asian hotel

& Catering Times

Published since 1976 Vol 35 October 2010

SPA ISSUE
The right staff
Design excellence
Wellness products

FLASH THE GRENACHE

Grape squeezes into limelight

Hong Kong SAR HK$50

China RMB50
Singapore S$15
Malaysia RM30
Thailand Bt300
Rest of Asia US$10
 E d i t o r ’ s M e s s a g e

W
elcome to the therapeutic spas have never been busier. Perhaps part of there is a radical mismatch between where
October issue of Asia’s favourite the attraction is the idea of the guest doing the vacancies are – in Asia – and where
hospitality read. something healthy without having to make hospitality students want to work, Europe

Success is The spa-focused issue looks at how

treatments are moving away from pure
pampering and crossing the line to at least
any physical exertion.
Of course a lithe, supple gym rat such
as myself sometimes takes spa treatments to
and the United States. For once money isn’t
the issue but concerns about staff training
and development are the factors influencing
being perceived as health enhancing. deal with the after-effects of excessive exercise. decisions.
Wellness is currently a much-debated Take a read and see how having the Is there any truth in the students’
subject. Although it may be one of the most right staff, design and amenities can ensure apparent view that Asian hoteliers don’t treat
discussed it’s also one of the least acted a steady stream of guests coming through their staff as well as their guests?
a pinch of Love on. While we seem to believe we are all your spa doors.
getting fatter, despite government statistics Finding the guests might be easier
not supporting those concerns, not many than finding the top management talent.
people are worried enough to get fit. Yet A survey of hospitality students finds that Mischa
a generous handful of Know-how Moselle
ENDORSEMENTS
Managing Editor
Mischa Moselle
mischa@thomsonpress.com.hk
a touch of Audacity Design by
Hong Kong Hotels
Association
Hong Kong
Chefs Association
Federation Of Hong Kong
Restaurant Owners
Baking Industry
Training Centre
The Federation
Of Hong Kong
Hotel Owners
Association
Of Thailand

Koon Ming Tang

production@thomsonpress.com.hk

Contributors
Zara Horner Association Of
International
Singapore
Chefs Association
Hong Kong
Bakery & Confectionery
Hong Kong
Maitre D’hotel Association
Singapore
Hotel Association
Hong Kong
Bartenders Association
Euan McKirdy Hoteliers Shanghai Association

Debra Meiburg
Catharine Nicol
Jane Ram
Ruth Williams Shanghai Myanmar Chefs Malaysian Association Macau Hotel Club managers Association
Chefs Association Association Of Hotels Association Hong Kong

Associate Publisher
Sharon Knowler
sharon@thomsonpress.com.hk

Advertising Sales Manager

Claire Sancelot Asian Hotel & Catering Times
is published monthly by
claire@thomsonpress.com.hk Thomson Press Hong Kong Ltd (TPHK)

Circulation Executive The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the
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Lemon and Hazelnut Millefeuille - Created by Stéphane Glacier - M.O.F. Pâtissier 2000
Glacier Conseil Formation - www.stephaneglacier.com www.thechefsweb.com
October 2010 AHCT 3
 CONTENTS
Volume 35 October 2010

TECHNOLOGY 60 Tabletops for tapas and small

24 Gaining sales through competitive plates dining
pricing strategies requires excellent
revenue/yield management EVENTS AND EXHIBITIONS
technology 63 Events calendar

DESIGN 64 Cosmoprof Asia previewed

30 Contemporary resort and urban spa
projects

Cover photography courtesy of the

Alila Villas Soori
Cultivated taste
Temple of relaxation
30
66 Equip’Hotel previewed
NEWS
CULINARY 68 FHC China previewed
34 Thai controversy; Chefs on
the move 70 Restaurant & Bar Hong Kong reviewed
6 INDUSTRY APPOINTMENTS
Sheraton Taj; Travel survey; 74 See who is moving where
Openings

PRODUCT
46 New on the market
Advertisers’ I nd e x
MANAGEMENT
16 Finding and keeping skilled Acantha 49

36
spa staff Algotherm 55
Alpha International 7
Boncafe 28 & 29
MARKET REPORT
BSC 13
20 Can Macau move beyond Caldera 51
gaming? Concept Amenities 33
Dongxing 53
Easy RMS 27
Share and share alike Elle & Vire International IFC
Equip’Hotel 72
Global Chef 17
Up and Coming... Global Search International 25
FOOD November Guest Supply 57
36 Caviar presentations – new • Loyalty programmes Guest Supply 59
ways discussed, old ways • Market Report: Hong Kong Gulfood 65
• In-room entertainment HIFI 71
revisited
• Guest room design Hotelex 73
• Meat Hyperlux IBC
DRINK IDeaS 23
• Whisky
42 Grenache pushes its way into • Tea & Coffee IHM&RS 45
the limelight International Furniture Fair 19
December JA Fine Foods 39
EQUIPMENT • Education Mondecasa 11
50 Spa amenities that match • Market Report: The Philippines National Prawn Company 41
guests’ interest in wellness • Accounting systems Pevonia 14 & 15

60
over pampering • Hotel design Trust International 9
• Desserts Villeroy & Boch OBC
• Champagne Wine & Gourmet Asia 21
• Dishwashers; Lighting
4 AHCT October 2010 October 2010 AHCT 5
I n d u s t r y N e w s I n d u s t r y N e w s

Starwood already operates 30 Sheratons in The Sheraton Wenzhou is close to government

China, including the Sheraton Ningbo and business districts in the city

Sheraton
Taj executives celebrate the launch of the Vivanta brand

Maldives — which the company says has

boosts China
enabled a fine-tuning of the brand based
on customer feedback — this latest part

presence,
of the plan has seen another 19 existing
properties roll over to Vivanta by Taj

revamps
establishments, which Taj Hotels Resorts
& Palaces Managing Director and CEO,

spas
Raymond Bickson says, “heralds a
new chapter in the 107-year history of
the Taj.” Going on to point out the new
Starwood Hotels & Resorts has branding, “supports the company’s
announced that the Sheraton brand stated objective of achieving growth
is to expand its China portfolio by 26 through domestic dominance.”
properties by 2015. The company rationalises having
The brand has just spent US$6 billion portfolio, offering three restaurants, a a basket of brands by saying each
Peninsula Resort at Wanning
on a revitalization project that has seen bar and meeting space has been created to appeal to distinct
the re-launch of its spas, and is to spend • The Sheraton Wuxi Binhu Hotel is in the “psychographic” traveller segments
China is also to be home to some
a further US$5 billion on an expansion heart of Wuxi’s Binhu retail, dining and with each concept finely planned to
of the new Shine concept spas being
campaign to add 35 properties to its entertainment district offer unique experiences and touch-
rolled out by Sheraton, which will be
portfolio internationally – half of them in points. Vivanta Taj is said to appeal to very name Vivanta draws on the French ‘Japan. Endless Discovery’ www.
• The Sheraton Tianjin Binhai Hotel is to featured in 17 spas by 2011 as it goes
China. the “cosmopolitan global traveller who ‘bon vivant’ to signify an appreciation of go-premiumjapan.com will “enlighten,
be situated close to several commercial global. The concept was developed by
By the end of this year – which saw appreciates pleasant surprises rather the good things in life. promote and attract” Indians to Japan,
areas in the rapidly growing port city Starwood’s in-house team and is to offer
Sheraton mark a milestone with the than the typical hotel experience.” To entice visitors from India the Japan it’s hoped. With all the usual information
• The 303-guest room (including 76 five signature treatments in conjunction
opening of its 30th China property – the The brand is positioned as stylish, Tourism Agency together with the Japan one might expect to find online, the site
suites) Sheraton Wenzhou Hotel is with preferred product partner Germaine
brand will have opened a further eight sophisticated and contemporary, National Tourism Organization have also has a lucky draw to win hampers,
close to the CBD and the Government De Capuccini.
China properties. affording “a cool avatar of luxury.” The launched a website. With the banner: gift boxes, books, and free trips.
Administration Centre According to Sheraton’s research,
Simon Turner, President of Global • The Sheraton Guangzhou Hotel is eight of ten of its guests are likely to
Development for Starwood believes, part of the Teem Mall, the leading consider using spa services when
“China is leading the recovery in commercial/retail development in traveling, including male guests – 54
global tourism in 2010, and by 2020, the new CBD of Tianhe, China’s percent only visit spas while travelling.
it is expected to be the world’s largest
2 temperature zones
manufacturing capital “Introducing the Shine spa experience
tourism market. As the Chinese pick • Just one mile from the Bund, the across our portfolio on the heels of our
up the pace of their domestic and Sheraton Shanghai Hong Kou Hotel is a US$6 billion revitalization effort will be
international travel [see more on p8], they
are going to stay with the brands they
409-keys property with five restaurants
and bars, health club, swimming pool
an invaluable, welcome addition to the for professionals World leader in Wine Cellars
Sheraton guest experience,” said Hoyt
know, which will have a phenomenal

DualZone
and spa H. Harper, II, Senior Vice President for
impact on our global business.” • The city centre Sheraton Jiangyin Sheraton. “With this global roll out, we
The hotels opening before the end of Hotel offers its own convention centre plan to make the spa a cornerstone of
the year include: for the city of Jiangyin, including a the Sheraton brand experience, one that
• A 362-room property in Zhongshan. 2,100-square-metre grand ballroom guests will truly embrace as part of their The first “product” from the EuroCave
The Sheraton Zhongshan is the • Sheraton also adds a Hainan lifestyle.” Professional, Dual Zone, is a 2 temperature
aforementioned 30th in the China property with the beachfront Shenzhou zone wine serving cabinet combining a
modem design with the latest technology.
Two large zones, which are completely
independent, allowing your red wines, white
Taj, Japan In keeping with the group’s
commitment to have “a strong presence
wines all to be kept at the right serving
temperature.
entice across the key hospitality segments” the
Vivanta by Taj brand is slotted into the In this way, Dual Zone allows you to easily
access bottles when dealing with customers’
Indians 5-star upper upscale category. There
is already an “aggressive expansion wine orders.
programme” slated for the brand, which
Part of the Taj Hotels Resorts & Palaces the company wants to cover more than For a free brochure containing full detail,
portfolio the Vivanta by Taj brand now 30 hotels with over 5,000 rooms within please contact:
comprises of 19 hotels in India and the the next two years, including new builds
Indian Ocean region incorporating key Alpha International Food Services
in Hyderabad, Coimbatore and three in
metropolitan areas such as Mumbai as Delhi. 909, Chai Wan Industrial City, Phase 2,
well as holiday destinations like Goa, After operating three hotels under 70 Wing Tai Road, Chai Wan, Hong Kong.
Sri Lanka, Kerala, Rajasthan and the the Vivanta by Taj label for between one Tel: (852) 2889 2123 Fax: (852) 2889 1757
Maldives. and two years in Bangalore, Goa and the http://www.eurocave-alpha.com
A villa at the Vivanta by Taj – Coral Reef, Maldives
Model: D-290 Email: alpha@eurocave-alpha.com

6 AHCT October 2010 MadeOctober

in France
2010 AHCT 7
I n d u s t r y N e w s

In a Perfect World, your

A recent recruitment drive at the W Taipei asked some 800 applicants to display their creativity

The survey asked, what role level was

most suitable, at time of graduation.

Reservation Service Provider

Despite 18 percent thinking they were
ready for management, 21 percent
said trainee level, 28 percent said entry

offers you Solutions,

level and 33 percent thought they were
ready for a supervisory role, which HGR
interpreted as a “more realistic alignment
of expectations”.
A whopping 78 percent of
respondents were considering further
education because of the perceived
not just Products.
lack of employment in the industry and
45 percent answered they were looking
for jobs outside the sector for similar

Welcome to the Trust World of Revenue and

reasons. “This is a hugely worrying
statistic,” Ross notes. “Retention of
graduates has always been an important
topic, and there is no easy solution. But
with the global skills shortage that is
Distribution.
Graduates was the choice for 18 percent of the
graduates. “These results throw up a
still widely talked about in our industry,
something needs to be done to catch

spurn Asia challenge to the industry,” says Jeff Ross,

Managing Director HGR, “especially
those who are potentially going to slip
through the hospitality net.”

openings for the emerging markets. Equally,

this greatly restricts graduates, since
Response to job applications or the
lack thereof, is again not a new topic.
C

When asked how they would rate the

M
opportunities are currently far fewer in
Graduates are looking to North America Europe the US and Canada.” Ross thinks general level and quality of response Y

and Europe despite the smaller hospitality leaders in Asia and the Middle to job applications made in the last six CM

number of opportunities, says a survey East should act more aggressively and months 25 percent said the response MY

conducted by Switzerland-based market their destinations more effectively was ‘unacceptable’, and 17 percent
Hospitality Graduate Recruitment (HGR).
CY
while international hotel schools need to had received ‘no reply at all’, 22 percent
Working with more than 300 global educate themselves better about global noted their response was ‘excellent’ and CMY

hospitality management schools, employment opportunities. certainly this could have more to do with K

HGR helps employers fill entry When asked what the most important the quality of applications.
level, supervisory, trainee and junior consideration was when looking for a Of no great surprise were the
management positions. Established in future employer, respondents suggested responses to a question about
2004, the company recently conducted career development opportunities department selection. F&B ranked
a survey of 1,000 hospitality graduates out-ranked brand, training, and even first, housekeeping last with front desk,
who had attended 50 different schools. remuneration. sales and marketing, human resources,
The results make for interesting Graduate expectations in any finance and culinary falling in-between.
reading. industry can be a contentious issue. Ross thinks, “This contradicts the Trust International understands your business and combines Efficiency, speed and reliability are guaranteed thanks to our
Nearly half of the respondents wanted What graduates think their certificates misperception that graduates are only technology, services and connections to provide you with your superior state-of-the-art technology and professional staff.
to work in Europe (45 percent) and only qualify them for, and what they are interested in administration or back office perfect distribution solution to generate more revenue. Trust International concentrates its efforts on achieving one ultimate
seven percent in South America. Asia actually ready for are often different. roles and is very encouraging.” Trust International connects your hotels with all your key markets – goal: working with you to exceed your targets. Key to our success is
worldwide and in real-time. The possibilities are endless: 55 OTA Trust International´s years of experience of working within the
Direct Connects, 48 PMS interfaces, Call Center Services in 22 hospitality industry, powerful and customizable software and

Tourist numbers defy economic woes languages, a toolkit for your customized Booking Engine as well as
connectivity to CRM, Yield Management Solutions and the
unlimited connectivity. Most importantly is the fact that we always
listen to the needs of our customers, creating tailor-made solutions
industry‘s leading GDS functionality. Whether your guests book via to help you grow your business.
It’s been a busy time for economic data analysts of late with predictions the world was heading for a double-dip recession making a travel agency, the Internet, or by phone, Trust International is
markets jittery. But the latest report from the Centre for Economics and Business Research (CEBR) has managed to assuage fears working in the background to provide your customers with all the
CRS - eCommerce - CRM - Integration
saying emerging economies are “too resilient” for global growth to “go negative again in the short-term” even with growth in the information they need to book their desired hotel room via any
channel and in their own languages, 24 hours a day.
Call Centers - Financial Services - Analysis
west so much slower than expected both the CEBR and the Organisation for Economic Cooperation and Development (OECD)
revised down their growth prospect figures (Germany being the standout on the back of its strong manufacturing sector). Learn more at www.trustinternational.com
In support of the economic think tanks, Asia Pacific region travellers are packing their bags and going on holiday. Visa and the
Pacific Asia Travel Association (PATA) research shows, compared to last year, 16 percent fewer survey respondents are allowing
economic uncertainty to affect their travel plans. Optimism is felt most keenly in Japan where 45 percent compared to 78 percent
said they would change their travel arrangements because of the economy. .
In a further boost the research showed people throughout the region intended to take at least four international trips and three
domestic over the next two years, and would spend more while away. Perhaps not surprisingly, mainland Chinese will be the “single
largest source of outbound travel by 2012”, according to the report, and will take the most domestic holidays.

8 AHCT October 2010

I n d u s t r y N e w s
IN BRIEF
Langham’s Ningbo project Following a top-to-toe building
transformation, the upper midscale Accor-
owned Novotel Bangkok Felix Silom
has opened. The 216-keys property boasts
four F&B outlets, a gym, swimming pool,
business centre and retail outlets. Accor is
the largest international hotel operator in
Thailand.

Langham Hotels International has signed a management agreement for the

140-room Langham Place, Ningbo Culture Plaza, Ningbo with Ningbo Culture Plaza
Investment & Development Company Limited. The move marks the hotel operator’s
first flag in one of China’s strategic second-tier cities. It will also act as an art gallery
hosting the city’s key art functions and other events and will introduce three dining A new guestroom at the Novotel Bangkok Felix Silom
concepts including a sibling of its two-Michelin Star counterpart in Hong Kong.

Taking an active community role to

sustain and enhance the appeal of the
Regal Hotels International Limited local environment over 50 associates of
C
has signed a hotel project agreement InterContinental Hanoi Westlake recently
with He Nan Yuhong Real Estate volunteered to clean up the Tay Ho Westlake. M

Company Limited to open a 5-star hotel, A joint initiative with the Hanoi Environmental Y

Regal Yuhong Hotel in Zhengzhou, Group (HEG), Ministry of Natural Resource CM

capital of Henan Province, China in and Environment (MONRE) and the Australian
MY
2011. The new premises is one of Embassy, the project also prepared the lake
the key developments in Zhengzhou’s environs for a hoped-for influx of tourists CY

special Aviation Zone. set to visit in celebration of Hanoi’s 1000th CMY

birthday in October. K

The Regal signing ceremony

A hotel management agreement has quarter of 2011. Carlson currently has

been signed for the conversion of the two Radisson hotels in Thailand - one in
Garden Cliff Resort & Spa to the upscale, Bangkok, and another in Phuket. Garden
full-service Radisson Resort & Spa Cliff Park Company Limited has been
Pattaya Bay property. The hotel will managing the property for the past two
undergo a renovation and repositioning, years and will continue to do so until
and is scheduled to open in the first early 2011.

Aston International has installed the

new accommodation booking website,
myroombid.com.
The site allows travellers to deal
Innovative treatments at the Grand Hyatt Hong Kong
directly with hotels and make an offer
for a room. Both the hotel and traveller Plateau Residential Spa, Grand Hyatt
have three chances to negotiate a Hong Kong has introduced three
suitable rate, on agreement a 10 percent unique autumn winter programmes.
deposit is automatically processed and The relaxing Power Nap massage, the
the room confirmed. With 28 operational hydrating Winter Warmer and ready-to-
properties and ten in development Aston party nourishing back treatments with a
International say they have a reputation restorative facial or a detoxifying body
as trend setters in Indonesia’s hotel wrap and massage.
industry and “are thrilled” to be the first
hotel group there to offer the booking
service.

10 AHCT October 2010

I n d u s t r y N e w s
IN BRIEF
SWHG moves into Asia with a Singapore property
A rabies epidemic continues to plague the Indonesian island of Bali. According
to local reports, despite efforts to inoculate pet dogs, cull strays and administer
vaccines to humans a total of 93 people have died from suspected rabies this year.
On an average day 165 people are bitten by dogs in Bali. To date 37,901 dog bites
have been inflicted on Bali residents. From that, 34,485 victims have been treated
with rabies anti-serum. That’s 16,095 more bites and 15,660 more anti-serum
treatments than the whole of 2009.
The cost of fighting rabies in Bali is substantial. In 2009 total expenditure was
Rp. 25 billion (US$2.7 million) and health authorities say this figure is expected to
significantly increase in 2010.
Another glitch in the island’s image is a growing reputation for violence in Bali’s
nightlife hotspot, Kuta – an incident reported to have occurred at the M-Bargo
discotheque at the end of August hasn’t helped. Police have yet to make an arrest
in the brutal murder of an employee of The Red Room Bar on July 14, 2010, which
followed street violence between gangs three days earlier. In this latest incident,
26 year-old Australian Christopher Mark Kelso, was set upon by several M-Bargo
Australian-based StayWell Hospitality employees when he refused to pay for drinks brought to his table while he was in
Group (SWHG) one of Asia Pacific’s the restroom. It is unclear if Kelso, who suffered a split lip, bruised cheek and eye
largest independently owned hotel abrasion, requiring hospital treatment, was beaten for not paying, or for touching the
management companies, is to bring its waiter’s head — a culturally unacceptable act in Bali. At time of going to press police
Park Regis brand to Southeast Asia. investigations continue.
Its first 203-room property will open in
Singapore before the end of the year.
Singapore welcomes the Hotel Fort Canning
The group also recently announced a
Park Regis hotel for Malaysia’s capital,
Kuala Lumpur which will open in the
first half of 2011.
C

CM

MY

CY

CMY

Singapore’s historical Fort Canning Park welcomes an addition to the heritage site
as Hotel Fort Canning (Hfc) opens. Housed in a building used by British Far East
Command during World War II, Hfc is a collection of 86 stylised rooms and suites.
The entire boutique hotel is designed in celebration of Singapore history and style.

Shangri-La Hotels and Resorts International artist and designer,

will develop a low-rise city resort, Australian Chris Hogan has packed his
the 230-room Shangri-La Hotel, bags for Anantara Maldives where he
Diqing in Shangri-La county, Yunnan will conduct exclusive art classes from
province, China. The property is now until mid-December.
Hilton – recognized brand scheduled to open in early 2013.
Portrait of the artist
Together with the opening of
Hilton Hotels & Resorts has been Shangri-La Hotels in Chongqing
named top brand in Asia by global and Lhasa at the end of 2011 and
research company, Taylor Nelson Sofres 2012 respectively and the existing
(TNS). Based on interviews with 3,300 property in Chengdu, the group
people across ten regional markets, this is extending its portfolio into the
is the second consecutive year Hilton has western regions of mainland China.
clinched the title.

12 AHCT October 2010

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W
hen discussing the enormous power China now wields
as a result of its seemingly unstoppable economy —
reportedly growing at an average of ten percent each
year for the last thirty years — experts generally focus on industry,
agriculture, the auto market and exports. But equally fascinating is
growth within the spa industry.
Previously limited to no-frills local Traditional Chinese Medicine
(TCM) doctor visits, China’s emerging middle class and their fattening

What about
wallets have an increasing appetite for more pampering western-style
spas. Foreign and local investors are racing to make sure the desired
products and services are on-hand, not just in the big smokes of
Beijing and Shanghai, but also in second and third tier cities.

the workers?
For such investors, creating the hardware is one thing, less easy
to find are quality therapists, spa managers and directors.
It’s no secret the industry has long been suffering a staff shortage,
but the problems that arise as a result can be felt throughout the
industry.
Catherine Nicol finds out how Looking back over the past decade many international brand hotel
spas sourced spa expertise from outside the Motherland. Western spa
J o b &
spas are keeping pace with
my
managers and directors with skills honed through years of working
in the more developed spa industries of Europe, America and other
Il o v e n i f o rm
recruitment demands parts of Asia, were imported to inject much-needed experience. But
m y U
as in all things in China, the country has been quick on the uptake,
learning from these spa ambassadors, and with differing levels of
I lov e
success replacing them with ambitious locals.

Going local w w w. g l o b a l c h e f s t o r e . c o m
One company taking the route of importing staff to China to pass

Hyatt’s philosophy is to hire within local communities

on their skills and values to local hires is MSpa, a spa brand of Minor Prapimpunt, Director of Marketing for MSpa International.
International of Anantara fame. Ironically, just as the mainland’s major cities become more liveable
“The initial key therapists and trainers come from either existing for foreign professionals, the rising quality of local spa managers and
staff in Thailand or are rotated in from elsewhere. These key members directors means there are fewer opportunities being offered. Jonathan
eventually train and expand the local team to ensure each and every Glover, founder of recruitment specialists GSA Associates, focuses on
details of service is being followed. China is no different than any top-level recruitment across the hospitality field. “A major city with
other part of the world, we need to select those with the same values an international brand in China is now perhaps the country to work
of us – the pleasure of welcoming, the pleasure of providing great spa in for a European spa professional,” he says. “Top spas within 5-star
experience, to name a few. Most of our Chinese therapists have at least hotels are paying better than anywhere else in the world right now.”
two years experience in the spa industry and must be able to perform This bodes well as a way for foreigners to make money while
standard treatments including Thai, Swedish, aromatic massage and they learn the ways of the country, with living expenses in China
other basic skill. New therapists will go through a three months comparatively low. Niamh O’Connell, currently Corporate Vice
training course before being employed at the spa,” explains Noppadon President Spa Operations for Hyatt Hotels and Resorts, was Area Spa

16 AHCT October 2010 October 2010 AHCT 17

 M a n a g eme n t M a n a g eme n t

“China is now the country

to work in for a European
spa professional” Jonathan Loyalty & retention them through training, grooming, and language skills is important.

Glover, GSA Associates As new spas open, poaching therapists with the lure of a fractionally
higher income and more incentives is becoming more common
Also the way they are treated is important and critical to that are
the spa manager and director. This is never included in the package
and managers need to work hard to ensure loyalty. According to or HR manual, but for many migrant workers their only sense of
Glover, money talks. “The highest bidder usually gets the person home is their work place, so they need a sense of belonging.” She
when talking about local staff in China, and this goes for any adds that in general Beijing-based therapists may look for holiday
service industry professional.” Lake adds that ambition is strong. time for returning to their families at national holidays, while
“Chinese therapists, more so perhaps than other Asian therapists, Shanghainese therapists favour more remuneration while seasoned
are ambitious and career-minded. The question is not why they are therapists appreciate future opportunities perhaps in other parts of
motivated by money, but what else can we offer that would be just the country or overseas.
Therapists require a minimum of three
months initial training followed by as or more attractive than a pay raise?” Just like in other parts of the world, therefore, therapists in China
ongoing support – staff pictured are
training for MSpa
One of China’s most successful chains of day spas is Dragonfly are as attracted by a promising future as much as a promised salary.
Retreat, founded by effervescent Singaporean Georgie Yam. He But the demand that is still so strong begs the question, despite
relishes recruiting therapists from scratch, who often come from low labour costs in China, why aren’t more Chinese heading for a
rural backwaters, and giving them a career that will take them far, career that practically guarantees a choice of employers within an
even overseas. Loyalty is a key issue for him, and he says, “We have employee-driven market? Lake believes it comes down to respect.
suffered from poaching of our staff by less professional competitors. “In many countries including China, a spa therapist is viewed as
However, we have over the years seen many of these same staff return unskilled and, in some cases, categorised as a manual labourer or,
to the fold after they have experienced a less professional working worse, stigmatised as a sex worker. It is this lack of respect for the
environment. We give our staff a chance to have a strong career path profession that, in my opinion, makes recruiting new therapists
MSpa use a mix of foreign and local staff in China
where they can grow personally and professionally.” extremely challenging wherever the location. And, as long as we
Catherine Feliciano-Chon of CatchOn Marketing ‘sell’ and promote spas as mini escapes and frivolous indulgences,
Communications describes the average therapist package as our therapists will not get the respect they deserve. A promising
Feel the love including a fifty-fifty ratio between basic and commissioned salary, career path may be one answer, but, as long as being a spa therapist
Further down the hierarchy, therapists are almost exclusively sourced and emphasizes the right incentives make a big difference. “Many is viewed as a bottom-of-the-rung and ‘stationary’ position and there
A W Lake believe from within China, partly because of the difficulty of applying for spas recruit from outside their immediate region, so providing is little or no reward in staying on, then we can hardly blame them
well-trained staff work permits for overseas therapists. As in other areas of hospitality, housing is key. For therapists, feeling the spa is going to invest in for jumping from one job to the next.”
can provide the right
atmosphere far more than just skills, spa recruiters look for personality. “A
trade test is essential and during the trade test we are looking for
Director Greater China. “Seven years ago when I was recruiting the therapists’ intuitive care towards the guest,” says O’Connell.
for spa managers and directors for China I would have agreed that “A therapist’s skill can be developed, however one cannot instill
China was a ‘hardship posting’. Nowadays there are terrific and genuine care.”
exciting cities offering comfortable lifestyles,” she acknowledges. Lake agrees, for her the main essentials when recruiting therapists
Wherever foreigners may be based the spa team is likely to be are intent and motivation, a positive attitude and desire to learn, but
made up of local Chinese, often from different parts of the country, in particular a caring personality. When the quality of the treatment
which can create leadership problems. Adria Lake of A.W. Lake spa is literally within the hands of the therapist and the atmosphere they Experience a true
consultancy reports, “Western managers and directors may have the
management experience and/or technical know-how but could lack
create, and that quality is what will encourage or cancel repeat visits,
they are the lifeblood of any spa. “The background and educational HOSPITALITY
SHOWCASE in Asia
either or both the cultural understanding and language skills making level of the recruits often present the toughest challenge in training
it difficult for them to effectively lead a team of Chinese staff.” Chinese therapists,” says Lake. “Many therapists come from small
She adds the flip side is while the pool of experienced Chinese spa villages with very low standards of living and hygiene. Also, unlike
management is growing, they often lack international experience. their Southeast Asian counterparts, Chinese therapists, in general,
The consultancy also trains staff at The Four Season Hong Kong. are not natural caregivers. Their body language and service approach

Hospitality
MSpa is finding the talent pool growing, says Noppadon, explaining are often abrupt or stilted. Most, however, are very motivated to learn
that as most of the world’s leading hotel and resort brands have and are hard working. Understanding their culture and tendencies
been in the country for some time, “so there are substantial, good are key to successful training.”

Asia 2011
human resource supplies that are growing every day … because of A minimum of three months in-house training, ideally more,
our size, we are able to place a very capable team to open and operate is cited as essential for therapists coming fresh from a health or
the spas successfully. This includes our key Chinese Spa Director nursing college — favoured for having picked up fewer bad habits.
and other managers. Internal training and job rotations are part of If the spa opening date leaves little training time, two years’ spa
9 – 12 March 2011 • Singapore Expo • www.HospitalityAsia.com.sg
the key factors that enable us to continue to expand and keep the experience is preferable. Ongoing in-house training is also a key
standard we deliver.” issue. “On-going training in any spa should be mandatory, not an
Hyatt operates under similar thinking to A W Lake and targets after-thought,” says Lake. “Sadly, this is still rarely the case. The
locals for middle management under the guidance of internationally qualification and hands-on approach of the designated trainer is
experienced spa directors, O’Connell notes. “Hyatt’s philosophy also a big factor as often therapists are asked to practice on each Contact us for more information. Email to enquiry@hospitalityasia.com.sg or Call (65) 6569 6988.
is to hire within local communities, to develop and support the other without much guidance or supervision.” Additional training
individual’s skills and careers. The skill set varies,” she admits. “There also comes in the form of trainers sent by product companies, who Hospitality Asia 2011 is co-located with:
International Furniture Fair Singapore 2011/28th ASEAN Furniture Show | www.iffs.com.sg • Deco Asia 2011 | www.DecoAsia.com.sg
is a selection of individuals who have a therapy background and can have a positive influence on treatment quality and consistency.
others who are commercially focused.” However, these trainers may only visit once or twice a year.
Organiser: A subsidiary of: Supported by: Endorsed by: Held in: Official publication: A partner of:

18 AHCT October 2010 October 2010 AHCT 19

 www.wineandgourmetasia.com
M a r k e t R e p o r t

The same source shows expenditure by system. Looking at alcohol consumption,

tourists of MOP$93,942.4 billion from for example, on a casino floor in a Las Vegas
January-June of this year, an average of property it would greatly outweigh that on
MOP$1,575 for each of the 14,391,515 a Macau casino floor - with the issue of
visitors in that period. This expenditure gamblers in Macau staying focused.
follows a historic trend and one that “Since most of those travelling to
highlights the big differences between Macau do so primarily to gamble then
Macau and Las Vegas – differences operators other products such as ferry, retail, F&B
will have to take into account to maximize and events are support services – this can
their success. be seen in the lower cost popular noodle
Gaming expenditure was shop and food street concept (which have t
now a
MOP$84,963.5 billion or 90.4 percent been a concept in Macau since before te r online tasia.com
Regis dgourme
of the total, leaving MOP$8,978.9 billion the liberalization of the gaming industry .wine
an
www
for all other expenses including hotel because it works) and packaging these
accommodation or visiting the territory’s support services to casino packages,” says
307 restaurants and 155 bars. McCartney.
However the professor believes that
Wine &
Local knowledge
Glenn McCartney has a hat stand full of job
there will be a gradual change as more
visitors come from China’s new middle class
Gourmet ASIA
titles that include being British Honorary
Consul, bar and restaurant owner, TV
talk show host and Assistant Professor of
and demand a more sophisticated product,
making an analogy with wine drinkers
from the mainland who are becoming more
2010
Gaming and Hospitality at the University sophisticated. Food & Beverage
of Macau. McCartney’s doctoral thesis Macau government figures show there Wine & Spirits
researched Chinese consumer behavior were 809 MICE events in Macau in the C
Hospitality & Foodservice
with an emphasis on tourism. McCartney first half of 2010, attracting 224,301
believes that there will be a gradual shift participants. Could the SAR attract more
M
28 – 30 October 2010
The twin towers at Galaxy Macau will house three hotels
in perceptions of Macau by mainland of this business? Y

Hall A, The Cotai Strip®

CM

Cotai Expo™ at The Venetian®

Spreading the bets

MY
Macao-Resort-Hotel
CY

CMY
International Wine & Gourmet Foods,
K Hotel & Foodservice Equipment,
Supplies & Services Exhibition &
Conference in Macau, China

A
The pool at Galaxy Macau is to be surrounded by cabanas

s little as two years ago the make a direct profit, he believed the HK$40 Asia (excl. Hong Kong, Macau)
prognosis for Macau was bleak, billion (US$5.15 billion) investment in Ms Lynn How
with resort projects delayed or the entire Integrated Resort (IR) could be Tel: +65 6500 6712
even at risk of cancellation due recouped within 10 years. Fax: +65 6294 8403
to a shortage of investment. l.how@koelnmesse.com.sg
Just two years later and all but a handful Measuring success Hong Kong, Macau
of projects have been resumed, the SAR has The magic number for Macau’s IRs has Ms Winky Fung
famously overtaken Las Vegas as the world’s never been red eight on the roulette wheel Tel: +852 2591 6083
top revenue generator from gambling and or 21 at the Black Jack table but an average Fax: +852 2591 6380
Macau almost seems to be overcoming the visitor stay of 1.8 nights. It means a majority talentasiainfo@netvigator.com
last hurdles to losing its daytrip destination of tourists remaining for more than one
With support from
status. Where the SAR has arguably failed night and wanting to explore more than
to follow in the footsteps of Las Vegas is in the possibility of a win at the gaming tables.
breaking out from being a gambling ghetto The latest available Macao Government
to a resort destination. Tourist Office statistics show an average
Some Macau hoteliers are Lawrence Ho, Co-Chairman and length of stay for January-July this year is
hoping the territory will Chief Executive Officer of Melco Crown at 1.53 nights, up over 2009’s 1.50 but still Bringing the resort feel to Macau

Entertainment, announced his confidence tantalizingly short of the magic number.

make the journey from in Macau at the mid-September launch Also up over the same period was hotel
visitors as the effects of China’s economic “There has to be an image perception
development become more apparent. shift in Macau from a gaming destination
casino, daytrip destination of the City of Dream’s House of Dancing occupancy at 78.83 percent in 20,963
“For visitors to Las Vegas, the perspective to an entertainment destination – as a
Water extravaganza. Ho told the assembled rooms in 93 hotels. Some 4,455,167
to all-round resort, media that although the US$250 million overnight guests paid an Average Room Rate
is on gambling for entertainment but for place for conventions, exhibitions, as well Organized by
Macau visiting casinos is mainly seen as an as perhaps other emerging trends such as
Mischa Moselle reports investment in the theatre was not likely to of MOP$1,064.04 (US$133.0).
opportunity to make money by beating the ‘wellness tourism’ given the IR product of

20 AHCT October 2010

M a r k e t R e p o r t

Galaxy Macau on the Cotai Strip will be on the first stop of Macau’s light rail system
Clarity.
12 treatment rooms as part of the mix in
the three-hotel project. Confidence.
K. Wah Group of Companies, owners
of Galaxy Entertainment are positioning
their HK$14.9 billion Galaxy Macau resort Control.
as being designed by Asians for Asians and
the Banyan Tree involvement is intended to
bring a flavor of Southeast Asia to the resort
and attract guests familiar with the high-end
brand. Opening is scheduled for late March
or early April 2011.
Galaxy won’t be closing the door to
non-Asian guests, representatives for the
company explained - Galaxy is tailored more
toward Asian-centric tastes, but the target
market isn’t limited to Asian consumers. It
aims to be the best integrated resort offering
in Asia, becoming a must-see attraction for
anyone coming to this part of the world. The

spas (and recognized quality brands),” says

McCartney.
He points out that visitors who come
for business may stay for leisure but this can
never happen the other way round.
For Macau’s residents the desire to
spread the sources of revenue is not just a
Glenn McCartney discusses mental health issues
question of protecting investor value but of in Macau’s hospitality industry with Dr. Gertina Van
Schwalkwyk, Assistant Professor of Psychology at
social stability. Many of Macau’s 16-year- the University of Macau
Will Macau expand on its exhibition base?

primary feeder markets will be mainland

China, Hong Kong, Taiwan and Japan.
The Banyan Tree brings 250 rooms of
70-square-metres and 10 villas of 92 square
metres surrounded by swimming pools to IDeaS Revenue Optimization
the table. Neighbouring Okura Hotel will is the industry’s premier provider of
have 500 rooms and is designed to appeal
to guests from Japan, South Korea, northern
hospitality-focused pricing and revenue
China and Taiwan. optimization solutions. Our hospitality product
In a separate tower, the Galaxy Hotel is designed to provide hoteliers enterprise
will have 1,500 rooms and suites and is
likely to have mainland China as a source
wide control over their data and expand
market. Connecting the towers is a wave revenue management and profits.
pool with a 350-ton white sand beach and
other swimming pools and gardens totalling
52,000 square metres.
IDeaS offers proven solutions that:
Behind the scenes at the recently launched House Despite the envisioned 50 restaurants Determine Correct Pricing for your Hotel
of Dancing Water show at the City Of Dreams focusing on all types of Chinese provincial
and Asian cuisines and the spa facilities Accurately Forecast Business Demands
olds are leaving school to go straight to Filling the resort niche and avenues of retail outlets, and space
gaming school and through onto working in Spas are broadening the product mix in for weddings, the lion’s share of the resorts Effectively Manage and Control Distribution Channels
casinos. The money may be good but careers Macau – see p30 for more on the Encore Spa revenues are still likely to come from
Gain Greater Control over Group Business
are generally short and the qualifications at Wynn – and they are to be an integral part gambling. The casino will be divided into
too specialized for other walks of life. of the newest mega-complex approaching five areas, including space for high rollers, Understand Total Demand for your Growing Estate
Hospitality and gaming so dominate life in completion in Macau. and feature hundreds of tables and some
the territory that McCartney even recently As the first publication to be given a 1,000 slot machines.
found it desirable to use his TV show to hard hat tour of the Galaxy Resort on Cotai Perhaps not so surprising in a city of 33
discuss the industry’s impact on mental Strip, AHCT can reveal that there will be a casinos, 4,828 gaming tables and 14,659
health. 2,800-square-metre Banyan Tree Spa with slot machines.
Download Complimentary IDeaS Whitepaper:
Do You See a Price War in Your Future? How to Win Without a Battle
http://go.ideas.com/wp7
22 AHCT October 2010
 T e c h n o l o g y T e c h n o l o g y

Grahame Tate,
Managing Director
Asia Pacific, IDeaS

Electronic intelligence
Using technology to increase revenue isn’t new – but it is increasingly
important, reports Euan McKirdy

Paul Margaillan, Managing Director of EasyRMS

“The hospitality
industry can learn
from the mistakes of
the manufacturing
industry” Erik Munoz Jatin Bhatt, Product Manager for Revenue
Systems for Micros-Fidelio

Erik Munoz, Vice President Sales Asia-Pacific

Region, Hospitality Solutions, SoftBrands

A
An automated solution from EasyRMS
long with most other industries, hoteliers have been performance, costly over-supply of inventory and plunging profits.
looking for ways to capitalize on the first cautious signs It is now common in the manufacturing industry to have systems
of economic recovery. The hospitality sector has long such as a 360-degree supply chain management (SCM) solution or
been an advocate of technology and has largely benefited enterprise resource planning (ERP) solution, to operate at maximum
from the fruits of automating systems. efficiency.”
Revenue Management (RM) is a particularly useful tool for GLOBAL SEARCH INTERNATIONAL INT. GUILD OF BUTLERS & HOUSEHOLD MANAGERS
those wishing to use historical and current booking patterns, and More data, less guesswork
ENHANCE YOUR SERVICE WITH
can be invaluable in providing data analysis and forecast for expected Paul Margaillan, Managing Director of EasyRMS, told AHCT, “As ROYAL BUTLER TRAINING
future demand, leading to hoteliers being in a position to make we continue to plod uncertainly through the post-recession period,
an automated RMS helps hotels optimise their market potential Refined and highly regarded Luxurious Butler
informed decisions about pricing this future demand accordingly. A training designed specially for Butlers & would-be
recent report commissioned in part by Travelclick, the e-commerce and identify the most profitable rates across all segments - cutting Butlers. Helping to re-define service excellence
specialists explores the significance further. out the ‘guesswork’ approach adopted by many manual operations
Teaching essential skills, developing standards &
“More than ever before, efficient revenue management hinges today. Hoteliers on every continent understand that this is a wise services by targeting the mindset of the butler to
on effective business intelligence,” said Robert Post, Chairman and and lucrative technology investment which helps create a successful understand, meet and exceed the expectations of
every unique guest.
CEO of the company. “No longer a luxury, intelligence is a strategic Revenue Management culture and strategy and transforms Revenue
Tailor made Hospitality programmes
necessity in improving a company’s probability of survival and Managers’ roles within the property as were previously defined.” WWW.IGBH.COM
Approved prices based on data not guesswork from the Opera RMS system
prosperity, especially in difficult times. This report will enable hotels Systems such as Easy Revenue Management Systems EzRMS Email: Wayne@igbh.com

to take an informed, scientific approach to understanding market support the concept of Total Revenue Management, whereby all OTHER HOSPITALITY COURSES

dynamics, applying the right marketing strategies and channels, revenue streams within a property are taken into account. This • Improve Your Service Mindset.
• The Guest Stay, Pre-Arrival To Departure.
• Household Management.
and converting bookings at optimal value.” A concerted effort to ensures that clients who may spend considerable additional revenues • Hospitality Refinement & Education.
• The Art Of Valet Service.
• The History Of Hospitality.
use this intelligence effectively and with an ever-increasing degree in areas other than rooms may well be the type of clients to consider • Guest Care - Who Is The Customer?
• Exceptional Food & Beverage Training.
• Luxury Villa Training.
of flexibility will be key, and the findings assert that. “Automated rather than other clients who only need a room. In this way, RM • Inside The Mind Of The Guest.
• Royal Standards Of Service.
can be extended across all revenue-generating areas of the business, • Communication Skills.
revenue management technology will become the dominant • Who Is The Guest & Where Are They From?
• Perfect Room Service.
thus optimising sales at all levels within any property. • Teaching Others - Training Techniques.
practice, quickly delivering significant increases in revenue and • Thinking Like A General Manager.
return on investments to those who adopt it.” “A key factor in ensuring RM’s success is to understand
EXECUTIVE RECRUITMENT - GLOBAL VACANCIES
RM solutions have traditionally been disparate and hard to the demand patterns for your hotel, and apply this information “Executive candidates for luxury boutique resorts and hotels worldwide”
apply effectively, says Erik Munoz, Vice President Sales Asia-Pacific effectively in forecasting future demand. This is essentially the Recruitment and Executive Search for Asia, South Pacific, Middle East and Africa,
fundamental factor in any automated RM system,” says Jatin Bhatt, North and Central America, and South America
Region, Hospitality Solutions, SoftBrands. “The hospitality industry
can learn from the mistakes of the manufacturing industry in the Product Manager for Revenue Systems for Micros-Fidelio. “So now, VACANCIES WORLD WIDE - WWW.GLOBALSEARCHINT.COM
last few decades, where disparate systems resulted in poor business with the various economies moving back into positive growth, it is
Email: Wayne@globalsearchint.com
Tel: ++ 44 (0) 207 7 033 666
Predicting the future with the Opera RMS system from Micros-Fidelio

24 AHCT October 2010 October 2010 AHCT 25

 T e c h n o l o g y

SIMPLE EFFECTIVE SIMPLE POWE

“No longer a luxury, SIMPLE POWERFUL EFFEC
intelligence is a SIMPLE POWERFUL EFFECTIVE SIM
strategic necessity”
Robert Post
EzRMS™ Internet Product Suite
pertinent that a hotelier has this information readily available and
utilized effectively. An automated RM solution will do exactly that,
and thus strengthen the backbone of the RM discipline.” For over a decade, EasyRMS has been the Some of EasyRMS’ current clients include: Choice
leading provider of Internet Revenue & Yield Hotels Scandinavia, Regal Hotels International,
Future forecasts Management Solutions and independent Marcus Hotels & Resorts, Best Western
Automated RM systems are designed to increase a hotel’s total Consultancy Services worldwide. International, Accor Worldwide, NH Hoteles,
revenue, by allowing managers to look further ahead, and more Mammoth Mountain Resorts, PGA National
accurately. A good system gives a manager the ability to see their We are dedicated to the introduction of Resort & Spa, Pinehurst Resorts, Potomac
new generation technology and procedures Hospitality, Great Wolf Resorts, Colonial
revenue opportunity days up to a year in advance, thus allowing
Williamsburg's Resort Collection, Enjoy Casino &
them to define optimal strategies for any future week, month within the hospitality industry, which we
Resorts, Trump International, Magnolia Hotels,
or year period. Grahame Tate, Managing Director Asia Pacific, aim to deliver to our Clients in an ‘Ez and
West Paces Hotels, Majestic Hotel Group, Classics
IDeaS, says “There is currently a significant move towards more professional’ manner. Hotels, Radisson Blu Hotels & Resorts, Radisson
sophisticated analytics in order to increase the effectiveness of Edwardian Hotels, Hastings Hotels, Groupe
revenue management practices. In the 5-star space – and also to The experience and expertise gained throughout Lucien Barrière, Novotel, Sofitel & Mercure, Hotel
some extent in the 4-star space – there has also been a trend toward the development of Revenue Optimisation Plaza San Francisco, Nickelodeon Suites Resort,
more individualised market research to gain insight into guests, and within the Hospitality, Airline, Transportation Chester Grosvenor & Spa, Cape Grace Hotel,
direct marketing based on that. and Media industries during the past 30 years Chumash Casino & Hotel Corque, Ayana Resort &
“IDeaS has a range of products that make up a complete solution has armed us with a unique and realistic Spa, Pestana Chelsea Bridge Hotel, Bertrams
that fits in with wherever a hotelier is on its RM life cycle. For some, knowledge of client expectations for the Hotel Guldsmeden, China National Convention
this might be consultancy, as well as outsourcing their revenue future, giving strength and presence to the Center, The Seaport Hotel and World Trade
management to IDeaS, and for others it’s a systems based approach company's founding statement: Center Boston, The Setai Fifth Avenue, The Setai
or a mix of all. We cater to all clients no matter what their revenue South Beach Miami, The Cavendish London and
management needs are and if they are not sure what their needs are, “To provide top quality products and Wyboston Lakes Ltd.
we can also help them define this and create a roadmap if necessary.” services, in an Ez and exciting manner,
Hoteliers are also looking outside the box – turning their focus at affordable prices” EasyRMS is committed to easing the current
away from dedicated RM systems to other technologies in order burden of strategic decision making and
to predict trends and to stay on top of consumer attitudes towards implementation of Revenue and Yield
Management techniques and procedures on
www.EasyRMS.com
their properties. Social networking sites are key to developing
a real-time, accurate picture of feedback. Facebook’s recent a global level.
commercial developments allow businesses to develop Facebook
The detailed data hoteliers need – from EasyRMS
profiles, designed to generate ‘fans’ of the pages. Interaction with
the consumer group, along with taking advantage of the site’s
ubiquity for marketing purposes, means that the world’s most
S.c om
syRM
popular social networking site has become an invaluable tool for
the industry. Hotels will work to “leverage the power of tools
Cont ales@Ea
that help them in managing consumer review sites and other
forums.” In addition to the benefits of social networking sites act us today: S
such as Facebook, establishments would also be advised to “take a
proactive approach to user-generated hotel reviews, blogs, videos,
and images,” according to the authors of the travelclick.com report.
SoftBrands’ Munoz concurs. “It’s no longer good enough to apply
revenue management pricing strategy at the PMS level, but also
Worldwide Sales Offices
the major online distribution channels; the branded hotel website
booking engine, the GDS channel and the IDS channels such as United Kingdom +44 (0) 20 7495 0773
Expedia, Booking.com and Ctrip.” North America +1 (403) 830 9875
Social networking sites provide invaluable feedback
France +33 (0) 1 53 34 96 00 | Italy +39 328 9557622
South East Europe +30 210 931 9551
Middle East +971 50 708 4791 | +971 56 138 5046
Australasia +61 2 9231 5320
South East Asia +65 9233 8347 | China +86 1391 067 1316
26 AHCT October 2010
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 D e s i g n The journey from daylight to
D e s i g n
near darkness at Alila Soori

“It’s like a luxurious

decompression
chamber” Jerry Beale
Andara Spa rooms are designed around the treatment

Alila Soori’s spa’s grand but intimate treatment rooms

“the masseuses have their own entrance, so

Designs on
akin to a nap. Time is a non-concept, as is the first room is entirely for the guest, which
the outside world, and lowering your first adds to the sense of privacy.” Guests move
line of physical and mental defences has on to the playground of Jacuzzi (a hydro-
been done almost exclusively by the spa’s wonder that fills with warm, scented water
interior design. in less than two minutes), steam shower

relaxation
There is no overestimating the power of and sauna, before being led into the cosy
spa design when it comes to making guests treatment room where candles evoke the
feel – well – anything but at home. Despite feeling of a fireplace, a welcoming last visual
the economic downturn, still a haunting before succumbing to the therapist’s touch.
memory for hospitality professionals around This curvy and meticulously designed sense
the world, spa designers continue to push of private space, especially in the water area,
boundaries when it comes to unveiling their is key to starting the relaxation process

S
latest sanctuaries and setting future trends. for guests.
tep out of the Spa at Encore, One industry insider cited nature,
The look and feel of allow your brain to gently lighting and space as major trends for spa Drama
contemporary spas replay the last two hours plus
of unmitigated luxury and the
design in 2010, while United States-based
spa guru Susie Ellis included stillness in
All the spa toys you could possibly want can
also be found in Alila Soori’s indulgently
gives the guest as inner visual journey will screen her much awaited annual top ten. These spacious spa suites. With owner and designer
much of a treatment you passing the hushed reception with predictions far more than any new-fangled Privacy pays off heights of luxury. The oval ante room is for Chan Soo Khian of SCDA Architects at the
glowing crystals, walking down the perfectly gadgets or fads have been borne out by When you’re designing a phenomenal spa changing and relaxing when inward bound, helm, this resort was only ever going to be a
as the masseuse, says symmetrical corridors where fresh orchids three recently launched spas located in for high-end, well-travelled clients, top later relaxing, changing and grooming visual feast for the eyes as well as the spirit.
Catharine Nicol on the wall match the ceiling drapes, being
ushered into an oval relaxation room of
Asia: Encore Macau’s Spa at Encore in the
middle of Asia’s urban casino-land, Alila
of the list has got to be private spa suites. when outward bound. “The first room in “The treatment space is grand, intimate
Locker rooms, communal changing and the suites is oval, and adds to the sense and revolves around pure comfort with
muted shades and deep armchairs, the Villas Soori’s Spa Alila on Bali’s blissfully padding down corridors in a robe – oh of privacy and comfort, as guests relax an abundance of wellness activities within
adjoining playground of super-fast-filling quiet western coast, and bar and restaurant so last century. Spa suites encompassing before beginning their treatment. It’s like its own space,” he says, listing off, “Vichy
Jacuzzi, steam shower and sauna, and magnate Allan Zeman’s Andara Spa at his everything a guest may need are not new to a luxurious decompression chamber, or a showers, heated terrazzo beds, steam room,
finally the beautifully dimmed treatment first resort venture Andara Phuket. Three the spa landscape, but they are now essential. room in a yacht, that adds to the sense of Jacuzzi, WC, rain showers and massage
room candlelit by a strip of fireplace. Before very different spas in locations that are It’s high rollers only at Steve Wynn’s being in an oasis from the outside world,” beds, all in the consolidated privacy of your
you even get to the actual treatment, the poles apart, yet in many ways agreeing exclusive Encore Tower in Macau, and the says Jerry Beale, Senior Vice President own space.”
interior space, privacy and calming colours on what makes the most memorable spa is no exception, where within the eight Design, Wynn Design and Development. These spa accoutrements are gathered
have lulled you into a state of relaxation spa experience. spa suites space and privacy reach new An unusual addition, he points out, is that together in some of the most dramatic spa

30 AHCT October 2010 October 2010 AHCT 31

 D e s i g n

The fibre decorating the walls and ceilings of the

Encore spa reception is the same used in many paper
currencies
rooms provide for a connection to the lush numerous local therapies make for popular

A true alternative…
exterior gardens by utilising materials and choices for overseas guests.
finishes typically associated with outdoor A sense of place pervades Alila Spa, too
tropical gardens, including water features delivered via local volcanic stone accents,
and indoor greenery,” says Branko Pahor terracotta tiles created by craftsmen from the
of Paradise Designs, an architecture and local village and of course Alila’s famous spa
interior design company based in Phuket. products, designed especially for Alila Soori.
“Natural light also plays a very important From Balinese spa to casino spa, and
role in the design to ensure a true indoor- despite its urbane location, Spa at Encore also
outdoor experience.” manages to create a sense of place, although
you may have to ask the spa staff to explain.
Sense of place Of course when you’re talking high rollers
At Andara Spa it’s not only the indigenous the lavishness, opulence and attention to
flowers and greenery, highlighted by shafts detail championed by Steve Wynn is almost
taken for granted. Fascinatingly, the natural

“There is a
sense of the
theater with
the changing
light scene”
Chan Soo Khian
The Spa at Encore by Russell MacMasters The warm and sensual ambience of Andara Spa
abaca fibre decorating the walls and ceiling
has long been used in paper currencies for
rooms in Asia. Steve Jeisman, Director of its strength, bringing in a hidden link to the
Spa and Development for Alila Hotels
and Resorts describes Alila Soori’s spa
gaming rooms downstairs. More obviously
the masculine use of teak, leather, brass Be environmentally responsible with Eartherapy™, a complete
as one of the best designed of all the
brand’s four recent openings. Central is
and bronze helps male gamblers feel at
home, while the glowing citrine crystals are range of hotel guest amenities that are truly biodegradable.
the dramatic journey that takes bright symbols of good fortune.
Balinese sunshine carrying the memory of All great design needs an element of Cleanse your conscience while providing your guests with a nourishing line of hair and
emerald paddy fields and the dark volcanic surprise, and at the Spa at Encore it’s the lack
beach into progressively darker havens of retail. “When you first enter the lobby,
body products with Eartherapy™. Containing Eco Pure®: an organic based additive, the
while artfully filtered for maximum effect. it’s clear that the Spa at Encore is something contents and plastic packaging of our Eartherapy™ guest amenities are truly biodegradable
“The transitional spaces of the spa from different – it’s an exclusive private oasis,” and fully recyclable.
outside with total sunlight, to the foyer and
relaxation areas with diminishing natural
says Beale. “Our focus was on creating a
haven for relaxation, where the distractions
Biodegradable Formulations Biodegradable Packaging
light and finally to the total controlled The Encore spa entrance signals a private of the world recede, and we didn’t want to Eartherapy™ guest amenities have been The packaging used in the Eartherapy™ ERP™ is a
retreat rather than a retail area
darkness of the treatment rooms [are include anything that might disrupt that formulated using biodegradable liquids range has been designed to be fully complete range of
outstanding],” says Chan. “There is also a feeling.” At Alila Soori it’s the aqua roof and soaps that are: biodegradable under normal landfill
sense of the theatre with the changing light
biodegradable guest
of tropical ambient light that ground you that wows guests, simultaneously letting conditions. We also use post-consumer
scene and the translucent drapes opening to firmly within Thailand. “The materials in light while environmentally keeping
3 Free of Parabens amenities made
reveal the sunken bath.” and tones of finishes used throughout the the spa cool enough that air conditioning 3 Free of Mineral Oil recycled waste paper and renewable with Eco Pure® :
This creation of a cohesive journey interiors reflect a restrained Thai motif while isn’t needed in the spa’s public areas. And 3 Contain nourishing botanical extracts resources. an organic based
from outside to inside is also epitomised evoking a warm and sensual ambience,” at Andara Spa that the spa rooms were additive that renders
3 Free of unwanted preservatives
within Andara Spa, where the wild gardens continues Pahor. ‘Restrained’ is the designed to fit the treatment, rather than common plastics as
*Biodegradation as per ASTM D5511-02 standard test
carved into private places to relax by rough- perfect description for these unequivocally the other way around, making for a series determining anaerobic biodegradation of plastic materials biodegradable when
under hi-solids anaerobic digestion conditions independently
hewn stone walls penetrate the interiors in contemporary interiors, furnished with of intuitively ergonomic spaces. Three very conducted and analysed by Northeast Laboratories Inc, CT. discarded in landfill.
the form of warm wood floors and walls occasional local artifacts with such subtlety different spas following three diverse and
cocooning natural materials, more stone that the guest is never overwhelmed. This highly functional designs resulting in three
walls and generous displays of local flowers gentle sense of place is comforting and theatrical, indulgent and memorable spa For more information on Eartherapy™ contact
throughout. “The interior of the treatment blends well with the treatment menu, where experiences. the Green Experts at Concept Amenities or
visit our website conceptamenities.com
Phone: +61 3 9580 9977
Fax: +61 3 9587 1895
Email: sales@conceptamenities.com
32 AHCT October 2010
 C u l i n a r y N e w s C u l i n a r y N e w s

chef has previously worked at Mistral in

the InterContinental Hong Kong Grand
Stanford and likes the SAR enough to
comeback after a stint at a Langham
property in Shanghai. The chef’s career took
off when he joined the two-Michelin-starred
Ristorante Don Alfonso 1890 as Chef de
Cooking up
Partie in 2002, followed by time at the
Grand Lisboa Hotel in Macau.
a storm in
The chef’s arrival at Cucina was feted
with a wine dinner hosted by Eight Estate
Thailand
Winery where dishes such as potato
The opening of Australian Chef David
gnocchi with wild boar ragu were paired
Thompson’s newest restaurant Nahm
with Hong Kong-made wine such as a
has been a big hit – as much to Thai
Merlot, Cabernet Sauvignon, Cabernet
national pride as anything else, if the
Franc, Heritage blend from Washington
New York Times is to be believed.
The cooking of Gaetano Trovato state grapes.
Nahm is the Bangkok sister to the
London restaurant of the same name,
Chefs on
Chef’s signature dishes include the Irma Dütsch,
classic Thai hot and sour soup with the “Grande and located in the Metropolitan Hotel.
Dame de la
Despite Thompson’s past
the move
prawns and roast duck curry as well Haute Cuisine”

the more French- or Quebec-influenced achievements such as the highly

peach caramelized foie gras with Jerez regarded cookbook Thai Food and the
A young Canadian chef with a love for jus or grilled Maine lobster with garlic reputation garnered from operating
Thailand is Executive Chef Stephen Jean butter and rocket lettuce. the world’s first Michelin-starred Thai
Dion of the new Hansar Samui property. Back in Bangkok, La Scala at The restaurant, many Thais find it difficult to
Chef Stephan has previously worked Sukothai Bangkok will be welcoming accept that any foreigner could cook
for the King of Jordan in a role that saw Gaetano Trovato this November for their food better than a Thai chef.
him cater for high profile dignitaries and a series of wine dinners and lunch One newspaper food writer in
other visiting royalty. He started his career promotions. The chef-patron of Arnolfo Thailand has said that Thompson “is
at Les Halles in Quebec before taking Ristorante in Siena, Italy likes to play with slapping the faces of Thai people!”
his toque to Singapore, Bangkok and traditional Tuscan cuisine and reinvent it, and that “If you start telling Thais
Malaysia and then back to Bangkok for but with a respect for seasonality. how to cook real Thai food, that’s
five years at the Dome at State Tower unacceptable.”
Bangkok. Around Asia Thompson’s ‘error’ seems to have
The chef will oversee the seafront Chef Antonio Totaro, new Chef de been in stating when the restaurant
H Bistro Restaurant, with its French Cuisine at Cucina in the Marco Polo opened that Thai food is ‘decaying’
Northern Italy visits northern China
Mediterranean and Thai menus and the Hongkong Hotel is making a return to and that he wished to revitalize it. His
when Italian one-Michelin-starred Chef
Chill Lounge. Hong Kong with his new posting. The knowledge of Thai food is said to come
Igor Macchia comes to Fratellifresh @
from a personal collection of over 500
Renaissance Beijing Capital Hotel. The
Thai recipe books, many of them funeral The crab salad at Nahm in Bangkok
week of 24-31 October will keep chef busy
books containing previously secret,
with a celebration of Italian cuisine, cooking
long-cherished family recipes. Other
classes and a culmination of a Gala Wine
recipes are from the royal palace, one
Dinner.
of the longstanding proving grounds of
In Shanghai it’s resident chef Bernadette
the cuisine.
“Chef Mam” cooking up French bistro
Reception of Thompson’s cooking,
classics to order. Parties of up to four can
has according to the NYT been mixed
order any French bistro classic they like at
– one Bangkok foodie said the dishes
Bistro Le Saleya.
were over-spiced but that she was glad
Singaporeans are expecting a mid-
the chef was experimenting. Another
October visit from Irma Dütsch, the “Grande
customer is said to have left the London
Dame de la Haute Cuisine” who has been
restaurant scowling – she had come to
on a tour taking in Moscow and Osaka
complain but could find no grounds to.
Swissôtel properties. The tour marks the
No doubt there will be an equally
30th anniversary of the hotel chain and in
warm reception for Thompson’s next
Singapore will be celebrated with a party
project – a 1,000 page book on Thai
on the Swissôtel Singapore’s helipad
street food.
and with dinners at the 70th floor Equinox
Restaurant.
Eliana Burki, the well-known Alpine horn
player, will provide musical entertainment. Ma hor, a David Thompson signature dish
Chef Igor Macchia

34 AHCT October 2010 October 2010 AHCT 35

 F o o d F o o d

not lose its own flavour. “Fifty percent of Hong Kong sales now
come from a hybrid sturgeon ‘wild raised’ in China,” Li says. “The
production is 100 percent natural in net cages in a fresh water lake.”
For the Sydney Hilton, Luke Mangan chooses the United States
Petrossian caviar for Glass bar because, “we wanted to get something
that wasn’t too expensive but was still an amazing product so we
could keep price down for customers.” The Head Chef and celebrity
restaurateur thinks caviar is “an amazing product” and is definitely
not out-of-fashion. “If you eat very good caviar you will remember
it for the rest of your life, its silky smooth texture and beautiful light
sea flavour. If used right [caviar] will add something special to a dish.”
While opting for a more traditional approach to caviar
presentation at Glass — “we like to serve our caviar as it is, the
raw product,” — Mangan recalls a particularly inventive method of
presentation: “The best modern way I have seen so far is in a tube
which is three inches long and one inch wide. They place five parts
into the tube: first cauliflower puree, then caviar, then herb puree,
then caviar again and a foam and you suck it all in one hit. All the
flavours enter your month and work really well, like a shot.” Caviar
shots notwithstanding, Mangan thinks whoever invented the pairing
of caviar with the ‘usual’ condiments of hard-boiled egg, onions and
chives, “came up with something very good, as there is nothing in
it that over-powers the caviar. There again lots of people have been
serving caviar differently it’s just whether they get it right or not

Classic
and only your palate will know that.” Believing blinis remain an
excellent way to serve caviar, Mangan says he is aware everyone is
trying to put their own spin on the classic method, going on to say
lightly toasted, crust-less bread, preferably brioche for its butter
content, is also a hard-to-beat way of serving the roe. “I think [chefs

and
who don’t serve caviar] are missing out but not everyone can afford
to buy good caviar, so only a few chefs get to learn how to use this
product. Unless the price tag comes down that would be the only
way to get more chefs to try it on their menu.”

modern
Quality counts
But Chef William Girard, Chef de Cuisine at Whisk, at The Mira
Hong Kong, says the increase in fish farming around the world has

caviar
resulted in a lowering of prices which enables “everyone to enjoy”
caviar now. Like his industry counterparts, Chef William believes
blinis are still a good way to serve caviar but whether on toast or
blinis, it should always involve sour cream. “To eat with blinis and
a spoon of sour cream is typical Russian style,” Chef William says.
Caviar from Agroittica

M
The versatile ingredient

uch of what is said and written about caviar is of market trend here. Restaurants keep an eye on what others are

Nowadays, as even the stuff of legend. First harvested from a

fearsome-looking prehistoric hangover of a fish – the
doing and as one buys in more of something others follow suit.
That’s happening with caviar at the moment.”
sturgeon – caviar was originally the gastronomic
some chefs seem delight of nobility and tsars, before becoming a bar snack staple
(the saltiness was supposed to increase beer consumption) back to
Where’s it coming from?
Whereas once the outrageously proportioned, bewhiskered sturgeon

unsure how to use being a delicacy as traditional supplies vanished.

Processed salted fish eggs might not at first appear to have the
was the only caviar-producer, over-fishing in the Caspian Sea as well
as in traditional European and North American waterways forced
makings of an iconic dish. High in vitamins A and B12 as well as
the iconic delicacy,
a widening of the caviar net. With some detractors, today the term
Omega 3 fatty acids, caviar is said to improve memory function, ‘caviar’ encompasses roe from a variety of species including salmon,
and libido. However, it’s also high in cholesterol and salt. Despite trout, moonfish and lumpfish. Each with its own distinct flavour,

Zara Horner asks peaks and troughs in its popularity (and supply avenues) the allure
of caviar remains as strong as ever. Marcus Li, Sales and Marketing
Manager J&A Fine Foods, says caviar is most definitely not out-of-
texture, colour and price – which is just as well according to Li,
as one type of caviar most definitely does not fit all. “We present

if caviar is out-of-
our chef clients with our whole range of caviars and they choose
fashion, “judging by our sales revenues”.
according to personal preference and needs. These are usually
Year-on-year comparisons indicate business for this Hong Kong
Michelin-starred chefs so they know what they are looking for and
fashion caviar distributor has increased two to three-fold this year with
existing clients buying more product and new clients being added.
“Caviar is a luxury product,” Li reminds us. “As the economic
what they need from the caviar.” French and Japanese cuisines for
example, demand caviar that can be moulded into different shapes
situation improves there’s more money to spend. There’s an element and has a stronger taste so it can be mixed with other foods and

36 AHCT October 2010 October 2010 AHCT 37

 F o o d

William Girard,
Chef de Cuisine,
Whisk The Mira,
Hong Kong
Florian Trento,
Executive Chef
Glass in the Sydney Hilton serves caviar traditionally The Peninsula,
Hong Kong

Sydney Hilton Head

Chef Luke Mangan

The fearsome sturgeon – the prehistoric source of caviar

“The sweetness of the blinis and the acidity of the cream reveal the enhance any basic, ordinary food product. In fact anything you
delicate taste of the caviar and cut through the saltiness.” Going would normally add a little salt to before eating would benefit by
on to point out that varying degrees of quality over the years led using caviar instead.”
chefs to think of ways to garnish caviar. “As a rule, the better the While accepting the term ‘caviar’ now embraces product from
quality of caviar, the less you need for accompaniment.” To be able different fish species — “and even artificial products like seaweed
to present caviar well comes purely from experience, Chef William and reconstituted protein” — Jones wishes ‘caviar’ was reserved
says, “It really depends on where you’ve worked and who are your to distinguish roe from sturgeon only, as it is in France. “It’s also
customers. To understand the taste of caviar you need to do a lot of important to educate consumers that farmed fish are as good as
degustation tastings with different qualities and varieties.” Agreeing wild. There is less caviar sold today than a decade ago because people
beluga caviar is among the best, Chef William says it is not ‘the’ are not prepared to pay the tremendously high prices wild caviar
best. “[Beluga caviar] is the most delicate, and it’s definitely the commands and have yet to appreciate farmed caviar is excellent
most expensive, but I cannot say it’s the best. Each caviar has a quality.”
different taste. My favourite is French caviar from Aquitaine. It’s A low sodium caviar, (or ‘malassol’) Sturia contains around
full of hazelnut flavour and is long in the mouth. The skin is very three percent salt, Jones says it’s extremely important for consumers
thin and a little crunchy, with a full size of grain.” Which chef has to know where the caviar originated and what the ingredients are.
some interesting ways of presenting: “I enjoy caviar with saffron “We go to great lengths to communicate all the information to
ice cream and barley, it’s an exquisite taste that’s also very modern.” our customers via our packaging labels. Today caviar producers are
But according to Chef William the absolutely best way to present legally bound to include species type, if it’s farmed or wild, country
caviar is to keep it simple: “Off the back of a mother of pearl spoon of origin, date made and a trace number. We use a very fine pure
with a glass of Champagne.” salt so that the caviar grains are not altered.”
At The Peninsula Hong Kong, Executive Chef, Florian Trento Naming his ‘Vintage’ label his favourite, it having been aged
agrees the quality of farmed caviar “has made a quantum leap”, in for six months, Jones says he would never tell customers how to
recent years and says caviar is now very popular: “We have strong prepare their caviar as it is all a matter of personal preference. “Some
demand.” In Chef Florian’s opinion, it’s “a waste” of caviar to put people like to sit down with a whole tin and a glass of frozen vodka
onions and eggs on top. “It just ruins the delicate caviar flavours. and just eat,” he says. Other ways of enjoying the delicacy include
Caviar should be tasted as pure as possible. With buckwheat blini on top of quail eggs. “I ate a white chocolate ice cream and caviar
and sour cream is probably the best, but whatever you do, do not in Denmark two years ago. It was a very unusual striking taste
add lemon juice, it cooks the eggs. On toast is fine — use whole combination, which really worked well. Personally I like to pair
wheat for a hearty combination. Also, in a hollowed boiled new caviar with some sort of support. For example, we make a mousse
potato, it’s great, again with a little sour cream. A truly luxurious of Jerusalem artichoke that we present in a shot glass with caviar Agroittica Lombarda based in Brescia Italy, is the largest
serving way is on a bed of creamy mashed potatoes — it’s called on top. The same can be done with a cauliflower mousse – the very
world producer of farmed caviar with over 20 metric tonnes
‘Snow of Yesterday’.” Chef Florian also presents caviar encased in a distinct flavours of the vegetable and caviar blend well together. A
small boiled potato, which has been breaded and deep-fried, “When dollop of caviar on halved baked new potatoes works nicely and we of annual production. Experience since 1991 in farmed caviar
you cut the potato, it’s crispy and hot on the outside and still cold do a spaghetti starter, which has a light white wine or Champagne processing, Agroittica has gained a worldwide reputation for
and tasty inside. Or, as raviolo encased in two discs of salmon, sauce over it and caviar stirred through. The caviar pearls stick to
lightly poached on a potato-chive dressing, or in a cucumber gelée.” the spaghetti.” the freshness, flavour and hygiene of its caviars.
For others such simplicity is missing the point of caviar. Alan As well as its versatility, Jones thinks a container of caviar can
Jones Managing Director of French label Sturia Caviar, bemoans go a long way if used properly, “One jar can serve five or six people.
the fact people aren’t more adventurous and imaginative with caviar And there’s no one-way to present the caviar. Let your imagination J&A Fine Foods is the sole distributor for Mainland China, Hong Kong,
presentation. “The great thing about caviar is its versatility. It can go wild.” Or farmed. Macau, Taiwan and Singapore.

For enquiries, please contact (852) 2175 0818 or email: marcus@jafinefood.com

38 AHCT October 2010
 F o o d Lobster photography courtesy
of the Maine Lobster Festival

One company developing such

techniques is Aquology Ltd, headquartered
in Israel and with farms in that country
Chefs like to know where their shrimp come from.
and Myanmar (Burma). The company
eventually aims to expand to have farms
in South and Central America and has
markets in Europe, the United States and
Asia in its sights.
The actual product is a freshwater
yabbie or Australian Red-Claw crayfish
Cherax Quadricarinatus. The crayfish
are hatched in Israel and grown to a
size of around 0.25 grams before being
sent to Myanmar for further growth.
The company’s ponds have a totally
controlled environment for growing the
fish, in order says founder Ran Margolin
to “avoid the environmental catastrophe
Maine lobster of over-fishing”.

Brisk business
as Asian
restaurant
guests demand
more seafood
The enduring appeal of seafood

showed the Asian giant at the top of the “The system is designed to optimizie

Seafood ocean food chain.”

A t t h e re c e n t A s i a n S e a f o o d
the needed resources, enabling intensive
production of crayfish per cubic meter.

retains its Exposition in Hong Kong there was a

sizeable presence of lobster exporters
Due to the control over the internal
facility climate, water quality, shelter

appeal and lobbyists from Maine in the United

States.
condensation, exposure to sunlight,
feeding and other relevant breeding and
One exhibitor told AHCT that the feeding aspects, the system is built to
Mischa Moselle secret of seafood’s enduring appeal is provide continuous supply of high quality
Despite an economic climate that would
seem to make premium seafood less
appealing and worries about over-fishing
all “in the taste buds – people know its
good food.”
The United States catches some 60
crustaceans all year round.”
A project in Saudi Arabia is turning to
an apparently unlikely desert location for
We like to know where ours go.
in general, the world cannot apparently million pounds of Maine lobster every the site of its large scale prawn farm. The
get enough crustaceans. year, while northern neighbour Canada National Prawn Company’s site though
Research released at the end of catches roughly 80 million pounds of the is coastal and the Red Sea provides Total traceability means total peace of mind, for both you and us. Every Red Sea Shrimp is raised in the pristine waters of the beautiful
September by Daniel Pauly, Director of the same species. the waters for ten farms, each with
Red Sea and processed within minutes of leaving them, destined for the world’s best restaurants and food service professionals.
Fisheries Centre at the University of British If the flavour explains the popularity between 28-30 10-hectare ponds that
Columbia, shows that China and Japan with restaurant guests, it’s the 33-36 produce 16,000 tons of white prawn or
are the top two seafood consumers in percent yield of premium priced seafood Feneroenaeus indicus each year. Further
the world, followed by the United States. that explains its popularity with chefs. ponds are planned.
According to global news agency The lobster can arrive in Asia some 30 The prawns will be marketed under
Agence France-Presse, “Japan was hours after being caught. the Desert Shrimp brand.
previously considered the top seafood- While this lobster is wild caught, that is The company clearly has its sights
consuming nation, mainly because China not always an option with other seafood. set on the Asian market with projects
consumes less high-value fish like tuna or One potential solution to depleted fish also in hand to farm Greater Amberjack
salmon, said the study. stocks is an increase in farming – and (Seriola Dumerili) – known to sushi lovers

lateralaspect.npc8056
“But when total resources needed to farming that uses new, sustainable as Kampachi – and sea cucumber
produce seafood are tallied, the study technologies. (Holothuria Scabra).

robian.com.sa/brands
40 AHCT October 2010
 D r i n k D r i n k

M
ove over Cabernet summer at an international symposium On a more serious note, the symposium
Sauvignon and Pinot Noir, in France to discuss the future of the came to several conclusions about the grape
leading wine figures are grape. Some 250 wine professionals from and how to promote it.
hoping to make a splash 23 countries — not only winemakers Grenache really is a grape that happens
with Grenache. The world’s most widely but viticulturists, journalists wine sellers, in the vineyard, with well-tended vines
planted red wine grape. opinion-makers and scientists — attended and well-managed terroir the key to
Winemakers are trying to persuade the symposium. giving winemakers optimum grapes. “The

unsung
French growers that the grape can vastly The key idea that came out of the versatility, virtuosity and resourcefulness of
improve its international standing and gathering was that of giving Grenache a the varietal and winemaker are shown in the
sales if it carries the cachet of a French French identity — after all in the emerging
region behind it. After all, the winemakers wine markets of India, China, Brazil, Israel
Grenache

hero
of Bordeaux and Burgundy have created and Russia any French wine is likely to be
international markets for their blends, both popular and perceived as high quality.

The world is overlooking

allowing winemakers from other countries
to cash in with their take on those styles.
A recommendation that followed was that
winemakers of the Southern Rhône valley
could
the qualities of a Perhaps the Southern Rhône valley —
traditional home of the variety and some
should change the habits of centuries and
start working together. The geography of
become an
wonderfully versatile grape of the most famous wines associated with isolated vineyards hasn’t lent itself to a important
argues Debra Meiburg MW it — will become the next French region to culture of co-operation in the past but it was
achieve that kind of clout. Especially as some
of the winemakers associated with Grenache
argued this should be overcome in order to
make a good grape great.
wine in Asia
are as characterful as the variety itself. Another suggestion was taken up
I was lucky enough to be present this immediately and in late September the great wines that can be created in terroirs
Giving Grenache a French identity should broaden the appeal in emerging markets A wine to be appreciated inaugural International Grenache Day as disparate as those of the schist slopes
was held. Attendees celebrated by wearing of Priorat, the rolling pebble vineyards of
bright, heavily patterned shirts in the Châteauneuf-du-Pape and the elevated
style of Australian Grenache devotee and vineyards of Monterey,” the symposium
winemaker, Chester Osborne, known for agreed.
his loud stylish shirts and long, blond locks. Châteauneuf-du-Pape is the most
As part of the celebration, restaurants were famous Grenache and its iconic wines like
encouraged to offer special menus or deals this that need to be prominently supported
on Grenache to fans of the grape. to win drinkers over to the grape as a whole.
Grenache wines are fantastic to pair
Novel branding ideas with a wide variety of foods not only spicy
I could tell this symposium was going to but plainer savoury and grilled dishes as
be different when Osborne’s compatriot well. I think the best match for this part of
Dave Powell of Torbreck showed our table the world is roast meats — especially pork,
his backside at a gala dinner to prove he chicken and duck. The Grenache flavour is
really had had it branded at a restaurant not harsh or tannic or very high in acid.
one tipsy night. Some of the best food pairing Grenache
wines are those blended with Syrah for
French wines are the benchmark of Grenache
structure, and Rosés which lack acidity.
Priorat, a Spanish expression of Garnacha Note to sommeliers – please serve this wine
at the ideal temperature of 15-16ºC – any
warmer and often the alcohol overpowers
the elegance and structure of the wine.

Calls for action

The symposium ended with several calls for
action, which is why I hope we will all be
hearing a great deal more about this grape
in the future.
Wine professionals and Grenache
enthusiasts will soon be able to join Les
Grenadiers du Grenache — a global
Grenache Association which will have a
website to be used as a forum for dialogue
and knowledge-sharing. Iconic Grenache
wines are going to be taken on a ‘world

Photography courtesy of Berry Bros & Rudd

42 AHCT October 2010 Photography courtesy of Berry Bros & Rudd Photography courtesy of Berry Bros & Rudd October 2010 AHCT 43
 D r i n k

The key idea

… was that
of giving
Grenache a
French identity The world’s most widely planted red wine grape

Not your typical symposium

tour’ reaching out to a younger crowd Styles from California illustrate Grenache’s
through social networking sites. The grape versatility, ranging from crisp, fruity Rosés;
will get some new branding, with moves to restrained, structured blends modelled
design a logo that all winemakers can use after Châteauneuf-du-Pape; and lush, full-
on their websites and all Grenache-based bosomed sippers.
wines will also carry the name of the grape Australian winemakers have taken their
on the label. Lastly, a one-page educational cue from the northern and southern Rhône
leaflet for sommeliers and consumers is to valley and produced Grenache Shiraz Merlot
be produced. blends for many years. Grenache itself has
How might Grenache fair in Asia? been successful in the South Australian
I believe the prospects are good if regions of Barrosa and McLaren Vale, where
distributors bring in quality wines and it is often blended with Shiraz. The climate
sommeliers place them on their wine lists. is as hot as southern France and this is a
This might seem obvious but this is a grape grape that loves the heat. Well-made wines
that it has been difficult for the market from this region have an intense raspberry
to embrace before, having been seen as a and dried herbs character.
holiday wine or a rustic red. In Spain, where the grape is known as
The countries to watch are France, Garnacha, which is a debatably easier name
— Southern Rhône Valley wines are the for Asian restaurant guests to pronounce,
benchmark of quality, especially those from there are generally two styles of wine based
the villages of Gigondas and Vacqueyras — on the variety. Light, bright and fruity
Spain and Australia as well as California. wines compete with more serious wines
Hundreds of Grenache-based wines are with more structure, often blended with
produced in California where winemakers Cabernet, Syrah or even Tempranillo.
banded together to form an association Grown throughout Spain, Priorato is the
known as the Rhône Rangers in an effort to archetypal expression of modern Spanish
promote the g-grape and other traditional Garnacha.
Rhône varieties. Another symposium Grenache could become an important
presenter, Randall Grahm, founder of wine in Asia, as it’s easily matched with
Bonny Doon Vineyard and author of some Chinese and many Indian dishes, and
‘Been There, Doon That’, was one of the has potential for intellectual appeal. The
first winemakers to successfully popularise grape has an unmatched versatility, capable
Grenache in California in the 1980’s. Many of being the workhorse crop that supplies
others quickly followed with the core of the French bistros with their house wine or of
Rhône Rangers producing collectible wines producing Châteauneuf-du-Pape, one of the
from California’s Central Coast regions. world’s most beloved wines.
In California the Rhône Rangers are
popularizing Grenache

44 AHCT October 2010

 P r o d u c t N e w s P r o d u c t N e w s

Water recycling New crystal

Award-winning natural artesian water, Hawaiian
Springs has launched a recycling programme in
carafe range
Hong Kong by which all empty bottles are collected, Barricane carafes, available through Dudson
recycled into new products and donated to charity. are the latest in a line of stylish yet functional
In addition each bottle label will be rotated between products, designed to enhance the diner’s
400 and 800 times. The Big Island, Hawaii company enjoyment of wine. British company Dartington
is already known for its commitment to environmental Crystal has produced the glassware, which is
and conservation projects at home. Hawaiian Springs designed specifically to allow for an appreciation
water is naturally filtered through 13,000 feet of lava of wine colour, aroma and condition. Wide-based
rocks in the world’s most active volcanic region, it to fully aerate the contents and bring out the
undergoes no processing and is bottled within 30 full flavour of the wine, Barricane carafes are
days of rainfall. Available only through restaurants, designed for long-term durability, are dishwasher
bars, hotels and clubs the distinctive bottles feature safe and come in three sizes: 25cl, 50cl and
three endemic Hawaiian flowers in support the 130cl.
company’s attempts to build awareness and promote
preservation of native species. For further information contact:
www.dudson.com
For more information:
www.interislandsdistribution.com

Blossoming syrup
1883, the 100 percent family-owned and run

Carrying the weight beverages producer - started in the year of its name by
Philibert Routin - has launched a new syrup. Making

of the environment use of the short-lived cherry tree flower, as the name
suggests, Cherry Blossom, or Sakura in Japanese,

in style is red in colour, and has a subtle refreshing sweet

taste with a floral spin. Ideal for use with white spirits,
Champagne, wine or in cocktails, Cherry Blossom
Envirosax, the Australian-owned company is proving that syrup also adds a fruity top-note to sodas, milk and
saving the environment can be fun, fresh and fashionable. fruit juices.
Its latest range of re-usable bags – often carried by red-
carpet celebrities – could be the perfect addition to any For more information: www.1883.com
guest gift-list. The Nomad collection is inspired by the
Silk and Spice Routes of the Ottoman Empire, and unites
splashes of vibrant, on-trend colours like salmon, oyster
gray and chocolate. With names like Saffron, Ginger,
Aniseed, Allspice and Incense, the designs evoke feelings of
the Far East. Each bag is estimated to save the use of 5,000
plastic bags per year, they are lightweight, roll up small, and
can carry up to 20kg in weight.

For more information: www.envirosax.com Correction

The September issue of AHCT Product News,
featured a new range of chafing dishes from
Athena. Unfortunately, there was an error in the
website address, which should have read:
www.athena-tableware.com.
We apologise for any confusion caused.

46 A HCT October 2010 October 2010 AHCT 47

 P r o d u c t N e w s P r o d u c t N e w s

Bowmore FLAT CONNECTION

adds to aged The MediaHub connectivity panel means guests’ expectations may be more than just ‘met’. The MediaHub enables connection

whiskies
of iPods, laptops, games consoles, digital cameras, HD camcorders and portable DVD players to the in-room TV so guests
may enjoy their own music, movies and other media content in the comfort of their room. A single HDMI back-end cable

range
connection enables fast, easy installation of the MediaHub, which also provides a power charger and connection for USBs.
It’s wireless, has stereo Bluetooth, is compatible with most smartphones and any TV or interactive system, has silkscreened
or deskcard instruction sheets, comes in a variety of trims and bezels to match room décor and may be wall-mounted to save
Bowmore, the first Islay Single Malt space. Auto-sensing and passive models are available.
whisky, has released two limited edition
expressions. For more information: www.teleadapt.com
The Bowmore 40 years old is
priced at £6,500 (US$10,102) and
only 53 bottles are to be released. This
remarkable spirit has been maturing since
29th March 1969 in the specially selected
American bourbon cask (cask number
2161 to be precise), gently imparting its
unique and finest flavours into the malt.
Inspired by the rugged Islay coastline, Presented in a wooden gift box with a
every bottle is a work of art. Painstakingly ‘weather-beaten’ brown leather strap
designed by two of Scotland’s foremost and copper buckle, each bottle is also
glass-blowers Brodie Nairn and Nichola accompanied by a hand-signed and
Burns, each one is hand-blown and numbered certificate by the Distillery
sculpted using molten glass and stones Manager.
collected from the Islay shore – no two On the nose, the Bowmore 1981
bottles are the same. reveals treacle toffee, ripe figs, smoked
Bowmore 1981 is the first in the vanilla pods and a lightly fragrant
Bowmore vintage series and priced at fruitiness. On the palate, anticipate a
£270 (US$420). This rare and limited whisper of earthy peat-smoke, giving way
release of only 402 bottles worldwide to more fruity notes, perfectly balanced
makes it a collectors’ must-have. with the tang of Atlantic sea-salt.

For more information visit www.bowmore.com

Tapas
tableware
Tapas and finger foods are an area making
wide use of extraordinary food display
options.
Athena brings a rustic charm to the table
by pairing natural acacia and white porcelain.
Chef can display the food nicely on the wood
and offer the great sauces and relishes tidily
in porcelain bowls.

For more information:

www.athena-tableware.com

For tailor made items, please contact

Ms. Chris Tse at (852)-3162-8640

www.acanthacollection.com; info@acanthacollection.com T: +852: 8176 0919; T: +33 977217955

48 A HCT October 2010 October 2010 AHCT 49

 E q u i p me n t E q u i p me n t
Groupe Batteur is releasing products
suitable for hammam treatments

“P
eople are looking for products and treatment
that are designed to improve their wellness,” says
Geraldine Howard, President and co-founder of

Ancient
Aromatherapy Associates and one of the pioneers
of modern aromatherapy in spas.
Established in Britain in 1985, Aromatherapy Associates
provides aromatherapy products and treatments to a professional

therapies
and therapeutic standard for some of the most-respected day spas
and five-star hotels worldwide.

Today’s spa visitor

Aromatherapy Associates in-room amenities are made under
licence by Guest Supply.

for the is looking for

“The biggest trend is the move away from pampering to offering
stress-relieving, results-driven treatments for time-short clients,”

results not just

Howard told AHCT following a recent trip to Asia. “Whether the
product is designed to help you sleep or combat jet-lag or combat

modern pampering says

aches and pains, people are looking for products that help them
feel better and cope with the stresses of everyday life.” Men are an

Ruth Williams
important and growing market for preventative or results-oriented
spa treatments. Howard says that male clients particularly like

spa

50 A HCT October 2010 October 2010 AHCT 51

 E q u i p me n t

Exotic ingredients such as

Argan oil from Morroco in
Groupe Batteur’s Naturelle
d’ Orient range are making
their way into the spa
to know what is in the products they are using and the theories
behind them.
Spas everywhere are also tapping into the ancient wisdom of
traditional medicines, drawing from a veritable melting pot of
cultures. In Asia Thai massage and therapy has long been a staple
of spas throughout the region and other cultures’ healing practices
are also winning customers.
Hot stone massages and therapy are on the menu at more
and more luxury spas in Asia and are claimed to have been used
for centuries by Chinese, Native American, Tibetan, Hawaiian,
Egyptian and Ayurvedic therapies. As Managing Director of Ewa
Asia, a Hong Kong firm that supplies Caldera hot stone heaters to
spas worldwide, Andreas Dömmecke keeps an open mind on the
true origins of hot stone therapies. He notes that different countries
and cultures vary in the way they use hot stones and in their choice
of materials according to their own traditions.
Some of the best-known hotel spa brands have taken a step
further and introduced elements of alternative medicines such as
Ayurveda from the Indian subcontinent and Traditional Chinese

“People are looking for

products and treatment
that are designed to
C

improve their wellness” Y

Geraldine Howard
CM

MY

CY

CMY

Mandarin Oriental Hong Kong now provide

treatments based on Indian ayurvedic principles
52 A HCT October 2010
 E q u i p me n t

consultations by a qualified TCM practicioner. At Langham Place

Hong Kong’s Chuan Spa female clients are turning to TCM for
therapies to reduce water retention, signs of aging, stress and muscle
pain while male clients’ most common issues are insomnia, stress
and muscle pain.
At Shangri-La Hotels & Resorts, Chi spas offer natural healing
treatments and massage therapies based upon “traditional well-being
practices shared by many Asian cultures”. Each Chi spa also draws
on the traditional techniques of its immediate locale and culture.
The Spa at Mandarin Oriental worked with Aromatherapy
Associates to create its signature spa experience and product range for
Aromatherapy
Associates supply guests. The group says it extends its “holistic, personalised approach
leading hotels to wellness far beyond the four walls of its spa”.
worldwide
The private spa menu at luxury villa resort group The Pavilions
includes both traditional Thai techniques and Western spa
rituals. Priscilla Andre, CEO The Pavilions said the group uses

“There are more and more Aromatherapy Associates’ products because of the therapeutic power
of essential oils in its high quality products.

people interested in organic “The entire range uses 100 percent pure natural plant oils with
no added colour or synthetic preservatives,” notes Andre. “With the

professional treatments in opening of our 24 new retreats in November, each one designed
with its own stand-alone spa, we want to offer the guests at The

Asia” Lois Chan Pavilions the experience of ultimate indulgence and luxury. By using
quality products we can ensure that our guests receive the first-class
treatment they deserve.”

Hot hammans
In Macau, where more spas have opened in the last few years
than you can throw an incense stick at, results-driven treatments
are at the top of the menu. The Venetian Macau has opened the
world’s largest medical spa, the Malo Clinic Spa and elsewhere in
the enclave you can find everything from Finnish saunas, Roman
laconiums, Arabian massage, Australian bush medicine and one of
today’s hottest spa trends hamman-style spa treatments. Based on
traditions dating back to the Roman Empire, the rituals of Morocco
and Turkey – the influence of the hamman can be found in, The
Spa at Crown at City of Dreams’ Crown Towers and the Six Senses
Spa at MGM Macau.
“There are more and more people interested in organic
professional treatments in Asia. Hamman style spa treatments are
still new to Asians and the demand for relevant specialty products
such as black soap scrub and rhassoul wraps is on the rise,” says
Lois Chan, Area Manager Greater China, Groupe Batteur, which
Aromatherapy
also supplies the award-winning Algotherm brand of spa products.
Associates are banking Chan says its Naturelle d’Orient is the fruit of both effective
on a desire for wellbeing
beauty rituals and Groupe Batteur’s cosmetic expertise and inspired
by the Moroccan beauty traditions and products devised from
Morocco’s Argan nuts.
“Argan oil is just starting to get known in Asia and is particularly
popular amongst pregnant women for its excellent stretch mark
prevention and diminishing effects.” Chan predicts that when people
Medicine into spa products to meet the desire for spa treatments learn more about the benefits of Argan oil and the authentic hamman
that have a therapeutic effect that goes beyond skin softening. style rituals; the demand for relevant products will increase as well.
“Our customers appear to be more intrigued with the ‘new’
Drawing on tradition concepts when introducing our Naturelle d’Orient brand,” notes
Langham Place’s signature spa brand - Chuan Spa - is inspired by Chan. Naturelle d’Orient NDO Products can also be found at
Chinese ideas of harmony - ying and yang – and achieving balance. some GHM properties’ spas at the The Nam Hai, Vietnam; The
As well as a full menu of familiar spa and beauty treatments, it Chedi Chiang Mai, Thailand; The Legian Bali and The Chedi Club
also offers Traditional Chinese Medicine treatments, and offers Ubud Bali.

54 A HCT October 2010

 E q u i p me n t
A R O M AT H E R A P Y
A S S O C I AT E S

“People are looking for products

that help them feel better WISDOM
and cope with the stresses of Hotels extend spa MEETS
everyday life” Geraldine Howard experience to the
guest room WELLBEING
“Spa products are not only for the spa, it’s something we can
use at home. It’s a new combined journey that’s cleansing,
soothing and invigorating and improves mind, body and
soul,” says Tracy So, Senior Brand Manager, Ming Fai
International Holdings.
The Hong Kong company makes a full range of branded
and own-label in-room amenities and also offers a spa series
named M-SPA for hotels. Ming Fai also worked with one
of Hong Kong’s best-known make-up artists, Rick Chin to
create the everyBody Labo retail range selling “all natural”
home spa bath and body care products to increasingly
health-conscious Chinese consumers.

Aromatherapy Associates has been

creating essential oil based products
Acantha products are designed
with real therapeutic power for thirty
to create a soothing ambiance
years.

We develop products made from

ethically sourced ingredients, and
use them in spa rituals to achieve
complete wellbeing.

We are now partnering with Guest

Supply Asia to provide complete
global amenity solutions for your
business.

For more information on

Aromatherapy Associates guest
amenities collections please email
info@guestsupply.com.hk
or call (852) 28084133

The origin of hot stone treatment as supplied

by Caldera is disputed but the treatment is
definitely increasing in popularity

www.guestsupply.com.hk
56 A HCT October 2010
 E q u i p me n t

www.ferragamo.com
Clarins distributed by
DongXing Hotel Supplies

“We select the best ingredients around the world, not only
the traditional Chinese medicine but also all kinds of natural
essential oils such as lavender, sandal wood, ginger, basil,
rosemary, sage, lime, sweet orange and more,” says So.
Concept Amenities’ offerings also include spa inspired
products. Building on the popularity of its EcoFresh guest
amenities, Concept Amenities has created a range of in-room
guest amenities that allow hotels to extend the spa experience.
It promises to create the ultimate urban ambience with its
Kudos Spa range: “designed for the stylish contemporary in-
room experience, this refreshing collection of spa products
have been created using the finest ingredients including a
soothing combination of cucumber and white tea extracts.”
Veteran guest room amenity supplier Dongxing Hotel
Supplies takes a holistic approach towards guest room
amenities, from eco-friendly, fully biodegradable packaging
to indulgent wellness treatments.

“An ambiance is the The Kudos Spa range is designed for the stylish contemporary in-room experience

one item that cannot

be bottled and sold companies to produce in-room amenities ranges such as
Crabtree & Evelyn’s La Source for Hilton Hotels & Resorts,

and yet it is the key to Pecksmith’s amenities with “mood-enhancing plant extracts”
and Aromatherapy Associates specially created guestroom

having repeat clients” range.

Prestige Brands International’s approach to extending the

Jade Sasso spa experience involves the power of fragrance. It markets its
Acantha collection to hotels across Asia.
“Acantha products are used both for in-room and also
spa treatments, from creating the room ambiance alone to
Clarins was one the first Eco-friendly amenities from DongXing Hotel Supplies creating a fully rounded spa experience,” says Jade Sasso,
manufacturer to use plant
extracts for well-being Director, Prestige Brands International.
As well as its comprehensive range of in-house and luxury As well as Acantha bath and body products the company
brands and products, Dongxing Hotel Supplies provides a offers room sprays and diffusers.” With over 25 flavours, we
wide variety of rejuvenating treatments that are designed for can create an all round experience from the fresh, relaxing
optimum performance with powerful and highly effective pure ‘cucumber experience’ to the warm and cosy ‘white truffle
active ingredients. vanilla experience’. So the products are used in-room “and
“Options include natural origin, plant-based formulas also in-treatment,” says Sasso.
that blend wonderful scents with exceptional benefits and “ H o t e l s u n d e r s t a n d t h a t c re a t i n g a s o o t h i n g ,
aromatic essential oils with treatment properties. Nourishing relaxing ambiance is key to their customers returning and
and therapeutic ingredients invigorate, soothe, heal and recreating the experience. An ambiance is the one item that
protect, placing customers on a sensory wellness discovery cannot be bottled and sold and yet it is the key to having
which all adds up to the total guest experience, says Lydia repeat clients.”
Lee, General Manager.
Dongxing Hotel Supplies luxury hotel line spa amenities
include well-known brands such as the Daniel Jovance hotel
line, Aquaprana based on Ayurveda-style rituals and Clarins,
which was one of the first cosmetic companies to use plant
Tuscan Soul, a new Luxury Lifestyle experience
extracts to boost well-being.
Guest Supply Asia works with leading spa and bodycare
By Salvatore Ferragamo
For information on Ferragamo hotel line, contact:
Guest Supply Asia Ltd.
Email: info@guestsupply.com.hk
Phone: (852) 2808 4133
www.guestsupply.com.hk

58 A HCT October 2010

 E q u i p me n t E q u i p me n t
Kahla has recently introduced tableware for sharing and fingerfoods

Sharing solutions with Steelite’s Taste range

Contemporary tapas service style

C
reativity is everything with tapas. And that applies is Vidacasa’s thermal-controlled dining ware. Throughout display RAK brand tableware, which has unique shapes that lend themselves
Small plates dining equally to presentation and ingredients. In response and service porcelain plates stay at a consistent temperature of 0°C to eye-catching food presentation.

is not limited to to the seemingly insatiable demand for the informal

and leisurely yet stylish grazing that is the tapas
to 4°C for up to six hours by use of the ingenious ThermoBattery,
making this an ideal way to present delicate, perishable foods
Small individual plates and bowls look attractive, but they are
not always stable and they are time consuming for service staff. For
Spanish cuisine hallmark, manufacturers and importers of tableware
are producing ever more attractive and versatile dishes in which to
including seafood, salad and cold cuts. This advanced green cooling
technology requires no electricity or wet ice and it is absolutely food
this reason larger sharing platters seem to be gaining popularity.
The shape of things to come can be seen in RAK’s Showmaster
and its increasing present small portions of food.
Tapas are uppermost in the minds of the designers, but
safe. The convenient coolant-changing process is simplicity itself in
use and the varied sizes and shapes of dishes suit any style of food
platter, which is designed to show off different snacks and titbits.
However, RAK has not totally abandoned the small is beautiful
prevalence is leading these containers are infinitely versatile, suitable for all kinds of or presentation. principle. The company’s new Mazza-Stimmung-Bar line combines
fingerfoods, aperitifs and even desserts. The continuing trends of Raymond Tam, Director at Athena Tableware, says the tapas small plates with even smaller plates, some of which are little bigger
to innovations by sharing, tasting and casual combination dining have lead Steelite trend is not confined to Spanish food – of the Asian cuisines, than chopstick rests, their hollowed out centres hold the daintiest
to develop additions to their already popular Taste range. The new “Undoubtedly Thai food” is also being served this way. morsels to create myriad patterns within the attractive mix and
chefs and tableware multi-functional items enable each piece to be used to best present The knock-on effect on tableware is that it needs to be a handy match grouping of other plates.

manufacturers, a wide variety of menus and food types. Items are stylistically and
functionally compatible with other items in the Taste range and, says
size, have a charming look and capable of holding multiple small
portions, argues Tam. He believes that plain colours are best for
Thuringian porcelain manufacturers Kahla have recently
introduced a new collection designed for fingerfood of all kinds,
reports Jane Ram Steelite, combine to provide versatility and creative opportunity. The
range is ideal for sandwiches, shared platters, nibbles or even dippers
this style of tableware as the chef will be decorating the dish with
the food.
called Fingerfood. Some of the company’s best pieces are now
available in miniature format, which makes them ideally suited
alongside main meals. There is a choice of underlying chargers and Tapas have been a way of life in Spain for a long time, but to tapas service. Kahla has reinvented traditional Asian porcelain
several trays, bowls and dipper pots. the concept has only recently become trendy in Asia. Moss Bakar, spoons to make decorative and practical containers for serving one-
Using a combination of items can turn simple dishes into Managing Director of Chiram Strategic Group & Equip Asia bite portions of mousse or even salmon tartar. They are designed
something inspiring, imaginative and exciting, leaving a lasting Limited, says the growing popularity of tapas in Hong Kong is with stability and easy handling in mind – the almost vertical handle
impression on customers. part of the general move towards smaller, healthy meal portions. adds to its attraction and makes it easy to pick up.
Perhaps the most interesting recent development in tapas service Chiram is the exclusive Hong Kong, Macau and China agent for Although designed with tapas in mind, the most versatile

60 A HCT October 2010 October 2010 AHCT 61

 E q u i p me n t E v e n t s

Sardine mousse in a
sardine tin at Tapas
at the Kowloon
Shangri-La Date Event Details ORGANIzER

are famed for their elegance and durability.

Tasting menus and small plates means
chef may want compartments, as in the The Kowloon Shangri-La was ahead of
Oct 13-15 HICAP As Asia’s largest and longest running hotel investment HICAP
Pi Carré range from Villeroy & Boch its time as Hong Kong’s first international InterContinental Hong Kong event, HICAP has become the most important c/o BHN
hotel to open a tapas bar. Some eight years 18 Salisbury Road, gathering of hotel investors, financiers, and leading 2900 Bristol Street, Ste. D101
later it is still successful and it is still called Tsim Sha Tsui industry professionals in the Asia Pacific region. Costa Mesa, CA 92626 USA
Hong Kong Tel: +1.714.540.9300
Tapas. The hotel’s Executive Sous Chef Robin marketing@burba.com
Zavou says he is constantly on the lookout www.hicapconference.com
for novel ways to present tapas and stay ahead
of the competition. “You’ve got to have a Oct 17-21 SIAL (France) Parc des Incorporating 3 exhibitions: IPA, In-Food and SIAL Compexposium/Immeuble Le Wilson
wow factor!” he says. But while he is eager to Expositions de Paris Nord, this is the largest international meeting place for the 70 Avenue de Général de Gaulle, 92058 Paris La
attract his customers he also tries to make life Villepinte - France food industry under one roof. Including all processes, Défense Cedex, France
easier for the staff at busy times and he has semi processed, ingredients and finished products the T: 33 (0) 1 76 77 13 33
exhibition caters for retail, trade, manufacturing and F: 33 (0) 1 53 30 95 15
to be realistic about the limited storage space catering services showcasing different stages of the www.sial.fr
available. “We’re trying to lose a lot of our industry and is the food industry’s main growth driver.
plates with corners,” he says. “They chip too

Tapas-style bar snacks Oct 28-30 Wine & Gourmet Asia 2010 Wine & Gourmet Asia is a trade, networking and Koelnmesse Pte Ltd
on tableware designed Hall D, CotaiExpo at culinary platform showcasing the very best of Asia Tel: +65 6500 6712
by Nobu Matsuhisa The Venetian Macao Pacific’s fine wine, gourmet and hospitality industries. Fax: +65 6294 8403
Macau SAR, China The event is for the region’s hospitality industry leaders Email: wgasia@koelnmesse.com.sg
as well as all gourmands and wine enthusiasts. www.wineandgourmetasia.com

Nov 10-12 Cosmoprof Asia Cosmoprof Asia is the leading business-to-business UBM Asia Ltd
Hong Kong Convention beauty trade show event in Asia. All exhibits are Tel; +852 2827 6211
and Exhibition Centre divided into five themed sectors that cover the entire Fax: +852 3749 7345/3749 7310
Wanchai Email: cosmasia-hk@ubm.com
Hong Kong www.cosmoprof-asia.com
The unique shapes of
RAK brand tableware

Nov 11-13 FHC China 2010 FHC China is the biggest international trade show for Lily Zhu
easily.” His most recent Shanghai New food, wine and hospitality equipment in China. FHC China International Exhibitions
International Expo Centre, China features Wine and Spirits China 2010, Meat Room A2402-03, Singular Mansion,
“hit” is an attractive do-it- Shanghai, China China 2010 and Tea and Coffee 2010 specialist areas, No.318-322 Xian Xia Road, Shanghai
yourself creation: sardine with Olive Oil China, Ultimate Barista Challenge (200336), China
mousse is served in the China, Ice Cream University, Wine Seminars, China DID:(86-21)6209 5209
Sommelier Wine Challenge, FHC international Fax:(86-21)6209 5210
empty (washed) sardine cooking competition and more. Email: fhc@chinaallworld.com
Blue and can, presented on a slate
white
tableware tile that comfortably holds
from Bia the accompanying fruit Nov 14-18 Equip’Hotel Paris Equip’Hotel is a rich source of experience that Promosalons
bread. Porte de Versailles pinpoints tomorrow’s trends, especially in the worlds www.equiphotel.com
At Nobu InterContinental Hong Kong bar snacks are served France of decoration, design and architecture. www.promosalons.fr

Vidacasa’s versatile thermal-

tapas style. Mindful of the long-standing Japanese tradition of
controlled dining ware suiting containers to the food, the restaurant’s Executive Chef Eric
Idos says, “The presentation of our Nobu bar snacks/tapas adds
Nov 24-26 Hotel Expo 2010 After the success of the past five editions, the sixth Coastal International Exhibition Co., Ltd.
visual appeal to the dishes so that they look as attractive as they are The 6th International Hotel Hotel Expo will be held in The Venetian Macao again. Room 2106, China Resources Building,
delicious. We use a Masu, which is usually used to drink Sake as a Equipment, Supplies and Gathering thousands of hospitality industry decision 26 Harbour Road,
holder for some of our tapas dishes. Nobu Matsuhisa designs his Food & Beverage Expo makers and procurement groups from not only Wanchai,
The Cotai Strip Convention Macau, but also Hong Kong, China and other major Hong Kong
own chinaware which is featured in all his restaurants. The plates and Exhibition Center at the Asian countries, Hotel Expo is the largest exhibition in Tel: +852 2827 6766
and dishes are like an artist’s palate.“ Venetian Macao the hotel, catering and hospitality sectors in Macau. Fax: +852 2827 6870
Antipasti at Sugar come in novel forms general@coastal.com.hk
The hot new Taikoo Shing night spot Sugar at East calls its
www.hotel-exhibition.com
snack menu ‘Tasting’ and the emphasis is on making everything
tableware is by no means limited to Spanish-style snacks. The Hotel look good and easy to share in keeping with tapas tradition. Sugar
& Restaurant Division of Villeroy & Boch created its Pi Carré uses custom-made eye-catching stainless steel “trees” for sausage and Mar 29 – Hotelex Shanghai 2011 Hotelex shows are the meeting point for the Shanghai UBM Sinoexpo International Exhibition
Apr 1, 2011 Shanghai New International hospitality industry. Managers, manufacturers, traders Co., Ltd.
tableware concept with all kinds of creative combination and service cold cuts accompanied by mustard chutney and potato salad. These Expo Center and distributors gather annually to source, sell, 10/F, Xian Dai Mansion, 218 Xiang Yang Road (s),
in mind. These multifunctional pieces have the angles of the basic catch the eye and customers order them when they like what they see Shanghai network and debate future trends. Shanghai, 200031, China
geometrical shapes implied by their name, but corners are gently on other tables, says Taki Panayotakos, the hotel’s Executive Chef. China Tel: + 86 21-6437 1178
Fax: + 86 21-6437 0982
rounded to make them less challenging to use and store. “Our Cheese platter combination is very popular and we find that hotelex@ubmsinoexpo.com
Small plates dining is also about sharing and many shallow groups often order a mix of dishes to be served on a single platter www.hotelexchina.com
dishes by Bia have handles making it easy to pass food around for for sharing. We place the platters on trays with folding legs that
sharing. The company’s white stoneware and blue underglaze dishes make small tables.”

62 A HCT October 2010 October 2010 AHCT 63

 E x h i b i t i o n s

Cosmoprof – the
source for spa and
wellness

C
osmoprof Asia is celebrating its 15th anniversary – in that time more
than 16,000 companies and 500,000 visitors have been through the
show’s doors.
This year the organizers have booked 55,000 square metres of the Hong
Kong Convention and Exhibition Centre to accommodate more than 1,500
exhibiting companies and an expected 41,000 or more visitors.
So far 18 country and group pavilions have been confirmed, showcasing
the latest products from Australia, Belgium, mainland China, France, Germany,
Hong Kong, Israel, Italy, Japan, South Korea, Poland, Singapore, Spain,
Switzerland, the Taiwan region, Thailand, Britain and the United States.
For the fourth consecutive year there will be a hosted International Buyers
Programme, arranging one-on-one meetings between buyers from the key
markets of mainland China, Japan, Russia, Turkey and Vietnam with selected
exhibitors.
This year’s anniversary show is also marked by the launch of a new
initiative – Spa Soul, devoted to high-end spa products. Exclusive brands will
Cosmoprof Asia have the opportunity to present their newest products with live presentations
10-12 November 2010 augmenting business discussions. The initiative’s main feature is the one-day
Hong Kong Convention and Spa Conference. Hotel management and destination spa directors, day spa
Exhibition Centre operators and owners, spa trainers, manufacturers and marketers will meet
Wanchai to discuss this growing business, environmentally friendly and sustainable spa
Hong Kong concepts, the trend of medical spa, opportunities in the Chinese market and
other important issues that a spa professional needs to understand to stay
www.cosmoprof-asia.com competitive in the industry.
Attendees will also have the opportunity to keep up to date with trends
in the sharply growing nail market in Japan – worth ¥200 billion (US$2.4
billion) in 2009 as opposed to ¥160 billion (US$1.9 billion) in 2007. The NPO
Japanese Nailist Association will be highlighting market trends and the latest
nail techniques.
Hair comes to the fore at the show, which is devoting increased floorspace
to highlighting trends in the salon world. Trends and products from countries
as diverse as Italy, Canada, the United States, Spain and Switzerland will get
the salon treatment.
Purchasing, marketing and brand management professionals will be
interested in the more than 300 companies exhibiting the latest in packaging
and supply chain solutions.
The seminar ‘International Industrial Process and Local Sourcing: Where do
Packaging Suppliers Meet Brands Requirements in Asia Nowadays?’ will take
place on 10 November 2010 and will address topics such as the impact of
local market peculiarities on supplier strategy towards industrial and business
development regulations, costs, distribution, the role of suppliers in the Asian
market, and analysing the impact of local consumer expectation on supplier
innovation. Leading speakers from the industry will share their experience and
enliven the debate: Cyril Ruiz-Moise, Chairman and General Manager of SGD
Asia Pacific and Jonathan Cohen, Global Market Director for Cosmetic and
Personal Care Packaging, DuPont Cosmetic Solutions.

64 A
HCT October 2010
 E x h i b i t i o n s E x h i b i t i o n s

BOOSTING IDEAS
AT EQUIP’HOTEL
2010

P
inpointing and showcasing tomorrow’s trends in industry even with a limited budget and floor space, how a little imagination
decoration, design, architecture, cuisine and services, can optimise functional visual impact. Didier and Fabrice Knoll’s
Equip’Hotel 2010 promises to be the key international event dedicated cocktails, snacks and music area will show how
for hospitality professionals in Paris. The multi-sector bi-annual everything — especially the important design, catering and sounds
event is in its 50th year. trio — connects while the show’s VIP restaurant ‘Resto de chefs’
In 2008 Equip’Hotel attracted 106,256 visitors from 136 will be transformed by Simone & Hug into a live kitchen putting
countries to 100,000 square metres of exhibition space which had chefs and good food centre-stage by serving 100 meals a day.
been divided into 17 business sectors and five halls, including: Live demonstrations will be a key feature of Equip’Hotel 2010
Cook & Serve; Conceive & Design; Clean & Maintain; Welcome & as top chefs take the opportunity to illustrate major innovations in
Relax and Manage & Connect. More than 27 percent of the 1,472 the catering sector and share their expertise on a range of topics
exhibitors were from overseas. such as sourcing local products, inventive group catering, low-
Building on this successful show foundation, this year cost catering models, food-on-the-go and cooking anywhere and
Equip’Hotel will include several exciting new features. A special everywhere.
Export Programme has been developed whereby international Morning conferences — or Café Débats — will be held in the
exhibitors and visitors will receive invitations to exclusive functions, Club Business International throughout the exhibition to present
special exhibition access and refreshments privileges to enable current events of the international hospitality sector. Discussions
easy networking. “Everything is made for foreign visitors to make will take place about the latest innovative projects in the pipeline,
the most of their visit,” says Corinne Menegaux, Director Hospitality and those that have been newly realized. Speakers include
Division of Reed Exhibitions and Equip’Hotel 2010 Director. English architect, Rabih Hage the man responsible for the Rough
Another first at this years’ show will be The Studio, which will Luxe Hotel project, Spaniard Diego Gronda, Manager of the
provide a hub of ideas for eco-friendly design, interior design and Rockwellgroupeurope, Chiara Caberlon and Ermanno Caroppi,
new design technologies, set up specifically to show potential both Italian architects responsible for design project Room 2.0.
crossovers between all parts of the hotel industry and the wellness Sticking with the ‘on-trend’ theme, another new initiative will
sector. Focussing on three main design elements: City Easy, New showcase beautiful Paris by presenting a selection of ‘must-see’
Elegance and Green Therapy, The Studio will be a forum for high- places in the French capital re-known for their innovative concepts.
end contemporary designer hotel suppliers and will marry design, Exhibitors and show visitors alike will be given special access
materials and new technologies. opportunities to these venues.
Equip’Hotel 2010 To present ideas about clever use of space, some of the At the show’s conclusion a panel of experts will announce the
November 14-18, 2010 world’s leading architects have designed areas at the exhibition winners of several awards to be presented for forward thinking
including a business lounge by Jean Philippe Nuel which will show, ideas, services, and equipment shown at Equip’Hotel 2010.
Porte de Versailles
Paris, France

www.equiphotel.com
www.equiphotel.com/GB/
PE&Code=DG75

66 A
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 E x h i b i t i o n s E x h i b i t i o n s

Shanghai show
rides on Horeca
expansion

I
t’s no secret that China’s economy is making great strides, and hotels, particularly those focused on the Chinese consumer
progress marked by two events this year. must offer a greater variety of food and beverage products
The Shanghai World Expo had attracted 51 million visitors than they have done in the past to cater for the increasingly
by early September, leading to record breaking occupancies in discerning Chinese customer. We anticipate much demand
the port city’s hotels. However, a month before saw an even more for bakery ingredients, such as chocolate, nuts, cheese, egg
significant milestone achieved as, according to some measures, white and more. Quality meat including a return to the market of
China became the world’s second largest economy. Economic Canadian beef and seafood are always popular as are wine and
growth has had an undeniable impact on China’s hotel and spirits.
restaurant sectors, as business travel increases and consumers “Participation from Asia, particularly Taiwan region, India,
gain higher disposable incomes. Korea, Japan, Singapore and Thailand will form the largest
The China National Tourism Authority anticipates 2.8 million content of the show this year, offering unique foods popular
domestic tourist movements by 2015 and 100 million in-bound in the Chinese market. While European countries headed by
FHC China 2010 tourists by the same year. Spain, Italy, France, Austria, Germany, Turkey and UK offer
10-12 November 2010 Higher incomes mean a search for higher quality. products with a long history of consumer satisfaction. The USA
Shanghai New International According to the organizers China International Exhibitions, pavilion will include many well-known and popular food brands
Expo Centre there will be 20,000 buyers from all over mainland China heading and a strong presence from Latin America including pavilions
Pudong to this year’s FHC. They will be checking out the goods from more from Argentina, Brazil and Chile will offer wines, spirits, meat
Shanghai than 60 countries and regions as some 850 companies from and staple products at competitive prices,” adds Zhu.
PRC Africa, Asia, Europe, the Middle East, the Americas and China FHC includes many culinary competitions, training courses,
display their wares. demonstrations, gala lunches, and seminars. A new feature this
www.fhcchina.com The organizers are expecting increased interest from F&B year will be The Great Chinese Chefs of Shanghai Gala lunch
managers and chefs this year. China’s retail sector is certainly organized by the Shanghai Cuisine Association and including
growing but a survey by business advisory firm Alixpartners reports top Chinese restaurants presenting their culinary skills at this
that Chinese consumers will spend 10 percent more in restaurants invitation-only lunch.
in 2010 than in 2009. The same consumers are willing to spend 32 The 12th FHC Culinary Arts Competition features 250 chefs
percent of their total food budget eating in restaurants. and hundreds of barista will join the Ultimate Barista Challenge
Lily Zhu, Project Manager for FHC 2010 says, “Restaurants or Coffee Cupping events, as sommeliers attend the Sommelier
Tutorials.

68 A
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 E x h i b i t i o n s

F&B show attracts

local leading lights

T
he aim of the Restaurant & Bar show has always been to
attract visitors from high level establishments with appropriate
seniority.
Commenting on the early September show, the organizers said
this year’s event had “maintained excellent quality” in those areas as
well as, they said, breaking records with an attendance of 11,271
visitors.
AHCT spotted many familiar faces from the Hong Kong, Macau
and southern China F&B scene.
Those visitors came to see suppliers of food and drinks, services,
tableware and other products that included staff uniforms and sous-
vide equipment. Outdoor furniture was prominent to the rear of the
expo as well as a table-top electronic ordering device which drew
quite a crowd.
Coming next There were a number of exhibitors for premium beef products
but there was much attention on seafood with the co-location with
Restaurant & Bar Restaurant & Bar of the first Asian Seafood Exposition (also by
Hong Kong 2011 Diversified Events).
September 6-8, 2011 Attendees explored food science with the Disciples Escoffier
Hong Kong Convention and Hong Kong, as selected chefs rediscovered the chemistry behind
Exhibition Centre cooking.
Wanchai Audiences enjoyed leading chefs such as Vincent Thierry and Ho
Hong Kong Po Lung giving master classes on their respective specialties and
were ‘introduced to their tongues’ at a wine class given by Debra
www.restaurantandbarhk.com Meiburg MW. Classes were also held by Simon Tam, Nelson Chow
and Peter Kwong.
The large number of exhibitors displaying tea and coffee and the
relevant equipment had their message reinforced by seminars on all
aspects of service and the respective drinks, including the notorious
Indonesian ‘civet cat coffee’ Kopi Luwak.
That was not the only coffee event – baristas had their mettle
tested at the Grand Barista Championship, with El Au chosen to
compete against the Australians and Thais at the Australasian GBC.
Au took the Grand Barista title with 295 points.
Beer drinkers weren’t left out. The second edition of the Hong
Kong International Beer Awards nominated BrewDog 5am Saint as
Overall Winner.

70 A
HCT October 2010
 A p p o i n t me n t s

18/10 Stainless Steel

Marco Polo Hotels has announced the Pan Pacific Hotels Group has announced
appointment of Michael Gnaegi as Hotel the appointment of Stanley Ng as Director,

Design Patent No.200930265327.1

Manager of the Gateway Hotel, Hong Global Sales, South Asia. Ng has previous
Kong. Gnaegi is an experienced hotel experience with Starwood, where he propelled
operator, having previously worked at senior revenue to US$25 million in 2008 and has
management levels with Kempinski. Just also worked with Shangri-La in Singapore,
prior to his Marco Polo appointment he with an emphasis on key accounts and the
was hotel manager of Kempinski Baltschug Japanese market.
Moscow, Russia.
Michael Gnaegi Stanley Ng

Wyndham Hotel Group has announced the Minor International has announced
appointment of Dan Kornick as Senior Vice the appointment of Damien Pfirsch as
President and Chief Information Officer. E-commerce Director. Pfirsch comes to the
Kornick is tasked with ensuring Wyndham role from a similar post at Exotissimo Travel
meets its technology objectives. He has been in Bangkok where he relaunched websites and
with the group for 15 years, most recently in spearheaded SEO. The MBA holder has led
Exchange & Rentals where he transformed successful internet commerce projects and is
the corporate website. proficient in several languages.
Dan Kornick Damien Pfirsch

Langham Hotels International (LHI) has Anantara Resorts and Spas has announced
announced the appointment of Justine Lee the appointment of Andrew Turner as
to the new post of Director of Sales – China. General Manager of Anantara Sanya Resort
The Taiwanese national will be supporting & Spa. The graduate of The Hotel School
LHI in its most rapidly expanding market. InterContinental Sydney has held senior
Lee has spent the last five years in the China management posts in Australia, the United
travel industry. States, Egypt, Qatar and China and most
recently in Ireland.
Justine Lee Andrew Turner

Pan Pacific Hotels Group has announced Minor International has announced the
the appointment of Tan Joo Lin as Director, appointment of Eve Weatherburn as the
Resourcing & Staffing. Tan brings over group’s Vice President Marketing. The
20-years of international experience to the Australian will be responsible for effectively
human resources role. Her last appointment positioning the company’s brands as they
was with Kempinski as Regional Director of expand globally. She has previously held
People Management in China. Brand Director roles for IHG in a number
of geographical regions.

Tan Joo Eve Weatherburn

Hilton Worldwide has announced the Marco Polo Hotels has announced the
appointment of Celina Low as Senior appointment of Katherine Wong as
Director, Corporate Communications, Asia General Manager, the Prince Hotel, Hong
Pacific promoting the company as it expands Kong. Wong’s extensive experience in hotel
in the region. Low has worked in corporate operations spans Asia and includes stints in
communications roles for multinational Singapore and major Chinese cities, as well as
companies, the Singapore Tourism Board and the ownership of her own company. Her last
the aerospace sector. She has qualifications in post was as General Manager of the Mandarin
law, media studies and public relations. Orchard Singapore.
Celina Low Katherine Wong

Chocolate Fountain Mobile Flexi Station Mobile Carving Station Chafing Dish

74 AHCT October 2010

 Creating Hospitality

MODERN GRACE
The New Architecture of Premium Bone Porcelain

EQUIP’HOTEL Paris
14. – 18.11.2010 · Stand 7.2/D17
Villeroy & Boch S.à.r.l. · Hotel & Restaurant
330, rue de Rollingergrund · 2441 Luxembourg
Tel.: + (352) 46 82 11 · Fax: + (352) 46 90 22
E-mail: info.hr@villeroy-boch.com
www.villeroy-boch.com/hotel