PROJECT NEW WORLD HOIANA RESORT & GOLF / HOI
Te vast New World Hoiana resort on Vietnam’s central coast allowed foodservice consultants CKP to push the boundaries of innovation and creativity. Senior vice president Vant Tan FCSI explains why a balance between meticulous planning and the ability to pivot was key to the project’s success
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ew World Hoiana Resort & Golf is a sprawling integrated resort made up of four luxury hotels, a golf course and a beach club, located on
the 4-kilometer pristine coastline near two UNESCO World Heritage Sites – Hoi An Ancient Town and My Son Sanctuary. With a total of 1,200 rooms, 20 restaurants and bars and a variety of physical and mental wellness facilities, there’s no shortage of activities for guests within the grounds, but the hope is to have a wider positive impact on the region, boosting the economy, creating job opportunities and attracting spending to other tourism businesses. For Vant Tan FCSI, senior vice
president of Malaysia-headquartered CKP Hospitality Consultants, which was approached by the client, Rosewood, and ultimately selected through a competitive bidding process to plan the foodservice elements of the resort, this was part of the appeal of the project. “We were confident we could handle the complexity and scale of the project due to our proven track record of successfully delivering on time and within budget and New World Hoiana presented an opportunity to work on a landmark development that would significantly impact the region’s tourism and economy,” he says. “It allowed us to push the boundaries of innovation and creativity in hospitality design.”
TAILORMADE SHOW KITCHENS
CKP was tasked with planning the overall foodservice facilities, both front- and back- of-house, as well as specifying equipment
for the kitchens and bars and ensuring it met the project’s design and operational requirements. Te restaurants include Blend, the bustling heart of the resort with open kitchens featuring regional Vietnamese Chinese and Southeast Asian dishes; Te Commons, an all-day social hub; the 5,000 square-meter NOX Beach Club, with its four restaurants and bars set across lawns, coconut groves and prime beachfront land, and many more. New World Hoiana aims to be a leader in sustainable development, which gave Tan and his team a clear mandate on the F&B front. “We implemented sustainable solutions, including converting food waste into compost, which is used to fertilize the extensive landscaping throughout the property,” he explains. Building a connection between chefs
and resort guests was also a top priority for Tan and his team. “Te exhibition kitchens and bars have been meticulously tailormade to align with the unique F&B concepts,” Tan explains. For example, Blend features an exhibition kitchen with seven F&B stations seamlessly integrated into the interior design, while the show kitchen at Osteria, an Italian casual restaurant at NOX, features two bespoke pizza ovens as the centerpiece.
METICULOUS PLANNING
With any large-scale project, coordinating everybody involved, in this case multiple international stakeholders, consultants, contractors and vendors can be a challenge. As Tan explains, effective communication and meticulous planning was crucial.
VANT TAN FCSI Senior vice president, CKP Hospitality Consultants
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A whole New World
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