Published since 1976 Vol 37 July 2012

hong Kong sAR hK$50 china RMb50singapore s$15 Malaysia RM30Thailand bt300Rest of Asia us$10

FRUIT PUNCHProfits still flooding into

Asia’s juice industry

THE FIGHT FOR THE PHILIPPINESMarketing vs politics

POOLS OF CONSCIOUSNESSDesigning the swimming experience

AsiAn Hotel & CAtering times is publisHed montHly by tHomson press Hong Kong ltd (tpHK)

The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Printing Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong.

All rights reserved (c) 2012Thomson Press Hong Kong Ltd

Welcome to the July issue of AHCT, the most trusted source of information on what’s happening

in the Asian hospitality industry. In the 1970s and early 1980s the

Philippines was Asia’s tourism success story, with huge numbers of visitors from both inside and outside the region drawn to its world-beating beaches, diving, friendly people and laid-back culture. Then, for various reasons, the tourists stopped arriving. The country is

hong Kong hoTels AssociATion

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The fedeRATion of hong Kong hoTel owneRs

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bAKing indusTRy TRAining cenTRe

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AssociATion

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shAnghAi chefs AssociATion

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club MAnAgeRs AssociATionhong Kong

HONG KONGThomson Press Hong Kong Limited/Media Transasia LimitedRoom 1205-6, 12/F, Hollywood Centre,233 Hollywood Road, Sheung Wan, Hong KongTel: +(852) 2851 7068, 2815 9111 Fax: +(852) 2851 1933, 2581 9531Email: daniel@thomsonpress.com.hkContact: Mr Daniel Creffield 

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UNITED KINGDOMThe Powers Turner GroupGordon House, Greencoat PlaceLondon SW1P 1PH, United KingdomTel: +44 (0) 20 7592 8300  Fax: +44 (0) 20 7592 8301Contact: Mr Chris Morgan 

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JAPANEcho Japan CorporationGrande Maison Rm 303,  2-2 Kudan-kita 1-chome, Chiyoda-ku, Tokyo 102-0073Tel: +81 3 3234 2064  Fax: +81 3 3263 5065Email: aso-t@echo-japan.co.jpContact: Mr Ted Asoshina

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turning this around and the international hotel chains are now returning, says Michael Taylor in his article on page 16.

Accor, for example, which currently has only one property in the country, is planning two hotels for 2014. “Accor sees lots of potential in the Philippines as a tourist destination and is working to expand the network in the country,” a spokesman for the group says.

Also in this issue we look at latest

EDITORDaniel Creffield

DESIGN byKoon Ming Tang

production@thomsonpress.com.hk

CONTRIbUTORSLiana Cafolla

Donald GasperZara HornerRebecca Lo

Michael Taylor

ASSOCIATE PUbLISHERSharon Knowler

sharon@thomsonpress.com.hk

CIRCULATION ExECUTIvEBecky Chau

enquiries@thomsonpress.com.hk

CHAIRmANJS Uberoi

DIRECTORGaurav Kumar

endoRseMenTs

developments in cloud technology, what’s happening in the world of guestroom amenities, swimming pool design and more.

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

E d i t o r ’ s M E s s a g E

AHCT July 2012 3

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mANAGEmENT12 Integrated resorts — a winning combination?

mARKET REPORT16 The Philippines still feeling the pinch, but optimistic

NEWS INDUSTRy6 The business of travel; popular Pattaya; top wines; winning bars

CULINARy42 Organic beef; pure coconut water; night time Champagne; chocolate wine

PRODUCT40 Digital wine lists; personalised ashtrays; carpeting outdoors; asymmetric buffets

AUGUST• Sustainable eco-tourism• Tea and coffee• Ice machines• Kitchen design

SEPTEmbER• Recruitment• Review yield management• Olive oil• Cocktails• Laundry equipment• Induction cookers

CONTENTSV o l u m e 3 7 J u l y 2 0 1 2

Advertisers’ Index

TECHNOLOGy18 Cloud computing starting to take shape

DESIGN20 Turning your pool into a revenue stream

FOOD24 Asia’s choosing cheese

32

Acantha 35ADA 33Alpha International 25Athena 39Boncafe 15California Milk Advisory Board 29China Catering Expo 49Friedr.Dick GmbH & Co. KG 37Global Chef 19Global Search International 7Greenfield OBCGuest Supply Asia Limited IBCHICAP 27Lactalis IFCLeader Radio Technology 21Meiko 23Ming Fai 31Pevonia 10 & 11

DRINK28 Juice healthy for the bottom line too

EQUIPmENT32 Amenities providers smell the profits

36 The sharp end of the operation

EvENTS AND ExHIbITIONS44 Events calendar

45 The Hotel Show reviewed

46 Restaurant & Bar Hong Kong previewed

47 SIAL China reviewed

48 Thaifex reviewed

APPOINTmENTS50 Who’s moving where

Integration: something for everyone? 12

4 AHCT July 2012 AHCT July 2012 5

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i n d u s t r y n E w s

AHCT July 2012 7

The recently held China Wine and China Spirits Awards 2012 have announced their list of the best bars in Hong Kong, and hotels feature heavily.

The MO Bar at Mandarin Oriental took top honours, with Vibes at The Mira and Salon de Ning at The Peninsula close behind.

“There are always international requests from the industry asking what are the best bars in Hong Kong to unveil their exclusive products,’ says Kelly England, president and founder of the awards.

The selection process examined

The business of travelThe Global Business Travel Association (GBTA) has a new advisory board for Asia. Having recently established its base in Asia with offices in Bangkok and Hong Kong, the four-member board will “provide strategic direction for GBTA Asia as well as representation for the newly formed member network”.

Collectively, GBTA’s 5,000-plus members manage over US$340 billion of global business travel and meetings expenditures annually. GBTA provides its network of 17,000 business and government travel and meetings managers, as well as travel service providers, with networking events, news, education and professional development, research, and advocacy.

The group’s inaugural GBTA BTI Outlook – China, has also

Nothing to wine aboutVinexpo is the world’s largest wines and spirits trade exhibition, staged annually in alternate years between Bordeaux and Hong Kong. This year, record-breaking attendance, 25% higher than the previous Vinexpo outing in 2010, saw 15,785 visitors from 24 countries in Hong Kong.

Among “notable trends,” say Vinexpo organisers, China demonstrated its growing prominence with 38% more trade representatives, while 5,705 Chinese buyers sought new products.

Significantly more industry representatives were also welcomed from India (up 42%), Taiwan (31%), Japan (30%), Macau (28%) and Singapore (14.5%).

“The wide range of products and production regions was exactly what we were looking for,” said Komsan Supatkajon, director of Thailand’s Italthai Industrial. Jean-Christophe Coutures, CEO of Australia’s Premium Wine Brands, added: “Vinexpo Asia-Pacific is definitely the place to be if you want to do business in Asia.”

The fifth Vinexpo Asia-Pacific was

the largest wine and spirits showcase in Asia and was staged over 10,500 square metres of floor space with 1,050 exhibitors from 28 countries welcoming a record number of Asian buyers.

Technology played a major part in the show with visitors sourcing information on their smartphones while exhibitors utilised QR codes to connect with potential buyers. Information on the show was also disseminated via Vinexpo’s Facebook, Twitter and Sina Weibo pages.

While spirits companies accounted for 11% of the stands, the fact that

estate and business owners and winemakers were present made a great impression. Representatives from Rothschild and Latour were there as was Alain Moueix, Jean-Charles Boisset and Paul Symington.

Once again the Vinexpo Academy with its programme of tastings and conferences was a marked success with 8,000 professionals attending 66 events.

Chairman of Vinexpo Asia-Pacific, Dominique Hériard Dubreuil remarked, “The fact that we have increased our exhibition space by 25% and still can’t meet demand is very encouraging. The Asia-Pacific market, while maturing, still has great potential for growth.”

Australia reserved six times the space it last occupied. South Africa more than doubled its total stand area.

Debra Meiburg MW said, “It’s clear from the vast range of attendees from all around Asia that Hong Kong continues to be the regional hub for wine and spirits because of its trade-friendly business environment. There is a marked increase in the knowledge and sophistication of the audience showing that Asia’s progress in this regard has been remarkable.”

While Hong Kong ships onwards 40% of wine imported, China has soared ahead of the UK as the fifth largest national consumer and China and Hong Kong’s wine consumption grew by 33.4% in just one year in 2010.

overall spirits and cocktail ranges, bar ambience and commitment to service and quality.

Top alfresco, cocktail, spirits and specialty bars as well as best late night bars were also awarded, with Sugar at The East Hotel, Grand Hyatt’s The Waterfall, and Vibes all coming in the top four best alfresco bars. The Living Room at W Hotel was fifth in the best cocktail bars list.

The awards are judged specifically for the China market and focus on consumer preferences and demand.

been released. The report forecasts business travel spending in China will increase by 17% in 2012 and 21% in 2013, to US$202 billion and US$245 billion respectively. China is ranked second in the business travel market according to the GBTA findings, but is forecast to surpass the US by as early as 2015.

As well as business travel spending being stimulated by a recovery in world economic growth, the report says China’s success in removing supply-side bottlenecks will contribute to forecast growth rates. “The country’s four largest airports of Beijing, Shanghai-Pudong, Shanghai-Hongqiao and Guangzhou have doubled in size over the last 10 years and even second and third tier airports have doubled or tripled their capacity. Plans are also in place for 100 new airports to be built over the next decade, adding further capacity,” the report notes.

There has recently been a shift towards policies that promote domestic consumption, reducing China’s exposure to the external environment.

Raising the bars

EliHomawoofromThePeninsula’sSalondeNingwithfriends

Pattaya upPattaya, on Thailand’s eastern seaboard is on track to accommodate over eight million hotel guests in 2012 – a record for Pattaya and the highest ever for any Thai resort destination — according to figures releases by industry consultancy, C9 Hotelworks. The Pattaya Hotel Market Update highlights a 9% surge in hotel

occupancy last year as “a clear indication of an upward cycle”.

MD Bill Barnett said, “An increase in branded hotel offerings has induced greater demand with the chain-operated properties hitting 74% annualised occupancy for the year ending December. This equated to an 8% premium over the non-branded hotel inventory.”

Looking forward to 2013, C9’s report points to the major investment into internationally affiliated theme parks in Greater Pattaya, which “will broaden demographics”.

IN BRIEFHilton Worldwide has signed a management agreement with Daiman Landmark Hotel to open its third DoubleTree by Hilton property in Malaysia. Scheduled to open around mid-2014, the 30-storey, 365-room DoubleTreebyHilton,JohorBahru, will be Hilton’s eighth property in Malaysia and will include 15 serviced apartments.

Thailand-based hospitality group Avista Hotels and Resorts has launched the private AvistaHideawayResortandSpa,Phuket. The group also owns and operates Avista Phuket Resort and Spa, Kata Beach, and Patong Lodge.

Jakarta-based Aston International has announced the development its third five-star Grand Aston in Indonesia, the 320-room GrandAstonTunjunganHotel&ConventionCenter-Surabaya.

GrandHyattHongKong and Asia Contemporary Art have launched an annual art prize for up-and-coming Hong Kong art talent. The Hong Kong Young Artist 2012 prize is a key component of the new Asia Contemporary Art Show. Shortlisted candidates will have their works displayed in the hotel and the winners announced at a VIP event at the hotel in October.

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8 AHCT July 2012

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AHCT July 2012 9

IN BRIEF

Mandarin Oriental Hotel Group has announced it will manage a luxury hotel currently under development in Chengdu, China. MandarinOriental,Chengdu, is slated to open in 2015 and will form part of a mixed-use riverfront development.

Over the remainder of the year, MarriottInternational will open three more properties in Thailand. The Rayong Marriott Resort & Spa, The Bangkok Marriott Hotel, Sukhumvit and the Sukhumvit Thonglor Marriott Executive Apartments Bangkok will bring the group’s portfolio in the country to 16 properties.

PanPacificNirwanaBaliResort’s US$10 million refurbishment is complete. The resort’s 278 guest rooms and villas, restaurants, bars and events spaces as well as the spa and children‘s activities centre underwent the make-over.

Launched in New York in 1998, the ‘RestaurantWeek’ concept has extended globally. Organised by online dining guide and restaurant reservations platform www.DiningCity.com, this year it is being hailed as “the biggest dining event in Asia with Singapore, Shanghai, Beijing and Hong Kong participating”. Seventy-one restaurants have signed up for the third edition of Restaurant Week (July 9-15) making it the biggest event yet. This is an increase of 15% compared to the spring edition in February and 73% up on the first edition in 2011. Each restaurant will prepare a special Restaurant Week menu for lunch, dinner or both for a fixed price starting from US$12 for lunch or US$33 for dinner. Diners book online and can also post a review online.

The recently launched multi-purpose Venetian Theatre at TheVenetianMacao played host to Grammy winner and platinum-selling artist, George Benson. It was the musician’s Macau debut. The concert was part of a three-day Venetian Carnival that included a New Orleans-style Mardi Gras.

View62 by Paco Roncero, one of Spain’s most influential chefs, has opened in Hong Kong. It’s the city’s only 360-degree revolving restaurant. Nouvelle cuisine is served together with two chef tasting menus of 14 or 16 courses. View62 also features a DJ bar lounge.

The Soneva Group has sold the EvasonPhuket resort to an international and Thai hospitality and leisure group. The value of the deal has not been disclosed. The deal is separate from the Pegasus acquisition of the Six Senses and Evason branded resort and spa management contracts. The Soneva Group continues to retain a majority stake in Six Senses Hua Hin and Evason Hua Hin and Six Senses Laamu.

The second hotel in Thailand under the GlowbyZinc brand and managed by Zinc I InVision Hospitality will open mid-month.

Langham Hospitality Group has secured its first property in Sydney with the acquisition of TheObservatoryHotel, Sydney. Scheduled to become part of the Langham group in August, CEO Brett Butcher says, “Strategically, this purchase signals the group’s plans for long-term expansion in the Pacific region.“

TheSofitelBangkokSukhumvit, the second Sofitel in Bangkok, Thailand has opened.

Hotel amenities supplier MingFai has attained the Ecocert and Eco-Label certification in Asia. The group also recently received ‘The Most Outstanding Contribution Award of Low-Carbon Supplier’ at The 5th International Hotel Platinum Award ceremony.

With 10 hotels and resorts in Asia-Pacific scheduled to open over the next year, Starwood’s The Luxury Collection is on track to surpass 90 hotels by 2016. Openings will take place in Shanghai and Sanya in China, Jaipur and Chennai in India, the Blue Mountains in Australia as well as Koh Samui, Thailand and Jakarta, Indonesia. TheRoyalBegonia, a Luxury Collection resort, Sanya will debut next month as the brand’s first resort in China and in the following month, the 171-room TwelveatHengshan, a Luxury Collection Hotel, Shanghai will open.

Asian hotel online booking site Agoda.com has launched the free Agoda.com Facebook booking button. The existing button has been available since 2010 and plugs into a hotel’s website, allowing customers to make bookings directly from the hotel’s page for free. The page is available in 30 different languages. This extension of the booking engine to integrate Facebook enables properties to offer more convenient direct booking. Hotel partners can sign up in just 15 minutes and can access worldwide marketing in 37 languages, tailored newsletters to more than two million members, and access to online promotions.

Tropicana Resort Alibag owned by Mumbai-based Tropicana Leisure Hospitality will be further developed, renovated and re-branded as UTropicanaAlibag in December 2012. U Hotels & Resorts are part of Absolute Hotel Services Group. The area is a popular weekend getaway for Mumbaikers and Puneites. The 159-room resort will be built in phases with 39 rooms, an all-day dining restaurant, a bar lounge, banquet hall, gym and swimming pool slated for completion by December 2012. Phase II will see 120 more rooms being built along with a spa, a speciality restaurant and two more banquet halls.

LanghamPlaceHotel,HongKong’s Jackie Lo has beaten a line-up of the best mixologists in the business to win the 2012 De Kuyper Cocktail Competition. The resident mixologist at the hotel bar, The Backyard has also won a spot to compete at the 2012 International Bartenders Association World Cocktail Championship, in Beijing. Her Mandarine Pearl is a champagne and juice concoction which incorporates dry ice.

The Beijing Tourism Group and international hotel management group GHM have formalised a joint venture partnership and announced plans to launch an upscale resort concept branded AhnLuh to debut “in the next two to three years”. With the Secretary of the World Tourism Organisation announcing China is set to become the world’s most visited country and top source of foreign tourists by the year 2020, the resort will specifically cater to the Chinese tourism market.

Hong Kong hotel and serviced apartment group, family-owned Ovolo, has opened the 60-room Ovolo286QRC (Queen’s Road Central). Featuring design with a Japanese twist, and filled with high-tech touches such as Apple TV 3s, as well as in-room tablets featuring a full e-guest directory, continental breakfast, happy hour cocktails, mini bars, self-laundry, high-speed wifi and local calls are complimentary.

EconomyHotelsWorldAsia2012 – targeting the economy and limited service segment – takes place September 10-12 at Novotel Clarke Quay Singapore.

On the agenda: how to scale up for operational flexibility; likely ROI of different ownership models; how to penetrate key markets and gain knowledge of their opportunities and challenges (China, India, Indonesia, and Philippines); leveraging trends; new technologies in optimising distribution, revenue management and e-commerce strategies; how to use technology; achieving space efficiency through design.

RegentTaipei recently welcomed tennis legends, Andre Agassi, Steffi Graf, Goran Ivanisevic and Martina Hingis who were visiting Taiwan for the ‘Rise of Legends’ exhibition games held at the Taipei Arena.

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M a n a g E M E n t

AHCT July 2012 13

Oneto analysing feedback.”

For Jane Tsai, vice-president marketing and communications Galaxy Macau, the market has developed along both demand and supply lines. “The Macau SAR and Central governments are keen to diversify Macau’s economy and tourism to appeal to non-gaming visitors, including MICE.”

Meanwhile, “Visitors to Macau are looking for a luxurious weekend getaway in accommodation, dining, entertainment, meeting facilities and more. We planned and built Galaxy Macau based on careful research into what visitors to Macau want.”

Tsai says house research indicates visitors from Asia appreciate the resort for its Asian sensibilities – “authentic service, food, and amenities typical of the region” – mixed with an international flavour.

“Our focus is on providing a blended product to appeal to travellers from across the region who seek a combination of Southeast Asian resort beach holiday plus a mixture of dining and entertainment.”

Singapore was considered best for the multi-billion dollar MBS investment because: “It had the breadth and depth across all major travel segments to support [the] commitment. At the time, very few global gateways had both the size and cross-section of demand to make an operation like MBS feasible,” Juliano says.

And, he goes on to say, “this integrated resort model has facilitated the company’s main competitive advantage: the ability to offer myriad unique experiences in one destination.”

Certainly guests would be hard-pressed to complain of nothing

to do: there’s the world’s largest outdoor pool, an infinity pool the size of three Olympic-sized pools, seven celebrity chef restaurants, designer and top brand flagship stores, award-winning Broadway musicals, art and science museums and Asia’s largest ballroom.

The impact on the Singapore tourism sector was “immediate and substantial” Juliano says. “Upon its opening the numbers of tourists coming to Singapore increased dramatically, reflecting a distinct change of mood. The results for 2010 were record setting. Tourism grew by 20%; the amount of spending by those tourists was up 49%. Over a full percentage point was attributable to the two integrated resorts. In 2011, growth continued and tourism increased another 13%.”

MBS figures indicate visitors come mainly from neighbouring countries Malaysia, Indonesia and Thailand. “We are also popular among Chinese tourists, as well as those from Hong Kong, Taiwan, Korea and Japan,” Juliano says. MBS has more than 5,200 event deals signed, which it is predicted will bring over 1.5 million visitors to the city state.

Knowledge is powerThere’s no doubt the hotel industry is more competitive and fast-moving than ever in line with these changes, and perhaps driving them is how guests are choosing their holidays now.

“Customers can pick and choose at the touch of a mouse,” notes Tripathi. “Social media is playing an increasingly large role in travellers’ choices. With cost tied to having markets across multiple channels, hoteliers need to be able to make the right choices to achieve maximum profitability.”

Guests also want access to more detailed information when planning their stay, and the ability to “guarantee operational

efficiencies and deliver brand promise,” is a challenge, Tripathi says. “The big resorts are a reference in terms of knowing the guest

and getting maximum share of wallet across hotel services and facilities. This can be enabled by highly integrated hotel systems giving a single view of the guest across all touchpoints.”

Companies such as systems provider Amadeus have had to develop quick-reacting data solutions, which predict demand patterns to help forecasting, analysis, and optimisation.

“The Amadeus Hotel Revenue Management System is a state-of-the-art solution for revenue management that works to fill rooms at the most profitable price according to demand,” says Tripathi. While the company’s Hotel Platform programme is a centralised above-property hotel management Software as a Service solution that combines central reservation, distribution, property, content and revenue management systems into one fully integrated platform with a single real-time view of hotel activity.

Hoteliers need such IT help now in order to deliver innovative services, generate new revenue streams, and speedily react to market changes.

“Our business has significantly grown and evolved over the past few years,” Tripathi notes. “Because of the sheer scale of properties now, seamless implementation of services is increasingly important, and complex.”

According to Tripathi, these systems are about “how to sell the right product to the right customer at the right time and right place.”

Galaxy Macau’s long-term strategy is “to drive a more diversified leisure and tourism market,” Tsai says.

“We attract more than 30,000 visitors every day. We also draw more than 3,000 people per day to our Grand Resort Deck, which features the world’s largest skytop wave pool. Numbers such as

How is the multi-function venue market developing and is the

‘something for everyone’ approach being universally adopted by

visitors, asks Zara Horner

size fits all

The rapid development of the tourism industry in Asia, as well as a perceived downturn in visitor numbers from the US and Europe has made many regional hotels and resorts rethink their marketing strategy to appeal to the

widest possible visitor demographic. Kartikeya Tripathi, regional director hotel distribution, Amadeus

Asia-Pacific, believes that the silver lining in the dark economic clouds hovering over Europe and the US is cheaper travel deals and stronger currency conversions for Asia-Pacific travellers.

“China, India, Japan, Thailand and Australia are seeing double-digit growth in outbound travel year-on-year and we are expecting these figures to rise as we move towards the peak holiday season September till March,” he believes.

The multi-function strategy has been a major contributor to these positive figures and is perhaps best illustrated by mega-complexes such as Singapore’s Marina Bay Sands (MBS), which opened in 2010.

“MBS has always been about creative vision and long-term commitment towards the hospitality industry,” says senior VP and chief casino officer, Mark Juliano, who admits the integrated resort operating model has been “more industry driven”, but that ongoing marketing always begins with the same question: ‘What does the consumer want?’

“Our business strategy is shaped by constantly assessing the demands of our customers and needs of the market. Our customers speak to us directly and indirectly, across surveys, visitation patterns and even spending behaviour. We devote a lot of effort and resources

BanyanTreeMacauoffers250suitesandvillas

PATApredictsthatarrivalstoAsiawillreacharound336millionbytheendof2012

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The big resorts are a reference in terms of knowing the guest and

getting maximum share of wallet across hotel services and facilities.

This can be enabled by highly integrated hotel systems giving a

single view of the guest across all touchpoints

Kartikeya Tripathi, Amadeus Asia-Pacific

these indicate we are generating significant business from our non-gaming offerings.”

More than half of all visitors to Macau, and Galaxy, are from mainland China (57.7%). The next biggest market is Hong Kong (27.1%); other Asian countries: 12.6% and the rest of the world (2.6%).

Featuring three five-star hotels (Galaxy, Banyan Tree and Okura – and future openings for JW Marriott and Ritz-Carlton) over 50 F&B outlets, cinemas, VIP lounges, and a casino where eight royal flushes were drawn at the stud poker tables from May to December last year – “We call Galaxy Macau ‘The new palace of Asia’,” Tsai says.

Such diversification makes for a “complicated, comprehensive chain of custody,” according to enterprise applications provider, Micros-Fidelio, whose enterprise solutions systems are used by integrated resorts such as the Venetian Macau, among others. Regional director of business development enterprise systems, Howard Tse, says data synchronising across multiple brands, and customer profile information sharing are the biggest challenges.

“Different companies have different policies so we have had to develop programmes which incorporate this.” In this new working environment, “cooperation and trust” are paramount, he adds.

“There has to be protection and limitation built into wide-ranging systems now.” Confidentiality is also an issue. “Casino high-rollers may demand their details remain classified. It’s all about filtering and the big picture.”

Tse says personalisation is key to success with “dynamic packaging” part of the programme process. “Channel management is a big issue. It used to be that global distribution systems were relied on, but now online travel agencies play a critical role in this supply chain, and individual websites are more important. We have to factor in a seamless up-to-date interface to connect and exchange data – within the hotel, between properties, and crucially between hotel and guest.”

Build it and they will comeConsidering the financial uncertainties plaguing the world, latest research figures show that Asia is doing well, says Stuart Lloyd, Pacific Asia Travel Association’s (PATA) senior director marketing and membership service, with increases from the Americas and Europe.

“Asian destinations have performed relatively well since the beginning of 2012 with total visitor arrivals collectively growing by around 8% year-on-year during the first quarter to reach 75 million.”

Some 5.45 million Europeans visited Asia in Q1 this year, up 8.7%. The Americas were up 5.9% in the same period to 2.66 million. Asians visiting Asia is the biggest in terms of volume – 60.29 million, up 7.4%, “which underlines the primacy of intra-Asian travel,” Lloyd adds.

That integrated “urban holiday experience” as Lloyd describes it, “is a product that appeals a lot to Asian travellers.”

With a trend to more frequent, shorter urban holiday breaks, PATA believes the new integrated venues will continue to do well. “There is also growing demand from Asian markets such as India and China for beach, rural and ecotourism experiences – at the opposite end of the spectrum from malls and casinos.”

And with the “tourism pie” in Asia being “big and diverse”, Lloyd says there is enough to cater to all needs, niches and interests. “There is a trend in destination marketing to adjust for the target market. One brand message doesn’t necessarily fit all markets. Destinations need to keep refreshing or even changing their appeal. Korea (ROK) has made gains repositioning itself as a dynamic, exciting destination targeting a younger demographic.”

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The Philippines welcomed more inbound tourists to its shores during the first quarter of 2012 than during any other three-month period in the Southeast Asian country’s history.

Does this augur well for the country’s recent global launch of a marketing effort to boost tourism? The ‘It’s More Fun in the Philippines’ campaign is aimed at promoting the country as an unparalleled travel destination, focusing on diving, culture, ecotourism, and honeymoons. Another recently launched marketing effort is ‘Bring Home a Friend’, which offers Filipinos living overseas incentives to bring friends along with them the next time they travel home.

“During this period, visitors to the Philippines increased by 16% to hit almost 1.15 million,” says Philippine tourism secretary Ramon Jimenez, Jr. “The world is now starting to see that ‘It’s More Fun in the Philippines’ is not just a bunch of words on a streamer. It is a competitive argument for choosing the Philippines as one of the world’s top tourist destinations.”

Korea was the top source for inbound arrivals followed by the US, Japan, China, and Taiwan, figures released by the Philippines Department of Tourism reveal.

There were 265,031 visitors from Korea, roughly equal to the same period the year before. There was an increase of 6.35% in visitors from the US, which supplied 15.64% of arrivals. With 104,558 visitors, Japan registered a more moderate 3.85% gain.

If there has been growth in travel from the US, one of the reasons is because of the economic downturn there – and the strong English language skills of Filipinos. As US companies switch back-office operations offshore, the Philippine extended stay hospitality sector has been one of the key beneficiaries.

“With the recession in the US, companies have shifted business to the Philippines due to lower labour costs and the availability of an English speaking workforce,” says Joy Wassmer, director of communications, Raffles and Fairmont Makati, Makati City, the Philippines.

“There is continued growth from the US market coming from

Inbound arrivals are soaring as a new marketing campaign, ‘It’s More Fun in the Philippines’, attempts to lure tourists. But serious challenges remain as European carriers give the country the cold shoulder and tensions with China cause flights and group tours to be cancelled, reports Michael Taylor

Marketing vs politics

the business process outsourcing and call centre industry that utilised more serviced apartments and condominiums due to their extended length of stay. Growth is also seen from the Middle East and Australian markets for the corporate segment.”

China spearheading growthThe biggest story, however, has been Greater China, with both the mainland and Taiwan registering double-digit growth. There was a remarkable 77.53% increase in visitors from China and a 37.49% increase in Taiwanese arrivals during the year’s first quarter.

Even Hong Kong, which continues to maintain a Black Travel Alert against all travel to the Philippines following the death of seven tourists in a botched rescue attempt of a hijacked tour bus in Manila in August 2010, accounted for 28,800 tourists, up 2.51% over the previous year.

An ongoing impediment to the country’s travel industry has been a European Union ban on Philippine based airlines flying to the bloc, which was implemented in 2010. The situation worsened when European carriers stopped flying to the Philippines.

According to the Manila Bulletin, Air France, British Airways, and Lufthansa were among the European airlines that served Ninoy Aquino International Airport less than a decade ago. Today, not one

of them remains. But if Philippine carriers were banned from Europe because of safety concerns, European airlines have fled Manila because of what the newspaper calls the “oppressive” Common Carriers Tax and the high cost of doing business in the country.

“Initially, we had good traffic from the UK, Russia, and Germany, but because of the low grade received from FIA and the removal of the Philippines as a destination, this market was badly affected,” says Casy Faylona, director of sales, Dusit Thani Manila, Ayala Center, Makati City. “The industry responded by channelling new efforts with the China and India markets.”

Territorial disputeBut escalating tensions between the Philippines and China over a territorial dispute in the South China Sea – known as the West Philippine Sea to Filipinos – have thrown a spanner into the works. Things reached boiling point last spring, with muscle flexing on

both sides. Beijing went so far as to cancel direct flights to the island nation and also put a freeze on group travel in May. The impact has been strongly felt – especially in the leisure travel sector.

“Destinations such as Cebu, Boracay, and Palawan have been badly affected due to the cancellation of tour group series,” Wassmer says.

Norielle Roldan, director of sales and marketing, Dusit Thani Manila, agrees there has been “cancelled business from the mainland China leisure market, strongly affected areas are Boracay and Cebu.”

Accor, a market leader in the region, has nearly 500 hotels and almost 95,000 rooms in 16 countries across Asia-Pacific – Australia, Cambodia, China, Fiji, French Polynesia, India, Indonesia, Japan, Korea, Laos, Malaysia, New Zealand, the Philippines, Singapore, Thailand and Vietnam. Interestingly, the group currently has only one property – the 609-room Sofitel Philippine Plaza Manila – in the nation’s sprawling capital. But that might be about to change.

“Accor sees lots of potential in the Philippines as a tourist destination and is working to expand the network in the country,” a spokesman for the group says. “We have two hotels in the pipeline in the Philippines: Novotel Manila Araneta, with 401 rooms, and Mercure Ortigas, with 150 rooms. Both hotels are scheduled to open in 2014.”

Maxims Hotel and Remington Hotel, both situated at Resorts World Manila near Ninoy Aquino International Airport, were among several new properties to open in the Philippines last year. Several new hotels are also scheduled to open this year.

The world is now starting to see that ‘It’s More Fun in the Philippines’ is not just a bunch of words on a streamer. It is a competitive argument for choosing the Philippines as one of the world’s top tourist destinationsRamon Jimenez, Jr, Philippine tourism secretary

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What exactly is cloud computing? Roger MacFarlaine, regional IT specialist for Mövenpick Hotels & Resorts, has a neat definition. He says it is computing where data is outsourced, accessed and

stored in a secure environment somewhere in cyberspace and then provided as a service online, either by subscription or on a pay-on-demand basis to customers.

So, what are the views of the industry on this new technology? Hotel Technology Next Generation (HTNG), a global trade association dedicated to enhancing the deployment of technology in hotels, recently canvassed the views of CIO and top IT strategy executives in around 20 of the largest hotel companies. It says that there is great interest on the part of hotel companies in pursuing cloud computing. However, there are still concerns and resistance in some areas.

One giant step ... “We believe that we’re at a watershed moment for this industry,” says Douglas Rice, executive vice-president and CEO of HTNG. “This model can offer efficiencies and performance enhancements that will redefine standards of delivery, quality and performance for hospitality technology functionality for decades.”

The lure of the cloud is that it can enable small and medium-sized hotels to achieve the cost and efficiency advantages of larger organisations without them having to make heavy capital investments.

Chris Gribble, vice-president and general manager of hospitality at Infor SoftBrands Asia-Pacific, says that in addition to the conventional web-based service hosted on centralised networks, it is now possible to obtain cloud-based applications as a rentable service that can be tailor-made to their needs. These can be integrated with

existing back-end systems. He pictures the scenario where hotels will be able to drastically slash their expenditure on hardware and applications by taking advantage of rented applications and back-end services.

Jürgen Meyer, managing director of Creative Group Enterprises, a Thailand-based hospitality IT consultant, agrees that the cloud is just the thing for hotels or resorts that need to use computing capacity on an impromptu basis. It is a way of avoiding the costs of setting up an internal data centre/server room and gets round the need to use up valuable space, he says.

Why some hotels are holding backConcerns regarding return on investment seem to be a major reason why those responsible for hotel management information systems tend to be reluctant to take on radical new infrastructure.

There are other reasons, too. Many fear temporary interruptions to internet connections. They are, therefore, hesitant to abandon the comfort zone of their locally hosted data systems, whose dependability has been proven, and to have to rely on the continuous web access that cloud architecture demands.

There are also worries that once sensitive data is handed over to vulnerable web browsers used across geographically diverse regions data security may be compromised and there may be issues of redundancy and accessibility.

Meyer cautions that where a hotel or resort is in a remote location communications access could prove difficult and availability could be a concern. He prefers to take a wait-and-see approach. He feels more comfortable with the level of visibility and controllability of his current system with its known, manageable risks.

Speaking at a forum on hotel technology last year, Ian Brewis, director of projects, Shangri-La Hotel & Resorts in Hong Kong,

Cloud computing is no longer just a buzzword but becoming a business reality. This is true for the hospitality industry, which is software heavy, but to what extent has the new solution actually been adopted? Donald Gasper reports

and Greg Dauenhauer, director of IT for Marina Bay Sands in Singapore, both expressed reservations as to the wisdom of abandoning the property-based data centre. Was it prudent, they wondered, to expose oneself to “different countries with various access laws and their indigenous infrastructure issues”?

Tony Lee, CEO at FCS Computer Systems, agrees that any hotel thinking about adopting a cloud-based service needs to look carefully at concerns over the ownership of data, service level agreement issues and service provider concerns.

Cloud is saferHowever, Meyer says that the greatest threat to security is in fact internal. Gribble agrees with him, arguing that using a cloud service usually improves data security. This is because the service provider is generally in a better position to keep the data safe.

Terence Ronson, managing director of Hong Kong-based hospitality technology consultancy PertLink, says that although cloud support and system management is indeed out of hoteliers’ day-to-day control, “some would argue they are placed into the hands of experts, who are more adept at managing and fixing those systems. Those experts will also take care of upgrades and system patching, which were often burdensome to the operation.”

That said, he agrees that being off-site and having a single connection to all systems via the internet logically means that there is a greater likelihood of some kind of failure – so a well thought through business continuity plan is essential.

He adds that hoteliers need to understand that there will be a cost to pay, financially and operationally, when they switch to cloud computing. Expenses just move from capital expenditure to operating expenditure.

Rice of HTNG admits that many hotel companies consider certain applications to be strategic, and have no wish to share them. But the survey and analysis conducted by his organisation revealed a large set of less critical applications and services that most companies were willing to share. More than 80% of the participating IT executives, he says, were willing to share such applications as guest room device management, concierge, point-of-sale, housekeeping, facilities management, and applications for several back-office and human resource functions.

Ronson believes the train has left the station as far as moving to the cloud is concerned. “I predict hotels will not go 100% into the cloud,” he says. “Some systems and services will be left on-property – this due to cost, security and practicality.”

A silver lining

We believe that we’re at a watershed moment for this industry ... this model can offer efficiencies and performance enhancements that will redefine standards of delivery, quality and performance for hospitality technology functionality for decadesDouglas Rice, Hotel Technology Next Generation

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Long gone are the days when swimming pools were a series of amoeba-shaped blobs only to be found in tropical resorts. Asian hotel pools are now standard in many properties, from the urban metropolis to a far-flung

paradise. Their increasingly streamlined designs speak both to the practicality of construction and their need to wear many hats.

Ian Wilson, regional vice-president, China and Southeast Asia for Fairmont Hotels & Resorts, is not only a keen swimmer himself he also has four children ranging in ages from two to 13. His office is based in Singapore, although he says that his real office is the interior of an airplane.

“Swimming pools are magnets for kids,” the Banff native acknowledges. “They offer the magic ingredient: they are protected playgrounds. In sun destinations, they form important hubs. For many of our hotels, they are important. For resorts, they are essential.”

Wilson feels that ideally there should be different types of pools to serve different purposes. “Adult and children pools should be separate,” he believes. “You can give your guests a sophisticated pool experience without one group infringing upon another’s territory. And, in Asia, swimming pools are status symbols for owners. In North America, owners are much more concerned about return on investment and may feel that a pool takes up unnecessary space. The cost to construct it isn’t necessarily offset, unlike other

Asian swimming pools serve different purposes in every property: from protected children’s playgrounds to iconic design features to status symbols for their owners, writes Rebecca Lo

Waterworks

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revenue generating facilities like restaurants, bars or spas. After all, five times more people use a hotel’s health club than its swimming pool. But in Asia, that doesn’t seem to matter as much.”

Watery mystiqueThe two outdoor swimming pools at Raffles Hotel Le Royal Phnom Penh are well separated by a Cambodian tile-covered walkway softened by tropical planting. The separation gives adults and children adequate privacy and allows one pool to host a private adult function while kids are splashing about in the other one. Though the hotel is in the middle of a busy city, the swimming pools add to the historic property’s mystique. “My kids love the Raffles Phnom Penh swimming pool!” Wilson exclaims. “You can’t drag them out of there.”

There is a strong correlation between spa and pool facilities, with the two often interconnected. “Swimming pools have therapeutic elements that are also very Zen,” Wilson says. “Our Willow Stream Spa brand is based on water set within a very relaxing environment.”

The indoor swimming pool at Fairmont Yangcheng Lake, for example, allows guests working out in the gym to zone out by staring into middle distance at the water’s calming ripples. Waterfalls cascade from their shared wall into the pool below, giving guests a water massage should they so choose to stand underneath it.

Strategically situated between Shanghai and Suzhou in Kunshan, the hotel also offers an outdoor swimming pool beside pretty Yangcheng Lake, which has proven to be a popular venue for weddings. Its adjacent Willow Stream spa continues the romance with honeymoon treatment packages and reinforces the watery experience with jacuzzis and private terraces.

“The combination of a creative swimming pool with a spa can help a location cross the bridge from being a solely business, weekday oriented property to a leisure destination that energises weekend business as well,” says Patrick Lawrence, vice-president of design and construction Asia, Fairmont Raffles Hotels International.

Fairmont Peace Hotel already has the cache of being a hotspot during the golden age of Shanghai in the 1920s. It has previously played host to Charlie Chaplin and Noel Coward, and was the set for films such as Empire of the Sun. Its situation in the middle of The Bund and commanding sweeping views of Pudong gives it the perfect balance for both holiday and business travellers. At Peace, Willow Stream has its own private pool, for guests to dive right in after a relaxing treatment.

Lawrence, who previously headed up the design direction for Hotel Icon in Hong Kong and Mandarin Oriental’s Asian properties, feels that all of Fairmont’s properties are suitable for swimming pools.

“Variations come as a result of the profile and climate for the location where the property is being developed,” he explains. “Urban locations in warm climates may be appropriate for roof top or deck swimming pools, while cold climates will call for indoor swimming pools. Resort locations often have both climates, warm and cold,

during the year, and the ability to adjust the pool according to the situation becomes valuable.”

He finds that China’s swimming pools are still catching up with its Southeast Asian counterparts. “In my experience, they are treated as basic amenities and not areas where design emphasis or construction budgets are focused,” he says. “This is changing, and we will see some exciting designs realised. Wherever possible, we recommend that the project and development team include interesting facets such as infinity edges, lighting, underwater speakers and sound systems. Swimming pools can become focal points for other activities – swimming during the day and another use at night.”

Liquid assetsThe legendary Raffles in Singapore is a prime example of location, location, location. It is a hotel beloved by Singaporeans and an intrinsic part of the city’s landscape. Poolside parties at Raffles are events to see and be seen at. The metamorphosis from idyllic sundrenched decks to an electric atmosphere that rivals the best clubs in the world happens regularly, and illustrates how swimming pools can get their owners solid return on investment – plus a lot more.

On the flip side, owners who are keen to pour investment dollars into eye candy swimming pools need to exercise caution. Swimming pools are areas where serious injuries and even death can potentially occur. Different countries are regulated by different rules. Some Asian pools are unsupervised or are supervised by improperly trained attendants. Many incorporate steps that are refracted and distorted in water. Materials used in the pool need to be safe first and foremost before looking good, and be equally safe wet and dry.

“I remember being in a property – which shall remain nameless – where it had all wooden decks that became very slippery when wet,” says Wilson. “Function has to hold sway above design.”

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in Japan, Hong Kong, Taiwan, China, Singapore, Malaysia, The Philippines, South Korea, Vietnam, Laos, Cambodia, Thailand and India.

Lactalis is the world’s number one dairy group and has provided a wide range of dairy products for more than 80 years. These include fresh cheese such as Mozzarella, soft cheese such as Camembert, hard cheese such as Parmigiano Reggianno DOP, blue cheese such as Roquefort and processed cheese in slices or portions.

Its two most prestigious brands, Président and Galbani, are omnipresent in the retail and food service industries of more than 100 countries.

“Asian consumers are becoming more and more interested in cheese, even if consumption is less important compared to Europe and North America,” believes Ducher.

“This phenomenon could be explained by several factors,” Ducher says. “First, the increase in living standards in big cities has an impact on the Asian consumer’s behaviour – they tend to follow the European gastronomy, by buying imported products. In this context, [Western] products offer a perfect answer, and cheese is a big part of that culture.

“Asian consumers are very curious, and are often searching for new culinary experiences. Also, cheeses are made from milk, and considered very healthy and suitable for all the family.”

Lactalis International provides its Président and Galbani cheeses to hotels and gourmet restaurants for their cheese boards or menu as well as Quick Service Restaurants (QSR) all across Asia.

“Those two kinds of restaurants have different needs in cheese,”

continues Ducher. “Gourmet restaurants will more likely use Mascarpone Galbani to make their desserts and new recipes. They will also be interested in PDO cheeses [those with a protected origin designation] for their cheese board or to add a touch of European cuisine in their menu.

“QSR restaurants will tend to buy more processed cheeses, to make burgers or sandwiches; or mozzarella for pizzas.”

West (coast) is bestCalifornia has become a major producer of cheese, exporting to China, Hong Kong, Japan, Korea, Taiwan, Philippines, Indonesia, Singapore, Malaysia and Thailand.

As one of the fastest growing items among dairy products, cheese saw around a 21% value retail growth and almost 13% volume growth in the foodservice channel in China alone in 2011.

The California Milk Advisory Board (CMAB), which

Asia is continuing to develop a taste for cheese, reports Daniel Creffield

Spreading the love

Speaking last year in Hawaii after a meeting attended by leaders of the nine members of the Trans-Pacific Partnership — a regional trade deal that includes the US, Australia, Malaysia, Singapore and Vietnam – US President Barack

Obama reinforced how committed his country is to “shaping the future security and prosperity of the Trans-Pacific region, the fastest-growing region in the world.”

The truth is that the US – whose economy is recovering at a ‘two steps forward, one-step back’ pace, and Europe, mired in crushing debt for the foreseeable future – are not the only ones looking towards this region for an escape route from their financial woes.

In both times of boom and bust the West’s big food producers have certainly been long aware of the vast potential markets here.

One word frequently bandied about is ‘education’. And as Asia learns about the best of the West – whether it’s wine, cognac, chocolate or foie gras – demand is slowly but surely growing.

A case in point is cheese. While upscale restaurants are more

interested in Camembert and Roquefort for their cheeseboards, Asia’s growing appetite for pizza and cheeseburgers means the region is importing more cheddar and processed cheese than ever before.

Some of the biggest producers of these products are giant firms such as Kraft Foods and Costco Wholesale Corp in the US. The US Dairy Export Council says that in 2011 wholesale cheddar cheese prices climbed 53% as the US shipped more than twice as much to Asia in the first four months of the year than the entire previous one. South Korea, the region’s biggest buyer, almost tripled imports while China’s more than doubled.

McDonald’s, the world’s largest restaurant chain, added more than 200 outlets in China last year, a 16% increase from 1,287 at the end of 2010.

High-end up as wellCeline Ducher, brand manager assistant Asia for Lactalis International, says that in Asia the company distributes its products

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10-12 OCTOBER 2012INTERCONTINENTAL HONG KONG

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PatronsHyatt Hotels CorporationIHGJones Lang LaSalle Hotels

Platinum SponsorsAccor Asia Pacifi cBaker & McKenzieCanyon Equity LLCCarlson Rezidor Hotel GroupExpediaFSC ArchitectsHilton WorldwideHVSInterstate (China) Hotels + Resorts Jumeirah GroupMayer Brown JSMMGM HospitalityMilbankNew World HospitalityOnyx Hospitality GroupOutrigger Hotels and ResortsPaul Hastings LLPPremier InnProskauerQUORed Planet HotelsRyan LawyersShangri-La International Hotel Management Ltd.Starwood Hotels & Resorts Worldwide, Inc.The Brand GroupThe Indian Hotels Co. Ltd.

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Media SponsorsAsian Hotel & Catering TimesGlobalHotelNetwork.comHotel Analyst Emerging MarketsHotelNewsNow.comHOTELS’ Investment OutlookPerspective MagazineSleeper MagazineTTG Asia

International Newspaper Media SponsorFinancial Times

SupportersHospitality Asset Managers Association Asia Pacifi cInternational Finance CorporationInternational Society of Hospitality ConsultantsInternational Tourism Partnership

Patrons, Sponsors, & Supporters as of 1 June 2012

Hosts

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starting to see more people coming to Caprice for cheese and wine, rather than having it just after dinner. We have also grown more in retail, as customers find we have authentic and unusual cheeses.”

Getting more adventurousEvrard agrees, that local people are increasingly trying some of the more ‘exotic’ cheeses.

“Certainly – because they trust us. They come to talk to us about cheeses to be educated and we love to share our knowledge. But we are simple with our cheeses. We don’t change or alter them. We offer what is naturally farmed.”

Bangkok’s Grand Hyatt Erawan Hotel’s Tables European restaurant offers a wide range of hard, soft, semi-soft and aged cheeses, with the selection changing on a weekly basis.

The hotel’s Italian restaurant stocks cheese reflecting Italian cuisine and it also makes its own cheese specifically for the restaurant in-house.

Executive chef Mark Hagenbach says that customers tend to go with what they are familiar with, “although local customers, for example, will tend to avoid strong flavoured cheese varieties.”

He says that while local people are now eating more cheese, in the main it is mostly Western customers.

“We buy variety cheeses for our

cuisine restaurants, good blue, Tête de Moine, truffle flavoured brie, rind washed and others ... in our main buffet restaurant we tend to be more safe with the offerings.”

As well as Europe, Hagenbach sources cheeses from Australia and also has a supplier in Thailand who produces “very good buffalo mozzarella and burrata.”

Park Hyatt Tokyo Girandole restaurant’s executive sous chef Koichi Yoneda serves a range of predominantly French cheeses, including Camembert, Roquefort, Comté, Fourme, d’Ambert and Sainte Maure de Touraine, as well as Emmental and red cheddar, supplied by a dedicated importer bringing cheese in mainly from Europe.

“We try to offer different types of cheese for each season, in which some of them may be ‘usual’ or different from the standard line-up,” he says.

Girandole serves cheeses mainly as a cheese plate, but also in salads and sauces, and a cheese board as a part of the breakfast buffet.

Yoneda says cheeses are consumed fa ir ly equal ly between Japanese and Western guests and that the restaurant will incorporate trends “as we see fit and appropriate for our guests’ needs”.

promotes California dairy products worldwide, says commodity cheeses such as cheddar and mozzarella la rge ly used by foodserv ice companies including fast food chains and pizza restaurants are being sold in the greatest volume in the region.

CMAB says that looking at the growing number of fast food and Western restaurants in China it is clear cheese is becoming more popular with Asian consumers, with many people now asking for extra cheese for their pizzas instead of meat and other toppings.

“In China, people used to think cheese was just something on top of the pizzas or in the burger, but they now realise cheese has more variety,” says the organisation. “While mild flavoured pizza or sliced cheese [is common], there are many speciality cheeses such as blue, brie or gouda ... young people, especially those in big cities of China, have higher awareness of cheese than those in small cities.”

Jeremy Evrard, manager of Caprice restaurant at the Four Seasons Hotel Hong Kong, is regarded as a foremost authority on cheese in the region. Bringing in unpasturised cheeses, locally farmed in pockets of France, Evrard has held a relationship with many of the same farmers for nearly 15 years.

“All the cheeses are small production, so that we can help to sustain these artisan products,” he asserts. “Some of our most popular include our four-year aged Comté, the Mimolette and we are famous for our large variety of goat’s milk cheeses.”

He adds that the ratio of local people and Western guests eating cheese is approximately 50:50. “This hasn’t changed this year. We are

SpecialitycheesesfromCalifornia

CaliforniaexportsarangeofCaliforniancheddar,mozzarella,MontereyjackandcreamcheesetothefoodserviceindustryinChina,Japan,Korea,Philippines,Indonesia,SingaporeandMalaysia

GrandHyattErawanHotelexecutivechefMarkHagenbach

ParkHyattTokyoGirandolerestaurantexecutivesouschefKoichiYoneda

Asian consumers are becoming more and more interested in cheese, even if consumption is less important compared to Europe and North America, Celine Ducher, Lactalis International

Squeezing the profits

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About CMABCMAB, formed in 1969 to promote California dairy products through the effective use of education and research, is an instrumentality of the California Department of Food and Agriculture. Having benefited the States’ producers and consumers for decades, it now is dedicated to introducing California dairy products internationally.

Happy cows from the largest dairy stateCalifornia is the largest dairy state in the U.S. With its warm sunshine, pleasant climate, health grass and clean water, cows in California lead a happy life. Only the happy cows can produce good milk to be processed into quality and tasty dairy products.

California quality butter made from good milk California, produces 40% of the States’ butter, is the country’s leading butter producer with 10 of the largest and most advanced butter plants. The Real California Milk seal was designed to promote the butter products.

CMAB China Representative office:SMH International, Rm 604, 6/F, Tesbury Centre, 28 Queen’s Road East, Wan Chai, Hong KongPhone: (852)3568-9682, Fax: (852)3568-9680 Email : smh-shanghai@163.com

California quality cheese made from good milkCalifornia is the leading cheese producer in the States, ranging all kinds of American style, Italian style and Spanish style cheeses. The Cheddar cheese and Mozzarella cheese produced in California won very high comments among worldwide bakeries.

Guaranteed quality All dairy products produced in California are sealed with Real California Milk logo or Real California Cheese logo. Only products with one of the logos are quality and safe dairy products 100% originated from California, please be aware when purchasing.

Product of USA

The global fruit and vegetable juice market is expected to exceed 70 billion litres by 2017, driven by prevailing attitudes away from soft drinks and towards healthier products. Growth in the fruit and vegetable juice market

is also accompanied by rising demand for organic superfruit and 100% natural fruit juices.

Valued at around double the tea segment and larger also than the entire cola sector, the huge growth of the juice industry is increasingly seeing aerated soft drinks replaced by naturally sweet sparkling juices, free from added sugars or syrups. The marketplace has also seen the introduction of juice products fortified with vitamins and minerals and containing natural and healthy ingredients.

The juice market in Asia-Pacific is forecast to grow at an annual rate of 6.3% between 2009-2017, according to a new report by Global Industry Analysts. Many manufacturers are targeting developing economies, such as China and India, where per capita consumption is expected to increase exponentially, primarily on the back of a growing interest in health.

On the ground, those bringing products into the region seem to concur with this picture.

“For a juice company with a safe and secure supply chain, an acceptable flavour and presentable products, the opportunities for export to Asia grow daily with the global trend towards healthier lifestyles and the increased awareness by consumers of what they are drinking and putting into their bodies,” says Craig Pettigrew, group export manager of Charlie’s Trading Company.

Charlie’s Trading Company was established in New Zealand in 1999 by three friends who thought all juice tasted processed, unnatural and generally undrinkable. The company has two main brands, Charlie’s, which is made from fresh fruit, and Phoenix Organic drinks.

Charlie’s and Phoenix Organic drinks are exported to Hong Kong, Singapore, Korea, Japan, China, Malaysia, Philippines and Indonesia, to five-star hotels and resorts, restaurants, cafe chains, supermarkets, department stores and airports.

Fashionable fruitPettigrew says the company’s top selling export drinks in Asia are the Phoenix Organic range of fruit juices, carbonates and sparkling juices. They include popular ingredients such as apple, guava, pomegranate, mango and blood orange.

“F&B products that contribute to healthier lifestyles are creating strong appeal to consumers who have a growing awareness of organic and natural products, and can access these products through an expansion of sales channels and increasing purchasing power,” he adds.

And Pettigrew says that the introduction of less common juices with a good story can be the start of a new long seller.

“The increased knowledge and research on different fruits as ingredients and their perceived benefits helps drive new product development when previously that ingredient may have been overlooked. The trends in Asia are helping drive innovation for product development and often flavour trends in Asia will then be followed in other regions but in some cases drinks readily consumed in Asia can be more difficult to accept elsewhere, like the organic black fungus collagen drink [popular] in Taiwan.”

Pettigrew believes Asia is an exciting destination to work with as an export market as each of the countries and regions are at varying stages in terms of the development of their F&B industries and interest in imported F&B.

“Korea, for example, has been an important market for us and we have been exporting there for eight years ... predominantly growth has been through mainstream cafe chains, which remains unchanged, but the likes of a new bakery chain, which is raising the bar by offering organic and natural breads with differentiated coffee has embraced a large range of our products to target a more discerning subset of consumers.”

Health benefitsJapan and Korea are also important markets for Oranfrizer, one of Italy’s leading citrus processing companies, which produces fresh juice from oranges, tangerines and lemons. The company’s Sicilian

Worldwide fruit juice sales are booming and again

Asia-Pacific is leading the way, reports Daniel Creffield

Fresh NFC red (or blood) orange juice is its most popular, due to its unique taste, colour (due to anthocyanins, natural red pigments that are strong antioxidants) and health benefits.

Oranfrizer’s marketing manager Salvo Laudani says that the company has been selling its products in Japan for many years and South Korea since last year.

“Our [Asian] story started in Japan 15 years ago. I remember at the beginning people confused our red orange juice with tomatoe juice! Not now, of course, where users know our [products] very well. In Korea it’s too early for us to assess market trends.”

Laudani says that in Japan restaurant chains are the strongest distribution channels for Oranfrizer’s Sicilian Fresh NFC red orange juice – “the main place where product meets people.”

He believes that for speciality drinks such as the Sicilian red orange juice, it’s strategic to penetrate the market through high-level restaurants and cafeteria chains before supermarkets.

Langham Place Hotel Hong Kong’s executive chef Paul McLoughlin says the hotel serves juices including orange, watermelon, grapefruit, mango, kiwi, carrot, apple, pineapple, cranberry, dragon fruit, and cucumber with organic mint leaves from its herb garden.

He adds that they do serve less common juices but it depends on the seasonality of the fruits.

“We do different mix-and-match based on the guest’s preference. For example, we do a mixed juice called ‘Balance’ which is a blend of 10 different fruits and vegetables and ‘Evergreen’ which is a blend of kiwi, green apple, mint, cucumber and lime juice. We try to use

PhoenixOrganicJuicefromCharlie’sTradingCompany

LanghamPlaceHotelHongKongexecutivechefPaulMcLoughlin–alwaysonthelookoutfornewandexcitingfruitjuices

ItalianfreshjuiceproducerOranfrizeris

havingsuccessinJapanandSouthKorea

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10% yumberry juice drink, 100% yumberry juice and yumberry juice concentrate. Yumberry juice concentrate is extensively used in the beverage industry as an ingredient for cocktails, and in bakery and dairy products.

Produced in China for thousands of years, it does not contain preservatives, food additives or artificial colourants.

James Zhu, export manager at Zhejiang Yumberry Juice says the company is primarily selling in China and the Gulf region and that part of their appeal is that “in China, people prefer juices with less additives”.

Getting funkyAnother producer finding success in the region is Acai Roots, supplier of natural and organic Brazilian style superfood acai products. The brand has just announced the launch of its newest ready-to-drink beverage, Acai Juice + Coconut Water.

The second flavour in the Acai Roots juice portfolio (following the company’s previous Pure Premium Acai flavour), Acai Juice + Coconut Water is an organic whole food, full of omegas and with a super-hydration functionality. The company claims that as with all Acai Roots products it is an antioxidant powerhouse, packed with vitamins and minerals.

The brand’s new shelf-stable and USDA-certified organic product is a blend of two tropical Brazilian ingredients and is available in 32 ounce and 10 ounce bottles.

as many locally sourced fruits as possible to reduce our carbon footprint as well as maintaining the freshness of the juices.”

He says all guests, regardless of nationality, value freshness.

“I think it’s quite a personal thing on the flavours of the juices, some will like single fruits, and some people are more adventurous.”

Ocean Spray is the world’s largest manufacturer of cranberry juice drinks and has been producing the sweet-sour beverage for more than 80 years. Debbie Chan, assistant brand manager at Telford International, sole distributor of Ocean Spray in Hong Kong, says there is a definite trend towards healthier drinks such as cranberry juice.

“People in Asia are becoming far more health orientated. And while the Hong Kong market is dominated by orange juice, sales of Ocean Spray are very stable … growing slowly as more people become aware of its health properties.”

While local favourites such as mango and watermelon have long been popular across the region, cranberry, often regarded as the original superfruit, is slowly entering the consciousness of the general public.

One of China’s homegrown juice producers, Zhejiang Yumberry Juice, makes a variety of drinks from yang-mei, a soft red fruit with a small stone that grows on tall trees on the mountainsides south of Shanghai and is regarded as a superfruit.

Zhejiang Yumberry Juice’s main products are

Waldorf Astoria Shanghai on the Bund has taken the concept of healthy juices a step further and as part of its breakfast buffet offers guests an impressive range of freshly made superfruit drinks.

Berry-Immune: Berries, apple, honey and yoghurtThis drink is very refreshing and the berries combine to strengthen the arteries, veins and capillaries. DetoxJuice: Cucumber, beetroot, apple and lime juiceBeetroot is a liver stimulant and a blood improver, as well as being rich in vitamins and minerals. Power-VitaMix: Carrots, green apple, orange and gingerThis drink fits well in a healthy lifestyle. Carrots and orange contain the important antioxidants vitamins C and A. Ginger helps to stimulate circulation and aids digestion. WheatGrassBooster: Wheatgrass and appleWheatgrass juice boasts 60% of the body’s recommended daily allowance for vitamin K, it helps detoxify and regenerate the liver and blood, and provides mineral, enzymes and amino acids.”

FruiT pOWer

CranberryjuicefromOceanSpray–salesverystableaccordingtoHongKongdistributorTelfordInternational

AcaiRoots’newestready-to-drinkbeverage,AcaiJuice+CoconutWater

DetoxJuice

Power-VitaMixWheatGrassBooster

The array of small personal products lined up in hotel bathrooms offer hotels an opportunity to align themselves with a leading brand, pamper their guests, promote their spa or gently steer clients towards the hotel’s gift shop

for more of the same, while choosing environmentally-friendly lines can help cement a hotel’s green credentials.

Front-runners are products that boast organic content or offer brand-name recognition or spa credentials, say amenities providers. Within those parameters, hotels need to choose between a wide choice of criteria, including scents, product contents, price points and packaging.

Amenities providers can help identify guest preferences and align the hotel with the right product line.

Ming Fai was the first hotel amenities supplier to go public in the Greater China region, and supplies many hotels in China and around the world, including IHG, Wyndham, Marriott, Hilton, Accor and Starwood. It carries out market segmentation and brand building studies to help hotels choose from among its international brands, which include Lanvin, Molton Brown, Borghese, Aigner, Crabtree & Evelyn, Monteil, Cali and Wunderkind, or from its line of independent brands, such as the Japanese spa-inspired everyBody Labo.

“We get the guests’ use experience and feedback by keeping in close contact with the hotel staff and guests,” says executive director

Alex Liu. “While the hotel purchasing personnel also pay great attention to the brands when selecting suppliers, the amenity brand must match with the hotel brand in style and class.”

ADA Cosmetics, one of the leading manufacturers and suppliers of hotel toiletries in Europe, counts Shangri-La Hotels & Resorts, Intercontinental Grand Stanford and Hong Kong Venetian Macao Resort Hotel among its clients, along with European hotels such as Relais & Chateaux France. Its offerings include Swiss luxury brand Chopard, sports brand Bogner, plant-based Aveda, French brand Galimard as well as several organic lines certified to European eco standards.

“We are very much focused on quality ingredients and sourcing,” says managing director Oliver Schuhmann.

The company is as thorough in its market research as it is in monitoring the quality of its products, employing a team of experts in chemistry, perfumery, biology, marketing and design.

“They compile a detailed ‘character analysis’ for each of our clients to make their decision easier,” says Schuhmann.

High-end cosseting High-end names never fail to appeal to guests, say amenities providers. “The ‘wow effect’ creates good impressions and a reason to return to the hotel,” adds Schuhmann.

It’s a tendency that is particularly seen in Asian hotels, says

In-room amenities may be small in size but they can be big in impact, writes Liana Cafolla

A to

uc

h o

f

lux

In Asia in general, the lighter, dreamy colours for fragrances such as the pink bougainvillea are popularJody Sosso, Acantha Luxury Collection

Andrew Johnson, managing director and vice-president of Sysco Guest Supply, which supplies brands including Bvlgari, Salvatore Ferragamo, Acca Kappa and Shanghai Tang to Hilton, Conrad, Ritz-Carlton and JW Marriott among others.

 “Guests in Asian hotels love brands, particularly high street brands like Bvlgari, Salvatore Ferragamo and others,” he says. “When guests see a brand of amenities that the recognise, they immediately feel better and know they are valued.”

The eco-factorPackaging for branded amenities often includes individual plastic containers for each product, with some selections presented in hard cardboard boxes or pouches. Although demand for less packaging is still in the early stages in Asia, it is growing, says ADA’s Schuhmann.

“Many hotel groups are becoming increasingly engaged in sustainability and environmental protection,” he says. “They want the products they offer to be aligned with this mindset. They also expect their suppliers to follow environmentally friendly development and production practices.”

Ming Fai says hotels are increasingly asking for information about the organic content of products. “It was only a concept before, but it has now become one of the main procurement standards of many starred hotels,” says Liu. The company is responding by using more environmentally friendly products such as Ecopure additives and soy ink for printing.

MingFaisuppliesvariousinternationalbrandsaswellasindependentlabels,suchastheJapanesespa-inspiredeveryBodyLabo

GuestSupplyAsiasuppliesbrandsincludingShanghaiTang,Bvlgari,SalvatoreFerragamoandAccaKappatohotelsacrosstheregion

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One brand with high eco standards is leading spa and skincare brand, Pevonia Botanica. The brand is distributed in more than 90 countries around the world, and provides retail and spa-sized products, all produced using high-performing plant and marine ingredients and supplied to hotels including Four Seasons, Hilton, Hyatt, InterContinental, Le Méridien, Marriott, Sandals Resorts and Starwood Raffles and Beach Resorts.

The products’ impressive eco credentials include being paraffin, alcohol, formaldehyde and lanolin free and using eco-packaging.

“Pevonia Botanica is committed to protecting the environment by maintaining a harmonious balance with the Earth’s precious resources, offering fully recyclable, completely biodegradable

packaging, refraining from any form of animal testing, and participating in the Pledge for Safe Cosmetics, which supports environmental conservation organisations,” says Yvonne Cheung, head of marketing for Pevonia Asia.

L’Occitane en Provence amenities are packaged in fully recyclable bottles. “But we decided to go even further and use recycled polyethylene terephthalate for our new exclusive range at the Four Seasons hotels,” says Laurent Dubois, B2B sales manager, Asia-Pacific. “We are also working on a dispenser programme, which improves plastic waste especially in fragile ecosystem places where resorts are located.”

Some brands are testing the waters with environmentally friendly presentations on the outside and organic materials on the inside.

ADA, for example, will launch a fair trade line in the autumn, and Sysco Guest Supply has just launched a vegan line, Tara Smith. Despite concerns about the higher costs of organic ingredients, feedback so far has been promising, they say.

Lavender and essential oils top the list of favourites, but exotic scents and fresh, nature-inspired ingredients are also popular.

Makes scentsAcantha Luxury Collection, which offers an extensive range of French-made products such as room and linen sprays, diffusers, body lotions and oils to a client list that includes Four Seasons Paris, MGM, Intercontinental Hotels, Hyatt Hotels and the Venetian, says there are distinct preferences for scents and even colours in Asia.

“In Asia in general, the lighter, dreamy colours for fragrances such as the pink bougainvillea are popular,” says Jody Sosso, the company’s CEO and founder. “The lime fragrances are also very popular, having the more green energy tone and feel. Our most popular scents in Asia are scents like Acantha Bougainvillea, Acantha Absolute Berry, Acantha Verbena Blossom and our Acantha Parisian Cliffrose.”

In addition, in recognition of the perennial appeal of all things French, Acantha is launching a new line named Parisian Chic.

Traditional favourites also retain their popularity. “Our Lavender de Provence is a very popular pillow fragrance,” says Sosso.

“Lavender is particularly popular due to its calming and sedating properties, ideal for fighting jetlag,” concurs Samantha Arnold, regional vice-president for Asia at Aromatherapy Associates, whose products feature therapeutic levels of essential oils, and whose clients include Park Hyatt Shanghai, Mandarin Oriental Macau and The Claridges Delhi.

“Hong Kong people prefer the scent of vetiver and white grape,” says Ming Fai’s Liu, adding that people from Thailand, India, Singapore and Malaysia tend to prefer rose and the wood-based scent, oud, while orange and amber appeal more to Chinese and Japanese guests.

Choosing a scent that suits the local climate is also an important consideration, says Johnson.

“Often, fragrance choices are influenced by the local weather – where the weather is warmer there might be more of an interest in citrus or floral [or] herbal fragrances.”

AcanthaLuxuryCollectionoffersarangeofFrench-madeproductssuchasroomandlinensprays,diffusers,bodylotionsandoils

PevoniaBotanica–thechoiceofmanyhigh-endproperties

PevoniaBotanicaproductsareproducedusinghigh-performingplantandmarineingredientsandareparaffin,alcohol,formaldehydeandlanolinfree

ADACosmetics’FloraluxeBiorange–focusedonqualityingredientsandsourcing

Website: www.acanthacollection.com email: info@acanthacollection.com online shop: www.shopdeparis.com

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ProDynamic / THE LIGHT SERIESComplete product range at competitive prices

High quality steel, laser-tested cutting edge

Soft, abrasion proof and non-slip plastic handle

Ergonomic handle, perfect in volume

knives . ancillary items . sharpening steels . grinding machines

www.fdick.com

ProDynamic / THE LIGHT SERIESComplete product range at competitive prices

High quality steel, laser-tested

Soft, abrasion proof and non-slip

Ergonomic handle, perfect

www.fdick.com

Kitchen accessories and gadgets have developed in leaps and bounds in recent years, including one of the

basic yet most important tools of the trade – knives, which today are lighter, safer, more hygienic and sometimes so aesthetically pleasing they even win design awards.

And yet, the prerequisites of ‘a good knife’ remain much the same as they have always been.

Chefs agree knives should have a high edge retention and comfortable grip, be the right weight for the job and easy to keep hygienically clean.

For centuries knife production has been firmly entrenched in Europe, but today a growing number of regional brands are competing with the old guard.

“I have used the same brands since I became a full-time chef in 1996,” Manabu Oikawa, executive chef at Hong Kong’s Roka restaurant, explains.

“Working with Japanese cuisine I wanted to use knives that had been made in Japan. I found these brilliant to work with because they’re made of very hard stainless steel and keep their shape well. You can use them for such a long time so they’re a very good investment. I am proud to be Japanese and by using these brands I feel I’m supporting my country.”

Very substantial sums are spent on utensils

in today’s professional kitchens, with

quality chef’s knives attracting much of this expenditure. Favoured

manufacturers are traditionally European, but is this still the case,

asks Zara Horner

Cutting edgeOikawa chooses knives from Tojiro Pro,

whose Sabaki knife “cuts whole chicken, trims lamb rack, lobster, shrimp etc.” The Deba knife is used mainly for cutting fish; the Yanagiba cuts sashimi and vegetables. From Misono the Sujibiki trims meat and cuts sashimi and fish. The Sakai Ichimonji Mitsugide Gyutou knife is “multi purpose and my favourite.”

Oikawa also has a Global Pro Gyuto knife he describes as his “back up” and the petty for fruit and “small things”.

From Pullman Bangkok Hotel G, executive chef Sylvain Royer says, “I have always used Victorinox knives as they resist over time due to their high quality blades and technology. As a result I do not need to change them often. I still use knives that I had 16,18 and even 22 years ago! When I do change my knives I change them individually.”

Likewise, Roka’s chef has “never changed” the knives he uses. “Most of the knives I use are more than 15 years old. As long as you invest in quality knives at the start and look after them correctly they last for years.”

Not just good, greatFirst of all a great knife has to have “an outstanding cutting performance and

excellent edge retention,” says Melinda Triebe, in charge of product management at Friedr Dick. And this applies to all types of quality knives, she adds.

Other factors include: “the quality of the steel, the hardening process, the shape of the handle, geometry of the blade and material they’re made of ... the surface structure of the blade should be continuous, not welded, and perfectly balanced.”

Triebe goes on to note that conformity to hygiene regulations is also important as is the fact the knife should be easy to sharpen.

As “there is no universal knife to fulfill all kitchen requirements,” according to Triebe, different knives are required to prepare the many and varied dishes expected from Asian kitchens today.

“Every chef should have a basic knife assortment for the most common tasks in the kitchen. A paring or peeling knife is indispensable, decorating knives help creative presentation, the chef ’s knife for coarse and fine chopping, cutting, carving, and tenderising is the centerpiece of the kitchen and serrated edge knives are universal and can cope with anything.”

Then there are knives for boning,

Approximately45differentproductionstepsarerequiredtoproduceeachFriedrDickknife

RangeofJapaneseknivesatHongKong’sRokarestaurant

Dick’slatestaddition,ActiveCut,isalight,forgedserieswithagap-freeconnectionbetweenhandleandblade.Theergonomicallydesigned,non-sliphandleismadeofhigh-qualityNSF-approvedplastic,andwillbeavailablelaterthisyear.WorkingincollaborationwiththeWorldAssociationofChefsSocieties,FriedrDickhasproducedthePremierWACSrangeofknives,whichhasacompositionnon-stickhygieniccoatingandmother-of-pearlhandles

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filleting, slicing – meat and fish – cutting bread and producing specific cuisines. All of which can become very expensive.

Triebe explains it thus: “All Dick products are manufactured according to traditional methods and by the most sophisticated production processes. Our knives are meant to give many years of service to the user. That means they have been designed down to the smallest detail. Approximately 45 different production steps are required for each knife. The knives are forged from a solid piece of chromium-molybdenum steel, with the blades being specially hardened to at least 56° Rockwell. Great care and precision in the most important production processes, such as grinding and hardening, quality control, as well as the steel alloys, lead to the high quality of our knives. “

Hans-Joachim Giesser from German manufacturer Giesser says that the price of a good knife is relative.

“If you use your knife properly and sharpen it carefully from time to time it can last for a very long time. European butchers cut around 20,000 kg of meat with just one knife. A machine doing a similar job would be much more expensive.”

CompetitionWhile European brands have been first choice for some time in Asia, as with numerous other products, there are now local knife and kitchen accessory brands on offer, but Triebe is categorical that they have made no difference to their market. “Customers still trust in quality made in Germany,” she says.

Mundial is another manufacturer of high quality cutlery. With headquarters in Brazil, one of the world’s largest steel producers, the company counts many top-end brands among its customers in Asia.

“Long- la s t ing sharpness , great tensile strength, ergonomic handles, optimum balance and control, durability and antimicrobial protection,” are all prerequisites for a great knife, according to sales and marketing manager, Frankie Lai. “A great knife increases efficiency and the pleasure of the job,” he says.

Again, Lai says the growing number of regional brands has had little impact on his market share. “With more than 80 years in producing quality knives, we provide a good choice for customers by delivering the kind of usage experience, and satisfaction [they expect].”

The latest range, MundiGrip has been enhanced with handles made of soft-textured compound plastic “ensuring maximum comfort and feel. Apart from the fact our knives are NSF-approved, our handles are sanitised and have antimicrobial guarding against the growth of bacteria, yeast, mould and fungi making them very hygienic.”

Are they worth it?Oikawa says his knives are “extremely important” because they need to match the quality of the ingredients being used in the kitchen. “For example, when I cut steak on the Robata, my knife must very sharp to make sure the steak is perfectly cut for guests.

“A knife is just metal, but it’s the way a chef uses it and looks after it which is so important. Obviously it’s about quality but it’s also about comfort. For manufacturers it’s all about easy maintenance for the chefs.

“I own all the knives I use at Roka because I am comfortable and experienced using them on a daily basis,” Oikawa says. “I not only love my job but I love my knives, they really are just an extension of my hands. My knives are not as expensive as some that are on the market but I’ve been using them for so long that I can’t imagine using anything else,” he adds.

“Every chef will tell you it is important for them to have their own knives,” says

Royer. “You need to choose the one that suits your method of working and a brand you trust. Moreover, when you sharpen a knife, you sharpen it a certain way and give it a certain form by the movement you perform. If someone else does it for you they will not perform the same movement and [will] damage the shape and line of the blade.”

Manufacturers are aware of this. “Every use and gesture requires an adapted blade’s shape,” notes Moise Deglon from French manufacturer Deglon. “Culinary cultures are different, and habits also. In China, [chefs] mostly use two knives: paring and cleaver. In Japan they have developed very large ranges, you can find one knife for almost every kind of fish, which corresponds to the culinary culture.”

Deglon admits these Japanese offerings are enjoying a degree of success, both regionally and elsewhere, “because of quality”. But, “Western cooks don’t chop the same way, they need curved blades, while Japanese chefs need straight, harder blades.”

To answer why quality knives are so expensive, Deglon’s export manager has this. “The manufacturing process requires more than a 100 manual steps of very precise and technical know-how, so many hours of hard work. Also, we use advanced technologies, such as laser stamping or hydrogen heat treatments that have a high cost. Production cost is high, so is the retail price.”

PullmanBangkokHotelG’sexecutivechefSylvainRoyer

ManabuOikawa,executivechefatHongKong’sRokarestaurantprefersJapaneseknives

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Butt-free zoneTo overcome the problem of full ashtrays the Cleansmoker is a personalised ashtray smokers can use at any time in any smoking area of a hotel or restaurant. Larger versions are available in pink or silver, smaller versions have five designs and come in a display case for guests to choose. They may use the ashtray at their convenience and either keep (buy) or return. The Cleansmoker has a capacity of around seven to eight cigarettes.

Formoreinformation:www.cleansmoker.dk

The zenius of coffeeCoffee machine and capsule maker Nespresso has a new business-to-business offering. The Zenius is fast and efficient, heating water to the optimum temperature for coffee in just 35 seconds. Made from materials chosen for their robustness, the coffee preparation system is simple and energy saving. The Aeroccino milk frother allows for the full range of milk-based coffee in a fast and convenient way.

Formoreinformation:www.nespresso.com/pro

The appeal of asymmetryNovox has launched its latest designer mobile live cooking stations – The Asymmetry Collection.

With an emphasis on fine detail design and functionality, the stations are made with a tapered body to reduce visual bulkiness and round edges for a softer appeal.

Hidden caster wheels help design aesthetics as well as user interaction and ergonomics. The glass is tempered for extra safety. Plates are on open shelves for easy accessibility for guests with cupboards for storage for chefs.

Designs and colours may be customised to suit needs and interiors.

Formoreinformation:www.novoxinc.com

Tai Ping takes it outdoors Tai Ping Carpets has unravelled its first outdoor rug collection.

The Hong Kong-based manufacturer of custom, hand-tufted carpets regularly presents collections designed for the interiors of luxury hotels. And now they are stepping outside.

Two materials and styles have been selected for the innovative rugs, designed to resist rain and sunlight: Finelvo’s polypropylene fibre is soft and natural looking and ideal for floral, earthy graphics and organic shapes, while Batyline’s new PVC fibre gives Tai Ping’s outdoor rugs their three-dimensional look.

Different loop heights create a sculpted finish and render patterns a tone-on-tone colour: arabesques and geometrics in subtle hues of grey, white, blue and taupe.

The rugs come in square, rectangular and round shapes.

Formoreinformation:www.taipingcarpets.com

Safety in drawersVingCard Elsafe has a new safe. The Zenith is top-opening with a capacity for most standard sized notebook computers.

Traditional hotel safes are designed to be installed in closets or armoires, typically out of easy reach of guests. Furthermore, traditional safes are front-opening, offering a limited view of the inside of the safe. The Zenith by Elsafe addresses both problems. The drawer safe can be installed in desks, dressers or bedside tables.

The opening is nearly twice as large as traditional guestroom safes. An interior power socket for charging electronics is also part of the safe, which can be customised with floor-mounted pedestals, so that the safe can be placed anywhere in the room.

Formoreinformation:www.vingcardelsafe.com

Revolutionary marketingDubbed the ‘Wikipedia of wine’, Entaste is an iPad wine list with the bonus of detailed market feedback.

Free of charge to restaurants – other such programmes charge around US$200 per device per month — constantly updated and refined electronic wine lists are said to increase wine sales by 15-20% per month. For a subscription fee, Entaste provides real-time business intelligence on sales – charting pricing, distribution and consumption data. The device also allows for the collection of email addresses for direct sales and tastings, as well as social media and marketing integration.

Formoreinformation:www.entaste.com

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Beefing it upThe OBE Organic Group was founded in 1995 by a group of fourth generation Australian family farmers committed to continuing the century-old farming traditions of the outback.

OBE Organic is Australia’s oldest, and largest producer of certified organic beef. The group now owns seven million hectares of cattle grazing land in central Australia where OBE cattle roam free, grazing on native organic grasslands. The cattle are free from growth hormones, antibiotics or supplementary drugs. All OBE Organic beef carries the USDA organic certification and is in full compliance with Islamic halal laws.

Over the next month, the company has teamed up with a Hong kong celebrity chef (Wong Wing-chee, Chee Gor, pictured) to release special OBE Organic-inspired beef recipes; will hold promotions in local supermarkets Park n Shop and Great to launch the ‘Everything Australian’ campaign; and has created a special OBE Organic Beef recipe for the online cooking site www.secretingredient.com.hk

Formoreinformation:www.obeorganic.com

Nothing but nutsJax Coco is pure micro-filtered coconut water. A naturally isotonic beverage, coconut water has the same electrolyte balance found in human blood (potassium, magnesium, phosphorous, sodium and calcium) making it an ideal fat, gluten, cholesterol, preservative and artificial sweetener-free drink.

Low in calories, coconut water is found in young green coconuts, which Jax Coco exclusively sources from the Philippines and Hainan Island.

Available in 250ml and 720ml glass bottles, one litre, 500ml and 330ml tetra-paks, Jax Coco is perfect on its own or as an ingredient in smoothies, fresh juices or cocktails.

Sparkling, chocolate, banana and green tea varieties are to be available soon.

Formoreinformation:www.jaxcoco.com

Cuvée cheerChampagne creators Trepo Leriguier have introduced its Vendanges de Nuit 2008 Vintage to Asia.

Created using the harvest from its oldest vineyard at Le Laubarmont, where the vines average 35 years old and stem from a single Chardonnay grape, Trepo Leriguier 2008 Vintage was the first Champagne to be harvested at night.

The technique was initiated to compensate for global warming and the company has produced 2,500 bottles like this every year since.

In addition, the family-owned vineyard – whose main markets are China and the United Arab Emirates – has introduced four exclusive blends. The Ceremony cuvée, made from Chardonnay, is fresh and light; Between Friends is Pinot Noir-based and is appropriate throughout a meal; Sleepless

Flavour combinationVinoCacao Chocolatier has invented a process for blending wine with chocolate, without compromising the taste quality of either.

Using wine from Bordeaux vineyards and selected West African cocoa beans, the blend of Bordeaux wine or Cognac with the chocolate has produced a unique beverage.

Available in VinoCacao Noir, a combination of red Bordeaux wine and dark chocolate, VinoCacao Ivoire, white Bordeaux wine and dark chocolate, and VinoCacao Excellence, a combination of Cognac, brandy wine and dark chocolate, the drinks come in 37.5cl and 75cl bottles. They are colouring and artificial flavour-free.

Formoreinformation:www.vinocacao.com

Getting saucyFruit grower-owned cooperative Knouse Foods says its new Musselman’s multi-serve apple sauce will increase back-of-house efficiencies and create healthier menu offerings that appeal to both adults and children.

Available in re-closeable plastic jars and in a variety of flavours and sizes, the multi-serve apple sauce is low in fat and calories.

Knouse Foods suggests substituting oil with the sauce for vinaigrette dressings; using it instead of mayonnaise or sour cream in dips; for sauces it is a good thickener and flavour booster; and in smoothies and desserts the apple sauce is a nutritious substitute for high-fat items such as oil or butter while adding sweetness.

Shatterproof plastic jars are safer than cans or glass; re-closeable lids help reduce waste and spoilage and save shelf space; non-slip grip and easy open and pour features “increase precision.”

Formoreinformation:www.knousefoodservice.com/multiserve/

Grand liqueurGrand Marnier’s Cordon Rouge liqueur was first introduced in 1880. With a distinctive flavour combination of cognac and orange, this unique blend is now being celebrated with the release of Grand Marnier Quintessence.

Twice-distilled bigaradia oranges produce citrus flavours and aromas and are mixed with cognac made in the Champagne-growing region. Rare vintage brandies stored in a special cellar known as the Paradis at Chateau de Bourg-Charente add an extra dimension to the liqueur.

Quintessence comes in specially commissioned clear glass carafes, only 2,000 of which have been made worldwide.

Formoreinformation:www.grandmarnier.com

Night is made with Pinot Meunier, has a salmon colour and fruity flavour; the Pinot Meunier Rendez-vous has a toasty fruitiness and is a suitable companion for desserts.

Formoreinformation:www.trepo-leriguier.com

Clearly opaqueNow available in Asia-Pacific, Opalys is Valrhona’s 33% white chocolate. Brightly coloured, the chocolate is not too sweet, in answer to customer demand, is smooth textured, and has fresh milk and natural vanilla aromas.

With its “fluidity and opaqueness,” the white chocolate is useful for any kind of application. It is especially suited to moulding and coating individual chocolate bonbons.

To be stored in a cool, dry place at between 16-18°, Opalys has a shelf life from production date of 10 months.

Formoreinformation:www.valrhona.com

A show thing

At this year’s The Hotel Show — held May 15–17 at the Dubai International Convention and Exhibition Centre — exhibitors reported an increase in sales figures and a record number of

visitors attended.Suppliers and consultants from 450 companies across more than 45

countries housed in 13 international pavilions highlighted how the show plays a facilitating role in regional trade.

Over 15,500 industry professionals attended — 9% up on last year — which included an increase of over 30% in the number of visitors from Saudi Arabia as well as significant increases from other countries including Oman, Egypt, Qatar and Turkey.

Participating for the first time, Sanuj Kohli, executive director at LED Lighting & Design, Laser & Electronics Middle East said: “We were delighted to find [The Hotel Show] both highly targeted, but also so regional. This was a fantastic opportunity for us to showcase our products, and we had between 140 to 150 business enquiries from visitors coming from different GCC countries.”

The show also hosted the third edition of The Middle East Spa Awards, recognising outstanding quality of services and amenities in spas across the region. Additionally, the first Middle East Hotel Awards to recognise and reward design, product and service excellence in the regional hospitality industry were held.

The Green Initiative – a show feature to highlight sustainable, energy efficient and eco-friendly solutions from all sectors of the industry, was very well attended. And the associated Green Day programme of seminars and workshops presented by industry leaders and experts was equally well received. Case studies on successful sustainability initiatives in energy reduction, waste management solutions and carbon footprint measurement were presented by leading experts.

COMING NExTThe Hotel Show 2013Dubai World Trade CentreSeptember 29 – October 1, 2013

www.thehotelshow.com

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DATe eveNT DeTAiLS OrGANiSer

HOSFAIR Guangzhou has been successfully held for nine years with a 30% rate of growth every year, and has become one of the leading exhibition and trade platforms for hospitality suppliers and manufacturers, as well as a bridge for Chinese hospitality internationally.

2012 marks the 10th anniversary of one of the fastest growing exhibitions for the hospitality sector in Asia-Pacific – Restaurant and Bar Hong Kong, which has a growing reputation as the biggest and best niche gourmet hospitality event in the region. Its focus is on presenting excellent products and services to inspire and create ideas to develop the foodservice and hospitality business.

The third edition of China Catering Expo will be held in Macau, September 21-23. The expo is already recognised as a regionally significant sourcing, launching and networking platform for the catering industry in Asia,

As Asia’s largest and longest running hotel investment event, HICAP has become the most important gathering of hotel investors, financiers, and leading industry professionals in the Asia-Pacific region.

Hotel Expo is the longest-running hospitality exhibition in Macau. The widest spectrum of industry-related equipment, supplies, and technology as well as hotel operations and management will be showcased together with concurrent activities.

Laundry Expo 2012 is the most influential and authoritative annual event in China Laundry Industry. It showcases the latest technologies, machines, apparatus and chemicals for laundry, dry-cleaning, stain removing, ironing, dyeing and disinfecting. Exhibiting brands come from USA, Japan, UK, Germany, Netherlands, Denmark, Italy, France, Spain, Portugal, Belgium, Australia, Korea, mainland China, Hong Kong and Taiwan.

Asia’s most exciting wine & spirit event, the HKTDC 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, products and services to buyers from all over the world. It is the gateway for winemakers and distributors of wine and other beverages to gain a share of the lucrative and flourishing wine market in Asia.

FHC China is the biggest international trade show for food, wine and hospitality equipment in China. FHC China features Wine and Spirits China 2012, Meat China 2012 and Tea and Coffee 2012 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.

Guangzhou Huazhan Exhibition Co., Ltd9H, Jinsui Tower, and No.900 Guangzhou Ave. Mid, Guangzhou, ChinaTel: +86-20-38866965Fax: +86-20-22223568hosfair@hosfair.com www.hosfair.com

Diversified Events Hong Kong Ltd2104-5 Island Place TowerIsland Place 510 King’s RoadNorth Point, Hong KongTel: +852 3105 3970Fax: +852 3105 3974info@restaurantandbarhk.comwww.restaurantandbarhk.com

Partnership of Appointed Coordinator Administration Center of 3rd China Catering ExpoTel: + 852 2827 6766Fax:+ 852 2827 6870 general@coastal.com.hkwww.chinacateringexpo.org

HICAPC/O BHN2900 Bristol Street, Ste. D101Costa Mesa, CA 92626 USATel: +1 714 540 9300marketing@burba.comwww.HICAPconference.com

Coastal International Exhibition CoTel: + 852 2827 6766Fax: + 852 2827 6870general@coastal.com.hkwww.hotel-exhibition.com

Unifair Exhibition Service Co., LtdTel: +86 20 8327 6369 ext. 830Fax: +86 20 8327 6330 beckylee@unifair.comwww.unifair.com

Hong Kong Trade Development CouncilUnit 13, Expo Galleria, Hong Kong Convention & Exhibition Centre,1 Expo Drive, Wan Chai, Hong KongTel: +852 1830 668Fax: +852 2824 0026exhibitions@hktdc.orgwww.hktdc.com/hkwinefair

China International Exhibitions Room A2402-03, Singular Mansion, No.318-322 xian xia Road, Shanghai (200336), ChinaTel: 86 21 6209 5209Fax: 86 21 6209 5210fhc@chinaallworld.com

June 28 – 30 China Import and Export Fair Complex Guangzhou China

Sept 11 – 13 Restaurant & Bar Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

Sep 21 – 23 3rd China Catering Expo The Venetian Macao CotaiExpo Macao

Sep 24 – 26 2012 China International and Dyeing Industry Exhibition Shanghai Everbright Convention & Exhibition Center, China

Oct 10 – 12 Hotel Investment Conference Asia Pacific InterContinental Hong Kong 18 Salisbury Road Kowloon, Hong Kong

Oct 10 – 12 The 8th International Hotel Expo 2012 The Venetian Macao CotaiExpo Macao

Nov 8 – 10 HKTDC Hong Kong International Wine & Spirits Fair Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

Nov 14 – 16 FHC China 2012 Shanghai New International Expo Centre Shanghai China

A decade of Success

SIAL China 2012 – a sweet aftertaste

This year marks the 10th outing of Restaurant & Bar Hong Kong, the region’s first fine dining and bar trading exhibition to which global suppliers of tableware, glassware, cooking and storing equipment,

technology, furnishings, food, wines, spirits, coffee, tea and other beverages flock.

More than 250 exhibiting companies and 14,000 retail decision-makers, including owners and F&B directors of prominent restaurants, hotels, clubs, bars, cafes as well as executive chefs, sommeliers and wine buyers are expected to attend.

Organisers point to latest research from MasterCard that indicates Hong Kong’s spending on dining and entertainment is one of the highest in Asia-Pacific, and organiser Stuart Bailey says, “The quality of food and service in Hong Kong has never been higher. I’m pleased that Restaurant and Bar [enables] restaurateurs and bar owners in Hong Kong and Macau to come together on an annual basis to meet, share ideas, source new products and be inspired to produce even better restaurant experiences for their diners.”

As well as old favourites such as The Anniversary Gala Dinner, House Wine Awards, Hong Kong Barista Championship, Perfect Pizza Challenge and Chef Masterclasses, the 2012 show will feature many new offerings.

The Asian Seafood Exposition and Frozen Food Asia will be co-located alongside Restaurant & Bar Hong Kong, allowing chefs, hospitality groups and F&B directors to speak directly to those supplying live, fresh, frozen and packaged seafood.

Online pre-registration is now open and visitors can obtain their badges at www.restaurantandbarhk.com. Admission is free of charge and open to trade professionals only.

Asia’s largest food and beverage show broke its own records at Shanghai New International Expo Centre when the 13th edition of the event attracted over 40,722 professional visitors across

its 73,200 square metre exhibition space (up 25% over 2011). The 1,750 exhibitors (representing a 15% increase over 2011) came from 68 countries and regions and the 37 international pavilions included Brazil as guest country of honour, France, the US, Korea, Poland, Japan, India, Greece and others.

There were 13 products zones: Wine & Gourmet, Dairy, Sweets & Snacks, Organic, Tea & Coffee, Halal Food, Frozen Food, Seafood, Fruit & Vegetable, Meat, Chocolate World, Packaging, Canned & Preserved food.

Also taking place was La Cuisine by SIAL – the meeting place for the Asia Horeca industry. In partnership with Escoffier for its fifth edition, more than 40 international chefs disclosed their culinary secrets during the event.

Meanwhile eight young chefs from eight countries and regions in Asia competed for the title of Best Young Asian Chef while four teams battled it out for the Best Culinary Team award. Eventually the Thai candidate, Amnad Tanasombat won the individual title while the Macau representatives won the team event.

SIAL Innovation competition, run for the eighth time, showcased 35 of the latest food and beverage products from more than eight countries and regions with the prize going to Shijiazhuang Junlebao Dairy from China for its La Smooth Tiramisu Pudding.

SIAL China’s first hospitality and retail forum, offered a B2B platform for industry information presenting, exchange, trading and negotiation, a special zone combined with a forum and one-to-one meeting space.

Other events included Wine & Gourmet World Shanghai, which for its second edition attracted more than 350 exhibitors and the fourth edition of the Wine Innovation Forum, an educational area dedicated to wine culture, which incorporated more than 19 conferences and tastings and drew in around 5,000 visitors.

For its 13th edition, Best Buy China Competition – a professional wine competition – saw a panel consisting of 15 judges including wine buyers, sommeliers, specialists, wine educators, bar tenders from hotels and restaurants, perform a blind tasting of more than 92 wine and spirits submitted by exhibitors. Nine prizes were awarded in nine categories.

COMING NExTrestaurant & Bar Hong Kong 2012Hong Kong Convention & Exhibition CentreSeptember 11 – 13, 2012

www.restaurantandbarhk.com

COMING NExTSiAL China 2013Shanghai New International Expo Center, ChinaMay 7 – 9, 2013

www.sialchina.com

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Best in the business

Thaifex – World of Food Asia 2012 recorded an unprecedented 25,270 in visitor numbers. Showcasing the best in the culinary trade, the ninth edition of the premier sourcing platform for food and hospitality trade buyers reaffirmed its

position as one of the leaders in Asia-Pacific’s food and hospitality industries, with an extensive showcase from 1,104 exhibitors.

The total value of immediate sales orders made in this year’s edition of Thaifex came close to US$134 million throughout the three days of the trade fair, while the projected value of sales orders within the year is expected to value over US$3 billion.

There were 28 countries at the event, including Bangladesh, China, France, Hong Kong, India, Indonesia, Japan, Malaysia, Philippines, Singapore, Taiwan, Turkey and Vietnam – a rise of close to 10% from the year before, underscoring the event’s growing influence in the region.

Visitors to Thaifex were impressed by the tantalising flavours from the products and services on display from exhibitors from Asia, Europe and the US. Over 80% were repeat exhibitors who have come to regard Thaifex as an important gateway for exchange and networking in the region.

The foodservice segment was one of the star attractions at Thaifex this year, recording over 30% growth in floor space from the year before. Showcasing over 120 of the region’s finest in foodservice equipment and supplies, the segment occupied close to 3,000 square meters on the trade floor. The seafood section was also a hive of activity, drawing importers, wholesalers, retailers and foodservice buyers to its array of fresh and processed seafood products.

As the region’s biggest food and hospitality services exchange, the event offered a platform to unveil culinary creations by the industry’s top chefs. This included the first-ever Thailand Ultimate Chef Challenge, organised in collaboration with the Thai Chefs’ Association. Endorsed by the World Association of Chefs’ Societies, the competition saw 300 chefs rising to the challenge of creating dishes in 19 categories. The competition keenly tested their cooking skills in both local and international cuisines.

One of the most anticipated events was the Mekong Culinary Challenge, which saw participation from 13 teams. Teams were required to prepare a buffet spread utilising fresh food produce from the Mekong River. Led by Jurairat Sirirattanasak, the team from Arnoma Hotel Bangkok successfully impressed the panel of world-renowned judges to bag the top spot in this challenge.

Koelnmesse and the Thai Chefs’ Association also jointly announced their partnership for the continuation of the Thailand Ultimate Chef Challenge at next year’s edition of Thaifex.

Thaifex also played host to the highly successful Halal Food Seminar, which was rich with insights from key players in the Halal food industry. Sponsored by Agilent Technologies and Abbott Nutrition, the event brought together the region’s best in the Halal food business. The well-attended seminar shared how businesses should adapt to benefit from the growing Halal market, as well as tips on addressing the key challenges and issues of the Halal food industry in this region.

Seventy participants from countries such as China, Japan, Philippines, Qatar, UK and the US rubbed shoulders with leading experts in the Halal food sector.

COMING NExTTHAiFeX – World of Food AsiaBangkok IMPACT Exhibition Center, BangkokMay 22 – 26 May, 2013

www.worldoffoodasia.com

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AxeldeBoynes

DominiqueBerhouet

MichaelJohnson

Patrick-DenisFinet

AndrewLangston

TakiPanayotakos

WissamSuleiman

SteveShumEricWaldburger

JamesRamage

MarcC.Brugger

Andrew Langston has become area general manager of Banyan Tree Bangkok, Samui, Laos and Maldives. He previously served for two years as area general manager of Banyan Tree Hotels in the Maldives and before that spent 20 years with IHG.

The Apple Tree Group has named Axel de Boynes as its new operations manager for Laos. With more than 15 years of international experience, Boynes takes over managerial responsibilities for Villa Maly, Nava Mekong and Kamu Lodge. De Boynes was most recently resident manager at the akyra Chura Samui.

Dominique Berhouet has been appointed GM at Crowne Plaza Hong Kong Kowloon East and Holiday Inn Express Hong Kong Kowloon East, to spearhead the opening of the two hotels later this year. Berhouet was most recently opening GM at Crowne Plaza Guangzhou City Centre.

eric Waldburger is to assume the role of president, Marco Polo Hotels. With experience at Harbour Plaza Hotels, Ritz-Carlton, Peninsula Hotels and Mandarin Oriental over 38 years in Asia, Waldburger will focus on the company’s operational readiness given its ongoing expansion plans in the region.

James ramage has been appointed assistant vice-president global sales for Dusit International. He brings almost three decades of experience in the travel and hospitality industry, including 15 years in Europe, Australia, China and Thailand. In his most recent position as regional DoSM for Starwood he was responsible for 22 hotels in Thailand, Cambodia and Vietnam.

Hotel Fort Canning has announced the appointment of Leslie pereira as GM. Pereira, a Malaysian, has a background in the hospitality industry that spans more than 20 years. He launched his career with the Shangri-La group in 1992, moved to the Metroplex Group in Malaysia, Star Cruise International and Killarney Towers Hotel, Kerry, in 2002.

Marc C. Brugger has been appointed managing director of Rosewood Beijing, scheduled to open summer 2013 as the first China hotel for the group. Brugger brings 20 years luxury hotel experience to his new role. Most recently, he was GM of Crown Towers Hotel & Casino Macau. A Swiss native, Brugger speaks five languages.

Pan Pacific Hotels Group has announced the appointment of Michael Johnson as GM of Parkroyal Melbourne Airport. Johnson has more than 30 years in tourism and hospitality in Australia and New Zealand, and was most recently GM of North Sydney Harbourview Hotel. Prior to that he helmed the Amora Hotel Jamison Sydney for four years.

Mandarin Oriental Hotel Group has announced the appointment of patrick-Denis Finet as GM of Mandarin Oriental, Milan, scheduled to open in 2013. Finet has more than 30 years’ experience in the luxury hospitality industry. He joins from his role as GM, corporate. He previously held various GM roles with the Khalifa Group, including at Le Prince Maurice Hotel in Mauritius.

Crowne Plaza Hong Kong Causeway Bay has appointed award-winning Steve Shum as executive chef, overseeing all culinary operations at the hotel. Shum has 30 years culinary experience at a number of high-end establishments spanning France, China and Hong Kong.

Chef Taki panayotakos has taken up the position of executive chef at Orchard Hotel Singapore. An Australian native of German and Greek heritage, he has worked in kitchen management and operations for more than 10 years and had diverse culinary experience at five-star properties worldwide.

Kempinski Hotels has announced the appointment of Wissam Suleiman as GM of the Kempinski Residences & Suites, Doha. Suleiman’s career in the hospitality industry began in Jordan 16 years ago and he has worked at some of Kempinski’s most high-profile properties in the region.

LesliePereira

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