12.07.2015 Views

Peter Auge says his HK produ can only be beaten by masters and ...

Peter Auge says his HK produ can only be beaten by masters and ...

Peter Auge says his HK produ can only be beaten by masters and ...

SHOW MORE
SHOW LESS

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

Rudiger Koppen smokes <strong>his</strong>German sausage for dinersat the 'Golden Mile'The Holiday Inn Golden Mile inNathan Road opened in 1974 <strong>and</strong> sincethen its restaurant <strong>and</strong> delicatessenshave <strong>be</strong>en providing Hong Kong withthe some of the finest German Cuisineto <strong>be</strong> found in Asia.The man responsible for the GoldenMile's decidedly German flavour, isRudiger Koppen, the Hotel's firstGeneral Manager <strong>and</strong> as the namesuggests, a very traditional German,gentleman.While setting up the Golden Mile,the Holiday !nn chain's first hotel inthe territory, Koppen discovered thatHong Kong was lacking in venueswhich offered genuine German fare.To correct t<strong>his</strong> serious state of affairshe <strong>produ</strong>ced the Holiday Inn GoldenMile, out of which has grown one ofHong Kong's first delicatessens, theDelicatessen Corner, the Vienna Cafe<strong>and</strong> the Baron's Table Restaurant,The key to the Hotel's "Germanatmosphere" is the smokehouse,essentially a stainless steel closet sixfoot square <strong>and</strong> eight feet high, builtinto the hotel's kitchens, Measuredquantities of "Sagemehl", the Germanword for wood shavings, are strewnon the floor of the smokehouse, setalight <strong>and</strong> left to smoulder, <strong>and</strong> oncethe smoke <strong>be</strong>gins to rise the items to<strong>be</strong> smoked are hung inside.The Golden Mile's smokehouse now<strong>produ</strong>ces 500 to 600 lbs of smoked<strong>produ</strong>ce per day including 43 varietiesof sausage, fish, <strong>be</strong>ef, all kinds of hams<strong>and</strong> various meats, all done totraditional Austrian or German recipes.According to Jill Kluge, ManagerPublic Relations at the Holiday InnGolden Mile the, Delicatessen Corneris a genuine German deli, packed withGerman hams <strong>and</strong> sausages, <strong>and</strong>without the items you'd expect tofind in an English or Ameri<strong>can</strong> styledeli."The Holiday Inn Delicatessen was100,000 chess computers a year (continued from p.46)Novag <strong>be</strong>cause we sell in U.S. dollars.Last year, when the U.S. dollar washigh, that was a h<strong>and</strong>icap—t<strong>his</strong> yearthe dollar <strong>be</strong>ing low is a big advantage,"he said.However, Novag's activities are notconfined solely to chess computers.program. Within the next few monthswe will have it on the market. Thereare 1.2 billion Chinese, but I hopenot everybody will want one or elseI won't <strong>be</strong> able to deliver."But dem<strong>and</strong> for chess computers,Novag ones or otherwise, seems toThe company also <strong>produ</strong>ces an have reached a steady level <strong>and</strong>electronic version of the Japanesegame, Gomoku, <strong>and</strong> a computerisedChinese Chess set is currently in thefinal stages of development."We are just finished with thealthough some people say the marketis saturated <strong>Peter</strong> <strong>Auge</strong> doesn't thinkso,"The cake doesn't get much bigger,but it's a steady cake <strong>and</strong> we have itevery year. There are always newkids, or adults, who want to have achess computer, so business is steady,"he said.The big problem, <strong>Auge</strong> <strong>says</strong>, isthat you have to come up with threeor four new models, even though thecurrent ones work perfectly well<strong>and</strong> people <strong>can</strong>'t <strong>be</strong>at them."But you know, my people aregetting quite good at it," he said,with a chuckle.D48 THE BULLETIN MAY 1986

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!