ahct july 2013 web size
TRANSCRIPT
Published since 1976 Vol 38 July 2013
hong Kong sAR hK$50 china RMb50singapore s$15 Malaysia RM30Thailand bt300Rest of Asia us$10
MAKING A SPLASHDesigning the perfect hotel pool
SOUTHERN QUEENThe way ahead for Cebu
ALTOGETHER NOwAsia’s integrated resorts
AsiAn Hotel & CAtering times is publisHed montHly by tHomson press Hong Kong ltd (tpHK)
The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong.
All rights reserved (c) 2013Thomson Press Hong Kong Ltd
Welcome to the July issue of AHCT, the most trusted source of information on what is happening
in Asia-Pacific’s hospitality industry.The hospitality industry is like a shark. If
sharks stop swimming, we are told, they sink. Ditto hospitality – if we stop moving forwards we risk being left behind.
The ebb and flow of trends and ideas in the industry is therefore an endless source of fascination for those who – like us here at AHCT – track these developments. Last issue we highlighted how some hotel groups are
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HONG KONGThomson Press Hong Kong Limited/Media Transasia LimitedRoom 1205-6, 12/F, Hollywood Centre,233 Hollywood Road, Sheung Wan, Hong KongTel: +(852) 2851 7068, 2815 9111 Fax: +(852) 2851 1933, 2581 9531Email: [email protected]: Mr Daniel Creffield
AUSTRALIAMass Media PublicitasLevel 9, 215-217 Clarence Street Sydney NSW 2000 Australia Tel: + 61 2 9252 3476 Fax: +61 2 9251 3726 Email: [email protected]: Mr Charlton D’Silva
INDIAMedia Transasia (India) Ltd323 Phase IV, Udyog Vihar, Gurgaon - 122016 (Haryana)Tel: +91 (0) 124 4759500 Fax: +91 (0) 11 26867641Email: [email protected]: Mr Xavier Collaco
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THAILANDMedia Transasia Thailand Ltd14/F, Ocean Tower II, 75/10 Soi Wattana,Sukhumvit Soi 21, Asoke Road, Klongtoey,Prakanong, Bangkok 10110, ThailandTel: +66 2 204 2370 Fax: +66 2 204 2391Email: [email protected]: Mr Gaurav Kumar
UNITED KINGDOMThe Powers Turner GroupGordon House, Greencoat PlaceLondon SW1P 1PH, United KingdomTel: +44 (0) 20 7592 8300 Fax: +44 (0) 20 7592 8301Contact: Mr Chris Morgan
USARiverside Media159 Main Street, 2nd Floor, Lake Placid,NY 12946, USATel: +1 518 523 4794 Fax: +1 518 523 4708Email: [email protected]: Ms Christina Eccleston
Marston Webb International60 Madison Avenue, Suite 1011,New York, NY 10010, USATel: +1 212 684 6601 Fax: +1 212 725 4708Telex: (023) 420773 BRANINTContact: Ms Madlene Olson
ITALYEdiconsult Internazionale s.r.l.Piazza Fontane Marose, 3-16123 GenovaTel: +39 010 583684 Fax: +39 010 566578Email: [email protected]: Mr Vittorio Negrone
JAPANEcho Japan CorporationGrande Maison Rm 303, 2-2 Kudan-kita 1-chome, Chiyoda-ku, Tokyo 102-0073Tel: +81 3 3234 2064 Fax: +81 3 3263 5065Email: [email protected]: Mr Ted Asoshina
MALAYSIAPublicitas International Sdn Bhd.S 105, 2nd Floor, CentrepointLebuh Bandar Utama, Bandar Utama47800 Petaling Jaya, Selangor, Malaysia.Tel : 603 7729 6923Fax : 603 7729 7115 Email: [email protected]: Ms Shallie Cheng
gradually phasing out the business centre – they view them as just too anachronistic. This issue we look at a phenomenon coming the other way – that of free Wi-Fi in hotel rooms. Fail to offer this at your peril, our piece on p6 warns.
Back to sharks – several leading hotel groups have stopped offering shark fin on their banquet menus and now Korean Air has suspended carrying this controversial item on its cargo flights. According to estimates, 73 million sharks are ‘finned’ every year and many species are facing extinction. When is
EDITORDaniel Creffield
DESIGN byKoon Ming Tang
CONTRIbUTORSMichelle Cheng
Don GasperZara HornerRebecca LoJim Norton
Michael Taylor
ASSOCIATE PUbLISHERSharon Knowler
CIRCULATION ExECUTIvEBecky Chau
CHAIRMANJS Uberoi
DIRECTORGaurav Kumar
endoRseMenTs
hospitality and tourism going to wake up to this issue?
We need to hear from hospitality professionals about the constant developments in the industry, good or bad, so please send your comments and suggestions in to: [email protected]
E d i t o r ’ s M E s s a g E
AHCT July 2013 3
MANAGEMENT12 ‘Multifunctional’ is the new watchword for Asian resorts
MARKET REPORT14 Cebu battles to put itself on the map
NEwS INDUSTRy6 The hows and whys of Wi-Fi; new hotels; skinny chef challenge
PRODUCT38 Creative carpets; how to pack pizza; amazing kitchen knives
CULINARy40 Heavenly chocolate; lamb and goat meat; taking Bordeaux to the world
August• Green issues/sustainability• Vietnam, Laos, Cambodia• Social networking• Kitchens• Ice cream• Tea and coffee• Ice machines• Cleaning/hygiene solutions
September• Recruitment• Malaysia• Revenue/yield management• Guestrooms• Olive oil• Cocktails• Laundry• Induction cookers
CONTENTSV o l u m e 3 8 J u l y 2 0 1 3
TECHNOLOGy16 The journey toward full cloud computing
DESIGN20 Hotel pools are more than just somewhere to swim
FOOD24 Cheese is flavour of the month in Asia
DRINK28 Fruit juices getting more exotic
24
12
EQUIPMENT30 Amenities – what’s hot and what’s cool
34 Safety and innovation key in knife manufacturing
Say cheeseNowoniPadAvailable on App store
Advertisers’ IndexADA 31Alpha International IBCChina Int’l Laundry and Dyeing Industry Exhibition 25Friedr.Dick GmbH & Co. KG 35Giesser Messer OBCHICAP 23Hotel Expo Macau 19Lactalis 27Meiko 17Ming Fai IFCPevonia 10 & 11Texcare 41Victorinox 37Wung Hing Asia Ltd 33
EvENTS AND ExHIbITIONS44 Events calendar
45 Restaurant & Bar Hong Kong previewed
46 SIAL reviewed
47 THAIFEX reviewed
APPOINTMENTS49 Who’s moving where
HealthClubpool,Shangri-LaHotelTokyo
Integrated resorts
4 AHCT July 2013 AHCT July 2013 5
No strings attachedBy Jane Ram
From modest beginnings in the early 1970s, email and associated services have become an essential part of daily life. When the technology was in its infancy many hotels regarded provision of internet as a revenue generator and charged guests accordingly. Today, however, leisure and business travellers expect to have Wi-Fi available wherever they go. And most expect it to be free.
Free internet access is among the leading criteria for selecting a hotel, says Terence Ronson. As a chef/hotelier/IT consultant and inventor, Ronson sees the topic from a broader perspective than most people and he points out that it can be expensive for a hotel to provide this service.
“A hotel firstly has to pay for the broadband infrastructure (capex), then there are on-going support costs (opex) levied by the companies who provide support and maintenance. On top of that, is the cost of the internet line, which is a fixed per month. That amount in some countries is extraordinarily high, and often the service is less than optimal.
“Since demand for internet access in constantly increasing, hotels are struggling to meet the demand, not just by increasing the size of the service/line/pipe, but in some cases their infrastructure was not deployed (especially Wi-Fi) as well as it could have been and cannot cope with the number and demand of users, many of whom are now carrying three or more devices – laptop, phone, tablet.”
“If you are an old hotel and your telecommunication wiring does not support the data transfer, then providing for it would be expensive as rewiring is a big expense,” says Vlad Reyes, cluster general manager Hilton Nanjing Riverside and DoubleTree by Hilton Wuhu.
“Most of these types of hotels partner with a broadband provider for capital investment with a revenue share business model. However, for newer hotels, the telecommunications wiring has been spec’d and the only cost (aside from the ROI needed for the investment) would be the telecom bandwidth that you have
to pay for separately. The wider the bandwidth, the more costly.
“Hotels need quite a wide bandwidth as guests have got into the habit of downloading movies and/or viewing them via live streaming. And if you have a few of these guests every night doing the same thing, it would affect the other guests who would have slower internet access and would complain.”
Indra Budiman, chief executive officer Hansar Hotels, says Wi-Fi internet throughout the hotel should be regarded as a value-added. The cost is negligible, he says – “about 0.3% of overall room revenue”.
“Good quality internet connection is hugely important in a hotel room, almost as important as the bed and bathroom. Many hotel chains including ours, already offer free Wi-Fi as a brand standard in all guest rooms and public areas, restaurants, lounges,“ says Roger Mair, general manager & vice president operations, Swiss International Hotels. “Some hotels are still charging as long as the guests do not resist. I believe they charge because the equipment was invested by a third-party company, so they are contractually bound to generate that revenue for them.“
Most non-international hotels in China use free Wi-Fi as a competitive advantage to attract guests, says Reyes. “Business travellers demand it more although they use it for personal reasons to watch movies. Leisure travellers are happy to use public computers to check their emails and send messages.”
The decision to provide free Wi-Fi is not always simple, says Yngvar Stray, general manager of St Regis Beijing. “We are part of a chain and a brand, so there is a deeper dimension than just
our decision; we must follow the brand specifications. Some Starwood hotels already have it, such as Four Points by Sheraton.”
Investment in the necessary infrastructure is not a one-time matter, says Stray. “Once it is installed the lines must keep expanding in capacity. Over the past four years I have been GM here we have expanded our Wi-Fi network three times. The IT industry is expanding so fast that by the time a network is flawless, something else will be required.”
Some older hotels compromise by offering free Wi-Fi in the public areas and rationalise charging for it if guests want to use it in their rooms. Some international brands offer it free in the room for top tier clients such as Hilton Honors Gold and Diamond members, and St Regis loyalty programme members.
Meritus Hotels & Resorts is one of the latest hotel groups to announce the rollout of complimentary Wi-Fi throughout its properties in Singapore, Malaysia, Indonesia and China. But heavy bandwidth users looking to stream high-definition videos or download movies will still need to buy a premium bandwidth package albeit at competitive rates.
Coming up rosesHong Kong-based New World Hospitality, whose portfolio includes Rosewood Hotels & Resorts, New World Hotels and pentahotels, is changing its name to Rosewood Hotel Group.
The group consists of 40 hotels in 14 countries operated and marketed as three independent brands.
Rosewood Hotels & Resorts is expanding its footprint in Asia and Europe, with Abu Dhabi, London and Beijing opening this year.
New World Hotels is targeted to more than double in size in the next five years, with properties in Beijing and Guiyang scheduled to open this year.
Pentahotels is represented by 15 hotels in Europe and Asia, with a target of 80 hotels in operation globally by 2020.
The art of NatThai artist Nat Posila’s exhibition at 137 Pillars House in Chiang Mai will continue until the end of July.
Nat’s oil paintings feature flowers, trees and butterflies drawn from Thailand’s wealth of tropical nature.
“This is part of our series of exhibitions featuring local artists’ work in our Palette restaurant in order to create an interesting art space for our guests and visitors to promote promising young Thai artists from both Chiang Mai and the rest of Thailand,” said general manager Manfred Ilg.
Mine’s a wineSheraton Hotels & Resorts has launched its signature wine programme at 430 hotels around the world.
Social Hour was developed by wine experts and the brand’s global food and beverage team to offer guests a specially curated menu of premium wines and weekly tasting events.
Almost 30 wineries from around the world are included, including lesser-known destinations such as China and India.
Viva tapasPico is Hong Kong’s new Spanish restaurant, serving home-style Spanish gourmet fare prepared with plenty of imported ingredients and fresh produce, including an authentic assortment of cured meats and cold cuts.
Headed by chefs Jason and James Black, supported by chef de cuisine Sammy Flores, Pico’s drinks list features a selection of wines from Spain and other New World wine producing regions.
New RenaissanceRenaissance Hotels has opened a new property in Malaysia, the 345-room Renaissance Johor Bahru.
The property includes four restaurants, an outdoor swimming pool and fitness centre and seven meeting rooms.
The Renaissance Johor Bahru Hotel is located in the township of Permas Jaya, close to the city centre of Johor Bahru and a short drive from the Eastern Dispersal Link leading directly to the CIQ to Singapore, and North South Highway, leading to the rest of Malaysia.
This just innPutting Kupang – the administrative capital of East Nusa Tenggara in Indonesia – on the map, the Aston Kupang Hotel & Convention Centre is due to open in the near future.
It contains 179 rooms, two restaurants, a spa and an outdoor pool. With its proximity to Darwin, Kupang serves as a popular port of entry for Australian tourists exploring the Indonesian archipelago.
Vice president of sales and marketing, Norbert Vas, said: “Kupang is the commercial hub for East Nusa Tenggara and has the potential to become a regional MICE destination to be reckoned with. We believe Aston Kupang fits into our strategy of developing up-market hotels with well conceptualised conference facilities throughout several Indonesian provincial capitals and secondary cities which also underlines our confidence in East Indonesia.”
HiltonNanjingRiverside–hotelsneedquiteawidebandwidthasguestshavegotintothehabitofdownloadingmoviesand/orviewingthemvialivestreaming
IndraBudiman,HansarHotels:‘Wi-Fiinternetthroughoutthehotelshouldberegardedasavalue-added’
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California tastingWorld-class wines from 25 California wine regions featured at a wine/food pairing and two tasting events held at the Conrad and Island Shangri-La hotels in Pacific Place, Hong Kong.
Organised by the Wine Institute of California, the events embraced a wine pairing with Asian specialities seminar and lunch, a grand tasting of more than 300 wines presented by winery representatives and local importers, and a VIP tasting of award-winning wines.
Now you see them …The Hong Kong kitchen rumble is on! In a friendly competition of epic proportions, chef Harlan Goldstein of Lan Kwai Fong outlets, Gold and Strip House, is competing against Alvin “Demon Chef” Leung of Bo Innovation and MC Kitchen to see who can lose the most weight before August 22.
Each chef has wagered HK$20,000 (US$2,600) to a charity of his choice. The
A different sort of templeFollowing the successful launch of The Opposite House in Beijing and The Upper House in Hong Kong, Swire Hotels is set to unveil its third property in China, The Temple House, in Chengdu in the fourth quarter of 2014.
The hotel will be located in the heart of the city, within the Chengdu Daci Temple Cultural and Commercial Complex, a project jointly developed by Sino-Ocean Land and Swire Properties.
Designed by UK-based Make Architects, the 100-room hotel and its 42 adjoining serviced apartments form an integral part of the city government’s conservation project to preserve the surrounding heritage buildings next to the 1,000-year-old Daci Temple. The three-dimensional woven façade combines modern design with the traditional Chengdu architectural elements of timber, brick and step stones. Elegant bamboo trees frame the hotel’s entrance, which is set in a restored 100-year-old Chinese courtyard building first built in the Qing Dynasty.
Brian Williams, managing director of Swire Hotels, said: “Our goal is to create a highly individualised hotel which houses a series of dynamic restaurants and uniquely designed facilities. The Temple House presents an ideal opportunity to extend our brand into one of China’s wealthiest and fastest-growing regions.” Magic words:
ready-to-drinkPremium wines from Bordeaux formed the centrepiece of a wine tasting extravaganza at the Four Seasons Hotel, Hong Kong.
Over 100 vintages of excellent value wines were presented by 45 Bordeaux wine makers from both famous chateaus and boutique producers.
The trade and consumer tasting principally focused on premium yet affordable ready-to-drink wines from the region famed for some of the most expensive and prestigious wines in the world.
“The good news is that you don’t have to spend a fortune to find a beautiful bottle of Bordeaux,” said critic James Suckling, “Many excellent Bordeaux
Steiner Leisure Ltd has announced the formation of a spa consulting division. Steiner Spa Consulting (SSC), to be jointly headed by Jeff Matthews and Bruce Pine, will have a global team of 40 full-time experts across business, education and spa operations drawing from its expertise in developing and managing over 200 award-winning and successful spas.
Get certifiedThe World Association of Chefs Societies (WACS) has launched the first global culinary certification scheme for the industry.
“This is the most important day in the history of WACS,” commented president Gissur Gudmundsson.
“For the first time ever, cooks and chefs operating at all levels within the industry are able to seek international recognition for the skills, experience and knowledge they have gained while working. Equally important, the scheme covers culinary educators whose work underpins the culinary talent of the future.”
WACS has been working with City & Guilds, one of the world’s leading certification bodies, for nearly three years to define the nine levels which make up the scheme, and to ensure these levels reflect the typical career progression within the industry.
Due to the innovative use of technology, the scheme is both accessible and affordable. Details of the nine certification levels are published on the WACS website. Applicants are required to read the requirements and determine which level is the right one for their skills and experience. If they choose to apply, they are prompted to pay an application fee. The rest of the application is handled online.
The WACS scheme complements qualifications and certification schemes already available around the world.
winning loser – that is, the person with the bigger margin of weight loss – will see the majority of the collected money go to his selected charity in an 80-20% split. In addition, the losing chef will have to serve in a waitress uniform at the other chef’s restaurant for one day.
“This is a most exciting challenge for me and I’m looking forward to getting healthy and fit – say goodbye to bad eating habits!” said Goldstein.
“I have become diabetic,” chef Leung explained. “So I intend to exercise and eat my way to health and win this challenge.”
“We are the only spa consultancy today that offers the breadth and depth of expertise and resources needed to take hotel spas from dream to reality,” said SSC co-president Jeff Matthews.
“At a time when spas are under increasing pressure to produce ROI, Steiner’s reputation for developing profitable and high performance spas sets it apart.”
Salus per aqua
Good morning, Hoi An!The 93-room Anantara Hoi An Resort, which opened in June, is the Bangkok-based group’s second property in Vietnam.
Dillip Rajakarier, CEO of Minor Hotel Group, Anantara’s owning company, said: “We are very excited for this resort to join our Anantara portfolio. Having acquired the Life Resorts brand at the beginning of this year, we now have four properties in the country and are also looking forward to rebranding our resort in Quy Nhon to AVANI, a sister brand to Anantara, later in the year.”
wines are available, including overlooked, new wines from boutique vineyards. Every vintage from 2000 onwards has produced good to outstanding wines, so it’s never been a better time to buy and drink Bordeaux in Asia, especially with Hong Kong’s diverse wine trade and tax-free status.”
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From Macau to Manila Bay many ‘integrated resorts’ (IRs) – all-in-one playgrounds with hotels, luxury retail space and, of course,
casinos – have been built or are planned. However, in May 2012 ratings agency
Standard & Poor’s asked whether there was sufficient demand to fill these huge resorts. How is the market developing and is the ‘something for everyone’ strategy working?
Singapore’s successful model Marina Bay Sands in Singapore is a leading example of such a resort in Asia. It describes itself as a MICE-driven IR that leverages the complementary travel patterns of different visitor segments: business travellers attend MICE events during the weekdays and leisure tourists visit on the weekends, bringing a constant flow of visitors to the property.
It combines luxury hotels, MICE facilities, entertainment, retail, fine dining and casino-style gaming into a single complex. Marina Bay Sands management says that this is the most successful form of IR because of its ability to attract both leisure tourists and high-value international business visitors.
Every component of the integrated resort model is important to the company,
a spokesperson says.“The beauty of an IR is that a customer
who comes here rarely just utilises one small portion of our offerings. Take for instance, MICE delegates – not only do they use a large amount of customisable space within the IR for their events, they also take up 20% of our hotel rooms.”
The resort has recently launched a MICE loyalty programme, Sands Rewards Meetings. A destination-wide Marina Bay Sands programme, it is available exclusively to its MICE customers, allowing organisers to earn rewards as they host events, dine, shop and entertain at the resort. It ensures repeat customers and encourages them to try out the various offerings around the property – not just meeting spaces.
“We also see MICE delegates returning to the property as leisure tourists with their families in tow – this is after they had had such a good experience in a business context and were able to witness some of the leisure amenities we have to offer,” the spokesperson says.
The unique selling point of Marina Bay Sands is that it offers travellers a complete value-added experience under one roof. Their stay is supplemented with the variety of entertainment options – visiting the iconic Sands SkyPark and infinity pool, relaxing at the Banyan Tree Spa and Fitness
Centre or shopping at any of close to 300 stores at The Shoppes at Marina Bay Sands.
There are more than 60 dining options including six award-winning celebrity chef restaurants, blockbuster exhibitions at the ArtScience Museum, theatre productions and more.
Keep the customer satisfiedThe company says that the strategy of ‘something for everyone’ has been successfully implemented. “Our integrated resort model has definitely brought in a broad demographic of visitors through our doors.”
Children and families enjoy the Sands SkyPark infinity pool all year round, or make a beeline for the latest exhibitions at the ArtScience Museum (ASM).
And high value corporate clients hosting events, annual dinners and functions take place not just in Sands Expo and Convention Centre, but also utilising creative spaces at ASM and Event Plaza or over a celebrity chef meal. One also sees a large number of tour groups and independent leisure travellers from around the world, all eager to experience the destination.
“We are also gaining fans in their 20s and 30s who see us as the new entertainment hub in Asia – as evidenced by our constant stream of world-class entertainment
SandsChinaplacesagreatemphasisonitsnon-gamingofferings,includingaccommodation,entertainment,retail,diningandMICE.Whilegamingisthecompany’sprimarysourceofrevenue,96%ofgrossfloorareaatTheVenetianMacaoisdedicatedtothenon-gamingoffering
options, from Broadway musicals such as the upcoming Phantom of the Opera, to a free concert featuring PSY, as well as the recent gathering of international stars including Aerosmith, Jessica Alba, Carly Rae Jepsen and Cee Lo Green who were here for the Social Star Awards held at Marina Bay Sands.”
Marina Bay Sands’ top five foreign source markets in 2012 were Japan, China, Indonesia, Australia and the US. In 2012, its hotel guests stayed an average of 2.8 days, which is longer than the average in Macau.
Keep it in the familyBen Cavender, associate principal at China Market Research, a Shanghai-based market intelligence firm, says that Singapore is seen as a more family-friendly destination than Macau, with gambling not the only focus.
He warned attendees at this year’s Global Gaming Expo Asia held in The Venetian, Macau, that members of China’s affluent social groups – the mainstay of Macau’s tourism – were starting to view the city as “an old destination,” leading many of them to feel “they’ve done it already.”
Some observers have argued that the vast majority of visitors to the former Portuguese enclave (mostly from the Chinese mainland) come for only one thing – its casinos. For this reason they think that the many non-gaming amenities of the new IRs being built on the Cotai Strip are a waste of space.
However, mainland Chinese are changing their behaviour, says Cavender, and more young, white-collar employees are going on holiday intent on spending money on attractions other than gambling.
He says some casino resorts in Macau are already offering these new kinds of tourist options, but that more marketing is needed.
“We are starting to see the beginnings of a change in terms of who is going down to Macau,” he told Macau Business Daily. “In the past, it was very casino oriented, in terms of people going down to actually gamble and use the various machines or tables at the casinos.
“What we’ve started to see in the last year or two is that there has been a shift towards family travel, with people going down for a more resort-type vacation,
and also groups of friends who are younger – maybe in their 20s – and just trying to have their first overseas travel experience.
“They’re going down and they are shopping, or they are looking for the entertainment venues available to them. So there has been a little bit of a shift in what people are going to Macau to do.”
Casinos in Macau have realised they need to be offering more options that can cater to these groups. Resorts such as the Galaxy are much more family-friendly than most casinos have been in the past, Cavender says. “You have a lot more exhibitions or shows people can go to, so it’s not just about gambling all the time, and I think that has helped towards pushing things in the right direction of what is going to be happening in the future.”
In many ways mainland Chinese consumers are increasingly discerning, very demanding in terms of what they get for their money and what their experience is going to be, Cavender notes.
He says affluent Chinese had a strong cultural awareness, and when they looked at the offerings in Singapore, the Philippines and other regional markets, they saw “something new and interesting.” Macau did a great job catering to VIPs but needed to address the needs of the middle class through more non-gaming options.
The new resorts going up on Cotai were a good start, the market analyst says, but Macau remained “not easy for families, not friendly for casual gamers who sometimes may not be able to find something else to do besides gambling.”
Something for everyone
Many resort properties in Asia, affected by a fall in tourism numbers from the US and Europe, are marketing themselves as multi-function venues in order to appeal to the widest possible visitor demographic, says Donald Gasper MarinaBaySandscombinesluxury
hotels,MICEfacilities,entertainment,retail,finediningandgaming
SandsExpoandConventionCentrerecentlyhostedafreeconcertfeaturingKoreanperformerPSY
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It’s been one year since the Department of Tourism and Tourism Promotion Board of the Philippines launched
its “It’s more fun in the Philippines” campaign to promote the country as a travel destination, and if visitor arrival figures are any indication, it seems to have been a success.
According to f igures f rom the Department of Tourism, there was a 11% increase in visitor arrivals from January through March 2013 compared to the same period the year before. The country registered 1.27 million arrivals to break a new record during the first quarter, up from 1.2 million in 2012.
The largest gains were from the Russian Federation, up nearly 27%. Hong Kong, despite a black travel warning against all travel to the country after a botched hostage rescue attempt in 2010, was up 25%. Territorial disputes with China have also led to temporary restrictions on travel – but the impact has usually been short lived.
“While some people have talked about the travel bans, it hasn’t been as gloomy as it seems,” says Lyle Lewis, vice president Philippines and Japan at the Carlson Rezidor Hotel Group. “From January to March of this year, there has been double digit growth of Hong Kong tourists compared to the same period last year. We have also seen a significant uptake from the China market due to chartered flights from
The Philippines’ ‘southern queen’ needs more connectivity if it is to realise its potential as a destination for business and leisure travellers, Michael Taylor writes
StarperformersThe Plantation Bay Resort & Spa on Mactan Island in Cebu stages live floor shows and buffet dinners six nights a week. The shows have a different national theme each night.
Nothing unusual about that – except that rather than hiring an outside contractor to choreograph the shows and design the sets and costumes, they have largely been produced in house.
What is even more unusual is that most of the performers are full time employees of the hotel.
“We had seen our staff dancing and singing at Christmas parties, and we thought that there was a lot of potential talent,” says Paige Ginete, events and entertainment coordinator at the resort. “One thing led to another. In the end, we decided to tap into the hidden talent of our employees rather than hiring professional dancers.”
Employees rehearse and perform when they are off duty, and are paid a flat fee of 500 pesos each time they perform. Employees earning 20,000 pesos – which is roughly US$500 a month – could increase their monthly earnings by 40% to 50% if they just did just a few shows a week.
“It has boosted staff morale,” Ginete says. “Dancing has helped many of the employees overcome shyness. It has helped them gain confidence, and they interact better with guests as a result.
Hidden potential: Cebu lays
out the welcome
matto do. But if you’re in need of retail therapy, there is world-class shopping, as well.”
Resorts are mostly clustered on Mactan Island, which is also home to the city’s International Airport. There are a handful of hotels in the city centre, such as a Radisson Blu and a Marco Polo.
“We are an icon in Cebu in that we have 26 years of experience,” Pacis says. “We continue to reinvent ourselves, whether it’s in our service or our hardware to keep up with the changing times. Cebu, being a central hub in the Philippines, is a gateway to visiting other places in the region – both domestically and outside the Philippines.”
Established 40 years ago, Swiss based Mövenpick Hotels & Resorts is a relative newcomer to Asia, establishing its first resort in the region on the southern Thai island of Phuket seven or eight years ago. Since then the group has launched seven properties across Thailand, Vietnam, Singapore and most recently the Philippines.
Its first Philippine property – the Mövenpick Hotel Mactan Island Cebu – was acquired from Hilton, which opened the hotel in 2004. After the acquisition in 2011, the first thing Mövenpick did was to shutter the property for several months in order to give it a complete facelift.
“We plan to build or acquire another three or four properties in the Philippines,” says Knuth Kiefer, general manager, Mövenpick Hotel Mactan Island Cebu. “The first will be in Palowan. It will open in July. It will be all villas, built on stilts over the water – similar to what you find in the Maldives.”
One of the biggest challenges facing Cebu’s tourism industry is the lack of connectivity. Few airlines land at the city’s smallish airport.
“Cathay Pacific has been flying here for 20 years, and only they have been consistent,” Lewis says. “Otherwise, we have seen carriers come and go. We’re seeing an expansion of budget carriers, which is welcome.”
Manny Gonzalez, managing director,
the Plantation Bay Resort & Spa on Mactan Island, is critical of the Department of Tourism’s efforts to promote the Philippines. No big fan of the “It’s more fun in the Philippines” campaign, he believes that it didn’t portray the country in the right light.
“We should be targeting families and couples – people looking for a weekend escape from the city,” he says. “We should be giving them something that they can’t do in Hong Kong or Seoul.”
PaigeGinete,eventsandentertainmentcoordinatoratThePlantationBayResort&SpaonMactanIsland,Cebu–‘decidedtotapintothehiddentalentofemployees’
TuneHotels’propertiesarelocatedinCebu,AngelesCityandinMakatiandErmitainManila
MövenpickHotelMactanIslandCebu’sGMKnuthKiefer–thegroupplanstobuildoracquireanotherthreeorfourpropertiesinthePhilippines
AgnesPacis,directorofsalesandmarketing,Shangri-La’sMactanIslandResort&Spa–reinventionnecessaryinordertokeepupwithchangingtimes
key and secondary cities.”Arrivals from Korea have more than
doubled since 2009, when fewer when 500,000 Koreans visited the Philippines. More than a million Koreans visited the country in 2012, and the numbers continue to grow. There was a nearly 24% gain during this year’s first quarter. Korea continues to supply the largest number of international arrivals, followed by the US, Japan, China and Taiwan.
As the nation’s capital, Metro Manila is the country’s most important travel destination. Cebu and Boracay are the country’s second and third most important
destinations, but for different reasons. With its sandy white beaches, Boracay is primarily a leisure destination. Cebu – known as the queen city of the south – was the first Spanish settlement in the Philippines. It is an important destination for both leisure and business travellers.
History ... and shopping“There are a lot of heritage sites from the 1500s,” says Agnes Pacis, director of sales and marketing, Shangri-La’s Mactan Island Resort & Spa. “We are a resort, but within a stone’s throw of a metropolis. So you can hole up here for a week, and there’s enough
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Today’s hotelier is dealing with legacy systems, ever increasing demands from their customers and prospective customers at both their physical and online sites as well as managing business expansion, often
involving overseas sites. Like in any business, technology has a profound effect on the bottom line as the gateway for booking and the internal system for revenue management, central reservations and more.
Hoteliers therefore require a robust system and an IT provider who understands both that system, the hotelier’s business and the benefits of an open systems approach through the lens of innovation, cost efficiency, security, scalability and responsiveness in the hotel industry.
Today’s focus on customer engagement and the influence of burgeoning social networks places huge demands on immediacy of response. The hotel industry experiences large changes in demand driven by savvy guests who have access to much more information online than previously.
Fast business growth and seasonal spikes in the sector further adds to demand levels. Access to a wide range of cost effective development tools, the ability to scale rapidly and a global community of shared knowledge are all benefits of an open approach, that can help the hotelier meet these demands.
Business organisations use a plethora of current and legacy systems at different stages of their lifecycle and this has never been truer than in the case of the hotelier. Many hotel chains operate through legacy systems that offer rich but outdated and rigid functionality and stable operating environments but are also unwieldy, have high overheads and are difficult to modernise.
Hotel technologies are also fragmented, with hoteliers often having to utilise separate systems for different functions. For example, properties may have to manually manipulate multiple inventory systems and databases with little integration between the systems. The ability, through open systems, to draw on a very extensive range of standards and interfaces shared and developed over 20 years can be a key differentiator.
Innovation without the R&D budget A generation has now grown up with the internet and open source. They want to work with these systems and tools rather than the closed and proprietary approaches frequently seen as more limiting.
As per Moore’s Law (that over the history of computing hardware, the number of transistors on integrated circuits doubles approximately every two years), developments in software and systems are prolific and it is only the open source community, with its millions of software architects, analysts, designers and
Open systems are a key part of the relationship between proprietary systems and full public cloud and in some cases, part of the journey towards full cloud computing
programmers, that offers the rapid access required to both keep up and take advantage.
The combination of open source software, open systems inter-operability and open standards has created a self-reinforcing community of shared research and development and a pooling of creative ideas. This leads to a stream of innovative applications for test and development, with those showing promise quickly adopted.
By embracing an open systems approach, hoteliers are able to join this community and take advantage of the benefits.
Hoteliers, with chains operating 24/7 across continents, cultures and time zones, require technology that can efficiently reach consumers directly, is constantly evolving with the trends, is integrated, scalable, cost-efficient and hides complexity. Open systems allows Amadeus to offer this while tailoring the technology to hoteliers’ specific needs which in turn allows the hotelier to focus on their growth strategies.
IT: a never-ending and costly battle for hoteliers For hoteliers, there are always decisions to be made and all with a price tag: how and when to install, download or upgrade? Any one of these takes time, resources and money, whether paying someone to go around to each unit and install new software, wasting bandwidth when downloading one of the seemingly endless updates to programs and operating systems, replacing entire batches of hardware or halting operations.
Not only does this have an immediate cost on operations, but also severely impacts the time-to-market of new business functions.
With open source software, the battle can be won. It is generally free to obtain rather than being subject to the licence fee normally charged for access to proprietary software.
With virtualised open systems, hoteliers can benefit from Infrastructure-as-a-Service (IaaS) ultimately, like turning the tap on or flicking a switch, this means you pay only for what you use. There are no installs, downloads or upgrades. A change to the centrally delivered system is online instantly, for everyone in the network. The system is constantly enhanced without the hotelier having to lift a finger, whether the hotel is in Asia or South America.
The combination of virtualised open systems plus sophisticated orchestration leads to the concept of purchasing computing capability as a utility – i.e. cloud computing. This model allows hotel groups, and all businesses, to move from a capital expenditure model, in which you buy the full system from end to end, to an operational model providing access to the latest systems without the upfront expenditure.
Open is as secure as closed People have perceived that open source could be less secure than closed source. There remains no broad agreement in computer security circles as to whether open visibility of source code contributes to, or detracts from, system security. Access to the code is clearly helpful to an attacker, but in the same way extensive public review and correction of the code can minimise avenues for attack and offer more rapid identification and blocking of successful attacks.
Trust in ‘security by obscurity’ though does seem misplaced
Clearing the Cloud: how the hotel industry can benefit
Pic:PARSpringer-Miller
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more robust? • What will your distribution partner think? • How will your competitors react? • Can you add up the total cost to your business, real and
potential?
Open System accommodates such peaks and troughs by making resources available as needed. Systems can expand and contract, without creaking or cracking and there is no longer the need to buy extra hardware, upgrade software or hire new people. Open systems allows the hotelier to respond quickly and scale up or down, as appropriate.
Conclusion This article has explained the background and the technology behind an open systems approach and the best of cloud and identified the key benefits to the hotel industry. At Amadeus, we believe open source software has the power to foster greater innovation, support increased agility to industry and consumer shifts and reduce costs in the travel sector. Furthermore, we believe it’s not just a technology issue but a business one and that it’s the right approach for a hotelier who is looking to: • Gain increased competitive advantage by delivering new
products and services to market quickly• Compete more effectively with online brands by harnessing new
online initiatives around search and shopping
SmartheadsintheCloudThe advantages of cloud computing in the hospitality space include reducing hardware costs and the expenses of managing that on-premise technology. For hotels, moving to the cloud makes it easier to manage software updates and gives you the ability to consistently maintain the most current software version across all properties in a multi-property situation.
As a software-as-a-service offering, Atrio from PAR Springer-Miller helps reduce the upfront capital investment in technology infrastructure, while lowering the cost of upgrades and new service delivery. Atrio’s cloud-based technology can also reduce utility costs and support green initiatives; conserve expensive real estate; and reduce the need to maintain remote IT personnel for maintenance, support and upgrades.
By utilising a cloud-based platform, Atrio provides resources, software and information to users on a global on-demand basis. This accelerates startup times, minimises disruption, centralises administration and allows properties to quickly scale as needs change.
While there are many systems out there claiming they are cloud based, true cloud computing systems utilise specialised architecture that allows them to fully leverage the efficiencies and productivity gains allowed by cloud computing.
Purpose built to leverage the Microsoft Windows Azure cloud platform and built on next generation technology from Microsoft, Atrio delivers value from the core design principles of modularity, feature velocity and the universal use of an Enterprise Service Bus.
Byutilisingacloud-basedplatform,Atrioprovidesresources,softwareandinformationtousersonaglobalon-demandbasis
in the proprietary world, as the code is not obscure to insiders. Furthermore, full visibility of code helps to ensure that no backdoors or surprises are hidden away.
In Amadeus’ latest report authored by Jim Norton, he believes that on balance, open systems are by no means less secure than closed proprietary systems.
Need for fast scalingOpen systems and Amadeus architects’ know-how inherently allows for the scalability crucial for delivering service to all relevant channels to the modern hotelier, in particular internet traffic which can vary wildly. The ‘look-to-book’ ratio is increasing exponentially for the industry as travellers search for hotel products online, often from various travel sites, looking for the right combination of services and price.
This places great strain on the hotel chain’s technology infrastructure and it can be felt even more when there’s a live promotion.
Your hotel chain is distributed on a new successful channel. Traffic to your system increases 100-fold. • Did your IT department know about the new channel
going live? • Are they able to cope with the demand to your online services? • What online experience is your prospective guest having? • Will they try again later if they can’t book now? • Will they question your credibility and choose somewhere
• Benefit from the collective power of the developer community while allowing them the means to scale quickly
• Reduce costs associated with closed proprietary systems in terms of maintenance and licence fees by up to 20%
This article derives much of its content from the recently launched Open For Business, a report authored by Professor Jim Norton and Amadeus. Amadeus invests heavily in R&D, totalling over €340 million (US$455 million) in 2011, and is ranked by the European Commission in first place in Europe for total R&D investment in the computer services category and in the area of travel and tourism.
no longer just different shades of blue or green. We’ve designed pools in gold or deep red mosaics. The pool is often a main feature within the health club. The more dramatic, the more it becomes a talking point and helps to sell the hotel’s services.”
HBA understands a pool’s design can never be compromised by anything deemed unsafe, especially if it is a family resort. The firm is constantly improving and pushing the boundaries when it comes to safety features dressed in visually arresting ways.
“Wider steps to get in and out of pools make it safer and more comfortable, rather than the typical utilitarian hand rail and short runners,” Karlusic notes. “Floor finishes surrounding the pool are important and must be water resistant, high grip, anti-slip materials. Water quality is another important factor. Previously highly chlorinated, now there are special low chlorine water quality control machines that allow for higher natural mineral content to make the environment healthier and safer.”
Lighting a pool has become more theatrical, with LED lights that can be incorporated into pin spots for a rhythmic flooring pattern or in colour-changing mood lighting along the pool’s perimeter. These can help to develop a completely different mood at night while sculpting the pool’s design with light and dark shadows.
With the bulk of HBA’s projects consisting of five-star properties, a swimming pool is the norm rather than the exception.
“Generally, the majority of five-star rated hotels must have a pool in order to obtain their five-star rating,” Karlusic explains. “Resort hotels located in hot climates would obviously want pools as they are main selling points of the properties. Guests choose resort hotels based on the pool. If the pool is average in design, guests may turn away and go for a hotel with a better one, assuming that would lead
Swimming pools are increasingly showcases for hotel design firms to exercise their creativity, writes Rebecca Lo
to a better experience. Whether that means a large, calming type or an exciting one with many different zones, the pool in a resort is a must. It should be well thought out and designed.”
Karlusic’s experience has shown him that urban hotels tend to offer fitness or lap type pools, as the properties are not expecting guests who stay for long holidays or intend to spend much time within the hotel. However, that is changing.
“A lot of new projects include urban hotels with more elaborate pools geared towards relaxation and rejuvenation as well as fitness,” he says. “In effect, urban hotel pools are closing the gap and are taking on more of resort approach. Obviously, there is more efficient use of space as urban hotels are usually set within high rises and don’t have the spread and use of land resorts do.
“As resorts are purely about leisure, sun soaking and cocktail drinking, their pools can be creative in shape and offer different zones to cater to different atmospheres.”
Sensitive landscape design plays an important role in the overall success of a pool, as its usage is enhanced by the surrounding facilities.
“Whether that’s a bar, a relaxation lounge or private cabanas, it’s all integrated and thought out together,” says Karlusic. “For instance, Four Seasons Macau’s private cabanas and pool lounge bar were all strategically integrated with the surrounding pool experience. The landscape is also very much an integral part, whether it is a desert or lush tropical oasis.”
HBA’s design for Park Hyatt Hyderabad is an outdoor pool with a series of architectural arches that give definition to the space. It is surrounded by green planter beds and potted trees to soften the hard surfaces. By contrast, HBA’s indoor pools in high-rises such
A way with water
In the past five decades, hotel design has matured alongside Hirsch Bedner Associates (HBA). Founded in Santa Monica by Howard Hirsch and Michael Bedner in 1965, HBA set up its China office in Hong Kong in the late 1970s. It is headed
by co-president Asia Pacific Ilija Karlusic, a Melbourne native who divides his time between Australia and Greater China.
As Asia boasts the mild tropical and sub-tropical climes as well as the abundance of affordable labour conducive to luxury resorts and five-star hotels, it is natural that many of the properties he has overseen include swimming pools.
“The pool is another facility that enhances a hotel,” Karlusic says. “In the way a house that has a pool is more appealing than one without. And pools are becoming more creative with every project that we work on. Not just the shape of the pools but the finishes and different experiences they can provide. Pools are no longer subject to the standard rectangular swimming lane type – we now design them to be fully integrated with the interior space. “
Karlusic suggests that different zones, such as Jacuzzis, hot and cold plunges, infinity edges and relaxation lounges within the pool are now becoming the norm.
“The interior of pools are also more elaborate and exciting. It’s
HBAsaysthatlightingpoolshasbecomemoretheatrical,withLEDlightsthatcanproviderhythmicflooringpatternsorcolour-changingmoodlightingsuchasatFourSeasonsBeijingandShangri-LaWorldTradeTowerinBeijing(left)
IlijaKarlusic,co-presidentAsiaPacific,HirschBednerAssociates
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www.HICAPconference.com
24TH ANNUAL
16-18 OCTOBER 2013INTERCONTINENTAL HONG KONG
Hosted by:
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PatronsHyatt International - Asia Pacific LimitedIHGJones Lang LaSalle Hotels and Hospitality Group
Platinum SponsorsAccor Asia PacificAshford Hospitality TrustBaker & McKenzieCanyon Equity LLCCarlson Rezidor Hotel GroupFSC ArchitectsHilton WorldwideInterstate China Hotels + ResortsJumeirah GroupMarriott International, Inc.Mayer Brown JSMMilbankOutrigger Hotels and ResortsPaul Hastings LLPpentahotelsPremier InnProskauerQUORosewood Hotels & ResortsRyan LawyersShangri-La International Hotel Management Ltd.Starwood Hotels & Resorts Worldwide, Inc.Taj Hotels Resorts & PalacesThe Brand CompanyTourism AustraliaWATG, Wimberly InteriorsWyndham Worldwide
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SupportersHospitality Asset Managers Association Asia PacificInternational Finance CorporationInternational Society of Hospitality ConsultantsInternational Tourism PartnershipPacific Asia Travel AssociationWorld Travel & Tourism Council
Patrons, Sponsors, and Supporters as of 3 June 2013
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as Shangri-La World Trade Tower in Beijing, Four Seasons Beijing and Shangri-La Tokyo offer broad, sweeping views of the city and use stone with fluid lines to bring a sense of nature indoors.
With swimming pools being a big draw for children, HBA is careful to incorporate design elements to ensure they play safely.
“Safety is the first and most important aspect of designing a kids’ pool,” says Karlusic. “Bull-nosed instead of sharp edges, ease of use, large steps and no steep angles are all part of what goes into a children-friendly pool. Plus, we create zones to keep them excited. Children have short attention spans and need to be kept constantly amused. Features that keep changing and surprise them by turning on and off help keep them interested. Because once kids get bored, it’s all over for the parents!
“Moms and dads like to see their children kept occupied, so that we can drink our cocktails in peace and silence!”
Guests choose resort hotels based on the pool. If the pool is average in design,
guests may turn away and go for a hotel with a better one, assuming that would
lead to a better experienceIlija Karlusic, Hirsch Bedner
Associates
HBA’soutdoorpoolatParkHyattHyderabadincorporatesaseriesofarchitecturalarchessurroundedbygreenplanterbedsandpottedtrees
ElegantoutsidebathingatFourSeasonsHotelMacao,CotaiStrip HBAindoorpoolatShangri-LaTokyoofferssweepingviewsofthecity
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In a recent report, GIA stated, “Post global recession manufacturers will expand their offerings and products will emerge to satisfy new markets like China and India. Organic cheese will make a comeback and we will see more products such as lactose – free goat’s cheese and reduced fat cheeses.”
An ancient staple found throughout European and Middle Eastern cooking for centuries, cheese was virtually unheard of in this region until European and US culture and food started arriving after World War 2.
“Generally speaking, eating cheese as a snack is still not that popular among Chinese consumers,” Flora Zhang, senior marketing manager, SMH China/HK notes.
“Cheese is still seen very much as an ingredient in dishes such as pasta, pizza, burgers, salad and bakery products.”
But for more developed markets, such as Hong Kong, Singapore and Japan, with their longer exposure to Western culinary trends, Zhang says cheese ‘culture’ is more established.
“Either dining out or in home cooking, cheese and its products are widely applied. Major consumers are still foreign expats,
or those who have lived and or studied overseas, and the younger generation who are more open to western lifestyles.”
SMH represents Real California Cheese in Asia. Products include fresh, soft, and semi ripened cheeses, as well as semi hard Middle Eastern, Greek and Dutch cheeses, and hard Italian and Spanish varieties. The company says flavoured cheeses are gaining in popularity, such as their pesto or basil brie, caraway, cumin, garlic, or jalapeno flavoured gouda, and dill, onion or sweet pepper havartis.
SMH’s most popular items regionally include cream cheese, mozzarella, cheddar, parmesan, and gouda.
“Cream cheese and mozzarella were [traditionally] major items on the mainland market due to their more mild flavours and easy application in dishes,” Zhang says. “But in recent years, more items are entering the mix such as jack, brie and even some blue cheese.”
Cheese risingReferring specifically to the markets she oversees (China and Hong Kong) Zhang
Zara Horner investigates regional
cheese trends and asks F&B professionals what
is currently popular with Asian consumers
says that despite a growing local cheese making industry, high-end supermarkets, restaurants and hotels are still focusing on imported items.
“Demand for cheese is expected to continue to increase in the future. Some traditional Chinese dairy companies such as Bright Dairy who used to focus only on fluid milk items have started to explore the cheese market as well.
“In addition, bakery is an important channel for the development of cheese products. China and Hong Kong have seen a robust growth of the bakery industry in the past five years.
“Together with the traditional retail and foodservice channels, it will give impetus to the sustained growth of cheese products in the region.”
In the kitchenFour Seasons Hong Kong’s French restaurant, Caprice, was the first in the SAR to be awarded three Michelin stars and is world renowned for its cheese selection.
“More and more people in Asia appreciate cheese now,” says director of restaurants, Jeremy Evrard. “You can find Cultural diversity
While cheese in Asia is primarily used in fast food such as burgers and pizza, growing demand for
quality Western products means interest in higher end cheeses, and exploration of its uses, is on the rise.
According to Global Industries Analysts (GIA), a US-based organisation which reviews trends, innovations and market activity, the global cheese market is set to grow by 20% by 2015 – a figure which translates into around 21 million metric tonnes of cheese.
GIA predicts growth will focus on Asia as more traditional markets have reached saturation levels.
more cheese rooms and cheese bars in Asia, and special cheese selections are now being imported.”
Cellared in specially built humidity controlled cabinets, the cheese at Caprice comes from French master cheese maker Bernard Antony, who has been crafting cheese in Vieux, north-east France for 35 years. Producing over 100 different types of cheese, Bernard Antony cheeses are now
RealCaliforniaCheeseproducesarangeoffresh,soft,andsemiripenedcheeses,semihardMiddleEastern,GreekandDutchcheesesandhardItalianandSpanishvarieties
Elle&Vireproducesarangeofdairyproductswhichemphasisenaturalingredients
ClassicPresidentbrieandcamembertfromLactalis
FourSeasonsHongKong’sCapricerestauranthashumiditycontrolledcabinetstostoreitsspecialitycheeses
Meeting your requirements as professionals in the food service industry, and ensuring your complete satisfaction, Galbani proposes
high quality mozzarella in true Italian tradition.
As world leader in Italian cheeses, present since 120 years in both the domestic and export markets, Galbani represents the favourite
in Italian restaurant and the ideal brand to bring out the best in you for your clients’ enjoyment.
Pantone 286C Pantone 485C Pantone 348C Cyan
Distributed in : China : Gourmet Cuisine Limited (+ 852 2481 5111) / Hong Kong : Maxly Food Company Ltd (+ 852 255 271 28) / Indonesia : Pt. Saranakulina Intisejahtera (+ 6221 86 601 081) / Laos : Annam Fine Food Laos (+ 856 21 251 803) / Malaysia : Global Pacific Victory (M) Sdn Bhd (+ 603 4292 1266) / Singapore : Classic Fine Foods Singapore (+ 65 6501 5555) / Thailand : Kim Chua Group Co, Ltd (+ 662 332 840 7) / Taiwan : Gourmet’s Partners Ltd (+ 886 2 2898 248) / Vietnam : Classic Fine Foods Vietnam (+ 84 8 37 40 71 05).
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“Our clients search for a way to satisfy their guests while building averages and boosting beer and wine sales. A well executed cheese course or platter can help.”
Success requires the implementation and balance of several considerations: price; shelf life; portion size; and execution. Storage of whole wheels once cut can greatly reduce shelf life.
“Our pre-portioned packs make stocking and serving an attractive and affordable cheese plate easy,” Loyen says.
The packs include different shapes and selections, including mimolette, an orange coloured French cheese made since Louis XIV’s time and said to be de Gaulle’s favourite; petit Basque, a mild sheep’s milk cheese; the sweet and nutty emmental; and Galbani Bel Paese, which has a smooth, creamy, tangy flavour.
“Cheeses should be assembled from mild to strong either left to right or clockwise,” Loyen advises. “Seasonal fruits,
found in around 20 three-star Michelin restaurants around the world.
“We choose Bernard Antony because as director of restaurants I get first pick, and I choose the best there is. I have been purchasing Bernard Antony cheeses since working at Le Cinq in Paris.”
Tradition and technologyFrench company Lactalis has been combining traditions inherited from early Norman master cheese makers with modern technologies to craft cheese since 1933.
Including brands such as President, Galbani, Sorrento, Rondele and Precious, Lactalis has recently introduced a pre-portioned cheese pack to take the guesswork out of cheese presentation.
“An initial inventory purchase of a whole cheese wheel can be very costly,” Thierry Loyen, Asia brand manager says. “And customers need to know if cheese will move on the menu before such an outlay.
The dairy industry is demonstrating such potential in Asia that inter-government agencies are popping up to monitor, advise and guide its future.
One such organisation is the Animal Production and Health Commission for Asia (APHCA). Based in Bangkok, the group was established “to facilitate increased diary production, quality and profitability”.
Work by the APHCA also focuses on
the environmental sustainability of the dairy chain in Asia. It says the growth of the industry is not really a new thing: “Asia has emerged as the strongest
growing dairy market over the last three decades,” says a spokesman, but adds that the potential has only recently been recognised.
The health benefits of cheese, which provides calcium, phosphorus, vitamins, and essential amino acids, make it an ideal foodstuff, and countries where good childhood nutrition is an issue are particularly interested in developing the market.
crackers and hearty breads make perfect accompaniments, as well as perhaps jams, preserves or flavoured honey. Mustard, candied nuts and marinated fruits also work well and are proving popular in the region.”
This abundant variety, and different ways of presentation are part of the reason cheese is gaining in popularity in the region, Evrard says.
“Most of the customers come to Caprice and Caprice Bar because they want to try new varieties, they are the sort of guests who always want to try something new.
“However, the old favorites are also very popular, so we try to mix something new and something old on the cheese board every time.”
One of the most popular offerings is comte, a familiar cheese made from unpasteurised cow’s milk and produced in the Franche Comte region of France since the 12th century.
“Cheese is popular all year round,” Evrard says. “But as most of the region heads into summer, goat’s milk cheeses are more widely chosen as they are lighter, delicate, and more easy to digest.”
Innovative, modern, healthyTaking its name from two French rivers, Elle & Vire manufactures a range of dairy products with the emphasis on “healthy and natural,” says a company spokesman.
“Using traditional production methods while focusing on innovation, our cheeses suit modern habits of consumption and use,” he adds.
Elle & Vire produces a range of processed cheeses available in natural, light (13% less fat) and herbed varieties. “Our cheeses are perfect for cooking, baking, or simply spreading on bread or crackers.”
More and more people in Asia
appreciate cheese ... you can find more cheese rooms and
cheese bars in Asia, and special cheese selections are now
being importedJeremy Evrard Caprice,
Four Seasons Hong Kong
Spreadingthehealthmessage
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While there is no disputing that orange, apple and pineapple juices are all-time favourites
on hotel breakfast tables, they stay popular for a reason. Orange juice is known for its health benefits such as high levels of vitamin C, which may help lower both cholesterol and blood pressure levels and decreases the inflammation which can take place after eating a meal high in fat and carbohydrates.
Insightful consumers are increasingly looking out for something new and more health-oriented, with mixes of fruit juices and flavoured water popular. Other popular juices at restaurant breakfast tables include watermelon and guava juice or various blends.
Andre Buser, director of culinary operations of U Hotels & Resorts and Eastin Hotels & Residences, says that at the group’s newest properties a fresh fruit and vegetable juice station has been introduced where guests can choose their own variations of freshly squeezed juices. The trend is to mix and match vegetables and fruits into even healthier concoctions. Consumers are also becoming more demanding in the quality and the freshness of juices.
“There are usually three to four juices
available in most of our properties, most of them freshly prepared,” Buser adds. Additionally, cold water scented with fresh mint, cucumber or honeydew melon is offered.
“Smaller hotels provide a freshly squeezed juice station where orange juice is pressed by order and other juices prepared fresh. Larger hotels with higher volume consumption buy the juice from a supplier that can provide freshly squeezed orange juice.”
Raw dealThen there are those who are willing to pay the price for the absolute purest.
“Here in the beautiful mountainous region of Thailand, we serve many types of juices, fruits and vegetables. We actually have a farm where we grow much of what goes onto our breakfast buffets, such as juices,” says David Bedinghaus, culinary director at Kirimaya Golf Resort Spa and Muthi Maya Forest Pool Villa. “Every day we have a different, completely fresh raw centrifugally extracted fruit juice, such as carrot, winter melon, corn and mixed green leaf veggie juice.”
Various iced infusions from exotic
believes that the trend is now pointing towards healthier options rather than sugar-laden, fizzy alternatives. The company is distributing its products in Hong Kong, mainland China, Taiwan, Singapore, Japan and Australia.
“We think it’s clear that the market is opening up. On the one hand, people are trying new things in that they’re moving away from the sugary chemical drinks that have dominated the market for so long. On the other, they are seeking out natural, healthy, sustainable beverages that, in some cases, have been part of daily life in Asia since time immemorial.”
Jax Coco coconut water has no added sugar or sweeteners, is free from fat, gluten, cholesterol and preservatives and low in calories, with a 200ml glass containing just 36-48 calories (nearly half the amount of orange juice).
“Our experience has been that top
While Asian consumers are becoming more adventurous when it comes to new and exotic fruit juices, the staples remain at the top of the tree, reports Michelle Cheng
For breakfast and in our venues, we squeeze fresh juices and for our Kempi Deli we work with iF juices. Guests mainly like classic orange and watermelon, but vegetable juices are becoming more popular.Steffen Opitz, director of F&B Kempinski Hotel Beijing Lufthansa Center
restaurants focus on juices that are as fresh and clean as humanly possible,” Gottschalk adds. “In Hong Kong, for example, our F&B partners source juices that are locally produced that day. Natural, clean and healthy are the watchwords. Added sugars are a no-no.”
In terms of trends in the region, she says juice consumption is on the rise, and the market certainly seems to be broadening.
“ G i v e n t h e m a c r o e c o n o m i c environment, we expect general growth to continue in this category. But we don’t expect to see single brands dominating in the way they have in the West.”
Pettigrew of New Zealand’s Charlie’s Trading Co says consumers are becoming more informed, read the ingredients and know what is good for them.
He says restaurants and hotels are starting to offer customers healthier options, with a five-star hotel in Asia recently opening a natural/organic restaurant as an way of attracting hotel guests to enjoy a healthier dining experience on-site. Charlie’s organic beverage range is now on the menu.
Charlie’s Phoenix Organic drinks are made in New Zealand, are certified organic and have a 12-month shelf life.
The company has just introduced the Phoenix Organic Energy Drink – made with certified organic ingredients with a pomegranate base and using caffeine from green coffee beans.
I should coco ... nutJane Gottschalk, co-founder of Jax Coco,
Healthy options
Consumersaremovingawayfromsugarydrinksandlookingforhealthybeverages,manyofwhichhavebeenpartofdailylifeinAsiasincetimeimmemorialbelievesJaneGottschalk,co-founderofJaxCoco
DavidBedinghaus,culinarydirectoratKirimayaGolfResortSpaandMuthiMayaForestPoolVilla,growsmuchofthefruitandvegetablesthatgointojuicesservedattheproperty
plants, such as Japanese spearmint, Moroccan peppermint, licorice sweet basil, honey and rosemary, lemon basil and lemon balm are also offered.
“For those that have seen the real raw [product] … you will never go back to store brands,” Bedinghaus emphasises. “Lots of pulp means an increase in price … but for the real purest it’s worth it.”
He adds though that in Thailand the standard blend of whole fruit and ice is still the local favourite, as it is more cost effective and has the texture the market prefers. Some of those include ruby and yellow watermelon, Khao Yai grapes, various types of mangoes and more.
Fruit juice manufacturers in the Asia-Pacific region notice the same demand in juice quality from consumers. Craig
AndreBuser,directorofculinaryoperationsofUHotels&ResortsandEastinHotels&Residences–consumersarealsobecomingmoredemandinginthequalityandthefreshnessofjuices
Charlie’sPhoenixOrganicdrinksaremadeinNewZealand,arecertifiedorganicandhavea12-monthshelflife
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MingFai’snewestlicensedbrandsincludeStormfromEnglandandGardenVoyageBotanicalsfromtheUS
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The in-room amenities industry is competitive, potentially lucrative, and, it would seem, finally getting the green message.
But, while natural, and organic beauty and spa products are growing in popularity, many guests still like to see a recognisable brand name on their bottles of shampoo and body lotion, and manufacturers and distributors are finding ways to reconcile these demands.
One of Asia’s largest and fastest growing hotel groups, Anantara, which includes Anantara Seminyak Bali Resort & Spa and Anantara Bali Uluwatu Resort & Spa, has shampoo, conditioner, bath/shower gel, body lotion and soap as standard offerings in their guest room bathrooms, with “additional products available in some resorts,” says Lee Stephens, general manager of MSpa International.
While guest demand “has not changed dramatically”, Stephens
says across the group, they have noticed many guests now “put a priority on finding an environmentally-friendly resort when they search for accommodation and that extends to an expectation that hotels will have more organic products in their bathroom amenities.”
The majority of Anantara properties use Anantara’s own spa brand – Anantara Spa.
“At both Anantara Seminyak and Anantara Uluwatu in Bali, local products are used, made from organic ingredients such as lemongrass, chocolate, rosemary and ylang-ylang,” Stephens says. “This gives a very indigenous experience, reflecting the exotic location. In the largest suite at Anantara Seminyak L’Occitane products are used, which are also environmental friendly.”
Making it happenThe growth of the hospitality industry in Asia has had a consequential effect on the in-room amenities sector, agrees Oliver Schuhmann, managing director Far East for ADA Cosmetics.
The bodycare products manufacturer “attaches great importance to making appropriate investments in the Asian market,” Schuhmann says.
“This, to us, is one of the key markets of the future. We have adapted our operations to the requirements of this market: high quality products; luxury products; and last but not least, green products.”
Schuhmann points out, “Our hotel clients increasingly are demanding quality: best raw materials, exceptional product
development and state of the art manufacturing.”He adds that hotel guests want the assurance they are putting
only the best on their skin and, as an added benefit, to enjoy a little luxury and glamour.
“Our quality conscious approach is now paying off.”
Higher expectationsIt’s a point Tracy So, associate marketing director from industry products supplier Ming Fai, supports.
“With the rapid development of the tourism industry in Asia, frequent travellers are eager for a more comfortable and quality in-room amenities experience when they are staying at a hotel.
“The predictions we have for potential preferred amenities in the near future would be towards branded amenities, eco-friendly amenities, and natural based amenities with a unique scent,” So says.
In anticipation of this trend Ming Fai carries a comprehensive lineup of internationally renowned brands, and So says the company “has been investing and striving to develop more green products to fulfill our corporate social responsibility by reducing waste and saving energy.
“Our environmentally friendly products are available because of the increasing concerns on personalisation and brand awareness.”
Ming Fai’s newest licensed brand includes Storm from England, Borghese Giardino and Culti from Italy and Garden Voyage Botanicals from the US, which combine luxury and a low-profile brand image, So says.
What products do guests really want to see in their
hotel bathrooms, and what is trending in the fast-
moving amenities business? Zara Horner reports
Comfort with a conscience
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We are a small company, providing first class service on hotel amenities and accessories.Welcome to contact us.WUNG HING ASIA LIMITEDRM 15, 14/F, SHING YIP IND. BLDG., 19-21 SHING YIP STREET, KWUN TONG, KOWLOON, HONG KONG TEL: 852-24098687FAX: 852-27903108WEB: http://www.wunghing.comEMAIL: [email protected]
“All the Anantara Spa bathroom products use ceramic refillable bottles,” says Stephens. “In addition to the liquid bathroom products, other bathroom amenities are supplied in paper packaging, such as the vanity, dental and razor kits.
“At Anantara Seminyak, which is Green Globe certified, it’s one of the resort’s commitments to provide environmentally friendly products, hence they work with a local supplier of organic bathroom products. At Anantara Uluwatu a local supplier has been chosen for additional bathroom amenities that use mostly paper packaging instead of plastic.”
Stephens says guests are more aware about organic products and appreciate the fact the hotel uses refillable containers for bathroom products.
Branded spa products are becoming increasingly popular across the region. Pevonia spa products are used in InterContinental Shanghai Expo, Ningbo Marriott Hotel, Sheraton Hotels, Hilton Hotels & Resorts among others.
“Chinese customers have a great respect for and understanding of the concepts of organic and environment protection and the superiority and effectiveness of organic products,” asserts Vivi Cao, assistant marketing manager.
“Pevonia includes over 150 specialised homecare products and more than 100 professional in-spa treatments, and provides effective skincare solutions for men and women of every age.
“A careful selection of ingredients and active substances based on natural extracts, using techniques which guarantee the highest quality and safety, are used in Pevonia’s ranges.”
Lumafirm and Myoxy-Caviar are particularly popular in China, says Cao.
Natural selectionNatural products play an important role in the Asia market, according to Ming Fai’s So.
“Ming Fai recognises the importance of green manufacturing and environment protection. We have researched and developed a series of environmentally friendly brands featuring environmental products, such as REECO, Back to Basic – formulated with natural essences such as aloe vera, seaweed and olive oil. The bodycare range is packaged in Forest Stewardship Council paper – and Eco VLG.
“We also offer consultation services to provide customers with
advice and proposals to meet stringent natural cosmetics certification such as ECOCERT and ECOLABEL.
“There are differences in demand and interest between Asian countries because of their economy, politics, culture and so on.”
ADA Cosmetics has spent the past several years significantly expanding its ‘green collection’.
“One of our unique products is the patented dispenser system press+wash,” Schuhmann points out. “It was invented and developed in-house as the first dispenser system for the hotel industry. Appealing, high-class looks combine with a high degree of functionality and environmental awareness.”
Some hotel clients print their own logo on the dispensers, so “they become an instant ambassador,” Schuhmann says.
The dispensers are no drip, no waste, 100% PET, 100% recyclable, durable, easy handling, “and 30% to 50% more economical than conventional hotel amenities,” according to Schuhmann.
As far as packaging is concerned, while the best solution is to reduce, that is not always possible, Schuhmann advises.
“The key element is to use as few raw materials as possible, and recyclable materials wherever possible, in order to return the materials to the production cycle to re-use them. Further, the use of already recycled materials preserves resources. And once the use cycle has expired, these materials still can be used to produce energy.”
Close to 34 million cosmetics flacons were produced by ADA Cosmetics in 2011, 58% made from PET, 11% from recycled material. Over the next two years, the company plans to increase the share of environmentally friendly packaging materials by at least 10%.
In March this year the company became the first hotel cosmetics manufacturer to gain Green Globe certification.
Natural riches“Long before the natural and wellness movement became popular, Crabtree & Evelyn was wholeheartedly embracing the riches of the natural world, introducing product ranges made with fruit, flower and plant essences,” explains Ida But from the company’s
Hong Kong office. “We continue to draw upon our rich heritage and accumulated
botanical knowledge as well as emerging technologies to produce the purest and most effective products possible for our customer,” But says.
This year the company is reviewing its entire portfolio of hospitality products.
“[We are] delisting some of our older ranges and introducing new collections,” But says. “From September 2013 we will have a new line-up of hotel amenities; an extended range with the introduction of our latest fragrance, Verbena and Lavender de Provence along with an enhanced formulation for our best-selling LaSource. The unisex appeal of both these fragrances has made them a popular choice for hotel amenities.”
Like their counterparts, Ming Fai has been investing in environmentally friendly ideas and products.
“We are striving to develop more green products and fulfill our corporate social responsibility by reducing waste and saving energy,” So says.
The in-house produced brand REECO is packaged in stone paper printed with soy ink, while the bottles and caps are made of post consumer plastic.
Another eco-friendly application is the additive EcoPure. “When added in small amounts to plastics, EcoPure helps it safely degrade in a landfill environment,” So explains.
Sustainability rather than organic is gaining importance, ADA’s Schuhmann says.
”We have an advantage here as we have been operating and manufacturing in a sustainable manner for almost 10 years. We were the first to offer ‘green’ hotel cosmetics with products that have environmental certificates to confirm they are really natural and not just ‘green-washed’.”
For Schuhmann client demand has not changed much, and is in direct correlation to guest demand with an emphasis on trustworthiness and “ a professional, immediate and reliable service,” he says.
“The information level about sustainability and natural cosmetics in Asia is low compared with western markets. There still is a lack of education and knowledge regarding the distinction between what is truly sustainable and what is merely green-washed. It is important to look for renowned, official eco-certified quality seals on products,” Schuhmann advises.
The company has also noted differences in levels of interest from country to country, which they attribute to cost.
ADA’s newest brand is Trussardi. Presented in a glossy black and gold bottle, with a fragrance of Italian lemons, bergamot, galbanum, violets, geranium and clary sage, the Trussardi unisex range comes in 40ml bottles of shower gel, shampoo, conditioner and body lotion and a 40g soap bar. Hand and nail cream, shaving cream, and an exclusive VIP set will be available soon.
“This autumn we will be launching yet another luxury brand – but that will have to remain a secret until then,” Schuhmann teases.
Green and cleanPackaging concerns and environmental issues play a big part in Anantara’s decision-making process.
TheTrussardiunisexrangefromADACosmeticscomesin40mlbottlesofshowergel,shampoo,conditionerandbodylotionanda40gsoapbar
BathroomamenitiesatAnantaraSeminyakBali
PevoniasaysLumafirmandMyoxy-CaviararepopularinChina,wherecustomersrespecttheconceptsoforganicandenvironmentprotectionandtheeffectivenessoforganicproducts
Thepatenteddispensersystempress+washfromADACosmeticscombineshigh-classlookswithahighdegreeoffunctionalityandenvironmentalawareness
RED SPIRITINSPIRING SERIES
knives . ancillary itemssharpening steels . grinding machines
Extraordinary, precious design
Smooth and comfortable handle
Uncompromising sharpness
www.fdick.com
INSPIRING SERIES
Extraordinary, precious Extraordinary, precious design
Smooth and comfortable Smooth and comfortable handle
Uncompromising Uncompromising sharpness
www.fdick.com
Many people may be under the impression that the professional knife industry has remained virtually unchanged forever. Sure, modern machinery can impart a finer blade than traditional blacksmiths
may have been able to 300 years ago, but essentially manufacturers still have to hit a thin piece of metal with a hammer right? Not exactly.
As with most industries, the knife business has also employed modern techniques and technologies to improve both their product and productivity.
For example, German manufacturer Friedr Dick, founded in 1778, has recently developed a butcher knife series, equipped with Radio Frequency Identification technology, which makes it possible to automatically identify tools and allocate them to an employee without physical contact or disrupting work processes.
Melinda Triebe, who is in charge of product management at Friedr Dick, says the company employs state of the art technology as well as manual craftsmanship to ensure the quality F. Dick is known for.
“F. Dick is a industry leader in terms of technology. Chefs want unique knives in terms of functionality, design and technology. F. Dick successfully incorporates these developments through the efforts of our engineering, quality control and design teams.”
She says that in the Premier WACS series, F. Dick has developed a knife range comprised of a unique composition of a hygienic, ceramic-based coating to the blade and a mother of pearl handle.
Meanwhile the latest Red Spirit series has been created for design-oriented chefs. The red, round shaped Asian-style handle of the knife provides a special haptic element, giving it an enhanced sense of touch.
Approximately 45 different production steps are required for each F. Dick forged knife. They are created from one piece of chromium-molybdenum steel, with the blades being specially hardened to at least 56° Rockwell.
“High-quality, perfect functionality, longevity and ergonomic design are important for many chefs,” says Triebe. “Beside these, design, brand image, origin and manufacturer’s guarantee also play a main role.
sharp end of the operation
Safety and innovation are two key issues in an increasingly technological knife manufacturing industry, reports Daniel Creffield
Withsuperiorbladeandhandlebalance,Giesserknivesofferefficiencyandgreaterproductivity
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foodstuff is key in order to avoid cross contamination.“It is exactly for that reason that Victorinox successfully
introduced HACCP colour coding a few years back. For the food processing industry we manufacture knives which in addition assure a high level of handling safety. Handle ergonomics and safety measures stand in the foreground of our efforts to reduce negative side effects which can occur when using knives very frequently, as professionals do.”
Hospenthal adds that from a cost angle a high quality product also guarantees much longer usability.
“When treated properly our knives remain sharp longer and handles do not wear off during use. If the blades are sharpened properly a Victorinox knife offers exceptionally long durability and service of life. We know chefs in the industry who have been using a Victorinox knife for decades.”
Victorinox Black Ceramic range blends Swiss precision with traditional Japanese ceramic technology. The collection of knives come in four different sizes, are crafted of exceptionally strong, yet lightweight zirconium oxide, are ground to microscopic precision and stay sharp longer than many other professional blades.
The hot pressed premium ceramic blades are fired several times in a sealed vacuum at high temperatures to create the most durable cutting edge and its unique black color. These germ-resistant blades are impervious to acid, oil and salt so that they won’t rust or brown foods and their ergonomic handles offer precise control and reduce fatigue from repetitive cutting tasks.
Colour consciousAs with Victorinox, German manufacturer Giesser sees hygiene as a key industry issue, and subsequently also offers HACCP colour coding.
“Our best selling items are the HACCP series in seven different
“Most young chefs start with a basic assortment of stamped knives – our ProDynamic series for example – and upgrade to higher quality forged knives, such as ActiveCut, Premier Plus or 1905 after a couple of years. “
Safety firstVictorinox, which makes roughly 60,000 household, kitchen and butcher knives per day at its headquarters in Ibach, Switzerland, also stresses “a healthy level of innovation” in its operation.
Alain Hospenthal, marketing & sales, commercial cutlery with the company, says that this, combined with “a very stringent quality system”, assures consistent product quality.
“Chefs, but also the food industry, are pursuing high levels of safety when it comes to the final product. The use of high quality materials ensures zero contamination of foodstuff. The last thing you want to find is a sliver of metal or plastic in food!”
Hospenthal adds that in the catering industry separation of
A chef knife must be made of good stainless steel, have a wooden handle and be very sharp!
Antimo Maria Merone, L’altro Hong Kong
Victorinox AG, Schmiedgasse 57, CH-6438 Ibach-Schwyz, Switzerland, T +41 41 818 12 11, F +41 41 818 15 11, [email protected]
HACCP by Victorinox
MAKERS OF THE ORIGINAL SWISS ARMY KNIFE I WWW.VICTORINOX.COM
colours,” says Hans-Joachim Giesser, who manages the company with his brother, Hermann.
“The handle offers a firm and secure grip and the blades are made of best chromium-molybdenum steel hardened with a special heat treatment to 56° to 57° Rockwell. This gives a perfect edge and great cutting performance.
“Chefs need products which solve their daily problems – that’s why the balance of the blades and handles our knives offer enable greater efficiency and productivity.”
Giesser sells its products to professional users worldwide, with key customers including four and five-star hotels as well as the meat and foodservice industry and the big hyper and supermarket chains – such as Carrefour and Walmart – for their own use only.
“We are selling to these customers through a network of specialised dealers who can offer great service, large stock and well educated staff. In Hong Kong, for example, we are working with Eurochef, which has branches in Malaysia, Vietnam and Australia.”
In terms of other trends in the industry, Giesser believes ceramic knives are currently out of favour – “they are too fragile and not functional for professional kitchens” – while high carbon alloy is in – “for a perfectly sharp edge and better edge-holding”.
“Form follows function in general – well balanced and perfectly shaped blades and handles.”
Knives are life!Ant imo Mar ia Merone , who he lms L’altro Hong Kong as chef de cuisine, is developing a reputation as one of Italy’s most outstanding young chefs. He says he has several kinds of knives, mostly Japanese and Italian, but is not attached to any specific brand, simply follows his feeling and instinct “in the hand”.
“My knives are part of my life and I have collected them since I started this job, so every knife, from the cheapest to the most expensive, has a singular story and a personal meaning. I remember when I was at culinary academy some of my knives were stolen and I felt very sad ... it was like a piece of my background was taken away from me!”
Merone says that while he is quite interested in the development of knife
technology, what he sees is as much focused on the design and not always the efficiency of a knife.
“New trends are about colours and mostly about new kind of handles. For a few years a lot of European chefs have been using Japanese knives, not only brands but also types – Santorum knives are quite common in European kitchens now.”
Essentially though, his requirements are simple: “From my point of view a chef knife must be made of good stainless steel, have a wooden handle and be very sharp!”
ClassicChinesechef’sknifefromGermanmanufacturerWusthof–madefromlong-lastingchromium-molybdenum-vanadiumsteel,isforgedandhardenedto58°RockwellandincorporatesnewPEtecsharpeningtechnologywhichgivesitlongedgeretentionandsharpness
FriedrDick’sRedSpiritserieshasbeencreatedfordesign-orientedchefsandoffersanenhancedsenseoftouch
Victorinox’sinnovationandstringentcontrolsystemsguaranteeconsistentquality
Hardasarock:theRockwellscaleisameasurementsystemusedbycommercialmanufacturerstodeterminetherelativehardnessofobjectsbasedonthedepthofindentationfromaheavyobject
ChefAntimo–‘everyknifehasastoryandpersonalmeaning’
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Creative culminationDesign Collective – a collaboration featuring designs by artists from Singapore, France and Australia – was put together by Tai Ping, which manufactures custom carpets for the hospitality market, as part of its 1956 by Tai Ping collection.
A creative culmination of rising artists from around the world, the Design Collective explores traditional boundaries of hospitality design by incorporating innovative and expressive perspectives into the creative process.
Artists include Gaëlle Villedary of France, PHUNK of Singapore (comprised of Alvin Tan, Melvin Chee, Jackson Tan, and William Chan), and an Australian artist who wishes to remain anonymous.
Each artist adds a unique aesthetic vision to the collection, from the
Packing pizzaAustralia-based First Pack have released a number of new pizza packaging solutions.
The new Venice by Night Pizza Box showcases stunning packaging and presentation at no extra cost.
A new range of pizza delivery bags are designed from scratch as a durable, robust, feature-packed pizza delivery bag, and are exceptional value.
First Pack also helps operators to connect with their customers with a 100% pizza box.
The new heat pad is the latest in pizza delivery heat retention systems and is exclusive to First Pack. Simple and easy to use, the heat pad heats to 90OC in a couple of minutes and fits all First Pack’s delivery bags.
A slice of lifeGiesser produces more than 6,000 knives daily at its plant in Winnenden, Germany. The broad product range includes 2,500 different forged and stamped knives, as well as accessories for the food service and food processing industries.
The BestCut series comprises 17 knives with different blade types, shapes and lengths for every purpose.
BestCut is visually perfect, with its gently curved, matte black handle.
The blade and handle are also flawlessly balanced.
Thanks to its outstanding ergonomic design, the rounded handle feels good to hold.
And because it sits securely in your hand, the cutting edge of the knife can be controlled precisely, even at high speeds. The blade – forged from a single piece of steel – has a particularly high carbon content of 0.55%.
Vacuum-hardened to 56.5 Rockwell, it combines extreme sharpness, durability and rust resistance.
Formoreinformation:www.giesser.de
Nicely does itInnovasions, a technology driven development and manufacturing company based in Hong Kong, produces a range of eco lifestyle products for the spa and hospitality industry with responsible supply chains.
Its offerings include a stainless steel electronic wine aerator, a chrome-plated manual wine aerator, wine cooling holders and wine cases in a variety of different colours, wine journals with lined cream-coloured paper, wine cork and bottle USBs, and wine perfectors that can be laser engraved or printed with company logos.
Formoreinformation:www.innovasions.com
SparklingAfter the success of the Jewel Two chandelier, Windfall has introduced a new range of frame colours, with chrome, copper and gold plated finishes available.
The chandeliers use exaggerated jewel elements, rectangular crystal modules and handmade baguette-cut prisms which can be displayed horizontally or vertically in various locations, including dining areas, foyers and staircases.
Jewel Two is hung using metallic wires and illuminated from above.
Futuristic floating chandeliers in geometric, round and oval shapes, Scotty is a very different sort of chandelier. It
Easy with PACPAC Trading’s environmentally friendly Cup-To-Grow range has a convenient new feature with a lid that will fit any of its cups.
This sustainable alternative to traditional take-away paper cups is lined with a bioplastic lining PLA (poly-lactic-acid) harvested from cornstarch, a renewable resource, rather than a petroleum-based lining.
Choosing these cups is a big step towards sustainable food service for any small café, restaurant, office or large corporation looking to minimise their carbon footprint.
Similarly innovative, PAC Trading’s wooden baking moulds make it easy to bake and serve in the same container.
Offering a rustic style and charm, these baking moulds can be baked up to 220OC and are ideal for both sweet and savoury recipes.
They are manufactured from natural, renewable wood using sustainable forestry practices that do not damage the environment, and the moulds are 100% natural and biodegradable.
Formoreinformation:www.pactrading.com.au
Finally, First Pack offers the ultimate in pizza by the slice trays, available in ‘pizza by the slice’ print or in plain unprinted brown Kraft. They assemble in an instant and are ready to use, with heavy-duty boar grade.
Formoreinformation:www.firstpack.com.au
is the second version in the Windfall Curler technique, available in 16 different colours and combinations. Swarovski jewels are attached to rectangular metal frames, which multiply to form a modern, circular shape. The chandelier is hung from metallic wires and illuminated from above.
Finally, YuYu is a range of glass panels, ornamentally painted with Swarovski jewellery stones, which can be arranged to form free floating chandeliers. Every glass is decorated with integrated crystal flowers in free selectable colours.
Formoreinformation:www.windfall-gmbh.com
soft, ethereal underwater elements in Villedary’s Archipelago series to the bold and energetic surrealistic figures in PHUNK’S Empire of Dreams.
“While we are the largest Axminster manufacturer in the industry, our focus is on creating a crafted, inspired aesthetic in everything we produce,” said Ginger Gilbert, global creative director for 1956 by Tai Ping.
“We are proud that the Design Collective is the first of its kind to deliver
a comprehensive and diverse collection of original designs from talented international artists.”
Contrasting boldly in colour, texture, and cultural inspiration, the Design Collective features lively hues and earthy textures that invite the observer to view each design as both a practical textile and a work of art.
Formoreinformation:www.taipingcarpets.com
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Food, glorious seafoodThis year’s Asian Seafood Exposition, which will take place in Hong Kong September 3-5, will have a special focus on premium seafood products.
According to the organisers, the rationale behind showcasing a greater variety of premium seafood originates from increasing demand in China for higher value products such as lobster, crab, abalone, scallops, oysters, mussels and caviar.
The charms of BordeauxThe Grand Cercle des Vins de Bordeaux aims to promote one of France’s best-known wine producing regions to the rest of the world.
The Grand Cercle is made up of the two previously existing organisations, Cercle Rive Droite and Cercle Rive Gauche, and was founded by Alain Raynaud.
With almost 200 wines, the Grand Cercle presents, during its trips abroad, a showcase of Bordeaux wines selected for their high quality. Its vocation is to prove that in Bordeaux there are superb, top-of-the-range and reasonably priced wines.
The Grand Cercle wines are united by
Kohinoor Foods Ltd. is synonymous with the fine taste of India in its authentic form.
It offers an extensive range that caters to all kinds of consumers in different parts of the world including basmati rice, ready-to-eat products, cook-in sauces and cooking pastes, spices, seasonings and frozen food.
Kohinoor Foods is a household name not only in India but also in the US, the UK, Dubai, Canada, Japan,
A new look for meatGrowing interest in innovative ingredients, grass-fed proteins and global cuisines is driving up consumption of lamb and goat meat. Recent research conducted by Technomic and commissioned by Meat & Livestock Australia (MLA) shows that chefs are using more of these proteins than they were three years ago. Inventive offerings, bold flavours and healthy cooking methods are proving to attract diners by appealing to their desire for unique and ethnic meals.
Australian lamb and goat meat offer countless culinary options for foodservice professionals. Grass-fed and pasture raised with no growth hormone usage, Australian lamb and goat meat are lean, tender and versatile. Mild in flavour, Australian red meat is an ideal menu solution to help meet the growing demand for more varied cuisines.
National Restaurant Association’s ‘What’s Hot 2013 Chef Survey’ lists ethnic fusion, Korean and Southeast
Research indicates that there is a strong link between income growth and seafood consumption. With seafood culturally considered to be both healthy and prestigious on the mainland, the
Food and Agriculture Organization (FAO) of the United Nations predicts that seafood consumption in China is likely to rise from the current average levels of 12kg per person to 36kg by 2020.
In addition, China has emerged as the world’s largest exporter of seafood, mainly supplying affordable fish and shellfish to markets such as Japan, Europe and the US. The FAO reports that the mainland has overtaken second-placed Norway and third-placed Thailand having grown its seafood exports from US$3.6 billion in 2001 to US$17.1 billion in 2011.
Formoreinformation:www.asianseafoodexpo.com
a code of practice which embraces:• A continuous quest for innovation: analysis of cross sections of the different land types, study of the water drainage and retention characteristics of the plots, disease control with the least possible recourse to chemical products. • Control of yields: pruning, bud and sucker removal. The use of techniques to achieve optimally ripe grapes in clean, disease-free condition. • Vineyard protection, rational use of pesticides: taking into account the whole ecosystem and protecting it, ensuring the sustained survival of organic balances. • Care when harvesting grapes, recommending manual harvesting: carrying fruit in trays, sorting and selection of grapes in the vineyard and in the vathouse. • Ageing the wines in oak barrels: seeking to express specific aromatic qualities and more complex bouquets.
• And finally, welcoming visitors to the estates: introducing passing callers to the vineyards, the landscapes and wines.
Formoreinformation:http://cerclerivedroite.com
Curry in a hurryAustralia, Singapore and many other countries.
Three popular products are mini samosas – deep-fried patties with no artificial flavours or MSG; khatta meetha – a potpourri of rice flakes, pulses and peanuts; and ready-made gravies such as kashmiri roganjosh, mughlai korma and haryali methi malai.
Formoreinformation:www.kohinoorfoods.in
Asian cuisines as emerging trends this year. Additionally, Technomic/MLA research reveals that grilled, charbroiled or barbecued meats ranked top with consumers. Create diverse and global dishes with these recipe ideas:• Asian barbecue lamb cutlets• Barbecued rack of goat with herbs and lemon• Lamb manchu: barbecued tea-smoked shoulder• Middle Eastern goat pastries
“As a beef, lamb and goat meat supplier around the world, Australian red meats are central to many of the global cuisines that are piquing the interest of adventurous eaters here in the United States,” says Elissa Garling, MLA’s North America business development manager for Foodservice.
“Chefs and operators can differentiate their menus by offering flavourful dishes that meet patrons’ demand for authentic, healthy ingredients, like Australian red meat.”
Formoreinformation:www.australian-meat.com
AlainRaynaud,founderofTheGrandCercledesVinsdeBordeaux
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Heaven, pronounced HévinAward-winning chocolatier, Jean-Paul Hévin, has created a selection of limited edition, hand made, gourmet chocolates and macarons in honour of the fifth anniversary of operations in Hong Kong.
For chocolate lovers there is the Voyage du Cacao – a limited gift box of 16 chocolates, across four new flavours – Cabosse Rouge (bitter chocolate ganache made of Caribbean cocoa, coated with dark chocolate), Cabosse Orange (spicy chocolate ganache with a floral note from the cocoa from Brazil, coated with dark chocolate), Cabosse Verte (bitter chocolate ganache with a slight acidity from Madagascar’s typical cocoa, coated with dark chocolate), and Cabosse Jaune (bitter chocolate ganache made with an intense cocoa from Madagascar, coated
Super sheepTwo of New Zealand’s leading agricultural companies, Silver Fern Farms and The New Zealand Merino Company (NZM), have formed a joint venture to bring the premium meat brand, Silere alpine origin merino, to discerning diners throughout the world.
NZM’s CEO John Brakenridge says high
country farmers have always preferred the flavour and texture of Merino meat. “It’s one of the high country’s best-kept secrets. The Merino sheep leads a life enviable to many and its varied diet is evident in its unique flavour, succulence and silky texture.
“We believe Merino will be the world’s next culinary sensation, just as we have seen with the rising popularity of Wagyu beef in recent years. Until now Merino has not been differentiated in the way Angus beef or wild Alaskan salmon has.
Silere alpine origin merino is now on the menu of more than 80 high-end restaurants around New Zealand.
Celebrity chef, Sean Connolly, of The Grill restaurant at Auckland’s Sky City Grand Hotel, was one of the first to put Silere alpine origin merino on the menu. He called it “the Rolls-Royce of lamb” and says, “With Silere alpine origin merino I’m getting the most positive feedback I’ve had about lamb, ever.”
Silver Fern Farms CEO Keith Cooper says the Merino meat project is part of a wider programme to maximise the value of New Zealand sheep.
“Our goal is to turn the traditionally volume-based sales approach characteristic of the New Zealand lamb industry on its head by pursuing premium opportunities in higher-value micro-markets,” says Cooper.
“Part of this shift in thinking involves adding value to cuts traditionally perceived as lesser value. We need to challenge the thinking that we can only ever achieve top dollar for racks and loins.”
Formoreinformation:www.nzmerino.co.nz
Premium produceTalley’s was established in 1936 as a small seafood business located in Motueka, New Zealand. Today the company is an international exporter of a wide range of premium produce.
Talley’s Group includes four major divisions – seafood, vegetables, meat and dairy.
Talley’s New Zealand Greenshell mussels are harvested from the inshore waters of New Zealand’s Tasman Bay, Golden Bay and Marlborough Sounds.
The dairy division produces a range of premium ice creams, as well as being a major share holder in Open Country Dairy.
Formoreinformation:www.talleys.co.nz
Eco winesYealands Estate is one of New Zealand’s leading environmentally sustainable wineries based in the Awatere Valley, Marlborough, producing outstanding wines with top wine awards.
Developed by entrepreneur Peter Yealands, the privately owned winery features advanced green technology in every aspect of design and function.
It received carboNZero CertTM certification in April 2009 and the winery and vineyard is also accredited under Sustainable Winegrowing New Zealand.
“We were announced Winner in the ‘Sustainability Award of the Year’ category in the global ‘2012 Drinks Business Green Awards’,” says Yealands.
“Our vision is to become the most sustainable wine producer in the world.”
Formoreinformation:www.yealands.co.nz
Nespresso is making its three most popular limited edition flavours unlimited to consumers by introducing them to its permanent Grand Crus range.
Since 2006, Nespresso has introduced three distinctive flavours as Variations limited editions every year. Now, due to popular customer demand, it is making the three best-selling and most popular flavours available all year round by reintroducing them as
Wine of championsFC Barcelona has launched a special edition wine limited to 10,000 bottles, for sale only in Hong Kong, Macau, Taiwan and China.
The premium wine provides six different designs of the star players: Xavi, Iniesta, Fabregas, Puyol, Pique and Messi with a unique product serial number on each bottle. The wine is 2008 reserva 100% Tempranillo from the winery, Bodegas Altanza, Rioja. The wine is sold in a collectable six-player set, a three-
with dark chocolate). “Our chocolates contain less sugar
and no preservatives compromising their freshness, and also ensuring that the predominant taste is of chocolate that is complex and powerful, with a good balance of bitterness and acidity,” says Hévin.
Formoreinformation:www.jeanpaulhevin.com
Permanent Variations Grand Crus.Re-introduced as Vanilio, Ciocattino
and Caramelito, the Variations Grand Crus offer a combination of natural aromas with the smoothness of the Livanto Grand Cru, the Grand Cru with the optimum profile for complementing different flavours.
Formoreinformation:www.nespresso.com
players set, or as a Messi single-box set. The sole agent of this wine is
Naku Co. Ltd., a B2B specialist in customised wine gifts and wine-related events based in Hong Kong. Naku Co. provides Naku Selection wine as the base for its customised wine gifts, as the company owns its own winery in Bordeaux. Customisation is done by in-house designers using methods such as laser etching and direct-bottle printing. Results have been positive as Naku’s clients include famous brands from the hotel, PR, events and retail industry.
Formoreinformation:www.fcbwine.com
New from Limited unlimited
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Eat, drink and trade at Restaurant & Bar Hong Kong
COMING NEXTRestaurant & Bar Hong Kong 2013Hong Kong Convention and Exhibition CentreSeptember 3 – 5, 2013
www.restaurantandbarhk.com
Restaurant & Bar Hong Kong has been a high quality buying and selling platform for the hospitality industry for the past 10 years. It gathers the best suppliers from around the
world, offering wide ranges of tableware, glassware, cooking and storing equipment, technology, furnishings, food, wines, spirits, coffee, tea and other beverages.
This year’s event will bring together more than 250 exhibiting companies and over 15,000 retail decision makers including owners and F&B directors of the most prominent restaurants, hotels, clubs, bars and cafes as well as executive chefs, sommeliers and wine buyers.
Restaurant & Bar Hong Kong creates a show that truly represents the F&B industry in Asia, which is a blend of east and west. It will feature an Asian cuisine advisory committee for the first time, to address the challenges faced by the Asian restaurant sector. The show will continue to expand its fine food products selection, while maintaining all the fun elements that has brought the show its success.
Restaurant & Bar Hong Kong has always been a place where the industry has come together to learn and be inspired to improve. It provides a platform for the most talented chefs, baristas, bartenders, sommeliers, and operators to showcase their talent. Brand new features together with many old favorites will be on show including: Disciples Escoffier Young Talent Trophy, The House Wine Awards, Hong Kong Barista Championship and Modern Chinese Cookery Theatre.
The show is co-located with Asian Seafood Exposition – the premium seafood trade event in Hong Kong that connects buyers from around the world. The event features exhibiting companies from more than 30 regions/countries, including national and regional pavilions from Australia, France, Korea, Malaysia, Taiwan, Thailand and the USA. The show allows chefs, hospitality groups and F&B directors to speak directly to those supplying the best live, fresh, frozen and packaged seafood.
Online pre-registration is now open and visitors can obtain their badges at www.restaurantandbarhk.com. Admission is free of charge and open to trade professionals only.
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DaTe eveNT DeTaIlS ORGaNISeR
HOSFAIR Shenzhen is a platform for the industry, gathering together many professionals related to hospitality from all over the world.
After 13 successful years The Hotel Show has become one of the most important business events within the hospitality, hotel and tourism industries for the MENA region. The Hotel Show provides a vibrant showcase of luxury and contemporary interiors, essential equipment, and the newest technology suppliers making it a key meeting place for leading suppliers and buyers.
FHC China is the biggest international trade show for food, wine and hospitality equipment in China. It features ProWine China 2013, Meat China 2013 and Tea and Coffee 2013 specialist areas, with Olive Oil China, Ultimate Barista Challenge China, Ice Cream University, Wine Seminars, China Sommelier Wine Challenge, FHC international cooking competition and more.
Held at the Wan Chai HKCEC, the Hong Kong International Wine & Spirits Fair offers a wide range of high quality wine and spirits, beer and other alcoholic beverages, as well as wine production, wine education, logistics and services to buyers from all over the world.
As the number one destination in Asia for modern textile care products, services and technologies, Texcare Asia International Trade Fair for Modern Textile Care is a rendezvous for thousands of professionals from a broad range of industries, including laundry, dry cleaning.
As the largest, longest-running and most comprehensive hospitality exhibition in Macau, International Hotel Expo has been well rooted with solid reputation earned from the hotel industry in the Greater China and Southeast Asia, gathering the managerial class of the leading hotels and the attendance of groups led by hotel associations.
FHM 2013 will feature a series of seminars and workshops, including Culinaire Malaysia 2013, and celebrity cooking demonstrations. A one-stop-resource centre for the food, hotel and hospitality industries.
The Asian Seafood Exposition is the premier seafood trade event in Hong Kong and connects buyers with seafood suppliers from around the world. It is co-located with Restaurant & Bar Hong Kong.
Currently in its 11th year, Restaurant & Bar Hong Kong has a growing reputation as the biggest and best niche gourmet hospitality event in the region.
HKTDC Hong Kong International Tea Fair is the flagbearer for Hong Kong’s pre-eminent position in tea trading, bringing together industry players from all over the world as vendors and buyers of tea, processed tea and all kinds of tea-related products.
Guangzhou Huazhan Exhibition Co., LtdTower H, Building 9, No. 900 Guangzhou Avenue Middle, Guangzhou (510620)Tel: +86 20 38910875Fax: +86 20 [email protected], www.hosfair.com
dmg events Dubai LLCTel: +971 4 438 0355Fax: +971 4 438 0358Email: [email protected] www.thehotelshow.com
Lily ZhuChina International Exhibitions, Room A2402-03, Singular Mansion, No.318-322 Xian Xia Road, Shanghai 200336 ChinaDID: +8621 6209 5209Fax: +8621 6209 [email protected]
Hong Kong Trade Development CouncilTel: +852 1830 668Fax: +852 2824 [email protected]/ex/hkwinefair/09
Messe Frankfurt (Shanghai) Co Ltd Room 1503, 15/F, Taiping Finance Tower488 Middle Yincheng Road, Pudong New AreaShanghai, 200120 ChinaTel: +86 21 6160 8555 Ext: 209 / 229Fax: +86 21 5876 [email protected]
Coastal International Exhibition Co., Ltd.Tel: +852 2827 6766Fax: +852 2827 [email protected]
Malaysian Exhibition Services Sdn BhdTel: 603 4041 0311Fax: 603 4043 [email protected]
Diversified Business CommunicationsTel: +852 3105 3970 Fax: +852 3105 3974www.asianseafoodexpo.com
Diversified Events Hong KongTel: +852 3105 3970 Fax: +852 3105 3974www.restaurantandbarhk.com
Hong Kong Trade Development Council Tel: +852 1830 668Fax: +852 2824 0026Email: [email protected]
aug 15 – 17 HKTDC International Tea Fair Hong Kong Convention and Exhibition Centre Wanchai Hong Kong
Sep 3 – 5 Restaurant & Bar Hong Kong Hong Kong Convention and Exhibition Centre, Wanchai, Hong Kong
Sep 3 – 5 Asian Seafood Exposition Hong Kong Convention and Exhibition Centre, Wanchai, Hong Kong
Sept 17 – 20 Food and Hotel Malaysia 2013 (FHM 2013) KLCC Convention Centre Kuala Lumpur, Malaysia
Sep 28 – 30 The Hotel Show Dubai World Trade Center, UAE
Oct 14 –16 The 2nd Shenzhen International Hospitality equipment and supplies fair Shenzhen Convention and Exhibition Center Shenzhen, China
Oct 16 – 18 Hotel Investment Conference Asia Pacific (HICAP) InterContinental Hong Kong 18 Salisbury Road Kowloon Hong Kong
Nov 7– 9 HKTDC Hong Kong International Wine & Spirits Fair Hong Kong Convention and Exhibition Centre Wan Chai, Hong Kong.
Nov 13 – 15 FHC China 2013 Shanghai New International Expo Centre, Shanghai, China
Nov 19 – 21 Texcare Asia 2013 Shanghai New International Expo Centre Shanghai, China
Nov 20 – 22 The 9th International Hotel Expo The Venetian Macao, Macau
Asia’s largest and longest running hotel investment event. HICAP gathers hotel investors, financiers, and leading industry professionals from across the Asia-Pacific region.
HICAP c/o BHN2900 Bristol Street, Ste. D101Costa Mesa, CA 92626 USATel: +1 714 540 [email protected]
SIAL soars to new heights
COMING NEXTSIal CHINa 2014Shanghai New International Expo CenterMay 13 – 15, 2014
www.sialchina.com
SIAL CHINA 2013 – held in May at the Shanghai New International Expo Centre – was a roaring success.
The expo registered 41,304 professional visitors, who perused the offerings of 2,157 exhibitors (13% more than 2012) from 79 countries and regions, spread over 85,000sqm of exhibition space. Products from 47 international pavilions and 27 Chinese provinces and cities attracted a great deal of attention.
A total of 16 product zones embraced wine, meat, gourmet, tea and coffee, fruit and vegetables, chocolate, halal food, condiments, canned food, frozen food, dairy products, organic food, packaging, seafood, sweets and snacks and olive oil.
Organisers say the success of SIAL CHINA 2013 not only raised the bar in the MICE industry, but also reflected the value of a trade show. While many other food and beverage shows strive to be successful by growing numbers, SIAL CHINA aimed to increase the value of its exhibitors and visitors.
A number of events formed the highlights of the expo. More than 20 famous international and domestic chefs laid on
cooking demonstrations at the sixth edition of La Cuisine by SIAL.The SIAL Innovation competition showcased the latest in food and
beverage. And the Retail & Hospitality Forum concentrated on such topics as private labels, meat and organic food.
SIAL’s Business Meetings connected top quality buyers, agents, supermarkets and distributors with exhibitors. And of course, Chocolate World drew a large number of fans.
The Wine Innovation Forum brought new perspectives to Chinese wine aficionados on their understanding of the Chinese wine business and wine industry in general, and the event was complemented by wine and sommelier competitions.
SIAL CHINA 2013 was topped off with a VIP gala dinner at Jumeirah Himalayas Hotel.
THAIFEX – even bigger and better next year
COMING NEXTTHaIFeX – World of Food asia 2014IMPACT Exhibition and Convention CenterNonthaburi, Bangkok,ThailandMay 21 – 25, 2014
www.worldoffoodasia.com
THAIFEX – World of Food Asia 2013, one of Asia’s most influential food and beverage exhibitions, which was held at IMPACT Exhibition and Convention Center in May, wrapped up its 10th
edition on a high note with record-breaking numbers. Garnering praise from the industry for its high quality of local and
overseas buyers, the exhibition received 27,361 buyers from 125 countries over the five days. In total, there were 21,326 local and 6,035 overseas visitors. The success of this edition was evident by its growth of 15% from the previous year, with estimated spot sales of US$15 million.
THAIFEX – World of Food Asia also saw the inaugural alliance with, Italy, which brought 67 Italian companies that occupied 612 sqm.
Said Daniele Rossi, general director of Federalimentare, “Asia marks huge potential for growth and is a very important market for Italy. THAIFEX – World of Food Asia is an international fair and a gateway to Asia. We are very pleased with this partnership and hope to double the participation by 2015.”
The World of Seafood, a professional trade fair catering to the seafood and frozen seafood industry made its debut with much fanfare during the expo.
Said Poj Aramwattananont, president of the Thai Frozen Food Association: “THAIFEX is one of the biggest food fairs in Asia. We hope that THAIFEX will be the door to the world that will push Thailand to be the kitchen of the world. We are one of the biggest in the world for food processed products. We are ready for all kinds of food export, as we are equipped for sanitation, food safety and consistent supply.”
Peter Ooi, owner of Cozzo, said: “I have been exhibiting since its first year and will continue to do so. This is a very international exhibition with an international profile of visitors and buyers. I have been able to increase the export market for my business, meeting visitors from Middle East, Africa, India and as far as Canada.“
With overwhelming response, THAIFEX – World of Food Asia is set to grow by 20,000sqm in its next edition. Michael Dreyer, vice president, Asia Pacific, Koelnmesse, said: “THAIFEX has grown and shows much potential to expand. With 100% of the space sold out within two months to show and a waiting list, we are taking the next step and will be expanding in 2014, adding the total floor space to 80,000 sqm.”
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There is a special place in Amanda Hyndman’s heart for Mandarin Oriental Bangkok, fostered long
before she took over as its general manager last summer. In 1990 she stayed at The Oriental when she was on holiday, and was immensely impressed by everything she experienced in Asia’s oldest hotel.
“I had a tomato and buffalo mozzarella salad at The Verandah,” she recalls fondly. “This was before Jamie Oliver and the River Café. I had never tasted anything so exotic. And in Bangkok!” Little did she realise that she would come full circle two decades later and be able to shape this grand dame’s direction as it gracefully enters the 21st century.
Hyndman knew that the role came with big shoes to fill. For 42 years German born Kurt Wachtveitl ran The Oriental with distinction and was instrumental in securing its partnership with Hong Kong’s Mandarin Hotel to form the luxury brand Mandarin Oriental.
Around the time he retired in 2009, Hyndman was finishing her stint as general manager of Hong Kong’s The Excelsior. With a Bachelor of Arts degree in hotel and catering management from the University of Strathclyde’s Hotel School, she started her career with Copthorne Hotels in her native Scotland. She became the youngest and first female general manager of Copthorne Hotels in Aberdeen and Glasgow in the 1990s.
After relocating to London to become general manager with Millennium Hotel Group and then The Waldorf, Aldwych, she worked with Hilton International prior to joining Mandarin Oriental Hotel Group in 2007.
Global ambitionHyndman loved Hong Kong but her ambition led her to seek bigger opportunities. After two years with The Excelsior, she was wooed by the chance to make a difference in the American market at Mandarin Oriental Washington. That same ambition led her to return to Asia to take over as The Oriental’s fourth female general manager in its nearly 150-year history.
“I live in the property,” Hyndman admits. “It makes things much easier when we have VIPs arriving and I can greet them personally.” One of the projects she took on shortly after taking up her post was the renovation of the seasonal Italian restaurant into a fine dining gastronomic experience called Ciao, with Tuscan chef Luca Casini presiding over its open kitchen.
As one of only a handful of female general managers in Asia, Hyndman’s
Lady of the houseA year after Amanda Hyndman took over the reigns as general
manager of Mandarin Oriental Bangkok, the legendary grand dame
of South-east Asia welcomes a new era of hospitality with a
woman’s touch. Profile by Rebecca Lo
attention to detail and natural charm has already endeared her to staff and guests alike.
Although she adopted an initial wait-and-see approach before making significant changes to the legendary hotel, she has already initiated staff incentive programmes. The most recent was a tea sommelier competition open to F&B staff interested in furthering their knowledge of cocktail making. The winner was Ciao’s Chanthanat Paryanimit, a young Thai who has worked in many of the hotel’s outlets. His concoction was a refreshing green tea drink infused with melon water and garnished with lemon and butterfly-shaped biscotti.
“We have a female prime minister now,” says Paryanimit. “And we have a beautiful female general manager. It’s Thailand’s time for women to lead.”
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With 35 years’ experience in the wine and spirits industry, Xavier de eizaguirre has been appointed chairman of Vinexpo Overseas. He was previously managing director and member of the management board of Baron Philippe de Rothschild. He lived in New York for 10 years before travelling around the world, especially in Asia.
William Hoare of the Fromm Winery in Marlborough has taken over as chairman of The Family of Twelve in New Zealand. He started working in a winery at the age of 11, and has picked up further experience in the US, South Africa, Switzerland and France.
Prior to joining Grand Park Kunming, where he is the new general manager, Singaporean Raymond ang spent more than a decade in hotel management roles, helming both internationally branded and individually managed properties.
Rakesh Kunwar has many years of experience with many well-known hotels in India, and is now general manager of U Tropicana Alibaug. He has a strong background in front of house and has also attended many hospitality training programmes. His last position was with The Pride Hotel Ahmedabad as rooms division manager.
Eternal is the home-style restaurant at Ametis Villas Bali, which is now under the skilful eye of a new executive chef – Nyoman Mustika. A native of Bali, who fully understands the laidback vibe of tropical dining, he has been involved in the Indonesian culinary scene for the past 13 years.
Call it a meeting of ancient and modern: Komson Sevatasai is bringing nearly 30 years’ hospitality experience to the new Regent Phuket Cape Panwa where the Oklahoma City University graduate has been appointed director of sales and marketing.
John Roberts has worked for Sheraton, Hyatt, Kempinski, Westin and Le Meridien in Australia, Mexico, Hong Kong, Turkey, Taiwan and South Korea. His latest appointment is general manager of Jumeirah Himalayas Hotel Shanghai.
Grégoire Michaud is no stranger to Hong Kong, having worked as executive pastry chef at the Four Seasons, and no stranger to baking, given his 20 years experience. He’s now head of creative development at the artisan Bread Elements.
Born in Indonesia, schooled in Switzerland, trained in India, Gindo Sianturi is now general manager of the newly opened U Paasha Seminyak Bali. Previously he was an instrumental part of the pre-opening team at the award-winning Four Seasons Tented Camp in Chiang Rai, Thailand.
Raffles Singapore has announced the appointment of Christian Westbeld as hotel manager. Prior to joining Raffles Singapore, he held the position of resident manager at Raffles Beijing, China. A native of Germany, he has been with Raffles Hotels & Resorts for the last six years.
Maarten Mostert has been named as the Beijing office manager for TOP Hoteliers – Hospitality Executive Search. He will lead the team in the Beijing branch, first opened in 2007, taking charge of the recruitment for hospitality talents in the Beijing–Tianjin region and northern China.
Hugh Fu has joined TOP Hoteliers as consultant at its Shenzhen office. As the first such executive search firm for hoteliers in the PRC, the Shenzhen office was opened in 2004 and deals with hotel executive recruitment throughout China.
AmandaHyndmanatTheVerandah,MandarinOrientalBangkok,in1990withher“exotic”tomatoandbuffalomozzarellasalad–shewouldlaterreturntothehotelasgeneralmanager
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DavidDonald
AndrewYee DeanWinter
KlausEngesser
MichaelJohnson
MarkDeCocinis
StephanKillinger
JenniferCheungMarkLosi
SharminiMoganasundram
LloydDaser
KennyTeo
Michael Johnson is the new general manager of the 196-room Parkroyal Parramatta in western Sydney, Australia, moving from his previous role as general manager of Parkroyal Melbourne Airport. Johnson is originally from Sydney and brings with him close to 30 years of industry experience in New Zealand and Australia.
After a successful tenure as general manager of Parkroyal Parramatta, Australia, David Donald has assumed the position of general manager at Parkroyal on Beach Road in Singapore.
andrew Yee, resident manager of Pan Pacific Serviced Suites Orchard, Singapore, has been promoted to general manager of the 126-unit property. Yee has been with Pan Pacific Hotels Group for over a decade, starting out as resident manager of Parkroyal Serviced Suites, Singapore.
Mark losi moves from his position as general manager of Parkroyal on Beach Road in Singapore to become general manager of the 426-room Parkroyal Kuala Lumpur, Malaysia. Losi previously helmed Parkroyal Penang Resort prior to his move to Singapore.
Sharmini Moganasundram has been promoted to general manager of the 278-unit Parkroyal Serviced Suites Kuala Lumpur from hotel manager of Parkroyal Kuala Lumpur. A hospitality veteran who has been with Pan Pacific Hotels Group for some 20 years, Moganasundram passion for the industry has seen her establish business hotels in Malaysia, Singapore and Switzerland.
A long-serving associate with Pan Pacific Hotels Group for over 30 years, Canadian lloyd Daser is returning to his home country as general manager of award-winning ski resorts, Pan Pacific Whistler Mountainside and Pan Pacific Whistler Village Centre.
Formerly general manager of Parkroyal Serviced Suites Kuala Lumpur, Kenny Teo has moved to Vietnam to take on the position of general manager at the 186-room Parkroyal Saigon.
In Germany, Klaus engesser has been appointed as Meiko’s new head of export sales and marketing for dishwashing technology. Before joining Meiko he worked as marketing director at the metalworking company Roto Frank.
Dean Winter joined Swire Hotels in 2006 and has extensive senior management experience in London, Hong Kong and Singapore. He has been promoted to area director of operations Hong Kong hotels and China projects.
Jennifer Cheung is the new general manager of East, Hong Kong. As a Swiss hotel management school graduate, Cheung began her sales career at Shangri-La Shanghai and joins from Langham Place, Hong Kong, where she continued to develop her expertise in the field of sales and marketing.
Mark DeCocinis joins One&Only as president and chief operating officer with over 25 years in the luxury hospitality segment, having held both operational and corporate senior leadership positions. He was previously executive vice president with Shangri-La International Hotel Management.
Stephan Killinger has been appointed president of Mazagan Beach & Golf Resort in Morocco. He has over 25 years of experience in the hospitality industry and has worked around the world including UK, US, Bahamas, Philippines, Australia, Bali, Switzerland, Egypt and Germany.
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ShowcaveMade in France
For a free brochure containing full detail,please contact:
Alpha International Food Services909, Chai Wan Industrial City, Phase 2,70 Wing Tai Road, Chai Wan, Hong Kong.Tel: (852) 2889 2123 Fax: (852) 2889 1757http://www.eurocave-alpha.comEmail: [email protected]
Combining high quality, luxury materials, ShowCave has given the wine cabinet a facelift. Innovative, with a capacity for 180 bottles, it boasts high-tech features and a bold design.
Designed to showcase your best vintages, ShowCave will appeal to both wine professionals and connoisseurs.
Solutions for merchandising & the service of wineSolutions for merchandising & the service of wine
NOT JUST ANOTHER K I TCHEN TOOL .
THE E SSENCE OF A KN I FE .
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