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Published since 1976 V 38 At 2013
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GET WITH THE PROGRAMS
Embracing social media
SMALL BUTPERFECTLY FORMED
Designing privatekitchen restaurants
RICH PICKINGS
Coffee and tea'sAsian success story
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AsiAn Hotel & CAtering timesis publisHed montHly bytHomson press Hong Kong ltd (tpHK)
The opinions expressed i n Asian Hotel & Catering Ti mes do not necessar ily represent the views of the publisher or thepublication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, noresponsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical orprinters errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted attheir discretion. All materials published remain the property of TPHK. Reproduction without permission by any means isstrictly 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. FantasyPrinting Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong.
All rights reser ved (c) 2013Thomson Press Hong Kong Ltd
Welcome to the August issue o
AHCT, the most trusted source o
inormation on what is happening
in Asia-Pacifcs hospitality industry.
Last issue we touched on how, as with
other industries, hospitality must constantly
evolve in order to remain competitive. Tis
issue we highlight two key areas where such
orward thinking is not an option but an
imperative.
Environmental and sustainability issues
are here to stay. While it makes business sense
to reduce water and carbon dependency as
much as possible, it is as essential to show
hong Kong hoTels
AssociATion
hong Kong
chefs AssociATion
fedeRATion of hong Kong
ResTAuRAnT owneRs
The fedeRATion
of hong Kong
hoTel owneRs
AssociATion
of ThAilAnd
bAKing indusTRy
TRAining cenTRe
AssociATion of
inTeRnATionAl
hoTelieRs shAnghAi
singAPoRe
chefs AssociATion
hong Kong
bAKeRy & confecTioneRy
AssociATion
singAPoRe
hoTel AssociATion
hong Kong
bARTendeRs AssociATion
hong Kong
MAiTRe dhoTel AssociATion
shAnghAi
chefs AssociATion
MyAnMAR chefs
AssociATion
MAlAysiAn AssociATion
of hoTels
MAcAu hoTel
AssociATion
club MAnAgeRs AssociATion
hong Kong
HONG KONG
Thomson Press Hong Kong Limited/Media Transasia Limited
Room 1205-6, 12/F, Hollywood Centre,
233 Hollywood Road, Sheung Wan, Hong KongTel: +(852) 2851 7068, 2815 9111Fax: +(852) 2851 1933, 2581 9531
Email: [email protected]: Mr Daniel Creffield
AUSTRALIA
Mass Media PublicitasLevel 9, 215-217 Clarence Street
Sydney NSW 2000 Australia
Tel: + 61 2 9252 3476 Fax: +61 2 9251 3726Email: [email protected]
Contact: Mr Charlton DSilva
INDIAMedia Transasia (India) Ltd
323 Phase IV, Udyog Vihar, Gurgaon - 122016 (Haryana)Tel: +91 (0) 124 4759500 Fax: +91 (0) 11 26867641
Email: [email protected]: Mr Xavier Collaco
Media Transasia (India) Ltd
1, A & B, Diamond House, 35th Road,Linking Road, Bandra West, Mumbai - 400 050
Tel: 91 22 26053702-06 Fax: 91 22 26053702-06Email: [email protected]
Contact: Mr. Xavier Collaco
THAILAND
Media Transasia Thailand Ltd14/F, Ocean Tower II, 75/10 Soi Wattana,
Sukhumvit Soi 21, Asoke Road, Klongtoey,
Prakanong, Bangkok 10110, ThailandTel: +66 2 204 2370 Fax: +66 2 204 2391
Email: [email protected]: Mr Gaurav Kumar
UNITED KINGDOM
The Powers Turner GroupGordon House, Greencoat Place
London SW1P 1PH, United KingdomTel: +44 (0) 20 7592 8300 Fax: +44 (0) 20 7592 8301
Contact: Mr Chris Morgan
USARiverside Media
159 Main Street, 2nd Floor, Lake Placid,NY 12946, USA
Tel: +1 518 523 4794 Fax: +1 518 523 4708Email: [email protected]
Contact: Ms Christina Eccleston
Marston Webb International60 Madison Avenue, Suite 1011,
New York, NY 10010, USA
Tel: +1 212 684 6601 Fax: +1 212 725 4708Telex: (023) 420773 BRANINT
Contact: Ms Madlene Olson
ITALYEdiconsult Internazionale s.r.l.
Piazza Fontane Marose, 3-16123 GenovaTel: +39 010 583684 Fax: +39 010 566578
Email: [email protected]: Mr Vittorio Negrone
JAPAN
Echo Japan CorporationGrande Maison Rm 303,
2-2 Kudan-kita 1-chome,Chiyoda-ku, Tokyo 102-0073
Tel: +81 3 3234 2064 Fax: +81 3 3263 5065Email: [email protected]
Contact: Mr Ted Asoshina
MALAYSIAPublicitas International Sdn Bhd.
S 105, 2nd Floor, CentrepointLebuh Bandar Utama, Bandar Utama
47800 Petaling Jaya, Selangor, Malaysia.Tel : 603 7729 6923
Fax : 603 7729 7115
Email: [email protected]: Ms Audrey Cheong
your customers and the wider world that you
care. We look at latest thinking on the subject
on page 12.
One way to tell the world about your shiny
CSR initiatives is via social media, another
huge area under the spotlight this issue. An
increasingly vital communication tool, not
only do sites such as witter, Facebook, Weibo
and Youube present marketing opportunities
in their own right, they are also perect vehicles
or keeping in touch with customers, fnding
out what they think and what they want.
Asia n Hotel and Cate ring imes is
itsel moving with the times we have
EDITORDaniel Crefeld
DESIGN BY
Koon Ming [email protected]
CONTRIBUTORS
Michelle ChengZara HornerRebecca LoJane Ram
Michael Taylor
ASSOCIATE PUBLISHER
Sharon [email protected]
CIRCULATION ExECUTIvEBecky Chau
CHAIRMANJS Uberoi
DIRECTOR
Gaurav Kumar
endoRseMenTs
relaunched our website, which is at
www.asianhotelandcateringtimes.com
Please do check it out and let us know
what you think.
We nee d to hea r ro m hosp ita lit y
proessionals about the constant developments
in the industry, good or bad, so please do
send your comments and suggestions in to:
www.ranciliogroup.com
ss
9
The new patented technology or controlling andprofling the brewing temperature
The Xcelsius system enables the temperature of the brew water to be set dynamically, with an increase or
decrease of up to 5C (9F) during the 25-30 seconds it takes for each individual delivery. This technology
brings out distinctive avor characteristics of each blend or single origin.
Qualied by World Coee Events WCE 2011.
E d i t o r s M E s s a g E
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MANAGEMENT12 The race or carbon neutrality
MARKET REPORT14 Vietnam, Cambodia and Laos
what does the uture hold?
NEWSINDUSTRYDavid Beckham; a hotel school with a
dierence; and why the uture could be
grim or Hong Kong hotels
PRODUCT2 News rom Hobart, Pevonia and Meiko
CULINARY4 Apple smoothies; divine chocolate and
healthy olive oil
September Recruitment Malaysia Revenue/yield management Guestrooms Olive oil Cocktails Laundry Induction cookers
October Spas Macau Security Dairy Jam Wine Spa amenities Tabletops
CONTENTSVo lu me 38 Au gu st 20 13
TECHNOLOGY18 Harnessing the social revolution
DESIGN22 Hong Kongs private kitchens uncovered
FOOD26 The ice cream market heat up
12
26
DRINK30 Coee and tea hot and getting hotter
EQUIPMENT34 Cool ice machines
40 Hygiene: keeping it clean
Eco-paradisesNew-look Asian Hotel &Catering Times website!
Adertisers Inde
Alpha International 43
Boncae 25
Bravilor Bonamat 33
EBLEX 21
Follett Corporation 37
Food Hotel China 50
Food Hotel Malaysia 49
Franke 31
Global Search International 9
Grohe IBC
HICAP 52
HKTDC Food Expo 38 & 39
International Wine & Spirits Fair 53
M.Schaerer 35
Nespresso OBC
Pevonia 16 & 17
Primo Limited 29
Rancilio IFC
Restaurant & Bar 51
Taywell Ice Cream Limited 27
The Hotel Show 45
Tiger Company Limited 11
Ice cream wars
EvENTS AND ExHIBITIONS46 Events calendar
47 FHM previewed
48 HOSFAIR reviewed
APPOINTMENTS54 Whos moving where
ParesaResortPhuket
www.asianhotelandcateringtimes.com
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Sheraton Grande Taipei Hotel general
manager Will Chen is a social media
convert. Quoting recent statistics, he
suggests there will be an expected 3.4
billion internet users by the end of 2015.
The growing trend of internet
mobility is unstoppable, says Malaysia-
born Chen. Online involvement has
become increasingly important in recent
years, and it is crucial to integrate online
with ofine branding and marketing
efforts to maximise convergence.
Chen, who was appointed GM in
September 2012 and has 17 years
experience in the hotel industry, says
that unlike traditional marketing channels
such as newspapers, whose subscribers
have been dwindling over the past 10
years, social networks and the internetare incredibly efcient when it comes
to spreading news.
A posting on Facebook can reach
8,000+ users in a matter of seconds,
whereas a positive TripAdvisor guest
review can generate more bookings and
drive greater customer satisfaction for
the hotel, he enthuses.
A guest engaged in social
networks is 20% more likely to book
a hotel according to the likes or
recommendation of their peers. The
internet is a proactive and cost efcient
way to get your word out and be
noticed by viewers around the globe,
and gather key insights on guest needs
and behaviour. We are putting more and
more attention on this evolving channel
to leverage customer service and brand
loyalty.
Another area where the property is
hoping to achieve maximum leverage is
through the extensive renovation work
that has recently taken place.
As part of the Sheraton global
revitalisation programme, Grande Taipei
underwent a nearly NT$2 billion (US$67million) renovation to refurbish the iconic
property, reecting a luxurious new look
amid numerous facility enhancements.
The large-scale refresh was aimed to
meet the increased demand for high quality
accommodation, especially as business
and leisure travel to t he bustling Taiwanese
capital continues to grow, says Chen.
It also helps the hotel reafrm a
leading role in a highly competitive luxury
hospitality industry.
Sheraton Grande Taipei Hotels many
upgrades are reected in its new i dentity;
with the addition of the word Grande to
its name to reect a new standard of luxury
in the country.
The comprehensive renovation,
reecting a blend of classical elegance and
contemporary aesthetics, extends to every
aspect of the hotels 688 guestrooms and
suites, including bathrooms, work spaces,
entertainment units, carpeting, furniture
and upgraded in-room amenities.
Two-MichelinstarchefPhilippeLeveilleofLaltrorestaurantinHongKongrecentlypresentedhissummermenu.LaltrowasopenedinSeptember2012byLeveille,whoalsohelmsaMichelintwo-starredrestaurant,Miramontilaltro,inBrescia,Italy
Fresh approach, traditional values
Rhombus International Hotels Group has
announced the opening of Rhombus
Jukoupu Zhen Gaojiaao Primary School,
Hunan, China.
Since January 2012, Rhombus
International Hotels Group has worked
alongside Origin Charity Foundation by
implementing two initiatives at its hotels
and food and beverage outlets in Hong
Kong, providing nancial support to aidF&Baccountsfor55%ofGrandeTaipeistotalrevenue
GMWillChenledtherecentNT$2billionrenovationoftheSheratonGrandeTaipeiHotel
A roomwith a viewChef Paco Roncero has launched
Paco Roncero Catering at VIEW 62
by Paco Roncero Hong Kongs
only revolving restaurant.
The concept showcases chef
Ronceros Spanish nouvelle cuisine,
and the spacious, contemporary
VIEW 62, with its breathtaking vistas.
The aim is for clients and their
guests attending a Paco Roncerocatering event be it a wedding,
corporate happening, or MICE
incentive to have a truly bespoke
experience.
Together with the Hong Kong
culinary team, Chef Roncero aims
to set new benchmarks for creative
and culinary excellence at corporate
events, product launches, cocktail
parties, team building, or VIP
functions.
A team of culinary experts and a
professional events coordinator will
work closely with guests.
Myanmars newest boutique resort,
Bagan Lodge, soft opens this month in
the ancient Buddhist capital.
With stylised tenting and furnishings,
Bagan Lodges 85 rooms and suites
skirt the boundary of the shrine-studded
plains of the Bagan Archaeological
Zone. More than 2,000 historic temples
and ruins rise from the landscape east
of the resort, many dating back to the
11th and 12th centuries at the height of
the Kingdom of Bagan.
Conceptualised by French designer
Brigitte Dumont de Chassart, the
interiors and grounds of Bagan Lodge
are a melding of traditional Burmese
design, colonial-era trappings and
contemporary decor. Three classes of
accommodation range in size from 50
square metre deluxe rooms to the 196
square metre Queen Victoria suite, which
includes four bedrooms, a living room
and private garden.
As part of its soft opening, Bagan
Lodge will also be cutting the ribbon on
its open air restaurant, Tifn Box, as well
as a spa with eight private treatment
rooms and a swimming pool.
Bagan boutique
Reading, writing,arithmetic and Rhombus
the underprivileged in China. When guests
dine at any of Rhombus restaurants, a
HK$1 donation is added to each guest bill
and a HK$5 donation is added to each
accommodation folio when guests stay at
any Rhombus hotel. All funds are donated
to Origin Charity Foundation, enabling
them to develop and provide educational
facilities and infrastructure to those in rural
villages in China.
On the food and beverage side, each
restaurant venue will also be remodeled
and enhanced. As for stafng, a series
of professionalism boosting and servicequality improvement programmes are
being formulated, including an overseas
staff exchange, in order to further
enhance the guest experience.
This is important, as F&B accounts
for 55% of Sheraton Grande Taipeis total
revenue, thus playing a major role in the
hotels development. Nine restaurants are
available within the hotel, each featuring
different styles of ne cuisine from both
East and West.
The hotel is also making great
efforts to attract MICE business.
Hundreds of millions of Taiwan dollars
was spent constructing the propertys
banquet hall. Spanning more than
2,500 square meters and with a roof
reaching 4.8 meters decorated with
Preciosa handmade chandeliers, it is
one of the largest ballrooms in Taipei,
accommodating up to 1,800 guests.
Grande Taipei also boasts 18 meeting
spaces.
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Minor gets biggerMinor Hotel Group (MHG), a hotel owner, operator and
investor, has announced a US$4 mill ion investment in the
luxury boutique hotel brand Per Aquum Retreats Resorts
Residences, equating to a 50% stake in the lifestyle
brand. As part of this strategic partnership with Universal
Enterprises Ltd, Maldives, MHG and Universal plan to j ointly
develop the brand to encompass at least ve additional
properties within the next ve years.
Per Aquum currently runs three award-winning properties
Huvafen Fushi and Niyama in the Maldives and Desert
Palm in Dubai.
MHG and Universal will further invest in the brand over
coming years and the planned expansion will mirror MHGs
current footprint across Asia, the Indian Ocean, the Middle
East and Africa. The addition of the three Per Aquum resorts
takes MHGs overall portfolio to 91 properties in operation
across 12 countries.
Too manyrooms atHong KongsinnsHong Kong hotels are facing a serious
problem of overcapacity that is likely to
become more severe over the comingyears, according to Dr Henry Tsai of
Hong Kong School of Hotel and Tourism
Management (SHTM).
Although there is consistently high
demand for hotels in the city, according
to Dr Tsai, demand forecasts indicate a
signicant shortfall in likely booking when
compared to the rooms available. The
failure to implement strategies to improve
this situation will decrease the protability
of Hong Kongs hotels, and signicantly
increase their operational risks.
Hong Kongs hotels are renowned
for providing high-quality services to
both business travellers and tourists,
Spanish brunchCatalunya resturant in Hong Kong has l aunched a new
Sunday brunch concept Catalunya Sundays, brunch
with passion featuring weekly changing off-menu
dishes, its most popular signature dishes and a dedicated
playroom for children.
The concept is based around Barcelonas Mercat de
Sant Josep de la Boqueria, offering a true Spanish feast
with different food stations representing the market stalls
offering many of Spains favourite dishes.
Ovolo goes maritimeThis August, Ovolo Hotels will launch 100 Shek Pai Wan Road in
Aberdeen, Hong Kong, a sleek new lifestyle hotel whose rooms
put a contemporary twist on the rich maritime heritage of Hong
Kongs southside waterfront community.
Featuring 85 guestrooms with sweeping sea views, a spacious
Lo Lounge, 24/7 gym and Ovolos signature detail-driven design
and all-inclusive services, 100 SPW will also feature a new citywide
wi- hotspot service, giving Ovolo hotel guests free access to over
8,500 hotspots across Hong Kong including the airport, malls,
restaurants and even remote areas.
The hotel was designed by award-winning Hong Kong rm and
long-term Ovolo partners KplusK Associates.
Comes inhandy
The Mira Hong Kong has become the rst
hotel in Asia-Pacic to provide guests with
Handy, a complimentary mobile solution.
The service includes unlimited
international and local calls, city guide, as well
as 3G data and wi- tethering capabilities.
The new scheme launches in all 492
rooms this month. Each handy phone is
available for guests as soon as they enter
their room, giving them instant access to free
unlimited local and international phone calls
(currently to 25 popular destinations) and free,
high-speed data connectivity.
The unlimited 3G internet connectivityalso allows for easy wi- tethering to other
mobile devices such as laptops and tablets.
David Beckham visited Marina Bay Sands
in the lead up to the Sands for Singapore
Festival.
Beckhams visit is a Sands for
Singapore initiative to give back to the
community as 60 local children from
The Guardian Academy and students
from Singapore Association for the
Deaf afliated schools were given an
opportunity to meet and be inspired by the
football legend.
I have great memories of this city as
it was it here that London won the 2012
Olympic bid. Coming back and seeing
these kids today has been an inspiration
to me, said Beckham.
The British football star also showed
his support for the inaugural Sands for
Singapore Festival, which takes place
August 16-18, by signing a jersey that
will form the centrepiece of The Art of
Shopping component to be held at The
Shoppes at Marina Bay Sands. The public
will be able to view and bid for the signed
jersey during the festival with all proceeds
to benet local charity, Art Outreach.
Becks on the Bay
but they currently face a number of
challenges and opportunities. The
SHTM report points to the rapid growth
of counterparts both in Macau and
Guangdong province as one of the
challenges currently facing the Hong
Kong hotel i ndustry. For example,
the number of star-rated hotels in
Guangdong has increased at a rate of
15.2% per year over the past decade,
presenting increasingly erce competitionfor Hong Kong.
At the same time, however,
policies such as the introduction of the
Individual Visitor Scheme for mainland
Chinese tourists in 2003 and the
anticipated completion of the Hong
Kong-Zhuhai-Macau Bridge in 2015-16
should increase the number of visitors
from mainland China. This will help
facilitate economic activity and tourism
development in Hong Kong.
To support this promising growth
and overcome the challenges from
neighbouring regions, Dr Tsai argues
that a healthy Hong Kong hotel industry,
in terms of room capacity, is immensely
important. A situation of either under- or
over-supply of hotel rooms is detrimental
to hotel owners. Although hotels could lose
out if they have insufcient rooms, a blind
expansion of hotels could result in wasted
resources and nancial hardship for hotel
owners.
The over-construction of hotels in
the US during the 1980s led to serious
overcapacity, and two thirds of the hotelsbuilt subsequently went bankrupt.
To avoid such a situation in Hong Kong,
the hotel industry needs to plan its capacity
carefully based on demand. It is predicted
that Hong Kong will have almost 70,000
hotel rooms by 2013, an increase of more
than 17% over four years. Yet despite that
increase, Dr Tsai notes that the occupancy
rate has not shown a similar promising
upward trend and has remained relatively
steady at around 85% over the past
decade. Hence, it is important to determine
whether Hong Kong is likely to face the
problems of over- or under-capacity in the
coming years.
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ModularBuffetSystem
Small WaresRoll TopChafingDishes
BuffetDisplays
AccessoriesInductionChafingDishes
Coffee &Tea Pots
Urns &dispensers
Trolleys
New face, new products and
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Our commitment to developing new and innovative designs
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Cleaning upin China
The 14th China International Laundry and
Dyeing Industry Exhibition will take place in
Beijing this month.
Organisers state the show will be a
chance to understand the latest leading
laundry technology, grasp the trend of
development for the industry globally
and exchange technology with expertsand senior management from famous
enterprises at home and abroad.
Participants include Sailstar, Sea-Lion,
Weishi, Primus, Speed Queen and LG.
A new lookor WesleyOZO Wesley Hong Kong has opened its
doors in Wanchai. OZO is a new hotel
brand created around a core concept of
less frills and more control.
OZO Wesleys Snooze Zone consists
of 251 guestrooms and suites and has
been designed to create a haven of
comfort and convenience.
Up-to-date amenities to keep guests
connected include IPTV, a multimedia
connectivity panel and free wi- internet
access throughout.
In a city that thrives on business,
Callebautcloses sweetdealZurich-based Barry Callebaut, which
manufactures high quality cocoa and
chocolate products, successfully completed
the acquisition of the Cocoa Ingredients
Division from Singapore-based Petra Foods
Ltd in June, following approval from the
regulatory authorities.
The combination of the two businesses
makes Barry Callebaut the worlds largest
cocoa and chocolate manufacturer, fully
integrated from bean sourcing to the
manufacture of the nest chocolate products.
It creates an organisation with over 8,000employees, an estimated annual sales volume
of 1.6 million tons and US$6.4 billion in sales
revenue, as well as further diversifying Barry
Callebauts global footprint to 50 factories on
four continents.
From Isaan toSheung WanChachawan Isaan Thai and Bar has opened in Hong Kongs hip Sheung
Wan neighbourhood, at 206 Hollywood Road. The concept is a creation of
entrepreneur Yenn Wong, founder of the JIA group of hotels and restaurants
which, in Hong Kong, includes 208 Duecento Otto and 22 Ships, in a
collaboration with seasoned Thai cuisine chef Adam Cliff a protg of the
renowned chef David Thompson.
Adam worked at Nahm London and Bangkok, and Bo.Lan Bangkok before
heading up the kitchens at Kha Singapore.
Chachawan serves Isaan
cuisine, which originates from
northern Thailand and has
a raw, down-to-earthiness
about it that is rarely found in
other regions.
Focusing on grilled meats,and salads the predominant
avours are sour, hot and
salty while still maintaining a
common balance.
At the bar, a selection
of bottled beers and Thai
cocktails pair perfectly with
the intense avours of the
food.
Make mine aquintupleBritaway WB will sponsor the fth
bartenders competition, organised by the
Hong Kong Cocktail School, taking place
in Hong Kong on August 11.
Fifteen bartenders will be competing
for the championship slot, and the winner
will be given a free trip to the Dominican
Republic to attend the annual Desalia
Party, which attracts around 5,000 guests
from around the world.
OZO Wesley Hong Kong features an
aptly named meeting space, Talk, offering
a wide variety of conguration options
to accommodate a range of meeting or
event types and capacities, from small
boardroom of up to 12, to classroom
or theatre seating up to 40, or cocktail
setups that can host up to 60 guests.
Spices to IndiaDWP Next has partnered with KA Hospitality,
the owners of the Michelin-star Hakkasan,
Yauatcha and Otto Innito restaurants in India,
to create a Thai restaurant brand concept for
rollout across India and beyond.
DWP Next prides itself on working with
prestigious companies, who are recognised
among the best in their respective elds of
expertise, said CEO Russell Paine.
In India, KA Hospitality is one of the
nest examples of such a brand, achieving
international standards of excellence in
hospitality. We are excited to be working
with KA Hospitality, to bring world-class Thai
cuisine dining experience concepts to India.
The 14th Videocon d2h IIFA Weekend,
together with the TATA Motors
International Indian Film Academy
Awards, took place recently at The
Venetian Macao.
The weekend showcased lm
briengs, press conferences, music and
fashion music and acting workshops,
culminating in the nale the TATA
Motors IIFA Awards, featuring stars
from the Indian lm industry including
Abhishek Bachchan and Shahid Kapoor.
As the 2013 Ofcial IIFA Host
Destination Partner, The Venetian Macao
is now one of the few destinations to
have twice hosted the IIFA Awards. The
Indian market is becoming increasingly
important to Macau, with over 100,000
visitors arriving on its shores since
2009 when IIFA rst came to town, and
growing each year.
The awards night saw performances
by the biggest names in the industry:
Deepika Padukone, who showcased
some of her signature moves from the
recent hit songs in her most successful
lms, and one of Bollywoods most iconic
leading ladies, Madhuri Dixit, made her
IIFA debut.
Bollywood in Macau
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In todays hospitality industry,
energy saving light bulbs, smart
air conditioning/heating systems,
environmentally riendly laundry
and cleaning products are almost taken
or granted, along with sustainable seaood
and the growing locavore emphasis inrestaurants.
Our next target is a ully carbon neutral
property, says Hiran Cooray, chairman o
Sri Lankan-based hospitality group, Jetwing.
Sustainable practice was unknown back in
1973 when the company was ounded. But
Jetwing soon grasped that Sri Lanka has a
resource that provides immense potential
or industry growth, country development,
and international exposure, says Cooray.
All Jetwings new projects incorporate
the highest measures o sustainability
biomass boilers, LED lighting, solar
power and waste recycling, he adds. Te
groups engineering team has developed a
solar-powered mobile water fltration and
bottling plant.
Jetwing Lagoon eatured a frst or us
air conditioning requirements provided
by absorption chillers which run o steam
generated by biomass boilers.
Natural essenceCoco Collection has won a number o
local and international awards or its
commitment to preserving the natural
essence o the Maldives, says Lisa Brightwell,
VP o sales & marketing. Te company
upholds numerous environmental values
and initiatives, so guests as well as the local
community may enjoy the Maldives today
and or many generations to come, she says.
Coco Collection oers associates and
guests the opportunity to take part in
eco activities such as beach clean ups,
lagoon and ree cleaning, building o
coral nurseries, planting o trees around
the eroding areas o the resorts as well as
the provision o water tanks to assist with
water shortages.
Singapore. Grand fnale or the three-day
celebrations will be a partnership with
the Community Chest or the ComChest
Heartstrings Walk 2013, including a vertical
marathon up the Marina Bay Sands Hotel to
Sands Skypark, a undraiser that will beneft
over 80 charities.
Renaissance hotels across Asia-Pacifc
took a very dierent tack back in June
when guests were encouraged to celebrate
a global day o discovery. Renaissance
Harbour View Hotel Hong Kong hosted
a local heritage tour ollowed by a night at
the local racetrack.
Meanwhile Renaissance Bangkok
Ratchaprasong and Renaissance Phuket
Resort & Spa welcomed the worlds largest
open air art exhibition o decorated elephant
statues, entitled he Elephant Parade,
with the brightly-coloured, jewel-encrusted
art pieces set to attract support or Asian
elephant conservation.
Green ngersKirimaya and Muthi Maya gol-spa resorts
have gone several steps urther in their
800-acre site bordering a UNESCO World
Heritage National Park in Khao Yai,
Tailand. Since last year the resorts fve-
acre arm has been producing virtually all
vegetables, herbs and ruits or guests.
Under the supervision o hands-on
culinary director and passionate oodie,
David Bedinghaus, the project has expanded
to include a worm arm and a compost
project to produce natural ertiliser to
improve plant yield. Tis enables the arm
to become sel-sustaining while reducing
by 75% the waste dumped into landfll.
Fermented ruit and vegetable peelings are
the basis or an environmentally-riendly
insecticide.
Environmental issues are top o the
agenda in China and Worldhotel Grand
Juna Wuxi is dete rmin ed to esta blis h
credentials rom its launch as a responsible
and concerned corporate citizen, says
Worldhotels executive vice president Asia-
Pacifc, Roland Jegge. Tis new convention
and exhibition hotel occupies a unique
location on the shore o Shangxian River
Wetlands at the heart o aihu New City.
Te 370-room property is committed
to being an environmental ambassador or
green issues rom recycling and organic
arming to orestry preservation and wetland
conservation. Te resident environment
protection ambassador introduces guests to
local wetland ecology.
On a more modest scale, Yangshuo
Mountain Retreat, established in 2000, has
consistently been dedicated to meeting the
needs o the present without compromising
the ability o uture generations to meet
their own needs. A 5% green tax is levied
on all rooms and meals to help implement
the propertys many green initiatives.
he retreat began as a simple eco-
lodge and has contributed to Yangshuos
prosperity by creating employment
opportunities or local people and a deeper
appreciation or their culture and history
among all who visit. Furniture is all locally
made rom local materials, ood is mostlygrown in the hotels own garden or locally
sourced and the place is managed by local
residents with the exception o the training
manager.
Reducing carbon footprintsHong Kong has the second highest carbon
ootprint per capita o any country in the
world, says Carmen Ng, sustainabilit y
manager o Langham Hospitality Group.
Tis is why the groups three Hong Kong
hotels actively participate in the growing
Green Monday movement by oering
vegetarian menus at all F&B outlets as part
o a move dedicated to improving health
while reducing the diners carbon ootprint.
Hong Kongs newly opened Hotel
Indigo in Wanchai has many green
architectural eatures, explains Max Connop,
board member o Aedas International, the
propertys architectural consultants. Te
orientation o the building takes advantage
o the shade provided by neighbouring
buildings, this unique external shading
device used only where it is most needed.
Te resulting pattern creates a distinct sweep
around the building and Aedas expressed
this through the application o burnished
bronze solar fns to the outside o the crisp
glazed acade.
Double glazed Low-e glass is used or
the curtain wall to minimise solar heat gain
and reduce energy consumed or air-cooling.
Natural ventilation can be used during
spring and autumn by opening lobby and
guestroom windows, thus reducing the need
or airconditioning. Renewable bamboo
looring has been used in superior and
deluxe rooms.
Our resident marine biologist oversees
all o our eco initiatives and ensures
preservation and sustainability guidelines
are ollowed in all day to day activities
on our resorts. In addition, our biologist
holds weekly educational sessions to enable
guests to learn about the marine lie o theMaldives, the environmental issues the
region is acing as well as how they may
help counteract negative environmental
actors both on holiday and back home,
says Brightwell.
At the other end o the spectrum, mega-
size integrated resort Marina Bay Sands,
Singapore, is the islands largest single
building to be certiied with the Green
Mark Gold Award by the local Building
and Construction Authority. Tis year sees
the 2,561-room resort breaking new ground
with its frst large-scale charity estival to
beneft Singaporeans as part o its corporate
social responsibility programme. During the
three-day event in August the resort will
leverage the unique aspects o its property
to raise unds or its designated charities and
other local non-proft organisations.
As a socially responsible corporate
citizen, Marina Bay Sands is dedicated to
positively impact the community. For the
very frst time, all parts o our integrated
resort, in their individual ways, will work
together to give back to our designated
charities and beyond during this three-day
estival. We want to champion the spirit
o giving and we hope to inspire others to
come orward to do their part to help those
in need, says George anasijevich, chie
executive ocer and president o Marina
Bay Sands.
Act iv it ie s in clu de sp on sor in g a
perormance by 80 young dancers and a
und-raising dinner in aid o the Singapore
Association or the Dea. All restaurants
owned by Marina Bay Sands will donate at
least S$10 rom each dish to Make-A-Wish
Foundation. Te resorts ashion retailers are
joining an auction in aid o Art Outreach
HongKongsHotelIndigofeaturesgreenarchitecturewhichenablesthe
buildingtotakeadvantageoftheshadeprovidedbyneighbouringbuildings
a n a g E M E n t
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AHCT At 2013 13
As far as hotels are concerned,it seems Kermit the Frog got itwrong with his signature lament,Its not easy being green!Exclusive island hideaways andmega-size integrated resorts fromSri Lanka to Singapore are allnding new ways of going green.
Jane Ram reports
Takingthe
greeninitiative
JetwingchairmanHiranCooraynexttargetisafullycarbonneutralproperty
KirimayaandMuthiMayagolf-sparesortsfarmvegetables,herbsandfruitsforguests
CocoCollectionCocoBoduHithi
CocoCollectionintheMaldivesoersassociatesandgueststheopportunitytotakepartinecoactivitiesincludingbeachcleanups,lagoonandreefcleaning,buildingofcoralnurseries,plantingoftreesandmore
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Savoir-faire
yet adapted to or become intoxicated by the
tourist dollar. Its still very possible to visit
locations which are unaected by outsideinuence.
But Cambodia is also seeing a urry o
new hotel openings, many o them in Siem
Reap, which is close to Ankor Wat, one
o the worlds most revered heritage sites.
According to Rida Khun, managing director
o Te Sothea, a member o Preerred Hotels
and Resorts, more than 360 hotels and
guesthouses have opened in Siem Reap, and
more are on the way.
ourism has increased rom year
to year, with about 19% growth in the
irst ive months o 2013 compared to
the same period last year, Khun says.
Foreign investors are generally welcome in
Cambodia, and the government encourages
these investment activities with corporate
incentives. Te hotel, garment, real estate,
and fnancial services sectors, as well as
embassy ocials o oreign governments
and managers o NGOs, are positive about
the governments treatment o oreign
investors.
he Sothea is a luxurious all-suite
hotel located on a large estate in Siem
Reap. It embraces local Cambodian art
and cratsmanship, which can be seen
throughout the property. It caters to
individual travellers, couples, extended
amilies and small leisure travel groups.
In 2012, we achieved occupancy o
about 35% or the year and expect to run
about 50% or 2013, Khun adds. Best
available rate rom now until September 30
is rom US$220++ per room, per night or
a deluxe suite to US$780++ per suite, per
night or the king suite.
Boom timesJose phi ne Lim , reg ion al dir ect or or
Southeast Asia or the Preerred Hotel
Group, agrees that Cambodia is experiencing
signifcant growth in its tourism sector.
According to a Ministry o ourism
report published early this year, the country
saw a jump in visitor arrivals in 2012, with
an increase o at least 200,000, reaching
almost 3.5 million visitors or the year, Lim
says. It is a country with a lot o untapped
potential being a destination steeped in
rich historical and cultural heritage, with
renowned world heritage sites, namely
Angkor Wat, and the delights o Khmer
cuisine waiting to be discovered.
he hospitality industry is closely
watching Cambodia and has cautiously
begun to expand its presence in the country.
Currently, the implementation o
the Ayeyawadi-Chao Phraya-Mekong
Economic Cooperation Strategy Summit
single visa, political stability and security
having hosted important meetings like the
ASEAN Summit, has not only incre ased
tourist arrivals, but also boosted confdence
or investment and business in Cambodia,
Lim says.
In spite o ongoing issues that have yet
to be resolved, such as the improvement o
the current inrastructure or more ecient
accessibility to other destinations within the
country, as well as the establishment o more
requent direct ights rom key markets
such as India, China and Japan, leisure
and business travel to Cambodia still looks
poised to grow exponentially in the next
ew years.
The former French Indochina countries arestarting to attract international investors, but
they have a long way to go before they canhallenge Thailand as Southeast Asias premiertravel destination. Michael Taylorreports
Open doors and open hearts
T sta Ma Rrt a pa prprt rat artt b
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accessibility to second and third tier cities,
improvement in the inrastructure and
enhancement o management skills and
language capabilities.
Russia has traditionally been one o
the largest sources o inbound tourists or
Vietnam, but airlines are cutting ights, and
this is having an impact on tourism.
I you look at government data, total
inbound tourism to Vietnam is stable
or slightly in decline year on year, but I
suspect this is symptomatic o the shit in
the demographics o travellers, Basset says.
Russia has been a key driver or Vietnam
because o a history o avourable visa
conditions, but these numbers are alling
in many areas as ights are cut and capacity
reduced.
On the increase are the northern EU
countries as they develop a taste or new
destinations like Vietnam. I would see uture
numbers growing steadily rom German
speaking countries, Australia, the UK and
Scandinavia, particularly as their economies
navigate into better conditions.
Ongoing expansionhai-based Anantara Hotels, Resorts &
Spas has opened two hotels in Vietnam.
One is located in Mui Ne, which is a
three-hour drive rom Ho Chi Minh City.
Te other is in Hoi An, a historic ormer
port with a layered architectural heritage
reecting Chinese, Japanese and southern
European inuences. wo more properties
Avani Phu Quoc and Avani Harbour
View Haiphong will open in the coming
months.
Vietnam is developing and maturing
as a destination or inbound t ourism, says
Mark Eletr, general manager, Anantara Mui
Ne Resort & Spa. Te country and its
people seem to be emerging quickly rom a
very complex history and despite continued
controls rom government, the pace seems
to be sensible and sustainable.
Vietnam might not be ready to displace
Tailand as Southeast Asias top destination
or inbound tourism, but it does oer an
attractive alternative or travellers looking
or a change o pace.
Tailand will continue to dominate
Southeast Asia or new travellers, but I
suspect the experienced traveller to this
region is now looking or a dierent avour,
and Vietnam is illing that niche quite
rapidly, Eletr says.
Vietnam in general oers a more raw
journey. Te people are largely unchanged
by tourism, and I would go as ar as to label
tourists more appropriately as visitors. Te
country is challenging because it has not
Vietnam, Cambodia and Laos are
a bit o Southeast Asias well-
beaten tourism track. But the
three ormer French colonies
have a ew things in common that suggest a
bright uture or their respective hospitality
industries. All have UNESCO world
heritage sites, stunning colonial architecture,
a rich cultural heritage, outstanding ood
and riendly people yet to become jaded by
the impact o mass tourism.
O the three, Vietnam seems to have
attracted the most interest rom international
investors. ake Accor Hotels, or example.
Te French hotel group currently has 15
in Vietnam, two hotels in Cambodia and
one in Laos.
hese three countries have great
potential to become successul tourist
destinations with their economic and
political stability, diversiied natural
resources, unique cultures and traditions
and a population eager to succeed and
excel, says Patrick Basset, senior vice
president o Accor hailand, Vietnam,
Cambodia, Laos and the Philippines.
Although these countries have made
leaps o progress in the tourism and
hotel industry, there still remain some
major challenges. For example, there
is a need or improved air and ground
TheSotheaSiemReap,Cambodia,kingsuitethepropertyexpectstorunabout50%occupancyfor2013
MarkEletr,AnantaraMuiNeResort&Spa,Vietnamthecountryanditspeopleseemtobeemergingquicklyfromaverycomplexhistory
JosephineLim,PreferredHotelGroupleisureandbusinesstraveltoCambodiapoisedtogrowexponentially
AccorsPatrickBassetseesfuturenumbersgrowingsteadilyfromGermanspeakingcountriesincludingAustralia,theUKandScandinavia
ShintaManiResort
ShintaManiFoundationDevelopmentCenterClassof2013
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M a n a g E M E n t
AHCT At 2013 17
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work and mistakes will be made.
Some have realised that there are major benefts
to be gained rom using social media to promote short
term oers [in order] to shit unused inventory.
While people worry that this may cannibalise
their core business, the evidence suggests this doesnt
really happen. I it is Tursday aternoon and Im
making discount rate oers or people to stay or
the weekend, it is very unlikely that the people who
take up those oers would have booked at rack rate.
Te hope is that they will come back once they have
experienced the property on the discounted trial.
Its a point Dr Ada Lo, assistant proessor at the
School o Hotel & ourism Management, Te Hong
Kong Polytechnic University reiterates. It is almost a
standard that hotels have presence on social media channels.
hey have created links on their websites to take guests
to platorms such as Facebook, witter, Youube and Weibo.
However, not every hotel is doing a good job in capitalising on
the power o social media. Most o them still see it as a promotion
platorm. Social media is much more powerul customer
relationship management, service quality management, d istribution
management, revenue management, or instance.
Lo cites the Wyndham Hotel Group ripAdvisor link as an
example o how social media can be positively adopted by the
hospitality industry.
Wyndham has stopped sending their own post-stay surveys
to guests. Instead, they send an email to ask guests to post their
comments on ripAdvisor, she notes, adding: Wyndham in China
uploads guest reviews on their website.
Social screeningaking a step-by-step approach to social media t ools, one o Hong
Kongs newest hotels, Auberge Discovery Bay, has had a recent
ocus on Facebook.
Our ocial Facebook page opened in September 2012, and
we plan to start inviting key bloggers to visit and stay at our seaside
retreat, Loretta Wong, marketing communications manager,
explains.
Social media provides a more direct and eective communication
channel or guests to acquire up to date hotel inormation and share
their stay experiences with us and other visitors.
It is a powerul and eective marketing and advertising tool
that draws potential guests attention towards the hotel. Social mediacan also act as a guideline or hotels to understand the needs and
expectations o guests so we can improve, Wong says.
Te hotel plans to turn to key social media platorms such as
witter and Weibo in order to target a larger international audience.
We also monitor key online orums in Hong Kong such as
Discuss.com and Uwants.com, she adds.
Currently the hotel is searching or a candidate to fll the role
o a social media expert within the property.
We are looking or someone who is creative and innovative
with an insight on the social media landscape. Meanwhile, we are
working with a social media agency to roll out a series o campaigns,
such as Facebook eeding and blogger engagements, explains Wong.
For Wong, the overriding strength o social media sites is that
they allow direct connection with guests.
Teir experiences and responses are immediately reected on
dierent online platorms. Te reviews then go on to inuence
decisions and expectations o potential guests.
While we thrive on good reviews, we also take notes rom the
negative and take corrective action, making sure that the deects will
not be repeated again. Social media platorms continuously pushus to better ourselves, which is why we believe this will be a sooner
rather than later experience.
Taking the power backWith social media, power is in the hands o the customer, agrees
alwar.
Tey can rate, share opinions, highlight good service, shout
about poor experiences and ampliy both the best and worst o
what is on oer.
Te key is to have dedicated resources listening to social
media trac to see what is being said and actively contributing to
discussions to build your brand reputation as a helpul provider o
valuable inormation, he says.
Some groups are seeing the value o using social media metrics to
target advertising towards specifc sets o potential customers based
on their social profles and behaviours, alwar notes.
Examples include Marriotts and Hyatts special Facebook pages
or their rewards programme members. But, he says, the results are
mixed in terms o the returns.
Learning to experiment, and a willingness to continually refne
the messaging and propositions being promoted are key, according
to alwar.
It is about investing time, reading the research, talking to your
own sta and customers about what they use and encouraging
customers to share their experiences on social media, and thenrewarding them or it, he says.
Lo points out, Its transparent, public, and instant. o date,
short messages with visuals are proving most appealing.
Customers expect quick responses on social platorms, Lo says,
adding she is not sure hotels understand the dierences associated
with each method, or how customers use them.
Some hotels have a dedicated person to respond to comments
and upload new inormation. Some use service providers or
management companies and these can be a useul resource to help
understand how to better engage in social media. Te analysis and
reports are then used or management and marketing purposes.
But when something goes wrong it is apparent hotels need to
have a social media policy with a crisis management component,
Lo says.
Again, its this quick response. Hotels nee d to be p repared to
involve senior management, be honest in publishing an ocial
A positive presence onTwitter, Facebook, Flickr,YouTube, Weibo and othersocial media entities isessential but are hotels in
Asia embracing these newcommunication ideas?Zara Horner logs on
The socialnetworkS
ocial media has become a vital part o the way most
companies and organisations communicate with customers,
business partners, the media and the world at large.
While inter net inter action can provid e a golde n
opportunity or greater contact, partnership building and brand
development, it is easily mishandled, with potentially dire results.
Despite a lot o pseudo-science, we are still very much in the
inancy o our understanding o how best to use social media or
business, cautions Rohit alwar, CEO Fast Future Research, a
research and analysis consultancy.
oo many people have just used it to promote their standard
products directly and readers tend not to be interested unless they
are receiving genuine special oers.
More than that, alwar says, people want to be educated,
inormed, entertained, challenged and inspired. Tose seem to be
the postings that get relayed, anyway, with some going viral.
Learning how to use social media eectively is a whole new
crat or marketing people. It is very much an experimental process
and spontaneity seems to be important: responding to events and
developments, fnding ways o catching both the moment and
reader attention.
Sometimes the penny drops, says alwar, and companies put
their social media presence in the hands o those who use it most
and have to learn to trust them and accept that not everything will
HongKongsAubergeDiscoveryBayplanstoutilisesocialmediaplatformssuchasTwitterandWeibototargetlargerinternationalaudiences
t E c h n o l o g y
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Top of the class
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Shangri-LaHotelsandResortsenjoysasubstantialfollowingonitsSinaWeiboandYoukuaccounts
response by senior ocials and monitor systems or comments.
alwar agrees it is a harsh reality that a brands reputation can
spin out o control within seconds.
You cannot stop people posting negative things about your
brand or spreading bad news. Te key is to have clear responsibilities
within the organisation or monitoring mentions o your brand on
the various social platorms, assessing sentiment and responding
when you eel you are being misrepresented.
Tis is dicult because a poor response to negative commentary
can make the situation worse.
alwar cites the Icelandic Eyjaallajkull volcanic eruption in
2010 as a good example.
Some airlines and hotels did a antastic job o communicating
with customers and keeping them inormed about exactly what
was going on and used social media to provide instant eedback to
questions and concerns.
Others basically went missing and provided little or no support
via the social media with a consequent damage to their reputations.
Moving imagesFor Lo the uture is mobile, and images.
People like to use social media on the go, she says. Te
popularity o using visuals is also apparent.
Facebook used to be text driven, or example, now it has ar
more photos and video sharing eatures. imeline is visually driven.
witter also has links to photos and the sharing o videos, and
Pinterest is mainly visuals and images.
Videos are shared 12 times more than text links on Facebook so
they are obviously a much more eective, ecient, and memorable
way to convey a message.
People also like to share the eeling o connection, Lo says.
raditionally word-o-mouth was obviously limited to the
people you spoke to directly, but social media means there is no
such limitation now as you can literally talk to anyone at any time.
So, hotels should make their activities sharable on social media.
And share interesting items o others that are relevant to the hotel
and its customers.
All o which can generate interest in the hotel, which is what
its all about, ater all.
Lo cautions that everything is now transparent so management
mechanisms need to be eective.
Also, whatever is out there may be monitored by your
competitors. Inormation is ree and open on the web.
RohitTalwar,FastFutureResearchcompanieswhoputtheirsocialmediapresenceinthehandsofthosewhouseithavetolearntotrustthem
t E c h n o l o g y
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AHCT At 2013 23
Private kitchen restaurants exist in one
orm or another all over the world.
Enterprising ches who dream o
manning their own restaurant oten test
the waters by opening tiny venues to serve
whatever they ancied making. Some may
discover they need to expand to bigger
premises, while others preer to keep their
operations small and homely.
In Hong Kong, it is common or rentsto triple overnight in urban areas oten
orcing the relatively low margins o F&B
outlets to vacate premises in search o more
inexpensive spaces. As private kitchens
reputations are gained through word o
mouth, the harder they are to fnd, the
better. Yet they must balance the challenge
o allowing multiple sta to work in
oten cramped quarters with all the right
appliances and accoutrements to prepare
a delicious meal. Tat is what makes the
design o their successul kitchens worth
investigation.
Phyllis Loo and Sheila Wong are
riends who both used to live in Shanghai
and requented Willy urllas Morenos
restaurant El Willy. Tey loved his version o
contemporary Spanish cuisine highlighting
Asian ingredients and wanted to bring the
concept to Hong Kong. Ater opening
FoFo by El Willy in upscale Central
district, they thought that a more exclusive
restaurant would suit che Alex Fargas
various activities.
It is like his workshop and laboratory
with a dining table, says Loo. FoFo Privatcan be booked or private parties. We have
a roo that is or the exclusive use o our
guests.
FoFo Privat can seat 40 people across
two oors in one o Centrals rare low-rise
buildings. OpenUU, an up and coming
architectural team consisting o Kevin Lim,
Eddy Kim and Edward Kim, designed the
space to harmonise with FoFo by El Willy,
but with its own characteristics. As one o
the two large tables look directly into the
open kitchen, the space was kept light and
airy. Glass screens sandblasted with FoFos
signature graphics are placed strategically
and storage cabinets are incorporated into
the walls.
Te open kitchen is very important
as it osters a closer connection to the
che, explains Loo. Te kitchen is barely
15 square metres; the counter between it
and the dining table is used as a passing
line with plating on the surace below. Te
kitchen is arranged in an ecient U-shape
with some specialised appliances or tapas
and other signature dishes. Deep ryer, our-
hob induction cooker, salamander, vacuumpacker, slow cooker, ridge, wash up sink
and prep sink are laid out in a ring along
the walls or the maximum space to allow
sta to crisscross during busy periods. We
have up to three ches working nightly, plus
a dishwasher and two sta on the oor,
says Loo.
Plump penguins and pigsFoFo is Spanish or chubby and conveys
a happy, cheerul place, says Wong. We
wanted to keep a lot o open areas or a
bright look. Decorative ceramic penguins
and pigs are our mascots and carried over
rom FoFo by El Willy.
In contrast, Magnolia is a ground oor
space in Sheung Wan a more traditional
yet rapidly modernising area that does
triple duty as a restaurant, catering space
or Go Gourmet and team-building centre
or corporate frms. American Lori Granito
started Magnolia as a three nights per week
private kitchen restaurant ater closing
Centrals popular Bayou more than a
decade ago.
I didnt want to run a restaurant again,
Granito states. In Hong Kong, a restaurant
takes over your lie. Magnolia is not about
Hong Kongs private kitchen restaurants make thebest use of prime real estate, combining efcientlayouts with reliable appliances to keep guestswell fed and happy, writes Rebecca Lo
Ptrap: ff rt opuu; Maa Ra l;M Prvat l rt cat o & c.
putting bums in seats. I can open it with
only 10 people and they have to eat what
I make.
Known or her Louisiana home cooking,
Granito fnds that ribs, gumbo and pecan
pie are what her guests come back or time
and again. She inherited the 80 square
metre kitchen in the two-storey, 420 square
metre space already equipped with our
cooking stations set against opposite walls.
Its previous owner ran a cooking school or
team building and, while Granito preers gas
over electric hobs, she has made them work.
A central stainless steel work area lets sta
prep ood while others stir roux or check on
cornbread in the oven.
What you see ...One o Magnolias eatures is that guests
with a booking are invited to arrive ahead
or cocktails and canapes. Tey can observe
their ood being prepared as they head
upstairs or one o three dining rooms that
seats a total o 56. I like the idea that people
have to come through the kitchen, saysGranito. It gives them security to see how
their ood is made.
As many o Magnolias dishes require a
lot o slow cooking, the kitchen activity is
in its latter stages by the time guests arrive.
Our stove top and oven are what we rely
on the most or rying and baking, she
says. We keep separate ridges labelled or
dierent ingredients so that no one would
put a pie beside onions. Im very sensitive to
how things taste and separate ridges make
things easier with all thats going on.
On the other end o the spectrum,
Miele Private Lounges workshop is a very
private kitchen that caters to Mieles VIP
members by oering cooking classes and
Foryoureyesonly
FoFoPrivatcanseat40peopleacrosstwooorsinoneofHongKongCentraldistrictsrarelow-risebuildings(aboveandbelow)
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AmericanLoriGranitostartedMagnoliaasathreenightsperweekprivatekitchenafterdecidingshedidntwanttorunarestaurantagain
d E s i g n
4 AHCT At 2013
wine dinners with guest ches. Te German
appliance manuacturer elt that it should
have a place where its customers can ully
understand how its products unction in a
relaxing and un environment.
Te workshop, one-third o the space that
also includes a salon and lounge, is a bright
250 square metre open kitchen designed by
FAK3. Equipped to sotly sell Mieles latest
cooking and rerigeration appliances, its o-
white colour scheme is punctured by splashes
o red on the dining chairs surrounding a
central table to seat 20.
We have worked with the brand or
a long time and understand its products,
says Miho Hirabayashi, director with
FAK3 who worked with partner Johnny
Wong on the project. All o the cabinets
were custom designed and manuactured
to encase Mieles products. It is not
obviously a showroom and the appliances
are hidden until you need to use them. Te
space is neutral, with grey tile ooring in
a stone pattern. Te mirrored ceiling gives
it a dynamic, distinct look and echoes the
long table below.
Hirabayashi says that the space is easy
to maintain and looks resh.
Since dierent ches will work with
groups o students, the kitchen had to be
exible enough or dierent people with
dierent specialities. We put basics such
as the sink in a certain place and heating
elements close by. Cold storage is in a
separate room. As its a demo ki tchen, not
much storage is necessary.
MielePrivateLoungesworkshopcaterstotheGermanappliancemanufacturersVIPmembersbyoeringcookingclassesandwinedinnerswithguestchefsinarelaxingandfunenvironment
Magnoliadoestripledutyasarestaurant,
cateringspaceforGoGourmetandteam-buildingcentreforcorporaterms
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A multi award-winning new arrival intoAsia, bringing the finest quality icecreams and sorbets from the lushpastures and stunning orchards of the
Garden of England - the county of Kent.Now available for hotels & restaurants from:International Fine FoodsUnit 2611-13, 26th Floor Hing Wai Center7 Tin Wan Praya Road AberdeenHong KongTel: +852.3583.3366www.iff.com.hk www.taywell.co.uk
F o o d
6 AHCT At 2013
F o o d
AHCT At 2013 27
Alexander the Great is known to have enjoyed snow
avoured with honey and nectar, while Marco Polo
amously introduced Europe to an Asian recipe or
sherbet, which is believed to have evolved into the
worlds most popular dessert ice cream.
While ice cream classics will always sell, new varieties such as
sorbet, gelato and rozen yoghurts are catching on in a big way
with e xotic and combination avours a very noticeable tre nd
over recent years.
Te International Diary Foods Association 2012 survey o the
sector concluded vanilla was still number one avour; chocolate
chip mint, and cookies and cream are the next most popular, butthis hasnt stopped the experimenters.
British celebrity che Heston Blumenthal introduced mustard
avoured ice cream last year; and chocolate and rosemary, chilli,
beetroot, and whisky ice creams have all popped up on menus
across the region this year.
What is technically dierent is that gelato is milk-based,
sorbetto (or sorbet in French), is water-based and rozen yoghurt
is produced with a dierent kind o reezer and its consistency
is very smooth, explains Paolo Predonzan, Hong Kong master
gelataio at I-Scream.
I-Scream presents new avours every season and this summer
has introduced our savoury varieties using all-Italian ingredients:
Apulia olive oil sorbet, Modena balsamic vinegar sorbet, Pra basil
sorbet, and red cow parmesan cheese sorbet.
We think summer is the best time or sorbets, Predonzan
says. Te savoury sorbets have been introduced to give our
customers a new experience.
Tis new experience is something other manuacturers are
keen to develop.
We are trying to get restaurants to take lavours more
suited to their cuisine than take standard avours, says Alastair
Jessel, managing director o British artisan ice cream and sorbet
manuacturer aywell Ice Creams which will be launched in Asia
in September.
With so many dierent avours on oer, no two restaurants
need to compete on avours. Tere is nothing worse than going
into a restaurant and fnding the same branded ice cream in the
same avours. Its o-putting.
aywells most popular lavours are honeycomb, vanilla,chocolate, strawberry and pistachio.
Our Japanese green tea has become a best seller, Jessel says,
adding the market has changed because the choices oered have
increased so much.
It changes each year as people become more adventurous and
try avours they would never have considered a ew years ago. Tey
like them and so switch rom the avours they ate be ore.
Other more unusual aywell avours include lemongrass and
chilli, urkish delight and tahini, margarita-inspired Mescal ice
creams, and Tai tea sorbet.
Limitless versatilityFor XCs director Georgie Riley this versatility is one o the reasons
ice cream is so interesting.
Ice cream is a massive umbrella term or very dierent genres,
Riley points out. Te production equipment, reezing methods
and manuacturing expertise have improved so much ... avours
and orms are limitless.
Since taking over the Hong Kong artisan gelato and sorbet
company eight years ago, Riley has increased the recipe range rom
40 to 350 avours.
I quickly realised customers wanted variety, she says. Using
Australian milk, Riley only uses all natural products in her ranges.
We use inused whole plantation vanilla beans never extract,
or example. We always use resh ruit. And or this reason the recipes
themselves vary, as the sugar content has to change according to the
type o ruit used so that the product is not too sweet. However,
its a fne balance because sugar is a natural stabiliser, so i theres
not enough, the ice cream, gelato or sorbet wont scoop properly.XC ranges change every our months with new avours
introduced and old avourites returning.
For the past 10 years lemon pepper has been a very popular
summer avour so that comes back every season, Riley says. Rose
petal and Tai lemongrass coconut are two new avours or this year.
Tere are some avours which I dont think would travel well
and are regionally appropriate, Riley says. For example, our Hong
Kong milk tea variety.
According to Riley sorbets are big i n Asia probably because
there is no dairy content. Its an important consideration in a
region where a lot o people are dairy intolerant, so we always have
a large sorbet range.
Tis summer XC is introducing a new sorbet avour, Pabana,
a mixture o our ruits: passion ruit, banana, lemon and mango.
Regional variations are indicated in the sorbet market as well,
Jessel says. Sorbets are healthier than ice cream and contain part
o your fve a day. Sadly, demand or sorbet in Europe is nothing
From fast food chainsto Michelin starred
restaurants, ice creamand other frozendesserts are hugelypopular across Asia-Pacic. Zara Hornergets the scoop on thelatest trends
Not every avour isprotable but the rule is
that you need all of themDominic Tai, Primo
Financialmeltdown
HoneycombfromTaywell(aboveandfacingpage)
PrimotheItalianmanufacturercreatestwoorthreenewavourseachyear,withnineavourstobesoonintroducedtoAsia
Pic:Primo
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F o o d
8 AHCT At 2013
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AHCT At 2013 29
like that o ice cream because they simply dont taste the same. Tis
is due to the at content in the milk and cream.
Jessel says his company has noted that gelato is more popular
than ice cream in Asia, and attributes this to the quality o ice
cream available.
Some brands are made rom some very dubious ingredients
so we believe there is room or higher quality products [in Asia],
Jessel says.
With more than 100 avours, aywell ice creams and sorbets
contain no artifcial additives, colours, stabilisers, milk powder,
reconstituted whey or GM products. Many varieties are also gluten-
ree with special edition ranges produced or diabetics. Te company
is about to launch a range o sugar-ree ice creams and sorbets that
contain all natural ingredients.
For XCs Riley, all natural is all-important. We have built
expectations. A richer variety ice cream is served in our speciality
restaurants which we mix with other dessert components.
As well as the usual, avourite avours are lemon, cookies and
cream, green tea, and raspberry. We also provide local avours such
as coconut, lime, and mango, Rohrbach says.
As ar as guests demand, che says not much changes by way o
avours, but condiments have changed a lot.
oday, guests like dierent kinds o nuts, sauces, chunks o
cake, berries, as well as resh baked waes, cones, and pancakes.
Guests also enjoy hot and cold combinations, and want a less sweet
taste.
Choosing a local brand (its more cost ecient) Rohrbach
says he fnds guests in Asia are drawn more to the lighter gelatos
than the richer textured ice cream and that sorbet is top o the list
or health conscious customers.He says guests enjoy an interactive experience, so the hotels
eppanyaki style (cold stone) ice cream and spaghetti ice cream
making is proving very popular.
Weather matching?For Aero Lee, Asia area manager or Italian ice cream, rozen yoghurt
and pastry products manuacturer PreGel, two things determine the
choice o ice cream: It has to match the ood you had beore the
dessert, and the weather. For winter, mascarpone, chocolate rum,
and green tea are still the avours customers preer. For summer,
ruity avours and yoghurt are the best sellers.
Lee says Asian fne dining restaurants preer t he ice cream to be
made with local ingredients. We know o de mands or preserved
egg, and lychee with osamathus wine, or example.
PreGels most popular product in the region is rozen yoghurt.
Because it is healthy and it is easy or customers to do what they
long-term, aithul customers on this premise, she says.
Servicing local groups including InterContinental, Four Seasons
and Te Peninsula, as well as leading attraction Ocean Park, Riley
is happy to customise.
Teyre my own recipes so I can develop them as I, or my
customers want. At the moment I am working on gelatos to
accompany a new Argentine inspired menu at the Four Seasons,
Hong Kong.
Dierent avours are the attraction or customers in Asia, and
the provenance o natural ingredients. Remembering my products
are someones treat or the day is something I love.
Shifting des(s)ertsAngus Cheung, business development manager or Nestl Greater
China, agrees ice cream is a perennial avourite, though he eels thesorbet and gelato trend is slowing down.
Nestl owns several ice cream companies, including Swiss
outft Mvenpick, Dutch company Hagen Dazs which has just
introduced new pear and toasted pecan avour Dreyers, and
own-name brand, Nestl which is available in all natural, low/no
sugar and lactose-ree varieties.
Chocolate, vanilla and strawberry continue to be the best sellers
with the company noting regional variations such as the green tea
variety being more popular in China and Japan.
Dierent customers want dierent things, Cheung says. It all
depends on the ches imagination and menu creation. We provide
premium ice cream with premium ingredients to allow the ice cream
to be used or the best outcome.
Tis is something Urs Rohrbach, pastry che at Millennium
Hilton Bangkok, knows all too well. Dierent varieties o ice cream
are served at the hotels F&B outlets, because guests have dierent
want with it with dierent toppings or fllings.
Dominic ai rom Primo meanwhile says, Not every avour
is proftable but the rule is that you need all o them.
With that in mind the Italian manuacturer creates two or three
new avours every year, with nine avours to be soon introduced to
Asia, including amalf (lemons renowned or their unique avour
and intense aroma), orange milk cream with pieces o orange, curd
cheese lime and cheesecake raspberry.
Teir best sellers are the usual, plus stracciatella, mango, banana,
and pistachio, because all these avours
are used to make ice cream desserts, says
ai.
ai says Asias interest in all things ice
cream may be attributed to diners being
more adventurous and keen to try Western
cuisine. People here on the whole do not
like ood with a high at content, so gelato
also fts. Gelato is soul ood and puts a
smile on your ace, ai says.
Its not so much dierent lavours
customers are looking or, says ai, but
quality.
It doesnt matter i customers want
exotic avours or not, it is very important
that we use the best ingredients.
Whole milk, natural ingredients and
good production values. In one phrase
only quality counts.
MilkteaavourfromXTCcreatedfortheAsianpalate
XTCsGeorgieRileyrangeschangeeveryfourmonthswithnewavoursintroducedandoldfavouritesreturning
UrsRohrbach,pastrychefatMillenniumHiltonBangkoksaysguestsinAsiaaredrawnmoretothelightergelatosandsorbetthanricher-texturedicecream
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Five years ago I would not have thought to bring in the brand
I am bringing now Cas Richard because the market was not
mature enough to recognise and appreciate the quality o the product.
Now Hong Kong is a really mature market and has the best coees
rom all over the world. Beore the market only wanted the big brands
this is no longer the case.
Martin B Jones, vice president, F&B, Asia Pacifc, Starwood
Hotels & Resorts Worldwide says tea and coee are without a doubt
as two o our highest consumables. Tere are very ew people who
dont drink either or both. While we continue to oer these products
at a competitive price range, we go extra miles by monitoring the most
undamental consuming habits including i it is consumed frst thing
in the morning or last thing at night or just any time during the day.
Te importance o experience is essential as we ensure all our hotel
brands oer an array o premium products that suit everyones palate
as well as value or money.
Jones adds that a key strategy is to ensure consistency in quality
across all Starwood hotels, resorts and restaurants.
We have a coee and tea manual with guideline and standards
on how to prepare [them], which ensures that when a guest orders a
beverage o their choice, no matter where they are in the world, they
will have the same standard o brew. In addition we have partnered
with quality brand coee and teahouses to match the style and
personality o our branded hotels.
He adds that the group doesnt partner with just one brand or
blend across the Starwood properties worldwide, as this approach
simply wouldnt work.
All o our brands have a unique DNA, with its own character,
that dierentiates to target dierent guests. In the same way, coee
is a personal choice and we like to oer our guests a range; which
includes the popular to the unique one-os. Above all, our decisions
are quality based; there are always opportunities to work with
lesser quality products at lower prices but this doesnt ollow our
quality ocus.
Niche interestBonca managing director, Christian W. Huber agrees there is a
growing interest in niche caes where one can enjoy a good cup o
coee and experience the cae culture growing in Southeast Asia.
Huber says that with this comes a better appreciation o coee
culture and thus better awareness and appreciation or coee drinking.
Tis trend then becomes a liestyle. As innovations are rare in
this industry, the last real innovation remains to be the coee capsule,
Tea and coffee industriesrepresent big business acrossthe region and look tocontinue expanding, writesDaniel Crefeld
Brewingup a
storm
W
hile its dicult to put any fgures against the coee
and tea industries continuing growth in Asia-Pacifc,
one things or sure theres money to be made at
every level o the business.ea is o course a perennial avourite, sales o which are now being
enhanced by quality imports and avour orays taking in new and
imaginative ruit inuences as well as emphasis on tradition Asian
and Western blends rom lapsang souchong to Earl Grey.
Coee has been the real success story, however, with the big US
chains buying up prime locations in almost all major Asian capitals.
In June or example, Starbucks announced its intention to open 100
stores in Malaysia over the next our years.
Meanwhile Pacifc Coee Company, a US-style coee shop group
which actually originated in Hong Kong, now has outlets in China,
Singapore and Malaysia.
Eric Daniel, managing director o Fine Aromas, a amily owned
coee company supplying supermarkets, hotels, restaurants, oces,
private clubs, coee shops with coee and coee machines in Hong
Kong, believes there are several reasons why the coee market is
exploding in Asia.
For sure one reason is increasing incomes in the region and the
rise o the middle class. Vietnam or example which is a producing
country as well as an emerging country registered around 20%growth in coee consumption in 2011. In the Philippines it was
around 9%. Indonesia is also growing.
Daniel says that all the major coee heavyweights are ocusing
on emerging markets, and they have the fnancial means to make
their presence elt.
Manuacturers such as Nesca and chains like Starbucks show
the way. Ten the many copycats arrive. Once one company opens
the market others will ollow; once the market is mature all the others
will come.
Te smaller coee manuacturers which are usually more
quality oriented could not spread to China or Hong Kong without
the big players opening the market up frst giving away ree samples
educating the market, generally spreading coee culture.
Daniel makes the point that while the smaller players cannot
compete in terms o scale, they can on quality.
TeaForteKatiSystemLooseteaforRooms1fromTeaConcepts
nkstoitsmodularesignandvariouseesofexpansion,rersCoeePrimenbeconvenientlytedonlocationtoxpandingneeds.Iterscostsavings,