AHCT Oct 10

asian hotel& Catering times

Published since 1976 Vol 35 October 2010

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

SPA ISSUEThe right staffDesign excellenceWellness products

FLASH THE GRENACHEGrape squeezes into limelight

Mischa Moselle

AsiAn Hotel & CAtering times is publisHed montHly by tHomson press Hong Kong ltd (tpHK)

The opinions expressed in Asian Hotel & Catering Times do not necessarily represent the views of the publisher or the publication. Whilst every effort has been made to ensure the accuracy of information contained in this publication, no responsibility can be accepted by the publisher, editors and staff, agents and contributors for omissions, typographical or printers errors, inaccuracies or changes howsoever caused. The editors reserve the right to edit any material submitted at their discretion. All materials published remain the property of TPHK. Reproduction without permission by any means is strictly prohibited. Correspondence should be addressed to The Editor, Asian Hotel & Catering Times, Room 1205-6, 12/F, Hollywood Centre, 233 Hollywood Road, Sheung Wan, Hong Kong. Tel: (852) 2815 9111 Fax: (852) 2851 1933. Fantasy Print, Unit B 8/F, Tin Fung Industial Mansion, 63 Wong Chuk Hang Road, Hong Kong

All rights reserved (c) 2009Thomson Press Hong Kong Ltd

Welcome to the therapeutic October issue of Asia’s favourite hospitality read.

The spa-focused issue looks at how treatments are moving away from pure pampering and crossing the line to at least being perceived as health enhancing.

Wellness is currently a much-debated subject. Although it may be one of the most discussed it’s also one of the least acted on. While we seem to believe we are all getting fatter, despite government statistics not supporting those concerns, not many people are worried enough to get fit. Yet

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HONG KONGThomson Press Hong Kong Limited/Media Transasia LimitedRoom 1205-6, 12/F, Hollywood Centre,233 Hollywood Road, Sheung Wan, Hong KongTel: +(852) 2851 7068, 2815 9111 Fax: +(852) 2851 1933, 2581 9531Email: [email protected]: Mr Mischa Moselle

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UNITED KINGDOMThe Powers Turner GroupGordon House, Greencoat PlaceLondon SW1P 1PH, United KingdomTel: +44 (0) 20 7592 8300 Fax: +44 (0) 20 7592 8301Contact: Mr Chris Morgan

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Cutting Edge Media Pvt Ltd5th, Floor Mani MahalMathew Road, Opera HouseMumbai-400004, IndiaTel:+91-9821874547Email: [email protected]: Ms Nikki Maloo

ITALYEdiconsult Internazionale s.r.l.Piazza Fontane Marose, 3-16123 GenovaTel: +39 010 583684 Fax: +39 010 566578Email: [email protected]: Mr Vittorio Negrone

JAPANEcho Japan CorporationGrande Maison Rm 303, 2-2 Kudan-kita 1-chome, Chiyoda-ku, Tokyo 102-0073Tel: +81 3 3234 2064 Fax: +81 3 3263 5065Email: [email protected]: Mr Ted Asoshina

MALAYSIAPublicitas International Sdn Bhd.S 105, 2nd Floor, CentrepointLebuh Bandar Utama, Bandar Utama47800 Petaling Jaya, Selangor, Malaysia.Tel : 603 7729 6923Fax : 603 7729 7115 Email: [email protected]: Ms Shallie Cheng

spas have never been busier. Perhaps part of the attraction is the idea of the guest doing something healthy without having to make any physical exertion.

Of course a lithe, supple gym rat such as myself sometimes takes spa treatments to deal with the after-effects of excessive exercise.

Take a read and see how having the right staff, design and amenities can ensure a steady stream of guests coming through your spa doors.

Finding the guests might be easier than finding the top management talent. A survey of hospitality students finds that

Managing EditorMischa Moselle

[email protected]

dEsign byKoon Ming Tang

[email protected]

ContributorsZara Horner

Euan McKirdyDebra MeiburgCatharine Nicol

Jane RamRuth Williams

assoCiatE PublishErSharon Knowler

[email protected]

advErtising salEs ManagErClaire Sancelot

[email protected]

CirCulation ExECutivEBecky Chau

[email protected]

ChairManJS Uberoi

dirECtorGaurav Kumar

endORseMenTs

there is a radical mismatch between where the vacancies are – in Asia – and where hospitality students want to work, Europe and the United States. For once money isn’t the issue but concerns about staff training and development are the factors influencing decisions.

Is there any truth in the students’ apparent view that Asian hoteliers don’t treat their staff as well as their guests?

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E d i t o r ’ s M E s s a g E

October 2010 AHCT 3

30

Food36 Caviar presentations – new

ways discussed, old ways revisited

drinK42 Grenache pushes its way into

the limelight

EQuiPMEnt50 Spa amenities that match

guests’ interest in wellness over pampering

60 Tabletops for tapas and small plates dining

EvEnts and Exhibitions63 Events calendar

64 Cosmoprof Asia previewed

tEChnology24 Gaining sales through competitive

pricing strategies requires excellent revenue/yield management technology

dEsign30 Contemporary resort and urban spa

projects

nEWs Culinary34 Thai controversy; Chefs on

the move

6 industry Sheraton Taj; Travel survey;

Openings

ProduCt46 New on the market

ManagEMEnt16 Finding and keeping skilled

spa staff

MarKEt rEPort20 Can Macau move beyond

gaming?

cover photography courtesy of the Alila Villas soori

Share and share alike36

Cultivated taste

60

66 Equip’Hotel previewed

68 FHC China previewed

70 Restaurant & Bar Hong Kong reviewed

aPPointMEnts74 See who is moving where

Temple of relaxation

4 AHCT October 2010 October 2010 AHCT 5

UpandComing...November• Loyalty programmes• Market Report: Hong Kong• In-room entertainment• Guest room design• Meat• Whisky• Tea & Coffee

December• Education• Market Report: The Philippines• Accounting systems• Hotel design• Desserts• Champagne• Dishwashers; Lighting

CONTENTSV o l u m e 3 5 O c t o b e r 2 0 1 0

Acantha 49 Algotherm 55 Alpha International 7 Boncafe 28 & 29 BSC 13 Caldera 51 Concept Amenities 33 Dongxing 53 Easy RMS 27 Elle & Vire International IFC Equip’Hotel 72 Global Chef 17 Global Search International 25 Guest Supply 57 Guest Supply 59 Gulfood 65 HIFI 71 Hotelex 73 Hyperlux IBC IDeaS 23 IHM&RS 45 International Furniture Fair 19 JA Fine Foods 39 Mondecasa 11 National Prawn Company 41 Pevonia 14 & 15 Trust International 9 Villeroy & Boch OBC Wine & Gourmet Asia 21

Advert isers’ index

Sheraton boosts China presence, revamps spasStarwood Hotels & Resorts has announced that the Sheraton brand is to expand its China portfolio by 26 properties by 2015.

The brand has just spent US$6 billion on a revitalization project that has seen the re-launch of its spas, and is to spend a further US$5 billion on an expansion campaign to add 35 properties to its portfolio internationally – half of them in China.

By the end of this year – which saw Sheraton mark a milestone with the opening of its 30th China property – the brand will have opened a further eight China properties.

Simon Turner, President of Global Development for Starwood believes, “China is leading the recovery in global tourism in 2010, and by 2020, it is expected to be the world’s largest tourism market. As the Chinese pick up the pace of their domestic and international travel [see more on p8], they are going to stay with the brands they know, which will have a phenomenal impact on our global business.”

The hotels opening before the end of the year include:• A 362-room property in Zhongshan.

The Sheraton Zhongshan is the aforementioned 30th in the China

Taj, Japan entice IndiansPart of the Taj Hotels Resorts & Palaces portfolio the Vivanta by Taj brand now comprises of 19 hotels in India and the Indian Ocean region incorporating key metropolitan areas such as Mumbai as well as holiday destinations like Goa, Sri Lanka, Kerala, Rajasthan and the Maldives.

portfolio, offering three restaurants, a bar and meeting space

• The Sheraton Wuxi Binhu Hotel is in the heart of Wuxi’s Binhu retail, dining and entertainment district

• The Sheraton Tianjin Binhai Hotel is to be situated close to several commercial areas in the rapidly growing port city

• The 303-guest room (including 76 suites) Sheraton Wenzhou Hotel is close to the CBD and the Government Administration Centre

• The Sheraton Guangzhou Hotel is part of the Teem Mall, the leading commercial/retail development in the new CBD of Tianhe, China’s manufacturing capital

• Just one mile from the Bund, the Sheraton Shanghai Hong Kou Hotel is a 409-keys property with five restaurants and bars, health club, swimming pool and spa

• The city centre Sheraton Jiangyin Hotel offers its own convention centre for the city of Jiangyin, including a 2,100-square-metre grand ballroom

• Sheraton also adds a Hainan property with the beachfront Shenzhou

Peninsula Resort at Wanning

China is also to be home to some of the new Shine concept spas being rolled out by Sheraton, which will be featured in 17 spas by 2011 as it goes global. The concept was developed by Starwood’s in-house team and is to offer five signature treatments in conjunction with preferred product partner Germaine De Capuccini.

According to Sheraton’s research, eight of ten of its guests are likely to consider using spa services when traveling, including male guests – 54 percent only visit spas while travelling.

“Introducing the Shine spa experience across our portfolio on the heels of our US$6 billion revitalization effort will be an invaluable, welcome addition to the Sheraton guest experience,” said Hoyt H. Harper, II, Senior Vice President for Sheraton. “With this global roll out, we plan to make the spa a cornerstone of the Sheraton brand experience, one that guests will truly embrace as part of their lifestyle.”

In keeping with the group’s commitment to have “a strong presence across the key hospitality segments” the Vivanta by Taj brand is slotted into the 5-star upper upscale category. There is already an “aggressive expansion programme” slated for the brand, which the company wants to cover more than 30 hotels with over 5,000 rooms within the next two years, including new builds in Hyderabad, Coimbatore and three in Delhi.

After operating three hotels under the Vivanta by Taj label for between one and two years in Bangalore, Goa and the

Maldives — which the company says has enabled a fine-tuning of the brand based on customer feedback — this latest part of the plan has seen another 19 existing properties roll over to Vivanta by Taj establishments, which Taj Hotels Resorts & Palaces Managing Director and CEO, Raymond Bickson says, “heralds a new chapter in the 107-year history of the Taj.” Going on to point out the new branding, “supports the company’s stated objective of achieving growth through domestic dominance.”

The company rationalises having a basket of brands by saying each has been created to appeal to distinct “psychographic” traveller segments with each concept finely planned to offer unique experiences and touch-points. Vivanta Taj is said to appeal to the “cosmopolitan global traveller who appreciates pleasant surprises rather than the typical hotel experience.” The brand is positioned as stylish, sophisticated and contemporary, affording “a cool avatar of luxury.” The

very name Vivanta draws on the French ‘bon vivant’ to signify an appreciation of the good things in life.

To entice visitors from India the Japan Tourism Agency together with the Japan National Tourism Organization have launched a website. With the banner:

‘Japan. Endless Discovery’ www.go-premiumjapan.com will “enlighten, promote and attract” Indians to Japan, it’s hoped. With all the usual information one might expect to find online, the site also has a lucky draw to win hampers, gift boxes, books, and free trips.

TajexecutivescelebratethelaunchoftheVivantabrand

AvillaattheVivantabyTaj–CoralReef,Maldives

Starwoodalreadyoperates30SheratonsinChina,includingtheSheratonNingbo

TheSheratonWenzhouisclosetogovernmentandbusinessdistrictsinthecity

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

6 AHCT October 2010


October 2010 AHCT 7

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Graduates spurn Asia openingsGraduates are looking to North America and Europe despite the smaller number of opportunities, says a survey conducted by Switzerland-based Hospitality Graduate Recruitment (HGR).

Working with more than 300 global hospitality management schools, HGR helps employers fill entry level, supervisory, trainee and junior management positions. Established in 2004, the company recently conducted a survey of 1,000 hospitality graduates who had attended 50 different schools.

The results make for interesting reading.

Nearly half of the respondents wanted to work in Europe (45 percent) and only seven percent in South America. Asia

was the choice for 18 percent of the graduates. “These results throw up a challenge to the industry,” says Jeff Ross, Managing Director HGR, “especially for the emerging markets. Equally, this greatly restricts graduates, since opportunities are currently far fewer in Europe the US and Canada.” Ross thinks hospitality leaders in Asia and the Middle East should act more aggressively and market their destinations more effectively while international hotel schools need to educate themselves better about global employment opportunities.

When asked what the most important consideration was when looking for a future employer, respondents suggested career development opportunities out-ranked brand, training, and even remuneration.

Graduate expectations in any industry can be a contentious issue. What graduates think their certificates qualify them for, and what they are actually ready for are often different.

The survey asked, what role level was most suitable, at time of graduation. Despite 18 percent thinking they were ready for management, 21 percent said trainee level, 28 percent said entry 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 lack of employment in the industry and 45 percent answered they were looking for jobs outside the sector for similar 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 still widely talked about in our industry, something needs to be done to catch those who are potentially going to slip through the hospitality net.”

Response to job applications or the lack thereof, is again not a new topic. When asked how they would rate the general level and quality of response to job applications made in the last six months 25 percent said the response was ‘unacceptable’, and 17 percent had received ‘no reply at all’, 22 percent noted their response was ‘excellent’ and certainly this could have more to do with the quality of applications.

Of no great surprise were the responses to a question about department selection. F&B ranked first, housekeeping last with front desk, sales and marketing, human resources, finance and culinary falling in-between. Ross thinks, “This contradicts the misperception that graduates are only interested in administration or back office roles and is very encouraging.”

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neu Sep 14 perfect.pdf 1 17.09.2010 09:37:09

Tourist numbers defy economic woesIt’s been a busy time for economic data analysts of late with predictions the world was heading for a double-dip recession making markets jittery. But the latest report from the Centre for Economics and Business Research (CEBR) has managed to assuage fears saying emerging economies are “too resilient” for global growth to “go negative again in the short-term” even with growth in the 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).

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

Following a top-to-toe building transformation, the upper midscale Accor-owned NovotelBangkokFelixSilomhas 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.

IN BRIEF

AstonInternational has installed the new accommodation booking website, myroombid.com.

The site allows travellers to deal directly with hotels and make an offer for a room. Both the hotel and traveller have three chances to negotiate a suitable rate, on agreement a 10 percent deposit is automatically processed and the room confirmed. With 28 operational properties and ten in development Aston International say they have a reputation as trend setters in Indonesia’s hotel industry and “are thrilled” to be the first hotel group there to offer the booking service.

Taking an active community role to sustain and enhance the appeal of the local environment over 50 associates of InterContinentalHanoiWestlake recently volunteered to clean up the Tay Ho Westlake. A joint initiative with the Hanoi Environmental Group (HEG), Ministry of Natural Resource and Environment (MONRE) and the Australian Embassy, the project also prepared the lake environs for a hoped-for influx of tourists set to visit in celebration of Hanoi’s 1000th birthday in October.

RegalHotelsInternationalLimitedhas signed a hotel project agreement with He Nan Yuhong Real Estate Company Limited to open a 5-star hotel, Regal Yuhong Hotel in Zhengzhou, capital of Henan Province, China in 2011. The new premises is one of the key developments in Zhengzhou’s special Aviation Zone.

LanghamHotelsInternationalhas 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 concepts including a sibling of its two-Michelin Star counterpart in Hong Kong.

Plateau Residential Spa, GrandHyattHongKonghas introduced three unique autumn winter programmes. The relaxing Power Nap massage, the hydrating Winter Warmer and ready-to-party nourishing back treatments with a restorative facial or a detoxifying body wrap and massage.

Langham’sNingboproject

TheRegalsigningceremony

A hotel management agreement has been signed for the conversion of the Garden Cliff Resort & Spa to the upscale, full-service RadissonResort&SpaPattayaBayproperty. The hotel will undergo a renovation and repositioning, and is scheduled to open in the first

InnovativetreatmentsattheGrandHyattHongKong

AnewguestroomattheNovotelBangkokFelixSilom

quarter of 2011. Carlson currently has two Radisson hotels in Thailand - one in Bangkok, and another in Phuket. Garden Cliff Park Company Limited has been managing the property for the past two years and will continue to do so until early 2011.

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AHCT AD oct Final Print.pdf 1 21/09/2010 11:40


10 AHCT October 2010

Australian-based StayWellHospitalityGroup(SWHG) one of Asia Pacific’s largest independently owned hotel management companies, is to bring its Park Regis brand to Southeast Asia. Its first 203-room property will open in Singapore before the end of the year. The group also recently announced a Park Regis hotel for Malaysia’s capital, Kuala Lumpur which will open in the first half of 2011.

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-Bargodiscotheque 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 employees when he refused to pay for drinks brought to his table while he was in the restroom. It is unclear if Kelso, who suffered a split lip, bruised cheek and eye abrasion, requiring hospital treatment, was beaten for not paying, or for touching the waiter’s head — a culturally unacceptable act in Bali. At time of going to press police investigations continue.

Singapore’s historical Fort Canning Park welcomes an addition to the heritage site as HotelFortCanning (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.

HiltonHotels&Resortshas been named top brand in Asia by global research company, Taylor Nelson Sofres (TNS). Based on interviews with 3,300 people across ten regional markets, this is the second consecutive year Hilton has clinched the title.

International artist and designer, Australian Chris Hogan has packed his bags for AnantaraMaldiveswhere he will conduct exclusive art classes from now until mid-December.

Shangri-LaHotelsandResortswill develop a low-rise city resort, the 230-room Shangri-La Hotel, Diqing in Shangri-La county, Yunnan province, China. The property is scheduled to open in early 2013. Together with the opening of Shangri-La Hotels in Chongqing and Lhasa at the end of 2011 and 2012 respectively and the existing property in Chengdu, the group is extending its portfolio into the western regions of mainland China.

SWHGmovesintoAsiawithaSingaporeproperty

SingaporewelcomestheHotelFortCanning

Portraitoftheartist

Hilton–recognizedbrand

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Teuco_Asian Hotel & Catering [CoPage 1 2010/9/6 下午 04:07:37

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When 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 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.

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.

Looking back over the past decade many international brand hotel spas sourced spa expertise from outside the Motherland. Western spa managers and directors with skills honed through years of working in the more developed spa industries of Europe, America and other parts of Asia, were imported to inject much-needed experience. But as in all things in China, the country has been quick on the uptake, learning from these spa ambassadors, and with differing levels of success replacing them with ambitious locals.

Going localOne company taking the route of importing staff to China to pass

on their skills and values to local hires is MSpa, a spa brand of Minor International of Anantara fame.

“The initial key therapists and trainers come from either existing staff in Thailand or are rotated in from elsewhere. These key members eventually train and expand the local team to ensure each and every details of service is being followed. China is no different than any other part of the world, we need to select those with the same values of us – the pleasure of welcoming, the pleasure of providing great spa experience, to name a few. Most of our Chinese therapists have at least two years experience in the spa industry and must be able to perform standard treatments including Thai, Swedish, aromatic massage and other basic skill. New therapists will go through a three months training course before being employed at the spa,” explains Noppadon

Prapimpunt, Director of Marketing for MSpa International.Ironically, just as the mainland’s major cities become more liveable

for foreign professionals, the rising quality of local spa managers and directors means there are fewer opportunities being offered. Jonathan Glover, founder of recruitment specialists GSA Associates, focuses on top-level recruitment across the hospitality field. “A major city with an international brand in China is now perhaps the country to work in for a European spa professional,” he says. “Top spas within 5-star hotels are paying better than anywhere else in the world right now.”

This bodes well as a way for foreigners to make money while they learn the ways of the country, with living expenses in China comparatively low. Niamh O’Connell, currently Corporate Vice President Spa Operations for Hyatt Hotels and Resorts, was Area Spa

Catherine Nicol finds out how spas are keeping pace with recruitment demands

What about the workers?

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16 AHCTOctober 2010 October 2010 AHCT 17

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Director Greater China. “Seven years ago when I was recruiting for spa managers and directors for China I would have agreed that China was a ‘hardship posting’. Nowadays there are terrific and exciting cities offering comfortable lifestyles,” she acknowledges.

Wherever foreigners may be based the spa team is likely to be made up of local Chinese, often from different parts of the country, which can create leadership problems. Adria Lake of A.W. Lake spa consultancy reports, “Western managers and directors may have the management experience and/or technical know-how but could lack either or both the cultural understanding and language skills making it difficult for them to effectively lead a team of Chinese staff.” She adds the flip side is while the pool of experienced Chinese spa management is growing, they often lack international experience.

The consultancy also trains staff at The Four Season Hong Kong. MSpa is finding the talent pool growing, says Noppadon, explaining that as most of the world’s leading hotel and resort brands have been in the country for some time, “so there are substantial, good human resource supplies that are growing every day … because of our size, we are able to place a very capable team to open and operate the spas successfully. This includes our key Chinese Spa Director and other managers. Internal training and job rotations are part of the key factors that enable us to continue to expand and keep the standard we deliver.”

Hyatt operates under similar thinking to A W Lake and targets locals for middle management under the guidance of internationally experienced spa directors, O’Connell notes. “Hyatt’s philosophy is to hire within local communities, to develop and support the individual’s skills and careers. The skill set varies,” she admits. “There is a selection of individuals who have a therapy background and others who are commercially focused.”

them through training, grooming, and language skills is important. 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 or HR manual, but for many migrant workers their only sense of home is their work place, so they need a sense of belonging.” She adds that in general Beijing-based therapists may look for holiday time for returning to their families at national holidays, while Shanghainese therapists favour more remuneration while seasoned therapists appreciate future opportunities perhaps in other parts of the country or overseas.

Just like in other parts of the world, therefore, therapists in China are as attracted by a promising future as much as a promised salary. But the demand that is still so strong begs the question, despite low labour costs in China, why aren’t more Chinese heading for a career that practically guarantees a choice of employers within an employee-driven market? Lake believes it comes down to respect. “In many countries including China, a spa therapist is viewed as unskilled and, in some cases, categorised as a manual labourer or, worse, stigmatised as a sex worker. It is this lack of respect for the profession that, in my opinion, makes recruiting new therapists extremely challenging wherever the location. And, as long as we ‘sell’ and promote spas as mini escapes and frivolous indulgences, our therapists will not get the respect they deserve. A promising career path may be one answer, but, as long as being a spa therapist is viewed as a bottom-of-the-rung and ‘stationary’ position and there is little or no reward in staying on, then we can hardly blame them for jumping from one job to the next.”

AWLakebelievewell-trainedstaff

canprovidetherightatmosphere

Therapistsrequireaminimumofthreemonthsinitialtrainingfollowedbyongoingsupport–staffpicturedaretrainingforMSpa

“China is now the country to work in for a European spa professional” Jonathan Glover, GSA Associates

Feel the loveFurther down the hierarchy, therapists are almost exclusively sourced from within China, partly because of the difficulty of applying for work permits for overseas therapists. As in other areas of hospitality, far more than just skills, spa recruiters look for personality. “A trade test is essential and during the trade test we are looking for the therapists’ intuitive care towards the guest,” says O’Connell. “A therapist’s skill can be developed, however one cannot instill genuine care.”

Lake agrees, for her the main essentials when recruiting therapists are intent and motivation, a positive attitude and desire to learn, but in particular a caring personality. When the quality of the treatment is literally within the hands of the therapist and the atmosphere they create, and that quality is what will encourage or cancel repeat visits, they are the lifeblood of any spa. “The background and educational level of the recruits often present the toughest challenge in training Chinese therapists,” says Lake. “Many therapists come from small villages with very low standards of living and hygiene. Also, unlike their Southeast Asian counterparts, Chinese therapists, in general, are not natural caregivers. Their body language and service approach are often abrupt or stilted. Most, however, are very motivated to learn and are hard working. Understanding their culture and tendencies are key to successful training.”

A minimum of three months in-house training, ideally more, is cited as essential for therapists coming fresh from a health or nursing college — favoured for having picked up fewer bad habits. If the spa opening date leaves little training time, two years’ spa experience is preferable. Ongoing in-house training is also a key issue. “On-going training in any spa should be mandatory, not an after-thought,” says Lake. “Sadly, this is still rarely the case. The qualification and hands-on approach of the designated trainer is also a big factor as often therapists are asked to practice on each other without much guidance or supervision.” Additional training also comes in the form of trainers sent by product companies, who can have a positive influence on treatment quality and consistency. However, these trainers may only visit once or twice a year.

Loyalty & retentionAs new spas open, poaching therapists with the lure of a fractionally higher income and more incentives is becoming more common and managers need to work hard to ensure loyalty. According to Glover, money talks. “The highest bidder usually gets the person when talking about local staff in China, and this goes for any service industry professional.” Lake adds that ambition is strong. “Chinese therapists, more so perhaps than other Asian therapists, are ambitious and career-minded. The question is not why they are motivated by money, but what else can we offer that would be just as or more attractive than a pay raise?”

One of China’s most successful chains of day spas is Dragonfly Retreat, founded by effervescent Singaporean Georgie Yam. He relishes recruiting therapists from scratch, who often come from rural backwaters, and giving them a career that will take them far, even overseas. Loyalty is a key issue for him, and he says, “We have suffered from poaching of our staff by less professional competitors. However, we have over the years seen many of these same staff return to the fold after they have experienced a less professional working environment. We give our staff a chance to have a strong career path where they can grow personally and professionally.”

Catherine Feliciano-Chon of CatchOn Marketing Communications describes the average therapist package as including a fifty-fifty ratio between basic and commissioned salary, and emphasizes the right incentives make a big difference. “Many spas recruit from outside their immediate region, so providing housing is key. For therapists, feeling the spa is going to invest in

MSpauseamixofforeignandlocalstaffinChina

M a n a g E M E n t

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As little as two years ago the prognosis for Macau was bleak, with resort projects delayed or even at risk of cancellation due

to a shortage of investment.Just two years later and all but a handful

of projects have been resumed, the SAR has famously overtaken Las Vegas as the world’s top revenue generator from gambling and Macau almost seems to be overcoming the last hurdles to losing its daytrip destination status. Where the SAR has arguably failed to follow in the footsteps of Las Vegas is in breaking out from being a gambling ghetto to a resort destination.

Lawrence Ho, Co-Chairman and Chief Executive Officer of Melco Crown Entertainment, announced his confidence in Macau at the mid-September launch of the City of Dream’s House of Dancing Water extravaganza. Ho told the assembled media that although the US$250 million investment in the theatre was not likely to

make a direct profit, he believed the HK$40 billion (US$5.15 billion) investment in the entire Integrated Resort (IR) could be recouped within 10 years.

Measuring successThe magic number for Macau’s IRs has never been red eight on the roulette wheel or 21 at the Black Jack table but an average visitor stay of 1.8 nights. It means a majority of tourists remaining for more than one night and wanting to explore more than the possibility of a win at the gaming tables.

The latest available Macao Government Tourist Office statistics show an average length of stay for January-July this year is at 1.53 nights, up over 2009’s 1.50 but still tantalizingly short of the magic number. Also up over the same period was hotel occupancy at 78.83 percent in 20,963 rooms in 93 hotels. Some 4,455,167 overnight guests paid an Average Room Rate of MOP$1,064.04 (US$133.0).

The same source shows expenditure by tourists of MOP$93,942.4 billion from January-June of this year, an average of MOP$1,575 for each of the 14,391,515 visitors in that period. This expenditure follows a historic trend and one that highlights the big differences between Macau and Las Vegas – differences operators will have to take into account to maximize their success.

G a m i n g e x p e n d i t u r e w a s MOP$84,963.5 billion or 90.4 percent of the total, leaving MOP$8,978.9 billion for all other expenses including hotel accommodation or visiting the territory’s 307 restaurants and 155 bars.

Local knowledgeGlenn McCartney has a hat stand full of job titles that include being British Honorary Consul, bar and restaurant owner, TV talk show host and Assistant Professor of Gaming and Hospitality at the University of Macau. McCartney’s doctoral thesis researched Chinese consumer behavior with an emphasis on tourism. McCartney believes that there will be a gradual shift in perceptions of Macau by mainland

visitors as the effects of China’s economic development become more apparent.

“For visitors to Las Vegas, the perspective is on gambling for entertainment but for Macau visiting casinos is mainly seen as an opportunity to make money by beating the

system. Looking at alcohol consumption, for example, on a casino floor in a Las Vegas property it would greatly outweigh that on a Macau casino floor - with the issue of gamblers in Macau staying focused.

“Since most of those travelling to Macau do so primarily to gamble then other products such as ferry, retail, F&B and events are support services – this can be seen in the lower cost popular noodle shop and food street concept (which have been a concept in Macau since before the liberalization of the gaming industry because it works) and packaging these support services to casino packages,” says McCartney.

However the professor believes that there will be a gradual change as more visitors come from China’s new middle class and demand a more sophisticated product, making an analogy with wine drinkers from the mainland who are becoming more sophisticated.

Macau government figures show there were 809 MICE events in Macau in the first half of 2010, attracting 224,301 participants. Could the SAR attract more of this business?

“There has to be an image perception shift in Macau from a gaming destination to an entertainment destination – as a place for conventions, exhibitions, as well as perhaps other emerging trends such as ‘wellness tourism’ given the IR product of

Some Macau hoteliers are hoping the territory will make the journey from

casino, daytrip destination to all-round resort,

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Filling the resort nicheSpas are broadening the product mix in Macau – see p30 for more on the Encore Spa at Wynn – and they are to be an integral part of the newest mega-complex approaching completion in Macau.

As the first publication to be given a hard hat tour of the Galaxy Resort on Cotai Strip, AHCT can reveal that there will be a 2,800-square-metre Banyan Tree Spa with

12 treatment rooms as part of the mix in the three-hotel project.

K. Wah Group of Companies, owners of Galaxy Entertainment are positioning their HK$14.9 billion Galaxy Macau resort 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

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 the table. Neighbouring Okura Hotel will have 500 rooms and is designed to appeal to guests from Japan, South Korea, northern China and Taiwan.

In a separate tower, the Galaxy Hotel will have 1,500 rooms and suites and is likely to have mainland China as a source market. Connecting the towers is a wave pool with a 350-ton white sand beach and other swimming pools and gardens totalling 52,000 square metres.

Despite the envisioned 50 restaurants focusing on all types of Chinese provincial and Asian cuisines and the spa facilities and avenues of retail outlets, and space for weddings, the lion’s share of the resorts revenues are still likely to come from gambling. The casino will be divided into five areas, including space for high rollers, and feature hundreds of tables and some 1,000 slot machines.

Perhaps not so surprising in a city of 33 casinos, 4,828 gaming tables and 14,659 slot machines.

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 question of protecting investor value but of social stability. Many of Macau’s 16-year-

olds are leaving school to go straight to gaming school and through onto working in casinos. The money may be good but careers are generally short and the qualifications too specialized for other walks of life. Hospitality and gaming so dominate life in the territory that McCartney even recently found it desirable to use his TV show to discuss the industry’s impact on mental health.

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Along with most other industries, hoteliers have been looking for ways to capitalize on the first cautious signs of economic recovery. The hospitality sector has long been an advocate of technology and has largely benefited

from the fruits of automating systems. Revenue Management (RM) is a particularly useful tool for

those wishing to use historical and current booking patterns, and can be invaluable in providing data analysis and forecast for expected future demand, leading to hoteliers being in a position to make informed decisions about pricing this future demand accordingly. A recent report commissioned in part by Travelclick, the e-commerce specialists explores the significance further.

“More than ever before, efficient revenue management hinges on effective business intelligence,” said Robert Post, Chairman and CEO of the company. “No longer a luxury, intelligence is a strategic necessity in improving a company’s probability of survival and prosperity, especially in difficult times. This report will enable hotels to take an informed, scientific approach to understanding market dynamics, applying the right marketing strategies and channels, and converting bookings at optimal value.” A concerted effort to use this intelligence effectively and with an ever-increasing degree of flexibility will be key, and the findings assert that. “Automated revenue management technology will become the dominant practice, quickly delivering significant increases in revenue and return on investments to those who adopt it.”

RM solutions have traditionally been disparate and hard to apply effectively, says Erik Munoz, Vice President Sales Asia-Pacific Region, Hospitality Solutions, SoftBrands. “The hospitality industry can learn from the mistakes of the manufacturing industry in the last few decades, where disparate systems resulted in poor business

performance, costly over-supply of inventory and plunging profits. It is now common in the manufacturing industry to have systems such as a 360-degree supply chain management (SCM) solution or enterprise resource planning (ERP) solution, to operate at maximum efficiency.”

More data, less guessworkPaul Margaillan, Managing Director of EasyRMS, told AHCT, “As we continue to plod uncertainly through the post-recession period, an automated RMS helps hotels optimise their market potential and identify the most profitable rates across all segments - cutting out the ‘guesswork’ approach adopted by many manual operations today. Hoteliers on every continent understand that this is a wise and lucrative technology investment which helps create a successful Revenue Management culture and strategy and transforms Revenue Managers’ roles within the property as were previously defined.” Systems such as Easy Revenue Management Systems EzRMS support the concept of Total Revenue Management, whereby all revenue streams within a property are taken into account. This ensures that clients who may spend considerable additional revenues in areas other than rooms may well be the type of clients to consider rather than other clients who only need a room. In this way, RM can be extended across all revenue-generating areas of the business, thus optimising sales at all levels within any property.

“A key factor in ensuring RM’s success is to understand the demand patterns for your hotel, and apply this information effectively in forecasting future demand. This is essentially the fundamental factor in any automated RM system,” says Jatin Bhatt, Product Manager for Revenue Systems for Micros-Fidelio. “So now, with the various economies moving back into positive growth, it is

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

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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.”

Future forecastsAutomated RM systems are designed to increase a hotel’s total revenue, by allowing managers to look further ahead, and more accurately. A good system gives a manager the ability to see their revenue opportunity days up to a year in advance, thus allowing them to define optimal strategies for any future week, month or year period. Grahame Tate, Managing Director Asia Pacific, IDeaS, says “There is currently a significant move towards more sophisticated analytics in order to increase the effectiveness of revenue management practices. In the 5-star space – and also to some extent in the 4-star space – there has also been a trend toward more individualised market research to gain insight into guests, and direct marketing based on that.

“IDeaS has a range of products that make up a complete solution that fits in with wherever a hotelier is on its RM life cycle. For some, this might be consultancy, as well as outsourcing their revenue management to IDeaS, and for others it’s a systems based approach or a mix of all. We cater to all clients no matter what their revenue management needs are and if they are not sure what their needs are, we can also help them define this and create a roadmap if necessary.”

Hoteliers are also looking outside the box – turning their focus away from dedicated RM systems to other technologies in order to predict trends and to stay on top of consumer attitudes towards their properties. Social networking sites are key to developing a real-time, accurate picture of feedback. Facebook’s recent commercial developments allow businesses to develop Facebook 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 popular social networking site has become an invaluable tool for the industry. Hotels will work to “leverage the power of tools that help them in managing consumer review sites and other forums.” In addition to the benefits of social networking sites 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 the major online distribution channels; the branded hotel website booking engine, the GDS channel and the IDS channels such as Expedia, Booking.com and Ctrip.”

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akin to a nap. Time is a non-concept, as is the outside world, and lowering your first line of physical and mental defences has been done almost exclusively by the spa’s interior design.

There is no overestimating the power of spa design when it comes to making guests feel – well – anything but at home. Despite the economic downturn, still a haunting memory for hospitality professionals around the world, spa designers continue to push boundaries when it comes to unveiling their latest sanctuaries and setting future trends.

One industry insider cited nature, lighting and space as major trends for spa design in 2010, while United States-based spa guru Susie Ellis included stillness in her much awaited annual top ten. These predictions far more than any new-fangled gadgets or fads have been borne out by three recently launched spas located in Asia: Encore Macau’s Spa at Encore in the middle of Asia’s urban casino-land, Alila Villas Soori’s Spa Alila on Bali’s blissfully quiet western coast, and bar and restaurant magnate Allan Zeman’s Andara Spa at his first resort venture Andara Phuket. Three very different spas in locations that are poles apart, yet in many ways agreeing on what makes the most memorable spa experience.

The look and feel of contemporary spas

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as the masseuse, says Catharine Nicol

Privacy pays offWhen you’re designing a phenomenal spa for high-end, well-travelled clients, top of the list has got to be private spa suites. Locker rooms, communal changing and padding down corridors in a robe – oh so last century. Spa suites encompassing everything a guest may need are not new to the spa landscape, but they are now essential.

It’s high rollers only at Steve Wynn’s exclusive Encore Tower in Macau, and the spa is no exception, where within the eight spa suites space and privacy reach new

heights of luxury. The oval ante room is for changing and relaxing when inward bound, later relaxing, changing and grooming when outward bound. “The first room in the suites is oval, and adds to the sense of privacy and comfort, as guests relax before beginning their treatment. It’s like a luxurious decompression chamber, or a room in a yacht, that adds to the sense of being in an oasis from the outside world,” says Jerry Beale, Senior Vice President Design, Wynn Design and Development. An unusual addition, he points out, is that

“the masseuses have their own entrance, so the first room is entirely for the guest, which adds to the sense of privacy.” Guests move on to the playground of Jacuzzi (a hydro-wonder that fills with warm, scented water in less than two minutes), steam shower and sauna, before being led into the cosy treatment room where candles evoke the feeling of a fireplace, a welcoming last visual before succumbing to the therapist’s touch. This curvy and meticulously designed sense of private space, especially in the water area, is key to starting the relaxation process for guests.

DramaAll the spa toys you could possibly want can also be found in Alila Soori’s indulgently spacious spa suites. With owner and designer Chan Soo Khian of SCDA Architects at the helm, this resort was only ever going to be a visual feast for the eyes as well as the spirit. “The treatment space is grand, intimate and revolves around pure comfort with an abundance of wellness activities within its own space,” he says, listing off, “Vichy showers, heated terrazzo beds, steam room, Jacuzzi, WC, rain showers and massage beds, all in the consolidated privacy of your own space.”

These spa accoutrements are gathered together in some of the most dramatic spa

Designs on relaxation

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Step out of the Spa at Encore, allow your brain to gently replay the last two hours plus of unmitigated luxury and the inner visual journey will screen

you passing the hushed reception with glowing crystals, walking down the perfectly symmetrical corridors where fresh orchids on the wall match the ceiling drapes, being ushered into an oval relaxation room of muted shades and deep armchairs, the adjoining playground of super-fast-filling Jacuzzi, steam shower and sauna, and finally the beautifully dimmed treatment room candlelit by a strip of fireplace. Before you even get to the actual treatment, the interior space, privacy and calming colours have lulled you into a state of relaxation

“It’s like a luxurious decompression chamber” Jerry Beale

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rooms provide for a connection to the lush exterior gardens by utilising materials and finishes typically associated with outdoor tropical gardens, including water features and indoor greenery,” says Branko Pahor of Paradise Designs, an architecture and interior design company based in Phuket. “Natural light also plays a very important role in the design to ensure a true indoor-outdoor experience.”

Sense of placeAt Andara Spa it’s not only the indigenous flowers and greenery, highlighted by shafts

of tropical ambient light that ground you firmly within Thailand. “The materials and tones of finishes used throughout the interiors reflect a restrained Thai motif while evoking a warm and sensual ambience,” continues Pahor. ‘Restrained’ is the perfect description for these unequivocally contemporary interiors, furnished with occasional local artifacts with such subtlety that the guest is never overwhelmed. This gentle sense of place is comforting and blends well with the treatment menu, where

numerous local therapies make for popular choices for overseas guests.

A sense of place pervades Alila Spa, too delivered via local volcanic stone accents, terracotta tiles created by craftsmen from the local village and of course Alila’s famous spa products, designed especially for Alila Soori.

From Balinese spa to casino spa, and despite its urbane location, Spa at Encore also manages to create a sense of place, although you may have to ask the spa staff to explain. Of course when you’re talking high rollers the lavishness, opulence and attention to detail championed by Steve Wynn is almost taken for granted. Fascinatingly, the natural

abaca fibre decorating the walls and ceiling has long been used in paper currencies for its strength, bringing in a hidden link to the gaming rooms downstairs. More obviously the masculine use of teak, leather, brass and bronze helps male gamblers feel at home, while the glowing citrine crystals are symbols of good fortune.

All great design needs an element of surprise, and at the Spa at Encore it’s the lack of retail. “When you first enter the lobby, it’s clear that the Spa at Encore is something different – it’s an exclusive private oasis,” says Beale. “Our focus was on creating a haven for relaxation, where the distractions of the world recede, and we didn’t want to include anything that might disrupt that feeling.” At Alila Soori it’s the aqua roof that wows guests, simultaneously letting in light while environmentally keeping the spa cool enough that air conditioning isn’t needed in the spa’s public areas. And at Andara Spa that the spa rooms were designed to fit the treatment, rather than the other way around, making for a series of intuitively ergonomic spaces. Three very different spas following three diverse and highly functional designs resulting in three theatrical, indulgent and memorable spa experiences.

rooms in Asia. Steve Jeisman, Director of Spa and Development for Alila Hotels and Resorts describes Alila Soori’s spa as one of the best designed of all the brand’s four recent openings. Central is the dramatic journey that takes bright Balinese sunshine carrying the memory of emerald paddy fields and the dark volcanic beach into progressively darker havens while artfully filtered for maximum effect. “The transitional spaces of the spa from outside with total sunlight, to the foyer and relaxation areas with diminishing natural light and finally to the total controlled darkness of the treatment rooms [are outstanding],” says Chan. “There is also a sense of the theatre with the changing light scene and the translucent drapes opening to reveal the sunken bath.”

This creation of a cohesive journey from outside to inside is also epitomised within Andara Spa, where the wild gardens carved into private places to relax by rough-hewn stone walls penetrate the interiors in the form of warm wood floors and walls cocooning natural materials, more stone walls and generous displays of local flowers throughout. “The interior of the treatment

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“There is a sense of the theater with the changing light scene” Chan Soo Khian

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Chefs on the moveA young Canadian chef with a love for Thailand is Executive Chef Stephen Jean Dion of the new HansarSamui property.

Chef Stephan has previously worked for the King of Jordan in a role that saw him cater for high profile dignitaries and other visiting royalty. He started his career at Les Halles in Quebec before taking his toque to Singapore, Bangkok and Malaysia and then back to Bangkok for five years at the Dome at State Tower Bangkok.

The chef will oversee the seafront H Bistro Restaurant, with its French Mediterranean and Thai menus and the Chill Lounge.

Cooking up a storm in ThailandThe opening of Australian Chef David Thompson’s newest restaurant Nahm has been a big hit – as much to Thai national pride as anything else, if the New York Times is to be believed.

Nahm is the Bangkok sister to the London restaurant of the same name, and located in the Metropolitan Hotel.

Despite Thompson’s past achievements such as the highly regarded cookbook Thai Food and the reputation garnered from operating the world’s first Michelin-starred Thai restaurant, many Thais find it difficult to accept that any foreigner could cook their food better than a Thai chef.

One newspaper food writer in Thailand has said that Thompson “is slapping the faces of Thai people!” and that “If you start telling Thais how to cook real Thai food, that’s unacceptable.”

Thompson’s ‘error’ seems to have been in stating when the restaurant opened that Thai food is ‘decaying’ and that he wished to revitalize it. His knowledge of Thai food is said to come from a personal collection of over 500 Thai recipe books, many of them funeral books containing previously secret, long-cherished family recipes. Other recipes are from the royal palace, one of the longstanding proving grounds of the cuisine.

Reception of Thompson’s cooking, has according to the NYT been mixed – one Bangkok foodie said the dishes were over-spiced but that she was glad the chef was experimenting. Another customer is said to have left the London restaurant scowling – she had come to complain but could find no grounds to.

No doubt there will be an equally warm reception for Thompson’s next project – a 1,000 page book on Thai street food.

Chef’s signature dishes include the classic Thai hot and sour soup with prawns and roast duck curry as well the more French- or Quebec-influenced peach caramelized foie gras with Jerez jus or grilled Maine lobster with garlic butter and rocket lettuce.

Back in Bangkok, LaScala at The Sukothai Bangkok will be welcoming Gaetano Trovato this November for a series of wine dinners and lunch promotions. The chef-patron of Arnolfo Ristorante in Siena, Italy likes to play with traditional Tuscan cuisine and reinvent it, but with a respect for seasonality.

Around AsiaChef Antonio Totaro, new Chef de Cuisine at Cucina in the Marco Polo Hongkong Hotel is making a return to Hong Kong with his new posting. The

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 Partie in 2002, followed by time at the Grand Lisboa Hotel in Macau.

The chef’s arrival at Cucina was feted with a wine dinner hosted by Eight Estate Winery where dishes such as potato gnocchi with wild boar ragu were paired with Hong Kong-made wine such as a Merlot, Cabernet Sauvignon, Cabernet Franc, Heritage blend from Washington state grapes.

Northern Italy visits northern China when Italian one-Michelin-starred Chef Igor Macchia comes to Fratellifresh @ Renaissance Beijing Capital Hotel. The week of 24-31 October will keep chef busy with a celebration of Italian cuisine, cooking classes and a culmination of a Gala Wine Dinner.

In Shanghai it’s resident chef Bernadette “Chef Mam” cooking up French bistro classics to order. Parties of up to four can order any French bistro classic they like at BistroLeSaleya.

Singaporeans are expecting a mid-October visit from Irma Dütsch, the “Grande Dame de la Haute Cuisine” who has been on a tour taking in Moscow and Osaka Swissôtel properties. The tour marks the 30th anniversary of the hotel chain and in Singapore will be celebrated with a party on the SwissôtelSingapore’s helipad and with dinners at the 70th floor Equinox Restaurant.

Eliana Burki, the well-known Alpine horn player, will provide musical entertainment.

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Nowadays, as even some chefs seem unsure how to use the iconic delicacy, Zara Horner asks if caviar is out-of-fashion

Classic and modern caviar

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 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 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.”

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

Much of what is said and written about caviar is the stuff of legend. First harvested from a fearsome-looking prehistoric hangover of a fish – the sturgeon – caviar was originally the gastronomic

delight of nobility and tsars, before becoming a bar snack staple (the saltiness was supposed to increase beer consumption) back to being a delicacy as traditional supplies vanished.

Processed salted fish eggs might not at first appear to have the makings of an iconic dish. High in vitamins A and B12 as well as Omega 3 fatty acids, caviar is said to improve memory function, and libido. However, it’s also high in cholesterol and salt. Despite 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-fashion, “judging by our sales revenues”.

Year-on-year comparisons indicate business for this Hong Kong 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 situation improves there’s more money to spend. There’s an element

of market trend here. Restaurants keep an eye on what others are doing and as one buys in more of something others follow suit. That’s happening with caviar at the moment.”

Where’s it coming from?Whereas once the outrageously proportioned, bewhiskered sturgeon was the only caviar-producer, over-fishing in the Caspian Sea as well as in traditional European and North American waterways forced a widening of the caviar net. With some detractors, today the term ‘caviar’ encompasses roe from a variety of species including salmon, trout, moonfish and lumpfish. Each with its own distinct flavour, 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 our chef clients with our whole range of caviars and they choose according to personal preference and needs. These are usually Michelin-starred chefs so they know what they are looking for and what they need from the caviar.” French and Japanese cuisines for example, demand caviar that can be moulded into different shapes and has a stronger taste so it can be mixed with other foods and

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“The sweetness of the blinis and the acidity of the cream reveal the delicate taste of the caviar and cut through the saltiness.” Going on to point out that varying degrees of quality over the years led chefs to think of ways to garnish caviar. “As a rule, the better the quality of caviar, the less you need for accompaniment.” To be able to present caviar well comes purely from experience, Chef William says, “It really depends on where you’ve worked and who are your customers. To understand the taste of caviar you need to do a lot of degustation tastings with different qualities and varieties.” Agreeing beluga caviar is among the best, Chef William says it is not ‘the’ best. “[Beluga caviar] is the most delicate, and it’s definitely the most expensive, but I cannot say it’s the best. Each caviar has a different taste. My favourite is French caviar from Aquitaine. It’s full of hazelnut flavour and is long in the mouth. The skin is very thin and a little crunchy, with a full size of grain.” Which chef has some interesting ways of presenting: “I enjoy caviar with saffron ice cream and barley, it’s an exquisite taste that’s also very modern.” But according to Chef William the absolutely best way to present caviar is to keep it simple: “Off the back of a mother of pearl spoon with a glass of Champagne.”

At The Peninsula Hong Kong, Executive Chef, Florian Trento agrees the quality of farmed caviar “has made a quantum leap”, in recent years and says caviar is now very popular: “We have strong demand.” In Chef Florian’s opinion, it’s “a waste” of caviar to put onions and eggs on top. “It just ruins the delicate caviar flavours. Caviar should be tasted as pure as possible. With buckwheat blini and sour cream is probably the best, but whatever you do, do not add lemon juice, it cooks the eggs. On toast is fine — use whole wheat for a hearty combination. Also, in a hollowed boiled new potato, it’s great, again with a little sour cream. A truly luxurious serving way is on a bed of creamy mashed potatoes — it’s called ‘Snow of Yesterday’.” Chef Florian also presents caviar encased in a small boiled potato, which has been breaded and deep-fried, “When you cut the potato, it’s crispy and hot on the outside and still cold and tasty inside. Or, as raviolo encased in two discs of salmon, lightly poached on a potato-chive dressing, or in a cucumber gelée.”

For others such simplicity is missing the point of caviar. Alan Jones Managing Director of French label Sturia Caviar, bemoans the fact people aren’t more adventurous and imaginative with caviar presentation. “The great thing about caviar is its versatility. It can

enhance any basic, ordinary food product. In fact anything you would normally add a little salt to before eating would benefit by using caviar instead.”

While accepting the term ‘caviar’ now embraces product from different fish species — “and even artificial products like seaweed and reconstituted protein” — Jones wishes ‘caviar’ was reserved to distinguish roe from sturgeon only, as it is in France. “It’s also important to educate consumers that farmed fish are as good as wild. There is less caviar sold today than a decade ago because people are not prepared to pay the tremendously high prices wild caviar commands and have yet to appreciate farmed caviar is excellent quality.”

A low sodium caviar, (or ‘malassol’) Sturia contains around three percent salt, Jones says it’s extremely important for consumers to know where the caviar originated and what the ingredients are. “We go to great lengths to communicate all the information to our customers via our packaging labels. Today caviar producers are legally bound to include species type, if it’s farmed or wild, country of origin, date made and a trace number. We use a very fine pure salt so that the caviar grains are not altered.”

Naming his ‘Vintage’ label his favourite, it having been aged for six months, Jones says he would never tell customers how to prepare their caviar as it is all a matter of personal preference. “Some people like to sit down with a whole tin and a glass of frozen vodka and just eat,” he says. Other ways of enjoying the delicacy include on top of quail eggs. “I ate a white chocolate ice cream and caviar in Denmark two years ago. It was a very unusual striking taste combination, which really worked well. Personally I like to pair caviar with some sort of support. For example, we make a mousse of Jerusalem artichoke that we present in a shot glass with caviar on top. The same can be done with a cauliflower mousse – the very distinct flavours of the vegetable and caviar blend well together. A dollop of caviar on halved baked new potatoes works nicely and we do a spaghetti starter, which has a light white wine or Champagne sauce over it and caviar stirred through. The caviar pearls stick to the spaghetti.”

As well as its versatility, Jones thinks a container of caviar can go a long way if used properly, “One jar can serve five or six people. And there’s no one-way to present the caviar. Let your imagination go wild.” Or farmed.

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WilliamGirard,ChefdeCuisine,WhiskTheMira,HongKong

FlorianTrento,ExecutiveChefThePeninsula,HongKong

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Agroittica Lombarda based in Brescia Italy, is the largest world producer of farmed caviar with over 20 metric tonnes

of annual production. Experience since 1991 in farmed caviar processing, Agroittica has gained a worldwide reputation for

the freshness, flavour and hygiene of its caviars.

J&A Fine Foods is the sole distributor for Mainland China, Hong Kong, Macau, Taiwan and Singapore.

For enquiries, please contact (852) 2175 0818 or email: [email protected]

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showed the Asian giant at the top of the ocean food chain.”

At the recent As ian Seafood Exposition in Hong Kong there was a sizeable presence of lobster exporters and lobbyists from Maine in the United States.

One exhibitor told AHCT that the secret of seafood’s enduring appeal is all “in the taste buds – people know its good food.”

The United States catches some 60 million pounds of Maine lobster every year, while northern neighbour Canada catches roughly 80 million pounds of the same species.

If the flavour explains the popularity with restaurant guests, it’s the 33-36 percent yield of premium priced seafood that explains its popularity with chefs.

The lobster can arrive in Asia some 30 hours after being caught.

While this lobster is wild caught, that is not always an option with other seafood. One potential solution to depleted fish stocks is an increase in farming – and farming that uses new, sustainable technologies.

SEAFooD rETAinS iTS APPEALMischa MoselleDespite an economic climate that would seem to make premium seafood less appealing and worries about over-fishing in general, the world cannot apparently get enough crustaceans.

Research released at the end of September by Daniel Pauly, Director of the Fisheries Centre at the University of British Columbia, shows that China and Japan are the top two seafood consumers in the world, followed by the United States.

According to global news agency Agence France-Presse, “Japan was previously considered the top seafood-consuming nation, mainly because China consumes less high-value fish like tuna or salmon, said the study.

“But when total resources needed to produce seafood are tallied, the study

One company developing such techniques is Aquology Ltd, headquartered in Israel and with farms in that country 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 of over-fishing”.

“The system is designed to optimizie the needed resources, enabling intensive production of crayfish per cubic meter. Due to the control over the internal facility climate, water quality, shelter condensation, exposure to sunlight, feeding and other relevant breeding and feeding aspects, the system is built to provide continuous supply of high quality crustaceans all year round.”

A project in Saudi Arabia is turning to an apparently unlikely desert location for the site of its large scale prawn farm. The National Prawn Company’s site though is coastal and the Red Sea provides the waters for ten farms, each with between 28-30 10-hectare ponds that produce 16,000 tons of white prawn or Feneroenaeus indicus each year. Further ponds are planned.

The prawns will be marketed under the Desert Shrimp brand.

The company clearly has its sights set on the Asian market with projects also in hand to farm Greater Amberjack (Seriola Dumerili) – known to sushi lovers as Kampachi – and sea cucumber (Holothuria Scabra).

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lobster photography courtesy of the Maine lobster festival

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The world is overlooking the qualities of a wonderfully versatile grape argues Debra Meiburg MWhero

Mo v e o v e r C a b e r n e t Sauvignon and Pinot Noir, leading wine figures are hoping to make a splash

with Grenache. The world’s most widely planted red wine grape.

Winemakers are trying to persuade French growers that the grape can vastly improve its international standing and sales if it carries the cachet of a French region behind it. After all, the winemakers of Bordeaux and Burgundy have created international markets for their blends, allowing winemakers from other countries to cash in with their take on those styles.

Perhaps the Southern Rhône valley — traditional home of the variety and some of the most famous wines associated with it — will become the next French region to achieve that kind of clout. Especially as some of the winemakers associated with Grenache are as characterful as the variety itself.

I was lucky enough to be present this

summer at an international symposium in France to discuss the future of the grape. Some 250 wine professionals from 23 countries — not only winemakers but viticulturists, journalists wine sellers, opinion-makers and scientists — attended the symposium.

The key idea that came out of the gathering was that of giving Grenache a French identity — after all in the emerging wine markets of India, China, Brazil, Israel and Russia any French wine is likely to be both popular and perceived as high quality. A recommendation that followed was that winemakers of the Southern Rhône valley should change the habits of centuries and start working together. The geography of isolated vineyards hasn’t lent itself to a culture of co-operation in the past but it was argued this should be overcome in order to make a good grape great.

Another suggestion was taken up immediately and in late September the inaugural International Grenache Day was held. Attendees celebrated by wearing bright, heavily patterned shirts in the style of Australian Grenache devotee and winemaker, Chester Osborne, known for his loud stylish shirts and long, blond locks. As part of the celebration, restaurants were encouraged to offer special menus or deals on Grenache to fans of the grape.

novel branding ideasI could tell this symposium was going to be different when Osborne’s compatriot Dave Powell of Torbreck showed our table his backside at a gala dinner to prove he really had had it branded at a restaurant one tipsy night.

On a more serious note, the symposium came to several conclusions about the grape and how to promote it.

Grenache really is a grape that happens in the vineyard, with well-tended vines and well-managed terroir the key to giving winemakers optimum grapes. “The versatility, virtuosity and resourcefulness of the varietal and winemaker are shown in the

great wines that can be created in terroirs as disparate as those of the schist slopes of Priorat, the rolling pebble vineyards of Châteauneuf-du-Pape and the elevated vineyards of Monterey,” the symposium agreed.

Châteauneuf-du-Pape is the most famous Grenache and its iconic wines like this that need to be prominently supported to win drinkers over to the grape as a whole.

Grenache wines are fantastic to pair with a wide variety of foods not only spicy but plainer savoury and grilled dishes as well. I think the best match for this part of the world is roast meats — especially pork, chicken and duck. The Grenache flavour is not harsh or tannic or very high in acid. Some of the best food pairing Grenache wines are those blended with Syrah for structure, and Rosés which lack acidity. 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 actionThe 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

Grenache could become an important wine in Asia

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Photography courtesy of berry bros & Rudd

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tour’ reaching out to a younger crowd through social networking sites. The grape will get some new branding, with moves to design a logo that all winemakers can use on their websites and all Grenache-based wines will also carry the name of the grape on the label. Lastly, a one-page educational leaflet for sommeliers and consumers is to be produced.

How might Grenache fair in Asia?I believe the prospects are good if

distributors bring in quality wines and sommeliers place them on their wine lists. This might seem obvious but this is a grape that it has been difficult for the market to embrace before, having been seen as a holiday wine or a rustic red.

The countries to watch are France, — Southern Rhône Valley wines are the benchmark of quality, especially those from the villages of Gigondas and Vacqueyras — Spain and Australia as well as California. Hundreds of Grenache-based wines are produced in California where winemakers banded together to form an association known as the Rhône Rangers in an effort to promote the g-grape and other traditional Rhône varieties. Another symposium presenter, Randall Grahm, founder of Bonny Doon Vineyard and author of ‘Been There, Doon That’, was one of the first winemakers to successfully popularise Grenache in California in the 1980’s. Many others quickly followed with the core of the Rhône Rangers producing collectible wines from California’s Central Coast regions.

Styles from California illustrate Grenache’s versatility, ranging from crisp, fruity Rosés; restrained, structured blends modelled after Châteauneuf-du-Pape; and lush, full-bosomed sippers.

Australian winemakers have taken their cue from the northern and southern Rhône valley and produced Grenache Shiraz Merlot blends for many years. Grenache itself has been successful in the South Australian regions of Barrosa and McLaren Vale, where it is often blended with Shiraz. The climate is as hot as southern France and this is a grape that loves the heat. Well-made wines from this region have an intense raspberry and dried herbs character.

In Spain, where the grape is known as Garnacha, which is a debatably easier name for Asian restaurant guests to pronounce, there are generally two styles of wine based on the variety. Light, bright and fruity wines compete with more serious wines with more structure, often blended with Cabernet, Syrah or even Tempranillo. Grown throughout Spain, Priorato is the archetypal expression of modern Spanish Garnacha.

Grenache could become an important wine in Asia, as it’s easily matched with some Chinese and many Indian dishes, and has potential for intellectual appeal. The grape has an unmatched versatility, capable of being the workhorse crop that supplies French bistros with their house wine or of producing Châteauneuf-du-Pape, one of the world’s most beloved wines.

The key idea … was that

of giving Grenache a

French identityTheworld’smostwidelyplantedredwinegrape

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InCaliforniatheRhôneRangersarepopularizingGrenache

d r i n k


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AHCT October 201046



CorrectionThe 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.

Blossoming syrup1883, the 100 percent family-owned and run beverages producer - started in the year of its name by Philibert Routin - has launched a new syrup. Making use of the short-lived cherry tree flower, as the name suggests, Cherry Blossom, or Sakura in Japanese, 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 syrup also adds a fruity top-note to sodas, milk and fruit juices.

Formoreinformation:www.1883.com

New crystal carafe rangeBarricane carafes, available through Dudson are the latest in a line of stylish yet functional products, designed to enhance the diner’s enjoyment of wine. British company Dartington Crystal has produced the glassware, which is designed specifically to allow for an appreciation of wine colour, aroma and condition. Wide-based to fully aerate the contents and bring out the full flavour of the wine, Barricane carafes are designed for long-term durability, are dishwasher safe and come in three sizes: 25cl, 50cl and 130cl.

Forfurtherinformationcontact:www.dudson.com

Water recyclingAward-winning natural artesian water, Hawaiian Springs has launched a recycling programme in Hong Kong by which all empty bottles are collected, recycled into new products and donated to charity. In addition each bottle label will be rotated between 400 and 800 times. The Big Island, Hawaii company is already known for its commitment to environmental and conservation projects at home. Hawaiian Springs water is naturally filtered through 13,000 feet of lava rocks in the world’s most active volcanic region, it undergoes no processing and is bottled within 30 days of rainfall. Available only through restaurants, bars, hotels and clubs the distinctive bottles feature three endemic Hawaiian flowers in support the company’s attempts to build awareness and promote preservation of native species.

Formoreinformation:www.interislandsdistribution.com

Carrying the weight of the environment in styleEnvirosax, the Australian-owned company is proving that saving the environment can be fun, fresh and fashionable. Its latest range of re-usable bags – often carried by red-carpet celebrities – could be the perfect addition to any 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.

Formoreinformation:www.envirosax.com

FLAT CONNECTIONThe MediaHub connectivity panel means guests’ expectations may be more than just ‘met’. The MediaHub enables connection 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 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 space. Auto-sensing and passive models are available.

Formoreinformation:www.teleadapt.com

Bowmore adds to aged whiskies rangeBowmore, the first Islay Single Malt whisky, has released two limited edition expressions.

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, every bottle is a work of art. Painstakingly designed by two of Scotland’s foremost glass-blowers Brodie Nairn and Nichola Burns, each one is hand-blown and sculpted using molten glass and stones collected from the Islay shore – no two bottles are the same.

Bowmore 1981 is the first in the Bowmore vintage series and priced at £270 (US$420). This rare and limited release of only 402 bottles worldwide makes it a collectors’ must-have.

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.

Formoreinformation:www.athena-tableware.comFortailormadeitems,pleasecontactMs.ChrisTseat(852)-3162-8640

Presented in a wooden gift box with a ‘weather-beaten’ brown leather strap and copper buckle, each bottle is also accompanied by a hand-signed and numbered certificate by the Distillery Manager.

On the nose, the Bowmore 1981 reveals treacle toffee, ripe figs, smoked vanilla pods and a lightly fragrant fruitiness. On the palate, anticipate a whisper of earthy peat-smoke, giving way to more fruity notes, perfectly balanced with the tang of Atlantic sea-salt.

Formoreinformationvisitwww.bowmore.com

www.acanthacollection.com; [email protected] T: +852: 8176 0919; T: +33 977217955


AHCT October 201048



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“People are looking for products and treatment that are designed to improve their wellness,” says Geraldine Howard, President and co-founder of 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 and therapeutic standard for some of the most-respected day spas and five-star hotels worldwide.

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

“The biggest trend is the move away from pampering to offering stress-relieving, results-driven treatments for time-short clients,” Howard told AHCT following a recent trip to Asia. “Whether the product is designed to help you sleep or combat jet-lag or combat aches and pains, people are looking for products that help them feel better and cope with the stresses of everyday life.” Men are an important and growing market for preventative or results-oriented spa treatments. Howard says that male clients particularly like

Today’s spa visitor is looking for results not just pampering says Ruth Williams

Ancient therapies for the modern spa

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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 improve their wellness”

Geraldine Howard

ExoticingredientssuchasArganoilfromMorrocoinGroupeBatteur’sNaturelled’Orientrangearemakingtheirwayintothespa

MandarinOrientalHongKongnowprovidetreatmentsbasedonIndianayurvedicprinciples

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AHCT October 201054

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 guests. The group says it extends its “holistic, personalised approach to wellness far beyond the four walls of its spa”.

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 Aromatherapy Associates’ products because of the therapeutic power of essential oils in its high quality products.

“The entire range uses 100 percent pure natural plant oils with no added colour or synthetic preservatives,” notes Andre. “With the 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 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 hammansIn 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 also supplies the award-winning Algotherm brand of spa products.

Chan says its Naturelle d’Orient is the fruit of both effective 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 learn more about the benefits of Argan oil and the authentic hamman style rituals; the demand for relevant products will increase as well.

“Our customers appear to be more intrigued with the ‘new’ concepts when introducing our Naturelle d’Orient brand,” notes Chan. Naturelle d’Orient NDO Products can also be found at some GHM properties’ spas at the The Nam Hai, Vietnam; The Chedi Chiang Mai, Thailand; The Legian Bali and The Chedi Club Ubud Bali.

“There are more and more people interested in organic

professional treatments in Asia” Lois Chan

Medicine into spa products to meet the desire for spa treatments that have a therapeutic effect that goes beyond skin softening.

Drawing on traditionLangham Place’s signature spa brand - Chuan Spa - is inspired by Chinese ideas of harmony - ying and yang – and achieving balance. As well as a full menu of familiar spa and beauty treatments, it also offers Traditional Chinese Medicine treatments, and offers

AromatherapyAssociatessupply

leadinghotelsworldwide

AromatherapyAssociatesarebanking

onadesireforwellbeing

A R O M A T H E R A P YA S S O C I A T E S

WISDOMMEETSWELLBEING

Aromatherapy Associates has been creating essential oil based products with real therapeutic power for thirty 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 [email protected] call (852) 28084133

www.guestsupply.com.hk

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Hotels extend spa experience to the guest room “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.

“People are looking for products that help them feel better

and cope with the stresses of everyday life” Geraldine Howard

TheoriginofhotstonetreatmentassuppliedbyCalderaisdisputedbutthetreatmentis

definitelyincreasinginpopularity

Acanthaproductsaredesignedtocreateasoothingambiance

For information on Ferragamo hotel line, contact: Guest Supply Asia Ltd.

Email: [email protected] Phone: (852) 2808 4133 www.guestsupply.com.hk

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Tuscan Soul, a new Luxury Lifestyle experienceBy Salvatore Ferragamo

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“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.

As well as its comprehensive range of in-house and luxury brands and products, dongxing hotel supplies provides a wide variety of rejuvenating treatments that are designed for optimum performance with powerful and highly effective pure active ingredients.

“Options include natural origin, plant-based formulas that blend wonderful scents with exceptional benefits and aromatic essential oils with treatment properties. nourishing and therapeutic ingredients invigorate, soothe, heal and protect, placing customers on a sensory wellness discovery which all adds up to the total guest experience, says lydia 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 extracts to boost well-being.

guest supply Asia works with leading spa and bodycare

“An ambiance is the one item that cannot

be bottled and sold and yet it is the key to having repeat clients”

Jade Sasso

companies to produce in-room amenities ranges such as crabtree & evelyn’s la source for hilton hotels & Resorts, Pecksmith’s amenities with “mood-enhancing plant extracts” and Aromatherapy Associates specially created guestroom range.

Prestige brands international’s approach to extending the 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 creating a fully rounded spa experience,” says Jade sasso, director, Prestige brands international.

As well as Acantha bath and body products the company offers room sprays and diffusers.” with over 25 flavours, we can create an all round experience from the fresh, relaxing ‘cucumber experience’ to the warm and cosy ‘white truffle vanilla experience’. so the products are used in-room “and also in-treatment,” says sasso.

“hotels understand that creat ing a soothing, relaxing ambiance is key to their customers returning and recreating the experience. An ambiance is the one item that cannot be bottled and sold and yet it is the key to having repeat clients.”

ClarinsdistributedbyDongXingHotelSupplies

Clarinswasonethefirstmanufacturertouseplant

extractsforwell-being

Eco-friendlyamenitiesfromDongXingHotelSupplies

Creativity is everything with tapas. And that applies equally to presentation and ingredients. In response to the seemingly insatiable demand for the informal and leisurely yet stylish grazing that is the tapas hallmark, manufacturers and importers of tableware

are producing ever more attractive and versatile dishes in which to present small portions of food.

Tapas are uppermost in the minds of the designers, but these containers are infinitely versatile, suitable for all kinds of fingerfoods, aperitifs and even desserts. The continuing trends of sharing, tasting and casual combination dining have lead Steelite to develop additions to their already popular Taste range. The new multi-functional items enable each piece to be used to best present a wide variety of menus and food types. Items are stylistically and functionally compatible with other items in the Taste range and, says Steelite, combine to provide versatility and creative opportunity. The range is ideal for sandwiches, shared platters, nibbles or even dippers alongside main meals. There is a choice of underlying chargers and several trays, bowls and dipper pots.

Using a combination of items can turn simple dishes into something inspiring, imaginative and exciting, leaving a lasting impression on customers.

Perhaps the most interesting recent development in tapas service

is Vidacasa’s thermal-controlled dining ware. Throughout display and service porcelain plates stay at a consistent temperature of 0°C to 4°C for up to six hours by use of the ingenious ThermoBattery, making this an ideal way to present delicate, perishable foods including seafood, salad and cold cuts. This advanced green cooling technology requires no electricity or wet ice and it is absolutely food safe. The convenient coolant-changing process is simplicity itself in use and the varied sizes and shapes of dishes suit any style of food or presentation.

Raymond Tam, Director at Athena Tableware, says the tapas trend is not confined to Spanish food – of the Asian cuisines, “Undoubtedly Thai food” is also being served this way.

The knock-on effect on tableware is that it needs to be a handy size, have a charming look and capable of holding multiple small portions, argues Tam. He believes that plain colours are best for this style of tableware as the chef will be decorating the dish with the food.

Tapas have been a way of life in Spain for a long time, but the concept has only recently become trendy in Asia. Moss Bakar, Managing Director of Chiram Strategic Group & Equip Asia Limited, says the growing popularity of tapas in Hong Kong is part of the general move towards smaller, healthy meal portions. Chiram is the exclusive Hong Kong, Macau and China agent for

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Contemporary tapas service style

RAK brand tableware, which has unique shapes that lend themselves to eye-catching food presentation.

Small individual plates and bowls look attractive, but they are not always stable and they are time consuming for service staff. For this reason larger sharing platters seem to be gaining popularity. The shape of things to come can be seen in RAK’s Showmaster platter, which is designed to show off different snacks and titbits. However, RAK has not totally abandoned the small is beautiful principle. The company’s new Mazza-Stimmung-Bar line combines small plates with even smaller plates, some of which are little bigger than chopstick rests, their hollowed out centres hold the daintiest morsels to create myriad patterns within the attractive mix and match grouping of other plates.

Thuringian porcelain manufacturers Kahla have recently introduced a new collection designed for fingerfood of all kinds, called Fingerfood. Some of the company’s best pieces are now available in miniature format, which makes them ideally suited to tapas service. Kahla has reinvented traditional Asian porcelain spoons to make decorative and practical containers for serving one-bite portions of mousse or even salmon tartar. They are designed with stability and easy handling in mind – the almost vertical handle adds to its attraction and makes it easy to pick up.

Although designed with tapas in mind, the most versatile

Kahlahasrecentlyintroducedtablewareforsharingandfingerfoods

SharingsolutionswithSteelite’sTasterange

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are famed for their elegance and durability.The Kowloon Shangri-La was ahead of

its time as Hong Kong’s first international hotel to open a tapas bar. Some eight years later it is still successful and it is still called Tapas. The hotel’s Executive Sous Chef Robin Zavou says he is constantly on the lookout for novel ways to present tapas and stay ahead of the competition. “You’ve got to have a wow factor!” he says. But while he is eager to attract his customers he also tries to make life easier for the staff at busy times and he has to be realistic about the limited storage space available. “We’re trying to lose a lot of our plates with corners,” he says. “They chip too

easily.” His most recent “hit” is an attractive do-it-yourself creation: sardine mousse is served in the empty (washed) sardine can, presented on a slate tile that comfortably holds the accompanying fruit bread.

At Nobu InterContinental Hong Kong bar snacks are served tapas style. Mindful of the long-standing Japanese tradition of suiting containers to the food, the restaurant’s Executive Chef Eric Idos says, “The presentation of our Nobu bar snacks/tapas adds visual appeal to the dishes so that they look as attractive as they are delicious. We use a Masu, which is usually used to drink Sake as a holder for some of our tapas dishes. Nobu Matsuhisa designs his own chinaware which is featured in all his restaurants. The plates and dishes are like an artist’s palate.“

The hot new Taikoo Shing night spot Sugar at East calls its snack menu ‘Tasting’ and the emphasis is on making everything look good and easy to share in keeping with tapas tradition. Sugar uses custom-made eye-catching stainless steel “trees” for sausage and cold cuts accompanied by mustard chutney and potato salad. These catch the eye and customers order them when they like what they see on other tables, says Taki Panayotakos, the hotel’s Executive Chef. “Our Cheese platter combination is very popular and we find that groups often order a mix of dishes to be served on a single platter for sharing. We place the platters on trays with folding legs that make small tables.”

DATE EvEnT DETAiLS orGAnizEr

oct 13-15 HICAP InterContinental Hong Kong 18 Salisbury Road, Tsim Sha Tsui Hong Kong

oct 17-21 SIAL (France) Parc des Expositions de Paris Nord, Villepinte - France

oct 28-30 Wine & Gourmet Asia 2010 Hall D, CotaiExpo at The Venetian Macao Macau SAR, China

nov 10-12 Cosmoprof Asia Hong Kong Convention and Exhibition Centre Wanchai Hong Kong

nov 11-13 FHC China 2010 Shanghai New International Expo Centre, Shanghai, China

nov 14-18 Equip’Hotel Paris Porte de Versailles France

nov 24-26 Hotel Expo 2010 The 6th International Hotel Equipment, Supplies and Food & Beverage Expo The Cotai Strip Convention and Exhibition Center at the Venetian Macao

Mar 29 – Hotelex Shanghai 2011Apr 1, 2011 Shanghai New International Expo Center Shanghai China

Wine & Gourmet Asia is a trade, networking and culinary platform showcasing the very best of Asia Pacific’s fine wine, gourmet and hospitality industries. The event is for the region’s hospitality industry leaders as well as all gourmands and wine enthusiasts.

Koelnmesse Pte Ltd Tel: +65 6500 6712 Fax: +65 6294 8403 Email: [email protected] www.wineandgourmetasia.com

Cosmoprof Asia is the leading business-to-business beauty trade show event in Asia. All exhibits are divided into five themed sectors that cover the entire

Equip’Hotel is a rich source of experience that pinpoints tomorrow’s trends, especially in the worlds of decoration, design and architecture.

FHC China is the biggest international trade show for food, wine and hospitality equipment in China. FHC China features Wine and Spirits China 2010, Meat China 2010 and Tea and Coffee 2010 specialist areas, with Olive Oil China, Ultimate Barista Challenge China, Ice Cream University, Wine Seminars, China Sommelier Wine Challenge, FHC international cooking competition and more.

UBM Asia LtdTel; +852 2827 6211Fax: +852 3749 7345/3749 7310Email: [email protected]

Promosalonswww.equiphotel.comwww.promosalons.fr

Lily ZhuChina International ExhibitionsRoom A2402-03, Singular Mansion, No.318-322 Xian Xia Road, Shanghai(200336), ChinaDID:(86-21)6209 5209 Fax:(86-21)6209 5210Email: [email protected]

After the success of the past five editions, the sixth Hotel Expo will be held in The Venetian Macao again. Gathering thousands of hospitality industry decision makers and procurement groups from not only Macau, but also Hong Kong, China and other major Asian countries, Hotel Expo is the largest exhibition in the hotel, catering and hospitality sectors in Macau.

Coastal International Exhibition Co., Ltd.Room 2106, China Resources Building, 26 Harbour Road, Wanchai, Hong KongTel: +852 2827 6766Fax: +852 2827 [email protected]

Hotelex shows are the meeting point for the hospitality industry. Managers, manufacturers, traders and distributors gather annually to source, sell, network and debate future trends.

Shanghai UBM Sinoexpo International Exhibition Co., Ltd. 10/F, Xian Dai Mansion, 218 Xiang Yang Road (s), Shanghai, 200031, China Tel: + 86 21-6437 1178 Fax: + 86 21-6437 [email protected]

Incorporating 3 exhibitions: IPA, In-Food and SIAL this is the largest international meeting place for the food industry under one roof. Including all processes, semi processed, ingredients and finished products the exhibition caters for retail, trade, manufacturing and catering services showcasing different stages of the industry and is the food industry’s main growth driver.

As Asia’s largest and longest running hotel investment event, HICAP has become the most important gathering of hotel investors, financiers, and leading industry professionals in the Asia Pacific region.

Compexposium/Immeuble Le Wilson70 Avenue de Général de Gaulle, 92058 Paris La Défense Cedex, FranceT: 33 (0) 1 76 77 13 33F: 33 (0) 1 53 30 95 15www.sial.fr

HICAPc/o BHN2900 Bristol Street, Ste. D101Costa Mesa, CA 92626 USATel: [email protected]

Tastingmenusandsmallplatesmeanschefmaywantcompartments,asinthe

PiCarrérangefromVilleroy&Boch

SardinemousseinasardinetinatTapasattheKowloonShangri-La

Tapas-stylebarsnacksontablewaredesigned

byNobuMatsuhisa

Vidacasa’sversatilethermal-controlleddiningware

AntipastiatSugarcomeinnovelforms

BlueandwhitetablewarefromBia

TheuniqueshapesofRAKbrandtableware

tableware is by no means limited to Spanish-style snacks. The Hotel & Restaurant Division of Villeroy & Boch created its Pi Carré tableware concept with all kinds of creative combination and service in mind. These multifunctional pieces have the angles of the basic geometrical shapes implied by their name, but corners are gently rounded to make them less challenging to use and store.

Small plates dining is also about sharing and many shallow dishes by Bia have handles making it easy to pass food around for sharing. The company’s white stoneware and blue underglaze dishes

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Cosmoprof – the source for spa and wellness

Cosmoprof Asia10-12 November 2010Hong Kong Convention and Exhibition CentreWanchai Hong Kong

www.cosmoprof-asia.com

Cosmoprof 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 have the opportunity to present their newest products with live presentations augmenting business discussions. The initiative’s main feature is the one-day Spa Conference. Hotel management and destination spa directors, day spa operators and owners, spa trainers, manufacturers and marketers will meet to discuss this growing business, environmentally friendly and sustainable spa concepts, the trend of medical spa, opportunities in the Chinese market and other important issues that a spa professional needs to understand to stay 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.

E x h i b i t i o n s

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Pinpointing and showcasing tomorrow’s trends in industry decoration, design, architecture, cuisine and services, Equip’Hotel 2010 promises to be the key international event

for hospitality professionals in Paris. The multi-sector bi-annual event is in its 50th year.

In 2008 Equip’Hotel attracted 106,256 visitors from 136 countries to 100,000 square metres of exhibition space which had been divided into 17 business sectors and five halls, including: Cook & Serve; Conceive & Design; Clean & Maintain; Welcome & Relax and Manage & Connect. More than 27 percent of the 1,472 exhibitors were from overseas.

Building on this successful show foundation, this year Equip’Hotel will include several exciting new features. A special Export Programme has been developed whereby international exhibitors and visitors will receive invitations to exclusive functions, special exhibition access and refreshments privileges to enable easy networking. “Everything is made for foreign visitors to make the most of their visit,” says Corinne Menegaux, Director Hospitality Division of Reed Exhibitions and Equip’Hotel 2010 Director.

Another first at this years’ show will be The Studio, which will provide a hub of ideas for eco-friendly design, interior design and new design technologies, set up specifically to show potential crossovers between all parts of the hotel industry and the wellness sector. Focussing on three main design elements: City Easy, New Elegance and Green Therapy, The Studio will be a forum for high-end contemporary designer hotel suppliers and will marry design, materials and new technologies.

To present ideas about clever use of space, some of the world’s leading architects have designed areas at the exhibition including a business lounge by Jean Philippe Nuel which will show,

BOOSTING IDEAS AT EQUIP’HOTEL 2010

Equip’Hotel 2010November 14-18, 2010Porte de VersaillesParis, France

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

even with a limited budget and floor space, how a little imagination can optimise functional visual impact. Didier and Fabrice Knoll’s dedicated cocktails, snacks and music area will show how everything — especially the important design, catering and sounds trio — connects while the show’s VIP restaurant ‘Resto de chefs’ will be transformed by Simone & Hug into a live kitchen putting chefs and good food centre-stage by serving 100 meals a day.

Live demonstrations will be a key feature of Equip’Hotel 2010 as top chefs take the opportunity to illustrate major innovations in the catering sector and share their expertise on a range of topics such as sourcing local products, inventive group catering, low-cost catering models, food-on-the-go and cooking anywhere and everywhere.

Morning conferences — or Café Débats — will be held in the Club Business International throughout the exhibition to present current events of the international hospitality sector. Discussions will take place about the latest innovative projects in the pipeline, and those that have been newly realized. Speakers include English architect, Rabih Hage the man responsible for the Rough Luxe Hotel project, Spaniard Diego Gronda, Manager of the Rockwellgroupeurope, Chiara Caberlon and Ermanno Caroppi, both Italian architects responsible for design project Room 2.0.

Sticking with the ‘on-trend’ theme, another new initiative will showcase beautiful Paris by presenting a selection of ‘must-see’ places in the French capital re-known for their innovative concepts. Exhibitors and show visitors alike will be given special access opportunities to these venues.

At the show’s conclusion a panel of experts will announce the winners of several awards to be presented for forward thinking ideas, services, and equipment shown at Equip’Hotel 2010.


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It’s no secret that China’s economy is making great strides, progress marked by two events this year.

The Shanghai World Expo had attracted 51 million visitors by early September, leading to record breaking occupancies in the port city’s hotels. However, a month before saw an even more significant milestone achieved as, according to some measures, China became the world’s second largest economy. Economic growth has had an undeniable impact on China’s hotel and restaurant sectors, as business travel increases and consumers gain higher disposable incomes.

The China National Tourism Authority anticipates 2.8 million domestic tourist movements by 2015 and 100 million in-bound tourists by the same year.

Higher incomes mean a search for higher quality.According to the organizers China International Exhibitions,

there will be 20,000 buyers from all over mainland China heading to this year’s FHC. They will be checking out the goods from more than 60 countries and regions as some 850 companies from Africa, Asia, Europe, the Middle East, the Americas and China display their wares.

The organizers are expecting increased interest from F&B managers and chefs this year. China’s retail sector is certainly growing but a survey by business advisory firm Alixpartners reports that Chinese consumers will spend 10 percent more in restaurants in 2010 than in 2009. The same consumers are willing to spend 32 percent of their total food budget eating in restaurants.

Lily Zhu, Project Manager for FHC 2010 says, “Restaurants

Shanghai show rides on Horeca expansion

FHC China 201010-12 November 2010Shanghai New International Expo CentrePudongShanghaiPRC

www.fhcchina.com

and hotels, particularly those focused on the Chinese consumer must offer a greater variety of food and beverage products than they have done in the past to cater for the increasingly discerning Chinese customer. We anticipate much demand for bakery ingredients, such as chocolate, nuts, cheese, egg white and more. Quality meat including a return to the market of Canadian beef and seafood are always popular as are wine and spirits.

“Participation from Asia, particularly Taiwan region, India, Korea, Japan, Singapore and Thailand will form the largest content of the show this year, offering unique foods popular in the Chinese market. While European countries headed by Spain, Italy, France, Austria, Germany, Turkey and UK offer products with a long history of consumer satisfaction. The USA pavilion will include many well-known and popular food brands and a strong presence from Latin America including pavilions from Argentina, Brazil and Chile will offer wines, spirits, meat and staple products at competitive prices,” adds Zhu.

FHC includes many culinary competitions, training courses, demonstrations, gala lunches, and seminars. A new feature this year will be The Great Chinese Chefs of Shanghai Gala lunch organized by the Shanghai Cuisine Association and including top Chinese restaurants presenting their culinary skills at this invitation-only lunch.

The 12th FHC Culinary Arts Competition features 250 chefs and hundreds of barista will join the Ultimate Barista Challenge or Coffee Cupping events, as sommeliers attend the Sommelier Tutorials.


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The 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.

There were a number of exhibitors for premium beef products but there was much attention on seafood with the co-location with Restaurant & Bar of the first Asian Seafood Exposition (also by Diversified Events).

Attendees explored food science with the Disciples Escoffier Hong Kong, as selected chefs rediscovered the chemistry behind cooking.

Audiences enjoyed leading chefs such as Vincent Thierry and Ho Po Lung giving master classes on their respective specialties and were ‘introduced to their tongues’ at a wine class given by Debra 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.

F&B show attracts local leading lights

Coming next

restaurant & Bar Hong Kong 2011September 6-8, 2011Hong Kong Convention and Exhibition CentreWanchaiHong Kong

www.restaurantandbarhk.com


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Marco Polo Hotels has announced the appointment of Michael Gnaegi as Hotel Manager of the Gateway Hotel, Hong Kong. Gnaegi is an experienced hotel operator, having previously worked at senior management levels with Kempinski. Just prior to his Marco Polo appointment he was hotel manager of Kempinski Baltschug Moscow, Russia.

Wyndham Hotel Group has announced the appointment of Dan Kornick as Senior Vice President and Chief Information Officer. Kornick is tasked with ensuring Wyndham meets its technology objectives. He has been with the group for 15 years, most recently in Exchange & Rentals where he transformed the corporate website.

Langham Hotels International (LHI) has announced the appointment of Justine Lee to the new post of Director of Sales – China. The Taiwanese national will be supporting LHI in its most rapidly expanding market. Lee has spent the last five years in the China travel industry.

Pan Pacific Hotels Group has announced the appointment of Tan Joo Lin as Director, Resourcing & Staffing. Tan brings over 20-years of international experience to the human resources role. Her last appointment was with Kempinski as Regional Director of People Management in China.

Hilton Worldwide has announced the appointment of Celina Low as Senior Director, Corporate Communications, Asia Pacific promoting the company as it expands in the region. Low has worked in corporate communications roles for multinational companies, the Singapore Tourism Board and the aerospace sector. She has qualifications in law, media studies and public relations.

Pan Pacific Hotels Group has announced the appointment of Stanley ng as Director, Global Sales, South Asia. Ng has previous experience with Starwood, where he propelled revenue to US$25 million in 2008 and has also worked with Shangri-La in Singapore, with an emphasis on key accounts and the Japanese market.

Minor International has announced the appointment of Damien Pfirsch as E-commerce Director. Pfirsch comes to the role from a similar post at Exotissimo Travel in Bangkok where he relaunched websites and spearheaded SEO. The MBA holder has led successful internet commerce projects and is proficient in several languages.

Anantara Resorts and Spas has announced the appointment of Andrew Turner as General Manager of Anantara Sanya Resort & Spa. The graduate of The Hotel School InterContinental Sydney has held senior management posts in Australia, the United States, Egypt, Qatar and China and most recently in Ireland.

Minor International has announced the appointment of Eve Weatherburn as the group’s Vice President Marketing. The Australian will be responsible for effectively positioning the company’s brands as they expand globally. She has previously held Brand Director roles for IHG in a number of geographical regions.

Marco Polo Hotels has announced the appointment of Katherine Wong as General Manager, the Prince Hotel, Hong Kong. Wong’s extensive experience in hotel operations spans Asia and includes stints in Singapore and major Chinese cities, as well as the ownership of her own company. Her last post was as General Manager of the Mandarin Orchard Singapore.

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EQUIP’HOTEL Paris14. – 18.11.2010 · Stand 7.2/D17

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

www.villeroy-boch.com/hotel

Creating Hospitality

MODERN GRACE The New Architecture of Premium Bone Porcelain

VLH_1541_Anz_ModernG_AsianHotel_210x297.indd 1 17.09.2010 16:37:39 Uhr

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