asian hotel

& Catering Times

Published since 1976 Vol 35 June 2010

HANDY TECH TIPS

Hotel PDA apps

CREATING A
NEW ICON
Raffles Tianjin
unveiled

Hong Kong SAR HK$50

China
Singapore S$15
RMB50 THAILAND ON THE BRINK
Malaysia RM30
Thailand Bt300
Rest of Asia US$10
What next for hospitality?
 E d i t o r ’ s M e s s a g e

W
elcome to the June issue of the
only Asia hospitality magazine
worth reading.
While hoteliers in Thailand are breathing
a sigh of relief at the apparent end of the
unrest that brought the capital Bangkok to a
standstill for some six weeks, they are also a
little weary at having to dust off the recovery
plans yet again. Yet the elastic resilience of
the Thai tourism industry is legendary and
many hoteliers are optimistic that the country
can pull it off once more. We note that for
some time now, however, Thai investment has
been flowing in the opposite direction, into
properties in the Middle East, India and the
neighbouring countries of Southeast Asia.
Political upheavals aside, we must not
forget that running a hotel is often a case of
keeping an eye on the day-to-day operations
and incorporating innovations that can
improve the guest experience. Some leading
hotels are already experimenting with the
latest digital devices that not only improve
worker efficiency but also wow guests – the
iPad becomes an electronic concierge or the
Blackberry a rapid way of passing instructions
to staff.
Innovation can also come in the form of
architecture and design. This month, we take
a look at how Raffles has created an iconic
new hotel in Tianjin that could not look more
different than the original in Singapore yet
retains that hotel’s hallmarks of sophistication
and luxury.

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

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

Mark Graham
Zara Horner
Elle Kwan
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

Advertising Sales Manager

Claire Sancelot Asian Hotel & Catering Times
is published monthly by
claire@thomsonpress.com.hk Thomson Press Hong Kong Ltd (TPHK)

Circulation Executive The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication.
Becky Chau 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
enquiries@thomsonpress.com.hk
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
Chairman should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road,
JS Uberoi 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

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

June 2010 AHCT 

 CONTENTS
Volume 35 June 2010
Clouding the picture

MANAGEMENT EQUIPMENT
10 Hoteliers in Thailand are warily 40 New additions to the buffet table
optimistic
44 Hotel gym equipment steps up to
TECHNOLOGY the plate

10
14 How hand-held devices are
revolutionising hotel operations

Exerting demand
Cover photography courtesy
of Raffles Tianjin

NEWS EVENTS AND EXHIBITIONS

CULINARY 48 Events Calendar
26 Heinz reformulates; Chinese tea;
Miele and Escoffier 50 FHA, Asia’s largest food and hospitality
trade event, reviewed
INDUSTRY
6 Openings; International and regional 51 Find out what went on at Lebanon’s
awards; QI results; Raffles sale hottest trade show, Horeca

PRODUCT 52 A sneak preview of Hotelex 2010

38 Denny’s bespoke range of knives and
Vidacasa’s super-cool dining ware 53 Restaurant + Bar previewed

APPOINTMENTS
54 See who is moving where

18
Towering over Tianjin

44
Advertisers’ Ind e x
Alpha International 49
Andy Mannhart 43
Boncafe 36 & 37
DaVinci Gourmet 33
Duravit 13
Up and Coming... FHC Shanghai 21
Global Chef 27
July Global Search International 54
• Recruitment
HICAP 17
• Market Report: China
HK International Tea Fair 25
• POS
Hotel Expo Macau 39
DESIGN • Guest room design
Life Fitness Asia Pacific Ltd OBC
• Cheese
18 Take a look at the Raffles Tianjin LRT 7
• Fruit juice
• In-room amenities; Knives Manitowoc Foodservice 23
FOOD Monin 31
22 Condiments – the perfect August Ponthier 35
accompaniment to any meal • Gambling Restaurant & Bar 47
• India Routin 29
• Data management SICO IBC
DRINK • Kitchen design
30 Getting sweet with syrups and Tiger Company 41
• Ice cream
VIDACASA IFC
purées • Tea & Coffee
• Ice machines

 AHCT June 2010 June 2010 AHCT 

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

W adds glamour
Jumeirah to Taipei
Shangri-La
names new continues
Starwood’s W brand will make its Taiwan debut later this year with
the opening of a 405-key property in Taipei’s Xinyi district.

brand
W Taipei is the brand’s seventh new property in the Asia

expansion in Pacific region, following the openings of W Seoul, W Retreat &

Spa Maldives and W Hong Kong. “We are excited to bring the
Inspired by recent occupancy levels of over
90 percent for its Dubai beachfront properties,
China W lifestyle to Taipei’s Xinyi district, another step in W’s global
expansion into the world’s most exciting and vibrant destinations,”
luxury hospitality company Jumeirah Group is said Eva Ziegler, Global Brand Leader, W Hotels Worldwide and Le
Shangri-La Hotels & Resorts is opening two Méridien.
launching VENU, a contemporary hotel lifestyle
Jumeirah’s new brand new properties in eastern China in Nanjing and “W Taipei will offer a contemporary take on design, fashion and
brand, later this year.
Yangzhou. music in the heart of one of the city’s most vibrant districts,
Gerald Lawless, Executive Chairman of Jumeirah Group, said: “The high occupancy rates
Located in the city’s Gulou District, the bringing an innovative and distinctive experience to the hotel
recorded at our hotels and the robust performance of our business hotels in London and New Boutique luxury at One&Only at the Palm, Dubai
Nanjing property will offer views of the Xuan market in Taipei.”
York gives us renewed confidence in confirming our plans to introduce a second brand later
Wu Lake. To the northeast of Nanjing, the new Starwood Hotels & Resorts is currently the largest international

One&Only gears up
this year. VENU Hotels will fulfill a clear market need and we are looking forward attracting new
Yangzhou hotel will be the first international hotel operator in Taiwan, with four hotels in current operation and
guests and introducing a new hotel brand to the world.”
luxury hotel in the city. five new projects in the pipeline, including the W.
In addition to the 11 hotels and resorts currently operated by the group, Jumeirah has 32
management agreements in place to run hotels in key locations across the world. The company
expects to open at least 10 new hotels within the next 18 months including Jumeirah Frankfurt,
“Shangri-La has operated hotels in the
Yangtze River Delta for over 25 years, and
previously managed a hotel in Nanjing. We
for Palm opening
Jumeirah Messilah Beach in Kuwait, two hotels in the Maldives, Jumeirah Etihad Towers in Abu
know the region and the city well and have To meet the promised 10.10.10 opening date, progress continues at an ever-
Dhabi, as well as properties in Al Ain, Dubai and Shanghai.
decided to invest into its future with our own increasing pace at One&Only’s resort at the Palm, Dubai.
development. We look forward to bringing Situated on the extreme peninsula of the Palm Jumeirah crescent, the location
back Shangri-La hospitality to Nanjing and is considered the development’s only boutique beach resort, and offers water taxi
introducing our distinctive service to Yangzhou,” transfer from one shore to another. A private marina provides direct access for guests
said Greg Dogan, President and Chief Executive with yachts or speedboats.
Officer of Shangri-La International Hotel Blending Islamic and Andalusian architecture, this low-rise resort, comprising 90
Management Limited. guest rooms and four beach villas, will feature an over water restaurant, DJ bar and
In addition to the projects in Nanjing and lounge. Given its secluded location, it’s sure to be a winner with those craving privacy.
Yangzhou, Shangri-La continues to invest AHCT_Dexim_100524.pdf 5/24/10 4:19:44 PM W Taipei is bringing its own brand of glamour to the island
in Shanghai. The group will open its second
hotel in Shanghai, the Kerry Hotel Pudong, in
December 2010 and its third in the city, the
Jingan Shangri-La, Shanghai in 2012.

The Shangri-La, Nanjing

Shanghai landmark, The Peace Hotel

C

Fairmont opens properties M

in Asia and Middle East

Y

CM

MY

Fairmont Hotels & Resorts continues to expand its brand presence with a number of projects in CY

development including hotels in Beijing, Shanghai, Oman, Makkah and Jaipur.

The Peace Hotel, a Shanghai landmark for over a century, will reopen as the Fairmont Peace CMY

Hotel after restoration. Situated on the Bund, the 12-storey property enjoys a premier downtown K

location, facing the Pudong area over the Huangpu River.

Elsewhere in Asia, the company will also open the Fairmont Makati, Philippines, and the
Fairmont Beijing, while in Saudi Arabia, the hotel group will open the Makkah Clock Royal Tower
inside the Abraj Al Bait complex. The 76-storey, 577-metre hotel tower will be among the world’s
tallest.
In India, the Fairmont is opening properties in Jaipur, a northwest Indian city that is gaining
prominence as a MICE destination, and Hyderabad, dubbed the Silicon Valley of the East.
The company will also establish hotels on the coast of Oman, one in Muscat next to a Greg
Norman-designed 18-hole championship golf course called The Wave, and another on the east
coast, the Fairmont Mina Al Fajer, which will have its own marina.

 AHCT June 2010

I n d u s t r y N e w s
The
recognition
factor
A prestigious selection of the finest new
hotels to open their doors in the last 12
months, the Condé Nast Traveler Hot List was
recently released, with Asian hotels featuring
prominently.
Of the 134 properties mentioned, 31
Asian hotels made the respected list. China
and India received the most mentions, with
six properties each deemed ‘hot’ by the
luxury publishing group. While many of the
places mentioned, such as Amanresorts’
Amanfayun in Hangzhou, or the Serai near
Jaisalmer, sit at the top end of the pricing
scale, several more affordable properties, such
The Marco Polo Shenzhen receives 5-star recognition
as the Fairmont in Beijing, and Alila Diwa
Goa on Majorda Beach, also made the Condé
Nast cut.
Thailand also featured prominently, with
five properties making the list. Among those
mentioned was the Andara Resort & Villas
in Phuket, which is located on Millionaire’s
Mile overlooking the Andaman Sea. The
hotel received a special mention for its
lavish beds, which were credited as being
‘Phuket’s plushest.’ The award also singled
out JW Marriott Khao Lak Resort & Spa,
Langham Place Samui at Lamai Beach,
Ritz-Carlton Phulay Bay in Krabi and
Soneva Kiri at Koh Kood.
The region has fared equally well in other
recent international awards, with the Hilton
Beijing Wangfujing, located in one of the
capital’s most exclusive areas, receiving the
2010 International Five Star Diamond Award
from the American Academy of Hospitality
Sciences. The Jingmin Central Hotel in
Xiamen, which offers a free 24-hour pick-up
service as well as a 24-hour hotline in English,
Japanese and Korean, also received the same
 AHCT June 2010
The Hurun-recognised Mandarin Oriental, Sanya
Langham Place Samui at Lamai Beach
award, making it the first five-star hotel in
Fujian province. Only 300 hotels in the world
have received this coveted Hospitality award.
Hilton Hotels Worldwide also performed
well in regional awards, and the Hilton Sanya
Resort & Spa, situated on the pristine Yalong
Bay, picked up the Hurun Star Performer
Award from the ‘2010 Hurun Best of the
Best Awards’, a China-based luxury business
portal. The award is designed to recognise
the achievements of a brand over the past
year. Hurun also singled out the Grand Hyatt
Beijing as Best Beijing Luxury Hotel, while
the Shangri-La Pudong received the same
Luxury at the Alila Diwa Goa
accolade in Shanghai. In the 2010 Best New
Arrivals category, The Peninsula Shanghai
scooped Best Shanghai Luxury Hotel, while
the Mandarin Oriental also triumphed, being
voted the best Sanya Luxury Resort.
The Marco Polo Shenzhen, meanwhile,
has been awarded five-star accreditation by
the China Tourist Hotel Star Rating Committee.
Located in the heart of the Futian business
district, the upscale business hotel has three
acclaimed dining outlets, including popular
Chinese restaurant Carrianna, which serves
Chiu Chow cuisine, and a Margarita Bar, which
overlooks the outdoor pool.
Ritz-Carlton arrives
in Pudong
The Ritz-Carlton is strengthening its grip
on China with the opening of its hotel in
Shanghai’s Pudong district.
“We are delighted to have been able to
establish such a strong leadership position
in China’s luxury hotel market,” said Mark
DeCocinis, Regional Vice President, The
Ritz-Carlton Hotel Company. “We made the
decision more than 12 years ago when we
opened our first hotel in the country, that
China was strategically important to us and
we have shown our commitment to and belief
in China as a crucial business and leisure
market. Last year we hosted some 600,000
Chinese guests across our hotels in the
country.”
The 285-room hotel occupies the top
18 floors of the Shanghai IFC South Tower
in Pudong. The design and style of the hotel
is contemporary with hints of a modern
interpretation of 1930’s Shanghai Art Deco,
and the property boasts sweeping views over
the Bund.
Raffles Singapore sold
for US$275 million
The colonial lobby of the recently sold Raffles hotel, Singapore
Famed for its colonial architecture and
Singapore Slings, the Raffles Hotel
Singapore has been sold to Qatari Diar, a
Qatar-based Sovereign wealth fund, for
US$275 million.
The distinguished 103-suite property
which also incorporates its own museum
was part of the Fairmont Raffles group from
2005-2010, which also owns the Fairmont
The opening of the hotel coincides with
the World Expo 2010, an event that has been
positive for the city’s luxury hotels according to
the property’s General Manager, Rainer Burkle.
“Business is good,” he told AHCT, adding
that the Portman Ritz-Carlton had seen first
quarter growth of some 30 percent over the
RevPAR of RMB 608 (US$89) average of
luxury and 5-star hotels in the city gained in
2009. The property had also seen occupancy
at over 80 percent on some days in 2010.
Burkle attributed the growth to China’s
improved economic growth, also citing
improvements in Shanghai’s infrastructure due
to a US$92 billion government investment.
The Pudong property is poised to take
advantage of that growth, neighbouring the
offices of banks such as HSBC and Deutsche
Bank, the Shanghai Stock Exchange and
manufacturers such as GE. The hotel will focus
on attracting a mix of business and leisure
travelers, but with an emphasis on business.
and Swissôtel hotel brands in addition to
Raffles hotels outside Singapore.
As well as taking over the historic hotel,
which first opened its doors in 1887, Qatari
Diar will inject US$467 million into Fairmont
Raffles in exchange for a 40 percent stake
in the luxury hotel chain. The new owners
have not yet commented on what their
plans are for the flagship Raffles hotel.
I n d u s t r y N e w s
The Ritz-Carlton Pudong Shanghai is part
of a mixed office-retail development
Hongkong
and Shanghai
Hotels Group
shows growth
Hongkong and Shanghai Hotels, Limited (HSH),
which includes Peninsula properties and the Peak
Tower, is steadily recovering from the economic
downturn, reporting RevPAR increases of 17
percent in Hong Kong and 13 percent in Asia.
The Peninsula Shanghai celebrated its grand
opening in March, and most of the shops in the
hotel’s arcade were ready in time for the Shanghai
World Expo, which opened its doors to the public
on May 1.
All of the group’s Hong Kong-based
commercial properties performed satisfactorily and
there was strong demand for retail spaces at the
Peak Tower and the Repulse Bay Arcade.
In Vietnam, leasing demand for the office
tower at The Landmark remained strong although
intense competition led to a decrease in demand
for the serviced apartments.
There was a healthy improvement in the
financial performance of the Clubs & Services
division compared to the first quarter of 2009,
and revenue for the Peak Tram increased by 14
percent over 2009. Prior to the political unrest
in Thailand that began in mid-March, the Thai
Country Club had welcomed six percent more
golfers over the same period in 2009.
June 2010 AHCT 
 M a n a g eme n t M a n a g eme n t

Tourists survey the wreckage of the Central World mall

‘A
mazing Thailand’: warm smiles, blue skies, white
Chanin Donavanik, CEO
sandy beaches and a towering stack of recovery of Dusit International
plans. For Andrew Wood, General Manager of
Chaophya Park Hotel & Resorts, this aspect of the
Land of Smiles ceased to amaze many years ago.
“I’ve done this so many times. Over 20 years in Thailand, I can’t
tell you how many recovery plans we’ve put out,” he says.
The Chaophya Park Hotel is now poised to tackle the fallout
from the deadly aftermath of red-shirt protests with ‘very heavy’ F&B
marketing, redesigned packages for feeder markets, and the launch
of its own wedding fair.
But this time, he admits, the challenge looms larger than it did
with Sars, bird flu, swine flu, the coup in 2006, the New Year’s Eve
bombing, the Songkran riots, the disrupted Pattaya summit, the Kevin Beauvais, CEO of
InVision Hospitality
yellow-shirt airport blockade…
“We’ve never been down this road so long and so badly,” says

Can Thailand
Wood, although he adds that “recovery is absolutely an option”.
But how swiftly can Thailand bounce back this time? Indeed,
could Thai tourism even find its elastic is finally losing its snap?
In the immediate aftermath of the ultimately successful – yet
bloody and chaotic – operation to clear the protesters’ camp at

bounce back?
Ratchaprasong in Bangkok, nobody was making confident
forecasts.

Despite the recent rash of grim publicity, Thai hoteliers see
grounds for optimism in an encouraging investment backdrop
and their market’s habitual resilience, Piers Evans reports
Outlook balmy?
For Richard Chapman, General Manager of the Sheraton Grande
Sukhumvit, a Luxury Collection hotel, a recovery plan will await
feedback from the global network of the Starwood Hotels group.
“We have ideas but we really need to feel the temperature in the
feeder markets. I’d like to believe that by the third quarter we should
Richard Chapman,
General Manager
of the Sheraton
have an intelligent plan together,” he says. Grande Sukhumvit,
a Luxury
Giving grounds for optimism, Thailand’s tourism sector was
making excellent headway when the latest storm hit, achieving
Collection hotel

arrivals for 2009 of 14 million – a figure few thought achievable at

the middle of last year.
For Bill Barnett, Managing Director of C9 Hotelworks
management and consultancy company, the underlying investment
context is fairly balmy, even now.
“Property players have tremendous amounts of cash and will be
moving into hospitality,” he says.
“In the last couple of years we’ve seen a big shift in terms of
investment. After the crash when Lehman Brothers disappeared,
we’ve seen a pretty defined shift towards Thai developers, which is
a significant climate change.”
In the second half of the year, he anticipates major hotel
transactions involving Thai investors and prices ‘higher than market
value’. Foreign buyers are also expected to return to the market later
in the year, and some bargains may be waiting for them, he says.
“New hotels are trying to service debt and some uncompleted projects
cannot access the capital markets, so it will create opportunities to
get in the game,’” adds Barnett.

Exporting brands
For Kevin Beauvais, CEO of InVision Hospitality (the company’s
brands are Soma Hotels and Resorts, Lantern Hotels and Resorts and
Glow Hotels), the fallout this time – while deadliest for the MICE-
reliant luxury segment – will fall lightly on other sectors.
“The mid tier market is something we have focused on for the last
two years and will become even stronger in weak times as we have
seen in America and Europe over the last 30 years,” he says.
Overall, though, his outlook for hotel managers is bleak – and
even more so for their staff.
“You have to be nimble and move quickly as these situations
move up and down,” he says. Bill Barnett, Managing Director of C9 Hotelworks
“You cannot wait around to see what might happen. Assume
the worst and make sales and staffing decisions that will ensure your
business survives, while ensuring you deal with everyone with the
Photo AFP/Bay ISMOYO

10 AHCT June 2010 June 2010 AHCT 11

 M a n a g eme n t

Sheraton’s recovery plan will come from

head office, not the Bangkok property

Bangkokians by their sympathy for the red-shirts protesters – have

been muted in their criticism of the government crackdown.
Unquestionably, few governments in the region would expect
such an easy ride if they caused so many deaths while repressing
demands for an election.
“If the recent protests in Bangkok had happened in Egypt, for
example, they would have killed the market for two years,” says the
sales director of a Thai hotel chain.
For an editor at an English-language newspaper in Bangkok,
Thailand can still draw on “an international fund of goodwill – which
it hasn’t actually earned”.
Yet the red-shirt crisis has added disturbing twists to a familiar
tale. The volcanic social rift underlying the recent eruption remains
active. Nor has any recent crisis presented such stark contrasts to
Thai tourism’s cultivated tourism image as fire-gutted malls and
corpse-strewn streets.
Chris Bailey, Senior Vice President of Sales and Marketing at
Centara Hotels & Resorts, suggests the opportunity hidden in this
crisis is to rethink ‘Amazing Thailand’ and ‘Land of Smiles’ for
something more in tune with today’s sophisticated travellers.
“We’ve had a number of issues over the last few years and each
time we’ve come back with versions of the same message,” he says.
“It may be time to rethink communication. One thing that has
come out in the international media is that maybe this isn’t the Land
of Smiles. To just go out and pretend that nothing has happened
may not be the best use of money.”
Reviving Thailand’s hotel industry will hinge on a co-ordinated
initiative by the government and industry, says the Sheraton’s
Chapman.

utmost dignity and respect.”

InVision has safeguarded its own future by expanding outside Thailand, Fires across parts of Bangkok, as the Red Shirts surrender
he adds. “A development strategy throughout the region, specifically in
Vietnam, Malaysia, Laos and Cambodia give us a balance so we are
not as susceptible as we used to be with only projects in Thailand,” says
Beauvais.
Chanin Donavanik, CEO of Dusit International, can also look forward
to greater insulation from Thailand’s domestic traumas as his group forges
on with its expansion. “Thailand’s political unrest does not affect our
continued overseas expansion,” he says, adding, “We are gearing up to
open 15 hotels in the Middle East by 2015, five hotels in India by 2013,
and more future properties in the world’s favourite destinations like Bali,
China, Europe and others. In the next three years with this fast-track
expansion plan, we will increase our portfolio by 50 percent.”
Within the Thai market, the case for optimism rests on recuperative
powers that Wile E Coyote could envy. The industry’s lightning-fast revival
from the yellow-shirt airport blockade in 2008 is just the latest instance.
What’s more, the international media – despite outraging many
(Photography by Andrew J Wood)

“It does require a well-organised and concerted effort,

orchestrated by the government but strongly supported by private
businesses as well as by the travel industry,” he says.
But he adds that fellow hoteliers in Bangkok still tend to see
PuraVida Phoenix Design

the recent crisis as “a blip, just bigger than the blips we have seen in
the past”.
“But we will bounce back. We’re all prepared to support initiatives
to bring back the destination,” he says.
PuraVida. A new sense of lightness in the bathroom.
With the habitual positivity of successful professionals, hoteliers
are already giving highly tentative estimates of between three and
nine months for Thailand’s hotels to return to normal.
Of course, in a Thai context, ‘normal’ will not rule out
Sanitaryware, bathroom furniture, bathtubs, shower trays, wellness products and accessories: Duravit has everything you need
fresh additions to the stack of recovery plans in the not-too-distant
future. to make life in the bathroom a little more beautiful. Catalogue? Duravit Asia Ltd, Unit 3408B, 34/F, AIA Tower, 183 Electric Road,
North Point, Hong Kong, Phone +852 2219 8780, Fax +852 2219 8893, info@hk.duravit.com, www.duravit.com

InVision Hospitality is one of many Thai

12 AHCT June 2010 companies investing out of the home country
 T e c h n o l o g y
Cutting the cord
The plethora of hand-held wireless devices
now available gives hotels increased
opportunities to use staff efficiently and offer
guests new services such as paperless
check-in. Elle Kwan asks the experts to
explore the possibilities
M-Tech’s Rex housekeeping software
D
InterContinental Hotel Hong Kong Chief
evices designed to fit in the palm
Concierge Louis Baleros shares a video tour
of the Big Buddha on the iPad of the hand are transforming
the way hotels do business.
Take the One Touch Concierge
developed by Runtriz, which acts as a
personal concierge for guests. Requests made
via the guest’s own 3G portable or a device
borrowed from the hotel allow almost every
service – from ordering room service or
turn down, to booking theatre tickets – all
in real time.
Recent launches, such as Apple’s iPod
and iPad, are set to revolutionize the way
concierge and front-desk staff interact with
14 AHCT June 2010
T e c h n o l o g y
spot – credit cards can be accepted, room
service can be ordered,” he continues.
Cheung doesn’t stop at the concierge desk,
however. He visualizes a time when platforms
like the iPad could be utilised at a restaurant
table to build a multi-sensory experience for
the guest. Menu options would be loaded
alongside full-colour pictures and wine
lists compiled to include tasting notes and
ratings. “There can be lots of uses in the
future. They could enhance the whole
operations team.”
Free and easy
Luis Segredo is the co-Founder of Miami-
based M-Tech, a company that developed
HotSos, an Internet-based system that
communicates service orders to departments
as varied as engineering, housekeeping, Penny Chai, Marketing Director,
APAC, Intermec Technologies
and bell staff all via handheld devices.
Service requests are actioned in real time,
freeing teams to work away from desks and
communicate faster. HotSos is used with
“With a handheld device,
portable devices like Blackberry, Spectralink
and iTouch, and can be up and running in everything can be performed on
around two weeks. For Segredo, wireless
networks are a simple way to update service the spot – credit cards can be
guests. “Before there was always a desk
between the guest and the concierge. Now,
levels. “If you have good wireless coverage,
you have a wonderful opportunity to accepted, room service can be
ordered” Raymond Cheung
we are trying to fold away that barrier so make staff more efficient while providing
it’s more about sitting down and having more accurate, faster service to customers,”
a chat over a cup of coffee,” says Louis he says.
Baleros, Head Concierge at Hong Kong’s
InterContinental Hotel. His team began
trialling Apple’s iPad tablet as a service
addition in April. Part of a four-property InterContinental Hotel Hong Kong Chief Concierge
experiment running alongside trials at three Louis Baleros training one of his team on useful
Concierge iPad applications
other InterContinental hotels (the New York
Barclay, Buckhead Atlanta and London
Park Lane) the cutting-edge tablets – still
not available for sale in Hong Kong – are
displayed behind the concierge desk, ready
for use on demand. The devices have so far
been used as directories, to aid sightseeing
and tour requests, map locations and book
restaurant reservations. Baleros says the
stylish-looking tablets have been a big talking
point. “Last week, I had one guest come
by everyday and say ‘I want to use that.’”
Not only is the visual aspect appealing, the
interface is also easy for staff to use. Up to the
launch, Baleros notes that his team had been
using their own iPhones to help answer guest
requests, but adds that the iPad is “cleverer.”
Now Baleros is looking to the day when the
tablets might be used to complete in-transit
or in-room check-in.
For many, the options are endless.
“Imagine door-to-door check-in,” says
Raymond Cheung, Information Technology
Manager at the InterContinental Hong
Kong. “Everything is prepared ahead of time,
staff can obtain guest arrival time and greet
them, by name, in the lobby. With a handheld
device, everything can be performed on the
June 2010 AHCT 15
 T e c h n o l o g y
Rex or Room Expeditor is M-Tech’s
housekeeping room assignment and
prioritization tool and the software runs on
iPhones or iPods.
At the Crown Plaza Coogee Beach
in Sydney, housekeeping staff carry PDA
devices as part of their kit. Each team has a
cleaning schedule uploaded onto the device,
but should an order change – perhaps a room
/CTOBER PATRONS
has been exited early or requires immediate
attention – the team member can be notified
instantly and move straight to the room,
improving turnaround times. Coogee Beach
became the first hotel to adopt the Optii-
Keeper, as the system is named, in 2008,
and has seen planning and implementing
housekeeping schedules slashed to a third
of the time it took manually.
Hands-on use for the
Optii Solutions device “T his is the fir st innovation in
and software
The Optii-Keeper is the first
innovation in Housekeeping since
the telephone” Soenke Weiss
Housekeeping since the telephone,” says
Soenke Weiss, a former hotelier and revenue
manager and Optii-Keeper’s founder. “In
a simple way, it is removing a ceiling on
current manual practice where efficiency
is capped.”
In the future, Weiss is keen to capitalise
the system’s functions so that room attendants
might also be able to control refrigerator
restocking or integrate rapid response alerts
to maintenance crews. He’d also like to see
devices being used to advance public area
cleaning – a department which remains
largely manual. “Imagine a gaming table in
a Macau casino closes. An instant message
could mean a staff member on-site to turn it
around in minutes,” enthuses Weiss.
Yet despite racing technological advances
in recent years, Weiss has found selling his
systems challenging. While the web-based
system requires no additional servers or
hardware and can be implemented in days,
initial outlay for multiple PDAs can bring
sales to a halt. “The industry is risk-averse
by nature and the take-up on demand is slow,
but it’ll happen slowly,” he predicts.
Virtual service
Terence Ronson, Managing Director of
Pertlink, which offers IT solutions for the
A Blackberry 9700 model from Research In
Motion, the type of hand-held device capable of
revolutionizing service
16 AHCT June 2010
RE
21st Annual 16 GIS
SA JU TER
VE LY B
US 201 Y
$2 0
hospitality industry, agrees that in some
ways, wireless has been slow to take off,
00
!SIA#OMES2OARING"ACK
but that customer demand is changing the
environment. Economics also holds sway,
with wireless viewed as a cost-effective route
to fast improvement. “In some cases, a hotel
has just gone wireless and not installed
any wired connections in the guest room
– thereby saving some infrastructure costs,”
says Ronson, who advises using a competent

Hilton Worldwide
)NTER#ONTINENTAL
provider and good equipment to reduce Hyatt Hotels & Resorts
security worries. InterContinental Hotels Group
Experts agree that as guests make
connectivity a minimum requirement,
(ONG+ONG Jones Lang LaSalle Hotels
streamlining their interactions are easily PLATINUM SPONSORS
made with wireless technology – an Accor Asia Pacific
advancement that hotels are beginning to AECOM
recognise. “Wireless technology has the Baker & McKenzie
ability to enhance a guest’s hotel experience Canyon Equity LLC
in many ways,” says Penny Chai, Marketing Choice Hotels International
Director, APAC, Intermec Technologies, Expedia
HVS
which specialises in wireless asset tracking
technology. Intermec’s barcode-reading Jumei Group
Jumeirah
devices help hotels track assets, such as Langham Hotels International
car fleets, guest luggage and high-grade
in-room equipment to portably collate
Marriott International, Inc.
Mayer Brown JSM
information on usage and damaged or faulty
equipment and services. Additional RFID
Milbank
Onyx Hospitality Group
Asset Tracking traces food products being Outrigger Hotels & Resorts
used in a hotel, allowing a complete food Pan Pacific Hotels Group
product history. Paul, Hastings, Janofsky & Walker
Chai says she has already seem wireless Proskauer
communication move from a niche offering Shangri-La Hotels and Resorts
to a “mainstream business tool” in Asia, as the Smallwood, Reynolds, Stewart, Stewart (SRSS)
technology changes how traditional services Starwood Hotels & Resorts Worldwide, Inc.
have been offered. “These days a member Taj Hotels Resorts & Palaces
of hotel staff can solicit for customers for a Vicer Hotel Group
Viceroy
city tour, or value-add services like the hotel’s WATG
spa centre and print out receipts on-the-spot. Wyndham Worldwide
Additionally, wireless technology ensures that MEDIA SPONSORS
guests can settle a payment with the hotel on Financial Times
the spot – whether it be a service at the hotel’s GlobalHotelNetwork.com
restaurant, café, lobby or pool – all helping Hospitality Design/Nielsen Business Media
improve a hotels’ revenue performance Hotel Business
and increasing guest interaction and HotelNewsNow.com/STR
satisfaction.” She envisages hotels taking Sleeper Magazine
up more tracking resources in the future, Thomson Press (HK) Ltd.
TTG Asia Media Pte Ltd
“as asset tracking systems can help limit
financial waste and deliver better levels of SUPPORTERS
customer service.” IFC (International Finance Corporation)
ISHC (International Society
Socie of Hospitality Consultants)
For Chai, there is no going back, and
ITP (International Tourism Partnership)
hotels will increasingly value what real time WTTC (World Travel & Tourism Council)
solutions can bring to customer service – the
one constant requirement in a changing ACADEMIC SUPPORTERS
Cornell-Nanyang Institute of Hospitality Management
industry. And service will go far beyond Ecole hôtelière de Lausanne
putting a device into the guest’s hands. She School of Hotel & Tourism Management,
says, “Wireless technology is going to be an The Hong Kong Polytechnic University
integral part of the hotel industry throughout
Asia – not only for customers, but for the Patrons/Sponsors/Supporters as of 18 May 2010
hoteliers themselves.”
Hosted By
www.HICAPconference.com
 D e s i g n
Raffles Tianjin moves away from the historical style of its sister properties
The original Singapore icon
Raffles
rises high
in China
The company’s new Tianjin property
is emblematic of its growth strategy,
T
reports Mark Graham he two latest additions to the
Raffles stable could hardly be
more contrasting in style. The
newly-opened Raffles Tianjin,
in one of China’s fastest-growing cities, is
slick, modern and high rise, whereas Le
Royal Monceau, Raffles Paris is an exercise
in restoring a faded grande dame to its former
glory.
The Singapore-based group made its
name by restoring heritage properties, firstly
with the original Raffles followed by other,
similar, refurbishments in Asia. But in more
recent years, the group has expanded to
resorts and more conventional city hotels in
further-flung parts of the world.
The very latest to open is the Raffles
Tianjin located in the downtown of a city
that is undergoing massive transformation,
with the aim of turning it into a major centre
for light industry. That, in turn, has sparked
demand for high-end accommodation that
caters to top-level executives from overseas
and China itself.
“The brief was to be different from the
rest of the city and position the hotel at the
top of the market, with the largest rooms
and most modern design,” says General
Manager Gilbert Madhavan, who took up
his post in the summer of last year to prepare
for this year’s March opening.
“The rooms are the best, undoubtedly,
and that sets us apart from everyone else.
From each bathroom you can overlook the
whole city; there is no back view. The key is
always the rooms, they seem to have bowled
people over, in some cases they say the rooms
are larger than their homes!”
The Hong Kong company CCD/
Cheng Chung Design was responsible for
interpreting the Raffles brief to provide
modern, striking décor and fittings and
fixtures that subtly incorporated Chinese
elements. A major challenge was provided by
the physical location of the hotel – the lobby
18 AHCT June 2010
The view from Le Royal Monceau, Raffles Paris
Rooms infusing
modern design
with Asian-
inspired twists
is on the ground floor, with the rooms, 400-
seater ballroom and dining outlets located on
the 36th to 50th floor of the Tianjin Centre
skyscraper.
Soaking up the views
“We wanted something that gives you
something modern with a sense of location
when you come into the hotel, so we went
for a striking chandelier,” says Madhavan.
“This effect works, as lots of guests notice it.
They are not expecting to see tassles hanging
down from a chandelier. The lobby must
always make a statement, as it gives people
their first impression.”
The rooms, which feature separate
living and bedroom areas, follow the well-
established pattern of infusing modern
design with Asian-inspired twists such as silk
and dark wood. The pièce de résistance is
the bathroom – generous sized, free-standing
tubs offer unobstructed views across the city
and beyond.
Similarly spectacular views can be found
D e s i g n
The impressive lobby with its striking chandeliers
The luxury of a large bathroom
on the upper public levels of the hotel. An
open-plan design incorporates Japanese
and Italian kitchens – customers can mix
and match menus – in a set-up that recalls
the Park Hyatt hotel in Beijing. “This is
the crowning glory for F&B in terms of
the ambience and the setting,” says the
General Manager. “It is very new for Tianjin,
you will not find anything of that quality
in the city.”
A higher-still area contains the City
Space bar and a cigar lounge, areas where
the city’s nouveau riche can splash the cash
on bottles of cognac, fine wine and Cuban
stogies, or order the house special, a Tianjin
Sling, which has vodka, apple juice, lemon
juice, Curaçao and the local rocket-fuel
grain liquor known as baijou. The main
Chinese restaurant has already attracted
free-spending locals who order the US$130-
per head menu and complement the meal
with bottles of Lafitte and Latour.
The hotel, which has an introductory
rate of US$200 per night and a longer term
rack rate of US$450, is squarely targeted at
business travellers, half from China itself
and the majority of the rest from Japan,
Korea, Singapore, Hong Kong and Europe.
Tourism is also expected to generate revenue,
especially now that Tianjin is a mere 30-
June 2010 AHCT 19
 D e s i g n

A spacious executive room

minute train ride from the capital city Beijing

via the new superfast bullet-train service.
The hotel has benefitted from hotel-
industry people with Tianjin roots hotfooting
it back to their home city from different
parts of China. Madhavan was pleasantly
surprised that he was able to recruit 30
employees with 5-star experience who were
keen to come back to work in the flagship
property.

Parisian dame
Employees are offered free English-language
lessons or, if they are already fluent, the
chance to learn Japanese or a European
language. Quality control of service standards

Reaping the rewards

will be ongoing – as it was with the physical
aspect of the property.
Says Madhavan: “Quality control is
When Gilbert Madhavan was recruiting staff for the opening of the Raffles Grand Hotel always still an issue, you have to keep very
d’Angkor Siem Reap some would-be-employees did not own a spare set of clothes, let close tabs on that. What we did is that we
alone understand the concept of five-star service. had one person whose job was to check on
Executives of the hotel, the first international-level property to open at the Cambodian the quality control, that was his sole job,
heritage site of Angkor Wat, back in 1997, undertook the enormous task of training staff especially back of the house, which has to be
from scratch. Almost all employees had lost family members during the brutal reign of the just as good. For almost a year his job was to
Khmer Rouge, which had left the nation battered and bruised. check that all was right.
But the young Cambodians were keen to learn and that first batch of staff hired by “Before coming toTianjin I worked in
Madhavan more than 13 years ago are now in senior positions, in some cases running a resort hotel, so there are many changes.
their own hotels. The town itself has also changed dramatically, with more than 20 Structurally it is different but fundamentally
international-level hotels and luxury resorts. you have to look after your guests’ needs
“The hotel has some emotional attachment for me,” says Madhavan. “At that time in the same way. One innovation we have
some people didn’t have shoes, and now some of my staffers from that period have risen introduced is the virtual concierge service,
up the ranks. That is very satisfying. Some of them couldn’t read or write and now they where guests can arrange a meeting or
have made progress.” tickets, or a particular restaurant, either using
Madhavan, who has subsequently worked at Raffles properties in Australia and SMS or a Blackberry. We will have a staff
the Caribbean, remains particularly pleased with an executive decision the group made member dedicated to looking after requests.
to restore gardens around the grande dame hotel – and open them to the Siem Reap We will be the pilot hotel.”
public. The Paris property will be a pilot scheme
He says: “We were given the rights to the garden and were told we should build a wall of a different kind – the first time the Raffles
around the garden because people would destroy it. We thought about it and decided group has ventured into grand European
that would be a bit insensitive. We said this garden belongs to the people as much as luxury hotel territory. Le Royal Monceau,
it belongs to the hotel, so we will restore it and open it to everyone. The people really Raffles Paris, due to open in the summer,
appreciated the garden and treasured it and nobody stole or destroyed a plant or a shrub will have an art theme and its own 100-seat
from that garden. People came to have their wedding photos taken there…” cinema.
In charge of design is the ubiquitous
Philippe Starck, and heading up the kitchens
is Executive Chef Laurent André, known to
people in this part of the world through his
spell as executive chef at the InterContinental
Hotel, Hong Kong.
The Raffles portfolio now spreads
across different continents, and includes
a wide range of properties located on
beaches, in cities and at historical sites.
Adds Madhavan: “ When we started out, we
began with a historical building and then our
next couple were all historical. That has
stuck in people’s minds. It is a challenge to
become an international brand, we need
to grow, and that means resorts and
modern hotels.”
The Royal Garden at the Raffles Grand Gilbert Madhavan is proud of the staff he
Hotel d’Angkor Siem Reap recruited in Siem Reap

20 AHCT June 2010

 F o o d
Mandarin Orchard Singapore Executive Chef Shigeru Akashi
F o o d

Culinary complements W
hile certain countries and cuisines are
synonymous with spice and chilli heat, the
desire to add some extra kick to food seems
almost universal. It could be the peppercorn
in a Scandinavian pickled herring, mustard
from Britain’s East Anglia or even the quatre épices spice mix of the
French kitchen, but chefs worldwide seem to have an urge to add
From a drizzle of Tabasco over a something exotic or uplifting to their ingredients. Diners seem to
freshly-shucked oyster to a mango share that urge and according to The Professional Chef, published
by the Culinary Institute of America, “Condiments are used to
chutney served on the side of a introduce sharp, piquant, sweet or hot flavours into food.” The
book advises that a well-stocked professional kitchen should include
hot Indian curry, condiments play a full range of vinegars, mustards, relishes, pickles, olives, jams and
an important role in enlivening a other condiments.

meal, reports Mischa Moselle Feeling the heat

While the desire to add that extra chilli, fruity, salty extra to a dish
seems global, it is a curiosity that most of the condiments which offer
that punch hail from warmer latitudes, be that the Louisiana home of
Tabasco, the North African origin of harissa or the southern village
near Pattaya, Thailand that is the home of Sriracha hot sauce.
Just because hot sauces come from hot countries does not, of
course, restrict their use to those countries. Executive Chef Shigeru
Akashi of the Mandarin Orchard Singapore points out that while
South Korea is not a hot country, you will find chilli in almost every
single dish.”
The chef elaborates that, “Chilli came to Korea in around
the 16th or 17th century and was used primarily for its medicinal
properties. To this day, Koreans store great faith in chilli’s benefits to
health on top of the spice’s popularity as a culinary ingredient.”
There is no hesitancy in the spicing of a Brennan’s dish such as Shrimp Creole

Mexico, home of the chilli pepper and a

flavoursome rather than hot cuisine

22 AHCT June 2010 Photography courtesy of SML restaurant in Hong Kong

 F o o d
The home of the chilli in all its many varieties is Mexico. Add
in the Tabasco pepper and the Thai pepper to those that grow
there and there are 18 commonly used types across the world, with
varying degrees of heat, sweetness and smokiness. A further 9 or ten
are commonly dried, adding intensity to the flavour. While not shy
on the heat front, Mexican chilli sauces are better known for being
flavourful rather than merely hot. The trick for the Mexican chef is to
bring out the flavours of the different chillies used, be they habanero,
jalapeno, poblano or Serrano.
Sri Owen, renowned author of Indonesian Regional Food &
Cookery, says that flavour is more important to the Indonesian
chef than mere heat. Since the introduction of the chilli to
the region from the Americas, it has become part of the daily
diet, usually in the form of a sambal. “The standard everyday
meal for millions of country people in Indonesia consists of
boiled white rice, a little dried fish, and some chilli peppers,”
she writes.
Chef Shigeru explains that chilli is commonly used as
a preservative in hot countries, and also masks the smell
of non-fresh food, a role previously played by spices such
as ginger and pepper. But naturally many people love the
taste, too. “The hot and tingling sensation that chilli brings
to the palate is indeed moreish – chillies are addictive
without a doubt.”
In addition to being addictive, chillies are also super
hot. Indeed, the receptors on the tongue that respond to
capsaicin – the active component in chillies – are exactly
the same nerves that respond to fire, so splashing chilli
on the tongue is the exact equivalent of sticking a lit
match in the mouth.
This is however not the only effect. In his book
Thai Food, the Michelin-starred chef and ambassador Knorr promises a fat-free radish with dried anchovy and yuzu citrus skin.
for Thai food David Thompson writes, “Chillies have a chilli flavour balanced
with umami
Japanese dishes can be
enlivened with condiments
such as jako yuzu oroshi
surprising characteristic: they sensitise the palate to texture, despite
their initial impact.”
In Chinese food the chilli punch often comes combined with the
saltiness of soy sauce.
As chillies usually need to be combined with other ingredients
to bring out their flavour, global food manufacturer Unilever has
found that some chefs and diners feel many spicy dishes are too
oily for today’s health-aware diner. Chefs have told them that some
condiments are not only too oily but also contain no umami and
are difficult to control in terms of the dosage of heat delivered.
The recently-launched Knorr brand Chilli Liquid Seasoning claims
to have a spice/umami balance and be 99 percent fat free, cutting
down on the oily factor, and the company believes the liquid format
supplies, ‘a fast and deep flavour penetration.’
Common to almost all hot condiments are not just the obvious
two ingredients of chillies and salt but also garlic. The Middle East
24 AHCT June 2010
and North Africa, according to the most famous cookery writer on
the region are areas where, “Almost everything that can add flavor
or aroma is used in cooking.” A typical Moroccan harissa recipe,
courtesy of Claudia Roden’s A New Book of Middle Eastern Food,
suggests, among other ingredients, using a whole head of garlic to
250 grams of fresh or dried red chilli peppers. Tunisian Tabil throws
caraway seeds into the mix while Yemeni Zhug also incorporates
black pepper and cardamom.
Roden comments that the latter is so strong that, “a single drop
picked up on the tip of my little finger set my throat alight.”
Indonesian sambals may also contain shrimp paste,
particularly pungent if fermented, or mixed with soy.
Tabasco kicks
For many years Tabasco came in one version only. When the
company decided to innovate and add new flavours to the
range, adding garlic was an obvious choice.
Cooks of Creole and Cajun cuisine are not shy with
Tabasco sauce. In the formal setting of iconic New Orleans
restaurant Brennan’s the hot sauce – made by fermenting
Tabasco chillies in salt for three years, straining and mixing
with vinegar – is used in dishes and drinks as various as
Escargots Bordelaise, Oysters Rockefeller, Garlic Butter and
a Bull Shot or a Bloody Bull. In fact, almost any restaurant
or diner in the Big Easy will have a bottle of the sauce on
the table.
Tabasco is also listed by Chef Shigeru, who calls it,
“undoubtedly everyone’s favourite” to go with oysters. The
chef also offers diners the Chinese condiment Chilli XO
sauce and a local Singaporean chilli sauce.
His own favourite condiment is jako yuzu oroshi, grated
One of the many influences on Creole cooking was
Triple Three restaurant offers Tabasco with oysters
the food of African slaves, a trade that also brought Africans to the
Caribbean – home to many hot sauces.
Over in India, chutney is the condiment of choice and is served as
an accompaniment to curried foods, with popular varieties including
mango, tomato and red or green chilli. Available in sweet and hot
varieties, both of which contain chilli and spices, the spices most
commonly found in chutneys are coriander, cumin and fenugreek.
Some of the more unusual takes on this spicy condiment include
using papaya, pumpkin and cauliflower and even bitter gourd as
the base of the recipe. The difference between chutney and relish?
The former tends to have a chunkier consistency while relishes are
more crunchy.
No doubt a brief article like this can only scratch the surface of
the sheer number of condiments available from around the world,
but as the Thais say “Brung rot dtam jai chorp – Season according to
your heart’s desire.”
 C u l i n a r y N e w s
A herb-marinated Australian Wagyu
steak cooked on a hot Alpine rock
A taste
of Italian
tradition
The Luxe Manor, a self-styled boutique hotel
of 159-keys in Hong Kong’s Tsim Sha Tsui and
home of the noted Italian restaurant Aspasia,
has been showcasing northern Italian cooking.
New Executive Chef Stefano Piscedda
has worked with Michelin-starred chefs
in Tuscany, Barolo and London, including
Sauro Brunicardi (La Mora), Massimo Camia
(Locanda Nel Borgo Antico), Giorgio Locatelli
(Locanda Locatelli) and Gordon Ramsay
(Maze). Chef Stefano was first exposed to
Asian food while working in London and his
interest in it has brought him to Hong Kong.
He will however be cooking northern
Italian and Sardinian favourites and using
some techniques perhaps little known outside
his home country. The chef has created
both a new a la carte menu and a seasonal
showcase called La Vetrina that will change
with availability of ingredients.
Chef Stefano will be using Luserna stone
grilling – cooking on a hot rock extracted from
the Piedmontese Alps. His signature dish here
is the sizzling Luserna stone grilled Australia
M8 Wagyu sirloin. The chef has also brought
the copper pan technique to the restaurant,
preparing pasta dishes tableside, for example
spaghetti with San Remo red prawns, chilli,
garlic and parsley.
Sweet victory
The Asian Pastry Cup, held in April at trade
show FHA and co-sponsored by Valrhona,
was an elimination round of the World Pastry
Cup.
The teams competing at FHA were under
pressure, as their prize was the opportunity to
compete in Lyons, France in 2011 against top
pastry chefs from across the globe.
Of the competing teams, four came out
on top. Singapore’s team took gold, while
Taiwan took silver. Both China and Malaysia
were awarded bronze medals.
Singapore also took a Media Prize, and
the award for best chocolate showpiece.
Taiwan was honoured for the best sugar
showpiece, China for the best chocolate cake
and Malaysia for the best plated dessert.
Indonesia, a team that has done well in
previous contests was honoured twice – for
team spirit and as recipients of the Singapore
Pastry Alliance Prize. Masterpieces on display
26 AHCT June 2010
New Heinz, New Coke? Global Chef Uniforms
Designed by Chefs...for Chefs since 1987
Heinz, the dominant global brand in tomato ketchup is risking the wrath of
consumers in the United States with the rollout of a new recipe ketchup that
cuts the sodium content by 15 percent.
The new recipe, to be available in the United States only, is the first alteration
to the formula in 40 years. In order to balance the flavour, changes were made to
the secret spices as well as reducing the salt.
According to press reports, aficionados of the condiment are fearful that the
new ketchup will resemble the New Coke – a 1980s reformulation of the soft
drink that was an expensive marketing and PR disaster for Coca Cola.
Although according to Heinz, “Over 650 million bottles of Heinz
Tomato Ketchup are sold around the world in more than 140
countries, with annual sales of more than US$1.5 billion,” the
pressure to change the formula is not coming from consumers
but the company’s perception of “the changing needs of our
consumers and our commitment to health and wellness.”
In April Heinz signed up to the National Salt Reduction
Initiative, a plan led by New York’s Mayor Bloomberg that asks
companies to reduce the salt content of their products.
While some critics have argued that the role of a
condiment is to give extra salt flavour to a dish, the company
was commended by the Health Department. The company
also countered critics by pointing out that it had conducted
extensive consumer testing to ensure there was no
“distinguishable difference between the current and new
recipes”.
Although there may be a link between ketchup and
the Indonesian Chinese sweet soy sauce kecap manis,
the specific Heinz recipe is the product of decades of
w w w. g l o b a l c h e f s t o r e . c o m
development by Henry J Heinz, who took a umami,
salty, bitter base of ripe tomatoes and added vinegar for
sourness and sugar for sweetness to make the perfectly
balanced condiment.
Should Heinz mess with the best?
Infused with passion
High-end Jing tea is to be available in Hong Kong exclusively at the
Landmark Mandarin Oriental from the start of this month.
It may seem strange that the Englishman Edward Eisler who
founded the company should be selling tea in Hong Kong, but the young
entrepreneur has a degree in Traditional Chinese Medicine and travels
thousands of miles every year visiting tea plantations.
Eisler recently explained a few of the nuances of tea to an audience of
Hong Kong media.
Whilst brewing up several varieties of tea, including green and an
aged Puerh from the 1980s, Eisler explained that it is the second-most
consumed beverage in the world after water. While Britain may have the
highest per capita consumption of tea at two kilograms a year, Eisler
described the tea drunk as ‘builder’s tea’ rather than high quality tea.
Hong Kong and China have the oldest and most developed tea cultures –
Indian tea culture really only started in the 1830s, when British colonialists
brought Chinese tea to the country to grow.
The six main categories of tea are green, white, yellow, black
(sometimes called red), Oolong and puerh.
China grows all six varieties while India is home to black and white
teas, Taiwan Oolong and Japan green.
Eisler is predicting a steep rise in the price, in the short term due
to poor crops last year and in the long term due to a global rise in
consumption.
The tea menu at Amber, the Michelin-starred restaurant at the
Landmark Mandarin Oriental includes green Dragon Well from near
Hangzhou and the West Lake but chosen from plantations that do not
overproduce and a vintage cooked Puerh.
Edward Eisler talks tea in Yunnan province
June 2010 AHCT 27
 C u l i n a r y N e w s
Stars shine
in Beijing
The Hilton Beijing Wangfujing hosted a culinary
extravaganza in early May that brought
together six world-renowned chefs, holding a
clutch of Michelin stars between them.
The event has been dubbed “7 courses, 6
maestros, 5 stars, one night only” and this was
the second year the hotel hosted the evening.
The hotel’s Executive Chef Yu Xiang Gu
worked with each chef to create a course
paired with wine.
The acclaimed American Academy of
Hospitality Sciences headed by its President
and CEO, Joseph Cinque presented the
six Michelin-starred chefs and celebrity
chefs along with Hilton Beijing Wangfujing’s
Executive Chef Yu Xiang Gu the prestigious
“2010 International Five Star Diamond Award”
in recognition for their culinary par excellence.
Honour for
Singapore
chef
Singapore’s At-Sunrice Academy hosted its
fifth annual GlobalChef Awards in late April
and among those honoured was Conrad
Centennial Singapore Executive Chef
Wolfgang Ranner.
The chef trained in Austria, taking a
three-year apprenticeship with a culinary
institute that included compulsory work
experience. Graduating from a culinary arts
college is one of the criteria for the award,
which also include:
• technical competency
• comprehensive knowledge of western and
eastern cuisines
• global culinary experience
• being a mentor and inspiration to younger
chefs
• fluency in at least two languages
Chef Wolfgang worked in Austria and
Turkey before coming to Asia and spending
time in China, Thailand and Singapore.
The chef, who has also been awarded the
HAPA Executive Chef of The Year, said that
he feels, “Very fortunate to be given special
recognition for doing the work I enjoy the
most.”
28 AHCT June 2010
The full menu
Karlheinz Hauser
Trilogy of Lobster, Asparagus and Tomato with
Lime Vinaigrette and Basil Espuma
2008 Santa Margherita Pinot Grigio Alto
Adige, Italy
Eric Hara
Marinated Scottish Langoustine with Sea
Urchin, Cauliflower Gelee with Puree of Squid
Ink and Olive
2005 Taylors Jaraman Chardonnay Adelaide
Hills & Clare Valley, Australia.
Michael Hoffmann
Codfish with Ashes of Cabbage and
Watermelon
2008 Saint Clair Pinot Noir Marlborough,
New Zealand
Chef Wolfgang is honoured by the At-Sunrice Academy
The chefs receive their accolades from the
American Academy of Hospitality Sciences
Andrea Tranchero
SpinoBelli with Free Range Chicken Ragout,
Foie Gras and Thyme Flavoured Apple
2007 Santa Carolina Barrica Selection
Carmenere Rapel Valley, Chile
Michel Roth
Australian Lamb Tenderloin in Herb Crust
served with Courgette Cannelloni and
Mediterranean Artichokes
2005 Michel Rolland Clos De Los Siete
Malbec, Merlot, Syrah, Cabernet Sauvignon
Mendoza, Argentina
Claire Heitzler
Bitter-sweet Manjari Chocolate Crisp with
Clean Raspberries
2008 Weltachs Eiswen Pfalz, Germany
Top tutor: Executive Chef Tsang Chiu King
C u l i n a r y N e w s
Oyvind Naesheim of contemporary Japanese restaurant Nobu and
the pioneer Alvin Leung of BO Innovation.
The collaboration should benefit young chefs in two ways. Money
raised from sales will go to the Miele and Escoffier Young Chefs
training foundation and Miele is also going to open a state-of-the-art
culinary institute that will provide facilities for chefs on the Youth Hope
Training Program.
Taiwanese speciality double-boiled chicken
Contemporary Japanese
restaurant Nobu at the
InterContinental Hotel Hong Kong
Disciples Escoffier
to launch book
The Disciples Escoffier Hong Kong is joining hands with German
Taste of Taiwan
appliance manufacturer Miele to launch a book highlighting the
culinary talents of eight of Hong Kong’s top chefs.
The occasion is the 111th anniversary of Miele, an event the
The Spice Market at the Prince Hotel is continuing its Taiwan promotion
company is marking with 111 events and the release of some
limited edition products.
through the end of this month.
Cooked in local Taiwanese style, the menu offers starter choices
Masters 111 will feature photographs of food by French
that include pan-fried oyster pancake and double-boiled chicken soup
chefs Philippe Duc and Vincent Thierry of Spoon and Caprice
in Taiwanese style. Mains come in the form of sweet potato congee with
respectively; the Spanish chef David Izquierdo of Uno Mas; the
nine condiments or Taiwanese braised pork rice amongst others, while the
Italian Fabrizio Napolitano of Goccia; Nordic chef Jaakko Sorsa of
sweets show a Japanese influence with dishes such as Mein Mein iced
Finds; Christopher Marks of Italian restaurant Bistecca and newly-
dessert or taro balls in white fungus jelly.
opened southern United States barbecue restaurant Blue Smoke;
Each diner receives a complimentary portion of braised abalone and the
chance to win a round-trip ticket and two nights accommodation in Taiwan.
Master
class
Langham Place hotel is now
offering dim sum classes under
the tutelage of two-Michelin-
starred Executive Chef Tsang
Chiu King.
Guests will have an hour
with the chef to learn techniques
and tips for making perfect
dim sum. Participants get to
eat their own creations plus
some professionally made
dishes at the hotel’s Ming Court
restaurant.
Bangkok hotel
adds Halal option
The Chaophaya Park Hotel Bangkok recently launched Al Tara
Halal & Vegetarian Restaurant, possibly the only fine dining
venue in the city to offer Halal food.
The restaurant also offers pan Asian cuisine from Indonesia,
Malaysia, Thailand, India and the Middle East.
Not only are all ingredients certified Halal, but Chef Manit
Laemit and his team are all Muslim.
June 2010 AHCT 29
 D r i n k

Fruity little
numbers
Whether it’s a dash of crème brulée
flavouring a Martini or prickly pear
puree paired with tequila, consumer
tastes are becoming increasingly
sophisticated when it comes to cocktails,
reports Mischa Moselle

Routin’s triple sec

Da Vinci’s blue curacao

S
triving to satisfy the consumer desire to sample something
different, the food and beverage industry is continually
developing new syrups and purees for bartenders to use in
cocktails and mocktails. “People want new cocktails, new
flavours and new colours - they always ask for something
that no other place has,” is the opinion of Sales Manager Emilie
Martinez from frozen and chilled purée manufacturers Ponthier.
Indeed, a cursory glance at the menu of almost any establishment
serving cocktails illustrates the lengths mixologists will go towards
gratifying demanding taste buds. Signature cocktails at Ayuthaiya in
Hong Kong, for example, include the Tom Yum Tini with chili-infused
vodka, cointreau, lemongrass and lime, and the Dragon Fruit Martini,
a fruity mix of fresh strawberries, dragon fruit and lychee with vodka
and sparkling wine. Over in Singapore, forget the Sling – why not
order a Mintberry Gin Fizz, a cool combination of gin, fresh berries,
lemon juice, gomme, berry liqueur and soda from Bar Camp instead?
Beijing’s D Lounge likewise floors customers with an unusual take on
the Grapefruit Gimlet as in addition to gin, and pressed lime, it spices
things up with ginger and apple purée, and, for a tangy aftertaste, some
Korean grapefruit marmalade.
This yearning for the as-yet-unknown shouldn’t surprise anyone
working in F&B, says Vivian Tenefrancia, of the Italian Trading
Company, distributor of Routin 1883 syrups in mainland China and
Taiwan. “Like food menu items, there is a need for new beverage
creations for bars and restaurants alike. Due to the versatility of syrups
that can be used for both beverage and food menu items, expanding the
range of flavours is necessary to meet this need,” she explains.
Seeking out new culinary kicks is a definite trend in Asia according
Blackberry from Giffard
to Edwin Peter, Marketing Executive at Monin Asia in Kuala Lumpur,

Litchi from Giffard

30 AHCT June 2010

 D r i n k D r i n k

On the shelf Exploring new flavours

Mixing and matching new flavours is not limited to the world of purees and syrups. Jeannie Cho Lee MW recently held a tasting for trade and
The must-have list media highlighting wines from around Asia with bottles from China, Asia, Japan and India.
for any good bar Vivian Tenefrancia, Routin 1883 The MW is a big fan of Japanese wines and praises them for being true to their varietals. According to Cho Lee, a Japanese Cabernet
Coconut, grenadine, green mint, and maybe Sauvignon, for example, will express the classic green and black pepper characteristics. Talking more generally about the Asian wine industry,
Jeffrey Dutton, Da Vinci strawberry or passion fruit. Cho Lee said that Indian and Thai reds are ‘difficult’ but Thai whites are “going places” and Indian whites are approaching a “decent level”.
Peach, mandarin, blue curaçao However, one Indian red that has been singled out for praise was made by French winemaker Michel Rolland. This is indicative of a trend
Recommended extras: raspberry, Edwin Peter, Monin towards French wine consultants visiting the country and advising on vinification.
strawberry, peach, pomegranate. The basic fruits, citrus, berries, minty, creamy Swiss chocolatier Francesca is continuing its series of chocolate and drink matching seminars, recently hosting an event matching chocolate
(Coffee shop: caramel, vanilla, and diary items. to Champagne. The Champagne in question is a new brand called Audrey Dupois, a family-run business that used to make Champagne for
hazelnut) private consumption and has only started releasing wine commercially since 2000. The Champagne is aged for six years – three years on yeast
Emilie Martinez, Ponthier lees and three in the bottle.
Francois Philippot, Giffard Raspberry is first, then strawberry, passion According to Jonathan Mather, Director of Sales and Marketing at Rubicon Brands, an Asian distributor of Audrey Dupois, the key to
Grenadine, orgeat, sugar cane as fruit, mango, lime (for mojitos), peach (for successful matching is using high quality ingredients. Poor quality chocolate is too cheap and poor quality Champagne can have a flavour of
a minimum. Bellinis) and coconut (for pina colada). unripe green apples or lemon from malic acid. A better quality Champagne has more lactic acid that can cut through the richness of chocolate.

involves heated beer and fruit purée while

the Shrub contains citrus-infused rum and
scalded milk served over ice. Citrus makes
a further appearance in Robert Burn’s
Hunting Flask, a warmed whisky infused
with currants and ginger. Wondrich explores
the topic further in a book due out later
this year to be called Punch: The Delights and
A classic flavour from Da Vinci Dangers of the Flowing Bowl.
The love of fruit in drinks, then, is
hardly novel, but it is growing in Asia – and
Classic flavour raspberry
where one might think the demand would

“People still a company with roughly one hundred years be for local fruits that’s not necessarily the
experience in the market. “Asians today have case. Jeffrey Dutton, Asia Pacific Director
of Marketing Foodservice at Kerry Foods,
want to be out
much more refined taste requests compared to
before. Consumers no longer want to taste the owners of Da Vinci Gourmet brand syrups
same old flavours; they want something that is and flavourings tells AHCT that while the
and seen to be new and exciting in their drinks and food.”
However, the constant longing for
company has just launched a new Asian
Citrus flavour with a gingery kick “that is

consuming a something original when it comes to blended

drinks may not be that new, as in 2007 the
particularly pleasing to the Asian palate”, it
has also launched pomegranate and peach

drink but are American author David Wondrich pinned

down the origins of the cocktail to his
flavours in its new Fruit Innovations range.
According to Dutton, the type of fruit is

concerned countryman, “Professor” Jerry Thomas, who

published the first bar manual in1862.

about what they According to a story in the monthly

magazine Atlantic, Wondrich seems to have

are putting in
their bodies”
Jeffrey Dutton
changed his mind since the publication
of Imbibe! and is now saying that the first
sophisticated mixed drinks were the creation
of an 18th century British ‘celebrity mixologist’
called James Ashley. Some of Ashley’s
creations have been revived at London
restaurant Hix by contemporary mixologist
Nick Strangeway and what may be surprising
to the modern reader is the large amount of
fruit involved. The Lamb’s Wool, for example,
Monin have been in the market for over 100 years Crème Brulee, a newer flavour from Monin To find out more visit

www.davincigourmet.com.au
32 AHCT June 2010
 D r i n k

not as important as the quality – the product to be consuming a drink but are concerned
must have real fruit flavour and not taste about what they are putting in their bodies.”
“like candy”. A15ml serving of syrup is the equivalent of
There doesn’t seem to be a consensus on only one teaspoon of sugar.
that last issue, however, as Routin 1883 has When to opt for a syrup and use purée
recently introduced a bubble gum flavour is another issue confronting the bartender.
along with iced mint, pink grapefruit, green Some industry voices see this as a technical
tea, and even an energy concentrate flavour. issue – Ponthier’s Martinez believes the two
Ponthier have also been busy adding new products complement each other. “Syrups give
flavours, including prickly pear, watermelon
and ruby peach.
Over at Monin, Peter says there is a
growing interest in Asian flavours but it is in
Europe, where “these fruits are considered
exotic in nature and have huge potential in
the market.”
Some recent products from the company
include coconut, crème brulée and French
vanilla.
In addition to the demand for new
products coming from drinkers as noted by
Martinez, Dutton notes that there is a pull
in the market from bartenders wanting to
innovate as much as there is a push from
companies hoping to increase market share.
Dutton adds that mocktail consumption
is also on the rise because of concerns about
alcohol. “People still want to be out and seen
A smooth from Ponthier

Bars look for new creations as much

as restaurants says Routin 1883
strong tastes and colours, whereas purées give
natural taste, texture and colour.”
Tenefrancia is more specific in her
assessment. “Purées are mainly used for frozen
drinks such as Pina Colada and Daiquiris, and
syrups are usually used in long drinks and
after dinner drinks, although they are also
added to drinks such as flavoured Martinis
and Mojitos.”
Monin’s Peter believes bar staff should
be innovative rather than sticking to hard
and fast cocktail-making rules. “The use of
each product will depend on how creative the
bartender is, and the profile of his/her clients.
Martinis are drinks that have to be clear and
intensely flavoured with a long after-taste, so
this would be a good case for using syrups as
they have a much softer, clear appearance.”
“A margarita on the other hand needs to
be colourful, icy blended and full of flavour, so
this would be a good reason to go for purees.
Purees give better texture to frozen drinks, and
have a much higher fruit content, which not
only tastes good but also adds to the colour of
the drink,” he says.
With a plethora of products and recipes
now crowding the drinks market, and
consumers testing bar staff with increasingly
bizarre demands, James Bond’s simple
request to have his cocktail shaken, not stirred
Indonesia - SARANAKULINA +62.2186601081/082,
feels increasingly modest. Now, who’s for a Malaysia - LUCKY FROZEN +60.362528866,
Bubblegum Martini? Singapore - FROSTS FOOD +65.68622166,
Australia - SIMON JOHNSON +61.282448288,
Thailand - SIAM FOOD SERVICE +66.26206000,
Hong- Kong - GOURMET HOUSE +852.28982220,
Taiwan - TREASURE FOODS +886.226589568,
India - CHENAB +91.9820147479,
34 AHCT June 2010 China - JIAXUAN F&B MANAGEMENT +861058672877. www.ponthiersa.com
The Professionals’ Choice.
With a heritage steeped in the art of
coffee roasting and blending, you can
be certain of the tremendous quality
of Boncafé products.

From an extensive range of gourmet

coffee blends, to an international
selection of automated coffee
machines, Boncafé offers you
everything you need to further
develop your foodservice business.

Boncafé. Your professional

coffee partner.

œvviiÊ-«iVˆ>ˆÃÌÊ-ˆ˜ViÊ£™ÈÓÊUÊÜÜÜ°Lœ˜V>vi°Vœ“

Call us today for a free coffee consultation

SINGAPORE
Boncafé International Pte Ltd
Boncafé Roasting House, 208 Pandan Loop
Singapore 128401
T: (65) 6776 2216 F: (65) 6779 2620
E: salesenquiry@boncafe.com
H O N G KO N G
Boncafé (Far East) Ltd
1011 Tower 2, Silvercord,
30 Canton Road, Tsim Sha Tsui,
Kowloon, Hong Kong
T: (852) 2375 1111 F: (852) 2375 3026
E: sales@boncafe.com.hk
M A L AY S I A - Kuala Lumpur
Boncafé (M) Sdn Bhd
SINGAPORE: (65) 6776.2216
HONG KONG: (852) 2375.1111
2, Jalan Cahaya 15, Taman Cahaya,
68000 Ampang, Selangor Darul Ehsan
Malaysia
T: (60) 3 9285 3678 F: (60) 3 9285 3351 MALAYSIA: (60) 3 9285.3678
E: saleskl@boncafe.com.my
 P r o d u c t N e w s
Knives out
Leading UK chefswear and front of house
supplier Denny’s has branched out into
kitchenware by launching its bespoke range of
Damascus stainless steel knives.
Crafted using 37 layers of the finest
Japanese steel folded and layered for perfect
sharpness and durability, the stylish range
features the latest innovations in handle and
blade technology combined with traditional
sword making skills.
Denny’s knife design and manufacturing
service is aimed at premium bars, hotels and
38 A HCT June 2010
restaurants looking to refurbish or complement existing dining room decor. As the company’s
Managing Director Nick Jubert explains, “Our creative team can take a knife design, tailor it to
individual requirements and incorporate an etched logo to create something totally unique.”
Leading restaurateur Mark Hix worked with Denny’s to create a steak knife for his British
restaurants HIX and Hix Oyster and Chop House in London. He explains, “I was looking for a
bespoke steak knife that would be a good weight, fitting in with much of the vintage silverware
that we have collected in the restaurants.
“We were happy to work with Denny’s, as they combine traditions of quality and style with
the latest technological innovations. I was searching for a good quality non-serrated blade that
can be re-sharpened easily and doesn’t tear the meat. We were impressed with the quality of the
blade and the smoothness of the cut. The knife is well weighted and has a comfortable grip.”
For more information: www.dennys.co.uk
Keep your cool
To keep easily perishable foods such as seafood, salads, cold cuts and desserts super fresh, you
need a consistently cold temperature of around 4°C (39.2°F). Vidacasa’s range of dining ware
ensures that even when food has left the fridge, it remains fresh up to the moment it’s eaten.
Powered by a ThermoBattery™ that releases cool power and absorbs heat, it keeps food chilled
for up to ten hours, and as no electricity is required, it’s good for the planet, too. The dining
ware is available in round (suitable for bulky food), oval (most efficient), square (most flexible) and
rectangular (twice as large as square) shapes, and one base tray is adaptable to several plate
designs. Time to wave goodbye to grappling with wet ice…
For more information: www.vidacasa.com
 E q u i pme n t E q u i pme n t

In Hong Kong, The Excelsior hotel’s top floor restaurant, ToTT’s,

features semi-buffet lunches where guests choose a main course from
the set menu, and help themselves to salad, sashimi, sushi, oysters and
desserts from buffet stations. International and free flow Champagne
brunches are served on weekends when each dish is presented in its

Sizing up
own serving station, making for around eight separate buffet stations.
“Menus are rotated on a weekly basis and our chef and
culinary team are always thinking of new presentations

buffets
and layouts to delight our guests,” explains Wendy Lee,
Director of Communications at the hotel.
Executive Chef at The Excelsior Mario Corti, who
oversees Café on the 1st restaurant, the biggest F&B
operation in the hotel, agrees section space is the first
consideration when ordering sufficient buffet equipment,
as well as kitchen storage, working space and stewarding
operations. At Café on the 1st an international breakfast,
lunch and dinner are provided and on weekends there are
Calculating how much buffet equipment is required afternoon tea and late supper buffets. “To cater for these
there are six live stations that serve hot dishes, such as
in every size, and concept of restaurant has become carvery, Chinese noodles, Cantonese barbecue, and dessert.
a fine art, Zara Horner discovers In addition, there are four cold sections that offer sushi,
sashimi, salad and cold cuts.”
Buffets have always been a preferred dining option
in Asia but are becoming even more popular, Chef IHS Global Alliance Induction Buffet
Mario notes. “Competition is fierce, so it’s important to
IHS Global Alliance Cross Cube Buffet System offer a good variety and high quality food that makes one really stand
up to your competitors. For example, we used to have two chocolate
fountains but I’ve turned one into a cheese fountain with choices
of condiments. This presents guests with a new and interesting
dining experience.”
210 146 mm.pdf 10/05/2010 18.42.39

The Hyperlux Water Channel 640-P

B
uffets can represent hotel dining at its best, as chefs have
the opportunity to be at their most creative while diners
can indulge in a host of international cuisines without
contemplating menus. Popular with everyone from C

businessmen to families, buffets should present a considerable variety M

of freshly cooked dishes in one sitting in an ambient setting which

is not too stuffy, or too casual. Everyone’s a winner… so long as the
Y

numbers add up. CM

Doing the maths

MY

Calculating the right amount of equipment for buffet style dining CY

is not an easy equation. Considering hot stations and cold stations, CMY

live stations, food fountains, and covers all comes on top of decisions K
concerning what authentic local cuisine to provide, themed options
as well as chef ’s signature dishes and beverages.
“There is no exact formula, although planning is required
and there is a procedure,” feels Min Lim Sze, Sico Asia Marketing
Communications Manager, adding, “First, understand the area [to
be used]. Do a space analysis – plot out the stations needed showing
various configurations with full descriptions, and artist impressions.”
Once the plan is in place, Sze says, “Highlight the power requirements
for each station as some cooking stations may require more than just
one plug and choose the [right] finish to blend in with the overall
restaurant concept.”

Sico Asia sells mobile and Tel + 82 31 766 5888 - Fax +82 31 766 0451 - email: admin@tiger-ltd.co.kr
40 A HCT June 2010 customizable buffet stations June 2010 AHCT 41
 E q u i pme n t

“For 200 covers, there will be at least 15 hot stations. For cold stations,
traditionally there will be five to eight pieces required but modern
settings have no formula and the equipment setting depends mainly
on the design and theme of the restaurant.”
German company Frilich echoes Tse’s opinion. “The more
variation of food offered, the more service equipment you’ll need,”
Marketing Manager Claudia Goemmer says. Creating a ‘buffet
landscape’ as Goemmer terms it can be achieved using presentation
dishes, plates and glassware of different sizes and at different heights
in materials that should directly “complement the interior design of
the restaurant.” Frilich products incorporate stainless steel, glass, wood
and even gold plate.
When asked if there is a formula for ordering the right amount
of buffet equipment, Angelo Monguzzi can’t provide an exact figure,
but what the Director of Sales at Tiger Company can say for sure
is that the popularity of buffets is on the rise, even in Europe where
à la carte dining has been the traditional preference. “Restaurants can
now offer more variety, reduce personnel, and offer a more friendly
eating environment, all without sacrificing style and elegance,” says
Monguzzi. While the amount of equipment needed depends on the
type of food being served, he adds, a rule of thumb is: “For chafing

“Restaurants can now

offer more variety
without sacrificing style
The re-equipped and refreshed Café on the 1st

The Flexi Station from Hyperlux

In such a competitive market, price, presentation and service are key

to the success of a buffet as well as menu options. As a result, advances
and elegance”
in buffet utensil manufacture are being made all the time. “Sometimes
the most simple of designs can create the most effective results,” Nick
Angelo Monguzzi
Polidoros, Director of IHS Global Alliance, explains. The company’s
dishes a proportion of around seven per 100 is viable, meaning seven
range of contemporary buffet equipment is also hailed as less labour
chafers with one kind of food can serve about 100 people.”
intensive, offering simplicity in set-up and reducing staff bills.
Monguzzi says that as an equipment manufacturer, Tiger relies
Counting the new Armani hotel in Dubai and Trump
totally on what F&B managers say they require. “We just follow their
International Hotel and Tower Chicago among their clients, Polidoros
needs and try to create products to enhance the food presentation. I
says getting the chef involved from the start is a must when ordering
think F&B managers want to move away from conventional ways of
equipment for buffets. “The chef ’s knowledge and input will have
thinking to offer exclusive and original buffet presentations. This is
a great advantage to combining all the elements, from the type of
making our life more difficult, as we are constantly receiving requests
cuisine to the presentation and space. It’s important not to overcrowd
for new concepts and ideas.”
and create efficient space and flow around the buffet. This can be
According to Sico Asia’s Sze today’s buffet equipment should be,
achieved by setting up the buffet as an island rather than against the
“Mobile, [with] various designs – semi-customized – to cater to various
wall. Enhancing the presentation of food through elevation is also an
requirements. Only with at least four to five mobile stations put together
effective way to maximize space. Interaction is increasingly becoming
will the impact be really felt.” Sico Asia has recently introduced LED
key to a vibrant and entertaining atmosphere, which is created via live
lights – remote controlled or built into the stations, and touch screen
cooking. Mobile sushi and ice cream stations also create appeal.”
induction plates. “We offer the chance of bringing the kitchen out
Constant replenishment of food and correct ‘merchandising’ of
into wherever the hotel wants it – ballroom, foyer, poolside even the
food is imperative, Polidoros continues, as is food safety. “Heating
lobby, providing near total flexibility. Our mobile buffet live-cooking
from above and below maintains food at correct and balanced serving
stations are specifically designed to suit the hotel décor with lighting
temperatures.”
enhancements to attract attention and revitalize the area where these
One of the company’s latest designs is the Cross Cube, which
stations are being used. Another point to note is that skirting and table
includes all the essentials for serving a buffet for up to 200 people.
cloths are not needed so the hotel saves on laundry, making them more
“With 18 complete tables and 20 elevation stands all stored on two
eco friendly.”
transport modules, storage is approximately four square meters with
This evolution of trend and preference, specifically the desire to
set-up time less than 10 minutes,” enthuses Polidoros.
address environmental concerns, has set new industry standards, IHS’
Polidoros says adding, “We’ve been challenged to create buffet systems
Filling space that encompass all essential aspects of durability, ease of use, green
From chafing dishes to chocolate fountains, Hyperlux has noted more
star rating, flexibility and style. Choosing not to skirt tables is a strong
and more clients ordering buffet equipment. “Buffets are becoming
demand that offers alternative leg designs and table tops that beautifully
more popular than fine dining,” says Hyperlux Sales and Marketing
complement interiors without sacrificing style. The buffet is one of the
Director, Louisa Tse. While guests can have a great choice of food at
most important service tools to the food and beverage department, yet
reasonable prices, Tse says there is no magic formula when it comes
typical presentation these days is exhausted.”
to ordering the right amount of buffet equipment. Generally though,
Tiger Company offers a range of buffet solutions

42 A HCT June 2010

 E q u i pme n t
As the range of exercise
regimes mushrooms, hotel
gyms need to ensure they
can provide everything
guests require. Ruth Williams
works out how to
Hoist’s innovative strength
equipment, supplied by Me Fitness
Fit for purpose
J ust as the internet has spawned thousands of food, restaurant,
hotel and travel review sites and blogs, for those travellers who
want to stay fit while on the road there is a small but growing
community of hotel gym review sites using social media and
the internet to share their experiences and recommendations
of fitness facilities in detail.
One of the latest sites is hotelgymreview.com. Founder Matthias
Morel says the site is intended for any individual that wants to
maintain a healthy lifestyle on the road, not just athletes in training.
The site does ask users to review the general guest experience but
places the emphasis on fitness facilities, and related amenities such
as the availability of healthy meals at the hotel, places nearby where
guests can work out or whether the neighbourhood is good for
running or walking.
Reviewers first rank the general experience of the hotel before
moving to what matters to them most — the gym. The cardio and
resistance training equipment is ranked on a scale of five stars from
poor/mediocre to excellent.
Mauro Nava of Technogym Asia welcomes the growth of this
kind of website and says it is yet more confirmation that wellness is
becoming one of the major consumer trends worldwide, and interest
in wellness and keeping fit continues even when on the road.
“People are not only looking for gyms in hotels, but they expect
the same quality they are used to in their professional health club,”
says Nava.
He says Technogym’s combination of innovative design and high
quality equipment that is easy to use, along with a comprehensive
range of added value services, has enabled the Italian company to
become one of world’s leading equipment brands. “With over 50,000
installations in the world and 20 million fans regularly training on its
solutions … it is by far the most recognised gym brand in the world,”
Business hotel guests often like to detox (equipment by TechnoGym)
44 A HCT June 2010
E q u i pme n t
Equipment from Technogym, who say it’s important to provide a wide variety of equipment
says Nava who is Technogym’s Asia Pacific Key Account Manager,
Hospitality & Chains.
“When designing a hotel gym it’s very important to first define
the priorities in terms of activities users will perform, then develop
the right solution and select the most suitable equipment for the
specific user target. In the case of a business hotel the priority is
usually cardiovascular training, extremely popular for a detox session
after long-haul flights or to keep in shape after a long day sitting in
a board room,” he adds.
Nava points to Technogym’s Excite+ line which offers the most
complete cardiovascular range in the world – 10 different equipment
categories from the RUN Now treadmill to its latest models Vario
and Crossover.
“The cardio area is the part of the gym where people spend
most of their time, and that’s why entertainment systems play a
fundamental role. At Technogym we have just launched VISIOweb,
the first integrated equipment display offering internet, TV and
iPod connection to help people dedicate more time to their health
while Twittering, contacting friends on facebook, watching their
favourite movie or keeping up-to-date with the stock markets and
all the latest news.”
In addition to having a wide selection of cardio equipment,
strength training equipment is essential. Nava suggests Technogym’s
Selection range. He also asks hoteliers to consider a personal training
area fitted with Kinesis. “Designed by the world-famous architect
Antonio Citterio and FLEXability, the Technogym couches make
stretching easy and relaxing,” he adds.
Mixing equipment
Life Fitness also incorporates entertainment systems into its
cardiovascular equipment, but as you’d expect from the company
June 2010 AHCT 45
 E q u i pme n t
Exercise bikes from Life Fitness
The Keiser M3 is positioned as
the world’s leading exercise bike,
distributed by Me Fitness
Life Fitness aims for a consistent look across its equipment
Different guests have different exercise
regimes (equipment by Technogym)
that invented the first computerized stationary bicycle, mechanics
and technology are key strengths.
“The best equipment for hotel gyms is always going to be based
on safety, quality, aesthetics, performance and durability. Life Fitness
stands for equipment which has been developed through costly R&D,
multiple design phases and with the heritage in top performance and
stringent safety measures, says Kiki Stensgaard, Director of Sales,
Hong Kong and China, Life Fitness.
“The most popular equipment in hotels is still cardiovascular
equipment, in particular Life Fitness treadmills, which are easy to
use, and offer language choices and entertainment combined with
the best mechanics and safety in the industry,” he adds.
Life Fitness also provides cross-trainers, stair climbers, summit
trainers and of course stationary bikes. “Dual Adjustable Pulleys
46 A HCT June 2010
have also become a must for international hotel gyms, as these offer
hundreds of exercise options, with the advantage of functional
training movements, sports, work, rehabilitation specific through the
design of interdependent movements and user defined movements,”
notes Stensgaard.
Mix of brands
Me Fitness in Hong Kong and Macau markets selected brands to
the hospitality and commercial and residential club industry. Current
brands include three of the best-known American names: Precor,
which supplies elliptical fitness crosstrainers, treadmills, stationary
bikes, climbers and stretch trainers and a full range of strength
equipment; Hoist, best-known for its innovative strength equipment;
and Keiser, which supplies a unique pneumatic resistance equipment
and the leading “spin” bike in the industry the Keiser M3.
Phil Campbell, Managing Director, Me Fitness Limited says his
company selects brands for their aesthetic looks and function. “Our
brands can be seen in both hospitality and commercial club facilities
as they appeal to both markets for their bio-mechanical performance,
brand appeal, reputation and workout experience,” he says
“What is important when selecting a brand is that it’s one that
can cater for both the Western and Asian body type, and that the
equipment is gender friendly… that it is not intimidating and the
ladies are encouraged to use it.”
Campbell acknowledges the growing interest in fitness is an
opportunity for hotels to open their gyms commercially be it through
charging for their facilities by creating memberships that allow pool
use. “Pools are a must-have for hotels and a major incentive for people
to join. From this you get spin offs into personal training, as well as
spas and treatment facilities and services.”
Boutique gym
Asked to recommend fitness equipment for a small hotel or a hotel
with very limited space Campbell, says Swire’s The Upper House
provides a good example of a boutique style facility. In keeping with
the hotel’s intelligent contemporary design, Me Fitness provided
Precor Cardio equipment and the Keiser pneumatic air system, which
operates under constant pressure, is easy to use and silent – so no
irritating clanging of plates disturbing other guests in a small space.
The company also supplied dumbbells to supplement workouts. “It’s
small, functional and provides a great workout to various levels of
intensity,” says Campbell.
Also addressing the need to save space, in 2009 Life Fitness
launched its Optima line, which offers single and multi-exercise
machines, as well as benches and racks. Inspired by the latest styles
in interior design, the machines feature low profile, fully shrouded
towers that create a consistent ‘designer’ look across a facility.
Designed with simplicity in mind, easy-to-use adjustments and
movements enable exercisers to intuitively use the machines for
self-guided workouts. Also for those new to exercise, every piece in
the Optima line features pictorial placards with colour coordinated
adjustments for easy set-up. The machines’ weight-stacks also provide
drop down increments for fine-tuning weight adjustments.
Technogym’s Nava suggests that given the growing consumer
market, when planning a new hotel, wellness may not be the area to
reduce space. “The real issue is how to create the right solution for
the specific hotel customer target in terms of atmosphere, design,
training programs, staff skills,” he says.
That said, he says Technogym has equipped many European
boutique hotels in old palaces or historical city centres. “In these cases
space is a key issue, so that’s why we developed some complete training
solutions fitting in small 10 square metre spaces using for example our
foldable Spazio Forma treadmill or our Unica design multistation, as
well as the Kinesis Personal that allows users to perform more than
200 exercises in just one square metre!”
Now there’s no excuse not to hit the gym.
 E v e n t s E v e n t s

Date Event Details ORGANIzER Date Event Details ORGANIzER

Jun 10-13 ITE The 24th international travel expo. TKS Exhibition Services Ltd Oct 28-30 Wine & Gourmet Asia 2010 Wine & Gourmet Asia is a trade, networking and Koelnmesse Pte Ltd
Hong Kong Convention and Room 601, Stanhope House, Hall D, CotaiExpo at culinary platform showcasing the very best of Tel: +65 6500 6712
Exhibition Centre (Hall 1) 734 King’s Road, The Venetian Macao Asia Pacific’s fine wine, gourmet and hospitality Fax: +65 6294 8403
Wanchai Quarry Bay, Macau SAR, China industries. The event is for the region’s hospitality Email: wgasia@koelnmesse.com.sg
Hong Kong Hong Kong industry leaders as well as all gourmands and wine www.wineandgourmetasia.com
Tel: +852 3155 0600 enthusiasts.
Fax: +852 3520 1500
www.itehk.com

Nov 11-13 FHC China 2010 FHC China is the most international trade show Lily Zhu
Jun 10-13 ITE MICE The 5th MICE, business and incentive travel expo. TKS Exhibition Services Ltd Shanghai New for food, wine and hospitality equipment in China. China International Exhibitions
Hong Kong Convention and Room 601, Stanhope House, International Expo Centre, FHC China features Wine and Spirits China Room A2402-03, Singular Mansion,
Exhibition Centre (Hall 1) 734 King’s Road, Quarry Bay, Shanghai, China 2010, Meat China 2010 and Tea and Coffee 2010 No.318-322 Xian Xia Road, Shanghai
Wanchai Hong Kong specialist areas, with Olive Oil China, Ultimate (200336), China
Hong Kong Tel: +852 3155 0600 Barista Challenge China, Ice Cream University, DID:(86-21)6209 5209
Fax: +852 3520 1500 Wine Seminars, China Sommelier Wine Challenge, Fax:(86-21)6209 5210
www.itehkmice.com FHC international cooking competition and more. Email: fhc@chinaallworld.com

Jun 14-16 International Hotel Investment The International Hotel Investment Forum Asia Questex Asia Ltd
Forum Asia Pacific 2010 Pacific 2010 offers conference sessions, which are 501 Cambridge House, Taikoo Place, Nov 24-26 Hotel Expo 2010 After the success of the past five editions, The sixth Coastal International Exhibition Co., Ltd.
The Venetian Macao- designed to reflect a new, innovative and “refreshingly 979 King’s Road, Quarry Bay, The 6th International Hotel Hotel Expo will be held in The Venetian Macao Room 2106, China Resources Building,
Resort-Hotel direct” emphasis on generating returns from hotel Hong Kong Equipment, Supplies and again. Gathering thousands of hospitality industry 26 Harbour Road,
Macau SAR, China investments in Asia. It includes interviews with leading Tel: +65 9626 4424 Food & Beverage Expo decision makers and procurement groups from not Wanchai,
hotel owners and operators, with panel discussions on Email: anne@questexasia.com The Cotai Strip Convention only Macau, but also Hong Kong, China and other Hong Kong
the latest developments, trends and best practices in www.ihif-asiapacific.com and Exhibition Center at the major Asian countries. Hotel Expo is the largest Tel: +852 2827 6766
the hotel industry and the hotel investment arena. Venetian Macao exhibition in the hotel, catering and hospitality Fax: +852 2827 6870
sectors of Macau. general@coastal.com.hk
www.hotel-exhibition.com
Jun 17 Hotel Management Asia The Hotel Management Asia - Hotel Technology Questex Asia Ltd
Hotel Technology Conference conference brings together CIO’s, CTO’s, General 501 Cambridge House, Taikoo Place,
The Venetian Macao-Resort- Managers and Operations Managers of hotel 979 King’s Road, Quarry Bay,
Hotel properties to discuss how existing and emerging Hong Kong
Macau SAR, China technologies can support new revenue sources, Tel: +65 9626 4424
improve operational efficiencies and enhance Email: anne@questexasia.com
customer service standards. www.HAplusDexpo.com

Jun 17-18 Hospitality Architecture +

The HA+D Expo is dedicated to actively connecting Questex Asia Ltd
Design Exhibition &
hotel owners and operators with architects,
2 temperature zones
Conference (HA+D Expo) 501 Cambridge House, Taikoo Place,
designers, manufacturers and suppliers through 979 King’s Road, Quarry Bay,
The Venetian Macao-
a quality trade show and conference that focuses Hong Kong
Resort-Hotel

for professionals
on products and services for hospitality project Tel: +852 9860 0169
Macau SAR, China
designers and developers. View concept rooms and Email: eileen.chang@trefoilmedia.com World leader in Wine Cellars
hotel suites and be the first to see the latest product www.HAplusDexpo.com
launches for mid- to high-end Hospitality projects.

Jun 30-Jul 2 8th International HOSFAIR Guangzhou 2010 will showcase a myriad Guangzhou Huazhan Exhibition Co., Ltd
DualZone
Hospitality Equipment & of kitchenware and catering equipment, food, 9H, Jinsui Tower, No.900 Guangzhou Ave. Mid,
Supplies Fair (HOSFAIR beverage and equipment, tableware, hotel furniture, Guangzhou, China
Guangzhou 2010) fabrics and uniforms, interior and lobby supplies, Helen Zhang The first “product” from the EuroCave
recreational facilities, hotel intelligence, cleaning and Tel: +86-20-38812619 Professional, Dual Zone, is a 2 temperature
laundry equipment, and will also provide splendid Fax: +86-20-22223568
live activities. Helen@hosfair.com zone wine serving cabinet combining a
www.hosfair.com modem design with the latest technology.
Two large zones, which are completely
Sep 7-9 Restaurant & Bar Restaurant & Bar Hong Kong is the fastest growing Diversified Events Hong Kong Ltd independent, allowing your red wines, white
Hong Kong exhibition for the hospitality sector in Asia Pacific. Telephone: +852 3105 3970 wines all to be kept at the right serving
Hong Kong Convention Currently in the ninth year, it has a growing Fax: +852 3105 3974 temperature.
and Exhibition Centre reputation as the biggest and best niche gourmet E-mail: sales@restaurantandbarhk.com
Wanchai Hospitality event in the region. Its focus on bringing www.restaurantandbarhk.com In this way, Dual Zone allows you to easily
Hong Kong excellent products and services will inspire and access bottles when dealing with customers’
create ideas to help you develop your foodservice wine orders.
and hospitality business.

For a free brochure containing full detail,

Sep 7-9 Asian Seafood Exposition Meet face-to-face with seafood buyers from Hong Diversified Events Hong Kong Ltd please contact:
Hong Kong Convention Kong and throughout Asia Pacific with direct Telephone: +852 3105 3970
and Exhibition Centre purchasing responsibility for live, fresh, frozen Fax: +852 3105 3974 Alpha International Food Services
Wanchai and packaged products. The Asian Seafood E-mail: hteh@divevents.com.hk 909, Chai Wan Industrial City, Phase 2,
Hong Kong Exposition is the newest product in Diversified www.asianseafoodexpo.com
Business Communication’s global seafood portfolio 70 Wing Tai Road, Chai Wan, Hong Kong.
that includes the world’s largest seafood fairs: the Tel: (852) 2889 2123 Fax: (852) 2889 1757
European Seafood Exposition and the International
Boston Seafood Show. http://www.eurocave-alpha.com
Model: D-290 Email: alpha@eurocave-alpha.com

48 AHCT June 2010 Made in France

 E x h i b i t i o n s
The biggest-ever
Food & Hotel Asia
F
ood & Hotel Asia, the region’s largest food and hospitality event, hit the jackpot this April,
with its biggest ever show both in terms of size and attendees.
The show attracted 52,000 people to the Singapore Expo over 20-23 April with 42
Coming next percent of visitors from overseas, an increase of five percent on 2008 when the last exhibition
was held.
Food & Hotel Asia The number of group pavilions at the fair also grew from 33 in 2008 to 46, with new
17-20 April 2012 country pavilions from Argentina, China, South Africa, Poland, the Philippines and Venezuela.
Singapore Expo To accommodate so many new exhibitors, the show increased floor space to more than 82,000
square metres compared to 72,000 in 2008.
Singapore
Despite the feared effects of the Icelandic volcanic ash situation and the problem of
www.foodnhotelasia.com
getting flights out of Europe, all 2,545 exhibitor booths were operating. In the small number of
cases where exhibitors were unable to fly out for the show, staff from high commissions and
distributors stepped in to man the booths.
At the prestigious show, over 500 chefs from 22 countries got the chance to showcase
their creativity via a series of culinary events.
Held every four years, the FCC National Team Challenge featured eight culinary teams from
Australia, The Czech Republic, Germany, Hong Kong, Malaysia, New Zealand, Singapore and
Switzerland, with Singapore emerging as the winner of the coveted Lion Trophy.
“It is a great honour winning the battle for the Lion Award. We were aware that we would be
up against world-class teams from other countries, and the pressure would be great. I am very
thankful to my team for their commitment, drive and effort,” said Leons Tan, Team Manager,
Singapore National Culinary Team.
In the Dream Team and Gourmet Team Challenges, Singapore were also victorious, with
Temasek Culinary Academy and the Carousel at Royal Plaza on Scotts securing wins.
Singapore also took gold in the Asian Pastry Cup, with silver going to Taiwan and bronze
to Malaysia and China. These four teams will now go on to compete at the World Pastry Cup in
Lyon, France. For more information on this event, turn to page 26.
In the Asia Barista championship Taiwan’s Chang Hung Huang took top honours,
beating Thailand (Benyapa Naowan) and Japan (Takayuki Ishitani) into second and third
place respectively. In the ASEAN Hotel and Restaurant Association’s Cocktail Competition,
meanwhile, Singapore’s Zheng Pan was crowned victor, with Khung Kun Yao first runner up and
Bernard Joseph and Panya Inkhongngam both second runners-up.
Overall, exhibitors and country pavilions thoroughly enjoyed the show and were particularly
impressed at the quality of buyers.
Massimiliano Sponzilli, Trade Commissioner, Italian Trade Commission, said: “The
attendance and quality of the meetings here have been very good. Everybody is happy with the
show and the first-time exhibitors have made good contacts.”
South Korea’s Song Mi Jeong, Deputy Manager, Korea Agro-Trade Centre which was the
organiser of one of South Korea’s pavilions, said: “Many of the exhibitors were surprised that
there were so many buyers, and some have already secured buyers and distributors.”
Held in tandem with Food & Hotel Asia 2010, Wine & Spirits Asia 2010 also enjoyed
success this year. Exhibitors such as Yabby Wines from Australia said they encountered up
to 40 groups a day, while India’s Deejay distilleries found potential distributors in Malaysia and
Singapore.
In addition to its esteemed competitions and growing range of exhibitors, Food & Hotel
Asia 2010 also featured a range of conferences, including a tea sommelier masterclass from
Twinings, an Austrian wine tasting and a forum on the changing consumer and industry trends
in Muslim-Minority countries.
50 A
HCT June 2010
E x h i b i t i o n s
Food meets fashion
at Lebanon’s Horeca
B
eirut has often been called the Paris of the Middle East but the
fashion on display at this year’s Horeca trade show was as much
haute cuisine as haute couture.
One highlight of the event was a fashion parade showcasing dresses
designed by local students and made by chefs – entirely from chocolate.
The winner was chef Hanna Khalil of Le Meilleur, in collaboration with a
student from the Esmod fashion school.
The four-day trade show, now in its 17th edition, attracted 20,000
visitors, making it not only a tourist attraction in its own right but also
providing a significant boost to the Lebanese economy. Visitors saw
products from 350 exhibitors, including official pavilions from Cyprus, Egypt,
Iran, Argentina, Poland and India as well as participants from Canada,
France, Jordan, Saudi Arabia, Syria, the United Arab Emirates and of
course host country Lebanon.
Jordan was also represented by Minister of Tourism and Antiquities
Maha Khatib, who attended the show’s gala dinner at Le Royal Dbayah
with other dignitaries including Lebanon’s Minister of Tourism Fadi Abboud
and Ghassan Aidi, President of the International Hotel and Restaurant
Restoration Association.
The evening paid tribute to women in the hospitality industry, especially
those who had devoted their careers to management. A number of
personalities were awarded the ‘Women Achievers in the Hospitality
Industry’ title.
The show also hosted the 11th Salon Culinaire contest in which over
200 Lebanese and international chefs competed in fields as varied as Best
Mezze, Best Pastry, Best Sandwich, Best Sushi and Best Young Chef.
Live performances also drew the crowds and gold medals were awarded
to Donaldo Sipat for Live Sushi, Nathalie Doumit in the Live Junior Chefs
Competition and Carmen Azar for Woman Chef of the Year.
International panels of judges rated both Lebanese bartenders and
olive oil, while the show finished with the media becoming judges at a blind
tasting of white wines.
June 2010 AHCT 51
 E x h i b i t i o n s
Shanghai showcase
T
here are more expos than that one in Shanghai this year.
The 19th Shanghai International Hospitality Equipment
and Supply Expo, more briefly known as Hotelex Shanghai
2010, attracted 43,288 visitors in April. This figure was a five
percent increase on the previous year’s attendance. According to
figures from organisers Shanghai UBM Sinexpo, some 10 percent of
visitors were from the international community.
The show hosted 855 exhibitors from 35 countries and had large
pavilions from Italy and Ethiopia, which the organizers say shows,
“the overseas’ deep interest in the China market.”
Ambitious plans are already in place for 2011, with a projected
expansion of floor space to 160,000 square metres and goals of
attracting 2,200 suppliers and 100,000 visitors.
In order to celebrate its 20th anniversary, Hotelex Shanghai 2011
will create a one-stop purchasing platform for hotels, restaurants,
and bars and provide total solutions together with building, cleaning
and lighting shows.
In 2010, the expo not only showcased latest products and
services in catering, appliances, furniture and IT systems, but also
hosted a series of events.
Visitors could choose between the China Barista Championship,
Coming next Forum on China Hotel Project Rebuilding, the Hotelex Bartender
Show, British Tea Time, Cooking Class, Wine Tasting Show and a
Uniform Show.
Hotelex Shanghai 2011
March 29-April 1, 2011
Shanghai New International
Expo Center
Shanghai
China
www.hotelex.cn
52 A
HCT June 2010
E x h i b i t i o n s
Meet the right people
at the Restaurant &
Bar show
T
utored wine tastings, spirit and cocktail demonstrations and Chef
Master Classes are just three of the reasons you could sign up for Hong
Kong’s Restaurant & Bar show (R&BHK), an event that is celebrated for
presenting excellent networking opportunities to the region’s fine dining
and bar industry, say the organisers.
Being the first fine dining and bar exhibition in Asia Pacific, R&BHK prides
itself on its ability to connect exhibitors with chefs, F&B managers, wine buyers,
and bar and nightclub owners not only from Hong Kong but also the rest of Asia,
particularly Macau and Shenzhen which don’t have entirely similar events.
Now in its ninth year, the show will be held from September 7-9 in 2010
– just in time to catch buyers for the industry’s busiest period of Christmas and
New Year. As the show is co-located with the Asian Seafood Exposition and also
hosting several dedicated new exhibitions, organisers say it’s expected to double
in size, and the event has received its highest-ever onsite booking.
One such dedicated exhibition is Gourmet Japan. With over 1,300 Japanese
outlets, Hong Kong is the biggest concentrated F&B market outside Japan, and
this dedicated platform will address the needs of Japanese restaurant and bar
operators in Hong Kong via exhibition products including alcoholic drinks such as
umeshu and shochu, plus rice, Japanese tea, soy products and snacks.
Certain dedicated exhibitions will also be making a comeback in 2010,
like Coffee Culture, where buyers can meet suppliers and attend educational
seminars. Other beverage highlights of R&BHK 2010 include the Hong Kong
International Beer Awards and World of Wine, where experts are on hand
to enhance your wine knowledge. The Cocktail & Spirit Theatre & Show Bar
provides a similar opportunity, giving attendees the chance to gain a greater
understanding into mixology. This corner of the exhibition is also a great place to
meet for a drink with potential clients or colleagues.
Back in the kitchen, the chef Master Class programme provides chefs with
the opportunity to prepare their signature dishes in front of fellow professionals,
and last year’s event showcased the cooking skills of several top chefs in the
region, including Stefano Piscedda (Cinecittà), Alvin Yeung (Bo Innovation), Jaako
Restaurant & Bar Hong Kong 2010
Sorsa (Finds) and Siriluck Lekkwan (Thai Grill & Restaurant, the Grand Hyatt
Hong Kong).
September 7-9, 2010
Last year’s exhibition also garnered many positive comments from attendees,
Hong Kong Convention & Exhibition
with Christophe Vrignaud, Head of Operations F&B, Agnes b HK Limited, saying, Centre
“R&BHK is THE rendezvous for the Hong Kong community that none of us would Hong Kong
want to miss.” John Kwong Managing Director – Elite Fresh Foods was similarly www.restaurantandbarhk.com
enthusiastic about the show. “The difference with R&BHK compared to other
events is that we see a far more concentrated audience. At other events we
waste time speaking to people who are not buyers but with the Restaurant & Bar
event we are always meeting the right people.”
June 2010 AHCT 53
 A pp o i n t me n t s

The InterContinental Grand Stanford Hong Rasa Sentosa Resort, Singapore has announced
Kong has announced the promotion of John the appointment of Executive Chef Glen
Drummond to Resident Manager. The Scot Damian Roberts to its culinary team. The
has a 20-year career in hotels, mostly as an Australian has been cooking professionally
Executive Chef or developing F&B concepts. since 1985 and has worked at leading hotels
Drummond first joined the hotel in 2004 after in Britain, the Middle East and Southeast Asia
stints in the Middle East and Asia Pacific. including Sheraton Grand Laguna Phuket and
the Grand Hyatt Dubai.

John Drummond Glen Damian Roberts

The Ritz-Carlton, Bahrain Hotel & Spa Meritus Hotels & Resorts has announced the
Manama has announced the appointment appointment of John Sartain as General
of Mark Neukomm as General Manager. Manager of Mandarin Orchard Singapore.
The Swiss hotelier has worked in Japan and With 25-years experience in hospitality, the
China and for Hilton as well as the Ritz- Briton has worked with major hotel groups
Carlton company, which he joined in 2000. in Asia and Europe including Hilton Hotels
Neukomm started his career as a chef ’s and Jarvis Hotels.
apprentice in 1980.

Mark Neukomm John Sartain

Andara Phuket Resort & Villas has announced Meritus Hotels & Resorts has announced
the appointment of Pimpatai Techachukiat the appointment of Kurt Otto Wehinger
as Director of Sales & Marketing. Pimpatai as General Manager of Marina Mandarin
has over 20 years experience in hospitality, Singapore. The Austrian hotelier has held
including Director of Sales roles at The key posts with leading hotel chains worldwide
Mandarin Oriental, Bangkok and The and career highlights include being General
Peninsula Hotel Bangkok. Manager of the Grand Millennium hotel in
Beijing during the 2008 Olympic Games.

Pimpatai Techachukiat Kurt Otto Wehinger

Courtyard Resorts has announced the

GLOBAL SEARCH INTERNATIONAL
INT. GUILD OF BUTLERS & HOUSEHOLD MANAGERS
appointment of Wilaiwan Pakkulnant
as Training Manager at properties in Surin,
Kamala and Patong, Thailand. Wilaiwan will
oversee all staff training and human resource
functions and joins the company from Trisara
resort in Phuket.

ENHANCE YOUR SERVICE WITH

ROYAL BUTLER TRAINING Wilaiwan Pakkulnant

Luxurious butler training designed specially for

your resort/hotel and your guests.
Helping to re-define your service excellence.
Teaching essential skills, developing standards
and services by targeting the mindset of the
butler to understand, meet and exceed the
To enquire about our tailor made refresher or expectations of every unique guest.
opening programmes
WWW.IGBH.COM
Email: Wayne@igbh.com
InterContinental Bali Resort has announced
the appointment of Nyoman Winatha as
Director of Conference & Events. A local
talent, Winatha is a Hospitality graduate and
has risen through the ranks at InterContinental
Bali Resort over the last 17 years to achieve his
position in senior management.

Nyoman Winatha
EXECUTIVE RECRUITMENT
“Executive candidates for luxury boutique resorts and hotels worldwide”
The PuLi Hotel and Spa has announced the
Recruitment and Executive Search for Asia, South Pacific, Middle East and Africa, North and
Central America, and South America appointment of Christopher Young as
Director of F&B. The Australian has over 20
CURRENT VACANCIES IN SHENZEN, CHINA years experience in the area, including work
General Managers, EAM’s, Financial Controllers, Human Resource Director
Club Manager, Food & Beverage Manager, Executive Chef, at leading hotels and Melbourne’s Jacques
Director Of Sales And Marketing, Chief Engineer, Executive Housekeeper Reymond fine dining restaurant. Young also
managed three fine dining outlets during the
VACANCIES WORLD WIDE
WWW.GLOBALSEARCHINT.COM 2000 Sydney Olympic Games and previously
ran his own successful restaurant, Pomme.
Email: Wayne@globalsearchint.com Christopher Young
Tel: ++ 44 (0) 207 7 033 666

54 AHCT June 2010