GET WITH THE PROGRAMS Embracing social media - Asian Hotel ...

Published since 1976 Vol 38 August 2013
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RICH PICKINGS
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Rest of Asia US$10
GET WITH THE PROGRAMS
Embracing social media

E d i t o r ’ s M e s s a g e
classe
9
Welcome to the August issue of
AHCT, the most trusted source of
information on what is happening
in Asia-Pacific’s hospitality industry.
Last issue we touched on how, as with
other industries, hospitality must constantly
evolve in order to remain competitive. This
issue we highlight two key areas where such
forward thinking is not an option but an
imperative.
Environmental and sustainability issues
are here to stay. While it makes business sense
to reduce water and carbon dependency as
much as possible, it is as essential to show
your customers and the wider world that you
care. We look at latest thinking on the subject
on page 12.
One way to tell the world about your shiny
CSR initiatives is via social media, another
huge area under the spotlight this issue. An
increasingly vital communication tool, not
only do sites such as Twitter, Facebook, Weibo
and YouTube present marketing opportunities
in their own right, they are also perfect vehicles
for keeping in touch with customers, finding
out what they think and what they want.
Asian Hotel and Catering Times is
itself moving with the times – we have
relaunched our website, which is at
www.asianhotelandcateringtimes.com
Please do check it out and let us know
what you think.
We need to hear from hospitality
professionals about the constant developments
in the industry, good or bad, so please do
send your comments and suggestions in to:
daniel@thomsonpress.com.hk
ENDORSEMENTS
EDITOR
Daniel Creffield
Design by
Koon Ming Tang
production@thomsonpress.com.hk
Hong Kong Hotels
Association
Hong Kong
Chefs Association
Federation Of Hong Kong
Restaurant Owners
Baking Industry
Training Centre
The Federation
Of Hong Kong
Hotel Owners
Association
Of Thailand
Contributors
Michelle Cheng
Zara Horner
Rebecca Lo
Jane Ram
Michael Taylor
Association Of
International
Hoteliers Shanghai
Singapore
Chefs Association
Hong Kong
Bakery & Confectionery
Association
Hong Kong
Maitre D’hotel Association
Singapore
Hotel Association
Hong Kong
Bartenders Association
Associate Publisher
Sharon Knowler
sharon@thomsonpress.com.hk
Shanghai
Chefs Association
Myanmar Chefs
Association
Malaysian Association
Of Hotels
Macau Hotel
Association
Club managers Association
Hong Kong
Circulation Executive
Becky Chau
enquiries@thomsonpress.com.hk
Chairman
JS Uberoi
Director
Gaurav Kumar
Asian Hotel & Catering Times
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UNITED KINGDOM
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Contact: Ms Madlene Olson
AHCT August 2013 3

CONTENTS
V o l u m e 3 8 A u g u s t 2 0 1 3
Ice cream wars
MANAGEMENT
12 The race for carbon neutrality
MARKET REPORT
14 Vietnam, Cambodia and Laos –
what does the future hold?
DRINK
30 Coffee and tea – hot and getting hotter
EQUIPMENT
34 Cool ice machines
40 Hygiene: keeping it clean
Paresa Resort Phuket
26
NEWS
INDUSTRY
6 David Beckham; a hotel school with a
difference; and why the future could be
grim for Hong Kong hotels
EVENTS AND EXHIBITIONS
46 Events calendar
PRODUCT
42 News from Hobart, Pevonia and Meiko
47 FHM previewed
48 HOSFAIR reviewed
CULINARY
44 Apple smoothies; divine chocolate and
healthy olive oil
APPOINTMENTS
54 Who’s moving where
New-look Asian Hotel &
Catering Times website!
www.asianhotelandcateringtimes.com
12
TECHNOLOGY
18 Harnessing the social revolution
DESIGN
22 Hong Kong’s private kitchens uncovered
FOOD
26 The ice cream market heat up
September
• Recruitment
• Malaysia
• Revenue/yield management
• Guestrooms
• Olive oil
• Cocktails
• Laundry
• Induction cookers
October
• Spas
• Macau
• Security
• Dairy
• Jam
• Wine
• Spa amenities
• Tabletops
Eco-paradises
Advertisers’ Index
Alpha International 43
Boncafe 25
Bravilor Bonamat 33
EBLEX 21
Follett Corporation 37
Food Hotel China 50
Food Hotel Malaysia 49
Franke 31
Global Search International 9
Grohe
IBC
HICAP 52
HKTDC Food Expo 38 & 39
International Wine & Spirits Fair 53
M.Schaerer 35
Nespresso
OBC
Pevonia 16 & 17
Primo Limited 29
Rancilio
IFC
Restaurant & Bar 51
Taywell Ice Cream Limited 27
The Hotel Show 45
Tiger Company Limited 11
4 AHCT August 2013 AHCT August 2013 5

I n d u s t r y N e w s
Fresh approach, traditional values
Sheraton Grande Taipei Hotel general
manager Will Chen is a social media
convert. Quoting recent statistics, he
suggests there will be an expected 3.4
billion internet users by the end of 2015.
“The growing trend of internet
mobility is unstoppable,” says Malaysiaborn
Chen. “Online involvement has
become increasingly important in recent
years, and it is crucial to integrate online
with offline branding and marketing
efforts to maximise convergence.”
Chen, who was appointed GM in
September 2012 and has 17 years
experience in the hotel industry, says
that unlike traditional marketing channels
such as newspapers, whose subscribers
have been dwindling over the past 10
years, social networks and the internet
are “incredibly efficient” when it comes
to spreading news.
“A posting on Facebook can reach
8,000+ users in a matter of seconds,
whereas a positive TripAdvisor guest
review can generate more bookings and
drive greater customer satisfaction for
the hotel,” he enthuses.
“A guest engaged in social
networks is 20% more likely to book
a hotel according to the likes or
recommendation of their peers. The
internet is a proactive and cost efficient
way to get your word out and be
noticed by viewers around the globe,
and gather key insights on guest needs
and behaviour. We are putting more and
more attention on this evolving channel
to leverage customer service and brand
loyalty.”
Another area where the property is
hoping to achieve maximum leverage is
through the extensive renovation work
Bagan boutique
Myanmar’s newest boutique resort,
Bagan Lodge, soft opens this month in
the ancient Buddhist capital.
With stylised tenting and furnishings,
Bagan Lodge’s 85 rooms and suites
skirt the boundary of the shrine-studded
plains of the Bagan Archaeological
Zone. More than 2,000 historic temples
and ruins rise from the landscape east
of the resort, many dating back to the
11th and 12th centuries at the height of
the Kingdom of Bagan.
Conceptualised by French designer
Brigitte Dumont de Chassart, the
F&B accounts for 55% of
Grande Taipei’s total revenue
that has recently taken place.
As part of the Sheraton global
revitalisation programme, Grande Taipei
underwent a nearly NT$2 billion (US$67
million) renovation to refurbish the iconic
property, reflecting a luxurious new look
amid numerous facility enhancements.
“The large-scale refresh was aimed to
meet the increased demand for high quality
accommodation, especially as business
and leisure travel to the bustling Taiwanese
capital continues to grow,” says Chen.
“It also helps the hotel reaffirm a
leading role in a highly competitive luxury
hospitality industry.”
Sheraton Grande Taipei Hotel’s many
upgrades are reflected in its new identity;
with the addition of the word ‘Grande’ to
its name to reflect a new standard of luxury
in the country.
The comprehensive renovation,
reflecting a blend of classical elegance and
contemporary aesthetics, extends to every
aspect of the hotel’s 688 guestrooms and
suites, including bathrooms, work spaces,
entertainment units, carpeting, furniture
and upgraded in-room amenities.
interiors and grounds of Bagan Lodge
are a melding of traditional Burmese
design, colonial-era trappings and
contemporary decor. Three classes of
accommodation range in size from 50
square metre deluxe rooms to the 196
square metre Queen Victoria suite, which
includes four bedrooms, a living room
and private garden.
As part of its soft opening, Bagan
Lodge will also be cutting the ribbon on
its open air restaurant, Tiffin Box, as well
as a spa with eight private treatment
rooms and a swimming pool.
GM Will Chen led the recent NT$2 billion
renovation of the Sheraton Grande Taipei Hotel
On the food and beverage side, each
restaurant venue will also be remodeled
and enhanced. As for staffing, a series
of professionalism boosting and service
quality improvement programmes are
being formulated, including an overseas
staff exchange, in order to further
enhance the guest experience.
This is important, as F&B accounts
for 55% of Sheraton Grande Taipei’s total
revenue, thus playing a major role in the
hotel’s development. Nine restaurants are
available within the hotel, each featuring
different styles of fine cuisine from both
East and West.
The hotel is also making great
efforts to attract MICE business.
Hundreds of millions of Taiwan dollars
was spent constructing the property’s
banquet hall. Spanning more than
2,500 square meters and with a roof
reaching 4.8 meters decorated with
Preciosa handmade chandeliers, it is
one of the largest ballrooms in Taipei,
accommodating up to 1,800 guests.
Grande Taipei also boasts 18 meeting
spaces.
Reading, writing,
arithmetic and Rhombus
Rhombus International Hotels Group has
announced the opening of Rhombus
Jukoupu Zhen Gaojiaao Primary School,
Hunan, China.
Since January 2012, Rhombus
International Hotels Group has worked
alongside Origin Charity Foundation by
implementing two initiatives at its hotels
and food and beverage outlets in Hong
Kong, providing financial support to aid
the underprivileged in China. When guests
dine at any of Rhombus’ restaurants, a
HK$1 donation is added to each guest bill
and a HK$5 donation is added to each
accommodation folio when guests stay at
any Rhombus hotel. All funds are donated
to Origin Charity Foundation, enabling
them to develop and provide educational
facilities and infrastructure to those in rural
villages in China.
Two-Michelin star chef Philippe Leveille of L’altro restaurant in Hong Kong recently
presented his summer menu. L’altro was opened in September 2012 by Leveille,
who also helms a Michelin two-starred restaurant, Miramonti l’altro, in Brescia, Italy
I n d u s t r y N e w s
A room
with a view
Chef Paco Roncero has launched
Paco Roncero Catering at VIEW 62
by Paco Roncero – Hong Kong’s
only revolving restaurant.
The concept showcases chef
Roncero’s Spanish nouvelle cuisine,
and the spacious, contemporary
VIEW 62, with its breathtaking vistas.
The aim is for clients and their
guests attending a Paco Roncero
catering event – be it a wedding,
corporate happening, or MICE
incentive – to have a truly bespoke
experience.
Together with the Hong Kong
culinary team, Chef Roncero aims
to set new benchmarks for creative
and culinary excellence at corporate
events, product launches, cocktail
parties, team building, or VIP
functions.
A team of culinary experts and a
professional events coordinator will
work closely with guests.
6 AHCT August 2013
AHCT August 2013 7

I n d u s t r y N e w s
I n d u s t r y N e w s
Becks on the Bay
David Beckham visited Marina Bay Sands
in the lead up to the Sands for Singapore
Festival.
Beckham’s visit is a Sands for
Singapore initiative to give back to the
community as 60 local children from
The Guardian Academy and students
from Singapore Association for the
Deaf affiliated schools were given an
opportunity to meet and be inspired by the
football legend.
“I have great memories of this city as
it was it here that London won the 2012
Olympic bid. Coming back and seeing
these kids today has been an inspiration
to me,” said Beckham.
The British football star also showed
his support for the inaugural Sands for
Singapore Festival, which takes place
August 16-18, by signing a jersey that
will form the centrepiece of ‘The Art of
Shopping’ component to be held at The
Shoppes at Marina Bay Sands. The public
will be able to view and bid for the signed
jersey during the festival with all proceeds
to benefit local charity, Art Outreach.
Comes in
handy
The Mira Hong Kong has become the first
hotel in Asia-Pacific to provide guests with
Handy, a complimentary mobile solution.
The service includes unlimited
international and local calls, city guide, as well
as 3G data and wi-fi tethering capabilities.
The new scheme launches in all 492
rooms this month. Each handy phone is
available for guests as soon as they enter
their room, giving them instant access to free
unlimited local and international phone calls
(currently to 25 popular destinations) and free,
high-speed data connectivity.
The unlimited 3G internet connectivity
also allows for easy wi-fi tethering to other
mobile devices such as laptops and tablets.
Minor gets bigger
Minor Hotel Group (MHG), a hotel owner, operator and
investor, has announced a US$4 million investment in the
luxury boutique hotel brand Per Aquum Retreats Resorts
Residences, equating to a 50% stake in the lifestyle
brand. As part of this strategic partnership with Universal
Enterprises Ltd, Maldives, MHG and Universal plan to jointly
develop the brand to encompass at least five additional
properties within the next five years.
Per Aquum currently runs three award-winning properties
– Huvafen Fushi and Niyama in the Maldives and Desert
Palm in Dubai.
MHG and Universal will further invest in the brand over
coming years and the planned expansion will mirror MHG’s
current footprint across Asia, the Indian Ocean, the Middle
East and Africa. The addition of the three Per Aquum resorts
takes MHG’s overall portfolio to 91 properties in operation
across 12 countries.
Ovolo goes maritime
This August, Ovolo Hotels will launch 100 Shek Pai Wan Road in
Aberdeen, Hong Kong, a sleek new lifestyle hotel whose rooms
put a contemporary twist on the rich maritime heritage of Hong
Kong’s southside waterfront community.
Featuring 85 guestrooms with sweeping sea views, a spacious
Lo Lounge, 24/7 gym and Ovolo’s signature detail-driven design
and all-inclusive services, 100 SPW will also feature a new citywide
wi-fi hotspot service, giving Ovolo hotel guests free access to over
8,500 hotspots across Hong Kong including the airport, malls,
restaurants and even remote areas.
The hotel was designed by award-winning Hong Kong firm and
long-term Ovolo partners KplusK Associates.
Too many
rooms at
Hong Kong’s
inns
Hong Kong hotels are facing a serious
problem of overcapacity that is likely to
become more severe over the coming
years, according to Dr Henry Tsai of
Hong Kong School of Hotel and Tourism
Management (SHTM).
Although there is consistently high
demand for hotels in the city, according
to Dr Tsai, demand forecasts indicate a
significant shortfall in likely booking when
compared to the rooms available. The
failure to implement strategies to improve
this situation will decrease the profitability
of Hong Kong’s hotels, and significantly
increase their operational risks.
Hong Kong’s hotels are renowned
for providing high-quality services to
both business travellers and tourists,
but they currently face a number of
challenges and opportunities. The
SHTM report points to “the rapid growth
of counterparts both in Macau and
Guangdong province” as one of the
challenges currently facing the Hong
Kong hotel industry. For example,
the number of star-rated hotels in
Guangdong has increased at a rate of
15.2% per year over the past decade,
presenting increasingly fierce competition
for Hong Kong.
At the same time, however,
policies such as the introduction of the
Individual Visitor Scheme for mainland
Chinese tourists in 2003 and the
anticipated completion of the Hong
Kong-Zhuhai-Macau Bridge in 2015-16
should increase the number of visitors
from mainland China. This will “help
facilitate economic activity and tourism
development in Hong Kong.”
To support this promising growth
and overcome the challenges from
neighbouring regions, Dr Tsai argues
that “a healthy Hong Kong hotel industry,
in terms of room capacity, is immensely
important”. A situation of either under- or
over-supply of hotel rooms is detrimental
to hotel owners. Although hotels could lose
out if they have insufficient rooms, “a blind
expansion of hotels could result in wasted
resources” and financial hardship for hotel
owners.
The over-construction of hotels in
the US during the 1980s led to serious
overcapacity, and two thirds of the hotels
built subsequently went bankrupt.
To avoid such a situation in Hong Kong,
the hotel industry “needs to plan its capacity
carefully based on demand”. It is predicted
that Hong Kong will have almost 70,000
hotel rooms by 2013, an increase of more
than 17% over four years. Yet despite that
increase, Dr Tsai notes that the occupancy
rate “has not shown a similar promising
upward trend” and has remained relatively
steady at around 85% over the past
decade. Hence, it is important to determine
whether Hong Kong is likely to face the
problems of over- or under-capacity in the
coming years.
Spanish brunch
Catalunya resturant in Hong Kong has launched a new
Sunday brunch concept – “Catalunya Sundays, brunch
with passion’ – featuring weekly changing off-menu
dishes, its most popular signature dishes and a dedicated
playroom for children.
The concept is based around Barcelona’s Mercat de
Sant Josep de la Boqueria, offering a true Spanish feast
with different food stations representing the market stalls
offering many of Spain’s favourite dishes.
8 AHCT August 2013
AHCT August 2013 9

I n d u s t r y N e w s
I n d u s t r y N e w s
A new look
for Wesley
OZO Wesley Hong Kong has opened its
doors in Wanchai. OZO is a new hotel
brand created around a core concept of
less frills and more control.
OZO Wesley’s Snooze Zone consists
of 251 guestrooms and suites and has
been designed to create a haven of
comfort and convenience.
Up-to-date amenities to keep guests
connected include IPTV, a multimedia
connectivity panel and free wi-fi internet
access throughout.
In a city that thrives on business,
OZO Wesley Hong Kong features an
aptly named meeting space, Talk, offering
a wide variety of configuration options
to accommodate a range of meeting or
event types and capacities, from small
boardroom of up to 12, to classroom
or theatre seating up to 40, or cocktail
setups that can host up to 60 guests.
Make mine a
quintuple
Britaway WB will sponsor the fifth
bartenders competition, organised by the
Hong Kong Cocktail School, taking place
in Hong Kong on August 11.
Fifteen bartenders will be competing
for the championship slot, and the winner
will be given a free trip to the Dominican
Republic to attend the annual Desalia
Party, which attracts around 5,000 guests
from around the world.
Callebaut
closes sweet
deal
Zurich-based Barry Callebaut, which
manufactures high quality cocoa and
chocolate products, successfully completed
the acquisition of the Cocoa Ingredients
Division from Singapore-based Petra Foods
Ltd in June, following approval from the
regulatory authorities.
The combination of the two businesses
makes Barry Callebaut the world’s largest
cocoa and chocolate manufacturer, fully
integrated from bean sourcing to the
manufacture of the finest chocolate products.
It creates an organisation with over 8,000
employees, an estimated annual sales volume
of 1.6 million tons and US$6.4 billion in sales
revenue, as well as further diversifying Barry
Callebaut’s global footprint to 50 factories on
four continents.
Cleaning up
in China
Spices to India
DWP Next has partnered with KA Hospitality,
the owners of the Michelin-star Hakkasan,
Yauatcha and Otto Infinito restaurants in India,
to create a Thai restaurant brand concept for
rollout across India and beyond.
“DWP Next prides itself on working with
prestigious companies, who are recognised
among the best in their respective fields of
expertise,” said CEO Russell Paine.
“In India, KA Hospitality is one of the
finest examples of such a brand, achieving
international standards of excellence in
hospitality. We are excited to be working
with KA Hospitality, to bring world-class Thai
cuisine dining experience concepts to India.”
From Isaan to
Sheung Wan
Chachawan Isaan Thai and Bar has opened in Hong Kong’s hip Sheung
Wan neighbourhood, at 206 Hollywood Road. The concept is a creation of
entrepreneur Yenn Wong, founder of the JIA group of hotels and restaurants
which, in Hong Kong, includes 208 Duecento Otto and 22 Ships, in a
collaboration with seasoned Thai cuisine chef Adam Cliff – a protégé of the
renowned chef David Thompson.
Adam worked at Nahm London and Bangkok, and Bo.Lan Bangkok before
heading up the kitchens at Kha Singapore.
Chachawan serves Isaan
cuisine, which originates from
northern Thailand and has
a raw, down-to-earthiness
about it that is rarely found in
other regions.
Focusing on grilled meats,
and salads the predominant
flavours are sour, hot and
salty while still maintaining a
common balance.
At the bar, a selection
of bottled beers and Thai
cocktails pair perfectly with
the intense flavours of the
food.
Bollywood in Macau
The 14th Videocon d2h IIFA Weekend,
together with the TATA Motors
International Indian Film Academy
Awards, took place recently at The
Venetian Macao.
The weekend showcased film
briefings, press conferences, music and
fashion music and acting workshops,
culminating in the finale – the TATA
Motors IIFA Awards, featuring stars
from the Indian film industry including
Abhishek Bachchan and Shahid Kapoor.
As the 2013 Official IIFA Host
Destination Partner, The Venetian Macao
is now one of the few destinations to
have twice hosted the IIFA Awards. The
Indian market is becoming increasingly
important to Macau, with over 100,000
visitors arriving on its shores since
2009 when IIFA first came to town, and
growing each year.
The awards night saw performances
by the biggest names in the industry:
Deepika Padukone, who showcased
some of her signature moves from the
recent hit songs in her most successful
films, and one of Bollywood’s most iconic
leading ladies, Madhuri Dixit, made her
IIFA debut.
The 14th China International Laundry and
Dyeing Industry Exhibition will take place in
Beijing this month.
Organisers state the show will be a
chance to understand the latest leading
laundry technology, grasp the trend of
development for the industry globally
and exchange technology with experts
and senior management from famous
enterprises at home and abroad.
Participants include Sailstar, Sea-Lion,
Weishi, Primus, Speed Queen and LG.
New face, new products and
even more commitment to quality.
www.tigerhotel.co.kr
Designing Tiger products is a global affair that starts with our
Italian designers and finishes with Korean dedication to quality.
Our commitment to developing new and innovative designs
translates into quality, reliability and functional style.
TIGER, NO COMPROMISE IN QUALITY
Headquarter
Tiger Company Ltd.
240-20 Ssangdong-ri,
Choweol-eup,gwangju-si,
gyeonggi-do, Korea, 464-861
ph. +82 31 766 5888
Fax +82 31 766 0451
www.tigerhotel.co.kr
Factory & China Sales
myungjin TabLeware Co Ltd.
06. Hongsheng road
jinnan beizhakou industrial park
Tianjin China China
ph. +86 22 8851 6661
Fax +86 22 8851 6663
www.tigerhotel.co.kr
European Office
yegam s.r.l.
www.yegam.it
American Office
SmarT buFFeTware LLC
www.smartbuffetware.com
10 AHCT July 2013
Modular
Buffet
System
Induction
Chafing
Dishes
Roll Top
Chafing
Dishes
Urns &
dispensers
Small Wares
Coffee &
Tea Pots
Buffet
Displays
Accessories
Trolleys

M a n a g e m e n t
M a n a g e m e n t
Taking
the
green
initiative
As far as hotels are concerned,
it seems Kermit the Frog got it
wrong with his signature lament,
“It’s not easy being green!“
Exclusive island hideaways and
mega-size integrated resorts from
Sri Lanka to Singapore are all
finding new ways of going green.
Jane Ram reports
Kirimaya and Muthi Maya golf-spa resorts farm vegetables, herbs and fruits for guests
In today’s hospitality industry,
energy saving light bulbs, smart
air conditioning/heating systems,
environmentally friendly laundry
and cleaning products are almost taken
for granted, along with sustainable seafood
and the growing ‘locavore’ emphasis in
restaurants.
“Our next target is a fully carbon neutral
property,” says Hiran Cooray, chairman of
Sri Lankan-based hospitality group, Jetwing.
Sustainable practice was unknown back in
1973 when the company was founded. But
Jetwing soon grasped that Sri Lanka “has a
resource that provides immense potential
for industry growth, country development,
and international exposure,” says Cooray.
All Jetwing’s new projects incorporate
the highest measures of sustainability
– biomass boilers, LED lighting, solar
power and waste recycling, he adds. The
group’s engineering team has developed a
solar-powered mobile water filtration and
bottling plant.
“Jetwing Lagoon featured a first for us
– air conditioning requirements provided
by absorption chillers which run off steam
generated by biomass boilers.”
Natural essence
Coco Collection has won a number of
local and international awards for its
commitment to preserving the natural
essence of the Maldives, says Lisa Brightwell,
VP of sales & marketing. The company
“upholds numerous environmental values
and initiatives, so guests as well as the local
community may enjoy the Maldives today
and for many generations to come,” she says.
Coco Collection offers associates and
guests the opportunity to take part in
eco activities such as beach clean ups,
lagoon and reef cleaning, building of
coral nurseries, planting of trees around
the eroding areas of the resorts as well as
the provision of water tanks to assist with
water shortages.
“Our resident marine biologist oversees
all of our eco initiatives and ensures
preservation and sustainability guidelines
are followed in all day to day activities
on our resorts. In addition, our biologist
holds weekly educational sessions to enable
guests to learn about the marine life of the
Maldives, the environmental issues the
region is facing as well as how they may
help counteract negative environmental
factors both on holiday and back home,”
says Brightwell.
At the other end of the spectrum, megasize
integrated resort Marina Bay Sands,
Singapore, is the island’s largest single
building to be certified with the Green
Mark Gold Award by the local Building
and Construction Authority. This year sees
the 2,561-room resort breaking new ground
with its first large-scale charity festival to
benefit Singaporeans as part of its corporate
social responsibility programme. During the
three-day event in August the resort will
leverage the unique aspects of its property
to raise funds for its designated charities and
other local non-profit organisations.
“As a socially responsible corporate
citizen, Marina Bay Sands is dedicated to
positively impact the community. For the
very first time, all parts of our integrated
resort, in their individual ways, will work
together to give back to our designated
charities and beyond during this three-day
festival. We want to champion the spirit
of giving and we hope to inspire others to
come forward to do their part to help those
in need,” says George Tanasijevich, chief
executive officer and president of Marina
Bay Sands.
Activities include sponsoring a
performance by 80 young dancers and a
fund-raising dinner in aid of the Singapore
Association for the Deaf. All restaurants
owned by Marina Bay Sands will donate at
least S$10 from each dish to Make-A-Wish
Foundation. The resort’s fashion retailers are
joining an auction in aid of Art Outreach
Singapore. Grand finale for the three-day
celebrations will be a partnership with
the Community Chest for the ComChest
Heartstrings Walk 2013, including a vertical
marathon up the Marina Bay Sands Hotel to
Sands Skypark, a fundraiser that will benefit
over 80 charities.
Renaissance hotels across Asia-Pacific
took a very different tack back in June
when guests were encouraged to celebrate
a global day of discovery. Renaissance
Harbour View Hotel Hong Kong hosted
a local heritage tour followed by a night at
the local racetrack.
Meanwhile Renaissance Bangkok
Ratchaprasong and Renaissance Phuket
Resort & Spa welcomed the world’s largest
open air art exhibition of decorated elephant
statues, entitled ‘The Elephant Parade’,
with the brightly-coloured, jewel-encrusted
art pieces set to attract support for Asian
elephant conservation.
Green fingers
Kirimaya and Muthi Maya golf-spa resorts
have gone several steps further in their
800-acre site bordering a UNESCO World
Heritage National Park in Khao Yai,
Thailand. Since last year the resorts’ fiveacre
farm has been producing virtually all
Coco Collection Coco Bodu Hithi
vegetables, herbs and fruits for guests.
Under the supervision of hands-on
culinary director and passionate foodie,
David Bedinghaus, the project has expanded
to include a worm farm and a compost
project to produce natural fertiliser to
improve plant yield. This enables the farm
to become self-sustaining while reducing
by 75% the waste dumped into landfill.
Fermented fruit and vegetable peelings are
the basis for an environmentally-friendly
insecticide.
“Environmental issues are top of the
agenda in China and Worldhotel Grand
Juna Wuxi is determined to establish
credentials from its launch as a responsible
and concerned corporate citizen,” says
Worldhotel’s executive vice president Asia-
Pacific, Roland Jegge. This new convention
and exhibition hotel occupies a unique
location on the shore of Shangxian River
Wetlands at the heart of Taihu New City.
The 370-room property is committed
to being an environmental ambassador for
green issues from recycling and organic
farming to forestry preservation and wetland
conservation. The resident environment
protection ambassador introduces guests to
local wetland ecology.
On a more modest scale, Yangshuo
Coco Collection in the Maldives offers associates
and guests the opportunity to take part in eco
activities including beach clean ups, lagoon and
reef cleaning, building of coral nurseries, planting
of trees and more
Mountain Retreat, established in 2000, has
consistently been dedicated to meeting the
needs of the present without compromising
the ability of future generations to meet
their own needs. A 5% green tax is levied
on all rooms and meals to help implement
the property’s many green initiatives.
The retreat began as a simple ecolodge
and has contributed to Yangshuo’s
prosperity by creating employment
opportunities for local people and a deeper
appreciation for their culture and history
among all who visit. Furniture is all locally
made from local materials, food is mostly
grown in the hotel’s own garden or locally
sourced and the place is managed by local
residents with the exception of the training
manager.
Reducing carbon footprints
“Hong Kong has the second highest carbon
footprint per capita of any country in the
world,” says Carmen Ng, sustainability
manager of Langham Hospitality Group.
This is why the group’s three Hong Kong
hotels actively participate in the growing
‘Green Monday’ movement by offering
vegetarian menus at all F&B outlets as part
of a move dedicated to improving health
while reducing the diner’s carbon footprint.
Jetwing chairman Hiran Cooray – next
target is a fully carbon neutral property
Hong Kong’s
Hotel Indigo
features green
architecture
which enables the
building to take
advantage of the
shade provided
by neighbouring
buildings
Hong Kong’s newly opened Hotel
Indigo in Wanchai has many green
architectural features, explains Max Connop,
board member of Aedas International, the
property’s architectural consultants. The
orientation of the building takes advantage
of the shade provided by neighbouring
buildings, this unique external shading
device used only where it is most needed.
The resulting pattern creates a distinct sweep
around the building and Aedas expressed
this through the application of burnished
bronze solar fins to the outside of the crisp
glazed facade.
Double glazed Low-e glass is used for
the curtain wall to minimise solar heat gain
and reduce energy consumed for air-cooling.
Natural ventilation can be used during
spring and autumn by opening lobby and
guestroom windows, thus reducing the need
for airconditioning. Renewable bamboo
flooring has been used in superior and
deluxe rooms.
12 AHCT August 2013
AHCT August 2013 13

M a r k e t R e p o r t
M a r k e t R e p o r t
The Sothea Siem Reap, Cambodia, king suite – the property expects to run about 50% occupancy for 2013
The former French Indochina countries are
starting to attract international investors, but
they have a long way to go before they can
challenge Thailand as Southeast Asia’s premier
travel destination. Michael Taylor reports
Savoir-faire
Vietnam, Cambodia and Laos are
a bit off Southeast Asia’s wellbeaten
tourism track. But the
three former French colonies
have a few things in common that suggest a
bright future for their respective hospitality
industries. All have UNESCO world
heritage sites, stunning colonial architecture,
a rich cultural heritage, outstanding food
and friendly people yet to become jaded by
the impact of mass tourism.
Of the three, Vietnam seems to have
attracted the most interest from international
investors. Take Accor Hotels, for example.
The French hotel group currently has 15
in Vietnam, two hotels in Cambodia and
one in Laos.
“These three countries have great
potential to become successful tourist
destinations with their economic and
political stability, diversified natural
resources, unique cultures and traditions
and a population eager to succeed and
excel,” says Patrick Basset, senior vice
president of Accor Thailand, Vietnam,
Cambodia, Laos and the Philippines.
“Although these countries have made
leaps of progress in the tourism and
hotel industry, there still remain some
major challenges. For example, there
is a need for improved air and ground
accessibility to second and third tier cities,
improvement in the infrastructure and
enhancement of management skills and
language capabilities.”
Russia has traditionally been one of
the largest sources of inbound tourists for
Vietnam, but airlines are cutting flights, and
this is having an impact on tourism.
“If you look at government data, total
inbound tourism to Vietnam is stable
or slightly in decline year on year, but I
suspect this is symptomatic of the shift in
the demographics of travellers,” Basset says.
“Russia has been a key driver for Vietnam
because of a history of favourable visa
conditions, but these numbers are falling
in many areas as flights are cut and capacity
reduced.
“On the increase are the northern EU
countries as they develop a taste for new
destinations like Vietnam. I would see future
numbers growing steadily from German
speaking countries, Australia, the UK and
Scandinavia, particularly as their economies
navigate into better conditions.”
Ongoing expansion
Thai-based Anantara Hotels, Resorts &
Spas has opened two hotels in Vietnam.
One is located in Mui Ne, which is a
three-hour drive from Ho Chi Minh City.
Mark Eletr, Anantara Mui Ne Resort &
Spa, Vietnam – the country and its people
seem to be emerging quickly from a very
complex history
Josephine Lim, Preferred Hotel Group – leisure
and business travel to Cambodia poised to
grow exponentially
The other is in Hoi An, a historic former
port with a layered architectural heritage
reflecting Chinese, Japanese and southern
European influences. Two more properties
– Avani Phu Quoc and Avani Harbour
View Haiphong – will open in the coming
months.
“Vietnam is developing and maturing
as a destination for inbound tourism,” says
Mark Eletr, general manager, Anantara Mui
Ne Resort & Spa. “The country and its
people seem to be emerging quickly from a
very complex history and despite continued
controls from government, the pace seems
to be sensible and sustainable.”
Vietnam might not be ready to displace
Thailand as Southeast Asia’s top destination
for inbound tourism, but it does offer an
attractive alternative for travellers looking
for a change of pace.
“Thailand will continue to dominate
Southeast Asia for new travellers, but I
suspect the experienced traveller to this
region is now looking for a different flavour,
and Vietnam is filling that niche quite
rapidly,” Eletr says.
“Vietnam in general offers a more raw
journey. The people are largely unchanged
by tourism, and I would go as far as to label
tourists more appropriately as visitors. The
country is challenging because it has not
Accor’s Patrick Basset sees future numbers
growing steadily from German speaking countries
including Australia, the UK and Scandinavia
yet adapted to or become intoxicated by the
tourist dollar. It’s still very possible to visit
locations which are unaffected by outside
influence.”
But Cambodia is also seeing a flurry of
new hotel openings, many of them in Siem
Reap, which is close to Ankor Wat, one
of the world’s most revered heritage sites.
According to Rida Khun, managing director
of The Sothea, a member of Preferred Hotels
and Resorts, more than 360 hotels and
guesthouses have opened in Siem Reap, and
more are on the way.
“Tourism has increased from year
to year, with about 19% growth in the
first five months of 2013 compared to
the same period last year,” Khun says.
“Foreign investors are generally welcome in
Cambodia, and the government encourages
these investment activities with corporate
incentives. The hotel, garment, real estate,
and financial services sectors, as well as
embassy officials of foreign governments
and managers of NGOs, are positive about
the government’s treatment of foreign
investors.”
The Sothea is a luxurious all-suite
hotel located on a large estate in Siem
Reap. It embraces local Cambodian art
and craftsmanship, which can be seen
throughout the property. It caters to
individual travellers, couples, extended
families and small leisure travel groups.
“In 2012, we achieved occupancy of
about 35% for the year and expect to run
about 50% for 2013,” Khun adds. “Best
available rate from now until September 30
is from US$220++ per room, per night for
a deluxe suite to US$780++ per suite, per
night for the king suite.”
Boom times
Josephine Lim, regional director for
Open doors and open hearts
The Shinta Mani Resort is an upscale property created by architect Bill
Bensley, boasting 62 rooms and a junior suite. Rooms and public spaces
have an Angkorian inspired theme. It is located in the leafy French Quartier
of Siem Reap.
The resort has an all-day dining cafe/restaurant, a spa, a bar, conference
and meeting facilities and complimentary wi-fi throughout the property.
“Shinta Mani has a culture of open doors and open hearts, which reflects
our commitment to responsible tourism,” says a spokesperson for the hotel.
“A stay at Shinta Mani Resort assists the Shinta Mani Foundation to achieve
its goal of creating a bright future for the people of Cambodia. A percentage
of guests’ daily room rate will be contributed to the foundation to support
their activities.”
Shinta Mani Resort
Shinta Mani Foundation Development Center Class of 2013
Southeast Asia for the Preferred Hotel
Group, agrees that Cambodia is experiencing
“significant growth” in its tourism sector.
“According to a Ministry of Tourism
report published early this year, the country
saw a jump in visitor arrivals in 2012, with
an increase of at least 200,000, reaching
almost 3.5 million visitors for the year,” Lim
says. “It is a country with a lot of untapped
potential – being a destination steeped in
rich historical and cultural heritage, with
renowned world heritage sites, namely
Angkor Wat, and the delights of Khmer
cuisine waiting to be discovered.”
The hospitality industry is closely
watching Cambodia and has cautiously
begun to expand its presence in the country.
“Currently, the implementation of
the Ayeyawadi-Chao Phraya-Mekong
Economic Cooperation Strategy Summit
single visa, political stability and security –
having hosted important meetings like the
ASEAN Summit, has not only increased
tourist arrivals, but also boosted confidence
for investment and business in Cambodia,”
Lim says.
“In spite of ongoing issues that have yet
to be resolved, such as the improvement of
the current infrastructure for more efficient
accessibility to other destinations within the
country, as well as the establishment of more
frequent direct flights from key markets
such as India, China and Japan, leisure
and business travel to Cambodia still looks
poised to grow exponentially in the next
few years.”
14 AHCT August 2013
AHCT August 2013 15

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AHCT August 2013 17

T e c h n o l o g y
Hong Kong’s Auberge Discovery Bay plans to utilise
social media platforms such as Twitter and Weibo to
target larger international audiences
T e c h n o l o g y
The social
network
Social media has become a vital part of the way most
companies and organisations communicate with customers,
business partners, the media and the world at large.
While internet interaction can provide a golden
opportunity for greater contact, partnership building and brand
development, it is easily mishandled, with potentially dire results.
“Despite a lot of pseudo-science, we are still very much in the
infancy of our understanding of how best to use social media for
business,” cautions Rohit Talwar, CEO Fast Future Research, a
research and analysis consultancy.
“Too many people have just used it to promote their standard
products directly and readers tend not to be interested unless they
A positive presence on
Twitter, Facebook, Flickr,
YouTube, Weibo and other
social media entities is
essential but are hotels in
Asia embracing these new
communication ideas?
Zara Horner logs on
are receiving genuine special offers.”
More than that, Talwar says, people want to be educated,
informed, entertained, challenged and inspired. “Those seem to be
the postings that get relayed, anyway, with some going viral.
“Learning how to use social media effectively is a whole new
craft for marketing people. It is very much an experimental process
and spontaneity seems to be important: responding to events and
developments, finding ways of catching both the moment and
reader attention.”
Sometimes the penny drops, says Talwar, and companies put
their social media presence in the hands of those who use it most
and have to learn to trust them and accept that not everything will
work and mistakes will be made.
“Some have realised that there are major benefits
to be gained from using social media to promote short
term offers [in order] to shift unused inventory.
“While people worry that this may cannibalise
their core business, the evidence suggests this doesn’t
really happen. If it is Thursday afternoon and I’m
making discount rate offers for people to stay for
the weekend, it is very unlikely that the people who
take up those offers would have booked at rack rate.
The hope is that they will come back once they have
experienced the property on the discounted trial.”
It’s a point Dr Ada Lo, assistant professor at the
School of Hotel & Tourism Management, The Hong
Kong Polytechnic University reiterates. “It is almost a
standard that hotels have presence on social media channels.
“They have created links on their websites to take guests
to platforms such as Facebook, Twitter, YouTube and Weibo.
However, not every hotel is doing a good job in capitalising on
the power of social media. Most of them still see it as a ‘promotion
platform’. Social media is much more powerful – customer
relationship management, service quality management, distribution
management, revenue management, for instance.”
Lo cites the Wyndham Hotel Group TripAdvisor link as an
example of how social media can be positively adopted by the
hospitality industry.
“Wyndham has stopped sending their own post-stay surveys
to guests. Instead, they send an email to ask guests to post their
comments on TripAdvisor,” she notes, adding: “Wyndham in China
uploads guest reviews on their website.”
Social screening
Taking a step-by-step approach to social media tools, one of Hong
Kong’s newest hotels, Auberge Discovery Bay, has had a recent
focus on Facebook.
“Our official Facebook page opened in September 2012, and
we plan to start inviting key bloggers to visit and stay at our seaside
retreat,” Loretta Wong, marketing communications manager,
explains.
“Social media provides a more direct and effective communication
channel for guests to acquire up to date hotel information and share
their stay experiences with us and other visitors.
“It is a powerful and effective marketing and advertising tool
that draws potential guests’ attention towards the hotel. Social media
can also act as a guideline for hotels to understand the needs and
expectations of guests so we can improve,” Wong says.
The hotel plans to turn to key social media platforms such as
Twitter and Weibo in order to target a larger international audience.
“We also monitor key online forums in Hong Kong such as
Discuss.com and Uwants.com,” she adds.
Currently the hotel is searching for a candidate to fill the role
of a social media expert within the property.
“We are looking for someone who is creative and innovative
with an insight on the social media landscape. Meanwhile, we are
working with a social media agency to roll out a series of campaigns,
such as Facebook feeding and blogger engagements,” explains Wong.
For Wong, the overriding strength of social media sites is that
they allow direct connection with guests.
“Their experiences and responses are immediately reflected on
different online platforms. The reviews then go on to influence
decisions and expectations of potential guests.
“While we thrive on good reviews, we also take notes from the
negative and take corrective action, making sure that the defects will
not be repeated again. Social media platforms continuously push
us to better ourselves, which is why we believe this will be a sooner
rather than later experience.”
Taking the power back
With social media, power is in the hands of the customer, agrees
Talwar.
“They can rate, share opinions, highlight good service, shout
about poor experiences and amplify both the best and worst of
what is on offer.
“The key is to have dedicated resources ‘listening’ to social
media traffic to see what is being said and actively contributing to
discussions to build your brand reputation as a helpful provider of
valuable information,” he says.
Some groups are seeing the value of using social media metrics to
target advertising towards specific sets of potential customers based
on their social profiles and behaviours, Talwar notes.
Examples include Marriott’s and Hyatt’s special Facebook pages
for their rewards programme members. But, he says, “the results are
mixed in terms of the returns.”
Learning to experiment, and a willingness to continually refine
the messaging and propositions being promoted are key, according
to Talwar.
“It is about investing time, reading the research, talking to your
own staff and customers about what they use and encouraging
customers to share their experiences on social media, and then
rewarding them for it,” he says.
Lo points out, “It’s transparent, public, and instant. To date,
short messages with visuals are proving most appealing.”
Customers expect quick responses on social platforms, Lo says,
adding she is not sure hotels understand the differences associated
with each method, or how customers use them.
“Some hotels have a dedicated person to respond to comments
and upload new information. Some use service providers or
management companies and these can be a useful resource to help
understand how to better engage in social media. The analysis and
reports are then used for management and marketing purposes.”
But when something goes wrong it is apparent hotels need to
have a social media policy with a crisis management component,
Lo says.
“Again, it’s this quick response. Hotels need to be prepared to
involve senior management, be honest in publishing an official
18 AHCT August 2013
AHCT August 2013 19

T e c h n o l o g y
Top of the class
A recent ranking of hotels to measure and rank the
digital competence of 100 prestige brands in China
based on digital marketing, social media and mobile,
showed Shangri-La Hotels and Resorts as having
the largest following on its Sina Weibo and Youku
accounts, a highly rated Chinese iPhone app that
hosts competitions, and the only iPad app in the
Chinese iTunes store in Mandarin.
The survey, carried out by L2, a think-tank for
prestige brands, indicted that:
• Chinese online booking sites such as Ctrip and
Qunar are doing a better job of online advertising
than hotel brands. Ctrip is purchased against
94% of hotel brand terms on Baidu, China’s most
popular search engine.
• Hotels are missing a major opportunity to capture
the outbound international Chinese market: 18%
of hotel sites do not translate their international
property pages into Chinese and 29% require
booking completion in English.
• Almost 100% of global hotel brands are on
YouTube, but only five brands update accounts on
YouKu and just one is on Tudou. (Watching videos
is the number one online activity for the more than
500 million Chinese on the internet.)
The top 10 of the 17 hotel brands rated were:
1. Shangri-La
2. Marriott
3. Hilton
4. InterContinental
5. Westin
6. St. Regis
7. Four Seasons
8. Mandarin Oriental
9. Park Hyatt
10. Ritz-Carlton
By comparison Wyndham, Sofitel, Kempinski,
Fairmont, Peninsula, Waldorf Astoria and Conrad all
ranked as “feeble”.
Shangri-La Hotels and Resorts enjoys a substantial following on its Sina
Weibo and Youku accounts
Rohit Talwar, Fast Future
Research – companies
who put their social media
presence in the hands of
those who use it have to
learn to trust them
response by senior officials and monitor systems for comments.”
Talwar agrees it is a harsh reality that a brand’s reputation can
spin out of control within seconds.
“You cannot stop people posting negative things about your
brand or spreading bad news. The key is to have clear responsibilities
within the organisation for monitoring mentions of your brand on
the various social platforms, assessing sentiment and responding
when you feel you are being misrepresented.
“This is difficult because a poor response to negative commentary
can make the situation worse.”
Talwar cites the Icelandic Eyjafjallajökull volcanic eruption in
2010 as a good example.
“Some airlines and hotels did a fantastic job of communicating
with customers and keeping them informed about exactly what
was going on and used social media to provide instant feedback to
questions and concerns.
“Others basically went missing and provided little or no support
via the social media with a consequent damage to their reputations.”
Moving images
For Lo the future is ‘mobile’, and ‘images’.
“People like to use social media on the go,” she says. “The
popularity of using visuals is also apparent.
“Facebook used to be text driven, for example, now it has far
more photos and video sharing features. Timeline is visually driven.
“Twitter also has links to photos and the sharing of videos, and
Pinterest is mainly visuals and images.
“Videos are shared 12 times more than text links on Facebook so
they are obviously a much more effective, efficient, and memorable
way to convey a message.”
People also like to share the feeling of connection, Lo says.
“Traditionally word-of-mouth was obviously limited to the
people you spoke to directly, but social media means there is no
such limitation now as you can literally talk to anyone at any time.
“So, hotels should make their activities sharable on social media.
And share interesting items of others that are relevant to the hotel
and its customers.
“All of which can generate interest in the hotel, which is what
it’s all about, after all.”
Lo cautions that everything is now transparent so management
mechanisms need to be effective.
“Also, whatever is out there may be monitored by your
competitors. Information is free and open on the web.”
20 AHCT August 2013

D e s i g n
D e s i g n
For
your
eyes
only
Private kitchen restaurants exist in one
form or another all over the world.
Enterprising chefs who dream of
manning their own restaurant often test
the waters by opening tiny venues to serve
whatever they fancied making. Some may
discover they need to expand to bigger
premises, while others prefer to keep their
operations small and homely.
In Hong Kong, it is common for rents
to triple overnight in urban areas – often
forcing the relatively low margins of F&B
outlets to vacate premises in search of more
inexpensive spaces. As private kitchens’
reputations are gained through word of
mouth, the harder they are to find, the
better. Yet they must balance the challenge
of allowing multiple staff to work in
often cramped quarters with all the right
appliances and accoutrements to prepare
a delicious meal. That is what makes the
design of their successful kitchens worth
investigation.
Phyllis Loo and Sheila Wong are
friends who both used to live in Shanghai
and frequented Willy Turllas Moreno’s
restaurant El Willy. They loved his version of
contemporary Spanish cuisine highlighting
Asian ingredients and wanted to bring the
concept to Hong Kong. After opening
FoFo by El Willy in upscale Central
district, they thought that a more exclusive
restaurant would suit chef Alex Fargas’
various activities.
“It is like his workshop and laboratory
with a dining table,” says Loo. “FoFo Privat
can be booked for private parties. We have
a roof that is for the exclusive use of our
guests.”
FoFo Privat can seat 40 people across
two floors in one of Central’s rare low-rise
buildings. OpenUU, an up and coming
architectural team consisting of Kevin Lim,
Eddy Kim and Edward Kim, designed the
space to harmonise with FoFo by El Willy,
but with its own characteristics. As one of
the two large tables look directly into the
open kitchen, the space was kept light and
airy. Glass screens sandblasted with FoFo’s
signature graphics are placed strategically
and storage cabinets are incorporated into
the walls.
Photography: FoFo courtesy OpenUU; Magnolia by Rebecca Lo;
Miele Private Lounge courtesy Catch On & Co.
Hong Kong’s private kitchen restaurants make the
best use of prime real estate, combining efficient
layouts with reliable appliances to keep guests
well fed and happy, writes Rebecca Lo
“The open kitchen is very important
as it fosters a closer connection to the
chef,” explains Loo. The kitchen is barely
15 square metres; the counter between it
and the dining table is used as a passing
line with plating on the surface below. The
kitchen is arranged in an efficient U-shape
with some specialised appliances for tapas
and other signature dishes. Deep fryer, fourhob
induction cooker, salamander, vacuum
packer, slow cooker, fridge, wash up sink
and prep sink are laid out in a ring along
the walls for the maximum space to allow
staff to crisscross during busy periods. “We
have up to three chefs working nightly, plus
a dishwasher and two staff on the floor,”
says Loo.
Plump penguins and pigs
“FoFo is Spanish for ‘chubby’ and conveys
a happy, cheerful place,” says Wong. “We
wanted to keep a lot of open areas for a
bright look. Decorative ceramic penguins
and pigs are our mascots and carried over
from FoFo by El Willy.”
In contrast, Magnolia is a ground floor
FoFo Privat can seat 40 people across two floors in one of Hong Kong
Central district’s rare low-rise buildings (above and below)
space in Sheung Wan – a more traditional
yet rapidly modernising area – that does
triple duty as a restaurant, catering space
for Go Gourmet and team-building centre
for corporate firms. American Lori Granito
started Magnolia as a three nights per week
private kitchen restaurant after closing
Central’s popular Bayou more than a
decade ago.
“I didn’t want to run a restaurant again,”
Granito states. “In Hong Kong, a restaurant
takes over your life. Magnolia is not about
putting bums in seats. I can open it with
only 10 people and they have to eat what
I make.”
Known for her Louisiana home cooking,
Granito finds that ribs, gumbo and pecan
pie are what her guests come back for time
and again. She inherited the 80 square
metre kitchen in the two-storey, 420 square
metre space already equipped with four
cooking stations set against opposite walls.
Its previous owner ran a cooking school for
team building and, while Granito prefers gas
over electric hobs, she has made them work.
A central stainless steel work area lets staff
prep food while others stir roux or check on
cornbread in the oven.
What you see ...
One of Magnolia’s features is that guests
with a booking are invited to arrive ahead
for cocktails and canapes. They can observe
their food being prepared as they head
upstairs for one of three dining rooms that
seats a total of 56. “I like the idea that people
have to come through the kitchen,” says
Granito. “It gives them security to see how
their food is made.”
As many of Magnolia’s dishes require a
lot of slow cooking, the kitchen activity is
in its latter stages by the time guests arrive.
“Our stove top and oven are what we rely
on the most for frying and baking,” she
says. “We keep separate fridges labelled for
different ingredients so that no one would
put a pie beside onions. I’m very sensitive to
how things taste and separate fridges make
things easier with all that’s going on.”
On the other end of the spectrum,
Miele Private Lounge’s workshop is a very
private kitchen that caters to Miele’s VIP
members by offering cooking classes and
22 AHCT August 2013
AHCT August 2013 23

D e s i g n
Miele Private Lounge’s workshop caters to the
German appliance manufacturer’s VIP members
by offering cooking classes and wine dinners with
guest chefs in a relaxing and fun environment
wine dinners with guest chefs. The German
appliance manufacturer felt that it should
have a place where its customers can fully
understand how its products function in a
relaxing and fun environment.
The workshop, one-third of the space that
also includes a salon and lounge, is a bright
250 square metre open kitchen designed by
FAK3. Equipped to softly sell Miele’s latest
cooking and refrigeration appliances, its offwhite
colour scheme is punctured by splashes
of red on the dining chairs surrounding a
Magnolia does triple
duty as a restaurant,
catering space for
Go Gourmet and
team-building centre
for corporate firms
central table to seat 20.
“We have worked with the brand for
a long time and understand its products,”
says Miho Hirabayashi, director with
FAK3 who worked with partner Johnny
Wong on the project. “All of the cabinets
were custom designed and manufactured
to encase Miele’s products. It is not
obviously a showroom and the appliances
are hidden until you need to use them. The
space is neutral, with grey tile flooring in
a stone pattern. The mirrored ceiling gives
American Lori Granito started Magnolia as a three
nights per week private kitchen after deciding she
didn’t want to run a restaurant again
it a dynamic, distinct look and echoes the
long table below.“
Hirabayashi says that the space is easy
to maintain and looks fresh.
“Since different chefs will work with
groups of students, the kitchen had to be
flexible enough for different people with
different specialities. We put basics such
as the sink in a certain place and heating
elements close by. Cold storage is in a
separate room. As it’s a demo kitchen, not
much storage is necessary.”
24 AHCT August 2013

F o o d
F o o d
Financial
meltdown
Not every flavour is
profitable but the rule is
that you need all of them
Dominic Tai, Primo
Pic: Primo
From fast food chains
to Michelin starred
restaurants, ice cream
and other frozen
desserts are hugely
popular across Asia-
Pacific. Zara Horner
gets the scoop on the
latest trends
Honeycomb from Taywell
(above and facing page)
Primo – the Italian manufacturer creates two or three new flavours
each year, with nine flavours to be soon introduced to Asia
Alexander the Great is known to have enjoyed snow
flavoured with honey and nectar, while Marco Polo
famously introduced Europe to an Asian recipe for
sherbet, which is believed to have evolved into the
world’s most popular dessert – ice cream.
While ice cream classics will always sell, new varieties such as
sorbet, gelato and frozen yoghurts are catching on in a big way
with exotic and combination flavours a very noticeable trend
over recent years.
The International Diary Foods Association 2012 survey of the
sector concluded vanilla was still number one flavour; chocolate
chip mint, and cookies and cream are the next most popular, but
this hasn’t stopped the experimenters.
British celebrity chef Heston Blumenthal introduced mustard
flavoured ice cream last year; and chocolate and rosemary, chilli,
beetroot, and whisky ice creams have all popped up on menus
across the region this year.
“What is technically different is that gelato is milk-based,
sorbetto (or sorbet in French), is water-based and frozen yoghurt
is produced with a different kind of freezer and its consistency
is very smooth,” explains Paolo Predonzan, Hong Kong master
gelataio at I-Scream.
I-Scream presents new flavours every season and this summer
has introduced four savoury varieties using all-Italian ingredients:
Apulia olive oil sorbet, Modena balsamic vinegar sorbet, Pra basil
sorbet, and red cow parmesan cheese sorbet.
“We think summer is the best time for sorbets,” Predonzan
says. “The savoury sorbets have been introduced to give our
customers a new experience.”
This ‘new experience’ is something other manufacturers are
keen to develop.
“We are trying to get restaurants to take flavours more
suited to their cuisine than take standard flavours,” says Alastair
Jessel, managing director of British artisan ice cream and sorbet
manufacturer Taywell Ice Creams – which will be launched in Asia
in September.
“With so many different flavours on offer, no two restaurants
need to compete on flavours. There is nothing worse than going
into a restaurant and finding the same branded ice cream in the
same flavours. It’s off-putting.”
Taywell’s most popular flavours are honeycomb, vanilla,
chocolate, strawberry and pistachio.
“Our Japanese green tea has become a best seller,” Jessel says,
adding the market has changed “because the choices offered have
increased so much.
“It changes each year as people become more adventurous and
try flavours they would never have considered a few years ago. They
like them and so switch from the flavours they ate before.”
Other more unusual Taywell flavours include lemongrass and
chilli, Turkish delight and tahini, margarita-inspired Mescal ice
creams, and Thai tea sorbet.
Limitless versatility
For XTC’s director Georgie Riley this versatility is one of the reasons
ice cream is so interesting.
“Ice cream is a massive umbrella term for very different genres,”
Riley points out. “The production equipment, freezing methods
and manufacturing expertise have improved so much ... flavours
and forms are limitless.”
Since taking over the Hong Kong artisan gelato and sorbet
company eight years ago, Riley has increased the recipe range from
40 to 350 flavours.
“I quickly realised customers wanted variety,” she says. Using
Australian milk, Riley only uses all natural products in her ranges.
“We use infused whole plantation vanilla beans – never extract,
for example. We always use fresh fruit. And for this reason the recipes
themselves vary, as the sugar content has to change according to the
type of fruit used so that the product is not too sweet. However,
it’s a fine balance because sugar is a natural stabiliser, so if there’s
not enough, the ice cream, gelato or sorbet won’t scoop properly.”
XTC ranges change every four months with new flavours
introduced and old favourites returning.
“For the past 10 years lemon pepper has been a very popular
summer flavour so that comes back every season,” Riley says. Rose
petal and Thai lemongrass coconut are two new flavours for this year.
“There are some flavours which I don’t think would travel well
and are regionally appropriate,” Riley says. “For example, our Hong
Kong milk tea variety.”
According to Riley sorbets are big in Asia probably because
there is no dairy content. “It’s an important consideration in a
region where a lot of people are dairy intolerant, so we always have
a large sorbet range.”
This summer XTC is introducing a new sorbet flavour, Pabana,
a mixture of four fruits: passion fruit, banana, lemon and mango.
Regional variations are indicated in the sorbet market as well,
Jessel says. “Sorbets are healthier than ice cream and contain part
of your ‘five a day’. Sadly, demand for sorbet in Europe is nothing
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26 AHCT August 2013
AHCT August 2013 27

F o o d
F o o d
Milk tea flavour from XTC – created for the Asian palate
Urs Rohrbach, pastry chef at Millennium
Hilton Bangkok says guests in Asia are
drawn more to the lighter gelatos and
sorbet than richer-textured ice cream
want with it with different toppings or fillings.”
Dominic Tai from Primo meanwhile says, “ Not every flavour
is profitable but the rule is that you need all of them.”
With that in mind the Italian manufacturer creates two or three
new flavours every year, with nine flavours to be soon introduced to
Asia, including amalfi (lemons renowned for their unique flavour
and intense aroma), orange milk cream with pieces of orange, curd
cheese lime and cheesecake raspberry.
Their best sellers are the usual, plus stracciatella, mango, banana,
and pistachio, “because all these flavours
are used to make ice cream desserts,” says
Tai.
Tai says Asia’s interest in all things ice
cream may be attributed to diners being
more adventurous and keen to try Western
cuisine. “People here on the whole do not
like food with a high fat content, so gelato
also fits. Gelato is soul food and puts a
smile on your face,” Tai says.
It’s not so much different flavours
customers are looking for, says Tai, but
quality.
“It doesn’t matter if customers want
exotic flavours or not, it is very important
that we use the best ingredients.
“Whole milk, natural ingredients and
good production values. In one phrase –
only quality counts.”
XTC’s Georgie Riley – ranges change every four months with new
flavours introduced and old favourites returning
like that of ice cream because they simply don’t taste the same. This
is due to the fat content in the milk and cream.”
Jessel says his company has noted that gelato is more popular
than ice cream in Asia, and attributes this to the quality of ice
cream available.
“Some brands are made from some very dubious ingredients
so we believe there is room for higher quality products [in Asia],”
Jessel says.
With more than 100 flavours, Taywell ice creams and sorbets
contain no artificial additives, colours, stabilisers, milk powder,
reconstituted whey or GM products. Many varieties are also glutenfree
with special edition ranges produced for diabetics. The company
is about to launch a range of sugar-free ice creams and sorbets that
contain all natural ingredients.
For XTC’s Riley, all natural is all-important. “We have built
long-term, faithful customers on this premise,” she says.
Servicing local groups including InterContinental, Four Seasons
and The Peninsula, as well as leading attraction Ocean Park, Riley
is happy to customise.
“They’re my own recipes so I can develop them as I, or my
customers want. At the moment I am working on gelatos to
accompany a new Argentine inspired menu at the Four Seasons,
Hong Kong.
“Different flavours are the attraction for customers in Asia, and
the provenance of natural ingredients. Remembering my products
are someone’s treat for the day is something I love.”
Shifting des(s)erts
Angus Cheung, business development manager for Nestlé Greater
China, agrees ice cream is a perennial favourite, though he feels the
sorbet and gelato trend “is slowing down”.
Nestlé owns several ice cream companies, including Swiss
outfit Mövenpick, Dutch company Häagen Dazs – which has just
introduced new pear and toasted pecan flavour – Dreyer’s, and
own-name brand, Nestlé which is available in all natural, low/no
sugar and lactose-free varieties.
Chocolate, vanilla and strawberry continue to be the best sellers
with the company noting regional variations such as the green tea
variety being more popular in China and Japan.
“Different customers want different things,” Cheung says. “It all
depends on the chef’s imagination and menu creation. We provide
premium ice cream with premium ingredients to allow the ice cream
to be used for the best outcome.”
This is something Urs Rohrbach, pastry chef at Millennium
Hilton Bangkok, knows all too well. Different varieties of ice cream
are served at the hotels F&B outlets, “because guests have different
expectations. A richer variety ice cream is served in our speciality
restaurants which we mix with other dessert components.”
As well as the usual, favourite flavours are lemon, cookies and
cream, green tea, and raspberry. “We also provide local flavours such
as coconut, lime, and mango,” Rohrbach says.
As far as guests demand, chef says not much changes by way of
flavours, but condiments have changed a lot.
“Today, guests like different kinds of nuts, sauces, chunks of
cake, berries, as well as fresh baked waffles, cones, and pancakes.
Guests also enjoy hot and cold combinations, and want a less sweet
taste.”
Choosing a local brand (“it’s more cost efficient”) Rohrbach
says he finds guests in Asia are drawn more to the lighter gelatos
than the richer textured ice cream and that sorbet is “top of the list
for health conscious customers.”
He says guests enjoy an interactive experience, so the hotel’s
Teppanyaki style (cold stone) ice cream and “spaghetti” ice cream
making is proving very popular.
Weather matching?
For Aero Lee, Asia area manager for Italian ice cream, frozen yoghurt
and pastry products manufacturer PreGel, two things determine the
choice of ice cream: “It has to match the food you had before the
dessert, and the weather. For winter, mascarpone, chocolate rum,
and green tea are still the flavours customers prefer. For summer,
fruity flavours and yoghurt are the best sellers.”
Lee says Asian fine dining restaurants prefer the ice cream to be
made with local ingredients. “We know of demands for preserved
egg, and lychee with osamathus wine, for example.”
PreGel’s most popular product in the region is frozen yoghurt.
“Because it is healthy and it is easy for customers to do what they
28 AHCT August 2013
AHCT August 2013 29

D r i n k
Thanks to its modular
design and various
degrees of expansion,
Schaerer’s Coffee Prime
can be conveniently
retrofitted on location to
meet expanding needs. It
also offers cost savings,
is environmentally
friendly to operate and
produces a range of high
quality beverages at the
press of a button
Brewing
up a
storm
Tea Forte Kati System Loose tea
for Rooms 1 from Tea Concepts
Tea and coffee industries
represent big business across
the region and look to
continue expanding, writes
Daniel Creffield
Boncafé sees growing interest in
cafe culture in Southeast Asia
While it’s difficult to put any figures against the coffee
and tea industries’ continuing growth in Asia-Pacific,
one thing’s for sure – there’s money to be made at
every level of the business.
Tea is of course a perennial favourite, sales of which are now being
enhanced by quality imports and flavour forays taking in new and
imaginative fruit influences as well as emphasis on tradition Asian
and Western blends from lapsang souchong to Earl Grey.
Coffee has been the real success story, however, with the big US
chains buying up prime locations in almost all major Asian capitals.
In June for example, Starbucks announced its intention to open 100
stores in Malaysia over the next four years.
Meanwhile Pacific Coffee Company, a US-style coffee shop group
which actually originated in Hong Kong, now has outlets in China,
Singapore and Malaysia.
Eric Daniel, managing director of Fine Aromas, a family owned
coffee company supplying supermarkets, hotels, restaurants, offices,
private clubs, coffee shops with coffee and coffee machines in Hong
Kong, believes there are several reasons why the coffee market is
Rancilio’s XCelsius technology enables the temperature of the brew water for
the coffee to be set dynamically, with an increase or decrease of up to 5°C
Bravilor
Bonamat’s
Esprecious is a
comprehensive
yet compact
espresso
machine with
a conveniently
touchscreen
“exploding” in Asia.
“For sure one reason is increasing incomes in the region and the
rise of the middle class. Vietnam for example – which is a producing
country as well as an emerging country – registered around 20%
growth in coffee consumption in 2011. In the Philippines it was
around 9%. Indonesia is also growing.
Daniel says that all the major coffee heavyweights are focusing
on emerging markets, and they have the financial means to make
their presence felt.
“Manufacturers such as Nescafé and chains like Starbucks show
the way. Then the many copycats arrive. Once one company opens
the market others will follow; once the market is mature all the others
will come.
“The smaller coffee manufacturers – which are usually more
quality oriented – could not spread to China or Hong Kong without
the big players opening the market up first – giving away free samples
… educating the market, generally spreading coffee culture.”
Daniel makes the point that while the smaller players cannot
compete in terms of scale, they can on quality.
“Five years ago I would not have thought to bring in the brand
I am bringing now – Cafés Richard – because the market was not
mature enough to recognise and appreciate the quality of the product.
Now Hong Kong is a really mature market and has the best coffees
from all over the world. Before the market only wanted the big brands
– this is no longer the case.”
Martin B Jones, vice president, F&B, Asia Pacific, Starwood
Hotels & Resorts Worldwide says tea and coffee are “without a doubt
as two of our highest consumables. There are very few people who
don’t drink either or both. While we continue to offer these products
at a competitive price range, we go extra miles by monitoring the most
fundamental consuming habits including if it is consumed first thing
in the morning or last thing at night or just any time during the day.
The importance of experience is essential as we ensure all our hotel
brands offer an array of premium products that suit everyone’s palate
as well as value for money.”
Jones adds that a key strategy is to ensure consistency in quality
across all Starwood hotels, resorts and restaurants.
“We have a coffee and tea manual with guideline and standards
on how to prepare [them], which ensures that when a guest orders a
beverage of their choice, no matter where they are in the world, they
will have the same standard of brew. In addition we have partnered
with quality brand coffee and teahouses to match the style and
personality of our branded hotels.”
He adds that the group doesn’t partner with just one brand or
blend across the Starwood properties worldwide, as this approach
simply wouldn’t work.
“All of our brands have a unique DNA, with its own character,
that differentiates to target different guests. In the same way, coffee
is a personal choice and we like to offer our guests a range; which
includes the popular to the unique one-offs. Above all, our decisions
are quality based; there are always opportunities to work with
lesser quality products at lower prices but this doesn’t follow our
quality focus.”
Niche interest
Boncafé managing director, Christian W. Huber agrees there is a
growing interest in niche cafes “where one can enjoy a good cup of
coffee and experience the cafe culture growing in Southeast Asia.”
Huber says that with this comes a better appreciation of coffee
culture and thus better awareness and appreciation for coffee drinking.
“This trend then becomes a lifestyle. As innovations are rare in
this industry, the last real innovation remains to be the coffee capsule,
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30 AHCT August 2013

D r i n k
D r i n k
Eric Daniel, Fine Aromas
– several reasons why
the coffee market is
exploding in Asia
32 AHCT August July 2013 2013
Quality tea from Boh in Malaysia
Franke’s FM800 model boasts an iPad-like interface
so any new breakthroughs will be a variant of the coffee capsule that
has entered the market over the last 20 years or so.”
Boncafé’s best selling products are its roasted and ground coffee,
and Huber believes that with over 50 years of roasting and brewing
excellence, trade customers and consumers have come to know the
company as specialists.
“While we offer fine blends to match customers’/consumers’
specific taste profiles, we trust that our passion in delivering the best
coffee has a loyal following in the trade.”
Boncafé sells mainly to the Horeca sector with a smaller percentage
to retailers.
Tradition and passion
Another producer with a long tradition, Rancilio Group has been
manufacturing quality espresso coffee machines since the 1920s.
Simona Sordelli, head of marketing at Rancilio, says that coffee is
thriving in the region, mainly due to the presence of companies “that
have given a strong boost to the diffusion of Italian coffee culture all
over the world, thanks to their passion for the production of quality
espresso coffee machines.”
Rancilio Group, which in Asia-Pacific sells its products in China,
Twinings, whose classic teas such as Earl Gray and
English breakfast are still among its best-selling
products, says the trends of the western afternoon
tea ritual have become very popular in Asia
Korea, Hong Kong, Japan, India, Singapore,
Taiwan, Thailand, Australia, New Zealand
and Malaysia, says its wide portfolio of
products is aimed to satisfy the needs of all
its customers with one of its most popular
items the fully automatic Egro One machine.
The company believes that in Asian there
are still some markets, such as Bangladesh,
Laos, Cambodia, Thailand and Vietnam,
where “thanks to the recent opening of
resorts and high level hotels, coffee culture
will continue to grow rapidly.”
Franke Coffee Systems is one of the
world’s leading suppliers of fully automatic
coffee machines and is part of the Franke
Group, which operates globally. The company
comprises subsidiaries in Switzerland, Germany, the US and UK, with
around 500 employees.
Franke’s VP sales and marketing APAC, Federico Paternò,
says that in its range of fully automatic machines for professional
use, the best selling products in Asia-Pacific countries are those of
smaller capacity.
“The reason is that although appreciation for good, freshly
brewed coffee has grown spectacularly in recent years, still the per
capita consumption is limited compared to the western world,
hence many of our customers do not require high output machines
to satisfy demand. However we have also noted a strong growth at
the top end of our range, driven by large chains getting very serious
about their coffee offer.”
Paternò adds that across the region the pattern of sales is not the
same everywhere, as different countries have different consumption
levels and habits.
“In Asia, typical customers for our fully automatic machines are
businesses that want to ensure a consistent output in time terms and
across different locations, regardless of who is operating the machine:
food chains, hotels, restaurants, convenience stores, corporate offices
and other work places with self-service coffee, all fall in this category.”
In terms of trends or innovations he says the company sees a
general move towards higher quality and greater convenience. In the
consumer market this trend is underscored for example by the boom
of coffee capsules.
In the business-to-business sector, Franke has taken the challenge
to the next level with its new generation machines, boasting a userfriendly,
iPad-like interface, as well as raising the bar in the industry
when it comes to the milk foaming quality (hot and cold) as well as
the flexibility of use, largely expanding the options of available drinks
Martin B Jones, Starwood Hotels &
Resorts Worldwide – ‘tea and coffee
are two of our highest consumables’
a machine can produce. The first representative of this new generation
is the Franke FM800 machine.
Increasing appreciation
Carrie Shum, senior brand manager, Nespresso HK, says customers
are increasingly appreciating, selecting and demanding quality coffees
and coffee recipes both at home and in out-of-home venues.
“With this trend in coffee consumption habits, restaurants and
hotels are increasingly demanding higher standards from the coffee
they serve to their clientele combined with prompt service, consistent
coffee quality and choice.”
Nespresso offers eight grand cru coffees ranging from mild and
aromatic to full-bodied and intense. “This understanding of delivering
only the highest quality coffee cup after cup, using state-of-the-art,
smart and convenient machines is integral to Nespresso Business
Solutions and has made it popular at upscale hotels and restaurants
around the region.”
Tea for me
While the tea business clearly has a longer legacy in Asia than its more
heavily caffeined counterpart, many within the industry feel there is
still much room for growth.
Tony Dick, of Tea Concepts Ltd, believes there is a great
opportunity for hotels and food service establishments to capitalise
on this interest by providing a sophisticated tea experience with an
Asian emphasis.
“A tea supplier should be able to advise how to set up a quality
THE NEW LOOK OF FRESH
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The successful fresh brew series have got a new look.
The machines are ready for the future thanks to the stainless
steel housing, modern design and adjustable led display.
Easy to operate, easy to clean. The fresh brew series offer
advanced techniques to experience the taste of quality!
tea service, provide training to staff and even tea seminars for guests.
A greater emphasis on the tea service will make a guest’s stay all the
more memorable and provide an experience they can take away and
share with their friends.”
And he adds that while coffee in hotels is now at a uniformly
high standard, with coffee capsule machines often found in high-end
hotel rooms, the tea service is not always at the same standard, “in
part because hotels don’t realise the wealth of premium tea options
now available to them.”
Dick, whose company’s range includes Tea Forté and Harney
& Sons Fine Teas from the US, Victoria Premium Teas from Hong
Kong, Four O’clock Organic Fair Trade Teas from Canada and
Hampstead Teas of London, outlines what he thinks some of these
options could be.
“Of course there are tea bags in various sizes and shapes, but the
better ones contain full leaf premium grade teas in transparent bags
so the guest can appreciate the quality.
“A new idea for rooms is individually packaged loose leaf tea
coupled with individual cup serving systems.
“Also for rooms, there are now several coffee pod systems which
include teas but, at the moment, they rarely produce an authentic
tea experience.
“Tea isn’t just in the mini-bar, several hotels are now providing
herbal tea as part of the turn-down service. Specially blended
herbal teas can help your guests get a good night’s rest and so
demonstrate a hotel’s commitment to making the guest experience
all it can be.”
sales@bravilor.com | www.bravilor.com
The taste of quality worldwide
FRESH BREW

E q u i p m e n t
E q u i p m e n t
Nice ice, baby
While hotels and restaurants demand fast and versatile ice machines,
they increasingly want them to be environmentally efficient in terms of
energy and water usage, as well as being easy to clean and economical
to maintain. Can the new generation of machines handle these high
expectations, asks Michelle Cheng
Once upon a time, ice came in huge blocks, chipped into
small pieces and shoved in a container for delivery,
in the hopes of it staying solid when it reached
customers’ glasses. During this process, the ice was
exposed to all sorts of contaminants. Thankfully, times have changed.
Sherman Wong, director of operations of Hong Kong’s Cafe
Deco Group, believes hygiene is of paramount importance. “Firstly,
[our machines] must be approved by Hong Kong’s Food and
Environmental Hygiene Department. The machine must be sealed
so the ice or water does not come in contact with any contaminants.
But he is also clear about the other requirements the group’s
bars and restaurants need from its ice machines.
“Unquestionably, the ice quality is vital. We need a machine
that produces a variety of ice types – different shapes and sizes. For
example, in fast food restaurants, we want solid ice cubes because
they don’t melt quickly and dilute the drink. But in bars, we may
also need crushed ice for special cocktails.”
The size of machines is also a factor to consider before purchase.
Hong Kong is a small city – “Every inch of space is precious! We
always need to keep in mind how the machine can fit in the bar
or kitchen.”
Ice may seem simple and insignificant to us when we are
dining in restaurants or having a drink in our favourite bar, but
William Fletcher, vice-president of sales Southeast Asia with US
manufacturing giant Manitowoc widens the entire perspective
on what makes this easily forgotten food and drink component
“good ice”.
“‘Good ice’ is clear ice and, depending on the application,
different shapes and sizes may be appropriate as well as different ice
to water ratios within in the cube, nugget, or flake.”
But can the meaning of ‘good ice’ vary from different chefs and
bartenders? What do they want from their ice?
“We offer machines to answer the demand for the most popular
Manitowoc specialises in modular and undercounter cube machines
ice types (flake, nugget, cubes) and offer a variety of different size
platforms (undercounter, modular, remote modular),” Fletcher
stresses.
“Our speciality is modular and undercounter cube machines.
We are America’s number one selling ice machine with the highest
market share in the industry among commercial ice machine
manufacturers. This is the case due to a long standing commitment
to quality, reliability, and innovation.”
When it comes to purchasing decisions, Fletcher says that
depending on the application, clients have many different things
to consider.
“What type of ice is required for the application? How much
Kold-Draft ice cubes are widely used by bartenders in high-end drinks
Schaerer Ltd., Allmendweg 8, 4528 Zuchwil, Switzerland
T +41 32 681 62 00, F +41 32 681 62 42, info@schaerer.com
ice is needed on a daily basis? What is the environment that the
machine is being installed in? Is it necessary that additional options
be employed because of the environment the machine is being
installed in? Is space a constraint? Is noise an issue? Is additional
heat in the kitchen an issue?”
Follett Corporation overcomes the potential hygiene problem
with its new technology. “Our best selling products are our icemakers
that use RIDE (remote ice delivery) technology as it delivers ice
up to 75 feet away from the icemaker. This allows for sanitary ice
delivery as well as the ability to sanitise ice and beverage dispensers.”
Clean is cool
Scott Bingham, product marketing manager of Follett Corporation
believes that hygiene is one of their clients’ priorities.
“Follett icemakers can fill an ice and beverage dispenser remotely.
This allows automatic filling of the dispenser without coming into
contact with human hands. Other icemakers don’t do this. To
automatically fill the dispenser other icemakers must be stacked on
top of the icemaker. This makes it difficult to clean the dispenser
hopper. With Follett icemakers, since there is no icemaker on top of
the dispenser, it makes access to the hopper very easy for thorough
cleaning.”
He elaborates on the importance of easy maintenance to their
clients. “At a minimum, they want a continual supply of sanitary
ice with minimal maintenance. When maintenance is required, they
want it to be fast and easy to take care of, ensuring their continual
supply of ice. They want it in the most cost effective manner both
www.schaerer.com
34
AHCT August 2013
AHCT August 2013 35

E q u i p m e n t
7 Series ice & water dispenser
Offer ice and water in an elegant new way.
With no icemaker on top of the
dispenser, access to the hopper
for cleaning is straightforward with
Follett icemakers
As America’s number one selling ice machine, Manitowoc
is committed to quality, reliability and innovation
Kold-Draft icemakers are easy to maintain and
service, with almost all components accessible
simply by removing the front cover
Our best selling products
are our icemakers that
use RIDE technology
as it delivers ice up to
75 feet away from the
icemaker. This allows
for sanitary ice delivery
as well as the ability to
sanitise ice and beverage
dispensers.
Scott Bingham,
Follett Corporation
upfront and from a life cycle perspective.”
Ron Soban, global director of technical Services of The Legacy
Companies describes Kold-Draft’s unique way of making ice. “We
make ice upside-down. This results in what is acknowledged as the
hardest, purest ice cube in the industry. It is considered a ‘gourmet
cube’ and is widely used by bartenders in high-end drinks.
“Our large, square cube is very popular with high-end
restaurants and bars because it melts more slowly.” Due to this slow
melting rate, it does not dilute the drink as smaller, softer cubes do.
Soban shares the same view on the significance of food hygiene
and convenient maintenance of ice machines. Kold-Draft is all
stainless steel construction.
“We maintain a clear separation between the food zone and the
condensing section. Kold-Draft icemakers are easy to maintain and
service. Almost all components are accessible by simply removing
the front cover.”
Versatile functions, space efficiency, cleanliness and economical
maintenance appear to be the key criteria to an ideal ice machine.
Being environmentally friendly is apparently the fifth key element.
Soban adds, “Our commercial ice machines have been developed
to be more energy and water efficient than standard ice machines.”
All Kold-Draft’s commercial ice machine models meet the
California Energy Commission’s 2008 Building Energy Efficiency
Standards. “In the US, reducing energy and water consumption
is critical. There will be new standards we must meet in 2015. So,
we are working towards meeting those limits, while maintaining a
premium ice cube.”
compact design | quiet operation | no drain required | sanitary dispensing
7serieshotel.com
36
AHCT August 2013

E q u i p m e n t
Nilfisk AX410 offers on-board
accessories and dual mode cleaning
E q u i p m e n t
Keep it clean
In an online world where
reputations can be damaged by a
few negative reviews, it is vital that
the hospitality industry maintains
high levels of cleanliness and
hygiene, writes Daniel Creffield
Rentokil Specialist Hygiene’s website spells it out as clearly
as anyone.
“Probably more than any other sector, catering or
hospitality businesses with poor hygiene run the risk
of completely losing a highly regarded reputation established over
many years.”
It is crucial that organisations in the industry at every level
maintain the highest standards of hygiene. As well as protecting
customers and staff, and making business sense, failure to comply
with health and safety regulations may lead to fines or even the risk
of imprisonment.
No one is more aware of this than The Mira Hong Kong’s
hygiene manager Amy Cheng. She is part of a team that recently
achieved Hazard Analysis and Critical Control Point (HACCP)
accreditation (see box).
“Close liaisons between kitchen and cleaning teams is the most
important factor in significantly improving your hygiene status,”
asserts Cheng. “Establishing food safety requires the cooperation of
the frontline operation teams. It is hard to upgrade existing standards
if we lack motivation, enthusiasm and [effective] communication.”
Cheng oversees 20 team members, who mainly perform daily
deep cleaning of floors, equipment, kitchen utensils and facilities.
They are split up into three teams covering eight-hour shifts and
maintaining hygiene standards around the clock.
Overnight cleaners are primarily responsible for deep cleaning
of kitchen facilities such as grease traps and stoves once daytime
staff have completed operations. Kitchen staff are responsible for
the routine cleaning of their equipment, including cutting boards,
knives and slicing machines. They are trained to sanitise equipment
following designated HACCP requirements and procedures.
Cheng says one of the hot topics of the past few years within
The Mira Hong Kong’s hygiene manager Amy Cheng
Sealed Air’s Taski swingo
1260 B by Diversey
floorcare machines are part
of the company’s made in
Asia for Asia range
the F&B industry is extending food shelf life, as most high-risk
products, such as cream cakes and sashimi, are highly perishable,
and affect food costs.
“The addition of food-derived ingredients which act as a
preservative to inhibit bacteria growth is now being applied in
some hotels with considerable success. Other solutions may
involve application of unique technologies, such as ovens capable
of extending shelf life of fresh bread up to two weeks.”
And she adds that the group is constantly on the lookout for
the latest innovations to better comply with industry standards.
“Among the new technology solutions to be implemented at
The Mira Hong Kong in coming months is a machine which allows
for detection of microorganisms by surface swabbing, with results
obtained within seconds. It’s an instant indicator of insufficient
cleaning and potential threat of contamination of food.”
Dina Angelucci, director of housekeeping with Sands Cotai
Central, says they also are always on the lookout for new trends
and innovations.
“We have discovered a fantastic product that has simplified the
cleaning of our chandeliers – and we have many! It is liquid based,
can be sprayed directly onto the chandelier and does not require
any wiping. It has cut down the cleaning time and made it easy to
get to the hard-to-reach areas.”
Sands Cotai Central employs a cleaning team of 920 with
three separate areas of operation: Conrad Macao, Cotai Central
housekeeping; Holiday Inn Macao Cotai Central housekeeping;
and the public areas department.
The hotel housekeeping teams are responsible for all guestrooms
in the Conrad/Holiday Inn hotel tower. The largest team is the public
areas department, which has over 470 team members, responsible
for all front of house and back of house areas. Approximately
Dina Angelucci, director of
housekeeping, Sands Cotai Central –
always on the lookout for new trends
and innovations
90 team members work
per shift, with three shifts
operating daily. Within this
team there is a specialised
technical team responsible for
all high-reach work, marble
restoration/crystallisation,
carpet extraction and vinyl
floor waxing, as well as a
group of supervisors and
managers.
“Our global cleaning
chemical provider is Johnson
Diversey. We work closely with them to ensure that our team
members are trained in the correct application and use of cleaning
chemicals.
“The selection of our cleaning tools and equipment is especially
important. The introduction of microfibre cleaning cloths, dusters
and mops helps avoid bits of lint and dust getting left behind on
surfaces being cleaned, making it easier to complete cleaning tasks.“
Clean the world
Sealed Air is a global leader in food safety and security, facility
hygiene and product protection. The company’s Diversey Care
Division is a leading provider of commercial cleaning, sanitation
and hygiene solutions to various industries.
Sealed Air’s Nikhil Sawant, regional marketing director,
hospitality, Asia, Middle East, Africa and Turkey, says that over
the years, the company’s focus on ‘protection’ has broadened to a
point where its business is addressing three global trends that all tie
together – global concern for food safety, food waste and access to
convenient, healthy meals.
As a solutions provider to customers, Diversey does not focus
on selling individual products but rather solutions that are a
combination of various products to meet individual customer’s total
needs, comprising not only cleaning chemicals but also equipment,
tools, training and services.
“Our ‘R’ series of housekeeping products is almost an industry
standard and so is our kitchen Suma brand and laundry Clax brand.
Our Taski brand of cleaning equipment is world-renowned for its
performance and durability. The food safety consulting arm of
Diversey, Diversey Consulting, has worked with leading hospitality
groups around the world.”
Current trends and innovations in the cleaning and hygiene
industry are focused on increasing performance and productivity,
reducing risk and liability while at the same time lowering the total
cost of operations in a sustainable manner. Diversey has recently
introduced its Green Housekeeping programme and also its High
Efficiency Laundry System to the hospitality sector.
Green meets clean
Nilfisk-Advance is one of the world’s leading manufacturers of
professional cleaning equipment. It sells commercial vacuums,
scrubbers, sweepers, high-pressure washers, single discs, burnishers
and carpet extractors to the hospitality industry.
The company sees trends in the cleaning and hygiene industry in
terms of being environmentally friendly, energy saving and keeping
operating costs down.
“Cleaning is associated with environmental impact. Cleaning
agents are chemicals, and the cleaning process often uses substantial
Credit where HACCP credit’s due
Earlier this year The Mira Hong Kong, an ISO 14001
certified member of Design Hotels, joined a handful of
Hong Kong hotels complying with the highest international
industry standards in passing the final audits set by Bureau
Veritas after successful implementation of stringent food
safety system Hazard Analysis and Critical Control Point
(HACCP).
At the certificate presentation ceremony, executive
assistant manager of The Mira Hong Kong, Guillaume
Gallas, received the coveted accreditation from China
director of Bureau Veritas, Fabien Joly De Bresillon, who
congratulated him on the team effort.
“Achieving HACCP Certification is not an easy task. I
wish to congratulate the project team of The Mira Hong
Kong for having developed a high standard system and
especially having managed to place food safety and
HACCP at the core of the attention of all staff involved in
the food production chain”.
Some of the most important Critical Control Points
included receiving with cold storage and temperature
control, labelling with dates and shelf lives, internal
cooking temperature, chilling and reheating hot foods,
and serving. In order to have a reliable and foolproof
system in place, all kitchens are accountable to maintain
proper documentation, with efficient filing system of
traceability, in case of alleged food poisoning, for proof
of verification.
Alexandre Buytaert, executive sous chef of the hotel,
who spearheaded the project initiated by culinary director,
Gianluigi Gerosa, says that it was a real “eye opener” to
some team members who had never previously been
exposed to that level of food and hygiene standards.
The Mira Hong Kong’s HACCP accreditation was the result of more than
18 months’ team effort incorporating the stewarding (cleaning), F&B and
engineering departments. Second left, China director of Bureau Veritas,
Fabien Joly De Bresillon, third left, Mira executive assistant manager
Guillaume Gallas, third right, Mira hygiene manager Amy Cheng
amounts of water. The challenge is to balance the environmental
impact with a clean result – not least for safety and health reasons.”
Nilfisk-Advance’s Ecoflex solution is an innovative green
cleaning technology concept of floor cleaning that changes the
landscape of sustainable cleaning and turns ‘green’ into clean.
The groundbreaking method achieves this by enabling
the operator to easily adjust the amount of water, chemicals and
pressure to the surface. The result is clean floors with minimal
environmental impact.
40
AHCT August 2013
AHCT August 2013 41

P r o d u c t N e w s
X marks
the spot
42
Hobart
washes
smarter
Hobart – based in Offenburg, Germany
– has developed a unique innovation for
the drying process of the Premax GCP
compact glasswasher.
Its Energetic Drying System produces
completely dry glasses straight from the
dishwasher.
This development allows the Premax
GCP to produce the best drying results
currently achieved in the world of
commercial dishwashing technology.
The Energetic Drying dries the
glasses by means of warm, dry air,
which removes the moisture from the
glasses and conducts it out of the wash
chamber.
As a result the items emerge from the
machine completely dry, with no need for
time-consuming manual drying.
This frees up staff at busy times while
also avoiding glass breakages and the
additional associated costs.
In order to reduce consumption
values, the Hobart machines come with
the intelligent wash water control. This
technology uses sensors to monitor suds
at all times and then adjusts the amount
of water required in real time to suit the
actual level of dirt present.
This means that the Premax GCP
compact glasswashers use just 1.9
litres of fresh water per rack, leading
to a corresponding reduction in the
consumption of energy and chemicals.
For more information:
www.hobart-export.com
AHCT August 2013
To squeeze or not to squeeze? This
is the question many have asked
themselves when faced with those
pesky little imperfections known as
blackheads.
While some may think picking and
pinching seems like a quick solution,
most are unaware of the damage that
can be caused to the skin and the
infections and scars this bad habit
can leave behind.
Pevonia’s Enzymo-Sphérides
Peeling Cream makes the job easier
while the at-home version helps
clients keep their skin looking its best.
This product contains an
innovative technology, which
encapsulates pineapple and papaya
enzymes into microsphérides
shielding them away from water.
As the peel is worked into the
Meiko on the move
Meiko’s new regional office in Kuala
Lumpur underlines its drive to expand in
Southeast Asia.
The company manufactures a
variety of dishwashers, as well as waste
treatment installations and cleaning and
disinfection appliances.
Meiko managing director Burkhard
Randel commented: “Our ongoing
commitment to the Asian market was
skin with warm water, the microsphérides
break and deliver the active enzymes
as well as other key ingredients to
immediately break down blackheads
and dissolve dead cells, impurities, and
sebum, acting as a vital step to facilitate
your professional extraction.
For more information:
www.pevoniapro.com
recently highlighted by the opening of our
regional office Southeast Asia in Kuala
Lumpur which – together with our longestablished
companies in China and India
– puts a solid emphasis on the newly
industrialising markets between Thailand
and Indonesia.”
For more information:
www.meiko.de
Solutions for merchandising & the service of wine
S howc ave
Made in France
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.
For a free brochure containing full detail,
please contact:
Alpha International Food Services
909, Chai Wan Industrial City, Phase 2,
70 Wing Tai Road, Chai Wan, Hong Kong.
Tel: (852) 2889 2123 Fax: (852) 2889 1757
http://www.eurocave-alpha.com
Email: alpha@eurocave-alpha.com

C u l i n a r y N e w s
INTRODUCING
An apple a day
According to research firm Mintel, high quality beverages such as super-nutritional juices
and smoothies are driving beverage sales.
As customers look for healthier menu options, smoothies are piquing interest for their
convenience, dietary benefits and customisation opportunities.
Knouse Foods highlights ways chefs and operators can tap into this trend utilising
apple sauce to create real fruit smoothies that are flavourful and nutritious.
Perfect as a snack, to-go offering or as a complement to any meal, these smoothies
are made with wholesome apple sauce, apple juice, fruit and spices.
Knouse Foods offers a variety of apple sauce flavours and sizes under its Musselman’s
brand to fit any foodservice operation’s needs.
@thehotelshow
facebook.com/thehotelshow
For more information: www.knousefoodservice.com
Healthy harvest
O&CO, a Provence-based purveyor of exceptional Mediterranean culinary products, has
unveiled its 2013 New Harvest Collection, an assortment of hand-selected extra virgin olive
oils from renowned olive groves throughout the Mediterranean. The 2013 harvest oils will be
available in O&CO’s 83 boutiques worldwide and online.
This year’s harvest – dominated by grassy notes – features not only oils from new
producers, but several outstanding oils which were old favourites not available in recent
harvests.
Each year, Albert Baussan, O&CO’s chairman and CEO and his team travel the
Mediterranean to hand-select olive oils from the region’s finest artisanal growers.
To date, 22 oils have been chosen for the harvest, but the selection process is ongoing,
with more grand cru oils to come.
With the 2013 harvest, O&CO is breaking additional new ground in the industry with the
addition of the polyphenol count indicated on the label of oils which have a count of over
350mg per kg.
O&CO is offering several olive oils from this harvest with extremely high polyphenol counts,
which are both delicious and full of antioxidants.
For more information: www.oliviersandco.com
Summer chocolate
Chocolatier Jean-Paul Hévin has introduced a range of new products for the
summer season.
It includes Rochers d’été – caramelised almonds (from France and Spain) and
puffed rice, coated with milk and dark chocolate. They come in three package
options, a 30g sachet, 43g tin and an elegant cube that holds 68g (approximately
12 pieces).
Plus there are two iced chocolate emulsions: matcha chocolate, a mix of iced
Parisian chocolate with the refreshing flavour of green tea and finished with vanilla
Chantilly cream, and raspberry chocolate, which combines the bitter notes of
the iced Parisian chocolate with tart notes from fresh raspberry, balanced by the
sweetness of the vanilla Chantilly cream.
The Parisien biscuit box of craquants and sablés contains 18 biscuits, with
milk and dark chocolate craquants, and plain, cinnamon and nougatine sablés.
JPH has also introduced the latest macaron flavour – citron vert (lime), its
citrus notes find a perfect balance with the renowned chocolate ganache.
Save the Date
From the 28th – 30th September
Register now for your
free fast-track badge to
attend The Hotel Show.
thehotelshow.com/register
For the full event schedule
please visit
thehotelshow.com/visionconference
Strategic Partners
Gold Sponsor
Join us for the ultimate 360° hospitality
experience at The Hotel Show
What’s in it for you?
• Attend a 3-day Vision Conference featuring more than
50 hours of hospitality sessions
Official Media Partners
• Visit the Career Zone to meet with HR Managers from
15 leading Dubai hotels looking for their next talent
• Join the ultimate speed networking event
and network one-on-one
• Architects, investors and developers can
enjoy a luxury lounge to meet clients and
sign new business contracts
• Celebrate the launch of The Leisure Show
Official Knowledge partners
Official Recruitment Partner
For more information: www.jeanpaulhevin.com.hk
www.cpidubai.com
News and analysis for the Middle East’s hospitality professionals
44 AHCT August 2013

E v e n t s
E x h i b i t i o n s
Date Event Details ORGANIsER
Aug 15 – 17
Sep 3 – 5
Sep 3 – 5
HKTDC International Tea Fair
Hong Kong Convention
and Exhibition Centre
Wanchai
Hong Kong
Restaurant & Bar Hong Kong
Hong Kong Convention and
Exhibition Centre, Wanchai,
Hong Kong
Asian Seafood Exposition
Hong Kong Convention and
Exhibition Centre, Wanchai,
Hong Kong
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.
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.
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 colocated
with Restaurant & Bar Hong Kong.
Hong Kong Trade Development Council
Tel: +852 1830 668
Fax: +852 2824 0026
Email: exhibitions@hktdc.org
Diversified Events Hong Kong
Tel: +852 3105 3970
Fax: +852 3105 3974
www.restaurantandbarhk.com
Diversified Business Communications
Tel: +852 3105 3970
Fax: +852 3105 3974
www.asianseafoodexpo.com
FHM 2013 – an exciting
showcase for the
F&B and hospitality
industries
Sept 17 – 20 Food and Hotel Malaysia 2013
(FHM 2013)
KLCC Convention Centre
Kuala Lumpur,
Malaysia
Sep 28 – 30
Oct 14 –16
Oct 16 – 18
Nov 7– 9
The Hotel Show
Dubai World Trade Center,
UAE
The 2nd Shenzhen International
Hospitality equipment and
supplies fair
Shenzhen Convention and
Exhibition Center
Shenzhen, China
Hotel Investment Conference
Asia Pacific (HICAP)
InterContinental Hong Kong
18 Salisbury Road
Kowloon
Hong Kong
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
FHM 2013 will feature a series of seminars and
workshops, including Culinaire Malaysia 2013,
and celebrity cooking demonstrations. A one-stopresource
centre for the food, hotel and hospitality
industries.
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.
HOSFAIR Shenzhen is a platform for the industry,
gathering together many professionals related to
hospitality from all over the world.
Asia’s largest and longest running hotel investment
event. HICAP gathers hotel investors, financiers,
and leading industry professionals from across the
Asia-Pacific region.
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.
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.
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.
Malaysian Exhibition Services Sdn Bhd
Tel: 603 4041 0311
Fax: 603 4043 7241
enquiry@mesallworld.com
www.foodandhotel.com
dmg events Dubai LLC
Tel: +971 4 438 0355
Fax: +971 4 438 0358
Email: rogercardoso@dmgeventsme.com
www.thehotelshow.com
Guangzhou Huazhan Exhibition Co., Ltd
Tower H, Building 9, No. 900 Guangzhou Avenue
Middle, Guangzhou (510620)
Tel: +86 20 38910875
Fax: +86 20 22223568
hosfair@hosfair.com, www.hosfair.com
HICAP c/o BHN
2900 Bristol Street, Ste. D101
Costa Mesa, CA 92626 USA
Tel: +1 714 540 9300
marketing@burba.com
www.HICAPconference.com
Hong Kong Trade Development Council
Tel: +852 1830 668
Fax: +852 2824 0026
exhibitions@hktdc.org
www.hktdc.com/ex/hkwinefair/09
Lily Zhu
China International Exhibitions, Room A2402-03,
Singular Mansion, No.318-322 Xian Xia Road,
Shanghai 200336 China
DID: +8621 6209 5209
Fax: +8621 6209 5210
fhc@chinaallworld.com
www.fhcchina.com
Messe Frankfurt (Shanghai) Co Ltd
Room 1503, 15/F, Taiping Finance Tower
488 Middle Yincheng Road, Pudong New Area
Shanghai, 200120 China
Tel: +86 21 6160 8555 Ext: 209 / 229
Fax: +86 21 5876 9332
texcareasia@china.messefrankfurt.com
www.texcare-asia.com
Coastal International Exhibition Co., Ltd.
Tel: +852 2827 6766
Fax: +852 2827 6870
general@coastal.com.hk
www.hotel-exhibition.com
COMING NEXT
Food and Hotel Malaysia 2013
Kuala Lumpur Convention
Centre
September 17 – 20, 2013
www.foodandhotel.com
Food and Hotel Malaysia 2013 aspires to be even greater this
September with the addition of a new hall that will see an amazing
30% growth in space. It will also feature exciting happenings
and activities such as Culinaire Malaysia 2013, celebrity cooking
demonstrations, seminars and much more.
FHM will also be bringing back the big names in the food and
hospitality industries including Nestlé, Wong Brothers, CB Frozen, English
Hotbreads, Eurochef, Global Pacific Victory, Lucky Frozen, Pastry Pro, SCC
Corporation and Sinmag Bakery Equipment with their showcase of latest
products.
Organisers expect a total of 1,400 participating companies from 50
countries/regions, and seven international pavilions from Greece, Japan,
Singapore, Republic of Korea, Taiwan, Turkey, and the US will be at the
show.
Facts at a glance:
• 20,000 trade buyers expected.
• Culinaire Malaysia 2013 is the biggest cooking competition in the region
and a unique opportunity for the best chefs of the country’s hospitality
industry to showcase their talent and be judged by world-renowned
chefs.
• Get up close and personal with a top Malaysian celebrity – Chef
Sherson Lian – who will be conducting live cooking demos for three
days at selected exhibitors’ booths.
• Fully supported by Malaysian Association of Hotels, International Food
and Beverage Association, Malaysian Food and Beverage Executives
Associations and Chefs Association of Malaysia and endorsed by
MATRADE.
• Get familiarised – a halal talk addressing vital issues pertaining to halal
certification Malaysia
• Chocolate education and tasting by Chef Anil Rohira, the chocolate
specialist representing the chocolate producer, Max Felchlin of
Switzerland.
• B2B platform for trade visitors to meet their potential suppliers at the
show
FHM 2013 creates the opportunity to expose relevant key players in the
industry to better networking possibilities locally and globally.
As a result, the FHM series has seen successful businesses matching
buyers, manufacturers and distributors.
This exercise has seen the growth of new developments in the industry.
It is also an ideal ground for industry experts to expand ideas, source
specific products and mingle with new and existing clients.
46 AHCT August 2013
AHCT August 2013 47

E x h i b i t i o n s
HOSFAIR goes
from strength to
strength
The 11th Guangzhou International Hospitality Equipment
& Supplies Fair was held in June at the China Import and
Export Fair Complex.
The show gathered suppliers and purchasers from the
hospitality industry all over the world.
Covering 63,000 square metres, its 1,308 exhibitors helped
make it the fastest developing hospitality show in China.
Over a period of three days, HOSFAIR attracted a total of
51,088 trade attendees from 70 countries/regions, allowing
numerous business partnerships and opportunities to be explored.
HOSFAIR’s exhibitors were mainly drawn from China, Italy,
Germany, Japan, Australia, South Korea, the US, Uganda,
Malaysia, Singapore, Hong Kong, Macau and Taiwan. There was a
significant increase in the number of overseas exhibitors.
During the show, 51,088 trade professionals gathered from 70
countries and regions, mainly China, Hong Kong, Macau, Taiwan,
the US, Canada, Italy, France, Spain, UK, Russia, Venezuela,
United Arab Emirates, South Africa, Pakistan, Argentina, Australia,
New Zealand, Peru, the Philippines, Turkey, Singapore, Malaysia,
Thailand, Indonesia, Vietnam, Burma, India, Uganda, Kenya,
Bolivia, Morocco, Japan and South Korea.
The HOSFAIR Guangzhou organising team would like to
thank all exhibitors, visitors, conference speakers and delegates,
members of the press and supporting organisations for making the
show a resounding success.
Even as the curtain closed on HOSFAIR Guangzhou 2013,
work was well under way for next year’s event.
COMING NEXT
12th Guangzhou
International Hospitality
Equipment & Supplies Fair
China Import and Export Fair
Complex
June 26 – 28, 2014
www.hosfair.com
48
AHCT August 2013

24TH ANNUAL
16-18 OCTOBER 2013
INTERCONTINENTAL HONG KONG
NAVIGATING
CHANGING TIDES
Patrons
Hyatt International - Asia Pacific Limited
IHG
Jones Lang LaSalle Hotels and
Hospitality Group
Platinum Sponsors
Accor Asia Pacific
Ashford Hospitality Trust
Baker & McKenzie
Canyon Equity LLC
Carlson Rezidor Hotel Group
FSC Architects
Guam Economic Development
Authority (GEDA)
Hilton Worldwide
Interstate China Hotels + Resorts
Jumeirah Group
Marriott International, Inc.
Mayer Brown JSM
MGM Hospitality
Milbank
Outrigger Hotels and Resorts
Paul Hastings LLP
pentahotels
Premier Inn
Proskauer
QUO
Rosewood Hotels & Resorts
Ryan Lawyers
Scottish Development International
Shangri-La International Hotel
Management Ltd.
Starwood Hotels & Resorts
Worldwide, Inc.
Taj Hotels Resorts & Palaces
The Brand Company
Tourism Australia
WATG, Wimberly Interiors
Wyndham Worldwide
Media Sponsors
Asian Hotel + Catering Times
GlobalHotelNetwork.com
Hotel Analyst Emerging Markets
Hotel Interactive, Inc.
Hotelier Indonesia
HotelNewsNow.com
HOTELS’ Investment Outlook
Sleeper Magazine
ST Media Group
TTG Asia
International Newspaper
Media Sponsor
Financial Times
Supporters
Hospitality Asset Managers
Association Asia Pacific
International Finance Corporation
International Society of Hospitality
Consultants
International Tourism Partnership
Pacific Asia Travel Association
World Travel & Tourism Council
Patrons, Sponsors, and Supporters as of 27 June 2013
Hosted by:
C
M
Y
CM
MY
CY
CMY
K
www.HICAPconference.com

A p p o i n t m e n t s
Ayana Resort and Spa Bali has appointed
veteran hotelier – and former gymnastics
champion – Bernhard Butz as executive chef,
strengthening its management team ahead of
the September opening of sister hotel Rimba
Jimbaran Bali.
A seasoned international hotelier whose
passion for the industry sprouted from
his upbringing in a family-run hospitality
business in Austria, Gerhard Aicher has
been appointed general manager of The Mira
Hong Kong.
GROHE ECOJOY
THE ENVIROMENTAL CHOICE
Bernhard Butz
Gerhard Aicher
Buhdy Bok has been promoted to Costa
Cruises’ senior vice president Pacific Asia
& China. Before coming to Costa, he spent
15 years at Singapore Airlines, where he
worked in a number of positions both at
the company’s head office in Singapore and
abroad.
Helen Cheung has moved on from Mandarin
Oriental Hong Kong, where she spent six
years as assistant director of public relations,
to become marketing communications
manager for Lanson Place Hospitality
Management.
Buhdy Bok
Helen Cheung
Valentina Latorraca has joined the Shenzhen
office of Top Hoteliers – Hospitality Executive
Search as a consultant. She hails from Milan,
Italy, where she graduated from Higher
School of Linguistics before coming to China
in 2007 to study Mandarin at Shenzhen
University.
Nejat Sarp is Mandarin Oriental’s new area
general manager for Turkey. He will be based
at Mandarin Oriental, Bodrum, which is
scheduled to open in 2014, and will manage
the hotel and well as oversee the development
of Mandarin Oriental, Istanbul, which is
scheduled to open in 2016.
C
M
Y
If you’re like most people, energy efficiency is increasingly weighing in on the decisions we make [for our clients]. The
refrigerators and air conditioners we pick, the light bulbs we use, the stoves we install must not only look good, perform well,
but also help us maintain a small environmental footprint and keep the utilities bill down.
What about water efficiency, another natural resource under pressure? Making saving water a habit is certainly a place to start,
but having our products do that for us automatically is a surefire way to ensure efficiency and a small bill.
Julia Wu – who previously worked for Accor
– has taken on a new role as consultant at the
Beijing office of Top Hoteliers – Hospitality
Executive Search. A long time Beijing
resident, she has also worked in media and
publishing.
Valentina Latorraca
Nejat Sarp
As Singapore’s Orchard Hotel’s new executive
chef, Paul Then will helm the entire culinary
department and will be launching his
signature Straits Chinese delicacies which
stem from his rich Peranakan heritage.
CM
MY
CY
CMY
K
To make selection easier for customers, European sanitary products manufacturers have established the Water Efficiency
Label: WELL. Products are rated and classified according to a set of demanding, European criteria, and the best products are
awarded the A**** label.
Grohe is a company that has pocketed a good number of the A**** labels for its faucet lines during WELL’s first wave of
classification. It is precisely because Grohe has long built energy and water efficiency deeply into their business that they have
attained such flying colours already.
C.S. “Ram” Ramachandran has notched
up 15 years experience in the hospitality
industry, the majority of which has been
devoted to the field of revenue management
and business strategies. He has now
joined Preferred Hotel Group as director,
revenue account management, based in
New Delhi, India.
Julia Wu
Paul Then
Supot Samsang’s exposure to international
cuisine through his assignments in the UK
and USA as well as visits to 52 countries have
cultivated a flair for fusing foreign flavours
into Thai cuisine – something he’ll be putting
to good use as the newly appointed executive
chef at 137 Pillars House in Chiang Mai,
Thailand.
The high quality of materials Grohe uses in manufacturing the products also keeps your fittings like new after years of use,
minimising the need for repair and replacement. All these helped Grohe earn WELL’s highest approval. And for customers like
us to rein in our environmental footprint without even conscious effort.
So next time you shop, consider Grohe's suite of WELL-certified products. They make a perfect companion in our quest to look
great, enjoy more, and save the world.
C.S. “Ram” Ramachandran
Supot Samsang
Ed Case – a veteran Hawaii attorney and
former US Congressman – has joined
Outrigger Enterprises Group as senior vice
president and chief legal officer. He was most
recently an attorney with Bays, Lung, Rose &
Holma, focusing on real estate transactions
and development.
Ed Case
Stefano Ruzza
After stints in Sri Lanka and South Korea,
Stefano Ruzza has joined Conrad Koh Samui
as the resort’s general manager. Originally
from Switzerland, he has also worked in
India, Malaysia, Singapore and Vietnam.
A study at GROHE showed that 70% to 80% of the overall environmental burden of a bathroom faucet is created during
usage by end-users. That’s why we’ve introduced GROHE ECOJOY, helping you to provide your clients with the most
resource-efficient products across all touch points in the bathroom.
GROHE ECOJOY reduces the maximum flow rate to 9.4 litres per minute for showers and
5.8 litres per minute for faucets. On our thermostatic shower mixers, the EcoButton reduces
the flow rate by up to an impressive 50%.
Enquiry:
54
AHCT August 2013
EMAIL: INFO@GROHE.HK
TEL: 2969 7067
GROHE.HK