July 2014

Published since 1976
Vol 39 JulY 2014

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MATURING
MARKETS
Cheese sales
explode in Asia
SHARP END OF THE
OPERATION
Trends in chefs knives
STREAM OF
CONSCIOUSNESS
The rise and rise of
cloud computing
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W
elcome to the July issue of
AHCT, the most trusted source of
information on what is happening
in Asia-Pacifcs hospitality industry.
While the rest of the world wallows in
post-recession doldrums, Asia continues
to display impressive growth, not only in
hospitality but most industries.
And everyone wants a piece of the action.
While global hotel groups continue their
onslaught on the region, most recently with
Hilton Worldwide signing management
hong Kong hoTels
AssociATion
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agreements for fve properties in Myanmar as
reported last issue, a mini-invasion of British
celebrity chefs will see new restaurants in Hong
Kong from Jamie Oliver and Gordon Ramsay.
Its a mixed picture, however. Our
management report on page 10 highlights how
the once infallible moneymaking machines
that are integrated resorts are now having to
modify their ofering in a bid not to alienate
their non-gaming guests.
Check out these and other fascinating
stories in the magazine and also on our website,
EDITOR
Daniel Crefeld
DESIGN BY
Koon Ming Tang
CONTRIBUTORS
Don Gasper
Zara Horner
Rebecca Lo
Jane Ram
Michael Taylor
ASSOCIATE PUBLISHER
Sharon Knowler
sharon@thomsonpress.com.hk
CIRCULATION EXECUTIVE
Becky Chau
enquiries@thomsonpress.com.hk
CHAIRMAN
JS Uberoi
DIRECTOR
Gaurav Kumar
endoRseMenTs
at www.asianhotelandcateringtimes.com
We need to hear from hospitality
professionals about the constant developments
in the industry, good or bad, so please
send your comments and suggestions in to
daniel@thomsonpress.com.hk
E D I T O R S M E S S A G E
AHCT July 2014 3
MANAGEMENT
10 Integrated attraction
MARKET REPORT
12 In it for the long haul
TECHNOLOGY
16 Cloud-based solutions
NEWS
INDUSTRY
6 Gordan Ramsays new HK venture;
high-octane partnership; bullish
Wooloomooloo expansion
PRODUCT
36 Alpha travel; swinging sophistication;
wireless security
CULINARY
38 Caffeine revolution; Glenmorangies
private edition; vintage bubbles
CONTENTS
V o l u m e 3 9 J u l y 2 0 1 4
DESIGN
18 Edgeless innity
FOOD
22 The spread of cheese
DRINK
26 The fresh squeeze
New-look Asian Hotel &
Catering Times website!
18
Cover picture: zuma Hong Kong
Photography by Koon Ming Tang
4 AHCT July 2014
August
Green issues/sustainability
Myanmar
Social media
Kitchens
Ice cream
Tea & coffee
Ice machines
Cleaning/hygiene solutions
EQUIPMENT
28 Customised amenities
32 Tools of the trade
40 Events calendar
Advertisers Index
ADA 29
Alpha International IBC
Athena Tableware 23
Atlantic Chef 7
Dongxing International Hotel Supplies Co Ltd 31
Friedr.Dick GmbH & Co KG 19
Giesser Messer 35
Global Search International 9
HICAP 25
HK Polytechnic University 21
Hong Kong Intl Wine & Spirits Fair 45
Lactalis OBC
Meiko 17
Ming Fai IFC
Pevonia 14 & 15
Shanghai Laundry Expo 46
The Hotel Show Dubai 43
Wusthof 33
41 Restaurant & Bar Hong Kong
2014 previewed
42 THAIFEX-World of Food Asia
2014 reviewed
44 VINEXPO Asia-Pacic 2014 reviewed
APPOINTMENTS
46 Whos moving where
22
September
Recruitment
Malaysia
Revenue / Yield management
Guestrooms
Olive oil
Cocktails
Laundry
Induction cookers
Say cheese
AHCT July 2014 5
Vinexpo 2014
ends on a
high
Vinexpo Asia-Pacifc 2014, which
ran from May 27-29 at the Hong
Kong Convention & Exhibition Centre
attracted 1,300 exhibitors representing
wine and spirit brands from 34
countries. Organisers said that 50%
more exhibition space was booked for
the eighth edition of the event, which
included many additional forums,
tastings and events, and for the frst
time extended over two large halls of
the venue.
The Vinexpo Academy staged
its largest ever line-up of tastings,
conferences and masterclasses with
an eclectic programme of 54 events
including 30 seated tastings, fve
standing tastings, 15 conferences
and four masterclasses. Leading
fgures of the wine world hosting
events at the show included Masters
of Wine, oenologists, winemakers and
sommeliers such as Paolo Basso,
Jeannie Cho Lee, Hubert de Board,
Li Demei, Michel Rolland, Simon Tam,
Jane Skilton, Debra Meiburg and
Nelson Chow.
For the frst time at Vinexpo, a
number of China-centric events took
place to give exhibitors and visitors
important insights into the future of the
Mainland wine market.
Hong Kong is without doubt the
gateway to China and the Asian hub for
our industry, said chairman of Vinexpo,
Xavier de Eizaguirre. This market is
also far more sophisticated than ever,
which is refected in the business and
atmosphere this year.
However, his comments came
on the back of reports of declining
mainland wine imports in the frst
quarter of the year, especially for high-
end labels. Total volume fell 20.7% year-
on-year to 88 million litres, while total
value was down 26.2% to 3.09 billion
Yuan (US$500 million).
In the longer term however, Chinese
wine consumption is expected to rise
by one-third in the fve years to 2017,
according to a study by International
Wine and Spirit Research.
Taking place last month in Italy, the 15th
World Barista Championship (WBC)
honoured the best baristas for the
year. Italian company Nuova Simonelli,
a specialist in producing espresso
machines since 1936, was this years
technical partner and celebrated the
event by producing a short nine-minute
flm titled Roots.
Screened for the frst time at the
event in Rimini, the flm was more than
just a commercial video, enlisting the
help of the renowned Offcine Mattoli Film
School and featured professional actors.
The short flm, dedicated to baristas and
afcionados in the world of coffee, will be
Starwood Hotels & Resorts is celebrating
a milestone expansion of its Wines of the
World programme in Asia Pacifc. The
programme, catered to oenophiles and
wine newcomers, now features more than
250 wines from 30 wineries across fve
continents. Originally launched in 1999,
it represents wines from leading regions
such as Argentina, France, New Zealand,
South Africa, Spain and China. This years
edition will include universally acclaimed
wineries from Australia, Chile and India.
In addition, Starwood Hotels
& Resorts Worldwide, Inc. has just
introduced a new SPG app for Google
Glass that is the frst from a hospitality
company to leverage on this emerging,
wearable technology platform. Creating
new ways to be closer to its guests, the
app empowers mobile travellers with a
Short lm launched at World
Barista Championship
taking part in various international flm
competitions.
Competitors in the World
Championship were strictly judged
based on the taste of the beverages,
cleanliness, creativity, technical ability
and general presentation. Japanese
barista Hidenori Izaki took frst place and
was crowned this years World Barista
Champion.
Nuova Simonelli was also the
offcial supplier of the coffee machines
at WBC and the team has taken part
in fve previous championships. The
short cinematic flm can be viewed on
YouTube.
Starwood takes on new wines,
Google Glass and Malaysia
new view as they explore destinations
and book stays at nearly 1,200 hotels
worldwide. The experience will enable
guests to review their SPG account and
immerse themselves in any of Starwoods
nine brands: St. Regis, The Luxury
Collection, W, Westin, Le Mridien,
Sheraton, Four Points by Sheraton, Aloft,
and Element.
The group also recently announced
it has signed an agreement with IOI
Properties Group to manage two hotels
Four Points by Sheraton Puchong and Le
Mridien Putrajaya, slated to open in third
quarter of 2014 and 2015, respectively in
Malaysia. These two new hotels will add
599 rooms to Starwoods robust portfolio
in the country and refect Starwoods
desire to expand into the fast growing
districts of Malaysia.
I N D U S T R Y N E W S
6 AHCT July 2014
Sotel So
Singapore opens
Recently opening its doors in the heart of Singapores CBD,
Softel So Singapore aims to offer a blend of culture, cuisine,
art and architecture to its guests. Housed within an iconic
heritage building built in 1927, the hotel was designed by
Singapores only French design house, MIAJA Design Group.
Led by award-winning designer, Isabelle Miaja, the luxury
hotel has 134 rooms, a restaurant and bar where diners are
encouraged to design their own custom menus, a golden-
tiled rooftop pool, and commissioned works from prominent
designer Karl Lagerfeld.
General manager, Tony Chisholm commented, We have
developed a completely original concept for Singapore with
the new Softel So Singapore and look forward to welcoming
our international and local guests. With the promise of an
excellent hospitality experience from Softel combined with the
playful luxury of the So label, we are confdent that Softel
So Singapore will be an industry benchmark for service,
design, gastronomy and an immersive cultural experience of
Singapore.
Gordon Ramsay sets
roots in Hong Kong
British celebrity chef and
entrepreneur Gordan Ramsay
will open a branch of London
restaurant Bread Street
Kitchen in Hong Kongs CBD.
Confrmed after months of
speculation, the Hells Kitchen
star will open his restaurant
this September.
The Gordon Ramsay
Group will partner with Dining
Concepts in Hong Kong,
which operates a variety of
F&B operations throughout the region. The menu concept is
based on British European food, with dishes from its London
branch.
This is an exciting step for the group, not only to be entering
the Asian market, which has such an amazing food culture but
also to bring one of our concepts, which has proved such a
success in London, Ramsay said.
The Gordan Ramsay Group currently has 24 restaurants and
seven Michelin stars, with international restaurants in Europe, the
US and the Middle East.
Preferred Hotel
Group Q1 results
The global company released its frst quarter results and
reported a generated 19% increase in reservations revenue for
its member hotels, compared to the same quarter in 2013.
Lindsey Ueberroth, president and CEO, said, Last month
marked the 10th anniversary of my family taking ownership
of Preferred Hotel Group, so we are proud to see strategic
growth and other important milestones continuously achieve
on behalf of our company and our member hotels.
A driving factor behind the companys growing
momentum during the frst quarter was its guest loyalty
programme. Compared to the fgures pre-launch, the iPrefer
programme has generated a 52% increase in member
enrolment and 120% increase in active members (members
with a minimum on one stay). On average, iPrefer members
spend $110 more per booking than travellers who are not
enrolled. The newly released fgures show an average stay
value of US$705 for iPrefer reservations, reaching up to
US$942 for bookings at properties within the companys
Preferred Hotels & Resorts portfolio.
Commenting on the performance results for iPrefer,
Ueberroth stated, More and more, travellers are favouring the
independent hotel experience, but they still want the perks,
specifcally points and added recognition through status
tiers, that the hard-brand loyalty programmes provide. The
success of iPrefer shows our ability to not only conceptualise
innovative programmes but also predict industry trends.
AHCT July 2014 7
The Wooloomooloo Prime Group has
opened two new restaurants in Hong
Kongs buzzy Causeway Bay. Gastro-
bar The Chop House and high-end
steakhouse Wooloomooloo Prime
introduce two distinct design concepts
at Causeway Bays new landmark,
Soundwill Plaza II Midtown.
An everyday casual eatery, The Chop
Houses concept is fun, vibrant and laid-
back, with a semi-outdoor bar linking to
a spacious outdoor terrace extending the
casual neighbourhood theme.
Wooloomooloo Prime on the other
Shangri-La Hotels and Resorts and
Ferrari have announced a partnership
for the Ferrari Challenge Series at the
Ferrari Racing Days in Shanghai. The
collaboration, a frst for both brands, will
see the Hong Kong-based luxury hotel
group as the offcial hotel partner in Asia
Pacifc and Europe for the legendary
Italian supercars season of racing
events.
Through the alliance, Shangri-Las
global VIP clients will experience a highly
charged environment of luxury with
paddock access and a frst-hand Ferrari
experience that includes a garage tour;
hot laps during the Ferrari Challenge
High-octane partnership
European Series, the Ferrari Challenge
Asia Pacifc Series and the Ferrari
Racing Days in China; as well as
watching the Formula One World
Championship with the fastest circuit-
racing cars in the world.
As part of the branding execution,
Shangri-Las logo will feature on all
imagery and activities including
the racing cars, podium and offcial
website in conjunction with the
Ferrari Challenge Championship.
Meanwhile, Ferrari fans will enjoy
exclusive high-end travel experiences
at more than 80 of the hotel groups
hotels and resorts.
New MICE
development
in Bali
Capitalising on increased demand for
meetings, conferences and exhibitions
in Bali, Archipelago International has
opened a new development in Jimbaran,
Bali.
Aston Ungasan Hotel & Convention
Center offers 268 guest rooms, eight
meeting rooms and a ballroom that can
accommodate up to 1,750 guests. It
also features an array of facilities geared
towards leisure travellers and families
Bullish Wooloomooloo expansion
hand, which extends over 16,000
square feet, refects an elegant, fne
dining venue. The experience includes
an impressive wine list featuring a
signature Penfolds selection, with two
large temperature-controlled wine
displays on the 27th foor and a walk-in
wine cellar storing up to 800 bottles on
the 28th foor. Personal temperature-
controlled wine lockers holding up to a
dozen bottles are also available, each
individually identifed with a plaque of the
guests name, for wine lovers to store
their favourite bottles for future visits.
including several swimming pools, a
restaurant, bar and lounge, poolside bar
and BBQ, full service spa, well-equipped
gymnasium and a wedding chapel.
We conceptualised this hotel to
compete with the rather expensive
hotels around the Nusa Dua Convention
Center to offer a more reasonably priced
alternative for MICE organisers, said
Norbert Vas, vice president of sales &
marketing Archipelago International.
We are confdent that Aston
Ungasan will be a new icon for Bali and
be quickly recognised as one of the
islands leading MICE destinations and a
family-friendly resort.
Archipelago International is one of
Indonesias leading hotel operators with a
portfolio exceeding 80 hotels and 12,000
rooms. Archipelago International hotels
operate under the hotel brands Grand
Aston, Aston, Aston City, Alana, Harper,
Quest Vibe, Quest, favehotels, NEO and
Kamuela ranging from ultra-luxurious
private pool villas to serviced apartments
and select service economy class hotels.
Greg Dogan, Shangri-La president and CEO (right), and
Luca di Montezemolo, chairman of Ferrari S.P.A (left)
8 AHCT July 2014

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Hotels G HK debuts
Hospitality brand Hotels G has opened a designer lifestyle hotel,
Residence G (by Hotel G) in Tsim Sha Tsuis leafy Austin Avenue,
a quiet backwater of Hong Kongs famous Golden Mile.
Designed by inter-disciplinary international Shanghai
architects, Neri&Hu, with a predominantly flm noir black-and-
white theme, the interior pays tribute to both Hong Kongs
movie-making heritage and the buildings industrial past.
Residence G Hong Kong is the debut of the Hotels G brand
in Hong Kong. The brand also manages properties including
Hotel G Beijing, Hotel G San Francisco, Pullman Bangkok Hotel
G and Pullman Pattaya Hotel G.
New boutique hotel
celebrates Hong
Kongs heritage
Sino Group of Hotels, the hospitality management arm of
Sino Group and an affliate of Sino Land Company Limited,
has opened The Pottinger Hong Kong, a 68-room luxury
boutique hotel on Hong Kongs oldest historic stone slab
street. Ranging from 23 to 68 square metres, the guestrooms
and suites are named after the streets around the Central
neighbourhood.
A fve-minute walk from Central MTR Station, the
property features art decorative accessories in the hotel,
which interpret the history of Hong Kong and Central. The
interiors were conceptualised by Australian designer Suzy
Annetta, a specialist in hospitality projects.
Established in 1994, Sino Group of Hotels portfolio
includes The Royal Pacifc Hotel & Towers, City Garden
Hotel, Hong Kong Gold Coast Hotel, Island Pacifc Hotel, The
Johnston Suites (serviced apartments) and Gold Coast Yacht
& Country Club.
Hilton Worldwide
grows in Myanmar
Hilton Worldwide has announced the signing of management
agreements with Eden Group Company Limited for fve
Hilton Hotels & Resorts properties in Myanmar.
The partnership with Eden Group represents another
signifcant milestone for Hilton Worldwides expansion in
Myanmar, following the companys announcement in 2013
as the frst western hotel group to have signed an agreement
to operate a hotel in the country.
Under the agreement with Eden Group, two of the
groups recently opened properties in the capital, Nay Pyi
Taw, and on Ngapali beach in Rakhine State are scheduled
to welcome their frst guests as Hiltons in October 2014.
Three other hotels will open in the next three years, Hilton
Bagan and Hilton Inle Lake in 2016 and the Hilton Mandalay
in 2017.
Martin Rinck, president, Asia Pacifc, Hilton Worldwide
said, We are delighted to continue our strategic growth in
Myanmar and to signifcantly increase our footprint with this
landmark deal, which will allow us to contribute economically
and socially to this great country.
Following social and economic reforms in Myanmar over
the past few years, the country witnessed two million tourist
arrivals in 2013, an increase of over 90% visitors from 2012.
This month, the Hilton Okinawa Chatan Resort will
also offcially open its doors in Japan. Located next to the
Mihama Town Resort American Village, the nine-story resort
offering 346-rooms is managed by Hilton Worldwide and
owned by Orix Real Estate Corporation. It will be the 11th
Hilton Worldwide property in Japan.
AHCT July 2014 9
D
istinctive, world class, iconic all are terms used
liberally when describing integrated resorts (IR).
These hi gh qual i ty, mi xed-use touri sm,
entertainment and leisure destinations are specifcally designed to
appeal to the broadest possible demographic, including international
markets.
But is that too big an ask? Can one destination be all things
to all people?
Weve only really started using the term integrated resort in
the last couple of years, says Kevin Murphy, president and CEO
of Asiawide Hospitality Solutions, a consultancy which provides
strategic planning and development advice to the hospitality sector,
and vice chairman of the Pacifc Asia Travel Association.
In that time, they have become a runaway success. The
integrated part grew from the realisation that a number of property
investments were to include attractions far beyond a casino.
Integrated resort now is a catch-all description, whether or not
a casino is present as the main driving force of investment.
As a result, for Murphy these resorts will have no problem at all
remaining attractive to an increasingly sophisticated and demanding
travelling public.
Such resorts will play an increasing role as holiday destinations,
he says.
Particularly perhaps in newly emerging markets where holiday-
makers are travelling in groups at the present time, but shortly that
will change as people progress to travelling as individuals and then
to taking their family with them.
Tis long-term perspective will have to be catered for, and IR
operators saw the writing on the wall. I think that started with the
Sands development in Las Vegas and weve learnt from that.
But Murphy adds that success in Asia will require some serious
master planning.
Te future success of such ventures depends on governments
providing the necessary infrastructure: airports, immigration
facilities, roads, ferries and the like, and developers not simply
putting the money in, but committing to working with local
populations, and applying a business plan created around
sustainability.
Tourism bureaux always have small budgets and no infuence
on projects such as road building and airports.
So the future success of these ventures revolves around a
master plan which involves government, federal and local, regional
tourism organisations, developers, and the community which will
be afected.
Emerging competition
Integrated resort profits are heavily dependent on gaming
revenues, agrees professor Brian King, associate dean at the School of
Hotel & Tourism Management, Hong Kong Polytechnic University.
Tere is certainly much more emerging competition, for
example from the Philippines, and Chinas government crackdown
is discouraging lavish spending.
Its challenging to adapt to the rapidly developing consumer
demands. Especially because the fxed costs are so enormous.
However, theme parks have managed to adjust by introducing new
rides or entertainment.
Of course, complexes that have less investment or state of the
art facilities may struggle to compete Singapore has examples
With middle class Asian families
increasingly looking for more
experiential holidays, Zara Horner
asks how integrated resorts can
ensure they remain attractive
destinations

plans
Expansion
Resorts World Sentosa
The Chimelong resort soft opened in January
M A N A G E M E N T
10 AHCT July 2014
which sufered because they started to look old fashioned.
And remember, there is a trend towards boutique/intimate as
well as mega.
Despite the success of integrated resorts in the rest of the region,
it still pales in comparison with the huge gains made in Macau.
For example, two Singapore integrated resorts, arguably the most
successful so far Resorts World Sentosa and Marina Bay Sands
have a combined annual revenue of US$2.8 billion.
Macau is eight times larger.
And there are signs that both Singapore IRs may have hit a
near peak in profts.
Macau particularly, and Singapore partly, are geared to allow
the expression of the desire to gamble, which seems to be prevalent
in a majority of the population of China, Murphy notes.
As long as gambling continues to be a focus for Chinese holiday
seekers, growth of these IRs is guaranteed simply because of the
sheer number of people. Tese are really the frst wave. As they
get more comfortable travelling they will bring more people with
them, but these people will not want the casino and will need to
be otherwise catered for.
Murphy says, because of legislative and social changes, and
implementations, at least now profts from gambling are being
channelled and providing some community value.
Sweet dreams
Macaus City of Dreams celebrated its ffth anniversary last month.
Over the course of the last fve years, we are extremely proud to
have been recognised as a premier travel destination, says Charles
Ngai, director of public relations at Melco Crown Entertainment.
Te success of City of Dreams is underpinned by a premium-
focused strategy, with world-class gaming, entertainment and other
non-gaming amenities.
To further cater to an increasingly discerning customer base,
Ngai points out that City of Dreams has begun development of a
ffth hotel tower, designed by award-winning Queen of the Curve,
Dame Zaha Hadid.
Slated for launch in early 2017, the tower represents a truly
iconic centrepiece, and is set to become a landmark of the Cotai
skyline, Ngai predicts.
Another IR gaining attention is the Chimelong International
Ocean Resort just over the border from Macau on Hengqin Island
in Zhuhai.
Newer locations will need to be even better planned than
anticipated if they are to compete successfully and/or ever hope to
overtake Macau or Singapore in popularity in the future, Murphy
says. Let alone just emulate them.
Te Chimelong resort soft opened in January this year amid
some criticism that it has allegedly purchased wild caught orcas
from Russia.
Notwithstanding, the resort, estimated fnal cost RMB20 billion
(USD$3.2 billion), comes with its own international circus town
show, eight oceanic themed park areas, fun parks, shops, luxury
hotels, restaurants, bars, convention and exhibition areas, Asias
biggest 5D cinema and even a crocodile park.
But, no casino.
Tis is an example of destinations themselves driving the
sector, Murphy says.
Government authorities, tourism bodies and the local
population all linked in to a master plan. When I was at the resort
it was 30% to 40% occupied on the Tursday but by Saturday three
huge ballrooms were full at the bufet breakfast.
Tis is all part of the greater Macau of the future.
So, risk awareness lessons have been learnt.
Developers here have gained insights from the mega builds
of the US, Murphy says. It may all have started with casinos but
very quickly experts and developers realised it wouldnt be enough
as the travelling public evolved.
Hence the need for better hotel, F&B and entertainment
facilities. Anyone who thinks proft peaks have been reached is
wrong.
There will always be unknown, uncared for, unplanned
destinations, according to Murphy, as well as a risk of fairly rampant
exploitation and limited control.
But trends tend to get sorted out over time with remedial activity
and investment he says.
Te success of integrated resorts, he says, depends on integrated
services and infrastructure.
Also, Tere needs to be some work done now on patterns of
arrivals. To see how many singles, couples, families and extended
families and friends are coming, when and for how long.
Developers here have
gained insights from the
mega builds of the US ...
it may all have started with
casinos but very quickly
experts and developers
realised it wouldnt be
enough as the travelling
public evolved
Kevin Murphy, Asiawide
Hospitality Solutions
Macaus City of Dreams will see a new ffth hotel tower, slated for launch in early 2017
M A N A G E M E N T
AHCT July 2014 11
T
he Philippines was hit by a
double whammy last year. First a
devastating super typhoon swept
through parts of the country,
leaving death and destruction in its wake.
Shortly thereafter a powerful earthquake
struck, causing yet more widespread misery
and sufering.
While most of the Philippines was
unafected by the twin disasters, the images
broadcast around the world gave many
potential visitors to the country reason to
give it a wide berth even if their misgivings
were misplaced.
The scale of the storm and its
devastation made for a week of international
headlines, which was both good and bad
for the Philippines, says Albert Lafuente,
director of sales and marketing, Shangri-Las
Mactan Resort & Spa, Cebu.
It propelled the Philippines on to the
international stage, yet it may have given
the false impression that the majority of
the country was out of bounds, which
in turn caused unnecessary worry for
travellers going to the Philippines. We had
to reassure incoming guests that the resort
was operating as normal and that while
Cebu was in the typhoons path, it was the
northern tip of Cebu that was badly hit,
which was more than 100 kilometres away
from the resort.
Happily, the impact on the countrys
hospitality industry was short lived.
Te last quarter of 2013 was strongly
afected by those calamities as travellers were
hesitant to visit a country that was shown in
the media as a complete disaster zone, which
Two natural disasters
wreaked havoc on
the Philippines travel
industry last autumn.
Can long haul fights
spell relief? Michael
Taylor reports.
Double
whammy
was of course not the case, says Knuth
Kiefer, general manager, Mvenpick Resort
& Spa Cebu. However, since early 2014,
business has recovered to a large extent.
An on-going problem for hotel and
resort operators is the countrys poorly
developed infrastructure, which makes
it both difcult and expensive to get
around. Externally, there are ample fights
to such nearby countries as China, Korea
and Japan where the lions share of visitors
come from. But there are relatively few air
links with longer haul travel destinations.
Cheerful not cheap
Te Philippines is not a cheap destination
for travellers, Kiefer says. Operation costs
of hotels are higher than in competitor
destinations, largely due to high energy
Hotel H2O Aqua room occupancy rates at the property
have grown during its frst three years of operation,
increasing from 56% in its frst year to 71% in 2013
Discovery Primea, to open in Q4, will be the ffth Philippines property in
The Discovery Leisure Company Inc groups portfolio
M A R K E T R E P O R T
12 AHCT July 2014
costs. Due to the lack of land infrastructure,
air and sea travel are the only forms of
transportation within the country, which
makes travelling complicated and expensive.
In addition, Manila airport, as the main
entry point into the country, is maxed out
in its capacity, making it difcult to add
additional fights from other destinations.
Discovery Primea, a member of Summit
Hotels & Resorts, is a brand of the Preferred
Hotel Group, and is scheduled to open in
Q4. It is located in a 68-storey hotel and
residence tower and will have 141 rooms,
fve F&B outlets, a spa, medical clinic, and
other facilities. Te hotel will be the ffth
Philippines property in the portfolio of Te
Discovery Leisure Company Inc (TDLCI)
group, a Filipino holding company that
pioneered the service apartment concept in
the Philippines.
The central business district of the
Philippines, where the property is located,
has long been considered synonymous with
premier business travel in the country, says
David Pardo de Ayala, general manager,
Discovery Primea.
Investing in the Makati CBD has
proven to be smart in the business sense
for international hotel chains as there is
a constant demand for accommodations
in this area. TDLCI decided to enter this
arena to ofer a choice for business and
leisure travellers who would want to veer
away from the usual hotel chains and enjoy
a unique experience from an independent
hotel brand, which can only be found in
the Philippines.
A member of the Worldhotel group,
Hotel H2O opened near Manila Ocean
Park in 2010. According to Lily Adrid,
the hotels GM, the Philippine hospitality
industry is on a roll.
The hospitality industry in the
Integrated casino resort
to open at Manila Bay
city of dreams Manila is nearing completion at entertainment city on the outskirts
of Manila. An integrated casino resort at Manila bay, it will have accommodation,
food and beverage outlets, retail, entertainment and other lifestyle experiences.
Aggregated gaming space will include ViP and mass-market gaming facilities
with around 365 gaming tables, 1,680 slot machines and 1,680 electronic table
games.
The complex will include three hotels, which are expected to open before the
years end: hyatt city of dreams Manila, nobu hotel at city of dreams Manila
and a 260-room premium hotel under the crown Towers chain.
given the strong hyatt brand name and the hotels ideal location, we believe
hyatt city of dreams Manila will attract both business and leisure travellers, as
well as meeting and incentive groups, from across the region, says clarence
chung, chairman and president, Melco crown Philippines.
hyatt city of dreams Manila will further strengthen the accommodation
experience and reinforce the wealth and range of accommodation options to be
found at city of dreams Manila as a leading Asian visitor destination with varied
accommodation experiences for the visitor, from ViP and luxury experience to
business and leisure travellers.
Trevor horwell, chief executive ofcer at nobu hospitality, is equally upbeat.
we are very excited to be working with Melco crown Philippines in
introducing our frst nobu hotel concept to Asia, he says.
The new nobu hotel at city of dreams Manila will bring a new level of luxury,
celebrity culture and sophistication together with outstanding nobu-inspired
cuisine to the Manila leisure destination scene.
City of Dreams Manila will
include three hotels: Hyatt City
of Dreams Manila, Nobu Hotel
at City of Dreams Manila and a
260-room premium hotel under
the Crown Towers chain
Philippines is growing year by year, Adrid
says. As tourist arrivals improve, new
investors and developers of hotels and
resorts are coming into place.
Occupancy rates at H2O have grown
at a healthy clip during its frst three years
of operation, increasing from a respectable
56% in its frst year to a robust 71% in 2013.
Te forecast for the year 2014 is at
73%, with a target of an increased average
room rate, Adrid adds.
According to government statistics,
Asians currently account for more than 60%
of inbound travellers. With new long haul
routes to Europe, the Middle East and the
US on the horizon, can hotel operators look
forward to welcoming more visitors from
other parts of the world in the years to come?
The return of the Philippines to
Category 1 status by the US Federal
Aviation Administration is welcome news,
Lafuente says. With this development,
Philippine carriers can now operate to other
cities in the United States and increase
frequencies on existing routes. Te opening
of skies between Manila and London
will also bring new geographic market
opportunities.
Albert Lafuente, Shangri-La Mactan Resort & Spa,
Cebu: The scale of the storm and its devastation
made for a week of international headlines, which was
both good and bad for the Philippines
M A R K E T R E P O R T
AHCT July 2014 13
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O
ne of the top performing hotels in Washington D.C.,
Embassy Suites Hotel at Chevy Chase Pavilion was last
year gearing up for growth with a projected US$10
million renovation in 2014. Te hotel was looking
to develop a more metropolitan and boutique ambiance, but an
outdated, of-the-shelf POS solution was a barrier to the growth of
its food and beverage operations.
Management wanted to expand F&B oferings, but needed
a user-friendly solution that avoided the expensive capital and
hardware investments required by traditional systems.
Te Chevy Chase Pavilion location has a limited F&B operation
consisting of a breakfast service that turns into a small bar in the
evenings. Renovation plans for a 16-seat, full-service bar seemed an
impossible task with the hotels existing rudimentary POS solution.
It was better than manual, but not by much, says Jef Brainard,
area general manager, Destination Hotels and Resorts, which
manages the Embassy Suites. Reporting was non-existent and you
would need to call a tech person to try and make any changes. We
were looking for a more sophisticated system.
Te hotel wasnt particularly seeking a cloud-based solution, but
was keen to partner with PAR Springer-Miller Systems Inc. when
it became clear that the frms ATRIO POS system could enable it
to realise its F&B growth plans without using capital funding set
aside for the hotels renovations.
In August 2013, the hotel became one of the frst to implement
this system one that leverages the advantages of the Microsoft
Azure cloud to cut costs and the need for IT support. It installed
the new system on two PAR Everserv 7000 terminals within
the F&B area.
Tis signaled a marked change from Embassy Suites prior
premise-based POS solution, because it replaced expensive and
cumbersome on-site servers with a cloud-based solution that
provided more fexibility, scalability and accessibility, says Amanda
Wisell, marketing manager of PAR Springer-Miller. Instead of
investing money into expensive servers, that capital budget could
be invested in expanding and upgrading F&B facilities.
Te cloud-based platform drastically cut the need for new
hardware and infrastructure. As soon as it was installed, the hotel
realised its game-changing potential to provide a more fexible,
cost-efcient and intuitive way to meet its goal of expanded F&B
operations.
Where Embassy Suites previous POS system was extremely
limiting, the new solution has made it easy to expand the hotels
menu, customise settings and streamline service with a minimum
of staf training. It has made it possible for the hotel to move from
a very limited F&B operation to tracking all food and beverage,
an expanded evening bar service, room service and even amenities.
Te performance of the new cloud-based system and the support
team behind it has convinced Brainard that it is the right ft for the
properties he manages, and he plans to install it at another hotel he
runs in Washington D.C.
Reduced capital costs were critical to expanding the Embassy
Suites F&B oferings while the hotel focused funding on its
renovation. Because its not a robust revenue producer, it was tough
Moving to the cloud offers many opportunities to reduce the total cost
of ownership for hospitality systems including point-of-sale (POS)
systems. Donald Gasper looks at how the installation last year of a
cloud-based POS solution helped one US hotel expand its F&B while
planning for major renovations
Stream of consciousness
Embassy Suites Hotel at Chevy
Chase Pavilion its new cloud-
based platform has drastically
cut the need for new hardware
and infrastructure, to provide a
more fexible, cost-efcient and
intuitive way to meet its goal of
expanded F&B operations
T E C H N O L O G Y
16 AHCT July 2014 www.asianhotelandcateringtimes.com
M-iClean_Anz_102,5x297_GB.indd 1 13.06.14 12:23
pencilling out investing
in a system to then justify
spending more to build an
outlet, says Brainard. Te
introduction of a cloud-
based system was crucial for
the hotels ability to move
forward.
Te system also allows
the hotel easier accessibility
because it operates in the
cl oud. Embassy Sui tes
management team feels
reassured by the knowledge
that should connectivity
be interrupted for any
reason ATRIO POS
would continue to function seamlessly.
When the hotel management went in search of a new POS
solution, they knew it needed to be easy to use so as to cut the
training time and maximise their stafs focus on guests.
ATRIO POS delivers by providing an intuitive user experience
that is designed for people, says Wisell. It uses an interface
similar to a smartphone with commonly used swipes and gesturing
capability.
Brainard says that by taking an interface that people know, the
new system shortens the training curve. It increases the comfort
right away and lowers anxiety for new associates.
Tis feature enabled a pretty quick transition: Because it was
more innovative and the navigation was similar to what you would
see on an iPhone, that made it a lot easier, says the GM. Training
has been very easy. Everybody has a smartphone now so it made
it a lot more comfortable. Te navigation is something they are
familiar with.
He notes that the new system does away with the navigational
nightmare associated with most traditional POS solutions. I havent
found (another) system that does that yet.
Unparalleled fexibility
ATRIO POS ofers the Embassy Suites unparalleled fexibility
because staf can work from customisable dashboards tailored to
the job functions they use most each day, the GM says.
When you have a system that allows people to customise the
interface so its not cookie-cutter for everybody and you are able to
swipe screens like you would on an iPhone or Android, you increase
the comfort level and ease of use of that system so your associates
become more engaged with it, says Brainard. Tey are comfortable
using it so it speeds service, removes a stressor and they can focus
on food service delivery and up-sell.
Confguring the menu has been simple, whether the hotel staf
makes changes by themselves or contact ATRIO support to help
with more complicated issues.
Says Wisell: With ATRIO POS in the cloud, we can remotely
monitor systems, watching for interface or other problems and
proactively repair issues before the property even notices that
something is wrong. Confguration, reporting and administration
move from an onsite task to a web-based management console,
allowing properties to be able to operate their business on the go.
Brainard praises the responsiveness of the systems monitors.
And when its on your cloud, its not on my dime.
Jef Brainard, Destination Hotels and Resorts
convinced that his new cloud-based system
and the support team behind it is the right ft
for the properties he manages
I
nfnity edge swimming pools never fail to impress. Most
successful when the sightlines are dramatic, such as a citys
skyline from a rooftop hotel or between trees framing a sea
view, they magically transform hotel swimmers into marathon
athletes with the horizon as their fnish line. Tey provide a tranquil,
picturesque place to sunbathe, dine or relax, as the gently lapping
waves against the edge is a view in itself.
With increasing competition from luxury resorts hoping to
secure an edge literally infnity pools have made their way to
the private villa. Tese hideaways, nestled in tropical hillsides of sun
and surf destinations such as Phuket and Bali, have gained a strong
following with the celebrity crowd.
Whisked from private jet to their secluded villa, celebrities never
have to deal with another living soul (or paparazzi) should they
choose not to while on holidays. With a private pool for serious
laps, there is almost no need to go down to a beach, regardless of
how private the property may be.
Montara Hospitality Groups vice president of business
development, Anthony Lark, equates the popularity of private
villas with increasingly aggressive paparazzi and their increasingly
sophisticated zoom lens. Suddenly, going away to a retreat hotel
wasnt enough anymore celebrities needed their own residential
villa on the property where they didnt have to stir a single manicured
toe outside its boundaries.
Privacy is the great luxury, and luxury comes out of an
experience, not a product, he states. Trisara, Montaras fagship
property in Phuket, is Larks baby: he was its general manager for 10
years before handing over the reigns to current GM Antoine Melon.
Trisara is currently undergoing villa refreshment courtesy of
Bangkok-based P49 Deesign; the frm was also responsible for the
resorts original interior design more than a decade ago alongside
Bangkok-based landscape architect Bill Bensley. Carl Almeida,
partner at P49, is overseeing the upgrades during Phukets low
season and he has seen infnity edge pools become more ubiquitous
over the years.
It goes without saying these days that at the upper end of the
resort market, having your own pool in your own villa is considered
the minimal standard, Almeida states. Trisara created a benchmark
by providing a 10-metre long by four-metre wide infnity edge
swimming pool in each of its ocean villas.
Functional aesthetics
Te more recently opened Pullman Phuket Arcadia pool villas have
an infnity edge pool which encompasses the entire 17-metre length
of the villa facing the sea. Te width across the pool is free-form.
While adding a functional element, the pools enhance the overall
feeling and aesthetics of the external spaces. Tey bring refected
light into the villas as well as create endless horizons, he adds.
The preference for infinity edge in this respect creates a
Photography courtesy Trisara and Pullman Phuket Arcadia
Infnity edge private swimming
pools have become de rigeur in
high-end resorts where privacy
is the new luxury. Rebecca Lo
looks at how these custom design
sanctuaries provide safe havens for
the ultimate escape
Innity
Trisara residential villa
and beyond
D E S I G N
18 AHCT July 2014
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seamless transfer of views and blurs the diference between pool,
landscape and sky.
Trisara is situated on a western facing headland on the southern
extreme of Naithon Beach, about 15 minutes from Phuket
International Airport. Pullman Phuket Arcadia, which opened early
2013, is on the northern part of the same beach. Both properties
are carved into the hillside, with Bangkok-based Habita Architects
responsible for the exteriors and P49 for interiors.
Bill Bensley and I sat down with a model of the Trisara
headland and we placed the villas upon it to make sure each one
had a view of the sea and not of its neighbours, notes Lark. Such
careful attention to detail a decade ago meant that each of the 48
ocean facing pool villas ofer infnity edge swimming pools with
vistas framed by mature foliage. Tey make guests feel like they
are staying in their own little piece of paradise, and come complete
with private access to the beach.
When guests stay at a pool villa, they are expecting to be
wowed, notes Almeida. Tey are expecting amazing views but
privacy at the same time. Pool design for resort villas is about
providing guests with an experience and situation where they do
not need to leave their villa.
Te trend, therefore, is for pools to get bigger and more
spectacular. Pools are engaging with their surrounding landscape
and also with their villa to provide seamless fow from inside to
outside, both functionally and visually.
Despite the obvious lack of lifeguards in private pool villas, the
trend is to design them to be as open as possible.
For families with young children, we can install gates around
Trisara resort
D E S I G N
Guests jump right in via fully operable sliding glass doors
or descend via stairs adjacent to sun loungers. Te blue tiles and
curvilinear edge of the private pools blend in with the sea and skys
natural forms, merging the pool with the surrounding landscape
efortlessly.
Structurally, infnity edge pools can prove to be challenging.
Te visual benefts of an infnity edge pool versus a traditional
one are signifcant, but come at a cost, cautions Almeida. Te
greater the amount of overfow to create the infnity edge, the greater
amount of water tank storage is required, along with pumping that
water back into the pool. Te overfow detail to catch the water
around the perimeter of the pool also adds costs to the overall design.
In addition, infnity edge pools require a high degree of
workmanship so that the overfow edge is perfectly straight and
aligned, to avoid a visual break in the sheet of water at the edge.
Many projects these days use a mix of traditional edge detail, where
the water is contained, and infnity edge, where the view is focused,
so that cost versus aesthetics is balanced.
Trisara residential villas
Pullman Phuket Arcadia pool villa bath tub
Pullman Phuket Arcadia pool villa
the pool, says Trisaras Melon.
Whether it is a six-bedroom residence for large groups or a
one-bedroom honeymoon retreat, Trisaras villas are all oriented
towards the rectangular swimming pool and views out to sea. A
generous wooden deck allows for fexible furniture arrangements:
sun loungers facing the pool during the day can be moved aside for
early morning yoga sessions poolside or evening barbecue dinners.
Te pool typically has a deeper section in the middle, while its
perimeter is shallower. Stairs leading down to the pool are designed
to double as seating.
Pullman ofers 277 keys including one or two-bedroom villas,
each with free-form, infnity edge swimming pools. Te pool takes up
a signifcant portion of the villas length, with bathroom, bedroom,
pool deck and sala all directly accessible to the swimming pool.
Enhancing the guest experience
Tey were designed to be extensions of the entire villa, explains
Almeida. Tey are essential to the guest experience.
D E S I G N
20 AHCT July 2014
A
sias taste for artisan cheese is growing fast, but it started
from a miniscule base and remains negligible in relation
to the demand for more standard products from the
fast-food industry. As Asias middle class experiments
with western food, the Asian Wall Street Journal reported in April
that the seemingly insatiable taste for pizza makes South Korea the
second biggest importer of US cheese after Mexico 49,000 metric
tons in 2013, a 25% increase over the previous year.
Creative chefs are incorporating cheese into Asian cuisine,
says executive chef Christopher Depuichafray, InterContinental
Bali Resort. Sushi rolls with cream cheese or mascarpone, kimchi
macaroni and cheese, cheese tempura, cheese siu mai, and deep fried
Chinese meat balls stufed with cheese.
Based in Denmark, Uhrenholt A/S has been a long-time
exporter of cheese to the Asian marketplace. Post-fnancial crisis,
all European dairy companies have targeted Asian markets where the
growth rate in some categories has been 30-35%. Te dairy category
is averaging 10-15% growth per year including butter and milk;
cheese sales in Southeast Asia have tripled since 2009, says Jakob
Egense Laustsen, country manager, Hong Kong, China & Taiwan.
Most growth is driven by fast food and casual dining and hotel
restaurants. Tere is still a lot of potential. If we can get cheese into
China we can easily sell it. Te market is maturing fast and the
average consumer is increasingly aware and eager to try new things.
But it has become much more difcult.
Last year the Chinese government changed many regulations,
introducing new rules and requirements by way of documents,
health certifcates, certifcates of analysis, origin and labelling. Some
regulations make sense: we should be able to document what we are
selling. But some are very cumbersome and costly.
The proliferation of international
fast food chains in Asia has created
heavy demand for mass-produced
cheese for pizzas and burgers,
while high-end restaurants have
been steadily educating the market
to appreciate artisan type cheese,
writes Jane Ram
Maturing
markets
Elie Khalife, Aux Beaux Arts
bistro, the Grande Praca of
MGM Macau Chinese service
staf are starting to enjoy
Comte and other cheeses
Artisan cheese platter, Classifed, Hong Kong
F O O D
22 AHCT July 2014
Globally, the cheese market will grow signifcantly, due to the
huge demand for imported cheese in Asia, mainly driven by high
disposable incomes, food safety concerns, and rapid growth in
online shopping, says Amir Awan, CEO of Delicious by Nordic,
an export-oriented company that targets high-end hotels, restaurants
and catering companies.
International hotels have been the catalyst for importing fne
cheese into Asia, says Depuichafray. And they continue to lead the
way, fnding ever more creative ways to educate the market. Te elite
enjoy a wine degustation with cheese. People are travelling more on
business and pleasure and they are exposed to cheese from all over
the world. When they return, they want to share their gastronomic
experience with friends.
Adventurous approach
At sophisticated restaurants throughout Asia, local diners are
increasingly knowledgeable about seasonal oferings and keen to
discover new favours, says Sebastian Boudon, manager of Caprice
at Four Seasons Hong Kong.
Local guests like cheeses with some character, such as Epoisse
or Coulommiers. Cheese starts to become a meal on its own.
Enjoying cheese after a meal is great but enjoying cheese after
work when watching a movie or sharing it with friends has also
become a popular social activity. More people frequent Caprice
bar to sample cheeses with a bottle of wine. Visitors from China
are also more interested to try French cheeses while they explore
French delicacies.
Stephen Dion, executive chef, Hansar Samui Resort and Spa,
Four Seasons Hong Kong
Say cheese
According to a retail survey carried out in January 2014,
greece has the highest per capita annual consumption
of cheese, at 30kg per person. in france it is 24kg; in
Australia, Japan and south Korea, 2kg. in singapore
and Malaysia it is 300 grams; in china it is 100 grams.
This makes china seem the promised land for would-be
cheese exporters. but it is far from an easy market. in
the wake of numerous food scandals, the demand for
imported products is high, but the government wants
to protect domestic producers, says Jakob egense
laustsen, uhrenholt A/s.
The new import restrictions hit artisanal type cheese
imports particularly hard as many contain high bacteria
levels which help create their distinctive nature, but dont
always pass the scrutiny of chinese health inspectors.
The current situation has helped domestic processed
cheese factories and also given a boost to a young
french-trained chinese fromager who makes artisanal
style cheeses in beijing. liu Yang says he fell in love with
cheese while he was a language student in france. he
spent six years learning how to make artisanal cheese
before he returned to his native city in 2007 with a one-
man mission to share his passion with his compatriots.
convinced that, as with cofee and wine, cheese
will steadily gain popularity, he produces an expanding
range of soft and hard cheeses. he opened his own
cheese shop in 2009 and his products feature on the
cheese trays at many of beijings top-fight international
restaurants. At the same time, he is a regular vendor with
a growing following among local cheese lovers at the
citys proliferating farmers markets.
says Tais are increasingly interested in gourmet cheeses.
During the Chinese New Year we receive a lot of guests from
Asia, Singapore, Hong Kong and China. Tey are drinking more
wine and eating more cheese, too. And the cheese section of the
breakfast bufet has to be replenished many times.
A taste for artisan cheese needs exposure and education,
says Olivier Piganiol, executive chef at the newly opened Hilton
Shenzhen Shekou Nanhai hotel. Over the past decade he has had
wide experience of nurturing consumer tastes in Asia, particularly
Indonesia and Vietnam where high-end AOC French cheeses are
much appreciated.
Cheese is a potential marketing tool if you are able to provide
training and educate customers about these products. Cheeses are
made all over the world and you can always fnd the right ft for
your market and customers.
A decade ago very few Indonesian hotels served artisanal French
cheese. But after six months training and guest education Piganiol
assembled what he describes as the most beautiful and expensive
cheese trolley in Jakarta.
It helped us to market ourselves as the best F&B venue in
Jakarta and sell our banqueting services at a high price.
During his time at the Metropole, Hanoi, Piganiols proudest
achievement was the creation of the hotels annual one-week cheese
bufet. Over 110 varieties of cheese, totalling 900kg, proved a major
marketing tool as it drew considerable publicity and attracted
gourmet guests from Hong Kong and elsewhere in Asia. He says
the event helped boost the hotels cheese sales throughout the year.
Cheese fest
In September, Aux Beaux Arts bistro in the Grande Praca of MGM
Macau plans to feature over 50 types of French cheese and bring in
some nine French cheese makers.
Chinese generally have [negative] ideas about cheese; they
say it is too smelly and creamy, says chef de cuisine, Elie Khalife.
I try to encourage service staf to try. Initially they pull faces, but
now some are starting to enjoy Comte and other cheeses. Every
artisanal cheese has a story that should be told. Ten guests will be
interested to try.
Local consumers seem to enjoy cheese used in cooking more
than cheese on its own, but cheese masterclasses are booked out
within an hour, says Nina Gilbert, operations manager, Classifed,
Hong Kong. Over the past decade people have become more
adventurous about trying fne and rare cheeses.
Te Danes and the French do not have it all their own way in
Asias burgeoning cheese market. Italian restaurants have been doing
their bit to raise awareness of some of their cheeses in Hong Kong.
Chef Paolo at Osteria, Holiday Inn Golden Mile, says theres
a growing demand for high quality natural cheese. Cheese can be
used in a variety of ways including molecular gastronomy, but the
simple, traditional approach works best with customers. Newly
opened La Locanda in Hong Kongs Harbour City has eight diferent
kinds of cheese.
People want tasty food and the combination of pasta or pizza
with cheese is perfect! says assistant manager Rosalisa Guagnano.
You can eat it without parmesan or mozzarella but it wont taste the
same. Cheese gives that touch of magic to any kind of dish.
Award winning
organic goat cheese
from Delicious by
Nordic, an export-
oriented company
selling to the
hospitality trade
Artisan cheeses at The Sanchaya, Bintan
F O O D
24 AHCT July 2014
C
M
Y
CM
MY
CY
CMY
K
S
een as a healthy beverage in Asia,
fruit juice, whether juice and juice
drinks, drink mixes, concentrates
and smoothies, continues to do
increasingly good business in the regions
hospitality industry.
Products such as favoured waters, low-
calorie iced teas, 100% fruit-based low sugar
drinks, mixtures of fruit juices and mineral
waters are also selling in increasing numbers.
While the classics remain popular, F&B
professionals are always looking for new and
unusual favours and combinations.
Te Better Drinks Company (TBDc),
based in New Zealand, has seen its customer
base grow to include fve-star hotels, cafe
chains and premium retail outlets in more
than 20 countries for their key brands of
Charlies not-from-concentrate range of
juice, smoothies and quenchers and the
certifed Phoenix Organic fruit juice and
carbonated drink range.
Tis year TBDc has also started the
international distribution of a new range,
Ti-Tonics. This range offers functional
and healthy ice tea beverages that deliver
advanced natural hydration at low sugar
levels and high antioxidants, according
to the company. The Ti-Tonics range
contains a concentrated blend of polyphenol
ingredients made from grapeseed and white
tea and flavoured with fruit and plant
extracts such as blueberry, pomegranate
and mango.
Group manager international for Te
Better Drinks Company, Craig Pettigrew,
sees its range positioning the company
perfectly to meet the growing consumer
desire for nutritional balance through fruit
and vegetable drinks in a convenient format
from a reliable source.
Tis discerning segment of the market
is a key target for TBDc and we are
providing better beverages to our industry
partners who care what they ofer their own
customers.
He adds that demand is also increasing as
purchasing power from emerging economies
strengthens and increased sales channels
improve accessibility of high quality drinks.
Pettigrew says TBDc is looking forward to
the opportunities from the two largest and
fastest growing Horeca markets by absolute
growth, China and the US.
The Asia-Pacific juice market is
Asias fruit juice industry goes from
strength to strength, capitalising
on current trends for healthier
lifestyles, writes Daniel Creffeld
Health
kick
expected to grow by over 6% annually to
2017 with the Chinese beverage market
to become the largest in the world by
2015. TBDc products have a shelf life
of 12 months and are positioned as natural,
healthy or organic.
Recent innovations including the frst
organic vegetable juice for the Phoenix
family, Charlies not-from-concentrate 50%
less sugar juices and Ti-Tonics functional
beverages flling up a what can only be called
Te Good Fridge (see picture opposite).
Magic touch
Best friends Melanie White and Cara
McIlroy have called Hong Kong home
for several years, since relocating from
Australias Gold Coast. After working in the
citys fashion industry for many years they
noticed the need for extra help when it came
to keeping ft and healthy, and created the
Genie Juicery.
Genie Juicery will open its fagship store in Hong Kongs IFC mall this month, where it will sell fresh, cold-pressed,
raw juices, smoothies and nut milks
D R I N K
26 AHCT July 2014

Certifed health coaches and graduates
from the Institute of Integrative Nutrition,
the pair will open their fagship store in
Hong Kongs upscale IFC mall this month,
where they will market their fresh, cold-
pressed, raw smoothies and nut milks; all
made from natural ingredients and organic
super foods. Genie is also about to launch
a cold-pressed cofee range.
Cold-pressed, Genie Juices use slow
speed original triturator hydraulic press
juicers, which grind and press fruit and
vegetables, separating their juice from
their solid content. Tese juices do not
expose enzymes to the friction and heat
that centrifugal juicers do, so therefore
they preserve 100% of the good stuf,
according to the company.
Our best selling juices are green! Fruit
and vegetables in their raw form are among
the richest available sources of vitamins,
minerals and enzymes. Drunk in their juice
form, these valuable nutrients pass rapidly
into the blood stream because they require
very little breaking down in the digestive tract.
Customers are becoming more aware
of the diference between cold-pressed and
regular centrifugal juicers. We have seen
this shift happen here in Hong Kong more
recently, and as the benefts behind the
process becomes better known, so will the
demand for the product.
Fruity feeling
Angelo McDonnell, director of culinary
development, Cafe Deco Group in Hong
Kong, says the juice he sells the most of
includes mango, cranberry, pineapple,
melon and berries.
Delicious by Nordics organic
smoothie range includes
blueberry, pineapple-coconut,
raspberry, mango, ginger and
passion fruit
I have noticed recently that more
cocktail bars are getting very adventurous
with sour fruits, passion fruit, yuzu etc,
but by using these fruits you have to ofset
it with sweet syrups ... they then become a
lot easier to drink with a few diferent types
of alcohol added.
With several bars within the groups
stable, fruit juices are often used as mixers
in a variety of cocktails.
Early evening happy hour we make
cocktails with fruit juice including mango,
which is a favourite; it can be blended in
almost any mocktail or alcohol blend, such
as our mango martini, and adds character
without overpowering the favour.
Margaritas use fresh Mexican or
California limes which are full of fresh tart
juice. Tere is a huge diference of juice
content between these limes and limes from
other countries; real margarita drinkers
appreciate the effort and have come to
expect it around town.
McDonnell believes that berries,
especially boysenberry, is very underrated.
It has a wonderful natural berry favour,
is both sweet and sour, is wonderful with
rums and vodka, and is a great drink for
anytime of the evening.
Raspberry is an all-season berry and
easy to obtain. It is an easy fruit to work
with, is great for restaurant drink menus,
can be blended with simple syrups, sodas
and herbs. Our raspberry mocktail is very
popular.
Delicious by Nordic offers a range
of smoothies with pure fruit, birch tree
juice, aloe vera juice, natural fruit juice
and coconut water, among a wide range
of products.
Based in Scandinavia with a sales
ofce in Hong Kong, the companys target
markets are high-end hotels, restaurants,
catering companies and distributors.
We are in negotiations with chain
high-end markets and speciality stores
through our sales ofce in Hong Kong, says
Delicious by Nordic CEO Amir Awan. Te
frst few meetings have been very positive
towards the niche drink products we ofer.
He adds that in emerging economies
such as China and India there is more
demand for more western products and
the trend is now pointing towards healthier
options.
Birch tree juice has been
known to have positive medicinal
benefts as well as a wide range
of nutritional ingredients. It is a
very refreshing, slightly sweet, thin
syrupy-watery liquid. A birch tree
naturally flters over 100 litres of
water through its root system a
day; the natural root filtering
purifes and adds minerals and
nutrients. It has been sold at
NOMA, the worlds best-
rated restaurant, for many
years.
Delicious by Nordics
other drinks include organic
juices range, with ginger,
c r a nbe r r y, bl ue be r r y,
e l de r f l owe r, pa s s i on-
orange, blood orange and
blackcurrant, while organic
smoothies are available
in blueberry, pineapple-
coconut, raspberry, mango,
ginger and passion fruit.
Angelo McDonnell, director of culinary development, Cafe Deco, says
raspberries and mangoes are popular in its cocktails and mocktails
Craig Pettigrew of the Better Drinks Companys says
recent innovations include the frst organic vegetable
juice for the Phoenix family, Charlies not-from-
concentrate 50% less sugar juices and Ti-Tonics
functional beverages
D R I N K
AHCT July 2014 27
A
decade ago both independent properties and international
chains wanted their own logoed, bespoke in-room
amenities.
But times change, and now hotel guests, especially
in Asia, are increasingly brand conscious and prefer to use cosmetic
brands they know and trust.
Many hoteliers have therefore moved towards branded amenities
with others ofering their own custom body care items and even
amenity menus.
Ecological and environmentally friendly products are also popular.
When Groupe GM was founded in the 70s, the guest amenity
concept did not exist and hotels only used standard soap brands as
they had nothing else to ofer, says Marie-Ccile Pineau, marketing
manager.
Now luxury hotels are looking for niche brands which are not
mainstream and cannot be found everywhere.
Groupe GM founder, Georges Marchand created the first
Lancme-branded hotel line and as a result is credited with inventing
The in-room amenity industry
promises signifcant RoI for
manufacturers who can fnd the
winning formula. What are the
trends in this lucrative market,
asks Zara Horner
the concept of branded guest amenities.
Over the past few years, hoteliers have become more
demanding with regards to guest amenities, Pineau says. Tey are
asking for famous retail or spa brands with specifc formulations
and special designs or scents.
Pineau adds that the most striking change has been spa brand
development in luxury hotels.
With a spa branded guest amenity line, hoteliers have the
possibility of ofering a unique experience from the hotel room
to the spa.
Tey want to ofer an exclusive guest amenity range. In 10
years the share represented by brands in our business went from
10% to 50%. Te other half is represented by bespoke amenities,
made to measure ranges, tailored to the hoteliers specifcations
and refecting the hotels image.
Upon request Groupe GM cosmetic experts develop
formulations custom-made to specifc requirements.
We ofer a wide choice of bottles and tubes in various sizes
with a selection of caps to help hoteliers create their own cosmetic
line. We can also design and create a bespoke bottle on request.
Juliana Choo, is business development manager ASEAN,
China and Hong Kong for Concept Amenities and she believes,
If you are representing a brand that is well-known and in demand,
hotel clients will come knocking on your door.
As a result, Choo says it is important for brands to have retail
presence or a strong marketing campaign that will boost awareness
among consumers.
Included in the Concept Amenities portfolio is French
Connection, which enjoys a strong brand presence in Asia and
Chemical
attraction
ADA Cosmetics amenities range includes Swiss luxury brand Chopard, Italian glamour label Trussardi, and Bronnley, an English brand
E Q U I P M E N T
AHCT July 2014 28
boasts a bespoke Jo Malone fragrance, which is found in Rendezvous
hotels globally. MOR is a luxury Australian beauty brand and is now
present in Japan, South Korea, Taiwan and Singapore.
Hotel guests fall in love with the distinctive fragrances and
opulent packaging, Choo says.
Milk is another Australian cosmetic brand growing in Asia.
Present in Tailand, Singapore, Korea and Hong Kong, the brand is
focused on putting good ingredients in and keeping bad ones out,
such as parabens and sulphate. Hotel guests conscious about what
they are putting on their skin appreciate the gentle formulations of
Milk, adds Choo.
Many hotels now want amenities that resonate with their concept
and values, Choo agrees, saying it is important for them to have a
brand portfolio that consists of a diversity of brands for their selection.
We co-brand hotels and amenity brands to create an exclusive
line or fragrance, Choo says.
Gustaf Lantz, MD Guest Supply Asia, believes hotel guests are
consumers who use brand name products at home from various retail
segments, cosmetic brands being one, and expect to fnd a product that
has some sort of retail or brand identity behind it in their bathroom.
Guests are savvier today and question what is in the bespoke
shampoo if it does not appear to be a true retail brand.
Guest Supply Asia focuses on developing relationships with the
top brands within the retail industry to ofer to hoteliers, Lantz says.
Tese include Peter Tomas Roth for Hilton, TokyoMilk for
Renaissance Hotels, Salvatore Ferragamo for Waldorf Astoria, Tanh
for Marriott, and Tis Works for Radisson Blu.
In Asia some of the most sought-after luxury branded amenities
are Bvlgari, Salvatore Ferragamo and Aqua di Parma, Lantz points out.
Te fact is, Asian guests prefer labels that impress on a visual
level, and they desire plenty of bling, says ADA Cosmetics MD Far
East, Oliver Schuhmann.
Ofering premium brands brings various advantages to the host.
Te guests know the brand, and associate high-end quality, style and
sophistication with it. Tese attributes automatically transfer to the
impression of the hotel and build up customer trust.
ADA Cosmetics was one of the frst to produce hotel cosmetics
for famous international brands and established its brand collection
early. Te range includes Swiss luxury brand Chopard, Italian glamour
label Trussardi, and Bronnley, an English brand which brings British
nobility into the bathroom, Schuhmann says.
ADA also develops individual private brands. Tere are many
Guest Supply Asia supplies the This Works
range to hospitality group Radisson Blu
options for the client to choose from with
regard to formulation, fragrance, facon and
packaging design.
Our inter-disciplinary team of
cosmetologists, chemists, product designers
and marketing experts are supported by
external experts as well as dermatological
and scientifc institutes. Tey ensure the
customised series perfectly matches the
hotels image.
Examples of such clients includes Swisstel
group, and Gran Melia in Shanghai.
Jetty Lee, assistant marketing manager at Ming Fai, says its not
only Asia but the global hotel industry that has been changing.
Generic products are still popular, especially for standard rooms.
However, we have noticed a trend towards a preference for co-branding
which creates the notion of exclusivity. Tey are looking for brands
that suit their own brand positioning and vision.
As well as developing in-house amenities, Ming Fai is supplier for
Vivienne Tam, Culti and Borghese brands.
Every customer has their own preferences. Our role is to provide
the best solution. We have the fexibility to supply our customers
requirements at a reasonable price. Many procurement directors are
very price or cost conscious. As a turnkey supplier, we are here to
fulfll customers requirements at the most competitive price, together
with quality assurance.
Eco trends
Groupe GM strongly believes that the increasing interest in ecological
products is not a fad but a long-term, deeply rooted and long lasting
consumer trend.
If the hotel already applies a green policy of energy saving and
recycling, choosing an organic or ecolabel range will reinforce the
hotels commitment towards ecology and sustainable development
in a way that is very visible to guests, Pineau believes.
If the hotel does not have a green policy, choosing an eco-
friendly line can be a frst step in that direction. Many guests would
be impressed to have an organic line in their room, especially if the
line carries a certifed organic logo such as Ecocert, which gives
a strong guarantee about the safety and quality of the product.
Choo agrees environmental awareness is becoming increasingly
important and, most hotel groups have this on their mind when
choosing the products to use. All our products are environmentally
responsible so hotels dont have to compromise on this when
working with us. Our soaps all use sustainable palm oil and our
packaging can be recycled and is biodegradable.
But, Lantz says, each hotel has a special DNA, so it is
important to understand what is unique about the property and
to assist them in ofering a customised range of branded products
along with any special elements. Environmental policies vary
throughout every aspect of a property he says, including in the
bathroom.
It is still the case that some clients fnd this extremely
important and believe their guests do, so they fnd products
accordingly, while other hotels fnd this not as important.
But ADAS Schuhmann suggests that hotel guests increasingly
are demanding body care products that harm neither their skin
nor the environment. And in Asia, natural cosmetics are fnding
an ever-growing audience, he says.
However, the popularity is still kind of low compared
to Western markets. In our opinion this development will,
nevertheless, keep on growing. Studies show that environmental
consciousness is more and more an important factor when
deciding on a product.
ADAs Naturals range is one of their green collection
series made with organically grown olive, lemon and orange
A leader in delivering natural skincare solutions
to the hospitality and spa industries worldwide,
Pevonia offers a comprehensive range of
award-winning products
Ming Fai supplies Culti and Borghese brands and has recently introduced Vivienne Tam, Hello Kitty,
Aquascutum, and an environmentally friendly collection, Eco zero
E Q U I P M E N T
AHCT July 2014 30
extracts. Tis is continuing to perform strongly on Asian markets,
Schuhmann says.
Coming up
Concept Amenities launched the Australian cosmetic brand Milk last
year and this year launched the Tommy Bahama amenity collection
in partnership with the US lifestyle brand.
Te Tommy Bahama collection is crisp, clean and colourful and
available in a range of environmentally responsible tubes and bottles,
Choo explains. It is enriched with grapeseed oil and vitamin E. All
products are paraben and mineral oil and preservative free.
In Asia, we are continuing to discuss potential partnerships
with well-known cosmetic brands so that we can continue to ofer
hotels and their guests the brands they know and trust.
Lantz says he is seeing a growing interest in newer brands
from Europe such as Korres.
Some other brands we see increasing demand for are BBW
Aromatherapy Stress Relief and Caswell Massey. We have some
exciting Asia-based brands in the pipeline like Cochine and
Tann.
One of ADAs latest oferings is Bronnleys Honey Blossom,
which just launched in the Asia market.
Te series has been very successful, Schuhmann says.
Te product range is available in 30ml and 50ml bottles of
shower gel, moisturising body lotion, shampoo and conditioner.
Hair and body wash and liquid soap are also offered in
environmentally friendly 300ml dispenser systems.
Such systems are an important new development in the
market. Our patented system press+wash is stylish, hygienic,
sturdy, theft-proof, easy to change, cost efective, and recyclable.
We have just installed a press+wash bottling plant in Asia,
so we can produce a larger number right where our clients are.
And, the dispensers can be personalised.
Tis year Ming Fai has introduced Vivienne Tam, Hello
Kitty, Aquascutum, as well as a newly developed environmentally
friendly collection, Eco zero, which uses totally biodegradable
packaging.
Te Vivienne Tam hotel collection is made with natural
essential oils such as sage clary oil, bitter orange peel oil and various
moisturising ingredients, as well as various plant essences.
Missoni guest amenities from Groupe GM hoteliers have become more
demanding with regards to guest amenities, says the company
E Q U I P M E N T
Celebrating 200 years
of the nest quality.
Forged knives made
by WSTHOF.
www.wuesthof.com
E Q U I P M E N T
AHCT July 2014 32
Knife manufacturers are utilising increasingly
hi-tech solutions to produce more consistent
quality, reports Daniel Creffeld
Tools of the trade
Picture: Friedr. Dick
Celebrating 200 years
of the nest quality.
Forged knives made
by WSTHOF.
www.wuesthof.com
E Q U I P M E N T
M
elinda Triebe of Friedr. Dick, a German company
producing high quality knives and related products
since 1778, says they have experienced three
major recent trends sustainability, the made in
Germany factor, and functionality.
Products produced in an sustainable way in regard to
economical manufacturing and development have become more
and more popular, she insists. Te trend for made in Germany
quality is closely connected to this.
Especially abroad, products made in Germany are in great
demand as never before. So quality, functionality, design, service
but also the brand are important for products produced by Dick.
According to the principle form follows function, the functionality
of the product becomes once again the focus of attention.
Nevertheless, there is no need to disregard the design.
Still family-owned after more than 230 years, Dick, which has
subsidiaries in China, France, Italy and the US, ofers a knife for
every purpose whether with a short or a long blade, stif or fexible,
narrow or broad, with a serrated or a smooth cutting edge.
Te range includes 11 diferent knife series, high-quality utensils
indispensable in the professional kitchen, meeting the needs for the
preparation of all basic ingredients.
Dick products are manufactured in a sustainable way using a
mix of traditional methods and state of the art technology. Tanks
to new production techniques, Dick is able to efectively guarantee
constant quality. But there are still some production steps that can
only be carried out by skilled employees, making every knife unique.
Atlantic Chef
E Q U I P M E N T
AHCT July 2014 34
Wusthof s Precision Edge Technology means that every Wusthof
knife has the same high degree of sharpness and edge retention.
Tis is our advantage over knives sharpened by hand, which
is still common practice in the industry.
With one of the widest ranges of knives in the industry,
Wusthof ofers forged and non-forged knives with various handles
and bolster designs, as to give a wide range of options to chefs
when it comes to handle design and material, weight of the knives,
blade lengths, bolster designs and price.
All knives are 100% made in Germany.
Tere is no exception, also when it comes to quality. All knives
undergo painstakingly quality controls also to 100%. Tat is
why Wusthof extends a lifetime guarantee against material and
manufacturing defects.
Eric Chang, of Atlantic Chef, says that the company also uses
robotic technology in the production process.
We have ISO standard knife-edge testing equipment, which
we also use in our quality control. Te biggest beneft is the quality
consistency of every knife we produce.
Atlantic Chef offers both stamped and forged blades.
Te product line includes western Japanese and Chinese style
professional knives.
Our products are made of top quality stainless steel with
While we have invested in state of the art technology in our
production process, we appreciate the value and encourage the use
of craftsmanship. To this end, resources are not wasted and emissions
are kept down, while the customer is guaranteed a product of the
highest quality.
Approximately 45 production steps are required for each Dick
knife, forged from one piece of chromium-molybdenum steel with
the blades specially hardened to at least 56 on the Rockwell scale.
Rely on robots
Another German manufacturer, Wusthof, also utilises a high level
of technology.
We are using more than 100 robots in our plants, says the
companys Bjrn Kirsten. Laser technology, with its precision and
versatility is getting more and more sophisticated, tempering of the
knives is carried out with proprietary equipment and precision forging
is now totally automated. Grinding and polishing is all done without
a human hand touching the product.
Te benefts to chefs of this high-tech and automatisation
sometimes with up to 40 production processes is consistent quality,
making life in the professional kitchen much easier. We are able to
reproduce the same quality from knife to knife.
In terms of blade sharpness, which is so essential for chefs,
Breadknife from Wusthof the company ofers a lifetime
guarantee against material and manufacturing defects
The BestCut knife range from Giesser ofers 17 knives
with diferent blade types, shapes and lengths
Friedr. Dick has been producing high quality
knives and related products since 1778
w w w . g i e s s e r . d e
I NSPI RED BY NAT URE.
ABSOLUT ELY PERF ECT.
E Q U I P M E N T
Blood brothers
Originally from Australia, zuma Hong Kongs executive chef, Perry
Fuller, began his culinary career in Australia, where he was exposed
to and infuenced by the countrys many Japanese restaurants. After
discovering his love for the food of the rising sun, its culture and its
cooking techniques, he joined zuma London in 2008, where he was
able to develop his signature style of cooking, modern izakaya, before
relocating to zuma Hong Kong.
As well as a big fan of the cuisine, he is an equally avid fan of
Japanese knives, and owns several formidable looking blades.
These utilise the same material and technique as samurai swords,
Fuller enthuses. Sharpened correctly, you can shave with them!
Japanese knives are often made of super high-quality white steel
refned carbon steel that does not contain any other additives, or blue
steel, which is made by adding chromium and tungsten to white steel
to make the material more durable and provide corrosion resistance.
Different styles of knives are produced from different regions in
Japan, adds Fuller. Tokyo may have a straighter blade; down south
you will see more of a curved blade. The handle utilises water buffalo
horn, which is more durable it also holds the blade very effectively.
This is imported from the US to Japan.
Classical style Japanese knives are sharp on one side, and slightly
concave on the other, while some have more layers. The price of the
knives depends on the craftsman who usually etch their name into
their blades and the material used.
Fuller explains that most chefs who have been in the business for
a while will eventually invest in quality blades.
Japanese cuisine demands so many styles and techniques of
cutting, so its worth making an investment.
He says that while most of his blades are worth up to US$300
each, his colleague Ryota Kanesawa, who has been in the industry
even longer than Fullers 16 years has several knives made entirely
from blue steel, which are worth more than US$1,000 each.
You have to be trained to cut sushi, he explains. You start by
washing rice, then learning how to clean fsh. At that stage you might
buy a deba (fsh flleting knife with a heavier blade) and a small vegetable
knife; maybe a scaling tool. You then step up to making maki rolls. You
may spend fve years before you can touch sushima or nigeri, when
you might then invest in more knives. Its quite an apprenticeship!
Chefs not working in a Japanese food environment are now starting
to buy Japanese knives because of the quality of the steel, he adds.
Ryota Kanesawa and Perry Fuller with some of their Japanese knives
specially designed ergonomic handles, so the knives function well and
are comfortable to work with yet at reasonable prices.
He also observes that Japanese knives are becoming increasingly
popular.
But Japanese knife makers tend to use some special steels to
produce their knives, which makes them very expensive. And yet
their knives are not easy to maintain once the edge becomes dulled.
In the next few years, knives made in other Asian countries should
become more recognised in the market, as the quality is high, the price
reasonable and a wide variety of products available.
As one of the worlds leading manufacturers of quality knives
and accessories for professional use, Giesser produces more than
6,000 knives daily at its plant in Winnenden, Germany. Te product
range includes 2,500 diferent forged and stamped knives, as well as
accessories for the food service and food processing industries.
Giessers BestCut series comprises 17 knives with diferent blade
types, shapes and lengths for every purpose. Forged from a single piece
of steel it has a particularly high carbon content of 0.55%, and is
vacuum-hardened to 56.5 on the Rockwell scale. It combines extreme
sharpness, durability and rust resistance.
Meanwhile PrimeLine knives are manufactured entirely from
top-class materials, using the latest high-tech vacuum tempering
process. Precise grinding and hand fnishing ensure a long life span
and extraordinary sharpness. Ergonomic, hygienic, sharp and slip-
resistant, featuring various blade shapes and lengths, fexible or stif,
as well as the option of a shorter or longer handle guard, PrimeLine
is a perfect choice for all areas of food service, meat processing and
food processing.
Alpha travel
TUMI continues to be a leading international brand of premium
travel, business and lifestyle accessories with the launch of a
new line: Alpha 2. This line has been updated with innovative
technologies and ranges from slim to expandable carry-on
suitcases, extended trip packing cases, large-wheeled duffels
and garment bags in two and four-wheel styles.
Alpha 2 is TUMIs most spacious and lightest ballistic nylon
travel collection to date. There are easy-to-use features in the
expansion systems and includes stamped tracer systems.
The spring 2014 collection highlights three classic shades:
black, espresso and a colour-blocked grey and orange mix.
The price ranges from US$730 to US$1,300.
For more information: www.tumi.com
Bartechs revolutionised
minibar solution
Bartech has announced the introduction of BarTouch, a groundbreaking new manual
minibar management solution. This web-based application is a frst of its kind, helping
hotels to effciently track in-room consumables sold through any manual minibar,
regardless of equipment, making it compatible with non-Bartech minibars, snack trays
and bottled water display units.
The application works with all browser types and meets the latest industry security
protocols. Minibar attendants can access the software from any smart mobile device,
including Android and iOS phones, tablets and laptop computers. Through the
software, a guests consumptions can be posted directly to their folio via the Property
Management System.
BarTouch also provides management with statistics on guest consumption so best-
selling items can be easily recognised, invoice reporting generated and a true cost of
goods and services determined. Bartech is currently offering those with manual minibars
a 30-day free trial of the BarTouch.
For more information: www.bartech.com
Villeroy & Bochs new
tableware range
The new Amarah Dcor range from Villeroy & Boch is inspired by the four elements
of earth, wind, water and air, and developed with an eye to current food and style
trends. The line is available in four natural tones Taupe, Red Sun, Terra and
Aquamarine with a choice of various fat and deep plates in a range of sizes.
The Amarah Dcor collection includes Villeroy & Bochs most popular
tableware pieces, including plates from the Dune series, which are available in
a range of sizes in Aquamarine, Red Sun and Taupe. Completing the line are
three different sized cups and saucers from the Caff Club collection, specifcally
designed for coffee specialities. The formal minimalistic cups and round saucers
are available in the shades Terra and Taupe.
All of the items in the range are dishwasher, microwave and salamander safe.
For more information: www.villeroy-boch.com
P R O D U C T N E W S
AHCT July 2014 36
Wireless security
The world leader in developing locking systems and electronic in-room
safes for the hospitality industry, VingCard Elsafe recently announced its
partnership with Manhattans newest hotel addition, Hotel Hugo. The hotel
has implemented the Signature RFID by VingCard guestroom door locks,
which works in conjunction with VISIONLINE by VingCard, a proprietary
wireless networking platform that connects standalone electronic locks and
other guestroom devices and systems via a central property server.
Signature RFID provides unmatched anti-cloning security through its
encrypted platform and allows guests to gain access to their rooms by
waving key cards within proximity of an RFID reader.
Created with an eye on future technological advances within the
industry and an expected increase in widespread usage over the next few
years, the Signature RFID by VingCard locks are designed to be easily
adaptable to Near Field Communication technology. This provides guests
with the possibility of using their own mobile devices as room keys.
For more information: www.vingcardelsafe.com
Swinging sophistication
A specialist in glassmaking since 1947, De Majo Illuminazione has unveiled
a new chandelier design with wraparound shades of black and milk white
Vivace. The work of two designers, Francesco Dei Rossi and Lucio de
Majo, this new suspended luminaire is catered to those who appreciate a
relaxed atmosphere and dcor, both cozy and welcoming.
The intrinsic shapes of the famous Venetian Murano glass was an
inspiration for the design, and Vivace presents a variant of the double glass
widely used and recognised as incamiciato in the twentieth century.
Vivace maintains the traditional Murano glass values with a svelte
design, stylistic lines and rich, vibrant colour.
For more information: www.demajoilluminazione.com
Bluetooth Smart
thermometers
iDevices has expanded its product line to include indoor cooking gadgets.
Its newly launched Bluetooth Smart connected thermometers are available in
two sizes: Kitchen Thermometer and Kitchen Thermometermini.
The Kitchen Thermometer has an illuminated display and dual-probe
capabilities while the Kitchen Thermometermini is a compact, one probe
thermometer. Both devices work with the iDevices Connected App and are able
to monitor food from up to 150 feet away. The app is available on iPad, iPhone
and iPod touch. The app sends an alert to the user when the customised
temperature is reached and the food is ready.
Other features include magnetic mounting, seamless connectivity, excellent
battery life and LED display. The full-sized Kitchen Thermometer is priced at
US$79.99 and the Kitchen Thermometermini at US$39.99.
For more information: www.idevicesinc.com
P R O D U C T N E W S
AHCT July 2014 37
Glenmorangies
private edition
From Glenmorangies celebrated director of whisky creations and distilling Dr Bill
Lumsden comes Glenmorangie Companta, the ffth release from a limited edition
range of rare single malts named the Private Edition.
A refned balance between bold spice and rich, smooth sweetness, Companta
(Gaelic for friendship) is the result of blending spirit matured in French wine casks
over a longer period.
On the nose, it exudes rich scents of red berries and damp forest foors, with a
hint of fragrant woodsmoke complementing notes of aromatic, nutty oak. It is bottled
at a strength of 46% and non chill-fltered for extra body and texture.
For more information: http://glenmorangie.com
Purely duty-free
Smirnoff has announced a new premium vodka Smirnoff White available
exclusively duty-free worldwide.
Steve White, global marketing director of Diageo Global Travel and Middle
East, said: Weve chosen duty-free as the sole global outlet for Smirnoff
White in order to reward travellers who seek unique offerings to enhance their
experiences and to serve as a momento of their travels.
The liquid has been freeze fltered at -6 degrees Celsius, which the company
says results in an exceptionally smooth taste. Freeze fltration signifes a
continuing revolution in Smirnoff s distillation process vodka is chilled to below
freezing point and passed through charcoal flters. Its duty-free recommended
retail price is US$35 for 1 litre.
For more information: www.smirnof.com
Caffeine revolution
Aiming to start a coffee revolution in Hong Kong, ZAI FE is a local concept that is set
to change the way Hong Kongers drink coffee. The coffee shop brand has recently
opened its frst coffee shop, with several more set to open across the territory in the
coming months.
Meaning strong black coffee in colloquial Cantonese, ZAI FE sources and roasts
Its own coffee beans and uses local milk to offer an authentic range with a low carbon
footprint.
Founded by three coffee-loving pioneers Freda Lai, Wendy Tsui and Tim
Shepherd each coffee shop outlet will be designed to ft its neighbourhood
surroundings and will feature treats from local artisan bakers and confectioners. The
brand uses all natural or organic ingredients, free from genetically modifed additives
and hydrogenated fats. It also avoids food colouring and artifcial favours and
sweeteners, and is the frst coffee brand in Hong Kong to use 100% combustible and
compostable takeaway cups made from recycled materials.
ZAI FEs second coffee shop will open in Hong Kongs CBD this summer, with a
third opening scheduled soon.
For more information: www.zai-fe.com
C U L I N A R Y N E W S
38 AHCT July 2014
Vintage bubbles
Champagne house Lansons Vintage Collection is now available
at limited outlets in Hong Kong and China. The collection covers
10 vintage wines dating back more than a century. It includes a
unique range, from the rare and oldest vintage available (1976),
which has remained in the famous cellars of the House for
over 35 years, to the complex yet elegant 1985 vintage, up to
the golden and fruity 1997 vintage. Each bottle merits tailored
craftsmanship and respects the longstanding traditions of the
House right down to the corking, wiring and dressing of the
bottle, which are all done by hand. Promoted as The Fragrance
of Time, the Lanson Vintage Collection is available through
Northeast Wine & Spirits in Hong Kong and through French
Wine Paradox in China.
For more information: www.lanson.com
Spiritual home
In collaboration with Lalique, The Macallan has just recently
launched The Macallan in Lalique V: The Spiritual Home.
Working in partnership since 2005, this is the ffth release in an
exclusive series of six limited edition decanters. Based on The
Macallans Six Pillars, the series represents whisky and crystal
making at their fnest.
The Spiritual Home Decanter is a product of shared belief
in the value of craftsmanship, artistry and pursuit of perfection
by both The Macallan and Lalique. The rare 62-year Macallan
single malt originally flled to American oak sherry seasoned
casks in November 1950, is the second oldest whisky ever
bottled. With only 400 decanters released worldwide, The
Macallan Limited Edition Lalique V is priced at US$25,000 each.
For more information: www.themacallan.com
All in the family
Masottinas wine history dates back to 1946, when it began
with Epifano Dal Bianco at the helm of the winery. Situated
in the hills of Conegliano and Valdobbiadene, the soils and
microclimate of the region create the perfect environment for
grapevines. Continued by his sons Adriano, Valerio and Renzo,
the 130-hectare winery began producing excellent Proseccos
and still wines before the region achieved its current fame.
Sparkling wines represent approximately 90% of
Masottinas production. Their selection of Rive wines is
produced with grapes harvested by hand and a yield limited to
130 quintals per hectare. The frst vintage in 2009 is reported to
have sold out in just a few months.
Masottinas Valdobbiadene Cartizze Superiore Docg Dry is
a sparkling wine with a pleasant and well-rounded taste; while
the Brut, which contains a lower sugar residue, has a modern
style, to accommodate international taste. Masottina also
produces two Doc wines in the Conegliano area, from its own
vineyards exclusively: Montesco and Rizzardo, both obtained
from blends of indigenous and international varietals and both
oak-aged. These wines have excellent aging potential.
For more information: www.masottina.com
C U L I N A R Y N E W S
AHCT July 2014 39
DATE EVENT DETAILS ORGANISER
Te 5th Seafood Expo Asia is an annual, seafood-only
expo that connects retail, foodservice, and distribution
buyers with suppliers of live, fresh, frozen and packaged
seafood products and services worldwide, showcasing
a wide selection of premium seafood products and
complementary services.
Celebrating 15 successful years in 2014, Te Hotel Show
is the largest dedicated hotel and hospitality exhibition
for the Middle East region. Including investment,
build, design and ft-out, refurbishing, operating
and management, it is for everyone involved at every
touchpoint of the industry.
Te most infuential and authoritative annual event in
the China laundry industry, Laundry Expo showcases
the latest technologies, machines, apparatus and
chemicals for laundry, dry-cleaning, stain removing,
ironing, dyeing and disinfecting.
International Hotel Expo is the longest-running
exhibition for the hospitality industry in Macau.
Combining exhibition, conference and awarding
activities, it is a multi-dimensional platform supported
and attended by increasing numbers of executives from
hotels and related associations from China, Tailand,
Malaysia, South Korea, Philippines and more.
For 25 years, HICAP has been the unequalled annual
gathering place for Asia-Pacifcs hotel investment
community, attracting the most infuential owners,
developers, lenders, executives, and professional advisors
from around the globe. Make new contacts, strengthen
existing relationships, learn, orchestrate a deal and
attend energetic sessions and workshops and unrivalled
networking events.
TO THE TABLE Asia is an exclusive event for
prestigious hospitality companies, where senior
food & beverage decision makers conduct a series of
pre-selected, face-to-face meetings with innovative
suppliers. Tere are also informative seminar sessions
from inspirational industry leaders, as well as high-level
networking functions and dinners with outstanding food
and beverage to enjoy.
Restaurant & Bar Hong Kong is the fastest growing
exhibition for the hospitality sector in the Asia-Pacifc
region. Currently in its 12th year, it has a growing
reputation as the biggest and best niche gourmet
hospitality event in the region. It focuses on presenting
excellent products and services to inspire and create ideas.
Natural & Organic Products Asia is the only event to
deliver the entire natural and organic industry under
one roof in Asia. It showcases more than 1,000 items
and provides an opportunity for business professionals
from the natural and organic sector to connect with
the industrys top decision makers, leading experts and
opinion leaders.
Diversifed Communications Hong Kong
Unit B, 32/F, @Convoy 169 Electric Road,
North Point, Hong Kong
Tel: +852 3105 3970 Fax: +852 3105 3974
ilam@divevents.com.hk
www.seafoodexpo.com/asia
DMG Events
PO Box 33817, 5th Floor, Te Palladium, Cluster C,
Jumeirah Lakes Towers, Dubai, UAE
Tel: +971 4 445 3749 Fax: +971 4 438 0358
rogercardoso@dmgeventsme.com
www.dmgeventsme.com
Unifair Exhibition Service Co., Ltd.
Tel: +86 20 83276369
Fax: +86 20 8327 6330
echo@unifair.com
www.laundryexpo.cn
Coastal International Exhibition Co., Ltd.
Room B, 16/F, Times Tower
391-407 Jafe Road, Wanchai, Hong Kong
Tel: 852 2827 6766 / 3187 7226 Fax: 852 2827 6870
general@coastal.com.hk yannes@coastal.com.hk
www.coastal.com.hk www.hotel-exhibition.com
BHN, Horwath HTL, and Stiles Capital Events
Tel: +1 714 540 9300
marketing@burba.com
www.HICAPconference.com.
www.HICAPconference.com
Snap Events Ltd
1, Buttsfeld Lane, East Hoathly, BN8 6EE, UK
Tel: +44 7787 404 140
info@snapevents.co.uk
www.tothetableasia.com
Unit B, 32/F, @Convoy 169 Electric Road,
North Point, Hong Kong
Tel: +852 3105 3970 Fax: +852 3105 3974
sales@restaurantandbarhk.com
www.restaurantandbarhk.com
Tel +852 3105 3970
Fax: +852 3105 3983
info@naturalproducts.com.hk
www.divcom.com.hk
28-30 SEPTEMBER 2014
DUBAI WORLD TRADE CENTRE
Aug 27 29 Natural & Organic Products Asia
Hong Kong Convention and
Exhibition Centre
Wan Chai
Hong Kong
Sep 2 4 Restaurant & Bar Hong Kong 2014
Hong Kong Convention &
Exhibition Centre
Wan Chai
Hong Kong

Sep 2 4 Seafood Expo Asia
Exhibition Centre
Wan Chai
Hong Kong
Sept 20 22 Laundry Expo
Shanghai Everbright Convention &
Exhibition Center
Shanghai
Sep 28 30 Te Hotel Show
Dubai World Trade Centre
Dubai
Oct 8 11 TO THE TABLE Asia 2014
Te Westin Kuala Lumpur
Kuala Lumpur
Oct 15 17 Hotel Investment Conference Asia
Pacifc (HICAP)
InterContinental Hong Kong
Hong Kong
Nov 26 28 Te 10th International Hotel Expo
Cotai Strip CotaiExpo
(Te Venetian Macao)
Macau
E V E N T S
40 AHCT July 2014

Restaurant & Bar Hong
Kong 2014 countdown
begins
Coming next:
Restaurant & Bar Hong Kong 2014
Exhibition Centre
September 2 4, 2014
www.restaurantandbarhk.com
R
estaurant & Bar Hong Kong returns this year in
September. Chefs, buyers, sommeliers, hoteliers,
restaurant owners and industry professionals are all
welcome to attend the event.
More than 300 leading industry brands and companies such
as Elite, Tsit Wing, Jetcool, La Marzocco, Eurocave, Nespresso,
Cuisintec, Kedington Wines, and Wilson Frozen Foods will
showcase thousands of high-end products such as food and
beverage, tableware, dcor items, refrigerators, IT systems, etc in
the largest Restaurant & Bar to date.
As well as displaying the best products, the show gathers
top industry experts and world class chefs to give seminars and
live culinary demonstrations. Brand new features together with
some old favourites will be on show including: Bakery & Patisserie
Theatre, Disciples Escoffer Kitchen, Wine Tasting Theatre, Hong
Kong Barista Championship and Modern Chinese Cookery
Theatre. These features will elevate the competitiveness, educate
and inspire restaurant staff, as well as provide a platform for over
20,000 professionals to identify market trends and network.
Restaurant & Bar will be held together with the Seafood Expo
Asia show the premium seafood trade event in Hong Kong
that connects buyers from around the world. This event gathers
companies from more than 30 regions, including national and
regional pavilions from Australia, France, Korea, Malaysia, Taiwan,
Thailand and the US. The show allows chefs, hospitality groups
and F&B directors to speak directly to those supplying the best
live, fresh, frozen and packaged seafood.
Online pre-registration is now open and visitors can obtain
their badges at www.restaurantandbarhk.com. Admission is free
of charge and open to trade professionals only.
E X H I B I T I O N S
AHCT July 2014 41

THAIFEX World of Food
Asia 2014 celebrates an
outstanding year
Coming next:
THAIFEX World of Food Asia 2015
Hong Kong Convention & Exhibition
Centre
May 20 24, 2015
www.worldofoodasia.com
T
he year marked a record-breaking number of international participation
at THAIFEX World of Food Asia, reinforcing its position as one of the
most important food and hospitality trade fairs in Asia. Celebrating its
10th anniversary, the fair saw more than a 20% increase in overseas exhibitor
numbers.
Since its offcial launch a decade ago in 2004, THAIFEX World of Food
Asia has reached numerous milestones. One of the major achievements is the
increased scale of the show. This year, the number of exhibitors continued to
increase by almost 10% and trade visitor numbers by 11%. In total, the show
welcomed 1,463 exhibitors and 30,479 trade visitors, with 24,138 local visitors
and 6,341 coming from overseas.
Michael Dreyer, vice president, Asia Pacifc, Koelnmesse said, The 10th
anniversary of THAIFEX World of Food Asia, marks a milestone. It is a bigger,
better and ever more international edition. We believe the next decade will bring
more outstanding growth, not just in the scale of our show, but also in quantitative
and qualitative volume. The 11% increase in our trade visitor attendance has
proven our stance as a business-driven trade show, despite the challenging
political situation right from the start of our show until the closing day.
ASEAN food industry leaders convene at World of Food Safety Conference
Parallel to THAIFEX World of Food Asia, the ASEAN Food Industry Thought
Leaders Panel brought together global opinion leaders and food industry experts
who shared their views on building capabilities to overcome food safety and
security challenges, both domestically and internationally.
In addition, the 2nd World of Food Safety Conference presented a strong
panel of speakers over two days, presenting their research and case studies, as
well as exchanging valuable insights with overseas delegates.
Competitions galore
The 3rd Thailand Ultimate Chef Challenge proved to be another outstanding event
this year. The competition boasted the highest number of competitors to date
with more than 500 chefs, and included 153 overseas competitors from Australia,
Cambodia, China, Japan, Korea, Laos, Malaysia, Myanmar, Singapore, Taiwan,
Slovakia, Vietnam and 356 Thai participants from 20 provinces.
Meanwhile, at the 2nd Roasters Choice Award, 56 entries of beans were
submitted by coffee producers from Asia. The panel of coffee specialists included
Michael De Renovard, Tuti Hahanah Mochtar, Hide Nishimura, Felix Wong and
Chen Chia-Sheng, who judged which coffee beans were the best in Asia.
Japan ofcial partner country presents The Best of Japan
With Japan as the partner country, THAIFEX World of Food Asia featured an
impressive presentation of Japanese products both on the show foor and at the
10-Year Anniversary Welcome Reception.
Led by JETRO, the Japan Pavilion presented a total of 55 companies and
included companies led by the Kyushu Trade Promotion Board, as well as
companies from Kagoshima Prefecture and independent companies from other
various prefectures in Japan.
AHCT July 2014 42
job number client
00542_105_The Hotel_Show_Exprom)_Hotelier DMG
size colour designer proof
W 225mm x H 300mm +5mm Bleed CMYK Lee 4

\
Vinexpo Asia-Pacic
2014: a dynamic and
modern vintage
V
inexpo Asia-Pacifc, the regions leading wine and spirits
exhibition dedicated to industry professionals was held for the
sixth time in Hong Kong from May 27-29. This years event
broke all previous records in terms of exhibitors and trade visitors.
Feedback from both visitors and exhibitors alike underscored the
fact that Vinexpo Asia-Pacifc is now the market leader in Asia, with
Hong Kong the gateway to the vast China market and a strategic hub
for the regional wine and spirits industry. In three days, 1,300 exhibitors
from 34 countries displayed the widest range of wines and spirits ever
seen under one roof in Asia-Pacifc.
Hong Kong is defnitely the right place to be and Vinexpo Asia-
Pacifc is a terrifc springboard helping us penetrate Asian markets,
explained Philippe Coste, president of Cognac Meukow.
As expected, the 2014 expo, which for the frst time occupied two
full foors of Hong Kongs Convention and Exhibition Centre 50%
more space than in 2012 attracted some 16,780 Asian buyers (a
6.3% increase). Among the top six visiting nations after Hong Kong
and China were Taiwan with 705 visitors, a 10.6% increase; Korea with
370 visitors, down 0.5%; Japan with 355 professionals, up 6.3%; and
Singapore with 341 visitors, up 20.5%. The striking feature of the 6th
Vinexpo Asia-Pacifc was the increasing numbers of Southeast Asian
visitors with more Thai visitors, up 26.25%, as well as 15.5% more
visitors from Malaysia, 25.2% more from Vietnam and 19.27% more
from Indonesia.
Commenting on his frst Vinexpo as the companys new CEO,
Guillaume Deglise said: This market is more sophisticated than
ever, you could feel it in the business done as well as in the overall
atmosphere of the exhibition. We are truly delighted with the outcome.
The SPIRITUAL concept bar designed by Vinexpo was a high-
profle and much welcomed new addition to this years show. Here
professional mixologists as well as their local counterparts from some
of Hong Kongs leading hotels, exploited the general popularity of
cocktails to tempt visitors to try a vast array of new spirits in a dazzling
collection of cocktails.
In parallel with the exhibition, a well-flled programme of 54
tastings, conferences and seminars was delivered by world-acclaimed
speakers. The China Wine Forum, focusing on the future of the
Chinese wine market, introduced four well-known panellists: Judy
Chan from Grace Vineyards, Don St Pierre Jr. from ASC Fine Wines,
Dixon Yuan of yesmywine.com and Simon Tam of Christies.
The resounding success of the blind tasting conducted by the
worlds Best Sommelier 2013 Paolo Basso, illustrated just how
sophisticated the tasting skills and knowledge of Asian professionals
have become.
Coming next:
Vinexpo 2015
Parc des expositions
de Bordeaux Lac
Bordeaux, France
June 14 18, 2015
www.vinexpo.com
AHCT July 2014 44
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14AWE010 Asian Hotel & Catering Times (AHCT).pdf 1 5/5/14 10:51 AM
Carl V. Sladen
David Udell
Philipp Graf von Hardenberg Michael Martin
Christopher Chua
May Pendraat
Thanyapura Phuket has announced the
appointment of Philipp Graf von Hardenberg
as president and CEO of the sports training
and educational complex. His previous
experience includes positions at Hotel Le
Beau-Rivage, Lausanne, Te Savoy Hotel in
London and Hotel Gravenbruch Kempinski,
Frankfurt, before beginning a stint with Ritz-
Carlton Hotels in 1987 that saw him rise to
the level of senior vice president.
Carl V. Sladen has been appointed director
of sales and marketing for The Caravelle
Hotel in Ho Chi Minh. Sladen comes fresh
of his most recent post at the Softel Legend
Metropole Hanoi. His previous stints in Asia
include director of sales at Four Seasons Hotel
Bangkok and consulting director of marketing
at Four Seasons Hotel Tokyo.
Hyatt Hotels Corp has announced David
Udell as group president ASPAC, efective
this month. Udell, who will be based in Hyatts
regional ofce in Hong Kong, will oversee all of
Hyatts activities in the region, which includes
12 countries, more than 26,000 colleagues,
and a portfolio of 61 properties. Udell most
recently served as SVP of operations in Hyatts
global operations centre.
Michael Martin has been appointed GM of
InterContinental Dubai Marina and regional
general manager for the UAE. He brings with
him more than 30 years of experience with
previous roles in China and the UK. His new
position will involve overseeing the opening of
Dubais newest InterContinental hotel, set to
open late 2014, as well as 10 establishments
in the UAE.
Christopher Chua has been promoted
to managing director of BLINK Design
Group, which will see him take charge of
four offices spanning four countries, and
oversee a team of 120. Chua spent nine
years with Eco.id and Space Matrix, and
has worked on Renaissance & Courtyard by
Marriott, Rosewood Clearwater Bay Resort &
Residences and Doubletree by Hilton.
Rosewood Hotel Group has appointed May
Pendraat as VP of sales and marketing. In her
new role, she will oversee all Asia Pacifc across
Rosewood Hotels & Resorts, New World
Hotels and pentahotels brands. Pendraat
has more than 25 years sales and marketing
experience and most recently worked as vice
president of sales and marketing at Marco
Polo Hotels.
A P P O I N T M E N T S
For a free brochure containing full detail,
please contact:
Alpha International Food Services
Tel: +852 2889 2123 or +86 (755) 2561 7383
Fax: +852 2889 1757 or +86 (755) 2561 1213
Showroom: 909, Chai Wan Industrial City, Phase 2,
70 Wing Tai Road, Chai Wan, Hong Kong.
Web-site: http://www.eurocave.com.hk
Email: alpha@eurocave.com.hk
The
Revelation
range
- 360 UV-free lighting
- Quiet and smooth shelves handling
- Low energy consumption
- 5 years spare parts warranty
Behind every
excellent dish
is an excellent
cream.
Prsident Whipping Cream (35.1 % fat)
Product made in France
Excellent holding quality, even after 48 hours.
High whipping rate makes light and airy whipped cream.
Perfect for dessert toppings.
An even texture for hot dishes.
Used by top French chefs.
Hit
the
Top
N
o
u
v
e
a
u

M
o
n
d
e

D
D
B

N
a
n
t
e
s

P
2
0
1
0
0
6
8

-

R
C
S

B

3
3
4

0
2
4

5
2
8

-

T
h
o
m
a
s

D
u
v
a
l.
Cream puff with strawberry,
lemon and ginger
By Laurent Jeannin,
Head Pastry Chef,
Hotel Le Bristol, Paris
Annonce cream puff AHCT A4.indd 1 05/06/2014 19:11

July 2014

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July 2014

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Published since 1976

Vol 39 JulY 2014

LIFT & GLOW

LIFT & GLOW

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