Documente Academic
Documente Profesional
Documente Cultură
WRITING’S ON THE
BLACKBOARD
Academia’s answers
to surviving the crisis
Tara. W
MeiréundMeiré
elcome to a packed summer issue of the instability that could so easily scare One relatively recent focus of international
of your most useful hospitality visitors off. attention is the throbbing Indian metropolis
Black Edition
read! On a far less sombre note, we look at of Chennai, manufacturing and technology
On a sombre note, we record the pointless the significant impact on costs that adopting hub, tourism base and centre of religious
loss of life at the JW Marriott and Ritz-Carlton, the latest in internet-based communications pilgrimage. The city is low on internationally
Jakarta in a cowardly, futile attack carried out technology can achieve for you. Known as branded hotels but the next three years should
for no stated purpose whatsoever. VoIP, this has a big impact on the bottom line see demand met by a rash of openings.
The glimmers of hope on this occasion for the back office and in potentially bringing AHCT wishes you a pleasant summer.
are that fortunately the bombers were guests back to using your telephone system
incompetent and the casualty count could rather than their mobile phone.
have been much higher, and also that the The technology is also a reminder of what
attack prompted a string of op-ed columns a global enterprise the hospitality industry
pointing to Indonesia’s strengths as an has become.
emerging democracy. There is little sign Mischa
Moselle
Managing Editor
Mischa Moselle
ENDORSEMENTS
mischa@thomsonpress.com.hk
Contributors
Sharmilla Chand
Bruce Dawson Association Of Singapore Hong Kong Hong Kong Singapore Hong Kong
Maitre D’hotel Association
Angela Glenn International
Hoteliers Shanghai
Chefs Association Bakery & Confectionery
Association
Hotel Association Bartenders Association
Zara Horner
Christina Kautzky
Ruth Williams
Shanghai Myanmar Chefs Malaysian Association Macau Hotel
Associate Publisher
Club managers Association
Chef’s Association Association Of Hotels Association Hong Kong
Sharon Knowler
sharon@thomsonpress.com.hk
HONG KONG
Thomson Press Hong Kong Limited/ ITALY THAILAND
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Never change a classic. Just refine it.
Your accompany the continuous evolution in its design, its architecture, its surfaces and its colours.
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can be found at www.dornbracht.com/dc1. Aloys F. Dornbracht GmbH & Co. KG, Köbbingser Mühle 6, D-58640 Iserlohn.
August 2009 AHCT
CONTENTS
Volume 34 August 2009
MANAGEMENT FOOD
10 Hospitality schools are providing the 28 Ice cream gets more flavour-packed
research and graduates to take the
industry through the crisis 38 With no quotas for wild caviar yet,
farmed starts to gain appeal
MARKET REPORT
14 Chennai is India’s fourth largest city and DRINK
38
experiencing a development boom 32 Coffee for 200 conventioneers or one
fine-diner – getting them both right
14
Chennai market
Cover photography courtesy of J& A Fine Food
Eggs over easy
NEWS EQUIPMENT
CULINARY 44 Ice machines are cool
26 White salmon; Blumenthal for Mandarin;
Beetroot appeal 48 EVENTS CALENDAR
INDUSTRY APPOINTMENTS
6 Jakarta blasts; Macau IPOs; Peninsula 54 See who is moving where
cans spam
PRODUCT
42 In-room entertainment; Coffee; Crockery
Advertisers’ Ind e x
Alpha International 31
Aquaculture 25
28
Boncafe 36 & 37
Bravilor 35
BSC IFC
Ecole Hoteliere de Lausanne 9
FHC Shanghai 50
Food Hotel Malaysia 21
Up and Coming... Food Hotel Vietnam 49
September
Franke 35
The scoop on ice cream • Gambling Global Search International 54
• Market Report: Kuala Lumpur HICAP 52
TECHNOLOGY • Security technology HIFI 53
18 The benefits of cheap communication • Public spaces HK Polytech 13
• Seafood Hyperlux IBC
• Water J&A Fine Food Ltd 41
DESIGN • Bakery; Laundry Leader Radio Technology 19
22 Does the chef need input in planning M.Schaerer 17
the kitchen? October
Manitowoc Foodservice 45
• Spas
Meiko 17
• Macau
• Revenue/Yield Management
Mundial 54
• Spa design Raffles Campus 15
• Halal; Meat Restaurant and Bar 47
• Wine Starbucks Coffee Hong Kong 23
• Spa amenities; Tea & Coffee Tabasco OBC
Texcare 43
Uncle Russ 33
Wine and Spirits 51
IN BRIEF
Wynn and
Chaophya Park Hotel, Bangkok has launched
its newly built ‘mansion house’ MICE venue,
Sands race
Tarathep House, an elegant stand-alone house
with a façade of columns and a white dome.
Located close to the main hotel entrance
www.ehl.edu
graphics, and the word ‘Songdo’ that translates as trains future leaders, who will combined with practical work,
Plans for an eco-friendly Sheraton in Incheon “pine tree island.” be in charge of developing the projects and the organization of
“A
t this juncture, the impact on the broader economy The institute is able to pursue research like this because it has The professor has also been a speaker on the financial crisis Different colleges seem to have disparate perspectives on what it
and financial markets of the problems in the built up a reputation for trustworthiness and rigour over time and at seminar organised by the United Nations World Tourism is relevant for them to research and which topics constitute the future
subprime market seems likely to be contained,” by working with the industry, explains Dr Smith. “The industry will Organisation. challenges to the hospitality industry.
Federal Reserve Chairman, Ben Bernanke said in share confidential data with us, making the research more valuable Cédric Focking Schneider, Corporate Communications
Congressional testimony in March, 2007. and useful,” he adds. Do your research Coordinator, External Relations at Ecole hôtelière de Lausanne
And if he doesn’t have a clue about the financial and economic Macau’s Institute For Tourism Studies (IFT) also maintains close SHTM is not the only number crunching school providing the (EHL) in Switzerland explains the school’s concerns: “One of the
issues facing the world, how can anyone else be expected to make links with industry partners and has been expanding its student intake industry with useful information. Taylor’s College, School of most important research areas of Lausanne Hospitality Research is
sense of affairs? and course offerings as the territory’s hospitality sector has expanded, Hospitality & Tourism conducts what it calls Tourism Observatory human resources management and hotel performance. The objective
This is more than a nicety for hotel owners and operators facing especially in revenue management and branding of destinations. research, producing industry indexes and monitoring performance. of this research area is to find solutions on how to retain and develop
plunging RevPAR, GOP and occupancy and attempting to devise Day-to-day planning can be aided greatly by accurate forecasts of “Emphasis has also been placed on researching issues, such as talent in the hospitality industry in order to help hotels develop a
counteracting strategies and even short-term survival plans. Yet tourism-related demand. Hong Kong Polytechnic University’s School sustainable tourism development and the transfer of technology sustainable competitive advantage. The academic research in this
while such issues may not seem academic, it turns out that academia of Hotel & Tourism Management (SHTM) has helped developed and knowledge in hospitality tourism and gastronomy,” explains the field gives answers for example on how to develop employee flexibility
has a range of tools and answers that can be of great practical such a system, which is maintained by an expert panel under Professor institute’s Programme Director Neethiahnanthan Ragavan. (qualitatively and quantitatively)? What is the level of effectiveness
assistance. Haiyan Song, Principal Investigator of the System. He adds that the school also extensively researches the of empowerment programs and how can they be improved? How to
The Hong Kong Tourism Demand Forecasting System was development of employable skills and the essential competencies develop hotel employee entrepreneurial behaviour? How to evaluate
Revenue management 101 launched last March and has already taken a prize for innovation. required of hospitality and tourism graduates. the performance of hotel employees? What is the impact of HR
One temptation for hoteliers is the decision to lower rates to attract The system allows hoteliers to see forecasts for arrivals, Maintaining close links with the industry is key for both sides management strategies on hotel performance?”
more guests. Interim Dean Dr Russell Arthur Smith of the Cornell- expenditure by sector and hotel room nights for 10 major source and Marc Ledermann, Chief Executive Officer of Les Roches Jin This is also an area of concern for the IFT. The school’s Executive
Nanyang Institute of Hospitality Management in Singapore would countries for Hong Kong. It also makes 10-year outgoing predictions Jiang tells AHCT that the college has an advisory board of hotel Assistant Manager David Wong tells AHCT that it is a major mistake
advise strongly against it. Research by sister school, Cornell School for Hong Kong tourists. chain vice presidents and general managers, giving feedback to that some hotels make to stop training when times are tough. “When
of Hotel Administration in the United States has found that luxury “Using this system, industry personnel can generate different ensure the relevance of the education provided. The academic the hotels are quiet, we should be busy,” he says.
hotels that drop their rates when times are hard rarely if ever recover scenario analyses based one their own estimation of economic growth research associated with Les Roches comes from Switzerland, from In fact, many hospitality schools argue that it is the training
the original rates. rates and fluctuations in currency exchange rates,” Professor Song the government-recognised University of Applied Sciences, Les they provide as much as the academic research to support the
tells AHCT. Roches Gruyère.
Buoyant hub
Likewise, Virender Razdan, General Manager, Sheraton Park Hotel
& Towers, Chennai says, “We are bullish about the Chennai Market
and see it showing marginal growth by Q3 to Q4 of this year due
to buoyancy in the manufacturing and infrastructure sector. State
government will also sell the state as an attractive destination for
all future investments, major international companies which have
manufacturing bases in Tamil Nadu are shifting their back end
operations to Chennai ... Hence the Chennai luxury market should
see steady growth in the next couple of years.”
“According to industry experts Cushman & Wakefield, CRISIL
Chennai room supply will grow by 14 percent (2008-2011) whereas
demand will decrease by 3 percent. But ground realities belie this,”
argues Razdan.
Pradeep Kalra, Senior VP Sales & Marketing, Sarovar Hotels
& Resorts says, “Chennai being a corporate hub and base of many
big industry players, it attracts a lot of business travellers. Pharma,
manufacturing, heavy machinery, engineering and automobile
sectors are major contributors in the present times. With crunching
travel budgets and decreasing corporate spends, the pressure on the
Chennai is an important religious centre
Chennai’s heady mix of business and
tourist attractions is drawing visitors
Sound
A
ccording to Ashok Anantharam a veteran of the hospitality
industry, Senior Consultant, GRT Hotels & Resorts,
fundamentals
“2008-09 saw a substantial drop in occupancies and
Average Room Rate (ARR) across all categories of hotels
in Chennai. Overall market demand has dropped by 20 percent in
both occupancy and yield and this trend will continue in the first
to boost
quarter of 2009-10 as well. However, future booking trends indicate
that the worst may be over and the market will see a gradual pickup
of demand in October 2009.”
This short term drop does not seem to have made the city less
growth
in India and one of the largest metropolitan areas in the world.
call centres. On the other hand, Chennai has seen a spectacular rise
as a commercial hub over the last five years and this has resulted in
international players looking seriously at Chennai. More than 3,000
rooms are expected to be added in the luxury/first class market
between 2012-13 and several of these are well known international
brands. The Oberoi Group, Taj and ITC are also expanding their
presence in the city. Taj has recently opened the Taj Mountroad in
addition to their three existing hotels (two in Chennai and one in
Milk universe
Mahabalipuram, 60 kilometres south of the city). ITC is opening
India’s largest luxury hotel - ITC Grand Chola in 2011-12. A
relatively new entrant is the service apartment segment – Ascot
Dedicated to
establishing its presence here.
Razdan, explains, “Chennai is being positioned as the next
financial hub after Mumbai. Come 2010-11, the city will run short of
warewashing
rooms keeping in view that more automotive companies are working
on shifting their production base to Chennai and Tamil Nadu.
Current ones are shifting all backend processes to the state.
around the
Banks like Citibank are expanding their operations further
Sheraton – from Chennai.
already operating A metro rail project and other infrastructure realty projects will
successfully
world !
Automatic dishwashers with stationary
operation · Automatic pass through washing
units · Special dishwashing systems Con-
veyor systems · Waste treatment systems ·
Industrial kitchen equipment
Pradeep Kalra, Senior VP Sales & Marketing, Sarovar Hotels & Resorts The Sheraton Park Hotel & Towers Chennai
hospitality sector will continue till the economy recovers by the end
of this fiscal year.”
He points out, “Radha Regent, a Sarovar Hotel, has managed
“We are bullish about
to buck the trend on account of its strong sales offices network across
11 source markets and a smaller room inventory.”
the Chennai Market and
Some global brands are already operating very successfully
in Chennai and this includes Sheraton, Meridien, Radisson, and see it showing marginal
Courtyard by Marriott. In addition, several more players like
Hilton, Intercontinental, Grand Hyatt, Hyatt Regency, Marriott, growth” Virender Razdan
JW Marriott and Ascot are likely to open by 2012-13.
On an optimistic note, Anantharam, says, “While 2008-09 saw
a slump in demand, business is expected to pick up in the second see huge growth in corporate travel. Chennai vis à vis other cities in
half of 2009-10 and the opening of the new hotels will coincide with the south ( Bangalore/ Hyderabad) has experienced fewer decreases Because milk inspires the
increase in demand. However, there is no doubt that the quantum of We are hopeful to arrest decreases and show growth by September coffee world
increase in supply will outstrip the rate at which demand is expected of this year onward.”
to grow in the medium term and Chennai will see a market scenario Industry veteran Anantharam is also optimistic. “Chennai will The Schaerer Coffee Art Plus opens up a totally new
of ‘Perfect Competition’ where those hotels which provide superior see a large number of international hospitality players beginning level of freedom in milk processing for the gastronomy
value will come out trumps.” operations by 2012-13 and this will coincide with markets also industry. The unique versatile milk system encompasses
gaining buoyancy both in the business and leisure segments. I expect everything that is important in today’s demanding world
Brands in India to see the Chennai hospitality scenario, maturing even further and of coffee, including professional milk preparation in all
Until a few years ago, the main concentration of global hotel brands this augurs well for the consumer who is prepared to pay for quality
its variations – from fully automatic to manual.
in India was in the gateway cities of Mumbai and Delhi. Later on and finds a positive price value relationship in the service delivered
Bangalore was the focus area due to the exponential rise of IT and to him,” he says. To find out more, contact us at: M. Schaerer Ltd.
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16 AHCT August 2009
T e c h n o l o g y T e c h n o l o g y
For both front and back office functions, explains Matthew Kuan,
Leader, Hospitality Solutions, Nortel Asia, “We are able to unify
traditionally disparate communication networks within the hotel,”
which allows office desks using analogue phones and engineers on
walkie-talkies using radio frequencies, to communicate without
purchasing any new hardware.
And, says a marketing representative from UK-base Aculab,
“Having to maintain a single IP-based network for all services
involving voice, data, etc. should lead to reduced [operating] costs.”
Another positive for hotels is the ability for executives within the hotel
to use the meetings facilities for their own purposes. The current
downturn has forced hotels into cost-saving mode, and according
to a number of industry sources, this means lowering internal
international call charges. Explains Kuan, “If you have executives
all over the world, instead of all flying to one distant location, each
person can fly to the nearest location in the region and conduct a
conference call from there. It’s a tremendous cost saving tool.”
The cons
Historically hotels have hit a number of roadblocks when looking at
installing VoIP solutions. Particularly in less developed countries or
rural areas, the infrastructure for connections was – and sometimes
Cost-cutting
communication
V
oice over Internet Protocol, or VoIP, is the broad term
An overlooked use of applied to all telephone, conference and video technology
that communicates over an IP network. More and more
back-office operations. with SolutionInc to market and sell the group’s SolutionIP software,
which provides internet connectivity, billing and management, to
hurdles to clear reports as 50 percent of the cost of landlines or mobile phones. In practice
however, while in developed countries VoIP has taken off, in Asia
there is still some reticence to adopt this technology.
Christina Kautzky The pros
In a perfect world, hotel guests, back office, and the hotel executives
themselves can benefit from the implementation of VoIP solutions.
Explains a representative from Aculab, “An analogy would be the
number of third party applications available for the iPhone – the
basic underlying principle is the same,” but every hotel can use IP
networks to suit their needs. Uses for hotel guests include cheaper
international calling rates, meetings and conference solutions that
range from voice to video, and peace of mind that the hotel bill at
the end of the stay will not be sky high.
the company footed the bill for expensive calls and meetings. Now,
however, that is not the case, which is leading to a reassessment of
what hotels need to be offering.
they first receive and process the produce and chef at the top. It is not a democracy, the chef
meats. Even the dessert area is off-limits. controls his kitchen like the captain of a ship.
The washroom is located past the kitchen The system must follow the top.”
Making an
Open kitchen – limited view
so everyone at some point in the evening is
bound to get a close look. Some just give Design by proxy
it a glance, but some show a keen interest In sharp contrast to the chef-driven design
and stay for several minutes. The window process that formed 1/5 nuevo, the master
exhibition of
can be seen everywhere in the restaurant, planner of the brand-new Sha Tin 18
including the busy bar when the curtain is Chinese open show kitchen at the Hyatt
open. But during dinner service the large Regency Sha Tin did not spend hours
floor-to-ceiling barrier gives diners a sense of in meetings with his head chef; instead,
themselves
privacy and it effectively separates the entire he based the design very closely on the
bar area from the dining room. Gabet says successful show kitchen ‘Made in China’ at
T
He says the key is to make the kitchen as M
his is a study in contrasts: two has massive marble-effect pillars next to the functional as possible while creating at least
‘open’ kitchens, one designed by bar and around the restaurant shimmering some element of the visual. “Open kitchens
Y
the executive chef from scratch, with gold; the walls, feature tones of mud, are very popular; these days guests want CM
the other by a hotelier with no red, clay, blue and black; small beautifully to see the action. But I don’t feel you need MY
consultation with the chef. Is it a question designed tiles for the backdrop of the bar to show everything, it’s mostly the chef ’s
of function over beauty, or is there a happy and a pillar giving a fish-scale visual ripple performance, so we show what we want CY
compromise to be reached with both? effect to the bar top. The light clay textured to show.” In his case that means the open CMY
F O O D S E R V I C E
Patrice Gabet is not just the Executive walls and lampshades, and red lighting window is restricted to just the head and
Chef but is also the Executive Director of effects highlight the kitchen at night. There sous chef at the finish point, showcasing the
K
What started as a premium coffee brand has become a family of premium brands.
Elite Concepts, which operates 1/5 nuevo, is a white marble countertop facing the grill, flattop and range work and the finishing This collection and our support create an uplifting experience for your customers
recipient of a Michelin 1 Bib Gourmand open part of the kitchen’s reflective copper plating. Ten years ago, he says, kitchens were and a lasting relationship with you.
with a one fork ‘comfort rating’; as well as an surrounding window, copper heat lamps, and showing everything, and it was too much.
Italian, Chinese, Japanese, French and New the counters are all stainless steel as well as all “You just want to see the sexy part, not Starbucks looks for opportunities to surprise and delight customers by offering specialty coffee brands
American restaurant, properties in Beijing the equipment in the kitchen. The window some cook peeling carrots.” You won’t see in places where customers expect to find our products! Starbucks offers a variety of flexible coffee
and a resort. Restaurant 1/5 nuevo is billed is over three metres wide and on the shelf the cold preparation area, nor the pantry and tea programmes for a variety of markets: -
as “a cocktail lounge with casual dining;” above Moroccan tagines and unique cutlery and certainly not the ‘deep prep’ area where - Business & Industry Caferteria - Fine Dining - Hotels - Club House
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Experience
best to maintain a calm and jolly state of
mind,” he says.
the
Stalder doesn’t believe in windows.
“Either show or don’t show, but you want to
see the chef ’s hands, what they are doing.” of these
difference
Therefore he went ahead with his vision culinary stars, with a
without consulting the chef. “Often you
haven’t even appointed the head chef in high meat to shell ratio
the conception phase; we know what works, convenient
in their
half shell form and a
how a Chinese kitchen works. We gave a lot
of thought to attention to detail and design;
f lavor profile
show kitchen and interior design become one
and the same.” He dismantled the kitchen
into components, with seating between
these components, and gave the designers complementing any
no part in the layout. “There is nothing
more frustrating than designers who don’t
cuisine style.
understand kitchens,” he asserts.
Interior designer Tony Siu still managed They even come
to put his spin on the eventual outcome, while with their own
not involved with the kitchen, he lent his flair
to the interior design of the restaurant, and
sculptured
indeed, the whole hotel since day one with plate.
all the with subtle elements such as birdcage
The kitchens can be seen lighting, stone facing for the show kitchens,
from any table in Sha Tin 18
enclosed area. Guests can only see the themes of nature, wood, rustic unpolished
finished dishes, but are never given a chance stone and classic Chinese design updated
to look at the procedures.” He says guests now with elements such as mirrors for depth.
have the chance to see the fresh ingredients, “People are lining up just to look at the
the cleanliness of the preparation process, wok station, and enjoy sitting all around the
and can better appreciate the culinary skills noodle station,” he says with obvious pride.
of the chefs. “This not only gives confidence “I got a lot of direction from Stalder and
to the guests, it’s also entertaining. It becomes I’ve worked for more than two years on the
not just a meal, but a new experience.” He balance between the seating and the kitchens,
says the toughest challenge of the open learning the concept that you can order
kitchen concept for his chefs is the sudden anything from anywhere in the restaurant
shift to interacting with the guests, and the and watch while the chef makes it right in
intense scrutiny in which they are under. front of you, or from afar.”
Interactivity
Chef Nelson Zou, Chef de Cuisine, Sha
Tin 18, has adapted to the new style. “The DISCOVER THE NEW ZEALAND GREENSHELL™ STORY AND MORE
advantage of having an open kitchen is
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that it’s interactive. Traditional Chinese
restaurants tend to hide the chef in an
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Gourmets have the opportunity for a rare treat through to mid-August at Harlan’s in
Thirsty world
The actual Surf + Turf combo is a fillet of Australian beef tenderloin with
Béarnaise sauce and half a Boston lobster.
MOHG snags
a large decrease in visitor numbers but found the
actual drop limited. They recorded only a 7.56
Mandarin Oriental Hyde Park, London
percent dip, despite what the organisers term the
Blumenthal ‘ambient economic gloom’.
A further surprise was the large number of
professional visitors from mainland China and Hong
British chef Heston Blumenthal, noted for both his playful experimental
Kong – 1,322 attendees second only to the number
cuisine and his research into historic British cooking, is to open a
of professionals attending from Britain. The keen
restaurant in the Mandarin Oriental Hyde Park, London in the autumn of
interest in wine has been attributed to the abolition
2010.
of import duties in Hong Kong.
The kitchen will be headed by Ashley Palmer Watts, who has been
“The overseas contingent exceeded all
Group Executive Chef at Blumenthal’s three-Michelin-starred The Fat Duck
estimations, especially the remarkable turnout from
for nine years.
Cured Alaskan salmon Hong Kong and China,” said Vinexpo Chairman
The menu will be a revival and modernization of traditional British
Xavier de Eizaguirre.
recipes and the design of the restaurant will reflect that concept. Design
The latter were not the only Asians showing
will be in the hands of Adam Tihany who will work with Blumenthal and
interest in wine. Tax cuts on wine in Thailand are
the Mandarin Oriental. The designer plans to highlight traditional British
thought to be behind the 93 percent increase in
materials such as wood, leather and iron.
David Nicholls, Corporate Director of F&B at the Mandarin Oriental
Hotel Group is a friend of Blumenthal and he says that has, “Always shared
Calling all visitors to the show from that country.
Overall, 46,621 professional buyers attended,
beetroot
with 34 percent being from 135 countries outside
his enthusiasm for English recipes and … enjoyed working with him to
of France.
develop talented British chefs through the Roux Scholarship programme.”
Flavour of Thailand
Have a great recipe for beetroot
carpaccio? Make a mean gingered
beetroot soup? For those who find
the often-overlooked beetroot a joy to
Lotus, the modern Thai restaurant and cocktail lounge in Hong Kong’s
cook with, contact Ragnar Fridriksson,
Central district recently brought in two mixologists from Bangkok to give
a member of the World Association
their cocktail menu a pep up.
of Chefs Societies, via Facebook to
Although Bennie Sorum and Thomas Anostam are actually Swedish,
contribute to a cookbook he is editing
they have attempted to capture the flavours of Thailand in their cocktails
dedicated to this root vegetable. He
and their Siam Sunrise has been appointed the country’s official cocktail
is looking for recipes from around
by the Tourism Authority of Thailand.
the world, and those chosen will be
The pair, who have been mixing for about seven years each and
featured in the book with the chef’s
have been in the Land of Smiles for three or four years, also wanted to
name and place of work. Successful
create cocktails that matched the Thai cooking of well-known Australian
entrants will also receive a free final
chef Will Meyrick. One of the aims of mixology is to bring the kitchen into
copy of the book.
the bar and Sorum and Anostam’s creations are certainly loaded with the
flavours of the Thai kitchen – lemongrass, coconut, pandanus, lime and
the inevitable chilli. An often-overlooked vegetable Photograph courtesy of Vinexpo
“Generally, females
occupy 70 percent
and males
30 percent of our
core target segment”
Kinki Chow
Ben & Jerry’s
creative cookie
hen I was a kid there market,” says Adams, “but this has not impacted
was Neapolitan and upon our sales.” Chocolate chip cookie dough,
that was about it,” recalls chocolate therapy and Chunky Monkey all sell very
Alvin Leung, The Demon well, and are all very sweet.
Chef at Hong Kong’s Bo Innovation, referring to the A spokesperson for Mövenpick, says that the idea
quintessential strawberry, vanilla, chocolate trio. Today, that Chinese don’t like sweeter flavours is a bit of a
“anyone and everyone could live their whole lives with misconception. “That’s not necessarily true,” she says.
just chocolate ice cream and be entirely happy and “They are relatively more health conscious so they tend
satisfied. But they don’t have to.” to opt for fruity flavours instead.”
As ice cream flavours morph from vanilla to tomato Gelato creator Paolo Predonzan of I Scream Gelato
soup, the sky is the limit. But just how flavours are perceived explains that most of his original recipes were influenced
in different regions and among various demographics is a by summers in Germany, where patrons like “sweet, sweet,
From praline to pork, study in learned taste behaviour as well as a testament to the
global obsession with ice cream in all its forms.
sweet.” For the local palate in Asia he has tweaked his
closely guarded 400 recipes to reduce sweetness by up to
Variations on a theme
ice cream is changing Rhys Adams is Project and Marketing Director for El Grande,
distributors of Ben & Jerry’s, and says classics continue to be the
favourites. “Vanilla is a core flavour throughout the world,” he
According to Campbell Cave, General Manager Asia, New
Zealand Natural (NZN), some flavours are market specific “Green
its stripes – and colours, says. Likewise, New Zealand Natural (NZN) counts vanilla as its
top seller, regardless of who is buying.
tea, sells well in Asia but does not rank in the top twenty in most
other countries. Another example is durian fruit; this is very popular
and flavours and place Over at the Häagen-Dazs counter, oldies are still goodies, but
after that, things get interesting. Marketing Executive, Kinki Chow
in Singapore and Malaysia but frankly could not be given away in
most other countries. The Thai people tend to prefer sweeter treats
on the menu points out, “Macadamia nut and green tea… fruity flavour ice creams
are also very popular [in Hong Kong], especially in [the] summer
so in Thailand hokey pokey, which is butterscotch candy mixed with
vanilla ice cream is the number one selling product.”
period. Some successful cases include apricot and cream, mango and Cultural answers aren’t always obvious, though. Predonzan
passion fruit and summer berries.” created ‘Rice Cream’ in plain, mango, chocolate or vanilla, which
While vanilla appears to be widely accepted throughout the didn’t pass the test. “I think it was a case of, ‘I eat rice three times a
region there are mixed reviews on regional taste preferences. “There day – why would I want it for dessert too?’”
is a perception that sweeter flavours are not as successful in the Asian Häagen-Dazs, which offers between 16 and 24 flavours at any
DualZone
do not buy ice cream solely for personal consumption, nor do they
choose ice cream brands based on taste alone. Häagen-Dazs defines
ice cream culture as an expression of personality and style.”
But retailers aren’t the only ones able to leverage this obsession
with ice cream. The St. Regis in Bali, creates its own, which is sold
The first “product” from the EuroCave
at the hotel’s Gourmand Deli. Pastry Chef Vincent Stopin says that
the homemade ice cream is “very popular nowadays.” With flavours
Professional, Dual Zone, is a 2 temperature
ranging from banana nutmeg to dried chilli apple, Sumatran coffee to zone wine serving cabinet combining a
bitter Valrhona chocolate chip, the hotel is able to offer their guests modem design with the latest technology.
an on-site taste test “before we put it out for sale.” Stopin says this Two large zones, which are completely
makes creating new flavours much more targeted when he “receives independent, allowing your red wines, white
comments from guests who love ice cream.” wines all to be kept at the right serving
temperature.
Ice cream goes highbrow In this way, Dual Zone allows you to easily
That expression is something even Michelin Star chefs are taking
access bottles when dealing with customers’
seriously. Ice cream has made its way into high-end restaurants, taking
Paolo Predonzan of wine orders.
I Scream Gelato has on forms like Wasabi Ice Cream topped with Hamachi at Union J in
taken his product in a Hong Kong, and Bacon & Eggs at the Fat Duck in Bray, England.
savoury direction with
basil ice cream Consumers are now willing to try more flavours because, as For a free brochure containing full detail,
Mövenpick’s spokesperson says, they are used to branching out,
please contact:
“especially in food services as chefs often demand new and exotic
flavours to lavish their cooking ideas, especially in the creation of Alpha International Food Services
new a la carte menus.” 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
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Made in France
asian hotel
one time, develops eight new tastes and introduces two for retail
every year. “Occasionally,” says Chow, the company also develops
“flavours with cultural variances to satisfy local palates” or goods for Subscribe Today!
local shop promotions like ice cream cake, and limited edition dine-in Asian Hotel & Catering Times
Coffee
Bunn’s Titan solution for high volumes
M
ore refined global palettes and rising competition conference and breakfast room facilities, companies like Bravilor
increasingly sophisticated, amongst Asia’s luxury hotels has led to an Bonamat design machines capable of making up to 40 litres of
coffee in 20 minutes and keeping it fresh in air-tight thermoses for
finds Angela Glenn unprecedented rise in the quality and diversity of
coffee offerings throughout the region. “In a sense,” up to five hours.
says Ho Chee Wu, Sales Director for Asia, Franke Coffee Systems, Schaerer’s Matic family of coffee machines is touted as, “[An]
“the cafe scene in a particular market dictates the level of quality indestructible machine ... designed to handle heavy loads and to
and product offering that a hotel [needs] to offer.” work reliably under continuous operation throughout a very long
However, there is no disputing that tastes are more sophisticated service life. Instead of the usual electric motor, the brewing unit of
and hotels are stepping up to the plate. “Guests are asking for more this high-performance machine is powered by an oil-hydraulic drive
high-quality coffee” than ever before says Robert Ypma, Sales for increased durability and reliability.”
Manager Export for Bravilor Bonamat. “This requires a professional
machine.” Modern technology
Adds Neal Robinson, Senior Vice President, International Sales For business lounges and conference halls companies are continuing
at United States-based coffee machine manufacturer, Bunn, “I see to innovate. Anders Backstrom, Export Sales Manager for Asia,
the hotels adding various beverages to their menus and updating Crem International explains, “The traditional way of serving coffee
equipment,” because “guests are fully aware of all the options out of 1.8 l decanters is becoming an expensive hassle for outlets as
available with coffee today, including espresso, cappuccino and latte, the brewed coffee must be consumed within 30 minutes – before it
espresso-based drinks with milk as well as flavours, and also fresh- turns bitter and burnt in taste.” The group’s ‘Serving Station’ keeps
brewed coffee, both pre-ground or ground on site.” the coffee hot and preserves the aroma by using its own heat within
This changes the necessary functionality of the machine. “Coffee a closed, vacuum-sealed container.
machines should be fully automatic or have auto programming, and Likewise, the conditions essential to a good cup of coffee have to
be easy to use and manage,” says Vivien Kuan, Marketing Manager be controlled for quality. Explains Bravilor Bonomat’s Ypma, “We
at Metadesign, which distributes Lavazza coffee machines and design machines to make sure that the water does not go through
accessories. “Machines should also be stylish yet multi-functional.” the coffee too quickly or too slowly; we ensure the temperature is
Swiss manufacturer Schaerer even provides a coffee consultant controlled so that the coffee remains at the ideal temperature,” and
to help decide which machine best suits their needs. as the company has been in the business for 60 years, they’ve got
plenty of experience making the perfect cup – or hundreds of cups
Lavazza’s Blue and Espresso Point coffee capsule Espresso breaks – of premium coffee.
systems are equipped with automatic dose and For conference groups meeting in the hotels’ function spaces, “hotels
milk frothing functions
are also looking to provide an experience for meeting rooms and In-room upgrades
conference centres where attendees have options beyond the standard The pre-recession boom also brought gourmet coffee machines to
Visit us at Food & Hotel Malaysia from 11-14 August 2009 Coffee Specialist Since 1962 • www.boncafe.com
at Booth 2F-01, Hall 2, KL Convention Centre Call us today for a free coffee consultation
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F o o d F o o d
Iranian caviar master Mr Taufani supervises the production process for J&A Fine Food
Wong also points out that some 70 percent of his business comes
in the last quarter of the year, before the holidays and New Year’s
celebrations.
Jeff Ronan, Project Manager of Caviar Kaspia restaurant in
Hong Kong’s Central financial district, tells AHCT that his restaurant
had started out as a caviar restaurant that also sold food, especially
smoked fish and has become a restaurant with a caviar sideline. While
the restaurant still had the odd customer willing to spend HK$2-3,000
(US$260-387) on caviar, set menus are now HK$290 (US$37) for
lunch and HK$690 (US$89) for dinner.
Fresh vs farmed
As reported in previous issues of AHCT, demand for caviar has been
dropping steadily for some time due to consumers’ environmental
concerns over wild caviar and because of the previous poor reputation Better abalone by design
of farmed caviar.
Jean-Pascal Salvaj, Managing Partner of Planet Caviar Hong
Kong, China and Macau says that while the quality of farmed caviar
is improving, the eggs from wild sturgeon will always be a “better
choice for the connoisseur” than eggs from farmed sturgeon, which
swim in freshwater as opposed to seawater and have a poorer diet.
Planet Caviar sells wild caviar from Iran and Azerbaijan and
farmed caviar from hybrid sturgeon species in China.
Caviar is generally judged on the size of the eggs, the texture
(a little crunch is preferred), colour, flavour and aroma. In the past
itself
the demand.
Chinese chefs prefer wild abalone from South Africa but are also
W
Marketing Director Carol Lloyd.
While wild sturgeon ild sturgeon is so threatened with extinction that
its harvesting comes under the auspices of the
The company’s product is nitrogen frozen for export, rather than
was once caviar Convention on International Trade in Endangered
canned as is traditional and is being well-received by Chinese chefs.
Australian farmers has also been exploring improved aquaculture
fans’ favourite, Species (CITES).
The inter-governmental wildlife conservation body issues annual
of abalone. The Australian Commonwealth Scientific and Industrial
Mischa Moselle talks quotas detailing how much of the fish can be harvested to extract
Research Organisation (CSIRO) have been working with farmers
to develop hybrid abalone. Recognising the increasing importance
eggs – caviar – save this year, when so far no quotas have been
to industry experts issued at all.
of farming abalone, as farmed output increases and the wild catch
decreases, the Australians also want a slice of the Chinese market.
and finds out just Jason Wong, Managing Director of J&A Fine Food tells AHCT
that the CITES quotas are normally issued in April and as none had
According to their statistics, the farming of abalone is dominated
how good farmed been issued by mid-July, “there is an 80 percent chance that there
by China and Taiwan.
The current aim is for farmed abalone to be a quarter of the
will be no Caspian Sea caviar” harvested this year.
varieties can be There may not be that much demand for the delicacy in the
Australian harvest by 2012.
The aim is to combine the market quality of one species with the
first place, though. Wong says that sales of caviar have dropped by
growth and survival characteristics of the other. To this end hundreds
around 20 percent in the first half of this year. Wong’s export sales
of abalone families have been created and thousands of individuals
have been hardest hit while demand from Hong Kong has remained
tagged for monitoring.
relatively stable.
The Russian Room caviar bar at the MGM Grand Macau
“Love Yourself,
with production of 24 tonnes a year. Agroittica has recently been
experiment with a hybrid breed, crossing the Venetian sturgeon
(Acipenser Naccari) and the Siberian sturgeon (Acipenser Baerii). The
Love Caviar”
result, according to the company, is caviar that “is characterised
by small-sized roe which are extraordinarily full of flavour and
consistent.”
China has become of interest to caviar connoisseurs in recent
years; in fact the caviar bar at the MGM Grand in Macau sells Caviar
Planet’s hybrid caviar made in China, as does the three-Michelin-
starred Robuchon à Galera at the Hotel Lisboa. The hybrid caviars
offered in the Russian Room are a lightly salted Paris; a large-grained
and light coloured Héritage; a low salt St. James and a Malossol, that
“There is an 80 percent
harvesting eggs without killing the sturgeon
MY
CY
many farmed caviars have had small egg size and poor texture.
One issue for some consumers is that harvesting the eggs from CMY
the sturgeon has meant killing the fish. A Russian- and Latvian-run K
Back to nature
Ecological awareness is more pronounced than ever. Organic products are booming,
outdoor activities are “in” and traditional values – such as authenticity and honesty – are
acquiring a new status in the framework of sustainability and durability; natural things
are virtually idealised. With its Urban Nature series, Villeroy & Boch’s Hotel & Restaurant
Division presents an innovative tableware concept that offers a casual, stylish and
Home is emotional interpretation of the nature theme for the hotel and catering sector. With Urban
Nature, well-known items of tableware – such as gently-contoured rectangular-shaped
where the
cups and various sizes of plate and platter – act as a counterbalance to such highly-
effective articles as the elegant tableware bridge. Guests want places where they can
experience an atmosphere of well-being and “feel good hospitality” wherever they go.
music is
Villeroy & Boch gives this to them at every meal.
Quality coffee
As coffee culture continues to develop in Hong
Kong so does the expectation of customers
that they are getting that cup of freshly roasted,
high quality, first crop, 100 percent Arabica
coffee. Uncle Russ Coffee Hong Kong’s original
coffee company roast only 100 percent Arabica
coffees from the best coffee estates in the world
in Hong Kong with aid of their own Master
Roaster.
All the coffee’s are roasted and blended
to order guaranteeing fresh, personalized high
quality coffee with wholesale solutions to suit to
all customers.
E
nsuring ice is hygienic remains the number one concern
Clean and
for hoteliers purchasing an ice machine, says Jerry Kaiser,
Commercial Director, East Asia/Australia Manitowoc
Foodservice Asia Pacific.
A major supplier of a full-range of food service equipment,
Manitowoc Ice produces the best-selling ice making machines in
green, ice
North America. In Asia, Manitowoc supplies major hotel groups
including Starwood, Marriott, Taj Hotels, InterContinental Hotel
Group, Leela Kempinski and Shangri-La Hotels and Resorts. The
company works with a network of local distributors who service
and support its full line of ice cube machines, which range in size
from 22 to 48 inches and can produce up to 2 tons of ice a day. For
and easy
example Manitowoc’s best-selling S450 is only 30 inches wide and
can produce up to 460 pounds of ice per day.
Kaiser explains that with all ice machines, the best way to
Ice is a potent source of maintain hygiene is to eliminate contact between users’ hands,
profit for any restaurant utensils and airborne or environmental contaminants and the ice.
He says that machines must be very easy to clean. That’s one reason
or hotel, however like “we’ve had tremendous success, as our machines are extremely easy
to clean and maintain.”
any other food product “For example, the evaporator area is completely sealed so it’s
it must be carefully easy to maintain for all of our customers – this prevents ice falling
off our machines,“ Kaiser explains.
handled every step of the Kaiser attributes Manitowoc’s success to the attention it pays
to what he calls the four “S” rule - Sanitation, Savings, Sound and
way says Ruth Williams Serviceability – which gave its best-selling S-series its name.
The S-series has become the workhorse of the hotel industry
due to its ability to deliver a consistently high standard of ice.
“It’s been well-accepted,” says Kaiser. “And it is specified by many
F&B managers, GMs and consultants.” The look of the machine is a consideration if it is to be seen and used by guests
For more detail on KitchenologyTM or equipment solutions from our leading Manitowoc
Foodservice brands - including Cleveland, Convotherm, Delfield, Fabristeel, Frymaster,
Le Meridien Bangkok’s signature Kyoto Martini uses crushed ice around - rather then inside - the glass to keep things cool.
Garland, Jackson, Kolpak, Lincoln, Manitowoc, Manitowoc Beverage Systems, Multiplex,
Merrychef, and Servend - visit www.manitowocfoodservice.com
Energy Efficiency
• Compare the energy efficiency ratings and standards. If properly
maintained ice machines can last up to 10 years and energy
Ice – from Manitowoc efficient models can save money year after year. According to the
US Environmental Protection Agency (EPA), machines that have
earned Energy Star certification and carry its logo are on average 15
percent more energy-efficient and 10 percent more water-efficient
than standard models.
• NB: The EPA claims that each Energy Star certified commercial
ice machine can save businesses about 1160 kWh annually, or an
average of US$100 per year on energy bills. Energy Star machines
also consume less water – up to 2,700 gallons/year less.
Practical Matters
• Once you have found a range of models that can provide the hygiene
and energy efficiency that you require, consider what shapes and
types of ice they offer – half dice cubes, full dice cubes, unusual
shapes, flakes and nuggets.
• How much ice will your property need each day in different locations?
Cutting the carbon footprint
Do you need flaked ice for displays? Your supplier should be able
Green credentials are also a concern for anyone purchasing
to advise you on average uses in similar locations.
equipment for hotels as all properties are looking for ways to reduce
• Consider the pros and cons of larger machines in fewer locations
energy consumption.
versus more small units in multiple locations. The space available
Kaiser reports that Manitowoc’s engineering team in the USA
may be the deciding factor.
has achieved significant improvements over the last two years and
• The aesthetics of the machine itself may also be an issue if you
its machines’ energy and water consumption have decreased. The
opt for smaller machines that will be on show on guest floors, in
company currently has 56 Energy Star qualified models, which
restaurants or bars. A machine that will always look smart and clean
represents about 60 percent of its models.
is essential to provide guests with extra reassurance.
Energy efficiency has been achieved by remodeling the machines
• Ask the ice machine supplier about the heat and sound efficiency
and developing smaller compressors, smaller condensers and
of the model; after ease of cleaning these two factors are most
improving the wall insulation.
important to the staff that have to work with the machines day in
Foster Refrigerator, British market leader and exporter to several
day out.
Asian markets, has a long history of environmental firsts, such as the
first CFC-free manufacturer of commercial refrigeration equipment.
A long list of standard features on their equipment ensures energy
savings of up to 20 percent and the products are 98.3 percent
recyclable. Some properties opt for large ice making machines and distribute
Other icemaker manufacturers are also striving to achieve similar ice as needed, but the trend toward adding ice machines so they can be
levels of energy efficiency and long-lasting equipment through placed strategically around the property is on the rise. More machines
innovation. Japan’s Hoshizaki has gained Energy Star-certification for translate into less time spent collecting and transporting ice around a
many of its machine and has trademarked the CycleSaver technology, hotel, less wasted water, and for guests – ice on demand.
which it says allows its cubers to produce the same quantity of ice in With mixology and fancy drinks becoming the norm, bartenders
half as many cycles as competitive brands. are increasingly seeking out specialist cubes, such as Hoshizaki’s
Fewer cycles per day reduces energy consumption and Hoshizaki crescent-shaped ice, which promises better liquid displacement,
says it can take its ice machines 15 years to accumulate as many cycles less splashing and reduces water wastage. Manitowoc reports that
as the competition does in 6 years. the classic rhomboid, dice and half dice remain the most popular
Another major manufacturer of commercial ice machines, shapes for hotels.
Scotsman Industries, offers more than 50 Energy Star-rated models, The growth in the popularity of blended drinks has also increased
and its Scotsman Prodigy Cuber has gathered a collection of the demand for ice in food and beverage departments. Smoothies,
awards including the 2007 National Restaurant Association Kitchen iced specialty coffees and cocktails all demand a constant supply
Innovations Award. of ice, which translates into more tabletop and under the counter
machines, ideal for coffee shops and bars.
Design and use United States manufacturer Follet has its Horizon range that links
A large five star hotel might have anywhere from eight to 48 ice to a drink dispenser (also manufactured by Follet) and is specifically
machines, but their specifications and end purpose are not necessarily designed, the company says, “to eliminate the manual toting
uniform. of ice.”
Sept 1 – 3 Restaurant & Bar Restaurant & Bar Hong Kong is the fastest growing Diversified Events Hong Kong Ltd
Hong Kong 2009 exhibition for the hospitality sector in Asia Pacific. In Tel: +852 3105 3970
Hong Kong Convention and addition to presenting hundreds of excellent product Fax: +852 3105 3974
Exhibition Centre and service offerings from around the world, it also Email: info@restaurantandbarhk.com
Wanchai, Hong Kong attracts visitors with educational demonstrations, www.restaurantandbarhk.com
tastings, seminars and competitions.
Sept 24 – 26 Viethotel 09 Expo Viethotel 09 is the first major international expo AMB Exhibitions Sdn Bhd
National Convention Centre & conference in Hanoi for the hotel, restaurant, Tel: +603 40454993
Hanoi, Vietnam catering and foodservices industry and will be where Fax: +603 40454989
decision makers meet to do business. Email: fizan@ambexpo.com
www.ambexpo.com
Oct 1 – 3 Food&HotelVietnam 2009 Vietnam’s premier food and hospitality sourcing Singapore Exhibition Services
Incorporating and networking trade event returns for the 5th No 1 Jalan Kilang Timor
FranchisingVietnam 2009, year. Running concurrently with Vietnam’s major #09-02 Pacific Tech Centre
Saigon Exhibition & franchising trade event, and introducing the Singapore 159303
Convention Center inaugural ‘Vietnam Barista Competition’ to promote Tel: +65 6233 6638
the expertise, creativity and talent of top local coffee Fax: +65 6233 6633
baristas. Co-organised by Singapore Exhibition Website: www.foodnhotelvietnam.com
Services and Kerry Ingredients. www.franchisingvietnam.com
Oct 14-16 Hotel Investment Conference Asia’s longest running hotel investment conference, BHN and Horwath HTL
Asia-Pacific (HICAP) HICAP brings strategic insights to investors, Tel: +1 714 540 9300
InterContinental Hong Kong financiers, developers and leading industry Fax: +1 714 540 9306
Tsim Sha Tsui professionals about developments, changes and Email: hlewis@burba.com
Hong Kong opportunities in the region. www.hicapconference.com
Oct 14-16 Hotel Investment Forum Bringing hotel executives, investors, lenders, BHN and Horwath HTL
India (HIFI) developers and the professional advisory community Tel: +1 714 540 9300
Renaissance Mumbai together, HIFI presents a forum dedicated to Fax: +1 714 540 9306
Hotel & Conference Centre hospitality investment in India. Email: hlewis@burba.com
Mumbai www.hicapconference.com
India
Oct 22 – 24 Wine & Gourmet Asia Wine & Gourmet Asia is a trade, networking and Koelnmesse Pte Ltd
Hall C, The Cotai Strip Cotai culinary platform showcasing the very best of Asia- 152 Beach Road, #25-05 Gateway East
Expo at The Venetian Pacific’s fine wine, gourmet and hospitality industry. Singapore 189721
Macao-Resort-Hotel Tel : +65 6500 6700
Fax: +65 6294 8403
Email: info@koelnmesse.com.sg
www.koelnmesse.com.sg
Nov 4 – 6 Hong Kong International Wine and spirits companies introduce their wares to Exhibitions Department
Wine & Spirits Fair the new regional wine hub. Hong Kong Trade Development Council
Hong Kong Convention & Unit 13, Expo Galleria
Exhibition Centre Hong Kong Convention and Exhibition Centre
Wan Chai, Hong Kong
Tel: +852 2824 0026
Email: exhibitions@hktdc.org
www.hktdc.com/abouttdc
Nov 7-10 International Hotel/Motel The world’s largest showcase and exchange of GLM Shows
& Restaurant Show industry products, trends and developments Lynn White, Show Manager
Jacob K. Javits Convention continues to attract every segment and facet of the Tel: +1 914 421 3263
Center hospitality and restaurant industry. Email: ihmrs@glmshows.com
New York City www.ihmrs.com
USA
Nov 11 – 13 HI DESIGN ASIA 2009 The first HI DESIGN for Asia will provide key Atticus Events Ltd
Shangri-La Rasa Sayang specifiers, buyers and suppliers of the hospitality 11 Windsor End, Beaconsfield, Buckinghamshire,
Resort & Spa, Penang, design industry with one-to-one meetings, first- HP9 2JJ, UK
Malaysia class networking, a supplier showcase and crucial, Tel: +44 1494 678766
industry specific seminars. Email: events@atticusevents.com
www.hidesign-asia.com
Nov 12 – 14 Hotel Expo Macau International Hotel Equipment & Supplies Expo Coastal International Exhibition Co., Ltd.
Hall C, The Cotai Strip Cotai incorporating Foodservice Equipment, Food & Room 2106, China Resources Building,
Expo at The Venetian Macao- Beverage Expo is the largest gathering of the hotel, 26 Harbour Road, Wanchai, Hong Kong
Resort-Hotel hospitality and tourism industries in Macau. Tel: +852 2827 6766
Fax: +852 2827 6870
Email: general@coastal.com.hk
www.coastal.com.hk
Regal Hotels International has transferred Pan Pacific Hotels Group has announced the
Javier Gimeno as Hotel Manager of Regal appointment of a new GM for Pan Pacific
Kowloon Hotel. This 13-year veteran of the Vancouver – Tim Tindle. This Vancouver
hospitality industry will also take on the role native with a background in operations, and
of Group Project Manager for the company. sales and marketing said of his new role, “This
He spent much of his career in Spain before is the job I’ve been striving towards my whole
moving to Asia in 2007 to join the Regal career. I’m thrilled!”
Hotels International family.
The Hilton Chongqing recently appointed Marco Polo Hongkong Hotel has announced
Sebastian Goldmann as the hotel’s new the appointment of Adriano Vences as
Food & Beverage Manager. A 12-year veteran Resident Manager for the Kowloon hotel.
of the hospitality sector, after working in his This follows his role as Executive Assistant
native Germany, he moved to China in 2004 Manager, Food & Beverage for Burj Al
and has been an executive team member at Arab Hotel in Dubai. He has truly global
several hotels since. experience in hospitality, having worked on
four continents.
ROYAL BUTLER TRAINING GLOBAL SEARCH INTERNATIONAL
EXECUTIVE RECRUITMENT
WWW.IGBH.COM WWW.GLOBALSEARCHINT.COM
ENQUIRIES WELCOME
TABASCO ® is a registered trademark; the TABASCO bottle design and label design are the exclusive property of Mcllhenny Company, Avery Island, LA 70513. www.TABASCO.com