Millenium Hilton Bankok Flow

MILLENNIUM HILTON BANKOK – FLOW

Project: Millennium Hilton Bangkok – Flow 
Category: Restaurant
Where: Bangkok – Thailand
Line: System 850
Partner: Allied Metals (Thailand) Co., Ltd 

FLOW is the main restaurant of the Millennium Hilton Bangkok; open all day from breakfast to dinner.
It offers refined dishes resulting from the skilful mix of Southeast Asian flavours – Blazing wok dishes, simple sliced sushi and Mediterranean delicacies, all whilst overlooking the tranquil waters of Chao Phraya. 

The requirement

  • The decor of the hotel and restaurant looked rather dated and had In fact remained unchanged since the opening in 2006.
  • The buffet area was poorly equipped with refrigeration and food storage and the open kitchens were completely inadequate for modern service and the varied food offer.
  • The use of the terrace overlooking Chao Phraya was limited as it lacked adequate sheltered areas to protect guests during the rainy season.
  • It was therefore necessary to re-design and re-configure the restaurants both back and front of house. In detail, the objectives were:
    • optimize the layout and use of the buffet
    • move the bar area
    • increase the number of seats inside the restaurant
    • increase the number of seats on the terrace area utilising a special cover
    • renew the main cooking island
    • renew and increase the capacity of refrigeration.

The solution

  • The dining area has been renovated with flexibility in mind and incorporating a smart, modern design to make it more appealing to guests and practical for the dining room staff.
  • The new concept revolves around the offer of a unique and authentic dining experience in a dynamic setting, where you can choose between à la carte and buffet menus. Everything has been designed using natural materials and surface coatings that are both hardwearing and easy to maintain.
  • The open kitchen is the heart of the new restaurant and Ambach System 850 was selected. The modular approach of the System 850 line proved to be the best choice, allowing for delivery of the suite in two separate parts and assembled on site, incorporating a pasta cooker, griddle, bain marie and fryers, perfect for cooking both Western and Asian dishes.
  • The suite needed to be capable of meeting the increased demand as outlined in the brief.  The interior space was set out to accommodate a greater number of seats (260) and the outdoor area has also been better exploited through the installation of an arbour that can accommodate up to 160 seats and a maximum of 300 guests for events.
  • The buffet consists of 4 areas separated into hot and cold areas.  Air curtains help to define these zones and keep the dishes at the optimum temperature using forced air. The hot dishes are freshly prepared utilising wok stations and tandoori ovens for Thai cuisine.
  • The project was six months in design (September 2019 – February 2020) and took nine months to execute, finally reopening in December 2020.

 

C’EST LA VIE NAI HOUSE SAIGON

C’EST LA VIE
NAI HOUSE SAIGON

Project : C’est La Vie – Mai House Saigon 
Category : Restaurant 
Where : Ho Chi Minh – Vietnam
Line : System 850
Partner : BTInternational (BTI)

The luxury Hotel Mai House in Ho Chi Minh City combines the fascination of the past with the elegance of the modern age.
A location for glamorous events, it houses a ballroom covering an extensive area of 500 square metres and a magnificent swimming pool with a breath-taking view.
In its interior the restaurant C’est La Vie is open every day for lunch and dinner, offering à la carte menus with Vietnamese and French fusion dishes always using ingredients in season.

The true outstanding feature is the open kitchen, real nerve centre of the restaurant. It has seating capacity for 144 and is designed as an independent island, used both as a counter for the breakfast buffet and as a stage for the chefs at work.

The brief

  • The chef wanted a modern and attractive kitchen where everything was organised rationally in order to follow the natural workflow.
  • The new kitchen had to be open. “We wanted guests to see the chefs at work with their own eyes”, said Maximo Ares, F&B manager with Mai House Saigon.
  • “We needed a firm that would meet our needs through a custom solution crafted right down to the smallest detail”, added Ares.


The solution

  • When it was contacted, the international consultancy BTInternational (BTI) was tackling a layout already designed by other consultants. “We started by pinpointing a series of crucial problems on the basis of which we rethought the layout in order to better meet the client’s needs”, explained Le Van Ha, CEO of BTI.
  • A cooking island from the Ambach System 850 line was therefore designed with hygienic one-piece worktop and equipped with a fryer, an electric pasta cooker, gas grill for barbecue and a wok built into the cooking block.
  • Produced in the exclusive Ambach colour range, the finishing touches include coloured control panels, side panels and doors, brass control knobs and a brass rail. BTI also supplied made-to-measure stainless-steel articles for the rest of the kitchen, including extractor hoods, cabinets, sinks, shelves and trolleys, as well as refrigeration equipment such as cellars, display units, refrigerators and freezers.
  • BTI supplied also all the kitchen and bar equipment, including the main hotel kitchen and the open kitchen of C’est La Vie, also supervising installation and after-sales service. “I had never worked before with Ambach and Mai House Saigon was the perfect place to start”, commented Le Van Ha.
  • Several challenges had to be faced, starting with transport of the impressive island which had to be taken up to the first floor where the restaurant was located. “We worked synergically with Ambach to divide the island up into small modules to transport it more easily and faster”, explained Le Van Ha. Only after having brought the island inside the kitchen was building of the wall closing off the restaurant completed.
  • “All critical issues were brilliantly resolved thanks to the teamwork. Ambach quality speaks for itself through the projects carried out all over the world. The final cooking island is incredibly sophisticated”, he said. “The matte black finish combined with the stainless steel embellished with the brass is truly incredible”, concluded Ares.

https://www.btinternational.vn/home.aspx
https://www.maihouse.com/saigon-cest-la-vie

WOOSONG UNIVERSITY

WOOSONG

UNIVERSITY

Project : Woosong University
Category : University 
Where : Daejeon – South Korea
Line : System 850
Partner : Daeryung Co. Ltd.

The Institut Paul Bocuse at the University of Woosong in South Korea is known worldwide for its excellence in catering and hospitality training.

From classic bakery techniques and French patisserie to technical classes on managing a restaurant, teaching at the Institut is organised to provide its students with all the skills and tools required to be successful in hotels around the world.

According to the university rector, Katsuto W. Sandifer, two factors make the Institut Paul Bocuse one of the world’s best cookery schools. “Lessons are given in English by teachers from all over the world with many years’ experience behind them. They are the ones who will train the future generation of industry professionals”, added Sandifer.

The brief

  • The needs of a teaching kitchen are very different from those of the kitchen in a restaurant or hotel.
  • One of the essential features for a cookery school is definitely flexibility. “Usually in a normal kitchen there are different stations with ad hoc equipment for the different types of preparations”, explained Sandifer. “Instead, in a teaching kitchen, students need to be able to prepare any type of dish anywhere”.
  • Safety and hygiene are also factors which mustn’t be ignored. The aim for Woosong was in fact to have an extremely high-performance kitchen which also ensured compliance with all the strictest hygiene standards.


The solution

  • The company Daeryung Co. supported the University in executing the project, opting for Ambach, a brand equal to the school’s high expectations and needs.
  • This was a major challenge for the company as the best equipment had to be supplied for one of the most famous cookery schools in the world, where future chefs are trained.
  • For the three workshops of the Institut, covering around 380 square metres, Ambach supplied cooking islands from the System 850 line, customised with single 3 mm tops. Each island is equipped with a series of appliances such as grills, salamanders, induction hobs, pasta cookers and fryers.
  • One of the most significant difficulties was the narrow passage leading to the kitchen of the Institut. To avoid the problem, each Ambach island had to be dismantled in order to be transported and then reassembled directly in the kitchen.
  • The flexibility of the solution went far beyond expectations. The induction hobs provide students with ideal workstations for learning and participating in courses and seminars. Furthermore, Ambach also supplied islands of different sizes according to the space available in the various classrooms, in this way maximising space and efficiency.
  • The project was completed in over one and a half years. “We’re extremely pleased with the appearance, ergonomics and easy use and cleaning of our Ambach kitchens”, said Sandifer.
  • The perfect partnership between the University, Daeryung and Ambach was also a key to the success.

ATLANTIS SANYA

ATLANTIS SANYA

Project : Atlantis Sanya
Category : Hotel 
Where : Hainan – China
Line : System 850
Partner : Angles n Curves & Ali China

Atlantis Sanya on Hainan is one of the largest resorts in the whole of China. Owned by the Chinese group FOSUN and managed by Kerzner International, which also controls the “older” Atlantis The Palm in Dubai, it is definitely unique of its kind.
Based on the theme of the lost city of Atlantis, its structure is in the shape of a sail and it holds 1,314 rooms, including five deluxe underwater suites, the Aquaventure water park with an Atlantis theme, one of the world’s largest open-air water parks, and 21 restaurants, including mainland China’s first Bread Street Kitchen and Bar by Gordon Ramsay, two places open all day and an underwater restaurant.

The brief:

  • In order to expand even further the already broad culinary range on offer the kitchen had to be remodelled. After ten years’ heavy use, even if with minimal maintenance and significant savings for the resort, the time had nevertheless come to replace the Ambach equipment.
  • “We wanted to create something innovative, with a wow factor, for all the open kitchens”, recalled Acker So, director of Angles + Curves, the consultancy which guided the design team. “Also, considering the running costs, prices of raw materials, costs of staff management and investments in equipment, we had to think about maximising productivity”, added So.
  • “A fundamental requirement to be taken into account when designing the kitchen was to make sure that guests could see the chefs work”, said David Laval. “There’s a lot of space in the kitchen and everything is correctly positioned, but the most important thing is the extraordinary experience to offer guests”. 


The solution

  • Given the success of past collaboration between Angles + Curves and Ali China, Ambach distributor in China, for projects such as those for Marriott, Hilton, IHG and Hyatt, it was immediately clear that the Alto Adige company was to play a key role also for Atlantis Sanya.
  • The Saffron All Day Dining restaurant has eight open kitchen workstations serving western and Asian dishes, prepared to order for each guest. It is equipped with two cooking islands from the System 850 series, one of which is the first Ambach grill workstation in China.
  • The biggest challenge was integrating western and oriental equipment within a single custom System 850 island. Thanks to collaboration between the Ambach design department and local suppliers the end result is a perfect mix of the two elements. 
  • The island includes a gas pasta cooker, a salamander, a coal grill, a Chinese wok and an electric plancha. 
  • “Just like in any project of this size we had to face various challenges, all of them overcome thanks to a perfect combination of patience, experience, teamwork and effective communication. The result is amazing”, concluded David Laval, who heads the accommodation facilities of Atlantis Sanya.
  • Close cooperation between client and consultancy was essential in order to achieve a top-level result. When Atlantis Sanya opened in the spring of 2018, it did so with the satisfaction of all the partners involved.

PARADISE CITY CASINO

PARADISE CITY CASINO

Project : Paradise City Casino – Paradise Group
Category : Restaurant
Where : Incheon – South Korea
Line : System 700 & System 850
Partner : Daeryung Co. Ltd.

Since 2017, the year it was opened, Paradise City Casino in Incheon has set a new, high standard of South Korean hospitality. On top of its 669 gaming stations, the ‘casino resort’ is home to a 711-room luxury hotel, a spa, a convention centre, a shopping centre and more than 20 different food and beverage outlets serving everything from Michelin-standard cuisine to casual poolside snacks. Fine dining options include Milan-inspired Italian restaurant La Scala, contemporary Japanese restaurant Raku, a new outlet of award-winning Cantonese concept Imperial Treasure and high-end international buffet restaurant On The Plate.

The brief

  • Paradise City Casino needed to fit out the kitchens, bars and pantries of all the food and beverage facilities in the complex, including the areas used for staff meals, in just eight months.
  • In particular it needed both open and back-of-house kitchens where space was decidedly restricted and forced several adjustments to be made.
  • The aim of the resort was very clear: to provide a high-quality hospitality offering to a sophisticated international client base, reduce kitchen staff to a minimum and at the same time maximise service speed and efficiency.


The solution

  • The choice fell on the Korean company Daeryung Co., Ltd who dealt with design and installation of all the equipment required.
  • From the outset, project manager Hwang JungHoon and his assistant Jin Park managed the project and were only too aware of the magnitude and complexity of the task to be completed. “This project was a historic and remarkable project in the Korean kitchen field due to its huge scale, which required a particular design that could perfectly drive everything in a smooth way from the kitchen to the table in all the restaurants,” JungHoon said.
  • In total, Daeryung supplied twenty traditional kitchens, eight open kitchens and ten bars. The pièce de resistance was the show kitchen for On the Plate where every dish is cooked to order using only fresh ingredients. “As our customers are able to see the cooking in real-time in front of them, it builds up the communication between chefs and customers,” said sous chef Lim HeeDo.
  • JungHoon knew that Daeryung’s long-time partner Ambach would be the best kitchen equipment provider for the majority of the project, based on a combination of the company’s reliability, flexibility and its robust, high-quality products.
  • “Despite the large scale of the entire hotel, because of the narrow hallways, numerous pieces of equipment required, and the space that was needed for storage, cold rooms, food preparation and dish washing, the actual kitchen space for the islands was limited,” explained Park, who supported JungHoon in managing this ambitious project.
  • The Ambach System 700 line was chosen for some back-of-house kitchens, while System 850 islands took centre stage at both La Scala’s open kitchen and the hotel’s main kitchen at On The Plate. System 850 was also used back of house at Imperial Treasure, La Scala, the bakery, the banqueting facilities, several of the casino’s dining and lounge areas and for the central hot food production kitchen. “We chose the System 850 line based on its robustness, finish and appearance, as well as its ability to deliver high-quality cooking results”, noted JungHoon. “Ambach islands are both heavy-duty pieces of equipment and pieces of art and also meet our strict standards when it comes to hygiene, reliability and high performance”.
  • Considering there were so many restaurants and kitchens to be equipped, getting the overall design flow right was no easy task. “Throughout the two years of the project, around 100 basic drawings and design reviews were required. I had numerous meetings with world-renowned kitchen consultants in order to finish everything”, recalled JungHoon.
  • The entire supply then had to be installed in only eight months. This deadline was met with all the parties involved pulling in the same direction. “Every department made a significant contribution to ensure the successful outcome of the project, but teamwork and optimal communication between different departments was the main key to success of the project,” said Park.
  • “Despite the various challenges and the seemingly endless missions we faced during the project, we successfully met our client’s high expectations and maintained our high standards,” JungHoon said. The sous chef HeeDo was particularly impressed with the sleek System 850 island of On the Plate’s show kitchen, with black finish and majolica top. “My code states that customers should taste the food with their eyes, nose and mouth and the layout of this kitchen means I can fulfil that perfectly. My team are also super satisfied with the island, its design and peformance, as well as its great user-friendliness and safety.”

JAMIE’S ITALIAN

JAMIE’S ITALIAN

Project : Jamie´s Italian
Category : Restaurant
Where : Bali – Indonesia
Line : System 850
Partner : Kasirano

Jamie’s Italian is located in the heart of Kuta Beach, Bali’s famous entertainment and luxury shopping district. The restaurant design references the history of Bali and the contemporary and informal interior houses works by local artists. With its sunny terrace facing the street and large bar and open kitchen on the upper level, Jamie’s Italian satisfies all tastes. It’s impossible to resist the enthusiasm of this lively restaurant.

Founded in 2008 in Oxford by Jamie Oliver and his Italian mentor, chef Gennaro Contaldo, the Jamie’s Italian brand has grown rapidly and today numbers more than 60 restaurants worldwide. Every outlet offers a menu based on the authentic flavours of Italian cuisine but also on the Italian philosophy of meal times as a moment of relaxation and a time to share the pleasure of food with others.

Each Jamie’s Italian has a unique design yet there is one recurring theme: at every restaurant, no matter where it is in the world, you can sense the enthusiasm, energy and creativity that’s gone into every innovative, Italian-inspired dish on the menu.

The requirement

  • The team behind Jamie’s Italian restaurant in Bali needed a strong, rugged kitchen in which they could prepare a large number of dishes in a short time.
  • The restaurant has an impressive seating capacity of 176 over two levels yet the space available in the kitchen is just 20 square metres. For this reason, a compact solution with a minimal footprint had to be found, which would also guarantee high productivity.
  • There was a long list of demands from the client, from made-to-measure pasta cookers to refrigerated units that had to be built into the range. The entire space available had to be optimised to allow the team to work as efficiently as possible.


The solution

  • With assistance from local dealer Kasirano, the Jamie’s team decided that System 850, which offers complete configuration flexibility via a range of over 150 work modules, was the best solution to meet their needs.
  • The range supplied not only adapts perfectly to the limited space in the kitchen but also ensures high productivity and fast preparation.
  • As requested, two refrigerated cabinets were also integrated into the cooking area to store meat and vegetables. Equipment providers cannot generally supply solutions like this in such confined spaces.
  • To allow the chefs to work easily on the range, Ambach designed and produced a double steel rail for holding sauce containers. The company also met the team’s specific request for custom-designed pasta cookers with automatic water-filling systems, which freed up the team for other tasks.
  • Said Kartika Sulistiowati, CEO of Kasirano, the contractor who coordinated the project: “It was not just a challenge to customise every part of this design, but also to handle the logistics and installation of the machines. Everything had to be transported to the second floor of the restaurant with access only via a spiral staircase. We had to transport the equipment in small modules to then assemble everything in situ.”
  • This was one reason that the System 850 line was ideal for the job. Thanks to its frame structure, the range can be divided into an upper and lower part and then reassembled on site.
  • The hard work and commitment by everyone involved in the project was repaid in full with complete customer satisfaction.
    “We created exactly what the client wanted with an end result, which went even beyond their expectations. It’s wonderful to work with firms like Ambach, known for their extraordinary flexibility and capacity for customisation,” Sulistiowati said.

LOTTE SIGNIEL HOTEL

LOTTE SIGNIEL HOTEL

Project : Lotte Signiel Hotel
Category : Hotel 
Where : Lotte World Tower – Seoul – Korea
Line : System 850, System 700 & System 900
Partner : Daeryung

Signiel Seoul is the benchmark in the world of the luxury hotel business in Korea and is managed by Lotte Hotels & Resorts, the largest hotel group in the country with a history of over half a century in the industry.
As exclusive brand of Lotte Hotels & Resorts, Signiel Seoul offers a totally special and memorable hotel experience to high-end clients from all over the world.

The interiors have an exclusive design, able to combine styles from the East and West and provide a breathtaking panoramic view of the city from all angles. The 235 rooms of the hotel are distributed in fact between the 87th and 101st floors of Lotte World Tower, the 123-storey skyscraper with a record height of 555 metres. The highest building in absolute terms in Korea from which you can admire the entire city of Seoul.

Opened in April 2017, Lotte World Tower is the fifth highest skyscraper in the world. Designed by Kohn Pedersen Fox Associates, as well as the luxury Hotel Signiel Seoul the skyline also houses offices, shops, an observatory, facilities for entertainment and accommodation for those working there.

Inside the hotel, there is a wide and sophisticated culinary range on offer at STAY, the elegant and modern award-winning restaurant which delights its guests with French dishes, and BICENO, a restaurant with one Michelin star serving typical Korean cuisine.

The requirement

  • The Hotel needed a kitchen for the STAY restaurant on the same level as the restaurant and the expectations of Yannick Alleno, the chef with 3 Michelin stars at its helm.
  • The kitchen had to be of the open type and also used for preparing the rich buffet breakfast for the hotel. For this reason a solution had to be identified which guaranteed quality, flexibility, performance and also a pleasing appearance.
  • STAY is located on the 81st floor of the hotel. There were therefore quite a few critical factors to handle in order to move the equipment chosen.
  • Moreover the height of the ceilings – just 2.20 m approximately – forced the choice of equipment with reduced height.
  • The equipment had to be strictly electric as the use of gas is forbidden by law in skyscrapers.


The solution

  • For such an important project Signiel Seoul chose the reliability of Ambach kitchens in the three lines System 850, System 900 and System 700.
  • All the items of equipment were custom made to the client’s needs and developed ad hoc, taking account of the height restraints of the ceiling. Although, as required, all the appliances supplied are electric, they were designed to facilitate to a maximum their use by staff accustomed to using gas.
  • The location of the restaurant on the 81st floor and the limited space in the lift meant the range had to be divided into four parts with later assembly and welding in situ by Ambach technical staff.
  • The times for revising and adapting all the layouts, for production, despatch and installation were extremely tight. The staff in each kitchen were chosen just 4 months before opening of the restaurant. Therefore the design layouts were revised and adapted to the needs of the work team in a very short space of time.
  • Not just quality and performance. The kitchens developed by Ambach for STAY are also very attractive in that open kitchens, both for use by the restaurant and the buffet breakfast of the hotel.
  • All the kitchens of the restaurant are by Ambach, with the exception of the one reserved for staff.
  • Great satisfaction at the end of both chef and staff. Ambach kitchens were found to be extremely easy to use and to clean, as well as pleasing to the eye and perfectly in line with the elegance of the hotel.

ROSEWOOD

ROSEWOOD

Project : Rosewood
Category : Hotel
Where : Beijing, China
Line : Ambach Chef 850
Partner : CKP Hospitality

The Beijing Rosewood is the first hotel in the Rosewood Hotels & Resorts® chain to open in China.

Located in the heart of the lively Asian capital, Rosewood is a five-star boutique hotel which reflects the dynamic cosmopolitan atmosphere in the city.

Tradition and modernity are skilfully blended in the Rosewood to create a hotel that offers a unique experience during your stay: a place to enjoy every aspect of luxury. At the same time, the delicacies served by the six hotel restaurants allow for an unprecedented culinary experience as well as the discovery of authentic and exclusive flavours.

The Assignment

  • To meet guests’ needs in the best possible way, the hotel required a kitchen able to combine the best of Asian and Western traditions while ensuring the highest levels of quality and flexibility.
  • The Rosewood restaurants are among the best in Beijing. For this reason the hotel sought out a partner able to offer products of impeccable quality. The standards to be maintained were high and the choice did not allow for mistakes.

The Solution

  • After careful analysis the choice by Rosewood fell on Ambach, the partner most suited to meeting the hotel’s expectations.
  • Four blocks of the Chef 850 line were installed, a perfect union of flexibility, versatility and innovation.
  • The kitchen is made up of 4 islands with a single hygienic surface and specialist machines inserted in the ranges to prepare local dishes, such as the gas wok and the dim sum steamers.
  • There was a critical area to be tackled. Two cooking islands longer than five metres had to be installed on the second floor of the hotel and needed to be transported by lift. The parts therefore had to be sent to the hotel and to be assembled and welded directly on site.
  • The project was developed over a period of four years together with the design studio CKP Hospitality of Kuala Lumpur and Ali China, the Ali Group contract company for the Asian market.
  • CKP chose Ambach not only for the undisputed quality of the appliances but also for its high flexibility and collaborative approach.
  • Great satisfaction for all those involved: Ambach succeeded once again to meet all the requests by CKP and Rosewood in absolutely the best possible way.

ANDAZ

ANDAZ

Project: Andaz
Category: Boutique 5 star hotel
Where: Shanghai
Series: Ambach System 700
Consultant: CKP Malesia
Partner: Ali China

Andaz is the Hyatt Groups new collection of 5 star boutique hotels that are the ideal location for demanding, cosmopolitan travellers that expect the best in design, elegance and comfort. The first Andaz in Asia was opened this year in the heart of the famous city of Shanghai, near Zhong Road, the main street for shopping and entertainment.

The Brief

  •  Project consultants CKP Hospitality, together with the Hyatt’s executive chef wanted to create a kitchen that guaranteed the highest level of quality and flexibility.
  • The restaurant needed to be able to offer an international menu, that included typical Asian cuisine, as well as traditional European recipes.
  • Although the facility has a limited amount of space, the kitchen needed to be able to handle and deliver the extremely sophisticated menu.
  • As the kitchen is open plan every detail had to be considered and fine tuned to provide complete functionality and match the locations aesthetics.

The Solution

  • Ambach recommended the System 700 series as it assured the highest level of quality and durability for smaller facilities.
  • Two ranges were supplied with one piece hygienic tops; one for Western cuisine and one for Asian cuisine.
  • Installed side by side the two ranges are separated by a granite prep table. The first has a grill, solid plate and a deep fat fryer, the second has two dim sum and 40 kW gas wok burners.
  • To completely satisfy the needs of the local cuisine, the equipment for the oriental menu were made-to-measure in Asia, under the guidance of Ambach  technicians and the project manager.
  • For the range dedicated to oriental cuisine, Ambach supplied the chassis, the doors and a one piece work top, already prepared to receive the dim sum and wok burners. Every phase of the production of the special pieces was overseen to ensure the same finish of stainless steel as the Ambach equipment.
  • Ambach collaborated throughout the course of the project with consultants CKP and Spin the Japanese studio in charge of interior design, to guarantee the optimal aesthetic results.

RITZ CARLTON

RITZ CARLTON

Project : Ritz Carlton
Category : Hotel
Where : Almaty, Kazakistan
Series : Ambach System 900 + System 700 + Chef 850
Partner : Makpa

This luxury 5-star hotel is located on the foot of Alatau Mountains in Almaty and features a spa centre, an indoor pool and a fitness centre. The hotel is part of one of the most prestigious hotel chains in the world with the highest quality standards


The Brief

  • 6 new cooking suites and 3 of them are show kitchens
  • Robustness , hygiene, performance, energy savings and flexibility in the execution of the cooking suites
  • As the kitchen is open plan every detail had to be considered and fine tuned to provide complete functionality and match the locations aesthetics.

The Solution

  • In view of the different types of cooking suites were made with 3 different Ambach ranges System 900 , System 700 and CHEF 850.
  • All show kitchens have a one piece hygienic top and decorated with our Exclusive Execution ( colored panels , stainless steel knobs , steel frames , etc. )
  • In the cooking suites have been integrated with great flexibility , even specific machines for the “ Asian” area such as dim sum steamer and cold dishes
  • Numerous cooking suites were performed with our “plug & play” a box that integrates into the cooking suite all connections at a single point 
  • For better logistics all the blocks were made with joints welding which allowed to take the service elevator to the kitchens also on the upper floors of the hotel