Wave, sea-green wood flooring
Having a good idea is not enough: Success factors for start-ups
HOTELEX
Gained the Glory
Once More with You
New Peak and New Start No-Compromise Deep-Fat Frying
Why Guests Still Call Your Voice Reservations Channel And What You Should Do About It
Wega Macchine per Caffè stars in How it’s Made!
Food&HotelAsia2016 a Valuable Platform for Industry Players
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Podcast On Hospitality Academy: Hotel Sales In The Age Of Technology By Doug Kennedy - Columnist, HCA & President of the Kennedy Training Network, Inc.
July-August 2016 | Vol. 5 No.4 | New Delhi, India Annual Subscription: India: Rs.2000 | Overseas: US$250 They say the first bite is taken with the eye, and here’s an appetizer of what’s in store. Hotels & Culinary Asia (HCA) is a B2B magazine for the ever-growing Hotel, Food, Travel and Lifestyle Industries. HCA, through print and online magazine is the authenticated information network that connects you with latest information of the connected industries and as the key media partner to the major industry events around the world, you can trust HCA to serve you with what you need. A quick glance through our pages will lead you into the world of the now in-demand technologies, services and events and much more. Our aim is to update you with the most happenings in the world of hotel, food, travel and lifestyle industries. Dive in, read, explore through our pages and we shall serve you to the best of our abilities and honour our commitment towards excellence.
I n T h e P a g e s 4 Why Guests Still Call Your Voice Reservations Channel And What You Should Do About It 9 Food&HotelAsia2016 a Valuable Platform for Industry Players 16 RIVA SURYA, Bangkok - A blend of history and heritage 22 INTRODUCING AMARI PATTAYA 26 Having a good idea is not enough: Success factors for start-ups 28 HOTELEX Gained the Glory Once More with You New Peak and New Start 30 Asian Trade Participants Toast to Accomplishing Goals at ProWine ASIA 2016 34 Bangkok’s first hotel-based Hydroponic Farm 36 No-Compromise Deep-Fat Frying 37 Wega Macchine per Caffè stars in How it’s Made! 38 GastroPan: the biggest gastronomic event of the year held successfully! 42 Ability to Learn is Key to Becoming Successful Baristas 44 Wave, sea-green wood flooring 50 Astoria Coffee Machines Hit At The Internorga 52 Host Milan. At 18 months from its launch, 800 companies have already reserved 54 The best products of 2016
Being in the hotel training business, my company Kennedy Training Network frequently receives requests from individuals looking to advance their career education and from managers who are looking for resources for the professional development of their individual staff members. Although our company only provides private training workshops and webinars for the existing staff, not individuals, I am always interested in staying on top of what is out there so I can refer those who inquire as a courtesy. Recently, I learned about what I think is an exciting new resource launched just last year by Susan Pannozzo which is called Hospitality Academy. Hoteliers of all levels of experience and disciplines should check it out. By visiting their website www.hospitalityacademy.net you will be able to access a menu of podcasts on a wide range of topics relating to hotel operations, marketing, and human resources. If you use a podcast app, or if you download one of the many apps linked from their website, you can subscribe and be among the first to receive their latest posted podcasts. The best part is that it is absolutely free to access all of this invaluable information! It was only recently that I learned about Hospitality Academy when Susan reached out to ask me to contribute with a podcast. I really enjoyed working with her and am happy to have contributed to the bank of knowledge resources she has graciously made available to anyone who is interested. Susan did an excellent job interviewing me and is obviously very experienced both as an interviewer and as a seasoned hotelier; she asked great questions to drill-down to the core issues related to my topic. The podcast I recorded was entitled Hotel Sales In The Era Of Technology. It is a subject that has been a core theme of my hotel training articles for this publication in recent years, and it is the focus of KTN’s Hotel Sales quest training programs. The meetings and event planning process has undergone wholesale changes from both the supplier and the buyer’s side of the equation. In the past those planning social or corporate groups’ meetings and events would identify three or four hotels and then reach out by phone to each location. Today, a planner typically starts out by searching online and sending inquiries via email or by using the “contact us” form at each hotel’s website. Many use third party event planning websites such as Cvent, Zentilla, Elite Meetings, Conference Direct and others, allowing them to inquire at multiple locations. Many companies and organizations have completely outsourced the function of meeting planning to third parties, who are even more likely to inquire electronically. From the supplier’s side of the equation, most hotel sales and catering sales managers these days are dealing with an overwhelming volume of inquiries because is so easy for planners to inquire electronically to multiple hotels. Instead of calling three or four locations, today’s planners can inquire at a dozen or more with a few simple key strokes. As a result, most hotel sales managers are struggling to keep up with what some have called “lead spam” and they often develop what I refer to as “lead fatigue.” As a result, many hotel sales and catering managers are slow to respond or sometimes do not respond at all, especially if there is no space available for the requested dates. Also, the responses they send tend to be generic, using cookie cutter templates that are not personalized. By listening to this new podcast you can hear my thoughts on how the sales process has changed, and what your hotel sales managers and leaders need to do to these days to stand out from the competition. Also offered are some suggestions for using today’s “high tech” tools for bringing “old school” sales concepts into what has become an overly automated sales processes. Here is a link to my podcast at Hospitality Academy.
EDITORIAL: Reny, Sarvjit, Diamond Singh, Vishwapreet Kaur & Amrita (India), Anna (Sweden), Mike (UK), Liza (Singapore), Upi (Indonesia), Ying & Adrian (China), Arvi (Australia). Columnist: Carolyn Childs, (MyTravelResearch.com); Doug Kennedy (Kennedy Network Training) Public Relations Director: Winnie. Advisor: Rajiv Sanghavi. Design, Art & Web Development: Diamond Infomedia. Publisher: Milinia Plus. B-2-B Group Publications: PRINTING REVIEW, Medical Device ASIA, autoASIA, Plastics & Rubber Review. Contacts: To advertise: advertise@hotelsandculinaryasia.com, to submit a press release: editorial@hotelsandculinaryasia.com, to subscribe: subscribe@hotelsandculinaryasia.com. Published, printed, & owned by Vishwapreet Kaur on behalf of Milinia Plus. at , D-182, PR House, Anand Vihar, 110092, New Delhi, India and printed by her at Technical Press, D-182/C, Anand Vihar, 110092, New Delhi, India. Views expressed in this magazine are of the contributors, authors and companies and not necessarily of the publisher and/or editors’ and they do not take any responsibility for the errors and/or accuracy of the information published in this publication. No part or design of this magazine can be reproduced without prior permission of the publisher, who reserves the right to use the information published in this magazine in any manner whatsoever.
Hotels & Culinary ASIA | July-August 2016 | 3
Why Guests Still Call Your Voice Reservations Channel And What You Should Do About It
By Doug Kennedy
I
f someone would have surveyed hoteliers in the early 2000’s as online bookings were growing exponentially each year, few would have predicted that by now anyone would still be calling to make a reservation. Yet here we are in 2016 with the phones still ringing; and ringing they are, with many hotels even experiencing an increase in calls as those who search on smartphones use the “click to call” feature. It is difficult to get hard industry-wide data to Benchmark the contribution of voice channels as the margins vary greatly according to a number of factors such as if the hotel is branded or independent, leisure vs. business, and economy vs. luxury or boutique. Also, when compared to benchmarking data about OTA and online bookings, there seems to be relatively little industry data about voice. The two most recent
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surveys I have been able to find indicate that when you include CRS and onsite direct bookings, they accounted for from 43% to 55% of all hotel reservations in 2014. Perhaps one reason there is a relative lack of data is that the lodging industry’s obsession with online channels causes many leaders to view voice as the proverbial poor stepchild. This is unfortunate because when compared with the distribution costs of OTA’s, voice bookings are a bargain, especially since voice bookings (when secured by properly trained Reservations Sales Agents) tend to generate a notably higher ADR. It is also unfortunate as there is a significant interplay of voice and online channels. In other words, many of those who book online start out by calling with questions, while others book online first and then call to reconfirm key details and resolve questions that if not fielded correctly can result in a cancellation. Many hoteliers apparently believe that voice is a dying
distribution channel and that the only ones who call are aging grandparents. Yet when you listen in to what’s happening on the phones in the real-world these days like I do on a regular basis for our clients, you hear that people of all ages are still calling directly. Rather than age, it seems to me to be more of a factor of how emotionally invested the individual is in the particular trip they are planning. In other words, the longer the stay, and the higher rates being paid, and the more important the purpose of the trip is personally, the more likely they are to call vs. just book online. I even have several clients that are lifestyle
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branded hotels largely targeting mostly Millennials, yet they still report getting over 30% of their bookings via voice. So why do so many people still call to inquire about reservations? Here are four general categories we at KTN have identified when we listen-in to our clients’ call monitoring systems as part of our assessment and coaching services: Over-Informed (or Misinformed) Callers. These are the people who are obsessed with reading online guest reviews and social media postings. Even if a hotel has overwhelmingly positive reviews “5 star” reviews there are always a few “poor” and “terrible” out there too. These people read some reviews in each category. The
funny thing is that often those who compliment and those who complain are writing about the same hotel features! I recently did training for one of our all-inclusive resorts in Cancun and the newest 5-star reviewer raved about the scenic beach, how well-groomed and clean it was. Yet the most recent 1-star reviewer’s headline was “Worst beach eevvveeeerrr!” indicating it was covered with seaweed and litter. What to do about it: To convert these callers, train your reservations agent to ask the most important question of all circa 2016: “As I’m checking rates for those dates for you, are there any questions I can answer for you such as about our location or amenities?” This helps to uncover their concerns so they can be addressed. Overwhelmed Callers. These callers are confused by all of the options they have seen online at your hotel website and others. They have specific questions about room types, locations, amenities, and views. They are experiencing what Columbia 6 | July-August 2016 | Hotels & Culinary ASIA
University School of Business Professor Sheena Lyengar calls the “Choice Overload Problem.” What to do about it: After engaging them with an investigative sales approach to identify the caller’s reason for travel and their “call story,” these callers respond well to needs-based recommendations, suggestions and endorsements of the available accommodations and packages.
Value-Driven Deal Seekers. These are the distribution channel surfing people who start out checking rates on several different OTA’s, then at your hotel website, and then the call directly. Most do not tell you they have already searched elsewhere and instead simply say they are “Just calling to see about the lowest rate” for their dates. If your agents do not engage them they simply hang up and book online, resulting in significant distribution costs. What to do about it: Again, we train Reservations Sales Agents to
use an investigative sales approach to engage these callers in a real conversation and not just sound like Siri or Cortana, and then train them to directly offer to secure the booking right after quoting the rates. When callers resist, RSA’s need to remind them remove barriers to booking now and create urgency before offering one more time. For on-site agents, it is also helpful to emphasize that they are able to book the caller directly into the hotel’s reservations system. Multi-Tasking Callers. It always amazes me when I listen to recordings of live calls how often it is that callers are not only multitasking, which seems to be the norm, but actually driving down the highway while planning their travel. Whereas many organizations such as educational institutions have made those bumper stickers that read “Don’t Text and Drive,” perhaps the lodging industry should make one that reads “Don’t Book and Drive!” But then again we would lose a lot of business. Besides driving, just about everyone is multi-tasking and the background noises you hear can be quite entertaining, ranging from barking dogs, to wind blowing in the microphone to running (or gushing!) water. Personally I believe this is because of the proliferation of smartphones and the increased use of the “click to call” feature which many of us find an easier way to buy than the awkward task of typing info into your phone. What to do about it: By asking if the caller has any questions as described above, your RSA’s will prompt these callers to self-identify as “book me now” callers who are simply calling in a reservation. Managers need to revise their call standards and allow RSA’s to circumvent much of the traditional sales process, other than upselling, and move quickly to securing the details of the booking right here and now.
Experience The Grandeur of An Era bygone
• 26 Well Appointed Rooms & Suites • Diwan Khana Multi Cuisine Restaurant and Shikar Bar • 2 Elegant Durbar Halls For Banquets, Weddings & Conferences • In House Swimming Pool & Gymnasium • Multi Purpose Lawns For A Gathering of over 350 Pax • Ample Parking Space For Over 200 Cars
Ramgarh Heritage, A Luxury Boutique Resort
The Quila, Ramgarh, Near Sector 28, NH-73, Panchkula – 134 118 (Haryana) India
+91 75290 74141, +91 75290 74545, 01733 – 253552
www.ramgarhheritage.in | sales@ramgarhheritage.in | stay@ramgarhheritage.in
hcaFact Sheet Ramgarh Heritage • • • •
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Nearest Airport: Nearest Railway Station: Rooms: Accommodation Types:
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Breakfast: Restaurant/Bar: Cuisine Served: Entertainment/Sports/ Recreational activities etc.:
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Ramgarh Heritage A Luxury Boutique Resort Panchkula The Quila, Ramgarh, NH 73 Opposite Sector 28, Panchkula - 134 118 (Haryana) India Chandigarh International Airport is 40 mins away Chandigarh Railway Station is 20 mins away 26 Rooms & Suites 11 Luxury Rooms, 6 Premium Rooms, 4 Heritage Rooms, 3 Heritage Suites and 2 Ramgarh Suited Rooms are fitted to 5 star standards with moderns comforts for guests. 9” pocket sprig mattress with pillow top, 300 TC fine linen, modern bathrooms with Kohler and Grohe fittings, Refrigerated Minibar in rooms, 15” Safe in room, tea/coffee maker, 40” LED TV with HD Connection, individual water heating and interactive air conditioning along with premium guest amenities from Raasa. Fully WiFi enabled property, Swimming Pool, Gym, 24 Hour Front Desk. Yoga classes are being offered to groups. Durbar Hall - I with a capacity of 110 to 150 pax and Durbar Hall - II with a capacity of 150 to 180 pax, both air-conditioned. Pool Side when clubbed with Durbar Hall - I can accommodate about 250 pax. The Baara (Lawn/ garden) can accommodate 350 + pax in reception style. Buffet & Al-a-Carte. Diwan Khana (All Day Multi Cuisine Restaurant) and Shikar Bar Indian Base with a select continental and Chinese Menu. Guests are guided to undertake village walks to get a feel of ‘not-sorural’ village and experience the influence of Urbanisation over rural life, outdoor games such as handball, volleyball, badminton, etc. are available. In case of groups they can indulge in indoor board games and Tambola. Cooking classes and demos are arranged on request. Plenty of parking space is availabe. The Modern City of Chandigarh has a number of attractions including the Capitol Complex, Rock Garden, Sukhna Lake, Le Corbusier’s Centre, Sector 17 City Centre, Panchkula Cactus Garden (Largest Variety of Cactus in Asia), Yadvendra Gardens (Pinjore), Day trip to Kasauli.
Food&HotelAsia2016 a Valuable Platform for Industry Players Leading premier business event saw fruitful networking and negotiations, bright prospects for next edition The region’s premier and most comprehensive trade event for Asia’s food and hospitality industry, Food&HotelAsia2016 (FHA2016), closed today on an upbeat note as attendees emerged delighted with their experience at the trade event.
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As consumer needs evolve, so do the expectations of our buyers. Innovative ideas are more critical than ever in meeting changing consumer demands. We are heartened and pleased that FHA has continued to be the platform for exhibitors to showcase new and innovative products and is the chosen sourcing ground for many international buyers. Its relevance to the food and hospitality industries remains as vital and effective today as ever,” said Ms. Lindy Wee, Chief Executive of Singapore Exhibition Services. FHA showcased an impressive spread which ranged from the finest and most unique food ingredients and products, to food service equipment, hotel amenities Hotels & Culinary ASIA | July-August 2016 | 9
and software solutions. The tradeshow gathered 72,000 attendees, 45 per cent from overseas. They included exhibiting staff, trade visitors, conference speakers and delegates, judges and competitors, and members of the media.
A hub for launches, leads and deals FHA2016 commanded rewarding leads and deals for exhibitors and participants, with negotiations expected to continue even after the event. One of the quickest deals ever struck at FHA, less than an hour after the event’s opening, was between Dutch hotel room equipment maker, Bentley Europe BV, and Singapore buyer Hunwin Enterprises for a revolutionary sensoroperated hair dryer that premiered at the event. Foxy’s Thoughtful Ice Cream, a super-premium, all natural ice cream manufacturer launched its brand new and world exclusive ice cream that is loaded with six strains of probiotics. “After months of research, we have launched what we believe is a world first: a super-premium ice cream that is almost the perfect probiotic delivery system,” said Mr. Angus Murray, CEO of the California, USA-based company. “We also have reduced the amount of sugar used, and replaced it with an organic inulin which is a 10 | July-August 2016 | Hotels & Culinary ASIA
sweetener and a pre-biotic – a beneficial fibre for the probiotics.” “Launching at FHA in Singapore makes perfect sense – the region of the world known for leading dietary trends and early uptake of new ideas,” added Mr. Thomas Scruby, Foxy’s Commercial Director – Asia. The Japan Pavilion, led by the Japan External Trade Organisation (JETRO) Singapore, returned this year with an even greater number of exhibitors and space than the 2014 edition. Mr. Masaya Hasebe, Managing Director commented, “JETRO is participating in FHA for the fifth time this year with 79 exhibitors in our pavilion, a 70 per cent increase compared with the previous edition, as part of our continued efforts in supporting overseas business expansion activities of Japanese SMEs.” “We have been receiving positive
feedback from our exhibitors who see FHA as a one-stop platform to reach out to international trade buyers and understand the latest market trends and consumer needs. We anticipate a growing interest in the next edition of FHA among Japanese food-related companies since it is one of the biggest food shows in this region. We look forward to having an expanded presence in 2018.” Agilysys, a US-based software solutions company, is eyeing new opportunities in the region. According to Mr. Daniel Lee, Regional Director, Sales & Distribution, APAC & MEA, the hospitality industry is becoming a significant contributor to Agilysys’ business. “We are at Food&HotelAsia because this is where the region’s hotel owners and hoteliers converge. They visit to see and get information on solutions that can help their business. This is a very good
showcase for us. We are happy for the opportunity to build awareness for our solutions and brand. Hotel chains are aggressively expanding in the region, and they need solutions like ours,” he said. ”It’s been a great show and we’ve been busy over the past few days. We have a very broad customer base in this part of the world, so it’s a great opportunity to meet many key customers in one place. FHA provides a good platform because it attracts the key industry players. For the Asian market, we believe this is the best show. We are pleased with the turnout,” said Mr. Douglas Dunn, President, Middleby Worldwide – Eastern Hemisphere. The Middleby Corporation is a worldwide manufacturer of commercial kitchen equipment, residential appliances and systems for industrial processing, packaging and baking.
Genuine buyers from the region Trade buyers from across all sectors of the food and hospitality industries are pleased with FHA. With so much to see and sample, some visitors were pressed for time as they navigated through hall after hall to source, learn and network with sellers from all over the world. Ms. Gene A. Rono, President of the Association of
Purchasing Managers of Hotels & Restaurants of the Philippines, was a visitor who was extremely pleased with the wide array of products on the show floor. “It was a successful trip for us, especially for those new members who are purchasing managers from five-star hotels in Manila. In terms of sourcing, they were able to find the right products that they want, from ingredients to kitchen equipment. The top brands continue to manufacture top-quality products as they continue to work for perfection, quality, durability and after-sales service. We are always looking forward to seeing these at FHA. We will certainly be back every two years!” “As a gluten-free establishment, it is not easy for us to find local suppliers of such products. This is the second time I am visiting FHA because it gives me the opportunity to source for gluten-
free products from international suppliers. FHA has a fine selection of gluten-free products from a wide range of suppliers, which is very beneficial and useful for us,” said Ms. Agnetta Lew, owner of a popular gluten-free cafe in Singapore, Jonathan’s, who observed that there were more gluten-free suppliers and a better variety of such products available at the show this year.
Unsurpassed knowledge sharing arena From destination investment opportunities to F&B design, hospitality technology, food manufacturing and bakery, the FHA2016 International Conference covered a wide spectrum of topics ranging from new strategies, to challenges and issues impacting the food and hospitality businesses. Mr. Jesper Palmqvist, Area Director,
Hotels & Culinary ASIA | July-August 2016 | 11
Asia Pacific of STR Global, who gave the Industry Keynote Address in the Hotels & Resorts Management track, was excited about the conference agenda. He said, “There’s wide variety to get the right people in. If this succeeds the ambitious agenda this year, this could lead to something fantastic, even more in 2018.” To delegates, the conference had been a fulfilling one. “The conference, especially the masterclass on bakery trends, is very informative. We were made to understand the present trends in bakery products. The latest innovations being discussed would surely help to boost sales, especially the story-telling way of inspiring our customers to be curious to buy the products. Insights on global preferences also made us aware of future products to be displayed in our stores,” commented Ms. Zenaida B. Gonzales, Owner of Michell’s Cakes & Pasteries and Stregato Gelateria, Philippines.
Platform to develop talent* One of FHA’s most exhilarating events, the FHA Culinary Challenge saw a mix of both young and established chefs from around the world gather to compete in various challenges such as the Gourmet Team Challenge where Team Taiwan emerged winner; the Individual Challenge where Marina Mandarin Singapore won, and Raffles Hotel Singapore is the winner for the new Sweet High Tea Challenge. 12 | July-August 2016 | Hotels & Culinary ASIA
Mr. Otto Weibel, Overall Chief Judge is of the opinion that young chefs can benefit from these competitions. “They learn a lot when they prepare and participate in the competition, they get exposure to what others are doing and there is lively exchange of ideas,” he mused. Over at SpecialityCoffee&Tea, attendees were drawn to the high-octane FHA Barista Challenge and new CTI Latte Art Duel, where Sam Tan Sze Yuin from Malaysia’s Discover Coffee and Wong Stephen Cullamat from Singapore’s Park Hotel Alexandra respectively emerged as champions. Team Singapore is crowned champion in Asia’s largest ‘live’ pastry competition, the Asian Pastry Cup, by esteemed judging panel that included pastry legend, Pierre Herme. The Asia Pacific selections of the prestigious Bocuse d’Or, where nine national teams battled it
out for places in the finals in France, were also conducted within the halls of FHA. Japan emerged as the champion. *For list of competition winners, please refer to Appendix A
2018 edition to return bigger, better and more relevant With overwhelming demand for booth space, FHA in 2018 promises to be an even grander affair. The event will be held across two locations, Singapore Expo and Suntec Singapore. With the move, there is room for FHA to expand at least 20 per cent bigger, to accommodate industry’s demand for more space, with installation of new features for a holistic and memorable experience. The next edition of FHA will return from 24 - 27 April 2018. For more information, please visit www. foodnhotelasia.com.
Food & Hotel ASIA 2016 - Show Images
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amgarh Heritage, a luxury boutique heritage hotel, is part of a living Haveli almost 325 years old with features reminiscent of the pre independence era.
Located in Panchkula, abutting the planned city of Chandigarh, Ramgarh Heritage offers a refreshing change from the brash modernity of city life in its genteel old world charm environs. The hotel has every modern convenience set to international standards yet maintains its awe-inspiring heritage and historical background associated with the ruling families of yore. Its elegant, luxurious interiors are dotted with historic art and antiques, a legacy passed down from generation to generation. Ramgarh Heritage offers 26 luxurious rooms and suites with distinct Interiors, each room being different and has something unique to offer. Whether it is the in-room art work or the corridors leading to various rooms or the ceiling itself, there is something to look out for in each room. The rooms and suites have been painstakingly restored to their original grandeur incorporating the history, art and culture of the times gone by. Yet, the rooms offer modern comforts and are appointed with spacious bathrooms and premium amenities to meet the demands of a discerning traveller. The two Ramgarh Suites -- The Lotus Suite and Peacock Suite -- 11 Luxury Rooms, 6 Premium Rooms are located in Jagjit Mahal. In addition, there are 3 Heritage Suites and 4 Heritage Rooms located in Jagdish Kuti, a Victorian bungalow built in 1937, adjacent to the Jagjit Mahal. The Diwan-Khana, an all day multi cuisine dining area with indoor and outdoor seating, welcomes guests with its colourful and traditional interiors and the charm of dining in a pre Independence era courtyard. The Diwan-Khana has an interesting background as this is the hall where the ‘Durbar’ was held in the old days before India became a democracy and families gave up their princely rights. The ‘Gaddi’, where the erstwhile rulers sat still sits in the centre of the hall. The ceilings are adorned with intricate frescos including dancing deer and trophies won during the era when hunting was legal. The dining area also includes two private dining rooms for intimate and private meals or family celebrations. The menu at the restaurant revisits the Ramgarh family’s age-old recipes 14 | July-August 2016 | Hotels & Culinary ASIA
and a selection of popular, contemporary delicacies from across India and the world. Adjoining the Diwan-Khana is the Shikar Bar, a unique hunting themed bar with lounge sitting. The Shikar Bar has a range of fine alcoholic and non alcoholic beverages and finger foods to accompany the mixes and drinks. In addition, there are two spacious air-conditioned banquet areas providing luxurious meeting spaces and unmatched event facilities. The Durbar Hall-I on the ground floor opens out to the magnificent pool side. It is designed for multipurpose events such as corporate meets, pre wedding functions, cocktails, receptions, conferences and parties with a capacity of over 120 covers in theatre style and 250 covers in reception style along the pool side. Durbar Hall-II is located on the first floor with a running verandah on two sides and overlooking the swimming pool. With a central feature acting as a royal backdrop, this is an ideal venue for family functions, corporate get-togethers, events and functions with a capacity of over 220 covers in theater style configuration. A well-manicured, spacious lawn, The Baara, is also available for functions and can comfortably accommodate over 350 persons. For recreation and fitness, the Ramgarh Heritage houses a gym and a swimming pool as well as yoga. For children, an art and craft workshop is set up under the banyan tree and indoor games and audiovisual entertainment is available on request. The basement houses an exclusive recreation zone equipped with a Pool Table, a play area, table tennis and a paintball shooting arena. For golf aficionados, access to a golf course can be arranged within a 10 minute drive. The spiritually inclined can visit the centuries old Thakurdwara Temple which provides a peaceful sanctuary or participate in the morning and evening Aarti (prayers).
Ramgarh Heritage is located within 20 minutes of a drive from Chandigarh city and railway station and a comfortable 45 minutes drive from the airport. For those wanting to make a pit stop on their way to Himachal or Punjab, the Ramgarh Heritage provides an ideal base. It is an oasis of calm and comfort offering both city dwellers and out of town visitors a luxurious stay.
RIVA SURYA, Bangkok A blend of history and heritage
The history of Riva Surya is intertwined with the Chao Phraya River’s flow, which is truly the ‘River of Kings’, which flows through Bangkok into the Gulf of Thailand.
R
iva Surya is a perfect place to experience the hideaway for relaxation, or live the dream of a romantic riverfront poolside dinner at sunset, the ultimate honeymoon in place away from city’s hustle and bustle. If you and your dearest envision a romantic, elegant, and memorable wedding this could be the ideal venue. With the gentle ripple sound of the river on the evening breeze, accompanied by lush greenery along the poolside riverfront and warm candlelight to add a dash of magical romance. This is truly the perfect place to celebrate and begin your new life together. Located on the Chao Phraya River, Riva Surya, adds a touch of style and charm to this bustling locale once dubbed “Venice of the East”.
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Riva Surya is bounded by cultural treasures including The Grand Palace, Wat Pho and Wat Arun; and within walking distance of the lively night entertainment district of Khao San Road. The Bangkok boutique hotel conveniently connects you to the city centre via the Chao Phraya Express Boats and Bangkok’s Skytrain from Saphan Taksin BTS station. Tantalising your taste buds, the finest local, international and fusion cuisine is served in poolside bliss i.e. the riverfront ‘babble & rum cafe’ restaurant or directly to your room with an amazing views of the river and mesmerising sunsets by the well experienced local Chef, Thai - Apirak O-Para, who has a expertise, inspiration and interest in culinary from his parents who ran a local restaurant.
‘babble & rum cafe’ restaurant & banquet of Riva Surya, spreads over 80 square meters where end off the day one can winding down with a sip of a favourite cocktail and soak in the vivacious atmosphere with great food. Riva Surya invites you to step behind the Thailand’s traditional culinary scene to experience the fresh aromas of heavenly spices that make Thai food a
Phra Arthit Road, where the Riva Surya is located, runs parallel to the Chao Phraya River, stretching from Phra Sumen fort to Thammasat University. Lined with quaint shophouses, cosy hole-in-the-wall restaurants, bars and cafés with live music, this is where the artsy type convene after sundown before hitting nearby Khao San Road. The nearest river pier is Phra Arthit Pier, owned by Riva Surya itself. This modern boutique hotel in Bangkok, run by Singapore
based hospitality company viz. SilverNeedle, features 68 beautifully designed rooms, elegant dining options, a riverside swimming pool and leisure facilities that cater to the needs of both business and leisure travellers. The river front mezzanine floor of Riva Surya is also a perfect place to small business and conference meetings which offers a variety of setups for meetings, break-out sessions, workshops, or retreats and outfitted with modern meeting equipment and supplies.
worldwide phenomenon. Explore bustling markets spread out over land and water, and taste exotic fruits and aromatic dishes, slurp noodles alongside the locals in Bangkok, and tour all the must-see sights of Bangkok. Hotels & Culinary ASIA | July-August 2016 | 17
The History... About 100 years ago, during the reign of King Rama V, a young girl served as a lady in waiting of HRH Princess Dararatsamee. She was one of the entourage on an elephant trial with the Princess from Chiang Mai to Bangkok which took several months. The Princess would be bestowed to King Rama V as one of his consorts. The elephant trails completed its journey at Hu Kwang pier (Tha Hu Kwang), Bangkok Noi train station. They were greeted by a young officer representing the King’s Palace, by Phraya Ratchamontri (equivalent to Sir). This young officer whose ancestor originated from Sri Lanka fell with love with Lady Boonphan (Khunying Boonphan). They were married and resided in a boathouse in on Thonburi side on the Chao Phraya river. In her spare time, Khun Ying Boonphan operated small rowing boat business between Pranok and Wat Mahatat piers as additional income for the family. The ride was 1 cent. The second generation of women in the family was Khun Ying Supatra Singholaka. She is the youngest daughter of Phraya Ratchamontri and Khun Ying Boonphan. In her early years, she also served in the palace of King Rama 6th at the age of 12 as a lady in waiting for HRH Princess Indarasaksajee. She was later transferred to be the lady in waiting for HRH Princess Suwattana. She was given the name “Supatra Singholaka” by his majesty the King Rama 6th. At the age of 16, she left the palace after King Rama 6th passing. She applied to Thammasart university for a law degree and graduated as a first batch of women law graduates in Thailand. 18 | July-August 2016 | Hotels & Culinary ASIA
During her years at the university, she made her earnings from the ferry crossing business at the average of 10 baht per day or 300 baht per month. From rowing boats to engine boats.... With only one precious gift from her mother –a gold box with ruby eyes – Khun ying Supatra sold her only treasure from her mother at 400 baht to buy her first engine boat “SP 1.” Her fleet line gradually grew to 32 boats operating on 14 different piers on both banks of the river. Her boats are painted in white with red trims to coincide with the red cross, meaning to help the people. The colors of the boat also represent the doctors and nurses’ gowns at Siriraj hospital. The third generation of women in the family is Supapan Pichaironarongsongkram, the eldest daughter of Khun Ying Supatra Singholaka. Having spent her early childhood similar to that of her mother, she was sent to school in Switzerland at the age of 12. At 14 she proceeded to England during which time she resided at HRH Princess Suwattana’s mansion in Brighton, just outside of London. She had the opportunity to serve both Princess Suwattana and her daughter and her daughter, HRH Princess Petcharatratchasuda. At 20 she graduated with a bachelor degree from the American University in Washington DC. She carried on the family business in 1971 as Khun Ying Supatra’s took over the express boat operation from the government. With 23 boats and 34 piers along both side of the river, since then she has served the company for 40 years in 2011.
River Front Swimming Pool View
Super Mac Computers have been provided for guest use, besides free wifi all over the hotel
River View Deluxe Room with large covered balcony
Fitness Centre where guests don’t miss the chance to go to Gym away from home
‘babble & rum’ restaurant for a true dining experience
Breakfast Area in ‘babble & rum’ during morning
Meeting Room
Hotels & Culinary ASIA | July-August 2016 | 19
Chandigarh, Panchkula, India Hotel Name: Location: Address: Rating: Nearest Airport: Nearest Railway Station: Rooms: Accommodation Types: In room facilities: Hotel Services/Facilities: Banquets: Breakfast: Restaurant/Bar: Cuisine: Guest Parking: Nearby POI: Awards:
Holiday Inn Chandigarh Panchkula Sector - 3, Panchkula City Centre, Sector- 3, Panchkula, Haryana, India In Process (For 5 Star Rating) Since the hotel got converted last year only. Mohali International Airport (IXC) Chandigarh 127 rooms Superior Rooms/ Deluxe Rooms/ Suites Tea Coffee Maker/ Minibar/ Iron and Iron Board/ LCD TV/ Alarma Clock etc. Concierge/WiFi/Swimming Pool/Gym/SPA/Massage Conference/Wedding Party Hall with a total of 20500 Sq St. Banquet Area with Largest Hall of 6000 Sq. Ft. Indian/International Yes Indian Yes Chatbir Zoo/ Pinjore Gardens/ Sukhna lake/ Rock Garden/ Morni Hills etc. Best City Hotel Award for 2015 by TravTalk
20 | July-August 2016 | Hotels & Culinary ASIA
INTRODUCING AMARI PATTAYA
ARRIVE Set amidst beautifully manicured gardens at the northern end of Pattaya Bay, Amari Pattaya is ideal for both business and leisure travellers. The hotel’s oceanfront location is five minutes away from the city’s throbbing entertainment zone as well as museums, golf courses and other recreational activities.
SLEEP Accommodation is divided between the stylish new Ocean Tower and the Garden Wing. At Ocean Tower, guests experience luxurious accommodation overlooking the bay in the 297 spacious guestrooms and suites, including an executive floor (Horizon Club) with oversized bathrooms. In the Garden Wing, there are 226 superior and deluxe rooms, and suites.
EAT & DRINK The resort’s international restaurants offer a wide choice of delicious cuisine. Mantra Restaurant and Bar: A palette of black granite and vivid red provides a sleek backdrop for the world signature cuisines offered at Mantra Restaurant and Bar. Featuring gourmet seafood and Japanese, Chinese, Thai, Indian, Mediterranean and Western cuisines, Mantra Restaurant and Bar also showcases a walk-in glass wine cellar housing a collection of top vintages and rare labels from more than 160 brands across four continents. Sunday Brunch is also served and is one of 22 | July-August 2016 | Hotels & Culinary ASIA
Pattaya’s best – featuring an assortment of delicacies from around the world. Horizon Club Lounge: Located on the 19th floor, the Horizon Club Lounge boasts a breathtaking panoramic view of Pattaya Bay and exclusivity for the Horizon Club guests. The Horizon Club Lounge features a daily buffet breakfast, with complimentary fruit juices, soft drinks, tea and coffee served throughout the day. Refreshing cocktails, beers, wines and hors d’oeuvres are also offered in the early evening. Open 24 hours a day, the Horizon Club Lounge also houses a wireless internet corner with two PC terminals, a large LCD TV and a selection of daily newspapers and magazines. ICE Bar: ICE Bar provides a lounge space where guests can “chill out,” and enjoy a signature cocktail and Asian tapas dishes while admiring the bar’s picturesque garden scenery. The rhythm of smooth jazz kicks in after sunset, adding to the bar’s lofty ambience. Orchid Terrace: The crisp sea breeze and a landscaped tropical garden provide an idyllic backdrop to the Orchid Terrace. Guests can enjoy breakfast in this casual, open-air setting and choose from a menu of gourmet Asian recipes. Essence: The laid-back atmosphere at Essence makes it ideal for a casual meal at any time of the day. Swing by and enjoy a delectable breakfast buffet, an à la carte lunch, dinner or a late night supper.
Lobby Bar: The informal ambience of the Lobby Bar makes it the perfect place to enjoy a novel or to engage in a conversation with friends. Serving an extensive range of refreshments and snacks, the Lobby Bar also features traditional Thai music played on a ‘khim’ every evening except Sunday. Pool Bar: Amidst the backdrop of tropical greenery, pool bars located at each wing offer delightful and casual respites from the activity of the day. Stop by for an afternoon snack, or choose from a menu of freshlysqueezed fruit juices, cocktails and beers. Tavern by the Sea: A lively sports bar near Pattaya’s colourful shoreline, Tavern by the Sea offers a variety of international pub food, including American and Tex-Mex favourites. A selection of beers on tap, cocktails, and other signature mixed drinks are also featured. While the bar has a laidback atmosphere during the day, nightly sporting events draw crowds who come to support their favourite teams.
PLAY Make this holiday the one to remember – and to repeat! Water sports enthusiasts will find Pattaya’s animated beachfront to be a vibrant playground all year round. Try paragliding, sailing or banana-boating, then flag down one of the nearby seafood vendors for a sizzling barbecue lunch served right on the sand. Back at the hotel, the two outdoor pools, each with its own Jacuzzi and one with a swim-up bar, offer a refreshing break from the heat. Options for local area adventures range from golfing to horseback riding to go-kart racing, or exploring some of the islands that lie offshore in Pattaya Bay. Other play areas include two fitness centres complete with state of the art exercise equipment and physical training programmes. A Kid’s Cave and Teen Town, featuring a wide range of fun activities including painting, movies and video games, are also offered.
BREEZE SPA AND SALON At Breeze, the treatments are both smart and fun, focusing on boosting energy, allowing guests to simply enjoy the spa experience. Breeze Spa brings balance back to busy lives with a diverse range of therapies and relaxing treatments based on mood analysis. The hotel also has a Breeze Salon providing an extensive variety of treatments including haircuts, waxing, shaving and manicure/pedicures. MEET Amari Pattaya boasts an array of fantastic meeting facilities, catering for up to 800 guests. On top of a number of smaller function rooms, the freestanding Aranda Ballroom offers a multi-functional conference facility with hi-tech equipment and a wide range of catering options to suit any event, from business meetings to weddings.
DESTINATION AMARI - PATTAYA A beach lifestyle hotspot on the picturesque northern crescent of vibrant Pattaya Bay, Amari Pattaya offers an array of seaside experiences from an idyllic Thai beach holiday, to destination dining among the fashionable crowd, to a laid-back barbecue party on the beach. Pattaya is simultaneously upbeat and relaxing, with endless entertainment and sporting opportunities.
GO, SEE, DO... Guests are encouraged to experience local culture, whether it is through visiting nearby attractions or by attending a festival or trying a local delicacy. Local must-see attractions in Pattaya include: Wat Khao Cheejan: Explore Pattaya’s many temples, including the stunning Wat Khao Cheejan, home to a 130 metre tall Buddha carved with gold, on a stone mountain. Underwater World: Be enchanted by Underwater World, the largest Hotels & Culinary ASIA | July-August 2016 | 23
modern ocean aquarium in Asia. The aquarium showcases a variety of local marine life.
About Amari
Golf: Hone your swing on many of the world-class golf courses on offer.
Amari is the centrepiece of the ONYX portfolio of
Central Festival Pattaya Beach Mall: Head for some retail therapy at the new Central Festival Pattaya Beach Mall, the largest beachfront shopping mall in Asia.
an evolving modern Asia. Amari’s network of properties
Pattaya’s Floating Market: Sample the delights of Pattaya’s captivating floating market, the largest of its kind in the world, featuring a great selection of seafood restaurants and food stalls offering tasty local delicacies, handicrafts, souvenirs and clothing. 24 | July-August 2016 | Hotels & Culinary ASIA
hospitality brands reflecting the warmth and energy of spans Thailand and beyond, from scenic seaside locations to vibrant urban settings including Bangkok, Buriram, Pattaya, Hua Hin, Koh Samui, Phuket, Krabi, Doha, Dhaka and Maldives. Visit www.amari.com
Having a good idea is not enough:
Success factors for start-ups Newcome: New platform for the movers and shakers at Intergastra / Opportunities and risks for young entrepreneurs are often related Those setting up a company today in the highly competitive gastronomy sector face numerous challenges: the increasing number of requirements, high fluctuation in service personnel and above all the pressure to work efficiently are some of the major obstacles for young entrepreneurs. There is no recipe for successfully starting a company. But stability, a creative concept and a good network can make the difference.
T
he idea of being your own boss appeals to many people and also in the gastronomy sector entrepreneurs take a huge risk to achieve this dream. But those who want to have a successful start-up must not only have the courage to drive something forward – experts and successful founders of restaurants agreed on this at the Intergastra Media Day 2015. At the round table ahead of the Stuttgartbased industry event other characteristics of successful entrepreneurs, as well as the opportunities and risks of self-employment, were discussed. “It is important to be able to pursue your own goal”, states Tobias Meyer, who offers German and regional dishes with Tobi’s restaurant chains. He is well aware that the passion for the product is always at the forefront. “But a distinctive character is just as important, to set you apart from the competition, because the consumers are always better informed when it comes to the topic of food and have a need for authentic concepts. Therefore, my advice is to set your own trend, instead of jumping on the bandwagon.” 26 | July-August 2016 | Hotels & Culinary ASIA
David Marx, 21 Ice Cream
DIY or delegate? Besides a good idea and industry and product knowledge, in the increasingly complex business world a considerable amount of knowledge is also required in other areas, such as law, Internet or social media. It is therefore no wonder that today in the restaurant start-up business a surprisingly large number of career changers and interdisciplinary teams are launching new businesses. And those who are not au fait with these subject areas should delegate these tasks to a service provider. “It is important that an entrepreneur concentrates on his strengths, he can hand over all other duties to someone else. And a good
network is very valuable. As a result of the increasing complexity today it is not about ‘Those who can’t open a bar’, ultimately conditions such as mandatory awards or the Working Hours Act require dealing with diverse topics”, states David Marx, who founded the interdisciplinary Foodlab Science Kitchen, where science meets gourmet cuisine. Marx’s team aims to reinvent food in all its facets and with the avant-garde molecular ice cream Kyl21 is well on the way to establishing the ice-cream parlour of the future. Simon Tress is not only a passionate top organic chef and hotelier, but he also transfers his ideas to other business areas: He is a cookbook author, goes on
book tours, with his “Local” experiment he cooks only using regional ingredients and provides cooking events. Under the label “Küchenbrüder” the entrepreneur also offers soups, which are cooked fresh each day using fresh organic ingredients and are available in retailers. Tress is convinced: “With full concentration on the essential ingredients, successful entrepreneurs, however, must rely on several pillars, i.e. operate a targeted diversification of their business.” Finance and talking with the bank: Maximising profits versus passion One thing the experts agree on is that financing is and remains a key issue for new start-ups. “When I, as a start-up company, go to the bank with an idea, there is a fundamental problem: The objectives of banks and startup companies are completely different, and the banks are generally risk-averse, which is contrary to the start-up mentality”, explains Marx. Giving investors a chance at financing start-ups is often a highly explosive topic. “It is not so much a question of passion and ideals, but is more about maximising profits and achieving growth and scaling a business model. If we assume that food appeals very strongly to people’s emotions, then difficulties are already inevitable”, confirms Meyer. For the first time Intergastra 2016 is offering a new
platform with the special area Newcome at which experienced makers and shakers can exchange information and ideas with entrepreneurs and experts. “The new platform not only offers inspiration for start-ups or for the further development of business models”, states Gerd Fleischer, Communication Manager of Intergastra. “Newcome also offers room for new ideas and provides a visionary view of the future gastronomy scene with the ‘Restaurant of the future’ competition.” About Intergastra: The world of hospitality – This is the claim of Intergastra, one of the most important European trade fairs for gastronomy, hotels and dedicated hosts. In 2014, the comprehensive offer on over 100,000 square metres of floor space brought together almost 90,000 visitors and around 1,300 exhibitors from Germany and abroad. The event thus meets the high expectations, and regularly receives top marks from the exhibiting companies and specialist visitors alike. Kitchen technology and food, ambience and equipment, services, handmade ice cream, beverages and coffee – These are the themes on which the specialist visitors from Germany and abroad obtain information, and are encouraged to think outside the box. The gastronomical heart of Germany beats in the south west, where at the start of the year Intergastra showcases innovations and trends and provides many opportunities for the exchange of expert opinions and ideas.
Hotels & Culinary ASIA | July-August 2016 | 27
HOTELEX Gained the Glory Once More with You
New Peak and New Start
The 25th Shanghai International Hospitality Equipment & Supply Expo Closed Up With Great Success The 25th Shanghai International Hospitality Equipment & Supply Expo (HOTELEX Shanghai 2016) lasted for four days and closed up with great success on 1st April 2016 in Shanghai new international Exhibition Center. Organized by China Tourist Hotels Association, China Cuisine Association and UBM Sinoexpo Co., Ltd, and supervised by Shanghai Municipal Tourism Administration, HOTELEX has been molding itself for 25 years and showed its growth and progress in respective aspects. HOTELEX Shanghai is one of the most large-scaled, influential and top quality hospitality exhibition. In this edition, the total exhibition area amounted to 280,000 SQM, HOTELEX Shanghai includes 15 themed sectors i.e. Catering Equipment, Tableware, Textile, Appliance Amenities, IT & Security, Fitness & Leisure, Food & Beverage, Coffee & Tea, Bakery & Ice cream, Wine & Spirits, Hotel Design, Hotel Building, Hotel Engineering, Hotel Furniture Hotel Cleaning aims to provide a one-stop procurement platform for the hospitality and catering industry.
Flock All the Resources and Build the Brilliance that Belongs to HOTELEX
As the weathervane of hospitality and finefood exhibition, 2016 HOTELEX Shanghai created historical record no matter on the point of exhibition scale or of the visitor’s number. There were totally 126,020 professional visitors who had attended our exhibition, which increased 30% compared with last year’s statistics. Those visitors came from 116 countries and regions. Over 50 countries and regions ’exhibitors were gathered on-site, they are from Italy, Spain, USA, Germany, Japan, HK, Macau and Taiwan, etc. And we have 2,500 industry’s leading brands and representative enterprises exhibited . Many topnotch distributors of hospitality and catering industry converged onsite, hundreds and thousands of visitors are from hospitality, coffee, ice cream and bakery industry along with bar and retail supermarkets industry. The professional buyers were distributed all over the world and even some of them are Industry Associations’ VIPS and Domestic & Overseas Professional Trade Delegations. From toddling to flourishing and experienced 25 years’ ups-and-downs, we showed our advanced growth and development from all aspects. Regarding the procurement areas, it even covers all the industry chain and relevant products of hotel, catering, food processing, etc. Meanwhile, The Central Kitchen premium hall were burst with high popularity. This premium 28 | July-August 2016 | Hotels & Culinary ASIA
hall attracted domestic & overseas’ catering equipment with cutting-edge techs and will lead the new concept of central kitchen. In the meantime, every competition and forum was packed out, every exhibition salon showed its excellence. Constant interactions under the field to the stage had successfully attracted the guests ‘attention. As the old adage goes: No accumulation of steps, can’t lead to thousand miles. No integration of streams, can’t result in seas and oceans. No matter on the macroscopic sectors’ setting, championship program and on-site service, etc. or the numerous invisible preparations for the exhibition that all inject sufficient and solid ‘nutrient’ to the four days annual hospitality and catering procurement ceremony. The happy ending of 2016 HOTELEX ‘ Spring Show’ owes to the support and love from all the guests.
Listen to the Cheers All Over the World, Ignite the World Coffee Soul As the significant part of this edition, the six worldclass coffee championships co-organized by WCE debut in the exhibition ranging from the latte art, roasting, cup tasting, brewers cup, barista, coffee in good spirits leveled up the visit experience. And the Four World-Class Finals (Latte Art, Coffee Roasting, Cup Tasting and Coffee in Good Spirits) debut in China, gathered the best baristas all over the world and ignited the coffee soul passionately. This time, Chinese competitor Li Qi bravely seized the second prize in the World Latte Art Final. The winner of last year’s China Barista Championship Hu Ying won the Fifth place in the World Coffee in Good Spirits. Let’s cheer for China coffee and the future of China coffee market will definitely be more brilliant. HOTELEX Shanghai pushed the Chinese coffee championship and coffee industry to a brand new and more international height. All the attendees and media witnessed the spectacular event of national coffee industry.
Transfer the Voice of Elites, “Mirror Award “Blooming Gorgeously
As the annual weathervane award in the hospitality and catering industry, 2016 “Mirror Award” unveiled once again on the night of 29th March in Pudong Kerry Center! Industry association personages, high star hotel management team and owners, international hotel design masters and hospitality and catering industry influential celebrities
all showed up in the gala dinner. As the most expecting part of the whole gala dinner, the annual awards represents the utmost industry prize as well as will stimulate hospitality industry distributors’ development, innovation, spread and exchange. The onsite awards include “ Mirror TOP 10 Best Hotel Equipment Supplier”, “ Mirror Top 10 Best Hotel Equipment Brand”, “Mirror Top 10 Best Hotel Supplier”, “ Mirror Top 10 Best Hotel Supplier Brand”, “ Mirror Top 10 Best Catering Supplier”, “Mirror Top 10 Best Catering Supplies Brand”, “Mirror Top 10 Best Hotel Engineering Supplier”, “ Mirror Top 10 Most Favored Brand by Designers”, “Mirror Top 10 Best Product Design Innovation Award”, “Mirror Top 10 Most Influential Enterprise”, “Mirror Top 10 Best Partner”, “Mirror Top 10 Best Designer”, “Mirror Best Design of Hotel Mockup Room Award”, “ Mirror Special Contribution Award”, “ 2016 Mirror Gold Award”, “2016 Outstanding Contribution of China’s Hotel Design Award”
Show the Diversity, High-end Industry Championships Take Turns to Show Up
To review the exhibition, the lively spring sensations permeated everywhere. Exhibitors, visitors, competitors, industry judges, invited guests, etc. Everyone is seemed to be moved by the unique passion of HOTELEX. The exhibition assembled various top professional championships and high-end display. Not only gathered the most influential industry resources but also highlighted the most eye-catching spots. In those championships, the masters’ exciting competition attracted the visitors’ eyes. Flashlights, cheers and applauds fell and rose and fully manifested the charisma of the hospitality industry. Apart from the six coffee championships, the competitors of the rest championships pulled out all the stops and displayed their professionalism on HOTELEX’s big stage.2016 Shanghai Pizza Master Competition, 2016 Parma World Pizza Championship-China Selective Division, the Fourth Shanghai Gelato Championship,2016 “Jinghong Cup” Star Hotel Table Art Display Competition, 2016 HOTELEX “The Rising Star” Chef Final, The Third “Wanrun Cup” Hotel Room Technical Skill Championship, 2016 “King Flower” The 3rd Shanghai Fashion Drinks Final Contest,2016 the 5th China Master Bartender Competition, 2016 HOTELEX Hotel Uniform Show, 2016 IPA Matching-making Meeting and “Mirror Award” Ceremony etc. all the hospitality and catering industry’s competitions and displays emerged one after another aiming to realize the diverse development of the industry through the creative and technical exchange formats. It is an exhibition that gathered the industry elites and showed the charisma. We will insist targeting the high-end and internationalization and provide the guests and visitors with the fantastic championships of the hospitality industry.
Break the Traditional Pattern, the Forum Area Harvests Infinite Innovation
The professional forums were focused on the industry authorities and get the industry leaders and elites’ voice heard, which is the most crucial part of HOTELEX. In the exhibition, all the elites interactive with each other and discuss the current situation of the hospitality industry from all angles, sharing the industry trend and trading resources to each attendee. 2016 Commercial Franchise Business Development Forum, 2016 IPA Matching-making Meeting, 2016 Hotel Rise of New Forces, Central Kitchen Construction and Development Forum, Alibaba Special Forum, 2016 the 1st China International Specialty Green Coffee Auction, Shanghai Architecture and Interior Design Week, 2016 Hotel Plus Hotel Mockup Room Show, etc. Those forums are dedicated to building the hospitality and catering industry comprehensive summit and narrowing the distance between the suppliers and the buyers on the basis of cooperation exchange. It will improve the healthy development of the whole hospitality and catering industry. HOTELEX invited the experienced experts to have a commercial trading discussion in order to get the proactive industry trend and market
demands. The consecutive “Hotel Plus Mockup Room Show” has become the weathervane of hospitality industry. This time we invited some hotel management and design companies such as Wyndham, Marriot, Shimao Group, China Lodging Group to reappear around 10 different and distinctive mockup rooms onsite.
Four Series Expo, HOTELEX Scales New Height
During the 25 years, HOTELEX series expo is growing into four shows out of one show annually. Nowadays, HOTELEX is ready for the future. With the resources from our four series shows (Shanghai, Chengdu, Guangzhou and Beijing), geographically we will support each and share the resources to pursue the better interest for our exhibitors. The series shows will depend on the strong resources accumulated by the March Shanghai show and jointly make the promotion for the Beijing show in June, Chengdu show in July and Guangzhou show in December. That will make the resources flowing without boundaries. We will explain our professionalism and market value to our exhibitors and buyers before the exhibition, during the exhibition and after the exhibition. By means of O2O, selective divisions and media sharing, HOTELEX exhibitions and its brand will exert influence all over China.
Start from Scratch and Split into Two Editions- 2017,Thousands of Possibilities
We are at the center of the Hospitality and Catering Industry. Not only having the glorious past but also the brand new start. The success of this edition predicts the great start of the next journey. In 2017, HOTELEX staff will move forward and try to break through our record. HOTELEX will be separated into two editions, HOTELEX I will be held from 28th to 31st March in Shanghai New International Exhibition Center mainly focused on the catering equipment, tableware, hotel amenities and textile, fitness and leisure, appliances and Security, food and beverage, coffee and tea, bakery and ice cream, wine and spirits etc. From 26th to 28th April will hold the HOTELEX PLUS-Total Solution for Commercial Properties. This is an exhibition especially for public commercial space i.e. The hotel, shopping mall, restaurant, administrative building, hospital etc. and will provide a one-stop purchasing platform for them. It includes Architecture & Decoration, Engineering & Design, IT & Security, Furniture & Illumination, Soft-mounted & Light-fixture, Cleaning & Environmental Protection Productions, Artificial Intelligence & Leisure Products, and Service & Application Scheme. As the extending branch of HOTELEX I, HOTELEX PLUS will position on the procurement for the hotel and restaurant’s light-fixture. Deeply combined with HOTELX I(Hotel Rooms, Catering Equipment, etc),it will become a super influential hospitality exhibition which scales out 400,000 SQM; 4,000 exhibitors and more than 200,000 buyers.
Start from scratch and split into two editions, HOTELEX staff will move forward to create infinite possibilities. The outlook is bright, we are looking forward to seeing you in the next edition! For More information please visit: www.hotelex.cn Hotels & Culinary ASIA | July-August 2016 | 29
Asian Trade Participants Toast to Accomplishing Goals at ProWine ASIA 2016 Inaugural ProWine ASIA in Singapore saw business opportunities and rewarding interactions between producers, importers, distributors, key buyers and industry experts
Dynamic Range of Wine Selection from International Exhibitors
ProWine ASIA 2016, the newest addition to ProWein World series of international trade fairs for wines and spirits, concluded on a high note today. International exhibitors attested to the quality of sales leads gained and valuable new business contacts made with like-minded industry partners from Southeast Asia and beyond. 30 | July-August 2016 | Hotels & Culinary ASIA
H
eld alongside the 20th edition of Food&HotelAsia2016 (FHA2016), the region’s premier and most comprehensive food and hospitality trade event and jointly organised by Singapore Exhibition Services and Messe Dßsseldorf Asia, ProWine ASIA 2016 played host to 257 established wine producers and distributors from 30 countries. More significant was the impressive 8,285 attendees, including trade visitors, masterclass and seminar speakers and delegates from 44 countries and regions who attended the four-day trade event. Of these, 47 per cent came from overseas including Malaysia, Indonesia, Thailand and Philippines who were able to view and taste first-hand a wide variety of wine
Asia’s first Champagne Lounge
and spirits. Marius Berlemann, ProWein Director and Global Head of Wine & Spirits, Messe Düsseldorf GmbH, said “Having followed in the footprint of a highly successful global formula, unique to the ProWein World series, which brings together an international variety of wine brands and producers under one roof, we are extremely pleased to see this internationality reflected here at ProWine ASIA. With overseas exhibitor participation at 88 per cent hailing from 30 countries, this reinforces the strategic position that the exhibition plays in fulfilling the needs and demands for such a dedicated platform in this market.” “The business networks and the promising connections that have been garnered between industry players and international wine producers looking to expand into Southeast Asia, alongside some 600 masterclass participants, has certainly exceeded our expectations. The encouraging response we have received at ProWine ASIA, extending the reach of ProWein Düsseldorf to a Southeast Asian audience, is testament to the dynamic potential of this region’s wine and spirits market,” said Gernot Ringling, Managing Director, Messe Düsseldorf Asia.
Regional Launch Pad for Singaporean Companies There was notable Singaporean representation at the show, with well-known companies such as Whistler
Wine and Spirits, Tuck Lee Ice Works, and small and mediumsized enterprises (SMEs) like True Heritage Brew and Bottles & Bottles. They were able to pitch their products to a wide range of industry players, and meet their Southeast Asian counterparts to discuss possibilities for collaboration to propel their business regionally. “The strong support we have seen from both international and local exhibitors and trade attendees for this event is most heartening, and we are happy to see the connections and deals made in this first ProWine ASIA. We are assured that this event has brought synergistic cross-over value between the food and hotel sectors with that of the wine and spirits industry, and extended the ProWine ASIA visitors base to beyond the Southeast Asia region. The event also allowed attendees from FHA to expand their horizons in this one-stop sourcing platform,
by experiencing the varied and exciting international selection of wine and spirits for the discerning consumers in this region,” said Lindy Wee, Chief Executive, Singapore Exhibition Services.
Valuable Knowledge Gleaned from Masterclasses and Seminars Understanding each note one sip at a time, trade delegates to ProWine ASIA got to learn from the best in the industry with specialised masterclasses and seminars, each focusing on different aspects of wine and spirits. “It was a very informative masterclass session for me. I got the opportunity to be introduced to and taste lesser known wines from the Sicily and Sardegna region, and expand my knowledge towards Italian wines. The session covered the history and production of the wines, and its distinct characteristics and taste notes, which I truly appreciated,” said Michael Gontana, General
Hotels & Culinary ASIA | July-August 2016 | 31
Broad variety of spirits represented at ProWine ASIA
Manager of PT. Sarindo Makmur Sejahtera. Indra Kumar, Certified Specialist of Wine and Champion of Singapore Sommelier Competition 2009, said “The earlier masterclass on Spanish wines was fantastic. We had overseas and local importers, sommeliers and those from related F&B sectors attending the session, which led to many productive and rewarding discussions. ProWine ASIA 2016 provided a dedicated platform for knowledge exchange for the wines and spirits industry.”
Witnessing Champagne Sparkle with Life while Poured at Asia’s First Champagne Lounge Adding to the showground’s sparkle and glamour was Asia’s first Champagne Lounge that boasted an array of more than 25 different types of champagne – many of which were unique ‘first in Asia’ labels, by renowned champagne producers. Trade visitors even had the chance to seek advice and consult with Oenologists to better understand and appreciate champagne. On a visit to stay updated of new products available in the market and latest drinking trends, Mr Samuel Tse, Service Director of The American Club in Singapore, shared that, “the Champagne Lounge is an interesting concept. Being in-charge of making recommendations to my purchasing department on the wines to stock for our private club members, the Lounge allowed me to discover and taste the various types of champagne all at one place. The unique champagne liqueur and a few quality Rose champagnes that I got to sample are some of my picks.” 32 | July-August 2016 | Hotels & Culinary ASIA
New Industry Networks Forged for Growing Business in Asia
part again if we can, at the next ProWine ASIA trade show!”
The exhibition featured a multinational selection of wines and spirits, with Pavilions from established wine producing countries like Australia, Austria, Chile, Italy, France and more. Global wine producers, which made up a majority of the exhibitors, were pleased to have gotten this opportunity to reach local Singapore and Asian markets through this platform.
“I want to bring my special Rosolo wines made from dried grapes to the world, and Singapore was an essential stop for me as it is the gateway to Southeast Asia. Now is an opportune moment for me to target Singapore and the surrounding countries in this region,” said Franz Jägersberger, owner of Austrian wine producer Weingut JbN.
Hanspeter W. Stutz, President at Grand Pré Wines Limited, an exhibitor from Canada, expressed his thoughts on ProWine ASIA, echoing the views of many international exhibitors, said, “I believe that Singapore is a strong hub for wines and spirits in this region and a great market to launch our products in, as a starting point to increasingly bring them to more countries here. At ProWine ASIA, we were able to showcase our products for the first time to many potential Asian distributors and buyers. We will most definitely take
The next edition of ProWine ASIA will be held in 2018 from 24 to 27 April alongside Food&HotelAsia2018 (FHA2018). For more information, please visit www. prowineasia.com. ProWein Worldwide Immediately following ProWine ASIA is the fourth edition of ProWine China in Shanghai, scheduled to be held from 7 to 9 November 2016. The next ProWein in Düsseldorf will be held from 19 to 21 March 2017.
Hotels & Culinary ASIA | July-August 2016 | 33
Anantara Riverside Bangkok Resort partners with Bangsai Agricultural Centre to set up
Bangkok’s first hotel-based Hydroponic Farm
The luxury Anantara Riverside Bangkok Resort has partnered with Bangsai Agricultural Centre to offer its guests a locally grown, certified organic, freshly harvested selection of Western and Asian herbs, vegetables and salads in the hotel’s 2,800 square meters rooftop Hydroponic Farm. This partnership was sealed out of the passion both the Anantara Riverside and the Bangsai Agriculture Centre have in common, the commitment to providing fresh, healthy and non-toxic products to today’s demanding lifestyle as well as to educate and improve the local community’s competency and knowledge on the benefits of locally produced vegetables. The Resort is committed to continuing a tradition of offering its guests a taste of ‘local experiences’, which are a viable and important part of the Resort’s legendary custom; and this would include providing incredibly fresh, healthy and high-quality products from its kitchens, which is now possible with the foundation of the hydroponic farm. The Hydroponic Farm offers the Resort’s chefs a variety of Asian vegetables, Western vegetables and salads, herbs and melons including 34 | July-August 2016 | Hotels & Culinary ASIA
organic tomatoes, green zucchini and cucumbers, mixed greens, rocket salads and micro greens; with a daily production of between 12 – 50 kg for each product. The partnership allows the Resort to create a greater access to clean, fresh, certified organic produce containing the highest possible nutrition per calorie with up to seven times more rich nutrient compared to produce found in local supermarkets while using no soil, 90 percent less water, 70 percentage less land and 50 percent less fertilizer. Hydroponic Farming is an ancient method of farming that is best described as growing plants with nutrients and water without soil. In weather controlled greenhouses, water and nutrients are delivered to the root system. Seeds are planted in a soil-like substance, which has excellent water holding capacity to encourage plant growth. Because of the ideal growing conditions, plants are
able to grow robust and rapidly regardless of the season outside. Hydroponic farming provides for reliable, predictable, and repeatable, safe food production all year round. Bangsai Agricultural Centre is a family owned Thai business managed by second generation family members Mr. Makavan Horsuwan and his son Mr. Chauphan Horsuwan, and one of the very few companies certified with credentials in hydroponic farming. The company has been researching and developing the practice of soilless culture for more than 6 years and have successfully developed specialized forms of planting, identifying type of plants, planting equipment and technology.
The systems that have been developed by the company allow all kinds of vegetables to be grown under any condition, climate
or location; with a simple and manageable maintenance process. Bangsai Agriculture Centre has made tremendous strides towards improving nutritional content in the organic produce for the country’s agricultural farming, which is now exercised in the Resort’s 2,800 square meters of farm space. The Resort’s farm consists of well planned designer Small Green Houses, Sprouting Rooms, Green Houses and Green Tunnels; and the method involving growing plants in a mineral-rich solution on specially constructed growing platforms under controlled temperature and lighting conditions. The techniques used for the Resort’s unique rooftop space include: - The Dynamic Root Floating Technique System where the system pumps the nutrient solution from the water source to a container that supports the plants, with the roots fully submerged in the solution; a system suitable for Thai vegetables. - The Nutrient Film Technique where nutrients are pumped from the water source into a tray to form a thin film of nutrients constantly flowing with the roots of plans dipped through; a technique suitable for smaller quick growing plants. - Hydroponic Drip Irrigation Bucket System relies on a regulated flow of nutrient solution top fed to the plants and is a system with very little wastage of water, releasing just the right amount of nutrient solution the plant requires.
- The installation of the Water Fogging System where water is sprayed on top of the Green Houses, Sprout Rooms and Green Tunnels. Anantara Riverside and Bangsai Agricultural Centre are meticulous “farmers” with great integrity, with plans to take this project to another level by initiating educational seminars, training and talks with agricultural universities on the goodness of Hydroponic Farming, educating children, institutions and hotel guests alike on how conducive this method of farming is for the future and promoting sustainable efforts in sharing a healthy lifestyle through this rewarding initiative. The Hydroponic Farm further strengthens the Resort’s Corporate Social Responsibility objectives with the effects on the environment and social wellbeing being of utmost importance. Through the efforts with the farm, the Resort is able to do its part effectively as this is the best way to produce the highest quality, nutritious produce in any type of climate and foremost it is a method of farming that is used to overcome global food and water shortages. Anantara Riverside Bangkok Resort is currently serving daily fresh locally produced greens from its hotel-based Hydroponic Farm, and discriminating guests can now taste the difference and value the idea to super fresh being important to their health, as it does not get any fresher than having freshly grown greens ‘straight from the farm to the table in a day’. Hotels & Culinary ASIA | July-August 2016 | 35
No-Compromise Deep-Fat Frying Küppersbusch: THE deep-fry expert for 45 years
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ueues are very long when canteens serve schnitzel and French fries for lunch – still the favourite dish in German canteens. Another classic on plates in Germany – fish fingers. Every German eats around 23 of them a year. What do these dishes have in common? In canteen kitchens schnitzel, French fries and fish fingers are usually deepfried. Küppersbusch food service equipment has done justice to this trend for a long time. For 45 years now, Küppersbusch has been producing all kinds of deep-fat fryers giving the company unique expertise when it comes to deepfrying, from single-basin CombiLine 750 deep-fat fryers with a useable filling capacity of 6.5 litres to automatic deep fryers producing up to 190 kg of French fries in an hour. “Nowadays it has become popular to cook French fries, schnitzel and co. in convection ovens. This is possible of course. But it takes authentic cooking methods to achieve authentic taste experiences. This means that deep-fried food will only be really delicious when it is actually deep fried,” says Managing Director Marc-Oliver Schneider. This is why the majority of catering, hotel and institutional food facilities are still using deep-fat fryers. Modular deep-frying technology Küppersbusch offers single-basin
and dual-basin deep-fat fryers in installation depths of 750 mm and 850 in order to cater for all the modern professional cooking sectors. In its CombiLine – the series for small and medium-sized catering and hotel facilities – Küppersbusch produces singlebasin and dual-basin deep-fat fryers with an equipment depth of 750 mm. “We have the PremiumLine single-basin and dual-basin deepfat fryers with an equipment depth of 850 mm as well as large deepfat fryers equipped with a sliding basket (650 x 435 x 180 mm) and a discharge chute in our portfolio for large kitchens in restaurants and hotels and for canteen kitchens in institutional food facilities. These fryers eject the fried food direct into a GN container which can immediately be sent to the serving counter,” says Marc-Oliver Schneider, “We can of course also put several large-deep-fat fryers next to one another and join them to result in proper deep-fryer lines.”
Deep-frying station
Küppersbusch is making the deep-frying process even more convenient with its new deepfrying station. At an equipment depth of 850 mm, deep-frying station fittings include extras such as electronic touch controls KCI – KüppersbuschCookingIntelligence. “Individual symbols give operators a choice of a total of 18 fullyautomatic deep-frying programs. Cooks choose a program and
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can concentrate on other more important tasks while the deepfrying process is in operation. Because: the deep-frying station stops the cooking process automatically once the program has ended,” Marc-Oliver Schneider says. An automatic lifting and lowering device lifts the fried food out of the basin when the program has been completed to guarantee that food is consistently deep-fried. The deep-frying station is also equipped with a 2-step fat filtration system, so fat can be used longer. “This considerably reduces costs and secures sustainable work processes,” says Schneider.
Automatic deep-fat fryer
Küppersbusch also has the ideal solution for refectories and large staff canteens, where several hundred kilograms of French fries, schnitzel and co. are deep-fried every day. Large quantities can be produced in a very short time with the EFA 040 automatic deep-fat fryers. “Our automatic deep-fat fryer can handle up to 410 porkescalopes, 190 kg of French fries – more than 1,000 portions – or 500 bread-crumbed fish fillets in an hour. This means that one EFA 040 automatic deep-fat fryer replaces approx. nine individual deep-fat fryers. And only one person is needed to operate it. This is real efficiency,” Marc-Oliver Schneider explains.
Küppersbusch Food Service Equipment:
Reliable equipment for professional
kitchens “Made in Germany” Leave out the unnecessary, perfect what is important. This is how professionals think and so this is how Küppersbusch thinks too. Küppersbusch has produced sound, reliable equipment for professional kitchens at its operation in Gelsenkirchen, Germany, since 1875. Food service equipment that cooks can rely on – without a lot of frills and knickknacks. Restaurants, cafés, hotel kitchens, staff canteens, hospitals, dining halls or airline catering services – Küppersbusch Food Service Equipment has the right solution for the needs of professionals. The Küppersbusch product portfolio covers everything from modular cooking technology with equipment depths of 750 and 850 mm (CombiLine 750 & PremiumLine 850) to individual range systems with an all-in-one worktop (PalmariumPure, PalmariumStyle & PalmariumMobile) and combined steamer cookers (ConvectAir+, ConvectAirS, ConvectAir2way), mixer kettles and automatic cookers. In addition to an in-house stock of spare parts with a delivery service, Küppersbusch also has its own factory service department which operates throughout Germany. Besides catering for its home market in Germany, the company with a long tradition has its main international focus on Europe, the Middle East and Far East, and Africa. For more information: www. kueppersbusch.com
Wega Macchine per Caffè stars
in How it’s Made!
With its heavy scent and unmistakable aroma, coffee is part of our daily lives, from breakfast to business meetings to get-togethers with friends and colleagues. For many of us it is one of life’s essentials, a veritable ritual – without realising that behind every little cup lies a whole world of discovery. Have you ever asked yourself, for example, how a professional coffee machine is made? To answer this question the cult television programme How it’s Made, produced in Canada since 2001 and available in Italy on the Discovery Channel, visited the Wega coffee machine factory in Susegana, 30 miles north of Venice. With a covered area of 20,000m2 and four production lines, the Wega site is the biggest espresso machine factory in the world, with a production capacity of 70,000 units. For a whole day the Italian company, the world’s leading producer of professional coffee machines – and whose authentic Italian credentials underpin its success – gave the team from the famous docu-reality programme full access to its staff and expertise, revealing the secrets and the technology behind the creation of a professional coffee machine. Hotels & Culinary ASIA | July-August 2016 | 37
GastroPan: the biggest gastronomic event of the year held successfully!
The greatest Romanian event - exhibiting the latest innovations from the field of bakery, confectionery and gastronomy took place between 7-9th of April 2016 at President Exhibition Center, in Targu Mures, Romania. The exhibition presented a large variety of solutions and technologies. Numerous competitions took place within the exhibition. Leaders of international associations handed over the Bread and the Cake of the Year 2016 trophies. FOCUS ON TECHNOLOGY AND PROFESSIONALISM
133 worldwide suppliers from 4 continents, from countries such as Egypt, USA, France, Greece, Serbia, Bulgaria, Poland, Netherlands and China exhibited at GastroPan 2016, at an approximatively 7,000 sqm exhibiting space, a large variety of innovative solutions and technology. They welcomed visitors, specialists with special offers, tastings, demo shows, business ideas and launching of products. At GastroPan visitors saw how the newest dough processing and forming machines and the most efficient ovens work. Also, they learnt the newest working techniques from master bakers, pastry chefs and talented chefs. Visiting the exhibition offers a great opportunity to discover all equipment, utensils and ingredients necessary to develop a competitive business in the sector of bakery, confectionery and hospitality. Trends highlighted at this year’s GastroPan include natural and premium ingredients, using natural ingredients and pastes for flavoring, with high content of fruit, chocolate, caramel or pasta 100% (peanuts, pistachios, etc.) and decoration and variegato with pieces of fruit, cream-toppings, coatings, fillings with crunchy goods, elegant shapes, surprising combinations of flavors and textures: soft & crunchy, sweet & salty, hot & cold. What is more, the exhibition presented equipment produced by suppliers having a very good reputation worldwide: the most energy efficient ovens, dough dividing and forming lines, rotary ovens, dough mixer with removable bowl, planetary mixer etc.
GASTROPAN CONTESTS: PERFECT PLACE FOR INNOVATION AND TALENT
At GastroPan innovative products and artistic pieces made by the best 38 | July-August 2016 | Hotels & Culinary ASIA
Romanian bakers, pastry chefs and chefs were displayed. Within the GastroPan Competitions the most unique, impressive and tasty products awarded with prizes such as the Bread and the Cake of the Year 2016. Beyond the tastiest cake and the most innovative bread, the best pastry products, cold dishes, most amazing culinary sculptures and the best artistic pieces made of bread dough (the theme of this category was Tales from Childhood) and of sugar paste (the theme of this category was Carnival) also awarded at the GastroPan Competitions. For any other information please visit: www.gastropan.ro.
Atlantis, The Palm Redefines Lebanese Cuisine with the Launch of Ayamna A new dining concept that perfectly pairs the taste of tradition with a vibrant passion for food and flavour Atlantis, The Palm, the culinary destination resort in Dubai celebrates the launch of its new Lebanese restaurant, Ayamna. Opening March 2017, this fresh culinary concept promises to re-imagine Lebanese food whilst paying homage to the tastes, flavors and traditions of Lebanon.
T
aking its meaning from the popular cliché the Good Old Days, Ayamna is a reference to that warm feeling evoked by the memorable experiences found in Lebanese culture, hearty food and buzzing atmosphere. Warm, decadent and stylish, Ayamna presents a passionate fusion of beautifully sourced plates, traditional entertainment and belly dancing, live music, a vibrant shisha terrace and spacious booth seating, perfect for accommodating large families and groups of friends. An impressive open kitchen also takes centre stage, giving guests an opportunity to watch Atlantis, The Palm’s award-winning culinary team and Executive Chef Ali Elbourji deliver food with passion and perfection in every dish.
Ayamna’s new menu focuses on fresh, seasonal produce, celebrating classic favorites served in a contemporary fashion. One such offering is the delicious baked lobster which veers away from expectations delivering only the best quality fresh lobster stuffed with a sumptuous creamy cheese. The Knaffe Prawns are another striking addition, beautifully plated, locally sourced and nestled in Knaffe nests, reminiscent to a work of art. Lebanese staples such as Hummus and Halloumi have also been given a twist, with the Hummus perfectly blended with ice to ensure a serving at the perfect temperature and Halloumi expertly sourced from Cyprus so that it retains its creamy texture for as long as it’s being enjoyed. . An accompanying beverage menu has also been carefully crafted, perfectly pairing each dish with a range of fresh juices, innovative cocktails and Lebanese grape. Bringing over 25 years of cooking experience to the table, Chef Ali Elbourji comments “I’m from
Zahle and the area is very famous for mezze and lots of traditional Arabic food, so I definitely try and incorporatethis into my cooking. That said I like to add to or evolve certain dishes as long as the change complements the core ingredients.” Mark Patten, Senior Vice President, Food & Beverage at Atlantis, The Palm comments“Ayamna is an exciting addition to our offering at Atlantis, The Palm. With over 23 restaurants and dining outlets that offer among the most premium experiences you can get in Dubai, Ayamna is going to be a welcome addition to the exciting dining options available at Atlantis. I can’t wait for guests and residents alike to experience what is sure to be one of the most talked about Lebanese restaurants in the region.” Complimentary Valet parking is available whilst dining at Atlantis. For restaurant reservations, please call + 971 4 426 2626 or email restaurantreservations@ atlantisthepalm.com
Hotels & Culinary ASIA | July-August 2016 | 39
“Detox in the Mountains” – for the Perfect Bikini Figure “Don’t Diet – Do Detox” - Clear mountain air, vegan smoothies and detoxifying massages melt pounds away.
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utrition, sports and wellness. Three magic words to detoxify the body and to obtain a more vital sense of life – that is the goal of “detox in the mountains”. For the coming summer season, from 17 June, Kempinski Grand Hotel des Bains offers a detox cure individually tailored to the body. The ideal way to reduce stress and to get fit. Everyday life is often marked by stressful deadlines, unbalanced food habits and a lack of sport. All this leaves unwanted traces in the body, and one often feels listless and tired. In order to counteract this, Kempinski St Moritz has put together a matching detox concept. The focus is on the elimination of waste, toxins and impurities in the body’s cells. The cure boosts your metabolism, helps you to lose weight and to cleanse the skin, strengthens the immune system and gives you more power. The success of the detox cure is in the interaction between the raw vegan cuisine and fruit- and vegetable- based smoothies, which are prepared using various formulations and drunk as needed up to six times daily. In addition, an individually tailored sports-and spa programme is provided, consisting of sunrise yoga, t’ai chi, personal training and detox spa treatments, such as purging body wraps, scrubs and massages – a faster cleaning of internal organs. And for even more relaxation and recreation, enjoy the fresh and clear mountain air and the mineral-rich spring water from the Mauritius source, the birthplace of St Moritz. “Our individually tailored detox cure cleanses the body from the inside, gives new strength and brings the figure into shape,” explains Reto Stöckenius, General Manager of Kempinski Grand Hotel des Bains. “It’s time out and a great opportunity, especially for top managers, to relax and to get power for new projects and goals,” adds the sports lover. The detox cure is bookable as of today with a minimum stay of six nights in the period from 17 June to 16 October 2016 from CHF 4,940 for two
people in a double room. The package includes six nights, including full board, six detox juices daily, three spa treatments during the stay, a daily changing sports programme.
About Kempinski Grand Hotel des Bains Kempinski Grand Hotel des Bains is located right in the heart of St Moritz and only a few minutes’ walk away from the famous lake with direct access to the slopes and mountain bike trails at Corviglia. Great service is offered in 184 rooms and suites, including 24-hour room and concierge services, babysitter services and special kids’ menus and bathrooms with heated floors. You will be spoilt in our four awardwinning restaurants, the Alpine Kempinski The Spa with an indoor pool and exclusive saunas, the sport shop and ski school and the well-lit banquet rooms with full technical equipment. Engadin St. Moritz The official organization for the whole destination (13 communities) to maximize global travel and tourism opportunities. For more information, visit www. engadin.stmoritz.ch Hotels & Culinary ASIA | July-August 2016 | 41
Ability to Learn is Key to Becoming Successful Baristas FHA Barista Challenge 2016 Chief Judge Kammie Hui, HK Training Manager for 18 GRAMS, shares useful tips for aspiring baristas in Asia Coffee culture in Asia is brewing a storm and growing in popularity as we speak. With more drinkers in Asia showing an interest in speciality coffee, the industry is gearing up to accommodate the shifts in consumption. In today’s age of coffee culture, ordering a coffee has become a lot more intricate. A simple, standard order of coffee has evolved to become a ‘non-fat no-whip hot mocha’. Baristas are expected to multi-task; master a large variety of hot and cold frothy concoctions, and present beautifully crafted latte art on top of their creations. The role of the barista as a result needs to be redefined for the sake of consumers who enjoy their cup of expertly brewed concoction, and for passionate individuals seeking a profession in the coffee industry. Demand for capable baristas is expected to spike, and in tandem, a growing importance to nurture and mould them into genuine coffee professionals.
shop. With consumers’ growing appreciation for the beverage and the coffee culture, we are in turn motivated to reinvent ourselves, by learning at a faster rate, to surpass in quality and creativity for the beverages we concoct, and in the service we render to our customers. As a judge, what can you say about the level of excellence shown by baristas in Asia in brewing a good cup of coffee? Compared to our western counterparts, are there any unique qualities that Asian baristas exhibit that sets them apart? Asian baristas are doing an incredible job these days, and this is evident through the growing representation of baristas from Asia in many international coffee competitions. In comparison to our Western peers, I don’t see a great difference except for the fact that we (Asia) are a younger entrant where speciality coffee is concerned. Being of a generation that is extremely open-minded and unafraid to embrace new experiences, we learn and adapt quickly. Today, I see more and more passionate baristas investing a great deal of effort to level up their skills and knowledge, value-adding to the growth of the coffee scene in Asia. What else can be done to elevate the barista profession in Asia, to encourage more of the younger generation to take an interest? Sharing of knowledge and skills is always a great way to incite interest. The staging of competitions, such as the FHA Barista Competition, is another effective way to promote the profession as these competing events, especially the renowned ones are highly publicised, thus playing an essential role in the promotion of the barista profession not only within their country, but also in Asia and beyond.
Kammie Hui, Training Manager at 18 GRAMS, a premier espresso café in Hong Kong, and Chief Judge at the FHA Barista Challenge 2016, a part of the upcoming Food&HotelAsia2016 – the most comprehensive industry trade event for the food and hospitality industry in Asia, shares key musthaves for aspiring baristas. More consumers are taking coffee as their beverage of choice and many even consume the drink more than once a day. How does it affect the professionals and companies involved in the coffee business? Drinking coffee is more like a lifestyle these days, where consumers have greater access to the beverage from almost every corner of where they are located, be it an independent establishment, or a global chain coffee 42 | July-August 2016 | Hotels & Culinary ASIA24
There is a traditional coffee culture of sorts in some Asian countries. How, in your opinion, does that enhance the experience of, or pose a challenge to the Asian barista? I still enjoy drinking coffee in some local cafes in Hong Kong and elsewhere. In fact, it’s a great opportunity to understand the differences between all types of consumers, those who seek out local establishments and others who prefer the large coffee chains. It is also a way to develop your palate, from root to maturity. Personally, I truly appreciate that we still have very successful traditional coffee chains in Hong Kong. It serves as a great reminder of your roots, of where home is. In some Asian countries like China or Japan, tea takes prominence over coffee. How will this impact the aspiring barista and coffee business in these countries/regions? Are there still opportunities for the coffee business? Many baristas love both coffee, and tea. In my opinion, tea and coffee are individual beverages but in essence they are no different, where both possess a long history and have a strong influence in shaping ancient and
modern culture. I would say that instead of being in competition, they actually complement each other. Businesses should use this to offer more options to their customers. If there is one quality a barista should excel in that is more important than the rest, what would it be? What would be the most important message you would impart to a barista who is just entering the profession? The ability to learn every day is key to becoming a proficient barista. Other qualities that are good to have are to be nimble and quick to adapt to any situation. My message to all budding baristas is to be highly passionate in what you do, learn and practice hard, and open your mind to any possibilities. Currently with 18 GRAMS for about six years, Kammie has amassed more than 13 years of solid experience in both the F&B and coffee sectors. Right now she is devoting her time to training baristas, roasting, consultancy work, as well as menu development in Hong Kong and overseas. She started her judging career since 2011 and has been conducting specialised workshops and seminars since 2013. FHA Barista Challenge & CTI Latte Art Duel @ FHA - Intense competition arenas The highly anticipated FHA Barista Challenge is hosted by the Speciality Coffee Association of Europe (SCAE) – Singapore Chapter and supported by the regional industry associations. The event focuses on advancing the barista profession, and promoting speciality coffee and coffee excellence in the region and beyond. Highly recognised as an arena of the highest standards, top baristas from regional countries will gather to pit their skills against one another for the honour of being the finest barista in Asia. Moving in tandem with the growing popularity of latte art in today’s speciality coffee scene, the new CTI Latte Art Duel @ FHA will be hosted at SpecialityCoffee&Tea2016. Created as a bracketed single-elimination tournament, the winning contestant from each bracket will move on to the next round, until there is a sole winner in the Duel.
Certified courses for skills upgrading - NEW Specialised courses designed for budding baristas will be held alongside the competition arenas. • Barista Skills (Foundation level) - This course, covering the basics of specialty coffee, is designed to introduce core barista skills to
people with no previous barista experience. Students will learn to do a simple calibration of their grinders and make an espresso and cappuccino to core standards. • Brewing (Intermediate) - This is a hands-on workshop where students will learn to analyse their grind profile, match grind to brewing method, and to scientifically measure coffee strength and chart a coffee’s extraction. • Roasting Skills (Foundation) – This 2-day course will give a basic understanding of the roasting process, including the roast cycle and how to control sensory aspects of the coffee by roasting light or dark. Students will be working hands-on on roasting coffee and discover the joys of operating and roasting their own coffee. • Sensory Judge Course – This course is designed for participants with considerable formal coffee judging experience. The workshop aims to prepare potential new sensory judges and develop their sensory analysis capabilities and vocabulary of the coffee industry at an elite level. • Sensory Skills (Foundation) - This course will cover the essentials of sensory evaluation in a practical and interactive manner. It investigates the way taste is perceived and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an introduction to identifying speciality coffee qualities.
SpecialityCoffee&Tea2016 – An immersion into the arousing realm of coffee and tea The FHA Barista Challenge, CTI Latte Art Duel @ FHA, and certified courses all are special highlights of the SpecialityCoffee&Tea2016 trade exhibition. Trade buyers can easily navigate through new brewing technology, finest coffee and tea ingredients, and premium quality accessories. 175 exhibitors from 31 countries and regions are on board, including a host of market leaders such as Boncafe, Coffex Coffee, Dilmah Fine Tea and Herbs, Ebenezer Coffee Manufacturer, Franke Coffee Systems, IllyCaffe Spa, La Marzocco, Monin Asia, Nuova Simonelli, Santino Coffee Specialists, Spinelli, WMF - Professional and WMF Group, among others. 36 companies are new to the event. From all over the globe, the newcomers include Routin 1883 from France, Drago Mocambo from Germany, Rocket Espresso from Italy, Sweet Serenity Flavoring Syrup from the Philippines, Nespresso, Oriole and Owl International from Singapore, Iberital De Recambios from Spain and Empire Teas from Sri Lanka, and last but not least, Rockbern Coffee from Kenya. The next edition of FHA will return from 24 - 27 April 2018. For more information, please visit www.foodnhotelasia.com. Hotels & Culinary ASIA | July-August 2016 | 43
Wave, sea-green wood flooring
CorĂ Parquet will strengthen its innovative view at forthcoming Fuori Salone 2016 in Milan presenting the new version in glossy and matt green-grey shades of Wave, the unconventional, charming wood flooring A sequence of wavy shape strips whose colors tone from green to seagreen and grey, a wood flooring with delicate design and original shades enhanced by the exceptional and poetic potential of wood. Among project and design, the new colors of Wave allow a new way to enjoy the modern, unconventional living, creating textures of sophisticated material and colors. The wavy look of the strips in pre-finished European Oak takes inspiration from the unrectified planks typical of Northern European Countries, that used to be laid in the past respecting the natural irregular shape of logs. It is the combination of color/finishing that highlights the wavy shape of the flooring. The green- grey nuances increase the offer made up of three more stylish colors (black, grey, white) combining the pure look of the matt finish with the elegance of the glossy one. www.coraparquet.it 44 | July-August 2016 | Hotels & Culinary ASIA
PRODUCT SPECIFICATIONS Name: Wave Design: by Massimo Broglio Company: CorĂ Parquet _ V.le Verona 1_ 36077 Altavilla Vicentina _ parquet@coralegnami.it Short description: Spectacular reinterpretation of Wave parquet, wavy planks (engineered flooring in European Oak) sequence in grey shades playing with matt and glossy finishing, that emphasize the sinuosity look of the flooring. Dimensions: thickness mm 10 X length mm 1200 X width mm 140 Wood types: pre-finished flooring in European Oak. Colors: blue/grey NEW, black, grey, white. Finishing: Matt, absolutely matt for a natural look. Glossy, super glossy.
Company Profile Corà Parquet Division was established in 1993 as the first one of all the divisions of Corà Legnami, the Italian leading Group in wood and wood derivatives manufacturing and trading. With a continuous development of the offer that counts on more than 150 products of pre-finished and traditional wood flooring, Corà Parquet Division satisfies all the requests coming from retail and contract markets, for both indoor and outdoor use, as well as specific needs of renovation. Thanks to the long-lasting activity in supply markets worldwide, the Company has a total control of the production chain as to guarantee the highest quality of all the products. From the selection of raw materials, to treatments and processing, the life of each board is traceable. The selection, the cut and drying processes allow to create unique parquet floors, enhancing the natural beauty of wood, and durable even if no special handling is required.
The Production Process Each type of parquet requires a specific process as to emphasize the value of the wood specie but also the functional properties based on the type of laying. For these reasons the Company pays special attention to the drying process, that is essential to achieve excellence, and was brought for the first time in the Italian market in the 60’s by Corà Legnami. The planking lays in dedicated warehouses for a certain time that depends on the thickness and wood specie, room humidity and temperature constantly checked. For example, oak planks 80 mm thick requires up to
180 days. Moreover, thanks to many probes fitted into the product it is possible to measure the proper evaporation of exceeding water and the proper humidity of all the wood fibers. Strips cut and selection will follow, and they are then assembled and pressed, in this way the planks are manufactured, ready for the refinishing process next.
Environmental Responsibility The Company supports and believes in a responsible handling of wood as natural resource. For this reason, Corà wants to represent the fight against the illegal cut and always apply a reforestation process further timber harvest. All the Corà Parquet Division products fulfill the Regulation (EU) No 955 of 20th October 2010, laying down the obligations of traceability of timber and products derived from such timber to prohibit the placing on EU market of illegally harvested timber (Due Diligence of Wood).  Each plant operates with sustainability criteria and responsible exploitation and all the products are certified by FSC and CoC Standards. The Company commits itself to use renewable sources of energy and to reduce CO2 emissions. Corà Legnami in numbers 850 employees all over the world 600.000 hectares of sustainable handling forest in Gtabon - Africa 7.500.000 square meters of sustainable handling forest in Carnia - Italy 3.200.000 kilos of CO2 saving per year thanks to photovoltaic plants 205.000 square meters of buildings all over the world Hotels & Culinary ASIA | July-August 2016 | 45
Presenting the finest art of contemporary Chinese Cuisine InterContinental Chennai Mahabalipuram Resort launches Tao of Peng
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nterContinental Chennai Mahabalipuram Resort unveils its newest culinary highlight, Tao of Peng, a contemporary Chinese cuisine specialty restaurant that takes gourmands on a culinary journey through the Sichuan and Canton regions of China. From the modern design and decor with indoor and outdoor seating, to the stylish service, Tao of Peng offers a first-of-its-kind dining experience on the East Coast of India. The journey The restaurant’s unique name is inspired by Chef Peng Zu, known as the master cook of the Imperial Palace, who made the traditional recipes accessible to diners across the world. Tracing in his path, also known as ‘Tao’, the restaurant presents a modern interpretation of authentic recipes; here, emulsions are spooned, foams are whipped, garnishes placed with perfect precision. Food Affair Led by the young, talented Chef de Cuisine, Avinash Naha, the team of chefs has curated a delectable menu of authentic Cantonese and Sichuan dishes. While the
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recipes remain traditional, the menu boasts of premium and globally-recognised ingredients such as Alba Truffles from North Italy, Norwegian Scallops, Lamb Rack from New Zealand, Pork Belly from Belgium, Silken Tofu from Japan, Snow Peas, Edamame and Mu Err mushrooms from China as well as locally sourced Rock Lobster and Indian Salmon. The art of plating and presentation of the food is another key example of the contemporary approach to the traditional Chinese cuisine, besides the extensive use of unmatched garnishes like cress, butter crisps, edible flowers (pansy, nasturtium, chive flowers), dehydrated black bean powder, fish roe (flying fish, tobiko and keta caviar) and prickly ash oil (which is made in-house)
enhance the culinary experience at the restaurant. Tao of Peng’s signature dishes include Ma Po tofu, served with mince mushrooms and finished with interesting prickly ash oil with flavour of Sichuan pepper corns and toasted sesame seeds, and the 24 hour slow cooked Pork Belly - a true homage to the patience and perfection of Chinese cooking. Gourmands can expect an extensive array of Dim Sums such as the Prawn Har Gau, the Chicken Shao Mai, the Assorted Four Mushroom Dumplings and the famous Crispy Prawn Cheung Fan, each having their own unique casing, individual cooking techniques and varied fillings, which make them truly
personalised dining experiences. At these Private Dining Rooms, our Chef de Cuisine and his team offer degustation meals which are interactive and intuitive. Meet Chef de Cuisine Avinash Naha
For Avinash Naha, food is life, a medium through which he has expressed himself from an early age and worked his way up the ranks in luxury Hotels across Mumbai, Bangalore, Hyderabad, Kolkata and Delhi. Having specialised in a spectrum of cuisines ranging from Modern European to Oriental and cuisines across India, Chef Avinash has the ability to showcase each of them with his unique interpretation. As the Sous Chef at one of Mumbai’s award winning and iconic Chinese restaurants, Ming Yang, he has created special culinary memories for some of India’s top business families, philanthropists, sporting heroes and film celebrities. His stint at the The Lantern in Bangalore won him many accolades, and brought him the responsibility of heading the first contemporary Chinese cuisine authentic, while the garnishes of colourful spheres of fish roe, steamed edamame beans, goji berry (a super food), shavings of Alba Truffles and more, add the contemporary touch. Pan Seared Scallops with Wobo which is puffed rice, fish roe and wasabi puree; steamed Chilean Sea Bass with ginger, spring onions, homemade soy and the Lamb Chops in Mongolian Sauce are just some of the other Chef’s recommendations. The menu also showcases the
culinary prowess of Michelin 3-star Chef Sam Leong, IHG’s Global Culinary Ambassador, with his signatures dishes like Wasabi Prawns, Tofu with Spicy Shiitake Mushrooms and Stewed Duck with Ginger. Spirited Dining The Tao of Peng Lounge offers a unique menu of beverages, highlighted by cocktails that have been exclusively concocted using Asian spices and ingredients such as wasabi, galangal and coconut milk. We recommend you try Milan’s Wasabi Martini, named after
the mixologist who won the inhouse beverage competition. Star Attractions Central to the contemporary design and decor of the restaurant is the Duck Oven, serving up various Asian roasts, besides the ubiquitous Peking Duck, now considered a national dish of China. At Tao of Peng, the duck is served in three courses – the skin, a soup with the bone and finally the meat. The dining experience at the restaurant is heightened by the private alcoves that allow for
restaurant in Chennai, Tao of Peng, at the InterContinental Chennai Mahabalipuram Resort. At Tao of Peng, culinary mastery takes centre-stage, where timetested authentic recipes are presented in a contemporary language. Open for dinner from Tuesday to Sunday, and for lunch on all weekends. For more information and to book a table, please call +91 44 7172 0101
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Granuldisk Announced A Finalist At The Edie Environment & Energy Awards 2016
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he initial round of judging is complete and the shortlist of finalists has been drawn up for edie’s 2016 Environment & Energy (E&E) Awards, which recognise excellence in on-site energy, water and resource management. Seventy-five organisations, consultants and energy professionals have made the cut across 11 refreshed E&E award categories, ranging from Energy Efficiency and Environment Product Innovation through to the coveted Energy Institute Energy Manager of the Year award. GRANULDISK, the manufacturer
and supplier behind the Granule Technology, makes tremendous water savings possible. - With a case study made at a Marriott Hotel in the UK, the figures of water savings are very relevant and showing potential savings of 90%, says Cecilia CARLSTEN, Product Manager at GRANULDISK. A panel of experts, which includes the EIC’s Matthew FARROW, Tech UK’s Susanne BAKER and Forum for the Future’s James GOODMAN, will
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now undergo a rigorous shortlist judging process, before the E&E award-winners are announced at a glittering ceremony in May. For more information: Cecilia CARLSTEN, Product Manager Tel. +46 70 671 50 68, cecilia. carlsten@granuldisk.com Follow on LinkedIn for news and updates on GRANULDISK and the No Pre-Washing Technology. GRANULDISK pot washing machines use PowerGranules®, water and
a small amount of detergent to mechanically scrub pots and pans clean. The blasting power combined with high temperatures washes hygienically clean in a matter of minutes, using up to 90 % less water, energy and chemicals than any other pot washing methods. A smart, sustainable and economic solution – eliminating pre-washing. GRANULDISK pot washing machines are a Swedish innovation which have been on the international market for nearly 30 years. The Sandberg family has been investing since the start.
One Year Ago The First Espresso Coffee Was Drunk In Space Thanks To Isspresso ISSpresso is the first capsule espresso coffee machine for use in space, produced by Argotec and Lavazza
On May 3rd 2015, at 12.44 GMT, the first espresso coffee was drunk in space thanks to ISSpresso, the first capsule espresso coffee machine made to be used in space. Produced by Argotec and Lavazza, ISSpresso allows astronauts on the International Space Station to drink Lavazza espresso.
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sspresso was installed on the International Space Station by Samantha Cristoforetti, the Italian European Space Agency astronaut, Italian Air Force captain and member of Futura, the second long-duration mission sent to the ISS by the Italian Space Agency. One year ago, therefore, Samantha Cristoforetti became not only the first Italian woman in space, but also the first astronaut in history to drink authentic Italian espresso coffee in orbit. ISSpresso is the first capsule-based espresso machine capable of functioning in the extreme conditions of space, taking its name from the International Space Station (ISS), where it was installed. It was created byLavazza and Argotec, the Italian engineering company specialising in the design of aerospace systems and the European leader in the preparation of healthy and nutritious foods for in-space consumption. The partnership between Argotec and Lavazza highlights how cooperation between two
leading Italian companies in their respective industries can result in innovation of extraordinary international significance. The ISSpresso machine, which uses the same Lavazza coffee capsules as those found on earth, has been designed and built to deliver the same quality as an authentic Italian espresso coffee in terms of cream, body, aroma and temperature. The drink was produced in microgravity conditions and respects all the characteristics of Italian espresso coffee. The space capsule system can also prepare a caffè lungo and other hot beverages, while also allowing food to be rehydrated. Operations to support the experiment were supervised by the Argotec control center. Some of the solutions discovered have led to international patents, which will be useful both for future space
missions and immediate terrestrial use. Every detail of ISSpresso has been studied in depth to respond to a scientific and engineering challenge, involving research into the principles of physics and fluid dynamics, such as the problem of managing liquids in space at high pressure and temperature. To give you some idea of what is involved, the plastic tube through which a normal espresso machine receives water has been replaced with a special steel tube that can withstand a pressure of over 400 bar. The ISSpresso machine is so complex that it weighs about 25 kilogrammes, because all the critical components are redundant for reasons of safety. For more information: www. argotec.it | www.lavazza.com
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Astoria Coffee Machines Hit The Scene At The Internorga
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he wait is almost over. On Friday, March 11th, the Hamburg Congress Centre (Hamburg Messe und Congress Center) will open its doors for the 2016 edition of Internorga, the leading international trade fair for the food & beverage, hospitality and catering sectors, with more than 1000 international and national businesses presenting their new products to a market of more than 100,000 visitors. It’s a date that Astoria Macchine per Caffè could not possibly miss, considering that Germany is the third largest market for coffee in the world. Its display space at the trade fair (Hall B2.EG / Stand 102) will feature a minimalist yet impressive style, with a simple red line as the only note of colour recalling the company logo. All attention will be focused on the coffee machines, each one a combination of elegance and innovative technology. Three different HYbrid models will share centre stage (a bronze machine featuring one brewer and two grinders, including a fridge and a bronze cup heater, a white machine featuring two brewers and two grinders, including a fridge and cup heater, a white machine featuring two brewers and three grinders, with a fridge installed in the unit) and all the machines 50 | July-August 2016 | Hotels & Culinary ASIA
will be operational and in use, so visitors can taste all the pleasure of a genuine espresso. In fact, the HYbrid is truly an exceptional machine that offers the finest in coffee know-how; it can pour an excellent result in the cup like a traditional machine; yet it is as easy to use as an automatic machine. Another important area of the stand will provide a stage for the Greta, a perfect model for smaller spaces and establishments with less coffee consumption, or any coffee connoisseur who does not want to sacrifice quality in the cup. This machine has a separate water tank that makes it autonomous and functional, even when there is no direct access to a water source. It will be on display at the fair in red and white colours. And, as always, a spotlight will be shining on the Plus4Champions, the official machine for the World Latte Art Championship and the World Coffee in Good Spirits Championship being held in Shanghai at the end of the month. Other gems from the Astoria brand will also be featured: the Plus4You with 3 brewers, the Gemma TS, the Rapallo, the white Sabrina and the Pratic Avant. For further information on the event: www.internorga.com
Dream Beach Signs Exclusive Partnerships with Global Music Giants Ministry of Sound and Hed Kandi • World’s hottest dance music brands make waves at Phuket’s most prestigious beach club • Inspired by summers in Ibiza, Ministry of Sound and Hed Kandi will headline monthly nightclub and daytime pool parties with impressive international DJ lineup • Dream Beach Holiday Bash on 26 December will feature special performance by vocal diva Barbara Tucker
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ollowing the recent opening of highly anticipated luxury beach club, Dream Beach in Phuket, Castlewood Group today revealed that iconic global music names Ministry Of Sound and Hed Kandi have signed on as the exclusive entertainment partners for the venue. Both brands will headline world-class events and parties as part of an electric entertainment calendar for the beach club. Inspired by their successful summers in Ibiza, Hed Kandi is making a muchcoveted exception for this partnership, breaking away from their nighttime model to throw seductive daytime pool parties each month. Ministry of Sound will host monthly parties at Dream Beach with an international lineup of DJs spanning various genres of music. Dream Beach will host an impressive roster of resident DJs from both brands, including crowd favourites DJ Eibhlin, DJ Pheobe D’Abo and DJ Tim Cullen. “I am thrilled that together with Dream Beach, Ministry of Sound and Hed Kandi are committed to bringing the biggest names in dance music to the shores of Phuket,” said Chris Comer, CEO of Castlewood Group. “Such partnerships with industry powerhouses will see both Dream Phuket Hotel & Spa and Dream Beach grow from strength to strength.” “We are absolutely delighted that two of the world’s leading nightlife brands, Ministry of Sound and Hed Kandi have partnered with one of the most prestigious new 5-star beach clubs in Phuket – Dream Beach. The new relationship will see a series of exclusive events at the resort, mixing seductive pool parties with the best and biggest after-hours Ibiza-inspired club nights,” said Charlotte Purdy, Senior Events Manager, Ministry of Sound and Hed Kandi.
Guests of the exclusive party also saw a variety of entertainment acts from around the world including American DJ Quinto, as well as a sultry live saxophone and percussion performance by Vlad and Frank Nastri. Christmas-themed specialty cocktails accompanied entertainment for the evening. Guests who wish to experienced the next level of Dream hospitality
can enjoy the “Life Is But A Dream” cocktail made with Hennessy XO and Moët & Chandon Champagne for THB 15,000. Each order of this featured cocktail includes a onenight stay for two in a Sky Suite at award-winning Dream Phuket Hotel & Spa. For more information on this event, please visit: www.facebook. com/dreambeachphuket
About Dream Beach www.dreambeachclub.com Dream Beach is the newest, most prestigious beach club in Phuket, treating beachgoers to outstanding day-to-night hospitality in a modern, luxurious environment. Set directly on pristine Layan Beach, the venue features two pools with a swim-up bar, decadent F&B offerings and impeccable dance beats delivered through a Void Acoustics Speaker System. The exclusive rooftop bar and nightclub, PHD will host the most sought-after parties and premier events complete with breath-taking views of the Andaman Sea. Dream Beach promises a calendar of world-class beachfront entertainment with a star-studded list of international guest and resident DJs.
A black and gold themed New Year’s Eve Party on 31 December 2015 will kicked-off the first of many events jointly hosted by Dream Beach and Ministry of Sound. The party featured sizzling entertainment from English vixen trio House of Angels, fire dancers, live music and sophisticated audio-visuals for an unforgettable night.
Dream Beach Holiday Bash
Together with Dream Beach, international party makers Soul Heaven presented New York City’s Queen of House, Barbara Tucker. The vocal diva performed live and exclusively at Dream Beach Holiday Bash, accompanied by DJ Q from the USA. They performed Tucker’s club smash hits, including Most Precious Love and Beautiful People.
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Host Milan. At 18 months from its launch, 800 companies have already reserved It is to be a highly international show, with four companies out of ten arriving from 38 different countries. Sixteen pavilions are available for show use, two more as compared to the previous edition. The appointment with business, training and trends in hospitality is to take place from 20 to 24 October 2017.
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ver bigger, international and full of substance, quality and innovation. Host’s momentum shows no signs of slowing down, so much so that, at 18 months from the next edition - to take place from 20 to 24 October 2017 in fieramilano - more than 800 companies have already confirmed their participation. Available space is quickly filling up, and when the 40th International Hospitality Exhibition opens its doors, it will occupy 16 pavilions, two more than the previous edition, to cover the entire ground floor of the exhibition centre. “Host is the jewel in the crown in our portfolio of events, and is a strategic asset for at least three reasons - explains Corrado Peraboni, CEO of Fiera Milano - The first reason is how representative the International Hospitality Exhibition is on the local landscape where it takes place; it is, in fact, an event par excellence that reflects the tradition and the highest level of professional hospitality in Italy, with these characteristics being made the most of for a global audience. The second reason has to do with Host’s international positioning as an event where ‘the world meets the world;’ because Italian and foreign companies that exhibit at the show find that the buyers and visitors to the event are continuously increasing and come from hundreds of countries. Finally, Host is an active player in promoting the culture of hospitality in Italy, able to bring new visibility to key professional figures and products of excellence in the industry, which are deserving - as has already happened for Michelin-starred restaurants 52 | July-August 2016 | Hotels & Culinary ASIA
- of garnering the support and appreciation from both professionals as well as the opinion of a public that is more aware and informed.” A leading trade show in products and services dedicated to the incredibly vast world of “outside the home,” in which Italy is the third market in Europe, generating 72 billion euros per year and represented by a wide-ranging supply chain that goes from Michelin-starred restaurants to corporate cafeterias, from hotel chains to boutique hotels, from corner coffee bars to gourmet cafes, from gelaterias to bakeries and pastry shops, all the way to the most complex formats that see various food and beverage options in the same place, like in
malls, food halls or food courts in airports. Host has grown over the years to become an international hub for international business where companies from all over the world come to do trade with the entire world. Here high-profile buyers find two elements they deem fundamental: quality along with innovation, and a 360-degree view of the world of hospitality thanks to synergy among the various supply chains and the vertical specialization of dedicated areas. These three areas include: Food Service Equipment - BreadPizza-Pasta; Coffee/Tea, Gelato/ Pastry; Bars, Coffee Machines and Vending; as well as Furniture and Tableware. The international feel of this event can also be confirmed by looking
at where the companies that have already confirmed come from – 40% are foreign, from 38 countries all over the world. Once again, the most important manufacturing nations are to be represented: in first place, there’s Germany, with 15% of companies, followed close behind by Spain with 14%, France and the United States with 7% and the Netherlands and Switzerland with 6%. In terms of the industries they represent, the companies that are part of the areas in which Host’s leadership is recognized by all professionals are truly dominant: the industry dedicated to equipment for bars and the world of coffee sees 65% of space already occupied while food service equipment sees 63% reserved. The tableware area, with 51% of the space already sold out, is also seeing great success, which offers proof of how satisfied companies are. During this past edition, they said they appreciated the quality and international nature of the contacts made. While the “big names”, which wouldn’t miss this event, they deem to be so indispensable (“we can’t miss it” said one leading company) make up 12% of those that have reconfirmed, most of the companies are small-to-midsized businesses, subdivided as such: 27% mid-sized, 33% small and 28% “micro” businesses. In fact, Host is the trade show that – specifically because of what it has on offer and its high level of innovation – attracts businesses that are strong because of their products more so than their numbers. And they aim to be bigger tomorrow. For the 2017 edition, in addition to focusing on historic markets, Host has singled out three other markets in particular – the United States, Canada and the Middle East – in which exhibiting companies are showing an
ever-greater interest. And, at the same time, these markets have also shown a growing interest in the show. The U.S., for example, saw double-digit growth in terms of exhibitors during the last editions: +26% in 2015 as compared to 2013 and +51% on 2011, while visitors during this last edition saw an increase of 35% on 2013 and 46% as compared to Host 2011 While Host takes place every two years, its organizational “machine” works 12 months of the year. In fact, the search is already on for buyers, with 1,500 targeted buyers from every continent in the world: this is a way to boost business and favour supply meeting demand. A wide range of meetings and participation in international and promotional events is taking the trade show to the four corners of the globe, in scenarios that bring together stakeholders from main industries, promoting the show’s substance and specific characteristics. In fact, Host isn’t just a big business platform. It’s a unique opportunity for professionals to learn and get information. Thanks to key players in various industries, from champion baristas from around the world to starred chefs and from pizzaioli to master gelato, pastry and chocolate makers that are changing the landscape in food service and hospitality in the Third Millennium. The show expresses its core values with an extensive
programme of events. There were more than 400 planned for the 2015 edition, including workshops, seminars, cooking demonstrations and exhibitions. For 2017, the programme is to be just as full and diversified and will cover the entire supply chain. Some of the same events have already been confirmed. Starting with Cake Designers World Championship and the World Trophy of Pastry, Ice Cream and Chocolate in collaboration with FIPGC – Federazione Internazionale Pasticceria Gelateria Cioccolateria – and the search for participants is already underway. In terms of coffee bars, representatives to be on hand include Scae - Specialty Coffee Association Europe, WCE - World Coffee Events - and ALTOGA - Associazione Lombarda Torrefattori, Importatori di Caffè e Grossisti Alimentari - and FIPE, Federazione Pubblici Esercizi. The Food Service Equipment area will feature plenty of starred chefs. This is where the Identità Future event – in collaboration with Identità Golose, the international haute cuisine congress – will once again take place. APCI – Associazione Professionale Cuochi Italiani – will be present again. It had a key role in 2015 with live lessons by the Network del Gusto. Workshops and seminars are also to be held by FCSI - Foodservice Consultants Society International. Thus the appointment is for 20 October 2017. Until that date, the wide range of people who see Host as a touchstone will be able to receive guidance and mark the time until the event thanks to a series of initiatives leading up to the show, including meetings, observatories and the sharing of data. In fact, this is also what Host is: a machine whose wheels keep on turning in an effort to ensure new business for companies and visitors, ready to pick up on the infinite number of opportunities for growth, training and innovation. For more information: www. host.fieramilano.it, @HostMilano, #Host2017.
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Whole wheat bread with sunflower seed and flax seed and the Julf Cake - the best products of 2016
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he bakery and confectionery sections of the GastroPan 2016 Competitions took place on the first day of GastroPan exhibition, the biggest event for the bakery and confectionery sectors in Romania. The greatest bread and cake were awarded with the Bread and the Cake of the Year prizes. The bread made of whole wheat flour with sunflower seed and flax seed made by Baboia Doina from Vel Pitar SA is the „Industrial Bread of the Year 2016 made in Romania”, whereas the winner of the „Artisan Bread of the Year 2016 made in Romania” category is Beldiman George from Adriana Bolgiu SNC company, who made traditional rustic farmer’s bread specific for the region of Muntenia. The Cake of the Year 2016 is Julf Cake, a special cake made by Cazacu Elena Ada from Vipp Fashion Srl company, the company that won in this category last year too.
The Bread of the Year 2016 One of the novelties of this year’s edition was that both artisan and industrial bakeries will have the opportunity to win the trophy of the Bread of the Year 2016, as this prize will be divided this year into two different categories, according to the quantity of bread produced daily and the method of bread production – the best artisan and industrial breads have been awarded.
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Industrial Bread of the Year 2016 made in Romania
The best industrial bread of the year is a bread made of whole wheat flour with sunflower seed and flax seed made by Baboia Doina from Vel Pitar SA. The bread supports a healthy lifestyle as it is rich in vitamins and minerals.
Artisan Bread of the Year 2016 made in Romania
Beldiman George from Adriana Bolgiu SNC company won the first prize in this category with a traditional rustic farmer’s bread specific for the region of Muntenia. The bread is made of potato, white flour, salt, yeast.
The Cake of the Year 2016: Julf Cake
Reinvented tradition was this year’s topic for this category, which was won by Elena Ada from Vipp Fashion Srl company, who made the cake called Julf Cake. The cake was inspired by a 100-old Romanian Christmas tradition. The base layer of the cake is made of meringue and flour made of red grape seed. It is gluten free and rich in vitamins and antioxidants. The cake has two kinds of crèmes: a mousse made of hemp seed, brown sugar syrup and cream, as well as a mousse made of elderberry. Congratulations to all contestants who entered the bakery and confectionery sections of GastroPan 2016 Competitions!
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Professional ProfessionalVisitors Visitors
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Countries’ Countries’Buyers Buyers
2,207 2,207
Exhibitors Exhibitors
Government of India Regn. (RNI) NO.: DELENG/2014/56299
116,688 116,688
22 2 250,000 250,000mm
Exhibition ExhibitionSpace Space
March March28 28- -31,2017 31,2017 Shanghai ShanghaiNew NewInternational InternationalExpo ExpoCenter Center
Shanghai ShanghaiInternational InternationalHospitality HospitalityEquipment Equipment&&Supply SupplyExpo Expo2017 2017
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Organizer: Organizer:UBM UBMSinoexpo SinoexpoLimited Limited Tel: Tel:868621213339 33392242 2242Mr.Alex Mr.AlexNiNi E-mail: E-mail:Alex.Ni@ubmsinoexpo.com Alex.Ni@ubmsinoexpo.com