Published since 1976

Vol 37 november 2012

The sociaL NeTwork Hotels get connected

Luxury foods Caviar and truffles

hong Kong sAR china singapore Malaysia Thailand Rest of Asia

hK$50 RMb50 s$15 RM30 bt300 us$10

World destination Hong Kong's unstoppable tourism

the new classe

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elcome to the October issue of AHCT, the most trusted source of information on whats happening in the Asian hospitality industry. Theres proof in this issue, if it were needed, that China is throwing off its reputation as a producer of nothing but cheap imitations. Our articles on caviar and truffles both include Chinese-made products, and while not all chefs are sold on the idea, most acknowledge that the quality has improved enormously.

This is especially true of Chinese caviar, of which estimates suggest now makes up around 20% of that sold worldwide. This is not the case across the board however, with the growing quantities of fake Bordeaux which is not only invariably close to undrinkable but also illegal now thought to be adversely affecting Chinas buoyant wine market. Also in this issue hotel loyalty programmes, whisky, coffee machines, Hong

Kong market report and much more. We need to hear from hospitality professionals about the constant developments in the industry, good or bad, so please do send your comments and suggestions in to: daniel@thomsonpress.com.hk

endoRseMenTs
ediTor daniel Creffield desigN by Koon Ming tang production@thomsonpress.com.hk coNTribuTors donald Gasper Zara Horner rebecca lo robin lynam Michael Mackey associaTe PubLisher sharon Knowler sharon@thomsonpress.com.hk adverTisiNg saLes MaNager stanley Cheng circuLaTioN execuTive Becky Chau enquiries@thomsonpress.com.hk chairMaN Js Uberoi direcTor Gaurav Kumar
hong Kong hoTels AssociATion hong Kong chefs AssociATion fedeRATion of hong Kong ResTAuRAnT owneRs bAKing indusTRy TRAining cenTRe The fedeRATion of hong Kong hoTel owneRs AssociATion of ThAilAnd

AssociATion of inTeRnATionAl hoTelieRs shAnghAi

singAPoRe chefs AssociATion

hong Kong bAKeRy & confecTioneRy AssociATion

hong Kong MAiTRe dhoTel AssociATion

singAPoRe hoTel AssociATion

hong Kong bARTendeRs AssociATion

shAnghAi chefs AssociATion

MyAnMAR chefs AssociATion

MAlAysiAn AssociATion of hoTels

MAcAu hoTel AssociATion

club MAnAgeRs AssociATion hong Kong

AsiAn Hotel & CAtering times is publisHed montHly by tHomson press Hong Kong ltd (tpHK) The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong. All rights reserved (c) 2012 Thomson Press Hong Kong Ltd

The new patented technology for controlling and profiling the brewing temperature
The XCelsius system enables the temperature of the brew water to be set dynamically, with an increase or decrease of up to 5C (9F) during the 25-30 seconds it takes for each individual delivery. This technology brings out distinctive flavor characteristics of each blend or single origin. Qualified by World Coffee Events WCE 2011.

HONGKONG ThomsonPressHongKongLimited/ MediaTransasiaLimited Room1205-6,12/F,HollywoodCentre, 233HollywoodRoad,SheungWan,HongKong Tel:+(852)28517068,28159111 Fax:+(852)28511933,25819531 Email:daniel@thomsonpress.com.hk Contact:MrDanielCreffield AUSTRALIA MassMediaPublicitas Level9,215-217ClarenceStreet SydneyNSW2000Australia Tel:+61292523476Fax:+61292513726 Email:cdsilva@publicitas.com Contact:MrCharltonDSilva INDIA MediaTransasia(India)Ltd 323PhaseIV,UdyogVihar,Gurgaon-122016(Haryana) Tel:+91(0)1244759500Fax:+91(0)1126867641 Email:xavier@mtil.biz Contact:MrXavierCollaco MediaTransasia(India)Ltd 1,A&B,DiamondHouse,35thRoad, LinkingRoad,BandraWest,Mumbai-400050 Tel:912226053702-06Fax:912226053702-06 Email:xavier@mediatransasiaindia.com Contact:Mr.XavierCollaco

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www.ranciliogroup.com
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CONTENTS
V o l u m e 3 7 November 2012

12 14 18

MaNageMeNT Hotels harness social media MarkeT rePorT Hong Kong tourism dominating asia TechNoLogy industry leaders discuss PMs

36 40

driNk asia opens to single malt whisky eQuiPMeNT Coffee machines brewing up the profits in asia iNTerview renaissance man Jason nuell

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grand chef caviar from sturia

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Hong Kong tourism on top of the world

eveNTs aNd exhibiTioNs laundry China expo reviewed aPPoiNTMeNTs Whos moving where

News iNdusTry the importance of brand; thai tourism; conservation programmes; openings; awards and more ProducT Fair trade bodycare; improved coffee machines; safe mobile transactions; smart devices get smarter cuLiNary Wines from argentina and France; catching tasMania; volcanic nuts

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advertisers index
ada alpha international athena Barry Callebaut Boncafe Bravilor edipresse HK enjoi ltd Franke Global search international Gulfood HiFi HoFeX infor (s.e.a) Pte. ltd lamb Weston leader radio technologies M.schaerer Melitta nespresso rancilio rougie sats sunbrella tiger Company tsit Wing Coffee UniMac WMF Zieher 11 59 33 26 & 27 39 47 53 51 43 9 57 56 55 21 oBC 23 41 37 iBC iFC 29 35 49 31 45 25 17 15

50

Now on iPad

Available on App store

the rise and rise of single malt

desigN the king of siam food the truth about truffles China enters the caviar market
deceMber Point of sale desserts Foie gras dishwashers lighting staff training

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22 28 32

JaNuary Meat luxury linens Carpets sales and marketing management

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Hong Kong cleans up

Soap Cycling is a Hong Kong-based non-profit organisation that recycles used soap from hotels and gives it to NGOs and charities for individual and community projects throughout Asia. The initiative is predominantly run by students of Hong Kong University. Victor Chan, chairman of the Hong Kong Hotel Association, says: So far Soap Cycling has collected soap from over 15 hotels in Hong Kong, amounting to between 2,000 and 3,000kg per month. I envisage many more hotels will want to get involved. Despite advances in technology, diseases such as pneumonia and diarrhoea are still among the leading

designs on the harbour

InterContinental Hong Kong has unveiled its refurbished lobby and lobby lounge. Created by architecture firm Woods Bagot, the design maintains the famous wrap-around plate glass windows and panoramic harbour views, which have inspired the new design, material, and colour selections. Taking centre stage is a communal bar table weighing approximately 2,000kg, made of African padauk (for the body), and rosewood (for the top), with burled poplar from the US (for the border). Hotel MD, Jean-Jacques Reibel says We wanted to create a focal point in the lobby lounge with a unique art piece. One of the key briefs I gave the designer was that the harbour view could not be obstructed in any way.

causes of death in children under the age of five. It has been proved many of these deaths could be avoided by simply washing hands with soap. Hotels in Asia discard millions of bars of soap every day. The Soap Cycling initiative has a threefold mission: to improve sanitation and personal hygiene in underprivileged regions with a particular emphasis on reducing child mortality rates; to reduce chemical waste by reusing soap that otherwise would have landed in landfills; and to educate on the importance of proper hygiene, while structuring the organisation to allow university students and other young people to hold positions of authority and responsibility therefore learning business skills. By the end of 2012, the charity hopes to be collecting from more than 35 hotels.Participating Hotels to date include Conrad Hong Kong, Courtyard

Marriott, Disneys Hollywood Hotel, Four Seasons, Grand Hyatt, Hong Kong Disneyland Hotel, Hyatt Regency, TST, Intercontinental Hong Kong, Island Shangri-La, JW Marriott, Kowloon Shangri-La, Mandarin Oriental, Novotel Century Hong Kong, Novotel Nathan Road Kowloon, Panda Hotel, Peninsula Hong Kong, The Kowloon Hotel and The Park Lane Hong Kong.

thailand talk
Thailands tourist industry leaders have talked down the prospect of Thailand having 30 million visitor arrivals by 2015. However, the Thai government still believes it will generate US$64 billion in revenue as well as prepare Thailand for the planned Asian Economic Community bloc in 2015 through the tourism projections. During a media event at the Kings Cup Elephant Polo Tournament in Hua Hin, tourism ministry officials said the country attracted 5.7 million visitors in the first three months of 2012, a 7.1% increase with tourism revenue of US$8 billion, up 9%. But their projections for the year are around 21 million tourists. The goal though has fed a debate within the tourist industry along the lines of high numbers or high spenders. We probably want a bit of both, said Bill Heinicke, chairman and CEO of Minor group, which owns and operates a number of different hotel franchises. I believe its important to have a fair representation throughout, he added. Hua Hin is a case in point of how
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a decades worth
Restaurant & Bar Hong Kong celebrated its 10th anniversary this year with 364 booths offering thousands of food and beverage products sourced from all over the world. The event recorded its highest ever attendance of 14,468 visitors, including restaurateurs, owners, chefs, and sommeliers, an increase of 19.5% from 2011 attendance. Discussion forums covered topics such as R&B future trends, social media, group buying, going green and social responsibility. The annual Escoffier Kitchen, Chefs MasterClasses, Wine Tasting, and Cocktail & Spirit Theatres proved popular once again. Various competitions took place, including HK Perfect Pizza Challenge: gold award to Claudio Conforti at Nico Spuntino Bar and Restaurant. The Sparkling Cocktail Challenge was won by Lewis Tang from Ritz-Carlton Hong Kong, while the Barista Championship first place went to Derek Chiu from The Cupping Room. Australis Shiraz

Pack your trunk Thailand is hoping to welcome more tourists

there is still scope to develop the industry further by offering different products to different markets, said Chattan Kunjara Na Ayudhya, director of the Tourism Authority of Thailands (TAT) international PR division. Stressing Hua Hin is a world class destination TAT was positioning as an upscale family destination, he said more work was needed to help it reach out to

the right type of visitors. It is not for every market. Its a quiet peaceful place people dont recall when they should, he said. Heinicke also said the Minor groups aggressive strategy would be both international and local. The group plans 150 hotels in the next five years and expects shortly to have a presence in Malaysia. Michael Mackey

Cabernet Vintage 2009, from Smart Wine won the best red wine award in the House Wine Awards competition, with S & D German Wines Terra Palatina Reisling Vintage 2010 winning for white. Euro Treats Jaume Serra Cristalino Brut Cava won the best sparkling category, and Strong Harbours Schlink Haus Vintage 2010 was voted best dessert wine. Wine by the glass winners included the hotel winner Grissini, Wan Chai (Grand Hyatt Hong Kong) and StarWorld

Macau Whisky Bar winning the Editors Choice. There were 50% more entries for the Hong Kong International Beer awards this year, with the overall winner Hop Hog, from Feral Brewing. The Australian-brewed beer has an intense hop aroma and explosively fruity, bittersweet hop taste. The Asian Seafood Exposition and the Frozen Food Asia were co-located alongside Restaurant & Bar Hong Kong, adding the opportunity to cross-market products.

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Brand new research

Marriott bee good

of fresh water. Today Nobility of Nature also supports two organic bee farming co-operatives, which have tripled their revenue as Marriott International has purchased 5.7 tonnes of honey for retail sale across its hotel network in China, and now Hong Kong, with proceeds used to provide further support to the co-operatives and local communities. Marriott International is currently implementing a Spirit to Preserve environmental strategy with the goals of reducing energy and water consumption by 20% by 2020; empowering its hotel development partners to build green hotels; and greening its multibillion dollar supply chain.

Marriott International has expanded the Nobility of Nature fresh water conservation programme in China to Customer trust in management and include Hong Kong. brand reliability are key components of In 2010, Marriott invested brand value for upscale Chinese hotels, US$500,000 in seed money to support according to research from the School of the programme and provide grants, Hotel and Tourism Management of The training, resources and community Hong Kong Polytechnic University. Its the first time these two components development for villages in Sichuan as drivers of customer brand loyalty among Province. A collaboration was established travellers at four and five-star hotels in between the hotel group and major Chinese cities have been assessed. Conservation International to support Their results hold true across gender, fresh water conservation and assist brand experience and country of origin. Intangibles are becoming increasingly rural communities with sustainable businesses to put less stress on Chinas important to business modelling and environment, most especially its sources planning around the world, says Professor Cathy Hsu, co-author of the research. Measuring what something as intangible as a brand can add to the phenomenal growth in domestic and business portfolio seems to be a critical international tourist numbers has been management practice. far more prominent. The key question Nowhere is this more accentuated is what value does a brand offer in the than in the lodging sector, where hotel burgeoning Chinese lodging sector? firms are struggling to differentiate The researchers note that in China, themselves in an increasingly crowded where the recent expansion of foreign global marketplace. and domestic hotels has been rapid, As the researchers point out, efforts few economy brands have managed to to measure the value of hotel brands establish themselves and accumulate are particularly critical in a sector where a significant amount of brand equity branding has been popularly used as a a combination of brand awareness strategy to develop new products and and performance that reflects customer introduce existing and extended brands to satisfaction, return intention, price-value new markets, both domestic and global. relationship and preference. Outside of China the growth rate of Management trust, according to branded franchise hotels has far outpaced the researchers, incorporates the that of unbranded hotels. In China, the customers feelings of confidence in and

PHM Hospitality has announced its support for the Indonesian governments initiative 100% Love Indonesia. As part of the programme all staff at the groups two properties, The Haven Seminyak and the 101 Legian, will wear batik on Fridays.

willingness to rely on the management (practice) of a brand. Brand reliability is the brands overall ability to meet the customers expectations repeatedly over time or over repeated brand purchase occasions. These concepts are new to considerations of brand equity, the researchers note, and one practical way of drawing on the knowledge would be to increase the visibility of management staff in the service process to strengthen the customers positive perceptions of direct access to the hotels management. Furthermore, customers also need to perceive that management feels and can be held accountable for any service failures.

Lhotel lan which opened in September has won Best Business Boutique Hotel at the 2012 Asia Hotel Forum Awards. The 254-room Lhotel lan is the latest development and fourth hotel of the Lhotel Group under the Chinachem Group. Lhotel lan was recognized for its boutique-inspired design and an array of innovative e-Tech services.

Ovolo, one of Hong Kongs largest independent hotel and serviced apartment operators, has celebrated its 10 year anniversary this year with the launch of a new flagship hotel: the 42-room Ovolo 2 Arbuthnot Road (Ovolo 2AR).

Cordials and flavourings producer, De Kuyper recently supported a cocktail masterclass at the Langham Place Mong Kok Hong Kong where top mixologists, including Arno Van Eijmere and Nicolas St.Jean (pictured) showcased their skills.

HOSPITALITY TRAINING AND SERVICE REFINEMENT

DEVELOPING LEADERSHIP IN FOOD & BEVERAGE, HOUSEKEEPING AND BUTLER CONCEPTS LUXURY HOUSEKEEPING NEW CLEANING SKILLS PRE-ARRIVAL SKILLS LEADERSHIP AND SELF MANAGEMENT COMMUNICATION SKILLS ADVANCED GUEST RELATIONS DEPORTMENT BEHAVIOUR AND MANNERS MYSTERY SHOPPING SURVEYS COMPLAINTS AND DIFFICULT SITUATIONS WRITING STANDARDS OF PERFORMANCE TRAINING TRAINERS CASCADING LUXURY SERVICES TO VIPS AND CELEBRITIES FOOD SERVICE METHODS SERVICE SYNCHRONISATION WINE SERVICE, CIGAR CARE COCKTAIL MAKING AFTERNOON TEA SERVICE VIP BANQUETING BUTLER CONCEPT DEVELOPMENT FOOD HYGIENE RISK ASSESSMENTS HEALTH AND SAFETY OPERATIONAL STANDARDS

Sentosa Cove and The Residences at W Singapore Sentosa Cove is open. The opening marks the W brands 43rd hotel worldwide, and the seventh W Hotel in Asia-Pacific.

ARRIVAL SKILLS BED MAKING, TURN DOWNS WARDROBE CARE PACKING & UNPACKING VALETING SKILLS

in BrieF
DLA Piper has invested US$130 million in Lemon Tree Hotel Holdings Limited, one of Indias largest midmarket and upscale hotel developers and operators. The venture, which includes negotiating hotel management, is of two Lemon Tree properties in Bangalore and Chennai, which will be owned by a joint venture. The transaction also includes a minority investment by APG Asset Management in the share capital of Lemon Tree.

The 12th annual Fred Tibbitts & Associates gala dinner A fall evening in Hong Kong with very special friends at The Langham, Hong Kong, proved to be a memorable event for the 68 guests. CEOs, senior hotel executives, GMs and industry VIPs mingled at the trade show-style reception and dinner at which Fred Tibbitts, Jr., president and CEO presented several hospitality awards and scholarships. FTA is a social entrepreneurship NGO which gives away all profits, and is also a leading global wine, spirits and related services consulting agency for hotels and restaurants with offices in Bangkok, Thailand and the US.

LAUNDRY CARE STAIN REMOVAL SEWING, IRONING, PRESSING, STEAMING SHOE POLISHING DEPARTURE SKILLS

GLOBAL HOSPITALITY INTERNATIONAL

DESTINY DEVELOPMENT COST CONTROLLING CHANGING MINDSETS POLISHING ATTITUDE CHANGING FINISHING SCHOOL WWW.GLOBALHOSPITALITYINT.COM IN ASSOCIATION WITH THE BRITISH BUTLER SCHOOL CONTACT : WAYNE@GLOBALHOSPITALITYINT.COM OR ++ 44 (0) 2077 0 33 666

Marriott International has opened the 220-apartment The Imperial Mansion, Beijing Marriott Executive Apartments. The groups fifth extended stay property in China, the property offers studio, one, two and three-bedroom apartments ranging from 64 to 228 square metres.

PROFIT ENHANCING LIFE CHANGING

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Mandarin Oriental has launched its new experiential website to encourage visitors to spend more time interacting with the brand online. An enhanced online booking process offers guests the chance to personalise their stay, by creating an integrated guest profile. The group promises that rates offered online are the best available. If a better rate can be found it will not only be matched, but guests will benefit from a further 10% reduction.

Worldhotels has presented Kenji Shiojima, managing director and general manager of Hotel Metropolitan Tokyo, with its 2012 Leadership Award. A hotelier for 30 years, Shiojima earned widespread praise and admiration for his contribution to relief efforts for victims of the Japan earthquake. His hotel created various avenues for donations and he personally delivered donations to the Miyagi, Fukushima and Iwate prefectures.

Michelin-starred Spanish chef, Sergi Arola is the driving force behind the latest restaurant venture from Dining Concepts. Authentic more casual, Vi Cool marks the debut of the Catalan chef in Hong Kong. Pricing and revenue management software, services and consulting company, IDeaS Revenue Solutions has added Langham properties in Melbourne, Auckland and Beijing Capital Airport its client list.

Thailand-based hotel management company Onyx Hospitality says its first property, OZO Wesley Hong Kong will launch early next year. Meanwhile, the group has announced a new resort is under development in Pattaya, Thailand, bringing the number of new OZO projects to seven. The brand is also set to open its first resort property, OZO Chaweng Samui, on the Thai island of Koh Samui, in late 2013. Three further management agreements have been signed with Sino Lanka Hotels Holdings for the development of properties in Sri Lanka, while another development deal has recently been struck in Malaysia. The groups portfolio includes 33 operational properties across four hotel brands Saffron, Amari, Shama and OZO. By the end of this year the group will have 34 operational properties with an additional 10 contracts signed for the future.

As part of Regal Hotels green initiative We Love Our Planet, organic farms have been set up in the five Regal Hotels in Hong Kong to grow organic vegetables and herbs for hotel kitchens. The group is attempting to attain full organic certification.

Twelve at Hengshan, a Luxury Collection Hotel, will open in Shanghai this month. The 171-room hotel is the fourth property in China for Starwoods premium Luxury Collection brand.

Boutique Balinese spa resort Alila Ubud has launched four exclusive terrace tree villas, providing guests with the chance to immerse themselves in the natural landscape. Set high above the Ayung river valley overlooking alang alang plantations and rice paddies, the 120 square metre villas feature indoor/ outdoor living experience with open-plan interiors inspired by the natural setting.

Hong Kong contemporary Japanese restaurant ROKA has launched a new Sunday brunch menu, which includes free-flow Mumms Champagne or a specialty green tea and pear champagne Bellini, one of ROKAs unique Japanese inspired cocktails.

Hong Kongs Aqua has been named best Italian restaurant in Hong Kong at the Italiana Awards endorsed by the Italian Chamber of Commerce. This is the first time the awards have been extended globally.

This years Cathay Pacific Hong Kong International Wine and Spirit Competition and Test Your Palate wine tasting event welcomed over 450 wine lovers and industry professionals, to sample more than 1,000 wines. Themed Asias Choice, Asias Voice, the competition judges wines and spirits for their appeal to the Asian market and palate. In all, 38 trophies were presented in 17 wine categories, 11 spirit categories, and 10 food and wine pairing categories, which included Chinese, Japanese, Indian and Thai food.

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Making the connection

The growing popularity of social networking platforms has given hotel groups new avenues to promote themselves and encourage guest and Getting more social corporate loyalty. What Shangri-La Hotels and Resorts has been is the advantage of using using social media since 2010. By mid-2011 we had one of the largest social media and how and most engaging Facebook presences in far have they caught on, the hotel industry, says Michael Leong, Going beyond Facebook director of corporate digital marketing. Not all are convinced that platforms such asks Donald Gasper Shangri-Las new website, launched as Facebook are where hoteliers should be
have with our customers around the world whenever we post something on any of our main social media channels, says Cheung, noting that their Facebook page has 161,000 likes. The idea, he says, is to create an ongoing dialogue with current and future guests. It effectively allows us to extend and bring to real life our brand platform. ocial networking enables consumers to exchange information and advice with the sources they trust most: other consumers, says Daniel Edward Craig, a former hotelier who now runs Reknown, an online marketing consultancy. These days marketing is less about finding customers than about being found by customers, he argues. We need to channel more resources towards getting consumers talking about and recommending our businesses, and a lot of that is taking place online. Craig complains that many businesses are slow to adapt to this shift and are clinging to traditional means of advertising. This cannot be said of the Ritz-Carlton, which is taking a measured approach to social media, says Ainslie Cheung, the hotel groups regional director of public relations for Asia-Pacific. The company, which this year won an award for best use of a social media platform by a global hotel or a resort chain, started a page on Facebook in 2009. Other channels followed Twitter, Foursquare, YouTube and, most recently, Pinterest, launched in May this year. These channels do help to build loyalty and that is clearly seen in the dialogue we
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Hotel ICONs Richard Hatter the industry doesnt yet know how to measure social medias effectiveness properly

2011 almost 20,000 fans worldwide had celebrated their birthdays in one of over 70 Shangri-La hotels or resorts. Many of them subsequently posted photos of their birthday parties with thank you notes on the groups Facebook page. This activity increased the fan base by 67% during that period, which translated to about 60,000 new fans. We estimated that this promotion generated over US$1.4 million in incremental F&B revenue throughout the group, Leong wraps up. The main challenge now is to keep coming up with these creative activities to drive more fan interactions.

The Ritz-Carlton is taking a measured approach to social media, says the groups regional director of PR Ainslie Cheung

in May this year, integrates with popular social media platforms including Facebook, Twitter, YouTube, Weibo, Kaixin and Youku. This not only enables greater connectivity for fans and followers to engage with the Shangri-La brands and share specific web content with their own networks, but also expands the reach of the new site beyond its own pages. For the launch of the new site, ShangriLa decided to use Instagram for the first time to be able to share photographs with its fans. However, says Leong, Facebook is by far the most successful channel for them, generating over 80,000 visits so far this year. Social sites are where friends stay in touch and share their joys and tears, he says. This is something that corporate websites are not cut out to do. We think social sites are great to connect with our fans and customers on a personal level and share our brand messages with them. This is a good way to enhance brand equity and ultimately customer loyalty. Some of Shangri-Las major successes in social media are from real life social events. An example was the groups 40th anniversary celebration in 2011, when it invited all its Facebook fans to join in by celebrating their own birthdays at any of its properties throughout the year. T h e re s u l t s we re b e yo n d o u r expectations, says Leong. By the end of

focusing, however. Yes, people are spending a great deal of time on social networks, but are they actively shopping? Not really, says Craig. Social media is a critical part of a comprehensive marketing programme, but its still a relatively inefficient way of accomplishing our number one goal in marketing: to create demand. Richard Hatter, general manager of Hong Kongs new Hotel ICON, says his company is incorporating social media into its marketing strategy, but feels that the industry doesnt yet know how to measure their effectiveness properly. Integrating social media, along with smartphones, fosters greater engagement while also broadening the audience, he says. But does it provide consumer data of any use? The problem, he feels, is that those who use the various social networking platforms might not be purchasers or consistent users of the hotel products. Yes, we use Facebook to measure viewer reaction to promotions in F&B and rooms, he notes. But if you run a photo competition it may not be buyers or bookers who take part. Craig agrees that it is difficult to draw a direct line between social activity and revenue generation. The most direct measure, he says, is guest reviews and ratings

on sites such as TripAdvisor and online travel agencies, where there is a proven correlation between guest satisfaction and demand. He feels that with its 50 million unique monthly visitors, TripAdvisor is the most important site for hotels today, next to their own brand websites. Facebook can be great for engaging travellers, but people go to Facebook to socialise; they go to TripAdvisor to shop. Craig does not think the travel industry has fully acknowledged the importance of TripAdvisor yet. This is in part because its a non-transactional website, so more attention is paid to online travel agencies such as Expedia and Travelocity. He says that when the site started getting really popular with travellers several years ago, a lot of hotel managers were indignant, resenting the raw exposure to guest opinions, sometimes fair, sometimes not: When I was a general manager someone posted a review recommending I be fired. It was embarrassing and annoying, but there was nothing I could do. I think hoteliers have moved beyond this now and have accepted that reviews are not going away. They realise that reviews can be a powerful marketing tool if hotels meet expectations, listen to feedback and use it to guide improvements. Yes, some reviews are nasty, but you take the good with the bad. Hatter says it is arguable whether we should regard online travel agents reviews as social networking. They are referrals and its on the web but is it defined as social media? In the case of TripAdvisor reviews,

Consumers trust other consumers most, believes Reknowns Daniel Edward Craig

and onlookers deciding on a purchase, how many browse then decide to book? he asks. How many that have booked actually made that choice based on their reading of a review? (He says, however, that the number is pretty high for his own hotel.) Craig says that as social media are primarily about the exchange of usergenerated content, the exchange of reviews and travel advice among travellers on TripAdvisor as well as the ability for managers to weigh in by responding is as pure social media as it gets. In fact, TripAdvisor was one of the first to introduce social media to the travel industry, having posted its first review in 2001.

Measuring returns

Hotel managers are naturally eager to find ways to measure return on investment in social media in order to determine if activities are working and how much to invest in the future. However, Hatter argues that instead of return on investment, the more traditionally

accepted performance measurement, hotels should consider return on interaction. Those of us who are involved with social media consider return on interaction as the new return on investment, he says. With return on investment you put money in to get more money in return. With return on interaction you put in interaction to get back more interaction, which returns tenfold in trust, loyalty, and the development of advocates and influencers for your hotel. So it all comes down to this: Does it really build hotel customer loyalty and repeat customers? What is essential for now is showing that any specific social media campaign is an integral and effective part of ones overall marketing strategy, says Hatter. We believe that the real issue is how hotels can better target consumers and utilise social media for a greater return on interaction. Of course, the ultimate question is monetising any interactions and we are testing this. Craig agrees that when measuring the success of social media activity, it is important to look at its many benefits over and above revenue generation, such as building brand awareness, providing service, building guest loyalty and advocacy and generating real-time feedback. However, if a hotels social activity isnt somehow contributing to the bottom line, indirectly or not, hotels have to ask hard questions about whether they are allocating resources in the most efficient manner.
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W Hotel Hong Kong Wet Deck bar

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In the UK the overriding impression is that Hong Kong is all skyscrapers, shopping and high finance. But the things I have enjoyed most during my trip werent even mentioned when I booked with the travel agent. The Big Buddha walk, and the national park in Sai Kung, for example. I had no idea those places existed here.

Reiterated time and again

high
Hong Kong
Hong Kong has long been a business and tourism mecca, and with arrival numbers showing no sign of slowing the territory continues to go from strength to strength. Is the hospitality industry coping with the unprecedented influx and what does the future hold in an increasingly competitive region, asks Zara Horner
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My overseas visitors are always shocked at how green Hong Kong is, and what great outdoors activities we have here, says German native and long time Hong Kong resident, Ursula Mirus. And they only find out about that aspect because we tell them about it. These things are not promoted in the hotels. Meanwhile Swiss Andrea Nf has lived in Hong Kong for two years and in that time hardly a month has gone by without guests from overseas who have all wanted to come here for a long time. Nf s friends choose to stay in boutique and five-star hotels and have always been so impressed they want to come back, she says. Service is first class and the food is something which always gets a mention. The only time my visitors had a negative experience was when they booked in to a hotel which catered more for mainland tourists. The culture shock was too much, as things are done pretty differently food, service, smoking in the lobby, that kind of thing. So they moved to a more international hotel.

Numbers game

According to latest HKTB figures, visitor arrivals to Hong Kong reached an all-time high in 2011 at 41,921,310.

ith a wealth of shopping, dining and entertainment, Hong Kong Asias world city as the tourism billboards boast is still on many peoples mustsee lists. Its where East meets West, says Alice Chu, assistant manager, public relations south, southeast Asia, and north Asia, Hong Kong Tourism Board (HKTB). Tourism is one of Hong Kongs four pillar industries and the city has rich experience in serving hotel guests, cruise passengers and conference delegates to international standards. Not only that, Chu says, but Hong Kongs prosperous and well-travelled local population also presents opportunities for travel service companies, plus the city is within five hours flight of half the worlds population, which pretty much secures its popularity as a leisure and business travel destination. Standing as the gateway to the Pearl River Delta region has meant Hong Kong has long offered business and leisure travellers the opportunity to experience unique historical backgrounds and cultures in a short trip, Chu says, adding that it is also easy to take in other destinations within the same trip, such as Macau and Guangdong. A cosmopolitan city with a unique fusion of diverse cultures, means visitors are attracted to Hong Kong as no other city in the world, Chu says. It offers such amazing variety and vibrancy in such a compact space, providing visitors of all ages and interests with an unforgettable experience. Christine Ryan is a first time visitor from the UK. What has struck her most about Hong Kong is how green and clean it is. Not enough is made of this aspect in tourism marketing, the retired dancer says.

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Hyatt Regency Hong Kong, Sha Tin

Disneyland on the must do list of a third of the short haul visitors to Hong Kong

Langham Place, Mongkok, Hong Kong InterContinental Grand Stanford Hong Kong

In the last 10 years, as Asias economy started growing, our visitor arrivals from short haul regions have also seen a substantial growth, Chu notes. Today, these short haul visitors, which can include mainland China, are our key driver in visitor arrivals to Hong Kong. The HKTB maintains balanced investment in a number of markets to maintain a healthy portfolio. The HKTB is also concentrating efforts on emerging Professor Bob McKercher, the School of Hotel and Tourism Management at markets. [The] Middle East will The Hong Kong Polytechnic University: the pattern of visitor arrivals has not be one of HKTBs key focus changed over recent years, and is not areas, Chu says. expected to change Latest HKTB data shows visitor arrivals to Hong Kong in August 2012 rose 20.5% year-onyear to 4,898,843 and in the first eight months of the year, visitor arrivals rose to 31,591,383, a 16% growth over the corresponding period last year. Tourists from certain long haul markets recorded a mild negative growth in August, but a 3.2% growth was recorded January to July 2012, compared to same period in 2011. Other than mainland China, growth was recorded in overall short, and long haul arrival figures with Japan, South Korea, the Philippines and Russia achieving outstanding performances. HKTB research shows the top Hong Kong attractions are Avenue of Stars, Victoria Peak/Peak Tower, the Ladies Market, Hong Kong Disneyland and Ocean Park.

do not. The only other places here that may qualify are Bangkok and Dubai. According to university research, Hong Kong is doing well and has a strong future. But, McKercher points out: Its future is tied closely to China, which is evolving to behave much more like a domestic market, rather than an international one. The pattern of visitor arrivals has not changed over recent years, and is not expected to change. McKercher confirms China now accounts for about two-thirds of all arrivals and 60% of overnight arrivals. Little change is noted in spending patterns. Referencing HKTBs Visitor Profile Report for 2011, Vacation Overnight Visitor segment, McKercher points out, About three-quarters of expenditure by Chinese pleasure tourists goes to shopping. They shop slightly differently to other tourists in that they are looking for genuine articles and buy a wide range of goods that are not considered typical tourist goods, like foods and white goods. About 50% of expenditure from short haul markets is dedicated to shopping, and about a third of long haul expenditure is shopping, with almost 40% of that for hotels. The patterns for short and long haul tourists have a lot to do with differing demographic characteristics. The short haul market is typically quite young (50% under 35) and predominantly female (60%). They make short duration single destination visits to Hong Kong and are often repeat visitors (52%). They are here to shop, dine and have fun. As a result, we see 92% go shopping, 62% buy garments and ready made wear, 48% buy leather goods or synthetics, 49% buy food, alcohol or tobacco and a third go to Disneyland. Meanwhile, the long haul tourist is generally older and more likely to be travelling as a couple (54% with spouse/partner). Only 7% of these visitors say Hong Kong is their only destination, and 63% are first time visitors. As an older, more affluent group who are travelling often on a once in a lifetime chance to see this part of the world, they prefer to stay in nicer hotels, hence the higher expenditure on accommodation. Their motives are different, too. To them, exploration and self-development are important. Only 11% of these visitors go to theme parks preferring instead to visit places such as The Peak (62%) and the famous harbour (52%). Their shopping patterns are also quite different, McKercher says, in large part because they are on extended trips and have limited ability to carry. They still buy clothes 45% but buy much less of anything else than the short haul market.

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Experts opinion
Kowloon Hotel, Hong Kong

Professor Bob McKercher from the School of Hotel and Tourism Management at The Hong Kong Polytechnic University says that Singapore is the only other hub of any consequence in the region. A hub should have a major home air carrier and a diverse tourism sector. Singapore and Hong Kong have both. Macau and Hanoi

Though Europe and the US continue to struggle, and certainly the effects of the global financial difficulties are being felt more keenly in the region than in 2008/09, McKercher says the tourism industry and business travel in Asia is still strong. An undersupply of hotel space means prices should not fall, and occupancies should remain strong, he believes, with overnight visitors from China and Korea remaining a growth market. However, he cautions: Japan is a question mark due to current political tensions. And the next year or two will be challenging.

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Three industry leaders in the field of property management systems provide insights

All systems

Mobilising the hotel enterprise

Chris Gribble, senior vice-president, Infor Hospitality
otel brand acquisition and globalisation is rapidly changing the hospitality market and successful hotel chains are growing their brands beyond original borders. Hotels that previously did not face the competition of a hotel chain in their local area now will, and in fact, some may see many of their local independents converting to a branded hotel, making the ability for an independent to compete more and more difficult. In order to stand out in an increasingly saturated market, hoteliers need to implement innovative strategies that will improve the guest experience such as mobility. Hospitality has always been a word of mouth industry, from the familyfriendly where should I stay? to the more disconnected, yet trusted travel agent recommendation. In fact, every hotel has always had some type of campaign or sales effort or discount programme to encourage booking companies to experience the best the hotel has to offer. Social media has enabled travellers to take this to a whole new level, trusting the advice of friends they have never met before. Today, if a hotel is not at the very least monitoring the feedback generated via social tools, their business can be taken away without them knowing. And in order to truly compete, hotels must be fully interactive on sites such as TripAdvisor, Twitter and Facebook. Most people know what mobility is about, and its obvious benefits. But what may surprise many people is that mobility is outpacing the internet adoption rate of the 90s. It truly is becoming the largest computing platform ever and the power to embrace this technology will allow hotels to move to the next level of not only interacting with their guest but allowing their staff to perform hotel services literally anywhere in the hotel in order to speed efficiency. With that said, there are still some critical components to consider when implementing a mobile platform in an organisation. Many enterprises start their mobile plan the same way consumers do; see a cool application, download it, start using it, encourage adoption in the organisation, and before they know it, they have a mobile strategy. While that is innovative and might work well for finding a companys favourite new break application, it may not

GO
be the best method for consolidating and viewing financials or performing operational tasks such as check-in and out. Another important consideration is to identify who in the organisation will drive mobile strategy. Some apps may provide slick features, look cool and get one department what they need, but over time you do not want to miss basic functionality that would deliver significant results to the organisation at large. A key to success is to implement a group of advisors who have the ability to balance the cool factor against operational imperatives. Think of the future growth and supportability. Hoteliers will also want to understand what is offered for the various devices and what the development platform is to support your strategy long-term. Lastly, when looking at employee applications consider the broader implications and benefits of enterprise-wide mobilisation beyond the guest-facing staff. For example, enabling the finance team or maybe HR to be mobile how fast could they react to the demands of change if they could make adjustments, approve invoices, process employee requests, adjust employee profiles from anywhere? What if your sales people could pull up profiles and availability from a client site? Would that help them close a deal? In the hospitality industry, speed to service is critical to a hotels success. There are hundreds of applications to choose from, so understanding the underlying technology and roadmap of your providers solutions is a key success factor. Questions you will want to consider include: Which are the platforms and devices under consideration for your mobility programme? What are the security and management policies? What is the support available for global device and network diversity? To accomplish speed to service, hotels rely on information from their enterprise applications. In most cases, property management systems are the backbone of a hotels daily mission-critical operations that provides real-time information about their business. Mobile

services should simply be an extension of that information. As it relates to the individual mobile apps, they should be tailored for each industry they serve. For example, financial systems there are generic applications with generic mobile applications, but to truly take advantage of the speed of this technology, hospitality-specific applications with hospitality-specific mobility will get you where you want to be with fewer challenges. The foundation of mobile hotel services is putting information directly into the hands of employees from all areas of the hotel. Workers from many different departments can act immediately and complete tasks instantly, even if they require co-ordination with other team members or departments at the hotel. Staff efficiency is increased and accountability can be tracked and measured. And managers can monitor the real-time workload of activity

and completed tasks and interaction with guests all focused on delivering integrated information across business solutions, departments and users. Imagine the competitive advantage to be gained if an organisation deployed these simple tools to share information with your team members about your guests and facilities as it becomes available; to speed service delivery every time, all the time, in order to improve your operations; and most importantly connect with your guests, improve satisfaction and build loyalty, ultimately increasing your profit. Chris Gribble is vice-president and general manager of hospitality solutions, Infor Hospitality Asia-Pacific and the Middle East. Infor is the third-largest provider of enterprise applications and services, with 70,000 customers in 194 countries

The scalability solution

Wilkins Yeung, director of business development, MICROS-Fidelio
MS are essential for any property. Every hotel is using them in some form whether they are tailor-made systems or purchased from a vendor. Hospitality is traditionally conservative and slow to change, but for the past few years this has not been the case the industry is now welcoming more technology in its hotels. This is not aimed only at staff but also customers. While PMS are primarily for hotel staff use, some functionality is gradually being extended so that customers can use elements of it. Not the software you cant train guests! But it is becoming a more userfriendly interface. MyStayManager (provided as a hosted service by MICROS) means that if you are a smartphone user you can download the specific hotels app and then make enquiries, create reservations, check in and out and generally self-manage the details of your stay. Of course, this depends on how the hotel wants to configure the functionality. Another key issue in PMS is scalability. If a hotel group includes a range of different style properties upscale, business, service apartments etc these would have at one time each required a separate, standalone PMS product, which are not always compatible. Many of our competitors still offer solutions in this way. This is obviously not an ideal scenario. Hotel management might want to see cross-property selling so each property can sell each others property. OPERA is scalable so we can cater for different scenarios. There are essentially four different deployment methods one for very complex requirements, typically five-star hotels, which may utilise the full edition; for less complex operations a property might deploy OPERA Xpress; for even more simple operations there is Xpress Lite, and for small applications there is Operetta. We bundle this [Operetta] with a limited functionality OPERA PMS, an Oracle

runtime licence, a server, an interface, seven man-days of service and first year maintenance. This is small scale, but good enough for hotels with fewer than 100 rooms and/or apartment type properties. The benefit is that we are only developing a single PMS system, which means our R&D people can therefore focus on this and subsequently so can end-users, who dont have to learn lots of new products. This saves time and money and also makes it easy to upgrade. The other trend we are seeing is mobile tools for hotel staff. Hotels want to be able to offer typical front desk services away from the front desk or even outside the property when necessary, to check guests in and out, make and modify reservations, change room requests, customer preferences and more. Our Opera2Go solution can run on iPad or any tablet device and as well as offering this functionality can also check customers credit card authorisation. OPERAs scalable solution helps properties become more productive, profitable and professional by providing all the tools hotel staff need for doing their day-to-day jobs. Wilkins Yeung is director of business development, MICROS-Fidelio, based in Hong Kong. MICROS Systems is a leading provider of enterprise applications for the hospitality industry worldwide and provides property management systems, central reservation and customer information solutions under the brand MICROS-Fidelio for more than 26,000 hotels worldwide

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Stitching the technological fabric

Jim Dennedy, president & chief executive officer, Agilysys

he emerging trends shaping the role of property management systems and the way hoteliers do business reflect the increased business value available through select investment in technology. This increased business value is represented by more customised guest services and lower operating costs. One of the biggest trends in PMS, and in enterprise software in general, is cloud computing. The business value claim of cloud computing is lower operating costs and improved elasticity. Although technical challenges and pricing issues exist, cloud computing is gaining momentum. When the industry can offer cloud packages that hotels can reliably purchase much like the bundled-use packages offered by telecommunications companies the technology will become more broadly implemented. Product specialisation is on the rise; for example, the division between the reservations/inventory process and the actual in-house accommodation process. These products were traditionally sold as one application. Automation of hotel processes has been such an expensive proposition that vendors developed solutions to manage the guest from reservation through departure. Now, specialised solutions have emerged with specific points of hand-off to other applications. Tight integration with other processes and hotel systems is paramount in order for product specialisation to work seamlessly for the property and be transparent to the guest. Demand for a more powerful guest history component is increasing. This component tracks and quantifies experiences and satisfaction so that hotels can tailor the guest stay. It also incorporates

When the industry can offer cloud packages that hotels can reliably purchase much like the bundled-use packages offered by telecommunications companies the technology will become more broadly implemented
customer relationship management and loyalty so that hotels can evaluate guest RFM (Recency/Frequency/Monetisation) and purchasing behaviour. Armed with guest intelligence, hotels can fine-tune their marketing and loyalty programmes to more effectively sell and deliver the desired experience. Mobile devices have disrupted the traditional workflow. Extending applications to a mobile device is necessary, but not sufficient. Hoteliers must rethink the guest/property process flow. The check-in desk may remain; however, guests will increasingly check in remotely, and hotels will already have had access to guest settlement arrangements. When the guest arrives, it will be a nonevent. There will be no more stopping at the front desk and no more registration paperwork. And of course, there is a cultural shift taking place with the advent of social media. Hotels must reconcile the needs of techsavvy millennials with those of other guests who may prefer more traditional ways of communicating. Theres a lot of interest these days in the marriage of social media and functionality. Hoteliers need intelligent integration solutions to stitch together the technology fabric to embrace industry trends. Proprietary interfaces have limited the industry for far too long. Hotelier consolidation and increasing property alignment with flagged brands heightens the need for more sensible systems integration. Operators see limited business and guest service value from repaving the entire enterprise to adopt a single property management system. Improved integration between disparate property management systems and between property management systems and other solutions is critically important. Adoption of open standards will not only speed the implementation of next generation technology but also will improve the exchange of data across platforms and applications, enabling hotels to leverage it for competitive advantage. Jim Dennedy is president & chief executive officer with Agilysys, a leading developer and marketer of proprietary enterprise software, services and solutions to the hospitality and retail industries. The company specialises in market-leading point-of-sale, property management, inventory and procurement and mobile and wireless solutions

Redefining hotel software.

With Infor Hospitality you can easily manage the overwhelming task of social interaction, deploy your solution in the cloud and reduce your IT overhead, use mobile technology to streamline your operations and enhance your guests experience. Purchase, deploy, and manage your hotel software with unprecedented flexibility. Asset management, Call center management, Customer relationship management, Financial Management/back office, Performance management, Property management, Revenue management, Workforce and human capital management.

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Copyright 2012 Infor. www.infor.com. All rights reserved.

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Indie celebrity Krissada Sokosol Clapp channelled his love for antiques into a boutique hotel that showcases Thailands past, with a little help from designer Bill Bensley, writes Rebecca Lo

itting in one of Bangkoks infamous traffic jams along Sukhumvit, it is easy to forget that this is a city of water. Cars have reoriented the city away from the Chao Phraya, but historically the Thai capitals mystique lies in its close affiliation with the river and its various tributaries, or klongs. Sailing north along the Chao Phraya past The Oriental, life settles into a more leisurely pace. It is on the east shore, just a stones throw from the Crown Princes palace, where The Siam nestles. The Siam is a very special property as far as boutique hotels go. It is a fresh revisit of the genre, and embodies its essence. The

design courtesy of Bill Bensley reinforces its feeling of being a large home, albeit with 39 rooms and villas. It has everything that a resort in a far-flung destination could want, yet is only minutes away from Bangkoks many urban temptations. While other boutique hotels may look amazing in photos, upon closer inspection it becomes clear that towel hooks are missing, there is nowhere to place toiletries near the sink, or sockets are non-universal and too far away from the desk to be functional. In The Siam, every minute detail is carefully considered without sacrificing the overall design aesthetic. The property has its own story to tell. A narrow three-acre riverfront site, it was purchased by Thai entrepreneur Kamol Sukosol in 1973 and leased to a seafood restaurant for decades. It is adjacent to an abandoned monastery, in a historically residential part of the city long associated with Thai royalty. In 2005, Sukosols grandson Krissada Sukosol Clapp decided that he would transform the land into his vision of the perfect hotel. Clapp is better known for

Relic hunter

A Thai villa at The Siam

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Siam suite bathroom

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Chinese villa bathroom

Chinese villa courtyard

to house Clapps collection. Overall, the simplicity of architecture using inner courtyards and arcades preserves a bygone sense of spaciousness, giving an open quality of the past as well as tropical living in the

Small and perfectly formed

Photography courtesy The siam

being in indie Thai band Pru and as an actor in Thai films, and this was his first venture into his hotelier mothers trade. Yet he has a good eye for spotting antiques. For decades, he has been collecting treasures from Thailands past, ranging from furniture, accessories, photos and curios of all shapes and sizes. I started collecting antiques when I was in university in the States, says Clapp. It was the first time I had my own place and I wanted to decorate it with things that I loved.

Maenam suite bedroom ALS06 3170 Hotel_asianhotelpub 1-2p horz 0419_Layout 1 copy 4/20/12 11:01 AM Page 1

centre of the city, says Paopanlerd. The types of materials as well as colour scheme have been kept simple so as not to compete with the antiques. Locally sourced steel, wood, stone and glass are the key materials used in construction and decoration. The colour schemes are understated: mainly black, white and grey have been used as a basic scheme. The main lobby area is a light-filled atrium dotted with singular sculpture and giant pots of ferns to give the neutral space bright bursts of colour and form. On its opposite side is a long atrium that leads to a variety of bespoke areas such as a plush library, screening room and art gallery. The atrium with its reflecting pool can double as an event space suitable for catwalks and cocktail parties. The dimly lit spa inspires romance while a fitness centre with Thai boxing ring is flooded with natural light. One of the hotels most unusual features is its four Ayutthaya houses that formerly belonged to Connie Mangskau, Jim Thompsons good friend and, according to urban legend, fellow OSS spy. Made entirely out of wood and held together by wooden pegs instead of nails, one of these houses

was converted into a private villa while the others became Chon Thai restaurant and cooking school. Rounding out the F&B facilities are Deco Bar and Bistro featuring a collection of antique trumpets suspended as a mobile above the bar, Bathers Bar poolside lounge and Caf Cha patisserie with its antique cake stand and a wide terrace looking out to a garden. As The Siam has its own boat that shuttles guests from Sathon pier directly to its private one, visitors can arrive through the riverside al fresco bar directly for dinner at Chon. Building a 39-room hotel on three acres of prime city river land would not make sense to most business people, but luckily we own the land, admits Clapp. I suppose were artistic, perhaps even a little eccentric, but certainly responsible owners. Nevertheless, I really dont think I could replicate The Siam anywhere else. Were building a home here, perhaps a mansion, but a home nonetheless. Could I build another home elsewhere? Its just too far ahead for me to fantasise. But if I can collect enough antiques to equal The Siam well, you never know.

His initial concept for The Siam was modest: It was simply to build something new for the city, says Clapp. Its no different from anyone else: you just want to have your own identity. I wanted it to be small, beautiful and humble. What Bill and his team have built is a hotel thats grand in scale but at the same time intimate in atmosphere. The most important thing is that weve remained humble. Clapp sought out Bill Bensley after having lost out to him in a number of antique deals: Id never met him and when I decided to build The Siam, I figured I might as well work with this guy rather than compete with him, grins Clapp. The two met often to ensure that most items in Clapps antique warehouse got their chance to shine. Bensley created a showcase for them, using a neutral background filled with little nooks and crannies for guests to experience a glimpse into Thailands past around every corner. Despite an open design brief, Bensley and his lead architect Khemvadee

Siam suite living area

Paopanlerd wanted to build a hotel that reflected a time in Bangkok when life was centred around the river. They maximised the river views by orienting the pool villas against a long lap pool parallel to the water, while guestrooms in the main hotel are staggered behind and above them. All 10 villas include their own unique pair of antique double doors and small courtyard, as well as a roof terrace equipped with sun loungers. Thoughtful touches include raised minibars and glamorous pendant lamps suspended from black sashes, all at eye level. The hotel is in an old area of Bangkok where there remain several ancient homes of Siamese bourgeois, beautifully built in 19th century colonial style, and which we took for design inspiration, says Paopanlerd. However, the style has been interpreted

to merely a simple form and line and then decorated with understated elegance to distinctively reflect the period of Siam during its time of foreign influences. The starting point for the design was then ignited by the idea of nostalgic memory and tradition of Siam through the owners collection of antiques and the history of its location. To be precise, the hotel would be created as A reflection to the past. The one unifying element is the black and white theme, says Bensley. With this pared down colour palette, the special antiques look even better.

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Cacao Barry, Frances premium chocolate brand, has been entirely committed to the legacy of French gastronomy by providing the best product, services and support to all passionate chocolate artisans worldwide. Its strength lies in the sourcing of cocoa beans in the origin countries as well as in mastering the cocoa processing. Cacao Barry controls each step from the selection of beans (also from specifically selected plantations) to its exclusive recipes and own cocoa butter production. All its recipes guarantee a perfect sustainability in taste and technical features, making it unique! Additionally, Cacao Barry products are made from 100% cocoa butter and natural vanilla to ensure an optimal quality level. The brand provides the most complete palette of products: unique chocolate couvertures, pralins, origins & exclusive plantations, decorations & moulds - ensuring artisans to find the chocolate that meets their taste and creative requirement, inspiring them and opening doors to new creative experiences. Cacao Barry supports artisans on their quest for the best chocolate products and services, sharing with them its undeniable savoir-faire and allowing them to express their creativity, add value and differentiation every day. Professionals all over the world choose the Cacao Barry brand because of its perfect finesse and superior taste and texture.

Innovation in the heart of our approach.

A French brand since 1842, Cacao Barry began with Charles Barry, a true innovator with a passion for chocolate, who traveled to Africa to source a selection of cocoa beans for his very first connoisseurs chocolate. A century later, Cacao Barry brand introduced a range of fine chocolate products exclusively dedicated to artisans. Some of these include the creation of baton boulanger in 1963, giving birth to famous pains au chocolat, as well as Pailllet FeuilletineTM in 1989, a must for the famous Opera. Cacao Barry was the first brand to offer chocolate to artisans in the form of Pistoles in 1990. Since then, Cacao Barry is constantly innovating its products (Mycryo, etc.) and services (Or Noir, The Ambassadors Club, demonstrations, and online training, etc.). The first brand to introduce personalized support to professionals with its creation of the Chocolate Academy in Meulan in 1974 touted as the brands centre of expertise and innovation in the world. Or Noir by Cacao Barry is just the latest example of Cacao Barrys preeminence as an innovator, which was created in 2007. To truly experience Atelier Or Noir, artisans have to embark on the magical Or Noir journey, which begins at the state-of-the-art Atelier northwest of Paris. A unique fusion of product and service, Atelier Or Noir allows artisans to design individualized chocolate couverture recipes as unique as their own fingerprint. In this atelier,artisans will be provided with the best chocolate and liquors in the world, and will be guided in the creation of their very own customised recipe of dark or milk couvertures. A specific production, of 500kg minimum,

involves an hours journey by riverboat along the Rio Abeseo.The luxuriant, protected environment yields its wealth daily to the cocoa farmers. The quality of Amazonian Criollo beans would be little without all the work put in by the Saavedrea del Castillo family: experts who have perfected the art of growing, fermenting and drying cocoa beans over many generations. Alto El Sol is a unique chocolate because every single plantation has its own flavours and every season has its own specificity; The Dark Chocolate Couverture Plantation Alto El Sol 65%, certified organic, has a persistent and intense taste. Its pronounced acidity and bitterness are in perfect harmony with dainty notes of red fruits. 65% min cocoa. Fat 37% Madirofolo, Madagascar. Madirofolo chocolate couverture is as unique as the island it is coming from. Its like all the distinctiveness of Madagascar both geologic and geographic, separated from Africa during the secondary era. Thanks to the shifting apart, the northwest of the island has developed an autonomous and exclusive vegetation, climate and startling as this Plantation Couverture. Madirofolo means 10 tamarinds in Madagascan. These trees that enclose the plantation have fruits with the same peculiar note you will appreciate in this Chocolate Couverture. For over 80 years, Madirofolo raisers have ripen their skills in selecting the right land, the right trees, the right shade, in honoring the fermentation and drying process to obtain only excellent organic cocoa beans and to offer you a distinctive chocolate with its unique taste and slightly acidic notes for your future delight. This chocolate with a pronounced character is really appreciated for its right balance between acidic notes and slight bitterness giving way to intense citrus fruit notes. 65% min cocoa. Fat 38.2%

will allow artisans to offer their customers a chocolate with a unique taste profile. Some of the worlds top chocolatiers have already accessed this impressive Atelier include Jean Franois Castagn, Meilleur Ouvrier de France (MOF) who noted that Or Noir is an extraordinary opportunity for professionals to finally obtain a chocolate with the required taste profile for their applications. With Or Noir, Cacao Barry shares not just our experience and knowhow, but a space especially designed for exploration. Or Noir allows artisans to formulate an intensely personal brushstroke for their creations, a unique chocolate that will be their signature. Today, Cacao Barry has presence in 68 countries supported by 13 international Chocolate Academies and 20

Cacao Barry Origin Chocolate Couverture.

Grown in limited quantities, cocoa beans selected for Origin couverture come from a single country. This is to offer artisans exceptional chocolates with a strong personality. Artisans can discover distinct characteristics through the eight Origin couvertures namely quateur, Tanzanie, Venezuela, Cuba, Saint-Domingue, Mexique, Ghana and Papouasie.

Cacao Barry believes in the richness of creating together and developing talents. Cacao Barry supports artisans on their quest through the World Chocolate Masters competition, the Chocolate Ambassadors Club, the Chocolate Academy network and online demo. Cacao Barry is a global Gourmet brand of Barry Callebaut, the worlds leading manufacturer of highquality cocoa and chocolate. For more information on products and its applications, visit www. cacaobarry.com and Facebook fan page Cacao Barry Official or contact customer service: +603 3169 3387

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Tuber magnatum (Aromas Truffle)

Admitting truffles are still more common in Western than Asian restaurants, Cheng says: European countries like France, Italy or Spain have over a thousand years of history in using truffles. But in Asia truffles are a recent addition. Even though truffles have been known in China for centuries, Cheng says that their smell didnt inspire Chinese chefs to use them Instead, truffles have been used by Chinese doctors as medicine for kidney problems. He adds that local chefs have had to learn what truffles to use, when, and how, but that they are becoming more educated. Truffles are not an ideal partner to curry or spicy sauces, he says, but because they have an abundance of natural glutamates they generate a synergy with other ingredients and deliver extra savoury flavours. More and more Asian chefs are using truffles, Cheng says. For example, sushi with truffles, steamed birds nest with truffle, abalone with truffle, shark fin with truffle are all becoming popular. The rule that Western chefs apply when preparing truffle dishes can also be applied to Asian cuisines, that is keep it simple. Aromas Truffle supply fresh truffles from, depending on the season, France, Italy, Australia and China, as well as frozen truffles, which are available year round. In addition, the company supplies truffle oil, butter, sauce, cheese, salami, mustard, nuts, honey and chocolate.

Cost portions control,

earthly pleasures
One of the most highly prized ingredients on any menu, truffles add a rich flavour as well as the wow factor. Are chefs in Asia as enamoured as their Western counterparts, and how is this luxury item used here? Zara Horner finds out

its time to use Flash-Frozen Foie Gras

ost people know that truffles are a type of fungus, grow underground at the base of certain trees, and are foraged traditionally by pigs and, more recently, particular breeds of dogs. But the modern day truffle market is very far removed from the iconic picture of Mediterranean finders roaming the frosty hills with their trusted animals in search of this elusive and highly-prized tuber. Todays truffle market has been likened to the narcotics trade, with references to organised crime and black marketeering common. These unsavoury developments are attributed to the fact truffles command such high prices. Ounce for ounce they are the most expensive food in the world. In December 2007, Macau tycoon Stanley Ho famously paid US$350,000 for a truffle weighing 1.5kg, matching that price in 2010 for a pair weighing nearly 1kg. Pasco Cheng, sales and marketing director at Aromas Truffle, says: I think its the uniqueness of the truffle aroma which has made them more and more popular. Once tasted, fresh truffle will never be forgotten. Its easy for people to get addicted. Cheng goes so far as to point out a science behind it. Truffles contain hormones which make humans feel happy after smelling or eating them. Truffles are also rich in minerals and amino acids.

White truffle hunting dog (Aromas Truffle)

Changing times

Mini Slices 25/40g

Classic 40/60g

Prestige 60/80 g

Demand for truffles has long outstripped supply. It was during the Renaissance that truffles enjoyed a renewed popularity as Oriental spices became less popular and more natural flavourings were sought since then truffle prices have risen exponentially. Now, not only do conditions have to be favourable for the fungus to grow the right soil, rainfall, and dry hot weather urbanisation, pollution and climate change are said to have adversely effected production across Europe. Dubbed diamonds of the kitchen, truffles grow among the leaf litter of birch, oak, beech, poplar and hazelnut trees in Spain, France, Italy and Greece, though trufficulture cultivated trees innoculated with truffle spores is gaining ground in Australia and they are now being harvested in New Zealand, Tasmania and China. Sake van Weeghel is CEO at Western Australias The Wine and Truffle Company. Truffles have a unique and pungent aroma that

IQF Slices of Raw Duck Foie Gras

www.rougie.com
gsl@rougie.com

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Dogs and pigs are traditionally used to locate truffles (Manjimup Truffles)

Aromas Truffle supply fresh truffles from France, Italy, Australia and China

On a scale of one to 10, with one being inferior and 10 best, Chinese truffles are a one. While Cheng agrees the Chinese truffle is not the equal of European truffles, he has this: Because the cost of Chinese truffles is a fraction of European truffles, they are useful if large quantities are needed, such as to soften meats like chicken, lamb or beef. Nevertheless he adds, It doesnt need experience to tell the difference between a European and Chinese truffle. Their appearance may be similar, but the aromas are very different. Al Blakers first response when asked his opinion of Chinese truffles is unprintable. He goes on to say, Any true connoisseur wouldnt go near them. Its like a good apple compared to a completely rotten one. I have heard there are some chefs who mix them in with good truffles and try to pass them off as the real thing. The MD of Manjimup Truffles in Western Australia is very pleased with how the industry is developing in that country. Well be the predominant producer within the next decade, he predicts. I am 10 to 15 years ahead of the business plan I had when we started. And its the Asia region which has fuelled the growth. Its been a very strong market for us for the last five years, Blakers says, Hong Kong, Japan, Thailand, Taiwan and South Korea in particular, with Singapore developing. Our first consignment to Hong Kong was around 20 to 30kg. Now it is more like 200 to 250kg. Through its distributors, Manjimup Truffles sells fresh truffles mainly to luxury and high-end hotel groups and restaurants. We do only fresh truffles. No product, Blakers explains. I

will not produce anything which requires additives or essences. We harvest to demand, but do freeze anything left over from that weeks harvest, which can be around 10% of that crop. It is this ability to produce the (fresh) numbers which Blakers says is causing problems with his European industry colleagues. They dont like the fact we can provide in their off season. Up to recently, in what is a very tightly price controlled market, they processed truffles to sell in the off season, but now we can supply fresh (from the southern hemisphere winter crop). These truffles sell for around US$1,000 to US$1,500 per kilo. The silly prices you hear about are retail. I think this price will stay pretty consistent, but weve yet to penetrate the US market. Things could change then, Blakers says. The development of trufficulture in the southern hemisphere has apparently thrown the scientific world into a bit of a spin. According to accepted European science we shouldnt be achieving what we are in Australia, Blakers explains. We are harvesting in very large volumes potentially 200 300kg per hectare which is just not heard of in Europe, which has to scavenge for the truffles across large tracts of land. But then we are in a unique part of the world and, it would seem, perfect for truffles. Blakers says he is only quality driven and unworthy truffles are left in the paddock. And the Manjimup Truffles dogs are the graders they get very excited with a good truffle, noting aromas undetectable to us. And as any dog or pig can tell you, when it comes to truffles its all in the smell.

Truffle pasta (Aromas Truffle)

enhances the flavour of complementary foods. Its a rare delicacy. The best aroma are white truffles and black perigord truffles, he says. The Manjimup-based farm is the largest producer of perigord truffles in the southern hemisphere, with 13,000 hazelnut and oak trees planted across 40km. Truffles can go with any cuisine, van Weeghel says, but agrees with his industry colleague by adding, the simpler the better, and suggests they are best used to enhance egg, pasta, potato and rice dishes, and go well with leeks, garlic, onions, celery as well as crayfish, scallops, foie gras and asparagus. In the past truffles were peeled before use, but nowadays every bit counts and the truffle is simply carefully brushed.

The Chinese invasion

One development which appears to be a bone of contention is the introduction of Chinese truffles tuber indicum onto the global market. Harvested by simply raking top soil to expose all truffles, including unripe ones, reports suggest more than 28 tonnes of Chinese truffles are now exported to France, with many then canned and labelled Produce of France (The can is produced in France, thus bypassing any legal issues). Chinese truffles lack quality, aroma and texture, van Weeghel states. They are cheaper, [and] a totally different product when compared with perigord (winter) truffles.

Truffling matters
Truffle oil: to finish or garnish at the last minute. Can be stirred through scrambled eggs, mashed potatoes or pasta; added to vinaigrette or mushroom-based sauces, or drizzled over steamed fish or sliced tomatoes Truffle tapenade: for a crudite dip, cracker spread or stirred through pasta Truffle mustard: an ideal sandwich spread; great with barbecued meat or added to vinaigrette Truffle infused sea salt flakes: to enhance cooked egg dishes, pate or foie gras Truffle honey: for marinades, basting game, or added to Parmesan, Pecorino or sheeps milk cheeses Hazelnuts in truffle honey: to pour over ice cream or stir through yoghurt Source: The Wine & Truffle Co

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Caviar with a conscience

Caviar range from J&A Fine Foods

With caviar seemingly as in demand as ever, but traditional supply and quality proving inconsistent, farming is becoming more prevalent, reports Daniel Creffield
Pic: J&A Fine Foods

lready one of the worlds most expensive foods along with black and white truffles overfishing, smuggling and pollution have substantially reduced the sturgeon population worldwide, making caviar even more costly. The fish, which can grow up to 1,100kgs and 4.5m long, take 10 to 15 years to reach reproductive age, with females usually producing eggs every three to four years. This relative scarcity, combined with the fact that sturgeon are traditionally killed in order to extract the eggs, has seen commercial farming of caviar beginning in earnest around the world, most notably in China. China Daily newspaper reported recently that as much as 20% of caviar on the international market is from the mainland, much from the Thousand Island Lake region of Zhejiang and Hubei. One of the largest of the new caviar farmers, Hangzhou Qiandaohu Xunlong Co. recently opened a new processing factory in Quzhou on the banks of the Yangtze River in Zhejiang province, with intentions of producing up to 35 tonnes of caviar annually, which would make it Asias biggest player. We only take orders above 100 kilos. We export to the US, Europe, Japan and Middle Eastern countries, and our customers are

usually suppliers for restaurants, processors and others, a company spokesperson told www.seafoodsource.com, a leading international seafood industry resource. The firms three kinds of caviar include Siberian sturgeon caviar (US$584 per kilogram) Amur sturgeon caviar (US$875 per kilogram) and hybrid sturgeon caviar (US$872 per kilogram). The domestically produced caviar is being used at upscale restaurants in China itself, such as Maison Boulud in Beijing and Stillers and Madison in Shanghai where chefs extol its quality and affordability.

Bo Innovation quail egg with taro crust topped with caviar (pic: foodmimosa.blogspot.com)

He adds that Chinese fine dining restaurants are starting to use caviar as a new luxury ingredient, including Lung King Heen at Four Seasons Hotel Hong Kong. He also says that because sturgeon is an endangered species, farming is the best way to preserve this noble fish. I believe farmed caviar now accounts for almost 99% of the market supply ... [in terms of ] quality consistency, farmed caviar is way better than wild since the supply is adequate and stable. When I entered the caviar industry 10 years ago, the annual consumption in Hong Kong was less than 500kg. But it was more than 1,500kg in 2011, and still growing at 20% yearly. The Convention on International Trade in Endangered Species has banned fishing sturgeon in the Caspian Sea for the next five years, which Wong suggests will see the supply of farmed caviar growing at more than 30% every year, the caviar becoming subsequently more affordable and demand growing.

My own estimates suggest that the annual Horeca consumption of caviar in the region not including airlines and cruise lines where you can double or triple the quantities shows Hong Kong is using about 1,500kg, Singapore over 500kg, Taiwan about 300kg, Thailand 200kg and mainland China more than three tonnes and increasing rapidly. Lets say that with the wholesale price at around US$1,300 per kilo, Horeca sales from these countries are currently over US$7 million, he concludes. The quality does not really compare to the traditional caviar, so we tend not to use it by itself, i.e. with a spoon, says Bo Innovation sous chef Chris Keung. Keung says the ground breaking Chinese fine dining restaurant only uses the mainland version, with its smoked quails egg with taro crust topped with caviar. Yes Chinese caviar is cheaper, he adds. But thats not why we use it. We just find it works well when added to other dishes.

Comparable quality

Most professionals hold the opinion that although it is inferior to the wild version, it is comparable to farmed caviar from anywhere in the world. Jason Wong, director of J&A Fine Foods based in Hong Kong, says he is supplying farmed Chinese caviar to the Horeca industry in Hong Kong and China directly, and to Singapore, Thailand, Australia, Taiwan and Malaysia through local distributors. My best-selling farmed caviar are oscietra (Amur sturgeon) and superior oscietra (hybrid of Kaluga and Amur sturgeon), all from China, which account

for over 80% volume of sales. According to chefs, compared to European farmed caviar, these two Chinese species have a firmer texture which they can easily work with; the average egg size is larger, (3mm in diameter compared to the 2.6mm of French farmed caviar); [and they have] a higher percentage of light coloured eggs, which is preferred by most chefs who know about caviar. Many Japanese celebrity chefs are big fans of caviar, such as Tetsuya Wakuda (a Japanese-born Australian chef and restaurant owner based in Sydney and widely recognised as one of Australias most creative and successful culinary talents) and leading restaurants, including Nobu.

Caviar Sturia range its best-selling product are its vintage and primeur selections

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Caviar from Gourmet House

Unashamed luxury

Prestige range from Caviar Azovka

Farmed consistency

Olivier Besson, CEO at Caviar Azovka, says his company supplies only the farmed product, as so little sturgeon now exists in the wild, and the quality of what is available is uncertain. With the improvement of the farmed caviar technology, the quality is much better, says the Frenchman, who started the company six years ago in Hong Kong when he discovered that as a caviar lover it was difficult to find decent quality. There is definitely a growing demand for caviar the Chinese are beginning to discover and appreciate it. When we started there was nothing in China, and its still very new there ... we originally supplied Hong Kong, Thailand, Singapore this is still the case, but now more in China. Also Vietnam now a little ... it is opening slowly everywhere.
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Besson says he is selling around 50% to the F&B industry and 50% to general consumers. We have websites and deliver direct, he says. He adds that a lot of progress has been made in the way the fish is grown, with most animals in a semi-free or wild environment. The idea is to manage the reproduction of our fish once they reach a certain size they are relocated to a large lake or river rather than tank or pool. These are in mainland China and Russia. The processing facility is also there. We employ Iranian experts, and when the eggs are ready they fly over to coordinate the extraction process. We have to kill the fish which makes it expensive ... research is being carried out on some kind of surgery which would keep the fish alive but its still too early at the moment.

Caviar Sturia, based near Bordeaux in France, produces approximately 12 tonnes of caviar every year which is sold all over the world including Asia and the Middle East. Sturia has nine different breeding and production sites of caviar including the biggest sturgeon nursery in Europe seven fish farms and a caviar workshop. Graldine Grall, export sales manager at Caviar Sturia says that the companys best-selling products are its vintage and primeur selections. The vintage is luxury French gastronomy at it best, believes Grall. The primeur is an alternative to Chinese schrenkii caviar. She adds that as the company offers a wide range of products, which can be adapted to any kind of cuisine, both Asian and Western restaurants are using Sturia caviar. And she believes that the breeding of sturgeon for the production of caviar allows the return of this exceptional fish. In this way we are participating in the conservation of the European sturgeon and in its reintroduction to a natural environment. The respect for ecological balance is at heart of Sturia concerns. We pay particular attention to the water [quality] and the wellbeing of the fish. This enable us to offer a flawless and natural product.

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Glenmorangie Distillery casks

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of`consumers to learn more about Scotch. Knowledge will help increase demand. Producers are committed to delivering education and implementing innovative marketing campaigns. Consumers themselves are asking for more information on single malts. But its unclear whether consumers in China will lean more towards single malts, as has happened in Taiwan, or will move up the price bracket within the blended Scotch segment as the market matures by looking for older blends, as has happened in South Korea. What is clear is that competition will be intense. According to the IWSR the biggest selling malt brands on the mainland are The Macallan, Glenfiddich, Glenmorangie and Bowmore, in that order. The Macallan is the dominant malt throughout most of Asia, and is particularly strong in Taiwan. It also leads by both value and volume in Japan, South Korea, China, Hong Kong, Singapore, Malaysia and Vietnam. Glenfiddich was the pioneer in promoting single malt outside Scotland, and Glenmorangie is being built by its owners, LVMH, into a major luxury brand in all the Asian markets.

John Walker & Sons Odyssey, a rare triple malt in a crystal decanter, is positioned to attract wealthy drinkers who have opted for single malts over blends

Prominent positioning

David Pattison, regional manager for Asia of Morrison Bowmore Distillers, says Bowmores strategy for building the brand in China, as elsewhere around the region, has been to position the malt prominently in travel retail and the top bars and nightclubs in the major cities. We set up our stall in the three main cities [Beijing, Shanghai and Guangzhou] but were now expanding into the secondary cities

such as Dalian and Chengdu. Theres still very little understanding of single malt. Education is critical and awareness is quite small. The growth we see at the moment is perhaps image and status-led rather than based on an understanding of what single malt is. That will come, he says. Bowmore is known for its rare and expensive special bottlings, and recently raised the stakes in Asia by, for the first time, releasing a bottling exclusively for the region called Sea Dragon. There are only 518 bottles, and it is available only in the Asian region, says Pattison. And the only airport in the world where it will be available is Hong Kong. Other malt brands are also keen to pick up a slice of the action, and John Grant, chairman of Glenfarclas, sees the growth of the category in Taiwan as a healthy precedent for the Chinese mainland. I got a lovely comment the other day from a Chinese distributor

Blending in
sia, like most of the rest of the world, has traditionally been a blended rather than a single malt whisky market. For decades the dominant brands have been Diageos Johnnie Walker the worlds biggest selling blended Scotch whisky and Pernod Ricards Chivas Regal. Single malt accounts globally for only around 10% of total Scotch whisky sales, but volumes are growing rapidly. In Taiwan sales of Scotch single malts are now not far behind those of blends. Greater China, comprising Taiwan, Hong Kong and Macau as well as the Chinese mainland, is now the fourth-largest market in the world for single malts after France, the US and the UK and it is the potential of the mainland on which the whisky industry as a whole is increasingly focused.

Melitta SystemService
www.melittasystemservice.de

While the heavyweight blended whiskies continue to dominate the market, single malts are beginning to make their presence felt in the region, reports Robin Lynam
In 2011, according the International Wine and Spirits Record (IWSR), 1.69 million nine-litre cases of blended Scotch whisky were sold in China, versus 89,000 cases of single malt, but sales of blends are now showing signs of tailing off, while sales of malts over the last five years have approximately tripled.

Maturing market

We are seeing more consumer interest in China in single malts as the market matures, says the Scotch Whisky Associations communications manager Rosemary Gallagher. We also expect the off trade to grow in China in the next few years as more specialist whisky stores are established. This development will increase the choice of products and the ability

Beautifully simple - simply beautiful

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Registered trademark of a Melitta Group company.

Melitta bar-cube
The perfect spot for your Coffee & Chocolate
Integrated chocolate/instant module High performance in classic design Simple, innovative cleaning concept Milk foam at the push of a button Ideal for: Lounges, Bars, Catering...

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Glenmorangie 18 year old the brand is one of the biggest-selling malts on the mainland

Theres still very little understanding of single malt. The growth we see at the moment is perhaps image and status-led rather than based on an understanding of what single malt is David Pattison, Morrison Bowmore Distillers
An ongoing campaign in the key Asian markets to position Chivas Regal not just as a luxury brand but as a connoisseurs drink involves presentations by master blender Colin Scott, and tutored tastings in which Chivas Regal blends are paired with Valrhona chocolates. Chivas has just launched The Chivas Brothers blend, a Chivas master blender Colin Scott travel retail-only bottling. Johnnie Walker is owned by Diageo, which has a large portfolio of malts including Cardhu, Caol Ila, Oban, Talisker, Lagavulin, Glenkinchie and Knockando, as well as other blended Scotches, including J&B, Bells and White Horse. In a clear effort to attract wealthy drinkers who have opted for single malts over blends and are happy to pay the premium prices for rare spirits, generally bottled in special decanters Johnnie Walker has just introduced John Walker & Sons Odyssey, a rare triple malt in a crystal decanter, which could mark the beginning of a new blended malt category. Vatted malts, as they used to be known blends of malt whiskies with no grain whisky added have been available for many years, although under law they must now be called blended malts. Usually however, they have more than three component spirits. Blender Jim Beveridge is keeping the exact composition of the blend to himself, but if Odyssey priced at US$1,000 per bottle sells well, it opens the door for imitative double malts or quadruple malts, possibly with a trend catching on in the way cask finishes did in the 1990s. Blends such as Johnnie Walkers iconic Black Label and Chivas Regal have a long-established loyal following round Asia, and Famous Grouse the biggest selling blend in Scotland is gaining market share. With new products such as Odyssey and Chivas Brothers blend being introduced to reinvigorate the market, blended Scotch is clearly not going to be supplanted by single malt anytime soon, but the malt market continues to grow, and while single malts appeal to different customers than basic blends, over time it may well take a toll on the market for upscale blends such as Johnnie Walker Blue Label and Royal Salute. With an increasing vogue around the region towards specialist whisky bars, such as The Angels Share in Hong Kong, Kiplings Whisky and Cigar Bar in Manila, The Macallan Bar in Macau and Whisky Priest@494 in Bangkok, all of which lean heavily towards malt, and mixologists in the mushrooming cocktail bars of the region tending to prefer bourbon over Scotch, producers of blended Scotch whisky know that they cannot afford to be complacent.

The Macallan is the dominant malt throughout most of Asia its 60-year-old retails at around US$15,000 a bottle

who said that his sales had multiplied more than for any other Glenfarclas distributor in the world. Theyd gone up 35 times. There is enormous potential there and a lot of it will come from Taiwan. The Taiwanese took to single malt much more quickly than the Japanese, which augurs well for the mainland in theory, says Grant. Richard Paine, managing director of Fine Vintage, Glenfarclass Hong Kong importer, believes the strength of cross-straits economic ties will also help to build the mainland market for malt. There are 200,000 Taiwanese living in Shanghai, and while Bejiing is a Chivas market, you could say Shanghai is a Macallan market, more or less. Whats happening in Taipei and the environs for Glenfarclas will spill over into Shanghai, because that is what happened with Macallan. Its the Taiwanese who like drinking Macallan whove taken it with them, he says.

Blended is biggest

Blended Scotch remains the largest of the two categories in all Asian markets, but there are signs of increasing sensitivity on the part of the brand owners to the fact that many consumers believe malts are superior to blends, and of concerted efforts to persuade whisky drinkers that the products are different in their composition but equivalent in quality. After all, many of the companies which own single malts also own blends. As well as The Macallan, Edrington owns the Famous Grouse and Cutty Sark brands. Cutty Sark, formerly owned by Berry Brothers and Rudd, has just been relaunched in Asia by Edrington in new packaging, and with 18 and 25-year-old versions clearly intended to compete with the equivalent bottlings of Chivas Regal. Chivas Regal is owned by Pernod Ricard, which also has the Aberlour, Glenlivet and Longmorn single malt brands. Chivas and its deluxe Royal Salute blend are well positioned in all the Asian markets, and Chivas is particularly prominent in nightclubs on the Chinese mainland.
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q u i p M E n t

desire
Machines of
WMFs WMF presto! and WMF 1200 S (pictured) are its most popular fully automatic machines for the Asian market

have announced [for] the next few years is amazing, notes Rejske. This is having an effect across the coffee industry as a whole and driving consumer demand for high quality products. The stable development of the coffee industry [has meant] a definite consumption growth in Hong Kong, dominated by the instant coffee category, agrees Cheryl Ong of Boncaf. There is a trend that younger consumers are showing increasing interest towards speciality and single origin coffee. Hand in hand with the growth of coffee consumption has come a corresponding growth in the kinds of professional coffee machines available on the market. Varying in size and sophistication, the machines offer cafes and restaurants a way to capitalise on the demand for a wide range of coffees in one of the most profitable beverage areas. Many of the machines are multi-functional, enabling operators to produce different types of coffee at the same time. Rejske says Melittas latest machine, the bar-cube, is fully automatic and can process two different bean types at the same time, as well as making chocolate drinks using fresh or powdered milk. With a compact design and in-built light strip, the machine can make 150 cups a day. For smaller spaces and needs, the company also has a compact machine, the Melitta c35, which measures just 35cms wide. This has been the companys best-selling machine in Asia over the last one to two years. It can prepare more than 100 different products, including espressos, skinny latte macchiatos and ristrettos, and comes with an optional chocolate model. Like the bar-cube, it can also handle two

Frankes Pura model can make up to 150 cups per day

Coffee drinkers in Asia are more plentiful than ever, and have more sophisticated palates. Equipment manufacturers are doing their best to ensure coffee machines keep up, writes Liana Cafolla

n a region where tea has traditionally been the favoured hot tipple, coffee is starting to make inroads into the Asian market, where rising wage levels are encouraging consumers to switch to coffee in part as a lifestyle choice. Coffee consumption continues to grow strongly across Asia as a region, says Justin Rejske, business development manager of Melitta System Service for the Asia-Pacific region. At present, the coffee industry is in a real boom driven by a growing cafe culture and consumer demand for high quality products. Increasingly, Asias coffee consumers are moving their consumption outside the home and choosing to drink coffee when they go out, resulting in a larger marketplace and a more diverse choice of cafes. The growth in speciality coffee chains over the past few years has been astonishing, and the store openings that many of the chains
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DiSCovEr THE PowEr oF SiMPliCiTy

There is a trend that younger consumers are showing increasing interest towards speciality and single origin coffee Cheryl Ong, Boncaf

Boncaf best-selling machines in Asia are Rancillio, Egro and Gaggia, with Egro and Gaggia the most popular in Hong Kong. The Egro One (above and right) can produce 48 different coffee products

different bean types and two different milk types simultaneously. A HACCP-tested milk cleaning system guarantees hygiene. We have customers in the Asia region who pay off the capital investment in as little as one to two months, and others who take one to two years, says Rejske. WMFs range of fully automatic machines includes the WMF presto! and the WMF 1200 S, which are its most popular machines for the Asia market. The smaller WMF 1200 S can produce 100 cups a day while the WMF Presto! can make up to 150. The machines are easy to service and maintain, and can make espresso, caf crmes, cappuccino, latte macchiatos and many other varieties at the touch of a button, as well as milk-choc and chociatto. With the new optional Active Milk System it is also possible to dispense cold milk and cold milk foam for preparing cold speciality coffee beverages as well, says WMFs Monika Nyendick. Other functions include grinding and water temperature controls, which can be easily and individually adjusted to meet customers needs.

Ready to flow

Nespresso, a Nestl brand, offers a professional range of machines using ready-packaged coffee. The machines are fed with individual,

colour-coded aluminium capsules which each produce a cup of coffee in one of a range of eight flavours, including two types of ristretto, two espresso, two lungos and two decaffeinated coffees. The newest model is the Zenius, which is designed for 200 capsules a month. Other models in the range are the CS100, which can take 300 capsules a month, the CS200 for 600 capsules a month and the CS220 milk solution, also for 600 capsules a month. Franke supplies a range of 12 fully automatic coffee machines. Its two newest models are the Franke Pura, which can make up to 150 cups per day, and the Spectra Foam Master, which specialises in hot and cold foam. The consistency of the foam can be adapted individually for each cup. The range of Bravilor coffee machines is divided between machines for use with instant ingredients, fresh brew machines and filter coffee models. Fresh brew options include the Freshmore XL, which can adjust the size and strength of each drink and can add milk and sugar. It makes espressos, cappuccinos, cafs au lait, hot chocolates, expreschocs and moccachinos. The companys Bolero and Quinto lines are designed for areas where a fast choice of coffee is needed. The Bolero comes in five sizes, from 1 to Turbo XL, while the Quinto can make nine different drinks as well as dispensing hot water.

Pura
Discover the New Ease in Coffee Making. Providing the functionality, the Flexibility and the Ease of cleaning. The low maintenance requirements, along with touch panel technology, all within an appealing design which allows personalized illumination. www.franke.com

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q u i p M E n t

PRODUCES STANDARDIZED MILK TEA OF PREMIUM QUALITY

Pioneer Automatic HK-style Milk Tea Machine

StandardQuality
Bravilor Matic Twin range of Bravilor coffee machines are divided between those for use with instant ingredients, fresh brew machines and filter coffee models Nespresso offers a professional range of machines using ready-packaged capsule coffee

Tea is recirculated for serveral time instead of brewing only one time

EasyOperation StylishDesign

One touch easy and operation status clearly revealed on panel

Streamline design and brushed stainless steel metal housing

The growth in speciality coffee chains over the past few years has been astonishing, and the forecast new store openings that many of the chains have announced [for] the next few years is amazing Justin Rejske, Melitta System Service

Boncaf International supplies both fully and semi-automatic machines to the trade, including Egro, Solis, Gaggia, Victoria Arduino and Coffee Queen brands. Its best-sellers in Asia are Rancillio, Egro and Gaggia, with Egro and Gaggia the most popular in Hong Kong. As well as just making coffee, the Egro One offers the option of displaying uploaded or customised screensavers to run promotions on the display and step-by-step procedures that make for easy operation. The machine can produce 48 different coffee products and a range of additional functions that allows users to set the exact ingredients for each individual cup and to create new drinks. Schaerer sells fully automatic coffee machines, with the Schaerer Coffee Art Plus with a one-step milk system the companys best-seller in Asia. It has an integrated and fully automatic cleaning system for coffee and milk, and produces a wide range of coffee products that are made at the push of a button, making it suitable for self-service areas as well as for the trade. The Schaerer Coffee Art Plus is used, for example, in Emirates airport lounges and in the club lounges of Shangri-La Horizon clubs. The Schaerer Coffee Art offers reliability, ROI possibilities and quality dispensed products, says Philipp Koeppel, Schaerer export manager for the Far East Pacific Rim. He says buyers can break even with a turnover of 25 cups a day.

HignEfficiency

3.5L tea base produced in 11 min instead of 25 min for 2.5L by traditional method

Coffee Machine and Coffee Pod

QUICKANDEASYOPERATION

A single coffee pod can make a cup of 45ml Espresso, 80ml or 120ml coffee in a minute Just press buttons to make coffee in 3 easy steps

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Flats F-J 11/F., Blk. 1, Kwai Tak Ind., Kwai Tak Street, Kwai Chung, N.T., H.K. Customer Service Hotline : (852) 2429 0585 www.twcoffee.com

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revolution in a glass
French designer Arnaud Barattes Helicium collection of glasses is a revolutionary concept at the service of wine tasting. Endorsed by wine critic Robert Parker, and distributed in Asia by Lomig Pte Ltd, the glasses have asymmetric raised ribs within the bowl to allow a homogenous mixing and channel aromas while the central convex shaped dome allows the wine to adhere to the internal wall. When the glass is rotated the blades and dome ensure optimal fluidity and oxygenation. No decanting is required as the full expression of the three aromatic layers of wine is achieved in the glass more rapidly and intensely. The Helicium collection is available in 11oz universal wine glass, 18oz still wine glass, 9oz sparkling wine glass and 12oz tumblers for spirits, liqueurs, fruit juices and water. For more information: www.lomig.com.sg

an icon gets smart

anywhere. Guests can use the system to make service requests (dispatched automatically through the integrated FCS e-Connect and FCS e-Engineering systems directly to relevant staff), order room service, set do not disturb and wakeup calls (automatically set up via the FCS WinVoice system), redeem loyalty programme offerings, check real-time folio data and perform express checkout (directly through FCS Unicorn/UBIS system with live guest information). Moreover, i-Guest features mobile concierge functionalities powered by the integrated FCS e-Concierge system, including restaurant reservations, local attraction information, airline updates, travel guides and current news. Guests can even interact with hotel staff prior to arrival via FCS i-Guest Hotels Finder and FCS i-Guest. FCS i-Guest Hotels Finder is available for free download. For more information: www.fcscs.com

the way to wine

Online wine information site, Bestwineroutes. com has launched a new app featuring the route to nearly all the wineries of the world. Direct navigation maps using an iPhone, plus information about more than 12 wine producing countries, 30 wine regions, and 20,000 wineries are accompanied by reviews, pictures and videos. For more information: http://itunes. apple.com/us/app/best-wine-routes/ id543168668?l=nl&ls=1&mt=8

Being fair

While fair trade products are becoming more popular, they do not yet have much of a presence in the hotel bathrooms of the world. To address this, leading manufacturer ADA Cosmetics has launched a new body care line with fair trade ingredients. The shower gel and shampoo of the Fair Trade series contain raw cane sugar from Mauritius, body lotion and conditioner include Brazil nut oil from Bolivia, while the soap boasts avocado oil from Kenya. The production of these raw materials is guaranteed to comply with international standards, and the farming families receive an assured minimum wage, irrespective of the world market price. In developing the products, ADA has not used colouring, parabens, silicone oils and formaldehyde releasers. Alcohols are not used and the products are not subjected to animal testing. Packaged in matt black 30ml tubes, 15g soap bars are wrapped in silky black paper, and the liquid soap and hair and body shampoo are available in smart-care system dispensers. All eco-friendly containers are 100% recyclable. For more information: www.ada-cosmetics.com

Having recently celebrated its first anniversary, Hong Kong Polytechnic Universitys Hotel Icon has introduced its i-Guest smartphone application. The hotel is the first in Asia to implement the FCS i-Guest application, a multi-language, self-service portal that allows guests to customise all aspects of their hotel visit and access property amenities and services from their own mobile devices. FCS i-Guest is available for smartphones and mobile devices running on the Android and iOS operating systems. It allows guests to access information any time from

FRESH BREW

swiff safe
Global secure mobile commerce solutions provider, Swiff, has announced the first complete live implementation of an end-to-end, secure mobile point of sale (mPOS) solution. In partnership with Thailands Bank of Ayudhya, the Swiff platform allows bank customers new retail opportunities made possible by the flexibility and low cost of mPOS. This is an exciting time for the payment industry, with technology being the bedrock for enhanced mobility, payments, convenience and productivity improvements, said Jerome Cle, CEO and founder of SCCP Group. Swiffs mobile platform is embedded with a Multi-Factor Authentication application that has the ability to track the mobile device, the staff who authorised the transaction, and identify the location where the payment was transacted. This enables the quick identification of any possible fraudulent use of the credit card, and promises an extremely high level of security for safe and secure card transactions. For more information: www.goswiff.com
46 AHCT november 2012

THE NEW LOOK OF FRESH COFFEE AT ITS BEST

The successful fresh brew series have got a new look. The machines are ready for the future thanks to the stainless steel housing, modern design and adjustable led display. Easy to operate, easy to clean. The fresh brew series o er advanced techniques to experience the taste of quality!

sales@bravilor.com | www.bravilor.com

The taste of quality worldwide

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Coffee gets better

German coffee and coffee machine maker, Melitta, presents its latest fully automatic coffee machine, the Melitta bar-cube. The medium-priced coffee machine boasts professional high-performance components, a compact design, and simple, intuitive operation via the large graphic display panel. It also has acoustic signals during beverage preparation. The Melitta bar-cube can process two different coffee bean types in parallel, and two chocolate varieties, and is designed for daily consumption of up to 150 cups. Meanwhile, the flagship of Melittas coffee machine fleet, the slim Melitta c35, is now available with an optional chocolate module featuring either one or two chocolate containers. The c35 can prepare over 100 different beverages, and not only can two different bean types be processed in parallel according to taste but two different types of milk may be used at once as well. The machine boasts the worlds simplest milk cleaning system and is HACCPtested and certified to guarantee optimum hygienic safety. For more information: www.melittasystemservice.de

a family heritage
The Haviland family has been producing fine porcelain tableware since the 1840s. Latest ranges combine the refinement of porcelain with a finesse for decoration. The House of Haviland favours handcrafting to produce exclusive pieces and uses a process called chromolithography to decorate the pieces with spinning brushes. New ranges feature gold using 24-carat gold leaf and platinum coloured filigree; a white collection with two unique finishes: diamond and velvet; floral, geometric, and even animal patterns. For more information: www.haviland.fr

romance of the roses

Sunny sensuality is how French fragrance producer Acantha describes its latest offering, Parisian CliffRose. The company specialises in room diffusers, body scents and gift sets. With a sparkling bouquet of red roses, the scent has subtle woody notes which result in a soft, powdery and decidedly romantic finish. For more information: www.acanthacollection.com

Acantha Parisian CliffRose (far right) is the latest addition to its Luxury Collection

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E w s
A recent Tas Mania food tasting in Hong Kong

argentina wines
Argentinas first female wine maker, and one of the most highly regarded vintners in that country, Susana Balbo, returns to Asia with her latest offerings. Available exclusively through fine wine importer Altaya Wines in Hong Kong, the Domino del Plata vintages include Vintage of Brioso (strong character) 2002; Susana Balbo Cabernet Sauvignon 2010, a classic, full-bodied cabernet with ageing potential, which pairs well with beef, pork, lamb, quail and other game birds, and creamy sauces; and Dominio del Plata Ben Marco Expresivo 2009, which balances Malbec, Cabernet Sauvignon, Syrah, Tannat and Petit Verdot grapes to create a wine of great concentration and length. Dominio del Plata Susana Balbo Brioso 2006, Dominio del Plata Crios Torrontes 2011, and Dominio del Plata Crios Malbec 2011, from Balbos Crios (offspring) range of young wines will also be available. These wines have a fruit expression known to be popular on the Asian market and are intended to be enjoyed while young. For more information: www.altayawines.com

From tasmania to your door

TasMania has arrived in Asia. Created 18 months ago by Tasmanian producers and distributors who have a mania about what they do the online delivery system provides premium produce direct from the Australian state of Tasmania. Quality seasonal vegetables, tree ripened fruit, apple and vegetable juices, bush honey, and smoked seafood are available. Oysters, scallops, lobster, abalone and sea urchin will be added soon, as well as truffles, water and award-winning wine from Frogmore Creek and other cool climate vineyards. To ensure maximum freshness, nutrition, and taste, the producers harvest on Wednesdays and ship to Hong Kong ready for delivery to homes and businesses every Friday. TasMania produce is seasonal so whats available varies week-to-week and month-to-month. Twice weekly deliveries can be arranged for the hospitality industry. For more information: www.tasmaniafresh.com

Volcanic organic
Delivering the ultimate sweet tooth indulgence, while remaining true to their nutritional promise, Stephen James Organics has introduced Cocoa Pilis volcanic Pili nuts coated in organic raw cocoa and organic Carazuc (coconut flower sugar). Consumers today look for innovative snacks that fit into healthier lifestyles, says Dr Stephen Costello, founder of Stephen James Organics. Containing hefty quantities of natural antioxidants, magnesium, potassium, essential oils for cardiovascular health and to protect against toxins, and with a rich flavour to satisfy any chocolate craving, the Cocoa Pilis offer a dynamic boost to energy. For more information: http://www.sjorganics.com/cocoa-pili-nuts/

Features: 100% Australian and Certified Deep Frying Oil Complies with Food Safety Regulations even after 5 days+ Non-GM & Non-hydrogenated makes it safe Rich in Omega 9 & < 8% Saturated Fats makes it healthier Trans Fat Free & Cholesterol Free
Food safety issues have decreased Mainland and global confidence in many products.

Crus Bourgeois du Medoc

The Crus Bourgeois du Medoc label selects the finest middle grade wines from the Bordeaux region, and as such enables buyers to identify the best quality among more affordable wines. The classification, which has its roots in the Middle Ages, was revived in 1932. Since 2008, it has changed from belonging to a fixed group of chateaux to a selection process among eligible chateaux, chosen by a panel of wine experts through blind tasting. Last month in Hong Kong, Frederique Dutheillet de Lamothe, director Alliance des Crus Bourgeois du Medoc, announced the official selection of the 2010 vintage. Hong Kong is more mature than China as a wine market, and the Bordeaux wines that have the Grand Cru Classe classification are, for most people, the top of the top, Dutheillet de Lamothe says. For very good quality wine to drink and share with people, our Cru Bourgeois wines are more accessible. Cru Bourgeois wines are for drinking, not for speculation. You can afford it and also be assured that it is of good quality, with a nice story some of these properties have been around for 300 years and have been owned by the same family for six generations so you have the same spirit of the Cru Classe, but with a nice price. Dutheillet de Lamothe also unveiled a new website, the details of which appear via stickers on each bottle of wine in the Crus Bourgeois collection. For more information: www.crus-bourgeois.com
50 AHCT november 2012

Bring on the fizz

Made from Gamay grapes from the Beaujolais region of Burgundy, Cte Fizz is a ruby red sparkling wine produced using age-old methods. Highly aromatic with red fruits and blueberries and delicate, with persistent fine bubbles, the refreshing, vibrant, fruity beverage from France works as an aperitif, party drink, tapas accompaniment, or lunchtime drink. It pairs well with spicy Asian cuisine. Best served chilled, Cte Fizz is 7.5% alcohol.

Enjois High Oleic Canola Oils features meet world health expectations including:
Authentic certification Enjoi helps you comply with the governments food safety regulations Non-hydrogenated ~ makes it more stable & healthier High Omega 9 (< 8% saturated fats, 72%+ mono unsaturated) 0% Trans fats & Cholesterol Greener oil~ NON Genetic Modified oils have a short growing period of 24 weeks (very low carbon footprint) its high Omega 9, balanced omega 3 & 6 reduces the likelihood of heart, & blood diseases, obesity & cancer Smoke point 246oC, high stability, low PV makes its fry life greater than 6 days Very stable against temperature, moisture, air & other food particles making trans fats, free fatty acids, peroxides and cancer forming acrylamides Minimal food & flavor exchange Contains antifoaming agent Coats the food with a thin layer of oil rather than soaking it Makes Japanese, Chinese & Western cuisine taste fabulous Most affordable of all oils.

Frederique Dutheillet de Lamothe, director Alliance des Crus Bourgeois du Medoc

For more information: www.burgundylist.com

Unit 12, 16/F, World Peace Ctr., 55 Wo Tong Tsui St., Kwai Chung, H.K. Tel: 852 9681 6831 Email: info@enjoi.com.hk Website: www.enjoi.com.hk

v E n t s

HONG KONG TATLER AND JAMES SUCKLING PRESENT

DAtE EvENt DEtAIlS ORGANISER

Nov 6 8

2012 Shenzhen International Hospitality Equipment & Supplies Fair (HOSFAIR Shenzhen 2012) Shenzhen Convention & Exhibition Center Shenzhen China

Offering new business opportunities in new markets in the Shenzhen hospitality equipment and supplies industry, HOSFAIR Shenzhen 2012 is set to become the most effective transaction platform for hospitality supplies manufacturers and sourcing, networking and trading.

Guangzhou Huazhan Exhibition Co., Ltd. Tel: 86 20 38866965 / 38812619 Fax: 86 20 22223568 hosfair@hosfair.com Web: www.hosfair.com

Nov 8 10

HKTDC Hong Kong International Wine & Spirits Fair Hong Kong Convention and Exhibition Centre Wanchai, Hong Kong

Asias most exciting wine & spirit event, the HKTDC Hong Kong International Wine & Spirits Fair offers a wide range of high quality wine and spirits, beer and other alcoholic beverages, as well as wine production, products and services to buyers from all over the world. It is the gateway for winemakers and distributors of wine and other beverages to gain a share of the lucrative and flourishing wine market in Asia.

Hong Kong Trade Development Council Unit 13, Expo Galleria, Hong Kong Convention & Exhibition Centre, 1 Expo Drive, Wan Chai, Hong Kong Tel: +852 1830 668 Fax: +852 2824 0026 exhibitions@hktdc.org www.hktdc.com/hkwinefair

Nov 11 15

EquipHtel Paris Porte de Versailles Paris France

EquipHtel, the International Hospitality Rendez-Vous, is organised by Reed Expositions, the leading trade show organiser. Its portfolio of major hospitality industry events includes: EquipHtel Paris, Vending Paris, Sandwich & Snack Show, Parizza, Marocotel by EquipHtel, Equip Otel Brazil, Taste of Paris, and Cuisinez by M6. These events combined attract more than 2,500 exhibitors and more than 160,000 visitors.

Reed Expositions France 52 -54, quai de Dion Bouton CS 80001 92806 Puteaux cedex Tel: +33 (0)1 47 56 50 00 Fax: +33 (0)1 47 56 21 90 info@reedexpo.fr

Nov 14 16

FHC China 2012 Shanghai New International Expo Centre Shanghai China

FHC China is the biggest international trade show for food, wine and hospitality equipment in China. FHC China features Wine and Spirits China 2012, Meat China 2012 and Tea and Coffee 2012 specialist areas, with Olive Oil China, Ultimate Barista Challenge China, Ice Cream University, Wine Seminars, China Sommelier Wine Challenge, FHC international cooking competition and more.

China International Exhibitions Room A2402-03, Singular Mansion, No.318-322 Xian Xia Road, Shanghai (200336), China Tel: 86 21 6209 5209 Fax: 86 21 6209 5210 fhc@chinaallworld.com

DONT MISS ASIAS LARGEST PREMIUM ITALIAN WINE EvENT

The renaissance of premium Italian wine is happening now in Hong Kong. Never before has Italy made so many great wines in so many different regions.
James Suckling

Asias largest premium Italian wine event, featuring over 300 exquisite wines from more than 90 specially selected Italian wineries.

The Great Wines of Italy event is a must attend for industry professionals and F&B specialists, providing an excellent platform for business and networking.
TRADE TASTING Tuesday, December 4th, 2012 Island Shangri-La, Hong Kong Trade and Industry Professionals: 3:00 5:00pm Public Grand Tasting: 5:00 8:00pm
For general enquiries, please contact enquiry@greatwinesitaly.com RSVP for trade and industry professionals, please visit www.greatwinesitaly.com/ticket-trade

Feb 19 22

HCJ 2013 Tokyo Big Sight (Tokyo International Exhibition Center, Ariake) 3-10-1, Ariake Koto-ku Tokyo 135-0063 Japan

HOTERES JAPAN, CATEREX JAPAN and Japan Food Service Equipment Show are professional exhibitions focusing on equipment for commercial kitchens and the food service, tableware, IT systems, furniture/interiors/exteriors and food hygiene equipment for the hotel and lodging and restaurant and catering industries. The exhibitions have 800 exhibiting companies and approximately 50,000 professionals visiting annually.

Japan Management Association 3-1-22, Shiba-koen, Minato-ku, Tokyo 105-8522, Japan Tel: +81-(0) 3-3434-1377 Fax: +81-(0) 3-3434-8076 hcj@convention.jma.or.jp www.jma.or.jp/hcj/eng

Tickets available through

www.GreatWinesItaly.com and www.hkticketing.com

52 AHCT november 2012

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laundry success in shanghai

he Laundry Expo, co-organised by China Laundry Association and Unifair Exhibition Service, enjoyed a successful outing this year. Laundry Expo 2012 reported 241 domestic and international brands exhibiting, attracting 10,243 buyers from 22 countries and regions, as well as 30 provinces of mainland China; 43 provincial laundry associations were also represented as well as numerous overseas professional bodies. Exhibition space for the 2012 edition saw an increase of more than 25% to 10,000 square metres to accommodate 500 booths, an increase of 33% on last year. Complying with the fast growth of domestic leather ware care, this year a new zone was dedicated to the sector. Domestic pioneers, including Fennis, Ouyi, Shuanglong, Bangni, Zhongxinweiye, Aoshishan, Meiwa were all represented. With the theme Green Laundry, the latest energy saving laundry technologies were highlighted with forums and workshops, including the Chinese Laundry Awards, the National Laundry Knowledge Contest, Trends of the Central Laundry Plant, the Course of Laundry Operating Management Training, Stainremoving Technology of Fabric and Leather Products.

COMING NEXT laundry Expo 2013 August 8 - 10, 2013 China International Exhibition Center Beijing www.unifair.com

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14-15 January 2013

The Leela Kempinski Gurgaon Delhi (N.C.R.), India

Patrons

Hilton Worldwide Hotel Leelaventure Limited Oberoi Hotels & Resorts

Media Partners
Asian Hotel + Catering Times DDP Publications Trav Talk Express Hospitality Global Destinations GlobalHotelNetwork.com HA Emerging Markets Hospitality Biz Hotel Interactive, Inc. ITP Publishing India Pvt.Ltd. Perspective Magazine Sleeper Magazine TravelBiz Monitor, Saffron Media Pvt. Ltd. Traveltechie.com TTG India

Platinum Partners
Accor Carlson Rezidor Hotel Group IHG JA Resorts And Hotels Taj Hotels Resorts & Palaces

Available Before 30 November 2012

Early Fee

Gold Partners
The Ascott Limited Fortune Park Hotels LTD. Four Seasons Hotels and Resorts Hyatt Hotels and Resorts Interglobe Hotels Pvt. Ltd. MGM Hospitality Premier Inn India Pvt Ltd Rotana Hotel Management Corporation Sarovar Hotels Pvt. Ltd. Starwood Hotels & Resorts Pte Ltd. Wyndham Hotel Group

Supporters
American Hotel & Lodging Educational Institute Asian American Hotel Owners Association Hotel Association of India International Finance Corporation International Society of Hospitality Consultants International Tourism Partnership The World Bank World Travel & Tourism Council An Official Publication of BHN HOTELS Investment Outlook as of 3 October 2012

www.HIFI-India.com

n t E r v i E w

n t E r v i E w

Team player J

ason Nuell is clearly a very modest man. In spite of the fact it was Nuell who recently won Renaissances coveted global GM of the year award, he constantly refers to us, or our team. In fact, it is almost impossible to get the Renaissance Phuket Resort & Spa boss to take credit for anything, or even refer directly to himself during the course of the conversation. There are 162 Renaissance properties, so yes, it was quite an accolade, the affable Aussie eventually concedes. I was fortunate enough that I opened a new hotel and was instrumental in creating the team and the product, really creating the experience for the customer ... but I believe our great team here was the reason for our success. Nuell, whose reputation for passion and creativity has clearly been a motivating factor among his team Renaissance Phuket Resort & Spa was also voted number one for the entire Marriott group last year was previous area director of operations in Marriott Hotels southeast Asia, based in Hong Kong, and before that director of operations at JW Marriott Mumbai in 2005, holding the same role at Surfers Paradise Marriott Resort & Spa in Australia in 2003, where he began his Marriott career. We h a v e b u i l t experience across the hotel, he insists. We challenge the norm, we dont believe in providing traditional experiences ... some guests like that

[conventional experiences] but the customers we are targeting want the thought-provoking, something new. Thats why at our property, at every touchpoint across the hotel theres an opportunity, an experience ... an outstanding hotel stay should be unique, personalised. One of the innovative features Nuell has introduced is that when guests are presented with a bill at any of the resorts restaurants it is in the form of a book or guide, describing

local destinations, lifestyle and culture. At breakfast you know people have got their bill because they will all be reading a book! he laughs. It doesnt have to be complicated but something memorable, books of memorabilia, for example. We continually strive to provide a personal experience to the guest to ensure that each one will discover something new and has a fulfilling stay ... after all, happy customers are returning customers! Word of mouth, social networking

all play their part, too. And Nuell, who met his Australian singer-songwriter wife when she was performing at one of the properties where he was working, and has two children, aged three and a half, and 18 months one born in Hong Kong, the other in Phuket has a range of ways to ensure customers are happy, and stay that way. For a start, none of our associates have nametags this means interaction is necessary, they have to introduce themselves, find out the guests names and that means in turn guests remember them. We have cookery competitions, organise guest activities set by the recreation team consisting of unexpected local adventures such as our Thai bamboo dance and blind kayaking over the lake; we created a new arrival experience for a recent VIP group by using Volkswagen Beetles to pick them up. Doing all this doesnt really cost more, its more about thought process, how to make it more personalised for the guest, more thought-provoking and challenge the norms. We try to make an emotional connection.

The ultimate display for your wine.

S how c ave
Combining high quality, luxury materials, ShowCave has given the wine cabinet a facelift. Innovative, with a capacity for 180 bottles, it boasts high-tech features and a bold design. Designed to showcase your best vintages, ShowCave will appeal to both wine professionals and connoisseurs.

For a free brochure containing full detail, please contact: Alpha International Food Services 909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong. Tel: (852) 2889 2123 Fax: (852) 2889 1757 http://www.eurocave-alpha.com Email: alpha@eurocave-alpha.com

Renaissances global GM of the year is surely one of its most self-effacing, believes Daniel Creffield
58 AHCT november 2012

Made innovember 2012 France AHCT

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p p o i n t M E n t s

& Catering times

Published since 1976

asian hotel
Encompassing:

Absolute Hotel Services has appointed Sameer Dharkar as managing director, India/Middle East. Prior to this Dharkar was director, India, and had been a director with Money Managers India.

Thailand Natchanan Kamchua now heads up F&B at Apple Tree Groups Villa Maly. Kamchua brings nine years of experience to her new post, including four years as a chef at Koh Samuis Vikasa Yoga Boutique Resort.

Sameer Dharkar

Natchanan Kamchua

Hotels Restaurants Catering operations Equipment Technology Human Resources Investment General Managers Restaurant Owners and Operators F&B Managers Executive Chefs Purchasing Managers Human Resource Managers IT and EDP Professionals Executive Housekeepers Marketing Managers Developers and Investors

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Essential reading for:

Mark Heather is the new vice-president business development for Absolute Hotel Services. Heather was previously MD for the group in India. His new role will be based in Bangkok, Thailand with a focus on business expansions in Indochina, Thailand, Indonesia, Philippines and Malaysia.
Mark Heather Olivier Trafial

French native Olivier trafial takes the reins as manager of Apple Tree Groups eco-glamping retreat Kamu Lodge in Luang Prabang. He was PR manager at Le Lutecia restaurant in Koh Samui, Thailand.

Asia Pacifics Premier Hospitality Publication!

Mandar vasant Kumta is the new general manager of Eastin Easy Citizen Ahmedabad for Absolute Hotel Services. Kumta has over 16 years in the hospitality industry in the Middle East and India, including with Astoria & Ambassador Group, Hotel Marine Plaza, and Jebel Ali Hotel & Golf Resort.
Mandar Vasant Kumta David Sullivan

Pan Pacific Hotels has announced David Sullivan as general manager of Parkroyal on Pickering, scheduled to open in Singapore this month. Canadian Sullivan has over 25 years of hospitality experience in Canada, US and UK with Four Seasons, Regent and others. Prior to this appointments he was GM of Pan Pacific Seattle.

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Asian Hotel & Catering Times (AHCT) has been serving the Asian-Pacific region as a familiar and trusted industry publication for three decades, and is widely acknowledged to be the only magazine that covers all aspects of the hospitality industry.

Hrishikesh Madhukar Joshi has over 14 years of experience with international hotel chains in India, including Le Royal Meridien, Taj, Holiday Inn and Ramada, and is now Absolute Hotels new general manager at U Tropicana Alibaug.

The International Furniture Fair Singapore has appointed Ernie Koh chairman of the board. Koh is executive director of Koda.

Hrishikesh Madhukar Joshi

Ernie Koh

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Shangri-Las Rasa Sayang Resort and Spa, Penang and Golden Sands Resort has appointed Siti Aida Abdul Rashid as director of sales and marketing. Rashid has been with the group since 2001 and was director of sales at company national sales office, in Kuala Lumpur. This is her second stint at the Penang properties.
Siti Aida Abdul Rashid Keith Tomkies

Keith tomkies is the new general manager of Golden Sands Resort, Penang. He joins the hotel from Futian Shangri-La, Shenzhen, where he was resident manager. Prior to joining Shangri-La, Tomkies was resident manager at The Dusit Thani Bangkok. From the UK, he started his hospitality career at Claridges in London more than 20 years ago.

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Andy So has been appointed general manager for pentahotel Hong Kong, Kowloon, scheduled to open Summer 2013. So brings 24 years hotel experience to his new role. Prior to joining pentahotels, he was executive assistant manager sales and marketing for Grand Hyatt Macau.
Andy So Keren Southgate

Pan Pacific Hotels has announced the appointment of Keren Southgate as area director of sales Oceania, including Parkroyals Parramatta, Darling Harbour, Sydney, Melbourne Airport and Pan Pacific Perth. Prior to her appointment she was director of sales and marketing for The Sebel & Citigate Albert Park Melbourne.

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Bonnie tang is the new director of sales corporate at The Langham, Hong Kong. With 13 years of experience in hospitality sales, including with The InterContinental Grand Stanford Hong Kong and Crown Macau, prior to joining The Langham, Tang was assistant director of sales for JW Marriott Hotel Hong Kong.
Bonnie Tang Silvano Trombetta

Dusit International has announced the appointment of Silvano trombetta as its new corporate director of rooms. A Thai national of Italian and Thai parentage, Trombetta brings more than 20 years management experience to his new position, having worked at Bangkoks Oriental Hotel and Conrad Hotel.

The Langham, Hong Kong has announced the appointment and return of Kwong Wai Keung as executive chef Chinese. Chef Kwong first joined the hotel in 1988 as a chef in Tang Court in 1994. In 2008 he transferred to Langham Hospitality Group where he was responsible for developing the groups Chinese restaurants and banqueting worldwide. Design company, yoo, has appointed Marco Nijhof as CEO of the newly-founded yoo Hotels, to include a boutique brand and a high end 5/6 star brand. Multilingual Nijhof has held senior positions in a range of luxury hotel companies across five continents.

Hong Kong fine dining Italian restaurant, Spasso, has appointed chef to the stars, Antonio totaro as executive chef. Totaros career began in southern Italy at Michelinstarred Don Alfonso 1890.

Kwong Wai Keung

Antonio Totaro

Rene Mayer has joined Regent Hotels & Resorts as assistant global director of sales Taipei. Mayer was most recently director of sales, and marketing at Sofitel Plaza Hanoi. He has also worked for Vienna International Hotels & Resorts and Hilton Mainz International, among others.
Marco Nijhof Rene Mayer

The new executive sous chef at Indigo Pearl resorts Rivet Grill Restaurant, is Robert Kirk. Originally from Canada, Kirk has enjoyed a 14-year career in the industry from Michelin-starred restaurants, private member clubs and luxury hotel brands, including Fairmont and Mandarin Oriental groups.
Robert Kirk Simon Dai

Simon Dai is the new regional director of sales Beijing for Regent Hotels & Resorts. Dai brings more than eight years of senior management experience to his new role. He was most recently account director of Starwood Global Sales office in China, and has worked for Westin, Kempinski, InterContinental and Shangri-La.

Pan Pacific Hotels has announced Joe Wu as vice-president, development Greater China. With more than a decade in the industry, Wu joins from his most recent role as Asia-Pacific director with Jumeirah International Group.

Regent Hotels & Resorts has appointed Eric Ho as regional director of sales Hong Kong. Prior to joining the company, Ho was DoS at the regional sales offices of Dusit Hotel Group, Accor and the Kempinski Hotel Group in Hong Kong.

Joe Wu

Eric Ho

Annie Soh is Pan Pacific Hotels new manager, growth and development. Based in Singapore, Soh will focus on growing the groups portfolio of managed properties in gateway markets in Asia-Pacific.

ted Kitahara is the new executive director of sales, Japan, with Regent Hotels & Resorts. Kitahara began his hospitality career in 1991 at the Four Seasons Hotel Tokyo. Kitahara rejoins the Regent after working more than four years at Grand Formosa Regent Taipei.

Annie Soh

Ted Kitahara

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