asian hotel & C a tering ti mes Published since 1976 V35 spt mr 2010 hKsAR hK$50 ca RMb50 saprs$15 Maaa RM30 Taabt300 Rt Aa us$10 PLAN OF GREEN GABLES Environmental hotel ideas BOWLED OVER Modern washroom design DRINK IN THE PAST Traditional cocktails
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Welcome to your favourite andindispensable hospitality read.
You may notice a certain green
emphasis to many of the stories this month – while AHCT doesn’t endorse any political
stance as a publication it is impossible to
ignore the mainstreaming of green ideas andthe hospitality industry’s response. Hence
many of this issue’s stories are packed with
environmental ideas, showing how hotels cansave resources and cut down on costs while
meeting guest demands.
Some areas of concern are obvious – laundry rooms and kitchens are voracious
consumers of energy and water and there
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Flying start orairport hotelsBeijing Capital Airport has welcomed the Hilton and Langham
Place hotels.
Hilton Beijing Capital Airport was number one on the runwaywith an opening date in late July, while Langham Place Beijing
Capital Airport opened at the end of last month.
Both are owned by Beijing Capital Airport Tourism Co. The
airport itself has an average of 1,400 ights a day and served
more than 65 million travellers in 2009.
The Hilton is being positioned as China’s rst and only luxury
airport hotel and General Manager, David Prince, told AHCT that
the MICE market was, “Absolutely a priority.” Source markets
are likely to be China itself and India. The GM also jokingly
added he was looking forward to tapping the market of delayed
passengers.
Many of the hotel’s design features and F&B facilities are
strongly geared to the local market. Design motifs echo the
Summer Palace or other icons of Chinese architecture. Aside
from the all-day dining outlet and the bar, the three other
restaurants all contain a large number of private dining rooms
and in fact the Yue Shang Cantonese restaurant only has private
dining facilities.
The facilities likely to attract MICE groups include two large
ballrooms - 820 and 645 square metres in size, holding 920 or
720 people, both column-free and 21 breakout meeting rooms,
which vary in layout from a traditional U to a Chinese boardroom
and in size from 50 square metres to 180 square metres.
To call the building vast is somewhat of an understatement
as Prince calculates that a top-to-bottom inspection walk covers eight kilometres. The entrance lobby alone occupies
1,800 square metres. Yet there are just 332 guest rooms,
Philippines tragedy Travel alerts have been issued warning tourists to avoid th e Philippines following the
shooting deaths of eight Hong Kong residents taken hostage by a sacked Manila police
ofcer.
Dressed in combat pants and armed with an M16 assault rie, Rolando Mendozahijacked the Hong Thai tour bus in the capital’s historic Intramuros district on August 23rd.
Aged between four and 74, the t rapped Hong Kong tourists suffered a 12 hour stand-off
as security forces, police personnel and negotiators tried to diffuse the situation. Despite a
seemingly calm few hours during whi ch Mendoza released several hostages, things took
a turn for the worse as night fell. Mendoza started shooting as commandoes stormed the
bus in a hail of bullets and tear gas leaving eight dead, including the gunman, and several
others injured.
As the situation unfolded live on television, Philippines authorities have been roundly
criticised for acting too slowly, being badly prepared, poorly equipped, taking unnecessary
risks and displaying tactical incompetence. Criticisms they refute. The governments of
China and its SAR, Hong Kong expressed “deep shock” and demanded a thorough
investigation while recommending their residents avoid the Philippines completely.
This latest tragedy is said to add to the growing number of attacks on foreign visitors in
the Philippines and will undoubtedly have an adverse effect on the tourist industry, which
operators say was already in dire straits.
According to the Philippines Department of Tourism, China is the country’s fourth
biggest source market for tourists, with some 300,000 visitors in 2009.
varying in size from t he 45-square-metre Deluxe to the
365-square-metre and opulently-appointed sole Presidential
Single Suite.
The opening of Langham Place, Beijing Capital Airport may
mean Hilton can no longer claim to be the only luxury airport
hotel in China but Hilton retains one distinction – few other bars
in the country could boast a Cuban barman mixing it up at the
Hilton’s Long Bar.
Langham Place promises to be a “destination in its own
right” with DJs in the lobby and loft-style apartments. The
property has 372 guest rooms and suites, varying in size from
45 square metres to 300 square metres. In-room facilities
include signature Dream Big beds, marble bathrooms with
oversized baths and separate rain-forest showers.
Both hotels are a short distance from the airport’sinternational Terminal 3 and the Airport Express Railway, which
reaches the city in 15 minutes.
Hilton Beijing Capital Airport – a vast building housing 332 rooms
Beijing Capital Airport as seen from the Hilton
n d u s t r y n E w s
AHCT sptmr 2010
i n d u s t r y n E w s
sptmr 2010 AHCT 7
Westin
PIABoutiqueHotels
4 DreamsKohSiray
Regent
FourPoints
RawaiPalmBeach
Maiton IslandResort
Kata Rocks
Centara Grand
Mercure Deevana
U Kamala
Pullman
The Pavillions
WestSands
MaikhaoDream
HolidayInn
Wanakarn
khaoDreamNat ai
Kameha
Novotel
Absolute Sansabai
Centra Otongsolute Twin Sands
The Kalima
BayCli NovotelDahlia
Wyndham
yooPhuket
Source:C9HotelworksMarket Research
While China and India dominate the
development pipeline gures show that
some Thai markets are outperforming
expectations and other ASEAN members
are also doing well.
Releasing its latest data at the end
of August, hospitality industry analysts,
STR Global say the Asia Pacic hotel
development pipeline comprises 1,029
hotels totalling 256,060 rooms. China
reported the largest number of rooms in
the total active pipeline (139,193 rooms)
and in the In Construction phase (98,515
rooms). India followed with 46,562 rooms
in the total active pipeline and 29,819
rooms in the In Construction phase. Among the key markets in the region,
Shanghai, China had the largest number
of rooms in the total active pipeline
(13,980), with more than 80 percent of
its rooms in the In Construction phase
(11,411). Bangkok, Thailand, reported
9,642 rooms in the total active pipeline
and 5,411 rooms in the In Construction
phase, followed by New Delhi, India, with
7,399 rooms in the total active pipeline
and 5,040 rooms in the In Construction
phase.
Two of the seven Chain Scale
segments, combined, accounted for
nearly 50 percent of rooms in the total
active pipeline: the upper upscale
segment (25.2 percent with 64,472
rooms) and the upscale segment (24.4
percent with 62,575). The midscale
without food and beverage segment
made up the smallest portion of rooms in
the total active pipeline with 2.4 percent
and 6,119 rooms.
STR now also compiles a monthly
Association of South East Asian Nations
(ASEAN) Hotel Review, which reports
year-to-date and current month hotel
performance information for Indonesia,
Malaysia, Philippines, Singapore,
Thailand and Vietnam. The latest gures
suggest the region is in the midst of a
strong recovery. All markets in the report
showed positive growth in revenue per
available room (RevPAR) for the year-to-
date June 2010, even if t he comparison
with the same period for 2009 needs to
be tempered by the weak performance
of last year. Ongoing political instability
in Thailand seems not to have affected
business in coastal resorts. Conversely,
Bali has underperformed in RevPAR
when compared with other Indonesian
destinations. Nevertheless, Bali still
records the highest actual occupancy
(71 percent) and ADR (US$121).
Singapore shows promising signs of
recovery with occupancy improvements
pulling up ADR. In Vietnam, strong year-
to-date occupancy growth has resulted
in steady improvements in RevPAR in
spite of weak ADR changes.
Hospitality consulting rm, C9
Hotelworks, which specializes in tourism,
hotel and property development in the
Asia Pacic region agrees things are
looking up. According to its analysis,
passenger trafc through Phuket
International Airport grew 28 percent
in the rst half of this year compared to
2009 and passenger volumes have now
hit 2007 levels. Company data suggests
occupancies have risen from 61 percent
in 2009 to 70 percent in the same period
of this year, although average room rates
are down 9 percent. An additional 4,538
rooms marks an 11 percent rise over
the next four years. Concerns about
oversupply will be “cushioned by induced
demand,” says the company.
Numbersshow surpriseboost orThailand
Aston’s Nusa Dua Retreat– Bali is recording highoccupancies and rates
Busy timesor Preerred,WorldhotelLuxury hotel afliation group, Preferred
Hotels & Resorts has added properties
in all categories (Preferred, Boutique,
Summit and Sterling) in Mexico (6), Italy
(2), France (1), Morocco (2), Brazil (1)
and Spain (1) to its portfolio as well as
a number of establishments in the Asia
Pacic region, including: The Fullerton
Bay, Singapore (Preferred); The Landis
Taipei, Taiwan (Preferred); Citrus Pune,
India (Summit) and the Mosaic, Naiad
India (Sterling).
Celebrating its 40th anniversary this
year, and recently awarded Platinum
Hotel Chain status with the American
Express Preferred Extras Hotel Program
2010, Worldhotels has announced
signicant growth in Asia-Pacic so far
in 2010. Of 29 new hotels with over
12,000 rooms welcomed to the group
internationally since January, Asia-Pacicaccounted for nearly half of th em. In
Japan, four RIGA Royal Hotels join as
afliates in Osaka, Tokyo, Kyoto and
Hiroshima. New heritage hotel, Hotel Fort
Canning, is the fourth Singapore hotel
in the portfolio, joining Good wood Park
Hotel, Carlton Hotel Singapore and York
Hotel Singapore. Styled after the famous
Potable Palace in Lassa, the Tibet Hotel
Changed becomes the rst hotel in South
West China to join Worldhotels. Marking
the seventh afliate in Shanghai, new
lifestyle hotel Yue Shanghai has joined as
the First Class Collection afliate. Central
Hotel Shanghai, Grand Central Shanghai,
New World Mayfair, The Eton Hotel,
The Seagull on the Bund, and The Ever
bright International Hotel are the other
properties ve of which are offering ‘Expo
Special’ room deals for guests visiting
World Expo 2010. The Furama Hotel
Dalian becomes the rst 5-star hotel in
North East China to join Worldhotels,
whose recent Asian road show visited
Singapore, Hong Kong, Shanghai and
Tokyo, allowing almost 1,000 clients to
network and make presentations with
key travel management companies,
MICE organizers, American Express and
Carlson Wagon-lit Travel and corporate
clients. Across the water and Australia’s
portfolio was meanwhile boosted by the
addition of two famous casino hotels
operated by gaming and entertainment
group Tabcorp: Brisbane’s Treasury
Casino & Hotel and Jupiters Hotel &
Casino on Queensland’s Gold Coast. Afliate hotels scooped a clutch of
gongs at the recent China Hotel Golden
Star Awards. Top honours went to
Furama Hotel Dalian, The Garden Hotel
Guangzhou, Hotel Kunlun in Beijing,
Jianguo Hotel Beijing and Central Hotel
Shanghai.
Asia leads IHGinto positive rst halInterContinental Hotel Group’s half yearly gures are in showing a total gross revenue
from all hotels of US$8.9bn, an increase of nine percent at constant currency; a rst
half RevPAR growth of 3.9 percent and a second quarter RevPAR growth of 7.4
percent, which takes into account a 0.5 percent rate decline.
Within the 148 hotels added to the IHG portfolio were 19,003 rooms bringing the
total to 4,503 hotels and 656,661 rooms an increase of 4 percent with anot her 130
hotels signed up taking the pipeline to 197,431 rooms, in 1,302 h otels. The company’s
interim dividend was up ve percent to 12.8 US cents, helped by the successful sale
of an Atlanta property for US$105m. This is in line with the strategy to reduce capital
intensity (IHG is on track to maintain the US$75m of sustainable savings achieved in
2009 across regional and central costs and managed and franchised cost of sales).
IHG’s July data shows (on global constant currency) a RevPAR growth of 8.1
percent breaking down to 6.4 percent for the Americas; 10.0 percent for EMEA
and 15.0 percent in Asia Pacic. Of the group’s total estate, 76 percent is under the
Holiday Inn ag now with recently relaunched properties performing “better thanexpected” and 75,000 rooms under construction (21,000 of whi ch expected to open
in the remainder of this year). Concentrating on the rapidly expanding China market
means 148 hotels in the development pipeline over 50 percent of which comprise
upscale brands.
IHG says Asia is leading the economic recovery with its Greater China RevPAR
gures up 29.4 percent in the half. Throughout Asia, operating prot increased 106
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Hotel guests are often sceptical about many of the hotel
industry’s green initiatives, says Lloyd’s Register Quality Assurance’s Vice President in Sustainability, Richard
Gunawan. He says that to create a deeper sense of
responsibility about protecting the environment, hotels need to “gainbuy-in” from their staff and also their guests.
Sustainable development must meet the needs of the present
generation without compromising the ability to meet the needs of future generations. At the heart of sustainable development are
environmental protection, economic development and social justice.
For the hotel industry this translates into building greener properties,and improving the quality of life for employees and local communities
to ensure that business will thrive and last.“Often a hotel’s green drive - that plants a forest or starts a
recycling drive or tries to cut down on laundry – can be seen as one-
off and short term,” says Gunawan.
“On the other hand, ISO 14001 is for the long-term and it’squantiable. When a hotel can measure results over a year, three years
and ve years, then it’s clear that the property is in environmental
management for the long-term.”
As one of the leading global companies engaged in assessing
and certifying business processes and products to internationallyrecognized standards, Lloyd’s Register works with hotels on
programmes that cover quality management and food hygiene too
such as ISO 9001, ISO 28000, plus ISO18001 on OHSAS, as wellas ISO 14001 which certies environment management systems.
Gunawan explains the strengths of ISO 4001: “Fundamentally
it shows the organization wants to make a difference – that theyare taking environmental issues seriously and that environmental
management is becoming part of the organization’s culture. This
More practical steps When a sustainable approach to hotel management starts delivering nancial savings even the most faint-hearted supporter of sustainable
development starts to sit up. Michael Hartmann, Senior Vice
President, Head Market Development Board Hospitality, Siemens AG, says hoteliers can make signicant inroads into their energy
consumption through actively adopting eco-responsible policies.
The Siemens approach is to develop a single point of contact model to manage the many factors that contribute
to the energy requirements of a hotel. By monitoring andcontrolling room automation, heating, ventilation, air
conditioning, security, re detection, power supply, IT,
lighting, water consumption and guest services Siemens’solution focus is on maximizing building efciency and
guest comfort.
Products such as Siemens One, address the challengeof integrating the different functions in building
management so that the very latest information is available
on demand, in the right place and at the right time, even
on mobile devices.
Connecting with communities Along with developing systems that are moreenvironmentally friendly and ensuring properties are
more economically sustainable by keeping energy costs down, the
third critical element sustainable development relates directly toa property’s relationship with local communities, nature and the
environment.
Shangri-La Hotels & Resorts, which is working towardsISO 14001 certication for all its properties, also supports some
remarkable local environmental projects. All its resorts participate
Green-washing builds cynicismin both staff and guests, whichmay damage the brand, so howcan hotels convince stakeholdersthey are sincere? Ruth Williams investigates
will increase prole and improve reputation and it also drives
staff retention. Staff are hard to kid. They may be cynical of aproperty’s ‘green laundry’ scheme, but this is different — having
this certication shows that an organization is formally trying to
do the right thing.”
Greener propertiesUnited States-based Sustainable Travel International also offers acertication designed to demonstrate luxury hotels’ commitment
to sustainability.“The Luxury Eco Certication Standard (LECS) has set a
new precedent in the luxury accommodation sector. An increasing
number of ve-star hoteliers around the world are applying for eco-certication. They’ve excelled in quality an d service and now want
to demonstrate their commitment to helping to safeguard the natural
and cultural heritage of our planet for future generations,” explains
Brian T. Mullis, President.The LECS standard consists of 100 environmental and social
criteria divided into ve sections: policy and documentation, energy
conservation, water conservation, re cycling and community. TabacónGrand Spa Thermal Resort in Arenal, Costa Rica a member of
The Leading Hotels of the World (LHW) recently completed LECS
certication and several other LHW members are slated to complete
the inspection process this year.
All LECS applicants are required to undertake a third partyassessment through global certication agency Leading Quality
Assurance (LQA). The process of becoming LECS eco-certied is
challenging and requires a serious commitment on behalf of the
hotel applicant. “The programme is more focused on macro issueslike supply chain and waste management,” notes Mullis.
Selling
sustainability
Kelly Francklin fromSustainable Smiles (Second L) joins with Indigo Pearl staff to
develop green ideas
Indigo Pearl staff are keen toparticipate in green initiatives
Richard Gunawan –taking the certiedapproach
Two Shangri-La properties in Penang areinvolved in river clean up campaigns
Dugongs swim in the waters off Malaysian Borneo
P h o t o g r a p h y c o u r t e y o f s h a n g r i - l a
In Phuket independent ve-star hotel Indigo Pearl has opted
to work with the international Sustainable Smiles movement and
its President Kelly Francklin to promote environmental, social and
economic sustainability among local communities. Well-known for
its creative re-use of relics of Phuket’s tin mining industry, IndigoPearl’s rst initiative is an environmental education project for over
150 students at two local schools.Day to day, Indigo Pearl is also working hard to maintain the
nearby Nai Yang Beach, and General Manager Arnaud Girodon
says management is highly committed to the sustainable initiativesand getting staff excited about green programmes is not a challenge
for Indigo Pearl.
“After the beach clean up, we are able to sell the recyclable items. With the little money we made we organized a call party for the staff
to thank them for their efforts,” notes Arnaud.
“We also organize a larger monthly clean up of the same beachfrom April to October inviting other hotels and businesses in the
community to join. We realize that we all share the same goals: to
keep our beautiful beach as beautiful as possible for tourists and wellthe locals to enjoy now and for the years to come.”
in the Sanctuary project aimed at ensuring the highest standards
in marine and terrestrial habitat restoration and environmentalconservation.
In Malaysia two Shangri-Las in Penang are involved with
river clean-up projects and protecting the habitats of parrots andgiant squirrels. Further south on Kota Kinabalu, the Shangri-La's
Rasa Ria Resort maintains a rainforest next to the resort as an
orangutan rehabilitation reserve while Shangri-La's Tanjung AruResort and Spa is involved in a project to protect dugongs. A recent
recipient of Malaysia’s Hibiscus Award for notable achievements in
environmental performance, Tanjung Aru is one of 34 Shangri-Lahotels and resorts with ISO 14001 certication.
iemens One solution is applicable to airports, hotels, hospitals, and entire districts such as New Wembley construction project in London pictured
e sale of items from a beach clean up funded a staff party at Indigo Pearl
“Often a hotel’sgreen drive can
be seen as one-off and short term,” Richard Gunawan
a n a g E M E n t
4 AHCT sptmr 2010
C o M p E t i t i o n
sptmr 2010 AHCT 15
Fairmont Hotels & Resorts is a leader in sustainable tourism andwas the rst major hotel group in North America to embrace
environmental stewardship in its daily operations through
the implementation of its own Green Partnership programme, a
comprehensive commitment to minimizing the operational impactsof its hotels on the pla net. This green philosophy has grown to
become a core brand value and Fairmont’s main corporate social
responsibility platform. With over 60 distinctive hotels around the globe, under the
leadership of the corporate environmental affairs division and
hotel-based Green Teams, over 30,000 Fairmont colleagues havebecome environmental ambassadors, helping protect the habitat,
resources and culture of the places where they, and their guests,
work, live and play.To ensure sustainable operations, Fairmont has embraced policies
that reduce waste, conserve water and energy, address climate change
and support sustainable communities.Their joint hotel and community projects — known as
‘Eco-Innovation’ signature projects — are designed to concentrate
their efforts to “think globally and act locally”. Through operationalimprovements environmental benets are realized, often through
reduced utilities consumption and best practices. Fairmont’s
sustainability efforts encompass everything from recycling and organicwaste diversion in the hotel’s kitchens to retrotting energy-efcient
lighting and protecting endangered species. They also include
such activities as redistribution of household goods and food tothose in need, purchasing green power and employing sustainable
energy technology.
In 2010, Fairmont celebrates its 20th Anniversary of the Green
Partnership programme. Sarah Dayboll, Manager, Environmental Affairs, Fairmont Hotels & Resorts commented that it is a celebration
of outstanding achievement for the brand: “We will continue toexpand our commitment to the environment, addressing new
challenges, while providing innovative sustainable solutions,
consistently improving our operations.” As part of its 20th anniversary celebration, Fairmont would like
to offer 30 AHCT readers a copy of “The Green Partnership Guide:
Practical Guide to Greening Your Hotel”. This guide is intendedto help hotels and resorts to start, and to continue, environmental
programmes at every property level. It offers practical tips, as well
as interesting environmental facts and lots of examples to see whatother Fairmont properties have done for idea inspiration.
To win a copy, nish this sentence in 100 words or less: “Green
initiatives are important to the hotel industry because...” and submitthe idea to [email protected], along with
your name, the property that you work for, job title and email address.The Grand Prize winner will also receive a 3Day/2Night packageprize for two to Fairmont Beijing (air tickets included).
The recently opened Fairmont Beijing is conveniently located
near the city's major cultural, shopping and business areas, including The Forbidden City, the imperial palace of the Ming and Qing
dynasties. For the ultimate in relaxation a visit to the three-level,
2,000-square-metre Willow Stream Spa, provides the ideal sky-highlevel rejuvenation experience.
Win a trip to Beijing!
Fairmont celebrates20 years of its GreenPartnershipProgramme
Competition Rules1) All entries must be submitted by November 1, 2010. Entry submission must include the name of the property that the participants work for as well as name, job title and
email address
2) All entries must be original and written by the participants. By entering the competition, participants thereby assign absolutely the copyright
3) Winning entries will be selected by the Fairmont Hotels & Resorts Green Partnership Programme committee based on, among other factors, (i) creativity and (ii) relevancy to
the hotel industry
4) Results will be announced and the top 3 entries published in the December 2010 issue of AHCT
5) Prizes are not transferable and no substitutions or exchanges (including for cash) of any prize will be permitted
6) All decisions from the Fairmont Hotels & Resorts are nal on all matters
7) The competition is not open to anyone working for Fairmont Hotels & Resorts or Thomson Press (HK) or their relatives
8) Personal data collected will be used for the purposes of the competition only
Sarah Dayboll, Manager,Environmental Affairs,Fairmont Hotels & Resorts
The world’s olive oil exporters are looking at t he Chinese
market for their product and they like what they see.
According to a report commissioned by theInternational Olive Council, China’s olive oil
consumption may – at some 16,400 tons in 2009 – lag
well behind Italy’s 750,000 tons but is due to quadruple to 63,000tons in 2012.
Olive oil consumers t the prole of most Chinese consumers
of imported Western goods. The age range of consumers is 30-45,and they tend to be from wealthier families with a higher educational
background and a desire to adapt to some extent to a Western lifestyle.Such consumers mostly live in the greater Beijing, Shanghai andGuangzhou areas.
Olive oil consumption is growing in Hong Kong too.
One company picking up on growing interest in China and otherparts of Asia is Australia’s Cobram Estate.
“We are currently only selling into the retail market in China,
however we are about to launch into the foodservice marketplace.This will initially be in the key markets of Shang hai, Beijing,
Guangzhou and Changsha. We sell into foodservice in Thailand and
are launching in Bali foodservice this month,” says the company’sExport Development Manager Ashley Read.
The message that Asia’s consumers are picking up on is that oliveoil is a high quality product with signicant health benets.
One chef who has taken that message to heart is Jaako Sorsa,
Executive Chef at Finds Scandinav ian restaurant in Hong Kong andPresident of the local chapter of the Disciples d’Escofer.
Travelling chef Chef Jaakko’s take on Scandinavian food is very contemporary andsubstitutes the butter and cream rich sauces of Nordic cooking with
lighter olive oil-based sauces and marinades. The chef explores them
further in his book Scapas – Dining , which has been nominated for an Australian award as best hardcover recipe book.
The Finnish chef rst started using olive oils early in his career in
Helsinki but his knowledge expanded exponentially when he servedfor a year as a peacekeeper in the Finnish United Nations contingent
in southern Lebanon.The chef uses an Italian olive oil for marinades and cooking,
often marinading meats in a mix of oil, mustard and herbs. Themustard helps tenderize the meat as it is full of vinegars but theolive oil and herbs bring the avour. The marinade is good for most
meats but best on lamb. As a nishing oil the chef uses Spanish Amarilla de Ronda brand
olive oils, originally made by nuns and now by the Gomez de Baeza
family. There are two oils – mild, light Suave and the extremely
intense Intenso.Chef Jaakko is still hunting out good olive oils and on a recent
trip to Italy came back with a real treasure – Castello di Verrazzano
from Chianti country. The oil has fruity and vegetal aromas and aslightly spicy, artichoke heart avour.
Italy is famously the biggest exporter of olive oil, if not the biggest
producer and has a brand clout that carries Italian-bottled oils of whatever origin far.
“Australian extra virgin olive oil producers have a challenge on
their hands to educate the market that high-quality extra-virgin olive
Contemporary cocktails such as the Grey Goose-based Stereotonic for Lily Allen have yet to catch on
d r i n k
6 AHCT sptmr 2010
d r i n k
sptmr 2010 AHCT 37
We live, supposedly, in an exciting age for thecocktail. New ‘molecular’ techniques are opening
up previously unimagined creative vistas for the
imaginative mixologist.In Asia at least, the drinker by and large hasn’t been tempted. He
or she tries the champagne and caviar concoction whisked up with a
bit of sodium alginate and calcium chloride, says “how interesting”and then goes back to an old favourite - which is quite likely to be a
variant of one kind or another on the Dry Martini.
“The trend of drinking in the past few years hasn’t changedmuch,” says Andy Wong, Manager of t he M Bar at the Mandarin
Oriental, Hong Kong Hotel. “The most popular choices are the
Martini, the Mojito, the Cosmopolitan and the Caipirinha.”The appeal of the classics endures – even for a younger generation
of drinkers. Although Wong says that other hardy perennials such
as the Bloody Mary appeal less to youth – “I think the Captain’sBar sells more than we do” – the big four he lists most certainly do.
Know your drinkPart of the enduring appeal of the Dry Martini is, perhaps, that itallows the drinker to assert his or her individuality. Although the order
is essentially a shot of neat spirit, the connoisseur – or the drinker who
wishes to look like one – can choose the brand, nominate olive, twistof lemon or cocktai l onion as the garnish, and choose between having
it shaken or stirred. It’s not complicated and it makes it personal.The Martini can also be a signature cocktail for a bar. Morton’s
The Steakhouse outlets, which keep the spirit of the Three Martini
Lunch alive, are known for their “Mortinis” – large icy measures of high quality spirit often served with a small steak sandwich. Hendricks
gin is a particularly favoured pour.
The origins of the Dry Martini cocktail are a matter of contentious debate among cocktail historians, but the institution has
certainly been with us for 100 years or more.
It is traditionally made from gin with a dash of vermouth to taste – recipes range from one part vermouth/three parts gin to Winston
Churchill’s famous formula which consisted of pouring gin, glancing
at the vermouth bottle and drinking the gin. Now however the stirred
The region’s cocktaildrinkers can be very culturally conservative
says Robin Lynam
A taste for
tradition
gin martini has largely been eclipsed by the shaken vodka martini,
supposedly as preferred by James Bond.
Actually Ian F leming’s original Bond Martini recipe in 1953’sCasino Royale calls for both gin and vodka, but does call to be
shaken, not stirred.“Vodka is more popular,” Wong conrms. “Sales are around 50
percent more than gin, and people are prepared to pay more for the
high quality vodkas. Belvedere and Grey Goose are the most popularones because they have put a lot of effort into promoting them. It
denitely reects advertising.”
Other premium vodkas available in M Bar, and widely around Asia, include New Zealand’s 42 Below, Ketel One from the
Netherland s, and China’s Shanghai White, of which Wong says, “itis still new to the market, but people denitely
want to try it.”
Although vodka is traditionally associated
primarily with Poland and Russia, it is nowpromoted mostly on the basis of purity and
the quality of its ingredients rather than its
national origin.
It certainly has no very strong associationwith Switzerland, but Swiss distilled Xellent
vodka is a Martini-grade spirit with a growing presence in Asian markets, including Japan,
Malaysia, China and Hong Kong.
In the traditional camp – David Furnish and Elton Johnattend a Grey Goose vodka event with Lily Allen
The Kowloon Shangri-La’s take on theCuban classic Mojito
Induction cooking equipment used to be the reserve of the
adventurous chef or the chef skilled at loosening the owner’s
purse strings. Early adopters faced high initial costs, both forthe equipment itself and for pans that could work on it, and
skepticism of some staff that the equipment could achieve
temperature requirements. While initial costs remain high, use of the equipm ent is becoming
more widespread and moving out of the kitchen itself and into the
buffet area. One manufacturer believes the equipment can pay foritself in less than two years and nding the appropriate pan has
become simpler.For some new users none of the practical considerations are asimportant as the environmental benets of using induction over gas
or conventional electricity.
How Induction cooking takes the heat out of the kitchen and keeps itrmly under the pan. Executive Chef Michael McCalman recently
supervised the installation of induction cooking equipment at the
InterContinental Grand Stanford Hong Kong’s renovated Café on
M and in the banquet kitchen. Chef Michael tells AHCT the fact thatthe induction cooker is heating the pan only has several benecial
knock-on effects including, no need for large and expensive extractor
fans and air conditioning, leading to a cooler, quieter environmentwith less energy expenditure. Chefs can also cook more quickly, which
makes the buffet options at Café on M fresher and more exible.
Small portions can be put on the induction chang equipment
(which keeps the food warm without steaming it), and replaced
more frequently. Items such as pasta dishes can be cooked to order
in front of the guest.The hotel’s Chinese chefs, used to working with raised woks over
high gas ames have found using a wok which has to be in contact
with the plate to stay hot means there is less chance of back and wriststrain. The chance of oil spilling over with the potential for burns
is also reduced. (The opportunities for burns overall are much less
as there is only a little residual heat on the plates once turned off)
What Induction equipment manufacturer, Andy Mannhart’s Managing
Director, Daniel Sutter says using the appropriate cookware for theplate will ensure the correct cooking temperature. “Induction cooking
is a concept consisting of the right materials which complement each
other - induction unit and cookware. If this is respected no chef willever complain about not reaching the right temperature.”
Sutter tells AHCT that using the cookers can show reductions of
over 50 percent in energy consumption, “Tests show even reductionsof close to 70 percent compared to normal operations.”
Kitty Mortland, spokesperson for manufacturer Cooktek explains
that if a comparison is made between the Watt rating of the induction
cooker and BTU’s emitted by a gas range, a 7,000W induction cookeris the equivalent of a 62,000 BTU burner, adding that traditionalgas ranges deliver about 30-40 percent of the gas energy to the pan
while traditional electric ranges convert about 50 percent of energy
to heat. “The remaining energy is lost to heating the cooktop and tothe surrounding air,” she says.
However, Cooktek induction woks and cooktops are said to b e 90-95 percent energy efcient, meaning that 90-95 percent of the energy
is going into the pan and then into the food. Andy Mannhart’s selling
point is to provide both induction units and the correct cookware and
the company claims that the right Andy Mannhart cookware has anenergy reception of over 90 percent.
Does replacing the ranges with induction units mean replacing
all the pots in the kitchen then?One simple test is to hold a magnet near the bottom of the pan.
The stronger the magnet sticks the more likely the pan is to work
on induction equipment. Mortland tells AHCT that 100 percentaluminium, glass or copper pots will not work but cast iron and
nduction ovens, hobs andookware are gaining newconverts. Mischa Moselle
discovers why
INDUCTIONINTRODUCTION
Andy Mannhart supply the appropriatecookware as well as the induction unit
Induction units heat rapidly saving energy and time
P h o t o
g r a p h y c o u r t e y o f A n d y M a n n h a r t
Cooktek has an energy calculator to advise customers
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400 series stainless steel pans work well. “There are quite a few pans
available that have a steel core with an aluminium coating. These work very well, because the steel inducts to generate the heat, while the
aluminium conducts the heat up the sides of the pan.”
Flexibility with materials choice means that Chef Michael couldchoose a range of dishes from Staub to present some buffet options.
While the dishes have one disadvantage in having heavy lids, Chef
Michael likes the appearance and the hard-wearing interior.
Yea or nay Weighing up the pros and cons can be seen in purely monetary termsor by including a number of other considerations. “The professional
induction unit is probably still slightly more expensive than a normal
electrical unit – however the green advantages - over 50 percent lessenergy equals reduced operating cost - will make good for a bigger
initial investment,” says Sutter.
Cooktek’s Mortland offers chefs and F&B managers the use of the company’s energy calculator, which can take many variables into
account but ultimately she believes that restaurants, “can start making
money in under two years, oftentimes less.”The InterContinental Grand Stanford estimates a reduction of
about 40-50 percent in fuel consumption; less t ime and money spent
on maintenance and repair of e quipment with few moving parts;cleaner, safer kitchens and happier staff working in less humid kitchens
with a temperature reduced by 5ºC and a noise level of 40 decibels.
“It helps us to protect the environment,” says Chef Michael.
“Restaurants can startmaking money in undertwo years” Kitty Mortland