It's a sunny day in Fanling for the biggest golfing event in Hong Kong. Out on the course, some of the world's best players are finishing off their rounds, sending drives soaring along the fairways, or brushing long putts over the perfectly manicured greens.
In a marquee, a different spectacle unfolds. Impeccably dressed waiters glide effortlessly between tables as fans enjoying respite from watching world-class golf savour the buffet, whether it be bowls of fresh fruit glowing against a pristine white counter, or gleaming platters of thinly-cut smoked salmon and meat.
Contentment and relaxation fills the marquee, a harmony inspired by fine food and good service. 'If the event is successful, it's hard to describe the satisfaction,' says Angie Cheung, director of event management for JW Marriott Hong Kong and the person who plans catering for such outdoor events for the hotel. 'You go from nothing to something really special.'
Something really special indeed began two and a half months earlier when the hotel's caterers received confirmation they would be back at the UBS Open, when it was held last year. Though it's not quite true that Cheung began with nothing. Alongside extensive experience in catering, she draws on four years of organising for the golf event, which has given her a solid sense of what does and doesn't work. 'We learn things every day.'
A crucial first step is to contact local catering colleges and make sure they're able to provide extra waiters who are vital to a smooth operation. Because of the large scale of the event, she'll need to contact sponsors early to ensure extra beverage supplies.
'If you're doing an event in a hotel you have a lot of support,' Cheung says. 'Outside, once something breaks down it's very difficult. So everything we prepare a little bit more.'
A site visit with the organisers usually follows, with clients explaining the number and layout of marquees they want, with Cheung fine tuning her plans. 'We have to fit with whatever they request,' she says. 'We just let them know we need some preparation areas.'
Cheung and the hotel's senior sous chef, Tony Wong, then liaise with the clients to decide on the menu. It's quite a task as there must be food available continuously through the day, catering to the quick snacker and leisurely diner alike. Budget considerations often come into play.
'In the challenging financial environment, we set out to achieve cost savings,' says Daniel Naef, project manager at UBS.
'Together with Marriott, we adapted the catering to meet our targets. We reduced total hospitality costs 15 per cent without compromising on the quality.'
Despite the reduced budget, the food outdid that of previous years. For the first time Hainan chicken and Peking duck were served - dishes that are not easily produced at an outside location.
'The Hainan chicken, you need to cut it just before serving and the Peking duck, you need the skin crispy and the pancakes soft, so you can't keep them a long time in a serving dish,' Wong says. 'This is a little difficult. But this year I tried to serve it. I wanted to give something different and fresh to the guests.'
Walking around the marquees during the tournament, you see that 'something really special' being applied. Large candle-warmed clay pots keep pan-fried sole and curry gently simmering. Freshly made cheesecake and cr?me br?l?e look like they belong in a fine French cafe. Responding to the sponsors' request, the Marriott also provided some of the golfers' personal favourites with labels identifying the dishes.
For Cheung, getting such small details right sets their catering service apart, like matching the colours of food with the marquee decoration. Her team also makes sure every washroom has perfume and flowers inside.
'Something that impressed UBS was how we even prepared newspapers and magazines for them. In the reception part of the marquee we tried to create a lounge area,' she says. 'We let them know that we are very detailed.'
Often getting these details right needs a lot of personal engagement from Cheung. The company in one of the partner marquees was particularly concerned about getting the right flowers in their centrepieces. Cheung made photos of different designs and e-mailed images back and forth until they got the design just right.