asian hotel

& Catering Times

Published since 1976 Vol 35 November 2010

THAILAND RETAINS ALLURE

Investors, visitors return
MIXED SPACE
Guestroom as office

POSITIVE TERRITORY
Competitive Hong Kong’s full house
Hong Kong SAR HK$50
China RMB50
Singapore S$15
Malaysia RM30
Thailand Bt300
Rest of Asia US$10
 E d i t o r ’ s M e s s a g e

Intelligence & Modern Art W

elcome to this month’s issue of
your favourite hospitality read.
At the recent Hicap
conference in Hong Kong, titled Asia Comes
Roaring Back, the overwhelming mood was
positive as attendees discussed the challenges
of meeting an almost insatiable demand for
hotels in markets as varied as China, India,
Thailand and Sri Lanka. There may be
challenges around sustainability, bureaucracy
and human resources to overcome but as
guests return and rates move in the right
direction, the basic fact remains – there are
not yet enough hotels in Asia and there is
little shortage of investors to develop them
and management companies to operate them.
A cautionary note was sounded by Marc
Faber, the Swiss analyst known as Dr Doom,
who suggested that in an environment in
which interest rates remain effectively around
zero and governments are printing as much
money as they need, the world’s economy is
going to remain highly volatile for as long
as the next 20 years. The doctor told the
assembled hoteliers that owning real estate
might be the only surefire investment over
the period.
That message may not sit too well with
international hotel chains that now own very
little other than their brand. And there is
further unsettling news for them – research
from Amadeus shows that brand has little
influence on hotel reservations as guests
make decisions based on price, location and
ease of booking.

Mischa
Moselle
ENDORSEMENTS
Only from the mind Managing Editor
Mischa Moselle

of Miwa Lock, Japan mischa@thomsonpress.com.hk

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Andrew Dembina Association Of
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Zara Horner Hoteliers Shanghai Association

Robin Lynam
Euan McKirdy
Saul Symonds
Ruth Williams Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association
Chefs Association Association Of Hotels Association Hong Kong

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November 2010 AHCT 3

 CONTENTS
Volume 35 November 2010

MANAGEMENT FOOD
12 Loyalty cards should not be discount 34 Asia bucks global trends as
cards consumption of premium beef
cuts grows
MARKET REPORT
16 Hong Kong – a strong performance DRINK
from a competitive market 40 The love affair with single malt
Scotch whisky deepens

Spot the office 40

26
Cover photography courtesy of the Four
Seasons Hotel Bangkok/Markus Gortz
The Scotch age
EQUIPMENT
44 The right coffee machines for fine
NEWS
dining rooms
CULINARY
30 Christmas is coming; Coffee museum;
EVENTS AND EXHIBITIONS
Truffles and crabs
52 Events calendar
53 Hotel Expo Macau previewed
INDUSTRY
6 Thai rebound; Amadeus survey;
APPOINTMENTS
Technology round-up
58 See who is moving where
PRODUCT
50 Tiramisu syrup; Whipping cream;
Chilled diningware
Advertisers’ I nd e x
Alpha International 51
Boncafe 38 & 39
Hairy situation Bravilor Bonamat BV
Bunn-o-matic
45
47
Connxion 15
Egro Rancilio 37
Franke 49
Global Chef 13
Global Search International 35
Grohe OBC
Up and Coming... Gulfood 29
HIFI 54
TECHNOLOGY December HOFEX 55
22 Make sure your guestrooms • Education Horeca 56
are properly equipped for road • Market Report: The Philippines Hotelex 31
warriors who need an office • Accounting systems International Furniture Fair 57
• Hotel design Koffee Ko 49
as much as a bedroom
• Desserts LRT 23
• Champagne Melitta System Service GmbH & Co 43
DESIGN • Dishwashers; Lighting MIWA IFC
26 Designing an efficient office
National Prawn Company 33
space and a relaxing bedroom January Pevonia 20 & 21
in one • Sales and Marketing Routin 17
• Market Report; Thailand Saflok 25
• PMS Santos 19

30
• Lamb Steelite International 11
• Vodka Tabasco 9
• Luxury linens; Carpets VIDACASA IBC
4 AHCT November 2010 November 2010 AHCT 5
I n d u s t r y N e w s I n d u s t r y N e w s
Pavilions private spa

Centara’s new Centra branded hotel in Phuket

includes an outdoor swimming pool, Resort located on a working organic farm

fitness centre and tropical garden and
offer long and short term leases catering
to both tourists and corporate tenants.
(See p16-19 for more on Shama.)
Further down south in Phuket, The
Pavilions is launching 24 elegant new
pool villas. Each new pool villa includes
an individual spa facility, allowing couples
to step directly from their villa into their
personal all-in-one private spa that
includes a steam shower room and
tropical, Zen-inspired outdoor courtyard.
Working together with London-based
Aromatherapy Associates, the spa menu
features both Thai and Western rituals
and techniques, including body scrubs,
facials and signature massages.
Centara Hotels & Resorts recently
signed a contract to manage the first
property under the new Centra brand,
adjacent to the Khao Sok National Park.
The lure
A number of hotels and resorts in
Thailand have launched promotions to
increase visitor numbers. To celebrate the
November opening of the first W Hotel
in Southeast Asia, the all-villa beachfront
resort W Retreat Koh Samui, the group has
launched two promotional packages: “Why
Not Enjoy a Night on Us?” allowing guests
to saturate their senses and be wowed by
Thailand’s pure beauty, and the “Retreat
and Surrender” package.
Four Points by Sheraton Bangkok,
Sukhumvit 15 has launched the opening
offer “4 Feel Good Reasons to Choose
Four Points” that includes breakfast, four
Best Brews (coffee or beer), a 4pm late
check-out and double Starwood Preferred

Discounted rates on offer at Courtyard

Thanyamundra Organic Resort
by Marriott properties in Phuket

percent increase over 2009. to the capital of Thailand. The rebranding

Thailand
numbers
show strong
gains
The image of Thailand’s tourism industry
has been hurting ever since the start
of a sometimes-violent political conflict
that began in 2008. However, according
to figures released by travel industry
body PATA, visitor arrivals to Thailand
for January through September of this
year numbered some 10 million, a nine
According to consultancy STR
Global the Thailand pipeline was the Asia
Pacific region’s third most active as of
September this year, with 15,954 rooms
in the total active pipeline.
Indeed there are many reasons
for investors and tourists to return to
Thailand, and recent announcements
include a number of new hotels and
resorts as well as various promotions that
properties hope will lure back visitors.
In Bangkok there are a number
of new developments. The
InterContinental Hotels Group
(IHG) has announced that a Crowne
Plaza hotel will replace the Pan Pacific
Bangkok, marking the entry of the brand
eight-year collaboration with prominent the Centra Ashlee Hotel Patong, in Guest frequent stay points.
will come into effect at the start of next
year, making Crowne Plaza Bangkok
Thai owners, including members of the
Royal family, the property has been
Phuket. Set to open at the end of the
year, it will bring the total number of
The Peninsula Bangkok will celebrate
one of Thailand’s most famous traditions,
Lumpini Park the fifth IHG property in
Bangkok.
designed to reflect Thailand’s unique
cultural and natural heritage. Uniquely,
properties under Centara management
in Phuket to six. The eight-storey
the Loy Krathong Festival, with a special
Loy Krathong package featuring luxury
The 241-room property features
five food-and-beverage outlets, a spa
all 303 rooms and suites face inward,
away from the bustle of the city and
Centra Ashlee Hotel Patong has 106
guestrooms offering a choice of king-bed
accommodation and breakfast and a gala
buffet dinner at the River Cafe and Terrace.
and extensive banqueting facilities and
offers panoramic city views from the 21st
overlooking a remarkable botanical
garden.
and twin-bed accommodation, and a
rooftop pool and Jacuzzi. The hotel is a
The evening will also feature classical Thai
entertainment and dances, and each guest
to 32nd floor. The property will also be
The Thai capital is also a very mere 400 metres from the beach. will receive a krathong to set afloat on the
updated to feature business-oriented
competitive market for serviced Two more new Phuket properties water.
services and facilities that are suited to
apartments and boutique serviced come from boutique Thanyapura The Courtyard by Marriott Phuket
the corporate traveller and meetings
apartment provider Shama has opened Hospitality Group (THG). The first is the resorts at Patong Beach and Surin Beach
market.
its first flagship property outside of China 38-room, Thanyachitra Retreat and the are offering discounted rates as well as
Also of note in Bangkok is the new
with the Shama Sukhumvit in Bangkok. 77-room, 4-star Thanyachiva Lifestyle providing guests with spa gift vouchers
Siam Kempinski, an “urban oasis”
The Shama property boasts state- Resort which will open late next year. on signature al la carte items, another
styled around a unique botanical garden
of-the-art facilities and one-, two- and They have a further new property, the indication of the lengths that Thai hotels are
and located in the heart of the city. An
three-bedroom apartments. Facilities Khao Sok based Thanyamundra Organic restoring to in order to draw back visitors.

6 AHCT November 2010 November 2010 AHCT 7

I n d u s t r y N e w s
Technology
spotlight
In technology news this month the
Amadeus IT Group sold its PMS
division to SoftBrands as well as
embarking on a new agreement
with Pegasus Solutions on a travel
agency advertising deal.
SoftBrands, an affiliate of
Infor, and a provider of business
software for mid-market companies,
has acquired the Property Management
Systems (PMS) division of Amadeus,
effectively positioning it as the second
largest provider of hospitality software
worldwide, with an installed base of more
than 9,700 properties in the Americas,
Europe, the Middle East, Africa and Asia
Pacific.
SoftBrands will support and maintain
all existing Amadeus PMS applications,
providing customers with the choice to
continue to benefit from their existing
software investments. Additionally,
customers will have access to an array
of complementary applications and the
latest technology.
Hilton Worldwide are in an ‘innovative
collaboration’ with Microsoft
Survey shows hotel location,
price beat brand for bookings
The inaugural Amadeus survey on
Asia Pacific hotel distribution trends
has shown that consumers listed hotel
location as their main priority, surpassing
even price – brand loyalty was ranked the
least important factor across the region. 

 in the region.
The survey examined travel agents’
and travellers’ perspectives on the
hotel selection and booking process,
and provides direction for bridging the
8 AHCT November 2010
Utell are partnering
with Amadeus
“The strength of
Amadeus Property
Management Systems
presence in EMEA
and reach into other
markets, significantly
enhances our ability
to support global
customers, and
perfectly complements
our existing footprint,
allowing us to deliver
our portfolio of solutions
to the worldwide hospitality
market,” said Tracy Flynn, General
Manager, Hospitality.
Amadeus also signed an agreement
with Pegasus Solutions extending
Pegasus’ marketing capabilities to
include travel agency advertising,
which effectively means that Pegasus
reservations services customers
and those using the company’s
representation services, including Utell
Hotels & Resorts and Utell Connect,
will gain access to advertising on the
Amadeus Media Platform.
Advertising through global distribution
systems allows hotels to generate
incremental revenue and increase market
share by raising brand and promotion
awareness at the point of travel agent
purchase. Through the Amadeus system,
Pegasus and Utell customers will have
the opportunity to reach 90,000 travel
agency points of sale in more than 190
countries worldwide.
“Our primary objective for hotel
customers is to help them generate
bookings – whether by ensuring they
are visible on the distribution systems
as reservation services customers, or
by promoting them to travel agents and
consortia as Utell customers,” said Ric
gap between agents and hoteliers. The
comprehensive survey is the largest ever
conducted by Amadeus in Asia Pacific
and examined the views of more than
700 travel agents across eight countries
According to the hotel distribution
research, travel agents continue to
view price as a key consideration when
selecting hotels. However, the ease of
Please visit us at:
FHC 2010   10 – 12 November 2010
Shanghai    Booth No.: 7AF01
Shanghai New International Expo Centre (SNIEC), 
Leutwyler, Chief Operating Officer of 2345 Longyang Road, Pudong, Shanghai, China
Pegasus Solutions and President of Utell
Hotels & Resorts.
“Our new agreement with Amadeus
represents yet another opportunity
for these hotels to effectively reach
agents as part of their comprehensive
distribution and marketing campaigns
through established and proven Pegasus
and Utell relationships.”
In other technology news Hilton
Worldwide has adopted Microsoft’s
collaboration and productivity tools
as part of the company’s Innovation
Collaborative initiative. Under the terms
of this new agreement, Hilton Worldwide
will deploy Microsoft SharePoint 2010,
Microsoft Office Communications Server,
Microsoft Office 2010 and Windows 7 to
its employees and business partners at
more than 3,600 properties around the
world.
“Microsoft truly understands the
‘workplace of the future’ and is uniquely
positioned to deliver on that vision C
through its collaboration solutions,” said
Robert Webb, Hilton Worldwide’s Chief
M
Information Officer. Y
“These technologies remove CM
communications barriers across MY
our global enterprise, allow for a
CY
recommitment to a common platform
and provide a renewed focus on our CMY
core mission to deliver the best possible K
experience for our guests.”
With this agreement, Microsoft
becomes a founding member of
the Hilton Worldwide Innovation
Collaborative. Through the Innovation
Collaborative, Hilton Worldwide is joining
with world-class technology providers
to maintain its position as a leader in
hospitality technology. For over 1,000 great tasting TABASCO ® recipes,
please visit www.TABASCOfoodservice.com.
booking a hotel was also at the top of the
list of criteria, with some markets listing it
above price as their top priority.

The survey also revealed that
corporate travel forms less than 40
percent of overall bookings for travel
agents across Asia Pacific.
Amadeus is a leading travel technology
partner and transaction processor for the
global travel and tourism industry.
TABASCO® is a registered trademark; the TABASCO bottle design and label designs are the exclusive property of McIlhenny Company, Avery Island, Louisiana, USA 70513. www.TABASCO.com
I n d u s t r y N e w s
Free WiFI in Bali
The O-CE-N Bali by Outrigger on the
Legian beachfront has introduced free
Wi-Fi in all guest rooms, at the pool,
lobby and public areas of the hotel.
Advertised as having a wide variety
of activities for youngsters, couples,
groups and families, O-CE-N Bali by
Outrigger now has the option of staying
connected 24/7.
“We’re happy to provide free Wi-Fi
connectivity to our guests,” says Allan
Strahle, General Manager of O-CE-N
Bali by Outrigger. “Easy and frequent
online access can enhance the quality
of a holiday, especially when guests
want information about events, activities
and restaurant reviews.”
Mandarin Oriental Pudong, Shanghai comes into
being at a signing ceremony in last month
The Mandarin Oriental Hotel Group has
signed an agreement to manage a new,
luxury hotel currently under construction
in Pudong, Shanghai. The hotel is
scheduled to open in 2013.
Mandarin Oriental Pudong,
Shanghai will be located in the heart
of the Lujiazui Central Financial District
and feature 362 guestrooms and 210
serviced apartments.
All accommodation will be spacious
and elegantly styled, with outstanding
views of the city skyline and the Huangpu
River. Subtle design touches will reflect
the Group’s oriental heritage, while
Mandarin Oriental’s renowned customer-
centric and highly sophisticated in-
room entertainment systems will be a
prominent feature.
10 AHCT November 2010
IN BRIEF Design Hotels has opened a new property in Laos, the Alila
Worldhotels’ member The Kowloon Hotel
Luang Prabang, an all-suite resort that is located in the
UNESCO World Heritage town Luang Prabang, the former royal
Hong Kong’s Worldhotels Affiliate, The
capital of Laos.
Kowloon Hotel, is celebrating its 25th
The resort’s existing colonial buildings, built between 1910
Anniversary with a sophisticated facelift
and 1920, blend with new structures that have been designed to
The iconic 734-room Kowloon Hotel
a passion to inspire
reflect and complement the Lao architecture. The interior design
has just completed the first phase of
is a fusion of French colonial with contemporary and modern
refurbishments with a stylish new lobby,
elements.
Club Lounge, luxurious guest rooms
Each suite is designed to create harmony between the indoor
on the Harbour Club floors and well-
and the exterior area. The signature fabric pattern in the room
appointed Deluxe and Superior rooms.
reflects the colors of the city and thus gives it an urban feel.
In the second phase, which is due to
start in December 2010, improvements
will be focused on the remaining three
floors of Standard and Superior rooms.
Located on Nathan Road, The
Kowloon Hotel’s comprehensive facilities
include restaurants renowned for
exquisite dim sum, Chinese specialities,
northern Italian cuisine and lavish
international buffets.
Alila style comes to Laos
Aston International has recently
opened the Aston Pontianak
Taipei’s Hotel Éclat is offering a bespoke
package for visitors to the spectacular Hotel & Convention Center in
Indonesia.
2010 Taipei International Flora Exposition,
running till late April next year. Located in the heart of
Pontianak the hotel features West
Complimentary shuttle bus
transportation and entry ticket to the Kalimantan’s largest pillar less Steelite International is a world-leading
ball room, a 1,000-square-metre
world’s premier annual horticultural
exhibition hall, several modern
manufacturer and supplier of award-winning,
expo is included in the promotion. Also
included in the ‘Let Nature Unfold Its and functional breakout rooms, inspirational tabletop for the hospitality and
Beauty’ package is a complimentary daily a shopping arcade, a Chinese catering industry.
breakfast, a welcome drink and a late restaurant, an attractive outdoor
pool and a full service spa with
4pm check-out subject to availability.
more than 33 treatment rooms as
Our latest collection of Axis Bowls make many
The 60-room boutique Hotel
Éclat is newly opened by Hong Kong well as a dedicated entertainment food types look great, providing an
entrepreneur George Wong, owner of A suite at the Aston Pontianak in Kalimantan
floor containing 22 karaoke suites. architectural presentation style to the dish with
luxury apartment complex Hong Kong
Leading UK-based travel trade association The Guild of Travel
minimal effort.
Parkview.
and Tourism is expanding globally with the launch of its first
Striking exterior international chapter for Asia in Hong Kong. Our product ranges provide exceptional features:
The Guild’s Hong Kong chapter was officially launched at a
reception held at The British Consulate in late September.  Intelligently designed
Following the successful launch of
Over 130 key Hong Kong and regional travel and hospitality  Functional and durable
East in Hong Kong earlier this year,
industry leaders were present as well as representatives  Excellent performance
Swire Hotels is set to unveil its second
property under the new lifestyle
from consulates and embassies from 16 countries and key  Mechanical and thermal shock proof
executives from leading financial institutions and top retail  An extensive selection of shapes, patterns and
business hotel brand, East, in Beijing
brands.
in 2012. colours
The Guild has also been strongly supported by Invest Hong
The property will open in the first  Multi-functional pieces
Kong, who recently hosted an event in London to announce
quarter of 2012, and will be Swire
The Guild’s intention to launch in the city.  Lifetime edge-chip warranty for maximum
Hotels’ second hotel in Beijing, the
other being The Opposite House at
confidence*
Sanlitun Village. It will also be the
fifth Swire Hotels property to open CORRECTION Call Denise Lee, Sales Manager Asia on
worldwide. +852 644 19927 or visit
The hotel’s 369 rooms, which In the October issue of AHCT we incorrectly identified some
include 21 suites, offer the latest products in an article on spa amenities. www.steelite.com for more inspiration.
in iPod-touch technology, while Ming Fai Group is the brand owner and distributor of
complimentary WiFi broadband REECO products and not Dong Xing Hotel Supplies as
*Applicable to all items in the Distinction and
internet connection is offered was incorrectly stated in a photo caption. We are glad to Performance ranges. Terms and conditions
throughout the hotel. clarify the situation and apologise to both companies for any apply. Further details available upon
confusion caused. request.
 M a n a g eme n t
Fine-tuning
loyalty
programmes
Zara Horner finds out how to make sure you are
not running a discount programme
N
early two years after one of the worst financial crises
in world history, reviews are being conducted in every
industry to decide what worked, what didn’t and what
needed to be done better to steer companies and
properties through the economic downturn.
Loyalty programmes are by no means a new phenomenon. These
structured marketing efforts, designed to reward and encourage
buying behaviour, operate in a variety of ways in numerous sectors
from airlines and automobiles to financial services, IT, retail and
telecommunications. In place within retail operations since the
early 1800’s, in the hotel industry Holiday Inn was the first group
to introduce such a scheme in 1983 with Marriott following just
a few months later. Pan Pacific Hotels and Resorts and Parkroyal
Hotels & Resorts meanwhile have become the latest to launch a
multi-brand guest loyalty programme, GHA Discovery built on the
Global Hotel Alliance (GHA) platform.
“Product tiers have been in play for a long time,” Glen Grosic
General Manager, Connxion notes. “However, the market seems
to be moving toward understanding customer bases in far more
detail and attempting to define categories of customers, subsequent
discount segments and reward levels. The blended discount
percentage is the aim of this strategy, rather than a ‘one-size-fits-all’
blanket approach. My guess is that we will see much more of this
emerging across Asia.”
For these programmes to be successful, they must be the
right proposition for guests, first and foremost, says Stephen Hay,
Regional Director Asia Pacific, ICLP. And whether the individual
schemes are based on rewards or recognition will depend on guest
12 AHCT November 2010
Membership cards from Clubhotel
data analysis, which Hay says is a critical first step. “Its important
to understand your guests, what will motivate them and what is
right for your brand. Access to good quality data is critical. This
means both relevant guest profile data and transactional information.
Armed with this the programme can better understand the guest,
and use the data to ensure [the hotel is] driving the right message
at the right time to that guest.”
ICLP clients including Mandarine Orental Hotel Group;
InterContinental Hotel Group and JAL Hotels.
Customisation satisfaction
Getting the ‘right’ message to potential guests when you need them
most could make all the difference, of course. Hay says although
these schemes were originally aimed at frequent stayers, they have
now broadened and evolved to provide earning opportunities
through credit card transactions, F&B and other partners as well
as “lower frequency guests”. Which may help explain why such
programmes are said to have played an integral part in the hospitality
industry’s weathering of the recent economic storm.
According to Hay it’s all around customisation, “Originally
the rewards and free nights were a big pull. These still are, but as
a guest becomes more valuable, recognition and other benefits —
things like room upgrades, in-room amenities — are often valued
more. For the highest value guests it’s all around personalisation of
service both on and off property.” While the core proposition does
not need to change, it is important to keep things up-to-date with
new products and new benefits and making changes on the hop
within these programmes does not have to be difficult. “For example,
M a n a g eme n t
Global Chef Uniforms
Designed by Chefs...for Chefs since 1987
programmes are now looking at increasing the number of ways
members can earn and redeem points beyond the hotel. The other
thing global groups are doing is looking at how they can customise
for markets like China where there is growing interest and growing
membership, but different needs and desires.”
If it ain’t broke don’t fix it
Getting the mix right from the start, adapting to changing
circumstances and guest criteria have helped loyalty programmes
help the industry. Valentina Tang, Vice President Asia Pacific,
Clubhotel notes that knowing audience profile, having membership
recruitment strategies, technology platforms, objectives, and
Job &
offerings as well as all levels of the organisation being involved from
the off-set means these schemes have not only helped the industry
o v e m y
steer itself through the downturn but have contributed to a quick Il U niform
m y
I love
recovery. “A reward scheme is successful when it achieves objectives
– be it qualitative or quantitative – and the customers are satisfied
by the rewards or recognition received. If a scheme is successful,
no change is needed until either the programme objectives have
changed, or the customer satisfaction level has stagnated or declined.
It is more important to keep customers engaged, instead of making
constant changes. When leveraged effectively, [reward programmes
are] very effective tools to increase market share, maximise
profitability and drive incremental sales. The secret of success is
marketing to your qualified customers in an effective way that will
generate the results you desire.” While reticent to be specific, Tang
w w w. g l o b a l c h e f s t o r e . c o m
says a number of Asian clients have shown positive revenue growth
trends during the past 12 months despite negative growth overall.
Successful marketing, and subsequent sales is all about
“Its important to understand your guests,
what will motivate them and what is
right for your brand” Stephen Hay
understanding customers and their behaviour and these programmes
have been “very important” in helping with this, says Hay. “Who’s
staying and who is not, and providing the tool to help shape and
influence that behaviour. Plus when you do need to go to the market
with a promotional rate to fill rooms, it gives you a ready-made
vehicle to promote to existing loyalty customers.”
Long haul
When considering loyalty programmes in general, Matthew Arnold
notes the design of any successful one will differ between industries
and location. “Having spent 20 years designing loyalty solutions
for hotels, I can tell you the two cornerstone elements of successful
hotel loyalty are to take a quality over quantity approach in terms
of customer acquisition, and to control the level of discount. Too
many of the wrong type of customer entitled to excessive discount
is very counter-productive.” The General Manager of Touchpoint
says it’s this specialisation in Asia that has been a vehicle for recovery
with programmes geared to rooms business appealing to corporate
travellers and F&B programmes typically attracting leisure and
family travellers. Remembering, “loyalty is not an overnight science,”
Clubhotel is helping Makati Shangri-La, Manila bring in repeat custom
November 2010 AHCT 13
 M a n a g eme n t

Matthew Arnold, General Manager of Touchpoint

is also of paramount importance. “It requires a sustained, long-term

commitment and hands-on support. Too often in hotel loyalty we
see the level of discount being used as the primary marketing driver,
essentially creating a discount programme not a loyalty programme.
This is the wrong approach. Getting the core programme structure
right is key, and this should not be changed. Certainly keeping the
on-going offers and promotions fresh and interesting is important,
but they must be designed to deliver genuine hotel value (profit)
not just customer value.”
When referring to the hotels he has been working with for
several years, including Sheraton, Le Méridien, Holiday Inn and
InterContinental, Arnold says, “My core service focus is the design
and management of hotel F&B loyalty and in the two years post
[global economic] collapse, we’ve seen no adverse impact to business.
Because we target the local business and professional community,
we are unaffected by the fluctuations of inbound visitor levels, so
our core customer acquisitions and marketing support strategies
continued to perform very well for our hotel partners, delivering
between 70,000 and 140,000 restaurant covers per annum per
hotel partner — right through the teeth of the crisis. Hotels need
to choose a marketing partner that never loses sight of the fact that
if their loyalty programme does not deliver sustainable profit to the
hotel, it’ll be a short service contract.”

Accounting for circumstances

Stephen Hay, Regional Director Asia Pacific, ICLP
Touchpoint works with a range of clients during trough or low travel periods. While this is
At the crux of the matter is, understanding every situation is
different, Grosic says. “Conceptual flexibility is paramount to a
successful outcome, this can be overlooked by hoteliers attempting
to implement a loyalty solution for the first time, or in new markets.”
And Connxion’s mission statement: ‘Driving results
from customer intelligence’ makes reference to the
importance of knowing who the customers are and
recognising that in today’s competitive marketplace
guests themselves know the value of repeat custom,
“particularly amongst high-end products, but
even mid-range product purchasers are coming to
expect recognition and rewards for their loyalty.”
Interestingly, Grosic mentions the same may apply
internally. “Companies can achieve significant
increases in staff retention by implementing an
internal staff loyalty programme and this is now
becoming a growth market.”
When asked if these loyalty programmes, or
“data-based marketing”, have helped the hospitality
industry in Asia during the economic crisis Grosic is
unequivocal, “Absolutely. [They] work on the theory
of targeting locally-based geography to offer fast
turnaround marketing solutions for distressed room
inventory and/or to increase restaurant revenues
managed in tandem during healthy periods it becomes
a powerful strategic tool during highly distressed periods such as
financial crisis, any negative citywide event, or simply a market of
high competition and excess stock. Essentially a loyalty programme
is a very effective way of discounting distressed inventory without
affecting brand integrity and market price positioning.”

14 AHCT November 2010

M a r k e t R e p o r t M a r k e t R e p o r t
Amari Residences Bangkok

The Peninsula, Hong Kong’s

General Manager and Area
Vice President Hong Kong and
Thailand Rainy Chan

The Peninsula, Hong

Kong’s luxury increasingly
attracts mainland Chinese
guests

Full
house
China. Chinese tourists already greatly contributed to Hong Kong’s
tourism throughout the global economic downturn and it was the
Onyx Hospitality
only major market producing continued growth in visitor arrivals Group President

Hong Kong hotels are to Hong Kong in 2009. As the global financial system recovers, and CEO Peter
Henley with
incomes are generally rising and all tiers – including those at the owner Yuthachai
flush with guests reports top – are anticipated to expand,” Barr tells AHCT.
Charanachitta

InterContinental Dalian – IHG is doubling its existing Greater China portfolio with
Hong Kong a key part of the strategy
Mischa Moselle
Edmond Kwan, Rooms Division & Sales Manager at the
recently rebranded Gloucester Luk Kwok hotel near Wanchai’s
exhibition and convention centre, told AHCT during a tour of the
property that he was expecting occupancy between 90 and 100
percent for much of October.
According to the Hong Kong Hotel Association’s (HKHA)
annual report, published in early September, High Tariff A Hotels
in Hong Kong achieved an average room occupancy rate of 74.98
percent, less than two percent down on 2008 and up 11.36 percent
on 2009 in the first half of 2010.
Bullish on China?
Breaking down the origins of the guests, the mainland China market
showed a visitor growth rate in the first half of 2010 of 26.9 percent
India has also seen strong growth as a source market, with an
increase of 42.8 percent in visitor arrivals over 2008.
Other source markets have been showing signs of recovery but,
as of end of June this year, had yet to reach 2008 levels. Chan tells
AHCT that The Peninsula, Hong Kong is seeing more guests from
short-haul markets than in the past. “It used to be a ball-park of
60/40 long haul to short haul, now it’s more 50/50. The regional
market is also gaining.”
Chan’s figures reflect visitor arrival numbers from HKHA that
show “long haul markets during the first half of 2010 continued
to show recovery but the numbers were still below 2009 levels.”
Visitors from the Americas were down 5.3 percent, Europe, Africa
and the Middle East down 4.5 percent and from Australia, New
Zealand and South Pacific down 3.2 percent. A few short haul
markets showed a small decline but growth from Southeast Asia
was reported as “recovering strongly.”
Stocking up

B
arring the unforeseen, 2010 is turning out to be a year
that demonstrates the resilience of the Hong Kong hotel
industry. Occupancies are nearly back at 2008 levels
and rates are recovering if lagging. The territory remains
a premier location for developers, owners and operators seeking
flagship properties. Much of the resilience is due to the strength of
economic development in mainland China.
China is now The Peninsula, Hong Kong’s second biggest source
market after the United States and ahead of Japan, the hotel’s Hong
Kong’s General Manager and Area Vice President for Hong Kong
and Thailand Rainy Chan tells AHCT.
Some years ago the same list would have read United States,
Japan and Britain and Europe. Looked at another way, mainland
guests have gone from comprising seven percent of the total in 2007
to 18 percent in 2010.
over 2009 and 32.8 percent over 2008, making it the only only major
market producing continued growth in arrivals to the territory.
While The Peninsula, Hong Kong’s Chan says “there is no
over-reliance on the mainland market” at her property, the issue is
one that has been noted by HKHA. The organisation reports that
the mainland market has not only grown at 10 percent a year for
four years running but is also a 62.2 percent share of total visitor
arrivals to Hong Kong and that it is inevitable that both rate growth
and share will decline “at some point in the future” as same day
visitor numbers increase. This would “result in lower growth rate
for overnight hotel staying visitors … from the mainland China
market.”
Keith Barr, Managing Director, Greater China at InterContinental
Hotels Group (IHG), takes a more positive view of Hong Kong’s
relationship to the mainland. “The city still has great potential,
especially when one considers travellers coming from mainland
Hotel room inventory in Hong Kong stood at 60,104 in 173
hotels by the end of the first half of this year, an increase of 16.5
percent over the 51,581 in 140 hotels at the beginning of 2008.
The projected rate of increase is some 5 percent per year for the next
three-and-a-half years.
IHG is currently the largest international hotel operator in Hong
Kong with 1,400 rooms spread over five hotels and with plans for
five more, including the boutique/lifestyle Hotel Indigo, a Crowne
Plaza and three Holiday Inn Express properties.
Open properties include a Crowne Plaza and two
InterContinentals, including the InterContinental Hong Kong
which is the only IHG-owned hotel in Greater China and according
to Barr is “our global flagship hotel for the brand and contributes a
significant percentage to our global income” as well as developing
“great brand awareness”.
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16 AHCT November 2010 November 2010 AHCT 17

M a r k e t R e p o r t
Guoman and Thistle Hotels Chief Operating
Officer – International Sanjay Nijhawan
Regional
snapshot
At the recent HICAP hotel investment
conference in Hong Kong AHCT learned
that Sheldon Adelson is a ‘rabid Republican’
and that he lost US$1 billion in “the credit
mess”. But as he added “US$1 billion buys
a lot less than it used to.”
Adelson was at the conference to be
honoured with the Hicap Innovation Award.
AHCT also had the opportunity to catch
up with several hoteliers with regional
expansion plans.
Onyx Hospitality Group announced the
acquisition of Hong Kong-headquartered
Shama serviced apartments. Onyx is a
division of Thai hospitality company Amari
which has expansion plans across Asia.
The company’s motives for investment
outside of Thailand are not because of the
political instability there but rather because it
wants to drive customers to its Thailand properties from new
sources. The company currently receives 70-80 percent of its
revenue from Thailand and is working on four projects in the
country, including a soon-to-open all suite hotel in Bangkok.
A luxury Saffron brand serviced apartment project near the
United States embassy on Wireless Road in Bangkok is slated
for a mid-2011 opening.
Outside of Thailand the company has plans
for China (see main story) and a JV in India that
is looking for suitable properties in Bangalore,
Mumbai, Goa, Jaipur and Hyderabad. Onyx also
has its eyes on Bali, where it hopes Australians will
become acquainted with the brand, and hence be
lured to Thailand.
Guoman & Thistle Hotels hopes to increase its
presence in Asia from three properties to 40-45
in five years. Guoman and Thistle Hotels Chief
Operating Officer Sanjay Nijhawan explained the
background and strategy to AHCT.
Thistle is a 25-year-old, 4-star brand with 37
hotels in Britain while Guoman is a 5-year-old, 5-star Thistle Hotels are exporting British operational expertise to Asia
18 AHCT November 2010
M a r k e t R e p o r t
brand with five properties in London. The first international IHG plans to double its presence in Greater China to over
Guoman is close to Shanghai’s newest airport and plans are 250 hotels in the next five years. “And with Hong Kong being
for the brand to spread across Malaysia and China. Thistle, an important and ever growing market for us, we definitely will
which currently has two hotels in Malaysia, will bring “British continue to invest in maintaining our leadership position in the
operational excellence with an Asian touch” to Asia. Hotel region.”
cars will be black London cabs and the doorman are actually Thomas Monahan, Executive Vice President International
being hired in London. Development at Wyndham Hotel Group – the world’s largest hotel
While the company will own and operate some properties company by number of properties – tells AHCT that having hotels
the aim is to expand through signing management contracts. in a financial capital such as Hong Kong is one way of making a
In both China and India the company will start in tier one cities big impact or of introducing new brands. There are currently two
before moving to second tier cities in two-three years’ time. Wyndham franchises in Hong Kong, both Ramada Hotels but the
The company also has its eyes on Vietnam. company’s regional expansion plans are not focused on the territory.
The 7,200-property strong Wyndham Hotel Group is The Thailand-based Amari hotel company’s new serviced
IHG’s global flagship and profit centre
hoping to offer its third-party apartment operator Onyx Hospitality Group has recently entered the InterContinental Hong Kong
management expertise as it Hong Kong market through the acquisition of the Shama serviced
Wyndham Hotel
Group aims to
develops across Asia and use its
competitive advantage of having
apartment brand. Amari took the decision to expand across Asia
about three-and-a-half years ago. Onyx and its Saffron 5-star and Hong Kong for the deal announcement with owner Yuthachai
bring its unique
management a breadth of brands – of the 12 O2O 3-star serviced apartment brands are one result of that decision. Charanachitta – tells AHCT.
expertise to Asia
only six currently operate in Asia. When the opportunity to buy Shama came along it was seen as Henley adds that the market for serviced apartments is very
Wyndham operates some 300 a ‘no-brainer’ because it gave the company an immediate presence strong and that it is difficult to enter the hotel market.
hotels in Asia at present, of which in Hong Kong and China (there are Shama apartments in Beijing The British-based Guoman and Thistle Hotels has established
250 are in mainland China, some and Shanghai as well as Hong Kong) and offices already staffed with a base in Malaysia for regional expansion. Chief Operating Officer
150 of those being Super 8’s. Mandarin and Cantonese-speaking staff. Current market conditions Sanjay Nijhawan says that the appeal of Hong Kong to any hotel
The company has its eyes on were also an appealing factor. “To be a leading Asian hospitality group is the rates being charged to guests. “It’s an absolutely
China, where says the company’s company means having a presence in major financial centres that phenomenal market and has been for a while. Rates are quite
Executive Vice President are brand-defining cities,” President and CEO Peter Henley – in exciting.”
International Development
Thomas Monahan, “the pipeline
dwarfs the rest of the world”
and the other strategic markets
of India and Thailand. Offices in
Hong Kong and Shanghai will Your exceptional coffee needs a perfect grinding
look after the China market, while
Singapore covers Southeast
Asia, Bangkok Thailand and
Indochina and Gurgaon India.
In India the company currently
has Ramada hotels under
construction in Agra, Navi Mumbai, Gurgaon, Ahmedabad,
Amritsar, Jalandar and Delhi Airport Expressway.
Other plans include the introduction of the Planet
Hollywood brand to Asia. Planet Hollywood is a Las Vegas
property with guestrooms themed around movies and
extensive Hollywood memorabilia and will be an upscale
brand in Asia.
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 T e c h n o l o g y T e c h n o l o g y

Connections
“A good working environment when you’re on the
road is not simply in communication technology”
count
Hotels across Asia are catering to the
demands of business travellers with
an increasing range of in-room office
Ananda Arawwawela
The Lotte Hotel Seoul and Lotte World, both located in the South
Korean capital provide these items on their club floors and even
equipment, Andrew Dembina discovers include a mobile phone for guests to use for the duration of their
stay, highlighting the ever-increasing role that hotels play in keeping
their business guests connected.
According to Nicola Chilton, Regional Director of Public
Relations for the Four Seasons Hotel Bangkok the hotel’s rooms have
everything a guest would need in order to use it as a virtual office.
“Many of our rooms are equipped with a flat screen TV with
connections for presentations; wireless keyboard internet service;
LRT-Nov 2010.pdf 1 20/10/2010 wireless
3:02 PM and wired high-speed internet; fax/copy machines;
executive-style desks with high-back leather chairs; iPod/iPad
connections to television for video presentations; and, of course the
most important thing for any meeting: a coffee maker.”
Hotels steeped in tradition are also moving with the times
to keep the modern business traveller functioning. The flagship
Mandarin Oriental hotel in Hong Kong is a case in point and will
tailor rooms to suit guests’ needs. If a guest wants to turn their
An executive room at the Landmark Mandarin Oriental – equipped with most office necessities

The Mandarin Oriental, Hong Kong – electronically prepared for anything

Guests can connect their laptops to the TV
at the Mandarin Oriental, Hong Kong
O
nce upon a time hotel guests could be satisfied with
a bed, clean sheets and a hot shower, but in today’s
fast-paced business environment travellers to major
destinations in Asia are increasingly looking for rooms
that also provide them with an office on the road.
Some hotels satisfy this demand by providing optional in-room
office equipment while others have rooms that specifically cater to
the business traveller. But what makes an in-room office?
“HSIA [high speed internet access] and WiFi are the minimal
expectations today,” says Ananda Arawwawela, Managing Director
of Sheraton Hong Kong Hotel & Towers. “The essentials that make
a comforting working environment in any hotel room has to do with
C

lighting, ample desk space, an ergonomic chair to sooth our backs,

plus all possible IT accessories ready to go. The other add-ons would
M

be a good menu, drinks, and snack selection with room service and
Y

mini bar to service guests’ wishes around the clock.

CM

“From my own travel experiences and our guests’ feedback, it

MY

is clear that a good working environment when you’re on the road

is not simply in communication technology.” CY

While internet connections are available in most hotels

CMY

across Asia, several 5-star hotels, including The Garden Hotel in

K

Guangzhou and Hotel Kunlun in Beijing, give guests the option

of installing PCs and fax machines in-room if they do not want to
use the hotel business centre, combining comfort with business
practicality.

Kitting out the room

In fact, there is an increasing trend for hotels to provide PC and
fax/printer units in certain room and suite categories as standard.
The Lotte Hotel Seoul provides PCs as standard in club room floors

22 AHCT November 2010 November 2010 AHCT 23

 T e c h n o l o g y
Guests at the Hotel Kunlun in Beijing can create their own private, in-room business centre
Hotel Soul’s TVs broadcast train and flight information
room into an office they can pre-request a fax machine, a printer
and scanner.
The hotel also provides an in-room technology kit that allows
guests to connect laptops to the TV monitor. Internet access and
hotel-wide WiFi is also available, charged on a weekly, three-daily
or daily rate. An in-room keyboard doubles as a remote control for
the TV and entertainment system and can also access the internet
for browsing (but guests cannot reply to emails). A Technology
Butler is also on hand to provide guests with assistance anytime
during the day.
The Mandarin Oriental’s newer sister hotel, The Landmark
Mandarin Oriental, has a similar operation catering to in-room
office requests with an extensive stock of cabling providing for all
manner of audio-visual entertainment (and gaming) gizmos that
guests might be carrying.
Smart TVs
Smaller city hotels have also joined the bandwagon. Hotel Soul
24 AHCT November 2010
in Suzhou, China uses a high-definition LCD Konka set that can
be connected to a guest’s computer or IT gadgets, including USB
sticks, (but guests must bring their own cables). All rooms at the
hotel have broadband and WiFi is hotel-wide.
“The TV also broadcasts daily train schedules and flight
departure and arrival information,” says Strauss Cheung, Vice
President - China of GR8 Leisure Concept, which operates Hotel
Soul as well as Hong Kong boutique The Luxe Manor. “Other
features designed to meet the needs of busy executives and business
people who aim at making their working trips productive and
efficient include a large glass-top working desk in each room. Room
sizes are spacious – 40 to 50 square metres – and working desks are
comfortably set up with sufficient lighting. Some rooms have extra
chairs, couches or coffee tables that can be utilized for meetings.”
Other examples include One World Hotel in Kuala Lumpur
which has an “intelligent TV” attached to a keyboard for guests to
use for word processing and spreadsheets using Microsoft Office;
as well as Landison Longjing Resort.
The latter hotel – a 15 to 20 minute drive from Hangzhou City
in China – overlooks tea plantations and has just 51 rooms but a
surprisingly advanced TV and hard drive system. Guests can flick
between TV and computer functions simply with a remote control.
The host system is hidden under a wide worktop. The system uses
a Bluetooth wireless mouse and keyboard, allowing guests to email
or surf the internet from room armchairs or the bed, allowing for
maximum ease of use and comfort. The system uses a diskless image
transmission and cannot connect to external devices such as mobile
hard disks, however, memory sticks can be used through USB ports.
The hotel is equipped with 50 MB broadband and WiFi covering
the lobby, F&B outlets and meeting rooms.
Although there are many hotels that excel in catering to the
business traveller, something as simple as the ability to connect
a laptop or other portable word processors to the in-room TV,
is the exception rather than the norm. As the demand for such
services grows and the cost of the technology decreases, these
services should become as common a sight as an in-room iPod
docking station.
 D e s i g n
Working the room
The so-called bleisure traveller needs a relaxing
and productive space says Ruth Williams
B
ack in 1929, while recovering
from a bout of the flu in
Shanghai’s newly opened Cathay
Hotel, Noël Coward holed up in
his hotel room and wrote the play Private
Lives. Both the play and the hotel have
enjoyed remarkable longevity with revivals
still performed today and the hotel retaining
its position as one of Shanghai’s best loved
hotels, throughout the twists and turns of
Chinese history.
Built on The Bund in 1929 the Fairmont
Peace Hotel was originally called the Cathay
Hotel and it was one of the most celebrated
hotels in China in the 1930s. After the
establishment of the People’s Republic
26 AHCT November 2010
The Fairmont Peace Hotel – overcoming the
challenge of hiding the technology
Guests have the flexibility to choose a seating position in relation to the light at East
Swire’s East – a business hotel with a life
concealing all the IT, cabling and power
discretely and providing the storage required
for all the hotel information. “With a
heritage property you have to work with
what you have. The ‘bones’ of the original
building were very different from modern
hotels,” she adds.
Positioning the workspace was a
challenge. “We opted for a standalone desk
— for heritage design it’s really important
that the space looks residential. It’s a very
different animal to a contemporary hotel
design,” she adds. “With heritage you
of China it was renamed Peace Hotel. have to camouflage – we wanted it to look
Today it is being reborn as a 21st century gracious and discrete – that was the main
international hotel and is now owned by challenge. We custom made two designs
China’s Jin Jiang International Hotels of desk in a deco style to achieve this.” All
Group and managed by the Canadian lighting and lamps at the Fairmont Peace
company Fairmont Hotels & Resorts. Hotel including the desk lamp are based
Design firm Hirsch Bedner Associates on deco designs. Original features dating
assigned a team of 14 designers in Shanghai back to 1929 inspire some of the decorative
and Singapore to “revitalize” the Shanghai patterns in the hotel.
icon. HBA Principals Ian Carr and Connie The hotel’s 270 guestrooms feature
Puar headed the project. Paula O’Callaghan, 1930s period flourishes along with
Senior Designer on the project spoke to contemporary comforts and cutting-
AHCT about some of the challenges faced edge technology. State-of-the-art in-room
by designers working on a heritage project technology includes a 37-inch plasma
When considering the workspace stereo television, a bath-side LCD screen,
O’Callaghan says the biggest challenge is Blu-ray player and wireless and broadband
Period furniture disguises functional
workspace at the Fairmont Peace Hotel
D e s i g n
“All operators
have their own
ideas in terms
of workstation
functionality, and
each property
offers opportunities
for designers to
innovate” Andy Tait
internet with “plug-and-play” connectivity.
Additional room amenities to make working
in-room more pleasant include Illy espresso
machines.
The original Peace Hotel guestrooms
may have provided the “ideal room of one’s
own” for Noël Coward to work in, but the
challenge for any hotel designer is to create a
workspace that is both attractive, functional
and incorporates the latest technology
without sacrificing comfort and a relaxing
ambience.
Tech-friendly style
When creating Swire Hotels’ East hotel
in Hong Kong, interior architects CL3
Architects had a blank page with which
to design the ultimate guestroom for the
modern business traveller, but had live up
to the tagline “a business hotel with a life”.
A project team led by William Lim
approached the hotel design by planning the
building from the inside out. Uncluttered
interior spaces and natural light dominates
the experience and East’s 345 guestrooms’
and suites’ 4.8-metre high windows make
the most of the views of the harbour, hills
and cityscape of Hong Kong.
With all the light and views, East’s
designers allow guests to make the choice
of sitting either beside the desk in their
ergonomic chair facing the window or
having the window behind them.
Similarly, at Le Méridien Cyberport,
LRF Designers opted to use contemporary
November 2010 AHCT 27
 D e s i g n
The oval standalone desk is designed with the bay
window in mind at the Kowloon Shangri-La
A mock-up of a room at Le Méridien Cyberport
design to create a very modern workspace.
A spotlight on the wall provides lighting,
while a glass desk adds to the bright open
feeling of the guestrooms (best-known for
their “sexy bathrooms”). “We decided to
bring in a swing glass top that could double
as a dining surface,” explains Andy Tait,
Principal Designer and Partner at LRF.
“All operators have their own ideas in
terms of workstation functionality, and each
28 AHCT November 2010
property offers opportunities for designers
to innovate,” he adds.
In contrast at the Kowloon Shangri-
La, Hong Kong’s LRF Designers created a
workspace that fits with the hotels classic
styling. LRF took inspiration from the
hotel’s bay windows and opted for an oval
standalone desk.
On the 55th and 56th floors at the
Island Shangri-La beside the Horizon
Enough space for one guest to relax while
one works at the Island Shangri-La
Club lounge, the luxurious Horizon Club
executive rooms also have a workspace
that fits the group’s aesthetic vision while
providing the latest in technology.
Carefully selected Chinese elements are
found alongside crystal chandeliers and the
desk looks like it belongs in the study of a
country house. When it’s time to get online
and start working, guests sit in a super-
comfortable padded leather office-chair at
Dual-purpose glass table
top at Le Méridien Cyberport
a desk facing a mirror that provides extra
views of the city, harbour and the room.
The classic solid wood desk’s drawers
are like a mini-stationery cupboard
and the computer jack panel is easy to
locate. A printer is close at hand as is the
television should guests feel a need for some
background noise or news. And if travellers
are sharing the room, there’s space enough
for one guest to relax while the other works.
Everything about the design ensures
that it’s easy to start work immediately
on the desktop. Having plugged in the
computer, and logged in to the Shangri-
La’s complementary internet service, the
only challenge is not to get distracted by
the amazing views of Hong Kong or to
indulge in too many chocolates or cups of
fresh coffee from the in-room Nespresso
machine.
 C u l i n a r y N e w s
The Renaissance Harbour View gets
into the festive spirit
Turkey and ALL the trimmings at Orchard Hotel
FESTIVE FARE
The festive season is almost upon us with Christmas once
again just around the corner. Special festive foods and long
lavish meals form an integral part of any festive season, with
many hotels and food companies creating a range of products
specifically for the occasion.
The Orchard Hotel Singapore always puts on a lavish
display and this year is no different. The hotel has created
a Christmas lollipop house made from 2,800 lollipops from
around the world and housing a selection of sweet and savoury
Christmas treats ranging from Lolli log cake to Honey glazed
boneless gammon as well as a Cantonese roast turkey from
the Hotel’s Hua Ting restaurant. To complete the sensory
experience carollers will be in the lobby in the days leading up to
Christmas.
Hau Ting isn’t the only one of the hotel’s F&B venues that
are getting in on the Christmas action, with the lobby level
Orchard Café serving Traditional roast tom turkey with giblet
gravy and chestnut stuffing, Oven roasted leg of lamb, Smoked
duck breast with roast fig, Chicken liver parfait with caramelised
shallots, as well as Black pepper slipper lobster and Chilli crab.
The dessert menu is no less complete boasting Ginger bread
30 AHCT November 2010
crème brûlee, Figs compote with sabayon of eggnog, Macaroon
gateaux, Panetone tiramisu and Christmas stollen
A Christmas Eve Buffet will also be available as well as a
range of pre-festival buffet lunches, high teas and dinners.
The award winning Cantonese restaurant Hua Ting is
putting an Oriental twist on Christmas food that includes more
traditional dishes such as Braised shark’s fin with conpoy and
golden mushrooms. Christmas drinks at the Intermezzo Bar
will include the Santamezzo, a scarlet red blend of vodka, fruit
liqueur and tropical fruit juice.
In Hong Kong, the Renaissance Harbour View Hotel
has created festival menus for its Scala Restaurant, Café
Renaissance and Lobby Lounge, offering a diverse range of
dishes including contemporary Italian dishes and
seasonal classic delicacies as well as buffet
options.
The diverse varieties of cuisines on offer will
ensure that gourmet lovers of all types will find
something to their liking. The in-house Scala
restaurant has a three-course lunch and five-
course dinner on Christmas Eve, and the Café
Renaissance offers Buffet Lunch and Dinner
as does the Lobby Lounge with the addition
of a festive tea set.
To keep the party going after Christmas
is over the hotel has also organized New
Year’s Eve celebrations with a lavish
six-course dinner and countdown at
Scala as well as New Year’s Eve buffet
lunch and tea in the lobby lounge – and
for those who can’t sit still on festive
occasions there is also a four-course
dinner-and-dance in the lobby.
If Christmas and the festive
foods that accompany it can’t
come soon enough for you then the
Conrad Centennial Singapore has
a lunch buffet at Oscar’s in time for
Thanksgiving which features traditional
Champagne as
work of art dishes like Roasted pumpkin soup with
garlic croutons, Carved turkey with chestnut stuffing and
roasted meats as well as desserts, which include Cheese cake,
Pumpkin and cinnamon pie, and Blueberry crumble.
No festive season is complete without champagne and
Mumm and Perrier-Jouët have products launched in time for
Christmas that will complete any holiday meal.
From the house of G.H. Mumm comes a special edition
Mumm on Ice gift pack containing a bottle of champagne and
a stylish carrier tote that functions as a portable bag allowing
a chilled bottle of Mumm Courdon Rouge to be enjoyed at any
holiday meal whether it be a picnic in the park or a day on the
beach.
Perrier-Jouët Belle Epoque 2002 marks the company’s
first vintage for the 21st century. And if we need any more proof
that champagne is indeed a work of art, celebrated Japanese
art photographer Makiko Takehara has applied her own unique
perspective on the company’s story creating photographs that
imagine Perrier-Jouët in new ways, interpreting each vintage
through different artistic aspects that marked that vintage year.
COFFEE MUSEUM
Espresso machine manufacturer Rancilio opened the doors last
month to Officina Rancilio 1926, a museum dedicated to the
historical and cultural legacy of the company.
Housed in a renovated building formerly used by the
manufacturer, the museum tells the story of the company from
1926 up to the present day through thousands of documents
and photos as well as an almost complete collection of coffee
machines made by the company since 1927.
The company is known for its innovative coffee machine
designs, which include the 1965 release of model Z8 created by
well-known Milanese designer Marco Zanuso
The building housing the museum is located in Parabiago,
a town in the Italian province of Milan, where Roberto Rancilio
founded the company.
The company is positioning Officina Rancilio 1926 as a
cultural project designed to introduce people to the company’s
rich historical heritage. The museum was doubly designed as a
way for the company to safeguard and cultivate its archives.
BOMBAY DREAMS
RE-IMAGINED
Bombay Dreams, one of
Hong Kong’s most famous
Indian restaurants, has a
stunning new design and
a menu created by Indian
Master Chef I.R. Qureshi.
The new Bombay
Dreams menu is varied
and includes dishes from
South India and Goa in
addition to the chef’s
own specialist styles of
traditional North Indian
Spicy eggplants from Bombay Dreams
cuisine.
House signature dishes include vegetarian and non-
vegetarian Chef’s platters, Salmon dill se, Handi murgh, Shahi
galouti kabab together with classic Biryani with chena payesse
and Ramalai desserts.
The master chef’s culinary creations have previously featured
in a number of international food festivals around the globe. He
was also Senior Master Chef at the Taj Mahal Hotel and The
Grand New Dehli.
The restaurant also offers a buffet lunch and Sunday brunch
with free flow red, white and sparkling wine.
The interior design includes an open kitchen with Tandoori
ovens as its centrepiece and makes use of texture and colour to
create an inviting atmosphere.
 C u l i n a r y N e w s
Classic pasta and white truffle dish from Sabatini Ristorante Italiano
White truffle
season
Everyone’s favourite seasonal fungi are
back, with the start of the white truffle
season. To mark the occasion a number
of restaurants are offering seasonal truffle
menus.
8 ½ Otto e Mezzo’s chef Umberto
Bombana is glad to kick start the truffle
season in his restaurant. Awarded
Worldwide Ambassador of the White
Truffle in 2006 by the Piedmontese
Regional Enoteca Cavour (Italy), Chef
Bombana is considered the pioneer of
this premium ingredient in Hong Kong.
Bombana’s truffle menu includes
Homemade fettucine, butter and
parmesan and white truffle and Autumn
mushroom risotto with piedmont cheeses
and white truffle.
The restaurant will also host the 12th
edition of the renowned World Truffle
Auction. Organised in co-operation
with the Region Piedmont and the
Piedmontese Regional Enoteca Cavour,
the auction represents one of the most
prestigious event in Hong Kong’s culinary
agenda. All profits from the auction
in Hong Kong will go to the charity
organisation Mother’s Choice.
Singaporean master chef Justin
Quek, who makes an annual pilgrimage
to Alba to source the finest white
truffles, appeared at the Mira Hong
Kong’s French restaurant Whisk last
month, pairing white truffles with his light
contemporary European cuisine. Quek’s
menu included Egg royale with goose
foie gras and white truffle shavings;
Tagliatelle in white truffle cream with white
truffle shavings and White truffle
ice cream.
Italian restaurant Domani also has
32 AHCT November 2010
a number of dishes that can be enjoyed
with the white truffle. These include a
Saffron risotto with raw scampi and quail
breast stuffed with stewed prunes, 24
month aged parmigiano reggiano fondue,
Maderia sauce and honey. For those
who prefer something sweet, Domani’s
dessert menu also includes truffle dishes.
H one at ifc mall is serving Beef
carpaccio with celery heart, shavings
of Parmesan cheese with white truffle;
Cream of St Georges mushrooms,
Bruschetta with soft scrambled free
range eggs and white truffle as well
as Vialone Nano creamy Risotto with
Parmesan cheese, meat juice and white
truffle. Desserts include Homemade
white truffle ice cream.
The Royal Garden’s Sabatini
Ristorante Italiano is featuring eight white
truffles dishes using fresh ingredients
including sea scallop and beef carpaccio.
Dishes include Scrambled organic eggs
on brushetta and white truffle and Risotto
with mascarpone cheese and white
truffle.
Loong Yat Heen offers hairy crabs
Crabs galore
To help solidify its position as one of the
premium destinations for hairy crab,
Fairmont Yangcheng Lake Hotel,
located between Shanghai and Suzhou,
has created an “Inspiring Autumn”
package running till the end of the year
that includes a one-night stay at the
resort in a Deluxe Room, breakfast at
Essence Restaurant and an elegant
Chinese dinner featuring the famous
Yangcheng Lake Hairy Crabs.
Some of the most prized hairy crabs
in the world come from the deep, cold
waters of Yangcheng Lake. As such, the
The hardest thing about raising
Fairmont resort is positioning itself as
the destination for local and international
gourmands wanting to savour China’s
a Desert Shrimp?
most prized hairy crabs and other
excellent lake specialties.
The hairy crab has a short season
running from September to December
and typically weighs in at 180-250
grams. The Fairmont resort selects only
the lake’s finest specimens ensuring
they weight at least 250 grams each.
Fairmont’s green initiatives ensure the
crabs are farmed in a sustainable manner
to ensure the population remains strong.
The Kowloon Hotel’s Cantonese
restaurant Loong Yat Heen will also be
celebrating the hairy crab season with
a hairy crab promotion available during
both lunch and dinner. The venue’s
Michelin-starred chef Yeung Kin-Yip has
created a number of dishes including
Braised shark’s fin with crab roe,
Steamed bean curd topped with crab
roe, Stir-fried assorted seafood served
with steamed egg white topped with crab
roe and Sautéed prawns stuffed with
turnip ring topped with crab roe.
Hokkaido King Crab will also make an
appearance at the Harbour Grand Hong
Kong’s Nagomi Japanese Restaurant.
Freshly flown in from Hokkaido, the
crab has been used to create a number
of dishes: Braised Matsubagani with
avocado; Grilled Tarabagani leg; Bean
curd skin rolled with crab meat and Taro
tempura to name a few.
Saying goodbye.
Sustainable
crab from
It may sound a little strange, but when you put as much effort as we do into raising shrimp, you
the Fairmont
Yangcheng Lake
Hotel
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 F o o d
Canadian cattle reared outdoors
Beefing up
Asian guests are defying worldwide
trends and demanding more beef.
Mischa Moselle asks why
consumption
T
Morton’s The Steakhouse New York Strip steak
his month Morton’s The Steakhouse spreads its wings
to Shanghai with the opening of a 200-seat restaurant
and 100-seat bar in a prime location, sharing the IFC
Pudong site with a 5-star Ritz-Carlton hotel.
Morton’s have been looking for a China property for some
time, taking two years to find the right Shanghai location as the
opening is “very important” for the company, according to Stephen
McCrimmon, General Manager of the Hong Kong branch. In his
11 years with the restaurant McCrimmon has noticed that mainland
Chinese guest numbers have gone from one table a week to two
or three tables a night. Local guests are of increasing importance
to the steakhouse as well, often using the restaurant as a venue for
celebrations, from birthdays to IPOs to product launches.
While guests no doubt appreciate the newer items on the menu
such as Chilean sea bass and onion rings, the meat remains the main
attraction – be it the classic Porterhouse or New York Strip cuts or
what the menu calls their “slightly smaller” cousins.
34 AHCT November 2010
F o o d
While this picture of a thriving steakhouse culture could be
reflected in the United States, where steakhouses have been a rapidly
growing category for over a decade, it is not reflected in much of
the rest of the world where the consumption of premium cuts of
beef is declining.
Increasing sophistication
Production and exports in both Australia and New Zealand are
down, due to a mix of strong currencies, low prices and drought,
but Asia is the one region that is importing more. Canada is back in
the market and some off-the-bone US cuts are also available, with
conditions varying according to the market. Exports of Scottish
beef, under the Scotch Beef brand, have just been authorized to
Hong Kong.
Appetite for Japanese Wagyu beef and its imitators seems to
know no bounds.
Australian farmers are finding a hearty welcome for their
products in Southeast Asia and Greater China and New Zealand
beef is showing modest gains in North and South Asia (a term that
for Beef+Lamb New Zealand encompasses Southeast Asia).
What is fueling the appetite for a premium (read pricey)
foodstuff?
In fact, beef consumption is rising at all price points and
Aaron Iori, Regional Manager – Southeast Asia/Greater China at
agricultural promotion body Meat and Livestock Australia, tells
AHCT that the market is very price sensitive.
“Importers continue to buy high end products from Australia
but they will be tempted to buy commodity price products which A prime cut from Canada
are of low quality and cheap from different countries for customers
who are price sensitive,” Iori says.
Undoubtedly the rise in beef exports is mainly due to rising
incomes and the increased affluence of the region’s middle classes.
McCrimmon has noted that the mainland visitors to Morton’s
are clearly well-travelled, sophisticated consumers and Iori also
believes that “Consumers in this region are becoming more
educated, more travelled and increasingly exposed to both traditional GLOBAL SEARCH INTERNATIONAL INT. GUILD OF BUTLERS & HOUSEHOLD MANAGERS
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Another contention – made by the people selling the product
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coming back for it. Laurent Vernet, Head of Marketing for Quality Butlers. Helping to re-define service excellence
Meat Scotland (QMS) says the appeal of a steak is quite simple to
Teaching essential skills, developing standards &
understand. services by targeting the mindset of the butler to
“A steak is a simple honest dish made from nature and to understand, meet and exceed the expectations of
every unique guest.
your liking. Only good chefs can cook a good steak. A good chef
Tailor made Hospitality programmes
demonstrates his abilities with a steak – he can’t hide. Steaks are WWW.IGBH.COM
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also rich in satisfying flavour. It is a hedonistic dish and comfort
food,” Vernet tells AHCT. OTHER HOSPITALITY COURSES
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November 2010 AHCT 35
 F o o d

hides that eat more and as a result gain weight faster, and possibly
produce more fat.
The cattle’s diet is supplemented with grain – predominantly
corn in the east and barley in the west and for 200 days the cattle will
be given varying proportions of grain and
silage. The result, according to Daniels, is
Filet mignon, Morton’s style
“marbling giving flavour and tenderness.”
The cattle are slaughtered between
16-24 months of age.
Daniels also adds that steaks remain
popular despite the expense because they
are “considered a luxury” and possibly
more contentiously they are “good for
health.”
Red meat is in fact losing the bad rap
it had acquired on the health front and
Helen Fletcher, Senior Market Analyst at
Portioned rosbif steaks from New Zealand Beef+Lamb New Zealand is robust in her

All the Wagyu beef used in Nobu Angus cattle grazing in New Zealand
Hong Kong is from Japan

defense of the product:

“We have no research or opinion
that shows us that red meat is seen as
unhealthy. Lean New Zealand grass-fed
beef and lamb is widely recognized as
a good source of protein, B vitamins,

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zinc, iron, vitamin D and Omega three

“A steak is a and six while also being low in fat,

cholesterol and calories.”

simple honest However, the reality is that guests

are ordering steaks because of the “melt
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dish made from in your mouth, buttery, meat flavor”
says Nobu Hong Kong Executive Chef

nature and to Nobu Hong Kong Executive Chef Erik Idos

Erik Idos. The restaurant serves some
beef from Wisconsin in the United

your liking” States and Saga province in Japan. All

the Wagyu used in the restaurant is from Japan.

Laurent Vernet The commonest Wagyu used in Hong Kong is from Miyazaki,
both a province and type of cattle.
Chef Erik comments that the marbling of Japanese beef puts
it in a different league to beef from other countries and that Asian www.egrocoffee.com
guests are “not afraid to spend the money and get the best.”

36 AHCT November 2010

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 D r i n k D r i n k
The Macallan has been stoking the demand for single malts in Asia

A
ccording to International Wine and Spirit Research
figures the whisky market in China, which was worth
around £1 million (US$1.6 million) in 2000, was worth
£80 million (US$126 million) in 2009.
At the moment not much of that is single malt. The category
accounts for about six percent of total sales of Scotch whisky
worldwide, but between 2005 and 2009, while the industry as a
whole grew by 10 percent in terms of sales by volume, by the same
criterion single malt grew by 23 percent.
For many years Scottish single malt whisky was merely a niche The Lowland Auchentoshan distillery

category in most Asian markets. The only label with a level of

visibility remotely comparable to the leading blended Scotch brands
was Glenfiddich, which was marketed very much in the style of a
luxury blend anyway.
Blended Scotch whisky remains far bigger business - in Asia,
particularly for the twin giants at the luxury end of the field, Diageo’s
Johnnie Walker and Pernod Ricard’s Chivas Regal.
Malt, however, has now emerged as a serious rival - and arguably
a long-term threat - to the big two, and to Chivas’s ultra premium
blended Scotch, Royal Salute.
Glenfiddich – which remains the world’s best selling single malt,
although it is now second to The Macallan in Asia – was the first
to establish the category around the region, competing in terms of
image with Johnnie Walker and Chivas. It stressed smoothness in its
marketing rather than character, a strategy that has been considerably
modified in recent years.
From the 1980s onwards it had to compete with other malts
gradually working their way into the markets. These focused more
Bowmore is unique in offering a combination of
on the individualism of the whiskies, and by inference that of the Highland, Lowland and Islay whiskies
people who drank them.

Dram-atic increase
Over time the Edrington Group’s The Macallan emerged as Asia’s
most successful malt brand, partly thanks to its highly collectible

“Taiwan – it is a
blockbuster market for
us” David Pattison
vintage range, and to bottlings with advanced age statements. In a
very brand conscious environment, persistent reminders that it is
“often called the Rolls Royce of single malts” certainly didn’t hurt.
Not far behind The Macallan and Glenfiddich are The Glenlivet,
owned by Pernod Ricard; Glenmorangie, acquired in 2004 by
LVMH, which has invested heavily in building the brand; and

Malt assault
Bowmore, owned by Morrison Bowmore Distillers Ltd, owned in
turn by Japan’s Suntory Holdings Ltd.
These are – for the moment – the major players in an increasingly
crowded market as more and more Scottish distillers look east.
Back in Scotland mothballed distilleries are being reactivated,
and investment is pouring in to an industry that, although
Single malt whisky sales growth is beleaguered in its traditional markets, thanks to recession and
the demonisation of the alcoholic drinks industry that recalls the
outstripping blends, discovers Robin Lynam prohibitionist excesses of the early 20th century, now sees Asia as
its future.

The older, the more

expensive, the wider the
appeal to some Asian
drinkers

40 AHCT November 2010 November 2010 AHCT 41

 D r i n k D r i n k

Chivas Brothers’s ultra-premium Royal Salute
Blue expression of the Walking Bowmore’s
Lowland offering
Man – Diageo’s top selling blend
Still room for growth
One of the most aggressive players in the field is Glenmorangie,
the best selling single malt in Scotland, which has raised its profile
in the field hugely by expanding its range from its classic Ten Years
Old, now renamed The Original, to an extensive range of different
cask finishes, and exotic, innovative spirits, such as Signet, created
In addition to Bowmore, the company offers one of the few
Lowland malts available in Asia, Auchentoshan, a gentler whisky
suitable for pre-dinner drinking, and Glen Garioch a distinctively
honeyed Highland malt.
Although Pattison, along with everybody else, has an eye on
China, he is less bullish on the prospects in that market for malt
over the short term than many of his industry colleagues.
“The problem in China is there is no understanding of it,”
says Pattison. “People don’t know the difference between a cognac
or a blended whisky and single malt, but in Taiwan there is that
understanding.”
Although Japan was the first market in Asia to really latch on
to single malts, according to Pattison business for the category is
struggling there because of adverse economic conditions that have
pushed consumers towards cheaper Japanese whisky brands.
In Taiwan, which followed it, conversely, the economy has
picked up, and in 2009 the government reduced the rate of duty.
“It is a blockbuster market for us,” says Pattison. “You see a
lot of younger people coming in to whisky in Taiwan. There was a
very big tasting event, Whisky Live, in August and that attracted
about 14,000 people over the two days, which was phenomenal
compared to, say, Whisky Live in Japan, which probably attracted
4,000 or 5,000 people, or Whisky Live in the UK, which would
be about the same.”
Bowmore is also focussed on a strong collectors market in
Singapore. It is known for its rare special edition bottlings such as
the Bowmore Trio – Gold Bowmore, White Bowmore and Black
Bowmore – one vintage bottle of each of which sold together last
year at auction in New York for US$21,600.
“There is a lot of demand in Singapore for those expressions.
There is also huge interest in Singapore for the Forty Years Old.
That’s coming on very well as a market,” says Pattison.
Only 53 bottles of the limited edition Bowmore 40 Years
Old have been released worldwide, and it is priced at £6,500
(US$10,223) per bottle, plus tax.
Conscientious brand-building
has boosted Glenmorangie sales
The new master of the black beans
Coffee enjoyment with our best
Chivas Regal, Pernod Ricard’s
leading blend
the basement of the Wharney Guangdong Hotel in Wanchai, stocks
about 180 malts.
A few doors away on Lockhart Road, an anomaly, in that it’s
whisky range derives from a private collection placed in a restaurant
for sale, but a sign of the times nevertheless, is the Banana Nana Thai
restaurant, which has about 400 malts, many of them rare – one of
the largest selections in Asia.
Is the category competitive with blended whisky over the longer
term, or complementary to it, however?
That is certainly a question Pernod Ricard and Diageo have to
ponder, since both have considerable interests in both areas. Pernod
Ricard owns Chivas Regal, Royal Salute - and The Glenlivet. As
well as Johnnie Walker and several other blends, Diageo owns a
portfolio of 15 malts.
As well as its long established Black Label deluxe whisky Johnnie
Walker has invested heavily in its popular Blue Label premium
blend, which is positioned towards the top of the luxury blended
category. Its two blended malts, Green Label and Gold Label, aim
to offer something different to both blended and single malt whisky
drinkers.
“I think they are complementary,” says David Pattison. “Blended
whisky is good for introducing people to the category – younger
drinkers, first time drinkers. It’s more affordable than malt whisky
for those on lower incomes. Malt whisky suits connoisseurs, and
there are people who buy it for image.
“Is there competition between say a Royal Salute or a 25 Year
Old Chivas and a single malt? Yes, I suppose there is. I think it
depends very much on the market.”
Melitta SystemService
www.melittasystemservice.de
export@mss.melitta.de

by Dr Bill Lumsden.
Lumsden and his team, including Sensory Whisky Creator
Annabel Meikle, are carving out entirely new territory for single
malt whisky, aimed at drawing in the younger more trend conscious
drinker.
Last year Glenmorangie installed four new copper stills, in
what Meikle calls “undoubtedly the finest still room in the world”
at a cost of £4 million (US$6.3 million), bringing the total to 12,
and boosting production capacity by a third. She, Lumsden and
LVMH are confident that with market growth in Asia, the extra
spirit will be needed.
Glenmorangie also owns the Ardbeg distillery on the island of
Islay, and is now working to build that brand in Asia. The same
meticulous attention has been paid to packaging as was applied to
Glenmorangie, and the brand is increasingly visible in regional bars,
retailers and duty free outlets.
Sales of those bottles so far have included five to Singapore, fully automatic machines
two to Taiwan, nine to the UK, one to Malaysia, and one to the
Chinese mainland.
Not surprisingly none have been sold in Hong Kong, where the
tax would double the price.
“In Hong Kong the market is developing, but the big issue is
the duty structure which does not favour imported spirits. It is 100
percent ad valorem, which really pushes up the price. A very good
bottle which might be HK$6,000 (US$773) in any other market
will be nearly double that in Hong Kong because of the import
duties. The Scotch Whisky Association are lobbying the Hong
Kong authorities to try to introduce a fairer system,” says Pattison.
Widening interest
Interest in malt is certainly spreading in bars and restaurants
however, many of which have gone from offering only two or three Melitta® bar-cube Cafina® ALPHA Melitta® cup

Ardbeg will be going head to head with the less peaty Bowmore, of the big single malt names to a selection of twenty malts or more,
currently the biggest selling Islay malt around the region – a trend noted by Brand Promotion Manager Walter Gerrard of Fine
although internationally the island’s dominant player remains the Vintage (Far East) Limited which supplies Hong Kong’s largest
® Reg. trademark of a Melitta group company.

unmistakably pungent Laphroaig.
“We’re quite unique as a company in that we’re very niche,
focused only on single malt, and we offer an Islay, a Lowland and
a Highland. That’s the way we’re trying to develop our business,”
says David Pattison, Morrison Bowmore’s Regional Manager,
Emerging Markets.
wholesale selection of single malt whiskies, including rare bottlings
and an extensive range from whisky merchant Gordon & MacPhail. Melitta® c35
Gerrard claims to have noted “exponential” growth in the range slim and smart
of single malt whiskies available in Hong Kong F&B outlets over
the last 12 months.
One of Fine Vintage’s biggest clients, The Canny Man bar in

Melitta SystemService GmbH & Co. KG • P.O. Box 1326 • D-32429 Minden, Germany
42 AHCT November 2010 Tel. +49 571 50 49 312 • Fax +49 571 50 49 314 November 2010 AHCT 43
 E q u i p me n t E q u i p me n t

A
good cup of coffee may not be
La San Marco offers coffee at the push of a button
enough to sway a patron’s choice
of fine dining establishment,
however, a bad cup can leave a
bitter aftertaste on an otherwise flawless
meal – in many cases the final verdict on
a cup is not merely a matter of the right
ingredients, but the right coffee machine
as well. 

“We usually recommend a coffee
machine that can best fit the overall dining
experience of a fine dining restaurant,” said
Christian W. Huber, Managing Director
of Boncafé International distributors of
amongst other products Rancilio Egro
coffee machines.

 “If you’re in a fine dining
restaurant offering the very best service,
cuisine, wines, desserts, and so on, then you
would expect the coffee experience – which
usually comes at the end of a meal – to really
conclude the entire dining experience with
aplomb,” Huber said. 


Paolo Fenu, Director of Communications
of La San Marco says the list of requirements
is comprehensive. “Reliability and the ability
to consistently brew quality coffee, the
machine’s capacity to keep a programmed
temperature, regardless of the use, the
The ‘Buick’ of espresso machines
ergonomics and design, and of course brand
awareness” matter, he says.
To be or not to be automatic 


There are numerous elements that need to
be taken into consideration when choosing
a coffee machine for a fine dining restaurant.
One question that needs to be answered
early in the process is whether the restaurant
intends to operate the machine through a
trained barista or whether a full automatic
coffee machine is required. 

Franke Coffee
Systems has a number of fully automatic
coffee machines that are aimed at fine
dining establishments. “These machines
have the possibility to automatically unite
the quality in the cup needed for fine dining “If it is it too big the
requirements, whilst keeping it clearly
operator friendly and thereby reducing total
running cost are too
intervention time so that staff can focus
on serving the customer,” said a company
high. If it is it too small
spokesperson. 
 the machine cannot
Not everyone, however, believes that
fully automatic coffee machines are suitable
cope with the demand”
for fine dining restaurants.
“All over the world there are different
Bernhard Künzler
coffee habits, local tastes, different ways of

The best coffee

Fine
Freshly brewed coffee of superior quality.
Wonderful aroma, delicious and full flavor. The
best filter coffee is brewed by Bravilor Bonamat,
a leading authority on filter coffee systems for

machines for more than sixty years. Each of our machines has

fine dining
its own specific qualities, allowing its user to make
delicious coffee quickly and easily at any location.
Brewed in glass decanters or airpots, the coffee is
always perfect! Beside a contemporary design
these machines offer an excellent in-cup quality
and much user friendliness.

What should you take into

account when buying a coffee
machine for a fine dining room?
Euan McKirdy finds out Bravilor Bonamat B.V.
P.O. Box 188
1700 AD Heerhugowaard
The Netherlands www.bravilor.com

T +31 (0)72 57 51 751

F +31 (0)72 57 51 758 The taste of quality worldwide
44 A HCT November 2010 E sales@bravilor.com November 2010 AHCT 45
 E q u i p me n t
roasting the coffee beans,” says Peter Kass,
Bravilor Bonamat B.V. “It might result in
different ways of brewing the best cup of
coffee. However, we do recognize more
interest to make coffee with traditional
filter coffee equipment. People like to be
more involved in the full brewing process”.
The company’s solutions provide specialty
beverages such as espresso, cappuccino,
chocolate, espresschoc, café au lait and
Moccachino.
According to Blair Donaldson, Director
at Koffee Ko, a provider of beans, roasting
and espresso machines and training, “Any
fine dining establishment should only
consider a semiautomatic or volumetric
machine. Even though we sell them, fully
automatics are an insult to people who
know coffee.
It sounds great to have a
machine that does everything at the touch
of a button. But really, would you do that
with any other quality product? How
about steak? Or desserts? In this day and
age it’s insulting to the customer and it’s a
cop out for people who don’t want to do
the job properly.”
He added that using a
semiautomatic/volumetric machine is not
The Faema E61
as hard as some people assume, and the
company offers extensive training with
every machine as well as advanced classes
for baristi who want to take their skills to
the next level. Huber concurred, noting that
although a semi-automatic machine may
not produce as many cups, nor with the
same speed, as a fully automatic machine,
but “in a fine dining experience, one is
more understanding and patient to wait for
that good cup that has been produced and
made with passion by a trained professional.
46 A HCT November 2010
Schaerer machines are found in gourmet restaurants and hotel coffee shops
If time and volume is an issue, then the
semi automatic coffee machine will not
be recommended.”
The German company Melitta have
taken the fully automatic route with the
c35 range for coffee specialities. All models
in the range have one or two grinders
depending on the customer’s request but
not all have steam and milk capacity.
The c35 12Cm has all and can make
200 cappuccinos or coffee crème or 250
espressos an hour.
A world of extras 

 from Nuova Simonelli, the ‘Aurelia
Once a restaurateur has decided on the
choice of fully or semi-automatic, there
are still many other questions that need
to be asked and answered before the right
machine can be chosen. These include:
should the machine include various beans;
what are the volume requirements to be
expected to run through the unit per day;
should the machine be able to serve milk
specialities; should the machine be able to
dispense additional specialities including
chocolate, syrup, and so on.
The latest Egro One, for example,
can steam milk, brew coffee and dispense
hot water at the same time. It also has the
ability to program 16 different beverages
E q u i p me n t
Reliability and the ability to consistently brew
quality coffee counts for La San Marco
“For a professional barista,” says Lavazza’s Marketing & Product Management for
Vincent Cheng, “we always look for a Swiss company Schaerer, says that the size
machine with good water temperature of the machine is also important to consider
and pressure control (especially for those and likens the process to buying a new car.
machines that experience high levels of “If it is it too big the running cost are
consumption). These factors are key to too high. If it is it too small the machine
extracting the full aroma and taste from the cannot cope with the demand, which would
ground.” From the Lavazza range, Cheng mean that customers have to wait too long
recommends the FAEMA, La Cimbali and for their beverages and that the machine
La Marzocco lines. is overused, which again leads to higher
Bernhard Künzler, Director of service cost.
for the keypad model and 34 different
beverages for the touch-pad model. 

“The
good thing is the machine is able to brew
both hot and cold beverage with just a touch
on the button,” Huber added.

Donaldson noted that over the years,
Koffee Ko has dealt with quite a few brands
and has gotten to know the pros and cons
of most of them. For a long time, he noted,
the La Marzocco was the machine of choice
for people serious about coffee.
“Recently, however, we tested the new
World Barista Championship machine
Competizione’, and honestly it is fantastic.
In 14 years in this business I’ve never come
across a machine that made coffee taste
as wonderful as this one does. It is utterly
without equal.”
 
Further, he said that where
the La Marzocco required hard work to get
good results, the Nuova Simonelli machine
is a breeze to use. It’s what’s in the cup that matters.
“Nuova Simonelli spent considerable
time with Italian universities researching
the science of espresso extraction. They
A Partner You Can Count On™
then began to design a new system around
those findings, and it appears to have paid
off phenomenally. I went from sceptic to
convert in a single shot,” Donaldson said.
La Marzocco does have its fans though.
www.bunn.com • www.trifectaexperience.com Fan us, Friend us, Follow us!
Experience BUNN Quality at FHC China, 11-13 November, Shanghai
November 2010 AHCT 47
 E q u i p me n t
“A coffee
machine is the
final tool in the
coffee process
towards the
perfect cup”
Anders Bäckström
Aesthetic appeal – enough to qualify for a museum
of coffee machines – is a consideration for Rancilio
“Schaerer’s portfolio of espresso models
covers our customers’ needs from 30 to
over 800 cups per day, and for the gourmet
restaurant or hotel coffee shop, the Coffee
Art Plus is Schaerer’s answer, offering greater
capacity and an abundance of different
options for preparing the milk.”
Coffee machine
as design element
Functionality is not the only consideration
when buying a coffee machine, particularly
for fine dining restaurants where the
machine may be visible and therefore need
to blend with the overall interior design.
“For restaurants looking for more of a
showpiece, the Victoria Arduino ‘Adonis’ is
absolutely beautiful. A blend of classical and
modern designs it comes in an all chrome
finish, pearl or burgundy 12-step paint
process, or custom colour to match dining
interiors/ambience,” Donaldson said.
A case in point is 8 ½ Otto e Mezzo,
which employs the above mentioned
Adonis machine. Known as the ‘Buick’ of
coffee machines and personally selected by
48 A HCT November 2010
Schaerer models can cope with volumes
ranging from 30-800 cups a day
Chef Bombana it has been placed on the
bar counter where it can catch customers’
attention and serve as a focal point. Some
machines come with a range of cosmetic
possibilities so that they can be adapted to
a variety of fine dining restaurant interiors.
 well does the machine fulfill its core
“A Rancilio Class 10 for example,” Huber
said, “could allow the establishment to
choose the design and colour of the leather
for the machine. It will give a touch of class
to the ambience of the establishment. For
those who are approaching a more classic
and retro feel in their dining experience, the
Rancilio ‘Leva’ espresso machine model will
add showmanship of making espresso coffee
by the barista.”

 extraction, according to the company. Bunn
Keeping it running
There are also more mundane concerns
that need to be considered when buying
a coffee machine. Franke Coffee Systems
spokesperson noted that it is important
to find out if the provider of the machine
has a service presence in the region to
ensure the machine is installed properly,
staff are trained and regular service can be
maintained.
“Operators tend to underestimate the
importance of regular machine cleaning.
This is important to ensure that the
quality offered to the customer stays at
a constant high, as well as ensuring the
intended longevity of the machine itself,”
the spokesperson said. Donaldson added
that any buyer should ask if the dealer
can service the machine and if they carry
spare parts. “A good dealer will provide
a replacement machine if they can’t fix
yours on-site. If the problem cannot
be fixed and the machine is still under
warranty they should replace the machine
immediately.”
C
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Never lose sight of the target 


When wading through a myriad of coffee
machines and functions on offer, buyers
must never loose sight of one simple
question, according to Donaldson: How
functions – making espresso and steaming
milk – and how easy is it to get these results
consistently.
One option from Bunn is the Tiger
Xl, M and M EXT models, particularly
appealing if space is cramped as they only
occupy 16” or 41 cm of counter space.
The unit simulates barista tamping
and polishing motions to provide uniform
also point out the intuitive operational
design and easy to use control pad. The milk
delivery system is designed to not dilute the
foam when frothing “so customers enjoy
a full, rich flavour experience,” says the
Discover milk
company.
“A coffee machine is the final tool in the
all over again
coffee process towards the perfect cup. A six
month long journey, from the picking of
the coffee to the processing and the roasting
– all can be in ruined without the use of
correct brewing equipment,” said Anders
Bäckström, Export Sales Manager (Asia) of
Crem International the Swedish/Spanish
coffee conglomerate.
“Hotels and restaurants are starting to Evolution Plus Foam mastEr
wake up to the fact that they’re losing business The fastest way to perfect milk foam.
to stand alone cafes 50 meters away because The Franke evolution Plus in conjunction with the innovative Franke
those cafes have better coffee, use high quality Foam master sets new standards in milk frothing.
machines, and invest in training their staff The Foam master allows a fully adjustable milk foam consistency by
properly,” Donaldson concluded. product – and this at twice the dispense speed of regular milk systems.
“Of all places a ‘fine dining’ restaurant
should offer a ‘fine dining experience’; that www.franke.com
includes the coffee. If you’re offering the best
cuisine in town, then that should be across the
board – food, wine, service, and coffee.” 


Additional research by Saul Symonds
 P r o d u c t N e w s P r o d u c t N e w s

Monin Perhaps your guests would prefer a

cocktail or mocktail?

announces Tiramisu Chocolate Martini

Volume be over-whipped. Tiramisu • 15 ml Monin Tiramisu syrup

• 20 ml Monin Cream de Cacao Brown

and value Anchors figures show that a litre of

New Zealand dairy company Fonterra’s
Anchor brand has launched a new UHT
whipping cream that promises extra profit
as much as extra volume. According to
the company, the cream delivers up to
25 percent more whipped volume than
other whipping creams, with the benefit
that the “excellent yield” will “deliver more
profits.” The cream also promises a rich,
original creamy taste and full mouth feel
and is robust and versatile enough not to
standard whipping cream will provide flavour
enough for five mousse cakes, using 0.2
l per cake. A litre of Anchor Extra Whip Monin has broadened its Le Sirop range
can make 6.25 mousse cakes, using with the addition of a Tiramisu flavoured
0.16 l per cake. dessert syrup.
Anchor Extra Whipping Cream comes “An elegant combination of dark
in a 12 x 1litre case, has a fat content chocolate, nuts and espresso,” the
of a minimum 35 percent, a shelf life of Tiramisu syrup is suitable for any
seven months and needs to be stored at beverage application, say the makers.
between 2-4ºC. “Fancy the ultimate Tiramisu latte?
Le Sirop de Monin satisfies that craving
For more information: www. every time.”
fonterrafoodservices.com.hk Just as Tiramisu itself is a highly
adaptable dessert recipe, so is the syrup
– simple applications include adding it
to hot or cold milk, coffee or a dessert
topping.
• 40 ml vodka
• 60 ml half & half milk
Add ice cubes and shake well. Serve
with cocktail glass. Sprinkle cocoa
powder on top to decorate.
Tiramisu Coco Colada
• 20 ml Monin Tiramisu syrup
• 30 ml Monin Coconut fruit mix
• 7.5 ml Monin Chocolate sauce
• 90 ml milk
Add ice cubes and blend well. Serve
in a 16oz glass.
For more information: www.monin.com

Vidacasa Vidacasa Diningware is composed

of three parts – top porcelain food plate,
The use of the iThermo Cell is
easy. Simply store it in any freezer

Diningware – the innovative reusable iThermo Cell,

and the polyurethane thermal base.
at -18°C overnight until it becomes
solid, place it into the thermal base,

a tailor-made iThermo technology absorbs cooling

power during state transformation and
and you can see the magic cooling
power! 2 temperature zones
solution for releases cold thermal power for long
hours. With the use of the iThermo
The entire Vidacasa Diningware
collection is eco-friendly and food
for professionals World leader in Wine Cellars
serving fresh Cell, Vidacasa Diningware can keep its
surface at a low temperature for up to
safe, while the iThermo Cell can
be reused up to 300 times, saving

chilled food
Serving fresh food presentably is a
challenge to hotel and restaurant chefs
worldwide. Either you place wet ice at
the bottom of your dishes or use dry ice
to keep the food cool, there just isn’t
a flexible solution or presentable way
around this.
Now introducing the Vidacasa
Diningware – it may be your perfect
solution!
Vidacasa Diningware’s function is
to keep food plate surfaces at 4°C for
up to six hours, without external power.
This innovative cooling feature assures
delicate perishables like fresh seafood
food, Japanese raw food, cold cuts,
salad and even desserts can be served
freshly at any hotel, restaurant or catering
outlet.
six hours, without using wet ice, dry ice
or an electricity supply.
huge operating costs and providing
environmental benefits. DualZone
The first “product” from the EuroCave
Professional, Dual Zone, is a 2 temperature
zone wine serving cabinet combining a
modem design with the latest technology.
Two large zones, which are completely
independent, allowing your red wines, white
wines all to be kept at the right serving
temperature.
In this way, Dual Zone allows you to easily
access bottles when dealing with customers’
wine orders.
For a free brochure containing full detail,
please contact:
Alpha International Food Services
909, Chai Wan Industrial City, Phase 2,
70 Wing Tai Road, Chai Wan, Hong Kong.
Tel: (852) 2889 2123 Fax: (852) 2889 1757
For more information: www.vidacasa.com http://www.eurocave-alpha.com
Model: D-290 Email: alpha@eurocave-alpha.com

50 A HCT November 2010 Made in France

November 2010 AHCT 51
 E v e n t s E x h i b i t i o n s

Date Event Details ORGANIzER

Nov 10-12 Cosmoprof Asia Cosmoprof Asia is the leading business-to-business UBM Asia Ltd
Hong Kong Convention beauty trade show event in Asia. All exhibits are Tel; +852 2827 6211
and Exhibition Centre divided into five themed sectors that cover the entire Fax: +852 3749 7345/3749 7310

Contests galore at
Wanchai spectrum of the beauty industry. Email: cosmasia-hk@ubm.com
Hong Kong www.cosmoprof-asia.com

Nov 10-12

FHC China 2010
Shanghai New
FHC China is the biggest international trade show for
food, wine and hospitality equipment in China. FHC
Lily Zhu
China International Exhibitions
Macau hotel show
International Expo Centre, China features Wine and Spirits China 2010, Meat Room A2402-03, Singular Mansion,
Shanghai, China China 2010 and Tea and Coffee 2010 specialist areas, No.318-322 Xian Xia Road, Shanghai
with Olive Oil China, Ultimate Barista Challenge (200336), China
China, Ice Cream University, Wine Seminars, China DID:(86-21)6209 5209
Sommelier Wine Challenge, FHC international Fax:(86-21)6209 5210
cooking competition and more. Email: fhc@chinaallworld.com

Nov 14-18 Equip’Hotel Paris
Porte de Versailles
France
Nov 24-26 Hotel Expo 2010
The 6th International Hotel Hotel Expo will be held in The Venetian Macao again.
Equipment, Supplies and Gathering thousands of hospitality industry decision
Food & Beverage Expo
The Cotai Strip Convention
and Exhibition Center at the Asian countries, Hotel Expo is the largest exhibition in
Venetian Macao
Jan 12-14, 2011 HIFI
Renaissance Mumbai
Convention Centre Hotel
Mumbai
India
27 Feb – Gulfood
2 Mar 2011 Dubai World Trade Centre
Dubai
Mar 29 – Hotelex Shanghai 2011
Apr 1, 2011 Shanghai New International hospitality industry. Managers, manufacturers, traders
Expo Center
Shanghai
China
Jun 19-23, 2011
Vinexpo
Bordeaux-Lac Exhibition Centre
Bordeaux
France
T
Equip’Hotel is a rich source of experience that Promosalons
pinpoints tomorrow’s trends, especially in the worlds www.equiphotel.com his month the hotel equipment and supplies industry will
of decoration, design and architecture. www.promosalons.fr
converge on gambling haven Macau for a three-day expo
highlighting the latest industry products and developments.
The 6th International Hotel Equipment and Supplies Expo
After the success of the past five editions, the sixth Coastal International Exhibition Co., Ltd.
will see over a hundred companies from Argentina, Australia, Belgium,
Room 2106, China Resources Building, Canada, Germany, India, Japan, Pakistan, Singapore, the Philippines,
26 Harbour Road, USA, Russia, China, Taiwan, Hong Kong and Macau showcasing their
makers and procurement groups from not only Wanchai,
Macau, but also Hong Kong, China and other major Hong Kong
wares.
Tel: +852 2827 6766 These products include foodservice equipment and supplies;
the hotel, catering and hospitality sectors in Macau. Fax: +852 2827 6870 hotel guestroom amenities; cleaning equipment and supplies; hotel
general@coastal.com.hk
www.hotel-exhibition.com
indoor and outdoor furniture; spa and wellness supplies; recreational
and entertainment equipment; catering supplies; IT and management
systems; as well as environmentally-friendly and energy-saving
HIFI conference is designed to provide an annual Burba Hotel Network
meeting place for hotel executives, investors, lenders, 2900 Bristol Street, Ste. D101 equipment and technology.
developers, and the professional advisory community Costa Mesa, CA 92626 The well-rounded event boasts a range of concurrent activities
who are interested in doing deals in one of the world’s USA including the 4th Asian Hotel General Managers Forum; the 3rd Seminar
hottest hotel markets - India. Tel: +1.714.540.9300
www.hifi-india.com of Cooperation between Hotels and SMEs; a Coffee and Bartending
Culture Workshop; a Spa and Wellness Forum as well as various cooking
demonstrations. Michelin-starred Morton’s The Steakhouse will give
Gulfood is the Middle East’s leading dedicated DWTC culinary demonstrations in the first two days of the expo.
exhibition for the foodservice and hospitality Sectors. Dubai World Trade Centre
The event provides industry suppliers with the region’s P.O. Box 9292 The cooking demonstrations will be supplemented by Latte Art
largest central business hub, ultimately delivering Dubai performances and wine tasting sessions that will take place at regular
an unrivalled product and service showcase and the UAE intervals during the event, creating what organizers promise will be a
opportunity to meet serious international buyers face Tel: +971 4 332 1000
to face. info@dwtc.com fun and relaxing three days devoid of the solemnity that can accompany
www.gulfood.com such trade events.
The Golden Pearl River Delta (PRD) Cup will present awards in a
Hotelex shows are the meeting point for the Shanghai UBM Sinoexpo International Exhibition number of categories including Top Resort Hotels; Top Theme Hotels;
Co., Ltd. Top Business Hotels; Top Consumer-Beloved Restaurants and Top
and distributors gather annually to source, sell, 10/F, Xian Dai Mansion, 218 Xiang Yang Road (s), The 6th International Chefs. The expo will also host the 2nd Lotus Cup Hotel Furniture Design
network and debate future trends. Shanghai, 200031, China
Tel: + 86 21-6437 1178 Hotel Equipment and Competition.
Fax: + 86 21-6437 0982 To cater to the growing number of new hotel projects in the region
hotelex@ubmsinoexpo.com Supplies Expo – the PRD alone boasts as many as 50 new hotels set to open in the
www.hotelexchina.com
coming three years – the expo will host a Hotel Project Investment and
Founded in Bordeaux, France in 1981, Vinexpo
host industry players from all the wine and spirits
VINEXPO

2, cours du XXX Juillet 33074
24-26 November 2010 Management Discussion Pavilion helping new hotel projects find both
investors and operators.
producing regions in the world every two years. Each
exhibitor finds his place and displays his talents to
BORDEAUX CEDEX

France
The Venetian Macao-
very strictly selected visitors – trade professionals only, Tel : + 33 5 56 56 00 22 Resort-Hotel
coming from more than 140 countries. 
Fax : + 33 5 56 56 00 00
www.vinexpo.fr Cotai Strip Cotai Expo
Macau SAR

www.hotel-exhibition.com

52 AHCT November 2010 November 2010 AHCT 53

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Experience a true
HOSPITALITY
SHOWCASE in Asia

Hospitality
Asia 2011
9 – 12 March 2011 • Singapore Expo
www.HospitalityAsia.com.sg

For more information on exhibiting or visiting, please contact us.

Email enquiry@hospitalityasia.com.sg or call (65) 6569 6988.

Hospitality Asia 2011 is co-located with:

International Furniture Fair Singapore 2011/28th ASEAN Furniture Show | www.iffs.com.sg
Deco Asia 2011 | www.DecoAsia.com.sg

Organiser
International Furniture Fair Singapore Pte Ltd
62 Sungei Kadut Loop, #04-19, International Furniture Centre, Singapore 729507
Tel: (65) 6569 6988 Fax: (65) 6569 9939 Email: enquiry@hospitalityasia.com.sg
 A p p o i n t me n t s
MGM Resorts International has announced
the promotion of Gamal Aziz to the
post of President and CEO of MGM
Hospitality. Aziz has been with the company
since 1998, occupying senior management
positions with MGM’s resort, casino and
non-gaming properties under the Bellagio,
MGM Grand and Skyloft brands. Born in
Egypt, Aziz started his hospitality career in
Cairo restaurants.
Pan Pacific Hotels Group has announced the
appointment of Cheah Chin Kim as General
Manager of Parkroyal Serviced Suites Kuala
Lumpur. Cheah has extensive experience in
the area, having previously worked for Fraser
Hospitality in Bangkok, Seoul and Manila.
Her previous post was as General Manager of
Parkroyal Serviced Suites Singapore.
The Sukothai Bangkok has announced the
appointment of Chutima Limpasurat
as Public Relations & Communications
Manager. Chutima, who graduated in Liberal
Arts from Bangkok University, started her
hospitality career with Le Meridien Hotels
and Resorts in Bangkok, before moving to
The Sukothai six years ago. She has most
recently been the hotel’s Guest Retention
Manager.
Wyndham Hotel Group has announced
the appointment of Gareth Garston as
Senior Vice President, Global e-Commerce.
Garston has considerable hospitality and
travel distribution experience, including
with Wyndham franchisees and other chains
such as Hilton Worldwide and Stakis Hotels.
Garston last worked with London-based
online hotel retailer Octopus Travel.
Pan Pacific Hotels Group has announced the
appointment of Goh Tee Kay as Director
of Sales for Parkroyal Serviced Suites Kuala
Lumpur. Goh’s previous experience has been
in Malaysia, both with local brands such as
Berjaya Hotels & Resorts and international
brands. Goh’s previous post was Director of
Sales at Doubletree by Hilton Kuala Lumpur.
Steelite International has announced the
appointment of Nikki Green as Design Sales
Manager, Middle East, Africa & Asia Pacific.
Based in Kuala Lumpur, Green will focus
on Core and Portfolio sales. Green has been
with Steelite for nine years, with experience
in the United States, British, Middle Eastern
and Asian markets.
58 AHCT November 2010
Freshness Redefined
Keep chilled food fresh at 4 °C for 6 hours
New World Hotel Saigon has announced the
appointment of Jeremy Harris as Executive without external power
Chef. Harris won the Marriott Award of
Excellence: Rising Star during his seven year
stint with the company, during which he
worked at properties in Washington DC,
New Orleans, San Francisco, Malaysia and
most recently Texas.
Jeremy Harris
Gamal Aziz
The Royal Garden, Kowloon has announced
the appointment of Hitoshi Inoue as
Executive Chef at Inagiku Japanese
Restaurant. The traditionally-trained chef
has 25 years of experience that includes time
spent at the Disney Ambassador hotel and at
several Hilton Worldwide properties – most
recently the Tokyo Bay Hilton.
Cheah Chin Kim Hitoshi Inoue
MSpa International, the spa division
of Minor International, has announced
the appointment of Kathryn Moore as
International Project Manager. With a
passion for travel and a strong hospitality
operations background, Moore entered
the spa industry in 2003 and has worked
for leading international brands and as a
consultant.
Every degree counts
COPYRIGHT © VIDACASA . ALL RIGHTS RESERVED. ARTWORK DESIGN V1240.
Chutima Limpasurat Kathryn Moore
when serving a fresh cuisine.
Anantara Hotels, Resorts & Spas has
announced the appointment of Arno VIDACASA™ Diningware delivers a
Nicolussi Moretto as Area General Manager temperature of 4°C (39°F) on the plate
of Qasr Al Sarab Desert Resort by Anantara. surface for up to an extended period of 6
The Austrian graduate of Hotel College hours without external power, made possible
Schloss Klessheim has worked globally by advanced iThermo® cooling technology.
with IHG and prestigious brands including As the first of its kind, Vidacasa serves chilled
Jumeirah, Swissotel and The Ritz in Taiwan. food with extra values of freshness, coldness
and hygiene, while getting rid of the
Arno Nicolussi Moretto inconvenience caused by dry ice or wet ice.
Gareth Garston
Accor Asia Pacific has announced the
appointment of Patrick Ollivier as Senior
Vice President Human Resources Asia Pacific.
The 56-year-old has been with Accor and its
affiliates (Wagon-Lits, Carlson Wagon-Lits
Travel Europe) since 1982 and held senior
HR posts in the United States and Europe
before his current Singapore-based posting.
Goh Tee Kay Patrick Ollivier
Mandarin Oriental, Macau has announced
the appointment of Samson Woo as Director
of Sales and Marketing. Woo has over
20 years experience in hospitality and sales in
the Asia Pacific and China region – including
working for MOHG in Shanghai and Hong
Kong. Woo was last Director, Travel Trade
Sales at Disneyland in Hong Kong.
Nikki Green Samson Woo
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