmet lovers of all types will find designs, which include the 1965 release of model Z8 created by
into the festive spirit
something to their liking. The in-house Scala well-known Milanese designer Marco Zanuso
restaurant has a three-course lunch and five- The building housing the museum is located in Parabiago,
course dinner on Christmas Eve, and the Café a town in the Italian province of Milan, where Roberto Rancilio
Renaissance offers Buffet Lunch and Dinner founded the company.
as does the Lobby Lounge with the addition The company is positioning Officina Rancilio 1926 as a
of a festive tea set. cultural project designed to introduce people to the company’s
To keep the party going after Christmas rich historical heritage. The museum was doubly designed as a
is over the hotel has also organized New way for the company to safeguard and cultivate its archives.
Year’s Eve celebrations with a lavish
six-course dinner and countdown at
Scala as well as New Year’s Eve buffet
lunch and tea in the lobby lounge – and
for those who can’t sit still on festive BOMBAY DREAMS
occasions there is also a four-course
dinner-and-dance in the lobby. RE-IMAGINED
Turkey and ALL the trimmings at Orchard Hotel If Christmas and the festive
foods that accompany it can’t Bombay Dreams, one of
Hong Kong’s most famous
FESTIVE FARE
come soon enough for you then the
Conrad Centennial Singapore has Indian restaurants, has a
a lunch buffet at Oscar’s in time for stunning new design and
The festive season is almost upon us with Christmas once Thanksgiving which features traditional a menu created by Indian
Champagne as
again just around the corner. Special festive foods and long work of art dishes like Roasted pumpkin soup with Master Chef I.R. Qureshi.
lavish meals form an integral part of any festive season, with garlic croutons, Carved turkey with chestnut stuffing and The new Bombay
many hotels and food companies creating a range of products roasted meats as well as desserts, which include Cheese cake, Dreams menu is varied
specifically for the occasion. Pumpkin and cinnamon pie, and Blueberry crumble. and includes dishes from
The Orchard Hotel Singapore always puts on a lavish No festive season is complete without champagne and South India and Goa in
display and this year is no different. The hotel has created Mumm and Perrier-Jouët have products launched in time for addition to the chef’s
a Christmas lollipop house made from 2,800 lollipops from Christmas that will complete any holiday meal. own specialist styles of
around the world and housing a selection of sweet and savoury From the house of G.H. Mumm comes a special edition traditional North Indian
Spicy eggplants from Bombay Dreams
Christmas treats ranging from Lolli log cake to Honey glazed Mumm on Ice gift pack containing a bottle of champagne and cuisine.
boneless gammon as well as a Cantonese roast turkey from a stylish carrier tote that functions as a portable bag allowing House signature dishes include vegetarian and non-
the Hotel’s Hua Ting restaurant. To complete the sensory a chilled bottle of Mumm Courdon Rouge to be enjoyed at any vegetarian Chef’s platters, Salmon dill se, Handi murgh, Shahi
experience carollers will be in the lobby in the days leading up to holiday meal whether it be a picnic in the park or a day on the galouti kabab together with classic Biryani with chena payesse
Christmas. beach. and Ramalai desserts.
Hau Ting isn’t the only one of the hotel’s F&B venues that Perrier-Jouët Belle Epoque 2002 marks the company’s The master chef’s culinary creations have previously featured
are getting in on the Christmas action, with the lobby level first vintage for the 21st century. And if we need any more proof in a number of international food festivals around the globe. He
Orchard Café serving Traditional roast tom turkey with giblet that champagne is indeed a work of art, celebrated Japanese was also Senior Master Chef at the Taj Mahal Hotel and The
gravy and chestnut stuffing, Oven roasted leg of lamb, Smoked art photographer Makiko Takehara has applied her own unique Grand New Dehli.
duck breast with roast fig, Chicken liver parfait with caramelised perspective on the company’s story creating photographs that The restaurant also offers a buffet lunch and Sunday brunch
shallots, as well as Black pepper slipper lobster and Chilli crab. imagine Perrier-Jouët in new ways, interpreting each vintage with free flow red, white and sparkling wine.
The dessert menu is no less complete boasting Ginger bread through different artistic aspects that marked that vintage year. The interior design includes an open kitchen with Tandoori
ovens as its centrepiece and makes use of texture and colour to
create an inviting atmosphere.
Classic pasta and white truffle dish from Sabatini Ristorante Italiano
a number of dishes that can be enjoyed waters of Yangcheng Lake. As such, the
The hardest thing about raising
with the white truffle. These include a
Saffron risotto with raw scampi and quail
Fairmont resort is positioning itself as
the destination for local and international
gourmands wanting to savour China’s
a Desert Shrimp?
breast stuffed with stewed prunes, 24
month aged parmigiano reggiano fondue, most prized hairy crabs and other
Maderia sauce and honey. For those excellent lake specialties.
who prefer something sweet, Domani’s The hairy crab has a short season
dessert menu also includes truffle dishes. running from September to December
H one at ifc mall is serving Beef and typically weighs in at 180-250
carpaccio with celery heart, shavings grams. The Fairmont resort selects only
of Parmesan cheese with white truffle; the lake’s finest specimens ensuring
Cream of St Georges mushrooms, they weight at least 250 grams each.
Bruschetta with soft scrambled free Fairmont’s green initiatives ensure the
crabs are farmed in a sustainable manner
White truffle
range eggs and white truffle as well
as Vialone Nano creamy Risotto with to ensure the population remains strong.
The Kowloon Hotel’s Cantonese
season
Parmesan cheese, meat juice and white
truffle. Desserts include Homemade restaurant Loong Yat Heen will also be
white truffle ice cream. celebrating the hairy crab season with
Everyone’s favourite seasonal fungi are The Royal Garden’s Sabatini a hairy crab promotion available during
back, with the start of the white truffle Ristorante Italiano is featuring eight white both lunch and dinner. The venue’s
season. To mark the occasion a number truffles dishes using fresh ingredients Michelin-starred chef Yeung Kin-Yip has
of restaurants are offering seasonal truffle including sea scallop and beef carpaccio. created a number of dishes including
menus. Dishes include Scrambled organic eggs Braised shark’s fin with crab roe,
8 ½ Otto e Mezzo’s chef Umberto on brushetta and white truffle and Risotto Steamed bean curd topped with crab
Bombana is glad to kick start the truffle with mascarpone cheese and white roe, Stir-fried assorted seafood served
season in his restaurant. Awarded truffle. with steamed egg white topped with crab
Worldwide Ambassador of the White roe and Sautéed prawns stuffed with
Truffle in 2006 by the Piedmontese turnip ring topped with crab roe.
Regional Enoteca Cavour (Italy), Chef Loong Yat Heen offers hairy crabs
Hokkaido King Crab will also make an
Bombana is considered the pioneer of appearance at the Harbour Grand Hong
this premium ingredient in Hong Kong. Kong’s Nagomi Japanese Restaurant.
Bombana’s truffle menu includes Freshly flown in from Hokkaido, the
Homemade fettucine, butter and crab has been used to create a number
parmesan and white truffle and Autumn of dishes: Braised Matsubagani with
mushroom risotto with piedmont cheeses avocado; Grilled Tarabagani leg; Bean
and white truffle. curd skin rolled with crab meat and Taro
The restaurant will also host the 12th
edition of the renowned World Truffle
tempura to name a few.
Saying goodbye.
Auction. Organised in co-operation Sustainable
with the Region Piedmont and the crab from
It may sound a little strange, but when you put as much effort as we do into raising shrimp, you
the Fairmont
Piedmontese Regional Enoteca Cavour, Yangcheng Lake
Hotel
the auction represents one of the most like to know that your ‘babies’ are going to a nice home. Luckily for us, the world’s most
prestigious event in Hong Kong’s culinary
delectable shrimp are now sought by the world’s most discerning food service professionals,
agenda. All profits from the auction
in Hong Kong will go to the charity Crabs galore finding their way to elite restaurants, hotels and resorts around the globe. If you’d like a shrimp
organisation Mother’s Choice.
Singaporean master chef Justin To help solidify its position as one of the that boasts not only fantastic taste, but also total traceability, you’d definitely like a Desert Shrimp.
Quek, who makes an annual pilgrimage premium destinations for hairy crab,
to Alba to source the finest white Fairmont Yangcheng Lake Hotel,
truffles, appeared at the Mira Hong located between Shanghai and Suzhou,
Kong’s French restaurant Whisk last has created an “Inspiring Autumn”
month, pairing white truffles with his light package running till the end of the year
contemporary European cuisine. Quek’s that includes a one-night stay at the
menu included Egg royale with goose resort in a Deluxe Room, breakfast at
foie gras and white truffle shavings; Essence Restaurant and an elegant
lateralaspect.npc8062
Tagliatelle in white truffle cream with white Chinese dinner featuring the famous
truffle shavings and White truffle Yangcheng Lake Hairy Crabs.
ice cream. Some of the most prized hairy crabs
Italian restaurant Domani also has in the world come from the deep, cold
Global Sales & Marketing Enquiries: Mr Peter Fraser, National Prawn Company tel: + 61411 267 507,
email sales@robian.com.sa robian.com.sa/brands
32 AHCT November 2010
F o o d
Canadian cattle reared outdoors
F o o d
Increasing sophistication
Production and exports in both Australia and New Zealand are
down, due to a mix of strong currencies, low prices and drought,
but Asia is the one region that is importing more. Canada is back in
the market and some off-the-bone US cuts are also available, with
conditions varying according to the market. Exports of Scottish
beef, under the Scotch Beef brand, have just been authorized to
Hong Kong.
Appetite for Japanese Wagyu beef and its imitators seems to
know no bounds.
Australian farmers are finding a hearty welcome for their
products in Southeast Asia and Greater China and New Zealand
beef is showing modest gains in North and South Asia (a term that
for Beef+Lamb New Zealand encompasses Southeast Asia).
What is fueling the appetite for a premium (read pricey)
foodstuff?
In fact, beef consumption is rising at all price points and
Aaron Iori, Regional Manager – Southeast Asia/Greater China at
agricultural promotion body Meat and Livestock Australia, tells
AHCT that the market is very price sensitive.
“Importers continue to buy high end products from Australia
but they will be tempted to buy commodity price products which A prime cut from Canada
are of low quality and cheap from different countries for customers
Beefing up
who are price sensitive,” Iori says.
Undoubtedly the rise in beef exports is mainly due to rising
Asian guests are defying worldwide incomes and the increased affluence of the region’s middle classes.
McCrimmon has noted that the mainland visitors to Morton’s
trends and demanding more beef. are clearly well-travelled, sophisticated consumers and Iori also
Mischa Moselle asks why believes that “Consumers in this region are becoming more
consumption
educated, more travelled and increasingly exposed to both traditional GLOBAL SEARCH INTERNATIONAL INT. GUILD OF BUTLERS & HOUSEHOLD MANAGERS
and western cuisines through the expanding foodservice and retail
ENHANCE YOUR SERVICE WITH
sector.” ROYAL BUTLER TRAINING
Another contention – made by the people selling the product
Refined and highly regarded Luxurious Butler
– is that it is the quality of prime beef that keeps restaurant guests training designed specially for Butlers & would-be
coming back for it. Laurent Vernet, Head of Marketing for Quality Butlers. Helping to re-define service excellence
Meat Scotland (QMS) says the appeal of a steak is quite simple to
T
Morton’s The Steakhouse New York Strip steak
Teaching essential skills, developing standards &
his month Morton’s The Steakhouse spreads its wings understand. services by targeting the mindset of the butler to
to Shanghai with the opening of a 200-seat restaurant “A steak is a simple honest dish made from nature and to understand, meet and exceed the expectations of
every unique guest.
and 100-seat bar in a prime location, sharing the IFC your liking. Only good chefs can cook a good steak. A good chef
Tailor made Hospitality programmes
Pudong site with a 5-star Ritz-Carlton hotel. demonstrates his abilities with a steak – he can’t hide. Steaks are WWW.IGBH.COM
Email: Wayne@igbh.com
Morton’s have been looking for a China property for some also rich in satisfying flavour. It is a hedonistic dish and comfort
food,” Vernet tells AHCT. OTHER HOSPITALITY COURSES
time, taking two years to find the right Shanghai location as the
• The Guest Stay, Pre-Arrival To Departure.
opening is “very important” for the company, according to Stephen • Improve Your Service Mindset.
• Household Management.
McCrimmon, General Manager of the Hong Kong branch. In his Down on the farm • Hospitality Refinement & Education.
• The Art Of Valet Service.
• The History Of Hospitality.
11 years with the restaurant McCrimmon has noticed that mainland Vernet also points to the way the famous Angus cattle are raised • Guest Care - Who Is The Customer?
• Exceptional Food & Beverage Training.
• Luxury Villa Training.
Chinese guest numbers have gone from one table a week to two in Scotland, with grass-fed, hormone free-cattle slaughtered on • Inside The Mind Of The Guest.
• Royal Standards Of Service.
average at between 24-26 months. “Genuine grass feeding means • Communication Skills.
or three tables a night. Local guests are of increasing importance • Perfect Room Service.
• Who Is The Guest & Where Are They From?
light marbling so less fat. Grass fed cattle have a genuine beef flavor • Teaching Others - Training Techniques.
to the steakhouse as well, often using the restaurant as a venue for • Thinking Like A General Manager.
celebrations, from birthdays to IPOs to product launches. often lost with grain feeding.”
EXECUTIVE RECRUITMENT - GLOBAL VACANCIES
While guests no doubt appreciate the newer items on the menu Canada is also famed for its Angus cattle, cross bred with “Executive candidates for luxury boutique resorts and hotels worldwide”
such as Chilean sea bass and onion rings, the meat remains the main several other well-know breeds such as Hereford or Charolais. Recruitment and Executive Search for Asia, South Pacific, Middle East and Africa,
North and Central America, and South America
attraction – be it the classic Porterhouse or New York Strip cuts or Cam Daniels, Vice President of Export Services at the Canada
what the menu calls their “slightly smaller” cousins. Beef Export Federation, tells AHCT that keeping cattle outside VACANCIES WORLD WIDE - WWW.GLOBALSEARCHINT.COM
year-round in Canada’s cold climate produces animals with thick
Email: Wayne@globalsearchint.com
Tel: ++ 44 (0) 207 7 033 666
hides that eat more and as a result gain weight faster, and possibly
produce more fat.
The cattle’s diet is supplemented with grain – predominantly
corn in the east and barley in the west and for 200 days the cattle will
be given varying proportions of grain and
silage. The result, according to Daniels, is
Filet mignon, Morton’s style
“marbling giving flavour and tenderness.”
The cattle are slaughtered between
16-24 months of age.
Daniels also adds that steaks remain
popular despite the expense because they
are “considered a luxury” and possibly
more contentiously they are “good for
health.”
Red meat is in fact losing the bad rap
it had acquired on the health front and
Helen Fletcher, Senior Market Analyst at
Portioned rosbif steaks from New Zealand Beef+Lamb New Zealand is robust in her
All the Wagyu beef used in Nobu Angus cattle grazing in New Zealand
Hong Kong is from Japan
Laurent Vernet The commonest Wagyu used in Hong Kong is from Miyazaki,
both a province and type of cattle.
Chef Erik comments that the marbling of Japanese beef puts
it in a different league to beef from other countries and that Asian www.egrocoffee.com
guests are “not afraid to spend the money and get the best.”
C o f fe e M a c h i n e Pa r t n e r s o f :
A
ccording to International Wine and Spirit Research
figures the whisky market in China, which was worth
around £1 million (US$1.6 million) in 2000, was worth
£80 million (US$126 million) in 2009.
At the moment not much of that is single malt. The category
accounts for about six percent of total sales of Scotch whisky
worldwide, but between 2005 and 2009, while the industry as a
whole grew by 10 percent in terms of sales by volume, by the same
criterion single malt grew by 23 percent.
For many years Scottish single malt whisky was merely a niche The Lowland Auchentoshan distillery
Dram-atic increase
Over time the Edrington Group’s The Macallan emerged as Asia’s
most successful malt brand, partly thanks to its highly collectible
“Taiwan – it is a
blockbuster market for
us” David Pattison
vintage range, and to bottlings with advanced age statements. In a
very brand conscious environment, persistent reminders that it is
“often called the Rolls Royce of single malts” certainly didn’t hurt.
Not far behind The Macallan and Glenfiddich are The Glenlivet,
owned by Pernod Ricard; Glenmorangie, acquired in 2004 by
LVMH, which has invested heavily in building the brand; and
Malt assault
Bowmore, owned by Morrison Bowmore Distillers Ltd, owned in
turn by Japan’s Suntory Holdings Ltd.
These are – for the moment – the major players in an increasingly
crowded market as more and more Scottish distillers look east.
Back in Scotland mothballed distilleries are being reactivated,
and investment is pouring in to an industry that, although
Single malt whisky sales growth is beleaguered in its traditional markets, thanks to recession and
the demonisation of the alcoholic drinks industry that recalls the
outstripping blends, discovers Robin Lynam prohibitionist excesses of the early 20th century, now sees Asia as
its future.
In addition to Bowmore, the company offers one of the few the basement of the Wharney Guangdong Hotel in Wanchai, stocks
Lowland malts available in Asia, Auchentoshan, a gentler whisky about 180 malts.
suitable for pre-dinner drinking, and Glen Garioch a distinctively A few doors away on Lockhart Road, an anomaly, in that it’s
honeyed Highland malt. whisky range derives from a private collection placed in a restaurant
Although Pattison, along with everybody else, has an eye on for sale, but a sign of the times nevertheless, is the Banana Nana Thai
China, he is less bullish on the prospects in that market for malt restaurant, which has about 400 malts, many of them rare – one of
over the short term than many of his industry colleagues. the largest selections in Asia.
“The problem in China is there is no understanding of it,” Is the category competitive with blended whisky over the longer
says Pattison. “People don’t know the difference between a cognac term, or complementary to it, however?
or a blended whisky and single malt, but in Taiwan there is that That is certainly a question Pernod Ricard and Diageo have to
understanding.” ponder, since both have considerable interests in both areas. Pernod
Chivas Brothers’s ultra-premium Royal Salute
Although Japan was the first market in Asia to really latch on Ricard owns Chivas Regal, Royal Salute - and The Glenlivet. As
to single malts, according to Pattison business for the category is well as Johnnie Walker and several other blends, Diageo owns a
struggling there because of adverse economic conditions that have portfolio of 15 malts.
pushed consumers towards cheaper Japanese whisky brands. As well as its long established Black Label deluxe whisky Johnnie
In Taiwan, which followed it, conversely, the economy has Walker has invested heavily in its popular Blue Label premium
picked up, and in 2009 the government reduced the rate of duty. blend, which is positioned towards the top of the luxury blended
“It is a blockbuster market for us,” says Pattison. “You see a category. Its two blended malts, Green Label and Gold Label, aim
lot of younger people coming in to whisky in Taiwan. There was a to offer something different to both blended and single malt whisky
very big tasting event, Whisky Live, in August and that attracted drinkers.
about 14,000 people over the two days, which was phenomenal “I think they are complementary,” says David Pattison. “Blended
compared to, say, Whisky Live in Japan, which probably attracted whisky is good for introducing people to the category – younger
4,000 or 5,000 people, or Whisky Live in the UK, which would drinkers, first time drinkers. It’s more affordable than malt whisky
be about the same.” for those on lower incomes. Malt whisky suits connoisseurs, and
Bowmore is also focussed on a strong collectors market in there are people who buy it for image.
Singapore. It is known for its rare special edition bottlings such as “Is there competition between say a Royal Salute or a 25 Year
Blue expression of the Walking Bowmore’s the Bowmore Trio – Gold Bowmore, White Bowmore and Black Old Chivas and a single malt? Yes, I suppose there is. I think it
Lowland offering Conscientious brand-building Chivas Regal, Pernod Ricard’s
Man – Diageo’s top selling blend Bowmore – one vintage bottle of each of which sold together last has boosted Glenmorangie sales leading blend depends very much on the market.”
year at auction in New York for US$21,600.
Still room for growth “There is a lot of demand in Singapore for those expressions.
One of the most aggressive players in the field is Glenmorangie, There is also huge interest in Singapore for the Forty Years Old.
the best selling single malt in Scotland, which has raised its profile
in the field hugely by expanding its range from its classic Ten Years
That’s coming on very well as a market,” says Pattison.
Only 53 bottles of the limited edition Bowmore 40 Years The new master of the black beans Melitta SystemService
www.melittasystemservice.de
Old, now renamed The Original, to an extensive range of different Old have been released worldwide, and it is priced at £6,500
cask finishes, and exotic, innovative spirits, such as Signet, created (US$10,223) per bottle, plus tax.
Coffee enjoyment with our best export@mss.melitta.de
by Dr Bill Lumsden. Sales of those bottles so far have included five to Singapore, fully automatic machines
Lumsden and his team, including Sensory Whisky Creator two to Taiwan, nine to the UK, one to Malaysia, and one to the
Annabel Meikle, are carving out entirely new territory for single Chinese mainland.
malt whisky, aimed at drawing in the younger more trend conscious Not surprisingly none have been sold in Hong Kong, where the
drinker. tax would double the price.
Last year Glenmorangie installed four new copper stills, in “In Hong Kong the market is developing, but the big issue is
what Meikle calls “undoubtedly the finest still room in the world” the duty structure which does not favour imported spirits. It is 100
at a cost of £4 million (US$6.3 million), bringing the total to 12, percent ad valorem, which really pushes up the price. A very good
and boosting production capacity by a third. She, Lumsden and bottle which might be HK$6,000 (US$773) in any other market
LVMH are confident that with market growth in Asia, the extra will be nearly double that in Hong Kong because of the import
spirit will be needed. duties. The Scotch Whisky Association are lobbying the Hong
Glenmorangie also owns the Ardbeg distillery on the island of Kong authorities to try to introduce a fairer system,” says Pattison.
Islay, and is now working to build that brand in Asia. The same
meticulous attention has been paid to packaging as was applied to Widening interest
Glenmorangie, and the brand is increasingly visible in regional bars, Interest in malt is certainly spreading in bars and restaurants
retailers and duty free outlets. however, many of which have gone from offering only two or three Melitta® bar-cube Cafina® ALPHA Melitta® cup
Ardbeg will be going head to head with the less peaty Bowmore, of the big single malt names to a selection of twenty malts or more,
currently the biggest selling Islay malt around the region – a trend noted by Brand Promotion Manager Walter Gerrard of Fine
although internationally the island’s dominant player remains the Vintage (Far East) Limited which supplies Hong Kong’s largest
® Reg. trademark of a Melitta group company.
unmistakably pungent Laphroaig. wholesale selection of single malt whiskies, including rare bottlings
“We’re quite unique as a company in that we’re very niche, and an extensive range from whisky merchant Gordon & MacPhail. Melitta® c35
focused only on single malt, and we offer an Islay, a Lowland and Gerrard claims to have noted “exponential” growth in the range slim and smart
a Highland. That’s the way we’re trying to develop our business,” of single malt whiskies available in Hong Kong F&B outlets over
says David Pattison, Morrison Bowmore’s Regional Manager, the last 12 months.
Emerging Markets. One of Fine Vintage’s biggest clients, The Canny Man bar in
Melitta SystemService GmbH & Co. KG • P.O. Box 1326 • D-32429 Minden, Germany
42 AHCT November 2010 Tel. +49 571 50 49 312 • Fax +49 571 50 49 314 November 2010 AHCT 43
E q u i p me n t E q u i p me n t
A
The ‘Buick’ of espresso machines
good cup of coffee may not be ergonomics and design, and of course brand
La San Marco offers coffee at the push of a button
enough to sway a patron’s choice awareness” matter, he says.
of fine dining establishment,
however, a bad cup can leave a To be or not to be automatic
bitter aftertaste on an otherwise flawless There are numerous elements that need to
meal – in many cases the final verdict on be taken into consideration when choosing
a cup is not merely a matter of the right a coffee machine for a fine dining restaurant.
ingredients, but the right coffee machine One question that needs to be answered
as well.
“We usually recommend a coffee early in the process is whether the restaurant
machine that can best fit the overall dining intends to operate the machine through a
experience of a fine dining restaurant,” said trained barista or whether a full automatic
Christian W. Huber, Managing Director coffee machine is required.
Franke Coffee
of Boncafé International distributors of Systems has a number of fully automatic
amongst other products Rancilio Egro coffee machines that are aimed at fine
coffee machines.
“If you’re in a fine dining dining establishments. “These machines
restaurant offering the very best service, have the possibility to automatically unite
cuisine, wines, desserts, and so on, then you the quality in the cup needed for fine dining “If it is it too big the
would expect the coffee experience – which
usually comes at the end of a meal – to really
requirements, whilst keeping it clearly
operator friendly and thereby reducing total
running cost are too
conclude the entire dining experience with
aplomb,” Huber said.
intervention time so that staff can focus
on serving the customer,” said a company
high. If it is it too small
Paolo Fenu, Director of Communications spokesperson.
the machine cannot
of La San Marco says the list of requirements
is comprehensive. “Reliability and the ability
Not everyone, however, believes that
fully automatic coffee machines are suitable
cope with the demand”
to consistently brew quality coffee, the
machine’s capacity to keep a programmed
for fine dining restaurants.
“All over the world there are different
Bernhard Künzler
temperature, regardless of the use, the coffee habits, local tastes, different ways of
Fine
Freshly brewed coffee of superior quality.
Wonderful aroma, delicious and full flavor. The
best filter coffee is brewed by Bravilor Bonamat,
a leading authority on filter coffee systems for
machines for more than sixty years. Each of our machines has
fine dining
its own specific qualities, allowing its user to make
delicious coffee quickly and easily at any location.
Brewed in glass decanters or airpots, the coffee is
always perfect! Beside a contemporary design
these machines offer an excellent in-cup quality
and much user friendliness.
If time and volume is an issue, then the for the keypad model and 34 different
The Faema E61
semi automatic coffee machine will not beverages for the touch-pad model.
“The
be recommended.” good thing is the machine is able to brew
The German company Melitta have both hot and cold beverage with just a touch
taken the fully automatic route with the on the button,” Huber added.
c35 range for coffee specialities. All models
Donaldson noted that over the years,
in the range have one or two grinders Koffee Ko has dealt with quite a few brands
depending on the customer’s request but and has gotten to know the pros and cons
not all have steam and milk capacity. of most of them. For a long time, he noted,
The c35 12Cm has all and can make the La Marzocco was the machine of choice
200 cappuccinos or coffee crème or 250 for people serious about coffee.
espressos an hour. “Recently, however, we tested the new
World Barista Championship machine
A world of extras
from Nuova Simonelli, the ‘Aurelia
Once a restaurateur has decided on the Competizione’, and honestly it is fantastic.
choice of fully or semi-automatic, there In 14 years in this business I’ve never come
are still many other questions that need across a machine that made coffee taste
to be asked and answered before the right as wonderful as this one does. It is utterly
as hard as some people assume, and the machine can be chosen. These include: without equal.”
Further, he said that where
company offers extensive training with should the machine include various beans; the La Marzocco required hard work to get
every machine as well as advanced classes what are the volume requirements to be good results, the Nuova Simonelli machine
for baristi who want to take their skills to expected to run through the unit per day; is a breeze to use. It’s what’s in the cup that matters.
the next level. Huber concurred, noting that should the machine be able to serve milk “Nuova Simonelli spent considerable
although a semi-automatic machine may
not produce as many cups, nor with the
specialities; should the machine be able to
dispense additional specialities including
time with Italian universities researching
the science of espresso extraction. They
A Partner You Can Count On™
same speed, as a fully automatic machine, chocolate, syrup, and so on. then began to design a new system around
but “in a fine dining experience, one is The latest Egro One, for example, those findings, and it appears to have paid
more understanding and patient to wait for can steam milk, brew coffee and dispense off phenomenally. I went from sceptic to
that good cup that has been produced and hot water at the same time. It also has the convert in a single shot,” Donaldson said.
made with passion by a trained professional. ability to program 16 different beverages La Marzocco does have its fans though.
www.bunn.com • www.trifectaexperience.com Fan us, Friend us, Follow us!
46 A HCT November 2010 Experience BUNN Quality at FHC China, 11-13 November, Shanghai
November 2010 AHCT 47
E q u i p me n t
“A coffee
machine is the
final tool in the
coffee process C
towards the
M
perfect cup” CM
Anders Bäckström
MY
CY
Schaerer models can cope with volumes
ranging from 30-800 cups a day
CMY
K
Aesthetic appeal – enough to qualify for a museum
of coffee machines – is a consideration for Rancilio
Chef Bombana it has been placed on the Never lose sight of the target
bar counter where it can catch customers’ When wading through a myriad of coffee
attention and serve as a focal point. Some machines and functions on offer, buyers
machines come with a range of cosmetic must never loose sight of one simple
possibilities so that they can be adapted to question, according to Donaldson: How
a variety of fine dining restaurant interiors.
well does the machine fulfill its core
“A Rancilio Class 10 for example,” Huber functions – making espresso and steaming
said, “could allow the establishment to milk – and how easy is it to get these results
choose the design and colour of the leather consistently.
for the machine. It will give a touch of class One option from Bunn is the Tiger
to the ambience of the establishment. For Xl, M and M EXT models, particularly
those who are approaching a more classic appealing if space is cramped as they only
and retro feel in their dining experience, the occupy 16” or 41 cm of counter space.
Rancilio ‘Leva’ espresso machine model will The unit simulates barista tamping
add showmanship of making espresso coffee and polishing motions to provide uniform
by the barista.”
extraction, according to the company. Bunn
“Schaerer’s portfolio of espresso models also point out the intuitive operational
covers our customers’ needs from 30 to Keeping it running design and easy to use control pad. The milk
over 800 cups per day, and for the gourmet There are also more mundane concerns delivery system is designed to not dilute the
restaurant or hotel coffee shop, the Coffee
Art Plus is Schaerer’s answer, offering greater
that need to be considered when buying
a coffee machine. Franke Coffee Systems
foam when frothing “so customers enjoy
a full, rich flavour experience,” says the
Discover milk
capacity and an abundance of different
options for preparing the milk.”
spokesperson noted that it is important
to find out if the provider of the machine
company.
“A coffee machine is the final tool in the
all over again
has a service presence in the region to coffee process towards the perfect cup. A six
Coffee machine ensure the machine is installed properly, month long journey, from the picking of
as design element staff are trained and regular service can be the coffee to the processing and the roasting
Functionality is not the only consideration maintained. – all can be in ruined without the use of
when buying a coffee machine, particularly “Operators tend to underestimate the correct brewing equipment,” said Anders
for fine dining restaurants where the importance of regular machine cleaning. Bäckström, Export Sales Manager (Asia) of
machine may be visible and therefore need This is important to ensure that the Crem International the Swedish/Spanish
to blend with the overall interior design. quality offered to the customer stays at
“For restaurants looking for more of a a constant high, as well as ensuring the
coffee conglomerate.
“Hotels and restaurants are starting to Evolution Plus Foam mastEr
showpiece, the Victoria Arduino ‘Adonis’ is intended longevity of the machine itself,” wake up to the fact that they’re losing business The fastest way to perfect milk foam.
absolutely beautiful. A blend of classical and the spokesperson said. Donaldson added to stand alone cafes 50 meters away because The Franke evolution Plus in conjunction with the innovative Franke
modern designs it comes in an all chrome that any buyer should ask if the dealer those cafes have better coffee, use high quality Foam master sets new standards in milk frothing.
finish, pearl or burgundy 12-step paint can service the machine and if they carry machines, and invest in training their staff The Foam master allows a fully adjustable milk foam consistency by
process, or custom colour to match dining spare parts. “A good dealer will provide properly,” Donaldson concluded. product – and this at twice the dispense speed of regular milk systems.
interiors/ambience,” Donaldson said. a replacement machine if they can’t fix “Of all places a ‘fine dining’ restaurant
A case in point is 8 ½ Otto e Mezzo, yours on-site. If the problem cannot should offer a ‘fine dining experience’; that www.franke.com
which employs the above mentioned be fixed and the machine is still under includes the coffee. If you’re offering the best
Adonis machine. Known as the ‘Buick’ of warranty they should replace the machine cuisine in town, then that should be across the
coffee machines and personally selected by immediately.” board – food, wine, service, and coffee.”
Additional research by Saul Symonds
chilled food six hours, without using wet ice, dry ice
or an electricity supply.
huge operating costs and providing
environmental benefits. DualZone
Serving fresh food presentably is a
The first “product” from the EuroCave
challenge to hotel and restaurant chefs
Professional, Dual Zone, is a 2 temperature
worldwide. Either you place wet ice at
zone wine serving cabinet combining a
the bottom of your dishes or use dry ice
modem design with the latest technology.
to keep the food cool, there just isn’t
Two large zones, which are completely
a flexible solution or presentable way
independent, allowing your red wines, white
around this.
wines all to be kept at the right serving
Now introducing the Vidacasa
Diningware – it may be your perfect temperature.
solution! In this way, Dual Zone allows you to easily
Vidacasa Diningware’s function is access bottles when dealing with customers’
to keep food plate surfaces at 4°C for wine orders.
up to six hours, without external power.
This innovative cooling feature assures For a free brochure containing full detail,
delicate perishables like fresh seafood please contact:
food, Japanese raw food, cold cuts,
Alpha International Food Services
salad and even desserts can be served
freshly at any hotel, restaurant or catering 909, Chai Wan Industrial City, Phase 2,
outlet. 70 Wing Tai Road, Chai Wan, Hong Kong.
Tel: (852) 2889 2123 Fax: (852) 2889 1757
For more information: www.vidacasa.com http://www.eurocave-alpha.com
Model: D-290 Email: alpha@eurocave-alpha.com
Nov 10-12 Cosmoprof Asia Cosmoprof Asia is the leading business-to-business UBM Asia Ltd
Hong Kong Convention beauty trade show event in Asia. All exhibits are Tel; +852 2827 6211
and Exhibition Centre divided into five themed sectors that cover the entire Fax: +852 3749 7345/3749 7310
Contests galore at
Wanchai spectrum of the beauty industry. Email: cosmasia-hk@ubm.com
Hong Kong www.cosmoprof-asia.com
Nov 10-12
FHC China 2010
Shanghai New
FHC China is the biggest international trade show for
food, wine and hospitality equipment in China. FHC
Lily Zhu
China International Exhibitions
Macau hotel show
International Expo Centre, China features Wine and Spirits China 2010, Meat Room A2402-03, Singular Mansion,
Shanghai, China China 2010 and Tea and Coffee 2010 specialist areas, No.318-322 Xian Xia Road, Shanghai
with Olive Oil China, Ultimate Barista Challenge (200336), China
China, Ice Cream University, Wine Seminars, China DID:(86-21)6209 5209
Sommelier Wine Challenge, FHC international Fax:(86-21)6209 5210
cooking competition and more. Email: fhc@chinaallworld.com
T
Nov 14-18 Equip’Hotel Paris Equip’Hotel is a rich source of experience that Promosalons
Porte de Versailles pinpoints tomorrow’s trends, especially in the worlds www.equiphotel.com his month the hotel equipment and supplies industry will
France of decoration, design and architecture. www.promosalons.fr
converge on gambling haven Macau for a three-day expo
highlighting the latest industry products and developments.
The 6th International Hotel Equipment and Supplies Expo
After the success of the past five editions, the sixth Coastal International Exhibition Co., Ltd.
will see over a hundred companies from Argentina, Australia, Belgium,
Nov 24-26 Hotel Expo 2010
The 6th International Hotel Hotel Expo will be held in The Venetian Macao again. Room 2106, China Resources Building, Canada, Germany, India, Japan, Pakistan, Singapore, the Philippines,
Equipment, Supplies and Gathering thousands of hospitality industry decision 26 Harbour Road, USA, Russia, China, Taiwan, Hong Kong and Macau showcasing their
Food & Beverage Expo makers and procurement groups from not only Wanchai,
Macau, but also Hong Kong, China and other major Hong Kong
wares.
The Cotai Strip Convention
and Exhibition Center at the Asian countries, Hotel Expo is the largest exhibition in Tel: +852 2827 6766 These products include foodservice equipment and supplies;
Venetian Macao the hotel, catering and hospitality sectors in Macau. Fax: +852 2827 6870 hotel guestroom amenities; cleaning equipment and supplies; hotel
general@coastal.com.hk
www.hotel-exhibition.com
indoor and outdoor furniture; spa and wellness supplies; recreational
and entertainment equipment; catering supplies; IT and management
systems; as well as environmentally-friendly and energy-saving
Jan 12-14, 2011 HIFI HIFI conference is designed to provide an annual Burba Hotel Network
meeting place for hotel executives, investors, lenders, 2900 Bristol Street, Ste. D101 equipment and technology.
Renaissance Mumbai
Convention Centre Hotel developers, and the professional advisory community Costa Mesa, CA 92626 The well-rounded event boasts a range of concurrent activities
Mumbai who are interested in doing deals in one of the world’s USA including the 4th Asian Hotel General Managers Forum; the 3rd Seminar
India hottest hotel markets - India. Tel: +1.714.540.9300
www.hifi-india.com of Cooperation between Hotels and SMEs; a Coffee and Bartending
Culture Workshop; a Spa and Wellness Forum as well as various cooking
demonstrations. Michelin-starred Morton’s The Steakhouse will give
27 Feb – Gulfood Gulfood is the Middle East’s leading dedicated DWTC culinary demonstrations in the first two days of the expo.
2 Mar 2011 Dubai World Trade Centre exhibition for the foodservice and hospitality Sectors. Dubai World Trade Centre
Dubai The event provides industry suppliers with the region’s P.O. Box 9292 The cooking demonstrations will be supplemented by Latte Art
largest central business hub, ultimately delivering Dubai performances and wine tasting sessions that will take place at regular
an unrivalled product and service showcase and the UAE intervals during the event, creating what organizers promise will be a
opportunity to meet serious international buyers face Tel: +971 4 332 1000
to face. info@dwtc.com fun and relaxing three days devoid of the solemnity that can accompany
www.gulfood.com such trade events.
The Golden Pearl River Delta (PRD) Cup will present awards in a
Mar 29 – Hotelex Shanghai 2011 Hotelex shows are the meeting point for the Shanghai UBM Sinoexpo International Exhibition number of categories including Top Resort Hotels; Top Theme Hotels;
Apr 1, 2011 Shanghai New International hospitality industry. Managers, manufacturers, traders Co., Ltd. Top Business Hotels; Top Consumer-Beloved Restaurants and Top
Expo Center and distributors gather annually to source, sell, 10/F, Xian Dai Mansion, 218 Xiang Yang Road (s), The 6th International Chefs. The expo will also host the 2nd Lotus Cup Hotel Furniture Design
Shanghai network and debate future trends. Shanghai, 200031, China
China Tel: + 86 21-6437 1178 Hotel Equipment and Competition.
Fax: + 86 21-6437 0982 To cater to the growing number of new hotel projects in the region
hotelex@ubmsinoexpo.com Supplies Expo – the PRD alone boasts as many as 50 new hotels set to open in the
www.hotelexchina.com
coming three years – the expo will host a Hotel Project Investment and
Jun 19-23, 2011
Vinexpo
Bordeaux-Lac Exhibition Centre
Founded in Bordeaux, France in 1981, Vinexpo
host industry players from all the wine and spirits
VINEXPO
2, cours du XXX Juillet 33074
24-26 November 2010 Management Discussion Pavilion helping new hotel projects find both
investors and operators.
Bordeaux
France
producing regions in the world every two years. Each
exhibitor finds his place and displays his talents to
BORDEAUX CEDEX
France
The Venetian Macao-
very strictly selected visitors – trade professionals only, Tel : + 33 5 56 56 00 22 Resort-Hotel
coming from more than 140 countries.
Fax : + 33 5 56 56 00 00
www.vinexpo.fr Cotai Strip Cotai Expo
Macau SAR
www.hotel-exhibition.com
CM
MY
CY
CMY
K
Experience a true
HOSPITALITY
SHOWCASE in Asia
Hospitality
Asia 2011
9 – 12 March 2011 • Singapore Expo
www.HospitalityAsia.com.sg
Organiser
International Furniture Fair Singapore Pte Ltd
62 Sungei Kadut Loop, #04-19, International Furniture Centre, Singapore 729507
Tel: (65) 6569 6988 Fax: (65) 6569 9939 Email: enquiry@hospitalityasia.com.sg
A p p o i n t me n t s
Freshness Redefined
Keep chilled food fresh at 4 °C for 6 hours
MGM Resorts International has announced New World Hotel Saigon has announced the
the promotion of Gamal Aziz to the appointment of Jeremy Harris as Executive without external power
post of President and CEO of MGM Chef. Harris won the Marriott Award of
Hospitality. Aziz has been with the company Excellence: Rising Star during his seven year
since 1998, occupying senior management stint with the company, during which he
positions with MGM’s resort, casino and worked at properties in Washington DC,
non-gaming properties under the Bellagio, New Orleans, San Francisco, Malaysia and
MGM Grand and Skyloft brands. Born in most recently Texas.
Egypt, Aziz started his hospitality career in Jeremy Harris
Gamal Aziz
Cairo restaurants.
The Royal Garden, Kowloon has announced
Pan Pacific Hotels Group has announced the the appointment of Hitoshi Inoue as
appointment of Cheah Chin Kim as General Executive Chef at Inagiku Japanese
Manager of Parkroyal Serviced Suites Kuala Restaurant. The traditionally-trained chef
Lumpur. Cheah has extensive experience in has 25 years of experience that includes time
the area, having previously worked for Fraser spent at the Disney Ambassador hotel and at
Hospitality in Bangkok, Seoul and Manila. several Hilton Worldwide properties – most
Her previous post was as General Manager of recently the Tokyo Bay Hilton.
Parkroyal Serviced Suites Singapore.
Cheah Chin Kim Hitoshi Inoue
The Sukothai Bangkok has announced the MSpa International, the spa division
appointment of Chutima Limpasurat of Minor International, has announced
as Public Relations & Communications the appointment of Kathryn Moore as
Manager. Chutima, who graduated in Liberal International Project Manager. With a
Arts from Bangkok University, started her passion for travel and a strong hospitality
hospitality career with Le Meridien Hotels operations background, Moore entered
and Resorts in Bangkok, before moving to the spa industry in 2003 and has worked
The Sukothai six years ago. She has most for leading international brands and as a
recently been the hotel’s Guest Retention consultant.
Every degree counts
Steelite International has announced the Mandarin Oriental, Macau has announced
appointment of Nikki Green as Design Sales the appointment of Samson Woo as Director
Manager, Middle East, Africa & Asia Pacific. of Sales and Marketing. Woo has over
Based in Kuala Lumpur, Green will focus 20 years experience in hospitality and sales in
on Core and Portfolio sales. Green has been the Asia Pacific and China region – including
with Steelite for nine years, with experience working for MOHG in Shanghai and Hong
in the United States, British, Middle Eastern Kong. Woo was last Director, Travel Trade
and Asian markets. Sales at Disneyland in Hong Kong.
VIDACASA : 1016 WEST JACKSON BLVD. CHICAGO, IL 60607 | TEL. +1 312 288 8631 | SALES@VIDACASA.COM
ASIA DISTRIBUTION : TOP CREATION (ASIA) LTD | TEL. +852 27237306 | SALES@TOPCREATION.COM