Marriott International’s Luxury Dining Series returns for its third edition, uniting world‑class chefs and cultural storytellers across Asia Pacific to celebrate what brings us together – one table at a time. Some of life’s most meaningful journeys begin not with distance travelled, but with a seat taken. Across a table, stories unfold, flavors linger, and strangers become companions. Returning for its third edition, Marriott International’s Luxury Dining Series invites guests to rediscover the quiet power of gathering – where a shared meal becomes a moment of connection, and time slows to the pace of conversation. Guided by the theme Across the Table, the series transforms dining into an intimate exchange – one shaped by generosity, curiosity and the joy of being present. Here, plates arrive with provenance, hands pass dishes meant for sharing, and chefs step beyond the kitchen to meet guests as storytellers. Every experience is designed to feel unguarded and alive, celebrating not just what is served, but what is shared. Unfolding across Asia Pacific, the 2026 Luxury Dining Series brings together celebrated culinary voices and evocative settings to create spaces where culture, creativity and human connection converge. From softly lit dining rooms to extraordinary destinations, Marriott International invites guests to take their place at the table – and discover how a single meal can become a lasting memory, carried long after the last course is cleared. The locations of the 2026 series include JW Marriot Phu Quoc Emerald Bay Resort & Spa, The Naka Island, a Luxury Collection Resort & Spa, Phuket, The St. Regis Maldives Vommuli Resort, Mandapa, a Ritz-Carlton Reserve, The Ritz-Carlton, Kyoto, and a trip across Japan on Luminara, The Ritz-Carlton Yacht. Exclusive stay packages will be available across the six destinations, inviting guests to experience Across the Table beyond the dining room. Offered only in conjunction with the Luxury Dining Series, these limited offerings pair signature culinary moments with thoughtfully curated stays – encouraging guests to slow the pace, deepen connections and discover each destination as an integral part of what is shared at the table. The full schedule of the series is as follows: Vietnam – August 5-9 – JW Marriot Phu Quoc Emerald Bay Resort & Spa Thailand – August 12-16 – The Naka Island, a Luxury Collection Resort & Spa, Phuket Maldives – August 25-30 – The St. Regis Maldives Vommuli Resort Indonesia – September 9-13 – Mandapa, a Ritz-Carlton Reserve Japan – September 23-27 – The Ritz-Carlton, Kyoto Japan – October 9-18 – Luminara, The Ritz-Carlton Yacht Collection More details on programming will be announced soon. Please visit the website for more information.

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 Chatrium Grand Bangkok, the luxury landmark in the heart of Siam, reaffirms its position as one of Bangkok’s leading lifestyle destinations with the return of its highly anticipated annual event, “The Oyster World Cup Gastronomy 2026” Taking place over two spectacular months from June to July 2026, the festival brings together a curated collection of world-class culinary experiences, showcasing premium ingredients such as oysters, caviar, and Champagne. This extraordinary celebration unites Michelin-starred chefs, world champion oyster shuckers, and internationally acclaimed mixologists from across the globe, creating an immersive journey of gastronomy and entertainment. Guests can look forward to a dynamic programme of international competitions, exclusive dining experiences, and vibrant social events designed to captivate culinary enthusiasts and lifestyle seekers alike. Returning once again, the festival invites guests to experience the essence of the ocean brought to life on land. From thrilling oyster shucking competitions that select Thailand’s representatives for global stages in China and France, to exceptional fine dining, masterclasses, and stylish poolside gatherings, each moment is crafted to deliver unforgettable experiences. June Highlights The spotlight shines on “Shuck Off Thailand 2026 (2nd Edition)”, a national oyster shucking competition to identify Thailand’s representative for the 2027 world stage. The month also features a series of exclusive experiences including live shucking shows, vibrant pool parties with DJs and celebrated mixologists, and the highlight 8-Hands Gala Dinner, where four international chefs collaborate to create a one-night-only culinary masterpiece. July Highlights In July, the excitement continues with the Thailand Grand Ecailler Challenge (2nd Edition), held in collaboration with a prestigious French organisation, alongside expert-led masterclasses. Additional highlights include the Flor de Caña 135th Anniversary Gala Dinner, an exclusive five-course experience, and a special cocktail launch event featuring leading mixologists, international guest DJs, and curated dessert creations for a truly multi-sensory evening. Beyond these highlights, guests can also enjoy a variety of lifestyle experiences throughout the festival, including themed pool parties inspired by global sporting celebrations, indulgent Sunday brunches, and curated wine tastings, ensuring a complete and elevated lifestyle journey. Set to become one of Thailand’s most significant culinary events of the year, The Oyster World Cup Gastronomy 2026 seamlessly blends creativity, craftsmanship, and entertainment into one remarkable destination. It is a true reflection of the brand’s promise to let guests Feel the Remarkable For more information and reservations, please call +66 (0) 2126 7999 or email the team at info.cgb@chatrium.com  visit https://www.chatrium.com/grandbangkok/oysterworldcupgastronomyseries2026

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Meliá Pattaya Hotel’s Yitong Chinese Restaurant & Sky has unveiled an indulgent brunch paying homage to the humble dim sum. In the heart of Pattaya, the 12th floor rooftop restaurant and bar hosts ‘Dim Sum Unlimited’ every Saturday and Sunday from noon until 3pm. The all-you-can-enjoy dim affair brims with steamed and deep-fried dim sum options, as well as soups, rice and noodle dishes, and desserts. Traditional Ha Gaw, steamed shrimp balls, rice roll with shrimp, pork shumai, Xiao Long Bao pork dumplings, pork wontons with Mala spicy sauce, and Cantonese pork-, BBQ pork- and Chinese mushroom buns are among the steam dim sum options. Deep-fried dim sum dishes range from taro and roasted pork dumplings, and shrimps wrapped in tofu sheet, to pan-fried turnip cake, vegetables spring rolls and green chives dumplings. Double-boiled pork ribs soup, ‘Yitong’ fried rice with crab meat, and Tang Yuan glutinous rice balls with caramelised ginger broth are among examples of soup, rice and noodle fare, and desserts. The menu can be accessed here. “Translating to ‘touch of the heart’, dim sum represents a Cantonese tradition of sharing small, delicate dishes and tea, sometimes described as a ‘team sport’ where everyone shares,” said Peter Laird, Meliá Pattaya Hotel’s director of food and beverage. “At Yitong, we’ve made it a team sport of serving a joyous, communal dining experience with an incredible selection of dishes accompanied by a front-row view of Pattaya’s shoreline.” As they set foot in the venue, diners are greeted by a ribbon-like ceiling sculpture installation that makes for a compelling contemporary interpretation of calligraphy. Characterised by gold and black trimmings with pops of crimson to signal prosperity, the restaurant’s colour palette is magnified by the backdrop of floor-to-ceiling windows affording views of Pattaya’s beach and sky. In addition to the main dining area with soft lighting, earthy tones and natural textures inspired by the landscapes of Chonburi and Northern Thailand to evoke calm and refinement, the sky bar’s chic rooftop space features greenery and affords panoramic views. Dim Sum Unlimited Brunch is priced at THB 750 net per person. A ‘Dine as five and pay for four’ offer is also available. For more information or to make a booking, call +66 (0)33-168-555, email info.pattaya@melia.com, or reach out on Facebook Messenger m.me/MeliaPattayaHotel or LINE ID @meliapattayahotel bit.ly/MeliáPattayaHotel. The Dim Sum Unlimited Brunch menu is available on linktr.ee/meliapattaya

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Chatrium Grand Bangkok, a luxury hotel in the heart of Siam, invites guests to celebrate the Songkran festival in a refreshing and elegant Thai atmosphere. Discover the timeless charm of Khao Chae, a refined traditional Thai summer delicacy that is available only during this season. Throughout the month of April, guests can enjoy this iconic dish in various formats, including set menus and takeaway, perfectly suited to every lifestyle during this festive time. Savio At Savio restaurant, guests are invited to experience the delicate craftsmanship of Khao Chae, thoughtfully prepared and served with an array of traditional accompaniments. These include dried shredded pork, shrimp paste balls, stuffed sweet peppers, salted egg yolk, sweet preserved radish, watermelon with dried fish, and fresh vegetables. Each element is carefully crafted to reflect the sophistication and balance of authentic Thai cuisine. Enhancing the experience, guests can also indulge in an unlimited Thai and international buffet available daily, where Khao Chae is featured as a seasonal highlight throughout the entire month. Lunch Buffet The lunch buffet offers a premium selection of dishes that rotate daily, including seafood on ice such as blue crab, prawns, crab claws, and New Zealand mussels, alongside Japanese cuisine including sushi and nigiri, dim sum, and a variety of Thai and international favorites. Lunch is available from 12:00 to 14:30 hrs. Priced at THB 1,250 net per person from Monday to Friday and THB 1,450 net per person on weekends. Dinner Buffet For dinner, guests can elevate their dining experience with an even more extensive selection, featuring premium seafood such as oysters, blue crab, sea crab claws, prawns, and New Zealand mussels, as well as Chinese specialties and a wide range of international dishes. Dinner is available from 18:00 to 22:00 hrs. Priced at THB 1,550 net per person from Sunday to Thursday and THB 1,750 net per person on Friday and Saturday. Complete the experience with a delightful selection of desserts, including traditional Thai sweets, mango sticky rice, bua loy, fine chocolates, and a variety of Häagen Dazs ice cream, along with seasonal fresh fruits. For those who wish to enjoy Khao Chae in its own refined form, the carefully curated set is available throughout April. Each set includes seven traditional accompaniments, prepared in accordance with authentic Thai recipes. Priced at THB 999 net, guests may also choose a takeaway set at THB 1,199 net, thoughtfully presented as a meaningful Songkran gift for parents or grandparents, a timeless gesture of respect and appreciation during the festive season. Celebrate the essence of Thai summer and immerse yourself in the elegance of Khao Chae this Songkran season. Create memorable moments with family and loved ones over a refined dining experience at Savio, Chatrium Grand Bangkok. For more information and reservations, please call +66 (0) 2126 7999 or email the team at info.cgb@chatrium.com  visit www.chatrium.com/grandbangkok.

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Pioneering Sustainable Food in Chiang Mai In the vibrant heart of Chiang Mai, Thailand, Meliá Chiang Mai sets a shining example of sustainable tourism by championing eco-friendly culinary practices. Recently, the hotel’s Executive Chef, Suksant Chutinthratip, affectionately known as Chef Billy, received the esteemed Chiang Mai Green Kitchen “Green People” Award. This accolade recognizes his pioneering efforts to promote a resilient and responsible food system across Asia’s culinary landscape. Recognitions for Green Excellence Meliá Chiang Mai’s dedication to sustainability extends beyond individual achievement. Their renowned restaurants, Laan Ha Kitchen and MAI Restaurant and Bar, have each earned the prestigious “Chiang Mai Green Kitchen” certification for the fourth consecutive year. This honor underscores the hotel’s ongoing commitment to the Thailand Green Kitchen project, supported by the Tourism Authority of Thailand (TAT) and the Thai Health Promotion Foundation. The initiative encourages organic and sustainable food concepts among 44 local restaurants and hotels, fostering eco-conscious travel experiences. Chef Billy’s Vision for a Sustainable Future Chef Billy’s leadership is rooted in collaboration—working closely with local farmers, chefs, educators, and the wider community. His innovative approach includes co-designing crop calendars aligned with seasonal cycles and market demand, reducing food waste and production risks. By advising farmers on food business planning and marketing, he helps transform them into “food system entrepreneurs,” empowering them with a deeper understanding of costs, value creation, and market dynamics. Engaging the Next Generation Further reflecting his commitment to sustainability, Chef Billy advocates for youth involvement through the “Young Chefs” program. This initiative educates university students about organic vegetables, food origins, and environmental responsibility—nurturing a new generation of eco-conscious culinary professionals across Asia. Recognized Excellence “I’m humbled to receive this award and share it with Thida Woranet from Rimping Supermarket,” Chef Billy remarked. “This accolade is a testament to our hotel’s management, culinary team, and local farmers who work tirelessly towards a more responsible food system.” Experience Sustainable Travel in Chiang Mai For travelers seeking authentic, eco-friendly experiences in Thailand, Meliá Chiang Mai offers more than luxurious accommodations—it’s a gateway to responsible tourism. To learn more or book your stay, contact reservation.chiangmai@melia.com or visit Meliá Chiang Mai.

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Celebrating Culinary Excellence and Value in Asia’s Iconic Cities The 18th edition of the Michelin Guide Hong Kong & Macau has unveiled its highly anticipated Bib Gourmand awardees, recognizing restaurants that offer exceptional quality at accessible prices. The full list will be officially announced during the Michelin Guide Hong Kong & Macau 2026 ceremony on March 19, 2026, with digital publication available on Michelin’s website and app. This year, eight new establishments have earned the Bib Gourmand distinction—six in Hong Kong and two in Macau—bringing the total to 83 across both regions: 70 in Hong Kong and 13 in Macau. These acclaimed eateries exemplify the rich diversity of Asia’s culinary landscape, from traditional Cantonese dishes to innovative fusion cuisines. Hong Kong’s New Bib Gourmand Restaurants 1. Dragons’ Den (Reopened as Dragons’ Den) Hidden in a shopping mall at the foot of Lion Rock, this restaurant pays homage to Cantonese classics with a retro and mid-century modern decor. Signature dishes include baked egg omelette with fish tripe, smoked squab (dry-aged and pear wood smoked), and popular dim sum selections. Certain seafood and barbecue dishes require pre-ordering, making it a favorite for authentic local flavors. 2. Fiata A slice of Italy in Hong Kong, Fiata specializes in Neapolitan pizzas crafted by a Southern Italian chef using DOP ingredients. The standout provola e pepe pizza features smoky mozzarella, fresh tomatoes, and a peppery kick, served on a light, chewy crust — perfect for pizza lovers exploring Asia’s culinary scene. 3. Ho Ho Chak Named after the Teochew word for ‘delicious’, this Chiu Chow eatery run by three brothers offers top-quality seafood and traditional dishes like steamed pork patties with mud crab and fried omelette with dried radish and ground pork. They also engage in wholesale seafood and fruit, ensuring ingredient freshness. 4. Lai’s Kitchen Paying homage to Hong Kong’s dai pai dong street food culture, Lai’s Kitchen features neon-lit signage and a casual vibe. The menu offers stir-fries, claypot rice, and the famous three-treasure claypot rice with pork sausage, goose liver sausage, and salted pork belly. The tea-scented crispy chicken is also highly recommended. 5. Siaw A lively Thai spot with an open kitchen, vibrant decor, and Thai pop music, Siaw serves street snacks, boat noodles, rice dishes, and desserts. Try the pad kra pao (minced pork or beef with holy basil) or the crispy kha nom krok coconut pancakes. 6. Uncle Quek Managed by Chef Barry Quek, known for Whey, Uncle Quek offers Southeast Asian home-style dishes with a creative twist. The lobster laksa, with a rich shrimp broth, and crispy cereal chicken are must-tries, delivering complex flavors at great value. Macau’s New Bib Gourmand Restaurants 1. A Lorcha Near Barra Temple, this welcoming restaurant features a nautical theme and serves hearty Portuguese cuisine. Highlights include salted cod fritters, pork and clam Alentejo, seafood rice, and Macanese coconut and turmeric chicken. 2. Nok Song With Gothic-inspired architecture and warm wood accents, Nok Song offers fusion Thai dishes using international ingredients like Obsiblue shrimp from New Caledonia and Iberian pork. Don’t miss their mango soufflé pancake roll—a sweet finale to your culinary journey. The Full Michelin Bib Gourmand List and Future Announcements The complete list of Bib Gourmand winners will be revealed during the official Michelin Guide Hong Kong & Macau 2026 ceremony on March 19, 2026, and will be available online and via the Michelin Guide app. Explore Asia’s Gastronomic Diversity From street food stalls to refined dining, Hong Kong and Macau continue to showcase the best of Asian cuisine—offering travelers authentic flavors at accessible prices. Whether you’re a foodie exploring travel destinations in Asia or seeking budget-friendly gourmet experiences, these Bib Gourmand establishments promise unforgettable culinary adventures.

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A New Era of Fine Dining in Asia Nestled in the stunning coastal landscape of Cam Ranh, The Anam Cam Ranh offers an exceptional culinary journey at its fine dining restaurant, The Colonial. Recognized as one of Asia’s top hotels, The Anam continues to impress with its innovative approach to gastronomy, blending Vietnamese ingredients with international culinary techniques to create a boundary-pushing degustation menu. An Exciting New Six-Course Degustation Created by talented chefs Duy Anh Nguyen and Banh Thanh Toan, this six-course tasting menu redefines modern Asian cuisine. With optional wine pairings from Italy, Australia, Chile, France, and Portugal, each dish is designed to surprise and delight the senses. The restaurant’s open kitchen, grand piano, and lush courtyard with established gardens set the perfect ambiance for an unforgettable dining experience. A Culinary Journey of Flavors and Textures The journey begins with amuse-bouche options such as a giant clam with sausage and daikon jams, miso cauliflower sauce, herbs, and salmon roe, alongside Vietnamese beef tartare infused with caramelized cashew fish sauce, crispy garlic, and betel leaf. Next, guests enjoy Hokkaido scallop ceviche with pink pomelo, yellow tangerine, Wakame cracker, kimchi broth, and imperial caviar. A rich soup follows, featuring poached Black Cod in buttermilk, ponzu caramelized onion, green chilli kosho, and a creamy caviar relish. To cleanse the palate, a laska lime sorbet is served before the main course—a perfectly cooked Black Angus tenderloin with eggplant puree, beef jus infused with chili and basil, accompanied by fragrant Vietnamese ST25 rice with corn and green beans. The meal concludes with a decadent dark chocolate custard paired with fermented coffee sauce and coconut ice-cream. An Artistic Blend of Cultures and Flavors Duy Anh Nguyen emphasizes the menu’s concept: “We aim to push boundaries by pairing Vietnamese ingredients with international flavors and techniques in unexpected ways. The menu balances delicate and bold, familiar and surprising, creating a contemporary story of Vietnamese cuisine in Asia’s vibrant culinary scene.” An Elegant Setting with Cultural Charm The Colonial’s decor echoes Vietnam’s bygone Indochine era, blending European elegance with Vietnamese nuances. Located near the open-air lobby and Saigon Bar, The Colonial also serves a luxurious European buffet and à la carte breakfast options. During the day, it functions as the resort’s club lounge for premium suite and villa guests before transforming into a fine dining destination at night. Why Choose The Anam Cam Ranh for Your Travel Culinary Experience As one of Asia’s premier luxury resorts, The Anam Cam Ranh offers travelers a unique fusion of cultural heritage and modern sophistication. Its culinary offerings, especially the innovative degustation menus, make it an ideal destination for food lovers seeking authentic yet contemporary Asian dining experiences. Practical Information Location: The Anam Cam Ranh, Vietnam Dining Hours: Nightly from 6:00 PM onwards Reservation: Recommended for an exclusive culinary experience Contact: Visit The Anam or email info.cr@theanam.com for bookings

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In Vietnam, the sidewalk comes to life as the country’s famed street food, based on recipes handed down the generations, is served with gusto on tiny tables huddled by low stools. To pay tribute to this quintessential Vietnamese pastime of pulling up a stool and savouring street food, The Anam Mui Ne, a 1.2 hectare beachfront resort with a design inspired by the Indochine era, has unveiled “Vietnamese Market Favourites” held every Tuesday and Friday from 6-9.30pm. Staged on the resort’s beach lawn, flanked by Mui Ne Beach and the property’s 266sqm saltwater infinity pool, the dining experience sees staff set up low bamboo stools and tables circled by an array of live stations concocting street food favourites before diners’ eyes. Accompanied with signs explaining the fare, signature local dishes from the local Phan Thiet area are served. Hyper-local options include: mini rice cakes served with minced pork meatballs, quail eggs, braised fish and green mango; handrolls comprising finely ground pork seasoned with spices, wrapped in thin rice paper and served with fresh herbs, cucumber and pickled vegetables; and grilled sesame crackers, spread with fermented shrimp and filled with pork and Vietnamese ham, pickled vegetables and herbs, before grilled over an open flame. Crispy fried pancakes Banh Xeo made with rice flour, water and turmeric powder, and stuffed with pork, shrimp and mung bean sprouts, Bo La Lot minced beef wrapped in betel leaves, and Mi Quang noodles with chicken are also among the host of delectable options. Serving stations also brim with fresh seafood such as oysters and giant river prawns, hot dishes including Vietnamese braised beef Bo Kho, fresh salads such as pomelo salad with prawn and pork, and an array of desserts such as Vietnamese crispy sweet cake Banh Kep and seasonal fruits. Entertainment from local instrumentalists playing the likes of the Dan Bau, a one-stringed zither with a bamboo rod for extensive pitch bending, add to the occasion’s ambience. Free-flow packages on offer include soft drinks and local beer, and wine. The Anam Mui Ne’s resort manager Peter Ye said he and his team introduced Vietnamese Market Favourites as they wanted to “bring the rhythm of Vietnam’s much-loved sidewalk culture with its street stalls to life in our resort”. “For many visitors, the most memorable experience of Vietnam is sampling the street food,” he said. “We’ve taken the best of the local offerings and expanded upon them in the one location, albeit a scenic one right by Mui Ne’s stunning stretch of sand, with an educational element in that you can learn more about what you’re eating and the history behind it”. For further information or to make a booking, visit.theanam.com, email The Anam Mui Ne on info.mn@theanam.com or telephone The Anam Mui Ne on tel. +(84) 252 628 4868. Vietnamese Market Favourites is priced at 950,000 VND++ per adult, with 50% off for children between 6-12 years of age. Free-flow soft drink and local beer is an extra 300,000 VND and free-flow wine an additional 600,000 VND per person.

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As the Year of the Horse kicks off, W Macau – Studio City invites travelers and locals alike to immerse themselves in a festive celebration blending tradition with modern flair. From curated dining experiences to lively cultural rituals, this luxury destination promises an unforgettable way to ring in the New Year with style, flavor, and warmth. Experience the Spirit of Chinese New Year at DIVA DIVA, the signature restaurant at W Macau, is elevating its culinary offerings with a special menu curated by Executive Chinese Chef Kwok-Hung Cheng. Running from February 9 to March 3, 2026, this limited-time menu artfully combines traditional Cantonese flavors with contemporary culinary techniques—creating a unique dining journey that celebrates the season. Chef Cheng’s festive menus are designed to suit groups of all sizes, from intimate gatherings to larger celebrations. The 4-person set (MOP 2,688+) features dishes like Star Grouper Fillet with Winter Melon paired with 15-year Huadiao rice wine, and Braised Abalone with Rice and Roasted Goose. For a more indulgent experience, the 6-person set (MOP 4,688+) introduces dishes such as Crispy Chicken Stuffed with Glutinous Rice and Baked Lobster with Garlic and Lily Bulb — perfect for sharing among friends or family. For grand celebrations, the 10-person menu (MOP 8,888+) offers a luxurious spread including Steamed South Australian Lobster with Egg White, Jinhua Ham, and the iconic Prosperity Poon Choi. Guests booking the larger set will also enjoy private dining rooms, making their celebration intimate and special. Additionally, DIVA will serve its classic Poon Choi from February 9-19—a communal dish symbolizing unity and abundance—perfect for groups of four to six (MOP 988+). This hearty feast embodies the festive spirit of togetherness, a cornerstone of Chinese New Year traditions. A La Carte Delights & Seasonal Specialties For those seeking flexibility, the Prosperous Gallop menu offers a variety of seasonal favorites such as Prosperity Toss Abalone, Braised Pork Knuckle, and Steamed Chicken with Jinhua Ham. Available from February 9 to March 3, these dishes are perfect for a personalized celebration. Chef Cheng also introduces a refined twist on a beloved dessert: Bloom and Boom Coconut & Olive Nut Rice Pudding. With rich coconut cream and crunchy olive nuts, this elegant treat is available at MOP 188 per box, ideal for gifting or indulging in seasonal sweetness. Celebrate with a Festive Banquet at Hawker Hawker Hawker Hawker, W Macau’s popular buffet destination, is hosting a Chinese New Year feast from February 16 to 22, 2026. The buffet showcases a fusion of Asian and international flavors, emphasizing freshness and tradition. Guests can partake in the interactive Lo Hei ritual—a colorful toss of salmon, vegetables, and crackers symbolizing good fortune for the year ahead. The buffet also features crowd favorites like Singapore Black Pepper Crab, Braised Dried Oyster with Seaweed, and Roasted Suckling Pig. Adding a touch of European luxury, Hawker Hawker will serve a 5J Ibérico Ham Station, offering freshly carved premium ham, complemented by a dessert station brimming with Chinese New Year sweets. Practical Tips & Reservation Details Dining Hours: Both DIVA and Hawker Hawker are open daily from 12 PM to 3 PM and 6 PM to 10:30 PM. Reservations: Book your table in advance via email at b&f.reservations.macau@whotels.com or call +853 8865 1366. Why Celebrate at W Macau? Hosting a celebration at W Macau – Studio City means enjoying luxurious comfort, exquisite cuisine, and a vibrant cultural atmosphere—all within one of Asia’s most exciting entertainment hubs. Whether you choose an elegant set menu at DIVA or a lively buffet experience at Hawker Hawker, your Chinese New Year will be filled with flavor, festivity, and unforgettable memories.

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The Hari Hong Kong has launched two distinct new weekend brunch menus this month at Italian ristorante Lucciola and Japanese restaurant Zoku & The Terrace, with live music to boot. Lucciola’s new brunch menu begins with a buffet selection of Italian nibbles at a new bar table including homemade Porchetta roast. Following entrees such as sauteed black mussels and mains including roasted Vallespluga chicken and Carnaroli risotto, desserts are doled out from a roaming trolley and include ricotta and pistachio cannoli. The brunch is priced from HKD 628 per person and 488 per child aged 5 to 11 years, including free-flow of a fine selection of red, white, and sparkling wine. Optional two-hour free-flow Champagne Perrier-Jouet Grand Brut package is an additional HKD 368 per person. Upstairs at Zoku, local musicians now accompany a spread of contemporary Japanese highlights. The brunch menu begins with ‘Otoshi: The Izakaya way’ comprising snacks before the ‘Irasshaimase’ assorted sashimi platter showcasing premium seasonal fish and seafood. Main course options include grilled yellowtail collar, US prime beef ribeye steak, ‘Robusutā Tsukemen’ lobster tail and A4 Miyazaki Wagyu. Desserts such as white chocolate and matcha puffs round out the brunch. Zoku’s brunch is also priced from HKD 628 per person and 488 per child aged 5 to 11 years with free-flow drinks. Optional free-flow packages including a Champagne and Sake package are available for an extra HKD 368 per person. “Our two new brunch experiences are designed to encourage diners to make the most of their weekend by slowing down and sharing good food in good company,” said Francesco Gava, Director of Food & Beverage at The Hari Hong Kong. Lucciola is defined by a bold palette of amber and green, while Zoku’s leather booths, crimson velvet banquettes and striking timber-slatted ceiling set the stage for an intimate gathering. Weekend Brunch at Lucciola and Zoku is staged each Saturday and on public holidays between 12-4.30pm (last order 2.30pm). Prices are subject to a 10% service charge. Visit https://www.thehari.com/hong-kong/the-hari-hotel-hong-kong-eat-drink/ for more information. To make a booking at Lucciola, email lucciola@thehari.com or call +852 2129 0333. To make a booking at Zoku & The Terrace, email zoku@thehari.com or call +852 2129 0338.

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The Anam Cam Ranh has launched two remarkable gourmet barbeque feasts, replete with a private chef and waiter, in its premium Hilltop Pool Villas. Only available in the 12-hectare beachfront resort’s Two-Bedroom and Three-Bedroom Hilltop Pool Villas, the pair of in-villa barbeque menus are packed with appetizers, barbequed seafood, meats and vegetables, along with condiments and sauces, and dessert. The Asian BBQ starts with Sautéed Vietnamese Beef and local seafood, followed by Seafood Tom Yum with mushroom and herbs. The selection of meats and seafood from the BBQ include Grilled Tiger Prawn with spicy chili marinade and sweet corn, Grilled Lemongrass Cobia with broccolini chili salsa; Grilled Cuttlefish with Turmeric Sauce, served with pickled papaya and laksa leaf; Chicken Satay with peanuts and scallion oil; Grilled King Oyster Mushroom with oyster sauce and roasted sesame; Grilled Rolled Beef Striploin with green asparagus; Ocean Giant Clam of the Day with peanut chili scallion sauce; and Grilled Pork Rib with Shrimp Paste served with crispy lemongrass. Condiment options for the Asian BBQ include green chili sauce; passion fruit fish sauce; and salt, black pepper and lime. Dessert is highlighted by a delectable chocolate brownie, yogurt mousse, raspberry compote, and passion fruit entremet cake. The Western BBQ starts with Iberico Pulled Pork Tacos with avocado guacamole, grilled lime and coriander, along with Charcoal-Grilled Romaine with sundried tomato, padano cheese and confit garlic honey yogurt sauce, followed by a Green Abalone and Spinach Soup. Premium meats and seafood include Ocean Oyster with marmalade shallot and pistachio; New Zealand Green Mussel with tomato cheese sauce; Smoked Beef Short Rib with baby potato and onion jam; Grilled Half Lobster Tail with Jack Daniel’s cheese sauce, Grilled Sea Bass with salt and lime; Black Angus Striploin with roasted asparagus and abalone mushroom; Iberico Pork Jowl with chimichurri sauce; Marinated Lamb Rack with garlic butter bread; and German Mixed Sausages with pomme purée. Condiment options for the Western BBQ include button cream mushroom sauce; green pepper sauce; red wine sauce; and smoked BBQ sauce. Dessert features white wine mousse with yuzu compote, and mango curd and coconut dacquoise. “These menus may be inspired by the humble barbeque, but the fare they afford is anything but your typical sausages or burger patties,” said The Anam Group’s group general manager Laurent Myter.  “The spacious Hilltop Pool Villa kitchens are especially equipped to cater to such a feast, best enjoyed by your private pool.” Ideal for families, groups of multi-generations, and parties of friends, the expansive double-story Two- and Three-Bedroom Hilltop Pool Villas are 232sqm and 267sqm and each offers light and airy bedrooms with an en-suite bathroom, kitchen, large living room and private pool with sweeping views across the sea. Traditional sampans and coracles still ply these waters and picturesque islands loom just offshore. A dramatic headland named “Song Lo”, meaning the ‘wave next to the mountain’, rises up to the immediate north and west, highlighting the setting’s natural appeal. Each Saturday night, the resort’s Indochine Restaurant hosts a seafood barbeque night from 6.30-9pm, with unlimited soft drinks, local beer and mango juice, to a backdrop of a live Filipino band and a spectacular fire show. For more information or to make a booking at The Anam Cam Ranh, visit www.theanam.com, email info.cr@theanam.com, or telephone +84 258 398 9499. The Asian BBQ Menu and Western BBQ Menu, priced at 2,730,000 VND per person and 3,100,000 VND per person respectively, are for Hilltop Pool Villas guests only and must be reserved at least 24 hours in advance. Meanwhile, the Seafood BBQ held each Saturday at The Indochine from 6.30-9pm is open to all guests and is priced at 1,250,000 VND per adult and 570,000 VND per child.

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Acclaimed Spanish chef Ángel León, who wants to change the way we feed the world, will soon visit Asia for the first time, showcasing his sustainable marine gastronomy at a remarkable event at INNSiDE by Meliá Bangkok Sukhumvit’s LUZ Bangkok Tapas Bar in Thailand “Stars of the Sea: A World Class Culinary Journey”, to be staged on December 29, 2025 from 6-9.30pm, will welcome Chef León, renowned as ‘El Chef del Mar’ (‘The Chef of the Sea’) and is open to the public but with limited seats available by confirmed registration only. Chef León’s revolutionising work at his restaurant Aponiente in Cádiz, Spain, has been awarded three Michelin Stars and a Michelin Green Star for championing alternative food sources that reduce reliance on conventional seafood and do not compromise fragile ecosystems. He has discovered new sea ingredients, cultivated marine plants and used previously overlooked marine products as part of his commitment to sustainability. The event at LUZ, organised by Meliá Hotels International, marks Chef León’s culinary debut in Asia, offering diners a rare opportunity to savour one-of-a-kind dishes that celebrate what’s bountiful and sustainable, alongside LUZ chef de cuisine Juan Ignacio “Nacho” García Racionero’s Spanish tapas. The tasting journey will include three dishes from Chef León, preceded by three tapas by Chef Nacho. Each chef will present their dishes as part of a storytelling moment, with Chef León to highlight his unique techniques and latest culinary experiments. Following the event, LUZ Bangkok Tapas Bar will offer Chef León’s signature “Plankton Rice”, one of the most innovative dishes in contemporary gastronomy, for a limited one-month run from Dec. 30, 2025 – Jan. 31, 2026. In a bold reimagining of what ocean ingredients can be, Plankton Rice is a rice dish infused with pure marine phytoplankton, the microscopic algae that form the base of the ocean’s food chain, making the dish vivid emerald in colour with an aroma reminiscent of the open sea. Pure marine phytoplankton is a highly nutritional and sustainable ingredient packed with the likes of protein, fiber, and omega-3 fatty acids. After years of tireless research on using the ocean’s resources in ways that are less destructive to marine ecosystems and promote sustainable fishing practices, Chef León was the first chef in the world to obtain authorisation to use 100% natural, food-grade phytoplankton in cuisine. Prepared in accordance with his techniques and using the same premium-grade phytoplankton used at Aponiente, Plankton Rice will be offered in limited quantities daily at LUZ. LUZ specialises in authentic Spanish tapas and is accompanied by sweeping views of the Bangkok skyline. His groundbreaking research has also focused on harvesting small edible seeds, that behave much like rice or quinoa yet are cultivated entirely underwater, from eelgrass, a bountiful marine plant growing naturally in coastal waters. The grain absorbs the flavour of the sea and, like pure marine phytoplankton, offers potential as a new model of sustainable food production. Eelgrass salt-water meadows require no freshwater irrigation, pesticides, or arable land; resources heavily consumed by conventional rice and cereal crops. Eelgrass also sequesters large amounts of carbon dioxide from the atmosphere. “It is an absolute honour to share with diners in Bangkok a glimpse into a future in which part of our food system could move from the land to the sea in a sustainable manner and reimagine how we feed the world,” said INNSiDE by Meliá Bangkok Sukhumvit’s general manager Tarek Beheiry. “Chef León’s culinary talent marks uncharted territory, and how his innovation and creativity intersect with gastronomy and sustainability is an inspiration to all.” Plankton Rice will be THB 890++ (USD 27.60++). LUZ is open daily from 4pm until midnight. For further information and to make a reservation, visit https://linktr.ee/luzbangkok_tapasbar, https://www.tablecheck.com/en/innside-by-melia-bkk-luz-bangkok-tapas-bar/reserve/ or call +66 2 340 5499. For more information or to make a booking at INNSiDE by Meliá Bangkok Sukhumvit, visit melia.com, email reservation.innside.sukhumvit@melia.com or call +66 2 340 5499.

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Travel enthusiasts and food lovers, rejoice! According to Condé Nast Traveller’s Readers’ Choice Awards 2025, Thailand has claimed the top spot as the world’s best country for food. Scoring an impressive 98.33 out of 100, Thailand’s culinary scene is celebrated for its bold flavors, vibrant street food markets, and world-class fine dining. This recognition further cements Thailand’s reputation as a must-visit destination for anyone eager to indulge in authentic, diverse, and unforgettable cuisine. Why Thailand’s Food Scene Stands Out Thailand’s culinary appeal lies in its perfect blend of tradition and innovation. From bustling street stalls to elegant rooftop restaurants, the country offers a spectrum of dining experiences. The street food culture is particularly renowned, with vendors serving up iconic dishes like Pad Thai, Tom Yum Goong (spicy shrimp soup), Som Tum (green papaya salad), and rich curries that burst with flavor. What makes Thai cuisine truly special is its ability to cater to all tastes — whether you prefer fiery, sour, sweet, or savory dishes, there’s something for everyone. Plus, the cultural ambiance of dining in Thailand adds an extra layer of authenticity. Imagine sitting on a bustling street corner, surrounded by the aroma of grilled meats and herbs, or enjoying a quiet meal overlooking a serene beach — that’s part of the magic. Thailand’s Rising Culinary Reputation on the Global Stage The international acclaim isn’t just limited to street food. Recent reports from CNN highlight that seven Bangkok restaurants are ranked among the world’s top 35. This demonstrates how Thai chefs are gaining recognition for their culinary artistry, combining traditional flavors with modern techniques to elevate the dining experience. While classic dishes like Pad Thai and green curry remain favorites, innovative chefs are exploring new ways to tell Thailand’s culinary story. This blend of tradition and creativity keeps the country at the forefront of global gastronomy. How Thailand Compares to Other Top Food Countries In the 2025 rankings, Thailand outshined many culinary giants. Italy secured second place with a score of 96.92%, celebrated for its pizza and pasta, while Japan closely followed with 96.77%, revered for its sushi and delicate flavors. Other countries like Vietnam and Spain also made the top five, praised for their fresh ingredients and culinary ingenuity. Interestingly, the top ten list features a diverse mix of nations, from New Zealand’s Māori culinary techniques to Peru’s celebrated ceviche. This diversity showcases the rich tapestry of global gastronomy and highlights Thailand’s unique position at the top for its vibrant, flavorful, and accessible cuisine. Tips for Food-Loving Travelers Visiting Thailand Explore local markets: Places like Bangkok’s Chatuchak Market or Chiang Mai’s Night Bazaar offer authentic street food experiences. Try regional specialties: Northern Thailand is known for Khao Soi (curry noodle soup), while the south excels in seafood dishes. Visit fine dining: Bangkok boasts several internationally acclaimed restaurants that fuse Thai flavors with modern culinary techniques. Take a cooking class: Engaging in a Thai cooking workshop is a fantastic way to learn about the ingredients and techniques behind the dishes. Final Thoughts Thailand’s culinary scene is a true reflection of its culture — lively, diverse, and full of surprises. Whether you’re wandering through street markets, dining in high-end restaurants, or taking part in local cooking classes, every meal is an opportunity to connect with Thailand’s rich heritage and warm hospitality. For food lovers planning their next adventure, Thailand’s top-tier status in 2025 is a compelling reason to explore its culinary treasures. To discover more about Thailand’s tourism highlights, visit Thailand Tourism Authority.

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Executive Chef, Marco Quarta from il Pampero at The Hari London, will be joining sister property, The Hari Hong Kong for a chef takeover at Lucciola this November. The talented Italian chef will showcase his culinary flair through a limited-time lunch set menu with his signature creations weaved into the menu from November 11th – 14th. On the evening of November 14th Chef Marco will take over the kitchen with a one-time four-course dinner menu. Chef Marco’s extensive culinary experience spans decades. Born and raised in Puglia, trained in Brindisi, and having honed his skills in several top London restaurants, the Italian chef has had a diverse career. He has held coveted positions including as sous chef at The Savoy, and head chef positions at Courthouse Hotel Shoreditch and The Punchbowl in Mayfair. Prior to joining The Hari London in April this year, he was executive chef at The Dixon Hotel. He has worked alongside Michelin-starred chefs and has even served as a private chef to Arab Royalty. From November 11th – 14th, Lucciola will be showcasing two of Chef Marco’s most popular dishes on the lunch set menu: Cappesante Arrostite, Mele & Cavolfiore, Prosciutto di Parma (roasted scallops with golden apple and cauliflower purée and crispy Parma ham), and Orecchiette con Cime di Rapa e Tarallo Pugliese (orecchiette pasta with rapini and an apulian tarallo crumb), alongside their regular menu. Prices start at HKD288 for the choice of two courses. For the November 14th Guest Shift feast prepared by Chef Marco, guests will enjoy a selection of dishes that draw from his rich culinary heritage. These include Arancino Tartufato (black truffle Sicilian rice balls) and a starter of Cappesante Arrostite, Mele & Cavolfiore, Prosciutto di Parma paired with Prosecco, for those who opt for wine pairing. The pasta course is Orecchiette con Cime di Rapa e Tarallo Pugliese matched with a chardonnay. For the main affair dinner, guests have two choices: Ippoglosso al Vapore con Fregola, Crema di Topinambur e Funghi Gallinacci (poached halibut, Jerusalem artichoke purée, fregola and chanterelle mushrooms) with a Pinot Grigio or Costolette di Agnello in Crosta d’Erbe (a herb-crusted lamb rack, potato confit, roasted heritage beetroot, broccoli velouté, with a rosemary jus) and a glass of Montepulciano d’Abruzzo. The conclusion of the multi-course meal is a sweet treat: Baba’ al Limone con Crema Chantilly (Neapolitan lemon baba’, chantilly cream and mixed berries) and a glass of Moscato d’Asti. The course menu is HKD 688 per person, including coffee or tea or HKD 988 with Italian wine pairing. From November 15th – 30th, a selection of Chef Marco’s signature dishes will feature as options on the Lucciola Cena Conviviale set dinner menu.

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Perched on a lush tropical hillside with sweeping views of the Andaman Sea, Banyan Tree Krabi has once again been recognized for its outstanding hospitality. During the MICHELIN Guide’s annual evaluation of Thai hotels, this acclaimed resort was awarded the prestigious Two Keys status, confirming its position as a premier luxury destination in Thailand. A Consistent Mark of Quality in Thai Hospitality In 2024, Banyan Tree Krabi joins an exclusive group of 62 Thai hotels to receive MICHELIN Keys, with only six earning the top Three Keys. The resort’s repeat recognition for Two Keys reflects its commitment to excellence across architecture, service, character, value, and community contribution. The MICHELIN Guide’s criteria emphasize design quality, personalized service, and meaningful engagement with the local community, all of which Banyan Tree Krabi exemplifies. This accolade follows other recent awards, including the Thailand Tourism Outstanding Award and a Thailand Tourism Sustainability Award for health and wellness. The resort’s signature spa, The Rainforest, has also garnered praise, described by the MICHELIN Guide as “where tropical serenity meets holistic wellness,” highlighting the resort’s dedication to holistic health experiences. Achievements in Food & Beverage The resort’s renowned restaurant, Saffron, recently underwent an elegant refurbishment aimed at elevating guest dining experiences. The new decor features fine china porcelain and gold-plated cutlery, complemented by innovative touches like the “Sorbet of the Day,” which enhances each course. The revamped menu showcases regional culinary mastery, including dishes like Laab Gai Thod, a traditional Thai ground chicken salad prepared tableside, blending spicy, sour, and herbal flavors with toasted rice powder. Another highlight is Pla Chuk Khrueng, a local Krabi recipe of deboned mackerel cooked with fresh coconut and aromatic herbs, sourced from nearby producers. This commitment to local sourcing ensures that every dish reflects authentic flavors of the region. According to Ms. Porntip Narangsiya, Director of Food & Beverage, the culinary team continually refines their skills to offer healthy, flavorful Thai cuisine infused with modern techniques. This dedication has made Saffron increasingly popular among international travelers and local gourmets, and recognition by MICHELIN only enhances its reputation further. Luxury Facilities and Experiences Banyan Tree Krabi offers 72 luxurious pool villas and suites, including two- and three-bedroom options, along with a seven-bedroom Presidential Beachfront Pool Villa. Guests can enjoy multiple dining venues, a beach bar, a beach club, a kids’ club, a fitness center, and versatile meeting spaces. The resort’s lush rainforest-themed spa provides a sanctuary for relaxation, with signature treatments like hydrotherapy in the region’s first luxury hydrotherapy facility, The Rainforest. This focus on wellness and comfort makes Banyan Tree Krabi a top choice for discerning travelers. Travel Tips for Visiting Banyan Tree Krabi Reserve early: To secure your preferred villa or suite, especially during peak seasons. Visit during shoulder seasons: From May to September, when the weather is pleasant and crowds are thinner. Sample local cuisine: Explore regional dishes at Saffron or nearby local eateries for authentic Krabi flavors. Prioritize wellness: Indulge in the spa’s holistic treatments for complete relaxation amid natural surroundings. An Outstanding Choice for Luxury Travel in Thailand Banyan Tree Krabi’s recent MICHELIN recognition affirms its reputation as a top-tier resort in Thailand’s luxury travel scene. Combining stunning natural beauty, authentic regional cuisine, and impeccable service, it remains an ideal destination for travelers seeking both relaxation and adventure. For more details or to plan your stay, visit Banyan Tree Krabi. For more information or reservations, contact +66 075 811 888 or email krabi@banyantree.com

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Niseko, renowned for its powder snow and vibrant winter scene in Japan, is now home to a new culinary gem—AóRA Restaurant, the latest addition to the acclaimed EatMe hospitality group. Opening its doors on December 14th inside the Chatrium Niseko hotel, AóRA promises an intimate, upscale dining experience rooted in local ingredients and international culinary influences. A Fresh Take on Hokkaido’s Finest Ingredients Helmed by seasoned Head Chef Luiz Low, AóRA offers a contemporary menu inspired by Italian, French, and Pacific Northwest coastal cuisines. With over 25 years of culinary expertise gained across Penang, Shanghai, London, and Hokkaido itself, Chef Luiz brings bold flavors, precise techniques, and a passion for showcasing regional produce. The restaurant’s menu emphasizes simplicity and elegance, highlighting Hokkaido’s rich bounty. Dishes such as Uni Crostini topped with garlic butter and tomato sauce on a crispy baguette, Shio Koji Black Cod in green curry velouté served over lime rice, and Wagyu Sirloin with Port wine jus and seasonal vegetables exemplify the culinary artistry on offer. Guests can choose from three tasting menus—Petite (5 courses), Signature (7 courses), and Premium—with luxurious options like caviar and truffle to elevate the experience. An Impeccable Beverage Program AóRA’s wine list features selections from renowned wineries across Hokkaido and beyond, carefully curated to complement each dish. For cocktail lovers, the bar offers seasonal creations crafted with local spirits, fresh herbs, and seasonal ingredients, under the creative guidance of General Manager Tom Egerton. With a background that includes successful projects like Tokyo Confidential and Argo at Hong Kong’s Four Seasons, Tom’s expertise ensures innovative drinks that match the restaurant’s refined culinary style. For those seeking the perfect pairing, wine and sake options are available, with a special focus on Japanese wineries and regional breweries. Seasonal cocktails and premium sake selections highlight Japan’s deep beverage traditions, adding local flair to every sip. EatMe’s Growing Niseko Presence AóRA marks the third venue from the EatMe group in Niseko, joining a portfolio known for blending Japanese and Western hospitality. The team behind these ventures includes talented chefs, bartenders, designers, and hospitality veterans—all passionate about creating memorable experiences on Japan’s premier ski destination. In addition to AóRA, EatMe recently announced Tepache, a Mexican-inspired concept celebrating agave spirits such as tequila, mezcal, and raicilla. Showcasing Hokkaido’s largest agave collection, Tepache offers a menu of modern Mexican dishes like tacos, quesadillas, and enchiladas, alongside expertly crafted cocktails. Meanwhile, Niseko Confidential, EatMe’s original bar in Hirafu, returns for its second winter season. Known for its craft cocktails and cozy, house-party atmosphere, it’s the perfect spot to unwind after a day on the slopes. Insider Tips for Visiting AóRA Reservations: Given its upscale nature, reservations are recommended, especially during peak winter months. Dress Code: Smart casual to enjoy the elegant ambiance. Best Time to Visit: Evening dining offers the full experience, but the restaurant’s cozy setting makes it a great spot for a relaxed lunch too. Local Insights: Ask the staff about seasonal ingredients—they often feature local seafood and produce that define Hokkaido’s culinary identity. Final Thoughts AóRA Niseko is more than just a restaurant; it’s a celebration of regional flavors elevated by international culinary expertise. Whether you’re a foodie seeking innovative dishes or a traveler looking to enjoy Hokkaido’s best ingredients in a refined setting, AóRA promises an unforgettable experience in Japan’s winter wonderland. Visit Hokkaido’s official tourism site for travel tips and seasonal highlights.

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