Issue of July/August 2018

ASIAN HOTEL & CATERING TIMES

Published since 1976

Volume 43

•

Issue 06

The spirit challenge Trying times for vodka

Volume 43 • Issue 06 • July/August 2018

Hong Kong SAR HK$50 China RMB50 Singapore S$15 Malaysia RM30 Thailand Bt300 Rest of Asia US$10

Market Report Myanmar conundrum Design The kitchen as a stage Management Soft skills

• July/August 2018

EDITOR’S NOTE

A

work force with a broad set of skills is what every industry aspires for but no one reaslised that over and above the formal qualifications and technical skills, it is the soft skills that will come to count for a lot more. A recent study brings this home: ten of the sixteen ‘crucial proficiencies in the 21st century’ identified by the World Economic Forum are non-technical! Soft skills here refer to employability and enterprise skills that are transferable between industries and occupations. Skills like communication, teamwork, problem solving, emotional judgement, professional ethics and global citizenship. In fact Deloitte Access Economics forecasts that soft skill-intensive occupations will account for two-thirds of all jobs by 2030. Our feature on page 12 takes a look at this changing scenario.

Moving on we stop by in Myanmar (Market Report; page 14) and the situation is a bit confusing: the imbalance in supply and demand has created several challenges for the hotel industry with Yangon clearly feeling the effects of over supply of rooms. In our technology column (page 18) we look at how the hospitality industry is benefiting from cloud computing as data silos are being consigned to the past.

Design, page 22, has us taking a close look at the professional kitchen which is morphing in response to several factors: space constraints as real estate becomes dearer, desire for open kitchens and new technology that is helping chefs put in a lot more than they could earlier. Chefs now need to look at their equipment not just as a tool but as a necessary ingredient, an ingredient that will influence their menus in a big way.

There’s all this and a lot more to read in AHCT this issue... I will let you discover it on your own.

managing EDITOR Neetinder Dhillon neetinder@mediatransasia.com Art Director Hatsada Tirawutsakul Coordinator Wajiraprakan Punyajai Contributors Donald Gasper, Zara Horner, Rebecca Lo, Jane Ram, Michael Taylor, Robin Lynam, Vicki Williams advertising sales manager Virat Schlumberger Tel: +666 1624 5091 virat@mediatransasia.com production manager Kanda Thanakornwongskul Circulation Yupadee Saebea yupadee@mediatransasia.com Chairman JS Uberoi Director Gaurav Kumar

HONG KONG Thomson Press Hong Kong Limited/ Media Transasia Limited 1603, 16/F, Island Place Tower 510 King’s Road, Hong Kong Email: virat@mediatransasia.com Contact: Mr Virat Schlumberger ITALY Ediconsult Internazionale s.r.l.

Piazza Fontane Marose, 3-16123 Genova Tel: +39 010 583684 Fax: +39 010 566578 Email: genova@ediconsult.com Contact: Mr Vittorio Negrone

The 6000 Series Fully customisable wine cabinets Multiple personalisation options for a wine cabinet to your liking, practically custom-made

Alpha International Food Services 909, Chai Wan Industrial City, Phase 2, 70 Wing Tai Road, Chai Wan, Hong Kong.

Tel: +852 2889 2123 Email: alpha@eurocave.com.hk

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Managing Editor Neetinder Dhillon

ENDORSEMENTS

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Hong Kong Bakery & Confectionery Association

Hong Kong Maitre D’hotel Association

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Myanmar Chefs Association

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CONTENTS Volume 43 • Issue 06 • July/August 2018

News Industry 8 The latest news from the hospitality and

catering sectors Product 40 All the news, products and equipment Culinary 42 The essential on chefs, food,

and promotions

12

Management According to a recent Deloitte Access Economics report, two in three jobs will rely on soft skills by 2030, as automation and artificial intelligence take on tasks currently done by humans

Market Report 14 In Myanmar imbalance in supply and

demand create challenges for hotel industry

Photo: VEA Lounge

On the cover: Vodka based cocktail, Cleopatra Formosa, at VEA Lounge, Hong Kong

14

Technology 18 Hoteliers are expected to invest more

in cloud computing technology that

is revolutionising the way they run

their businesses and interact with

their customers

22

Design As Asian cities battle spatial challenges, kitchens are opening up to showcase designer appliances, gadgets and chefs hard at work

22 4 AHCT July/August 2018

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DRINK 26 Challenging times ahead for Vodka FOOD 30 Parallel to the ever-growing demand

for heavily processed cheese,

sophisticated and wealthy Asian diners

are increasingly interested in exploring

the world of private label, gourmet and

artisanal cheeses Equipment 34 The latest on ice and the machines that

make it 36 When asked, chefs say the most

important kitchen equipment is their set

of knives 38

The constant change to in-room amenities, particularly the bathroom, by hotels is in response to customer demands and trends

Advertisers’ Index Alpha International IFC Athena Tableware 23 Bridor 31 CAMFOOD 2018 17 FHW 33 Friedr. Dick 9 Giesser OBC HICAP 2018 7 HOFEX 2019 47 HOSTFAIR 2018 25 Hotel Show Dubai 29 Hotels HR 13 Lamb Weston IBC Meat Expo China 45 Ming Fai 5 RBHK 43 World Chef 2018 41 Zieher 27

Events 44 Events and shows from around

the region Exhibitions 46 A look at several exhibitions and shows

in the Asia-Pacific SPOTLIGHT 50 Who is moving where

September Management: Recruitment Market report: Malaysia and Indonesia Technology: Revenue and yield management Design: guestrooms Drink: Beer Food: olive oil Equipment: Laundry;
Induction cookers

30 6 AHCT July/August 2018

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Industry News

Sense of Place

Room Attendant of the Year 2018

The ‘Room Attendant of the Year 2018’ awards have been created to recognise the unsung heroes who a guest may only pass in the corridor, but whose attention to detail are crucial to maintaining the excellent reputation of an independent hotel.

The winning room attendant will receive a £1,000 cash prize and their hotel wins a gorgeous Mitre Linen room makeover worth £1,500. The runner up will secure £500 in cash with their hotel receiving a Mitre Linen room makeover worth £750. Simon O’Mahony, managing director of Mitre Linen comments, “We are delighted to announce the inaugural ‘Room Attendant of the Year 2018’ awards. This is something new and has been created specifically for the independent hotel sector. We are eager to see the entries and celebrate the amazing work accomplished by room attendants.”

Entries are open now; winners will be announced in October.

Submit your entry at www.roomattendantoftheyear.co.uk.

Safety First

Hua Hin Marriott Resort & Spa teamed up with several leading hotels and resorts in Hua Hin to teach Thai schoolchildren about the importance of motorcycle safety – and specifically, wearing a helmet.

The hotel’s associates joined a major CSR activity at the Sheraton Hua Hin Resort & Spa, during which hundreds of kids from local schools were equipped with motorbike helmets. Almost 400 children attended the event from three schools in and around Hua Hin: Ban Smor Prong School, Nong Kae School and BoFai School. They enjoyed a series of fun activities, including painting their new helmets, while also learning about the critical issue of road safety. This annual CSR event was supported by the local government, led by Bussaba Chokesuchat, Deputy Mayor of Hua Hin municipality, Sommai Sooksai, Director of Hua Hin Educational Department, officers from the Hua Hin traffic police and officers from tourist police. This marks the third consecutive year for this important event, as Hua Hin’s hotel community comes together once again to improve the safety of its children, many of whom are risking their lives each day simply by travelling to and from school without a helmet on a motorbike.

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Showcasing Jiangnan cuisine and traditions

Banyan Tree Anji, a hidden gem situated in Anji Lingfeng Tourist Area of Huzhou, Zhejiang Province (a National Tourist Destination) will open this June.

Conveniently located within a lush bamboo forest overlooking a stunning lake, the resort is accessible from major neighbouring cities including Shanghai, Hangzhou and Nanjing via expressways, making it an ideal location for a nature escape from the urban hustle and bustle. Combining traditional Chinese aesthetics and contemporary design elements, Banyan Tree Anji is ready to welcome guests with its array of smart amenities, warm and thoughtful service, diverse outdoor experiences and activities.

With its unique architecture and innovative design the hotel takes full advantage of its surrounding natural environment, pushinh the boundaries of traditional hotel design. Its main building, made of glass, carefully incorporates traditional Chinese elements. With a dark green glass exterior, it reflects the mountains and lake on its exterior like a landscape painting. The eight-storey main building provides guests an elevated and panoramic view of the mountain landscape. To the south, the rippling green hills fade into the distance; to the north, a mirror-like lake reflects the surrounding greenery of the mountains. Banyan Tree Anji is a hidden gem in the mountains, offering guests a sanctuary of comfort and serenity in the embrace of nature.

JIA Group continues its expansion with the launch of Old Bailey, the Group’s 11th Hong Kong restaurant. Intended to showcase regional Jiangnan cuisine and traditions, Old Bailey will be located in the JC Contemporary building, a Herzog & de Meuron-designed structure that is part of Tai Kwun, a landmark heritage site returning to public use after 170 years.

Housed in Hong Kong’s Tai Kwun Centre for Heritage and Arts, the restaurant’s location is fitting given the centuries-long reputation Jiangnan has for nurturing creative communities. Old Bailey, inspired by the idyllic scenery of the region, draws on the Jiangnan custom of gathering in homes for leisurely, but expertly prepared, meals. In the same way the striking JC Contemporary building seamlessly blends colonial architecture with contemporary design, Old Bailey celebrates nostalgic traditions from a bygone era in a unique modern context.It also marks JIA Group’s first restaurant opening in two years; the decision to launch the concept in Tai Kwun Centre was a strategic one. The venue – dedicated to art, design and culture – reflects the personal passions of Yenn Wong, JIA Group’s founder and CEO. “Food critics and international chefs are recognising that Chinese cuisine deserves the same level of respect as haute Japanese, French or Italian cuisine,” explains Wong. “Our intention with Old Bailey is to elevate Chinese cuisine and introduce dishes that are rarely appreciated for their complexity and cooking techniques. In launching Old Bailey now, we have an opportunity to promote the diversity and authenticity of regional Chinese cooking”.

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“For hospitality job openings in Asia, please visit www.hotelsHR.com”

Industry News

EarthCheck gets the green light In China

19th World Gourmet Festival Brings Michelin stars to Anantara Siam Bangkok Hotel

This year’s World Gourmet Festival has a stellar line up of chefs from twelve Michelin-starred restaurants. From 3rd – 9th September 2018, acclaimed chefs from nine countries – from Korea to Japan and from the United States to Portugal – will present an international culinary feast at the 19th annual World Gourmet Festival at Anantara Siam Bangkok Hotel.

Confirmed to participate in the 19th annual World Gourmet Festival are: José Avillez: Belcanto in Lisbon, Portugal (2 Michelin stars) Bernard Bach: Le Puits Saint-Jacques in Toulouse, France (2 Michelin stars) Martin Dalsass: Talvo by Dalsass in St. Moritz, Switzerland (1 Michelin star) Alessandra del Favero and Oliver Piras: AGA Ristorante in San Vito di Cadore, Italy (1 Michelin star) Srijith Gopinathan: TAJ Campton Place in San Francisco, USA (1 Michelin star) Han Li Guang: Labyrinth in Singapore (1 Michelin star) Ryohei Hieda: Shoun RyuGin in Taipei, Taiwan (2 Michelin stars) Giuseppe Iannotti: Krèsios in Naples, Italy (1 Michelin star) Shinji Ishida: Nogizaka Shin in Tokyo, Japan (1 Michelin star) Jeong Ho Kim: Jungsik in Seoul, South Korea

(2 Michelin stars) Shinya Otsuchihashi: CRAFTALE in Tokyo, Japan (1 Michelin star) Luigi Taglienti: LUME in Milan, Italy (1 Michelin star) Joining the star studded line up of chefs this year are two other international stars – celebrity chef Bobby Chinn, and famed chocolatier Paul A Young, who is at the forefront of the British chocolate scene and has won numerous international accolade. (www.worldgourmetfestival.asia)

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As the global tourism industry continues to grow faster than most other sectors, it has triggered demand for a more structured approach to certification programmes in China.

Since the establishment of the Certification and Accreditation Administration of the People’s Republic of China (CNCA) in 2001, high quality development and performance has been a key priority. More recently CNCA formally approved EarthCheck as a certification programme. EarthCheck is the world’s leading scientific benchmarking, certification and advisory group for travel and tourism. Changzhou Liu, CNCA’s Deputy Director said, “Measurement, inspections and accreditation in China play an important role in transmitting trust and service development. EarthCheck has a good technical foundation and rich practical experience in the implementation of sustainable development of tourism standards and certification systems.”

EarthCheck’s Founder and CEO and Executive Director of the APEC International Centre for Sustainable Tourism, Stewart Moore said, “We are privileged to be working with CNCA delivering high quality services and supporting sustainable tourism. Destinations and enterprises that demonstrate environmental integrity are more likely to commercially succeed at the same time as delivering positive outcomes for the planet.”

Global Hospitality Design Competition

The Vision Style Awards, powered by textile company Vision Support Services, are now calling on hotels, bed and breakfasts, spas, bars and restaurants to enter their stylish venues into a global design competition for 2018. The Vision Style Awards recognise excellence in interior design and individual style from across the hospitality sector. This year it returns with seven brand new categories and six brand new judges who aim to reward those hidden escapes and unsung heroes from across the industry. The awards are open to hotel groups as well. Entries are open until 14th September; judging will take place in October. ( www.visionsupportservices.com/style-awards)

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Catering to Chocoholics

Mövenpick Hotels & Resorts is celebrating World Chocolate Day, on July 7, in style, by indulging guests of all ages in immersive ‘Chocolate Hour’ experiences that are fun and wonderfully delicious. Chocolate Hour is one of Mövenpick’s brand signatures, staged daily in its hotel lobbies around the world, with in-house chefs hosting live demonstrations and entertaining experiences, from rolling truffles to icing cupcakes. It offers guests the chance to taste complimentary chocolate presented in novel ways, which reflects the hospitality firm’s we make moments brand vision. Mövenpick properties across the globe will be orchestrating a special edition of Chocolate Hour, inviting guests to discover new and exciting chocolate creations that bring this wonder food and its virtues to life.

Chocolate Hour also showcases Mövenpick’s world-famous chocolate and brings the Swiss heritage of the company – and chocolate – to life, ultimately delivering moments of delicious joy for guests every single day.

The flavour of MINT

Minor International (MINT) announced that it has reached an agreement with HNA Group to purchase an equity stake of 25.2 per cent in NH Hotel Group in a twotranche transaction valued at EUR 619 million. The purchase follows MINT’s earlier purchase of a 9.5 per cent shareholding in the group. MINT also confirms that it will follow Spanish regulations as applicable to launch an all-cash public tender offer to acquire NH Hotel Group’s remaining shares. “Today we are embarking on a new era, driving investment strategy to further cement our footprint in the European hospitality industry”, said Dillip Rajakarier, CEO Minor Hotels. “We will be able to create a network of over 540 hotels with a reach across Asia, Oceania, the Middle East, Africa and Europe, all of which are important hospitality regions around the world. The business network will allow the two companies to capitalise on our leadership positions in key growth areas, highly complementary asset and brand portfolio, technology platform and talented employees. MINT can also support the NH Hotel Group with its food & beverage expertise where appropriate to enhance customer experience and maximise revenue potentials. Together, we will be well-positioned to achieve greater success, provide greater value to customers and create more exciting growth opportunities than either company could achieve alone.”

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AHCT July/August 2018

11

Management

Soft skills involve enriching or changing the underlying attributes and personality traits of students

Soft skills and why they matter

According to a recent Deloitte Access Economics report, two in three jobs will rely on soft skills by 2030, as automation and artificial intelligence take on tasks currently done by humans. What exactly do we mean by ‘soft skills’ and how important are they in the hospitality industry? Donald Gasper talks with trainers in Hong Kong and Macau to find out

T

he term “soft skills” is often used to describe the skills which characterise relationships with other people and how you approach your life and your work. Often called “people skills” or “interpersonal skills”, elements of soft skills include communication skills (now seen as vital for all professions), decision making skills, self-motivation, leadership and teambuilding skills, problem-solving and time management skills. While this is by no

12 AHCT July/August 2018

means an exhaustive list of what is meant by soft skills, it does provide an overall view of the competencies and capabilities expected when we are discussing non-technical skills.

“Soft skills always refer to the interpersonal skills and characters of an employee,” says Dr. Cindia Lam, coordinator for Evening Degree Programmes at the Institute for Tourism Studies in Macau. “These actually embrace extensive social and communication skills in teamwork, critical thinking, problem-

solving, effective use of resources, making ethical decisions and considerations on stakeholders instead of shareholders.”

Soft skills are taking more weight in recent years because of the prosperity of the world economy and advances in technology, she says. These have brought better education opportunities, exposure to increasing knowledge and understanding of good practices. Moreover, customers are now looking for quality of life rather than a mere standard of living. This leads to the

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Dr. Cindia Lam, coordinator for Evening Degree Programmes at the Institute for Tourism Studies in Macau-; Alan Ip, deputy manager, Hotel Operations & Training, Hotel and Tourism Institute of Vocational Training Institute in Hong Kong

rise of the service industry, which in turn further contributes to the need for soft skills.

Soft skills in the hospitality industry According to the Department of Tourism, Leisure, Hotel and Sport Management at Australia’s Griffith University in 2015, “The hospitality workplace demands skills such as problem solving, critical thinking, emotional intelligence, maintaining professional and ethical standards and leadership”.

The 2013 Employer Skills Survey conducted by the UK Commission for Employment and Skills found that, “Four of the top five skills hospitality applicants are lacking are soft skills”. The survey went on to explain that “122,000 workers in retail and food services in the UK will be held back by a lack of soft skills”.

It found 55 per cent of those surveyed lacked customer handling skills, 53 per cent lacked organisation skills, 51 per cent lacked oral communication skills and 44 per cent lacked teamwork skills.

Alan Ip, deputy manager for hotel operations and training at the Hotel and

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Tourism Institute of the Vocational Training Institute in Hong Kong, says hospitality requires a unique mix of skills. Not only are staff expected to know physical hard skills, but they are also expected to perfect soft skills, which are a lot more difficult to teach in a traditional classroom. Hospitality is a labour-intensive industry, he says, yet there is a shortage in manpower and an increasing trend of applying technology and having AI to take up some of the routines.

“In certain circumstances, a human touch with the guests is still essential, especially for hotels which strive to go the extra mile to provide a better hotel experience for their customers. As a result, we are now focusing more in our training on problem solving and other soft skills that are irreplaceable by robots or machines.”

Problem solving Ip says that design thinking is an element being placed in his institute’s different training programmes, targeting the problem-specific needs of guests and exploring different solutions to deal with the situation. “We train our students more on effective problem-solving skills, as well, to anticipate the trend and how

to provide better services by creating new experiences,” Ip continues. “In my opinion, problem solving, creativity, on top of good communication skills, empathy and proper work ethic are the core soft values that are precious to new generation hoteliers.

Of course, basic skills for hoteliers are important still yet soft skills are also getting more important in our training as the world changes too fast that we better equip our students better for the unforeseeable changes that we may encounter in the upcoming decades.”

For her part, Lam says that education in hard skills is practical in nature, when students are taught how to perform and function, like setting up a website, working out a set of financial statements. The rules and steps of procedures are normally well defined and set, with limited ground or necessity for doubts or argument. On the other hand, education in soft skills involves enriching or changing the underlying attributes and personality traits of students, the knowledge has to be taught with a strong and convincing background that can provide rich information but with sufficient flexibility for students to absorb, digest and accept.

AHCT July/August 2018

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Market Report Group. “In fact, tourism has been declining recently. But we are long-term investors in Myanmar. We see the potential of this country, and we would like to grow with it.”

Also known as Burma, Myanmar was ruled by an oppressive military junta from 1962 to 2011. During that period, multinational hotel chains gave the country a wide berth.

Following a gradual process of liberalisation that was launched in 2010, sanctions were eased and interest in investing in the country grew.

First mover advantage

Potential Vs Problems

M

Imbalance in supply and demand create challenges for the hotel industry in Myanmar, writes Michael Taylor

(Above) Sofitel Inle Myat Min: lobby, suite, pool area and restaurant (Below) Patrick Basset, chief operating officer - Upper South East & North East Asia and the Maldives, AccorHotels; Hotel G Yangon, Babett Eatery and Bar

ore than one million travellers visited Myanmar in 2017, setting a new record. With only 27,000 hotel rooms in the entire country, however, there was a severe shortage of rooms, allowing hoteliers to raise rates to levels that some industry insiders believe were counterproductive “Hotels are really greedy. They charge US$150 a night for a room that’s worth only US$40,” a spokesman for a travel company told the Myanmar Times, adding that travellers were increasingly complaining about “poor facilities”.

If Myanmar as a whole is suffering from a dearth of hotel rooms, Yangon – the nation’s commercial hub and former capital – is plagued by a surplus.

“There is definitely an oversupply,” says Wee Wei Ling, executive director of the Singapore-based Pan Pacific Hotel

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The French-based hotel group, AccorHotels, was the first multinational to re-enter Myanmar in 2013, when it opened three hotels.

“We now have a network of eight hotels there including the recently opened Sofitel Inle Lake and debut of the first Mercure in Myanmar with the launch of the Mercure Yangon Kaba Aye,” says Patrick Basset, Chief Operating Officer - Upper South East & North East Asia and the Maldives.

“Southeast Asia has long been a strategic market for AccorHotels, and as Myanmar develops as a destination for tourists, business and corporate visitors, we expect to see a significant growth in the years to come. We have seven hotels in our pipeline in Myanmar including Pullman Mandalay Mingalar, Grand Mercure Yangon Golden Empire and ibis Styles Mandalay Centre, targeted to open by 2019.”

The Sofitel Inle Lake Myat Min opened in March this year. Located along the shores Inle Lake, it is the first Sofitel property in Myanmar.

“Our guests will be instantly impressed by the Shan local way of life, and at every turn, they will experience the richness of their surroundings, from the vibrant hues of an orange sunset to the pink reflections on the water at dusk and the fragrant scent of the verdant vegetation,” says David G. Daguise, general manager of Sofitel Inle Lake Myan Min. AccorHotels also took over management of the Micasa Hotel Apartments Yangon in Q3 of 2017, rebranding the property as the Mercure Yangon Kaba Aye, the group’s first Mercure property in Yangon.

“We are extremely proud to be the first Mercure Hotel in Myanmar,” says Richard Tin Tun, general manager of Mercure Yangon Kaba Aye.” Under a globally recognised brand, the hotel offers guests that are travelling to the city a

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Market Report

OPEN FOR BOOKING! local and authentic hospitality experience synonymous to the brand’s purpose and ambition.”

Finest hostelry

Hotel G Yangon is GCP Hospitality’s newest entry in Myanmar; Serge Rigodin, general manager, Hotel G Yangon

16 AHCT July/August 2018

Other international hotel groups are following Accor’s lead.

Hotels G is the lifestyle brand of GCP Hospitality, a Thai-based group that manages more than 26 hotels and serviced apartments around the world. Included in its portfolio is The Strand, which author John Murray famously described as “the finest hostelry East of Suez”.

The hotel was lovingly restored in 1989 and refurbished again in 2016. It is now one of the jewels in GCP’s crown.

Opened in September 2017, Hotel G Yangon is the group’s newest entry in Myanmar. The 85-room property is located in the heart of Yangon’s blossoming entertainment district.

“Hotel G Yangon is the first design hotel in Myanmar to be managed by an international company, therefore reaping the benefits of GCP Hospitality’s experienced design and management team, as well as bringing beneficial guest recognition programmes and offers to our guests,” says Serge Rigodin, general manager, Hotel G Yangon.

“At the moment, the majority of our clients are coming from neighbouring Asian countries. We are already seeing a good volume of repeat guests coming to Yangon on business, as well as leisure travellers from nearby Asian countries and the West.”

Starwood Hotels & Resorts and Marriott International are also entering the fray. Starwood is scheduled to open its first hotel in Myanmar on 12 August 2019, the Sheraton Yangon Hotel, and Marriott will manage a hotel currently under construction. Scheduled to open in 2019, the Courtyard by Marriott Yangon, Myanmar, will be part of a mixed-use development.

“Myanmar holds immense potential as a new tourism destination in South East Asia given its rich history and natural beauty,” says Karl Hudson, Area Vice President, Thailand, Vietnam, Cambodia & Myanmar, Marriott International. “Demand is expected to grow as the government and economy are stabilising, with business travel picking up due to increased investment in various business sectors, and the leisure segment looking promising as Myanmar relaxes its visa policies and continues to market its unique destinations.”

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8 CAMBODIA’S NO.1 INTERNATIONAL AND SHOW

HOSPITALITY FOOD & DRINKS

19-21 SEPTEMBER 2018 DIECC (KOH PICH) PHNOM PENH To book your Booth, contact Ms Rineat at rineat@ambtarsus.com or Ms Samros at samros@ambtarsus.com Hosted by :

Organised by :

Technology

“For the hospitality industry, cloud computing enables flexibility, mobility and connectivity, empowering decision making by providing real-time insights and data”

Michael Schubach, Strategic Deployments and Programme Management Director, Infor Hospitality

into the possible. Operating in a new world order where empowered guests make individualised demands and expect fast fulfilment, there is a premium placed on improved productivity, efficiency and cost-effectiveness.

Cloud technology lowers costs by allowing hotels and restaurants to centralise hardware and software, eliminating the need for on-premise servers at each property.

Backups, maintenance and updates are performed by the cloud technology provider. The implications of that change are enormous: Software and hardware upgrades are faster and easier as they are done centrally. And, new functionality can be activated at multiple locations simultaneously, meaning market-leading innovations can be introduced faster.

“Equipped with the proper enterprise management platform powered by cloud, hoteliers and restaurateurs can tackle a full spectrum of tasks, including managing staffing needs, accelerating hotel check-in, improving kitchen operations and providing mobile devices that enhance

Lessons Learned for Successful Cloud Migration

Head in the Clouds Hoteliers expect to invest more in cloud computing technology that is revolutionising the way hoteliers and restaurateurs run their businesses and interact with their customers.

Donald Gasper speaks with some of the specialists

T

he hospitality industry may be a relative laggard in joining the cloud computing revolution but it is said to be at a tipping point in terms of cloud adoption, with hoteliers expected to invest 7-8 per cent more in cloud computing technology over the next three years. While the hospitality industry may not be noted for early adoption, there are already many hotels that have seen the

18 AHCT July/August 2018

positive outcomes of moving to the cloud, according to Michael Schubach, strategic deployments and programme management director, Infor Hospitality.

“For the hospitality industry, cloud computing enables flexibility, mobility and connectivity, empowering decision making by providing real-time insights and data,” he says. Cloud computing, working hand-in-hand with other next-

generation technologies, helps hoteliers and restaurateurs gain deeper understanding of their operations and guests, particularly across multiple locations, service outlets or management structures. This can improve product offerings, service levels and visitor satisfaction, all of which boost the bottom line. The benefits lie not only in the results being produced, but also in the way in which they are achieved; the total cost of

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Cloud computing enables flexibility, mobility and connectivity, thus empowering decision making

cloud-based technologies can be lower over time, freeing up capital and human resources for other needs.

Speed is of the essence According to Grahame Tate, regional vice president, Hotels and F&B, Asia Pacific at Oracle Hospitality, among the foremost priorities facing hoteliers and restaurateurs today is the challenge to enhance capabilities to deliver personalised experiences – which guests are increasingly demanding. The critical prerequisite for providing such individualised service at scale is the ability to accelerate innovations.

If hospitality operators can’t deliver new products and services at unprecedented speed, it’s impossible to keep pace with customers’ ever-changing expectations.

Cloud-based solutions address this fundamental issue by injecting speed into the equation, converting the impossible

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It goes without saying that hotels and restaurants can reduce the complexity of their IT burden by centralising technology in the cloud. However, this is the case only when the migration process is well executed. Every application has its own unique cloud migration path. There isn’t a “one size fits all” approach. And every business will have its own access needs and workflow requirements. We have a few “lessons learned” for successful migration to cloud technology.

Satisfaction - Guest satisfaction is paramount - we know this. With a cloud-based platform, satisfaction is easier to ensure. Take the property management system (PMS), for example. When it’s in the cloud, IT staff can be more responsive to initiatives that actually drive guest satisfaction - even revenue. That’s because it offers less downtime than using an on-site server that consumes local resources and valuable time.

Savings - Most operators will find they can reduce hardware and energy costs after moving to the cloud. This is a direct correlation due the substantial reduction in redundant hardware and lower energy expenditures when the on-site servers are removed from the equation.

Security – Moving technology to the cloud allows data to be stored more securely.

Typically, cloud infrastructures operate at a higher Tier Level than an operator might afford with on-site systems. Perhaps more importantly, data in the cloud is often better protected from a breach or other disaster that could occur if it were stored at a physical location.

Simplicity – Cloud-based solutions are ubiquitous, providing operators with consistent and access to their enterprise data.

Thoroughly research a cloud technology before embracing it. It’s important to carefully study your existing IT infrastructure, needs and usage to best determine if cloud migration is right for your operation. Assess which solutions are best suited to a cloud environment. There are some that will perform better in the cloud, and it’s important to fine-tune the list of apps to be migrated to achieve optimal cloud performance. - By Andrew Cox, APAC managing director, Agilysys

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Technology ASIAN HOTEL & CATERING TIMES

guest service anywhere, anytime,” says Tate.

“By addressing every facet of the business, a cloud-based solution optimises operations across the board, yielding the speed, agility and efficiency required to meet guests’ everchanging needs.”

Grahame Tate, Regional Vice President Hotels and Food & Beverage - Asia Pacific

Personalised experience

ASIAN HOTEL & CATERING TIMES

Hazem Hussein, CEO of the Hospitality Division at Amadeus, says that many independent systems, either premises or those claiming to be cloud-based, do not integrate with additional technology solutions openly, if at all. Data silos prevent hospitality professionals from having a comprehensive view of their business and their guests, which limits a hotelier’s ability to adapt to changing market demands and manage guest experiences and preferences in meaningful ways.

Outdated and non-integrated technology poses a considerable challenge to creating memorable guest experiences and personalisation, says Hussein. A personalised experience is something every guest expects who visits a property. Hotels

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• April 2018

• April 2018

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Market report

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focus on what matters most, the guest experience.

“Managing transformational change may seem intimidating or overwhelming, but when you partner with the right vendor in pursuing the your company’s most important objectives, then moving to the cloud can have positive impacts that resonate not only throughout your operational departments, but across your entire enterprise,” says Schubach.

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providing both hardware upgrades and software updates that keep properties running smoothly.

Many properties can also see a lower impact on budgets as a result of the savings in IT hardware, staffing and maintenance costs. With a cloud-native solution comes consistency in pricing with a subscriptionbased product, as well as access to the latest software releases as soon as they’re available.

Hospitality professionals need cloud-native solutions that can be scaled up and down to accommodate fluctuating demand, as well as higher ease of integration across systems.

These combined benefits allow properties to

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Leading b2b pubLication in asia pacific

Hazem Hussein, CEO of the Hospitality Division at Amadeus

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01 Cover Apr 18.indd 1

that want to succeed must anticipate guest needs, understand previous stay preferences and challenges, and proactively address these using data, analytics, and business intelligence.

Managing these expectations can put a considerable strain on resources at a property if you don’t have the right tools.

By switching to a cloud-native solution, it reduces the burden on team members, as well as reduces the cost of managing and running possible outdated IT infrastructure.

Cloud-native solutions don’t rely on hardware that can crash. Instead, cloud providers manage the entire platform,

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21

Design

Show and Tell As Asian cities battle spatial challenges, kitchens are opening up to showcase designer appliances, gadgets and chefs hard at work.

Rebecca Lo takes a closer look

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pon entering a restaurant in Asia, a common request was to be seated as far away from the kitchen as possible. Tandoori chicken, Peking duck and Korean barbecue are all delicacies typically prepared in a hot mess, and smelling like a greasy diner is not what anyone wants to get out of a dining experience. Yet a perfect storm of factors is blurring the boundaries between kitchens and dining rooms. As Asian cities explode in population, astronomical real estate prices have led to shrinking commercial kitchens. Chefs are becoming celebrities through YouTube videos, reality TV shows and food fairs, transforming the cooking process into theatre. Kitchen equipment is scaling down as people experiment and entertain with food at home, demanding efficient, residential scale gadgets to do so. In Hong Kong, for example, the number of restaurants has almost doubled and commercial real estate prices have quadrupled in the past two decades, though the city’s population has remained relatively consistent. This means that good F&B staff is in high demand, with the highest shortage of people. Asian restaurateurs are rethinking how they can save labour costs through better equipment and kitchen design. Industry leaders are getting ahead of the curve with smartly designed establishments, investments in equipment that does double duty, and streamlined menus for consistently great dishes.

From Left: Limited space is the challenge restaurateurs face when it comes to kitchen design - Plat du Jour; Fusion Chinese eatery Ho Lee Fook; Bakehouse; Christopher Mark and Syed Asim Hussain founders of Black Sheep Restaurants Below: Shanghai Kitchen; The Pond

Hipster Hotspots Christopher Mark is a transplanted chef from Toronto who has lived in Hong Kong since the 1990s. He founded Black Sheep Restaurants in 2012 with Syed Asim Hussain, and has carved a niche for the group through svelte and singular eateries.

Whether it is the Neapolitan pizzas of Motorino, the steak frites of La Vache or the grilled bites of the recently opened izakaya

22 AHCT July/August 2018

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Design

Clockwise from above: Open kitchens are the new norm - ChômChôm; recently opened izakaya in Hong Kong - Fukuro; Coast; McDonalds at Sydney Airport T1

Fukuro, there is a Black Sheep outlet for everyone. “Open kitchens allow chefs to be more connected with their guests,” believes Mark. “For restaurants with a specific offering, an open kitchen is most suitable.

And good ventilation is key.”

Along with developing concepts and menus, Mark collaborates with designers such as Hong Kong based American Sean Dix on the layout and direction of his outlets’ aesthetic. “Stefano Ferrara made our pizza oven in Motorino; they are the Stradivarius of pizza ovens,” Mark reveals, noting that it is visible near the rear of the restaurant. “With its conduction and radiation functions, it allows us to cook a pizza in 90 seconds.” He believes in providing great tools for chefs so that they

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can make the best use of limited space.

Mark feels that J&R Grills are the best in the world due to their thick grill base for even heat conduction. “They are like using cast iron pans,” he states. For delicate smoky aromas and tastes, he vouches for Josper Grills from Spain and X-Oven from Italy.

“Charcoal is part of the flavour in southeast Asian cooking,” Mark insists.

Maximising Real Estate Mark is constantly on the look out for real estate; a two storey space on Elgin Street eventually became Ho Lee Fook, a fusion Chinese eatery styled by GOD’s Douglas Young and designed by Dix. “It was a difficult space to work with,” Mark admits. In the end, the open kitchen

became the life and soul of the entry while attracting passers-by from the street, and the larger space downstairs was transformed into an intimate dining room. Similarly for La Vache, Mark had to completely revamp the basement interiors, adding proper ventilation and air conditioning for the windowless space. “It has a grungy Bohemian vibe that French diners like,” Mark notes.

“High quality knives are more and more a kind of status symbol for the chef,” notes Hans-Joachim Giesser, owner and descendent of Johannes Giesser who founded Geisser Knives in 1776. “They are proud to show and use the latest models.

With our new knife series PREMIUM CUT, all chefs working in an open kitchen or barbecue station have the perfect tools to impress guests. The latest design along with modern colours and handle materials are combined with the best technologies and skills. Magnetic bars and stainless steel knife blocks or boxes are still the best solutions for safe and hygienic storage for knives.

While automised food preparation may decrease the use of cheap kitchen knives, this trend is equalised by the use of better and more costly knives. As chefs realise that work can be done more easily, safely and comfortably with a high quality knife, quality, design and outstanding cutting performance become increasingly important.”

Trimming Menus Chilean architect Hernan Zanghellini, a decades-long veteran in the Hong Kong hospitality scene, has designed restaurants including all day dining buffets for ShangriLa in the Philippines, Chinese restaurants for Maxim’s across greater China, the uber

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popular Bakehouse and outlets for Mark including Buenos Aires Polo Club. Zangellini has also dabbled in F&B as cofounder of established steakhouse Wooloomooloo and its sister brand The Chop House. “When kitchens shrink, restaurateurs have to be more intelligent with the menu,” Zanghellini advises. “Smaller kitchens cannot have too many chefs behind every dish. Ingredients have to be pre-prepared. Ovens that used to take up two metres are smaller now with four functions: steam, bake, microwave and convection.”

Zanghellini feels that showing the commercial kitchen is a worldwide trend resulting from chefs becoming celebrities.

“Before, the kitchen was dirty and had to be hidden,” he states. “Now, the kitchen is out in front. Restaurateurs have to be aware that open kitchens sometimes take up more space.

You lose wall storage. Food has to be stored in nice looking containers. And multitasking equipment can be expensive.

In China’s third tiered cities, operators tend to go for cheaper and bigger equipment as they can afford the space. In general, too, Chinese kitchens tend to be bigger. A wok takes up nearly a square metre of space and often there needs to be a row of them. Peking duck, barbecue ovens and dim sum steamers are big and tall.”

Dinner Theatre Despite the need to keep open kitchens spic and span, both Mark and Zanghellini feel that they are here to stay. “They provide an authentic dining experience,” Zanghellini argues.

“In some, like Argentine restaurants, the experience is all about the drama of the food preparation. As kitchens open, they force designers to work harder to make them look good.” Case in point is Sydney based Landini Associates’ recent design for McDonald’s at Sydney Airport. The open kitchen is stacked on top of the order counter behind a yellow film, and every aspect of a Big Mac’s preparation can be seen including as it slides down a conveyor belt to the customer. Mark advises chefs to be more open minded when it comes to a kitchen’s layout. “They may be great chefs, but they don’t always think conceptually,” he notices. “Chefs should start thinking of equipment as an ingredient. And when there is a handsome chef behind the grill, like the one we had at Chôm Chôm, an open kitchen is a great way to go.”

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Drink

The trouble with Vodka Challenging times ahead for this clear spirit as Robin Lynam discovers

“Vodkas can also enhance the finish in certain cocktails, as they often provide a smooth, creamy mouthfeel.”

Antonio Lai, co-founder and co-owner of Quinary, OriGin, The Envoy and Vea Lounge

Perceptions matter and unfortunately vodka has to deal with: ‘there’s not much more to it than alcohol’. (left) D1 Potato vodka is known for its daring character and its delicious, creamy smoothness; (Above) a vodka based cocktail served at Q Faith And Trust bar, Hong Kong

make headway in recent years, with sales of vodka gradually declining. In 2016 global vodka sales fell 3.4 per centto 461.3m cases, although standard premium products grew by 2 per cent to 133.6m cases. In Asia, however, the general view seems to be that the main thing vodka should be is cheap.

vodka, continues to decline. Snow Leopard is selling on its unique conservation position, and is stable,” she says.

The Snow Leopard brand was established with a conservationist agenda, and part of its appeal is undoubtedly that people find the cause attractive.

From a figure under the danger threshold of 2,500, there are now estimated to be between 4000 and 10,000 Himalayan snow leopards in the wild - partly because of the work of the Snow Leopard Trust, which receives a proportion of the sale price of each bottle of the Edrington vodka.

“Snow Leopard vodka and Edrington have raised US$300,000 for snow leopard conservation to date, and amazing progress is being made to save a species,” says Cheung. “Obviously we have more to do, and off the endangered list does not mean safe.”

Reinventing the spirit Keeping vodka itself off the endangered list is going to require the support of bartenders, whose attention seems to be mostly focused elsewhere – but there are exceptions at the most creative end of

the business. The Tastings Group’s Antonio Lai, a trailblazing bartender and co-founder and co-owner of some of Hong Kong’s most popular and innovative bars, including Quinary, OriGin, The Envoy and Vea Lounge, concedes that for many bartenders vodka’s purity and relatively neutral flavour profile are not sexy.

“However, for the same reason, vodkas actually give room for creativity as we can experiment with almost endless flavour combinations by re-processing them,” he says. “Vodkas can also enhance the finish in certain cocktails, as they often provide a smooth, creamy mouthfeel.”

Quinary is at number 15 on The Asia’s 50 Best Bars list, and one of its 2018 summer cocktails, the Tiger Lily involves sous-vide preparation of dill, wasabi, and coffee beans with vodka; fat-washing vodka with sesame oil with vodka; and infusing vodka with Sichuan green pepper.

“At the Envoy we infuse thyme with vodka, slow-cook coffee beans with vanilla vodka, redistill flavours of pandan leaves into vodka, and use pre flavoured pear vodka. At VEA Lounge we infuse turmeric into vodka for the Summer 2018 cocktail

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n Asia, for many bartenders and drinkers the perception of vodka is that there’s not much more to it than alcohol. It’s a means of giving a kick to a drink that is actually supposed to taste of something else.

Gin lists are becoming increasingly esoteric, but niche vodka products are relatively few and far between.

Sales on and off premise are dominated

by major brands – particularly Diageo’s Smirnoff and Pernod Ricard’s Absolut, which were the number one and two biggest sellers worldwide in 2017.

Other prominent back-bar brands in the standard to premium price range include Stolichnaya and Stoli Elit, Diageo’s Ciroc and Ketel One, Brown Forman’s Finlandia, Bacardi’s Grey Goose, and LVMH’s Belvedere. But even they have struggled to

In Hong Kong, according to Edrington Brand Manager Tracy Cheung, who handles the company’s Snow Leopard brand, after four consecutive years of decline the vodka category is experiencing a slight upturn – but mostly to the benefit of budget brands.

“According to the latest International Wine and Spirts Record (IWSR) figures, the value segment is growing. Premiums, which were previously called ‘super premiums’ like Belvedere and Grey Goose stabilised, with slight growth of a few hundred cases. The largest chunk, standard

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“Spike”

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16 - 18 September 2018 Dubai World Trade Centre

Redefining Hospitality Together.

Clockwise from above: Edrington Brand Manager Tracy Cheung of Snow Leopard vodka, believes that spirit is experiencing a slight upturn; V29’s Cleopatra Formosa; Quinary bar; Quinary Lounge (Below) VEA’s Five Spices

Whooo’s Chai, and use a premium vodka for a cocktail called Cleopatra Formosa, which is also available spirit-free. Taste them both and you’ll appreciate the difference in taste and mouthfeel,” says Lai. Mouthfeel is an important selling point for DI gluten -free Potato vodka, launched in 2016 by the independent British D.J. Limbrey Distilling Company. Most of the best known vodkas in the market are grain based, and potato spirits are texturally significantly different.

Future is bright, maybe Founder Dominic Limbrey is optimistic about the prospects for his DI Vodka in Asia, notwithstanding sluggish market conditions.

“We’re securing key listings in some wonderful high-end accounts, which is placement that is important, and a fundamental building block for our future success. However getting poured in cocktails is an immensely more challenging goal,” he says.

Limbrey believes that the distinctive points of premium vodkas without additional flavouring – choice of the raw material to distill, distilling methods, and degree of filtration – are still not widely understood in Asia.

“The marked differences in material and

distilling techniques’ effect on removing impurities, sustaining flavour and delivering mouthfeel stand out in a martini, or neat serves on the rocks.

The differences are less striking when diluting with a mixer, or adding other flavours,” he notes.

“Hong Kong remains heavily influenced by commercial incentives from power brands supporting back bars and speed rails to retain volume.

Smaller independent brands need to compete by adding value and innovating to ensure onward development – and avoid the inevitable drop off following the honeymoon and excitement of being a new brand,” he says.

Limbrey adds that he is about to introduce a new range of patented mixers which he describes as “unsweetened, high integrity flavour products that will play strongly with both our vodka and gin products,” to the Asian markets, starting with Hong Kong and China.

Despite challenging market conditions new vodkas continue to appear.

“A new brand to keep an eye on is Our Vodka, a brand from Sweden with local roots that features do-it-yourself kits to infuse flavours into vodka,” says Antonio Lai. “We find it a very interesting way to re-introduce vodka to the market.”

The Hotel Show Dubai, the most prestigious hospitality event in the Middle East is returning for its nineteenth edition this September for the most important date in the calendar, where the entire industry meets to do business.

If you are an Owner, General Manager, Head of Procurement, Executive Housekeeper, F&B Manager, Chef, Designer or Architect, The Hotel Show Dubai is where you will discover everything needed to build, develop and maintain a hotel or restaurant in one of the world’s most active markets for hospitality development.

By joining over 30,000 visitors between 16-18 September 2018, you will explore the latest trends and unearth the very latest products across Interiors, Lighting & Design, Technology & Security, Operating Equipment, Bathroom & Sanitary Ware and HORECA. With more than 600 international and regional brands to choose from the possibilities are endless.

Furthermore, back by popular demand is The Middle East Hospitality Leadership Forum, which will bring together more than 50 industry leaders to discuss latest developments, and The Middle East Housekeepers League of Champions, the only challenge of its kind for the housekeeping division in the world.

REGISTER TODAY FOR FREE ENTRY www.thehotelshow.com/register

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Food

The ever expanding cheeseboard Parallel to the ever-growing demand for heavily processed cheese, however, sophisticated and wealthy Asian diners are increasingly interested in exploring the world of private label, gourmet and artisanal cheeses, writes Jane Ram

surprisingly, given the country’s multicultural society, multiple cheese making traditions flourish in Australia. It’s not all good news however as more than one Australian cheese-maker decided that bee-keeping would be less work and more profitable.

“Within about three years I have seen a big increase in interest in cheese, especially among Chinese customers who start to discover and appreciate cheeses from France, Italy and the Netherlands,” says Menad Berkani, Executive Chef, St Regis, Shenzhen. “In Shenzhen we serve an assortment of cheeses on a tray in our all-day dining restaurant, while in our Italian restaurant we have some dishes with Burratta, Mozzarella and other Italian cheeses, which our guests appreciated. In Taiyuan I had a French fine dining restaurant where we served many cheese platters and some recipes with cheese.”

New names, new labels Restaurants like Hong Kong’s Giando are finding new and creative ways to introduce patrons to a variety of cheeses. Chef/ Owner Gianni Caprioli is fiercely loyal to Italian artisanal producers of cheese and other products that he personally selects and brings into Hong Kong for his four restaurants and sales outlet. “I am loyal to Italian cheese and I prefer to champion

Cocoa and chocolate chips Muesli

Chorizo

Its versatility and availability give cheese wide-ranging appeal

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heese is a powerful comfort food. For three years as a castaway, Ben Gunn dreamed of, “Cheese, toasted mainly”.

This colourful character in Robert Louis Stephenson’s Treasure Island was by no means unique in his craving. Its wide ranging flavours and textures, its versatility and availability give cheese wide-ranging appeal as Asian diners have discovered in recent decades of eating industrial cheese in fast-food versions of hamburgers, pizzas and pastas.

Parallel to the ever-growing demand for heavily processed cheese, however, sophisticated and wealthy Asian diners are

increasingly interested in exploring the world of private label, gourmet and artisanal cheeses.

Asian traditions Some dairy raising regions of China have a longstanding cheese tradition as a means of preserving excess milk in times of abundance. Southern China around Shunde, only 47 kilometres West of Guangzhou, produces a special type of cheese-like curd which is preserved in salt.

It is made from the rich buffalo milk for which the region is famous. At the other extreme, on the Mongolian steppe, nomads have their own cheese-making heritage. In

between, however, cheese is still regarded as a novelty, viewed with some suspicion by older people, although children and young adults are willing to try. Cream cheese, cheddar and mozzarella are the most popular, while cheese-based snacks also appeal to the young and affluent.

Imported cheeses are expensive and import procedures are cumbersome, which has encouraged some entrepreneurs to go the DIY route in meeting local demand for good cheese. From Bangkok to Beijing artisanal cheese makers have been perfecting their skills in recent years, experimenting with new types and flavours of cheese geared to local connoisseurs. Not

Diners today have very developed palates

niche, artisanal producers with a history of cheesemaking.

The production of cheese has become commercialised in many cases, so when I find traditional makers, I do everything I can to support them. When you indulge in cheese at any of my restaurants, you can be sure that it has been made with the utmost care and attention. I think you can taste the difference.”

The spotlight is on Italian cheeses on the antipasti buffet table at Giando’s newly introduced weekend brunch. “I don’t think people really understand the breadth of Italy’s cheese until they see our selection of over 15 varieties,” says Chef Gianni.

“Essentially, you can think of our cheese spread as a regional tour of Italy, from pecorino to taleggio, burrata to gorgonzola.

One of my favourite features is our mozzarella selection - we have four or five kinds: classic mozzarella di bufala, bite-size bocconcini and creamy stracciatella.

“Hong Kong diners today have very developed palates and

2 Olives and Rosemary

A range of 70g fully baked bread rolls made for snacking and to be enjoyed at any time of the day.

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Food These days Malouf says he is increasingly experimenting with new ways with traditional ingredients including cheese. His own Lebanese roots have encouraged him to explore new textures using cheeses in desserts. “Yoghurt cheese, feta and other brine cheeses are all available in Australia and in Bahrein, along with Shanklish, a fermented white cheese of “dry” ricotta. I spice it up with sumac, wild oregano, thyme and chili. My version is usually creamier, but still crumbly. I use stretchy cheeses like Akawi and Kashkaval in desserts. These are popular with diners in Hong Kong who are generally very interested in what I am doing.”

Mohammad Ali Khuni Sofitel’s Regional Executive Chef Greater China hails from Singapore. “Cheese eating in Asia has evolved over the last two years,” he says. “We have Yunnan’s largest cheese room at Sofitel Kunming. Preferences here are more for creamy and lighter cheese – the millennials are more adventurous and they share the same tastes as European cheese eaters. They go for robust old world cheese and blue cheese.” are educated about regionality. We can definitely serve more adventurous cheeses.

Ubriaco is very popular with our guests this cheese is bathed in prosecco along with bi-products such as seeds and leaves, of wine making. It’s a unique taste but people are very open to trying new things these days. I have access to more cheese because I’ve started to import them myself. I’m beginning to use more cheese in desserts, experimenting with a southern Italian take on tiramisu -- I’m calling it Buttami a Sud which means ‘throw me to the south’.

Instead of mascarpone I use burrata cream – a bi-product of making burrata cheese.

The result is a more robust texture and a pleasant savoury note.”

Evolving tastes Modern Middle Eastern Master Greg Malouf hails from a different direction, but he is also using more cheese in his dessert recipes. Born and educated in Melbourne, he has won international acclaim for his successful reinterpretation of traditional recipes from Western Asia, including Turkey and Egypt. For the past five years he has been based in Bahrein engaged in wideranging food consultancy throughout the Middle East and returning frequently to the Far East, especially Hong Kong, where he has restaurant interests.

Cheese eating in Asia has evolved over the last two years. We have Yunnan’s largest cheese room at Sofitel Kunming.

Preferences here are more for creamy and lighter cheese Mohammad Ali Khuni Sofitel’s Regional Executive Chef Greater China

food2china fhwchina@worldex.singex.com

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Equipment

Ice comes in all shapes and sizes now (Photo courtesy Ice-O-Matic)

NICE ICE

It can make or break a cocktail; add or detract from a food display, and is a must in most beverages now.

Zara Horner gets the latest on ice and the machines that make it

T

impact the finished product.

It’s an ever-changing sector as Nick Hammond Ice-O-Matic South Asia Pacific regional manager, notes: “The trend now is toward chewable ice. To answer that demand our unique Pearl Ice is soft, chewable, and long lasting.

It also dispenses smoothly, blends quickly and displaces liquid better than cubes.

“We are also seeing an increased demand for larger clear cubes to give a highend feel to drinks. Ice-O-Matic Grande cube machine produces a large cube - 31mm x 29mm x 22mm.”

Talk about tech Gary Cristofano VP international sales Follett Ice goes even further: “Ice is food! The perception of ice has changed drastically as operators become increasingly concerned with labour, safety, and sanitation.”

In response, Follett introduced the Horizon Elite line of Chewblet ice machines in 2016. “Horizon Elite has a patented scale-inhibiting design that offers foodservice operators a low cost and superior performance [option] even in the most challenging water conditions. The design dramatically reduces scale build-up and the associated costs of scale mitigation, all while using 35-50 per cent less water than comparable cube-type ice machines.”

Follett ice is all about making it easier for the customer

Ice-O-Matic’s Elevation series

The Horizon Elite line will be fully available by end Q2 2018 with the newest 710 and 1810 model releases.

Ice-O-Matic’s new Elevation Series is more energy efficient, easier to clean and maintain, has simplified service diagnostics and is easier to install, according to Hammond.

The series features dual air discharge where hot air from both the side and top of the unit is released, making it a good solution for tight spaces regardless of air flow requirements. Mission critical indicators keep users “one step ahead of problems”, while the Smart Harness control board, universal components and digital diagnostics make servicing easy. Elevation’s one-touch descaling and sanitising ensure

food safety. The smooth, solid Food Zone allows for quick wipe down for everyday cleaning, and dishwasher-safe components easily snap off and on.

“We are also producing machines capable of producing more ice in less space,” Hammond says.

As the technologies advance, ice machines have become more intelligent, James Sun, product marketing manager Manitowoc ice machines points out.

“Increased efficiency in terms of production, water-saving and power consumption, are top of clients’ lists - as are sanitation, design and reliability.

“While demand has changed a lot in the US and European markets, it’s a little bit slower in the APAC region.”

Manitowoc’s new modular ice machine is the Indigo NXT and NEO for undercounter ice machines. 60Hz Indigo NXT ice machines were launched in the US last year. 50Hz Indigo NXT ice machines will be launching in Europe in the second half of this year and will launch in APAC in 2019. NEO ice machines have been here since 2013, the new NEO phase 3 is expected to be reviewed this year.

Ice is food!

Gary Cristofano, VP international sales, Follett Ice

he F&B ‘outsider’ could be forgiven for believing there’s not much to say about ice. But nothing could be further from

the truth.

Ice is no longer an afterthought but a vital ingredient in most drinks and food displays. Some mixologists argue that ice is as important to the success of a beverage as the base spirit.

Because water quality is essential, importing ice has been going on for generations. In fact, even in England where ice was in ready supply for most of the year, Queen Victoria insisted on her ice coming from Wenham Lake in Massachusetts.

The tradition continues today in bars and restaurants around the world which import their ice in huge blocks from areas with known superior water quality.

The ice shape and size are equally important to ensure it doesn’t adversely

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Space, utility, efficiency

Manitowoc’s U140 under counter ice machine

Predictions from Scotsman that refridgeration processes will focus on more environmentally friendly propane

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It’s obvious that ice is so much more than just a drink chiller and for Carla Cozzi, marketing communications specialist with Scotsman, “Most F&B activity cannot operate without ice.

“Ice can be used to fill eye-catching displays for promotions: the droplets on bottles and containers are immediately associated with freshness. Crystal clear and slow melting ice cubes keep a drink chilled without diluting it, enriching the drink and heightening the value perceived. Our Gourmet ice makers perfectly answer these features.”

Acknowledging the trend for bigger size

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cubes, the range produces the 40gram cube.

“Our R&D is constantly studying and developing innovative devices and processes,” Cozzi says. “In particular we are now focused on improving efficiency while reducing carbon footprint, having in mind that space occupied by the machine is generally a critical factor.” The complete EcoX range now covers all ice shapes.

Scotsman is increasing their models which use natural refrigerant gas R290 (propane). Including, the DXN range of newly engineered fully automatic freestanding countertop or wall-hung cubelet ice and water dispensers. The NW1408 is the latest member of the NW Series, breaking new ground as the market’s only 30 inch machine capable of producing 680kg of ice cubes in 24 hours. “Being able to pack this much ice production into the 30 inch format is going to be a huge bonus for sites that need more ice but have limited space,” Cozzi says.

Being able to monitor important variables like efficiency or hygiene conditions throughout the production and storage process is a huge benefit, according to Cristina Cordon CEO ITV Ice Makers.

“By doing so, the user soon verifies the profitability of the investment. Ice produced by an ice-maker is more cost-effective when compared with same volumes acquired from other, less dependable, more space consuming sources.”

ITV’s Ice Queen N produces nugget ice, which is hard inside and soft on the outside, so it can be used to cool, for example, fruit juices or yoghurts. And it’s chewable. The units are energy and water efficient.

Cordon predicts production processes of the future will emphasise propane gas.

“Thanks to its low environmental impact and its excellent thermodynamic properties, the use of propane, or R290, will be extended in refrigeration equipment.”

ITV’s new 22-inch-wide Slim range is a response to the quick service restaurant need to reduce their equipment footprint.

“The Spika MS 700-22 Slim with vertical evaporator produces half or full dice ice cubes, the perfect shape for soft drinks. The DHD 130-22 Slim Dispenser is a reliable, hygienic, easy to service, energy-efficient machine, which combined with the Spika MS300 Slim has a 128 pounds storage capacity. The ice cubes are released with just a light push. The Slim range also includes the Bin S 400-22, with stainless steel body, an easy cleaning design, and 399 pounds storage.”

Manufacturers such as Ice-O-Matic are used to providing ice for all occasions

What makes a great ice machine?

ICE O MATIC: a great ice machine is one that the customer doesn’t have to think about. It’s designed for simplicity, easy access, easy clean, simple electromechanical controls, long lasting performance, quick diagnosis and maintenance. A great ice machine is reliable, easy to instal and energy efficient. Ice-O-Matic machines are constructed with stainless steel chassis, stainless steel and rigid plastic cabinets.

MANITOWOC: energy saving, sanitation, serviceability and cleanability, intelligence and reliability make a great ice machine.

FOLLETT: great innovations such as scale build-up inhibition, using less energy and water, ice through a tube technology, ability to have two dispense points serviced by one ice machine, and Chewblet ice. Follett now offers modular ice machines ranging from 425 pounds to 2100 pounds of production per day.

SCOTSMAN: Their motto is, “never without ice”, which is the dream of any F&B outlet. They have five different technologies and relevant types of ice, and within the same type of ice they have different sizes, for a total of 11 different ice varieties. Besides the large range, the machine’s reliability is their main commitment. Scotsman was the first commercial ice maker to get International Organization of Standardization (ISO) certified (ISO9000:2001). These standards include: safety, reliability, being environmentally friendly, and having proven quality. Protection from bacteria and microbes, simplicity and ease in cleaning operations also make a great ice machine.

ITV ICE MAKERS: latest technology, careful design and the best value for money. They are also proud of their after sales service.

AHCT July/August 2018

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Equipment

Knives like the ranges from Pacific67 have to sit perfectly in the hand with comforable weight and balance to reduce fatigue.tif

Giesser is determined to make cutting steak easier

It’s all about personal preference when it comes to professional knives (Photo courtesy Giesser)

Sharpening form and function When asked, chefs say the most important kitchen equipment is their set of knives. Zara Horner finds out why

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atisfying heft… intuitive design… well-crafted… elegant… reliable… textured… safe… to the novice none of those words would be automatically associated with knives, but to a professional these features are just the beginning.

“Probably the only statement that will receive unanimous consensus from chefs and the culinary community across the world would be that knives are the most important tool in the kitchen,” agrees Bassel Siblini, co founder and managing partner, Pacific67.

“It holds true in every kitchen culture on the planet and it stems from the fact that it is the first tool chefs reach for to prep ingredients. It helps to do a successful mise en place, which in turn allows a streamlined organised cooking process.

“Beyond the functional aspect of knives, at Pacific67 we believe there is an emotional connection between a person and their knives, making the knife the most loved and essential tool in the kitchen.”

A good chef is a multi tasker, and a good chef knife is designed to handle multiple jobs.

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Form follows function. A professional knife must be absolutely functional and the blade must have a high sharpness and should stay sharp Hans-Joachim Giesser, Giesser

“When it comes to cooking, preparing the ingredients is very important,” agrees Carl Elsener, CEO Victorinox. “It requires very special, sharp knives, without them the food cannot be honed into the correct shape.

“Good knives are irreplaceable helpers.

So it is crucial that the right tools are available in the kitchen. Chefs are really dependent on that.”

A good knife is seen as an extension of the chef ’s arm and as such must be easily manoeuverable with a comfortable weight and balance to enable chef to move effortlessly between slicing, chopping, dicing, filleting, peeling etc.

“A Western chef will use different knives to a Japanese or Chinese chef,” Hans-Joachim Giesser owner of German manufacturer Giesser points out.

“Though it is absolutely true that the knife set is the most important equipment in any professional kitchen, a Western chef needs a parer, a 10-inch blade, a filleting knife, a boning knife and a slicer.”

For Giesser, “Knives are very traditional tools and the blade shapes haven‘t changed over decades. However, today we have a much greater variety of knives. As the world has become more global manufacturers have increased their ranges and chefs are curious to use and experience new tools.

“While demand hasn’t changed greatly, we are seeing a trend towards more expensive knives with a higher performance.”

The latest series from Giesser is the Premium Cut range which combines

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The most essential of kitchen items (Photo courtesy Pacific67)

sharpness with ergonomic cutting performance, and “never before-seen handles”, according to Giesser.

The company is also working on a range of steak knives to overcome the deficiency of sharp knives in steak houses. “Nice sharp knives are rare in most of these restaurants,” Giesser says. “Guests can pay a lot for their meat but have to cut it with poor knives.

We are working on developing a series to change this situation.”

Which one?

The choice of knife comes down to personal preferences. For example, full bolster – the band of metal separating blade and handle – half bolster or no bolster will depend on whether a safe grip is deemed more important than the fact that bolsters can make the knife heavier and harder to sharpen.

In recent years ceramic knives have seen a surge in popularity. They can be sharper, keep an edge longer and don’t rust.

But some chefs find them brittle and have concerns regarding safety. Other chefs prefer their knives not to be coated with Damascus steel, as many knives are now, because they believe the coating can chip. Finally, while it is essential the handle is comfortable the material from which it is made can be an issue, with some chefs preferring a polymer or fibrox handle while others say a wood/ plastic composite is harder to look after.

“The chef ’s knife is a classic, and the centrepiece of any professional kitchen,” a spokesperson for Friedr.Dick says. “A slightly curved cutting edge makes these knives ideal for the rocking cut.”

The company has been making knives since 1778 and it’s latest offering is the Hektor. “Ideal for cutting larger pieces of meat and fish, it is also perfect as a brisket knife because the long curved blade can

Good steel guarantees a life time of sharp (Photo courtesy Victorinox)

achieve a long drawn cut,” the spokesperson tells us, while “the Kullenschliff (Granton edge) reduces the amount of food that sticks to the blade.”

“Pacific67 Originals Collection is our first line of kitchen knives,” designer and co-founder Akos Venesz says.

“The knives are produced around three key pillars: quality, function and aesthetics, using Japanese VG-10 steel, tempered to 62hrc, with a uniquely designed Damascus finish, joined to a colourful Pakkawood handle, known for its durability.

“We designed our blades to have the perfect size, height, angles and curvature to work for different cutting motions, and subsequently they work for Asian and Western cuisine preparation.”

Ergonomically designed to reduce fatigue, the knives come with unusually coloured handles: grey, turquoise or blue.

Knife and blade shapes have not changed significantly over the last few years, Victorinox’s Elsener agrees, but “certain types of knives have received more attention, for example, the Santoku knife.”

Developed in Japan, this 13- to 20cm long knife has a curved edge and is used for slicing, dicing and mincing. The blade and handle are weighted equally.

“And, more attention is being paid to safety-related issues,” Elsener continues. “So handles have been redesigned and provided with a ‘nose’. Knife handles are now available in many colours to distinguish them when in use – this also ensures hygienic food preparation.”

Victorinox knife blades are manufactured with stainless steel, and the handles with different materials, though: “in the professional sector, non-slip and sterilisable Fibrox is usually preferred, and fluted edges are also popular,” Elsener points out.

In the pipeline for the company is a ‘dual grip’ collection. The knife handles are manufactured in the soft grip process with two components, a hard core and a softer non-slip outer layer. “The knife adapts perfectly to each hand and makes working in a professional environment over hours and hours very comfortable,” Elsener says.

Stainless chrome molybdenum vanadium steel is the hallmark of good knives, for Elsener. This steel “guarantees sharpness and meets the highest hygienic certifiable requirements. Every knife is expected to be sharp from the start, but only a good knife stays that way.”

Prerequisites for a consistently high level of edge retention are high-grade steel, consistently performed heat treatments and precise machining of the cutting edge.

Cutting is easier when the knife is safe in the hand and an ergonomically shaped handle made of high-quality material can prevent slipping and fatigue of the hand.

“The knives and cutlery markets have seen tremendous growth in the last few years and will continue to grow for the next five years,” Siblini predicts. “This is entirely driven by the global ‘foodie phenomenon’ and E-commerce. We will be launching a new range this August 2018, and have three other lines planned for launch in the next 18 months.”

Latest in the range from F.Dick, the butcher’s knife Hektor

www.asianhotelandcateringtimes.com

AHCT July/August 2018

37

Equipment

Signature amenities introduced recently at the Dorsett group of hotels

Organic, natural & sustainable products are in demand as ADA discovered. The market requires well-known certifications with traceable criteria, such as the ECOLABEL from the European Union; ADA’s response has been to offer a large choice of certified lines

Amenity Creep The constant change to in-room amenities, particularly the bathroom, by hotels in response to customer demands and trends, referred to as amenity creep, has led to products that are bespoke, premium, organic and natural. While this still holds there is also the increasing societal pressure to reduce the use of plastics and waste in general.

Vicki Williams spoke to some experts to learn more

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remium bespoke brands are still a strong customer-driven trend in amenities, and potentially a factor in guest loyalty. “Our new signature amenities were introduced only recently, and can only be found in the Dorsett group of hotels. They form part of an overall new brand image and design to enhance our brand positioning in the market,” says Adlan Razman, executive

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housekeeper, Dorsett Grand Subang in Malaysia.

Razman points to the customerdriven response. “We have studied guests’ preferences, including fragrance/scent through our questionnaire and customer’s direct feedback. Thereafter, we cater to these customer’s needs by designing products which fit them the best.”

The amenities are also group-driven,

including a design that makes the product a collectible souvenir. “The amenities were designed and hand-picked by our president, with a design element that has a story behind each amenity, with each item featuring a different character. They also feature a special Dorsett fragrance/scent also hand-picked by our president that has a refreshing smell and inviting scent.”

Adding, “That it is custom made and

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only found at Dorsett gives guests a sense of fond memories.”

Isabelle Scheeck corporate Projects & Communication Manager, ADA, speaking of the role amenities play in the guest experience concurs, “The amenities are “the little extras” that make the difference in guests’ well-being and invite them to return. The bathroom, a very personal space, is the perfect place for a hotel to win the trust of their guests by providing original, premium cosmetic products. In terms of sustainability, ADA has always been a pioneer in the industry: from the use of natural renewable raw materials, to fair trade raw materials, developing formulations that do not use potentially harmful substances, to resource-efficient production and environmentally friendly packaging concepts.”

Also wanting to engage its guests through a think-green mentality is Hong Kong’s Hotel Icon. Well-known for its green initiatives and environmentally responsible practices and policies it is just one of a growing number of hotels reducing plastic use. “In April, many of the bathroom amenities in our guest rooms were replaced by bio-degradable PSM products. These are made from plant starch, and are biodegradable and compostable. Unlike plastic, PSM can be disposed of through incineration, resulting in non-toxic smoke and a white residue which can be used as fertiliser,” explains managing director, Richard Hatter.

The items included: toothbrush (handle), shaving kit (handle), shower cap, cotton bud (handle), sewing kit, comb

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and the packaging for all guest bathroom amenities.

Hatter adds, “Hotel Icon has always sought opportunities to be an environmental pioneer, for example, we are the first hotel in Asia to implement ORCA food waste recycling system, and to implement a fully electric transportation fleet. Replacing guest bathroom amenities to that of PSM materials is an effort not only to be inline with the recent sustainability trend but also for the hotel to be more environmentally conscious.”

The hotel also believes that guests want to be environmentally responsible when travelling. “Recent tourism trends show that travellers want to both see and be, more responsible when it comes to the environment and sustainability. Replacing guest bathroom amenities to that of biodegradable materials allow the guests to partake in the hotel’s relentless pursuit of sustainable operations and be a ‘conscious’ traveller,” says Hatter.

From the supply point, according to the leading players in the field, Guest Supply, Ming Fai Group, and Pacific Direct ADA, both luxury and premium ranges, and the environment, are leading product trends.

Martijn van Zundert sales director, Asia Pacific for Guest Supply says, “In addition to a continued demand for new luxury amenities created for our fivestar hotel client base, sustainability is becoming more and more important. From environmentally friendly formulations, to highly recyclable packaging, to green manufacturing processes, to partnering with environmentally conscious companies

who comply with stringent government regulations and conduct environmentally friendly business practises, Guest Supply is committed to reducing our environmental footprint while maintaining the highest levels of excellence. It is our mission to create environmentally friendly products that we can all feel good about.”

As part of this green movement the company has introduced a new version of Ormonde Jayne as well as a new brand called Carol Joy. “We have many more brands in the pipeline,” says van Zundert.

“Another brand worth mentioning is Korres, which only uses the most powerful natural and organic ingredients.”

According to van Zundert, all Korres products are developed with herbs that have pharmaceutical properties, food ingredients and high efficacy natural ingredients. The use of specific synthetic compounds is avoided and replaced with equally effective, beneficial and skin-friendly natural ingredients. Environmental responsibility may come with an increased cost, but it was one that Hotel Icon was happy to absorb.

Hatter says, “Despite almost a ten per cent increase in costs to use PSM we believe that it is a step forward in our green initiative and environmental sustainability.”

Whichever amenity road a hotel decides to go down, one thing is for sure, amenities may be small in size but are big in terms of guest satisfaction. Van Zundert says, “According to one independent study amenities are the second most important item a guest looks at, after the bedding and cleanliness. Other studies also put the amenities second to linen quality.”

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Product News

Form and Function The Stilus radiator and lighting feature, an innovative hybrid system re-examines the rules of engagement in this first joint effort between the company and Giuseppe Bavuso. This complex design combines heat and light harmoniously and can be used as a decorative design feature. A remote control system enables separate system management. And it can be provided with accessories such as clothing hooks and customised hangers. Stilus is available in different formats and is a fully-fledged item of furniture that combines a floor lamp with the a heating function. Architect Giuseppe Bavuso explains, “A curved shape which increases surface area and encourages heat radiation is the characteristic of Stilus. It is made of mono-extruded aluminium formed by combining a double layer from which a stream of light exits, and can be customised with a double finish - a silver-plated reflective interior and a warm and soft-coloured exterior.”

It is available in four models: Stilus single - an easily movable freestanding half column; Stilus double - two asymmetric half columns that bring the most hidden corners of a room to life; Stilus wall - a wallmounted work of art; Stilus divider - several elements combined to create a divider. (www.caleido.it)

Making Connections The new Ixconnect furniture connector systems from Häfele promise more efficiency and process stability. The Ixconnect SC 8/25 spreading connector, which is invisibly mounted, for the assembly of light furniture is the “Best of the best” interzum award winner 2017.

Its sibling is the SC 8/60, Easy Storage cabinet organizer system.

The one-piece connectors make problem-free pre-assembly possible.

This reduces the installation time and cuts down the number of usage errors when the furniture is being built. After installation, the interzum award winner is completely invisible.

The SC 8/25 connects furniture without tools by pressing together, and can be used for all panel thicknesses of 15 mm and above. As furniture technology is becoming the driving innovation force for the new living environment, these connectors give the furniture the necessary space-saving flexibility.

Hoshizaki is ready for summer Hoshizaki, the world’s largest manufacturer of commercial refrigeration and ice machines, has enhanced its UK stock holding to manage expected demand. The move to concentrate on stock holding in the UK is designed to deliver a more efficient service to customers and achieve the consistent, high standard and hassle-free logistics expected of the market leader during this key trading period.

Utilising the 66,000 sq ft warehousing facility in Telford, a site that totals 118,000 sq ft with its state-of-the-art manufacturing facility, producing Hoshizaki ice machines for across Europe, the site is optimally located to deliver many of the company’s most popular units around the country this summer.

Including units in the Compact, Snowflake and Standard Plus range, ready to ship stock is available in the most common formats, such as single and double door uprights and undercounter refrigeration as well as a host of ice machines in varying sizes and setups.

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www.asianhotelandcateringtimes.com

Freeze & Go Carpigiani’s latest innovation - the Freeze&Go, a compact countertop professional batch freezer took a prestigious ‘Gold’ in the Commercial Kitchen Show’s Innovation Challenge. The brand new Freeze&Go harnesses the power and reliability of Carpigiani technology, producing 5kg of fresh, high quality gelato or sorbet per hour, and up to five portions in just six minutes, despite its incredibly compact 300mm width. Its like artisan gelato at the press of a button with the perfect texture and unique flavour. Equipped with a single-phase power supply, the compact, virtually silent and easy to clean model has a stunning, classically shaped, retro design with a cream finish which reflects Carpigiani’s extensive brand heritage. (www.carpigiani.co.uk)

Culinary News

Polar Monkeys hit the deck

Following the successful introduction of two of its most popular beers, Blue Collar Amber Lager and Chairman IPA earlier this year, Polar Monkeys, part of the Nordic inspired Theodor Schiøtz Brewing Company, has introduced a new draught beer format, giving operators added flexibility when serving quality craft beer. Available in 20 litre kegs, customers looking for craft beer will be fascinated by the unique flavours and stand out branding of the beers in the Polar Monkeys range. Created for their easy drinking nature, the beer is brewed in Denmark, with a distinctly Nordic take on recipes and using only the highest quality ingredients.

Blue Collar Amber Lager is the fresh, laid-back member of the Polar Monkeys family. A crisp, balanced hoppy flavour delivers a real thirst quenching beer, while the light amber colour and vibrant citrus palate complement the fruit notes and appealing floral scent. Served chilled, this amber lager is five per cent alcohol by volume.

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Go Ramen, Go

Since its opening at Wanchai Ship Street, Ebisoba Ichigen has become a dining hot spot for food connoisseurs in Hong Kong. Crowned as one of the “most sought-after and mustbuy souvenirs” from Hokkaido, the famous shrimp broth instant ramen set is finally marking its appearance at the Wanchai shop. Using Ichigen’s signature sweet shrimp broth as its soup base, the instant ramen sets offer three seasoning variations for selection – miso, salt and soy sauce, allowing guests to enjoy the authentic taste of Hokkaido ramen in the comfort of their own home. Each instant ramen box set contains two servings, including two noodles, two shrimp broth soup base packs, and two shrimp oil packs. Hoteliers might want to stock this ramen in their mini bar.

Almond Milk goes Matcha

Blue Diamond has lunched its new New Almond Breeze Matcha and Latte flavours in Thailand. Almond Breeze Matcha almond milk combines the best almonds from California with 100 per cent original matcha from Japan.

Almond Breeze Latte, is made with 100 per cent Arabica coffee beans, to create a coffee almond milk that has a soft, delicately sweet taste. Almond Breeze Matcha and Almond Breeze Latte contain just 60 calories, making it a refreshing yet healthy dairy-free alternative to milk. It also has no cholesterol and is rich in calcium and Vitamin E.

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Say Cheese

Somerdale ‘flies the flag’ for British cheese in South East Asia and has an established presence with a network of regional distributors in Singapore, Malaysia, South Korea, Indonesia, Hong Kong and The Philippines. Thailand is as yet off their radar, strangely. As the leading exporter of British cheese it aims to quadruple its sales to the region within three years. Somerdale offers a range of high quality British cheese and dairy products including: West Country Farmhouse Cheddars from Barber’s including its renowned 1833 Vintage Reserve Cheddar; Somerdale’s own ‘Westminster’ brand of great tasting cheddars and hard territorial cheese; blended cheeses such as Chilli & Lime and Monterey Jack & Truffle; a range of sliced cheddars targeted at the growing number of up market burger chains in the region, a cheese snacking range for retail and a range of cheeses specifically for the fast-developing foodservice and airline catering sectors.

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Events

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July 11-14 2018

Worldchefs Congress & Expo 2018 Kuala Lumpur Convention centre, Kuala Lumpur, Malaysia

Join us at Worldchefs Congress & Expo 2018 in Kuala Lumpur, Malaysia will inspire your palates, your minds and your culinary souls. This is a four-day event featuring industry leaders in food and beverage as well as complete solutions for industrial kitchens. It is the premier showcase for culinary innovation.

Malaysian Exhibition Services Sdn Bhd (UBM MES) A-8-1, Level 8, Hampshire Place Office 157 Hampshire, 1 Jalan Mayang Sari 50450 Kuala Lumpur, Malaysia Tel: +60 3 2176 8788 enquiry-mes@ubm.com vicky.yap@ubm.com

July 17-19 2018

Restaurant, Pub & Bar Asia

Southeast Asia’s leading trade platform for artisan, gourmet & fine food. Gain access to the world of gourmet, speciality and high-end retailers, restaurateurs, chefs, buyers and distributors in Southeast Asia at Speciality & Fine Food Asia 2018. It’s the Asian edition of the UK’s market-leading trade showcase of fine food and drink, Speciality & Fine Food Fair.

Montgomery Asia Tel: +65 9880 4126 melissa.goh@speciality-asia.com www.speciality-asia.com

Food & Hotel Thailand 2018 BITEC, Hall 102-104, Bangkok Thailand

The 26th International Exhibition of Food & Drink, Hotel, Bakery, Restaurant & Foodservice Equipment, Supplies & Services

UBM Asia (Thailand) Co., Ltd. 428 Ari Hills Building 18th Floor, Phahonyothin Road, Samsen Nai, Phaya Thai, Bangkok 10400 Thailand Tel: +662 036 0500 Fax: +662 036 0588 Email: supaporn.a@ubm.com

HOSFAIR Guangzhou 2018 China Import & Export Fair Complex, Guangzhou, China

The 16th Guangzhou International Hospitality Supplies Fair will be held in China Import and Export Fair Complex from Sept.7th-9th, 2018. As the representative and model of superior hotel supplies fair, HOSFAIR perfectly serves the hotel supplies industry. A onestop solution and trade platform for purchasers and distributors from China and abroad to broaden their distribution channel.

Guangdong Xinji Huazhan Exhibition Co., Ltd. 2nd Floor (Annex Building), Xinji Shaxi Hospitality Supply Expo Center, Yingbin Road Panyu District, Guangzhou 511430, Guangdong Province, China Tel: +86 20 3112 1716 hosfair@hosfair.com

Food Hospitality World China Import & Export Fair Complex, Area A, Guangzhou, China

FHW / Powered by FOOD2CHINA, organised by Worldex-SingEx Exhibition (Guangzhou) Co., Ltd., co-organized by CCPIT Guangdong Committee and Guangdong Imported Food Association and supported by its global strategic partner Fierra Milano S.p.A, has become the most international and professional food and hospitality trade fair in South China.

Worldex-SingEx Exhibitions (Guangzhou) Co., Ltd. Room 2502, No. 538, Dezheng Bei Road, Yuexiu District, Guangzhou China 510045 Tel: +86 20 8381 1937 Fax:+86 20 8327 6765 media@worldex.singex.com

Meat Expo China 2018 Changsha International Convention & Exhibition Center, Hunan, China

Meat Expo China is confirmed to move to Changsha, the capital of Hunan Province in China, with the fair to be held from13 to 16 September 2018 concurrently with the China Food & Catering Expo (CFCE), a key international trade exhibition in the food and catering industry jointly supported by the Ministry of Commerce and the People’s Government of Hunan Province. Meat Expo China is the perfect platform for trade and networking, people are here looking for the next generation meat processing machinery, etc.

Messe Frankfurt (Shanghai) Co Ltd. 11/F, Office Tower 1, Century Metropolis 1229 Century Avenue Pudong New Area Shanghai 200120, P.R. China Tel: +86 21 6160 8541 Fax: +86 21 6168 0788 annie.zhang@china.messefrankfurt.com

The Hotel Show Dubai, the largest, longest-standing and most prestigious hospitality trade event in the Middle East and Africa will return in 2018 for its nineteenth edition. The flagship event includes The Hotel Show Saudi Arabia and The Hotel Show Africa, With over 600 exhibitors from all across the world showcasing products across interiors, lighting and design, technology, security, kitchen and laundry equipment and more, the exhibition provides a 360 degree view of the market.

DMG Events Middle East & Asia 5th Floor, The Palladium, Cluster C, Jumeirah Lakes Towers, P.O. Box 33817, Dubai, UAE Tel: +971 4 438 0355 info@dmgevents.com

Speciality & Fine Food Asia Suntec, Singapore

September 5-8 2018

September 7-9 2018

September 7-9 2018

September 13-16 2018

Date

The Hotel Show Dubai 2018 Dubai World Trade Center (Hall 2-8), Dubai, UAE

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October 1-3 2018

WOP Dubai 2018 Dubai World Trade Center, Dubai, UAE

WOP DUBAI 2018 is the only exhibition dedicated to fresh produce industry in the Middle East. With its rapid growth, it is recognised in fresh produce industry as the key international trade event for business leaders.

Also called International Perishables Expo Middle East - it is Dubai’s most celebrated event of its kind and an excellent platform that fruit & vegetable sectors around the world to showcase innovative and fresh unique business concepts.

Planetfair LLC Dubai P.O. Box 29278 Dubai - United Arab Emirates Tel: +971 4 33145-70 Fax: +971 4 33145-80 www.planetfair.com

November 28-30 2018

Food & Hotel Hanoi 2018 International Center for Exhibition (ICE), Hanoi, Vietnam

Food & Hotel Hanoi (FHH) opens a direct route for you to North Vietnam’s expanding food & hospitality industry. Whether you are a manufacturer or distributor, FHH is specially designed for you to meet face-to-face with thousands of potential clients & partners, across Vietnam, who are engaged in various areas of food & hospitality and who are actively looking for suppliers.

UBM - SES Vietnam Exhibition Service Co., Ltd 10/F Ha Phan Building, 17-17A-19, Ton That Tung Street, District 1, Ho Chi Minh, Vietnam Tel: +8428 3622 2588 Fax:+8428 3622 2527 tpoole@oesallworld.com

November 28 December 1 2018

Food Week Korea 2018 COEX Center Seoul, Korea

Food Week Korea 2018 is one of the most anticipated international exhibitions in Seoul, with as many as a quarter of the total exhibitors visiting from overseas.

In last year’s edition, out of our 891 exhibitors, over 174 representatives from approximately 30 different countries around the globe, featured with over 1,300 booths while welcoming approximately 60,000 visitors from the world.

Coex Co., Ltd. 513 Yeongdong-daero, Gangnam-gu, Seoul Korea, 06164 Tel: +82-2-6000-8160 Fax:+82-2-6944-8302 foodweek.info@coex.co.kr

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Exhibitions

Meat Expo China returns

COMING UP Meat Expo China

13-16 September 2018 Changsha International Convention & Exhibition Center. www.meatexpochina.com, or e-mail meatexpo@china.messefrankfurt.com

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Meat Expo China, the one-stop sourcing platform for the meat and catering industry, is slated from 13-16 September in Changsha.

Organised by Messe Frankfurt (Shanghai) Co Ltd and the Circulation Industry Promotion Center of Ministry of Commerce (CIPC), the fair will once again be held in conjunction with the China Food & Catering Expo (CFCE), supported by the Ministry of Commerce and the People’s Government of Hunan Province. The two shows are expected to attract 1,500 companies and 25,000 trade visitors. Commenting on the upcoming edition, says Richard Li, general manager of Messe Frankfurt (Shanghai), “I am very excited about Meat Expo China 2018. Following our successful cooperation with CIPC during the previous editions, we are pleased to announce that the China Society of Inspection and Quarantine, and the China Animal Agriculture Association will be joining us for the 2018 show as co-organisers in full support of the show and its promotions as well as organising buyer delegations to visit the fair. I am looking forward to another successful edition to come.”

Boasting an annual turnover of over USD 3.2 billion, Hunan has the largest pork wholesale and trading market in Changsha and is an active hub for manufacturing and trading for the meat processing and packaging industry.

Commenting on the benefits that Meat Expo China brought Hunan New Wellful Co Ltd, an exhibitor in 2017, Wenxiong Sheng, says, “We have attended the fair since the very first edition as it’s a great place to enhance our brand as a leading meat and frozen food company in Hunan. The show is a good sourcing platform as we can find customers, mingle with business partners and find more about our competitors. By doing so, we can explore even more opportunities.”

Meat Expo China 2018 will feature four key product zones dedicated to showcasing a comprehensive spectrum of industry products. The meat and related food products zone will feature meat, meat-based products, seafood and related products, frozen food, ready meals and convenience products. The meat-related processing equipment and technology zone will include abattoir technology, equipment and accessories, dismembering, weighing, measuring and deep processing equipment and technology. The packaging equipment, materials and technology zone will showcase packaging materials, package printing, labelling machinery and spray code technology.

Finally, the refrigeration equipment and technology zone will include freezers and refrigeration showcases, cold storage, cooling material, refrigerator accessories and other related products.

Enhancing and adding to the scope of the show, will be a variety of fringe events.

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Exhibitions

Exhibitions

RBHK returns

Successful industry showcase

Restaurant & Bar Hong Kong (RBHK) 2018 is the key event on the F&B business calendar for keeping updated on the latest products, trends and developments. Scheduled from 4-6 Sept 2018 at Hong Kong Convention and Exhibition, the exhibition will play host to a huge selection of industry favourites for three days.

Attracting buyers from every level of the industry, the exhibition’s reach is over 90 per cent of attendees who are senior-level buyers with direct influence on purchasing decisions.

To cater to the needs of F&B professionals, restaurateurs and bar owners, the exhibition is the best time to source in this peak buying season. It will showcase a range of high quality exhibits such as: food (meat, health food, bakery product, snack food, truffle, caviar, Japanese food, canned food etc), beverage (wine, beer, spirits, sake, tea, etc) and services such as mobile apps, logistics, catering, licensing, chef uniforms and more.

Along with tastings of dishes from across the globe and checking out various culinary theatres, competitions and seminars, the event will also provide the industry professionals and decision makers alike the chance to get hands-on experience with the latest dinning trends and innovations. Online visitor pre-registration will be opened in July.

THAIFEX-World of Food Asia 2018 reinforced its position as the biggest F&B trade show in the region The 15th and largest edition of THAIFEX-World of Food Asia in five action-packed days saw a total of 13,110 international trade visitors from over 150 countries, representing a 9.4 per cent growth from the 2017 edition and surpassing all of the show’s previous records.

This brought the total trade visitor count to a whopping 62,039 – a 12.6 per cent increase from the previous show. THAIFEXWorld of Food Asia is jointly organized by Koelnmesse Pte Ltd, the Department of International Trade Promotion, and the Thai Chamber of Commerce.

“The potential of ASEAN is tremendous. We’ve been recording strong double digit growth since 2014, in conjunction with the establishment of the ASEAN Economic Community. In fact, we have been adding an average of 10,000 sqm to the show every year,” explains Mathias Kuepper, managing director, Koelnmesse. “This year’s recordbreaking figures are a testament to the attractiveness of the ASEAN F&B market.” THAIFEX-World of Food Asia 2018 played host to 2,537 exhibitors, recording a remarkable 17 per cent increase from the previous year.

Says Napawan Promkhatkaew, managing director of Family Tree Foods Co. Ltd, “The online business matching and database management tools contributed greatly to our successful participation as an exhibitor this year. Not only were we able to widen our business networks and meet prospective customers from other parts of the world such as Latin America, Africa and the Middle East using these tools, the strong promotional efforts of the organisers also meant our existing customers knew about our participation at the show, and took time to fly in to Bangkok to meet us here.”

“Exhibiting at THAIFEX-World of Food Asia is a truly important opportunity for Argentina and for any company looking to penetrate the ASEAN market,” declares Diego Gómez, head of commercial promotion in Federal Council of Investments.

Adds Emma Khine Mon, head of supply chain, Premium Distribution, “THAIFEX-World of Food Asia’s hosted buyer programme provided us a dedicated, uninterrupted session to learn about new potential suppliers, focus on exploring new opportunities, and forging new partnerships.”

This year’s Thailand Ultimate Chef Challenge (TUCC) saw more than 1,300 entries from 10 countries. Together with more than 40 international judges from 11 countries, this year’s collaboration between Koelnmesse, Thailand Chefs Association and the Worldchefs (WACS) crowned several champions. Espresso and brew tasting masterclasses were also held to cater to budding coffee connoisseurs.

COMING UP Restaurant & Bar Hong Kong (RBHK) 2018 4-6 September 2018 Hong Kong Convention and Exhibition Centre hwww.restaurantandbarhk.com

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Appointments

Spotlight

Chef Hotelier of the Year

Executive Chef Azizskandar Awang of Anantara Lawana Koh Samui Resort The Hotelier Awards Asia showcases the region’s most talented and hardworking hoteliers who create the most meaningful guest experiences, deliver the best financial results and make a positive impact on team members. Hospitality professionals were shortlisted from over 70 international hotel brands, with Malaysian-born Executive Chef Azizskandar Awang of Anantara Lawana Koh Samui Resort crowned the Chef Hotelier of the Year at The Hotelier Awards Asia 2018.

The fifth annual Awards were hosted in Singapore to recognise outstanding professional excellence across Asia’s hospitality sector. Attended by over 350 hoteliers and industry professionals, the event celebrated award winners who shone amongst stiff competition, decided by a panel of expert industry judges in a two-round process, based on applications, interviews and testimonials.

The Okura Prestige Bangkok has announced the appointment of Alvaro Roa as its executive chef. The Spaniard joins the senior management team at The Okura Prestige Bangkok from The Peninsula Hotel Bangkok where he worked for two years as executive sous chef. Chef Roa’s impressive career began in Europe and he has spent almost 16 years honing his culinary skills at leading establishments in Ireland, the UK, Spain, Mexico, Chile, the UAE and China. His culinary journey has included stints at Park Hyatt Villa Magna Madrid, Spain, Grand Hyatt Santiago, Chile and Kempinski Mall of the Emirates in Dubai, prior to his move to the Far East as Chef de Cuisine at Calypso Shangri-la Jing-An, Shanghai. Commenting on the appointment, Edward E. Snoeks, The Okura Prestige Bangkok’s general manager says, “Chef Roa’s impressive background and his extensive experience bring a new dimension to our Food and Beverage offerings. He is an extremely talented chef with the all-important combination of five-star culinary experience and excellent management skills.”

Hong Kong’s Sabatini Ristorante Italiano at The Royal Garden has Chef Claudio Favero as its new Chef de Cuisine of Sabatini Ristorante Italiano responsible for the entire kitchen of the fine dining Italian restaurant. Chef Claudio’s extensive international exposure will be surprising guests with his perfect execution of authentic Italian classics using only the best seasonal ingredients. With a career spanning 18 years, Chef Claudio embarked on his cookery journey at a tender age, and gained extensive experience in prestigious Michelin starred restaurant kitchens in Italy and Spain. Before joining Sabatini, Chef Claudio was Chef de Cuisine at Don Alfonso 1890 restaurant in Macau.

Singapore-based luxury hotel group COMO Hotels and Resorts has announced the appointment of two new general managers,

who will oversee dayto-day operations at COMO Shambhala Estate in Bali and COMO Metropolitan Bangkok in Thailand.

COMO Shambhala Estate – COMO’s flagship wellness centre in Ubud, Bali – will be managed

by Ram Hiralal. Ram is no stranger to COMO, as she assisted with the preopening of COMO Parrot Cay in 1998.

Her background has always been in the hospitality industry – she began her career with HPL at the Concord Hotel Kuala Lumpur in 1991 before joining Four Seasons in 2003, working in various resorts before her final role as Resort Manager at Four Seasons Koh Samui. She joins COMO Shambhala Estate just as it reinvigorates its position as a leading wellness centre and launches four new wellness programmes.

Simultaneously, the group announces the promotion of Rohaan Chandra as new general manager for COMO Metropolitan Bangkok, Thailand, after almost three years as the property’s hotel manager. Rohaan was born into a family of hoteliers, spending his formative years growing up in a hotel. He studied at Les Roches Hospitality School in Switzerland and Cornell University in New York. Prior to joining the COMO team in 2015, he had worked in the hotel industry for 12 years, at both The Setai in Miami and The Legian in Bali.

“We are very pleased to welcome Ram back to COMO to run our flagship wellness property, as well as promote Rohaan to general manager of our urban hotel in Bangkok,” says COMO vice president of operations, Kevin J. Abramowicz, “Both have an in-depth understanding of the luxury hotel industry in Asia. I am confident that they will add a new dimension to the guest experience, helping us achieve our group-wide targets with passion and style.”

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