asian hotel

& Catering Times

Published since 1976 Vol 35 May 2010

THE EXAMINED LIFE

Benefits of hotel school

KNOWLEDGE ON TAP
Beer trends explained

Hong Kong SAR HK$50

China
Singapore S$15
RMB50 REDEFINING THE BOX
Malaysia RM30
Thailand Bt300
Rest of Asia US$10
The many uses of the in-room TV
 E d i t o r ’ s M e s s a g e

W
elcome to the May issue of Asia’s
favourite hospitality read.
While we don’t quite believe
that after bankrupting themselves, the people
of Iceland deliberately set their island on
fire as an insurance scam, we have been
following the volcanic ash story with interest.
It seems remarkable to us both how fragile and
robust the inter-related hospitality and travel
industries are. It only took a small-scale natural
event to almost close down a continent and
paralyze government decision makers. Airlines
themselves were quite happy to fly through
the clouds and several chief executives went
to the point of actually doing so to prove how
confident they were that they could deal with
the problem. Yet lack of resolve at government
level still led to chaos and the loss of hundreds
of millions of dollars.
It has to be said that every crisis brings an
opportunity and European airport hotels have
been doing well.
Hoteliers in Bali report that the number
of European guests cancelling stays has been
matched by the number who have extended
their stay due to the lack of flights.
Bad news from Iceland or Thailand
shouldn’t distract us from the good news when
it comes in. As one major chain announces
its 1,000th hotel will be in China, we can see
figures that show that country and India seem
to be back on the hotel development path at
breakneck speed, meaning more investment,
jobs and – of course – great places to stay.
Mischa
Moselle

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

Contributors
Mark Graham Association Of
International
Singapore
Chefs Association
Hong Kong
Bakery & Confectionery
Hong Kong
Maitre D’hotel Association
Singapore
Hotel Association
Hong Kong
Bartenders Association
Zara Horner Hoteliers Shanghai Association

Elle Kwan
Robin Lynam
Ruth Williams
Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association
Associate Publisher Chefs Association Association Of Hotels Association Hong Kong

Sharon Knowler
sharon@thomsonpress.com.hk

Advertising Sales Manager

Claire Sancelot
claire@thomsonpress.com.hk Asian Hotel & Catering Times
is published monthly by
Thomson Press Hong Kong Ltd (TPHK)
Circulation Executive
Becky Chau The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication.
enquiries@thomsonpress.com.hk Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be
accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies
or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials
Chairman published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence
JS Uberoi should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road,
Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Print, Unit B 8/F, Tin Fung Industial Mansion,
Director 63 Wong Chuk Hang Road, Hong Kong
Gaurav Kumar
All rights reserved (c) 2009
Thomson Press Hong Kong Ltd

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

May 2010 AHCT 

 CONTENTS
Volume 35 May 2010
That’s entertainment

DRINK
MANAGEMENT 32 Beer – the increasing variety of
12 Classroom or in-house, training available brews
tomorrow’s staff
EQUIPMENT
TECHNOLOGY 42 Stocking the mini bar
18 Keeping guests entertained in-room 46 Bathrobes – getting it just right

CULINARY
Cover photography courtesy of
The Peninsula Shanghai

28 Mother’s Day; The return of luxury;

The pressure of events

18
EVENTS AND EXHIBITIONS
Chefs on tour 50 Events calendar
52 Gulfood 2010 reviewed
INDUSTRY 54 ITE Travel show previewed
6 The latest from Thailand, China 56 International Hotel Investment Forum
and India previewed

PRODUCT APPOINTMENTS
40 Eco-washers; deco-carpets; 58 See who is moving where
blenders; lighting system

6
Advertisers’ Ind e x
Chefs honour mother

28
Alpha International 9
AWSEC, Asia Wine Service & Education Center 33
Bartech 43
Boncafe 38 & 39
Bord Bia 7
DCT, International Hotel & Business Management
Up and Coming... School University Center Switzerland 15
Global Chef 25
June
Global Search International 29
• Investment opportunities
HK International Tea Fair 37
• Market Report: Shanghai
DESIGN • Networking
HOSFAIR 49
HotelWorld Asia 57
22 Sugar bar at East, a relaxed • Hotel design
• Condiments Hyperlux IBC
business environment Italian Trade Commission 27
• Flavourings/Syrups
• Buffet; Gym Italian Trade Commission OBC
FOOD Kerry Ingredients 11
24 Tackling the seafood shortage July Liquid Assets Limited 35
• Recruitment LRT 21
• Market Report: China Manitowoc Foodservice 45
• POS
Monin 31
• Guest room design
Routin 19
• Cheese
• Fruit juice
SSTH, Swiss School of Tourism and Hospitality 17
• In-room amenities; Knives Vinexpo 53
Vini Portugal IFC
Wine & Gourmet Asia 55
 AHCT May 2010 May 2010 AHCT 
 I n d u s t r y N e w s
The AETAS Bangkok opens
The recent Songkran water
festival brought some relief
to hotels in Thailand
Courtyard by Marriott’s Surin property
has been enjoying full occupancy
 AHCT May 2010
I n d u s t r y N e w s
which included the Easter holidays. Gatwick
Thailand
(+40 percent), Amsterdam Schiphol (+69
percent), Heathrow (+70 percent), Stockholm
Photography courtesy of the InterContinental Bali Resort & Spa
hotels still
Arlanda (+75 percent), Brussels Airport and
its surroundings (+137 percent) and Frankfurt
Eruption silver-lining
Rhein-Main Airport (+369 percent) all reported
open for growth in local currency during the seven-day
for European RevPAR
period.
business Four out of the six airport locations
achieved occupancy levels of more than
90 percent for Thursday 15th April. But
As AHCT goes to press the stalemate between occupancy declined for the following three
red-shirt protestors calling for early elections nights, as people found alternative travel
and the Thai government continues, with methods or returned home.
protestors still occupying parts of central
Bangkok and calling for action elsewhere in the Bali boost
country. On the other side of the world, the Bali Hotels
Bali Hotels Association pitches in
Thai Prime Minister Abhisit Vejjajiva has Association is getting in on the action by
scaled down forecasts for economic growth asking its members to “show empathy in a
and tourist arrivals and also appeared on TV Sitting as it does on a cauldron of prompted government agencies to close proactive move towards travellers affected
with military chief Anupong Paochinda in a underground activity, Iceland has been down air traffic across northern Europe, by the disruption”. The Association, which
show of solidarity. erupting for 55 million years, and mostly thousands of travellers were left stranded at represents more than one hundred hotels on
At the time of writing hotels across the unnoticed. But, with today’s dependence airports and hotels. Perhaps not surprisingly the island, says, “Unlike other destinations”,
country are putting out the message that they on air travel the latest volcanic activity sent then hotel performance at many European it “does not wish to take advantage of the
are still very much open for business. the world into a spin, wreaking havoc to air airport hotels showed increases in occupancy, unfortunate situation” and has issued a set
Indeed it’s business as usual at Courtyard travellers across the globe. Mt Eyjafjallajokull and average room rate compared with the of guidelines, which include: offering the Best
by Marriott resorts in Thailand’s beach locations, last erupted in 1821. The bad news is, same week last year. STR Global, provider of Available Rate when bookings are made direct
Patong, Kamala and Surin, which the group according to vulcanologists it could set off the market data to the industry notes Revenue Per to the hotel with contracted rates for third
reports enjoyed full occupancies throughout nearby, and larger Mt Katla, and it could go on Available Room (RevPAR) grew in double- party bookings, and for those who didn’t get
the recent Songkran Thai New Year holiday. sputtering for months. digit figures for the week of 11th to 17th April to Bali for their scheduled holiday - no re-
Courtyard by Marriott Thailand Cluster Sales As a result of the huge dust cloud, which 2010 compared with the same week last year, booking charges until the end of the year.
and Marketing Director, Andreas Kohn, said
the figures were, “a very positive sign guests
had confidence in the destination.” Until the
end of May the three locations are offering rate
reduction packages.
In the commercial heart of the city, the 214-
room and suite AETAS Bangkok, has opened
its doors. Until October 31st 2010 its “Special
Opening” promotion includes complementary
daily breakfast for one person, complimentary
unlimited local calls, discounts on food and
laundry services and late check-out.
Just off Mai Khao beach in northern Phuket,
The Renaissance Phuket Resort and Spa
has opened marking the third Renaissance
in Thailand. Located next to Sirinath Marine
National Park, the resort features an impressive
17-kilometre stretch of sandy beach. It’s offering
a special reduced rate introductory package
until the end of May.
W Hotels Worldwide has announced W
Retreat-Koh Samui, the first W Retreat in
Southeast Asia, will open in summer 2010. The
75 three and five bedroom all-villa beachfront
resort will be located adjacent to W Koh Samui
and will have access to the hotel’s amenities.
Michael Ayling, Managing Director of
Laguna Resorts & Hotels Plc., got a helping
trunk from Mena the baby elephant in Laguna
Phuket’s Latitude construction launch
ceremony. Scheduled for completion mid 2010,
the new venue will focus on MICE business.
May 2010 AHCT 
I n d u s t r y N e w s
Pipeline activity signals China resurgence
The Tibet Hotel Chengdu – modelled on the Potala Palace
As many nations continue to struggle with the
aftermath of the financial meltdown, China,
and perhaps in particular, Hong Kong is
leading the way to recovery.
According to United Nations World
Tourism Organisation forecasts, the tourism
industry is set to grow between 3 and 4
percent this year, with China a driving force.
With the Shanghai World Expo and Asian
Games in Guangzhou occurring this year,
and a major hotel group turning the key on
its 1000th property are clear indications of an
upside. Conversely of course an oversupply
of hotel rooms, and concerns the real estate
 AHCT May 2010
bubble is about to burst are issues that weigh
heavily.
For example, according to the March
2010 STR Global Construction Pipeline Report
the Asia Pacific hotel development pipeline
includes 976 hotels comprising 248,156
rooms and China is reported as having the
largest number of rooms with 131,175. The
country also reported the most rooms in the In
Construction phase (93,300 rooms). Among
key markets, Shanghai ended the month with
14,378 rooms, the most in the total active
pipeline (Beijing has 5,775 rooms).
Grand opening
Figures such as these are represented on
a specific level by hotel groups such as
Starwood Hotels & Resorts, which has
opened the doors on its 1000th property.
Under the Sheraton brand, Starwood’s largest
and most global the Sheraton Qiandao Lake
Resort marks a milestone in that Sheraton
was the first international brand in China in the
early 1980s.
“There is no more fertile ground to grow
than in China where we plan to double our
footprint to 100 hotels by 2012,” affirms Frits
van Paasschen,
Starwood is slated to open more than 20
I n d u s t r y N e w s
The opening of the Sheraton Qiandao Lake Resort marks a milestone
financial capital proved disastrous with
punters resorting to climbing fences to gain
entry having queued for hours only to be
told pavilion quotas had been met. Road
traffic was congested, touting rampant and
restaurants ran out of food.
It’s the first time a World Expo has been
held in what’s being dubbed a “developing”
nation and the first time the event has
garnered much publicity. With a tag line,
“Better City, Better Life” the Shanghai Tourism
Administration is expecting to welcome
70 million visitors, just 5 percent of them
from overseas. The government’s US$700
million city gentrification project, which
has seen hawkers and housing stripped is
overshadowed by the US$45 billion upgrade
of transport and infrastructure facilities,
including doubling the metro system within
the past year and constructing a new airport
terminal.
According to analysts Top Hotel Projects,
the expo has coincided with the construction
of 20 upmarket hotels. Eight hotels, with 2,500
guest rooms, are already open and a further Shanghai in the next four years. in recently to put the finishing touches to
12 with 3,700 rooms are in the construction Most of the 191 countries that have built the UK pavilion, for example. Saudi Arabia’s
pipeline. The latter properties are set to open pavilions at the expo have invested record pavilion costs the most at US$146 million with
during the expo but the analysts also report a sums with national governments taking the Australia forking out US$76 million and France
further 14 hotels with 6,400 rooms will open in lead. A British cabinet minister was flown US$68 million.
hotels in the nation this year. “Some expect
2 temperature zones
that more than 70 percent of the world’s
growth over the next decade will come from
for professionals World leader in Wine Cellars
emerging – or what we like to call ‘fast-
growing’ – markets, which is consistent with
Starwood’s global pipeline of new hotels and
skews towards development in markets like
DualZone
China and India,” said Simon Turner, President
of Global Development for Starwood. The first “product” from the EuroCave
Further signs of the growing luxury and Professional, Dual Zone, is a 2 temperature
diversity of the country’s hotel portfolio include zone wine serving cabinet combining a
the iconic Tibet Hotel Chengdu becoming modem design with the latest technology.
the first hotel in South West China to join
Two large zones, which are completely
Worldhotels as a First Class Collection affiliate.
independent, allowing your red wines, white
Adding to its collection of five hotels
and six resorts across Asia, Malaysian
wines all to be kept at the right serving
conglomerate, YTL Hotels has announced temperature.
plans to expand its current portfolio in In this way, Dual Zone allows you to easily
Shanghai. The South building of the legendary access bottles when dealing with customers’
Peace Hotel is the group’s soon-to-be- wine orders.
unveiled Swatch Art Peace Hotel.
In Macau Steve Wynn opened the
boutique-styled 414-suite and villa Encore, For a free brochure containing full detail,
also adding two restaurants and a bar to the please contact:
company’s Macau offering.
Alpha International Food Services
The lure of the World Expo 909, Chai Wan Industrial City, Phase 2,
Pre-opening test runs for the World Expo 70 Wing Tai Road, Chai Wan, Hong Kong.
(May 1 – October 31st 2010) in China’s Tel: (852) 2889 2123 Fax: (852) 2889 1757
http://www.eurocave-alpha.com
Model: D-290 Email: alpha@eurocave-alpha.com
Made
inMayFrance
2010 AHCT 
I n d u s t r y N e w s

India growth
focus Respect for
the nature
“India is one of the most promising markets
within Asia Pacific, with GDP estimates
topping seven percent for the next two years
and a consumer market expected to rank as
the world’s fifth largest by 2025,” said Miguel

Authentic
Ko, Chairman & President of Starwood’s Asia
Pacific Division, confirming the group’s interest
in the country. “This relatively underdeveloped

taste
hotel market is fertile ground for our high-
calibre lifestyle brands and we look forward to
further establishing our presence here.”
Starwood was one of three international Hyatt Regency Pune
brands announcing development plans last
month with an impact on India.
Accor is planning to grow by 40-45 hotels
La Residencia hotel in Spain has announced the appointment of three new employees.
or some 8,500 rooms in Asia Pacific this year
The new members of staff are expected to act as porters accompanying guests on
and, according to a company statement,
a mountain trail for picnic lunches.
“Expansion drivers continue to be China and
La Residencia Mallorcan manor house is set in the Tramuntana mountains and the
India and other organic growth throughout
day on the trail will offer guests a locally sourced lunch as well as stunning views of
Asia.”
the Mediterranean.
The properties announced include a
Pancho, Alba and Lluna have no previous 4- or 5-star hotel experience or degrees
Pullman hotel in New Delhi. Other properties
from hospitality school but are expected to respond well to carrots and sugar lumps.
under that brand will be opening in Bali, Vung
Tao, Lijiang, Sanya and Zhangjiajie this year,
while five Sofitels will open across the region.
Michael Issenberg, Chairman and Chief
Operating Officer for Accor Asia Pacific,
said on the growth “Within the scope of this
expansion there are several notable milestones
including a major push in development in
India, formative growth of the Pullman hotel
brand with new management contracts,
continued expansion of the ibis hotel brand in
several major markets throughout the region
and an unprecedented number of openings
due in the coming twenty months.”
Hyatt Hotels has announced a five-year
plan aimed at expanding its presence across
India.
This year sees the projected opening of
three new properties – Hyatt Regency Pune,
Hyatt Regency Chennai and Grand Hyatt Goa
– while subsequent years will see growth in
15 new markets, to include Bangalore and
Hyderabad as well as Chennai and Pune.
According to Hyatt, the move will create
10,000 jobs.
Starwood announced in early April that

Banyan Tree planted in Service

it was on track to grow its India portfolio by
15 properties to 41 by 2013, a growth of 60
percent.
Starwood’s President and CEO, Frits
van Paasschen said “India is a key focus of
our expansion efforts, in large part, because
it is a market that today is relatively under-
hoteled,” said van Paasschen. “As a point
of perspective, consider that India with a
population of one billion people has just
100,000 hotel rooms, while New York City
alone has roughly 80,000 hotel rooms.”
10 AHCT May 2010
Marina Bay Sands Absolute
quality
The first Banyan Tree Spa on the company’s home soil of Singapore has been announced for
mid-2010, and will be at the Marina Bay Sands.
The company was started by Singaporeans Ho Kwon Ping and Claire Chiang as a single
resort in Phuket in 1994 before expanding worldwide.
Banyan Tree will design and operate the 1,860-square-metre Spa and Health Club located
on the 55th floor of the property. The Spa will consist of 15 uniquely designed rooms with
nature-inspired themes. The Health Club will feature a gym and cardio corner, Pilates and yoga
and a juice bar.
Ravifruit - 26140 Anneyron - France
Tel. : +33 4 74 84 19 93 - Fax : +33 4 74 84 14 56 - ravifruit@ravifruit.com - www.ravifruit.com
 M a n a g eme n t
Taking the
academic
approach to
service
The Swiss School of Tourism and Hospitality
combines classroom studies with work experience
Y
ear after year, Asia’s hotels are
rated ‘worlds best’, particularly
when it comes to main service
components such as efficiency,
instinctive friendliness and genuine
willingness to please.
So is there any need for outsiders to
teach Asian people the tricks of the trade?
What is the point of aspiring Asian hotel
professionals being sent to Switzerland, or
the United States, to learn skills they can
pick up in their own back yard?
High-charging hotel schools readily
volunteer the answer is to instill students
with the very latest management skills -
based on western-style systems - that aim
SSTH trains students to react to change to equip graduates for the 21st century
hospitality world, one where the bottom
line is so vital.
Although there are good hotel schools
Mark Graham in the region, including branches of Cornell
asks how useful and Lausanne schools, many still opt to
venture overseas.
today’s hospitality
Diff ’rent strokes
courses are and Not every Asian nation has the hospitality
if it’s still better gene in its citizens’ veins. China has the
fastest hotel-growth rate of any nation in the
to concentrate world and yet hoteliers bemoan the fact it’s
Photography courtesy of Julie Peter
on practical daily hard to find, and train, staff who understand
travellers’ needs. Disengaged staff and
experience rather indifferent service are not uncommon and
will generally indicate the Hong Kong,
than study Singaporean or European supervisor is off
duty.
The paucity of international-level
training schools in China, or funds to send
DCT graduate Zackary Tay
12 AHCT May 2010
M a n a g eme n t
“We consider
gaining first-hand
experience in
an actual hotel
environment
crucial” Tony Tse
people overseas, could be one reason the
nation lags behind the rest of the region.
Elsewhere it is becoming increasingly
popular for would-be Asian managers to
approach the industry via the classroom,
rather than entering the business via the
traditional chop-and-peel, or meet-and-
greet route.
“I would think most people in mid-
management and above would have some
kind of hotel or tourism education,” says
Tony Tse, Programme Director for the Hong
Kong Polytechnic University’s School of
Hotel and Tourism Management. “[This]
might include formal education or short
courses like the Hong Kong PolyU Winter
School, which was specially developed for
the hospitality industry and hosted for the
past eight years.
“Our hotel management [course] has
a strong emphasis on application. It is an
industry-specific programme … developed
with professional relevance. While classroom
learning and desk research are important
components, we consider gaining first-hand
experience in an actual hotel environment
crucial and complementary to classroom
learning.”
As a result the course requires all
undergraduate students to undertake an
internship in a hospitality workplace. Tse
explains, “During the internship, students
get to verify their classroom learning, interact
with customers, interact with peers and
suppliers, and get a realistic impression of
the workplace dynamics.”
Tse believes, education aside, Asia’s
dominance of the hospitality industry is
a cultural phenomenon. “If you look at
the culture in different Asian countries, it
is not a coincidence they are very service
oriented. Guests are welcome like friends
and with care. Hosts take pride in treating
guests well.”
At what cost?
PolyU’s undergraduate and post-graduate
courses are priced according to the topic and
May 2010 AHCT 13
 M a n a g eme n t
length of tuition. Its flagship Doctor of Hotel
and Tourism Management course costs
US$42,000 and covers tourism management,
sales and marketing, financials, human
resources, operations, food and beverage
with specialisation options in areas such as
conventions and exhibitions, theme parks,
cruising and aviation services.
The Singapore-based Cornell-Nanyang
Institute of Hospitality Management (CNI)
offers a similar spread of options. One of
its prime courses, the year-long Master of
Management in Hospitality costs US$86,000,
and includes a six-month spell at the main
Cornell campus in New York State. The
school offers a slew of other courses tailored
for specific sections of the industry, with
The emphasis is on cross-
departmental training, relevance,
and responsibility at SSTH
customised programmes also available.
“When they start the master programme
students should already have [a] passion for
hospitality, and leadership potential in this
industry”, says college Interim Dean, Russell
Arthur Smith. “CNI can help them move
seamlessly into leadership positions in the
hyper-expanding Asian hospitality industry
through the well-designed courses and
special programmes, world-class faculty, and
diversified industry networking and career
development opportunities.”
From four specific career tracks offered,
each student selects one: real estate finance
and investments, operations and revenue
management, marketing management,
and human resources management. “The
Master of Management in Hospitality
programme prepares our students to be
theory-based, action-oriented leaders
of executive management teams and
entrepreneurial ventures in the hospitality
14 AHCT May 2010
industry,” Smith says.
There are also executive education
programmes, which offer certification in
industry specific areas such as general
and strategic management, operations,
marketing, financial, human resources
management, property asset management
and real estate investment. “The General
Managers’ programme covers all aspects
a hotel general manager will deal with,”
asserts Smith. “Both programmes provide
the participants professional knowledge and
skills, help them to find solutions to their day-
to-day work, and put them on a faster career
development track.”
Smith believes the regional lack of
good hospitality schools, or advanced-level
programmes is a reflection of how relatively
new the industry is in Asia. It promises to
be a boom area in decades to come – but in
the meantime, career-oriented Asians will
still head west, to Switzerland in particular,
for education. The cost might be high but a
Chinese, Malay, Thai or Indonesian with a
Swiss hotel school qualification is virtually
guaranteed a job.
Going west
Ursi Schmidt, Regional Marketing Director
for DCT University Centre in Switzerland,
acknowledges that Asians tend to have an
inbuilt talent for the hospitality industry,
without any formal training. But, he argues,
institutions such as DCT can hone that talent
to an even higher level.
“In most Asian cultures, a clear service
orientation is a natural-born talent, or
cultural bias, that is unique in the world,”
Schmidt says. “I travel a lot all around
Cornell-Nanyang Institute of Hospitality
Management Interim Dean, Russell Arthur Smith
“This great
Asian hospitality
culture combined
with a solid
education …
would probably
result in the
‘perfect hotelier’”
Ursi Schmidt
Asia and sometimes I find astonishing
personalities with a passion to serve the
customer without having ever attended a day
at hospitality school.
“I compare this to some other cultures
in the world where one person providing a
service to another person places him, or her,
in a subordinate position mentally. I have not
found that more negative attitude toward
service in Asia. I think this is what puts Asian
hotels at the top of so many lists. This great
Asian hospitality culture combined with a
solid education blending theory and practical
hands-on experience would probably result
in the ‘perfect hotelier’ and be a pure joy for
all of us as his/her guests!”
At DCT, she says, students can choose
from accredited programmes in hospitality
management, and in European culinary arts,
ranging from a three-month course through
to two-year advanced degrees and MBA
qualifications. The cost is around US$11,000
M a n a g eme n t
per term that includes room, board and
other services.
“Besides the academic components, most
DCT programmes include six to 24 months of
paid Swiss internship, a valuable opportunity
for students to gain overseas work experience
early in their careers,” says Schmidt. “All
of DCT’s programmes are accelerated to
meet the expectations of students wanting
to complete an internationally recognized,
quality education in less time, and at less total
cost, than traditional university systems.”
Schmidt goes on to make an interesting
observation that it’s important not to
underestimate the value of a school’s alumni
network. “Even years later graduates can
take advantage of contacts, not only from
their own working background, but also
school contacts and fellow graduates whom
they may have never even met, but who can
open doors for them in many new directions
... a strong international network is, especially
in the hospitality world, simply a must. ”
The renowned Ecole Hôtelière de
Lausanne (EHL) in Switzerland has a similar
spread of courses and a qualification from
a Swiss hotel school – a nation known for
exporting superb hoteliers – is a guaranteed
DCT, students can choose from accredited programmes in hospitality management and in European culinary arts attention grabber in job applications.
Study International Hospitality & Tourism Management or
European Culinary Arts in a Truly International Environment!
Lynn University US Bachelor's Degree in Hospitality Management
The Lynn B.P.S. program is available in Switzerland in an accelerated format of as little as 30 months!
Swiss Diploma or Advanced Diploma in Hotel & Tourism Management
Swiss MBA or Post-Graduate Diploma in Hotel & Tourism Management
Associate's Degree in Culinary Arts & Restaurant Management
DCT University Center
Seestrasse
Certification in European Gourmet Cuisine or European Pastry & Chocolate 6354 Vitznau-Lucerne
Switzerland
Phone: +41 41 399 00 00
Skype: DCTSwissInfo
admission@dct.edu
www.dct.edu
DCT, where you can make your
career Dreams Come True!
 M a n a g eme n t

Zachary Tan says his time at DCT

University Centre in Switzerland prepared Another Alpine alternative is the Swiss
him well for a hospitality career
School of Tourism and Hospitality, which
also combines classroom studies with work
experience.
“Graduates are prepared to understand
the economic and ecological side of the
business and to take responsibility for their
actions,” says Jolanda Rechsteiner, the
school’s Head of Marketing. “They improve
their personal skills to be able to meet
changes in values, with a constantly higher
demand [for] service quality and specialist

Your Future is our Mission

knowledge, as well as new communication

An education for life technologies and global competition. To

Studying overseas at one of the world’s
top hotel schools can be a huge help with
career prospects. In the short term making
it easier to get a job at home and in the long
term invaluable international contacts, and
friendships are made.
In more developed Asian cities there has
long been a tradition of hospitality-industry
students heading abroad, but it is a fairly new
phenomenon in China.
Graduate student Victoria Ji, who
has a Bachelor of Arts honours degree
from the International Hotel and Tourism
Management school at IMI University Centre
meet these challenges one must have a
solid education, and the awareness of what
constitutes excellent service quality.”
The emphasis is on cross-departmental
training, relevance, and responsibility in the
The experience of a different culture in Switzerland
makes it very valuable to study and to be prepared
Hospitality Management
belief this will enable students to, “affiliate for a hospitality career. I have learnt a lot at Swiss
The Gateway to an Exciting Career! Take the oportunity
different demands and coordinate within School, not only because of the high standard of ed-
to prepare yourself for an international challenge in the
departments. They are trained in operational ucation, but also because of the faculty and student
hospitality industry.
departments [to] understand operational colleagues from Switzerland. The school gives you
sequences therefore, they will be able to the best experience to be prepared for the future.
understand, in their management careers,
Sahil, India Bachelor of Arts in International
the needs of the employees and the guests,”
Rechsteiner says. “They are also able to react Hospitality Management
Victoria Ji says
to continuous changes in values, demands
study abroad > 3 academic years plus 12 months paid internship
gave her more and techniques.”
confidence

in Switzerland, is now back home working Swiss Higher Diploma in

CNI aims to propel its students
for the Beijing Ritz-Carlton hotel. into leadership positions Hotel and Restaurant Management
“I think to study overseas you have got to be strong and independent, and able to deal
with all sorts of issues in your daily life,” she says. “You encounter things that are unfamiliar > 2 academic years plus 12 months paid internship
and learn from the experience.
“It gave me more confidence with foreign languages, the chance to speak every day - Post Graduate Diploma in
that might not happen when studying at home. Overall, it gave me a more mature philosophy
on life. Studying gave me new ideas, with a broader point of view to judge events you find
International Hospitality Management
in the work place. In fact it was eye-opening in every sense of the word.” > 1 academic year plus 6 months paid internship
Ji is now in the public relations department of the hotel, keen to learn more practical > Masters Degree option in association with a partner
tools of the hotel trade. She adds: “I’m pretty new and everything for me is so fresh. I’m university, depending on qualifications at SSTH entry
desperately absorbing every new stuff comes to me daily.”
Singaporean Zachary Tan’s family saved hard to help him enlist in an advanced diploma in
European gourmet cuisine with DCT University Centre. He went on to complete the required
internship in Lucerne, Switzerland at the Art Deco Hotel, Montana. Benefits at Swiss School
“Even though I no longer get my hands dirty in the kitchen, with the food knowledge
learnt in DCT, it makes my life as a sommelier/manager so much easier,” he says. “What I > Long tradition in offering hospitality management
learned six years ago, still rings true today and I assure you, it’s more than just making sure programs within a familiar and friendly athmosphere.
your julienne and brunoise all look the same.” Our goal is that you will be well prepared to step into
Clearly the main factor in signing up the hospitality and tourism sector.
for hotel-school education is cost. The fees
charged by top-quality international, and > Project management, special interest seminars and
There are a number of options, including MBA from a top-tier business school. regional schools are high. It is undoubtedly an important link to the government recognised
a course focussing on business concepts “At the same time it also integrates beneficial to learn in a more for mal German speaking division.
suitable for individuals who might, for a unique intuitive approach that is an environment, but hospitality is one of the
example, be planning to take over the family > Multi-national environment, with a strong connection
essential part of hospitality management,” few remaining industries where lack of a to Swiss tradition, culture and way of living, while
hotel. says Annick Barbezat, Marketing and paper qualification is not necessarily an studying on the same campus as our Swiss students.
The Masters’ Programme is based on Communication Manager. “Unlike students insurmountable handicap. For example, the
the school’s philosophy of bringing together from more conventional business schools, number of hotel general managers, both > Wonderful location in the Swiss Alps with top holi-
the arts and sciences of hospitality, providing EHL Master’s students study the vital role Asian and European, who began as chefs day resorts such as St. Moritz, Davos, Laax or Arosa
sound financial management knowledge and played by creativity and design, art, tradition demonstrates that hard work, determination just around the corner.
tools, and ensuring graduates have all the and ambience in creating and sustaining a and cultivation of contacts are still mighty
analytical and decision-making skills of an successful hospitality venture.” fine assets to have. > Safe and friendly environment

SSTH Swiss School of Tourism and Hospitality Ltd.

Comercialstrasse 19 • P.O. Box • 7007 Chur • Switzerland • Tel +41 81 255 11 11 • info@ssth.ch • www.ssth.ch

16 AHCT May 2010

 T e c h n o l o g y T e c h n o l o g y

Guest
connections T
Marvel Web Services internet enabled TV

he Peninsula Shanghai may have opened a little later than

planned, but technology enthusiasts staying there may
feel one step closer to a perfect experience.
Rooms in the property boast bountiful technological
“Gadgets
are the icing
on the cake”
Terence Ronson

features and gadgets operated by control panels and touch screens.

Among them are a ‘portable office’, comprising Brother’s 4-in-one
Elle Kwan discovers how scanner, printer, copier, and fax, and a VoIP phone system developed
and manufactured in-house, which utilizes Skype technology.

providing the right in-room Marvel Web Services

are looking at TVs in
a new way
Bathrooms come with a ‘spa experience’ facility, where guests can, at
the flick of a switch, dim lights and enjoy peaceful music while resting

technology can create in the sunken tub. Panels display inside, and outside temperatures
and conditions. Of course, the now famous nail dryer, an innovation

positive experiences
first introduced in the enormously tech-entrenched Peninsula Tokyo,
in 2007, has become a staple.
In days when even texting is seen as too slow, hospitality will
increasingly rely on innovation to keep pace. For its nine properties,
The Peninsula Hotels group employs 26 people in the technologies
division, signalling how vital the group views technological strength.
“For us, technology is a major differentiator,” says Ingvar Herland,
General Manager of Research and Technology. “The big challenge
is making it easy to use. We spend more time customising than
developing, that is where the most energy is spent.”
Hotels with insufficient internet access or outdated audio-visual
could be left in the dark as visitors demand hotels replicate or better
technology now found in the home. Top priority are high-speed
internet access or Wi-Fi, and flatscreen TVs. Increasingly, these two
capabilities are merging.
New models from leading companies appear with racing speed
and have transformed sets into viewing, recording, streaming, multi-
use connectivity platforms. Samsung collaborated with The Peninsula
for the Shanghai hotel, updating their firmware to comply with the
group’s specifications, but Herland estimates three new models have
been introduced to the market since theirs was selected. He is now on
the lookout for vendors with TVs capable of live streaming.
In recent years Philips has developed its Ultimate HD range,
Devices such as LRT’s iHome allow guests to use their own content

18 AHCT May 2010 May 2010 AHCT 19

 T e c h n o l o g y T e c h n o l o g y

The Acoustic Q TV with speakers from Armour Asia

A stylish solution from Armour Asia

Panasonic launched VeiraCast interactive, now Netflix and Skype-
enabled and Toshiba’s Regza technology allows multi-channel
recording. The company is reported to have 15 new LCD HDTV
model launches planned for the Japan market this summer.
Dennis Kwok, Director of Marvel Web Services, wants to push
the boundaries for TVs in hotel rooms. The company’s Network
TV is a new internet-enabled system with a built-in Firefox browser
and offers time-shift viewing and live recording. A 320GB of hard
disk space allows for 100 hours of HD video recording and remote
controls for the LCD’s contain buttons responsible for different facets
of in-room control, including lighting, home entertainment access,
room service and web browsing. Already available for home use,
hotel-grade models are due in months. Both will be upgradeable
through the web.
Screen sizing
TVs are an ideal way for older properties to update their facilities.
“It is easy for new hotels to open with the latest technology, but it is
harder for older hotels to keep up. The internet now is like water,
and every guest wants a flatscreen TV,” says Mandy Soh, Marketing
Communications Manager for the Harbour Grand Kowloon.
The hotel, this year celebrating its 15th anniversary, has begun a
programme that will see all televisions in the 554-room property
replaced with flatscreen HDTV LCD, the majority of which will be
supplied by LG Electronics.
Sets can be further enhanced with slimline speakers to create
cinema-like sound, says Ray Lu, Business Director of Armour
Asia, who distributes the Acoustic Q range. The Q-AV system has
been fitted in rooms at the Crown Towers hotel, in Macau, and
incorporates tiny BMR drivers in speakers that attach seamlessly to
37 – 50 inch plasma or LCD screens, making them barely detectable.
“People really recognize great sound, but they don’t want wires, they
need a stylish, trendy solution,” says Lu.
Bose enjoys an elevated status when it comes to providing audio
technology. The company can custom-build to specifications, but
also provides other sound solutions, including the SoundDock, which
offers optimised audio for use with the iPod.
Kelvin Lee, Business Development Manager at Leader Radio
Technologies (LRT), a company that supplies technology solutions
and has installed equipment in Macau’s City of Dreams and Swire’s
East Hotels as well as Peninsula Shanghai, says other gadgets can be
used to upgrade. LRT’s Powermat, for instance, is an inconspicuous
device-charging tray that eradicates the need for wires and multiple
power sockets. Revo’s fast-forward internet radio and music streaming
devices look and sound good. Lee also recommends the Dexim AV
dock, a product that “instantly converts a room to iPhone/iPod-
compatible at a fraction of the cost of a typical docking station.”
this part of the implementation,” he says, because done well the
technology will last long into the future.
Next comes running systems and servers, again, says Ronson, an
area where it pays to spend. “The hardware for the servers should
be the best you can afford since these are responsible for handling all
your 1’s and 0’s transactional information,” he advises. Then come
gadgets, which, when programmable, are easy to maintain. “A simple
user interface refresh with some extra functionality can extend life
and help control refresh costs,” says Ronson.
Charging for services becomes blurry as guests carry portable
devices and plug in their own content. Both Ronson and The
Peninsula’s Herland advocate internet access and other add-ons,
like VoIP, as part of a room package. Both believe heightening guest
experience translates to repeat stays. “Charging someone for internet
access is like charging to look at a painting. How can you do that?”
asks Herland, who advises breaking down a budget by room for a
total cost, rather than by technological components.
Properties might also consider that by supplying a hotel guide,
outlet promotions and room service through the TV, guests are but by a guest’s own handheld device, for seamless flow between life
encouraged to try additional services. at home or away.
Yet, even with people-pleasing, cutting-edge technology in place,
On-demand devices need to be user-friendly. Samsung research suggests most
Being able to order room service or checking in via a screen is a key guests now have a 30-second ‘frustration threshold,’ before they
preference for the next generation of tech-savvy travellers keen to request staff assistance with a device. Perhaps, that’s why at hotels
take control of their stay. Philips offers a range of lighting solutions such as Crockfords Tower, Singapore’s Resort World Sentosa’s all-
for this purpose, giving guests a remote control to enhance lighting, suite hotel, guests are offered complimentary wireless internet and
and offering the choice between LED and standard technology. large LCD screens, but are also appointed a butler – a good, old-
Soon, much in-room technology will be controlled not by a remote fashioned service, that so far, technology has not replaced.
LRT-May 2010.pdf 4/23/10 12:32:23 PM
C

Already, says Lee, Four Seasons, Starwood, Hyatt, and IHG feature M

the gadget in rooms. Y

The Dexim AV Dock from LRT Paying its dues CM

But how should a hotel select its goods? Lee suggests making sure MY

gadgets are targeted for hotels, and can be customised. Each needs
CY
to be certified for compatibility, in whichever system is being used.
“Overall, the main consideration should be lifetime cost versus CMY

the upfront cost. There are many products to choose from mostly K

targeted for the consumer market, but almost none are optimised
for use in the hotel room, or to minimise the hotel’s operational
burden,” says Lee.
Gadgets are the “icing on the cake,” says Terence Ronson,
Managing Director of Pertlink, which offers IT solutions for the
hospitality industry. Ronson outlines gadgetry as part of a three-tier
process that hotels must implement to maintain high-functioning
technology. Cabling and network forms what Ronson calls the
‘backbone,’ or foundation. “You must not stint when it comes to

The Peninsula Shanghai offers the

20 AHCT May 2010 latest in guest room technology
 D e s i g n D e s i g n

The icing on
East’s cake
Thora Jacobsen looks at the cool design of chilled out Sugar bar
A powerful lure for customers
The bar puts staff on display
from neighbouring offices

S
wire Hotels have rolled out three properties each with
distinct characteristics but sharing the ‘DNA’ of the
nascent brand. creating a significant barrier between drinkers and staff.
The Opposite House in Beijing, Upper House Overlooking the bar is a bank of three TV screens surrounded
in Hong Kong’s Pacific Place and now East in the territory’s by a wall of bottles. The screens show a video especially created
commercial and residential Quarry Bay district share an abundant for the bar by film students at Hong Kong Polytechnic University,
use of wood, are replete with art works but each fits snugly into which receives the backing of Swire.
its own environment. The video, which shows scenes from Hong Kong life,
For East, the latest of the hotel company’s properties, this particularly nightlife, is vibrant and kinetic and powerfully
means taking advantage of the views over the city to the rear of establishes a sense of place, the authentic cultural experience
the hotel and – more impressively – the harbour. The hotel looks that contemporary travellers seem to be insisting on.
out over a quieter end of Victoria harbour and also the former The 32nd floor bar and terrace is also a powerful lure
airport at Kai Tak, which may or may not eventually become a for corporate business from the neighbouring office blocks of
cruise liner terminal. Quarry Bay, Taikoo Shing and Swire’s new One Island East
The designers at architecture and design studio CL3 Architects development. Weekdays will see the office crowd entertaining
were tasked with creating a 345-room and suite business hotel clients or relaxing after work while weekends take an even more
for “for business travellers looking for a relaxed, convenient and relaxed turn with DJ sessions.
contemporary environment.” The aim is the chilled-out vibe of Miami’s Nikki Beach or
In rooms that means plenty of technology and WiFi to cater the top Mediterranean resorts.
for working and leisure demands. “East will be distinguished by its natural vitality and sense of
The designers used “natural materials such as limestone, wood place, creating a neighbourhood vibe for all guests,” said Brian
and bamboo flooring to make guest rooms feel invitingly natural Williams, Managing Director of Swire Hotels at the opening
and cosy whilst a sense of space is created by a free-standing of the hotel. Those distinguishing characteristics are easily
vanity counter blurring the boundary between bedrooms and identifiable in Sugar.
bathrooms.”
Swire hotel’s third property
Intriguing artwork is a highlight

The sunken bar on the terrace Dramatic lighting Taking advantage of the views

Sweet spot
In the David Laris concept Sugar bar it means a space that takes full
advantage of the views with a stunning terrace.
The wooden floored terrace has its own sunken bar at one end
and a raised platform at the other with plenty of large scale seating in
between. The seating is positioned to encourage conviviality although
smaller sofas can accommodate couples.
The food in Sugar comes in the form of sharing platters, again
encouraging a warm, friendly atmosphere.
The raised platform has floor lighting for dramatic effect, a theme
continued indoors.
The bar has a capacity of 160 pax seated and 300 with some
standing. About 350 people attended the opening night.
Intimacy is enhanced inside by the low, wooden vaulted
ceiling.
There is some playfulness with the idea of sugar – square lighting
and menu holders that look like stacks of sugar cubes.
The classic and signature cocktails are created in a thin,
rectangular bar, which provides the necessary workspace without

22 AHCT May 2010 May 2010 AHCT 23

 F o o d

Global Chef Uniforms

Designed by Chefs...for Chefs since 1987

T
hese days the fish at Langham Hotel’s Bostonian
restaurant all come wrapped in paper.
Executive Chef Mark Bannon hasn’t turned the fine
dining restaurant into a chip shop – in this instance the

where
paper is the certification from bodies such as the Marine
Stewardship Council or the WWF that reassure the chef his fish supply

Catch
catch can
is from sources deemed environmentally acceptable.
All the fish on the restaurant’s menu now comes from sustainable
sources.
Chef Mark feels the certification is necessary because of dwindling
stocks of some of the world’s favourite fish. How severe is the
problem?
Rob Lyons is a food writer from Britain who has won a hard-fought

Mischa Moselle looks at some possible alternatives
for chefs worried by dwindling fish stocks
Job &
reputation by rejecting most of the tenets of environmentalism but even
he acknowledges a problem.
o v e m y
“There do appear to be problems with specific species of fish that we Il U niform
m y
I love
like to eat, such as bluefin tuna, which means we either conserve what
we have left or we start to change our tastes. But there is no absolute
shortage of fish,” Lyons tells AHCT.
Farming today
One option then to protect supplies of threatened fish would be to
encourage diners to eat alternative species, which is fine according
to Lyons if the reasons why certain fish stocks have dwindled are
investigated.
“It might be that changing when and where we fish might be
important, or it might be that falling numbers are not simply to do with
overfishing, but other factors are involved,” says Lyons.
Using farmed fish is another obvious route and one that has been
w w w. g l o b a l c h e f s t o r e . c o m
taken by Chef Mark.

Langham Hotel Hong Kong Chef Mark’s take on wild snapper

Oysters from Tasmania
Executive Chef Mark Bannon

24 AHCT May 2010 May 2010 AHCT 25

 F o o d Sustainable John Dory at the Bostonian S p o n s o r e d F e a t u r e

Yet fish farming still has its critics. Noting that about half the fish
currently consumed in the world is farmed, Lyons says “There have
EXPLORE THE
HERITAGE OF
undoubtedly been problems with fish farming in the past, but some of
these problems have been overcome or reduced - for example, dealing
with the waste that fish produce. Some of the other arguments against
fish farming are misplaced. For example, there is an old claim that

ITALIAN WINES AT
for every kilo of farmed fish produced, you need five kilos of small
fish to be fed them as food. That’s not true anymore.”

The seven seas

VINEXPO
While the menu at the Bostonian references countries as far apart
as Ireland and New Zealand, it is the latter country and larger
neighbour Australia that are gaining reputations as sources of
excellent farmed fish.
Chef Mark sources his salmon from Ireland but many of the
world’s chefs are turning to New Zealand.

T
King Salmon is the country’s biggest integrated aquaculture he Italian wine industry stretches
producer and the world’s largest farmer and supplier of King salmon. back 4,000 years and offers
over 2,000 grape varieties. The

“Falling numbers are

country has a geographical
diversity that stretches from the cool Alps
to the balmy Mediterranean that gives
Chef Wong Wing Chee
not simply to do with its wines a vast number of terroirs and
unique characteristics.
overfishing” Rob Lyons Italian wine is made with food in mind
and is the perfect meal accompaniment,
bringing extra flavour to all kinds of famed
CEO Grant Rosewarne reports orders from Dubai are up 100 times, Italian delicacies. It is no wonder that
from Bangkok ten times and have doubled from Singapore, Osaka Italian wine is gaining in popularity around
and Tokyo as supplies of the more common Atlantic salmon are the world and in Hong Kong too.
proving hard to come by. As the Italian Trade Commissioner
There are no native salmon or trout species in New Zealand Romano Baruzzi says, “Italian wines are worth of white wine to the territory.
(farming trout is illegal in the country) and King salmon – also known genuine, unique and pleasurable.” Italian sparkling wine exports grew by an
as Chinook and Quinnat – is the only successfully farmed salmon Government measures on tax, astonishing 81.2 percent to US$475,000
there after early attempts to produce sockeye and Atlantic breeds logistics and customs clearance have in the same period.
failed (As elsewhere in the world. Atlantic salmon have been shown truly made Hong Kong a wine hub for To help you explore the world of
to thrive only in their place of origin). Asia and a gateway for the mainland Italian wines even further, the Italian Trade
Today’s farmed New Zealand King salmon originated from a China market and Italian wine exports Romano Baruzzi, Italian Trade Commissioner Commission and Veneto Region have
clutch of roe imported from California in the early 1900’s in the are predicted to grow even further from organised “a night for VENETO WINE”
hope of establishing rod fishing and canning industries. These never a strong base. million, an increase of 28.3 percent on dinner at Gaia Ristorante* and three
eventuated, but the young fish, or smolt released into New Zealand’s In 2009 Italian red wine exports to the previous year. In the same year, seminars to be conducted by Italian and
waterways thrived and became self-sustaining in various rivers. The Hong Kong were valued at US$11.1 Italy exported a record US$1.96 million Hong Kong wine experts at Vinexpo.
For example the Shellfish Tango on the new à la carte menu contains: country provides the salmon with well-oxygenated, unpolluted,
4 oysters sheltered water, which has a good flow current and the cooler
2 half shell scallops temperatures King salmon prefer.
4 king prawns Most production now is in sea cage farms and freshwater farms
6 black mussels with several unique hydroelectric canal farms in the MacKenzie Italian Wine Seminars at Vinexpo Venue: Room 106/107/108, Vinexpo Asia-Pacific
2 cherry stone clams Basin region. Vinexpo Academy May 25-27, 2010 (9:30am – 6:30pm)
2 razor clams Australia boasts 11 million square kilometres of fishing zone and The Sangiovese: how many Speaker: Mr. Giulio Liut – Director of Hong Kong Convention and Exhibition
Salmon and kingfish tartare catch of 600 marine and freshwater seafood species. The fish were varieties? Unione Consorzi Vini Veneti D.O.C. Centre
cocktail, mignonette, ginger aioli sauces among many prime ingredients that drew Hong Kong celebrity chef Date: 25/05/2010 (Tue) Mr. Lau Chi-Sun, Chief Editor of Wine
Chee Gor (Wong Wing Chee) to make a TV series visiting three states Time: 13:30 – 15:00 Now Monthly Italian Pavilion
The oysters are seasonal varieties from the United States, renowned for their produce. Venue: Room 104/105, Italian Trade Commission Information
Australia or France and are sustainable. The half shell scallops are Not surprisingly for a Hong Kong chef, fish and seafood were Vinexpo Academy Franciacorta - Trento, comparing Centre: Hall 1D, DE78-2
from sustainable wild Canadian sources. However, the king prawns, Speaker: Dr. Giuseppe Martelli, General two excellent sparkling wines Veneto Region Area: Hall 1D, CD77-2
a priority and he and his two travelling companions ate salmon,
black mussels, cherry stone clams, razor clams, salmon and kingfish Director of Assoenologi Date: 26/05/2010 (Wed)
oysters and wild abalone in Tasmania, southern rock lobster, king
Mr. Lau Chi-Sun, Chief Editor of Wine Time: 13:30 – 15:00 For enquiries
are all farmed and from sources in the United States, New Zealand, crab, marron (a freshwater crayfish), yellowtail kingfish and mussel
Now Monthly Venue: Room 104/105, Italian Trade Commission: 2846 6500
the Philippines, the South China Sea and Norway. in South Australia and spanner crab, mud crab, scallop and coral
Vinexpo Academy
Where Chef Mark and Lyons agree is that quality of farmed fish fish in Queensland.
Venetian Native Grape Varieties: Speaker: Dr. Giuseppe Martelli, General *Dinner by invitation only.
has risen dramatically in the last few years. The switch to sustainable According to the Australian government, there are more than
from Prosecco to Amarone Director of Assoenologi
sources has given Chef Mark some of the best produce he has ever 60 species farmed in the country, including pearl oysters. Edible
Date: 26/05/2010 (Wed) Mr. Lau Chi-Sun, Chief Editor of Wine
worked with. The fish come in with clear eyes and the deepest red oysters, salmonoids, southern bluefin tuna, mussels, prawns, abalone,
Time: 10:00 – 11:30 Now Monthly
gills he has seen. barramundi, yellowtail kingfish and freshwater finfish.

26 AHCT May 2010 May 2010 AHCT 27

 C u l i n a r y N e w s C u l i n a r y N e w s

Chefs on tour
On his first visit to Macau in April, internationally acclaimed, Michelin two star chef,
Emile Jung presented a special gala dinner for 80 invited guests at City of Dreams. In
collaboration with the Macau chapters of Disciples Escoffier and Chaîne des Rôtisseurs,
Chef Jung, of restaurant Au Crocodile fame worked with resort Executive Chef Samuel
Wilkes to produce a menu supported by a selection of fine wines, as Chef Jung believes
wine “epitomizes the genius of cooking”.
The Master Chef and Sommelier, who has previously visited Bali, also cooked for the
Disciples Escoffier in Hong Kong. Officially retired, Jung sold Au Crocodile last year but
retains his passion for cooking. Chef Jung told AHCT that he believes food helps people
Langham Place, Hong Kong’s Ming Court,
venue for Mother’s Day degustation feasts
communicate and that his aim was to enhance communication between people.
Legend has it the crocodile, which is prominently showcased in the Strasbourg
restaurant, was brought back from Napoleon’s Egyptian campaign by a General’s
aide. The passionate hunter overcame the crocodile on the banks of the River Nile and
triumphantly returned home with his 3-meter long souvenir. After the war, he refurbished
an old farm into a tavern. In 1971, Emile and Monique Jung moved to Strasbourg and
bought what was at the time a declining business. Much has changed, but the crocodile
is still there.
Francesco Berardinelli, creative owner/chef of noted Florentine restaurant,
maze’s marinated
beetroot with goat’s curd Beccofino, author, private chef to diplomats and culinary consultant including to the
Alain Ducasse Group, is Chef in Residence at Hong Kong’s W52 Restaurant & Bar, 52
Wyndham Street, until the end of this month.
Direct from Four Seasons, San Francisco Pastry Chef, Audrey Yee will indulge
her love of baking at the Four Seasons, Singapore this month. American born, Chinese
Yee presents her Afternoon Tea experience when guests may look forward to chef’s
signature rich chocolate ganache cake, created from premium grade chocolate and
enhanced with a twist of sour cream, as well as her all-American chocolate chip cookies
also available at One-Ninety’s weekday lunch buffet, Sunday brunch and a la cart
Shouty, British celebrity cook, Gordon Ramsay’s first Australian restaurants, maze
and maze Grill, have opened in Melbourne. Both restaurants are at the Crown Metropol.
Michelin starred, Josh Emett is Chef de Cuisine of both and is responsible for in-room
dining as well as the hotel’s spa cuisine. Modelled on their British namesakes, with
menus developed specifically to highlight Australian seasonal ingredients, maze breaks
the formal traditions of French cuisine, presented on tasting-sized plates, while maze
Grill takes its inspiration from the informal style of New York’s grill restaurants.
Signature steak for Mother’s
Day at The Prime Society
Honuring Mother
Many countries celebrate Mothering
Sunday on May 9th
“Upgraded” lunch buffets at Café; gourmet set lunches at Hugo’s which
include unlimited Taittinger Champagne; special dim sum menus at The
Chinese Restaurant and reduced price champagne at the Chin Chin Bar, will
help celebrate Mother’s Day at Hyatt Regency, Hong Kong.
A biscuit making class for Mums and their little ones will be held at
InterContinental, Singapore on May 2nd. While the biscuits are baking a
special afternoon tea may be enjoyed.
Singapore’s renowned steakhouse The Prime Society is celebrating
Mother’s Day with a five-course menu specially prepared by award-winning
Head Chef Damon Amos, (who says it’s one of his favourite menus to create
all year). This year it will feature the restaurant’s signature gunpowder Wagyu.
A day of “stylish indulgence” is promised for Mums at Langham Place,
Hong Kong. Degustation feasts have been prepared, Cantonese style at
Ming Court and Japanese at Tokoro – Robatayaki & Bar. For an international
flavour there’s a lunch or dinner buffet at The Place. And a contemporary
twist on a classic: afternoon tea at Portal features items such as, tomato and
watermelon ‘sandwiches’ with licorice sauce.
Grand Hyatt Hong Kong’s restaurants will offer a selection of dining
options to celebrate Mother’s day. Refined gourmet treats with live music at
Tiffin’s Sunday brunch, afternoon tea or dinner buffet. Italian fare lunch buffet
at Grissini includes a glass of complimentary Grissini’s Italian sparkling wine.
Kaetsu’s special menu features seasonal produce from Japan, and poolside
alfresco dining at The Grill. All mothers receive a special gift while dining in
these restaurants.
ROYAL BUTLER TRAINING GLOBAL SEARCH INTERNATIONAL

EXECUTIVE RECRUITMENT
Chef Francesco, visiting W52
WWW.IGBH.COM WWW.GLOBALSEARCHINT.COM

Lobster from Chef Emile Jung Chef Emile at work

ROYAL BUTLER TRAINING
Luxurious butler training designed specially for your resort
and your guests. Helping to re-define your service excellence.

Teaching essential skills, developing standards and services

by targeting the mindset of the butler to understand, meet and
exceed the expectations of every unique guest.

For visual demonstrations; enter ‘Wayne Fitzharris’, on www.youtube.com

ENQUIRIES WELCOME

Email: Wayne@globalsearchint.com OR Wayne@igbh.com

Tel: ++ 44 (0) 207 7 033 666 Fax ++ 44 (0) 207 2525 212

Set to sparkle at Grissini

28 AHCT May 2010 May 2010 AHCT 29
 C u l i n a r y N e w s

TITBITS Are the big

Shanghai’s first Restaurant Week is taking place at the beginning of the month.
During the seven day culinary extravaganza the metropolis’ top restaurants (including Jean
spenders back?
Georges, T8, Laris, New Heights, Whampoa Club, Mr and Mrs Bund and more) will serve Expensive delicacies and high-powered
special three course lunches for a fixed price 150 RMB (US$22) and dinners for 250 RMB wine dinners seem to be flourishing
(US$37) Seating is limited with online bookings only (www.shanghairestaurarantweek.com)
In Kuala Lumpur, to celebrate the annual rice dumpling, and dragon boat festivals, Tiffin at Grand Hyatt Hong Kong introduces a seasonal white
Hotel Nikko’s Toh Lee Chinese restaurant’s dim sum Chef, Lo Tian Sion has asparagus menu from 31st May to 12th June. Popular in Europe,
concocted three dumpling variations: multi grain glutinous rice dumpling; Rendang chicken white asparagus has a succulent flavour, is less bitter and has a more
and shrimp floss and ‘Kwai Far’ dumpling with imo and vanilla ice cream. Plus, Chef Tian tender texture in comparison to green asparagus. Low in calories and
Sion will share his secrets in a one-day rice dumpling master class on June 5th. cholesterol free the delicacy will be served at a designated station
during lunch and dinner buffets.
The inaugural Sticks Wine Dinner will take place on 13th May
and is presented by Sticks Yarra Valley Chief wine maker Travis Bush,
in the art inspired surroundings of the Dome Restaurant at Sydney’s
Zinco de Mayo’s Strawberry-Mint Caipiroska ArtHouse Hotel. In addition to Tim Michels and David Maisey’s four
course menu, there will be a pasta making demonstration, and
Cinco de Mayo (Day of the Dead) is celebrated in guests will be given paper and pencil with prizes awarded to the best
Spanish speaking countries around the world. And still life drawing of a dinner table setting.
now in Bangkok, too. Radisson Hotel Bangkok At Hong Kong’s Regal Airport Hotel’s Airport Izakaya, there
Sathorn’s lobby lounge, Zin presents drink of are unlimited servings of whole baby abalones to accompany a full
the month, Zinco de Mayo’s Strawberry-Mint range of Japanese delicacies, from sushi to sashimi, teppanyaki
Caipiroska – a version of Caipirinha prepared with to tempura, kushiyaki to ramen and more in the ‘Baby Abalone
vodka instead of the usual cachaca and fresh Temptation and Japanese All-you-can-eat Dinner’.
strawberries to get in the sweet festive mood. Salmon is the main ingredient at Bistro on the Mile, Holiday
Inn Kowloon Hong Kong. Grilled or as sushi, chowder and kebab
the multicultural buffet repertoire is being promoted as delicious, and
heart healthy.

Baby abalone at the Airport Izakaya

Chef Tian Sion’s rice dumplings on display

A little piece of Sicily in the heart of Beijing

Correction Beijing’s Sadler Ristorante’s spring and dessert

menus have been updated. Two Michelin star
In the April issue of AHCT a photo caption incorrectly stated that Anchor cream is made
holder, Chef Claudio Sadler and his team has
from sheep’s milk. The product is of course made from cow’s milk. We apologise for the
produced a gourmet menu featuring mainly Sicilian
error and are happy to set the record straight.
ingredients.

30 AHCT May 2010

 D r i n k D r i n k

But which

A lot of
ones should
be behind
your bar?
Robin Lynam
bottles finds out
Fuller’s now produces a full range of beer styles

Y
ou can’t please all of the people all of the time, but
bar managers have to try. A new challenge for many
is diversifying taste in beer in response to a wider
selection of different styles now being promoted in the
Asian markets by international brewers.
Increasing numbers of stouts, bitters, wheat beers, fruit beers,
organic beers, and ‘lite’ and low alcohol beers have joined the range
of locally brewed and imported pilsners and lagers that for many
years have dominated the shelves of Asian pubs and bars.
Younger drinkers seem keen to experiment, although older
consumers are often more set in their ways.
More than most other drinks beer inspires brand loyalty. Drinkers
become accustomed to a brew the way smokers become accustomed
to a brand of cigarettes, and people who for decades have been
drinking Carlsberg, Guinness, Heineken or Asian competitors such
as San Miguel, Singha, Tiger or Anchor tend to stick with them.
The younger generation, however, wants to sample a range of
different brews, hence a trend towards ‘beer bars’ – often essentially
sports bars but with lengthy international beer lists.

Growing connoisseurship
One such establishment opened in 2009 in Hong Kong’s Lan Kwai
Fong, – in direct competition with the already established Hong Kong
Brew House – a little further up the hill. With a similar concept it
offering one of the widest choices of beers in town. The Lan Kwai
Fong Beer Bar, still under the same management as its predecessor,
replaced a Hong Kong landmark – California, the first fashionable
restaurant to open in the street back in 1983 – and reflects the growing
interest in beer as a connoisseur’s drink.
“We didn’t have many beers in California so this was going to
be something different. The idea was to get beers from all around
Warsteiner diversifies the world, and we find people really want to try the different styles,”
says Bar Manager, Jacky Ng.
He adds that the bar is constantly looking for new brews to
supplement an already lengthy list of more than 70 by the bottle or

32 AHCT May 2010 May 2010 AHCT 33

 D r i n k D r i n k

Asians, as it was previously the preserve of ex-pats,” says Fuller’s

Export Controller, Michael Campbell-Lamerton.
“I believe that Asians have drunk their local lagers, but now want
to try the other classic beer styles such as Belgian Trappist ales, Czech
pils, German weiss beers and English ales of which the Fuller’s range
are classic examples.”
London Pride is the most popular Fuller’s product internationally,
but Campbell-Lamerton says that Fuller’s ESB, London Porter and
Organic Honey Dew are selling in Asia in growing quantities.
“We are still very early in our sales history in Asia, however we
have noticed that females like Organic Honey Dew,” he adds.

International selection
Fans of English beer often look down on popular American brews
such as Budweiser, but they are useful to have in stock for customers
who come from the United States or have worked or studied there.
Brands such as Samuel Adams and Miller Genuine Draft have a
strong following in Asia.
As well as the Miller brews SAB Miller supplies Asian bars with
some of the most popular beers from several other countries – among
them the Czech Republic’s Pilsner Urquell; Italy’s Peroni Nastro
Azzuro; the Netherlands’ Grolsch and South Africa’s Castle Lager,
each of which has its devotees.
Warsteiner, Germany’s largest private brewery, originally
established itself in Asia with draught beer laboriously slowly poured
in German themed pubs, but has now diversified the product range
available around the region to include Warsteiner Premium Verum
(in bottles as well as kegs), Warsteiner Premium Fresh which is a
non-alcoholic version of Warsteiner Premium Verum, König Ludwig
Lan Kwai Fong Beer Bar – essentially a sports bar with a long beer list
Weissbier Hell, and a dark beer, König Ludwig Dunkel.
The Duvel brewery

“Overseas visitors always

want to try the local
beer” Jacky Ng
can, and nine on draught.
Reflecting traditional Asian taste the great majority of these are
pilsners and lagers, but Ng says that bitters are also popular with both
local and expatriate customers, and that a following is building up
among female regulars for beers such as Belgium’s Floris Chocolate
and Jacobins’ raspberry flavoured Framboise Max.
His biggest sellers, however, are the draught beers - led by
Hoegaarden wheat beer, followed by Lan Kwai Fong beer from the
Hong Kong Brewing Company, and Stella Artois.
“You must have a local beer,” stresses Ng. “Overseas visitors
always want to try the local beer.”

Full English list

Other “must have” beers he identifies are Carlsberg, Heineken and
Corona, the latter mostly because many people enjoy drinking it from
the bottle with a wedge of lime.
The bar’s choice of stouts and porters includes Guinness,
Mackeson and Murphy’s, while bitters range from relatively widely
known brands such as Boddington’s and John Smith’s to lesser-known
bottlings such as Black Sheep and Deuchars IPA.
Not on the Lan Kwai Fong Beer Bar’s list, but increasingly
widely available in Asia, is Fuller’s London Pride. Although Fullers
only entered the Asian market as recently as 2006 its beers are
currently available in Japan, Korea, China, Taiwan, Hong Kong, the
Philippines, Vietnam, Cambodia, Thailand, Malaysia and India.
“There has been a very recent interest in English beers amongst
Drinkers stick to trusted brands

34 AHCT May 2010 May 2010 AHCT 35

 D r i n k

“Warsteiner Premium Fresh has no alcohol at all and can be

enjoyed at any time, whether after a round of sports or during a
business lunch. Friends of wheat beer should try König Ludwig
Weissbier Hell which is a classical wheat beer with inimitable
taste because of its special yeast as well as the König Ludwig
Dunkel, brewed with the best dark barley-malt and tangy aroma
hops,” says Warsteiner’s Susanne Wortmann. “In general [now]
in Asia milder beers are most enjoyed, which is one of the reasons
for the attractiveness of Warsteiner Premium Verum to Asian
consumers.”
Increased awareness of health risks associated with alcohol
and a decreased social and legal tolerance for drink-driving have
undoubtedly helped carve out a market niche for the non alcoholic
beers offered by Warsteiner and Beck’s, among others, and also
for low alcohol beers such as the top selling light beer in Australia,
Cascade Premium Light, which has an alcohol content of 2.7 percent
compared to around 5 percent for most of the biggest selling brands.
Another addition to the Duvel range Every bar needs a selection of those by the bottle or can.
Whether mass market extra strength beers
such as Carlsberg’s Special Brew which is 9 percent
Alcohol By Volume (ABV) have a future in Asia is
questionable, but the companies marketing them
have generally failed to position them as premium
products, and sales in middle to upmarket bars are
negligible.
Duvel is known for its strong taste
and alcohol content “Regular 5 percent beer is acceptable for locals,
but high alcohol beers are mainly drunk by foreign
blue collar workers in Singapore,” says Vince Tan,
General Manager of MavBev Pte Ltd in Singapore,
the importer of Japan’s Asahi beer for the last 40
The Warsteiner brewery years. “Asahi Super Dry (ABV 5 percent) is a must
stock item. It’s very popular with expats, local white
collar workers and professionals,” he adds.

On the Trappist
On the other hand as understanding of categories such as Belgian
craft beers increases, serious beer lovers are likely to find themselves
drinking brews with a relatively high ABV, albeit more slowly and in
smaller quantities than their mass produced cousins.
“More and more people will enjoy drinking high strength beer,”
predicts Vincent Smets, General Manager of Duvel China. “This
has been the general trend over the last years in China and in Asia
and is just a consequence of people learning more about beer and
realizing that besides classic light lagers there are a lot of unique
and sometimes high strength beers.”
At 8.5 percent ABV Duvel is certainly a high alcohol beer,
but one which Smets argues should be on the shelves of every
bar which is serious about its beer service.
“In Belgium, a beerlover’s country, Duvel is present in
more than 95 percent of the bars. There is no other beer in
Belgium with such a high penetration rate,” he says.
Although Duvel is the company’s flagship beer it is also
pushing several other products in Asia including Vedett
Extra White, Liefmans Raspberry, Liefmans Cuvée Brut
and Liefmans Fruit.
“The ones with the strongest appeal are Duvel and
Vedett Extra White. Vedett Extra White is a light beer
which is very accessible in terms of taste and alcohol
Belgium is famed for fruit beers content - 4.7 percent ABV - while Duvel has a strong
taste and a high alcohol content - 8.5 percent ABV. This
is the reason why the sales of Vedett Extra White are
increasing faster than the ones of Duvel. Duvel is a beer
for connoisseurs, and this category of beer drinkers is
increasing in China, but it takes time”.

Honey Dew is said to be popular

with female beer enthusiasts
A rich beer

36 AHCT May 2010

The Professionals’ Choice.
With a heritage steeped in the art of
coffee roasting and blending, you can
be certain of the tremendous quality
of Boncafé products.

From an extensive range of gourmet

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

Boncafé. Your professional

coffee partner.

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

Call us today for a free coffee consultation

SINGAPORE
Boncafé International Pte Ltd
Boncafé Roasting House, 208 Pandan Loop
Singapore 128401
T: (65) 6776 2216 F: (65) 6779 2620
E: salesenquiry@boncafe.com
H O N G KO N G
Boncafé (Far East) Ltd
1011 Tower 2, Silvercord,
30 Canton Road, Tsim Sha Tsui,
Kowloon, Hong Kong
T: (852) 2375 1111 F: (852) 2375 3026
E: sales@boncafe.com.hk
M A L AY S I A - Kuala Lumpur
Boncafé (M) Sdn Bhd
SINGAPORE: (65) 6776.2216
HONG KONG: (852) 2375.1111
2, Jalan Cahaya 15, Taman Cahaya,
68000 Ampang, Selangor Darul Ehsan
Malaysia
T: (60) 3 9285 3678 F: (60) 3 9285 3351 MALAYSIA: (60) 3 9285.3678
E: saleskl@boncafe.com.my
 P r o d u c t N e w s P r o d u c t N e w s

Brushing off
other blenders
Specialists in small electrical equipment, Santos is
pioneering a new “American style” blender which, the
company boasts has “second-to-none features”.
Suitable for making juices, cocktails and iced blends,
the titanium nitride coated blender’s brushless motor
extends the machine’s lifespan, and increases energy
efficiency. Added to which, it’s quiet. Blender no 62 has
a scratchproof easy-to-clean control panel with 30 pre
programmed recipes just a touch away. A built in USB port
enables customised recipes to be downloaded as well.
Removable components make for quick easy cleaning.

For more information: sjouan@santos.fr Washing economics

German laundry products manufacturer, Hobart has developed a budget-oriented washing solution it says is “ideal for cost conscious small
gastronomes or caterers.” The new ecomax range of machines produced entirely at the company’s Black Forest facility, combines “cost-
effectiveness and professional performance with reliability, ease of use, and [is] top quality in the entry level price category,” enthuses Hobart.
The dishwashers and glass washers have double-walled insulated front doors, integrated rinse dosing units, thermostat control, and thermo-
stop for the most hygienic results.
Hobart has raised the loading height of the machines to improve ease of use – 301 mm as opposed to the previous 260 mm on ecomax by
Hobart 402, and 356 mm as opposed to 345 mm on ecomax by Hobart 502. Closed on all sides the hood reduces power consumption while
ensuring a pleasant working environment, and the machine’s stable grips such as moulded nozzles on wash and rinse arms improve wash results
and are easy to control. Meanwhile, the ecomax by Hobart 700 utensil washer is ideal for pots, pans, containers, baking trays and other utensils.
Again double-walled design with automatic control of the rinse cycle and thermostatic heat control, the machine is said to be, “robust and reliable.”
Which also applies to the Hobart 802, with 80 racks for cleaning glasses, plates and cutlery. For greater capacity demands the Hobart 900 can take
up to 2270 plates per hour.

For more information: www.ecomaxbyHOBART.com.

Specialist
illumination
Traxon Technologies is a leader in LED lighting systems for the
architectural and hospitality/retail industries. The company’s
latest designs, String and Dot XL allow the replay of effects,
create lighting patterns with precise colour effects using over
16.7 million programmed colour schemes, screen video content
and even live streams. The multi purpose lighting fixtures are
energy efficient – no UV radiation means less heat emission,
too – reduce maintenance and costs, and are durable. String
consists of 32 individually controlled LED’s mounted on flexible
transparent cable. Its compactness allows it to be integrated into
any interior or exterior design module. Outdoor rated (IP67) Dot
XL meanwhile comes in different sizes to suit the space. Even
lighting up the façade of the world’s fourth tallest building (IFC,
Hong Kong)
For more information: www.traxontechnologies.com
Carpet completes
historic renaissance
After a two-year US$93 million renovation the 85 year old Renaissance Vinoy Resort
and Golf Club Hotel, in St Petersburg, Florida has reopened. Regarded as the grand
dame of the Gulf Coast, the resort is of such historic and architectural importance it’s
listed on the US National Register of Historic Places.
Every design aspect of such a renovation is important but the so-called ‘fifth wall’
is said to be a highlight. The Grand Ballroom features a Desso manufactured Axminster
carpet, which took company designers more than 500 hours to perfect the pattern
and colourways and to produce a modern carpet theme which echoes the hotel’s past
glories and is good enough for today’s equivalent of Marilyn Monroe, James Stewart,
Babe Ruth and Calvin Coolidge to walk/dance on (if they exist!)
As an 80 year old carpet manufacturer, Desso’s Axminster and Wilton carpets can
be found almost everywhere in the world. The company recently introduced sound-
absorbent and dust-trapping carpets, designed to give improved acoustics and interior
air quality. In addition, they have adopted a cradle-to-cradle philosophy, which aims to
create products that can be entirely recycled.
Desso’s most recent client has opened its doors once more. Originally built for
US$3 million in just 10 months by oil tycoon Aymer Vinoy Laughner, the Renaissance
Vinoy charged US$20.00 a night, a huge amount, and had a total of 510 guest
bedrooms of which 85 “are reserved for servants” – an indication of the wealth of its
clientele. Now, the resort has its own marina, 12 tennis courts an 18-hole golf course
and a ballroom carpet which took 20 days and nights to achieve.

For more information: www.desso.com

40 A HCT May 2010 May 2010 AHCT 41

 E q u i p me n t
Raising the minibar
M
inibars evoke strong reactions
New technology is among frequent travellers.
allowing hotels to be S o m e n eve r t o u ch a n
more imaginative in
item, others appreciate the
convenience of a snack or drink while
their in-room offerings.
they work without having to go a bar or
restaurant or order room service. Yet others
Ruth Williams opens just appreciate the fridge space for storing
their own items.
the door on some How can minibar manufacturers help
hotels tempt guests to an in-room treat or
possibilities tipple?
Various surveys suggest that while most
guests like to find a well-stocked minibar
in their hotel room, only about 50 percent
actually consume items.
“Often, there’s nothing in there I would
eat or drink normally,” said one business
executive AHCT spoke to. “I’m really
looking for healthy snacks, sparkling water
and maybe a miniature bottle of wine – but
not just any old plonk. It’s good to see some
local food or drink to try, with some kind
of explanation of the connection. In Spain
recently, I did enjoy finding miniature bottles
of Cava, but I’m never going to try Harbin
Beer or Tsing Tao, just because I’m there!”
Any business traveller trying to stay
healthy would certainly like the Hullett
House minibar. Hong Kong’s newly-opened
heritage hotel’s collection of individually-
designed spacious suites, all feature distinctive
art, verandahs and mini-fridges packed with
42 A HCT May 2010
E q u i p me n t
A Premier suite at Crown Towers in the City of Breams
Indel B’s 40-litre Drinks Plus PV
“Very often the small
things and the small
fun items help create a
complimentary juices, granola bars, nuts
as well as sweets, crisps and soft drinks.
Newly-weds in the huge all-white Silvermine
Suite, receive a bottle of complimentary
Champagne.
great and memorable
Many offerings within the Hullett House
minibar are similar to those found at other
experience” Suky Lo
high-end luxury hotels, however what makes
it different, is the fact that it is included as one
of the hotel’s bespoke amenities.
Guilty secrets
In the United States Kimpton Hotels is
giving members of its In-touch guest loyalty
programme special privileges to “raid the
minbar”, as an indication of the guilty
pleasure that some guests take in treating
themselves to a few items anyway.
The hotel urges guests to have two items,
up to a value of just US$15 in New York and
just US$10 elsewhere, for free, which seems
to be enough to make guests feel like they are
getting something special.
Starwood’s W Hotels use the minibar to
reinforce their brand’s distinctive personality.
“Our Munchies box is W’s reinterpretation
of the traditional mini-bar,” explains Suky
Lo, Public Relations Manager at W Hong
Kong. “It is filled with nonperishable fun
items, such as gummy bears, jelly belly
lollipop chips, and also a travel adapter,
W CD and a Wallpaper guide book. W is
a fun brand, and the hotels are fitted with
Chocolates from Francesca
– said to be calming
May 2010 AHCT 43
 E q u i p me n t E q u i p me n t

Possibilities from Bartech

According to Indel B, the 40-litre size
remains the popular choice for hotels

technology makes monitoring ‘consume by’

dates possible.
Strijker is full of ideas about leveraging
the technology within his company’s product
- what about a Minibar Happy Hour? “The
PayTV interface allows cross sales. When
guests order a movie, they can be alerted
to a promotion whereby minibar products
are offered at a reduced price,” he suggests.
“When I’m travelling, I like to find
something healthy, something fresh,
something very high quality in the minibar,”
says Maeder. “I appreciate something
new, something personalized and I love
surprises.”

Letting guests see inside can make
the minibar contents more appalling
– Bartech’s eCube
different whimsical items. We always pay
attention [to] the little details, as very often
the small things and the small fun items help
create a great and memorable experience
for our guests.
a range of gift items as well as food and
beverages and that there is a lot of potential
for generating extra income by offering gift
items to time-pressed business travellers.
Bartech recently supplied all fridges to
the 778-room Pan Pacific Singapore and the
963-room Marina Bay Sands.
When it comes to the minibar
“When guests order
a movie, they can
refrigerator manufacturers offers glass-
fronted doors, so guests have a clearer picture
of what’s on offer in-room.
The Italian job
Sara Bernadi, from Indel B says when she is
travelling her first requirement in a minibar
refrigerator is a choice of mineral water –
with or without gas. The Italian refrigeration
company markets a wide range of minibars,
varying in size from 20, 30, 40 to 60 litres
and says the most popular minibar in hotels
everywhere is still the classic 40-litre size.
system that is as simple as setting up a
traditional honour bar. The hotel does not
need an existing local wireless infrastructure.
Installation is completed without cables or
Redefining Fast Food.
wires so the refreshment centre can be set
up easily and without disruption. The only
requirement is an AC outlet in the room.
Crown Towers in Macau uses Dometic
At the touch of an eikon™
fridges in most rooms but Smeg in its There’s no limits with the new Merrychef eikon™ series.
Villa suites. The in-room offering includes Cook fresh food 15 times faster than traditional methods.
premium bottled water, soft drinks, juices,
beer, wine and champagne in the minibar
Increase speed, service, quality and freshness - all
with touchscreen ease. Find out how easy it is at
and popular snacks, chips, health bars, cup
www.merrychef.com

“The lollipop, Wii Candy dispenser and

duck in a box are surely the wink items, and
be alerted to a Indel B produces minibars with three
different cooling systems: absorption,
noodles and red wine outside.

[give] our guests [a] surprise and smile,”
she adds.
Naturally Jan Willem Strijker, Managing
Director, Bartech is always pleased to find
his company’s automatic and upgradeable
minibars in his hotel guestroom, but says
some of the most interesting items in
minibars are not always food and drink.
“Cable kits, travel adaptors, even digital
cameras are possible offerings,” says Strijker.
He says Bartech’s etray is ideal for offering
promotion whereby
minibar products
are offered at a
reduced price”
Jan Strijker
refrigerators, he says Asian hotels in general
have a conservative approach to contents.
He explains that Bartech’s state-of-the-art
web-based technology allows hotels to
experiment with different items and monitor
their consumption. He suggests that it is a
great opportunity for both food and beverage
suppliers and hotels to learn what guests
like. “We can easily track it and see what
the uptake is.
“For example, we know that given the
choice of a local brand mineral water or
Perrier or Evian, guests will go for the Perrier
or Evian,” says Strijker.
Bartech’s reports also reveal information
such as the percentage of guests who open
compressor and thermoelectric. “Indel B
was the first manufacturer in the world to
produce a minibar in energy efficiency class
A+,” notes Bernadi.
Inside the fridge, Indel B offers hotels
a choice of configurations from “brand
transparent” balcony shelves for miniatures
to modular doors and removable balconies
for different configurations. Classic cabinets
are available in a variety of finishes.
Indel B’s 40-litre Drinks Plus PV with
aluminium shelves features an enticing glass-
door, and was launched in 2006. “It has a
triple glass door with an exclusive design: it’s
completely made of glass, not a plastic frame.
Good insulation is guaranteed by the three
layers of glass,” explains Bernadi.
She says the design and visibility makes
consuming the contents more attractive
and makes the minibar refrigerator a better
vending argument for hotels.
Among leading manufacturers
marketing minibar refrigerators to hotels
in Asia, Dometic claims the widest range
of products.
Its Classic and Design ranges offer hotels
a choice of looks combined with energy
Opportunity knocks
Dometic now offers new wireless ambient
shelves designed for products like red wine,
snacks and non-food items, that can be
located anywhere in the room to fit with the
design. The company is enthusiastic about
the merchandising options these shelves offer
outside refrigerators.
Cornelia Francesca Maeder suggests
when people are travelling they are always
interested in trying something different. The
founder and Managing Director of specialist
chocolate company, Francesca believes
offering guests a high quality chocolate
in-room can also have a calming effect.
“Chocolate can boost energy, productivity
and keeps the spirits up,” she enthuses. The
Francesca range of high quality chocolates
includes the Connoisseur Gallery Dark Four salmon
fillets, cooked to
collection of fresh pralines and truffles perfection in
and Bari Almonds in grand crû chocolate. just two minutes!
Francesca also offers chocolate and liquor
pairings to hotel guests looking for more than
in-room snacks.
Bartech’s automatic fridges and etrays
are ideal for more innovative offerings. For more details on kitchen solutions from our leading Manitowoc Foodservice
Beyond their energy and time-saving brands, consult your dealer or visit www.manitowocfoodservice.com

the fridge and the percentage that takes
something out.
To tempt guests into purchases without
opening the door, Bartech like other minibar
Bartech’s stock monitoring system lets
hotels fine-tune what they put in the fridge
efficiency, while the new HiPromatic miniBar
series features minibar refrigerators utilising
independent, wireless technology. This offers
hotels an automatic in-room refreshment
features, they also give hotels the ability 4625 ©Manitowoc Foodservice 2/10
to offer perishable items — fresh milk, Manitowoc Foodservice Asia Pacific
613 Kaixuan Road, Building G
cheese and biscuits, yoghurt drinks, high Shanghai, China 200051
Telephone: +86 21 61526100
quality patisseries, whipped cream — as the Fax: +86 21 61526080
Manitowoc Foodservice
2227 Welbilt Blvd.
New Port Richey, FL 34655
Telephone: +1 727 3757010
©Manitowoc 2010

44 A HCT May 2010 May 2010 AHCT 45

 E q u i p me n t
One
size fits all
W
hen it comes to luxury nothing speaks louder than an
indulgent bathrobe. Thick and warm in sumptuous
fabrics such as terry velour for a durable robe that’s
easy to wash, or the more lightweight silks, cottons
and linens for warmer climates and that luxurious ‘spa feeling’.
Plush micro chenilles are becoming a popular choice and are said
to be where “technology meets comfort”. Experiments in bamboo and
cashmere have proved successful, too. Monogrammed, embroidered,
personalized, waffle, seersucker, kimono, or shawl collared there’s a
bathrobe to match just about every need. But, as guests have always
Have body sizes changed to come in different sizes and shapes, and many would agree nowadays
the point that hotels need to tend to be bigger - what style of bathrobe will be a hit with those
guests sporting a ‘fuller figure’ whilst not swamping those more
consider a bathrobe menu? petite of frame?
“We have definitely seen a trend toward larger sizes,” points
Zara Horner finds out out Karen Faul, President of Monarch Bath, Bed & Spa, a leading
supplier of hotel bathrobes and linens. “Most of our robes are
sized generously to begin with, and we offer a variety of styles in
sizes up to 4XL. Most hotels still order one size fits most (OSFM),
but for properties that wish to accommodate larger guests, we
recommend an 80/20 split, with 20 percent of the order being in
XL or larger. It is best to have a few dozen in stock at least, in case
of special requests.”
“We have definitely seen a trend toward
larger sizes” Karen Faul
Bathrobes at the Andara Resort & Villas Phuket are
designed by owner Charmaine Zeman
46 A HCT May 2010
E q u i p me n t
Size does … not matter?
But not everyone agrees, Siriphet Casey of Global Hotel Supply
says, “People prefer the kimono style robes with or without collars
in cotton or silk.” But the Overseas Sales Manager disagrees with
the premise the world is expanding, saying in her experience there
have been, “No real changes in size requirements over the years” and
customers continue “[To] go with standard small, medium, large, xl
and xxl only.” Global Hotel Supply clients tend to match their choice
of bathrobe to the overall hotel concept, colours and design, Casey
says and recommends changing all bathroom accessories, including
the robes, when a refurbishment is carried out, going on to agree a
menu of different bathrobes would be an ideal solution, “It would be
a good idea for the service [but] depends on the value of the room
as it will be a cost burden for the hotel itself.”
Interestingly, Grace Solomon, Director of Guest Relations,
Andara Resort & Villas Phuket, agrees there’s been “no noticeable
difference in sizes over the years,” going on to point out the cut of
bathrobes could make all the difference, “The cut of our bathrobes
allows all shapes and sizes room to move but not be overwhelmed
by the garment. We have found, for example with the Asian market
… smaller or petite build … our bathrobes are so comfortable many
are so happy with that one simple fact that they rarely realize much
else.” The new resort has opted for a cotton/linen combination robe
The preference is for white robes
May 2010 AHCT 47
 E q u i p me n t
The Outrigger on the Lagoon, Fiji offers
oversized bathrobes as standard
in pure white only, which they believe reflects the cool clean look
they’re hoping to achieve in the rest of the hotel.
Materially speaking
Whether guests are stepping out of the bath or shower, finishing
their spa treatment or sauna visit, or simply relaxing in their room
or on their balcony fulfilling the ever changing needs of guests by
providing just the right robe can make all the difference to guest
perception. There are even threads on the internet about hotel
bathrobes. The W Lakeshore, Chicago scores big with their doeskin
robe, whilst the bathrobes at The Peninsula Hotel in Hong Kong
are highly recommended, too. “A bathrobe should be thick and very
soft on the skin, this is as important a part of the guest experience
as the quality of the towels provided,” says Roland Jegge, Vice
President Asia Pacific, Worldhotels. He doesn’t believe a bathrobe
menu is necessary as, “all bathrobes should be large size or if two
bathrobes [are provided] one medium and one XL size. From my
48 A HCT May 2010
Bathrobes are part of
the luxury experience
Lighter, waffle robes are
preferred in a warm environment
Photography courtesy of Outrigger on the Lagoon, Fiji unless otherwise indicated
experience it is always more comfortable to have a too large robe
than a tight one.”
Some establishments are going one step further and ensuring
even the little ones are well catered for. For example, the Anantara
Dhigu Resort & Spa on Dhigu Island in the South Malé Atoll has
just launched a dedicated ‘Kids’ accessories’ range, which includes
small slippers and children’s bathrobes.
Staying in the South Pacific, in Fiji Peter Hopgood, General
Manager Outrigger on the Lagoon admits that there, “Bathrobes
are usually oversized to meet the demands of the larger person.
The challenge that we do have at times is the smaller person, who
finds that they are swimming inside their bathrobe. It is really only
the petite guest that you need to accommodate. This is usually done
by the housekeeping staff. If they identify a smaller person in a robe
they will allocate a small size bathrobe.” Again the preference is
for white robes – “much easier to launder!” - made from “marbled
cotton” which, Hopgood says the resort has reviewed on occasion
“The cut of our
bathrobes allows all
shapes and sizes room
to move but not be
overwhelmed by the
garment” Grace Solomon
but, “very rarely would we change.” Although the resort promotes a
pillow menu, Hopgood says a bathrobe menu “is not a requirement
… As long as the quality of your robe is of a high standard most
people are happy with the one style.”
What the bathrobe is made from seems to be the deciding factor
when it comes to providing guests with the ‘right’ bathrobe. Cotton
waffle is increasingly popular especially as a spa robe as the material
is water absorbent. However, it is known to shrink. The soft texture of
terry cotton on the other hand promotes a definite feeling of luxury.
But, often made using Egyptian and Turkish fabrics it can be heavy,
and needs to be treated prior to washing to prevent shrinkage. For
colder climates the velvety feel of cotton velour is popular, whilst
many hotels are now opting to spend a little more on the latest micro
fiber robes which give a sleek look and soft feel and yet are durable
and easy to maintain.
Like his industry colleagues, Pieter van der Hoeven, Director
of Sales and Marketing for Outrigger Hotels and Resorts, Asia has
noticed no real changes in the demand for sizes, except, “for kids’
robes”, which the resort is now providing together with a selection
of “extra large” bathrobes. Shades of white and cream are still the
preference, which van der Hoeven says is because of “a perception
of cleanliness and lightness” … and, “As we operate in warm
environments [the] preference for lighter, ‘waffle robes’ is more
prevalent. People also are requesting more not to have the robes
changed daily as consideration of the impact laundry has on the
environment has really hit home for the consumer.”
 E v e n t s E v e n t s

Date Event Details ORGANIzER Date Event Details ORGANIzER

May 12-16 Thaifex - World of Food Thaifex - World of Food Asia is the leading trade Koelnmesse Pte Ltd
Jun 30-Jul 2 8th International HOSFAIR Guangzhou 2010 will showcase a Guangzhou Huazhan Exhibition Co., Ltd
Asia 2009 platform for the food and beverage industry in Tel: +65 6500 6712
Hospitality Equipment & myriad of Kitchenware and Catering Equipment, 9H, Jinsui Tower, No.900 Guangzhou Ave. Mid,
Impact Challenger South East Asia. It is a one-stop shop for all Fax: +65 6294 8403
Supplies Fair (HOSFAIR Food, Beverage and Equipment, Tableware, Hotel Guangzhou, China.
Bangkok, Thailand in the industry from processing technology and Email: wofasia@koelnmesse.com.sg
Guangzhou 2010) Furniture, Fabrics and Uniforms, Interior and Helen Zhang
ingredients to end products, hospitality services and www.worldoffoodasia.com
Lobby Supplies, Recreational Facilities, Hotel Tel: +86-20-38812619
franchising.
Intelligence, Cleaning and Laundry Equipment, and Fax: +86-20-22223568
will also provide splendid live activities. Helen@hosfair.com
www.hosfair.com
May 19-21 SIAL China 2010 SIAL China is the largest and leading exhibition Exposium Shanghai
Shanghai New International show for Food, Beverage and Hospitality industries Room 301, Dongyi Building
Sep 7-9 Restaurant & Bar Restaurant & Bar Hong Kong is the fastest growing Diversified Events Hong Kong Ltd
Expo Centre in China mainland. This year, it celebrates its10th 88 Changshu Road, Shanghai 200040 - China
Hong Kong exhibition for the hospitality sector in Asia Pacific. Telephone: +852 3105 3970
Shanghai anniversary around numerous renowned events like Tel: +86 (0)21 6249 2028
Hong Kong Convention Currently in the ninth year, it has a growing Fax: +852 3105 3974
China the 6th edition of Trends & Innovation, the Cooking Fax: +86 (0)21 6249 3414
and Exhibition Centre reputation as the biggest and best niche gourmet E-mail: sales@restaurantandbarhk.com
Trends Area and the 2nd edition of the Asian Young Email: justine_desbarbieux@exposium-shanghai.com
Wanchai, hospitality event in the region. Its focus on bringing www.restaurantandbarhk.com
Hope Chefs Contest. www.sialchina.com
Hong Kong excellent products and services will inspire and
create ideas to help you develop your foodservice
and hospitality business.
May 25-27 Vinexpo Asia Pacific The international wine and spirits exhibition for Vinexpo
Hong Kong Convention and Asia-Pacific and the world’s largest wine and spirits 2, Cours du XXX Juillet
Exhibition Centre trade exhibition. 33074 Bordeaux Cedex, France
Wanchai Tel: +33 556 560 022
Sep 7-9 Asian Seafood Exposition Meet face-to-face with seafood buyers from Hong Diversified Events Hong Kong Ltd
Hong Kong Fax: +33 556 560 000
Hong Kong Convention Kong and throughout Asia Pacific with direct Telephone: +852 3105 3970
info@vinexpo.com
and Exhibition Centre purchasing responsibility for live, fresh, frozen Fax: +852 3105 3974
www.vinexpo.com
Wanchai, and packaged products. The Asian Seafood E-mail: hteh@divevents.com.hk
Hong Kong Exposition is the newest product in Diversified www.asianseafoodexpo.com
The 24th international travel expo. TKS Exhibition Services Ltd Business Communication’s global seafood portfolio
Jun 10-13 ITE that includes the world’s largest seafood fairs: the
Hong Kong Convention and Room 601, Stanhope House,
734 King’s Road, European Seafood Exposition and the International
Exhibition Centre (Hall 1) Boston Seafood Show.
Wanchai Quarry Bay,
Hong Kong Hong Kong
Tel: +852 3155 0600
Fax: +852 3520 1500
www.itehk.com Oct 28-30 Wine & Gourmet Asia 2010 Wine & Gourmet Asia is a trade, networking and Koelnmesse Pte Ltd
Hall D, CotaiExpo at The culinary platform showcasing the very best of Tel: +65 6500 6712
Venetian Macao Asia Pacific’s fine wine, gourmet and hospitality Fax: +65 6294 8403
The 5th MICE, business and incentive travel expo. TKS Exhibition Services Ltd Macau SAR, China industries. The event is for the region’s hospitality Email: wgasia@koelnmesse.com.sg
Jun 10-13 ITE MICE industry leaders as well as all gourmands and wine www.wineandgourmetasia.com
Hong Kong Convention and Room 601, Stanhope House,
734 King’s Road, Quarry Bay, enthusiasts.
Exhibition Centre (Hall 1)
Wanchai Hong Kong
Hong Kong Tel: +852 3155 0600
Fax: +852 3520 1500
www.itehkmice.com Nov 11-13 FHC China 2010 FHC China is the most International Trade Show Lily Zhu
Shanghai New for food, wine and hospitality equipment in China. China International Exhibitions
International Expo Centre, FHC China features Wine and Spirits China Room A2402-03, Singular Mansion,
The International Hotel Investment Forum Asia Questex Asia Ltd Shanghai, China 2010, Meat China 2010 and Tea and Coffee 2010 No.318-322 Xian Xia Road, Shanghai(200336),
June 14-16 International Hotel Investment specialist areas, with Olive Oil China, Ultimate China
Forum Asia Pacific 2010 Pacific 2010 offers conference sessions, which are 501 Cambridge House, Taikoo Place,
designed to reflect a new, innovative and “refreshingly 979 King’s Road, Quarry Bay, Barista Challenge China, Ice Cream University, DID:(86-21)6209 5209
The Venetian Macao- Wine Seminars, China Sommelier Wine Challenge, Fax:(86-21)6209 5210
Resort-Hotel direct” emphasis on generating returns from hotel Hong Kong
investments in Asia. It includes interviews with leading Tel: +65 9626 4424 FHC international cooking competition and more. Email: fhc@chinaallworld.com
Macau SAR, China
hotel owners and operators, with panel discussions on Email: anne@questexasia.com
the latest developments, trends and best practices in www.ihif-asiapacific.com
the hotel industry and the hotel investment arena.
Nov 24-26 Hotel Expo 2010 After the success of the past 5 editions, The 6th Coastal International Exhibition Co., Ltd.
The 6th International Hotel Hotel Expo will be held in The Venetian Macau Room 2106, China Resources Building,
Equipment, Supplies and again. Gathering thousands of hospitality industry 26 Harbour Road,
June 17 Hotel Management Asia The Hotel Management Asia - Hotel Technology Questex Asia Ltd
Food & Beverage Expo decision makers and procurement groups from not Wanchai,
- Hotel Technology Conference conference brings together CIO’s, CTO’s, General 501 Cambridge House, Taikoo Place,
The Cotai Strip Convention only Macau, but also Hong Kong, China and other Hong Kong
The Venetian Macao-Resort- Managers and Operations Managers of hotel 979 King’s Road, Quarry Bay,
and Exhibition Center at the major Asian countries. Hotel Expo is the largest Tel: +852 2827 6766
Hotel properties to discuss how existing and emerging Hong Kong
Venetian Macao exhibition in the hotel, catering and hospitality Fax: +852 2827 6870
Macau SAR, China technologies can support new revenue sources, Tel: +65 9626 4424
sectors of Macau. general@coastal.com.hk
improved operational efficiencies and enhanced Email: anne@questexasia.com
www.hotel-exhibition.com
customer service standards. www.HAplusDexpo.com

June 17-18 Hospitality Architecture + The HA+D Expo is dedicated to actively connecting Questex Asia Ltd
Design Exhibition & hotel owners and operators with architects, 501 Cambridge House, Taikoo Place,
Conference (HA+D Expo) designers, manufacturers and suppliers through 979 King’s Road, Quarry Bay,
The Venetian Macao- a quality trade show and conference that focus Hong Kong
Resort-Hotel on products and services for hospitality project Tel: +852 9860 0169
Macau SAR, China designers and developers. View concept rooms and Email: eileen.chang@trefoilmedia.com
hotel suites and be the first to see the latest product www.HAplusDexpo.com
launches for mid- to high-end hospitality projects.

50 AHCT May 2010 May 2010 AHCT 51

 E x h i b i t i o n s

Gulfood does the

business

T
he numbers speak for themselves. With sales forecasts topping the US$1 billion
Coming next mark, Gulfood 2010 – the food, drink, foodservice and hospitality exhibition
- has to have been the Middle East’s most important industry event of the year.
Gulfood 2011 More than 55,000 trade visitors attended, an increase of 18 percent on the previous
February 20-23, 2011 year making it the biggest ever in the show’s 15 year history.
Dubai International Convention & The four-day event occupied more than one million square feet of dedicated
Exhibition Center exhibition space – a 20 percent increase on last year alone - where 3,500 companies
www.gulfood.com from 81 countries could meet, greet and sell.
“Gulfood has delivered tangible business benefits for both exhibitors showcasing
FashionED ExclusivEly
www.ingredientsme.com
their products and services and trade visitors sourcing the same,” said Helal Saeed For businEss
Almarri, CEO, Dubai World Trade Centre, organizer of the exhibition. At time of going
to press, final figures had yet to be collated nevertheless if companies such as FCG
Trading Company from the Philippines are anything to go by, it’s looking good. They In just a few years, Vinexpo Asia-Pacific,
hit their total show target of United Arab Emirates dirham (AED) 3.7 million (US$1.01 has become the reference in Asia.
million) on the first day alone. Only Vinexpo Asia-Pacific can create the ideal
Country pavilions also did brisk business. At the Malaysian pavilion AED 8.6 million conditions for trade professionals to form
(US$2.34 million) was written up with an additional AED 35 million (US$9.53 million)
exclusive relations with top-level decision
expected to be generated. Malaysia’s trade commissioner in Dubai, Dzulkifli Mahmud
said: “Malaysian food products are widely accepted in this part of the world because makers through face-to-face exchanges.
of their stringent standards and high quality.” 800 exhibitors from more than 30 countries
Running concurrently with Gulfood, Ingredients Middle East grew more than three will display a comprehensive range of
times this year in terms of space and exhibitors. The halal food market is one of the products that are perfectly adapted to Asian
fastest growing in the industry and Gulfood 2010 welcomed more than 200 exhibitors
consumers’ expectations.
offering halal products. Global supplier of fragrances, flavourings, raw materials and
active ingredients for the food industry, Symrise were delighted to be participating.
Claus Boenisch, Regional Sales Director, said: “We have tried to gain a presence here Come and find success in 2010 at Vinexpo
for a number of years, but the space has always been too limited. We are already Asia-Pacific!
planning next year’s show.”
As founders of the newly formed Middle East Baking & Pastry Guild, Baking
Technology was delighted to have signed up more than 100 new members during the
course of the show, while their Baking Demonstration Theatre facilitated some of the
most creative and innovative baked creations ever seen at the show.
Also co-located at Gulfood was Restaurant & Café Middle East where high-end
hospitality hardware and technology were showcased. Including the finest cut crystal
glasses, napery, furnishings and inventory control software.
This year’s Emirates International Salon Culinaire competition attracted a record
1,500 entries from chefs and professionals around the region. And TV chef and chef
restaurateur Brian Turner conducted a series of cooking demonstrations.
Knowledge exchange and industry insights were not overlooked, as leading
international experts voiced their thoughts and opinions at the first Gulfood Trends
Conference, which also hosted the 5th Dubai International Food Safety Conference
- a seminar on regulatory and safety issues facing the industry, attended by more than
1,200 delegates.
ThE inTErnaTional WinE anD sPiriTs ExhibiTion For asia-PaciFic
honG KonG - 25/26/27 May 2010
vinexpo asia-Pacific hong Kong : lilian lao - 21/F, on hing building, 1 on hing Terrace central, hong Kong
www.vinexpo.com
Tel : +852 2294 7724 - Fax : +852 2524 1428
52 A
HCT May 2010 E-mail : info@vinexpoasiapacific.com
 E x h i b i t i o n s www.wineandgourmetasia.com

Travel broadens
the show

T
o accommodate an ever-increasing attendance, in the last four years, Hong
Kong trade show, ITE and ITE MICE has had to expand exhibition space from
two arenas to five. This year with refurbishments at the Hong Kong Convention
and Exhibition Centre complete, the show can take place all on one floor, which is
much easier for exhibitors and attendees alike.
Organizers say a key factor to the show’s growth has been the decision by
past exhibitors to substantially expand their pavilions year-on-year. Despite the
financial crisis, official pavilions such as those from Hong Kong, Japan, Philippines,
South Korea, Thailand, Turkey and Yemen are all bigger now. Additionally, this year
welcomes a number of new pavilions from Europe, other regional countries and the C

Pacific. Croatia, Ho Chi Minh City in Vietnam, Italy, Israel and Prague have all either M

reserved a space or have expressed interest in doing so. The Czech Republic will
Y
in fact have two pavilions: the national tourism authority one and a Prague specific
showpiece. CM

The Taiwan Visitors Association nearly doubles its size to 200 square metres,
MY
making it one of the largest at the show. Present also is another Taiwan pavilion on
Medical Tourism, which is being organized by the Taipei World Trade Center. CY

ITE & MICE Recently introduced travel themes such as MICE, Cruise, Wellness and Medical CMY

June 10 - 13, 2010 Tourism have proved popular with attendees with approximately 30 percent of all

Wine &
K

Hong Kong Convention & exhibitors specifically targeting those areas. Organizers hope the new theme pavilion
this year, related to eco-tourism and Geo-parks in Hong Kong will prove equally
Exhibition Centre.
attractive. The local Agriculture, Fisheries & Conservation Department (AFCD) will host
www.itehk.com the pavilion, which will also stage some local cultures and tourism facilities.

Gourmet ASIA 2010

www.itehkmice.com Though it’s true various economies are yet to fully recover from the global financial
crisis, China, and Hong Kong in particular, appear to be spearheading the bounce
back. Organizers point to latest figures, which indicate in the first two months of this
year China’s and Hong Kong’s outbound tourism numbers grew by double digits with
the country’s tourism institute forecasting an increase of 11 percent in 2010. Show
organizers hope this good news will bolster what’s already shaping up to be a big
summer event. Food & Beverage
Wine & Spirits t us for an
c
Conta Brochure
Hospitality & Foodservice or
Exhibit
28 – 30 October 2010
Hall A, The Cotai Strip® Cotai Expo™ at The Venetian® Macao-Resort-Hotel

An Encounter With Asia’s Finest
Food and Beverage Professionals
Asia (excl. Hong Kong, Macau)
Ms Lynn How
Tel: +65 6500 6712
Fax: +65 6294 8403
l.how@koelnmesse.com.sg
54 A
HCT May 2010
International Wine & Gourmet Foods, Hotel & Foodservice Equipment,
Supplies & Services Exhibition & Conference in Macau, China
With support from Organized by
Hong Kong, Macau
Ms Winky Fung
Tel: +852 2591 6083
Fax: +852 2591 6380
talentasiainfo@netvigator.com
 E x h i b i t i o n s

Register Today for the only dedicated

Conference to explore hospitality Architecture + Design Conference
and Exhibition Before 31 April 2010

Asia investment to Receive Early Bird Discount

prospects The HA+D Expo and Conference covers two days of business-related design seminars, panel discussions and pro-active
audience participation sessions to get the most out of doing business in these challenging times.
With 3,000 square metres of exhibition space and themed displays visitors to the conference are offered an allround,
one-stop-shop opportunity to network at the conference break outs, get informed and find new products, services and
inspiration all under one roof at the Venetian Macau.
Plus exclusive entry to the best VIP Party in Asia where the hospitality industry’s luminaries will gather to relax, make
contacts and renew friendships!

A
host of guest speakers including CEOs and senior decision makers, regional
and global owners, operators, investors, developers, lawyers, lenders and INTERNATIONAL SPEAKERS INCLUDE:
financial advisors from all areas of the hotel industry is lined up for this year’s
International Hotel Investment Forum Asia (IHIF). Greg Farrell Eric Ullmann Andrew Chiu James Lehouiller
Director Design Principal Principal, Asia Pacific President
Featuring Michael Leven, President of Las Vegas Sands - whose address topic Aedas Interiors and Partner Regional Director DiLeonardo International
is the global hotel market since Sands’ arrival ten years ago, and the group’s future DESIGN Duncan DiLeonardo International
Miller Ullmann
plans with a focus on Asian market potential - other speakers include Mark Lankester,
CEO Tune Hotels, Peter Henley, CEO Amari Hotels & Resorts, Kevin Wallace,
President Centara Hotels, Marc Dardenne, CEO Emaar Hotel & Resorts, Brett
Brenton Mauriello Jennifer Johanson Ariane Steinbeck Ilija Karlusic
Butcher, CEO Langham Hotels International and John Koldowski, Director Strategic C
Chief Executive Officer President and CEO Managing Principal
Intelligence Centre, PATA. M
dwp EDG Director/Principal HBA/ Hirsch Bedner
Gettys Associates
Travel veteran Tony Wheeler, founder of the Lonely Planet guides will also be
Y
speaking.
Promising “refreshingly direct and illuminating information,” Business Director of CM

IHIF Asia, Anne LeBoutillier says the strong list of speakers will shed some light on, MY
Federico Masin Filippo Gabbiani
“generating returns on hotel investments in Asia Pacific.” F&B Design Director Founder and
Duncan Palmer Steve Kleinschmidt
Vice President – Design President
Conference sessions include: ‘Lighting Up the Yellow Brick Road in Asia CY HBA/ Hirsch Bedner Chief Architect
Langham Hotels & Marco Polo Hotels
Associates Kokaistudios
International Hotel Pacific’ when Robert McIntosh, Executive Director, CBRE Hotels, Asia Pacific and CMY
Resorts

Investment Forum Asia Morgan Laughlin, Managing Director & Regional Head of Real Estate Advisory - Asia
K

The Venetian, Macau Pacific, Royal Bank of Scotland will focus on development finance; ‘Interpreting the
Development Pipeline in Asia’ when Chris Bachran, Bachran & Associates and David
Cotai Strip Conrad Smith Jeffrey M Williams
Plus a host of industry luminaries speaking at
Nguyen, CFO, Indochina Hotels & Resorts take a look at trends and directions, how
Macau the development pipeline has changed in the last year, and how will it affect business
Managing Director
Reardon Smith Architects
Director
Studio Aria this two-day conference programme
prospects; ‘Is It Still ‘Build It and They Will Come’ or Is There a New Light Shining
14 - 16 June 2010 On 2011?’ is presented by Bruce Ford, Senior Vice President of Sales, Lodging
www.ihif-asiapacific.com Econometrics. This session will focus on Asia Pacific development figures surpassing
those of the US for the first time in history and asks if the region represents the
brightest light in global hotel development.
wwww.haplusdexpo.com
Lastly, ‘Where’s My Guide Book? Who’s My Guide?’ when Marc Dardenne,
CEO, Emaar Hospitality Group and Joseph Hickman, Executive Director Asia Pacific, Organizers: Official Media Partners Official Programme Partner
Interval International examine maximizing ROI - every hotelier’s aim, but what are the
signals to success?

A Component of:

Asia’s exclusive gathering for hospitality decision makers

14-18 June 2010 l Venetian Macao
HotelWorld Asia – 3 top-level conferences a dedicated hospitality design exhibition

56 A
HCT May 2010
 A p p o i n t me n t s
Solutions provider, Pacific Direct Limited
has recruited George Allan from Procter &
Gamble to the position of CEO. Immediately
prior to this appointment, Allan was Managing
Director of the Gillette Business for Europe
but was previously responsible for P&G’s
Duracell batteries and the evolution of the
Duracell Bunny.
The new General Manager of Sofitel Dalat
Palace is Jon Bourbaud. With a strong
background in hospitality, Bourbaud’s most
recent position was as General Manager for
Novotel Phan Thiet Ocean Dunes & Golf
Resort, Vietnam.
Christophe Caron has been appointed Vice
President Operations for Sofitel South East
Asia, and General Manager at the Sofitel
Bangkok Silom. Caron will be hotel based.
Jumeirah Bab Al Shams Desert Resort & Spa
has a new General Manager, Andy Curbhert
who has been with Jumeirah Group for ten
years, working as Executive Assistant Manager
in Jumeirah Emirates Towers and Director of
Operations for Jumeirah Hospitality.
With more than 30 years’ experience in the
industry, Robert J Gerber has been appointed
General Manager of Hong Kong’s Regal
Riverside Hotel by Regal Hotels International
and is also taking the role of Group Director
of Projects. Having worked in Seoul and
Taipei with a number of international brands,
prior to joining Regal, Gerber was General
Manager for the pre-opening of the New
World Hotel, Dalian, China and has held
executive committee positions at the Hong
Kong Hotels Association.
After an 18-month gap during which she acted
as Chief Operating Officer – City Operations
for Dubai International Financial Centre,
Doris Greif has returned to Jumeirah Group
as General Manager. Greif will lead the pre-
opening team of Jumeirah Etihad Towers
slated for a 2011 opening.
58 AHCT May 2010
Australian Rachael Harman has joined The
Westin Kuala Lumpur as Director – Sales
and Marketing. With more than 12 years
of experience in the hospitality industry,
Harman was Director of Sales and Marketing
at The Westin Auckland Lighter Quay, New
Zealand prior to this appointment, and has
held positions at other Starwood properties
in Australia.
George Allan Rachael Harman
The Leading Hotels of the World has
appointed Deniz Omurgonulsen to the
newly created global position of Vice President
of Membership. Turkish Omurgonulsen
joined the group in 2005 as Strategic Planning
Manager from Four Seasons Hotels and
Resorts, The Pierre Hotel, New York. Since
2006 she has been Director of Membership
Development.
Jon Bourbaud. Deniz Omurgonulsen
Orapan Hongchintakul is now Regional
Director of E-Commerce & Communication,
Sofitel Asia Pacific. As well as managing
electronic marketing and developing new
E-Commerce strategies, Orapan will develop
online communication strategies.
Christophe Caron Orapan Hongchintakul
Kerstin Poetzsch has been appointed
Director of Leisure Sales for Europe by
Carlson Hotels. Based in Singapore, German
national Poetzsch will be responsible for
driving sales to the region from various
European source markets. With 12 years’
industry experience across three continents
Poetzsch has been with Carlson Hotels for
two years in Asia Pacific, as Director of Sales
Andy Curbhert Kerstin Poetzsch at the property level.
Eaton Hotel Hong Kong welcomes Executive
Chef Giovanni Pugliano. The native Italian
began his culinary training in Sydney and now
has 10 years’ experience in many 5-star hotels
and restaurant groups. Previously Executive
Sous Chef at Langham Place Hong Kong,
Pugliano has won several competition medals,
has published his own pasta recipes and
cooked for celebrities and royalty in Dubai
Robert J Gerber Giovanni Pugliano and London.
Sofitel Asia Pacific has announced Sirinate
Meenakul as the new Regional Director
of Sales & Marketing, Bangkok. Sirinate
is a fan of social media such as twitter and
facebook.
Doris Greif Sirinate Meenakul
Italy at Vinexpo
Asia Pacific 2010
MAY 25 - 27 (TUE - THUR)
Hong Kong Convention & Exhibition Centre
Italian Pavilion, Hall 1D

I.C.E. Information Counter: DE78 -2; Veneto Region Area: CD77-2

Seminar on Italian Wines and Veneto region will be held as follows:

Seminar 1 Seminar 2 Seminar 3

Date: May 25 (Tue) Date: May 26 (Wed) Date: May 26 (Wed)
Time: 13:30 -15:00 Time: 10:00 -11:30 Time: 13:30 -15:00
Venue: Room 104 /105, Venue: Room 106 /107 /108, Venue: Room 104 /105,
Vinexpo Academy Vinexpo Academy Vinexpo Academy
Subject: The Sangiovese: Subject: Venetian Native Subject: Franciacorta -Trento:
how many varieties? Grape Varieties: from comparing two excellent
Prosecco to Amarone sparkling wines
Seats are limited & for trade only
Booking/Enquiry: Italian Trade Commission Tel: 2846 6500 Email: hongkong@ice.it

Supported by: