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Published since 1976 V 39 Frar 2014

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KING OF THEKITCHENCombi ovens offerspace-saving versatility

MAKING THE CONNECTIONNext generation in-room technology

THE FINE PRINT

Industry leaders discussmanagement contracts


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www.asianhotelandcateringtimes.com

AsiAn Hotel & CAtering timesis publisHed montHly bytHomson press Hong Kong ltd (tpHK)

The opinions expressed i n Asian Hotel & Catering Ti mes do not necessar ily represent the views of the publisher or thepublication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, noresponsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical orprinters errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted attheir discretion. All materials published remain the property of TPHK. Reproduction without permission by any means isstrictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F,Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. FantasyPrinting Ltd. 1/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong.

All rights reser ved (c) 2013Thomson Press Hong Kong Ltd

Welcome to the February issue of

AHC, the most trusted source of

information on what is happening

in Asia-Pacifics hospitality industry.

Youve got to feel sorry for Bangkok. e

hospitality industry in what is traditionally one

of Asias most popular destinations had been

anticipating its best year since 2008 before the

latest political conflict started turning nasty.

But while hoteliers have been steeling

themselves for the downturn, predictions are

that the warring will move from the streets to

hong Kong hoTels

AssociATion

hong Kong

cheFs AssociATion

FedeRATion oF hong Kong

ResTAuRAnT owneRs

The FedeRATion

oF hong Kong

hoTel owneRs

AssociATion

oF ThAilAnd

bAKing indusTRy

TRAining cenTRe

AssociATion oF

inTeRnATionAl

hoTelieRs shAnghAi

singAPoRe

cheFs AssociATion

hong Kong

bAKeRy & conFecTioneRy

AssociATion

singAPoRe

hoTel AssociATion

hong Kong

bARTendeRs AssociATion

hong Kong

MAiTRe dhoTel AssociATion

shAnghAi

cheFs AssociATion

MyAnMAR cheFs

AssociATion

MAlAysiAn AssociATion

oF hoTels

MAcAu hoTel

AssociATion

club MAnAgeRs AssociATion

hong Kong

HONG KONG

Thomson Press Hong Kong Limited/Media Transasia Limited

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Email: [email protected]: Mr Daniel Creffield

AUSTRALIA

Mass Media PublicitasLevel 9, 215-217 Clarence Street

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Contact: Mr Charlton DSilva

INDIAMedia Transasia India Private Ltd

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Media Transasia India Private Ltd1, A & B, Diamond House, 35th Road,

Off Linking Road, Bandra WestMumbai - 400050

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THAILAND

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Email: [email protected]: Mr Gaurav Kumar

UNITED KINGDOM

The Powers Turner GroupGordon House, Greencoat Place

London SW1P 1PH, United KingdomTel: +44 (0) 20 7592 8300 Fax: +44 (0) 20 7592 8301

Contact: Mr Chris Morgan

USARiverside Media

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Tel: +1 518 523 4794 Fax: +1 518 523 470 8Email: [email protected]

Contact: Ms Christina Eccleston

Marston Webb International60 Madison Avenue, Suite 1011,

New York, NY 10010, USA

Tel: +1 212 684 6601 Fax: +1 212 725 4708Telex: (023) 420773 BRANINT

Contact: Ms Madlene Olson

ITALYEdiconsult Internazionale s.r.l.

Piazza Fontane Marose, 3-16123 GenovaTel: +39 010 583684 Fax: +39 010 566578

Email: [email protected]: Mr Vittorio Negrone

JAPAN

Echo Japan CorporationGrande Maison Rm 303,

2-2 Kudan-kita 1-chome,Chiyoda-ku, Tokyo 102-0073

Tel: +81 3 3234 2064 Fax: +81 3 3263 5065Email: [email protected]

Contact: Mr Ted Asoshina

MALAYSIAPublicitas International Sdn Bhd.

S 105, 2nd Floor, CentrepointLebuh Bandar Utama, Bandar Utama

47800 Petaling Jaya, Selangor, Malaysia.Tel : 603 7729 6923

Fax : 603 7729 7115

Email: [email protected]: Ms Audrey Cheong

room pricing, once the immediate crisis has

played itself out.

ai hotel chain Dusit Internationals chief

executive Chanin Donavanik says the industr y,

particularly in Bangkok, cannot avoid a price

war after political problems are solved. e

government will only do promotions to lure

back tourists, but this will not be enough, and

hoteliers will try harder to play with pricing,

he told the Bangkok Post.

Keep up with this story and many

others on our recently relaunched website,

EDITORDaniel Creffield

DESIGN BY

Koon Ming Tang

CONTRIBUTORSDarryl AgonZara HornerRebecca LoRobin Lynam

Jane RamMichael Taylor

Kurt Walter

ASSOCIATE PUBLISHER

Sharon [email protected]

CIRCULATION EXECUTIVE

Becky [email protected]

CHAIRMANJS Uberoi

DIRECTOR

Gaurav Kumar

endoRseMenTs

at www.asianhotelandcateringtimes.com

We nee d to hea r fro m hosp ita lit y

professionals about the constant developments

in the industry, good or bad, so please

send your comments and suggestions in to

[email protected]

And finally, Kung Hei Fat Choy, as we say

in this part of the world, and a happy Chinese

new year of the horse to all our readers!

Authentic f lavor. Inspired.

E D I T O R S M E S S A G E

AHCT Frar 2014 3


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www.asianhotelandcateringtimes.com www.asianhotelandcateringtimes.com

MANAGEMENT10 The devils in the detail

MARKET REPORT12 Indonesia beyond Bali

NEWSINDUSTRYDilmahs high tea challenge; best female

chef; Hong Kong bar recreates 1890s

London

PRODUCT8 Award-winning knives; showerhead

speaker; retro chic chandeliers

CULINARY0 Wine fit for a prince; privileged VSOP from

Hennessy; sweet treats for Valentines

March Education China Central Reservation Systems Renovation projects Bakery Tea and coffee Tabletops glassware Pizza ovens

CONTENTSVo lu me 39 Fe br au ry 20 14

TECHNOLOGY16 The changing face of in-room connectivity

DESIGN20 Bathtubs as design icons

FOOD24 Sweetening the deal

DRINK28 Gin a return to the good old days

EQUIPMENT32 Perchance to dream whats hot in

beds and beddings

Advertisers Index

Alpha International 31

Athena Tableware 27Austrian Federal Economic Chamber OBC

Build4Asia 43

FHA 46

Franke 25

Fried.Dick GmbH & Co KG 19

Global Search International 9

Gulfood 37

HORECA 44

Lamb Weston IFC

M.Schaerer 35

Meiko 39

Pacific Valley Foods 23

Pevonia 14 & 15

SIAL 41

Siam Feather Products Co Ltd IBC

Vinexpo 45

Zieher 17

34 The combi oven is the kitchens jack

of all trades

42 Events calendar

APPOINTMENTS46 Whos moving where

New-look Asian Hotel &

Catering Times website!


20

16

April Recruitment Singapore Security Resorts Dairy Jam Beer In-room safes Outdoor furniture Bakery

Cover picture: Simmons Southeast Asia Guest room get connected

AHCTFrar 2014 AHCT Frar 2014 5


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N D U S T R Y N E W S

AHCTFrar 2014

I N D U S T R Y N E W S

AHCT Frar 2014 7

Stockton, a new restaurant and bar

tucked away in the heart of Central,

Hong Kong, takes 1890s London as its

theme.

The restaurants menu features a

range of classic seafood dishes. The

signature dish is The Stockton Ultimate

Lobster, served with bacon, tomato and

a green salad.

Stockton aims to support smaller

producers where possible. In particular,

it has meticulously sourced smaller

champagne houses, including Delamotte,

Aubrey and Larmandier-Bernier. The bar

2014 will mark the fth consecutive year

of restaurant industry sales growth in

the United States, despite a continued

challenging economic landscape,

according to the recently released

National Restaurant Associations 2014

Restaurant Industry Forecast. Industry

sales are projected to exceed US$683

billion in 2014, up 3.6% from 2013s

sales volume of US$659.3 billion.

2014 also will mark the 15th

straight year in which restaurant

Boutiqueconservationproject

Alila Manggis, a luxury boutique hotel on

the east coast of Bali, has teamed up with

conservation organisation, Yayasan Alam

Indonesian Lestari and local shermen,

to develop the Coral Conservation

Programme, with the aim of protecting

the coral reefs in the local area.

The hotel is at the forefront of a new

project that aims to protect and restore

the coral reefs surrounding the hotel, in

particular those in the Candidasa area.

The pilot programme sees Alila Manggis

working with over 20 shermen from

Kicking offThailand-based ONYX Hospitality Group

has announced the ofcial opening of the

rst football-themed hotel in Thailand

Amari Buriram United.

The 60-room property is located in

the North-eastern province of Buriram

and adjacent to the Thunder Castle

Stadium, home to the celebrated local

team, Buriram United. The hotel is owned

by Buriram United Sport Hotel Co., Ltd

and operated by ONYX Hospitality Group

surrounding local villages to implement

reef restoration. The team will also

implement a training and awareness

programme for the shermen and

the hotel staff, to educate the current

and future generations about marine

conservation and the impact overshing

can have on their habitat and on the

local economy.

Asias bestfemale chefChen Lanshu, chef of Le Mot restaurant

in Taiwan, has been named Veuve

Clicquot Asias Best Female Chef for

2014. Chen will be presented with her

award at Asias 50 Best Restaurants

awards ceremony on February 24, 2014,

at Capella Hotel, Singapore. The award

is voted for by over 200 industry experts

from across all parts of Asia, who are

part of the The Diners Club Worlds 50

Best Restaurants Academy.

After completing her training at the

Ferrandi School of Culinary Arts in Paris,

Chen honed her craft working alongside

some of Frances most celebrated chefs

and at Michelin-starred restaurants such

as Les Ambassadeurs, Relais dAuteuil

and Thomas Kellers The French Laundry

in California.

Returning to her native Taiwan, Chen

opened Le Mot in 2008. Located in

Taichung city in west Taiwan, Le Mot

is renowned for its uncompromising

standards and innovative blend of classic

and contemporary avours. Applying the

lessons learned from Frances masters

of gastronomy, Chen has successfully

adapted European concepts for

Taiwanese diners.

The award is part of the Asias 50

Best Restaurants programme sponsored

by S. Pellegrino & Acqua Panna.

A rare six-litre Imperiale version of

The Macallan M single malt whisky,

in a specially designed Lalique crystal

decanter, has sold for the record price of

US$628,000 at Sothebys Hong Kong.

M was created as a collaboration

between Fabien Baron, founder and

creative director of Baron & Baron, Silvio

Denz, president and CEO of Lalique

and Bob Dalgarno, whisky maker at The

Macallan.

To celebrate the conception of M

and its global launch in Hong Kong, four

six-litre Imperiale decanters were created,

the largest ever made by Lalique.

David Cox of The Macallan

commented: We are absolutely

delighted at the generosity

of the successful bidder

of the M six-litre decanter

Constantine in securing such

a wonderful contribution to

a number of Hong Kong

charities and at the same

time setting a new world

record for The Macallan.

All net sale proceeds

will be donated to

various charities in

Hong Kong.

The Macallanachievesrecord price

has an unusual range of cocktails that

are a re-interpretation of the libations of

the 1800s.

It also has a selection of punches that

have been concocted with recipes going

back to the 17th and 18th centuries and

a collection of over 150 whiskies from

Scotland, Ireland, the United States and

Japan.

The bar team is made up by the

creators and talented mixologists at

Maximal Concepts that won the Tatlers

Best Cocktail award in Hong Kong in

2013 at Blue Butcher.

1890s London in Hong Kong

under the Amari brand.

The hotel features 44 standard

rooms, 14 deluxe rooms and two suites.

Ranging from 36 to 118 square metres,

the rooms are furnished in the crimson,

blue and white of the football teams

home kit and offer players changing

room style bathrooms. Other highlights

include the hotels two bars and all-day

dining themed restaurant, Kick Off, as well

as a range of recreational facilities at the

stadium, including tennis courts, a jogging

track, a basketball court and a gym.

High teachallengeDilmah, the third largest tea producing

company in the world, has announced the

launch of its Real High Tea Challenge 2014,

which will be held for the rst time i n Hong

Kong and Macau in March.

It is inviting Hong Kong and Macaus top

hospitality professionals, chefs and mixologists

to enter the competition to create a high tea

menu that will be judged by a leading panel of

culinary leaders and tea experts.

The challenge, which was rst developed

by Dilmahs Fernando family in Colombo

in 2007, was designed with the objective

of putting the tea back in high tea and

to express the importance of tea as a key

ingredient in gastronomy.

To enter, professionals were asked to

create a culinary Real High Tea masterpiece,

showcasing the versatility of tea.

The winner will receive media publicity and

be awarded with one of Dilmahs Real High

Tea awards. In addition, they will receive a

seven-day, VIP, all expenses paid tour of Sri

Lanka the home of Dilmah, and will also

qualify to travel back to Sri Lanka to compete

in the Dilmah Real High Tea Global Challenge,

due to take place in January 2015.

Shortlisted entrants are being invited to

a regional challenge event in Hong Kong or

Macau to present and serve their Real High

Tea creations. The events will be held at the

Institute for Training Studies in Macau on

March 10 and at Hotel Icon in Hong Kong on

March 14, 2014.

Dilmah is distributed in Hong Kong and

Macau by Quali-t (Hong Kong) Limited.

US restaurants boomingindustry employment growth will

outpace overall employment growth,

according to the forecast. The industry

will continue to be the US second-

largest private employer, with 990,000

restaurants employing 13.5 million

individuals, or about 10% of the total

US workforce.

For the complete NRA 2014

Restaurant Industry Forecast,

including graphics and video, visit

www.restaurant.org/forecast.


5/25


DEVELOPING BUTLERS SINCE 2002

THE BRITISH BUTLER SCHOOL

AN INTERNATIONAL REPUTATION WORKING WITH PRESTIGIOUS

COLLEAGUES WORLDWIDE

SHANGRI-LA, RAFFLES INTERNATIONAL, THE BURJ AL ARAB, ONE AND ONLY

RESORTS, INTERCONTINENTAL HOTELS, PAN PACIFIC HOTELS

44 (0) 1254 883300 [email protected]

WWW.BRITISHBUTLERSCHOOL.COM

N D U S T R Y N E W S

AHCTFrar 2014

I N D U S T R Y N E W S

AHCT Frar 2014 9

HBA remainspositive on growth

Hirsch Bedner Associates (HBA) expects all segments

of the hospitality industry in China to experience growth

in the next decade. Market competition will intensify the

most between the mid-scale and high-end segments as

international chains continue their expansion to make a

bigger footprint in Chinas market and domestic budget

operators keep extending their presence and providing

localised services.

HBA continues to grow in popularity across both rst

and second tier cities in mainland China. The global interior

design rm is currently involved with 327 hospitality projects

in the country, which account for over 60% of its global

contracts.

Last year, HBAs projects in China experienced a

year-on-year growth of 4.8%, accounting for 62% of the

rms total revenue. It is spearheading the design industry

in Chinas second tier cities, with 65% of its projects

located in cities such as Chengdu, Shenyang, and Nanjing.

Meanwhile, a further 27.5% of projects are in the rst tier

cities of Shanghai, Beijing, Guangzhou, and Shenzhen, as

well as in Hong Kong and Macau.

Vinexpo getsmatureFollowing the decision by Vinexpo, the

organiser of the worlds largest wine

and spirits trade show, to postpone its

debut Vinexpo Beijing in June 2014,

the company plans to focus on mature

markets. It says there will be substantial

development of Vinexpo Asia-Pacic in

Hong Kong in May 2014 and Vinexpo

Nippon, which will launch in Tokyo in

November 2014.

While our focus is for now on

the mature markets of Hong Kong

and Tokyo, we are condent there

Food&HotelAsia (FHA) and W ine&SpiritsAsia (WSA), the regions

most established and comprehensive food and hospitality trade

show, will be held in Singapore from April 8 to 11 this year.

Organised by Singapore Exhibition Services (SES), the show

has made its mark to become the rst event to ll the Singapore

Expo, Singapores largest exhibition venue. Occupying all 10

exhibition halls plus Max Atria and spanning a total of 100,000

square metres, an 8% increase in size from 2012, the 2014

edition will be the largest in the events 37-year history.

This year, industry buyers can expect to source from a

gathering of 2,800 exhibitors from 70 countries/regions and 54

group pavilions at FHA. Offerings span all aspects of the food

and beverage and hotel industries, such as food products,

bar and kitchen equipment and supplies, food processing

equipment, hotel amenities, tableware and hospitality

technology.

This year is a milestone for FHA and WSA as it has

maximised the available exhibition space of Singapores largest

exhibition venue, says Stephen Tan, chief executive of SES.

LanghamPlace opensin NingboLangham Hospitality Group has

announced the opening of Langham

Place in Ningbo, one of the fastest

developing cities in China. The hotel

forms an integral part of the new Ningbo

Culture Plaza in which the citys art

gallery, museum, sports centre, theatre

and many of its entertainment venues

and boutiques are located.

We are delighted to expand our

footprint in China with the opening of

this new Langham Place in Ningbo,

said Lo Young, regional vice president of

China and Macau, Taiwan of Langham

Hospitality Group. This beautiful hotel

marks our eighth in the country and the

21st worldwide for Langham Hospitality

Group.

Ranging from 45 to 175 square

metres, Langham Place, Ningbo

comprises 143 guestrooms including 13

suites, all of which have views of the city

or river.

The latest works by local and regional

artists will be displayed at a dedicated

gallery and at selected public areas

throughout the hotel.

F&B outlets include a Chinese,

Japanese and all-day restaurant and

there is a 820 square metre ballroom and

event space of 1,180 square metres.

Filled to capacity

Paris-based wine auction expert

iDealwine is opening in Hong Kong,

cementing the citys growing role as

a global wine trading hub. Hailed as

a convenient platform for buying ne

French wines, the company will provide

customers in Hong Kong and mainland

China with a purchasing, payment and

delivery service from across the world.

As Frances leading wine auction

website, iDealwine provides customers

French online wine auctioncompany launches in HK

with numerous advantages over

traditional ways of buying wine. Featuring

Frances nest labels, including all of

the leading grand crus, each iDealwine

monthly auction offers several thousand

bottles of vintages of ne crus. In

addition, the comprehensive ranges

of wines on sale are mostly sourced

from private cellars, with auction prices

generally falling well below retail level and

occasionally even below wholesale.

is potential in northern China for the

wine and spirits industry, says Xavierde Eizaguirre, chairman of Vinexpo

Overseas. We are also convinced that

Beijing, where important decisions are

taken, a seat of power and a city with

a highly developed on trade, will be an

essential place for the wine and spirits

industry to be present.

He attributes the decision to

temporarily suspend Vinexpos initiative

in Beijing to a momentary pause in

emerging market demand and also

acknowledges the nancial burden

on winemakers to be present at an

increasing number of wine and spirits

trade events.

Chinese tourismdiplomacy

The Chinese government uses tourism as a form of soft

diplomacy in its dealings with other countries, writes Dr Tony

Tse of the School of Hotel and Tourism Management (SHTM) atThe Hong Kong Polytechnic University in a recently published

research paper. By exerting control and inuence over the

development of outbound tourism, the government inextricably

links tourist ows to its political agenda. Dr Tse surveys the use

of tourism in Chinese international relations, showing how the

country uses it to both offer support to and impose sanctions

on other countries.

With its huge population, rapidly expanding middle class

and booming economy, China has an outbound tourism market

with immense potential. Dr Tse points to a sevenfold increase

in outbound numbers from only 10 million in 2000 to more than

70 million in 2011. Yet despite the huge economic importance

of tourism, little attention is paid to its implications as a major

policy issue. This is particularly surprising, Dr Tse remarks,

given the emphasis by politicians on tourism as a means to

economic and regional development.


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A N A G E M E N T

0 AHCTFrar 2014

M A N A G E M E N T

AHCT Frar 2014 11

Moving withthe timesBy Kurt Walter

T

here are many different ways to structure management

contracts and what works for some might not necessarily

work for others. However, we have observed some changes

in this very competitive hospitality market, and the way management

agreements have been structured in the past may no longer be valid

in todays business environment.

Previously it was lucrative for operators to enter into

management agreements as these deals were tailored and structured

to give operators a certain percentage on revenues and profits. ese

so-called three plus 10 agreements (3% of revenue and 10% of

profit) are not aligning the risks and benefits for both parties equally

and can result in one of the two parties getting demotivated over

time.

Focus is now put on a more balanced remuneration mechanism

whereby risks and rewards are aligned in a more balanced fashion. At

the same time, it is for an owner equally important not to demotivate

the operators, as an enormous amount of time and effort goes into

managing any hospitality property.

Hence, fee configurations are now less focused on base fees but

more on the profitability of the operation; the higher the operating

profits, the more attractive the rewards for the operating company

and ultimately for the owners. In fact I like the rewards based on

profitability a lot and perhaps operators should be incentivised on

the maximum sale value of the property too, in addition to operating

performance.

Such benefits are quite attractive for both operators and owners

and result in a win-win scenario where fees could end being higher

than with the common fee structure being a certain percentage ofrevenue, regardless whether the hotel is profitable or not.

My philosophy going into any meetings/negotiations is that it

must be a win-win for both parties. As soon as one feels that they

were cheated into an agreement, the relationship usually ends up

being a painful experience for everyone involved and will likely be

dissolved.

In addition to this, one must be sensitive to different cultures

and religions and show an interest in matters that may be important

to the counterpart. With some, it might be pure business, short,

sweet and to the point; with others the approach might be a game

of golf, a meal or perhaps as simple as inquiring about the family.

For some it is all about the business/contract and for others it

is all about the relationship one has with his/her counterparts. As

for me, it is a bit of both and although the correct and detailed

contract terms are paramount in any contractual obligations, to get

to a mutually agreeable management contract can in my experi ence

be best achieved via

r e l a t i o n b u i l d i n g

process, especially in

Asia but also in other

parts of the world.

C o n t r a c t

n e g o t i a t i o n s a r e

fundamentally different

between Asian and

Western counterpar ts.

e way people think,

a c t and behave i s

different from continent

to continent, from country to country and even from region to

region, which at times puts even the best contract negotiators in

awkward situations, no matter how skilled.

Different countries mean a different way of doing business and

it is astonishing how different contracts are negotiated even within

the various Asian countries, let alone between East and West. I

observed this during one of my assignments early on in the mid-

1990s when I was hired to manage a hospitality business in Vietnam

for an US-based company. Any contracts that were negotiated were

based on relationships first, even before we headed to the boardroom

to discuss the finer details.

is could happen over a game of golf or a meal and drinks. In

the Western world it is all about the technicalities of agreements

and contracts into the finest details and the getting to know the

other party appeared to be almost non-existent, while in Asia it is

to this day about trust and about getting to know one another first.Another interesting comparison is the fact that some cultures

in the West go into negotiations with the intention to win

whereas some Asian cultures tend to find common ground via

a win-win brokering [arrangement]. And there are numerous

other components important to either side, such as how formal

negotiation/meetings are, the sensitivity of timing, the direct or

indirect form of communication, all which make such management

contract discussions, if not paid attention to, a challenge that could

lead to success or failure in the negotiation process.

Kurt Walter is group general manager, hospitality division, Apple ree

Asia, a d iversified group operating in Vietnam, Laos, Cambodia,

Myanmar, Tailand and India. With more than 30 years experience

in 12 countries, Walter is currently based in Hanoi, Vietnam, as group

general manager, managing 10 properties in Vietnam, Laos, Myanmar

and Tailand with 500-plus employees.

Leading industry gures offer their take on management contracts

Brandequity is keyBy Darryl Agon

When a first-time developer decides to move ahead with a

hotel project after completing their feasibility analysis,

usually two options immediately come to mind to

execute their plans: to sign on an international branded operator,

or to self manage.

Delving deeper into what the project needs and what is most

suitable for the developer, other options may also be considered,

such as self management with a franchise brand, or third party

management, with or without a franchise brand. In deciding

between all such options, a developer may begin ini tial discussions

with operators and brands, and begin to have a first hand look at

what services and expertise are on offer and what costs and trade-

offs are required.

When reviewing a management agreement from an international

brand, the developer should keep in mind exactly what is on the

table: the brand is considering entrusting the developers investment

with upholding its brand and all that the brand represents.

After all, Branding 101 tells us that a brand is a promise of

delivering on pre-set expectations, and by definition, those pre-set

expectations are not fluid. As such, agreements will tie the developer

into accepting certain brand standards which go far beyond just

logo design and reach into real brand-defining issues, such asdesign, facilities, labour concepts, operating standards, marketing

strategies and more.

is affects the developer as they need to understand and accept

that by signing over the asset to a brand, brand equity becomes the

foremost consideration, and in some cases, may trump developer

objectives, for example, if a mismatched brand is engaged. e

developer and brand are partners, and a management agreement is

more akin to a joint venture agreement than an employer-employee

agreement as the developers and brands objectives and requirements

are on an even plane.

Compensation to the brand operator is also popularly

characterised as the basic and incentive fees. However, there are also a

host of other fees collected by the branded operator, such as marketing

fees, reservation fees, royalty fees, as well as intangible fees, including

inter-company transfer fees (i.e. for training, labour secondments,

etc), requirements to use their designers or suppliers, etc.

The eventual sum

of these fees, if it can be

calculated, can prove

to be substantial, and

indeed has been seen to

equate to multiples of

the basic and incentive

fees . So developers

should not simply focus

on basic and incentive

fees alone, and should

ask pointed questions about fees in their t otality. For example, how

exactly are reservation fees calculated, does the brand the own the

reservations network used or is it piggybacking on another company?

Other important considerations are the number of years of

the agreement, scenarios to terminate the agreement (on the sale

of property, on performance, etc) which should all be carefully

discussed and negotiated.

As well, the developer should take heed of a common clause

in agreements that explicitly states that the hotel is to be managed

by the quiet enjoyment of the operator and the owner is not to be

involved in everyday operations. Again, the brand standards areimplied as the impetus to drive the operations, not ad hoc directions

of a single developer.

For some developers, these are enough reasons to consider

other branding and management options, such as self management,

franchised brands and more flexible, less brand-centric operating

companies. No matter the strategy, developers are wise to consider

their needs and find suitable service providers whose end agendas

are well aligned to their own.

Darryl Agon is a fourth generation hotelier and joined the family

business in 2001 after working with Big Four consulting groups and

various hospitality groups in Hong Kong and Canada. As executive

director with Agon Hotels and Resorts Ltd, he and his company

provide end-to-end hospitality consulting and management services to

independent hotel owners or their management companies throughout

Asia-Pacific.

Creative licences


7/25


The Indonesian rupiah was

one of the worlds worst

performing currencies in 2013,

declining nearly 20% against

the greenback. But if foreign investors were

offloading Indonesian stocks and bonds,

there was no shortage of foreign hotel

groups scrambling to invest in properties in

the worlds fourth-most populous country.

Fully 3,000 new hotel rooms came on

line across the Indonesian archipelago in

2013, and another 2,500 are scheduled for

2014. Which raises an interesting question:

will there be enough travellers both foreign

and domestic to fill them all?

Hoteliers are very wary of the fact that

supply may soon outdo demand, says Jamal

Hussain, general manager of the Regent

Bali, which opened in June last year. e

new rooms inventory is across all levels

from budget hotels to luxury properties.

e new players include well-known brands

such as Shangri-La, Kempinski, Ritz-

Carlton, Ritz-Carlton Reserve, Jumeirah,

Meritus Mandarin, e Stones by Marriott,

Renaissance, Sofitel and others.

Australia continues to be the le ading

source market for inbound visitors. Next in

line is China, whose arrivals grew by 15%

in the first half of 2013. Japan, after falling

into the doldrums, is back on track with a

18% increase in arrivals during the same

period. Other important markets include

Britain, France, Germany, India, Malaysia,

the Netherlands, Russia, Singapore, South

Korea, Taiwan and the US.

French based Accor Hotels currently

operates 62 properties in the country. It

plans to open 17 more this year in such

cities as Bali, Bandung, Jakarta, Makassar,

Semarang, Surabaya, and Tangerang. With

at least 11 confirmed projects scheduled to

open in 2015, Accor expects to be operating

at least 100 hotels in Indonesia by 2015.

Accor considers Indonesia one of the

top strategic markets in Asia-Pacific as the

country offers significant development

opportunities for the hospitality industry,

says Gerard Guillouet, senior vice president

for Accor Malaysia , Indonesia and

Singapore. ere is still an abundance of

untapped destinations in Indonesia and a

growing number of middle-class domestic

travellers looking for international-standard

and chief executive officer, Peter Henley.

This will be the first Amari property

in Indonesia, and as such, a significant

milestone for us. We look forward to the

exciting times ahead as we work closely

with our partners to support the on-going

development of Pecatu as a vibrant tourism

destination in Bali.

Acco rdi ng to Mark us Akl in, vic epresident development, ONYX Hospitality,

the group is actively exploring additional

opportunities in both city and beach

locations for its four brands Amari,

Saffron, Shama and OZO.

Of particular interest for Amari are the

beach resorts in Bali and Lombok, where we

continue to seek opportunities to develop

the brand further, Aklin says. We are

not just interested in leisure destinations.

We are also very interested in bringing our

Shama serviced apartment brand to Jakarta,

Surabaya and Medan.

One of dozens of hotels opening in

Bali this year, e Chedi Sakala will hold

its grand opening at the end of February.

Domesticmatters

The arrival of low-cost carriers and

budget accommodation is opening up an

increasing number of travel options for

Indonesian travellers.

International as well as local chains

are investing heavily in t he country,

expanding their hotel portfolios across

the archipelago, says Graham Hills,

managing director, Wego Indonesia.

While Bali, Jakarta and Surabaya remain

the top destinations for busy Indonesiansto holiday, were more frequently seeing

travellers seeking new experiences with a

real desire to explore more of their country.

Social media is putting hotels and

resorts under the microscope, making

them aware that word of mouth is now

more important than ever before.

I believe the standards of hotel

operators can only continue to improve

with so much competition and open

communication, Hills says. For the

Indonesia market we see 62% of

Indonesians travelling domestically and

38% internationally. International travel is up

58% year on year.

accommodations and hotel brands they

can trust.

Gotta be in it ...e Hong Kong based Langham Hospitality

Group is one of the countrys more recent

entrants, signing an agreement with the

Agung Seday u Group late last year to

operate a Langham hotel in Jakarta. It will

open in 2017.

The Indonesian capital has long

been a key aspiration for Langham

Hospitality Group, and we have waited a

long time to find the perfect opportunity

to add to e Langham collection, says

Brett Butcher, chief executive officer of

Langham Hospitality Group. e hotel

and residences, both of which will bear

e Langham name, will be an integral

cornerstone in this new super complex of

District 8.

The Thai-based ONYX Hospitality

Group has been appointed to operate a

435-room property in Bali, its first step

into the Indonesian market. To be called

the Amari Pecatu, it will be a joint venture

between STA Group Property Division and

PR Bali Pecatu Graha. It is scheduled to

open in 2015.

We are very excited to be involved in

this large-scale venture within the Pecatu

Indah Resort project, says ONYX president

With 261 suites, the two and a half hectare

resort is situated at Tanjung Benoa Beach

in Nusa Dua. It will be managed by luxury

hotel management group GHM.

We feel were really drawing the

curtain on something fresh in Tanjung

Benoa, says Evan Pavlakis, The Chedi

Sakalas general manager. And together

with our si ster hotels in Seminyak (eLegian) and Ubud (e Chedi Club Tanah

Gajah), were providing even greater entree

to the multi-faceted appeal of Bali and its

singular enclaves.

Bintan might not have the global name

recognition as Bali, but it is highly popular

with Singaporeans, who can reach the island

in just 45-minutes by high-speed catamaran.

While Bintan is primarily a leisure

destination, particularly for the local

Indonesian and Singaporean markets, due

to proximity, it is a big MICE market,

says Murlidhar Rao, estate manager, e

Sanchaya, Bintan. Bintan has much to

offer both the business and leisure traveller,

including world class golf courses.

Too

muchroom atthe inn?

Around 3,000 hotelrooms came on line inIndonesia in 2013, andmore are on the way,Michael Taylorsays

Amarterra Villas Bali

The Regent Bali

Gerard Guillouet, senior vice president for AccorMalaysia, Indonesia and Singapore Accorconsiders Indonesia as one of the top strategicmarkets in Asia-Pacic

Bintan has much to oer both the business and leisure traveller, says Murlidhar Rao of The Sanchaya, Bintan

A R K E T R E P O R T

2 AHCTFrar 2014

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T E C H N O L O G Y

6 AHCTJaar 2014 www.asianhotelandcateringtimes.com

T E C H N O L O G Y

e challenge is to keep all this unified and easy for the guest

but also for operations.

At-Visions sells its products all over Asia, and Krobath says its

best-selling product is its ONEvision Hotel TV Suite, including

ONEapp mobile App.

First because we enable luxury brands to enhance their branding

on televisions and mobile devices via appealing i ndividual designs.

Second because we manage the plethora of various new platforms

which all have the common goal of communicating with guests

using one common CMS TV, digital signage, mobile devices, etc.

Mobility majorityLaura Barnes, a marketing and PR executive with iRiS Software

Systems, a leading guest-facing applications provider, says that

95% of guests bring their mobile phone with them when they stay

at a hotel.

Why is that important? Because it means most hotel guests

are willing to use it to interact with their hotel. is [indicates] the

ever-increasing importance of the use of technology and mobile

devices in the hospitality industry.

ere is no other industry where customer satisfaction is more

important than in the hospitality sector. It is paramount, especially

in luxury. e use of mobile technology should therefore be to

enhance the guest experience and provide real and tangible benefits

to the guests stay.

Barnes makes the point that the emerging trend is to engage

with your guests pre, during and post-stay, making it a complete

experience rather than a mere stay. Guests now expect to be

welcomed and looked after even before they arrive at the hotel.

Imagine for example, being able to book a room from your

favourite chain on your phone and being able to pre check-in and

order room service before youve even set foot at the hotel. is is

what many high-end hotel brands are starting to offer a brand

level app downloadable straight to your phone.

And she adds that apart from making it easier to search for and

book rooms, there are other perhaps less obvious benefits for

the hotel group.

By having one app, the hotel increases customer loyalty and

retention by encouraging repeat bookings. Being able to communicate

directly with your guests makes the relationship feel more personal,

and clever marketing campaigns can also be implemented pre, during

and post-stay. A lot of these apps can be fully customised, making

this service an extension of your brand that remains at the forefront

of your customers minds, even after their stay.

Control

Hotel guests are becoming used to state of the art technology in theirrooms, and now expect as standard items such as high denitiontelevisions and fast internet access. The trend is now moving stronglytowards sophisticated apps and mobile technology, reports Daniel Crefeld

Integration and making technology and processes really

work together is the name of the game today, says Dr

Andreas Krobath of At-Visions.

I have access to content on my tablet but want to watch it on

the 42-inch HD TV in the room. I have my tablet with me at the

pool and want to watch channels provided by the hotel. And after

that I want to browse through all those great services provided by

the hotel, always up to date, with pictures, and in my language, on

the device Im used to.

is is where all comes together: access the content I want,

wherever, whenever, on the best equipment available, and use those

great devices to promote hotel services and support operations.

Krobath makes the point that in-room is just one aspect of the

hospitality technology story; actually it is about all guest-facing

technology in the room, in high-frequency areas with digital

signage anywhere and everywhere, thanks to mobile devices.

room

At-Visions best-selling product is its ONEvisionHotel TV Suite, including ONEapp mobile App

iRiS Software Systems is a leading guest-facing applications provider


10/25

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There is no otherindustry where customersatisfaction is moreimportant than in thehospitality sector. It isparamount, especiallyin luxury. The use of

mobile technology shouldtherefore be to enhancethe guest experience andprovide real and tangiblebenets

Laura Barnes, iRiS SoftwareSystems

T E C H N O L O G Y

8 AHCTFrar 2014 www.asianhotelandcateringtimes.com

T E C H N O L O G Y

Guests can now book directly, eliminating OTA fees, giving

hotels the opportunity to recapture this revenue, she says.

In short, this technology achieves the difficult task of benefiting

both the guests and the hotel.

Game changere Mira Hong Kong was the first hotel in APAC to offer free

international calls and wi-fi throughout the city, launched via its

handy smartphone solution.

Its been a real game changer and we know that many properties

in the region are looking into similar solutions, says e Miras

GM, Gerhard Aicher. Since its launch in August 2013 we have

continued to enhance the service by adding new functionality (such

as group itinerary apps for MICE with live updates).

e Mira also offers the PressReader app a complimentary on-

line kiosk providing more than 2,000 newspapers and magazines

from over 100 countries in 56-plus languages. Guests access it

through on-screen infotainment, or their own portable device/

smartphone/laptop via the hotels wi-fi. It is hoped it will soon

be possible to use the app on the handy smartphones, on the go,

anywhere in Hong Kong.

In terms of what else might be trending for the property over

the next few months, Aicher says that connectivity inside as well as

outside will play an even more important role.

With the introduction of the handy smartphone we have also

opened up the possibility of future enhancements and integration of

new guest services. We are also working on an upgrade of our wi-fi

network throughout the hotel to provide even faster connectivity

in the future.

Future visionTr R, maa

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11/25


boutique arms of international brands that

are going for bespoke: the luxury ones are

as well. Everyone is moving away from their

manual of standardised hotel specifications.

Yet for contractors in some developing

markets, tubs in cast iron or pressed steel

are still specified over newer materials, asthey can be installed and maintained with a

minimal amount of fuss. is is particularly

true in mainland Chinese hotels, where

housekeeping levels may vary.

Breaking outAs they increas ingly become more like

designer furnishings, bathtubs are making

their way out of the bathroom and into the

guestroom or even out into the open air

in tropical or sub-tropical resort properties.

Lau notes that Pangu Seven Star Hotel in

Beijing, with its views of the Birds Nest,

features a suite with a pair of Czech &

Speake slipper bathtubs centrally located

in the guestroom.

ese were designed for people who

want to chat while bathing together, but

dont necessarily want to share the same

water for hygienic reasons. It is an intimate

way to enjoy time together, Lau explains.

It also saves time on the practical concern

of filling a tub for two.For outdoor tubs, Victoria + Albert

offers freestanding products made from

volcanic limestone with a touch of resin that

can withstand the elements while allowing

bathers to get back to nature. ese tubs

are popular in resorts across Southeast

Asia, where the consistently warm weather

is more conducive to outdoor bathing in

lush surrounds.

Many brands will subject their

products to UV testing, says Lau. For stain

resistance, cast iron still has an advantage

over newer materials. Materials such as

natural stone are heavy compared to their

much lighter acrylic counterparts.

Renovations or conversions of historic

For travellers , the two most

important things about a hotel

are its bed and its bath. Getting a

good nights sleep for full days of

work or play is of paramount importance

in choosing accommodations. A hot shower

or relaxing bath comes a close second, as it

means guests can feel refreshed or lulled

into drowsiness.

Yet sur pr is in gl y, man y fi ve- st ar

properties get their bathing facilities wrong.

Sometimes it could be a space issue. Or they

could be over or under designed. And still

other times it may be a housekeeping issue.

Regardless of the whys, bad experiences

in the bath can break the most loyal of

brand aficionados even if the stay is only

a couple of nights. No one wants to bathe

in backed up sewage or walk out of the

shower into a puddle of water. ese are

the things that guests remember no matter

how comfortable or beautiful the property

may be.

Denise Lau knows all about baths: the

good, the bad and the ugly. She is the chief

operating officer at The B.S.C. Group,

a leading distributor of products for the

residential and hospitality industry (as

well as executive director for its retail arm,

colourliving).

Her father William Lau founded

the company in 1970 in response to the

exponential number of luxury high-rises

springing up all over Hong Kong and their

need for quality sanitaryware and fittings. In

the nearly 45 years since its establishment,

the company has progressed with the times

and increased its product offerings.

Today, high end and boutique

hospitality projects across greater China

account for 50% of B.S.C.s business, going

up to as much as 80% in markets such as

Macau. Lau herself personally attends trade

fairs across Europe and North America to

source distributors she feels would suit the

greater China market. ese include some of

the leaders in the industry, with Dornbracht,

Teuco, Victoria + Albert, Roca and Czech &

Speake, among many others, becoming old

friends as well as business partners.

e lifespan of a bathtub is one of the

longest in a hotels inventory of furniture and

equipment, says Lau. When renovating aproperty, often the tub wouldnt be replaced.

For new builds, the trend is bespoke.

Manufacturers dont have to make hundreds

of exactly the same custom tub anymore to

recoup their costs. It means that boutique

hotels or properties with less than 100

rooms can get tailor-made bathtub designs.

And many manufacturers are now providing

everything, from the tub to the fittings to

the accessories.

For example, Neutra has installed

bathtubs in a material that matches its

surrounding walls and sink, with 45-degree

bevelled grouts. And Teuco offers tubs in

a material called Duralight that can be

moulded into any shape. Its not just the

BeautifulBaths

Hotel bathtubs arebecoming increasingly

sophisticated, withanything goes being

the trend for boutiqueand internationaloperators, writes

Rebecca Lo

Photography courtesy

The B.S.C. Group

The Lau family, with B.S.C. Group founder William Lau centre, Denise far right and her mother and Williams wife Jenny Lau between them

Teuco Seaside with auto water treatmentGessi iSpa

D E S I G N

0 AHCTFrar 2014

D E S I G N

AHCT Frar 2014 21


12/25


Pacic Valley Foods - ChinaMr. Tony Wang Headquarter Ofce2700 Richards Road

Bellevue, WA 98005 U.S.A.

PH: +1(425) 643-1805

FAX: +1(425) 747-4221


Pacic Valley Foods - JapanMr. Shizuo Nakagawaproperties have their own set of challenges.

Drainage and loading are elements to

consider, Lau acknowledges. From day

one, heritage buildings have more elements

to consider. ese types of hotels tend to

go for freestanding tubs with old-fashioned

X-shape d taps, though the approp riate

model involves more consideration when

renovating, as retrofits are often space

challenged.

Lau feels that bathtub accessories have

now reached a new level of choice. V + A

offers a wide range, including a wooden

tray that sits on top of the tubs rim

and is equipped with built-in wine glass

slots. Portable heaters by I-Radium

and the ethanol flamed Acquaefuoco

fireplaces enhance the overall experience

of bathing. For the tub itself, units that

fill from the bottom cut down on noise

and are ideal for spa environments.

Meanwhile, environmentally conscious

operators can install digital readers that

track the amount of water being used

for a bath.

e spa in-room concept is increasingly

popular but it really depends on the

individual properties, says Lau. e owner

or operator may want a more therapeutic or

relaxing tub. Some Japanese style properties

go for deep soaking tubs made out of timber,

with a bucket and stool on the side for an

onsen-like experience. Teuco offers a Jacuzzi

that auto-disinfects, as germs can build up

in massage jets.

Another trend that Lau is seeing is

the concentration on footbaths. Tony Chi

collaborated with Tru Living to produce a

shell-inspired footbath and Dornbracht has

recently released its own version to facilitate

in-room pedicures.

In traditional Chinese medicine, the

feet are very important to the bodys overall

health, says Lau. is is now catching on

in tubs as well.

n traditional Chinesemedicine, the feet are verymportant to the bodysverall health. This is nowatching on in tubs as well

Denise Lau, The B.S.C. Group

Dornbracht footbath

Acquaefuoco Big Flame I-Radium with tub Victoria + Albert tub

D E S I G N

2 AHCTFrar 2014


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Demand from chocolate lovers in the Asia-Pacific

region is predicted to grow at more than 5%, faster

than the major chocolate markets in the US and the

European Union.

is is expected to nearly double global demand growth, and

is boosted by the rising middle class in countries including China,

India and Indonesia.

Data indicates healthier varieties are gaining market share and

that discerning consumers are willing to pay a premium for ethical

production.

Our figures support the notion that chocolate sales in Asia are

increasing and generally outstrip Europe in growth numbers, agrees

Paul Halliwell, Barry Callebauts vice-president gourmet Asia-Pacific.

ere are differences between all countries in Asia, though

bakeries lead the way in chocolate demand in all [of them]. And

compound chocolate [a combination of cocoa, vegetable fat, and

sweeteners, used as a lower-cost alternative to true chocolate as it

uses less expensive hard vegetable fats such as coconut or palm oil

in place of the more expensive cocoa butter] still dominates the

market over real chocolate.

One of the worlds leading manufacturers of high quality cocoa,

chocolate and confectionery, Barry Callebauts products include

dark, milk, white varieties; Origine; organic; fair trade; no added

sugar; coloured and flavoured; fountain chocolate; and ice.In the region less sweet products are still important, Halliwell

says, and we are seeing white chocolate becoming more prominent.

e Barry Callebaut stable includes nut products, bake, fillings,

cocoa products, decoration, ready-to-use, equipment and moulds.

Our customers are also increasingly interested in fair trade products.

And for us, the markets of Australia and Japan are leading this.

With that in mind, Halliwell predicts, We will see more

focus on Origine this coming year, and more specific tailor-made

products.

The Belgian chocolate now comes in a new high quality

packaging format. This means greater convenience, greater

freshness and easy-to-navigate information for every professional,

Halliwell says.

e callets in 2.5kg bags even get a reclosable choclock to

preserve freshness after opening.

Zara Horner exploresthe growing regionaldemand for chocolateand how manufacturersare responding

acch

A

Pic Barry Callebaut

Opalys from Valrhona is 33% white chocolate and is useful for any kind ofapplication, including moulding and coating individual chocolate bonbons

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4 AHCTFrar 2014


14/25


In the past, our cocoa beans were primarily sourced from

Africa and South America, a company spokesman tells AHC.

But increasingly we are buying beans grown in Southeast Asia,

Malaysia and Indonesia, as we are constantly on the lookout for

unique flavours.

Godiva uses two production methods. Enrobing is when a

coating is formed around a formed centre such as caramel, the

representative says.

And shell moulding, as the name suggests, uses moulds to

produce shaped chocolate, such as walnut, chestnut, scallop and our

unique Godiva shapes. All of which are popular choices in Asia.

To create the distinctive flavours preferred in the regi on Godiva

uses quality butter and heavy cream for fillings.

And we have introduced an almond butter dome, which is

similar to the ever-popular peanut butter but with the distinctive

taste of almonds.

Hazelnuts are another preferred nut flavour and the company

uses specially dried nuts for its confections.

is is a more expensive process, the spokesman says. But it

captures the freshness which is lost in the more conventional drying

and freezing processes.

Godiva also only uses additive-free juices, such as cherry and

raspberry.

With a r ange which includes pralines, ganaches, caramels,

truffles and tablets, Godiva carrs are proving popular a couverture

chocolate made from selected beans in dark or milk varieties

available in 50%, 70% or 85% cocoa. e Serti range includes

crunchy, roasted nuts, such as macadamia and pecan, or rich creamy

caramel. Meanwhile, Godiva liquor chocolates are around 10%

liquor but as it evaporates during the cooking process only a slight

scent remains.

Worldwide appealLindt & Sprngli chocolate is recognised as a leader in the market

for premium chocolate, offering a large selection of products in

more than 100 countries.

After more than 160 years, Lindt & Sprng li now has six

production sites in Europe, two in the US and distribution and sales

companies on four continents. Chocolate is big business.

The Lindt chocolate range includes pralines, individual

chocolates, and tablets such as the regionally popular Excellence

bars which come in 70%, 85%, 90% and 99% cocoa varieties, as

well as chilli, sea salt and extra creamy flavours.

All of the above is about selecting and roasting the cocoa beans

and the art of creating distinctive taste profiles, says Sylvia Kalin,

of corporate communications.

Other regionally popular Lindt offerings include the Lindor

balls and the Lindt bunny.

Legend has it the bunny came about in 1952 when a Lindt

chocolatier watched as his son was mesmerised by a rabbit playing

in the snow. is is now one of the companys most popular items.

The company adheres to strict quality and food safety

standard, Kalin says, with an emphasis on sustainable sourcing and

production, as well as careful procedures governing the origins of

the raw and packaging materials.

A sustainable, socially responsible, transparent and traceable

cocoa supply chain is getting more and more important to

consumers, Kalin says.

Lindt & Sprngli is one of the few chocolate manufacturers

that have complete control over every step of the production chain,

starting with the selection of the finest cocoa varieties, right on

through the processing until the packaging.

Kalin says customers in Asia are becoming increasingly interested

in this aspect of production and manufacturers are responding.

We share the goals of the industry, government and non-

government organisations, such as World Cocoa Foundation,

Fairtrade International, UTZ Certified, Rainforest Alliance and the

African Cocoa Initiative for a sustainable cocoa sector, and appreciate

their contributions to improving agricultural practices, fostering

biodiversity and working to eliminate child labour.

Where appro priat e, Kalin says, the compan y strive s for

collaboration as well as building up their own cocoa-sourcing model.

All of which is well received by customers in Asia.

For years, we have taken steps toward preventing the use of

trafficking, forced labour and the worst forms of child labour on

farms from which we source, Kalin is at pains to point out.

For example, we completely stopped sourcing cocoa beans

from the Ivory Coast in 2006. Our West African beans exclusively

originate from Ghana, a nation where we have implemented a

programme to ensure 100% traceability. is means we know the

farmers we do business with as well as the communities where their

farms are located.

Lindt pays a price premium on cocoa it purchases in Ghana.

at premium enables Source Trust, a not-for-profit organisation

we partner with, to fund programmes that improve the livelihoods

and communities of the farmers from whom we buy.

e Godiva brand is one of the most popular in Asia. A family-

owned and run business started in Belgium in 1926, the name was

chosen after the famous medieval tale of Lady Godivas naked horse

ride through the streets of Coventry.

e name encapsulates qualities of passion, style and boldness,

company literature explains.

Chocolate sales in Asia are

increasing and generally outstrip

Europe in growth numbers

Paul Halliwell, Barry CallebautCallebaut says it will focus on its Cacao Barry Origine range this coming year, andmore specic tailor-made products

Lindts range includes Excellence bars which come in 70%, 85%, 90% and 99%

cocoa varieties as well as sea salt, chilli, and extra creamy avours

Godivas chocolate range includes pralines, ganaches, caramels, trues and tablets

F O O D

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Gin is nothing if not a

colonial drink. e classic

gin and tonic originated

in the 18th century, when

the army of the East India Company

used the spirit to make more palatable

the bitter quinine in the tonic water

which they took to ward off malaria.

The habit of mixing the two

together spread throughout the British

Empire, with the G&T also becoming

popular in Britain itself.

One might have thought that in former British colonies such

as Hong Kong and Singapore those associations while perhaps

endearing the drink to expatriates of a certain age would render

it anything but fashionable with a younger local crowd.

Not so, according to Hong Kong celebrity bartender

Antonio Lai.

Lai is bar entrepreneur Charlene Dawes partner in the Quinary

cocktail lounge and in Ori.Gin a Hong Kong outlet opened less

than a year ago specifically as a temple to gin, serving classic drinks

such as the Martini, Negroni and the G&T, as well as his many

original creations.

When we opened the clientele was more Western, but now it

is increasingly Asian, says Lai. People are asking more questions

about the gins. ey want to know what the differences are.

ere are plenty to ask questions about. e list keeps growing,

but at press time Ori.Gin offers around 69 gins and thats not

counting an extensive range of bottles Lai has redistilled himself,

with addit ional flavourings ranging from basil, lemongrass, and

guava, to yoghurt and bubble gum.

For these creations he starts with Beefeater gin a good quality,

non-premium spirit which he says has the

advantage of the right juniper balance

which he puts through another distillation

with additional flavourings.

He experiments constantly with

different ideas, but has found that

confectionery works particularly well.

After years in which vodka was the

dominant white spirit in cocktail bars

around the world, that old colonial relic,

gin, has made a spectacular comeback, and

we can expect to see more bars like Ori.Gin springing up around the

region, as well as more gins on offer in key cocktail venues such as

Quinary and e Blck Brd in Hong Kong and the Tippling Club

in Singapore.

Gin is an interesting drink, says Howard Palmes, general

manager of Hong Kong wine and spirits merchant Fine Vintage

(Far East), which imports Coldstream London Dry Gin, Brokers

Premium London Dry Gin, Filliers Dry Gin and Monkey 47 Gin,

as well as several other boutique brands.

ere are many different styles and flavourings, and I think

its intrinsically a more interesting drink than vodka. eres now

an interest in spirits ge nerally, and I think that has brought it back

into vogue. Its generated by the mushrooming of cocktail bars more

than anything else, he says.

Premium pushMost of the growth has been in the premium gin sector spirits

distilled in small batches by niche producers, such as Martin Millers,

Monkey 47 and Sipsmith, and high-end gins produced by larger

companies, such as Bombay Sapphire (Bacardi), Tanqueray No. 10

(Diageo) and Hendricks (William Grant & Sons).

Overall the gin market in Hong Kong has been growing

moderately, says Max Wan, assistant marketing manager of

Edrington Hong Kong Ltd, which di stributes Berry Bros & Rudds

No.3 Gin.

According to an IWSR report, premium gin grew the most

from 2008 to 2011, and the fastest growing trend was observed in

super premium gin from 2011 onwards. e opening of Ori.Gin,

the first gin focused bar in Hong Kong, gives us a sign of the trend.

It doesnt seem long since it was unusual in a bar to hear a brand

called at all by a customer ordering a gin and tonic or a gin Martini.

Gordons, Beefeater, regular Tanqueray and perhaps a couple of

others would typically be found in bar speed rails, and most drinkers

settled happily enough for the house pour.

With hindsight, the repositioning of gin as a premium product

probably began with the introduction of Bombay Sapphire in 1987,

but the game changer was Hendricks Gin, which was launched in

1999.

Hendricks did a great job for gin, says Charlene Dawes. If

it hadnt been for them it wouldnt have come so far so quickly.

e great achievement of Hendricks was to make gin fashionable

again, which distiller William Grant and Sons did, paradoxically,

with marketing grounded in nostalgia, embodied in a hi ghly

distinctive apothecary style bottle.

Hendricks gins success was not attributable merely to astute

marketing, however. e spirit was flavoured not only with juniper

the ingredient that defines gin and other botanicals, but with

cucumber and rose petal essence. Bartenders around the world were

The classic juniper-basedspirit is back in Asia in a big

way, writes Robin Lynam

briefed to serve Hendricks with a garnish not of lime or lemon but

of cucumber.

e flavour and aroma combination worked. People also liked

the novelty of the drink and the garnish and were prepared to

pay for it.

A posit ive delug e of premi um and super premi um gins

followed. Also 1999 saw the i ntroduction of Martin Millers Gin,

2000 of Tanqueray No. 10, 2003 of Blackwoods Gin, 2009 of

Sipsmith, Sacred and Berry Bros No 3. Gins, and 2011 of Gilpins

Westmorland Extra Dry Gin among others.

Even more, doubtless, are to come from assorted distilleries

around the world. Ori.Gin offers gins from Australia, Canada,

France, Germany, Italy, Spain, Switzerland and the US, as well as

the traditional producers, Holland and the UK.

A good deal of thought goes into their creation and packaging.

Take Berry Bros No.3 for example.

No.3 Gin is a super premium gin which is very well accepted

by the premium on and off-trade outlets, says Max Wan.

ey like its quality it was created by Dr David Clutton,

who has a PhD in gin and spirits distillation, together with other

experienced distillers and a panel of spirits experts. ey like the

key on the bottle, which was inspired by the key to the lock of the

door of the parlour at the heart of the shop at No.3 St Jamess Street

[BBRs London premises since 1698], which is also where the name

comes from. e 3 also means three fruits and three spices juniper,

sweet Spanish orange peel, grapefruit pee l, angelica root, Moroccan

coriander seeds and cardamom pods, he explains.

Also attracting a lot of interest in Hong Kong, Singapore and

other regional markets with a well-developed cocktail culture is

Monkey 47, which comes from the Black Forest of Germany.

Ginis in

Celebrity bartender and partner in Hong Kongs

Quinary and Ori.Gin cocktail bars, Antonio Lai,says his clientele is increasingly Asian

Ginjito at Ori.Gin

Desmond Payne, Beefeater master distiller

D R I N K

8 AHCTFrar 2014

D R I N K

AHCT Frar 2014 29


16/25


ShowcaveMade in France

For a free brochure containing full detail,

please contact:

Alpha International Food Services

909, Chai Wan Industrial City, Phase 2,

70 Wing Tai Road, Chai Wan, Hong Kong.

Tel: (852) 2889 2123 Fax: (852) 2889 1757

http://www.eurocave-alpha.com


Combining high quality, luxury materials,

ShowCave has given the wine cabinet a

facelift. Innovative, with a capacity for 180

bottles, it boasts high-tech features and a

bold design.

Designed to showcase your best vintages,

ShowCave will appeal to both wine

professionals and connoisseurs.

Soluons for merchandising & the service of wineSoluons for merchandising & the service of wine

Monkey 47 is currently rather fashionable,

says Howard Palmes. It has been reinvented and

come back to the market. Weve had it for only about a year, but its

history goes back to the 1950s. Its beautifully presented in a very

attractive bottling with 47 different ingredients, and 47% proof.

Robert Parker gave it quite a rating. He described it as e greatest

gin I have ever tasted, but it was quite trendy before that, so I think

that was the icing on the cake.

Even by super premium gin standards Monkey 47, which is hard

to find in retail outlets, is expensive. In Ori.Gin a single measure

costs HK$160 (US$20) vs Bombay Sapphire at HK$98 (US$12.5),

and Palmes acknowledges that the wholesale price is also high.

Gin lovers are ready to p ay however, and even Antonio Lai a

restlessly creative mixer of cocktails likes Monkey 47 served neat

with just a single substantial cube of ice.

Despite all the competition, Hendricks remains the most

popular premium gin order in many bars partly perhaps because

money has been spent on promoting it, but also because many

people new to gin associate quality strongly with the Hendricks

cucumber and rose petal formula.Hendricks Gin has become the most famous premium gin

on the market, with most high-end bars and restaurants listing it

on their drink menus or as their premium house gin, and using it

to create different unusual cocktails, says Kitty Wong, manager of

the marketing division of Hendricks Hong Kong importer Leung

Yick Company Ltd.

In 2013, Hendricks held its second annual cocktail competition

in Hong Kong. is year the theme of the competition was Roses

are Red, Cucumbers are Green which emphasised the two key

elements for Hendricks. Around 50 bartenders took part.

Gin, it seems, is in, and Dawes and Lai both think the category

is just getting going.

Hendricks is always popular, but after that Monkey 47 is

coming up more and more, says Lai. Now people are willing to

pay for a quality gin and for quality tonic waters like Fever Tree

and Fentimans. ey want a good drink.

A question of colour

Traditionally gins have no colouring at all, but as well

as experimenting with different avours and packaging,

some distillers are now giving gin itself a new look.

London No.1 Gin is coloured roughly the same

shade of blue as the Bombay Sapphire bottle, but

while that tinted glass contains a white spirit, No. 1s

clear glass contains a blue one. The colour is derived

from gardenia owers, and the botanical mix contains

bergamot perhaps to make the spirit appealing to Earl

Grey tea drinkers.Edgerton Original Pink is a pink gin which does

not require Angostura bitters with which that classic

drink is traditionally avoured as well as coloured for

its straight from the bottle blush hue. The drink, as you

would expect, is less bitter.

Ungava, a premium Canadian gin imported to Hong

Kong by Telford International, derives its distinctive

yellow tint from a post distillation herbal i nfusion.

The Candian Arctic tundra botanicals used in making

Ungava are hand-harvested by the local Inuit population

and include Arctic Blend, Nordic juniper, crowberry,

cloudberry, Labrador tea and wild rose hip. It is a good

tasting gin and eye catching on a back bar shelf.

Edrington Hong Kong Ltd, which distributes No3 London Dry Gin from Berry Bros, says that thesuper premium gin has been well accepted by thepremium on and o-trade outlets

Relentless marketing and quirky appealhas seen Hendricks Gin become the

most famous premium gin on the market

Ungava is a premium Canadian ginwhich derives its distinctive yellow tintfrom a post distillation herbal infusion

D R I N K

0 AHCTFrar 2014


17/25


Over the past decade hotels

have put extensive research

into developing a branded

bed experience for their guests

while providing a p latform t o stand out

from competitors, says Laurie Westin,associate at hospitality design firm Hirsch

Bedner Associates. As hotel brands have

strived for consistency among their hotels,

they have implemented their bedding

package requirements across international

borders.

Consistency is not always easily

achieved. Peter Finamore, senior vice

president hotel operations at MGM Macau,

recalls his time with Rosewood Hotels &

Resorts when the group managed three

hotels in the Middle East.

We used a well known US mattress

manufacturer but within a year they had

already developed peaks and valleys, quite

unacceptable in five-star hotels. We sawed

several mattresses apart in an effort to find

what was wrong and sent the pieces to

the US for analysis. Eventually the local

manufacturers admitted that they had cut

some corners largely because they could

not obtain some US-made components

in Jeddah where the mattresses were being

made under licence.

Sofitels MyBed TM specifications

include a mattress with special inner coil

technology, a feather topping over the

mattress, a feather duvet of new duck

feather and a pillow selection, says Fabrice

Blondeau, vice president for quality, Sofitel

Asia Pacific. From the operational side, weensure that beddings are available in each

country and we make samples to ensure the

MyBed standard is maintained.

Hotels have been taking a more holistic

and comprehensive approach to producing

a quality nights rest in recent years, says

Westin. From the bed base to the pillows,

the qualities of each item are selected for

how they contribute to overall sleeping

experience.

e bed, which was once a standard

metal frame, box springs and mattress, has

evolved into to a technically integrated bed

set consisting of a base, a bed foundation,

and a specialised mattress.

Each layer of the bed is designed to

provide the support required for the element

layered above. Even the features of the

mattress are selected in consideration of

the bedding composition it supports; for

example it may or may not have a pillow

top or a particular firmness once combined

with mattress toppers.

Aesthetically, these higher quality bed

compositions are inviting and require very

little decoration, says Westin. Simple

embroidery detail on the pillow cases or

a lovely throw at the foot of the bed can

be all that is needed for a beautiful bed

presentation. ese more restrained and

spa-like beds appeal to todays informedconsumer who recognises quality and who

values the good nights rest these carefully

designed sleep experie nces offer.

Rising customer expectationsBed and mattress manufacturers are well

aware of rising expectations throughout

Asian hotels, says Casey Teh, managi ng

director, Simmons (SEA) Pte Ltd.

Mattresses must offer good support and a

luxurious feel, and they come with a 10-year

limited warranty, he says.

A growing trend is for higher mattresses

that give a high end look and feel and

provide unparalleled comfort. Non-flip

mattresses are now the norm in hospitality

Question: When isa bed more than a

bed? Answer: Whenit makes a statement,

saysJane Ram

Sleeping beauties

industry is now more segmented, with

boutique hotels, group hotels and small

group boutique hotels requiring different

customised bedding, says Teh.

We have seen an increase in orders

through group deals. Our customers include

The Shangri-La and Starwood Groups.

Hotels are also crafting the most luxurious

sleep experience for their discerning guest.

For example, Starwood has adopted the

Beautyrest Black mattress for its St Regis and

Luxury Collection Hotels. Guests are more

discerning these days with hotel beds and

can differentiate between a good mattress

and one that falls below expectation.

Since 2004, Peninsula hotels around

the world have been gradually switching

to Simmons Beautyrest Peninsula

Specification, says Paul Tchen, group general

manager operations, e Hongkong and

Shanghai Hotels Ltd. These mattresses

have individually pocketed coils, pillow top

finish on both sides and a mattress height of

28cm. e box spring base is Simmons

Triton Foundation.

Since opening six years ago, MGM

Macau has been using reversible pillow-top

Serta mattresses made by Airland (China).

ese have proved very satisfactory, says

Finamore. In addition MGM Macau

personalises beds by being able to respond to

guest requests for different levels of mattress

firmness as well as addressing pillow choices

and concerns regarding allergies.

Many hotels are offering choices of

pillows and linens as they upgrade their beds,

says Samantha Hyland, managing director

of Siam Feather Products, head office of

Downia Brand. Travellers increasingly

expect a good bed by making use of mattress

toppers along with king size pillows, she

says.

Hotels are filling niches as part of

the offer of a luxurious bed. Siam FeatherProducts has created over 15 types of menu

pillows such as warm buckwheat pillow,

cervicalopedic pillow, goose down surround

support pillow, companion pillow, tradition

kapok pillow, and scented pillows. A mini

sampler pillow set in a silk presentation box

facilitates guest selection.

Visiting basketball stars and sumo

wrestlers pose special challenges for hotels at

bedtime. At Mission Hills Haikou one suite

has a bed tha

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