Editorial Board   Guest Author

Mr. Chua

Christopher Chua

Managing Director, BLINK Design Group

BLINK's managing director Christopher Chua finds deep satisfaction in seeing a design job through from concept to completion, and he relishes being a designer who can turn his hand to architecture in all its shapes and forms. "For me the thrill is being faced with a fresh challenge and the chance to apply my knowledge in different ways. From tented naturalist villas to cool urban chic hotels, from minimalist to opulent, every project is a signature within itself.” Mr. Chua's intelligent understanding of space and his instinctive feel for design make him the most valued of creative talents: a highly skilled, unfettered yet disciplined mind. He is at one with his craft, living and breathing hotels and resorts to produce work that resonates and inspires. During nine years as an associate with Singapore's eco.id, Mr. Chua worked on resorts at the farther reaches of luxury, including The Shangri-La Saadiyat Beach, Abu Dhabi; Nikki Beach Resort, Qatar; The Saladaeng Residences, Bangkok; and TAJ Vivanta resorts in Assam and Chennai. He has developed a deep understanding of the symbiosis between branding and design. Since joining BLINK, he has unleashed the full force of his creativity in India and China, and has been instrumental in the company's Shanghai office launch and subsequent rapid growth in China. Mr. Chua's ability to develop relationships with clients also applies to his team, which totals almost 200 people in four studios from Bangkok to Singapore, New Delhi and Shanghai. He achieves results because he motivates those around him, inspiring them with his vision, leading by example and developing a strong bond with existing clients while being instrumental in winning new ones.

Mr. Chua can be contacted at +65 9273 4098 or christopher.c@blinkdg.com

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.