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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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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Suspended high above Bangkok’s emerging On Nut neighbourhood, INNSiDE by Meliá Bangkok Sukhumvit’s awe-inspiring rooftop tapas bar has launched a new menu that pays homage to Spain’s bold regional flavours. Crafted by the hotel’s Spanish chef de cuisine, Madrid-born Juan Ignacio Garcia Racionero, also known as Chef Nacho, who has honed his craft in some of Spain’s leading kitchens, LUZ’s new menu celebrates Spain’s vibrant and diverse gastronomy.  Think San Sebastian-style pintxos and Basque-inspired dishes to Madrid street-food favourites, Andalusian seafood specialities and hearty rice and fideuà dishes synonymous with Spain’s eastern coastal regions. Affording sweeping views of Bangkok’s skyline from the hotel’s 33rd floor, LUZ sits beneath the transparent base of the hotel’s infinity pool, allowing diners to peer into the pool above while dining. Among the standout dishes are Steak tartar y Gilda San Sebastian that pairs Wagyu tenderloin tartare with brown and white anchovies and Spanish pickles on ciabatta, and Tacos de Rabo de Toro, with braised oxtail, roasted piquillo peppers and smoked Idiazabal cheese are folded into homemade corn tacos. Seafood dishes feature prominently throughout the menu, including Carpaccio de Gamba Roja, a delicate red prawn carpaccio finished with espelette pepper and extra virgin olive oil, and Lomo de Corvina al Pil Pil de Azafran y Aji Amarillo, showcasing croaker with a saffron-infused pil-pil sauce layered with yellow chilli and fish collagen. Other highlights include Pulpo Frito served with mashed potato and paprika oil, black squid-ink fideuà with red prawns and octopus, and a seafood paella with clams, mussels and squid. Desserts continue the Spanish influence with a burnt Basque chocolate cheesecake served with white chocolate ice cream, warm chocolate fondant with vanilla custard, and creamy rice pudding with confit strawberries. “This menu is very personal to me because it draws on the different regions and flavours I grew up with in Spain,” said Chef Nacho. “Spanish cuisine changes dramatically from one region to another, and I wanted the menu to encapsulate that diversity and match the energy of LUZ’s, with dishes designed to be shared over cocktails and incredible views of Bangkok”. LUZ Bangkok Tapas Bar is open daily from 4pm until midnight. For further information, see LUZ Bangkok Tapas Bar’s menu https://linktr.ee/luzbangkok_tapasbar and to make a booking, visit https://www.tablecheck.com/en/innside-by-melia-bkk-luz-bangkok-tapas-bar/reserve/

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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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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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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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