The annual awards recognize Thailand’s leading restaurants across two regional rankings, alongside outstanding achievements in culinary innovation, Thai gastronomy, dining experiences and hospitality. The TOP25 Restaurants Thailand Awards 2026 brought together the country’s vibrant culinary community to celebrate outstanding restaurants, chefs and dining experiences, announcing the latest rankings for Bangkok and Phuket & Southern Thailand. In his opening remarks, Mr. Salanroj Sutaschuto, Senior Vice-President and Chief Operating Officer, Thailand Convention & Exhibition Bureau (TCEB), emphasized that Thailand’s strength as a MICE destination extends beyond its world-class facilities and professional capabilities to the unique experiences it offers through its culinary traditions, culture, creativity, and renowned Thai hospitality. He noted that the TOP25 Restaurants Thailand Awards go beyond celebrating culinary excellence, recognizing the people and establishments that enhance Thailand’s international reputation, strengthen its appeal as a destination, and contribute to the country’s wider tourism and business events ecosystem. This year’s rankings place POTONG at No. 1 in Bangkok and OMEMO at No. 1 in Phuket & Southern Thailand, highlighting the diversity, creativity and continued evolution of Thailand’s restaurant scene. The awards recognize restaurants across the two regional rankings, alongside a selection of special awards celebrating excellence across a broad range of cuisines, culinary traditions and dining experiences. Bangkok: POTONG Takes the Top Position In Bangkok, POTONG claims the No. 1 position, followed by Chef’s Table by lebua at No. 2 and Sorn at No. 3. Baan Tepa takes fourth place, with INDDEE completing the top five. The ranking also recognizes established culinary destinations and distinctive dining concepts that continue to shape Bangkok’s international gastronomic reputation. Phuket & Southern Thailand: OMEMO Leads the Regional Ranking In Phuket & Southern Thailand, OMEMO takes the No. 1 position, followed by The Smokaccia Laboratory at No. 2 and L’Arôme by the Sea at No. 3. Tambu ranks fourth, followed by Royd at No. 5 and Aulis Phuket at No. 6. The top ten further includes AIM, Acqua, Age and Saffron Phuket. The full ranking recognizes the TOP25 Restaurants in Bangkok and Phuket & Southern Thailand. Official Winners Lists here… Special Awards Recognize Outstanding Culinary Achievements In addition to the main rankings, the TOP25 Restaurants Thailand Awards 2026 recognize restaurants for achievements in specific culinary categories and dining experiences. The special awards highlight the different ways restaurants contribute to Thailand’s gastronomic identity, from preserving culinary heritage and celebrating local ingredients to developing distinctive dining concepts and exceptional guest experiences. AI-Powered Rankings Enhanced by Human Expertise The TOP25 Restaurants Awards, based on the Restaurant Rating Index, combine artificial intelligence with human expertise to identify and showcase outstanding restaurants. Rather than focusing exclusively on a single cuisine or dining format, TOP25 Restaurants presents a broader view of a destination’s restaurant landscape, bringing together diverse culinary concepts and experiences through its rankings, restaurant profiles and editorial content. By creating a structured international platform for restaurant recognition, TOP25 Restaurants helps connect restaurants with travellers, supports destination visibility and highlights the diversity of local gastronomy. The annual awards provide an additional opportunity to bring this recognition to the forefront, celebrating restaurants and their teams while drawing attention to the culinary experiences available in each destination. Gastronomy as a Driver of Tourism Food is an increasingly important part of the travel experience, influencing destination choices and encouraging visitors to discover local culture, ingredients, traditions and communities. Thailand’s restaurant scene offers a compelling illustration of this relationship. From Bangkok’s international dining environment to the distinctive culinary experiences of Phuket and Southern Thailand, restaurants contribute to a destination’s identity and provide travellers with additional reasons to visit, explore and return. Through its regional rankings and international platform, TOP25 Restaurants aims to help destinations showcase their culinary assets and strengthen the visibility of their restaurant communities. The Thailand Awards form part of this broader approach, connecting restaurant recognition with gastronomy tourism promotion and international media exposure. Bernard Metzger, Founder of TOP25 Restaurants International, commented: “The TOP25 Restaurants Thailand Awards celebrate the people and establishments that make Thailand such a compelling culinary destination. The 2026 rankings reflect the extraordinary diversity of the country’s restaurant scene, from Bangkok’s internationally recognized dining establishments to the distinctive culinary experiences of Phuket and Southern Thailand. At TOP25 Restaurants, we believe that artificial intelligence can help make restaurant recognition more comprehensive and accessible, while human expertise remains essential to understanding culinary excellence in all its dimensions. Our ambition is to help exceptional restaurants gain greater visibility and to support destinations in showcasing gastronomy as an integral part of the travel experience.” Exceptional Food and Drinks Bring the Industry Together The TOP25 Restaurants Thailand Awards 2026 celebration was made even more memorable by the outstanding restaurants and beverage partners who contributed their culinary talents and exceptional drinks to the Culinary Showcase. Their participation added a distinctive gastronomic dimension to the event, giving guests the opportunity to savour a selection of remarkable flavours while celebrating this year’s award winners. Beyond recognising excellence in Thailand’s restaurant industry, the event provided a valuable opportunity for media representatives, hospitality professionals, restaurateurs and industry partners to connect, exchange ideas and build relationships in a convivial atmosphere. With exceptional food and drinks at the heart of the gathering, the celebration reflected the creativity, collaboration and shared passion that continue to shape Thailand’s vibrant dining and hospitality scene. TOP25 extends its sincere thanks to all participating restaurants and beverage partners for helping make the evening a truly special occasion.

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Following a well-received soft opening, Yím, the modern Thai restaurant at The Lind Boracay, is marking its official grand opening, with a refreshed menu, a new Thai Street Food Buffet, and an expanded, more social space. At the helm is Chef Siriporn “Joy” Krasaeat, who brings her Thai culinary background and hands-on experience to every dish, pairing seasonal ingredients and traditional techniques with the best of local Philippine produce. At Yím, every dish begins with the traditions of Thai cooking. Crafted by hand using time-honored techniques and fresh ingredients, each plate captures the signature balance of sweet, sour, salty, and spicy, bringing the vibrant spirit and unmistakable taste of Thailand to Boracay. Chef Joy’s approach is rooted in respecting the traditions of Thai cooking while making thoughtful use of the Philippines’ fresh local produce. She carefully selects ingredients for their purpose in each dish, sourcing essentials such as kaffir lime leaves and red chilies directly from Thailand to preserve the character of the cuisine. It is an approach that keeps every dish distinctly Thai while embracing the quality of ingredients found locally. “I want every guest to taste real Thailand in each dish,” said Chef Joy. “We use the techniques and flavours I grew up with, and pair them with beautiful Philippine ingredients to bring something authentic and something new to Boracay.” Since welcoming its first guests, Yím has established itself as a distinctive Thai dining destination in Boracay, welcoming both new diners and returning guests. At its heart is authentic Thai cooking, brought to life through bold flavors, a relaxed island setting, and the unmistakable energy of Thailand. A handful of signature dishes anchor the menu. The Tom Yum Goong arrives fragrant and sharp, its broth built on lemongrass, lime, and chili around plump prawns. The Gaeng Keaw Wan, a rich coconut-based green curry, carries a gentle, building heat balanced by Thai basil. Chef Joy’s Massaman Curry is slow-simmered until the meat is fork-tender, layered with warm spice and roasted peanuts. For something lighter, the Pla Nueng Ma Now presents a whole seabass steamed with garlic, chili, and fresh lime, as striking on the plate as it is on the palate. The menu changes with the seasons, so what’s on the table reflects whatever produce is at its best at the time. A Modern Thai Experience by the Sea Steps by the sweeping views across The Lind Boracay, the infinity pool, and the sea beyond. Yím brings the energy of the island straight to the table. Dine in the contemporary designed, air-conditioned space, or head to the al fresco terrace, where the sea breeze drifts in and Boracay’s laid-back energy takes over. For larger gatherings, Yím’s communal table brings everyone together over signature Thai dishes made for sharing. Plates are passed around, conversations linger, and every meal becomes part of the occasion. The atmosphere remains relaxed, vibrant, and distinctly Yím. As part of its grand opening, Yím brings the lively spirit of Bangkok’s night markets to Boracay with a new Thai Street Food Buffet. Guests can explore a rotating spread of grilled skewers, flavorful noodles, fresh spring rolls, and other street food favorites, all served in a relaxed, social setting made for tasting, sharing, and discovering more of Thailand in one sitting. Table Reservation Yím is open daily from 11:00 AM to 10:00 PM. Guests may easily secure a table in advance through the new online reservation system at https://www.thelindhotels.com/dining/yim/ or by emailing eats@thelindhotels.com.

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The Mistral at InterContinental Grand Stanford Hong Kong brings the flavours of Italy to the table throughout the week, with Victoria Harbour as the backdrop. From Monday to Friday, each day has its own highlight. Monday offers unlimited fresh coastal mussels. Tuesday features an Australian Angus T-bone that combines the tenderness of tenderloin with the richness of striploin. Wednesday brings the signature Giant Veal Milanese, carved tableside, golden and crisp. Thursday presents a richly marbled Australian Angus tomahawk. Friday closes the week with unlimited pours of the classic Negroni. On Sundays, the harbour-view brunch raises a glass with bottomless Slovenian sparkling wine Movia Puro, opened in a ceremonial underwater ritual. A complimentary Kids Pizza Academy adds weekend fun for young guests. The Mistral Weekday Specials Each weekday at The Mistral has its own highlight, from fresh seafood to signature cuts, and a Negroni to kick start the weekend. Highlights include: Coastal Mussels Monday Unlimited fresh coastal mussels are served in classic white wine or Arrabbiata sauce. T-bone Tuesday A 1kg Australian Angus Pure T-bone is grilled to bring together the tenderness of tenderloin and the rich flavour of striploin. Golden Milanese Wednesday The signature Giant Veal Milanese arrives with a golden, crisp coating and tender veal within, carved tableside for sharing. Tomahawk Thursday A richly marbled 1.5kg Australian Angus Pure Tomahawk is expertly grilled. Negroni Friday Club The week closes with unlimited pours of the iconic Negroni. La Vista Sunday Brunch with Unlimited Movia Puro This harbour view Sunday Brunch presents a spread of Italian gourmet, now paired with unlimited Movia Puro, an exceptional non-dosed sparkling wine from Slovenia. Movia Puro is known for its finesse and lively character. It is opened with a ceremony: the bottle is turned upside down in water, where gentle counterpressure releases the yeast sediment with minimal loss of carbonation. This exclusive disgorgement ritual, rarely seen in Hong Kong, brings a sense of theatre to the table. Its vibrant fruit, crisp profile and natural purity pair beautifully with seafood, antipasti and handmade pasta. The brunch features chilled seafood such as snow crab legs and Boston lobster, antipasti including Parma ham and artisan cheeses, freshly handmade pasta and risotto, luxury mains and decadent desserts. It is served every Sunday until 29 November 2026. Kids Pizza Academy While parents enjoy the brunch, children have a complimentary programme of their own. They begin with a specially curated meal, followed by a pizza-making class where they learn to shape, top and bake their own margherita pizzas. Each child receives a certificate endorsed by The Mistral’s Chef de Cuisine Fabio Guaglione, along with photo moments to remember the day. Italian Market Lunch From Monday to Friday, the Italian Market Lunch offers a light yet satisfying meal with Victoria Harbour views. It begins with the Italian Market antipasti table. Guests can then add pasta, risotto or pizza, or a choice of seafood or meat main courses, and finish with dessert and coffee or tea, building a meal to suit their appetite. Prices Weekday specials Day Special Standard price eShop price* Monday Unlimited coastal mussels (minimum spend of HK$300 per person, mussels included) HK$78 N/A Tuesday 1kg Australian Angus Pure T-bone HK$1,398 +10% HK$866.80 Wednesday Giant Veal Milanese HK$498 N/A Thursday 1.5kg Australian Angus Pure Tomahawk HK$1,598 +10% HK$976.80 Friday Unlimited classic Negroni HK$188 N/A Harbour View Sunday Brunch and Kids Pizza Academy (every Sunday, 11am to 3pm) Package Standard price eShop price* Adult, with unlimited Movia Puro HK$988 +10% HK$938.60 Adult HK$688 +10% HK$653.60 Child (aged 4 – 11) HK$388 +10% HK$368.80 Italian Market Lunch (Monday to Friday) Item Standard price eShop price* Antipasti table only HK$238 +10% HK$226.10 With a pasta, risotto or pizza main course HK$298 +10% HK$283.10 With a seafood main course HK$328 +10% HK$311.60 With a meat main course HK$378 +10% HK$359.10 With a dessert and coffee or tea HK$276 +10% HK$262.20 *Inclusive of 10% service charge To Book Guests are encouraged to make reservations via the hotel’s official eShop one day in advance.  Visit the official website and follow The Mistral’s official IG account @TheMistral.hk, or the hotel @InterConGSHK on Instagram and Facebook. About The Mistral Nestled amidst the serene beauty of Victoria Harbour, The Mistral is a culinary haven that embodies authenticity in Italian elegance.  Helmed by Chef de Cuisine Fabio Guaglione, hailing from the enchanting city of Napoli, his menu showcases regional specialties and locally-sourced ingredients. An opulent selection of Italian wines and an unparalleled collection of Grappa and Amaro elevate the gastronomic journey. Location 1/F Phone (852) 2731 2870 Email themistral@icgrandstanford.com

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InterContinental Grand Stanford Hong Kong welcomes the arrival of autumn with two enticing crab promotions at Hoi King Heen Chinese Restaurant and Café on M. From 28 September to 30 November 2026, Hoi King Heen presents a refined selection of hairy crab and crab roe specialities. Café on M will complement the seasonal celebration with a crab-themed dinner buffet on four selected evenings, 30 and 31 October and 27 and 28 November 2026. Hoi King Heen Chinese Restaurant Hoi King Heen celebrates the prized flavours of the season through accomplished Cantonese craftsmanship. Available during lunch and dinner, the à la carte menu pairs the rich fragrance of hairy crab roe with seafood, premium ingredients and comforting classics. Highlights include: Steamed Fresh Hairy Crab – HK$498 Simply steamed to preserve its natural character, the seasonal crab offers sweet, succulent meat and luxuriously rich roe in every bite. Steamed Hairy Crab Roe Dumpling – HK$55 per piece Delicately wrapped and steamed until plump and translucent, each dumpling reveals a savoury filling enriched with aromatic hairy crab roe and warm, flavourful juices. Braised Noodles, Hairy Crab Roe – HK$198 per person Silky Japanese Inaniwa Udon noodles are generously coated with rich hairy crab roe, allowing its distinctive sweetness and buttery depth to take centre stage. Steamed Garoupa Fillet, Hairy Crab Roe, Egg White, Geen Soybeans – HK$738 Tender garoupa fillets are paired with silky egg white, green peas and hairy crab roe, creating an elegant balance of delicate textures and fresh seafood flavours. Braised Eggplant, Hairy Crab Roe, Fish Maw, Green Peas – HK$498 Silky fish maw and refreshing Yunnan eggplant are gently braised with hairy crab roe and green peas, bringing together contrasting textures and a refined depth of flavour. Wok-fried Morel Mushrooms, Hairy Crab Roe, Shrimp Mousse, Broccoli – HK$468 Fragrant morel mushrooms are filled with springy shrimp mousse, served with broccoli and hairy crab roe for a harmonious combination of earthy and oceanic notes. Claypot Rice, Hairy Crab Roe, Minced Pork, Shrimp Mousse, Water Chestnut – HK$388 Fragrant rice is topped with a juicy pork patty, shrimp mousse, water chestnut and freshly prepared hairy crab roe, offering comforting flavours with a pleasing touch of crunch. Baked Egg Custard, Hairy Crab Roe, Oysters, Minced Pork – HK$368 Fresh oysters, minced pork and hairy crab roe are folded into a silky egg custard and baked until golden, with a luscious centre beneath the smooth surface. Braised Beancurd, Hairy Crab Roe, Shrimp – HK$338 Soft tofu and succulent shrimps are gently braised with hairy crab roe, resulting in a delicate and satisfying dish with an elegant home-style character. Café on M For four evenings only, Café on M will present a generous crab-themed dinner buffet. The principal attractions include two Steamed Hairy Crabs per guest, each weighing approximately three taels, and Alaskan King Crab Legs grilled to order with garlic butter. The chilled seafood selection also features Canadian Snow Crab Legs, Brown Crab and Crab Kurigani. Crab lovers can continue their journey through an array of hot and chilled specialities, including Singapore-Style Black Pepper Crab, Baked Rice with Seafood, Cheese and Crab Roe and Baked Crab Shell, Seafood. Beyond the crab selection, the buffet brings together chilled Boston lobster, Norwegian smoked salmon, blue mussel, jade whelk, prawn and crayfish. The Japanese counter offers sashimi and sushi, including salmon, tuna, sake-braised abalone and octopus. Other highlights range from Roasted Suckling Pig, Roast Duck and Crispy Pork Belly to Roasted Lamb Rack, and a selection of Indian specialities. Live stations serve roast beef, teppanyaki, noodles and Vietnamese beef pho. To finish, guests can enjoy desserts such as Ginger Milk Crème Brûlée, Mango Cheesecake, Lychee and Rose Verrine, Cinnamon Pumpkin Tart, Portuguese Egg Tarts, and seasonal fruits.  Promotion Details Hoi King Heen Dates 28 September – 30 November 2026 Opening Hours   Monday – Friday:   Lunch: 11:30am – 3:00pm Dinner: 6:00pm – 10:30pm   Saturday, Sunday & Public Holiday:   Lunch: 10:30am – 3:30pm Dinner:  6:00pm – 10:30pm   Café on M Dates 30 and 31 October, and 27 and 28 November 2026 Time 6:30pm to 10:00pm Prices HK$868 per adult and HK$528 per child Subject to a 10% service charge Offers 30% Off via the hotel online shop 35% Off for Signature Club Offers are subject to applicable terms, availability and quota. Please refer to the hotel’s latest announcement for details. Visit their official website, official online shop and follow the hotel @InterConGSHK on Facebook and Instagram.

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Foie gras phở consommé, chargrilled abalone and pan-seared turbot with lotus-seed purée are among highlights of The Anam Mui Ne‘s new fine-dining pop-up, where just eight guests take their seats of an evening. Launched at The Indochine Restaurant, the intimate experience is staged every Tuesday and Thursday from 6-10pm in a private space adjoining the restaurant’s outdoor terrace. With just four tables accommodating a maximum of eight guests, the setting gives the resort’s chefs a stage for more ambitious and experimental cooking in an unusually intimate alternative to traditional resort dining. At the helm is Chef Le Huu Nghia, who has crafted two five-course tasting menus, based on seasonal ingredients, by coupling European techniques with Asian influences. The menus unfold as a progression of contrasting flavours, textures and temperatures, with optional curated wine pairings accompanying the journey. Tuesday’s menu begins with a nori tart with salmon belly tartare, salmon roe, gherkin, shallot, sesame, ginger and wasabi mayonnaise before moving to chargrilled abalone with homemade oyster sauce and pickled kombu. After a daisy soup with vegetable broth and bonito flakes, and pan-seared foie gras is paired with fig, apple purée, pistachio and candied ginger, a grilled filet mignon with red wine sauce, carrot purée, mushrooms and baby broccoli forms the heart of the menu. Petit fours send the dinner on a sweet note. Thursday’s menu starts out with a shrimp-wrapped scallop with caviar and coriander aioli and pickled shallots before a beef filet mignon tartare accompanied with ginger jam, nori and lemon mayonnaise. Among the menu’s most distinct creations is Chef Nghia’s foie gras phở consommé with shiitake mushrooms and truffle oil, followed by chargrilled hamachi crudo with ponzu reduction, pickled jalapeño and guacamole. Pan-seared turbot with lemon-ginger sauce, lotus-seed purée, pickled coconut tubers and ikura anchors the Thursday menu before a strawberry mille-feuille with goat’s cheese mousse provides its finale. For The Anam Mui Ne, the concept is as much about intimacy as gastronomy. “Keeping the experience deliberately small allows us to be even more creative and more personal,” said Chef Nghia. “With only eight guests, we can give each plate and each table an unsurpassed level of attention.” “We wanted to create something guests have to seek out rather than simply stumble across,” added The Anam Group General Manager Laurent Myter. “With four tables and eight seats, it feels closer to being invited to a private dinner than visiting a restaurant. That intimacy gives our chefs the freedom to be adventurous and this results in a very personal experience for our guests.” For further information or to make a booking at The Anam Mui Ne, visit www.theanam.com, email info.mn@theanam.com, or telephone +(84) 252 628 4868. Pop-Up Fine Dining is available every Tuesday and Thursday from 6pm to 10pm at The Indochine Restaurant, The Anam Mui Ne. The experience is limited to eight guests per evening and reservations must be made at least 12 hours in advance.

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While Singapore is home to many commercial centres, Orchard Road remains its most famous shopping. district. Yet the boutiques, department stores, and international labels tell only a small part of its story. Between all that retail is one of the city-state’s best dining scenes. And unlike many other comparable areas, Orchard Road hits all the marks even for the pickiest halal-conscious diners. 313@somerset, a shopping centre directly connected to Somerset MRT, might be one of the most convenient spots to begin your halal Orchard Road food adventures. Their halal dining directory highlights an impressive mix of certified halal restaurants and Muslim-friendly eateries, with choices ranging from ramen and Japanese rice bowls to grilled barbecue foods, noodles, and snacks. And if these aren’t your fancy, there are options just a short walk away. If you find that intriguing, read on. Here’s how you can explore another, tastier, halal side of Orchard Road. 1) Make Food Part of the Destination Tourists and locals alike usually head to Orchard Road for shopping. Even so, you’ll want to stop treating the food choices here as just rest stops like you might elsewhere. Take some time to search for interesting halal options and make them a part of your trip. It’s not the biggest change, but it does transform dining from an interruption into a more memorable part of the experience. 2) Confirm Halal Certification If formal halal certification is important to you, you can check an establishment’s current status through the Islamic Religious Council of Singapore (MUIS). MUIS also provides up-to-date information on halal-certified eating establishments, making it straightforward to verify your options before ordering. 3) Read Past the Cuisine Label These days, general labels like “vegetarian,” “Japanese,” or “Western” tell you only so much about a meal. If you’re here for the food, you’ll want to look deeper at what the restaurant actually specialises in. At 313@somerset, for instance, the halal dining directory highlights ramen, Japanese rice bowls, and grilled barbecue foods. Broth-based noodles, rice dishes, and grilled meals can offer completely different experiences even when several choices fall within similarly familiar cuisine categories. 4) Compare Preparation Styles, Not Just Menus Two eateries can appear broadly similar at first glance yet deliver very different meals because of how their dishes are prepared. Certain signature dishes like laksa, for example, vary widely from restaurant to restaurant. If you’ve had a certain dish before, don’t hesitate to order it again if it’s from a place you haven’t tried before. Look for contrasts between preparation and cooking methods, as well as differences in texture and flavour. Paying attention to preparation gives you another way to appreciate variety without simply choosing a different cuisine every time. 5) Look Beyond Full-Service Restaurants Not all the best spots have a sit-down setup. Several choice spots cater to busy locals with quick bites, takeaway food, snacks, and desserts. If you’re short on time or prefer to eat while walking, that range makes it possible to experience the area’s food scene without feeling unnecessarily rushed. 6) Match the Restaurant to the Occasion Instead of deciding purely by cuisine, think about what the occasion actually requires. You might need something fast and uncomplicated, a substantial main after a long day, an easy takeaway meal, or somewhere comfortable enough for a longer conversation. Reading the mood of your group and thinking this way can narrow your choices more effectively than simply asking what type of food everyone wants. 7) Explore Different Price Points In any major city, trendiest places might have long queues or may be priced out of your range. Thankfully, Singapore’s highly sophisticated and value-focused foodie culture means there are great eats at all price points. The halal-friendly dining choices at throughout Orchard Road and elsewhere cover different preferences, with some offering unbeatable value. Quite often, it’s these everyday options that give you a broader sense of the local culture. 8) Give the Supporting Players Some Attention Sauces, broths, condiments, sides, and drinks can be just as revealing as the main courses they enhance. Indeed, many local favourites are often defined by these supporting elements. When trying somewhere new, look at what accompanies the headline dish and how it contributes to the whole experience. A distinctive secret broth, dip, garnish, or side can change the character of a meal and introduce something unexpected without requiring you to order purely for novelty’s sake. Come for the Shops, Remember the Flavours Orchard Road rightly earned its international reputation as a shopping destination, but it is truly much more than a place to buy the latest boutique items. Its halal and Muslim-friendly dining options offer another, less discussed reason to visit the district, whether you are settling in for a proper meal or just need to pick up something quick in between shopping and entertainment options.

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Mystery is a rare commodity in modern gastronomy. In an era where menu leaks and preview clips dominate social feeds, true surprise has almost entirely vanished. Yet, tucked away in the vibrant lanes of Singapore’s Little India, an unforgettable evening completely upends expectations. As part of a recent media trip for Asian Itinerary, I stepped into Wonderland Upsidedown—a whimsical, beautifully chaotic, multi-room theatrical dining experience that perfectly balances performance art with fine dining. The mystique begins long before arrival. The organizers maintain strict secrecy, refusing to reveal the location until exactly 24 hours before the reservation. When the disclosure arrives, it reveals an intriguing juxtaposition: the venue sits hidden discreetly at the back of an authentic Indian restaurant along Serangoon Road. Finding the grand entrance, marked by a majestic canopy inscribed with “The Hatter’s Asylum: Bespoke Hats Since 1865”, sets an immediate tone of theatrical drama. Up the stairs, a polite young lady in an elegant, stylized period gown welcomes guests, initiating an immediate departure from twenty-first-century Singapore. Room 1: The Mad Hatter’s Crimson & Clover Welcome Stepping inside, the sensory transformation is instantaneous. This is an intimate puzzle where every guest is assigned a specific track; I was designated Seat 7. The space radiates a cozy aesthetic inspired by 19th-century England, complete with polished wood wainscoting and rich green walls crowded with framed artwork showcasing eclectic headwear. This room belongs to the Mad Hatter, who is delightfully obsessed with hats hanging playfully from the ceiling. The performance kicks off as the Mad Hatter enters through a green doorway. In this experience, each room features a single actor commanding the space alone, making the Hatter the sole host for this opening act. He is a lively figure dressed in a long, dark brown tailored overcoat, matching waistcoat and trousers, a yellowish shirt, and a white pocket square, completed by a large brown top hat. Waving to the table, he seamlessly calls every diner by name, weaving personalized questions into sharp dialogue. Here, we received a welcome snack of crisp, yellowish cucumber jelly and an enchanting gin drink with a mesmerizing blue mixer. Room 2: The Tick-Tock Riddles of Wah Bai A sudden transition brings us into the second space, where we are greeted by a sharply dressed gentleman sporting a prominent beard and an incredible assortment of watches pinned over his waistcoat. This is Wah Bai, a character inspired by the time-anxious White Rabbit. At rustic, round wooden tables, each guest finds a distinct pocket watch set to a completely different time. Wah Bai rules this room with sharp comedic timing, keeping everyone thoroughly amused. As Wah Bai delivers clever riddles, the first proper course is served: a rich, deeply savory duck soup presented alongside warm, perfectly crusty ciabatta bread. The portions are deliberately small, yet exquisitely curated to reflect the environment. Just as we settle in, a dramatic train whistle echoes through the walls, prompting us to finish quickly and move onward. Room 3: The Smoke and Silk of the Caterpillar The atmosphere shifts dramatically as we enter an Arabic-inspired sanctuary defined by lavish drapes flowing from the ceiling, ornate hanging lanterns, and tiered amphitheater seating. Emerging from the shadows is a wise storyteller with a magnificent beard, portraying a mystical, caterpillar-like philosopher. Dressed in ornate, flowing robes, he treats the audience to captivating, humorous stories centered around love, passion, and historic obsessions, recounting the grandeur of the Taj Mahal with effortless comedic flair. While listening, a waitress serves an incredibly delicious korma accompanied by fragrant basmati rice and fresh, warm roti in beautiful copper dishes. This room also marked the arrival of a sweet, tropical mango-infused cocktail from my reserved beverage package. After a satisfying final bite, we are guided toward a rotating door that whisks us into a completely different world. Room 4: The Mirror Cabaret of Nana the Cat The next space evokes a glittering, high-energy cabaret packed with endless mirrors and reflective glass. Here, we encounter Nana, a human manifestation of the mischievous Cheshire Cat, standing inside a red-curtained stage flanked by lush foliage. Nana is pure energy, promptly convincing all the gentlemen in the group to stand and perform a rhythmic cat dance, providing endless entertainment for the ladies watching comfortably from their seats. The playful absurdity extends directly to the food. We are granted exactly eight minutes to finish a delightfully creative course: perfectly seared salmon and golden potato wedges whimsically presented inside an actual sardine can. Once the timer runs out, Nana challenges us to uncover the secret exit concealed behind one of the many mirrors lining the walls. Room 5: Through the Rabbit Hole to the Queen of Hearts Bending low to crawl through a diminutive door marked “RABBIT HOLE” in dripping neon paint, we emerge into a striking, clinical white room with a bold black-and-white checkered floor and massive white cabinets. Behind these structures stands the majestic Queen of Hearts, portrayed with stunning theatrical bravado by an actress in an avant-garde ensemble of white lace, pearls, a glittering tiara, and dramatic heart-shaped makeup. As a powerful operatic aria echoes through the pristine room, we are served a sophisticated dish of premium caviar accented with smooth single cream and fresh dill, paired with a potent, well-balanced lychee concoction. The Queen rules the room with a wonderfully loud, commanding voice, revealing her grand plans to overthrow the King and drawing diners in with sharp, improvised interactions. Room 6: The Crimson Coronation and Grand Finale The journey reaches its peak in the final room, which represents a striking aesthetic shift filled with artistic chaos: upside-down chairs, framed portraits of playing cards, and hanging lanterns. Here, we meet the Red Princess, who wears a magnificent red-and-gold gown set against a giant Queen of Hearts card backdrop. She draws diners directly into her coronation ceremony, where guests proudly read formal edicts and carry royal velvet cushions. During this royal uprising, we enjoy a stellar dessert: a smooth, indulgent ice cream infused with rich pistachio...

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Desa Potato Head, the creative and culinary village set on the shores of Petitenget Beach, Bali, is proud to announce the reopening of Ijen into a new beachfront kitchen defined by wood-fire and the ocean. Marking the next chapter in its evolution, Ijen will relaunch in an expansive new beachfront setting at the Desa, bringing its ocean-to-table philosophy and open-flame cooking closer to the shoreline that inspires it. Originally launched in 2017, Ijen made history redefining sustainable dining through thoughtful sourcing, whole-catch utilisation, and a commitment to circular design. Nine years on, the restaurant returns with renewed energy, serving line-caught seafood paired with bright accompaniments, offering an honest approach to coastal dining in an understated, open-air setting. Ocean-to-Table, Refined by Fire and Salt At the heart of Ijen is a simple idea: responsibly sourced seafood cooked over fire, with minimal intervention allowing natural flavours to shine. Working closely with local fishermen who practise traditional hand-reeling methods, the kitchen serves the day’s catch alongside organic produce from Potato Head’s farm and regenerative growers across Bali. Head Chef Albert Susanto has composed a menu that evolves with the ocean’s fresh catch, designed for sharing and conviviality. The daily catch will be presented with a choice of bright zesty accompaniments, from classic Balinese gulai, to kecombrang chilli glaze, or simply sea salt with virgin coconut oil and fresh lime. Core dishes will include fish rillettes with toast and pickles; shaker prawns with house-made kosho and lacto shallot seasoning for starters, and main courses focused around either the daily catch or staples of the Balinese seaside like chargrilled octopus with romesco and lime. “For me, it always starts with sourcing. If the fish has been handled with care — line-caught, respected, properly rested — then our job in the kitchen is simply not to interfere. Fire, salt, acidity… These are tools to honour the ingredient, not disguise it. Cooking this close to the ocean sharpens that mindset. The menu moves with the catch, with the season, with what our fishermen bring in that morning. It keeps us honest, and it keeps the food alive.” Radically good ingredients over open flame – the approach is elemental, generous, and deeply connected to place. Wine List: Salt and Fire The wine list is structured around two elemental forces: Salt and Fire. Salt focuses on ocean-shaped wines — clean, precise and mineral, with a fresh finish that complements seafood and brightness on the plate. Fire explores volcanic soils and structured terroirs — wines with texture, depth and tension, selected to stand alongside dishes touched by flame. Each section is organised by minerality (Salt) and terroir (Fire), making pairings intuitive and aligned with the menu. Waste Lab Ijen operates with Desa Potato Head‘s meticulous waste-separation system, dividing organic and inorganic waste into five distinct streams. Food remnants are composted onsite or sent to local farms for animal feed; shellfish shucks are powdered for fertiliser and feed; and dry goods are recycled through Bali’s responsible waste management service, EcoBali. On the menu, a Fish Bone Noodle dish brings this philosophy to life: the noodles themselves are made using finely milled fish bones, transforming what would traditionally be discarded into a nutrient-rich, textural element on the plate. This new chapter for Ijen reinforces Desa Potato Head’s global benchmark in regenerative hospitality. Having proudly achieved 0.5% landfill waste in 2025, Potato Head embraces a nose-to-tail, root-to-fruit approach at its ecosystem of eight restaurants – 55% of all products are organic, with a target of 75% by the end of 2026. At Potato Head, sustainability is not an aesthetic gesture, but a fully integrated operational philosophy, true to its ‘Good Times, Do Good’ ethos. Oliver Truesdale Jutras, Director of Food & Beverage at Potato Head says, “Ijen has always had strong bones – great sourcing, serious intent, no shortcuts. Moving it to the beachfront just makes the story clearer. You’re eating fish while looking at the water it came from. There’s no theatre needed. Across Desa, whether it’s Kaum, Dome, Tanaman or Ijen, the goal is the same: cook with integrity, support the right producers, waste as little as possible, and make it taste good enough that people come back for seconds. Sustainability is important, but flavour comes first. Always.” From authentic Indonesian flavours at Kaum; natural wine at Dome; or imaginative plant-based cooking at Tanaman, Potato Head also works with local regenerative farmers to source organic ingredients, nurturing the local farming community whilst influencing positive change in Bali’s supply chain. With its move to the beachfront, Ijen strengthens its identity as a restaurant shaped by its surroundings – open to the elements, guided by the daily catch, and committed to circular hospitality at every stage.

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New Orleans is known for its rich food culture, where Creole and Cajun traditions, seafood, spices, and family recipes have shaped the city’s identity. Food is closely tied to the city’s history, neighborhoods, and celebrations. For visitors who want to experience that culture beyond restaurants, a cooking class can offer a hands-on way to learn about local dishes and techniques. If you are comparing options, looking at New Orleans cooking school press can also help you understand how a school is viewed and what kind of experience it provides. Choosing a cooking school is about more than finding a class at a convenient time. The instructor, course content, kitchen setting, class size, and connection to local food traditions can all affect your experience. A little research before booking can help you find a class that is both enjoyable and worthwhile. Look at the School’s Background Start by learning about the cooking school’s history. A school with years of experience may have developed a clear teaching style and a strong connection to the local food community. Look for information about when the school was established, who teaches its classes, and what types of culinary experiences it offers. A long history does not automatically mean a school is right for you, but it can provide useful context. Consider the Classes Offered Cooking schools may offer very different types of classes. Some focus on traditional local dishes, while others may cover specific ingredients, techniques, or broader Southern cuisine. Think about what you actually want to learn before choosing a class. If you are visiting New Orleans for the first time, a class featuring classic local dishes may be especially interesting. If you already have cooking experience, you may prefer a class that introduces more advanced techniques. Read the class description carefully so you know what to expect. Look for Local Food Knowledge A good cooking class should teach more than a recipe. New Orleans cuisine has a long and complicated history influenced by different cultures and communities. Learning why certain ingredients and techniques are used can make the experience much more meaningful. Ask whether the class includes information about local food traditions and the history behind the dishes. This can turn a simple cooking lesson into a broader introduction to New Orleans culture. Check the Instructor’s Experience The instructor can make a major difference in how enjoyable a class is. Look for information about the people teaching the classes. An experienced instructor should be able to explain techniques clearly, answer questions, and keep the class moving without making beginners feel uncomfortable. Cooking classes should be welcoming to people with different levels of experience. You should not feel like you need professional kitchen skills before walking through the door. Pay Attention to Class Size Class size can affect the experience. A smaller group may provide more opportunities to interact with the instructor and ask questions. Larger classes can have a lively social atmosphere but may provide less individual attention. Think about what you prefer. If you are mainly interested in learning techniques, you may value a smaller class. If you enjoy meeting other travelers and sharing the experience, a larger group may work well. Read Recent Reviews Reviews can help you understand what previous students thought about the experience. Look for comments about the instructor, food, organization, cleanliness, class size, and overall atmosphere. Do not rely only on the overall rating. Read several recent reviews to see whether certain positive or negative points appear repeatedly. A few consistent comments can tell you more than a single rating. Check What Is Included Before booking, find out exactly what your class includes. Some cooking classes provide all ingredients and equipment. Others may have additional requirements or fees. Check whether you will actually prepare the food, whether you get to eat what you make, and whether recipes are provided afterward. These details can affect the overall value of the class. Consider the Location Location matters, especially when you have a busy vacation schedule. A cooking school in or near the French Quarter may be convenient if you are already spending time in that area. You may also want to consider parking or public transportation if you are staying farther away. Check the address before booking and allow enough time to arrive. Look for Recognition and Community Presence A cooking school’s reputation can also provide useful information. Articles, media coverage, culinary features, awards, and other forms of recognition may show that a school has built a presence beyond its own marketing. When researching NOLA cooking school press, focus on credible coverage and information that helps you understand the school’s history, teaching approach, and role in the local food scene. Recognition should not be the only factor you consider, but it can be one useful piece of the bigger picture. Key Takeaways Research a cooking school’s background before booking. Choose classes that match your interests and experience level. Look for instructors with strong teaching and local food knowledge. Consider class size and how much individual attention you prefer. Read recent student reviews carefully. Check what ingredients, equipment, recipes, and meals are included. Consider the school’s location and transportation options. Media coverage and community recognition can provide additional insight. Choose a class that combines cooking instruction with an authentic connection to New Orleans food culture.  

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Two reimagined private dining journeys aboard the Singapore Cable Car for your special occasions, one retracing Singapore’s history through food, and the other capturing the sun-drenched flavours of the Mediterranean Mount Faber Leisure Group introduces two new private dining experiences aboard Cable Car SkyDining, offering guests distinctive culinary journeys at 100 metres above sea level. The Singapore Chronicles retraces Singapore’s rich heritage through a thoughtfully curated menu inspired by local flavours, while Starlight Flight showcases contemporary Mediterranean cuisine against the ever-evolving skyline of modern Singapore. Served in the privacy of a dedicated cable car cabin, both experiences invite guests to discover one of Singapore‘s most iconic dining experiences from a fresh perspective. In 1998, the Singapore Cable Car became the world’s first to offer private dining aboard a cable car cabin. More than 25 years on, Cable Car SkyDining continues to offer a one-of-a-kind dining experience, taking guests from sweeping sunset vistas to the hilltop ambience of Mount Faber Peak, with glimpses of the nightly fireworks on Sentosa. Perfect for anniversaries, milestone celebrations and other special occasions, the experience is now available with a choice of two distinctly curated menus. The Singapore Chronicles: Travel Through Time in a Private Cabin The Singapore Chronicles takes guests on a culinary journey through Singapore’s history, with each course reflecting the ingredients, cultures and traditions that shaped the nation’s growth from a humble fishing village to a global city. In celebration of Singapore’s 61st Birthday, guests can enjoy The Singapore Chronicles (U.P. S$108++ per guest) with a one-for-one promotion from now until 31 August 2026. The dining experience starts with a choice of Temasek Sunset, a refreshing blend of chai, grilled pineapple, pandan and lime, or Nanyang Twilight, featuring gin, butterfly pea, coconut water and lime, before continuing with Temasek – The Fishing Village, inspired by Singapore’s early days as a humble fishing village shaped by coastal trade and the bounty of the sea. The chapter is told through the Tiger Prawn Tea Rice, aromatic herb rice topped with salmon roe and served with a jasmine tea kelp broth. At the heart of the dish are wild tiger prawns, a nod to Singapore’s maritime heritage and the fishermen who once relied on the sea for their livelihood. The herb rice, fragrant with laksa leaf and lime leaf, reflects the simple staples enjoyed by local communities, while the jasmine tea broth pays homage to the tea culture introduced by early Chinese settlers. As the old fishing village gave way to a thriving trading port, A Bustling City traces the merchants and settlers from China, India, the Malay Archipelago and Europe who arrived, bringing with them their cultures, ingredients and culinary traditions. For the main course, guests may choose the Crispy Red Snapper, served with sweet potato purée, coconut curry and laksa leaf oil, a nod to the prized catch once favoured by Singapore’s wealthier settlers, and a dish drawing on Peranakan cuisine’s masterful blend of Chinese, Malay and Eurasian influences. Alternatively, the Char-grilled Lemongrass Chicken, served with confit leek, sweet potato, black pepper purée and toasted coconut, is an ode to the coconut plantations that once covered Singapore’s eastern coast, and the lemongrass and black pepper that were long essential to everyday local cooking. The evening concludes with Sweet Harmony in Diversity, a dessert that brings pandan, gula melaka and European custard together in a single refined course. A fitting close to the journey, the dish celebrates the multicultural harmony upon which Singapore’s success has been built, and the shared identity, preserved traditions and heritage the city carries into the present. Starlight Flight: Mediterranean Flavours Meet Singapore’s Skyline Curated by Barcelona-born Executive Sous Chef Daniel Vaquero, the Starlight Flight menu draws on his 18 years of career rooted in Catalan and Spanish cuisines, celebrating the bold, sun-drenched flavours of the Mediterranean. Each dish reflects his culinary roots, from heirloom tomatoes sourced from Spain and Italy to Catalan influences such as romesco sauce and seafood suquet, elevated with modern touches including molecular gastronomy. “Growing up in Barcelona, some of my favourite memories were built around slow evenings spent sharing good food with family and friends,” said Chef Daniel Vaquero, Executive Sous Chef, Mount Faber Leisure Group. “For the Starlight Flight experience, we wanted to bring that spirit, together with the flavours of the Mediterranean, through a menu that celebrates quality ingredients and bold flavours inspired by my hometown and culinary roots. More than just the food, the experience is about slowing down, savouring the moment and enjoying the transition from day to night in a private cabin on the iconic Singapore Cable Car.” Now available at S$118++ per guest for the four-course menu, the evening begins at Dusk @ Mount Faber Peak with a welcome drink and the Sautéed Hokkaido Scallops as a starter, inspired by one of the most well-received dishes at Dusk @ Mount Faber Peak. Lightly seared and served atop an asparagus velouté infused with Chardonnay, the scallops are finished with pine nuts and crispy puffed quinoa for contrasting texture. Dinner continues aboard the private cable car cabin, with the entrée and main course served across two scenic rounds along the Mount Faber Line (approximately one hour in total), soaring 100 metres above sea level with panoramic views of Mount Faber, Harbourfront and Sentosa as the sky transitions from day to dusk. The Tiger Prawn Salad with Stracciatella entrée features six varieties of heirloom tomatoes from Spain and Italy, stracciatella cheese, and succulent tiger prawns in a lightly spiced vinaigrette. For the main course, guests can choose from three Mediterranean-inspired creations. Seafood lovers can opt for the Catch of the Day, pan-fried seasonal fish with crisp skin giving way to delicate, pearly flakes, paired with a creamy cauliflower purée, citrus sauce and Kalamata olive spheres crafted using molecular gastronomy techniques for a contemporary touch. Those seeking bolder flavours can indulge in the Wagyu Ribeye, an Australian Marbling Score (MB) 4/5 cut seared to perfection and served with roasted hazelnut romesco, alongside smoky piquillo peppers from northern Spain and a potato mille-feuille, its thinly sliced layers baked to a crisp exterior and soft, buttery centre. Guests looking to...

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 Zenmaya Oceanfront Phuket, Trademark Collection by Wyndham invites guests and locals to savour an evening of charcoal-grilled specialties, ice-cold beers, live music and panoramic views of the Andaman Sea with “Ocean Beer & Grills” on 11 August 2026, from 4pm to 10pm.  Seafood lovers can indulge in the Andaman Grill Platter, priced at THB 1,099, featuring fresh seabass, sea prawns, mussels and squid, expertly grilled over charcoal and served with the resort’s signature seafood and barbecue sauces. For those craving premium meats, the Grill Master’s Platter is available for THB 1,299. The hearty selection includes premium beef tenderloin, chicken breast and pork chop, served with grilled vegetables and complemented by classic peppercorn and Béarnaise sauces. Guests can also take advantage of a special promotion: buy three Phuket beers and receive one free beer. They are welcome to mix and match their favourite flavours to discover a variety of local brews. “We are delighted to bring people together for an enjoyable evening by the sea. Our culinary team has carefully crafted each platter using the freshest seafood, premium meats and high-quality locally sourced ingredients, creating a dining experience that celebrates the flavours of Phuket,” said Payap Senawana, Resort Manager at Zenmaya Oceanfront Phuket. Perched on a dramatic hillside along Phuket’s west coast, Zenmaya Oceanfront Phuket combines contemporary design with authentic Thai hospitality. The boutique resort features stylish accommodations, infinity-edge swimming pools, ocean-view dining venues, wellness facilities and convenient access to some of Phuket’s most popular beaches and attractions. For more information or to make a reservation, contact Zenmaya Oceanfront Phuket at +66 76 336 888.

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At The Hari Hong Kong this summer, choosing where to brunch may be the hardest decision of the weekend. In a dining room defined by warm amber and green tones, timber-lined walls and abundant natural light, Lucciola serves a weekend brunch centred on seasonal ingredients and classic Italian flavours. Guests begin with a selection of antipasti before moving on to dishes such as sauteed black mussels with parsley and garlic, roasted lamb T-bone, and Lucciola’s signature tiramisu. The brunch is priced from HKD 628 per person and includes 90 minutes of free-flow red, white and sparkling wine. Guests can also opt for a newly extended two-hour free-flow Perrier-Jouët Grand Brut Champagne package for an additional HKD 368 per person. A floor above, Zoku and adjacent outdoor venue The Terrace offer a contrasting take on the weekend ritual. Meaning “clan” in Japanese, Zoku is characterised by leather fluted booths and crimson velvet banquettes under an origami-inspired ceiling of angled timber slats. The Terrace overlooking Wan Chai provides an open-air setting framed by lush greenery and a striking triple-height living wall. The brunch begins with “Otoshi: The Izakaya Way” – a selection of Japanese snacks – followed by an assorted sashimi platter showcasing seasonal seafood before a choice of mains and desserts. Highlights include truffle Yaki soba and A-4 Miyazaki Wagyu steak. Priced from HKD 628 per person, brunch at Zoku & The Terrace includes free-flow drinks. Guests can also upgrade to a newly extended two-hour free-flow package featuring Perrier-Jouët Grand Brut Champagne and premium sake for an additional HKD 368 per person. “One of the things we love about our weekend brunches is that they offer two completely different experiences under the one roof,” said Francesco Gava, the hotel’s Director of Food & Beverage. “Some guests are drawn to the warmth and conviviality of our Italian brunch, yet others prefer contemporary Japanese flavours with sake at Zoku & The Terrace.” Weekend Brunch is available at Lucciola every Saturday, Sunday, and public holidays, and at Zoku & The Terrace on Saturdays and public holidays. Both brunch experiences are served between 12:00pm and 4:30pm (with last orders at 2:30pm). Food items are subject to seasonal rotation, ensuring a fresh experience with every visit. Prices are subject to a 10% service charge. For more information or reservations, visit thehari.com/hong-kong. 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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Lakeview Palace, the contemporary Jiangnan dining destination at Wynn Palace Macau, will unveil a newly curated menu at the end of June, revealing a bold new vision for Jiangnan cuisine. Helmed by rising culinary star Executive Chef Kevin Zhu, the restaurant continues to champion its distinctive “Huaiyang–Cantonese Confluence” philosophy, elegantly blending the fresh, delicate flavors of Jiangsu and Zhejiang with the subtle nuances of Cantonese cuisine to create a modern Jiangnan dining experience that balances cultural depth with refined culinary artistry. Evoking the charm of Jiangnan’s historic water towns, Lakeview Palace offers sweeping views of the dazzling Performance Lake and the vibrant Cotai skyline, taking guests on an immersive culinary journey into the sophistication and elegance of Jiangnan. With over 16 years of culinary expertise, Executive Chef Zhu began his culinary career at Guangzhou’s prestigious Lei Garden, widely revered as the nurturing ground for many of China’s leading chefs. He later refined his mastery of Shanghainese and Taizhou traditions at the MICHELIN-starred Xin Rong Ji in Shanghai. He went on to achieve a notable milestone as the youngest Chinese Executive Chef within the Shangri-La Hotels & Resorts Group in China, where he further honed his craft under the mentorship of renowned Huaiyang Cuisine Master Chef Hou Xinqing. His career has since been dedicated to the mastery of two of China’s most celebrated culinary traditions: Huaiyang and Cantonese cuisines. Guided by a philosophy that excellence lies in the finest details, Executive Chef Zhu places a strong emphasis on the use of fresh seasonal ingredients. Through precise knife work and a broad repertoire of classical techniques, he unites the elegance and refinement of Huaiyang cuisine with the depth and complexity of Cantonese flavors, creating a signature style defined by a seamless convergence of the two traditions. Through his new menu at Lakeview Palace, Executive Chef Zhu presents a delicate selection of dim sum for lunch alongside signature delicacies, showcasing his mastery of balancing tradition and innovation. His dim sum creations reimagine the refined artistry of Jiangnan classics with contemporary flair: Braised Abalone and Pork Belly Puffs: Executive Chef Zhu reimagines Shanghai’s iconic braised pork belly by encasing slow-braised pork and diced abalone in a golden, abalone-shaped pastry. Crafted with meticulous precision, the puff is delicately crisp on the outside and succulent within, delivering a harmonious balance of savory richness and subtle sweetness. A refined expression of both Jiangnan culinary heritage and classic Shanghainese flavors. Crystal Skin Dumplings with Min Dong Yellow Croaker:  Crafted with a delicate double-layered wrapper to preserve its freshness, this dumpling features a crystal-clear outer skin and an inner wrapper made from yellow croaker skin. Encased within is a finely diced medley of yellow croaker, leopard coral grouper, and bamboo shoots, offering distinct layers of texture and flavor. The result is a vibrant expression of the freshness and fragrance of ingredients drawn from both land and sea. Steamed Fresh Bamboo Shoot Soup Siu Mai: Honoring the heritage of the classic siu mai of Shengze – the ancient water town of Jiangnan – this delicacy features a delicious pork filling enriched with savory aspic and fresh seasonal bamboo shoots to enhance both juiciness and depth of flavor. The beautiful, intricately pleated top – reminiscent of a lotus leaf in bloom – pays tribute to the authentic character of this regional delicacy. The main courses highlight the harmonious confluence of Huaiyang and Cantonese culinary traditions, expressed through a diverse range of cooking techniques: Poached Chicken with Scallion Oil: Selected for its fine, tender texture, the prized “Sunflower Chicken” is paired with the gentle, mellow aroma of traditional Old Shanghai scallions and the rich, spicy depth of Cantonese red shallots. Hot oil is poured over the scallions and red shallots to release layered waves of fragrance, enhancing the chicken’s naturally clean and delicate flavor. The skin is lustrous and silky, while the meat remains exceptionally tender and smooth. Set against the backdrop of Macao, this dish invites guests to savor the understated elegance of Jiangnan refinement alongside the best of Lingnan gastronomy. Braised Kanto Sea Cucumber Stuffed with Shrimp, Goose and Taro Purée:  Inspired by Nanjing’s classic “Wenwu Duck” (also known as “Civil and Martial Duck”), this dish reimagines tradition with a creative twist, transforming it into “Wenwu Goose” made from the renowned Magang goose – one of Guangdong’s four celebrated goose varieties. Fresh bamboo shrimp is hand-pounded into a smooth, gelatin-rich paste and blended with the goose to create a refined “Wenwu goose-and-shrimp stuffing”. This mixture is delicately placed inside the Kanto sea cucumber, wrapped in a velvety taro purée and gently deep-fried until golden and crisp. A final drizzle of house-made black pepper sauce adds a bold, savory finish. Rooted in the “wen-wu” balance of Jinling cuisine, this dish brings together classic Cantonese ingredients with traditional stuffing and frying techniques, reflecting Executive Chef Zhu’s contemporary interpretation of “Huaiyang–Cantonese Confluence”. Jiangnan Style Sautéed Crab Roe: Paying homage to the Huaiyang classic “Fish and Rice Land”, this dish features freshly selected crab, carefully handpicked to reveal rich crab roe and delicate crab meat. Finely diced “fish rice” is folded in and gently sautéed over low heat with 20-year aged Huadiao wine and a touch of vinegar to enhance its natural sweetness. Slow cooking yields a luscious golden crab roe with tender, sweet meat, achieving a refined balance of savory depth and clean elegance. Served alongside toasted bread and sesame scallion pancakes, this dish offers contrasting textures of crisp and soft, reflecting the Jiangnan philosophy of “letting natural flavors speak for themselves”. In addition to these new creations, Executive Chef Zhu’s popular signature dishes such as the Chinese Sugar-fried Dough Made with Indian Almond, Quinoa, Sesame, Macadamia and Crispy Eel; Steamed Snow Crab with Lobster Bisque Huadiao Egg White, Spinach Sauce with Silk-thread tofu; Double-boiled Triple-layer Duck in Lingnan Three Treasures, Dried Tangerine Peel, Ginger, Rice Straw Made Supreme Soup and more – are all rooted in the philosophy of “Huaiyang–Cantonese Confluence”, offering a delicate interpretation of the harmony between Jiangnan culinary techniques and Cantonese flavors. While respecting tradition, these dishes also introduce contemporary innovation, presenting...

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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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