SOKHA, the most dynamic and only Cambodian hotel group, proudly announce today the launch of their "Sokha Culinary Graduates Program" start from its two portfolio hotels in Siem Reap before continue to the next property within their group across Cambodia.
Professor Jeannie Cho Lee, Professor of Practice (Wine) of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and Master of Wine (MW), hosted a wine masterclass today to introduce to participants the wines of the world. The masterclass was designed for those who would be interested to find out what the SHTM's Master of Science (MSc) in International Wine Management programme has to offer in terms of advanced knowledge and career prospects.
Thirty-one passionate and enthusiastic students were recently warmly welcomed to the inaugural Master of Science (MSc) in International Wine Management programme offered by the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University (PolyU).
Evason Hua Hin in Pranburi, Thailand is delighted to announce the opening of a culinary academy in partnership with Matthew Kenney Cuisine. This well-known American integrated lifestyle brand founded to meet the increasing interest in living foods and the art of raw food preparation is the ideal partner for Evason. Offering Asia's first classically structured plant-based culinary academy, the new academic facility is surrounded by 20-acres of rich, manicured tropical gardens, lotus ponds and access to the best plant-based produce Thailand grows.
Marriott International is offering ambitious Shanghai entrepreneurs a chance-of-a-lifetime to make their dream F&B concept come true. The opportunity comes by entering the hospitality group's ground-breaking global 'BANG!' competition. With the promise 'You have the idea, we have the space', Marriott International is inviting ideas for F&B concepts that will reinvent a lounge at Renaissance Shanghai Caohejing Hotel and JAVA+ venues at Marriott Hotel City Centre and Marriott Hotel Luwan.
Cachet Hotel Group (CHG) and Drai's Enterprises (Drai's) today announced the formation of a joint venture nightlife management company, to be named Drai's Asia. The new venture will focus on the development and management of Drai's nightclubs, supper clubs, bars, ultra lounges and beach clubs throughout Asia Pacific in destination cities and resorts.
Mezzaluna, the 65th-floor fine dining restaurant set within the acclaimed The Dome, Tower Club at lebua, has announced the appointment of Ryuki Kawasaki as Chef de Cuisine. Chef Ryuki joins Mezzaluna with nearly 20 years of experience including at Michelin-starred restaurants throughout Europe, Japan and the United States. A culinary enthusiast from a young age, Ryuki was named the "Best Student Chef of the Year" at the esteemed Chateau de l'eclair in Beaujolais, France in 1997.
The School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University (PolyU) has been working in close collaboration with the international wine industry to develop a distinctive programme, The Master of Science (MSc) in International Wine Management, to groom the next generation of global industry leaders.
Jakarta, Kuala Lumpur and Singapore have more in common than close proximity and easy flight connections, they're also renowned for their distinctive culinary flavours which attract foodie-loving travellers from right around the world.
Advertising expenditures lead to increased risk for publically listed firms in the US restaurant sector, argue Dr YongHee Kim of the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University and co-authors in a published research paper. The researchers analyse the financial data of firms listed as 'retail-eating places' by the US Securities and Exchange Commission and find that contrary to intentions, advertising expenditure actually increases total and firm-specific risk. Restaurants, they argue, need to change the focus of their advertising from short-term promotion-related gains to the "unique benefits" they offer to "enjoy more stable cash flows".
Live stand up Comedy at Champs is a regular entertainment show organized by Jami Gong – the founder of Hong Kong's Take Out Comedy Club, which features a series of some of the best rising comedians as well as established headliners. You can catch the fun at Champs Bar practically every month, usually on a Thursday, throughout the year!
W Taipei is pleased to announce the appointment of Chef Ken Yu, the Chinese Executive Chef of YEN Chinese Restaurant at W Taipei. Famed for his innovative contemporary Chinese cuisine, Chef Yu creates Cantonese fare with Western presentation, presenting the best of both worlds. His modern take on the traditional cuisine is expressed through meticulously prepared dishes inspired by global presentation.
Jeannie Cho Lee,Asia's foremost expert in Wines, has been appointed by The Hong Kong Polytechnic University (PolyU) as Professor of Practice (Wine) at itsSchoolofHoteland Tourism Management (SHTM) commencing1 November 2012.
Regent Hotels & Resorts is pleased to announce the opening of the iconic steakhouse Morton’s of Chicago in the Regent Beijing, recently ranked among the Best Hotels in the World by Conde Nast Traveler’s 2012 Reader’s Choice Awards. Located in the heart of the Chinese capital, the hotel and restaurant are just a stone’s throw from the Forbidden City.
Cathay Pacific Airways has joined together with Swire Hotels to launch an exciting new inflight menu promotion for passengers travelling in First and Business Class. Starting this November, a selection of the delectable dishes found on the menus at Swire Hotels restaurants in Hong Kong and Beijing will be made available onboard selected Cathay Pacific flights departing from Hong Kong.
Shangri-La's first Russian restaurant, Salt and Bread, opened at Shangri-La Hotel, Manzhouli on 29 July 2011. The restaurant offers a combination of authentic Russian cuisine and contemporary décor, dance performances and a Russian band creating a truly enjoyable dining experience for guests.
Slot the Sheraton in Nha Trang into the latter category. Evidence is in the first purpose-built Cooking School in Vietnam, as well as the international management brand's inaugural Steam 'n Spice, a dim sum dining concept not yet offered at Sheratons in China -- the cuisine's birthplace.
Caprice and Lung King Heen at Four Seasons Hotel Hong Kong Both Awarded Three Michelin Stars by Michelin Guide Hong Kong Macau 2010. Only hotel in the world to have two Michelin three-star restaurants.