Hotels & Culinary ASIA, November-December 2015

& ASIA

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Less is more: Gastronomy trends in 2016

Host2015 made Milan the capital of hospitality

ProWine ASIA 2016attracts strong international participation

“City to Resort” Capsule Collection to Debut in Winter 2015

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EDITORIAL: Reny, Sarvjit, Diamond, Vishwapreet & Amrita (India), Anna (Sweden), Mike (UK), Liza (Singapore), Upi (Indonesia), Ying & Adrian (China), Arvi (Australia). Columnist: Carolyn Childs, (MyTravelResearch.com);Doug Kennedy (Kennedy Network Training) Public Relations Director: Winnie. Advisor: Rajiv Sanghavi. Design, Art & Web Development: Diamond Infomedia. Publisher: Milinia Inc. Founded by: Late Mr N.S. Kanwar. B-2-B Group Publications: PRINTING REVIEW, Medical Device ASIA, autoASIA, Plastics & Rubber Review, Electronics & Electrical ASIA, Beauty & Fashion World. Contacts: To advertise: [email protected], to submit a press release: [email protected], to subscribe: [email protected].

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Views expressed in this magazine are of the contributors, authors and companies and not necessarily of the publisher and/or editors’ and they do not take any responsibility for the errors and/or accuracy of the information published in this publication. No part or design of this magazine can be reproduced without prior permission of the publisher, who reserves the right to use the information published in this magazine in any manner whatsoever.

They say the first bite is taken with the eye, and here’s an appetizer of what’s in store. Hotels & Culinary Asia (HCA) is a B2B magazine for the ever-growing Hotel, Food, Travel and Lifestyle Industries.HCA, through print and online magazine is real time information network that connects you with latest information of the above industries, at the forefront of all the action and as the key media partner to the major industry events around the world, you can trust HCA to serve you with what you need. A quick glance through our pages will lead you into the world of the now in-demand technologies, services and events and much more.Our aim is to update you with the most happenings in the world of hotel, food, travel and lifestyle industries. Dive in, read, explore through our pages and we shall serve you to the best of our abilities and honour our commitment towards excellence.

I n T h e P a g e s

Hotels & Culinary ASIA | November-December 2015 | 3

Checking Out? PLEASE Give Me Your ‘But!’- By Doug Kennedy, Columnist, HCA and President of the Kennedy Training Network, Inc.

As the old axiom goes, “The worst complaint is the one that is never mentioned.” That’s why in my hospitality training workshops I always try to shift the paradigm of my participants into seeing guest complaints as second chance opportunities. As I often say, we should encourage guests to voice their concerns and celebrate negative feedback. Better that a guest shares their issues and complaints with us while they are in-house rather than waiting until they leave and going online to post a negative guest review.

Of course all hotel managers would prefer that a guest bring a service gap issue to our attention when it happens. However, despite all the table tent signage that has been placed in guests’ rooms to encourage them to notify a staff member if service falls short, very often they do not do so. As a result the best time to solicit guest feedback is during the check-out process.

While many guests these days use express check-out, there are still plenty that stop by the front desk for their zero balance receipt, to turn in their key, or to ask for assistance with luggage storage or transportation. This is the perfect time to try to get to the guest’s “but.” (Please note the spelling!)

The first step to getting the “but” is to truly let the guest know you care by demonstrating empathy. In other words, rather than just indifferently saying in passing “How was your stay, good?” take time to let guests know you sincerely care.

Part of this is training your front desk colleagues to use the proper phraseology and an open-ended question such as: “So tell me, how was your stay with us?” However the most important part is to convey sincerity with body language and eye contact so they understand that you really want to know.

If they know you truly care, most guests will give you their “but”; they will start by saying something positive, then point out one shortcoming. Typically they will say something like “Overall, everything was really great, but…” and follow with an issue or concern, then end their commentary on positive note by saying “Other than that, we had a wonderful stay.”

In this scenario, most guests’ “buts” are small and relatively inconsequential, so the response should be to thank the guest for bringing it to our attention, assure them that we will address it in the future, and wish them a fond farewell. However, if the guest has a bigger “but” to

share, be sure to also so empathy and understanding to the above. Validate their concern by also saying, “I can imagine that was an inconvenience for you and I apologize that we fell short of your expectation.”

So when you have your next front desk meeting, remind your staff that the next time they encounter a guest at departure, be sure to go for the “but.”

4 Love Fridays, Love the weekend, Love Horizon! 6 Less is more: Gastronomy trends in 2016 8 25th HOTELEX Shanghai Opens Online Pre

Registration Service 12 Host2015 made Milan the capital of hospitality 16 Asia’s Premier Wine Event Draws To Successful

Close 20 Outstanding results for food and wine exporters

to China! 28 The inaugural ProWine ASIA 2016 attracts

strong international participation 34 THAIFEX – World of Food Asia 2015: A Record

Milestone 38 Spend a sparkling New Year’s Eve on 3000m at

Berghaus Diavolezza 40 Italforni at Host 2015 46 Indulge your Appetite and Awaken your Culinary

Senses 48 Bravilor Bonamat: a proud Dutch family

enterprise 50 Dusit Thani Bangkok: New Vision, Same

Fantastic View 53 Black future? Coffee trends in gastronomy

Horizon, the only rooftop entertainment venue featuring an uninterrupted panoramic backdrop of Pattaya

bay. Offering guests liven up their Fridays with fresh air, outstanding views of the Pattaya Bay and chill to the sounds of our sexy lounge beats.

Only at THB 210 nett for selective ladies’ cocktail including Cosmopolitan, Margarita, Blue Mojito, Mai Tai, Long Island Iced Tea and Berry Fizz.

From 11th September onwards, Join us every Friday from 8 – 11 pm and come dress up as fabulous as you can! About Hilton Hotels & Resorts

Founded in 1919 as the flagship brand of Hilton Worldwide, Hilton Hotels & Resorts continues to build upon its legacy of innovation by developing products and services to meet the needs of savvy global travelers at more than 550 hotels across six continents. Hilton is the stylish, forward-thinking global leader in hospitality with Team Members shaping experiences in which every guest feels cared for, valued and respected. Access the latest news at news.hilton.com and begin your journey at www.hilton.com or www.hilton.com/offers for the latest hotel specials. View a list of official social channels atwww.hilton.com/social. Hilton Hotels & Resorts is one of Hilton Worldwide’s 12 brands.

Pattaya’s design concept and philosophy. Panoramic views, high quality design and finishes, and impeccable service play an integral part of the experience that is on offer to both leisure and business travelers. From the moment you arrive you will know that a new standard for style and sophistication has been set. A unique combination of light, textures and finishes create an atmosphere of pure indulgence. Just 90 minutes from Bangkok Suvarnabumi International Airport and with so much luxury to offer, the Hilton Pattaya is your new recreation and business destination of choice. For information, please visit www.pattaya.hilton.com or contact the hotel directly on + 66 (0)3 825 3000.

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Unique by design and centrally located, Hilton Pattaya rises 34 levels above CentralFestival Pattaya Beach, South East Asia’s largest beachfront shopping complex, with spectacular views North and South over Pattaya Bay and the Gulf of Thailand. Styled with the property’s beachfront location in mind, all Hilton Pattaya rooms and suites feature 180 degrees of unobstructed ocean views with private balconies. This unique position forms the core of Hilton

Love Fridays, Love the weekend, Love Horizon!

4 | November-December 2015 | Hotels & Culinary ASIA

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Whether vegetarian or vegan, Scandinavian or Asian, trends in gastronomy come and go very quickly. But when is a hype really also a trend

and so interesting and long-lasting that it is worthwhile investing in it? During the run-up to Intergastra, experts discussed current developments and gastronomy trends in 2016. “The trend is not to follow a trend,” said two people who should know, i.e. James and David Ardinast from Frankfurt, who have demonstrated the right feeling in the last few years with several restaurant concepts such as Maxie Eisen or Stanley Diamond. The two

restaurateurs are convinced that it is definitely necessary to establish a countertrend very deliberately. “In times when a large number of star chefs are banning table cloths, it is especially exciting to cover the table once again.” The brothers therefore also took their fine dining concept into the middle of the area around Frankfurt railway station.

In the last few years food trucks or high-quality snack bars have proved that fast food need not necessarily be unhealthy. That’s because they not only serve hand-made organic burgers and vegan Asian food, gluten-free cupcakes and chia puddings are also offered in pop-up cafés in cities. According to many experts, the majority of suppliers now have

Less is more: Gastronomy trends in 2016

Experts at the 2015 Intergastra Media Day: When is a hype a trend? / Authentic and high-quality food is one of the most important trends


strong commercial motives. Due to their long years of experience, David and James Ardinast know that it is impossible to earn money with trends. “Business and investments are only worthwhile when something is no longer trendy, but slowly becomes part of the mainstream. Unfortunately, trends have never been attractive at an early stage from business aspects.” It is important to not simply latch onto a trend, just because consumers are enthusiastic about an authentic idea and the history behind the product becomes increasingly important. “Of course, you cannot always reinvent the wheel, but gastronomy involves one key aspect, i.e. story telling,” said David Ardinast. When developing new gastronomy concepts, it is therefore especially important to enhance the idea or design it in such a special way that guests are already presorted. Finally, not every potential guest is equally attracted by an idea. The trend is therefore to preferably make something less, but then very good. Ferdinand Pillenstein, founder of the Suppdiwupp start-up, added: “Especially since it is impossible to make money with trends, and the demand for mobile gastronomy solutions will increase, I am now becoming more closely involved in the area of food trucks with Suppdiwupp. I am keen to see how the scene will develop and am looking forward to the Food Truck Roundup during the forthcoming Intergastra.“

space brought together just under 90,000 visitors and around 1,300 exhibitors from Germany and abroad. The event therefore meets these high expectations, and regularly receives top marks from the exhibiting companies and trade visitors alike. Kitchen technology and food, ambience and equipment, services, handmade ice cream, beverages and coffee – these are the topics on which the trade visitors from Germany and abroad obtain information, and are encouraged to think outside the box. The gastronomic heart of Germany beats in the southwest where at the start of the year Intergastra showcases innovations and trends, and provides many opportunities for the exchange of expert opinions and ideas. v

The experts agree that authentic and high-quality food is one of the most important current trends. Due to food scandals and ever increasing transparency, guests and consumers are now so well-informed that they are demanding honest cuisine. “Grandmother’s lentil stew with bacon, a Franconian potato soup or traditional semolina can often go down well in this case. This demand was also the reason to set up the Suppdiwupp company which serves up precisely these favourite dishes,” said Pillenstein. And although the young entrepreneur also focuses on regional products for his ingredients, the experts are certain that the regional trend is no longer so strong as such. The reasons for this include the one-dimensionality, the not always top quality and, in particular, the fact that new philosophies such as animal welfare are coming to the fore. The regional trend will always exist to a certain extent, but the great hype is over,” said the Ardinast brothers. “We are looking forward to discussing the latest trends and concepts with many interested people and industry experts during Intergastra.” About Intergastra:The world of hospitality – This is the claim of Intergastra, one of the most important European trade fairs for gastronomy, hotels and dedicated hosts. In 2014, the comprehensive exhibition programme on over 100,000 square metres of floor


The trade show covers fifteen sectors: Catering Equipment & Supply, Tableware, Textile, Appliances & Amenities, IT & Security, Fitness & Leisure, Food & Beverage, Coffees &Teas, Baked Goods & Ice Cream, Wines & Spirits, Hotel Design, Hotel Construction, Hotel Engineering, Hotel Furniture and Hotel Cleaning, delivering the one-stop procurement platform for hospitality and foodservice providers.

New structures, new highlights, new opportunities

The Central Kitchen model sets a new standard for a specification-driven, digitalized, industrialized,

scientific and efficient modern catering operation mechanism. It is safe to say that this operation mechanism is the most advanced solution for restaurant and F&B managers available today, one that allows a contemporary restaurant to implement a fully digital and high-volume production process, as well as a basic prerequisite for any large restaurant or foodservice chain seeking to gain a larger share of the market. The Central Kitchen concept is attracting attention from all types of foodservice operators as a result of its highly integrated structure. HOTELEX not only focuses on the expo venue itself, but also is seeking to become the vehicle for the development and implementation of the Central Kitchen model across China. The Central Kitchen Competitive Products Pavilion, one of debut

25th HOTELEX Shanghai Opens Online Pre-Registration Service

HOTELEX Shanghai is one of the largest and most

influential trade shows serving China’s hotel and

foodservice sectors. The 25th HOTELEX Shanghai, with

an exhibition area exceeding 200,000 square meters,

will take place at Shanghai New International Expo

Center from March 29th to April 1st, 2016. As one of

the sector’s most important trade shows, HOTELEX is

going to be 25 years old. The event this year will both

be a milestone and a new starting point for HOTELEX. 8 | November-December 2015 | Hotels & Culinary ASIA

Competitive Products Pavilions, will showcase hi-tech restaurant and kitchen equipment from domestic and international manufacturers, unveiling new concepts for central kitchens. The Central Kitchen Competitive Products Pavilion is the only central kitchen R&D center authorized by China Cuisine Association, and the exhibitions in the pavilion are jointly hosted by China’s first central kitchen institute and Shanghai UBM Sinoexpo International Exhibition Co., Ltd.

Compared to previous events, 2015 HOTELEX Shanghai has set a record both in the number of exhibitors as well as number of attendees who listed their job as purchaser. Attendees’ number reached to 96,508 that have increased by 18.3% over the last edition. The HOTELEX Shanghai 2016 has 200,000-square meter, which will attract nearly 2,500 premium suppliers in the hospitality and foodservice sectors from

both within China and around the world. Apart from the regularly scheduled exhibition events, HOTELEX plans to roll out several new and innovative events in the form of onsite competitions and forums, offering on-site interactive programs replete with the most authoritative and up-to-date industry information, and contests focused on quality pitting hospitability and foodservice industry experts and buyers against each other.

Of note is that 6 world class coffee competitions are scheduled to be held during HOTELEX Shanghai 2016, covering coffee preparation art forms including latte preparation, coffee roasting, coffee tasting and the mixing of alcoholic coffee drinks, greatly enhancing the competition experience. The finals of these four competitions will bring the world’s leading coffee makers together. Champions from the 50 member states of World

Coffee Events (WCE) will compete for the final championship. The number of visitors to the 2016 event is expected to break the 100,000 milestone. At same time, HOTELEX will continue to organize WCE ALL STAR - all stars in the coffee community. Preparation for the current session is in full swing. The event is expected to give the audience and coffee lovers a world-class performance and a unique coffee experience. International coffee masters are certain to once again impress visitors’ taste buds.

Besides the coffee-themed events, several top-class professional competitions and high-end displays are scheduled for HOTELEX. The trade show not only goes beyond the original mission of bringing the industry’s top players under one roof to be the most authoritative venue for the latest of what is transpiring across the industry, but also highlights the most eye-

catching facets of the rapidly evolving sector. Competitors in the many other events will each have the opportunity to display their skills on the big stage at HOTELEX, with an impressive lineup of contests: Shanghai International Pizza Master Competition 2016, the 4th Shanghai International Hand-made Ice Cream, ‘I’m a Chef’ China Bakery Master Championship 2016, the Star Hotel Buffet Display Competition, 2016 HOTELEX “Star of Tomorrow” Cooking Contest, the 3rd Shanghai International Fashion Drinks Competition, China International Master Bartender Competition 2016, Creative Hotel Uniform 2016, a demonstration of how to make Italian gelato by hand, Hotel Plus’s Hotel Mock-Up Room Appraisal and numerous other competitions and displays about hospitability and foodservice. The aim of these events is to show how each hotel and eating establishment can create a unique brand for itself through creative


diversification of products and services as well as through innovative public relations efforts. The event brings together the most impressive of the industry’s leaders and gives each of them an opportunity to demonstrate their skillsets to a key audience.

Online Pre-Registration Service is now availableLast year the trade show organizers rolled out the ability to register for the show either online or offline. The availability of the two channels for completing the registration process remains in place for next year’s event. Online pre-registration includes pre-registration at the official website. The attendee has the choice of registering “offline” at the site of the exhibition. In order to assure the best event experience for all attendees, the 2016 event is open to visitors with admission tickets only. Entry is priced at 50 RMB. Visitors can pre-register for the free VIP visitor permit: for pre-registration online,

in the foodservice sector should miss. The event is sure to deliver a full range of visual and taste experiences.

Please make any Booth Inquiry to Helen Fan Shanghai UBM Sinoexpo International Exhibition Co., LtdTel: +86 21 33392198, E-mail: [email protected]

please visit: www.hotelex.cn

25th HOTELEX Shanghai will be held in Shanghai New International Expo Center from March 29 to April 1, 2016 (2345 Longyang Road, Pudong New District, Shanghai, P.R. China). As one of the world’s largest and most influential shows that set the standards for the hotel and foodservice industries, HOTELEX will continue to advocate innovation and green practices in hotel supplies as the show has always done.

An event running concurrently -- Expo Finefood 2016 -- is designed to offer a one-stop supply and solution for hotels, restaurants, pubs, clubs, shops and other service firms, covering food & beverage, coffees & teas, baked goods & ice cream, wines & spirits and other high-end foods and food ingredients. At the same time, a series of events on an unprecedented scale are scheduled. This is an event no one


With top results from the U.S., which saw an impressive 77.16% increase in visitors, there’s unmistakable confirmation of the growing

prestige of HostMilano on American markets. This fact had already been underscored by participation in the show by the U.S. Commercial Service and the resulting boom in American exhibitors (+26%). Professionals from China were also drawn to the show and their numbers grew by more than one-third – +35.8% – despite a slowdown in the country’s GDP,which this year will grow “only” by about 7%. Compared to traditional markets, Host2015 serves as an indicator that there is a comeback taking place. Visitors from Spain (+26%) were up by one-fourth while France (+21.21%) was up by one-fifth andGermany (+13.95%) saw double-digit growth. “More than being an on-going process, now the internationalization of Host can be said to be a fact, which can be seen in the size, numbers and quality – says Fiera Milano CEO Corrado Peraboni –. And that’s

On 27 October in fieramilano, the curtain closed on a show that marked an important step in the evolution HostMilano. All of the predictions made on the eve of the show had to be increased, with growth of 13.5% in terms of the presence of professional visitors, up to 150,968. And, most of all, there was an exponential increase in terms of professionals from abroad – 60,383 from 172 countries, 40% of the total, and with growth of 17%.

With more than 150,000 visitors, 40% of whom came from abroad,

Host2015 made Milan the capital of hospitality


not all. Host also reflects the new geopolitical scenario, opening itself up to markets like Iran, Africa and Cuba. The increase of 13.5% in terms of visitors was due to various factors – the focus on supporting companies in all ways over the long-term, the great commitment to scouting abroad – thanks as well to the collaboration with ITA-ICE – and to the synergy with the city and what it represents for ‘Made in Italy.’ This is the successful path taken by Host, and it will also lead us to working to accelerate the internationalization of other exhibitions.” The logistics of having the show take place during the final days of EXPO, which saw an especially large number of visitors, were also successfully managed. “We worked constantly with law enforcement officialsand effectively collaborated with everyone from the public transport department, and thanks to the technologies we have, Fiera Milano was able to manage a great

curious and looking to the trends beyond just products.”

The coffee industry has come out of this edition demonstrating it is still on top: “For us, Host is the main trade show – says Leonardo Mazzieri from the Marketing Department at Nuova Simonelli –It’s the occasion for presenting new products and where we meet our customers and potential customers from all over the world.”

Foreign exhibitors also expressed satisfaction. Laia Umbert, Marketing Manager for Southern Europe for Manitowoc, says that “…Host is the most important trade fair we participate in, and the people who come to our stand are highly qualified and very professional.” The large delegation of foreign buyers who attended are proof that Host2015 is the key to opening the doors to the most dynamic markets today, such as the Middle East and Far East or Eastern

Europa, or even the markets of tomorrow, like South America, Maghreb and Africa.

“There’s strong demand for Italian style – says Andrej, a buyer from a company in Doha (Qatar) that represents many prestigious brands in the UAE– For example, we are discovering traditional Mediterranean products. And this is the best place to find the style and the technologies to manufacture them.”

There was a great number of Chinese professionals. Mr. Liu, whose company in Beijing has evolved from importing roasted coffee to owning a chain of coffee shops, says: “We have more than 30 stores in major cities, and we are responding to the growing demand for quality coffee. Our typical customer is a young student and their preferred way to eat out is with a ‘Western-style’ breakfast. They love to walk around with a cappuccino in hand, and they

number of people and means of transportation in a highly flexible and efficient way, confirming our established expertise in holding large events,” added Peraboni. The evolution of Host2015 as an ever more global platform - where it’s not just about offering a “taste” of a product as much as about high-level international networking and creating a foundation for wider-ranging business - was seen as a positive development by exhibitors who used this as a strategic advantage.For example, Chiara Roncagli, Brand Manager of Angelo Po says: “The show has become much more ‘institutional’ with many more dealers and distributors from all over the world that we only see at Host.”

Ennio Parentini, Commercial Director of Italmill adds: “In short, Host is providing us with excellent stimuli. Here, visitors are more international and, most of all, more


know how to recognise good coffee. Here we find the machines, the mid-to-high level ingredients for our needs and we learn about coffee culture from Italians.” “Until a few years ago, in Bulgaria, Italian artisanal gelato was completely unknown– says Daniel, Sales Manager of the largest importer of machines for making bread and gelato – Today, our company alone has 60 installations of Italian machines for making artisanal gelato.” Tako, the Import Manager of a holding company in Tbilisi (Georgia) represents the most famous Western fast food brands in former Soviet countries: “Made in Italy can’t be beat for its sense of hospitality, taste and design. But we are also here to learn about your way of doing business with continuous discussion and a focus on innovation.” It’s our style as well as innovation

400 events, including seminars, workshops, competitions, championships, cooking shows and tastings. Gianni Cocco from the Como area was crowned the “Best Barista in Italy” while the World Pastry Championship saw a surprise victory from Japan. The silver medal went to a very determined Italian team. Host2015 also marked a Guinness World Record for the greatest number of types of chocolate gelato flavours – more than 120. Host2015 also held various competitions, starting with two awards given by HostMilano in partnership with POLIdesign and with support from ADI. There were three winners for HOSThinking, focused on the most interesting concepts for the new generation of “outside the home” design experiences. The 4,000-euro first prize was given to the Fuori Pasto project from Federica Sciacca and Maria Letizia Tedeschi with a type

of shelf element installed outside of restaurants to create a second distribution channel that is faster and cheaper; the 2,000-euro prize went to the second-place project Mio from Estephania Largaespada and Adrian Valerio with a restaurant that integrates augmented reality so that customers can personalize their experiences; third place and 1,000 euros went to the Scene project by Roberto Ferrini and Megan Lueneburg with a bar concept that features the stories and identities of local restaurants on the scene.Host2015 also served as the backdrop for announcing the winners of the International Architecture and Design Award for Bars, Restaurants and Hotels, organised by In/Arch with Archilovers, In/Arch Lombardia, the architecture department of the Università degli Studi Roma Tre, Il Gambero Rosso, Artribune with HostMilano - Fiera Milano and with support from ADI (Industrial Design

that is leading us to ever new markets. “Even though European machines are penalized by high import taxes – explains Miguel, Purchasing Director for a leading food equipment company in Argentina for the mass-market channel– we come to Host to get them because they have more advanced technologies than what is available in our country.”“Maghreb – says Mohamed, the General Director of one of the largest food equipment importers in the area, with headquarters in Algiers – has evolved greatly. Older generations were more tied to France and French products. While younger people have more money, travel more and really appreciate ‘Made in Italy.’ Furthermore, importers in our region also have representatives in the sub-Saharan countries, which is an ideal market for more entry-level products.” Host2015 was made all the more exciting thanks to more than


Association). Prizes for architectural works went to Hotel In Sofia (Bulgaria) by Lazzarini Pickering Architetti; Hotel Weisses Kreuz und Ansitz Löwenwirt in Burgusio by Architekten Marx/Ladurner; Relais San Lorenzo in Bergamo by Natalini Architetti; Terrazza Triennale in Milan by OBR Paolo Brescia and Tommaso Principi; Zen Sushi Restaurant in Rome by Carlo Berarducci Architecture. For design, Alla Lettera,“literary” coat racks by yetmatilde won; the Cucina nel Baule by Marco Poncellini won, as did the Sliding beds by Mimesi 62 Architetti Associati. There was also great success for the EXIHS space, the multi-function conviviality concept of tomorrow. Dante O. Benini & Partners Architectscame up with the concept, which was further enhanced with graphics curated by architect Pier Luigi Cerri and a visual project by architect P. Denise Viviani. There was also a “green

brand – Fraizzoli , which is known for its quality uniforms. The appointment for 2017, when HostMilano will celebrate its 40th edition, is to be held at fieramilano in Rho from Friday, 20 October, to Tuesday, 24 October. For updated information, please visit www.host.fieramilano.it

lung” by the Studio Ankhè and a selection of must-have design pieces from Italy and elsewhere to bring the space to life. There were the design icons Alessi, Kartell and Slide, lights by iGuzzini, silver pieces from Zanetto and “smart working” offerings from Sagsa alongside luxurious leather chairs by Baxter and the convertibles from BK Italia with innovative night-time solutions. Then there was FIAM’s passion for glass that embraced the unmistakable Scandinavian allure of Nyanordiska and special furnishings collections by Ivanoredaelli. Essences from Kartell Fragrances come together with the world of high tech with headphones from Plantronics, fitness machines from Technogym, audio-video systems fromYahama and Leading Technologies or there’s theEnomatic wine dispenser – all of this with flooring and wall coverings from Liuni as the backdrop. Even the staff in this area will be wearing an iconic Italian


The three-day Wine & Spirits Fair drew more than 20,000 trade buyers from 75 countries and regions, up 2.4 per cent from last year. Encouraging growth in buyer numbers was recorded for individual

countries and regions including France, Korea, Singapore, Taiwan and Macau. The final day of the fair (7 November) was open to the public, and attracted close to 30,000 wine lovers, creating a vibrant atmosphere in the fairground. New customs agreement consolidates Hong Kong’s wine trading hub statusJohn Tsang, Financial Secretary of the Hong Kong SAR Government, officiated at the opening ceremony of the Wine & Spirits Fair. He used the occasion to announce that the immediate customs clearance arrangement for wines imported into the mainland via Hong Kong is now extended to all customs districts in Beijing, Tianjin, Shanghai, Guangzhou and Shenzhen. This means that wines from all over the world would be entitled to immediate clearance by Mainland Customs when shipped by qualified Hong Kong wine merchants to customs districts covered by the

Asia’s Premier Wine Event Draws To Successful Close

Global Wine Merchants set Sights on Asia Expansion

The eighth Hong Kong International

Wine & Spirits Fair, organised by the

Hong Kong Trade Development Council

(HKTDC), ended yesterday. Held at the

Hong Kong Convention and Exhibition

Centre (HKCEC) from 5 to 7 November, the

fair gathered more than 1,060 exhibitors

from 32 countries and regions.


arrangement. Benjamin Chau, Deputy Executive Director of the HKTDC, welcomed the facilitation measure and noted, “Ever since the Hong Kong SAR Government removed wine duties and instituted special clearance measures under CEPA (Closer Economic Partnership Arrangement) in 2008, Hong Kong has developed into a wine trading and distribution centre for the region and the import gateway of wines into the mainland in particular. Now that this facilitation measure designed specifically for Hong Kong is extended from Guangzhou and Shenzhen to the customs districts of Beijing, Shanghai and Tianjin, more wine merchants from around the world would forge into the North China market through Hong Kong, thus further consolidating Hong Kong’s position as a wine trading hub.” Wine merchants eye the Asian marketThe Hong Kong International Wine & Spirits Fair provides an ideal networking and exchange platform for the industry, and growing numbers of exhibitors from around the world are using Hong Kong to extend their business into the increasingly important Asian markets. Portugal, the partner country for this year’s fair, ranks among the world’s top 10 wine producing countries. In recent years, Portuguese wine merchants have set up more business operations and distribution networks

in Hong Kong to use the city as a springboard to tap into the mainland and Asia Pacific markets. More than 40 exhibitors from Portugal took part in this year’s fair, showcasing over 500 selected wines from Portuguese wineries. Nuno Vale, Market Director of ViniPortugal, the inter-professional association of the Portuguese wine industry, noted that Portuguese wines are very diversified and have attracted more demand in the mainland and other Asian markets in recent years. The Wine Fair has caught the attention of global wine merchants and is not only an important gateway to the Asian markets, but also a premier promotion platform through which buyers learn more about the characteristics of Portuguese wines. Whisky continues to hit the spotHong Kong’s whisky imports last year amounted to around HK$590 million, an increase of 30 per cent from 2013; exports reached

HK$480 million, comparable to 2013, likely attributable to growing consumption in Hong Kong. Whisky continues to be sought after by buyers at the Wine Fair. Florence Luk of local exhibitor Asia Euro Wines & Spirits, pointed out that consumer demand for quality whiskies has been growing steadily in recent years, so much so that a whisky trend has formed. This year, her company introduced the 200th anniversary edition of the single-malt Laphroaig Scotch whisky at the fair. It was very popular with buyers from the mainland, Macau and Japan and received confirmed orders on site. Japan External Trade Organization (JETRO) is making a strong presence at the fair again, bringing together 26 wineries, six wine companies and two industry associations to present a diverse range of products from sake and shochu to Japanese whisky and fruit liquors. Ryoichi Ito, Director


General of JETRO Hong Kong, said: “The buyers’ response has been excellent. The amount of business concluded by our exhibitors in the first day of exhibition has already tripled last year’s results. This fair creates a crucial trading platform for us to expand our presence throughout Asia.” French and Italian wines are highly sought afterBettane+Desseauve and Sopexa have joined hands to organise an impressive pavilion for French wines again this year, showcasing more than 120 wineries and wine companies. Michel Bettane, Chairman of Bettane+Desseauve, France, said: “Consumers in this part of the world are getting more and more knowledgeable about wines and looking for good quality products. This is an encouraging trend. We’ve met with many potential customers from different markets such as Japan, Indonesia, Thailand and Singapore. Our participating wineries are very happy with the fair and some of them have already concluded sales with buyers.” Attwood Import Export Co. Ltd, one of the largest distributors of premium wine and spirits in Cambodia, placed orders for 600 bottles of Italian red wine, 300 bottles of Italian sweet wine and 600 bottles of Portuguese port wine at the fair. “The results are encouraging this year,” Lity Yap, Senior Advisor to Chairman, said. Chen Hehua, General Manager of Zhuhai Gaobo Trading

Co. Ltd, a wine importer, distributor and wholesaler from the Chinese mainland, said: “We have found several new suppliers from Italy for Moscato wine and Amarone red wine. We are also in talks with a Hong Kong-based company who distribute the niche Medeira wine from Portugal and we are interested in placing an order for 100 cases. We will definitely conclude some deals soon.” The Department of Agriculture and Food, Western Australia (DAFWA) and HKTDC signed a Memorandum

of Understanding (MOU) on the first day of the fair. The MOU strengthens collaboration between the two organisations in all trade promotion aspects, especially in wine and food sectors. It also aims at encouraging more enterprises from Western Australia to leverage on the HKTDC’s exhibition platform to promote their products to overseas markets. The DAFWA organised its first ever pavilion in the fair this year, presenting ten wine enterprises from Western Australia.


2,150 food and wine exporters and distributors from 66 countries met with 66,561 trade buyers from all over China, at the 19th edition of FHC for food products and hospitality supplies and 3rd edition of ProWine China for wine and spirits in Shanghai last week. Individual companies and national food and wine marketing organisations, reported outstanding results from meetings with buyers and orders received during the three day trade exhibitions.

“Results from last week’s FHC and ProWine China have proved

beyond any doubt that despite the negative press of China’s GDP growth forecasts, the market for imported food and wines is still growing rapidly and expanding at a faster rate year on year. The driving force for this demand is China’s quality conscious, middle class and hospitality trade”, commented Brendan Jennings General Manager of the show organisers, China International Exhibitions Ltd. The exhibition was 10% bigger than last year. Confirming more companies from more countries than ever before are seeking to enter the China market. While,

visitor numbers jumped by 22% to a record 66,561 trade customers seeking partnership with international suppliers. Jennings added “in addition to the thousands of buyers from retailers, hospitality trader and importers that visited FHC and ProWine in search of foreign made produce, the exhibitions also included 254 distributors of imported food & wines actually exhibiting with their own stands. This provides a captive market for international suppliers to network with potential customers exhibiting alongside them”.

“This is a very professional show

Outstanding results for food and wine exporters to China!

SHOW REPORT : FHC CHINA 2015


where we met with hundreds of our trade customers in just 3 days. We also had many successful meetings with foreign suppliers who exhibit at FHC”. Ou Da, General Manager,

Guangzhou Guanyi Import and Export Trading

The Online shopping bonanza, “singles day” taking place on the 11th of the 11th coincided with the opening day of FHC and ProWine China this year. The resulting US$ 11 billion in purchases made online within 24 hours was the talk of the show. As was the fact that the two biggest online traders Yihaodian and Alibaba both had large stands in the exhibition. The sole purpose for Alibaba and Yihaodian participating in FHC was to find and recruit new international partners of food and wine to join their online trading platforms.

“We participate at FHC because this show has more international suppliers than any other event in China. Very convenient to meet and negotiate with a large number of international suppliers at one time. This year we also used the show to launch our TMALL Fresh Food platform targeting the hospitality trade”.Ling Leung, Senior Business Manager Import, Alibaba Group.

Reflecting the importance with which countries regard FHC and ProWine, this year’s exhibition was inaugurated by three foreign Ministers. Helen Zille, Premier of the Western Cape, South Africa’s largest food and wine producing region; Elizabeth Truss, Secretary of State, Department of Environment, Food and Rural Affairs, UK; Eva Kjer Hansen, Minister of Environment and Agriculture, Denmark. Plus in attendance were Ambassadors and Consul Generals from 37 other countries. All joining the ceremony to support their nation’s companies who were participating in FHC and ProWine China 2015. The show is divided principally by National and regional pavilions, 39 this year, with each pavilion offering their country’s best and unique food products. The largest pavilion in FHC 2015 was from Turkey, covering over 1000sqm and filled with traditional Turkish food, beverages and snacks. Closely followed in size by

pavilions from Taiwan; Spain, Korea and Italy. New pavilions this year came from Morocco, Lativia and the Czech Republic, offering some of their country’s most famous beers. The show was also divided by featured product zones including, Tea & Coffee; Meat and Beer. The product zones allow the specialist visitor the convenience of easily finding their potential suppliers within one area of the exhibition halls.

“FHC has a very good reputation with our Chinese partners and many of them visited us on our stand in the Meat@FHC zone. We plan to participate again next year with an even bigger stand”.Joris Coenien. Export Director, VLAM, Belgian Meat

Office.

“We have been amazed by the response we had at Beer China at FHC. After the first day alone, we had met hundreds of customers and took many orders. The second day was even better when we doubled our sales and met even more potential customers”. Casper Møller, Export Manager, Skovlst Production A/S, Denmark.

More than just an exhibition, visitors to FHC attended the many competitions, training seminars and tastings taking place across the 5 halls. The Culinary Arts Competition attracted 450 chefs who competed over 14 different product categories. The popular coffee events of UBCC Ultimate

Barista Challenge China and Coffee Cupping seminars attracted a capacity audience. While two new coffee events took place this year, the Latte Art Duel organised by Coffee t&i magazine and CCL Brewers Cup Championship. Another new event proved very popular with the gelato and ice cream trade was the Marco Polo International Gelato Cup. Here world champions and 5 teams of star chefs from Poland, Germany, Italy, China and Taiwan competed over 2 days. Specialist chocolate retailers, distributors and chefs were also able to attend the World Chocolate Masters training demonstrations and seminars.

Wine is the largest specialist product sector of the show and is separately branded under the ProWine China name and organized jointly by CIE and Messe Düsseldorf Shanghai. ProWine China included 610 companies from 34 countries representing the greatest wine producing regions in the world and took take place in neighbouring halls to FHC. Education and training is a particular feature at ProWine China 2015 and three days of seminars were full with wine lovers, importers, distributors and hospitality F&B trade.

FHC and ProWine China returns to Shanghai from 7-9 November 2016. Following the success of all participants this year, the organisers are forecasting and even bigger exhibition next year.


InterContinental® Hotels & Resorts Claims 28 Win Sweep across Asia and Australasia at World Travel Awards

Named ‘Asia’s Leading Luxury Business Hotel Brand’ for Second Year

InterContinental® Hotels & Resorts outdid its incredible performance at last year’s awards to scoop an amazing 28 wins at the recent World Travel Awards Asia & Australasia Gala Ceremony 2015 held at InterContinental Grand Stanford Hong Kong.

The brand, which is part of the InterContinental Hotels Group (IHG), one of the world’s leading hotel companies, also claimed one of the most coveted awards, Asia’s Leading Luxury Business Hotel Brand, for the second year in a row.

InterContinental Hotels & Resorts, also took home Asia’s Leading Business Hotel Brand and Australasia’s Leading Hotel Brand for the fourth consecutive year. InterContinental hotels and resorts in Asia, Australasia and the Pacific also achieved major wins in a variety of categories.

Bruce Ryde, Director of Brand Marketing for luxury and lifestyle brands, IHG, Asia, Middle East and Africa said; “With 28 wins, six more than the previous year, for both the InterContinental Hotels & Resorts brand and properties at such a prestigious event demonstrates how we are committed to providing our guest with exceptional experiences, whether at a luxury resort or city hotel.

“InterContinental Hotels & Resorts make up a significant proportion of our development pipeline and we know that we will continue to offer award winning properties to our guests in Asia, the Middle East and Africa.”The WTA was launched in 1993 to acknowledge excellence in the travel and tourism industry and is now in its 22nd year. The prestigious ceremony saw the gathering of government and industry leaders, luminaries, and international print and broadcast media. Awards are presented across three tiers: country, regional and world awards, based on votes by the public and travel professionals worldwide.

InterContinental Hotels & Resorts won the following awards at the 2015 WTA Asia & Australasia:

InterContinental Hotels & Resorts Brand:• Asia’sLeadingLuxuryBusinessHotelBrand• Asia’sLeadingBusinessHotelBrand• Australasia’sLeadingHotelBrand

Properties in Asia:

InterContinental Sanya Haitang Bay Resort, China• China’sLeadingFamilyResort

InterContinental Grand Stanford, Hong Kong• HongKong’sLeadingBusinessHotel

InterContinental Samui Baan Taling Ngam Resort, Thailand• Asia’sLeadingBeachResort• Thailand’sLeadingBeachResort

InterContinental Bangkok, Thailand• Thailand’sLeadingBusinessHotel

InterContinental Hua Hin Resort, Thailand• Thailand’sLeadingResort

InterContinental Danang Sun Peninsula Resort, Vietnam• Asia’sLeadingHotelDining&EntertainmentExperience• Asia’sLeadingLuxuryResort• Vietnam’sLeadingResort• Vietnam’sLeadingSpaResort

Intercontinental Asiana Saigon, Vietnam• Asia’sLeadingCityHotel• Vietnam’sLeadingConferenceHotel

Intercontinental Nha Trang, Vietnam• Asia’sLeadingNewHotel

InterContinental Hanoi Westlake, Vietnam• Vietnam’sLeadingBusinessHotel

InterContinental Bali Resort, Indonesia• Bali’sLeadingMICEHotel

InterContinental Manila, Philippines• Philippines’LeadingBusinessHotel

InterContinental Kuala Lumpur, Malaysia• Malaysia’sLeadingHotelSuite(PresidentialSuite)

Properties in Australasia:

InterContinental Sydney, Australia• Australasia’sLeadingBusinessHotel• Australia’sLeadingHotel• Australasia’sLeadingExecutiveClubLounge(ClubInterContinental)

InterContinental Wellington, New Zealand• Australasia’sLeadingConferenceHotel• NewZealand’sLeadingHotelSuite(PresidentialSuite)

InterContinental Bora Bora Resort & Thalasso Spa, French Polynesia• Australasia’sLeadingSpaResort• FrenchPolynesia’sLeadingSpaResort

InterContinental Moorea Resort & Spa, French Polynesia• FrenchPolynesia’sLeadingResort

There are currently 67 InterContinental Hotels and Resorts across Asia, Middle East and Africa, representing over one third of a total 182 of the brand’s properties globally, with 23 in the development pipeline set to open in the coming three to five years. For more information on InterContinental Hotels & Resorts, visit www.intercontinental.com.


A team of world-renowned interior designers and global gourmet experts has collaborated to create six inspiring new restaurants and bars. Guests will enjoy an unrivalled choice of fine dining and lounge venues, ranging from Fifty 8° Grill, Yong Yi Ting Chinese restaurant and all-day dining room Zest, to Qi Bar, Riviera Lounge and The Mandarin Cake Shop.

Fifty 8° GrillMulti-talented, award winning, Chef Richard Ekkebus is at the helm of Fifty 8° Grill. This modern-French grill restaurant focuses on the traditional values of French dining by using the freshest ingredients, exceptional kitchen craftsmanship

and celebrating the joy of shared meals.

Located on the ground floor, with direct street access and alfresco garden tables, the décor of Fifty 8° Grill reflects stylistic elements of the Art Deco era in Shanghai during the 1920s and 1930s. A working French artisans’ kitchen serves hand-carved charcuteries, wood-fired dry-aged meats and fresh-baked sourdough breads, complemented by French bistro favorites and a 300-label wine list.

Yong Yi Ting Signature Chinese restaurant Yong Yi Ting showcases local ‘Jiang Nan’ (south of the Yangtze)

Shanghai’s Premier Culinary Destination:

MANDARIN ORIENTAL PUDONGIntroduces Cutting-Edge Dining, Celebrity Chefs And Service Excellence

Mandarin Oriental Pudong, Shanghai brings refined, contemporary dining to the Shanghai waterfront. Two signature cutting-edge restaurants led by Richard Ekkebus of the two-Michelin starred Amber at The Landmark Mandarin Oriental, Hong Kong and Shanghainese celebrity chef Tony Lu, are poised to inject new excitement to the city’s dynamic culinary scene. In combination with an idyllic waterfront location and Mandarin Oriental’s legendary standards of service, Mandarin Oriental Pudong, Shanghai is set to become a desirable culinary destination.

24 | November-December 2015 | Hotels & Culinary ASIA24

and Cantonese combined cuisine presented by celebrated Shanghainese chef Tony Lu. The cuisines of Shanghai and its neighboring provinces, Jiangsu and Zhejiang, are known for their delicate seasonal flavors, to which Chef Lu adds an enticing touch of modernity.

The elegant restaurant, inspired by Chinese Imperial culture, is ideal for business entertainment and family dining, with eight opulent private dining rooms, some of which open directly into a tropical courtyard. Yong Yi Ting also features a Chef’s Table with a show kitchen for special degustation meals and cooking demonstrations, plus a wine cellar with a global selection of fine wines and a tasting table. Twenty premium Chinese teas, including several rare varieties, plus a handcrafted Jiang Nan dim sum lunch menu are additional highlights.

ZestAdding an exciting twist to all-day dining, Zest is characterized by a ‘reverse open kitchen’ concept where guests are greeted by the chefs in a home-style kitchen environment. Highlighting Asian and international cuisines, Zest

fruit vodka, citrus liqueur and a dash of sweet vermouth.

Riviera Lounge A stylish meeting point for hotel guests and visitors, Riviera Lounge is a calm oasis to savour a perfectly brewed cup of tea and a pastry from the cake trolley, complemented by superb views of the riverside promenade. The gold-trimmed lounge is also the venue for the quintessential Mandarin Oriental Afternoon Tea, a cherished ritual at Mandarin Oriental hotels worldwide.

The Mandarin Cake Shop The Mandarin Cake Shop takes its stylistic inspiration from a Venetian glass factory. Fresh-baked pastries, breads, cakes and handcrafted chocolates by an elite pastry chef team are showcased in glass boxes. The seasonal goodies also make for talk-of-the-town gourmet gifts, beautifully presented in The Mandarin Cake Shop’s Shanghai-inspired gift packaging.

Private Event CateringMandarin Oriental Pudong, Shanghai’s events and meeting venues are supported by custom banquet menus and expert offsite catering experience. Private event

options range from large-scale banquets for more than 1,000 people, to outdoor catering by the riverside promenade or a gourmet luxury cruise from the hotel along the Huangpu River. For meetings and conferences, the hotel’s catering team specialises in creative banquets and coffee breaks enriched with the legendary service that is synonymous with Mandarin Oriental.

About Mandarin Oriental Hotel GroupMandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences. Having grown from a well-respected Asian hotel company into a global brand, the Group now operates, or has under development, 46 hotels representing 11,000 rooms in 25 countries, with 21 hotels in Asia, nine in The Americas and 16 in Europe, Middle East and North Africa. In addition, the Group operates or has under development, 16 Residences at Mandarin Oriental connected to its properties.

For more information, please visit: www.mandarinoriental.com/shanghai/

features chefs specializing in Chinese, Malaysian, Indian and Japanese cuisines, who showcase their culinary skills at authentic live cooking stations.

The restaurant design is inspired by the five Chinese elements of water, wood, fire, earth and metal. The upbeat, contemporary dining room leads onto an alfresco garden terrace. A breakfast dim sum trolley, wine library and communal Chef’s Table add to the unique dining experience.

Qi Bar Dynamic Qi Bar is the place to revel in captivating Shanghai nights, with a fun and friendly ambience, top mixologists and DJs mixing upbeat, chill-out music. The refined yet relaxed lounge is decorated with shimmering metal, crystal and polished woods, with expansive windows framing the Harbour City skyline.

Guests can choose to socialise at the communal bar or opt for one of the semi-private lounges or the outdoor terrace. In addition to a fine selection of single malts and artisanal spirits, the exotic cocktail list features bespoke creations like the Shanghai Tini, a mix of yangmei


Luxury Waterfront Living Mandarin Oriental Pudong, Shanghai takes its place within Harbour City, a new 25-hectare mixed-use development comprising office towers, residences, high-end retail and dynamic entertainment, plus extensive landscaped gardens. It is ideally situated within walking distance of corporate offices and tourist sites, and has direct access to the Huangpu riverside

promenade. The new Shanghai Metropolitan Marine Yacht Club is on the hotel’s doorstep, allowing guests to enjoy sunset cruises along the river.

The hotel’s 318 spacious guestrooms and 44 suites designed by world-renowned architect Bernardo Fort-Brescia of Arquitectonica, embody both modern elegance and supreme

Mandarin Oriental Pudong, Shanghai Heralds A New Era Of Luxury Waterfront HospitalityMandarin Oriental Pudong, Shanghai was open on 25 April 2013. The hotel is a masterpiece of contemporary luxury located on the Pudong waterfront. The hotel marks the highly anticipated debut of the award-winning Mandarin Oriental Hotel Group in China’s cosmopolitan and commercial capital.

Located on the east bank of the Huangpu River, amidst the dramatic skyline of the Lujiazui financial district, Mandarin Oriental Pudong, Shanghai redefines luxury waterfront living in Shanghai. With an unrivalled location, legendary service and world-class facilities, the 362-room hotel and 210 fully serviced executive apartments are poised to be Shanghai’s most desirable address.


comfort. Starting at 50 square metres, guestrooms feature original artworks, guest-centric technology and sweeping views over the Huangpu River, the Bund and the Shanghai skyline. An experienced team of Mandarin Oriental butlers is on hand to provide 21st-century personalised service for every guest.

Designed to impress, Mandarin Oriental Pudong, Shanghai is home to the largest and most expensive Presidential Suite in Shanghai, spanning 788 square metres with a sky garden terrace and magnificent river views.

Mandarin Oriental’s Executive Apartments are Shanghai’s only fully serviced riverside residences. The 210 luxury furnished apartments – from studio to three bedrooms – are designed to offer the ultimate in luxury and comfort. Long-stay guests can look forward to experiencing Mandarin Oriental’s legendary service and facilities, including 24-hour concierge and butler services, plus all the pleasures and conveniences of home.

Cutting-edge Dining and Entertainment Mandarin Oriental Pudong, Shanghai brings celebrity chefs and cutting-edge epicurean experiences to Shanghai’s dynamic dining scene. Leading the world-class dining choices are contemporary French restaurant Fifty 8° Grill, and Yong Yi Ting offering exquisite Jiang Nan Chinese cuisine as well as Cantonese cuisine. All-day kitchen Zest, Qi Bar, Riviera Lobby Lounge and The Mandarin Cake Shop complete the essential dining options for

meetings and conferences in Shanghai. A selection of multi-functional event spaces includes Grand Ballroom hosting 500 guests, Oriental Ballroom for 250 guests, plus eight versatile meeting rooms.

About Harbour City An extension of the Lujiazui financial district, Harbour City is a landmark waterfront destination developed by Shanghai Rui Ming Real Estate Company, a joint venture between Hong Kong listed CITIC Pacific Limited and PRC state-owned China State Shipbuilding Corporation (CSSC). Designed by world-renowned architects, the mixed-use Harbour City development comprises 10 plots with a total area of 25 hectares (62 acres) and approximately 1.4 million sqm in total floor area. The hotel and executive apartments occupy a total area of 1.7 hectares and 111,000 sqm in total floor area. Set to redefine a luxury waterfront lifestyle, Harbour City comprises banking headquarters, a luxury hotel, international brand shopping promenade, restaurants, fully serviced executive apartments and a performing arts centre. For more information, please visit: www.mandarinoriental.com/shanghai/

business and leisure.

The Spa at Mandarin Oriental Pudong, Shanghai offers guests Mandarin Oriental’s renowned signature therapies and advanced beauty and holistic wellness treatments within a soothing Zen oasis. The comprehensive range of massage and beauty treatments incorporates the latest techniques and products for anti-aging, body firming and skincare therapies. In addition to 13 private spa and beauty suites, The Spa also features Shanghai’s first private spa consultation space offering Visia complexion analysis.

Additional recreational facilities at Mandarin Oriental Pudong, Shanghai include a fully equipped Fitness & Wellness Centre with a Kinesis wall and Maya Fit virtual trainers; a 25-metre indoor swimming pool; and a thermal bathing facility. The hotel’s recreational spaces are linked to The Spa by a central sky-lit garden.

Expressing Mandarin Oriental’s signature style and artistry, Mandarin Oriental Pudong, Shanghai features the most extensive collection of Chinese contemporary art in the city. A total of 4,000 original artworks are on display throughout the hotel’s public spaces and guestrooms, more than half of which are bespoke commissions by local Chinese artists.

Exclusive Meetings and EventsWith its show-stopping river views and close proximity to Shanghai’s commercial centre, Mandarin Oriental Pudong, Shanghai is perfectly placed for exclusive

About Mandarin Oriental Hotel Group

Mandarin Oriental Hotel Group is the award-winning owner and operator of some of the most luxurious hotels, resorts and residences. Having grown from a well-respected Asian hotel company into a global brand, the Group now operates, or has under development, 46 hotels representing 11,000 rooms in 25 countries, with 21 hotels in Asia, nine in The Americas and 16 in Europe, Middle East and North Africa. In addition, the Group operates or has under development, 16 Residences at Mandarin Oriental connected to its properties.


The inaugural ProWine ASIA 2016 has attracted strong international participation from worldwide renowned wine and spirits producers, distributors and industry stakeholders who will converge at the

Singapore Expo from 12 to 15 April 2016. The most relevant trade fair of its kind in Southeast Asia, the event will be held alongside the 20th installment of FHA2016 for the first time. To date, ProWine ASIA 2016 has received a strong vote of confidence from both international group pavilions and individual exhibitors across 17 countries and regions, including Australia, Austria, Argentina, Canada, Chile, France, Germany, Greece, Hungary, Italy, Japan, Portugal, Russia, Singapore, South Africa, Spain and USA. Some of the key confirmed exhibitors include producers and distributors from France, Italy, Singapore and Spain, led by SOPEXA, ICEX, Prodeca, Singapore Manufacturers’ Federation, and Winalia. Exhibitors in the international group pavilions include Ambrosia, Armagnac Castarede, Bottles and Bottles, Champagne J. De Telmont, Chateau Condamine Bertrand, Famille Laudet, Far East Distillers, JC Wine & Spirits, Makoto-Ya, Pierre De Segonzac, Vinovalie and many others. Confirmed individual exhibitors include Angus Dundee Distillers, Boutinot, Cognac Guy Lheraud, Hammeken Cellars, Jackson Family Wines, Sileni Estates and Villa Domizia Quattroerre Company.

This strong international participation reflects the growing market

The inaugural ProWine ASIA 2016 attracts strong international participation

opportunities in the region, which will see seven million new prospective drinkers join the market yearly, with a 13 percent increase in spending. Southeast Asia at the heart of Wine & Spirits ConsumptionAn emerging, affluent middle class is driving a surge in demand for sophisticated consumer goods such as wine and spirits. According to the International Wine & Spirit Research (IWSR) 2014-2019, Asia is expected to see the largest volume increase of any region across the beer, wine, spirits and mixed drinks categories. Total yearly consumption is set to surge by almost 1.2bn nine-litre cases by 2019[1]. These figures are increasingly fuelled by the wine trade in Southeast Asia, a region of rapidly developing economies and home to 600 million people. By 2020, this region alone will account for 30 percent of Asia’s wine

business. Hosting ProWine ASIA 2016 in Singapore, the hub of Southeast Asia, is the best way to connect regional wine and spirit traders with international producers looking to foray into the burgeoning Southeast Asian market. It is a valuable and opportune platform for industry players to network and close fruitful collaborations, with its impressive representation from all relevant wine producing nations and regions, including ‘newcomers’ to the international wine business. Trade visitors to the event can look forward to participate in more than 300 tasting sessions, masterclasses, in-depth seminars, lectures and presentations hosted by various key industry players. They will also get a chance to take part in specially crafted workshops that will cover topics including autochthonous grape varieties and


Event at a glance: ProWine ASIA 2016Date: 12 – 15 April 2016 (Tuesday – Friday)Venue: Singapore Expo, Hall 10Opening Hours: 10am – 6pm (12 – 14 April 2016, Tuesday –

Thursday) 10am – 4pm (15 April 2016, Friday)Admission: Business and trade professionalsWebsite: www.prowineasia.com

About Singapore Exhibition Services Pte LtdSingapore Exhibitions Services organises a portfolio of international tradeshows serving the Communications, Engineering, Machinery and Lifestyle industries. Our events consistently attract a high level of overseas participation with foreign exhibitors accounting for almost 80% of the show floor. Singapore Exhibitions Services is a member of Allworld Exhibitions Alliance, a global network with over 50 offices worldwide. Please visit www.sesallworld.com for more information. About Messe Düsseldorf AsiaMesse Düsseldorf GmbH is one of the world’s most successful exhibition organisers, responsible for organising more than 20 of the world’s number one exhibitions in various industries including health and medicine, machines, plant and equipment as well as commerce, trades and services – namely, the globally acclaimed MEDICA, K Fair, interpack, drupa, wire/Tube and Prowein held in Düsseldorf, Germany. Its subsidiary office – Messe Düsseldorf Asia (MDA), with extensive expertise in organizing trade fairs in Southeast Asia, has developed a portfolio of numerous trade fairs in Southeast Asia since 1995. MDA’s trade fairs for the health and medicine sectors in Thailand and Singapore (MEDICAL FAIR THAILAND, MEDICAL FAIR ASIA, MEDICAL MANUFACTURING ASIA and OS+H ASIA), machines, plant and equipment sector in Indonesia, Thailand and Vietnam (indometal, INDOPACK, INDOPLAS, INDOPRINT, PACK PRINT INTERNATIONAL, Plastic & Rubber Vietnam, T-PLAS, Tube Southeast ASIA and wire Southeast Asia) have met with resounding successes and are today benchmark events serving the regional markets of Southeast Asia and beyond. Please visit www.messe-duesseldorf.de/MDA for more information.

the diversity of wine. “As one of the world’s most successful trade fair organizers responsible for more than 20 of the world’s number one trade exhibitions and conferences, we are excited to partner with Singapore Exhibition Services to bring ProWine ASIA to Southeast Asia for the very first time. ProWine ASIA will bring international exhibiting companies into closer contact with buyers from across Southeast Asia. These opportunities will also exist through our programme of events that incorporate masterclasses, seminars, as well as special tastings and presentations by exhibiting companies that are keen to leverage the unprecedented opportunities that Southeast Asia has to offer to wine and spirit companies of all sizes,” says Ms. Beattrice J. Ho, Project Director at Messe Düsseldorf Asia. “We are honoured to partner Messe Düsseldorf Asia to bring the world’s leading wine and spirits trade fair to Southeast Asia,” highlights Ms. Ting Siew Mui, Project Director of Lifestyle Events at Singapore Exhibition Services. “With an increase in consumption of wine and spirits in our region, this event comes at a great time for Southeast Asia. Through the collaboration, we can further develop and extend FHA’s wine and spirits segment. This will enable us to help industry players in the region meet sales demands and keep abreast of latest industry trends and developments.” ProWine ASIA 2016 is modelled on the globally recognised wine and spirits trade fair ProWein, organised by Messe Düsseldorf in Germany. Since its inception in 1994, ProWein has gained a reputation as a leading hub for the wine and spirits sector, and is increasingly seen as a trend event and order platform with international appeal. ProWine ASIA looks forward to bringing the same sophistication, expertise and robust global flavour of exhibitors to Singapore and Southeast Asia.


NYC & COMPANY LAUNCHES REFRESHED - MAKE IT NYC CAMPAIGN AT IMEX AMERICA 2015 “Meet Where You Want to Be” Unveiled as New Marketing Tagline for New York City Meetings and Conventions

NYC & Company, New York City’s official marketing, tourism and

partnership organization, today unveiled the newest iteration of its Make it NYC meetings and conventions marketing campaign at IMEX America 2015, America’s worldwide exhibition for incentive travel, meetings and events. The campaign includes refreshed branding and advertising incorporating a new tagline, “Meet Where You Want to Be.” “As one of the world’s most iconic destinations, New York City is at the top of every delegate’s wish list, and we encourage meeting professionals from around the world to plan a once in a lifetime experience that their attendees will never forget,” said Fred Dixon, president and CEO of NYC & Company. “With the newly redesigned Make it NYC campaign,

“New York City is one of the most attractive meetings destinations in the world, with 6 million delegates visiting the five boroughs each year,” said Jerry Cito, NYC & Company’s Senior Vice President of Convention Development. “From a diverse array of hotel offerings to one-of-a-kind venues to unique group experiences, there is no shortage of only-in-NYC meetings experiences to be had when meeting planners Make it NYC.” New development in the City’s hotels, venues, attractions, infrastructure and more continue to drive travel to the five boroughs. One World Observatory and Whitney Museum of American Art both opened in May and are among the diverse range of spaces meeting planners can choose from, as are world-class business hotels like the New York Marriott at the Brooklyn Bridge. The Jacob K. Javits Convention Center recently underwent an expansive refurbishment including the country’s second-largest green roof and free WiFi, and is now accessible by subway. Last month, the City’s first new subway station in more than 25 years opened, 34 St./Hudson Yards, connecting meetings and convention delegates from the Javits Center to Times Square and beyond via the 7 subway line.

An asset to meeting planners, NYC & Company’s free-of-charge in-house Destination Services department is a one-stop resource for planning unforgettable meetings and conventions in New York City. The team connects planners with more than 2,000 businesses throughout the City’s five boroughs and also offers a Delegate Discount Pass, featuring savings at 110 restaurants, attractions and retailers. In 2014 New York City welcomed 6million meeting and convention delegates, a number that is expected to grow to 6.1 million this year. An important contributor to New York City’s tourism industry, MICE visitation from around the globe continues to increase each year.

As a member of the U.S. Travel Association’s Meetings Mean Business Coalition, NYC & Company promotes meetings industry travel to New York City, emphasizing the importance of face-to-face meetings and events throughout the five boroughs.

For more information, visitnycgo.com/makeitnyc.

To learn more and contact a member of NYC & Company’s Destination Services team, visit nycandcompany.org/destinationservices.

About NYC & Company:NYC & Company is the official marketing, tourism and partnership organization for the City of New York, dedicated to maximizing travel and tourism opportunities throughout the five boroughs, building economic prosperity and spreading the positive image of New York City worldwide. For more information, visit nycgo.com.

we are hopeful that even more people will choose to meet where they want to be—New York City—this year and beyond.”

Originally launched in 2013, Make it NYC was designed to position New York City as a leading meetings destination, calling to action the many benefits of hosting a meeting or event in the City’s five boroughs. The newest iteration of the campaign showcases the vibrancy of the destination through iconic imagery, including the Manhattan skyline and Statue of Liberty, and highlights the reasons that meetings in New York City are anticipated by delegates and planners alike. At IMEX America 2015, this new branding will be present in NYC & Company’s booth (1815), presentations and collateral items, in addition to being on the official meeting planner page of the organization’s website.


This winter, One&Only Resorts and luxury resort wear designer Marie France Van Damme are collaborating to create the perfect “City to Resort” wardrobe. Launching in November, the women’s capsule collection will include ten versatile resort wear pieces in black and white and an exclusive print in fabrics such as silk chiffon and silk satin. The collection of understated day-to-night pieces can be mixed and matched to create multiple looks and was inspired by Marie France’s desire to create a collection that could travel the world in style both on holiday and at home. Guests of One&Only will have the opportunity to purchase the wardrobe in advance of their trip or choose to have the collection waiting for them upon arrival at the resort.

Marie France Van Damme, the Hong Kong-based designer known for her globally influenced line of luxury resort, swim, and ready-to-wear, introduced her first luxury resort wear collection in summer

2011. Her collection of resort wear can be found in leading department stores and boutiques worldwide including Harrods, Selfridges, Bergdorf Goodman and Saks Fifth Avenue and in her namesake boutiques in Hong Kong, Bangkok, London and Phuket. She is well known for her ‘wear anywhere’ resort line, and the “City to Resort” collection is a further extension of her global chic style. “People want clothes they can wear from day-to-night, and from city-to-beach, and this was the concept behind the “City to Resort” collection,” says Marie France Van Damme. “I have always admired the One&Only brand and their resorts. I’m honoured to be able to have designed this exclusive collection.” The One&Only “City to Resort” collection: The collection will feature classic silhouettes designed to complement one another including:

· Long black modal silk cardigan · Modal silk t-shirt in white · Jersey black flare pants · Long silk chiffon embroidered kaftan in exclusive print · Short silk chiffon embroidered tunic in exclusive print · Long silk chiffon and embroidered cover up in exclusive print · Black and silver bikini · Printed silk satin pants · Black jersey sequins column dress · Silver metallic canvas travel bag

Guests can purchase the “City to Resort” collection so that it is available upon arrival at their destination, allowing them to travel by plane with only their personal belongings. The collection will be available from December at all NEO boutiques, or the collection can be ordered on Marie France Van Damme’s website mariefrancevandamme.com from November. “Fashion is an intrinsic part of our guests’ lives, and through collaborations with designers like Marie France, we can truly provide something unique for our guests to enjoy both on holiday and at home,” comments Helen McCabe-Young, Executive Vice President, Sales & Marketing, One&Only

ONE&ONLY RESORTS COLLABORATES WITH LUXURY RESORT WEAR DESIGNER MARIE FRANCE VAN DAMME

“City to Resort” Capsule Collection to Debut in Winter 2015Resorts. “It was important to make the collection versatile, and we decided that classic, but chic black and white would be best, as guests don’t always want to be in bright colours. They can easily mix-and-match and have a number of options to wear from day-to-night, and the clothes will work perfectly for both on-resort and off,” says Preston Schroeder, Director or Retail, One&Only Resorts. “The fabric choice was also incredibly important as we want our guests to feel comfortable, but also beautiful at the same time, making modal silk and jersey the perfect choice.”

The “City to Resort” collection will be available to purchase at NEO boutiques at One&Only Reethi Rah in the Maldives, One&Only Palmilla in Los Cabos, Mexico, One&Only Cape Town in South Africa, One&Only Le Saint Géran in Mauritius and One&Only Ocean Club in The Bahamas, as well as in Marie France Van Damme’s boutiques and on her website mariefrancevandamme.com

For more information on One&Only Resorts, visit oneandonlyresorts.com or to purchase the One&Only “City to Resort” collection, visit mariefrancevandamme.com About One&Only ResortsCreated exclusively for the ultra-luxury resort market, One&Only Resorts are conceived as hallmarks of excellence. Set in some of the most beautiful locales in the world, each award-winning resort offers guests a distinctive style and personality borne of its local culture, a genuine hospitality and a lively energy that is unrivalled. These properties include One&Only Reethi Rah in the Maldives; One&Only Le Saint Géran in Mauritius; One&Only Royal Mirage and One&Only The Palm in Dubai; One&Only Ocean Club in The Bahamas, One&Only Palmilla in Los Cabos, Mexico, One&Only Cape Town in South Africa and One&Only Hayman Island, Great Barrier Reef and Emirates One&Only Wolgan Valley in The Blue Mountains in Australia. One&Only has also announced plans to develop and operate five new One&Only resorts, in Sanya, Hainan, China; in Montenegro, which will be the first property for the collection in Europe, Bahrain and two new resorts in Mexico. More information on One&Only is available at oneandonlyresorts.com About Marie France Van DammeAbout Marie France Van Damme Marie France Van Damme is a Canadian-born, Hong-Kong based fashion designer, celebrated hostess and author, whose luxury lifestyle resort wear brand is inspired by her travels andpersonal style. Marie France Van Damme introduced her eponymous label in the summer of 2011. The Marie France Van Damme line is defined by an edited collection of elegant and seasonless staples with every piece designed to transition seamlessly from city to resort. The brand is loved by celebrities such as Beyoncé, Jourdan Dunn, Heidi Klum, Cameron Diaz, Olivia Palermo, Christina Hendricks, and Catherine Zeta-Jones.Marie France Van Damme is available at her other retail locations in Hong Kong, Bangkok, Phuket and London, Bergdorf Goodman, Harrods, Selfridges, Saks Fifth Avenue, Neiman Marcus, Intermix and exclusive resorts such as Amanresorts and the One & Only. She is also the author of the coffee table book RSVP: Simple Sophistication, Effortless Entertaining (Thames & Hudson) featuring her effortless style and entertaining tips with photographs by Herbert Ypma of the Hip Hotels series. http://www.mariefrancevandamme.com


“City to Resort” Capsule Collection to Debut in Winter 2015


International participation also peaked with a total of 811 international exhibitors, making up 48% of the show. THAIFEX – World of Food Asia welcomed 24 country and provincial

groups this year, including 3 new country groups – German Pavilion led by the German Federal Ministry of Food and Agriculture, Mexico Pavilion led by Embassy of Mexico - Mexico’s Commission of The Ministry of Agriculture, Livestock, Rural Development, Fisheries and Food; and Turkish Pavilion led

by Central Anatolian Exporters Union (OAiB). This presented an even more diversified array of national products, from hand-crafted tequilas from Mexico, German-style sausages and charcuterie, Turkish frozen seafood and products.

Angélica Niero, representative of Balas Boavistense “I am so pleased with the show and THAIFEX-World of Food Asia is definitely the gateway for my business to venture into the Asia markets.”

The supporting shows, World of Seafood, World of Coffee & Tea and World of FoodService recorded individual growth rates of 11%, 48% and 22% respectively. 27,931 local visitors and 7,274 overseas trade buyers visited the trade event, held over 5 days from 20 – 24 May 2015.

Brian J. Schroeder, Director, Kizable LLC, “This is our first year taking part in THAIFEX-World of Food Asia and we were very amazed by the show’s quality.

We were able to connect with many buyers from around the world. We are looking forward to come in with a stronger presence at the show again next year.”

Michael Dreyer, Vice President, Asia Pacific, Koelnmesse Pte Ltd, said, “THAIFEX – World of Food Asia, celebrated our tenth anniversary last year. This year, we marked a milestone by expanding our fairground, and the continued growth and encouraging response is solid proof that we are growing in the right direction that we started out in. This has been very rewarding for Koelnmesse and our co-organisers, DITP and TCC. We

THAIFEX – World of Food Asia 2015: A Record Milestone2015 edition delivers record-breaking number of visitors, increase in international participation

The 12th edition of THAIFEX-World of Food Asia rounded up on 24 May after five days of intense activity on a record high. It proved its mettle as one of Asia’s top food and hospitality exhibition once again by welcoming more than 35,000 trade visitors and 1,675 exhibitors across 16 sectors. The exhibition was also graced by Prime Minister of Thailand, Prime Minister Prayut Chanocha.


will work in this direction towards a bigger and even better THAIFEX – World of Food Asia next year.”

Turkey – Partner Country Presents “Discover The Potential“Turkey, THAIFEX – World of Food Asia’s third country partner, is well-known for its cuisine, which is known to be one of the most prominent in the world. To share its culinary treasures, it brought 8 different food promotion groups to Thailand, namely The Pasta, Bulgur, Pulses And Vegetable Oils Promotion Group; Turkish Flour, Yeast And Ingredients Promotion Group; Turkish Confectionery Sweet Promotion Group; Turkish Seafood Promotion Committee; Turkish Dried Fruits Promotion Committee; Turkish Olive And Olive Oil Promotion Committee; Turkish Hazelnut Promotion Group and Turkish Citrus Promotion Group.

The Turkish Pavilion, led by Central Anatolian Exporters Union (OAiB), occupied 465 sqm in different product segments and 21

exhibitors were presented at the fair.

Serap Unal, Chief of the Turkish Seafood Promotion Committee says, “We brought a group of seafood companies from Turkey for the first time. The feedback has been positive and rewarding, with most companies planning to return as they have garnered very good contacts. We see a very good possibility here in Asia with the implementation of AEC by end of this year. “

S. Tansel Kunbi, Director, OAiB (Central Anatolian Exporter Unions, Fair and Promotion Department) adds, “THAIFEX-World of Food Asia is an international trade fair with global recognition. The companies which are in contact with our Turkish exhibitors have expressed deep interest in seafood products, flour and yeast products and olive oils in particular. This is one trade fair we will return next year – in a bigger way.”

International CompetitionsFor the first time, THAIFEX – World of Food Asia hosted the Asia selection of the Global Chef Challenges competition. Organized by Worldchefs, the global association of chefs, the Asia selection was a huge success. Singapore took the podium for both Global Chef Challenge and Hans Bueschkens Young Chef Challenge, while South Korea was champion for the Global Pastry Chef Challenge.

Says Rick Stephen, Asia Continental Director for Worldchefs, “This is one of the most well-organised competitions I have seen, with THAIFEX – World of Food Asia as the most supportive partner. This has definitely set a new benchmark.”

The Thailand Ultimate Chef Challenge, held concurrently with Global Chefs Challenge, welcomed 1052 participants, based on 936 entries from 16 countries including Singapore, Greece,

England, Australia, Canada, Taiwan, Switzerland, South Korea and Thailand etc. With 24 categories, this massive competition included new categories such as Thai-Korea Fusion Challenge and California Raisins’ Baking Challenge (Professional Chef).

Says Willment Leong, Chairman for the Thailand Ultimate Chef Challenge, “This year, we are proud to welcome 41 international judges from 16 countries and a new record of 936 entries. In just 4 years, this competition has grown beyond our expectations and is highly regarded even in countries out of Asia. We are very happy with the results and the support.”

World Class ConferencesHaving built a stellar reputation for its line-up of world-class speakers, THAIFEX – World of Food Asia welcomed the third edition of the World of Food Safety Conference. More than 100 CEOs and top management of supply chain and food safety


department from global corporations such as Danone, Mondelez, Coca Cola, Nestle, General Mills, Betagro, Central Food Retail, NTUC FairPrice attended the high-powered conference. Led by international panelists such as Mr Yves Rey of Danone and Dr Doris Gerlach of Frankfurt Airport, It was an educational seminar where research and case studies were presented.

“I attended this conference for the third year. Attendees get new, insightful and cutting edge takeaways that they can implement right after”, said Advisor to the Board of Danone, Mr Yves Rey.

In addition, the one-day Asian Food Franchising Forum focused on the franchising trends around the world, offering in-depth knowledge on aspects of evaluating franchise and branding, trademark registration and the importance of intellectual properties. The franchisors that were present include American franchise brands, Johnny Rockets (an American Restaurant Franchise), World of Beer (American Craft Beer Franchise), as well as Singapore franchise, Pezzo (Pizza Kiosk Franchise).

World of Coffee & TeaThe World of Coffee & Tea, supported by ASEAN Coffee Federation, Barista Association of Thailand, Lao Coffee Association, Malaysia Specialty Coffee Association, Philippines Coffee Board, Singapore Coffee Board, Indonesia Coffee Exporters Association and Specialty Coffee Association of Indonesia has grown in leaps and bounds since it started. With more than 150 exhibitors this year, it offered coffee and tea professionals a dedicated area to explore and learn about the subject of caffeine.

Sherie Koh, General Manager, Sales (Southeast Asia) from Owl International Pte Ltd said, ” My company has been returning for a couple of years. We felt that the niche segment of World of Coffee & Tea brought the right target audience for us (direct and indirect), and this in itself, is an important return on our investments. We have met visitors from Iran, Malaysia, Thailand and Vietnam, and they are good leads for our sales team.”

The World of Coffee & Tea also hosted a myriad of activities for professionals. The Boncafe Training Sessions offered hands-on techniques focusing on frappe, mocktails and smoothies know-how. The professional trainers led participants on business directions and pit falls on the coffee shop business. The Out of the Box event by La Marzocco – a special one-day event organized jointly by Boncafe and La Marzocco drew more than 300 professionals, who were drawn by the dynamic presentations of international speakers such as Andrea Curtarelli of La Marzocco and Charles Kutner, Vice President (Sales and Marketing) of Boncafe Thailand.

For rubbing shoulders with the best of the best, the Celebrity Coffee Bar was the place to be. The star-studded area featured 11 national champions, 1 World Siphon Champion and 1 World Cup Tasters Champion, with a packed 4-days schedule of latte art, brew bar and espresso sessions.

The much anticipated SCAE Certified Coffee Trainings were helmed by Ms Charlotte Wang, founder of CUPS Coffee. This year, the focus was mainly on Brewing and Grinding of different coffee beans.

For more information on THAIFEX-World of Food Asia, please visit www.worldoffoodasia.com


SEE in the New Year 2016 with your nearest

and dearest here with us at 3,000

metres above sea level. Let the Berghaus

team spoil you to bits with their excellent New Year’s Eve

gala dinner, and spend an unforgettable evening. On this

freezing New Year’s Eve winter night against a backdrop of

magnificent mountain scenery you’ll have a devil of a good

time as you see in the New Year amid convivial company.

Legend has it that hunters once casually followed a red-

headed mountain nymph only to disappear for ever – and

it’s from this little devil that the mountain supposedly made

itself a name!

Devilishly beautiful. Heavenly

mysterious. Besides pure mountain

air and a breathtaking glacier

backdrop, the Berghaus Diavolezza

treats guests to a fine selection of

first-class regional and international

specialties.

The Berghaus Diavolezza can easily

be reached from the bottom

station of the Diavolezza aerial

cable car situated along the Via Da

Bernina. Moreover, legend has it

that long, long ago, a beautiful, red-

haired she-devil used to live on the

Diavolezza.

Enjoy a fabulous new year with us for

CHF 155 that includes:

· A special cable car ride up

to the Berghaus Diavolezza at 6:30

p.m. will be arranged for guests not

staying the night at the Berghaus.

The downhill ride will be at 2 a.m.

· A gala dinner , New Year’s

Eve celebrations in the company of

a live DJ

Spend a sparkling New Year’s Eve on 3000m at Berghaus Diavolezza

Have a devil of a good time in Engadin St. Moritz amidst an amphitheatre of the Alps


Italforni, company of Pesaro and one of the leaders in the manufacture of electric and gas-fired ovens for the pizzeria, takeaway and baked goods sector, presents a new catalogue at the Host 2015 fair of Milano, from

the 23rd to the 27th October 2015.

It was set up a 130 square metres exposition of products innovated in the design, located in the booth P7 stand L42. The restyling of the majority of products is based on the highlight of the red colour, the Italforni logo, and on the modernising of the lines which are more cutting-edge.

The best products are of the line Bull ovens. They are first worlwide coated with tempered and coloured glass, material that allows personalisation of the design with the possibility of silk-screen printings adoption. The 2016 version of Bull is equipped with a new and cutting-edge extractor hood that guarantees also better performances. The Bull line is winner of the Gulfood Award 2014.

Italforni was born in 1978 in Pesaro and it is one of the italian leaders in the production of computerised electic and gas-fired ovens for the pizzeria, takeaway, baked goods, ceramic, porcelain, glass bending sector. Due to constant investments in innovation and to experience in handmade production, the company invoiced about 5 million euros, in constant growth (+18% in 2014, +12% in 2013). Italforni exports its products in all of Europe, in the Middle East, in North Africa and in North America, by earning about 80% of the company’s turnover.

Italforni at Host 2015Restyling products, new extractor hood for Bull


All-natural villa“The design concept behind the construction of this house is based on the interpretation of the “perceptive continuum” between the interior of the home and the exterior and on the emphasis on the role played by light” states Architect Livio Consolino, who designed Villa Cattelan_Salgher, a house set in greenery just outside Udine (Italy).

GDS – Global Destination for Shoes & Accessoriestag it! – The Private Label Show10 to 12 February 2016

GDS – Information, Inspiration and Impulses+ Timberland uses GDS for the first time as a kick-off event+ Returnees G-Star and Lottusse enhance the range+ Exciting international collections and trend programmes

The sector is in the starting blocks for the 121st GDS – Global Destination for Shoes & Accessories. The winter edition from 10 to 12 February 2016 will once again offer exciting collections, a comprehensive trend programme as well as fresh inspirations for retailers to design their ranges.


As an impulse-generating event for the new 2016 Autumn/Winter season GDS offers more than 800 brands the platform to present their new collections and highlights to an international audience.

Inspired by the shopping metropolises of this world the STUDIO, HIGHSTREET and POP UP lifestyle worlds reflect the entire range from urban and hip labels and modern to classic styles through to Premium shoe fashions.

New at GDSThe HIGHSTREET segment awaits visitors with an exciting newcomer: with its participation Timberland underlines the international importance of GDS. Furthermore, the STUDIO segment is delighted at the return of Lottusse, the brand that has been causing a stir with high-quality collections and not just this season. The POP UP area in Hall 10 can also delight in the return of G-STAR. In the high-end premium segment STUDIO new brands like Oliver Sweeney, La Bottega di Lisa, Miista, Esseutesse and Roy Robson delight visitors. Accessories by Mur86phy as well as bags from Philipp-Lacquer and Another Bag enhance the STUDIO area.

Newcomers in the HIGHSTREET area include: Lyle&Scott, Rockland, Franzini and Via Scarpa. In the accessories segment Street Level presents trendy bag styles. The Kids segment is supplemented by exciting collections by Shoesme, Shoo Pom, Shwik and Move by Melton. EMU Australia Kids will appear for the first time with their own stand. Group Royer is presenting collections by Kickers Kids, Astaire, Mod‘8 and Robeez in the Kids Area. ThePOP UP Area will be presenting the brands Ten Points und NEWFS brands for the first time.

Trends @ GDSIn addition to its inspiring collection range GDS also has a comprehensive trend line-up in store. Once again the overarching trend theme will be impressively staged on the Highlight Route. The topical “Digital Craft” motif – which featured at the last edition of GDS and picked up on 3D technologies in their varied facets – will now be consistently further developed for February 2016. Under the “Fusion of Digital and Real Life Shop Experience” motto the analogue and digital world are brought together in a meaningful


way. This zeitgeist theme also has inspirations on topics like “Sustainable Materials” and “Wearables” in store.

The GDS Fashion Shows and shows of individual brands again featuring in Hall 10 will provide live information on topical seasonal looks. The Trend Spots in Hall 5 provide comprehensive insights into the seasonal trends for 2016. Trends and innovations are atmospherically staged here and strikingly presented within mood spaces and design objects. Forum Touch, on the other hand, serves as a comprehensive information pool for textures and surfaces.

New collections and a unique supporting programme provide retailers with broad-based information on the latest innovations in the shoe sector. Commenting on the kick-off to the event Kirstin Deutelmoser, Director of GDS and tag it!, said: “Information and inspirations are the perfect way for retailers kick off the new season and the order period. This is exactly what retailers get at GDS: impulses for putting together an ideal range! We are delighted that newcomers like Timberland as well as returnees like G-Star and Lottusse are enhancing the collection portfolio and international flair of GDS with their participation. I hope even more retailers will use our comprehensive line-up at the forthcoming GDS.”

Fashion Bloggers: Success enters its Fourth RoundTogether with styleranking February 2016 will see the FashionBloggerCafé “shoedition” enter its fourth round at GDS. Ahead of the official GDS start a new blogger will be chosen for testimonials. A worthy successor will follow in the footsteps of Maja Wyh, Alice M. Huynh and Nina Schwichtenberg alias Fashiioncarpet. At GDS the next testimonials blogger will select and review the latest shoe and accessories trends rating them with fashion know-how

and publishing the most important it-pieces on high-reach channels. At the Blogger Runway Show the testimonial blogger along with four other bloggers will showcase unique looks. At the obligatory FashionBloggerCafé shoedition fashion bloggers meet to network, attend informative lectures relating to the blogging business and take part in the varied programme at the action stands of the FashionBloggerCafé shoedition.

tag it! – The Private Label ShowOne date, one city, two trade shows. Running in parallel to GDS tag it! will be held for the fourth time now – as a trade show in the Private Label segment. For the first time tag it! will be staged in Hall 1 of Düsseldorf Exhibition Centre. International flair is at the forefront here with manufacturers from Asia presenting their collections particularly aimed at international retailers of shoes and accessories with a focus on sourcing and private label productions. tag it! is a unique platform for making personal contacts with key volume buyers from traditional and threshold markets. Here retailers will find the latest products for the still growing market of pricesensitive buyers.

GDS Dates in 2016The forthcoming GDS and tag it! events will run from 10 to 12 February 2016, as usual from Wednesday to Friday. From July 2016 a new sequence of days will apply: 26 to 28 July, from Tuesday to Thursday. The new scheduling means Friday, one of the highest earning days in retail, can be avoided. Retailers can therefore use the trade shows in the most effective way possible and will not be forced to decide between a trade show visit and sales.

All activities relating to GDS and tag it! can be found online at:www.gds-online.com and www.tag-it-show.com


Product details

Name: Dream

Design: Studio Lapèlle

Company: Lapèlle -Via Marco Corner, 32 36016 Thiene (VI) Tel +39 0445365688 www.lapelledesign.com [email protected]

Short description: Precious, fine and sensual, Dream is a genuine leather covering that wraps gently the bedroom creating a unique and luxurious mood.

The leather composition behind the bed becomes a refined decorative insert. On the floor, leather tiles cross the parquet drawing a soft natural carpet, beautiful and functional. The leather tiles “warm up” the room, make it more personal, intimate.

Installation: One of the elements that mostly differentiates Lapèlle Design leather tiles from other leather coverings is the laying system, exclusive patent of Scamosceria Astico. The installation of leather tiles, the same whether it’s for floor or wall, it’s easy, very intuitive, it does not require the intervention of specialized staff and allows you to remove and replace each leather tile endless times. First of all the application of a self-adhesive layer on the surface which has to be covered, second, the application of the

‘DREAM’ - Leather Tiles by Lapèlle, Italytiles, which, thanks to hook and loop straps, are fixed to the surface, yet removable for any occasion such as substitution, maintenance, and change. The leather tiles are available also in another version, directly glued to the wall. The patent Lapèlle Design also extends to the composition of the individual leather tile, that does not require rigid supports and keeps unchanged the elasticity and the natural flexibility of the leather, also allowing the installation on curved, irregular walls, or on corners and edges.

More information: http://www.lapelledesign.com/istruzioni-area-tecnica/

Materials: bovine or full-grain buffalo finished leather saddled in the mold of polyurethane structure with medium density.

Colors and finishes: wide range of colors and finishes available in the catalog.

Tiles size: Squares: 5X5; 10X10; 20X20; 30X30; 50X50; 60X60 cm. Rectangular: 5x10, 5X15; 10x30, 10x50; 15X30; 50X30 cm. Triangles: triangle sides 20X20 cm X 17.5 h; isosceles triangle base 34 cm X 20 cm X h10.5, right triangle base 15 cm h 15 cm

Thickness 10mm available at:- Squares: 15x15 cm- Rectangular: 10x30 cm, 10x50- Triangle: right triangle


Eating forms an integral part of an exciting shopping experience, Harbour City offers its shoppers the finest culinary delights with breathtaking Harbour views. Whether it is Chinese, Continental, Italian or Asian, Harbour City serves diverse taste sensations to ensure that its visitors have the most unforgettable culinary experiences.

There are over 50 outlets, of which 20 present spectacular sea views. Visitors are spoiled for choice with the largest number of harbour side dining options anywhere in Hong Kong. From casual fun eateries to fine dining Harbour City offers a wide range of flavors, ambience and price points to everyone.

Relish fresh artisan pizza straight from the open pizza oven at Jamie’s Italian, which opened in earlier in May

2015. Exclusive to the restaurant, is a mouth-watering and aromatic Wild Truffle Risotto of finely minced black winter truffles mixed with butter and Parmesan. Featuring a vibrant graffiti mural paying homage to the surrounding neighborhood’s history and culture, the restaurant provides delicious meals in a beautiful relaxed setting.

DALLOYAU, a prestigious French culinary brand with a rich royal heritage and a 300-year legacy, is the only maison de gastronomie to serve the royal court of the Palace of Versailles since 1682. From

Versailles to Hong Kong, DALLOYAU is here to impress sophisticated diners with the exquisite culinary temptations of Louis XIV. A two-part dining institution La Boutique DALLOYAU provides patrons with a delightful selection of sweet delicacies, including cakes and macarons, While Le Café DALLOYAU offers light French fare, and a beautiful and lavish afternoon tea. Its signature is world-renowned Opéra cake created by DALLOYAU in 1955, which was probably the most famous gateau of the 20th century and is a tribute to an Opéra ballerina.

CULINARY DELIGHTS

At Harbour City Hong Kong,

Indulge your Appetite and Awaken your Culinary Senses


Travelling with children or travelling alone, it will be worth your while to experience Moomin Café- based around the popular Finish cartoon character Moomin and Friends. The Bakery and Café is held in typical flavor of the cartoon book series and includes items in the menu of this special themed restaurant. If dining solo, then the restaurant offers its customers the option of eating opposite one of the enormous stuffed cartoon character. Limited edition Moomin products are also available in the souvenir store next to the Café.

Harbour City is known as a food paradise with a culinary selection to cater to everyone’s palate. Shoppers can savor all sorts of global culinary delights. For more information on dining options at Harbour City, please visit http://www.harbourcity.com.hk/en/dining


ravilor Bonamat has been around since 1948. The company and brand are

well-known for its reliable, safe and long-lasting products. Peter Kaas, Sales

Manager of the area Asia-Pacific, highlights some interesting facts: “Bravilor

Bonamat not only supplies coffee equipment and hot water machines,

we manufacture them as well at our headquarters in the Netherlands.

We have our own production facilities with state-of-the-art machineries

e.g. for processes such as laser cutting, robotic welding and injection

moulding. The Quality department is just around the corner to control

the material, processes, semi and finished products. We even have skilled

quality testers with special tools absorbed into the production lines. I

Bravilor Bonamat: a proud Dutch family enterprise

can proudly say that every single

machine is thoroughly tested

before it leaves our warehouse!”

Many customers know our classic

filter coffee machines. However,

nowadays we are a one-stop

shop. We offer a wide range of

professional beverage machines for

coffee and hot water in particular.

As every segment —hotels,

Esprecious fully automatic espresso machine

B


restaurants, convenience stores,

public areas, hospitals, leisure—

has different demands we offer

all kinds of products to fulfil our

customer’s wishes. The B-series

for example are high-volume

machines that brew up to 80L of

filter coffee. The high-end coffee

machines, such as the Esprecious

and FreshGround, feature front-

of-house design, user-friendly

touchscreen control and colourful

lighting. The machines are made

of high-quality materials to serve

delicious coffees for years to

come.

In addition to the Bravilor Bonamat

branded machines we also

develop and manufacture as an

Original Equipment Manufacturer

100% quality control

Bravilor Bonamat headquarters in the Netherlands

for third parties.

Visit our website www.bravilor.com for more information or call +31 (0)72 575 1751.


The new restaurant offers diners a menu based on Pacific coastal cuisine such as: Grilled Miso-Garlic Butterfish, Pork fried rice, sweet corn, spring onion,

wasabi ponzu, tobiko, Japanese pickle salad; Grilled Scallop Salad, Mixed greens, candied pecans, roasted green apple, wasabi, miso-mustard vinaigrette; Double-Double cheese burger, wagyu beef patties and special sauce; “The Coconut” Coconut sorbet in a chocolate shell, haupia, tropical fruits, passion fruit sauce.Alongside the vibrant new menu, the bar boasts a cocktail list of high-end exotic drinks, full of colour and fresh flavours in keeping with the restaurant’s laid-back style. The inventive drinks are served on a built-in, wooden-top bar counter overlooking the park, where

New Vision, Same Fantastic ViewDusit Thani Bangkok unveils new dining concept at its famed rooftop venue

guests can also enjoy a selection of sweet or savory tapas. Surrounding the bar are plush, low lounge chairs and tables set at the perfect height for diners to sink in and enjoy the uninterrupted city views.

The restaurant’s décor has also been refreshed to complement the new culinary direction. Textured, iridescent silver walls allow the beautiful turquoise banquettes, which run the length of the restaurant, take centre stage. Shades of subtle creams, rich browns and warm copper tones are peppered throughout, with reclaimed wood table tops and metallic table accents completing the elegant yet cosy vibe.

With 100 seats for dining, 40 seats at the bar and a private room for 16 persons, the restaurant makes a perfect venue for almost any occasion, from casual after-work drinks to small business functions or special nights out between couples or groups of friends.

22 Kitchen & Bar is open daily from 16:00 to midnight, with dinner service starting from 18:00 hrs. to 22:00 hrs.

For more information, please call Dusit Thani Bangkok at: +66 (0) 2200 9000 ext. 2345 E-mail [email protected] Website: www.dusit.com/dtbk, www.facebook.com/dusitthani

Overlooking the green expanse of Lumpini Park and the glittering Bangkok city skyline, Dusit Thani Bangkok launches its newest restaurant, 22 Kitchen and Bar, at its famed panoramic rooftop venue.


Dusit Thani Bangkok


Nowadays, in view of the coffee boom in recent years, to get a good cup of coffee should not be a challenge. But - far from it! The “black gold” leads a miserable existence in many restaurants and hotels. While representatives of the Third Wave of Coffee movement plead for transparency and fairness in production and trade, uncompromising quality and passionate preparation, the idea has not yet caught on in many gastronomy businesses.

Many restaurants today have a sommelier for wine, a water expert, and

increasingly often a tea master. As a rule, the preparation of food and drinks is reserved for those employees who have acquired specialised knowledge and skill, but with regard to coffee such specialists are often sought in vain. What is the reason that many restaurants and hotels do not treat coffee with the same respect?

“When it comes to coffee, many gastronomy businesses do things wrong, from the bean to the degree of grinding, as well as machines, in particular incorrect

preparation,” explains Dr. Steffen Schwarz from Coffee Consulate. “For even the best coffee is not worth much if the staff are not able to prepare it properly.” In order to improve the quality of coffee, the expert recommends that the role of the roaster and the barista be strengthened. However, as there are no classical training courses in this regard, staff must be trained at the cost and on the initiative of the business itself, and appropriate coffee quality must be purchased. Like many of his colleagues, Schwarz is also certain that it is precisely the unwillingness to invest that constitutes a major obstacle

Black future? Coffee trends in gastronomy

When does hype become a trend? Experts discuss at the Intergastra Media Day / Authentic and top quality cuisine increasingly important


to change. “Experience shows that coffee is unfortunately often purchased according to price and not to taste. And although coffee, in relation to other costs, was never as inexpensive as it is today, you can still find expensive wine in gastronomy, but rarely good coffee,” confirms Stefan Dachale from the Café Mokuska in Stuttgart. As the call for individuality continues also with regard to coffee, roasters such as Dachale offer their own roastings for major purchasers such as hotels. “This serves as first-class storytelling, and the guests can enjoy selected coffee quality. Furthermore, it is a chance to counter coffee’s step-mother treatment,” says Dachale. Also with regard to new gastronomical concepts, a story can be told with coffee. For a burger restaurant, for example, a manually brewed filter coffee is much more suitable than a portafilter machine, whereas a bistro should serve its coffee authentically in a French press. The fact that, not least, chefs too should have greater interest in good coffee is obvious. After all, as the conclusion to a meal, a coffee should confirm the good impression. Furthermore, a chef, in a similar way to a sommelier, can match the dessert to the aroma of the coffee. Beside all these developments and current trends such as cold brew tonics, which for many gastronomers are difficult to make, the main task must not be lost sight of. “For many guests, it is important simply to get a good cup of coffee without all the trimmings,” says Rachid El Ofairi von Aniis, Raum für

Kaffeekultur, Frankfurt. “So the trend is actually towards reduction to the essentials. We must strengthen coffee in its pure form - this is also confirmed by the tendency to drink coffee with less milk than a few years back, or black.” Coffee experts will discuss challenges and trends in the hospitality industry not only during the 3rd Coffee Summit at the upcoming Intergastra from 20 to 24 February 2016. “At Intergastra, we will have the opportunity to make gastronomy treat the theme of coffee with greater responsibility,” explains Schwarz. About IntergastraThe world of hospitality – This is the claim of Intergastra, one of the most important European trade fairs for gastronomy, hotels and dedicated hosts. In 2014,

the comprehensive offer on over 100,000 square metres of floor space brought together almost 90,000 visitors and around 1,300 exhibitors from Germany and abroad. The event thus meets the high expectations, and regularly receives top marks from the exhibiting companies and specialist visitors alike. Kitchen technology and food, ambience and equipment, services, handmade ice cream, beverages and coffee – These are the themes on which the specialist visitors from Germany and abroad obtain information, and are encouraged to think outside the box. The gastronomical heart of Germany beats in the south west, where at the start of the year Intergastra showcases innovations and trends and provides many opportunities for the exchange of expert opinions and ideas. v


Concurrent With

The 25th Shanghai International Hospitality Equipment & Supply Expo ( HOTELEX SHANGHAI )

EXPO FINEFOOD SHANGHAI 2016

Heavy Landing !

www.expofinefood.com

Concurrent With

The 25th Shanghai International Hospitality Equipment & Supply Expo ( HOTELEX SHANGHAI )

EXPO FINEFOOD SHANGHAI 2016

Heavy Landing !

www.expofinefood.com

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Hotels & Culinary ASIA, November-December 2015

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Transcript of Hotels & Culinary ASIA, November-December 2015