AHCT Octo 2011 Web

Published since 1976 Vol 36 October 2011

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

AT YOUR SERVICETabletops – what’s hot, what’s not

STAY ANOTHER DAYMacau shakes off its day trip

destination reputation

THE SPA ISSUEPre-opening – creating a WOW factor

The psychology of spa designWhy amenities matter

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) 2011Thomson Press Hong Kong Ltd

Welcome to October’s Asian Hotel & Catering Times. In this issue we focus on spas – big business

around Asia and set to get even bigger. But in an increasingly competitive market it’s essential to deliver what customers are looking for in terms of design, treatments and amenities.

Another ultra-competitive market is that of tableware, with manufacturers constantly

hOng KOng hOTels AssOciATiOn

hOng KOng chefs AssOciATiOn

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second-guessing each other to produce the season’s definitive collection, whether that be simple, sophisticated or exuberant. We talk to industry insiders about what’s currently in vogue.

Elsewhere in the magazine we look at how Macau is trying to encourage visitors to extend their stays from the current average of just one night. We also examine the exponential growth of the wine market in Asia, particularly

EDITORDaniel Creffield

DESIgN bYKoon Ming Tang

[email protected]

CONTRIbUTORSVictoria Burrows

Helen DalleyZara Horner

Jessica Lam Hill YoungRobin Lynam

Catharine Nicol

ASSOCIATE PUblISHERSharon Knowler

[email protected]

ADVERTISINg SAlES MANAgERRoxane Aghilone

[email protected]

CIRCUlATION ExECUTIVEBecky Chau

[email protected]

CHAIRMANJS Uberoi

DIRECTORGaurav Kumar

endORseMenTs

in China, now the world’s largest importer and consumer of Bordeaux wines.

Remember, we want to hear how those working in hospitality feel about the constant changes going on in the industry, so please do send in your comments and suggestions. Behind every

excellent dishis an excellent

cream.

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By Pascal Barbot,Astrance, Paris

3* Michelin

Président Whipping Cream (35.1 % fat)Product made in France

Excellent holding quality, even after 48 hours.High whipping rate makes light and airy whipped cream.

Perfect for dessert toppings.An even texture for hot dishes.

Used by top French chefs.

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E d i t o r ’ s M E s s a g E

October 2011 AHCT 3

MANAgEMENT14 The challenge of opening a successful spa

MARKET REPORT20 Macau: more than just a day-long destination

NEWS INDUSTRY6 The rise and rise of Central Vietnam; Hilton hits Guangzhou; record-breaking Hong Kong wine auction

CUlINARY56 ‘Rainbow’ pastries; flavoured vodka; easy dessert making

PRODUCT52 Certified natural body care, Australian condiments, fun outdoor furniture

cover photography courtesy of The Peninsula spa by esPA at The Peninsula Tokyo

54 NOVEMbER• Loyalty programmes• Hong Kong market report• PMS• Hotel design• Meat• Whisky• Tea & coffee

DECEMbER• Education/training• Vietnam, Laos, Cambodia• POS• Resorts• Desserts; foie gras• Champagne• Dishwashers; lighting

CONTENTSVo lume 36 October 2011

Advertisers’ Index

TECHNOlOgY24 The latest locks tighten hotel room security

DESIgN30 It is essential your spa looks the part

FOOD38 How popular are low fat dairy alternatives?

20The perfect spa?

Marketing Macau

30 ADA 45Alpha International 41Athena Tableware HK Ltd 51Bega Cheese 35Boncafe 18 & 19Geann Industrial Co Ltd 33Global Hotelware 23Global Search International 7Gulfood 37HIFI 63IHMRS 64International Furniture Fair Singapore 47IRCO 29Lactalis IFCLife Fitness IBCMing Fai Group 42 & 43MIWA 25Pevonia 12 & 13Saflok 27SATS 9Thaifex 55Villeroy & Boch OBCZieher 49

DRINK36 French premier cru wines are the toast of China

EQUIPMENT44 Quality amenities are a serious asset in the spa and hotel room

48 Table tops: what’s hot?

EVENTS AND ExHIbITIONS58 Events calendar

59 IHMRS previewed

62 FHC China previewed

59 Restaurant and Bar Hong Kong reviewed

APPOINTMENTS66 See who is moving where

4 AHCT October 2011 October 2011 AHCT 5

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Central Vietnam aiming highWhen foreign investors approached municipal officials in the Central Vietnamese city of Danang with a proposal to build a beachfront resort in the mid 1990s, their Vietnamese hosts were taken aback.

Why would you want to build a hotel on the beach, they wondered. Wouldn’t a hotel downtown make more sense?

It took some persuasion, but the foreign investors prevailed. The result was the Furama Resort Danang. Opening in the late 1990s, it was the first five-star property to be built in Central Vietnam – and one of the first to be built in the country. The four-star Victoria Hoi An Beach Resort & Spa followed shortly thereafter, opening in April 2001.

Other key properties to be built over the last decade include Fushion Mai, Vinpearl Da Nang, Lifestyle Resort, Palm Garden Resort and Silvershore, which is to be converted into a Crowne Plaza. But the jewel in Danang’s crown is surely The Nam Hai, a collection of 100 villas, which is managed by General Hotel Management Ltd, a developer of hotels and resorts.

Located halfway between Hanoi in the north and Ho Chi Minh City in the south, Danang was home to a massive US military presence during what the Vietnamese refer to as “the American War”. A 1.5 kilometre stretch of sand, which the Americans nicknamed China Beach, was popularised by the eponymous late 1970s television series, China Beach.

What sets Central Vietnam apart from other resort destinations in Southeast Asia is that in addition to its excellent beaches, the growing list of four and five-star hotels, and the arrival of several world class golf courses, there are three important Unesco World Heritage sites: the former port city of Hoi An, the former imperial capital of Hue and the My Son Sanctuary.

An ancient trading port, Hoi An is chock-a-block with art galleries, trendy restaurants and a bustling market. Bisected by the poetically named Perfume River, Hue is home to the Citadel, one of Vietnam’s most significant heritage sites. With ruins dating back to the 4th century, My Son was the spiritual centre

Tourists flood back to black spotsIn September, the minister for tourism and culture, Nawang Rigzin Jora, in the government of the state of Jammu and Kashmir, appealed to Britain to lift the travel advisory against the northern Indian state. Germany lifted its travel warning earlier this year following a visit by the German ambassador to India to the Kashmiri lake city of Srinagar. A travel advisory ban has been in force since the kidnap of tourists by militants in 1995. Many European countries, including the UK and France, and the US still have advisories in place.

Jora says that the lifting of the travel advisory by Britain will lure tourists of Commonwealth countries such as Australia, New Zealand and Canada to visit Kashmir. He said tourism is the mainstay of the state’s economy and the government has launched a vigorous tourism promotion campaign domestically and overseas.

With the area now peaceful, domestic tourists have returned this year, as well as a small increase of foreign visitors. Numbers so far this year suggest that the number of tourists in 2011 may exceed the record number of 722,000 registered in 1989.

Anticipating the increase in demand for hotel rooms, The Taj Hotels Resorts and Palaces group opened the luxury Vivanta by Taj – Dal View Srinagar in April. Not all of the hotel’s facilities, such as the spa, are open yet, but rooms are complete and have attracted a strong number of guests, according to Vikas Yadav, general manager of the hotel.

of the Cham Empire. Its imposing stone monuments have Hindi, Siviast and Buddhist elements.

Until recently, most of the visitors to Danang were backpackers working their way north or south through the country. The arrival of four and five-star properties, however, is changing the landscape.

“Central Vietnam is no longer just a backpackers’ destination,” says Albert Lafuente, director of sales and marketing at The Nam Hai, Hoi An, near Danang, in Quang Nam Province. “More and more five-star resorts are being built as well as high rises for the mass market. Two of the best golf courses in Vietnam have also just been opened in this area. ”

A few years back, a total of roughly 50 major hotel and resort projects were in the pipeline. Many of these projects have either been put on hold or abandoned owing to the weak economy. Coming on line over the next few months are a Hyatt Regency Da Nang, which is opening this month and an InterContinental at Son Tra, which is scheduled to open in the second quarter of 2012.

Danang has one of Vietnam’s three international airports and a new international terminal capable of handing six million passengers a year is nearing completion. If direct flights to such regional hubs as Bangkok, Guangzhou, Hong Kong, Seoul, Singapore, Taipei and Tokyo are launched, however, the zone has the potential to evolve into a travel destination in its own right.

Michael Taylor

“Kashmir has a lot of potential as far as tourism, and the Taj group has always been open to looking for new locations. I have been in Kashmir for the last two years and it’s very safe. People are travelling here again – it’s very buoyant,” he says. “I think 100% of overseas travel advisory bodies will lift their bans in the coming months.”

Yadav says that travellers to Srinagar are almost entirely domestic at present, but that other areas of Kashmir, such as Ladakh, attract tourists from the Far East, especially Bali and Korea.

Stanzin Odzer, who runs travel company Ecological Footprint Travels in Leh, capital of the Ladakh region, says that he has seen a growing number of foreign tourists in the four years he has run his business, with German and French tourists especially prevalent. He says that these tourists often do not stay long in Leh, however, and instead head out for trekking in the mountains. The large majority of tourists in Leh remain domestic.

“We have seen 200,000 local tourists this year in Leh, up from 100,000 last year,” he says. “There is no pressure on services as a huge number of villagers are coming into Leh to work in the tourist trade. The increased number of tourists is good for local people – drivers, and so on. We expect that more domestic and foreign visitors come next year.”

While Yadav says the Taj group has no firm plans at present to open more hotels in Jammu and Kashmir, major attractions, such as the mountain slopes of Gulmarg, which attract skiers in winter and leisure travellers in summer, are possible sites.

Victoria Burrows

TheNamHai,HoiAn,nearDanang,inQuangNamProvince–thepotentialtoevolveintoatraveldestinationinitsownright

Srinagar’sserenelakesareoncemoreattractinggrowingnumbersofdomesticandinternationaltouristsnowthatpeaceandstabilityhasreturnedtothestateofJammuandKashmir

Saved by the RegalStar Swedish golfer Annika Sorenstam, one of the world’s top female players, was recently stranded in Hong Kong due to adverse weather conditions in New York, her next destination. While she waited for her connection, Sorenstam was looked after by the hotel staff at the Regal Airport Hotel Hong Kong, which included her compatriot Jan Kirstein, the hotel’s GM.

TheRegalAirportHotelHongKongGMJanKirsteinwithAnnikaSorenstamandexecutiveassistantmanagerElgeneLee

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

6 AHCT October 2011


October 2011 AHCT 7

The Renaissance Harbour View Hotel Hong Kong has finished its second phase of extensive renovation work, which has seen improvement to guestrooms on the 21st to 38th floors, the hotel’s banqueting and meeting facilities – including the two main function rooms – and an expansion of the mezzanine floor, which has gained two new boardrooms.

Phase one of the renovation, which began in 2008, included the hotel’s upper and lower lobbies, all-day dining Café Renaissance and 260 guest rooms from the 12th to 20th floor.

The second phase, which started in 2010, saw the guest rooms “stripped

After:theroomsarebrighterandmorecontemporarythankstolightercolourtones

down to the concrete,” according to the hotel’s general manager, Karl Hudson. “Essentially we started again,” he says. “We wanted to keep it contemporary and avoid clutter, so we have added Wi-Fi and re-plumbed and rewired the rooms. We wanted to maximise space and get creative, so we didn’t use a square table, we went for round and oval tables that ‘flowed’ more and meant there were no hard lines. Suitcases can fit inside the wardrobe, so we didn’t need an extra luggage rack, again saving space.”

All room doors also had a makeover and bathrooms were relocated, with 85% of baths taken out, to create more space.

In terms of soft furnishings, carpets

were pulled up to make way for wooden flooring. And while most hotels use throw pillows and coloured runners and bolsters, Hudson says they went for simple, clean white lines, offering a contemporary sense of light and minimalism.

A substantial element of the work saw the hotel’s business and conference facilities gain a total of over 1,200 square metres on the lower lobby, mezzanine and eighth floors with two extra boardrooms bringing the total to eight.

The two main function rooms, Oasis and Concord, have been combined, and new chandeliers, programmable LED lighting, full-length windows and state-of-the-art technology added.

“We host more than 200 weddings a year, so the challenge was to make our facilities elegant enough for weddings yet practical enough for meetings,” says Hudson. “The key is lighting – it means clients don’t need to decorate, the lights will do it, which saves them money.”

The designers involved were AB Concepts, led by Ed Ng, which recently worked on the Lee Gardens Hotel in Hong Kong and the Swire Group’s Shanghai office. The total cost of the work carried out ran into “tens of millions of US dollars” according to Hudson.

Stage three of the renovation will include club floors on the 39th to 42nd floors and work on the gift shop, the fitness centre and business centre.

Caprice’s overnight upgradeThe Four Seasons Hong Kong’s Caprice restaurant has become a firm favourite on Hong Kong’s gourmet dining scene, but after almost six years in business and two consecutive years of being awarded three Michelin stars, it was time for a touch up. The team was faced with one challenge: how to refurbish a restaurant that hasn’t closed for a single lunch or dinner service since its opening.

While it took multiple hotel departments, numerous suppliers and an interior designer several weeks to coordinate – 38 people in all – the refit was done overnight in just 12 hours with pre-planning the key to success,

according to the hotel. And so on August 1, as the last diners

exited, the Caprice team went to work, first emptying the lower dining floor to make way for a hand-tufted, 122 square metre 100% wool carpet.

After a thorough spring clean, it was time to reposition the new wrought iron dining tables and bespoke walnut and leather chairs. The engineering

TheovernightrenovationatCapriceinvolveda38-strongteam

Renaissance Hong Kong completes its second phase renovation

team then removed the frames and glass covering the existing portraits, replacing the painted ladies at either end with hand-stitched silk tapestries. Measuring 2.6m by 1.2m, it took eight people 90 days to weave, using the ancient Chinese Suzhou technique. By 12 noon on August 2, lunch in Caprice was served as usual, with diners unaware of the recent transformation.

Before:thecolourschemeintheRenaissancewasdarkandmasculine


8 AHCT October 2011

Zachys hosts largest-ever Hong Kong auctionZachys recently hosted its biggest Hong Kong auction with total sales of HK$80 million and 96% of the 1,300-plus lots sold over September 9 and 10 at the Mandarin Oriental.

The climax of the auction came from a very rare vertical lot of Chateau Lafite Rothschild in Imperials (1995–2003) belonging to a California collector, which was sold at HK$793,000. Another stellar lot of Chateau Petrus 1982 went for HK$439,200, 30% above the estimated

Hilton storms Guangzhou Hilton Hotels & Resorts has opened two new properties in Guangzhou, the Hilton Guangzhou Tianhe and Hilton Guangzhou Baiyun.

Located within steps of the city’s east railway station, which boasts rapid links to Hong Kong and Shenzhen, the Hilton Guangzhou Tianhe is a 504-room property with six restaurants, including Chinese cuisine at its signature restaurant, Sui Xuan. Its second property in the city, Hilton Guangzhou Baiyun, is a 313-key hotel only 20 minutes from the airport.

Dave Horton, global head Hilton Hotel & Resorts says, “The location of our first property in Guangzhou was strategically chosen to respond to the demand from an increasing number of domestic and international travellers for a first-class business hotel conveniently located in the business district close to the city’s transportation hub.”

Live like a local with RoomoramaOnline short-term rental platform Roomorama has opened its Asian headquarters in Singapore to deliver its home-away-from-home experience to Asia following the success in the European and American markets. Frederico Folca, founder and CEO of Roomorama, says, “The concept of short-term rentals in Asia is still in its infancy. As the fastest growing region in the world, travel to and from Asia is growing incrementally. Tapping into this trend in the early stages positions Roomorama as the first choice when looking for alternate means of accommodation.”

In addition to giving guests the chance to live like a local at a reasonable price, Roomorama also has a Perks Programme that offers members discounts on language schools, gyms, restaurants, bars and car rentals.

Awesome JapanFollowing the devastating earthquake and tsunami that hit Japan this March, Trust International and the annual Web In Travel (WIT) Conference are spearheading an initiative called “Sugoi Japan” (awesome Japan) to promote all that’s great about the country and raise money for Japanese children’s fund, Living Dreams.

The first phase of the initiative will include ad campaigns in Asia offering special hotel rates to encourage people to travel to Japan. Trust hotel groups are offering the special ‘Sugoi Japan’ rate in their Japanese hotels until December 15. The special rate is bookable on the Trust booking site and the participating hotels’ websites.

During the WIT conference this October in Singapore, Trust International is hosting a ‘Sugoi Japan’ on October 19 at the Takumi Restaurant in Keppel Bay Marina. The invitation-only event will host local personalities from Singapore and Japan and will include lucky prize draws, hotel deals and auctions to raise money for the Living Dreams fund.

IDEAS delivers new management software solutionIDeaS Revenue Solutions has released the newest version of the IDeaS Revenue Management System (RMS), version 6.0, which contains several enhanced and newly-added features, including marketing campaign functionality to help hotels improve the process of forecasting and optimise revenue. The software enables managers to input what they know about the volume of demand that marketing stimulates for more accurate forecasts and decision-making. It also features enhanced data visualisation and scheduling capabilities, analysing hundreds of thousands of calculations to execute thousands of customised reports daily for clients, to help ensure that the best revenue decisions are being made.

value. Continuing demand for classic French wines prevailed throughout the auction, and an original wood case of Romanee Conti Domaine de la Romanee Conti 2001fetched HK$976,000.

“We are pleased with the results in the midst of a lot of uncertainties in the

market and very happy with how strong the sale was. It shows that customers are always looking for great wine with provenance. We look forward to being back on 18 and 19 November,” said Jeff Zacharia, President of Zachys Wine Auctions.

Makingastatement:thelobbyattheHiltonGuangzhouTianhe

VintagescomeunderthehammeratZachys’SeptemberauctioninHongKong

Lee Kum Kee scoops top Taiwanese culinary prizeOriental sauce company Lee Kum Kee beat off competition from 25 other teams to take top honours in the 2011 Taipei World Championship of Cookery, which focused on Huaiyang poetic cuisine.

The team of five master chefs from China used Lee Kum Kee sauces and condiments to create a series of dishes inspired by the theme, ‘Jiangnan in Spring Drizzle, Painting of Nature’, a style that is referred to as poetic cuisine, which brings China’s millennia-old art forms – painting, bonsai, architecture and humanities – through the medium of cooking. Dishes included Lover’s Knot on Soup, a dish of noodles made of sea bream intricately woven into traditional Chinese knots, and Fertile Land and Lakes, an arrangement of black writing blocks and lush green bamboo shoots, reflecting Jiangnan’s natural beauty.

Led by master chef Qu Hao, the team comprised four young chefs from Beijing: Shi Xiusong from Da Dong Roast Duck Restaurant, Hou Xinqing from the Summer Palace at the China World Hotel, Chen Qing from Beijing Kong Yiji Fusion Restaurant and Li Ke from Beijing Pinxiantang.

LeeKumKee’striumphantteamofmasterchefsatthe2011TaipeiWorldChampionshipofCookery

Roomoramaoffersshort-termrentalsonpropertiessuchasthisvillainPhuket


10 AHCT October 2011


October 2011 AHCT 11

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14 AHCTOctober 2011

M a n a g E M E n t


Getting it right first time

Pre-opening in the hospitality industry is often a job that attracts a certain kind of person. Whether within top management, F&B or

housekeeping, it’s a different animal to post-opening operations, and this is no different in the hotel’s spa. There are still plenty of people in the hotel world who regard a spa manager or director as a glorified beauty enthusiast, but this couldn’t be further from the truth. And when it comes to pre-opening, the pressure is on.

Take a conservative look at what is involved with opening a spa. There’s concept creation, menu composition and touch point details. There’s skincare product choice, sourcing, estimating sales and order quantities in accordance with the menu, and sometimes licencing. There’s making sure that local ingredients or therapies aren’t going to fall into the trap of international contraindications or go against brand. There’s the number crunching of budgeting, portion and cost control. There’s coordination of recruitment of the team, interviews plus trade testing, and therapist training (often considered as one of the main priorities but usually not carried out by the manager) and schedules.

There’s logistics with the ordering of linens, furnishings that aren’t handled by the project manager or design team, and equipment, as well as the preparation of these items, which may include multiple washes, installation and function checks. There may be marketing responsibilities, and there is certainly coordination with IT for systems. And all this has to jigsaw into the hectic schedules demanded by the other departments of the hotel.

Excitement of pre-openingOf course, each hotel brand demands slightly different responsibilities from their pre-opening manager or management team, but it seems most will be hired to continue to work within the spa post-opening to

create a seamless transition. “Some people get a real buzz out of it and love doing openings,” says Sheila McCann, corporate director of spa – brand quality for Shangri-La Hotels & Resorts. “Different managers respond well to different situations. They may be bored in operations because of the lack of adrenaline, but love the excitement of pre-opening.”

While it seems clear that having a pre-opening specialist would be ideal, especially considering the amount of spas some of the big brands are rolling out these days, it is rarely possible. “Few businesses in the current economy have the luxury of a lot of extra headcount,” says McCann. “But we have a lot of openings going forward, so we will be revisiting that idea.” Out of 40-plus openings coming up she says there are 34 spas on the drawing board – 15 CHI Spas and 19 Health Club & Spas.

As it’s not always possible to recruit a manager with pre-opening experience, the big brands have ‘bibles’ describing their pre-opening procedures. Shangri-La has a pre-opening manual, and McCann herself oversees and advises, both remotely and nearer opening time on-site, making sure progress is on track from start to finish via monthly reports that also guide the progress flow.

At Hyatt Hotels and Resorts, another brand that is looking at a significant amount of spa openings in the near future, the situation is similar. “A pre-opening critical path is the bible they follow during their six months of pre-opening,” says Niamh O’Connell, corporate vice president spa operations – international, of her pre-opening managers. “This is a shared document in which they can identify the required tasks and track their progress.”

With the level of sophistication demanded by these brands it is vital that these systems to help pre-opening managers are in place. “We are very strong on systems and support, and I think that’s what makes Opening a spa can be complex and

challenging writes Catharine Nicol

Guineapig:theall-femalestaffattheShangri-LaMactanfindaluckymantopracticeon

M a n a g E M E n t

16 AHCTOctober 2011

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our spas successful,” says McCann. “Good people can drown in a bad system. I’ve seen great people go to pieces in bad systems with no support and unrealistic situations. This may be OK for a two or three-room spa, but not for anything bigger.”

ESPA International, the London-based consultancy lead by Founder and CEO Susan Harmsworth, is an independent company renowned for opening professional spas, partnering up with some of the best in the hospitality world like The Peninsula Hotels and The Ritz-Carlton. While brands like Hyatt and Shangri-La have many elements of the pre-opening outsourced, like architecture and design, this means their spa

managers are usually on board six months prior to opening.

ESPA, however, is involved from scratch, collaborating with their clients on concept and design, including elements of architecture and interior design (right up to graphic design of the collateral, opening PR and ongoing marketing), making sure the spa accurately reflects the ESPA concept. As a result they select one of their pre-openers to work full time with the team one to two years prior to opening, and he or she will be responsible for all the hardhat tasks and more.

The company recruits a spa director, ideally with that seemingly magic number

of six months to go, and the directory will focus on snagging, therapist recruitment, last minute issues, plus the all-important liaising between the hotel and the spa. “The beauty of ESPA is that we totally hand hold the entire process and give the spa director so much direct support,” says Sharon Haynes, senior associate pre-opening, ESPA International.

Ask anyone within the industry and they will agree that therapist training is paramount to the success of a spa. While a hotel’s spa is a hardhat area, training is often carried out off-site, adding another logistical element to the mix. “Finding and training the team is paramount to the spa’s success and we invest a lot of focus and energy into finding the right people, both attitude and skill set-wise, to build our spa teams,” says Haynes. She cites understanding what motivates different cultures and keeping the team motivated as essential, given the intensity of the work and the potential for various delays.

Different challengesOf course it is very different opening a spa in say, The Maldives, when compared with Tokyo. Each location throws up its own brand of challenges. Jeremy McCarthy, director, global spa development and

operations for Starwood Hotels and Resorts says, “Projects that are in less developed areas may be more challenging in terms of importing and licensing spa products, bringing in trainers for spa treatments and finding qualified staff. In urban areas there may be political and economic pressures to get the hotel open by a particular date. Sometimes it is important that the spa opens in conjunction with the hotel. Sometimes the preference is to focus on other areas and let the spa open after the hotel is completed and in full operation.”

Whether the hotel is already open or not, some of the logistics require outstanding planning on the part of the spa manager (or pre-opener). McCann gives as such as an example having equipment such as massage beds and crates of towels and linens delivered, especially when in a vertical, urban hotel with just a few service lifts. “The spa has to fit into the overall hotel scheme and not be forgotten. Every department has to make themselves and their needs be known when it comes to purchasing, deliveries and arrivals,” she says.

Coordination with the hotel is implicit on many levels, also including for example hotel brand and safety training, computer system set-up and visits by licensing authorities. They add an extra challenge, says O’Connell, as they can often be out of the spa manager’s control. At the same time

there can be a lack of support from the hotel at times, as every department is working at breakneck intensity as it is.

While it is easy for a spa manager to get bogged down in everything operational, it’s essential to remember that putting out spa collateral is vital, in order that upon opening the guests arrive. McCarthy explains Starwood spas like to ‘open hot’. “We want to make sure we are ready for business and customers are in the spa starting on day one. That means we have to think not only about all of the operational details but also the marketing and PR.”

Coordinating with the hotel can be made even more challenging depending on the significance the spa and spa director are given by other departments. “Although a big part of the guest experience, the spa may not be as big a part of the revenue stream,” explains McCann. “My mission is to ensure the next generation of spa-friendly GMs.”

Learning curveO’Connell agrees that the spa part of a hotel’s operations can present a learning curve to hospitality colleagues who don’t have spa experience, and she suggests another of the spa manager’s skills is to be able to ‘speak the same language’ as traditional hoteliers. “It is important not to get bogged down in industry terms as the spa manager will then

lose his or her audience. Some may perceive spas as ‘touchy feely’ therefore it is important to conduct meetings in a rational and logical business manner.”

O’Connell has managed her fair share of openings, many in China which, contrary to popular opinion, she cites as being less challenging than some other countries in Asia. “I am a firm believer in teamwork,” she says, “and the leader is responsible for guiding and motivation and inspiring the individuals that are involved in a successful facility.”

So when recruiting a pre-opening spa manager, what is needed is an expert in – well, in almost everything. Pre-opening a spa is a hugely demanding job. O’Connell sums it up as requiring “Passion for the industry, positive outlook, organisational skills, strong communications skills, leadership skills with the ability to manage up as well as down, flexibility … pre-openings can be stressful, but once you have the launch completed and your operation is up and running it is incredibly rewarding for the manager and the team.”

And of course a successful opening will auger well for the future career of the manager in question. “It can be one of the most fun things that you do but equally one of the most frustrating,” says McCann. “It’s a challenge that certainly separates the good from the great.”

‘Projects in less developed areas may be more challenging in terms of

importing and licencing spa products, bringing in trainers for spa treatments,

and finding qualified staff ’Jeremy McCarthy,

Starwood Hotels and Resorts

TheRitz-CarltonHongKong’sSpabyESPA’streatmentroom ITtrainingattheShangri-LaMactan

Pre-openingtrainingroomattheShangri-LaMactan

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Some things take time. It is the Macau Government’s stated objective is that the Chinese Special Administrative Region (SAR) should develop into a “global centre of tourism and leisure”.

By next year, a decade will have passed since the end of the casino monopoly enjoyed by the Sociedade de Turismo e Diversoes de Macau (STDM).

The intention of opening up the sector was that new licence holders should build “integrated resorts” that would attract tourist spending on “diversions” other than the tables and the slot machines, and generate MICE business.

Macau would get restaurants, hotels, show business and convention facilities Las Vegas style, as well Nevada’s glitzier approach to gaming.

All that has come to pass with the development of the Cotai Strip, and yet still Macau is widely perceived as a day trip destination with casinos as its single biggest attraction.

Visitors are still coming mostly from Hong Kong and the Chinese Mainland, and although more people are staying, most are not staying more than one night. For the first half of 2011 the

… spend a little MORE time with me, is the message Macau is sending out, as Robin Lynam reports

Written in the SandS“When the doors to the rooms and suites at Cotai Central start swinging open early next spring, Macau’s metamorphosis from a gaming-epic regional location into an international leisure and business destination will be one step closer to completion,” says chairman of Sands China and Las Vegas Sands, Sheldon Adelson.

Sands Cotai Central will increase Macau’s hotel room supply by 6,000, operated by Conrad, Sheraton and Holiday Inn, and will include MICE facilities as well as two casinos and a range of entertainment and food and beverage offerings.

Of MiCe and Men

According to MGTO figures, in 2010 Macau’s MICE business saw a year-on-year increase of 15% to a total of around 1,400 events, of which the majority were meetings and conferences. Their average duration increased to 2.5 days from an average two days in 2009, with the number of participants increasing by 41% to 800,000.

Hey big spender …

MandarinOrientalMacauismarketingitselfasadestinationforbusinessandleisuretravellersnotfocusedongamingopportunities

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average length of visitor stay in Macau was roughly the same as for the same period in 2010 – 1.4 nights.

Half from the MainlandFigures vary from month to month, but visitors from the Mainland consistently account for more than 50% of all arrivals in Macau, with visitors from Hong Kong accounting for another 20% to 30%. In July arrivals from Japan, one of Macau’s most important international markets, actually fell by 11% year on year to an unimpressive 29,255. Most international arrivals are from Asian countries.

And yet hoteliers are bullish on the former Portuguese enclave’s prospects over the longer term, and point out that given the economic uncertainties of the times, business is reasonably brisk. Progress may be slow, but they argue that it is being made.

According to Macau’s Census and Statistics Bureau, the DSEC, average hotel occupancy for the first half of 2011 was 82%, a 3.3% increase over the same period in 2009.

A record 3,988,791 guests checked in during the first half of 2011, an increase of 5% over the same period last year, with the lower average occupancy figure being accounted for by a 10.8% increase in room supply to 21,676. Five-star hotels accounted for 62.6% of guest rooms.

In July of this year Macau hotels accommodated a record number of 795,827 guests, beating the previous record of 727,512

set in December 2010, and up 12.5% year on year, although those figures include people staying in inexpensive guesthouses.

Average occupancy for that month stood at 88.2%, and in four-star hotels at 93.1%.

Martin Schnider, general manager of the Mandarin Oriental Macau, argues that Macau is making steady progress towards emerging as a serious MICE and leisure destination, and that the Macau Government Tourist Office’s efforts to promote it as such are bearing fruit.

“With the ongoing development of large scale meeting and exhibition facilities, the infrastructure and the peripherals continue to develop. The market and visitor demographics of Macau are evolving and a diverse range of leisure activities can now be found in this happening city,” he says.

Mandarin Oriental has certainly demonstrated its faith in Macau’s future as a destination for business and leisure travelers not focused on gaming opportunities.

Mandarin Oriental Hotel Group (MOHG) continues to manage the Grand Lapa, which until 2009 displayed the Mandarin Oriental fan, but never quite measured up to the standards the group set for itself elsewhere in Asia – particularly in the famous properties in Hong Kong and Bangkok. It opened under MOHG’s Excelsior brand, and arguably should have retained it.

A safe distanceThe new Mandarin Oriental, which opened last year, is one of a number of properties setting themselves fastidiously apart from the gaming and glitz of the Las Vegas-based managed developments



such as The Sands and The Venetian, and competitors such at the Galaxy Macau Resort, which finally opened in May.

“The key advantage of Mandarin Oriental, Macau is the understated luxury ... and the personal service offered to its guests,” says Schnider.

“The hotel takes pride in offering a non-gaming environment while taking care of every small detail that will satisfy the guests. All rooms are equipped with state-of-the-art technology, with contemporary design … and with a wide range of high-tech facilities and services.”

Note that word “understated”. Properties like the Mandarin, which is very much a city hotel geared to the expectations of business travelers and MICE participants, represent an emerging alternative Macau – one in which hotels discreetly make guests aware that a “non-gaming” environment means just that. Not only do they not have the tables, they also eschew what visitors might regard as the flashy vulgarity that goes with them.

Where Schnider says “understated” Rudy Oretti, general manager of the Banyan Tree Macau, which opened in early September, is more inclined to say “opulent,” but while that property is also designed to appeal to the sort of clientele that prefers its exposure to the atmosphere and aesthetics of gaming to be limited, it does let them have it both ways.

“Separated from the casino, and yet easily accessible to all gaming and entertainment facilities within Galaxy Macau, Banyan Tree Macau offers a choice to guests who choose to have leisure and relaxation time aside from gaming and entertainment. Banyan Tree Macau is true to Galaxy Macau resort’s slogan of ‘World Class, Asian Hearts’, and is the only luxurious urban resort in Macau that offers spacious all-suite with relaxation pools and stand-alone villa accommodation. The shared facilities within the Galaxy Macau integrated resort … include more than 50 bars and restaurants,” says Oretti.

Schnider points out that Macau’s appeal is far from defined by the newer developments and that one asset the SAR can still capitalise on is its history.

“One of the greatest advantages of Macau is its cultural heritage, reflected in aspects such as architecture and culinary culture. Unlike many other cosmopolitan cities where the sense of place is more or less compromised by the need for globalisation, Macau has done a great job in preserving its history and unique culture while staying in touch with the world. This makes it an attractive, unique and intriguing destination for people with different backgrounds to visit and to experience,” he says.

Like Schnider, Oretti is bullish on Macau’s future as an attractive destination for longer staying guests who are interested in spending money on pleasures other than those of the gaming tables.

“Banyan Tree Macau is newly opened and the word has spread rapidly. Even before opening, there had been constant enquiries both for hotel bookings from guests and for MICE bookings from corporate event organisers. With the development of integrated resorts, we are seeing a shift towards Macau being regarded as a true holiday resort destination. Supported by the Macau SAR and Central government, Macau is diversifying its tourism offerings further to benefit the local economy and its people,” Oretti concludes.

tranSpOrt Of delight

Frequent visitor complaints about Macau include difficulty getting on

to overcrowded ferries, long queues at immigration and a shortage

of taxis, but according to Banyan Tree Macau general manager

Rudy Oretti, things are getting better.

He believes improvements in transport links to Macau, and

in transport within the city itself, are making, and will continue to

make, the destination more attractive to longer staying visitors.

“We have seen an improvement in infrastructure provided by

the Macau Government with the increase of direct and connecting

flights coming into Macau. Two Macau-China Borders – the

Barrier Gate which operates from 7am to midnight, and the Cotai

checkpoint Frontier Post at the Taipa-Coloane Reclaimed Area

which operates from 9am to 8pm. Both are planned to be open 24

hours to drive more traffic,” he says.

“Macau has two ferry terminals, one on the Macau mainland

and the other one in Taipa, and these have benefitted from an

increase in traffic flow from Hong Kong to Macau or Mainland China

to Macau. The ‘Cross Boundary Passenger Ferry Terminal’ also

provides a ferry service linking Hong Kong International Airport and

the Pearl River Delta Region. For ground transportation, Macau

has taxis, buses and resort shuttle buses, as well as a Light Rapid

Transit (LRT) being planned.”

In the first seven months of 2011 around 50% of all visitors to

Macau arrived via the Barrier Gate. Only 6.1% of all visitors arrived

by air.

In September the Macao Dragon Ferry Company, which

had been compelled by a Macau Government enforced ‘cap’ to

run ferries with significantly smaller passenger loads than their

maximum capacities, filed for bankruptcy.

MandarinOrientalMacaugeneralmanager,MartinSchnider:‘MacauismakingsteadyprogresstowardsemergingasaseriousMICEandleisuredestination’

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Global Hotelware LTD - Asian Hotel & Catering Times.pdf 1 14/03/2011 10:42 AM

Only from the mind of Miwa Lock, Japan

Intelligence & Modern Art

Radio-frequency identification (RFID) technology first entered widespread use in the 1940s as a way to remotely identify aircraft for military purposes, and has since been used extensively in civil aviation. However,

recent technological advances have reduced the cost and the size of RFID devices, opening up a wider range of uses.

One of these applications has been to replace hotel doors’ traditional magnetic card readers. The ‘tags’ consist of an electronic circuit to store the data and an antenna, which communicates the data via radio waves. An RFID reader receives the information. Software is required to control the reader and to collect and filter the information.

Masa Itakura, general manager with Miwa Lock Co, says RFID locks offer a multitude of advantages, with ease of use being key as far as guests are concerned.

“Today a hotel lock is no longer just a means for closing the guest room door but an important part in the overall running of a busy hotel,” he says. “As the only piece of technology in a property that the guest has to use multiple times it is vitally important that it does its job effectively every time, without fail.”

Designed for today’s hospitality industry, Miwa Lock’s ALV2 model is the latest in RFID technology, is attractive and durable, and, most importantly, is easy for guests and staff to use.

“The system has been designed to make it easy for staff to use yet still has the features to run the hotel safely and securely,” adds

Hotel door locks continue to offer improvements in safety

and security, with the most recent developments including online and wireless technology,

discovers Daniel Creffield

Safe as houses

AElementRFIDhotellockfromSALTOSystemsusesonlinewirelesstechnology

E q u i p M E n t

AHCT October 201124

LENS

© Kaba Ilco Inc. 2011, all rights reserved. Patents pending and protected.

time it has been used to open a lock, the room number and time the lock was opened. Each staff member can be issued a key card that only gives the access to areas that their job demands.

Interfacing is another important area, and the ALV2 is designed to interface to both PMS and POS solutions, using RS232 or TCP/IP. Key data can be automatically sent to the Miwa system making the check-in procedure more efficient and eliminating key

stroke errors.

Complete controlALV2 can also be audited from every angle; the front desk system can be audited to

see who has made staff or guest keys, the locks hold the last 600 transactions and the staff keys hold data on the last 140 locks they have been used in. The system has been designed to enable security and operations personnel complete control over property access.

Ingersoll Rand’s Security Technologies Sector is a leading provider of electronic and biometric access-control systems, mechanical locks and other technologies and services for global security markets.

While Wendia Wang of the company agrees that wireless technology is a key development in terms of hotel room security, she says that Ingersoll Rand’s Cisa MIFARE hotel lock is still a very popular choice with four and five-star hotels

“It is equipped with a tamper proof magnetic clutch which provides the unbeatable combination of a highly functional and reliable security system at a competitive price,” she states. “The advanced mechanical structure secures the lock from magnetic interference, but also considerably reduces mechanical abrasion, thus fulfilling the basic requirements on simplicity and stability of electronic locks.”

Equipped with cover plate and lever made of stainless steel, the lock can be applicable to almost all environments, with waterproof and dustproof functionality. A tamper-proof magnetic clutch ensures battery life, improves the product stability but also makes maintenance easy.

Compact, modern and elegant, the range offers finishes in satin stainless steel and satin brass and complements all kinds of hotel decoration.

Cost saving benefitsDesmond Loh, director of business development, Asia, with Kaba Lodging Systems (Asia), which handles the Saflok range of door locks, says he is seeing a lot more RFID lock installations and more properties going online with security options.

“Many hoteliers are now taking advantage of the cost saving benefits and increased customer convenience associated with an RFID system, as customers are no longer experiencing the problem of keycards demagnetising.”

The Marina Bay Sands Hotel & Casino Resort in Singapore recently went online with Saflok’s Adese electronic lock, combined with its Messenger LENS, while the Ritz Carlton in Hong Kong opted for the Quantum RFID solution and Messenger LENS.

Saflok Quantum RFID Online with Messenger LENS offers an award-winning lock with a two-piece modular design powered by a state-of-the-art online wireless system that enables two-way communication between the locks and the front-desk. A ‘contactless’ card reader means keycards don’t demagnetise, saving both time and money, while the online system offers greater operational efficiency and an improved guest experience.

Itakura. “There’s no need to insert or swipe the key card, and guests of all ages will find the ALV2 lock more intuitive as the key card can be offered to the lock from any direction.”

Itakura says that the technology has several advantages over existing magnetic strip and smart card systems.

First, the RFID’s proximity technology gives ALV2 locks the ability to read and write to guest and staff cards without them touching the lock. Simply placing the card within half an inch of the reader will open the lock.

As part of its read/write capacity, when a guest card is used to open a lock that information is written to it, or if it fails to open when a guest card is used, the reason for this is written onto the card. This can be easily read by staff and the problem immediately rectified.

In terms of staff cards, information can be stored indicating every

OnityAdvanceRFIDChrome

ALV2fromMIWA–offersamultitudeof

advantages

E q u i p M E n t

AHCT October 201126

Using Messenger LENS, staff can receive real-time notifications from the locks, such as door ajar or low battery alerts or can attend immediately to VIP guests when they first enter the room. The system is also set up to interface with existing hotel POS and PMS systems, allowing greater flexibility and more centralised control.

Easy upgradesOnity, a leading provider of electronic locking solutions, also offers a ‘contactless’ locking solution for the hospitality industry, in the shape of its HT RFID lock. This new lock allows current HT customers to quickly and easily upgrade from traditional magnetic stripe technology to RFID, which is rapidly becoming the global standard for contactless cards.

“Onity’s HT locking solution has been our flagship product for years and has satisfied many customers worldwide,” said Laird Hamberlin, president of Onity. “In response to customer demand, we have developed the HT RFID lock that requires no physical contact between the card and the reader which allows added convenience and quick access for the safety and security of the hotel guest.”

Available in various finishes, the HT RFID lock offers new and existing customers several benefits including stand-alone installation capability, the option to offer multiple credentials such as wristbands and key chains, and a simple plug and play upgrade function.

AElement is a new RFID hotel lock from SALTO Systems that provides an enhanced guest experience using online wireless technology.

Developed specifically for the hotel market, AElement allows

the integration of physical security into one stylish, energy efficient, reliable, wire-free system. It enables hoteliers to control the security of their entire building, grant access privileges to individual rooms and gather audit trail data from every door – all without leaving the front desk.

SALTO’s new wireless DNA technology enables AElement locks to be wireless ready right out of the box, with users simply choosing whether the functionality is activated or not. And if AElement should lose RF connection at any time it will automatically scan for a new or alternative connection, restoring communication and maintaining security.

Advanced security and convenient access management are its core values, enabling simple management of guest cards and doors as well as staff cards and back of house doors in a single system. AElement also features a wide range of advanced and innovative hotel management benefits including instant room move and instant extended stay abilities as well as lost card cancellation, intrusion alarm, door ajar alarm, remote opening, real time audit trail, passage mode activation for meeting rooms and automated low battery reporting.

For staff management it can provide on-line tracking, real time monitoring, dynamic master key functionality and instant master card cancellation. There is also no need to issue and collect staff cards every day. Staff cards can be programmed not to work at night (outside individual shifts) and can be centrally cancelled instantly, and changes to the locking schedule can be made on the fly, with no need to manually re-programme locks or re-issue cards.

‘Today a hotel lock is no longer just a

means for closing the guest room door but an important part in

the overall running of a busy hotel … it is vitally important that it does its job

effectively every time, without fail’Masa Itakura, Miwa Lock Co

SaflokQuantumRFID

IngersollRandCISAMIFARE

E q u i p M E n t

AHCT October 201128

While it is generally acknowledged that a beautifully designed spa doesn’t necessarily mean

a wonderful spa treatment, there’s no getting away from the fact that the visual impressions of the spa can help make or break a spa experience. While this first impression can cement the concept of the spa in the guest’s visual memory, it also has an effect on their mood and attitude, even to the extent of lifting or dashing expectations, and having a potential impact on how they receive the treatment itself.

Of course spa designers wouldn’t be in such demand if the psychology of the spa experience weren’t so important, and affected by the design. Art has long been relied upon to elevate the human condition, and if a spa is trying to achieve anything, surely it is this – to take the guest away from the humdrum of their schedules and transport them to a place where they can relax, connect and find some albeit temporary peace.

Trends within the spa industry are as significant as they are in any other, and spa architects and designers are continually looking to break barriers and reveal something fresh and unexpected with their next spa. But how do you do this in Asia,

where the competition is at its fiercest?Kate and Paul Greenwood of studioaria,

designers of the new Elemis Spa at The St Regis Bangkok, created the unexpected in that generally most functional of areas, the changing room. Enhanced out of all recognition, at the Elemis Spa the two-storey, light-bathed area is memorable for its design and sheer amount of space, encouraged by hotel owner Bill Heinecke who wanted guests to spend serious time here. “Changing rooms traditionally aren’t actually an afterthought, but don’t hold the important role they deserve,” says Paul Greenwood. “The two storey idea came in, with full height glazing bringing in the advantage of an unexpected Bangkok view. We were really experimenting with space. It’s very generous – deliberately designed to feel generous so you’d want to spend the whole day there.”

Tangible extravaganceAlongside time, space is the new luxury. Especially for urbanites, it’s an almost tangible extravagance, allowing the spirit as well as the body to stretch out and grow. Within the huge area the Greenwoods have created spaces within space, curvy wicker pods looking down over the pool

No matter how good the treatments themselves, the visual impact of a spa has the power to make or break it, believes Catharine Nicol

First impressions

last

and wet area, which leads up to showers, changing area and beautifully lit dressing tables upstairs. “This also gives a level of intimacy,” says Paul. “You’re not on view, you’re cocooned really, hence the pods and little surprises.”

At the just launched W Retreat and Spa Bali, it’s the AWAY Spa’s entrance, with its ‘wishing walk’ under a water ceiling leading to a flowing reception desk that takes the breath away and creates that delight from the unexpected, especially when guests arrive at night. “The blue water ceiling is reflected on the ceiling and floor giving the impression that you’re literally surrounded by water,” says Adria Lake, founder of A.W. Lake Spa Concepts. “The wishing path sets you on your way mentally, via messages on the walkway. It’s very W, very whatever/whenever. And then you walk inside and the reception desk is delightfully whimsical. It’s the flow again; everything flows. There’s no ending and no beginning.”

What is also unexpected is that neither of these spas display the typical Thai or Balinese interiors you’d expect in those locations. At Indigo Pearl in Phuket, where Coqoon Spa by renowned landscape architect and designer Bill Bensley has recently won yet another award, it is The

Designelementswhich“takethebreathawayandcreatedelightfromtheunexpected”area

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IndigoPearlPhuket’sCoqoonSpaconsistsoftwoweaved‘nests’withinthebranchesofa100-year-oldbanyantree

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Nest that is garnering most of the attention, another totally unexpected spa treat. Two woven nests hang within the branches of a 100-year-old banyan tree. Climb the steps and step inside for a treatment within the spherically woven space and you do literally feel like a bird.

“Initial ideas always come from Mother Nature,” says Bensley. “When one can read her well, ideas rarely fail. The weaver bird of Thailand has a nest with an identical shape.” When asked if he felt like a bird following a treatment within his nest, Bensley replied with his signature humour, “Very much so. When finished, the hunt for bird seed was exhausting!”

And strangely enough, he’s not wrong. It’s a singular, and absolutely comforting, experience and one is reminded of his belief in the Indonesian saying, “lebih gila, lebih biak”, meaning “the odder, the better”. There’s something particularly cosy and yet intimate about the weaving of the walls. They feel as if they are alive, living, breathing. “For me, it is about being cradled

in a 100-year-old banyan tree,” he adds. Textures have always been significant

within spa design. At the recent Global Spa Summit 2011, one of the spa industry’s most influential annual events, Emmanuelle Linard, executive director of Edelkoort an industry trend forecaster, declared that within the spa design world, textures were all-important, and white, the colour of spirituality and peace, would feature strongly. She may as well have been talking about Elemis Spa, with its soft, off-white palette, diffused light and magnificent textures, the white leather in reception in particular giving a luxurious feel. “We very deliberately used a soft white – not clinical white,” says Kate Greenwood. “It’s about moods,” continues Paul. “It allows the spa to change in terms of character throughout the day.”

From white to futuristic blue. The W always does things a little differently and for Lake the colours and texture subtly communicate the concept behind the spa. The sleek treatment rooms – or stages – glow from the light emitted from the extraordinary, almost neon treatment beds, and provide a contrast to the textured silver-gold wall, which reflects a different, living, flowing colour, depending upon which direction you approach it. Blue representing water, and the textures conveying wind playing on the surface of that water, belie the spa’s Balinese roots, yet far from the typical

teak and batik interiors of the competition.“Why would W’s spa be like any other?”

asks Lake. “And yet Bali is in everything else – the way the treatments are delivered and within the therapists – to me that’s more meaningful than trying to imitate Bali. This is more of a challenge. The environment may not say Bali, but the experience should. We’re treating people as intelligent beings, it doesn’t have to be so obvious. Let’s make them think and explore, make them ask questions. Then they become more engaged.”

The sense of place at Elemis Spa is also subtle; it’s in the views looking out to an unexpectedly green part of Bangkok, through a recurring Thai inspired frame that cocoons the whole building. A softening effect, the screen has charm as well as function. “It unifies the spa with the hotel as a whole,” says Kate.

And back at The Nest, the natural, curvy space is far removed from the industrial chic of the rest of the resort and spa, but for a few contrasting details that link the elements together. A bird’s nest with industrial piping anyone? Most certainly the odder, or most unexpected, the better.

‘Initial ideas always come from

Mother Nature. When one can read her well,

ideas rarely fail. Coqoon Spa designer

Bill BensleyTheElemisSpaoffersspaceswithinspace,withcurvywickerpodslookingdownoverthepoolandwetarea

ElemisSpaatTheStRegisBangkok

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Over the last 15 years, Australian cheese company, Bega Cheese has emerged as a major supplier of cheese product to the food service and retail sectors of the Asian market.

in Australia, bega Cheese holds the no. 1 market share of all value added natural cheddar and processed cheese products with around a 50% manufacturer share of the Australian market. not only does it produce its own no. 1 ranking retail brand bega, but is also packs all major supermarket house brand cheeses, as well as all burger slices for the major Qsr chains, mcdonalds, burger King, yum and sub-Way.

last year bega purchased the ex Kraft Foods Australia ltd processed cheese plant in Victoria, Australia. the acquisition of this modern, high capacity factory, has given bega access to the capabilities and capacities to pursue aggressive business growth in the year ahead. bega now has a capacity to product some 200,000 tonnes per annum of natural cheddar, processed cheddar and cream cheese product, with about a third of this capacity not yet utilised, plenty of scope for new customer and future growth.

export manager for bega Cheese, maurice Van ryn said, in commenting upon the emergence of bega Cheese in the Asian market, “We commenced exporting out of bega in the mid 1990’s with modest expectations. some 15 years later and we are looking at 15,000 mt of value added products sold to 50 countries around the world worth in the order of Aud $100 million.

Half these sales are to the Asia region. it is our natural market on our back door”.

For more details on bega Cheese: www.begacheese.com.au, [email protected].

“BEGA CHEESE EMERGES AS MAJOR CHEESE SUPPLIER TO THE ASIAN MARKETS”

Grégoire Michaud, pastry chef at Four Seasons Hotel Hong Kong, believes that while current trends place emphasis

on healthy options, professionals will always look to preserve traditional ingredients.

“Rather than using low fat milk or cream, most chefs would rather increase the fruit element, the glazing and compotes, and reduce the ratio of creamy stuff,” he suggests.

“For example, with panna cotta we wouldn’t replace ingredients with low fat alternatives, but would instead increase the fruit component to around two-thirds,” he explains. “This would be deemed more healthy, yet the quality and authenticity would still be there.”

Michaud, who has been with the Four Seasons since 1999, insists that for many classic recipes, replacing traditional with low fat ingredients simply doesn’t taste the same, “doesn’t translate right.”

“If a customer has special dietary requirements, for example wheat or lactose free, then we will engineer the recipe for the purpose,” he adds. Otherwise we’d prefer to

go full fat every time. Even in cappuccino and latte, you get a better result using whole milk.”

Fat’s where it’s atRichard Sawyer, executive sous chef at Hugo’s at the Hyatt Regency Hong Kong, says that while he is seeing a trend towards healthy options, including soya milks and low fat products, full fat ingredients will always be popular for sauces and desserts.

And he agrees with Michaud that in health terms, it’s not the dairy product in itself, it is the amount used and what else is included in the dish to offset it, such as extra fruit.

“People are more health conscious when it comes to eating, drinking and lifestyle generally. I’m a full fat person though, I like full fat creams and sauces whenever possible!”

Sawyer believes that while it may be possible to use low fat ingredients in some situations, sometimes only the real thing will do.

“For me a good butter is crucial,” he insists. “It’s a key ingredient both on the

While consumer trends encourage alternatives to cream and full fat milk and cheese, many F&B professionals

prefer to find alternative ways to inject healthy elements into food

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table and in the kitchen, in a hollandaise sauce, for example.”

Established in 1914, the Tatua Co-operative Dairy Company is New Zealand’s oldest dairy company and a leading manufacturer of specialised dairy ingredients and food products.

Tatua’s Foodservice division business manager, Mark Brotherston, believes that while health concerns are priorities, people also like to treat themselves and indulge.

“Ice cream desserts, cakes and other dairy-based desserts, such as tiramisu, tend to be less about low fat and more about an indulgent treat,” he says.

More than 95% of Tatua’s products are exported to more 60 countries around the world each year with a strong focus on China, Japan and the Asia-Pacific region.

Move towards natural“As Asian markets become more affluent we are definitely seeing an increase in general dairy consumption. Another factor has been the move away from artificial fats to natural dairy fats.

“Other emerging trends have been the coffee and cake culture with a lot of new Asian bakery and coffee chains using more natural dairy creams in their cakes and desserts as opposed to non-dairy based cream alternatives. Natural dairy creams are seen by many to be a healthier fat option against artificial or non-dairy based fats.”

Tatua’s foodservice product range includes more than 60 products, including mascarpone and crème fraiche, whipping and cooking cream, sour cream, ice cream mixes, cheese sauce and aerosol cream.

Brotherston says that in the 12 years he has been dealing with the Asian markets he has seen dairy consumption grow significantly.

“I believe that the rapid growth of the quick-service restaurant has been very positive in terms of promoting dairy consumption. In particular they have introduced core dairy products such as cheese and milk products to the general Asian population through items such as pizza, burgers, milkshakes and soft-serve offerings.”

He adds that affluence and trends are major contributors to this and that many casual dining restaurant chains in Asia now offer non-traditional Asian dishes such as Italian food, which use a proportion of dairy, for example in pasta sauces.

Nicola Haindl, director of international sales and marketing at QimiQ GmbH, based in Austria, agrees that there has been a move to Western style food for many years.

“We see this particularly in the sweet range in many of the Asian markets; dairy cream desserts and gateaux are becoming very popular. We believe that dairy products are proving very important in the F&B industry in providing the customer with a natural, healthy, nutritious and, in the case of QimiQ, low fat options. We are finding that these issues are becoming more important, especially with [more stringent] menu labeling laws, the more natural the product the better.

“Using the QimiQ range of products these items can be made lower in fat than with traditional cream, while maintaining a full creamy taste.”

‘Rather than using low fat milk

or cream, most chefs would rather

increase the fruit element, the glazing and compotes, and reduce the ratio of

creamy stuff ’Grégoire Michaud,

Four Seasons Hotel Hong Kong

MascarponebrowniefromTatua

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Asia’s adoption of Western culinary habits coupled with growing disposable incomes and taxation and tariff reductions have contributed to some extraordinary changes in the global wine market.

Latest figures from government and industry organisations as well as wine forums and exhibitions bear this out with the overall market in the region doubling in the last five years.

In particular, the most expensive wine-growing region in the world has benefitted, as Bordeaux consumption has risen 35 times since 2001. Consumers, specifically in China, are preoccupied with prestige and 2010 reports indicate China is now the world’s largest consumer and importer of Bordeaux wines at 33.5 million bottles with a market value of around US$475 million.

But it’s not just French wines. The country is on track to become seventh on the 2012 list of top ten wine consuming countries, despite being a notoriously hard market to break into with a frustrating range of constantly changing rules and regulations designed primarily to protect the domestic wine market.

Debra Meiburg, TV personality, wine expert and educator, says the Mainland wine market is “very murky, crowded and confusing”. The elimination of Hong Kong’s wine tax has resulted in a reduction of licensing requirements, Meiburg points out, so “anyone can put out a flag now and bypass the bureaucracy in China. Some say as much as half the wine imported to Hong Kong is destined for the Mainland. Certainly a large percentage of Hong Kong importers have operations in China.” However, she adds that very few of them have a distribution network which covers the whole country adding to the difficulties and confusion.

Over and above the myriad legal obligations there are other stumbling blocks many in the industry have not anticipated, such as the accepted practice of companies offering commissions and perks to F&B staff for making sales.

“Since 2005 there’s been a lot more international involvement in the wine industry in China,” Meiburg says. “Already 96% of all the wine drunk in the country is produced there and this domestic market is the world’s sixth largest producer of either bottle or blended wine. The increasingly aspirational, previously state-run wineries are taking on a different face, setting up joint ventures with European houses and for the first time we are seeing investment coming from Hong Kong, too.”

The China wine industry may be in its comparative infancy, but Meiburg says it’s set to “rock the wine world”.

It’s the sort of prediction and opinion held by many. Jeannie Cho Lee is the first Asian ‘master of wine’ and is also an author on the subject. “China’s wine market has come along leaps and bounds in the last decade, or even two, and the momentum is building. We now have much larger players on the scene with very good access channels.”

Cho Lee points out that France still dominates in both volume and value – “close to 50% share” – and that the reasons behind this are numerous. “France has a history of wine and spirit importation to China so they made in-roads from the beginning and have distribution channels in place to take advantage of the burgeoning

market while others had to start from scratch.” But she says it’s too simplistic to say China prefers fine wines

and especially French wines just because of prestige or status. “The profile of French wines compared to New World wines

appeals to Chinese palates. In blind tastings, a sophisticated audience in Beijing, Shanghai or Guangzhou will always prefer the subtle softer style of a French Bordeaux to an Australian Cabernet. They are trying out different wines and expanding their palate but they return to French reds because it really is about palate more than anything.”

Bordeaux market domination can be attributed to many factors, agrees Geordie Willis, business development manager at international wine merchants Berry Bros & Rudd. “First and foremost it is considered the ‘best’ by Chinese consumers who look to France as the spiritual home of fine wine,” he says. “There is also a degree of trust. The production levels of the top châteaux in Bordeaux allow for brand visibility, which is out of reach for some other wines, such as Burgundy, whose complex labeling and small production levels can confuse the consumer.”

Visibility in the market and other cultural factors also contribute to red’s dominance, Cho Lee points out: “The normal table beverage in China is tea and red wine is close to this. It’s served at room

temperature, has tannins and strong flavours. Also the colour signifies good luck in China. Food pairing works well with reds, too, especially with north Chinese cuisine.”

So who are ‘they’?In China, Meiburg says 40 to 50-year-old men are still the predominant market for fine wine investment. “It’s established money paying the astounding prices we hear about, there are fortunes being spent. Equally, now there are the younger noveaux riches and more women in the [tasting] room.”

Looking regionally, while Hong Kong is a little more difficult to pinpoint, according to Meiburg, Singapore is a collectors’ market with cellars started decades ago. The difference with China is that people now want mature vintages, and have the money to spend, so auction houses are doing very well.

“I am always surprised by what people are paying,” Cho Lee admits. “But that’s true across all luxury segments in China now.” Investors are a “different breed” Lee says, who go to auction houses and buy volume. In retail and restaurants it’s more difficult to gauge customer profile. “There’s a huge menu [of wines] available and prices are aimed at average customers, the number of whom

The growth of the wine market in Asia, particularly

in China, has taken the world by surprise. Zara Horner asks

what it heralds for the future of the wine industry

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bordeaux first-growth wines may be the most prestigious, but they are not the only wines worth investing in. As the price of sought-after wines such as lafite soars, chinese investors are turning instead to ‘super seconds’ and burgundy wines to invest and drink. since the supply of first growth wines is finite, and with around 80% of the wine going to china being actually consumed (according to several sources) instead of cellared, investors might find it wise to diversify their portfolios in the all-too-likelihood of a bordeaux bubble.

According to liv-ex, a leading fine wine trading platform, the price of lafite reached a price plateau after almost 24 months of almost uninterrupted price rises, and made a sharp descent this August. Meanwhile, top burgundies such as domaine Romanee conti pushed on to a 39% increase in price last year.

Asian buyers are mostly fueling the rise. As the most iconic fine wine outside of bordeaux with brand strength similar to the biggest names of the gironde, domaine Romanee conti’s (dRc) appeal is obvious to the marque-conscious chinese. The baseline price for any vintage of Romanee conti now approaches about hK$74,000 (us$9,500) a bottle.

As with the early days of the lafite phenomenon, a similar pattern is emerging with dRc, making it quite possibly the next big wine. According to wine merchant berry bros. & Rudd hong Kong, the company sold nearly 1,500 cases of 2009 burgundy, three times more than last year, and sold out all their future inventory (en primeur).

“i’ve talked to people around town and i believe burgundy will be next to come into fashion as the market continues to broaden,” says Richard brierley, former head of north American wine sales at christies and now head of fine wines at Vanquish wines in london, which sells half of its wine in hong Kong and china.

“My clients want to understand the delicacy of Pinot noir versus cabernet from bordeaux and try to get into this very complex region. it’s more of an adventure because you have to drink to understand. The complexities and lightness of burgundy really appeals to Asian cuisine, too,” he says.

Although burgundy currently makes up less than one-tenth of overall wine sales in Asia, it might be wise for the high-end f&b industry to start hoarding now for the cellar. Once the chinese acquire a thirst for fine burgundy such as Romanee conti, prices will certainly soar and the small supply will be snapped up.

Jessica Lam Hill Young

is increasing and right across the country, too, not just in coastal cities. Wine is aspirational and the recently created wealth means there are now enough people with spending power.”

Willis endorses the view of a “second generation” of wine consumers. “This consumer demographic is perhaps more worldly than their predecessors, often having been educated abroad and with access to Western culture via the web and global media. Consequently wine has become a more apparent aspect of their vocabulary, particularly with single varietal wines from the New World. All of this points at the continued evolution of the wine industry in China.”

Willis also predicts Chinese wine drinkers will begin to gravitate towards the other “great wines” of the world, “Particularly the subtle nuances of Burgundy, and to a certain extent the ‘super Tuscan’ wines of Italy.”

Invest or quaff? Whether people are buying fine wines as an investment or to drink, Meiburg says, “Until three years ago when people bought their wine I would be asked ‘when should I be drinking this?’ But now it’s ‘when should I be selling it?’ There’s more hesitation in pulling corks now.”

Willis says the answer is both. “Wine at both ends of the price scale is being consumed. The price of fine wine will continue to increase due to simple supply and demand. If anything the production levels of top-end Bordeaux is decreasing as winemakers strive for quality.”

The experts agree that given this diminishing quantity and the rise in quality (based on a run of exceptional vintages), people will continue to pay considerable sums.

“It is clear however, that provenance is becoming increasingly important,” Willis says. “The extraordinary, almost frantic pursuit of the top Bordeaux wines inevitably raises the spectre, as with all luxury goods, of possible fraud.

“It is vital consumers buy only from reputable sources. Wine traders are not subject to a strict regulatory code,” Willis cautions.

The futureRed and white wine regularly outperforms the global gold and oil markets with a 5% year-on-year growth compared to 3% for oil and

2% for gold. The annual growth rate of the global wine industry stands at less than 1% – it’s 10% in China (source: http://www.wines-info.com/en/Item_Style1.aspx?col=194) Record auction prices are being paid and as of 2009 legal-age per capita consumption in China stands at one litre of wine a year, compared to 50 litres in France and 15 in the US, all of which means an extraordinary potential future market.

Meiburg says Chinese wine drinkers are approaching their subject wisely – seeking advice, researching, buying classics – and that this will continue. “There are all ages in the [tasting] room now,” she says. “But the industry has a lot to do to educate and help people make the right decisions and ensure the fact that wine is seen as a luxury does not alienate the younger generation who may feel it is too decadent for them.”

Cho Lee points out the fact the rules keep changing means doing business in China is difficult and will probably continue to be so. “There are people who have been operating for the past decade and month-to-month have to re-learn the regulations.”

Protecting the growing domestic market could be one of the reasons behind this. The experts agree this is an important aspect of the future of the industry in China as wines produced there, formerly ridiculed, are getting better and better. “There used to be huge variations,” Cho Lee says. “But basic problems have been resolved and the wines are now good value for money.”

The world will “have to make room” for the different styles and preferences from China, Cho Lee says. “Clearly Asians have a different palate based on what they have grown up eating and drinking. Someone who has grown up eating chicken feet, jellyfish and tofu has different ideas about texture and flavour to someone who has grown up eating hamburgers and chips. We are just scratching the surface of a very big question here.”

One country, one market has changed things beyond anyone’s expectations, which is bound to affect how things are done in future. Packaging, names, flavours will all be reviewed. Cheers.

Wineregularlyoutperformstheglobalgoldandoilmarketswitha5%year-on-yeargrowth

WinetastingsandseminarshavebecomeincreasinglypopularinAsia,suchasthisonetakingplaceatVinoteca,anindependentfineandrarewinebrokerinHongKong

BordeauxpremiercruwinessuchasthoseoftheworldfamousChâteauMargauxarehugelypopularinChina

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A visit to a spa used to centre on immersing oneself in curative waters or simply enjoying a relaxing massage, but any spa worth its salt now has extensive menus offering numerous massage and beauty treatments, and

many also have other facilities such as swimming pools and spa cafes, where health-conscious guests can complete their restorative session by ordering up wholesome spa cuisine.

As spa-goers become more discerning and competition within the spa market intensifies, high-end, branded products both inside the treatment room and at the retail outlet are now the norm. Many luxury brands, meanwhile, are differentiating themselves by forging strategic partnerships with high-end cosmetic and spa brands, according to Andrew Jacka, president of the Thai Spa Association. As for chain and boutique hotels, he elaborates, “Chains are driven by costs and increasing shareholder value. They pay attention to amenity design and fitting them into tight spaces but pay little attention to the contents. Boutique hotels pay much more attention to amenities overall and see them as a marketing investment. The hotel amenity becomes their most intimate business card.”

Defining the brand universeAccording to Lois Chan, area manager Greater China of Groupe Batteur, a distributor of spa products including Algotherm and Deep Nature, amenities formulated without chemicals such as paraben and phenoxyethanol – which are used as preservatives in the cosmetic and pharmaceutical industries – are proving popular at present. “Hotels also look for brands offering complementary products to the shower care ranges like Algotherm’s Reviving Source Mask and the Exfoliating Soap,” she adds. As for what’s on the way out, Chan elaborates, “products which are not developed by brands are less popular, and hoteliers tend to favour a consistency between the products offered in the room and in the spa. This allows them to define a real brand universe.”

Andrew Johnson, managing director & vice president of Guest Supply Asia – which supplies top-end products such as Bulgari and Crabtree & Evelyn to the hotel and travel industry – agrees. “Non-branded or ‘in-house’ brands seem to have less value for most spa amenity programmes. If guests aren’t familiar with a brand, they may be suspicious of the quality and benefits. The focus seems to be on offering guests a product line that provides perceived therapeutic benefits or brands that their guests easily recognise.”

The right products can add a splash of luxury and comfort to any spa visit, while sub-standard amenities can leave guests feeling insufficiently pampered. Helen Dalley reports on trends within the spa amenity market

sparring partnersL’Occitane’sImmortellerange

MingFai’spopularEveryBodyLaborange

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Spa to de-stressWhile upscale brands are undoubtedly king, which spa product ranges are currently enjoying popularity in Asia? Ming Fai Group senior brand manager Tracy So, a supplier of products such as Molton Brown to the hospitality industry which also developed an amenity range for the Shangri-la hotel group, says detoxifying, moisturising and distressing products are all proving popular.

“As the Asian economies continue to grow at a fast pace, people are more likely to have stress disorders and be living under great pressure. That’s why spa amenities are very important; a few minutes’ worth of retreat time in the shower helps to reduce stress and soothe body and soul.”

As for hot new products, So elaborates, “We currently carry a brand called everyBody Labo, formulated with mineral water to help moisturise and relax the body, which is doing well. We’re also about to launch a spa product line for a brand with a lemongrass and lime theme; products include shampoo, conditioner, bath gel, body lotion and ultra-fine bath salts.” So adds that Ming Fai may consider providing a full-scale product line for hotel spa amenities in the future. Guest Supply Asia’s Andrew Johnson, meanwhile, adds that the company is seeing “a great deal of interest” in Aromatherapy Associates. “It is well known in the region and recognised as a market leader.”

Helene Goetzelmann, spa director, business development Asia-Pacific & International Marketing for L’Occitane, says its anti-ageing face care range Immortelle is making great strides in Asia. “Youthful skin is an acute concern in Asian countries, even more so than in Europe or the US. Our sub-line Immortelle Brightening, which is enriched with Bellis Perennis extract to address dark spots and even the complexion, is also significantly more popular in Asia than the rest of the world.”

While overall its Almond body care line, enriched in almond proteins to improve skin’s firmness, does well globally, the specific slimming formula (Delightful Shape) is less popular in Asia than in France, where slimming products have always been strong historically, she adds.

As for spa amenity trends in 2012, Goetzelmann says, “I think the need for natural formulations will become increasingly important yet hotel owners won’t compromise on the quality and effectiveness of the products, especially for spas in five-star properties, so they will continue to choose renowned international brands with high quality standards.”

Thai Spa Association’s Andrew Jacka, meanwhile, expects to see a greater range of amenities in the room for guest usage in the boutique high-end market such as body scrub, sun cream and facial moisturiser from next year. “I think that there will also be a recognition that delivering aromatherapy in the guest rooms for a real sensory experience will encourage more interest in the spa, and growing recognition that spa amenities really add value and build repeat guest numbers and referrals. Hotels may also identify ranges in the country of the property so they can pick up on the local story of the area, which means less transport and a lower carbon footprint.”

While Thailand and Indonesia remain Asia’s most important spa destinations as countries with a long tradition of providing resort guests with quality spa experiences, there is increased interest in high-end spa products in China and Japan according to Jacka, and the Chinese market is quickly recognising the benefits of spa services and the value of high quality spa amenity products.

‘For boutique hotels, the hotel amenity becomes

their most intimate business card’

Andrew Jacka, President of the Thai Spa Association

AromatherapyAssociatesfromGuestSupplyAsia

TenfacesetfromSpaOrigins

www.zieher.comwww.facebook.com/ZieherGermany

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and forms, pasta miniatures, salad creations and mini desserts. Similarly fashionable are Asian delicacies. Whether sushi or wonton, steamed or fried, the cuisine of the Far East is just as enticing when served in small portions,” says Simone Struve of the company.

Villeroy & Boch has introduced a wide range of quality tableware ideal for finger food: large, extravagant dishes and platters on which to arrange selections of canapés, or small bowls for individual servings. The choice of designs ranges from the classically elegant to simple to extravagantly asymmetric.

Part of the range is the NewWave series – a sleek, minimalist, trendsetting new design. While it is innovative, NewWave offers both round and angular pieces, which can be combined with one another. The antipasti plate, for example, also has a wide range of applications, from a light business lunch with club sandwich to sushi. Manufactured in premium porcelain, the range is dishwasher and microwave safe.

“Although multiple-course dinners continue to be popular, ever more gourmets enthuse about finger food, hors d’oeuvres, appetisers, amuse-bouche or canapés – whatever you want to call them,” says Struve.

Raymond Tam, director for Asia with Athena Tableware UK, agrees that the growing popularity of ‘tasting menus’ – primarily consisting of Italian and French cuisine – has created great demand in matching tableware.

“Another popular choice at the moment is small glass or porcelain pieces,” he

suggests. “Transparent glass provides shaping to food display yet maintaining the original food color, is a good choice for cocktail appetisers and dessert.“

Athena’s Luna is a range of handmade, double-walled glasses for gourmet ideas, while Corte is a set of three designer porcelain bowls on an acarcia board for visual appeal.

Tam also believes that for flatware, in terms of fine dining, well-known brands, or those with opulent designs – for example that incorporate silver or gold plating cutlery – will always be popular. However, he makes the point that banqueting and all-day dining offers the freedom for restaurants to mix and match tableware with the overall setting and environment.

“Especially for banqueting, as guests may have different themes for functions, flatware which is contemporary yet simple and elegant is also very popular. Our Zena range is an example of such design and has been chosen by several hotel groups since its launch in April 2011.”

Stuart Wilkinson, International vice president for Middle East, Africa & Asia Pacific at Steelite International, a leading manufacturer and supplier of award-winning tabletop ranges for the hospitality industry, thinks trends that have been in Asia for some time in regard to the ‘sharing concept’ are moving over to Europe in a larger way.

“A more ethnic feel is coming back in regard to product as well as more colour, but white will always be the main choice in regard to crockery …” he believes. “But While tableware

manufacturers have to offer the classics, there is

increasing pressure on them to develop contemporary, distinctive and individual

ranges. Daniel Creffield looks at what’s happening

in the industry

Top tablesThe table industry is competitive,

fast moving – and potentially hugely lucrative. Companies spend

fortunes researching what the next new trend will be, and can lose equal fortunes if they have calculated wrong.

While there will always be a demand for the classics, this doesn’t stop manufacturers trying to second-guess the competition in terms of more avant-garde design.

With a history going back 260 years, Villeroy & Boch is one of the world’s longest-established tableware manufacturers. Based in Germany with production plants in Europe, Mexico and Thailand, the brand is active in 125 countries.

The company’s hotel and restaurant division believes “nibbles” are the next big thing, whether it’s a casual or more formal setting – and that tableware has to respond to accommodate the new trend.

“Italian style continues to be one of the most popular options, antipasti in all shapes

TheLunarangefromAthena FreestyleplatefromSteelite

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“As a lot of crockery has a similar body colour depending on the means of manufacture, clients are getting more likely to mix and match products from different manufacturers,” suggests Wilkinson.

Zieher is a German design manufacturer for the tabletop and buffet sector, primarily for five-star hotels, upmarket restaurants and VIP lounges. The company produces a range of products suitable for both classical and modern hotels restaurants.

Manfred Zieher, president of the company, says that cuisine, and consequently the service involved, has become far more international. “It [tableware] used to be classical, elegant and functional. Today it is a mixture of influences coming from all continents. This creates great diversity – for the cuisine as well as for the tabletop – in the banquet and buffet section. Asian cuisine is

continuing to gain more and more influence throughout the world.

“We try to connect Asian, European but also Latin American elements and to factor them into our new styles and developments.”

One of Zieher’s newest products is a range of melamine trays. Melamine offers various advantages: it is dishwasher safe, food safe, temperature resistant and extremely sturdy, making it suitable for everyday use in the hospitality and hotel industry.

Zieher combines this material with a modern yet simple design, which complement its existing Modul system.

Moss Bakar, managing director at Equip Asia, which supplies tabletop equipment to hotels throughout Hong Kong, Macau, China and Singapore, says he has noticed an increasing Asian influence creeping into contemporary tableware design.

“We’ve seen it in Singapore and Malaysia, as well as resorts in Bali and, at many five-star hotels … you can clearly see the fusion concept there.”

Equip Asia offers several ranges which have a very Asian feel; a tea strainer from Alessi by well-known Hong Kong designer Alan Chan and Robert Welch’s Bud range.

Bakar also believes the environmental issue increasingly looms large. “Lots of hotel chains are becoming increasingly environmentally aware. Before they put an order in they ask ‘is this brand eco-friendly? If so how?’ They want to know how the product was made, and that less pollution was created in its manufacture.”

there is a surge in colour or patterned product.”

With casual dining becoming ever more popular, Steelite International has just brought out a set of plates and bowls to meet the growing demand for elegant yet practical tableware.

Wilkinson says the FreeStyle range has been developed to show food off in an exciting and modern way.

“It tries to address some of the issues that are developing in the market. There is a lot of crossover cuisine and F&B people are looking for multi-functional items that can be used for a range of dishes. I guess the traditional coupe is the best example, which would be used for main course items, noodles, pasta and salad, so the sides have to be slightly higher but not too high, as no one wants a different plate for every dish.”

Thesleek,minimalistNewWaveseriesfromVilleroy&Boch

TheMelamintrayrangefromZieherAlessiteastrainerbyHongKong

designerAlanChanfromEquipAsia

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“The message is that our products are locally manufactured, but to the high-end German quality standards that our clients expect,” says Oliver Schuhmann, managing director of ADA Cosmetics International Far East.

An example of the company’s commitment to this philosophy can be seen at ADA’s Asia head office in Hong Kong. Although only in Hong Kong for two years, the 15 employees include a sourcing and procurement team to ensure that all materials are of the highest possible quality.

ADA produces its Asian product range in Guangzhou, China, primarily for the China market, and in Malaysia, for the rest of Asia.

“Everything over here is locally manufactured in order to apply to local expectations in terms of time-to-market and quality,” stresses Schuhmann. “We are doing exactly the same here as we are in Europe to guarantee this.”

This is crucial, as Schuhmann says the hotel industry in Asia is so often driven by European management, who are familiar with the ADA brand from Europe and naturally expect the same quality when they travel to work internationally.

“Therefore all our products are equal wherever they are made. The ingredients, the formulation and the manufacturing procedures are identical because it’s vital

that our clients feel secure about the constant quality of our products,” he says.

As well as quality, the green issue – environment and sustainability – has become an increasingly significant topic for the hotel industry. Hotel guests have become more conscious of the impact of climate change and are looking to make a difference in the environment, even in a small way.

Hotel groups are also becoming increasingly engaged in sustainability and environmental protection. 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. For these hotels, ADA’s focus on ecological quality makes it a strong partner.

Skin allergies are also on the rise. “Now, more than ever, guests want to know what they are putting on their skin,” asserts Schuhmann. “Hotels, too, must be able to trust any green claims made on their cosmetic products. As demand rises, ADA is well poised to expand its green strategy. As a leading manufacturer we offer as much ‘natural’ as is possible, and handle natural resources in a responsible, resource-saving manner.”

ADA’s portfolio of certified natural body care lines is a demonstration of its continuing commitment to sustainability.

The source of raw materials and a solid partnership with their suppliers, the development of ecological formulations and resource-efficient manufacturing processes are just a few examples of the company’s culture.

“We have always invested heavily in the exploration of highly effective, selected natural raw materials and in effectiveness tests,” insists Schuhmann.

ADA has combined its ecologically oriented personal care products under its Green Collection. In addition to the Naturals series containing organically grown plant extracts, ECO by Green Culture is also part of the Green Collection. This line bears the environmental label of the European Union. The latest addition is Floraluxe, ADA’s first body care series to have been awarded the prestigious EcoCert seal.

National and international ecological certification seals such as EcoCert, CosmeBio and NaTrue ensure that certified cosmetic products contain only natural and plant based ingredients. They guarantee formulations must be free of parabens, synthetic preservatives, dyes and fragrances, paraffins and other petroleum products as well as any animal-based additives. The certification of natural cosmetics clarifies the evaluation criteria and helps hoteliers make a better informed product selection.

“The ecological seals provide them with an instant means of identification and, as a result, they are able to impress their well-informed and discerning guests even more distinctly by displaying a recognised eco-seal on their body care products,” says Schuhmann.

A bit on the sideMade from old-fashioned recipes, Wood’s range of condiments are among the finest in Australia, adding gourmet appeal to many dishes, from hearty roast beef dinners to healthy, nutritious salads.

The product range consists of relishes, pickles, chutneys, sauces, dressings and mayonnaise and are available in foodservice sizes.

Formoreinformation:www.woodscondiments.com.au

Squeaky clean ComendaCatering to the needs of small and medium-sized restaurants, Comenda has launched its new FE undercounter front-loading dishwashers.

The new machines are equipped with advanced devices such as the HAC electronic card for independent management of washing, dripping and rinsing times, the Quick Heating System for heating water quickly during filling and the Dynamic Filtering System, which constantly cleans rinse water.

Double wall structure for silent operation, digital temperature display and user console with backlit program button that changes colour according to the machine status (heating, ready, in operation) are standard features of all the models in the FE Series.

A new generation built-in water softener automatically regenerates resins according to the hardness of the incoming water and the number of wash cycles performed, without prolonging the duration of the wash cycle.

Formoreinformation:www.comenda.eu

Improving self check-inReflecting the increased use of hotel e-check-in Ariane Systems has launched the compact KeyStation guestroom card dispenser, a compact piece of hardware that enables guests who have pre-checked in online to retrieve their keycard without assistance from the front desk.

Once hotel guests have finalised the web check-in process via Ariane’s Allegro web check-in solution, they automatically receive an email and/or SMS with a barcode on the day of arrival. The barcode can be read at the KeyStation, which retrieves guests’ reservation details. The guest then selects the number of keycards desired, and the KeyStation automatically dispenses them, a process that takes less than 12 seconds to complete.

The KeyStation is compatible with magstripe, RFID keycards and loyalty cards and can be used as either a countertop unit or freestanding pedestal.

Formoreinformation:www.ariane.com

ECObyGreenCultureispartofADA’sGreenCollectionandhasearnedtheEu’sEcolabelaward

ADA’sportfolioofcertifiednaturalbodycarelinesisademonstrationofitscontinuingcommitmenttosustainability

A green commitment to quality

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Savor

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IMPACT Exhibition CenterBangkok, Thailand

23. - 27.05.2012

www.worldoffoodasia.com/www.thaitradefair.com

International Trade-Exhibition covering

• Food & BeverageFeaturing HALAL & ORGANIC Food

• Food Catering &Hospitality Services

• Food Technology

• Retail & Franchise

Koelnmesse Pte Ltd

Ms Lynn How

Tel: +65 6500 6712

Fax: +65 6294 8403

[email protected]

Jointly organized by

Thai Chamberof Commerce

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WofA12 60x297mm AHCT Ad.ai 7/18/11 3:34:41

Fun outdoor furnitureBlume Living brings more fun to outdoor dining with the introduction of its new take on synthetic rattan furniture, with bright colour combinations breathing new life into familiar seating. The high density PE rattan is hand-woven around a powder-coated aluminium frame and like all Blume products, it comes with a five-year warranty.

Formoreinformation:www.blume-living.com

Knives awayWant to keep your knives neatly – and safely – under wraps? Friedr. Dick has launched a new knife block, 4Knives, made of acrylic glass that can be easily taken apart, stored and cleaned. The best thing about this product? It features an interlocking system that makes it possible to take apart the two plastic plates and fold them to save on space. Perfect for small kitchens looking to utilise every inch of worktop.

Formoreinformation:www.dick.de

Green washVLG ECO is an eco-friendly, biodegradable collection of toiletries comprising shampoo, conditioner, body wash and lotion. Unlike many other green products, it has a stylish packaging design that’s modern and elegant.

The packaging features EcoPure, an additive that makes plastics biodegradable without affecting the appearance of the plastics, meaning you can go low-carbon in style.

Formoreinformation:www.mingfaigroup.com

Looking to finish food with natural smoke that doesn’t add heat? Then invest in a Smoking Gun, which adds smoky flavour and aroma to meats, fish and even delicate foods such as cheese without causing a melt-down. It can also be used to add smoke to cocktails, from applewood-smoked Bloody Marys to cigar-smoke infused Manhattans. The Gun also lets you get creative by smoking with such flavours as tea spices and dried flowers.

Warming upCommercial kitchen equipment provider Vulcan has launched its Cook & Hold Ovens, which operate at a lower temperature than standard or convection ovens to deliver naturally browned meat, moist seafood and nutritious vegetables.

Chef Mary Dess of Milwaukee Area Technical College vouches for the product, noting, “After conducting a variety of tests, the Vulcan Cook & Hold Oven had superior yields, better overall appearance and excellent taste and juiciness of meats.”

Available in the VRH Restaurant Series or VCH Institutional Series, Vulcan Cook & Hold Ovens feature cooking controls designed with a stainless steel interior and exterior for durability and longevity.

Formoreinformation:www.vulcanequipment.com

Groupe GM has launched the Ecosource airless dispenser, a cosmetics dispenser for hotels, bars and restaurants with a certified Ecolabel that guarantees it preservative-free.

Certified by the European Environmental label Ecolabel and the Scandinavian label of the same, Nordic Ecolabel, the Ecosource airless dispenser is the first cosmetics dispenser to contain formulas guaranteed to be free from preservatives and as gentle on the skin as they are on the environment. In addition, the dispenser stand is made from recyclable ABS plastic. The pump out cosmetic products enclosed inside, meanwhile, are manufactured and vacuum-packaged at high temperatures in sterile pouches to provide quality, environmental friendliness, innovation and safety.

Formoreinformation:www.groupegm.com

Dispensing green

A smoking gun

Formoreinformation:www.cuisinetechnology.com


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Fast dessertsGustosia is a new and innovative range of products created to enable the fast preparation of high quality desserts, gelato and confectionery, without requiring specialised staff or ready-made products. Easy to prepare and certified 90% gluten-free, the products come in pre-measured bags and only require liquid to be added.

The range includes hot and cold desserts, sorbets and frozen creams, mousse, baking products, flavouring pastes, non-alcoholic syrups, dessert sauces and more.

Formoreinformation:www.gustosia.com

Exotic vodkaA range of coloured and flavoured vodka which has already had a successful launch in Europe is now available in Asia. Produced by Lateltin, a family-owned Swiss company and leading supplier of alcoholic beverages since 1899, it comes in three flavours, Provokant Black (blackcurrant), Provokant Pink (strawberry) and Provokant Hot (chili).

Already selling up to 1.8 million bottles per year in Switzerland, Provokant’s makers claim the vodka offers fast turnover at the bar, is easy to make drinks with, is eye-catching and new to Asia.

At 18% ABV, the drink can be served as shots, on the rocks or used in cocktails. A popular cocktail choice using Provokant is a chili martini, which is made from combining 3cl Provokant Hot, 3cl vodka (if needed), 3cl passion fruit puree and a little lemon juice.

Formoreinformation:http://www.provokant.com/index.php

Brilliant bottleCognac house Hennessy has launched VSOP Hélios, the first of the ‘Privilège Collection by Hennessy’, and the first limited edition VSOP bottle this year. The company says it will release a new bottle each year from this collection.

VSOP Hélios is varnished in a layer of silver, coloured to resemble pink gold, which gives it a brilliant reflection. It is available in a range of gift box combinations including 70cl, 150cl and 300cl sizes, as well as with a 5cl miniature gift bottle.

Formoreinformation:www.hennessy.com

Colourful pastriesA new collection of pastries from Bridor called Arc en Ciel (rainbow) offer three “melt in the mouth” puff-pastry swirls, with generous fillings of naturally flavoured confectioner’s custards, enriched with ingredients to add colour, texture and flavour.

The three flavours, matcha green tea and cranberry swirl, candied citrus and almond cream swirl and praline and hazelnut swirl come in a frozen, ready-to-bake presentation.

Formoreinformation:www.groupeleduff.com

Boosting your (apple) turnoverKnouse Foods’ ready-to-use Lucky Leaf and Musselman’s products provide a simple and cost-effective way to debut autumn menus that feature flavourful and comforting apple dishes for breakfast, lunch and dinner. Adding speciality beverage options for adults and children can also help increase revenues.

Knouse Foods highlights how foodservice professionals can appeal to customers’ growing desires for more seasonal menu offerings with an assortment of recipe ideas. Appeal to a variety of diners by featuring classics such as apple butter coffee cake, savory chicken and apple pot pie, apple butter pumpkin pie, apple cider punch and cinnamon toast, which combines apple cider and spiced rum.

Formoreinformation:www.knousefoodservice.com

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Oct 21 – 25 HOST – International Exhibition of the Hospitality Industry Fiera Milano, Milan Italy

Nov 3 – 5 HKTDC Hong Kong International Wine & Spirits Fair Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

Nov 12 – 15 International Hotel, Motel Restaurant Show Jacob K Javits Convention Center

Nov 16 – 18 FHC China Shanghai New International Expo Centre Pudong, Shanghai China

Nov 16 –18 Annapoorna – World of food India International Exhibition and Conference for the Food & Beverage Industry Bombay Exhibition Center Mumbai India

Nov 17 – 19 Texcare Asia China International Exhibition Center Beijing China

Nov 23 – 25 The 7th International Hotel Expo Hotel Expo 2011 Cotai Strip CotaiExpo The Venetian Macao Macao

Jan 11 – 13 Hotel Investment Forum India2012 Renaissance Mumbai Convention Centre Hotel Mumbai India

Feb 19 – 22 Gulfood Dubai International Exhibition Centre Dubai

April 9 – 12 Hotelex Shanghai Shanghai New International Expo Centre Pudong, Shanghai China

DATE EvENT DETAILS ORGANISER

A show specialising in décor, technology, foodservice equipment, flavours, linens, amenities, tableware and other industry essentials.

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.

Host is a leading international trade fair with six specialised areas: food service equipment, bread/pizza/pasta, bar/coffee machines, ice cream parlours/confectionery, coffee, hotel & spa.

GLM1133 Westchester Avenue White Plains, NY 10604-3547Tel: +1 914 421 3346Fax: +1 914 948 6197www.ihmrs.com

Hong Kong Trade Development CouncilUnit 13, Expo Galleria, Hong Kong Convention & Exhibition Centre1 Expo Drive, Wan Chai, Hong KongTel: +852 1830 668Fax: +852 2824 [email protected]/hkwinefair

Organizing Secretariat, Laura LoncàTel: +39 02 4997 [email protected]

The 15th international exhibition for food, drink, hospitality, foodservice, bakery and retail industries.

Texcare Asia is the leading international laundry and dry-cleaning trade fair in the region. The sixth edition will focus on environmental compatibility and sustainability.

Food is the biggest consumption category in India with a market size of US$181 billion. With a population of more than one billion individuals and food constituting a major part of the consumer’s budget, this sector has a greater prominence than other businesses in the country. This is the sixth hosting of this successful event.

Hotel Equipment & Supplies Expo incorporates not only the largest collection of hospitality-related exhibitors in the country but also foodcourts, stalls, and demonstration areas.

HIFI is designed to provide an annual meeting place for leaders in the hotel industry to discuss important trends, to network, to identify new opportunities and to do deals through a combination of plenary sessions, breakout panels, and interactive development workshops focusing one of the world’s hottest hotel markets – India.

Supercharge your business at Gulfood! The world’s biggest annual food & hospitality showcase, at the heart of one of the most important global markets Gulfood is the essential sales and sourcing opportunity for the entire MENASA region, with over 20 years’ experience connecting international buyers with market-leading suppliers from around the world.

Hotelex Shanghai attracts the leaders in the hospitality industry. It provides a one-stop purchasing platform for hotels, restaurants, bars, and total solutions from building, cleaning and lighting suppliers.

China International Exhibitions LtdRoom 2402, Singular Mansion No. 318 - 322 Xian Xian Road, Shanghai 200336, ChinaTel: +86 21 6209 5209 Fax: +86 21 6209 5210 www.fhcchina.com

Messe Frankfurt Shanghai (Beijing Office) Rm 1721, Tower 2, Bright China Chang An Building No. 7 Jian Guo Men Nei Avenue, East District Beijing 100005, PR China Tel: +86 10 6517 1388 Fax: +86 10 6510 2799texcare.messefrankfurt.com

Koelnmesse GmbH and Federation of Indian Chamber of Commerce and Industry (FICCI).Koelnmesse GmbH, Messeplatz 1, 50679 Cologne, GermanyTel: +49 221 821 3939Fax: +49 221 821 [email protected]

Coastal International Exhibition Co., Ltd Room 2106, China Resources Building 26 Harbour Road, Wanchai, Hong Kong Tel: +852 2827 6766 Fax: +852 2827 6870 [email protected] www.hotel-exhibition.com

Burba Hotel Network2900 Bristol Street, Ste. D101Costa Mesa, CA 92626 USATel: +1 714 540 [email protected]/

Dubai World Trade CentrePO Box 9292Dubai UAETel: +971 4 308 6081 Fax: +971 4 318 [email protected]

UBM Asia8/F Xian Dai Mansion218 Xiang Yang RoadShanghai 200031Tel +86 21 6437 1178 507www.ubmsinoexpo.com

IHMRS focuses on F&B, technology and leadership

One of North America’s leading hospitality industry events, the International Hotel, Motel and Restaurant Show, returns to New York on November 12–15, presenting

more than 700 exhibitors and drawing some 30,000 professionals keen to discover the latest products and conduct business. Highlights this year will include the Hospitality Leadership Forum, the return of Boutique Design New York, the debut of the Hotel F&B Zone and the launch of an iPad application area.

Attendees will discover new attention to hotel food and beverage operations through the Hotel F&B Zone, and insight into the world of apps within a tech-savvy iPad application section. “IHMRS 2011 is all about cultivating new business and offering inspiration, as industry professionals get their footing in a new economy and look to make smart purchasing decisions that will impact the bottom line,” says Lynn White, show manager.

Technology Issues that Keep a GM Up at Night, Bells & Whistles for Your Marketing Mix, Hotel Green Programs with Return on Investment, and Boutique Brands … Global Plans are among the topics to be addressed during the Hospitality Leadership Forum (HLF) on November 13. The event also will feature the much-anticipated CEO Leadership Panel and US Lodging Industry Summit Panel.

Debuting this year, the Hotel F&B Zone is an edited division of statement-making products for hotel, resort and casino food and beverage operations. Endorsed by the American Hotel & Lodging Association Food & Beverage Committee, exhibitors within this area will feature such products as bar equipment, beer, wine & spirits, breakfast foods, buffet ware & catering accessories, cooking equipment, china, glassware & flatware, coffee & tea, menus, software & technology, specialty food & beverages, table linens & uniforms.

With new applications launching at a rapid pace, the IHMRS will offer an iPad application area for the first time this year. Visitors will experience a first-hand look at apps to assist both front of the house and back of the house operations, such as concierge, engineering, housekeeping, check-in, security and more.

Coming nextIHMRS 2011Javits Centre, New York12–15 November 2011www.ihmrs.com

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Mouthwatering opportunities at China’s food and wine market

As China witnesses record economic growth, demand from the increasingly affluent Chinese consumer is creating mouthwatering opportunities for suppliers of imported food

and wines. Industry analysts predict China will overtake the US as the world’s largest market for imported foods by 2018, with an estimated import bill of US$74 billion.

At FHC China, one of China’s most successful trade shows for international branded foods and imported food and wines, over 1,000 companies will participate in this year’s event from 70 countries and regions, with an estimated 23,000 buyers expected to attend from all regions of China. Buyers from food and wine retailers, followed by hospitality trade and distributors, form the largest industry sectors to visit the show.

Lily Zhu, project manager for FHC says, “We organise many competitions, training courses and events during the exhibition to guarantee that specialist industry buyers attend FHC, and over

Coming nextFHC ChinaShanghai New International Expo Centre, Shanghai16–18 November 2011www.fhcchina.com

300 chefs will participate in our culinary arts competition. Baristas, coffee roasters and coffee shop owners will join our Ultimate Barista Challenge and coffee roasting competition and tutorials. Wine sommeliers and industry colleagues who have judged the entries in the China Sommeliers Wine Challenge can be found at the VIP wine tasting lounge. Butchers, meanwhile, can join the meat training courses, and ice cream parlour owners can attend courses on gelato making and marketing.”

FHC 2011 has a record 26 international and regional pavilions participating in 2011. With 120 companies, the Taiwan Regional group forms the largest group to this year’s show. France, with four blocks of companies last year, has increased to six blocks and is dominated by wine suppliers. Spain, the US and South and Central America are also well represented by pavilions from Argentina, Brazil, Chile, Mexico and Ecuador. There are also new faces in the specialist tea and coffee element of the show, which features pavilions from Malaysia, Sri Lanka, Indonesia and Brazil this year.


AHCTOctober 201160



PATRONSHilton WorldwideHyatt Hotels & ResortsJones Lang LaSalle HotelsMarriott InternationalPLATINUM PARTNERSCarlson/The Rezidor Hotel Group IHGJumeirah Group Oberoi Hotels & ResortsRCI Taj Hotels, Resorts & PalacesGOLD PARTNERSAccorChoice Hotels International InterGlobe Hotels Pvt. Ltd.ITC HotelsKeys Hotels, Resorts and ApartmentsMGM Hospitality Premier Inn India Pvt. Ltd.Starwood Asia Pacific Hotels & Resorts Pte. Ltd.The Leela Palaces, Hotels and Resorts Wyndham Hotel GroupMEDIA PARTNERS Asian Hotel & Catering TimesGlobal DestinationsGlobalHotelNetwork.comHospitality BizHotel Interactive NetworkITP Publishing India Pvt. Ltd.Sleeper MagazineThe Indian Express Ltd.Traveltechie.com TravTalkTTG IndiaSUPPORTERSAAHOA (Asian American Hotel Owners Association) AH&LEI (American Hotel & Lodging Educational Institute) HAI (Hotel Association of India)IFC (International Finance Corporation)ISHC (International Society of Hospitality Consultants)ITP (International Tourism Partnership)An Official International Publication of BHNHOTELS’ Investment OutlookPatrons, Partners, and Supporters as of September 12, 2011

AC Times Oct.ad.qxp:Layout 1 9/14/11 5:42 PM Page 1

Raising a glass to Restaurant and Bar Hong Kong

Asia Pacific’s niche fine dining and bar show, Restaurant and Bar Hong Kong, was attended by over 200 hospitality operators, including San Miguel, Suntory Premium Malt, Nespresso, the

Canadian Beef Export Federation and House of Fine Wines, have attracted a record-breaking attendance of more than 12,000 top-end restaurant buyers, up 7.4% on 2011.

Top chefs performed inspirational demonstrations in the chef masterclasses, including three-starred Michelin Star Chef Chan Yung from Sun Tung Lok Chinese Cuisine and Tim Lai from Tim’s Kitchen, with two stars.

Mirroring Hong Kong’s growing love affair with wine, the wine tasting sessions were a full house event. Debra Meiburg (Master of Wine), Peter Kwong, Sammy Leung and Christophe Orlarei all delivered thought-provoking tasting tutorials.

Led by Disciples Escoffier president Jaakko Sorsa and Secretary General Oyvind Naesheim of Nobu Beijing, the Exploring Food Science seminar re-discovered the chemistry behind cooking.

The first Hong Kong Barista Championship and World Siphonist Championship hosted its competition finals at Restaurant Bar Hong Kong 2011 where the territory’s best baristas and siphonists showcased their professionalism, passion and skill. The winners – Vincent Hung, the barista and Sum Cham, the siphonist – will go on to represent Hong Kong and compete for the world title.

Another first was the Wine by the Glass Restaurant Awards, which highlights restaurants with the best selection of wine available by the glass. The Hotel Restaurant category winner was Tapas Bar in the Kowloon Shangri-La Hotel, which offers international tapas and a comprehensive selection of over 120 New World wine labels. The News Room from The Press Room Group scooped Wine by the Glass restaurant awards Group Restaurant category for its championing of less common grapes. Italian restaurant La Piola, which promotes food and wines from the Piedmont region took winner of the Independent Restaurant category.

Next year is the event’s 10th anniversary and a big celebration is planned for September 2012.

Coming nextRestaurant and Bar Hong Kong 2012September 2012www.restaurantandbarhk.com


AHCTOctober 201162

Chloe Tsai, Mandarin Oriental, Hong Kong’s social media and e-commerce manager, is keen to dispel the myth

that just because the legendary five-star hotel is one of Asia’s oldest and most venerable properties it is not stuck in time and is actually forward-thinking.

“Actually, the hotel has a tradition of celebrating the unconventional and is very creative,” she insists.

A case in point is her own newly created role. One of the very few luxury hotels in Hong Kong to market itself on all three major social media platforms, Facebook, Twitter and Sina Weibo (a Chinese microblogging site with more than 140 million registered users), MOHKG has a decidedly forward-thinking approach.

“There’s a vision here. We may be approaching our 50th anniversary, but we are very advanced in technological terms. The tech in the rooms is impressive and there is a real commitment to new media.”

She says, however, that alongside the ambitious web-based marketing strategy, it is important to acknowledge the Mandarin Oriental’s impressive history. “It is almost 50 years old after all,” stresses Tsai, who in her previous position managed French leather goods company Longchamp’s digital marketing activities in Greater China. “And people are interested in that. It is important to keep tradition and history alive.”

Here of course the property – ranked top out of 308 hotels in Hong Kong on TripAdvisor – has the distinct advantage of more history to draw on than the average hotel. It boasts a series of superlatives: when it opened in 1963 its 25 storeys made it the then colony’s tallest building; it was the first in Hong Kong to have direct dial phones and

the first in Asia to include a bath in every guestroom. In 1967 it was listed by Fortune magazine as one of the 11 great hotels in the world.

A day in the lifeRepresenting a new breed of home-grown, specialist social media marketers, Tsai says that maintaining the Mandarin Oriental’s position in the top three on the main online platforms (vs other luxury hotels in Hong Kong) is a constant challenge. So what does her role entail on a day-to-day basis in terms of the hotel’s social media and e-commerce strategy?

“A main area is web PR, both local and international. I keep our social media page and accounts dynamic and interactive, that’s the beauty of a web 2.0 environment,” she enthuses. “Working on social media takes up a significant part of my job, perhaps 50%, and includes creating new and interesting posts on Facebook, Twitter and Sina Weibo especially. It takes a lot of creativity and research to come up with ideas that make your page engaging and dynamic! I also need to understand what may interest our followers and tailor these accordingly.”

Creating the content is of course one side of the coin; the other side is that she then needs to respond and interact with users – including local and international food and travel bloggers – and answer general enquiries.

“There are always lots of comments on these social networks,” she continues. “So we try to be as responsive as possible. Lots of people make enquiries via Facebook. Somebody even made an inquiry about food hygiene! So in some ways I also regard myself as a kind of ‘web concierge’,” she laughs.

SOCIAL workerDaniel Creffield speaks to Mandarin Oriental, Hong Kong’s Chloe Tsai, one of Asian hotels’ growing number of dedicated social media specialists

Tsai, who as well as new media is also a fan of travel, wining and dining, jazz, blues (particularly the music of Nina Simone) and Britpop, says the other significant part of her role is to look at content strategy, online campaigns and the movements of its competitors.

So what specifically can an online campaign entail? “We organise competitions and games to attract new fans. For example we recently launched ‘Fantastic Friday’ weekly quiz give-away featuring our signature products such as Mandarin Oriental high teas, spa treatments and so on. Earlier in the year we also launched a successful photo competition.”

She also stresses that part of the strategy is not to just focus on a more mature audience, as you might expect with an upscale hotel, but also try to attract a younger group of followers.

“It’s an educational process – younger people may have heard of us but we need to explain why we are special, why we are legendary.

“To us we concentrate on using social media as a communication tool with our guests, we want to hear from them and find out what they like – we don’t use it to sell the hotel, we use it to be able to talk to our guests and fans.”

And where does she see the social med i a and e - commerce p l a t fo rm, looking ahead? “We follow the news very closely so we anticipate current events will play an increasingly significant part. We can also expect to see more multi-media and user generated content to be shared on social networks … we also expect Google+ to be big … everyone is on or talking about it.”

Are you ready for all the opportunities of a new economy? At IHMRS you’ll discover the tools Are you ready for all the opportunities of a new economy? At IHMRS you’ll discover the tools Are you ready for all the opportunities of a new economy? At IHMRS you’ll discover the tools

and resources to drive your business forward. Visitand resources to drive your business forward. Visitand resources to drive your business forward. Visitand resources to drive your business forward. Visitand resources to drive your business forward. Visitand resources to drive your business forward. Visit ihmrs.comihmrs.comihmrs.comihmrs.comihmrs.comihmrs.com today for more information.today for more information.today for more information.today for more information.today for more information.today for more information.

N O V E M B E R 12-15, 2011 — J AV I T S C E N T E R , N Y CN O V E M B E R 12-15, 2011 — J AV I T S C E N T E R , N Y CN O V E M B E R 12-15, 2011 — J AV I T S C E N T E R , N Y CN O V E M B E R 12-15, 2011 — J AV I T S C E N T E R , N Y CN O V E M B E R 12-15, 2011 — J AV I T S C E N T E R , N Y CN O V E M B E R 12-15, 2011 — J AV I T S C E N T E R , N Y CInternational Hotel, Motel+Restaurant ShowInternational Hotel, Motel+Restaurant ShowInternational Hotel, Motel+Restaurant ShowInternational Hotel, Motel+Restaurant ShowInternational Hotel, Motel+Restaurant ShowInternational Hotel, Motel+Restaurant Show®®®

IHMRS Print Ad 65027 — Asian Hotel & Catering Times: 4C Trim 210mm w x 297mm h Bleed 216mm w x 303mm h

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i n t E r v i E w


AndreaFraire

FrancisFernandes

MarieLaureFleury

Kirimaya Golf Resort & Spa and Muthi Maya Forest Pool Villa Resort (Khao Yai) in Thailand has appointed David Bedinghaus as executive chef. With more than 30 years’ worldwide experience, Bedinghaus joins the group from his most recent role as F&B director of Movenpick Heritage Hotel in Sentosa, Singapore.

Chef Andrea Fraire has joined the Grand Hyatt Hong Kong chef de cuisine at Grissini Italian restaurant. Born in Piedmont, Italy, Fraire worked at three-star Michelin restaurants while still in his teens and most recently gained experience with well-known Chef Mattia Mana in Tuscany.

Seasoned hotelier Francis Fernandes has been promoted to take the helm of the 24-room boutique Kiridara Luang Prabang in Laos as hotel manager. Born in Mumbai, Fernandes has worked at properties in India, the Middle East and the Maldives. In May 2011 he was appointed assistant hotel manager at Kiridara, and now takes the top job.

David Lance has joined Marriott Executive Apartments Sukhumvit Park Bangkok as general manager. Prior to his appointment he worked at Courtyard by Marriott Phuket at Patong Beach as director of operations and has been with the group for eight years.

Worldhotels has appointed Jason Lin as director of sales for Hong Kong and South China. Most recently director of sales at the Royal Garden Hong Kong, he will oversee the planning and implementing of new strategies, initiatives and sales and reports to Christina Spykerman, senior DoSM, Worldhotels Asia Pacific.

W Hotels Worldwide has announced the appointment of entrepreneur and style maven Jenné Lombardo as its new global fashion director. Global trendsetter Lombardo will be instrumental in developing the group’s strategic initiatives and partnerships to showcase W’s innovative point of view on fashion.

Karl Hudson has been appointed general manager at Renaissance Harbour View Hotel Hong Kong. Prior to his appointment, he was general manager at Sanya Marriott Resort & Spa, China. He has extensive hotel experience in the Asia-Pacific region and he has worked in Sydney, Tokyo, Hong Kong, Shenyang and Cebu.

Marie Laure Fleury has become general manager of the Boathouse resort on Kata Beach, Phuket, Thailand, due to open this month. Prior to her appointment, she was resort manager at Trisara, Phuket, also owned by Montara Hospitality Holdings. She has 20 years’ experience in the hospitality business.

Pan Pacific Singapore has appointed Craig Cook as executive assistant manager and Alexandra Schmutterer as director of marketing communications. An Australian, Cook was most recently executive assistant manager of Dubai’s Ibn Battuta Gate Hotel, operated by the Movenpick Hotels & Resorts.

Schmutterer joined Pan Pacific Singapore from Siemens where she was a regional communications manager. She holds an MBA and speaks German, English, French and Italian.

Rachel Grier has joined Pegasus Solutions as vice president of business development, Asia-Pacific. Grier brings more than 20 years’ experience and previously held roles with Intercontinental Hotels Group. She spent the past eight years in Asia and speaks a number of Asian and European languages.

lebua Hotels & Resorts has appointed Rachna Sharma as regional director of sales in India. Sharma Recently worked with Hilton Worldwide as associate director of sales with the pre-opening team for the group’s flagship hotel in New Delhi and was later promoted as the director of sales for Hilton Garden Inn.

CraigCook

DavidBedinghaus

RachelGrier

RachnaSharma

AlexandraSchmuttererDavidLance

JasonLin

JennéLombardo

KarlHudson

a p p o i n t M E n t s

AHCT October 201166

Villeroy & Boch S.à.r.l. · Hotel & Restaurant330, rue de Rollingergrund · 2441 LuxembourgTel.: + (352) 46 82 11 · Fax: + (352) 46 90 22E-mail: [email protected]

www.villeroy-boch.com/hotel

Villeroy & BBochchhoch SSS. S.àà rà.rà.r ll.l. · Hote

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